Food Service Book

Recetas Preferees Nouv Orleans or Complete Decorating and Home Improvement Source Book

2009-12-06T15:09:00.000-08:00

Recetas Preferees Nouv Orleans (Favorite New Orleans Recipes)

Author: Suzanne Ormond

New Orleanians have elevated the pleasures of cooking and consuming to a highly skilled, sophisticated art form. In this volume, published simultaneously in English, French, and Spanish editions, the authors have assembled what they consider the 119 recipes most representative of New Orleans home cuisine.

Book about: House of Rothschild or Material World

Complete Decorating and Home Improvement Source Book

Author: Mike Lawrenc

Whether renovating an old house or looking for decorating ideas, this book provides all the guidance and inspiration needed for complete success every time.

About this book     6
Practical Decorating     10
Introduction     12
Decorating Decisions     14
Making an assessment     16
Reorganizing Space     18
Using colour, pattern and texture     20
Lighting basics     24
Lighting for living and dining rooms     26
Lighting for kitchens and bathrooms     28
Lighting in bedrooms     30
Lighting for display and security     32
Planning the work     34
Painting     36
Types of paint, varnish and stain     38
Painting tools and equipment     42
Preparing surfaces for painting     44
Stripping paint     46
Using a paintbrush     48
Using paint rollers and pads     50
Painting walls and ceilings     52
Painting doors     54
Painting windows     56
Special paint effects     58
Paperhanging     64
Types of wall covering     66
Paperhanging tools and equipment     70
Preparing for paperhanging     72
Stripping old wall coverings     74
Removing other oldfinishes     76
Preparing surfaces for covering     78
Hanging the first lengths     80
Paperhanging around corners     82
Around doors and windows     84
Papering stairwells     86
Papering ceilings     88
Other paperhanging techniques     90
Putting up friezes and borders     92
Tiling     94
Types of wall and floor tiles     96
Tiling tools and equipment     100
Setting out tiled areas     102
Preparing the wall for tiling     104
Tiling plain walls     106
Finishing off tiled areas     108
Decorative tile effects     110
Using mosaics and cork tiles     112
Setting out tiled floors     114
Laying ceramic floor tiles     116
Laying vinyl, lino and cork floor tiles     118
Laying Floor Coverings     120
Types of floor covering     122
Flooring tools and equipment     126
Preparing wood floors     128
Preparing solid floors     130
Painting and varnishing floors     132
Laying foam-backed carpet     134
Laying woven carpet     136
Laying stair carpet     138
Laying sheet vinyl     140
Making templates for sheet vinyl     142
Laying wood mosaic flooring     144
Laying wood-strip flooring     146
Features and Fittings     148
What to add to a room     150
Putting up a cornice     154
Putting up a dado rail     156
Using decorative mouldings     158
Replacing trim mouldings     160
Creating fire surrounds     162
Panelling a room     164
Hanging a new door     166
Door and window hardware     168
Fitting curtain tracks and poles     170
Hanging pictures and mirrors     172
Soft Furnishings     174
Types of fabric     176
Tools and equipment     178
Curtain and drapery headings     180
Lined curtains and drapes     182
Lightweight curtains and drapes     184
Pelmets and tie-backs     186
Blinds and shades     188
Square and round cushion covers     190
Box and bolster cushions     192
Tablecloths     194
Tablemats and napkins     196
Bed linen     198
Storage     200
Increasing storage space     202
Fitting fixed shelving     206
Fitting adjustable shelving     208
Freestanding shelving     210
Fitting shelves in alcoves     212
Making cabinets     214
Fixing doors and drawers     216
Fitting a built-in wardrobe     218
Fitting a clothes organizer     220
Making utility shelving     222
Making a garage storage wall     224
Maintenance and Repairs     226
Making firm fixings     228
Adhesives, mastics and repair tapes     230
Curing door problems     232
Curing window problems     234
Patching wall and ceiling damage     236
Curing floor problems     238
Curing staircase problems     240
Repairing wall coverings     242
Insulation and ventilation     244
Insulating roofs and pipework     246
Insulating masonry walls and floors     248
Double glazing     250
Draughtproofing     252
Providing controllable ventilation      254
Instant Makeovers     256
Introduction     258
Windows     262
Egyptian dream     264
Pot-pourri     266
White mischief     268
Shell tie-backs     270
Crystal ties     272
Bijou boudoir     274
Rainbows     278
No-problem links     280
Ribbons and lace     282
Wired-up window     284
African days     288
Robinson Crusoe blinds     290
Artist's studio     292
Buttoned blankets     296
Hula-hula     298
Scotland the brave     300
Magic beads     302
Mad hatter     304
Hanging around     306
Walls and Floors     308
Parchment paper art     310
Coloured string     312
Panels and stamp motif     314
Punched tin wall     316
Fabric wall     318
Brown paper panelling     320
Cork-stamped floor     322
Fake animal-skin rug     324
Faux-soapstone floor     326
Rubber mats     330
Checked floor mats     332
Photocopy montage     334
Stencilled hardboard     336
Pop-art floor     340
Studded floor     342
Beds and Bedding     344
Lovely linens     346
Trimmed cushions     348
Victorian lace     350
Canopied bed     352
Beach mat bed     354
Romantic netting     356
Black and white prints     358
Animal cushions     362
Dream trellis     364
Love pillows     366
Gingham headboard     368
Chintz headboard     370
Entwined headboard     372
Hammock quilt     374
Tartan bedhead     376
Renaissance headboard     378
Chairs and Tables     380
Dressing for dinner     382
Pure plastic     384
Tactile tablecloth     386
New ways with napkins     388
Egyptian table-top     390
Fabric swathed chair     392
Astroturf chair     394
Stool with wood     396
Magic chair     398
Rope-bound chair      400
Space-age chairs     402
Sheer fabric chair     404
Fun-fur chrome chair     406
Polynesian throne     408
Bucket stool     410
Cardboard chair     412
Light and Shade     416
Bent wire chandelier     418
Angular uplighter     420
Pink tissue shade     422
Eccentric crepe     424
Bird cage     426
Chicken wire torch     428
Leading lights     432
Handmade paper globe     434
Raffia standard     436
Trimmed shade     438
Trio of lampshades     440
Inca bird print     444
Starry night     446
Gilded paper patchwork     448
A shade oriental     452
Stained-glass bulb     454
Woody nightshade     456
Containers     458
String bottles     460
Fanciful shoe box     462
Blanket chest     466
Button box     468
Star cupboard     470
Lizard-skin boxes     472
Moses basket     474
Pretty pots      476
All boxed up     478
Origami boxes     480
All the trimmings     482
News on shoes     484
Gilded boxes     486
Punched metal bucket     490
Circular painted boxes     492
Camembert numbers     494
Snowflake storage jars     496
Suppliers and useful addresses     498
Glossary     500
Index and acknowledgements     502

Healthful Quantity Baking or A Paradiso Year

2009-12-05T11:28:00.000-08:00

Healthful Quantity Baking

Author: Maureen Egan

In today's health-conscious society, it offers delicious and healthy alternatives to traditional "scratch" baked products without utilizing expensive sugar and fat substitutes or artificial ingredients. A multitude of healthful recipes, including classic desserts and pastries, have been reformulated for lower fat, sugar and sodium content and higher fiber content. Along with a wealth of illustrations and tables to aid readers in grasping the theoretical and practical ideas presented, the nutritional benefits of each recipe can be found listed in the appendix.

Books about: Who Really Cares or Reading Financial Reports for Dummies

A Paradiso Year: Autumn and Winter Cooking

Author: Denis Cotter

An Irish cookbook representing Autumn and Winter recipes.

Pasta Light or Carbonated Soft Drinks

2009-12-04T07:47:00.000-08:00

Pasta Light: Great-Tasting No-Fat and Low-Fat Recipes for Healthy Eating

Author: Anne Sheasby

Enjoy this tempting collection of recipes safe in the knowledge that they all contain little or no fat.

Look this: The Tales of Beedle the Bard or The Nutcracker

Carbonated Soft Drinks: Formulation and Manufacture

Author: David Steen

The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design.

This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers.

Comprehensive Diabetic Cookbook or Wild Turkeys

2009-12-03T04:05:00.000-08:00

Comprehensive Diabetic Cookbook

Author: Dorthy J Kapkan

This comprehensive diabetic cookbook offers 100 nutritionally sound recipes. It provides easy-to-prepare recipes for fruit and vegetable salads, breads, beef, poultry, fish, veal, ground beef, lamb, cheese and eggs, soups, sauces, desserts and beverages. A sample list of these tasty, easy-to-prepare dishes include

Banana Nut Bread
Fillet Mignon
Lasagna
Pasta Primavera
Fajitas
Chicken Pot Pie
Jambalaya
Omelet
Cinnamon Coffee Cake
Ice Cream Float

Non-diabetics also benefit from these delicious meals and desserts, as these special foods are prepared with close attention to fat, sodium and cholesterol levels. These tasty, healthy and attractive dishes are sure to please everyone.

Interesting book: Good Game or Pasta Perfect

Wild Turkeys: Hunting and Watching

Author: John J Mettler

This book explains how to choose clothing, firearms, and equipment, all about turkey distribution, feeding patterns, and mating rituals, how to dress a turkey carcass, mount a prize bird, and photograph turkeys in the wild.

Safety Nutrition Health in Child Care or Antonio Carluccio Goes Wild

2009-12-02T00:24:00.000-08:00

Safety, Nutrition & Health in Child Care

Author: Catherine Robertson

Help the children in your care grow and develop with Safety, Nutrition and Health in Early Education! Learn how to effectively handle issues of your children's safe environments, good nutrition and health in practical and realistic settings. Benefit from techniques in caregiving, building cultural sensitivity, and implementing theory and health assessment tools. The resources needed for working with children, families, and staff, and how to apply these vital principles of child care are all provided right here!

	Preface	xi
	Introduction: Safety, Nutrition, and Health In Child Care: A Holistic Environmental Approach	1
1.1	Holistic Approach	1
1.2	The Environment	3
1.3	Health Promotion, Protection, and Prevention	9
1.4	Risk and Risk Management of Children's Well-Being	11
1.5	Providing High Quality Child Care in Health, Safety, and Nutrition	12
	Reality Check: Popular Cultural Images	14
	Chapter Summary	19
	To Go Beyond	19
Section 1	Health In Child Care	23
Chapter 1	Promoting Good Health for Children	24
1.1	Health Policies	25
1.2	Children's Health Records	27
1.3	Staff Health	31
1.4	Providing a Mentally Healthy Environment	42
	Reality Check: The Resilient Child	45
1.5	Implications for Caregivers	46
	Reality Check: Secondhand Smoke	49
	Chapter Summary	50
	To Go Beyond	50
Chapter 2	Tools for Promoting Good Health in Children	52
2.1	Health Policies	52
2.2	Recording Health Status of Children	54
2.3	Assessing a Child's Health Status	57
	Reality Check: Effects of Lead Poisoning on Children	64
	Reality Check: Poverty and Childhood	73
2.4	Implications for Caregivers	77
	Chapter Summary	79
	To Go Beyond	80
Chapter 3	Infection Control in Child Care	82
3.1	Health Policies for Infection Control	83
3.2	Mechanisms of Infectious Disease Spread	84
3.3	Immunizations for Disease Prevention	88
	Reality Check: At Risk for Preventable Diseases	90
3.4	Universal Sanitary Practices for the Child Care Environment	91
	Reality Check: The Issue of Head Lice in Child Care	98
3.5	Environmental Quality Control for Disease Prevention	99
3.6	Implications for Caregivers	102
	Chapter Summary	104
	To Go Beyond	104
Chapter 4	Health Care In Child Care	105
4.1	Health Policies	106
4.2	Identification of Infectious Diseases	107
	Reality Check: Otitis Media and Child Care	111
4.3	Managing Infectious Diseases in Child Care	116
4.4	Managing Care for Mildly Ill Children	122
	Reality Check: Special Care for Mildly Ill Children	126
4.5	Implications for Caregivers	127
	Chapter Summary	129
	To Go Beyond	129
Section 2	Safety In Child Care	131
Chapter 5	Setting Up and Managing a Safe Environment	132
5.1	Safety Policies	132
	Reality Check: Child Custody and the Impact on a Child Care Center	135
5.2	Creating Safe Environments	136
	Reality Check: Sudden Infant Death Syndrome	142
5.3	Injury Prevention Management	147
5.4	Constructing a Safety Plan for Child Care	152
5.5	Implications for Caregivers	154
	Reality Check: A Child Care Safety Checklist for Parents	155
	Chapter Summary	157
	To Go Beyond	157
Chapter 6	Indoor Safety	159
6.1	Indoor Safety Policies	160
6.2	Examining Child Care Environments for Indoor Hazards	161
6.3	Indoor Equipment Safety	169
6.4	Toy Safety	174
6.5	Interpersonal Safety	179
	Reality Check: Kids and Guns	180
6.6	Poison Control	182
6.7	Fire and Burn Prevention	185
6.8	Implications for Caregivers	188
	Chapter Summary	189
	To Go Beyond	190
Chapter 7	Outdoor Safety	191
7.1	Safety Policies for the Outdoor Environment	192
7.2	Examining Child Care Environments for Outdoor Hazards	193
	Reality Check: Neighborhood Violence	200
7.3	Playground Equipment Safety	201
7.4	Traffic and Transportation Safety	204
7.5	Water Safety	209
7.6	Implications for Caregivers	212
	Chapter Summary	213
	To Go Beyond	213
Chapter 8	Emergency Response Procedures for Child Care	215
8.1	Safety Policies for Emergency Response	216
8.2	Identifying an Emergency	217
8.3	Basic Emergency Response Procedures	221
8.4	Basic CPR and First Aid	226
8.5	Disaster Preparedness	234
8.6	Implications for Caregivers	240
	Chapter Summary	242
	To Go Beyond	242
Section 3	Nutrition In Child Care	243
Chapter 9	Promoting Good Nutrition in Child Care	244
9.1	Nutrition Policies	244
9.2	Understanding Nutritional Guidelines	246
9.3	Basic Nutrients	251
9.4	Childhood Nutritional Challenges	257
	Reality Check: Hunger in America	259
9.5	Implications for Caregivers	264
	Chapter Summary	268
	To Go Beyond	268
Chapter 10	Providing Good Nutrition in Child Care	271
10.1	Specific Nutritional Policies	272
10.2	Early Feeding and the Infant in Care	274
	Reality Check: Peanut Allergy	281
10.3	Feeding the Toddler	283
10.4	Food and the Preschooler	288
	Reality Check: Television and Its Effects on Children's Nutrition	290
10.5	School-Age Nutrition	292
10.6	Nutrition and the Child with Special Needs	294
10.7	Exercise as a Part of Diet	295
10.8	Implications for Caregivers	296
	Chapter Summary	300
	To Go Beyond	301
Chapter 11	Menu Planning and Food Safety in Child Care	304
11.1	Nutritional Policies	304
11.2	Guidelines for Food Programs	306
11.3	Menu Planning for Child Care	309
	Reality Check: Children of the Fast Food Generation	314
11.4	Food Safety in Child Care	317
	Reality Check: E. coli and Children	323
11.5	Implications for Caregivers	324
	Chapter Summary	328
	To Go Beyond	328
Section 4	Current Issues In Child Care Safety, Health, And Nutrition	331
Chapter 12	Child Abuse	332
12.1	Policies for Child Abuse	332
12.2	Preventive Measures for Child Abuse	334
12.3	Protective Measures for Child Abuse	337
	Reality Check: Domestic Violence and Its Effect on Children's Lives	342
12.4	Implications for Caregivers	344
	Chapter Summary	347
	To Go Beyond	347
Chapter 13	Special Topics in Safety, Health, and Nutrition	349
13.1	Policies for Special Topics	350
13.2	Inclusion of Children with Special Needs into Child Care	351
	Reality Check: Attention Deficit/Hyperactivity Disorder (AD/HD)	359
13.3	Children with Chronic Illnesses	361
	Reality Check: Children with HIV/AIDS in Child Care	365
13.4	Children with Stress	367
13.5	Working with Children from Drug Abusing Families	370
13.6	Implications for Caregivers	372
	Chapter Summary	374
	To Go Beyond	375
Chapter 14	Creating Linkages	377
14.1	Policies for Creating Linkages	378
14.2	Toward Better Communication Skills	380
14.3	Managing Diversity	382
14.4	Accessing Community Resources	386
	Reality Check: Bananas--A Few People Can Make a Difference	387
14.5	Developing Effective Advocacy	390
14.6	Creating a Team Approach	393
	Chapter Summary	396
	To Go Beyond	396
Chapter 15	Building Curriculum for Safety, Health, and Nutrition	399
15.1	Curriculum	399
15.2	Lesson Planning	401
15.3	Sample Lesson Plans for Health, Safety, and Nutrition	404
	Introduction Chapter	404
Chapter 1405
Chapter 2406
Chapter 3407
Chapter 4408
Chapter 5409
Chapter 6410
Chapter 7411
Chapter 8412
Chapter 9413
Chapter 10414
Chapter 11415
Chapter 12416
Chapter 13417
	Resources Building Curriculum	417
Appendix A	Forms	422
Appendix B	Physical Growth National Center for Health Statistics (NCHS) Percentiles	438
Appendix C	Children's Development	443
Appendix D	Nutritional Assessment Tools	450
Appendix E	Sources of Materials Related to Safety, Nutrition, and Health	454
	Glossary	459
	Index	463

Interesting book: Cooking on Wheels or Delicious Heart Healthy Meals in No Time

Antonio Carluccio Goes Wild

Author: Antonio Carluccio

Antonio Carluccio Goes Wild is the natural successor to his best-selling Passion for Mushrooms. Here, Antonio revels in the natural bounty of the woods, fields, and seashore—from crab apples and strawberries, truffles and mushrooms, to crayfish and pheasant. Some 60 wild ingredients are featured, with aids to identification, guidance on where and how to gather them, and tips on preparation. Each one is accompanied by a recipe or two—often very simple, in the Italian tradition, and all satisfyingly delicious. Among the dishes are asta with Wild Garlic and Smoked Salmon, Ravioli of Chanterelles and Duck, Umbrian Trout with Truffles, Pheasant with Berry and Pomegranate Sauce, and Wild Strawberries with Balsamic Vinegar.

Library Journal

Carluccio is a London chef and author whose previous cookbooks, most on Italian food, have been quite popular here. He's also written about mushrooms, wild and otherwise, and his latest book expands on the pleasures of foraged food. The recipes are organized by ingredient, from greens and herbs to mushrooms and game, and each entry provides history, botanical (or other) identification, and information on preparing and cooking the specific ingredient. Some of these are quite unusual, such as sea kale and hop shoots; others, like arugula and capers, can be found in their tamer versions at most markets. Recipes range from Nettle Gnocchi with Dolcelatte Sauce to Walnuts in Chocolate to Steak with Fresh Horseradish. Carluccio is a true gourmand, and his enthusiasm is contagious. Offering a rather different approach to wild food from Steve Brill's Wild Vegetarian Cookbook, this entertaining and informative guide is strongly recommended. Copyright 2002 Cahners Business Information.

Favourite Things to Give and Eat or Brandy Trade under the Ancien Regime

2009-11-30T20:43:00.000-08:00

Favourite Things to Give and Eat

Author: Fiona Eaton

This irresistible, practical gift book presents many favorite recipes that are sure to delight your family and friends throughout the year.

Interesting book: Textbook of Behavioural Managed Care or Reinventing Environmental Regulation

Brandy Trade under the Ancien Regime: Regional Specialisation in the Charente

Author: Louis M Cullen

This study of the brandy trade explores the origins, production and marketing of brandy from the Cognac region in the seventeenth and eighteenth centuries. Professor Cullen shows that the brandy trade was based on a sophisticated regional economy, which, by 1720, had become a key component of French involvement in the modern international trading system. Notwithstanding competition from a surplus in other cereals and from foreign markets, regional specialization in the Charente was an indispensable element in ensuring the quality of stable output, and was recognized in the region's success in attracting foreign houses, such as Martell and Hennessy.

The Invention of the Restaurant or Twenty Four Little French Dinners and how to Cook and Serve Them

2009-11-29T17:02:00.000-08:00

The Invention of the Restaurant: Paris and Modern Gastronomic Culture

Author: Rebecca L Spang

Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? To find the answer to these questions, we must accompany Rebecca Spang back to France in the eighteenth century, when a restaurant was not a place to eat but a thing to eat: a quasi-medicinal bouillon that formed an essential element of prerevolutionary France's nouvelle cuisine. This is a book about the French Revolution in taste and of the table—a book about how Parisians invented the modern culture of food, thereby changing their own social life and that of the world.

During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and there sipping their bouillons. By the 1790s, though, the table was variously seen as a place of decadent corruption or democratic solidarity. The Revolution's tables were sites for extending frugal, politically correct hospitality, and a delicate appetite was a sign of counter-revolutionary tendencies. The restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, however, the new genre of gastronomic literature worked within the strictures of the Napoleonic police state to transform the notion of restaurants and to confer star status upon oysters and champagne. Thus, the stage was set for the arrival of British and American tourists keen on discovering the mysteries of Frenchness in the capital's restaurants. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and privatein French culture—the first public place where people went to be private.

New York Times - Edward Rothstein

[A] pleasingly spiced history of the restaurant...

New Yorker - Adam Gopnik

Spang has written an ambitious, thought-changing book.

Los Angeles Times - Merle Rubin

[Spang's] book is well...argued, dryly witty and full of fascinating details.

Boston Sunday Globe - Michael Gora

Almost every page of this decidedly scholarly though highly readable book gave me something to think about...

The Times [UK]

This prize-winning academic historical study is a lively, engrossing, authoritative account of how the restaurant as we know it developed...

	Introduction: To Make a Restaurant	1
1	The Friend of All the World	12
2	The Nouvelle Cuisine of Rousseauian Sensibility	34
3	Private Appetites in a Public Space	64
4	Morality, Equality, Hospitality!	88
5	Fixed Prices: Gluttony and the French Revolution	119
6	From Gastromania to Gastronomy	146
7	Putting Paris on the Menu	170
8	Hiding in Restaurants	207
	Epilogue: Restaurants and Reverie	234
	Notes	247
	Acknowledgments	317
	Index	319

Go to: The Fifth Discipline or Leading with the Heart

Twenty Four Little French Dinners and how to Cook and Serve Them

Author: Cora Moor

Called a "masterpiece," this 1919 volume by Cora Moore introduces simplified French cooking to Americans. By concentrating on sauces, she allows the average American cook to add a French flair to their ordinary meals.

Take 6 Ingredients or Natural Cooking the Old Fashioned Way

2009-11-28T13:20:00.000-08:00

Take 6 Ingredients: 100 Ingenious Recipes to Create Simple, Delicious Meals,

Author: Conrad Gallagher

Conrad Gallagher has combined ingenuity and flair to bring out rich flavors and subtle taste tastes using a minimum amount of ingredients to create 100 inspirational recipes.

Natural Cooking the Old Fashioned Way

Author: Robert W Pelton

Natural Cooking the Old-Fashioned Way is an unusual compilation of usable recipes from days long gone by -- many of them from the colonies of pre-Revolutionary War days. Other delightful food preparation methods are from the bustling and colorful 1800's.

Many of the recipes in this volume were carefully treasured for years and handed down through the author's family over a number of generations. Other recipes are classics, in the historical sense, for they were known to be the favorites of notable families from the distant past. Each recipe is concocted completely with the natural and unadulterated ingredients. All are appetizing and healthful.

The Forme of Cury or The Salad Book

2009-02-23T15:06:00.000-08:00

The Forme of Cury

Author: Samuel Pegg

As to the Romans; they would of course borrow much of their culinary arts from the Greeks though the Cook with them we are told was one of the lowest of their slaves

New interesting book: Dr Atkins New Diet Cookbook or Corazon Del Yoga

The Salad Book: Over 200 Delicious Salad Ideas for Hot and Cold Lunches, Suppers, Picnics, Family Meals and Entertaining, All Shown Step-by-Step and with 800 Fabulous Photographs

Author: Steven Wheeler

The definitive cook's collection, with over 200 mouthwatering salad recipes from around the world.

Magic Salsa or Roots and Recipes

2009-02-22T11:24:00.000-08:00

Magic Salsa: 125 Naturally Low-Fat Bold and Brassy Sauces to Add Flavor to Any Meal

Author: David Woods

Salsa! This Spanish word for sauce has become a well-known ingredient in kitchens across the United States. These recipes offer three distinct styles of salsa: uncooked, cooked, and a combination of both. Offering an array of vibrant colors, flavors, and textures, each recipe also includes complete nutrition information and at least one serving suggestion, but ultimately there are no rules. Experimenting is part of the fun!

Books about: Guia de Escrita de Subvenção Eficaz:Como Escrever a Nih Grant Application Próspero

Roots and Recipes: Six Generations of Heartland Cookery

Author: Vern Berry

This collection of family recipes and history provides an insight into daily life and cooking in the Midwest for six generations. Beginning with narratives of the way each couple met, married, and lived their daily lives and including sample menus from several generations, it allows the reader to see just what kind of dishes would have been prepared daily.

Favorite Dishes or Good Morning Cook Book

2009-02-21T07:43:00.000-08:00

Favorite Dishes

Author: Carrie V Shuman

Favorite Dishes is due to the fact that the noble women who have labored for the best interests of mankind and womankind, in the development of the Women's Department of the World's Columbian Exposition, found time to contribute this collection of recipes, as a means of enabling the compiler to open an additional avenue for women to provide the necessary funds to pay the expenses of a visit to the Exposition.

Good Morning Cook Book

Author: Jill M Phillips

A practical guide for anyone who wants to make the morning meal memorable. Includes chapters on uncommon breakfast beverages and extras such as Bacon Bars and Bananas Grecian.

Greek Vegetarian Cookery or Acetaria

2009-02-20T04:01:00.000-08:00

Greek Vegetarian Cookery

Author: Jack Santa Maria

From appetizers to cakes and desserts, these recipes combine the freshest ingredients—whole grain flour, olive oil, lemons, yogurt and cheese, wild herbs, among others—in ways that will tantalize the palates of both vegetarians and lovers of traditional Greek food. To complement the 200 recipes, the author outlines religious, historical, and other influences on Greek cuisine. He also relates anecdotes of his life in Greece and accounts of folk customs there. A full array of mouth-watering dishes is included, along with a note on the pronunciation of Greek words and an extensive glossary. The recipes include Cucumber and Yogurt Dip, Bean Soup with Hot Peppers, Chick Peas with Apricots, Cauliflower Fritters, Olive and Orange Salad, Cheese Rolls, Melon with Honey Dressing, and Semolina Halva.

Books about: Tax Research or Public Education

Acetaria: A Discourse of Sallets (1699)

Author: Christopher Driver

First published in 1699, John Evelyn's Acetaria is an early book about food, rather than just a collection of recipes or a medical treatise - the usual forms. He discusses the merits of salad, the demerits of meat-eating, the best way to mix, to grow, to gather and to season a salad, and the place of the salad in classical literature and the early history of man. What better introduction to eating more vegetables, or growing more salad plants? John Evelyn (1620-1706) was a virtuoso, scholar and man of letters of Restoration England. His diary is required reading, his architectural and environmental treatises were prophetic, and his gardening was legendary. Acetaria is one of its fruits. It has pleased generations of readers. This is a new setting of his text, with a useful introduction putting some contemporary perspectives on his opinions, together with a full index and glossary.

High Vitality Cooking for Health or Love on the Rocks

2009-02-19T00:20:00.000-08:00

High Vitality Cooking for Health (Kitchen Doctor Series)

Author: Maggie Pannell

The right food can make a big difference to health, and this fantastic Kitchen Doctor series provides the health conscious home cook with a multitude of delicious recipes and healthy eating advice in every volume.

Book about: Rutherford B Hayes or Chutes and Ladders

Love on the Rocks: Men, Women, and Alcohol in Post-World War II America

Author: Lori Rotskoff

In this fascinating history of alcohol in postwar American culture, Lori Rotskoff draws on short stories, advertisements, medical writings, and Hollywood films to investigate how gender norms and ideologies of marriage intersected with scientific and popular ideas about drinking and alcoholism.

After the repeal of Prohibition in 1933, recreational drinking became increasingly accepted among white, suburban, middle-class men and women. But excessive or habitual drinking plagued many families. How did people view the "problem drinkers" in their midst? How did husbands and wives learn to cope within an "alcoholic marriage?" And how was drinking linked to broader social concerns during the Great Depression, World War II, and the Cold War era?

By the 1950s, Rotskoff explains, mental health experts, movie producers, and members of self-help groups like Alcoholics Anonymous and Al-Anon helped bring about a shift in the public perception of alcoholism from "sin" to "sickness." Yet alcoholism was also viewed as a family problem that expressed gender-role failure for both women and men. On the silver screen (in movies such as The Lost Weekend and The Best Years of Our Lives) and on the printed page (in stories by writers such as John Cheever), in hospitals and at Twelve Step meetings, chronic drunkenness became one of the most pressing public health issues of the day.

John W. Crowley

Lori Rotskoff, who writes wonderfully well, has filled a blank in the (gendered social history of American drinking and sobriety from Prohibition through the fifties: a subtle, engaging, and now indispensable study.

What People Are Saying

John W. Crowley
Lori Rotskoff, who writes wonderfully well, has filled a blank in the (gendered) social history of American drinking and sobriety from Prohibition through the fifties: a subtle, engaging, and now indispensable study. (John W. Crowley, author of The White Logic: Alcoholism and Gender in Modernist American Fiction)

	Acknowledgments
	Introduction	1
Ch. 1	Cultures of Drink in Prohibition and Post-Repeal America	17
	Dissolute Manhood and the Rituals of Intemperance	17
	Righteous Womanhood and the Politics of Temperance	27
	Depression, War, and the Rise of Social Drinking	34
	Drink, Gender, and Sociability in the 1930s and 1940s	52
Ch. 2	Engendering the Alcoholic	61
	From Intemperance to Alcoholism	61
	Diagnosing the Alcoholic Man	69
	Problem Drinkers and Returning Veterans in Postwar Popular Culture	86
Ch. 3	Alcoholics Anonymous and the Culture of Sobriety	105
	The Social Foundations of Mutual Help in the 1930s and 1940s	105
	The Early Membership of Alcoholics Anonymous	114
	Gendered Rituals of Fellowship	122
	Gendered Narratives of Illness and Recovery	139
Ch. 4	The Dilemma of the Alcoholic Marriage	149
	Diagnosing the Alcoholic's Wife	149
	The Wives of AA and Al-Anon in the 1940s and 1950s	162
	Rehabilitating the Alcoholic Marriage	171
Ch. 5	Drink and Domesticity in Postwar America	194
	The Alcoholic Culture of the Postwar Subjects	194
	Alcohol and Family Trouble in Postwar Fiction and Popular Culture	211
	Drinking, Consumerism, and the Cultural Significance of Alcoholism	228
	Conclusion	235
	Notes	243
	Bibliography	283
	Index	301

Glorious Liqueurs or Gourmet Cooking for Free

2009-02-17T20:39:00.000-08:00

Glorious Liqueurs

Author: Mary Aurea Morris

A romantic near experience in every liqueur-laced bite.

Book review: Understanding and Overcoming Depression or The Type 2 Diabetes SourceBook

Gourmet Cooking for Free

Author: Bradford Angier

Willow Creek Press is proud to bring back to print Bradford Angier's classic Gourmet Cooking for Free. First published in 1970, Gourmet Cooking for Free deserves a place on the kitchen bookshelves of a new generation. Believing that no store can supply food as fresh or nutritious as nature's own wild bounty, Angier gives unique and delicious recipes for preparing wild game, fish, and wild plants. Readers will learn and enjoy the flavor, variety, and nutrition wild foods have to offer. Chapters include Big Game (venison, bear, moose, buffalo, caribou), Game Birds (grouse, duck, partridge, quail, pheasant, goose, turkey), Small Game (beaver, rabbit, squirrel), Fish (trout, Atlantic salmon, bass, pickerel, eels), Shellfish (clams, oysters, crabs, crayfish, mussels, turtle), Edible Wild Plants (wild rice, water cress, nettle, wild onion, mustard, dandelion, cattail, plantain, fiddleheads), and Wild Fruit (blackberries, elderberries, currants, raspberries, cranberries). Anyone who savors new taste sensations in exceptional cuisine will want to take this carefully guided tour through nature's cupboard.

Con El Mantel Sobre El Terreno or Food Choice and the Consumer

2009-02-16T16:57:00.000-08:00

Con el Mantel Sobre el Terreno

Author: Igone Marrodan

En época de vacaciones debemos aprovechar la invitación que el agradable clima veraniego ofrece. їQué mejor disfrutar de una sabrosa comida o merienda al aíre libre? Así, también se puede escapar de la rutina y gozar de la naturaleza en nuestro tiempo libre.

Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.

New interesting textbook: Imperial Hubris or Sketches from a Life

Food Choice and the Consumer

Author: David W Marshall

This book provides an interdisciplinary survey of food selection and examines each of the stages which the consumer goes through in making choices about what food to include in the daily domestic cuisine. The study of food provisioning is usually confined to the act of supplying food in the food chain, and food choice limited to sensory activities, or the retail arena. This book addresses the consumer tasks of acquiring, preparing, cooking, serving, consuming and finally disposing of food. The 'domestic food provisioning' process is under a wide range of economic, social, nutritional and scientific influences and the book draws material from a variety of disciplines. It illustrates the importance of adopting and 'integrated' approach, and the need to bridge some of the gaps that exist between the pure and social sciences. In the process it brings together an international field of expertise and offers an insight into the nature of consumer choice as an integrated set of activities. Written for those requiring an overview of this subject for commercial or academic reasons, the book provides the food industry with an insight into the demands of its customers and a way of understanding how they may be met. Lecturers and advanced students in food science, nutrition, sociology, psychology, business studies and economics will find it an essential collection of information.

Maine Collection or Veggie Organic London

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

Maine Collection

Author: Portland Museum of Art

Captures the details of the McLellan-Sweat House, which houses the Portland Art Museum. Divider pages reflect the dedication to preserving the well-known landmarks of the area.

Interesting textbook: Eternal Russia Yeltsin Gorbachev and the Mirage of Democracy or Regulating Unfair Trade

Veggie & Organic London

Author: Russell Ros

Veggie and Organic London lists more than 200 restaurants, organic and health food stores, juice bars, and vegetarian caterers (as well as social and activist groups) to help you enjoy meat-free and organic dining while exploring one of the most exciting cities in the world. Shunning the tired and the tiresomely chewy, Veggie and Organic London introduces visitors to some of the freshest, most flavorful food the city has to offer.

Comprehensive and discerning, these handsomely designed travel guides cover a range of special interests, from art and architecture to food and shopping. Packed with practical travel tips as well as the kind of information you won't find in other books, these are first-class companions for travelers to London.

Library Journal

Restaurant reviewer and nutrition writer Rose has compiled a convenient and detailed guide for vegetarians and organic foodies traveling to or living in London. Restaurants and shops are organized by neighborhood, with maps providing locations and landmarks. Each review has a helpful key to cost, taste, and portion of the menu that is vegetarian or organic, as well as information on hours, child friendliness, and the availability of vegan options and alcohol. Rose reviews everything from the smallest caf s to well-known expensive destinations, providing recommendations on menu choices, comments on service, and other quirky observations. He also provides information on contact groups, supermarket chains, organic gardening courses, and hotels accommodating for vegetarians. A handy size to slip in a pocket or purse, this attractive guide promises to lead both vegetarians and omnivorous food lovers to some of the most reasonably priced and diverse meals in London. Recommended for travel collections and for all hungry visitors to London.-Melissa Stearns, Franklin Pierce Coll. Lib., NH Copyright 2005 Reed Business Information.

Maine Collection or Veggie Organic London

2009-02-13T09:28:00.000-08:00

Maine Collection

Author: Portland Museum of Art

Captures the details of the McLellan-Sweat House, which houses the Portland Art Museum. Divider pages reflect the dedication to preserving the well-known landmarks of the area.

Interesting textbook: Eternal Russia Yeltsin Gorbachev and the Mirage of Democracy or Regulating Unfair Trade

Veggie & Organic London

Author: Russell Ros

Library Journal

Maine Collection or Veggie Organic London

2009-02-13T09:27:00.000-08:00

Maine Collection

Author: Portland Museum of Art

Captures the details of the McLellan-Sweat House, which houses the Portland Art Museum. Divider pages reflect the dedication to preserving the well-known landmarks of the area.

Interesting textbook: Eternal Russia Yeltsin Gorbachev and the Mirage of Democracy or Regulating Unfair Trade

Veggie & Organic London

Author: Russell Ros

Library Journal

Flower Power or Asparagus

2009-02-12T05:45:00.000-08:00

Flower Power

Author: P Allen

This is a manuscript that explores the use and simplicity of flowers in recipes. The fact is, flowers are the source of a lot of nutrition that we have lost since the 1800s. Using the products of your garden is to use them in conjunction with the recipes that people still have, and to enhance their dishes, not only for the eye, but taste too!

Go to: Medieval England or International Trade and Agriculture

Asparagus (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.

Asparagus, explained.

Everything you need to know in order to buy and prepare perfect asparagus every time, including:

The history, different types, and nutritional value of asparagus
What to look for when buying asparagus, and how to store it after you buy
How to cook asparagus in the most popular and tastiest ways

Handbook of North European Garden Plants or Americas Best Brews

2009-02-09T15:14:00.000-08:00

Handbook of North European Garden Plants: With Keys to Families and Genera

Author: James Cullen

This book provides a means for the accurate identification of over 190 families and 2220 genera of flowering plants cultivated out-of-doors in gardens in north-west Europe and in other geographical regions with a similar climate, including parts of North America. The text is an abridged version of The European Garden Flora, published in six volumes, and consitutes a handy single volume digest that considers families and genera, but not species. A key to all the families is provided and for each of the families, a key to the genera within it. Scientifically rigorous descriptions of families and genera follow, including information on the number of constituent genera or species, and details of geographical distribution. Illustrations of genera from most of the major families are included to aid accurate identification.

America's Best Brews

Author: Steve Johnson

This guidebook helps you identify what you're tasting. Brew connoissuer Steve Johnson quaffed more than 2,000 types of the best and tastiest craft beers.

Food in the Ancient World or Philosopher Fish

2009-02-08T11:31:00.000-08:00

Food in the Ancient World

Author: John M Wilkins

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.

• Explores a millennium of food consumption, from c.750 BC to 200 AD.

• Shows the pivotal role food had in a world where it was linked with morality and the social order.

• Concerns people from all walks of life – impoverished citizens subsisting on cereals to the meat-eating elites.

• Describes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.

• Considers the role of food in ancient literature from Homer to Juvenal and Petronius.

Philosopher Fish: Sturgeon, Caviar, and the Geography of Desire

Author: Richard Adams Carey

From the acclaimed Rick Carey ("a humanist and a journalist of considerable depth" Washington Post), a fascinating chronicle of a fast-disappearing fish-and of the people whose lives and livelihoods depend on it.

Since the days of the Persian Empire, caviar has trumpeted status, wealth, prestige, and sex appeal. Today it goes for up to one hundred dollars an ounce, and aficionados will go to extraordinary lengths to get their fill of it. According to acclaimed writer Richard Adams Carey, that's just the problem. In this spectacular jaunt, Carey immerses himself in the world of sturgeon, the fish that lays these golden eggs. What he finds is disturbing: Sturgeon populations worldwide have declined 70 percent in the last twenty years, most drastically in the Caspian Sea. The beluga sturgeon, producer of the most coveted caviar, has climbed to number four on the World Wildlife Fund's most-endangered species list. Armed with a novelist's eye for human eccentricity and an investigator's nose for trouble, Carey takes us on an illuminating journey across the globe to uncover the secrets of the sturgeon. On that trek we meet the fascinating real-life characters both profiting from its scarcity and fighting to save it. A high-stakes cocktail of business, diplomacy, technology, and espionage, The Philosopher Fish is, at its heart, the epic story of a 250-million-year-old fish struggling to survive.

Author Biography: Richard Adams Carey was born in Connecticut and educated at Harvard College. After his graduation he went to work in a northwestern saw-mill, and he has since divided his time between Alaska and New England. His previous book, Against the Tide, was a portrait of four of the last one-man, one-boat fishermen on Cape Cod. He lives in Center Sandwich, New Hampshire.

Kirkus Reviews

Hard to imagine that a story about fish eggs could be "fast-paced," not to mention prophetic. But this piece of environmental journalism is both. Carey (Against the Tide, 1999, etc.) traces the rise of the caviar industry and the concomitant decline of the sturgeon. Caviar dates to at least the 13th century, when a Mogol king dined on the eggs at a monastery, though in medieval Russia caviar was not a luxury-even peasants ate the "blackberry jam of tiny globes." By the late 19th century, the taste for roe had spread to Germany, France, and the US, where it quickly achieved delicacy status and remains one of the most expensive epicurean dishes around: at Manhattan's upscale Petrossian, says Carey, two ounces of beluga caviar cost well over a hundred dollars. Just a century ago, sturgeon were everywhere, the big kid on the block in most river systems in the northern hemisphere; but now the creatures whose eggs are so delectable have been overfished and are on the brink of extinction. Carey introduces scientists, entrepreneurs, and activists who are trying hard to keep the sturgeon around, though as is often the case with environmental policy, red tape and competing interests mean slow progress. A long tousle over the status of beluga sturgeon under the Endangered Spices Act culminated in 2004 with the listing of the fish as threatened, but the fate of beluga caviar imports to the US is still up in the air. In relating all this, Carey introduces some charming characters, from Petrossian's head buyer, Eve Vega, to crusading lawyer biologist Frank Chapman. As for the subtitle, don't be skeptical: this really is a book about desire. It's about how Americans balance supply and demand, how "wediscipline ourselves to measure our desires against finite means." As such, it's a book about America in microcosm. Caviar, it turns out, is not just tasty. In Carey's hands, it's luminous.

Quickflip to Delicious Dinners or Little Wok Cookbook

2009-02-07T07:49:00.000-08:00

Quickflip to Delicious Dinners

Author: Eileen Faughey

Quickflip to Delicious Dinners is not an ordinary cookbook. It's a unique cooking system that makes it easy to add variety and health to dinners- without learning lots of new recipes. Its innovative format shows how to transform 10 basic recipes into 50 popular dishes, simply by changing a few ingredients.

The Quickflip is easier, faster, and more versatile than a traditional cookbook. Recipes are simplified so that people will actually use them instead of simply collecting them.
The Quickflip takes popular dinner recipes such as pasta, stir fries, pizza, and soups, and shows you how to make healthy international variations by simply changing a few ingredients. Using a single set of instructions for each recipe, you can create five or more different and delicious versions of that dish. The Quickflip organizes recipes into an easy to use, convenient, and practical format. This unique format allows you to follow the recipes exactly or create additional variations.
The Quickflip includes a pantry list and is color-coded to make shopping easy. It includes nutrition facts and food exchange information, and it's full of practical cooking hints and nutrition tips.
Color photography and a built-in counter-top easel make the Quickflip appealing and convenient to use.
When you Quickflip to Delicious Dinners, you'll make the transition from thinking about eating well to actually doing it!

For nutritionists and other health professionals, the Quickflip is also a useful teaching tool. It can be used to teach how to stock a pantry, how to make a variety of healthy meals from a basic recipe, cooking techniques that add flavor and nutrients without extra fat, and how to use herbs and spices creatively.

About the Author:

Eileen Faughey, M.A., R.D. is a nutritionist in private practice. She blends her nutrition knowledge and culinary expertise to introduce this unique approach to making delicious, healthy meals.

Environmental Nutrition

A novel way of following recipes and planning healthful dinners.

Jan Ellen Spiegel

Provides a foundation so cooks can walk into their kitchens and create dinner out of whatever's available. -- San Francisco Examiner

Womens Magazine

The Quickflip offers good-tasting meals that are sure to satisfy all members of the family.beautifully designed.an answer to today's fast-paced lifestyle.

What People Are Saying

Mary Rogers
A very clever recipe system. It helps busy people make something new and different without a lot of effort. -- (Mary Rogers, author of Dinner! software)

Bonnie Taub-Dix
I highly recommend this book to those who are tired of making the same old thing and would like to be more creative with familiar ingredients. -- (Bonnie Taub-Dix, M.A., R.D., quoted in Newsday)

Go to: The Dittoheads Guide to Adult Beverages or Fish for Thought

Little Wok Cookbook

Author: Smithmark

The Little Wok Cookbook is a colorful and varied collection of Far East-inspired recipes that are quick to prepare and delectable to eat.

Food Culture in France or Complete Encyclopedia of Wine

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

Food Culture in France (Food Culture around the World Series)

Author: Julia Abramson

French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health.

New interesting textbook: Smoothies Blends and Shakes or Cooking from the Heart

Complete Encyclopedia of Wine: How to Choose and Enjoy the Wines of the World

Author: Robert Joseph

The Complete Encyclopedia of Wine provides essential information on which wines to drink region by region?from California to New Zealand, and from the grandest Bordeaux ch'teau to the minutest estate in Chianti or the most high-tech Napa winery?covering the best vintages of the leading vineyards and the exciting output of the small wineries. Hundreds of the world's great wines are described and evaluated. Every page is an information-packed celebration of the world's most varied and complex alcoholic beverage. It won't turn you into an instant wine expert, but it will provide you with the knowledge you need to buy wine with confidence and so enhance your enjoyment of the luscious liquor of the vine.

Sunkist Recipes or Home Magic

2009-02-05T00:25:00.000-08:00

Sunkist Recipes

Author: Alice Bradley

Alice Bradley, Principal of Miss Farmer's School of Cookery (Boston, MA) compiles sweet and savory recipes using Sunkist oranges and lemons.

Home Magic: The 10 Minute Table Decorator

Author: Betterway Books

Complete with glowing illustrations, this inspirational guide includes ideas and advice for creating unique table decorations and place settings for parties, formal dining, and everyday meals. Full color.

Grannys Taste of Christmas or Permission to Party

2009-02-03T20:43:00.000-08:00

Granny's Taste of Christmas

Author: Dianne C Evans

293 of Granny's treasured family holiday recipes. Christmas dinner with all the trimmings, 61 Southern Christmas cakes and cheesecakes. Delicious gifts for shut-ins. Delightful original Granny artwork. Tips and Granny funny wisdoms. Christmas carols for family "sing-alongs". A great Christmas gift!

Books about: Die Populistische Vision

Permission to Party

Author: Jill Murphy Long

Probably the most pressing need for women today is to take a little time for themselves. Weighed down with the demands of dual careers, household responsibilities, child rearing and marriage, today’s busy woman lets her friendships suffer, and she never feels she has the time to nurture herself. Third in the Permission to... series, Permission to Party is a beautifully illustrated book that gives women permission to enjoy life to the fullest.

Permission to Party lets women know it’s OK (and even necessary) to take care of themselves and also tells them how to carve the time out of a busy schedule. It then gives them a plethora of imaginative ideas and techniques to use.

This elegant, fun book includes ways to nurture relationships and foster self-expression by bringing people together for meals and celebrations in intimate settings or large groups, as well as how to create your own quiet or playful celebration rituals to mark either special occasions or accomplishments. Plus, Permission to Party includes simple recipes, aromatherapy tips, uplifting music recommendations, party themes and party decorating ideas.

	Introduction	1
Chapter 1	Women Who Celebrate Wholeheartedly: And Without Permission	5
Chapter 2	Making Time for Fun: Everyday Celbrations	21
Chapter 3	Merry Days: Twelve Heartwarming Invitations	43
Chapter 4	How the World Celebrates: Carnivals, Festivals, and Other Excuses	65
Chapter 5	Life's Milestones: Precious Moments	83
Chapter 6	Great Traditions: Making Memories	111
Chapter 7	Up and Away: Picnics and Tailgating Parties	131
Chapter 8	Parties for Two: Scrumptious Secrets	153
Chapter 9	Home Sweet Home: Celebrate Your Life	169
Chapter 10	Parties Made Easy: Smashing Successes	189
	Resources: Recommended Reading	215

Cooking for Two or Karma Cookbook

2009-02-02T17:01:00.000-08:00

Cooking for Two

Author: Jean Par

Cooking for Two is the twenty-eighth title in the popular Company's Coming series of cookbooks. After years of experience as a professional caterer and with four children now grown, Jean Pare knows firsthand the challenge of cooking for two. Responding to a growing demand for recipes that make fewer servings, she has created this diverse collection of small-quantity recipes that are quick, easy and use everyday ingredients. The result is an impressive assortment of appetizers, soups, casseroles, main courses, quick breads, desserts and more. Whether it's an occasion for a satisfying Asparagus Soup or decadent Amber Cheesecake, Cooking for Two serves up the perfect portions.

Karma Cookbook: Great Tasting Dishes to Nourish Your Body and Feed Your Soul

Author: Boy Georg

A hundred flavorful macrobiotic recipes that benefit health and mood—as eaten by pop icon Boy George and cooked by nutritionist Dragana Brown. Complete with stylish color photos, preparation tips, and plenty of irreverent anecdotes.

When Boy George—the “Karma Chameleon” himself—discovered macrobiotic cooking, it changed his life, bringing him new levels of health and happiness. In the Karma Cookbook, he joins forces with his great friend and macrobiotic mentor, Dragana Brown, to offer up dozens of recipes that will tantalize your taste buds and boost your immune system. Ranging from nourishing soups and wholesome main dishes to healthy drinks and sugar–free desserts, the recipes are accompanied by expert knowledge, practical advice, and cheeky commentary. Among the delights: Creamy Carrot Soup, Sizzling Soba, Crunchy Filo Parcels, Watercress and Shiitake Salad, and Apricots with Vanilla Custard.

Bachelorette Dares or Vintage Feasting

2009-02-01T13:19:00.000-08:00

Bachelorette Dares

Author: Courtney Cook

What do you do at a bachelorette party? Go out on the town and take this entertaining deck with you! It contains dozens of outrageous dares for various destinations that will give the bride-to-be a night to remember.

Interesting book: The Clean Tech Revolution or Good Neighbors Bad Times

Vintage Feasting: A Vintner's Year of Fine Wines, Good Times, and Gifts from Nature's Garden

Author: Joy Sterling

Join Joy Sterling on a stroll through the vineyards and gardens of California's Iron Horse Vineyards, into her kitchen and to her table. Filled with charming anecdotes, a year's worth of news from the grapevine, and imaginative menus and recipes, this is a delightful window into her life as wine lover, epicure, philosopher, and hostess.

Vintage Feasting
February 14. The vineyards are asleep. Our Valentine's Day feast is fresh, cracked Dungeness crab soup cooked with Fumé Blanc, served with garlic mayonnaise and bubbly....

In settings suffused with the scents of Giverny-like gardens, Joy shares secrets of tasting and cooking with wine, reveals her own experiments with menus and vintages, and explains why certain pairings of food and wine endure. And she exults in life's surprises, like the magical cluster of rare morels that appeared one day under a century-old Douglas fir and became an exotic ragout.

Whether it's savoring the intense aromas of crushed violets in a young Cabernet Sauvignon; recalling a culinary adventure at Paul Bocuse's restaurant; drinking in the Provence scents of zinnias and lavenders; or concocting a Halloween dinner of turban squash, Vintage Feasting is a treasure of fascinating lore, succulent menus, memorable wines—and a zest for enjoying life that leaves us refreshed, delighted, and inspired anew.

Publishers Weekly

A year in the life of a California wine producer and connoisseur, sans pretense. (Oct.)

Postres Divinos or Stylish Mediterranean in Minutes

2009-01-31T09:37:00.000-08:00

Postres Divinos

Author: Edimat Libros Staff

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.

La cocina dejará de ser un secreto con esta colección de 40 títulos con las recetas más exquisitas de la cocina nacional e internacional. Si comer es un placer, cocinar puede ser un deleite. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros le harán descubrir la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecerán sus comidas.

Book about: Direction de Chaîne de Réserves

Stylish Mediterranean in Minutes

Author: Sophie Braimbridg

A true celebration of all things Mediterranean, fast, fresh and full of flavor, these easy-to-follow recipes will come to the rescue whenever you want to cook delicious food quickly. Spanning the length and breadth of the Mediterranean, from Spain and Morocco to Turkey and Syria, Sophie Braimbridge presents classic and exotic dishes for everyone to enjoy. There are over 100 sensational recipes to choose from, all of which can be completed in less than 30 minutes preparation and cooking time.

Come to the Table or Something in the Cellar

2009-01-30T05:55:00.000-08:00

Come to the Table: A Celebration of Family Life

Author: Doris Christopher

In this helpful and heartfelt book, Doris Christopher shows families how to honor and celebrate one of our most beloved traditions: togetherness around the family table. An American entrepreneur, who is also an enterprising American mom, Christopher serves up a blend of inspiration and practical advice, revealing the ways dozens of others have transformed their tables into vehicles for strengthening family life.

Something in the Cellar

Author: Ronald Searl

This lighthearted look at the secrets of the world's wine ceremonies invites vintners and wine drinkers to experience the mysteries of wine and its production. Illustrated in Searle's inimitable style are the ancient noble ceremony of slashing the trockenbeerenauslese, the inauguration of the first authentic denominazione di origine controllata e garantita, and the vinolympics. For wine lovers who have never tasted ptolemy nouveau or watched the uncorking of the kangarouge, these experiences are related with warmth and humor. The many ways to open a bottle of wine are illustrated, and the rituals and delights of wine around the world are described.

Author Biography: Ronald Searle is a political cartoonist whose work appears regularly in Le Monde. He is the author of Illustrated Winespeak and Slightly Foxed but Still Desirable.

Book of Cocktails or En minutos

2009-01-28T13:56:00.000-08:00

Book of Cocktails, Vol. 2

Author: Hilaire Walden

Following the success of the original Book of Cocktails, The Book of Cocktails, Volume 2 is a tantalizing selection of drinks from all over the world. Many of today's famous cocktails were invented in the 1920s, but over the past four years there has been a growing interest in cocktails made from more exotic ingredients. With the distinctive, illustrated step-by-step format of the original Book of... series, clear and concise instructions show what to mix, shake and stir in order to create an exciting array of drinks to delight family and friends.

Author Biography: Hilaire Walden is the author of five titles in the Book of... series: Fish & Shellfish, French Provincial, Malaysian, Spanish, and Thai.

En minutos

Author: Donna Hay

Tener poco tiempo no es motivo para renunciar a lo mejor de la cocina. En la línea de su anterior título Al instante, que tan buena acogida tuvo hace un par de años, Donna Hay nos presenta en esta obra 177 recetas deliciosas realizadas siempre a base de ingredientes frescos preparados sin complicaciones. Desde un delicioso pollo asado que podemos preparar en la mitad del tiempo habitual hasta postres ultrarápidos que hacen que el horno de la cocina tradicional se convierta en algo del pasado.
Sopas, ensaladas, pastas, arroces, pollo, carnes, mariscos, vegetales, dulces... todo tipo de platos pueden prepararse prácticamente al instante sin renunciar por ello a la mejor cocina. Platos tan adecuados para una cena formal como para comer bien si tener que passar horas y horas frente a los fogones.

Spanish Kitchen or Chef Robert Presents Romantic Dinners for Two

2009-01-27T10:14:00.000-08:00

Spanish Kitchen: Regional Ingredients, Recipes, and Stories from Spain

Author: Clarissa Hyman

"There are many common threads within the cooking of Spain, from rice to oranges, and Spanish home cooking throughout the Peninsula is simple, uncomplicated, and direct. The flavors of fresh, local ingredients need no disguise or affectation. Yet, for both historical and geographical reasons, the sense of regional identity and separatism remains strong in the many provinces of Spain, and this is also proudly reflected in the cooking." "The book is divided into 17 chapters, each highlighting an ingredient from a particular region of Spain. Each chapter tells the story of an ingredient in terms of culture, history, cultivation, traditions, location, and context. A selection of recipes using the ingredient then follows, illustrating the Spanish pride in quality regional products and their determination to safeguard their unique Iberian culinary heritage." Illustrated with photographs of Spain's diverse regions and recipes, this latest book from Clarissa Hyman celebrates the flavor of Spanish life and food.

Publishers Weekly

Part cookbook, part travelogue and part history lesson-albeit an engaging one-this volume offers an epicure's tour of Spain, with recipes. It's divided into chapters by region, each focusing on a specific ingredient (or two) that is a source of local pride and providing a brief, food-oriented history. In the chapter on Castile-Madrid, for example, Chinch n garlic is the ingredient of choice, and recipes include Garlic and Chile Shrimp, and Spicy Monkfish with Saffron and Chilies. Other chapters go from savory to sweet, as in the La Rioja chapter, which features pears in Duck Breast with Honey-Spiced Pears, Pears Poached in Moscatel and Spices, and Rioja Pear Cake. The Valencia chapter showcases oranges in Toasted Bread with Garlic and Orange, Hake in Orange and Saffron Sauce, and Delicias (an almond and chocolate confection). Recipes are generally simple and often rustic; there just aren't enough of them (only 75). The color photos by Peter Cassidy are honest; they don't try too hard to make things look modern or slick when they simply are not. Together with the text, they provide an authentic look into Spanish cuisine and the areas where it is prepared. (Aug.) Copyright 2005 Reed Business Information.

Library Journal

British author and 2002 Glenfiddich Food Writer of the Year, Hyman explores the varied regions and ingredients of Spain in her third book. Similar in format to her previous work, Cucina Siciliana, this book is divided into chapters, each dedicated to one of the 17 regions of Spain, complete with histories, stories, and recipes. Highlighting foods and spices such as sobrassada, pimenton de la Vera, and bonito del norte, the narrative and 75 recipes illustrate how interaction with many cultures over the centuries has affected Spanish cuisine. While this is a lively introduction to the regional diversity of Spanish food, it may be intimidating for beginning cooks. Most of the recipes rely on using a unique ingredient not readily found in most supermarkets (although some substitutions are suggested, no source list is given), and cooking times and temperatures are not consistently provided. Penelope Casas's Delicioso! and Tapas have more detailed instructions, and for a more exhaustive survey Janet Mendel's My Kitchen in Spain has over 200 recipes. Recommended for public libraries with larger collections.-Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha Copyright 2005 Reed Business Information.

Go to: RoxioEasy Media Creator 8 For Dummies or The Practice of System and Network Administration

Chef Robert Presents Romantic Dinners for Two (Book and DVD)

Author: Robert Catherin

Impress your Lover with the gift of fine dining in your own home. Chef Robйrt guides you with easy step by step instructions on how to prepare and cook these Romantic Dinners For Two. Choose a Rendezvous, set the atmosphere and follow his Cookbook and DVD.

Sheila Intner - Library Journal

This pretentious book-DVD combo suffers from a number of amateurish features, but it has some surprisingly good points. First, the good: chef Robért Catherine is deft at demonstrating cooking techniques, and some of his recipes are original and interesting. The cost is reasonable for the set. Now the bad: the DVD demonstrates most, but not all, steps in preparing the dishes; some key visuals are missing. Some of the recipes are so laden with fat and calories that their consumption poses serious health risks. The lighting is poor, and much of the time the screen is too dark. Catherine tends to repeat himself, his delivery lacks verve, and his innuendoes fall flat. He should stick to cookery and menus and leave the romance to others. The bottom line: libraries shouldn't waste their money on this title unless they're aiming for exhaustive coverage of the cooking-class genre.

Heartland Cooking Crockery Favorites or Day by Day Gourmet Cookbook

2009-01-26T06:32:00.000-08:00

Heartland Cooking Crockery Favorites: Traditional American Recipes

Author: Frances Towner Giedt

Delicious, robust dishes from the bounty of America's heartland.Over 75 original recipes for soups, stews, poultry, meats, vegetables, and dessertsall fabulous foods, all prepared in the crockery slowcooker. Nutritional analysis for all recipes.

Interesting book: Refined To Real Food or Bordeaux

Day-by-Day Gourmet Cookbook

Author: Graham Kerr

Eat better, live smarter. help others. That’s the powerful message inside legendary chef Graham Kerr’s Day-by-Day Gourmet Cookbook.
Kerr, formerly known as “The Galloping Gourmet,” presents more than one hundred recipes here that show how to use nutrient-dense foods
(fruits and vegetables) to replace calorie-dense foods (fats, salts, carbohydrates).
In addition, he expounds on the benefits of this diet such as increased restful sleep and overall healing, and increased mobility and emotional stability.
Throughout, Kerr also shares his popular “double benefit” concept that applies to mind, body, and soul: replace harmful habits with healthy ones while reaching out to others in need, and everybody wins.

Wine into Words or Secrets of Healthy Middle Eastern Cuisine

2009-01-25T02:50:00.000-08:00

Wine into Words: A History and Bibliography of Wine Books in the English Language

Author: James M Gabler

Wine into Words, 2nd edition, contains nearly 8,000 bibliographical entries, thousands of historical annotations covering everything wine has touched: art, literature, music, history, food, winemaking, grape growing, poetry, politics, religion, war, and hundreds of biographical sketche of the men and women who pioneered wine's development and recorded its history. As the nearly 8000 entries attest, there are many books in English that contribute to the aura, mystery and interest of wine. The second edition of Wine into Words contains thousands of historical annotations covering everything wine has touched: art, literature, history, music, food, winemaking, grape growing, poetry, politics, religion, war, and hundreds of biographical sketches of prominent wine writers.

As one might expect, many of these wine writers were famous characters in history that expressed their love of wine by writing about it. As Dr. Kevin Starr observes in the Introduction, "What a gathering of greats, each of them with something to say about wine, in certain cases, in fact, saying some of the best things that have ever been said about wine in human history." Pliny the Elder, Omar Khayyam, Rabelais, Samuel Pepys, John Locke, James Boswell, Benjamin Franklin, Thomas Jefferson, Philip Mazzei, Edgar Allen Poe, Henry Wadsworth Longfellow, Robert Louis Stevenson, Andre L. Simon, Maynard Amerine are but a few of the men who loved wine and wrote about its epicurean and hedonistic pleasures. But Wine into Words is about much more than just the famous; it is about all the men and women throughout history who pioneered wine's development and recorded its history. In addition to the Author Index, the second edition contains an alphabetically arranged Short-Title Index of all the titles, and a Subject Index (new to this edition), that allows for easy access to its store of information.

Library Journal

This unique bibliography lists approximately 3200 books that are primarily about wine and wine-related subjects (corkscrews, medical applications, viticulture, gastronomy, varietals, etc.). Historical information is given in some entries, and biographical sketches of the most prominent wine writers are included, along with occasional brief book reviews and notes. Entries are reasonably easy to find, since authors and titles are listed in alphabetical order and the organization is consistent with standard bibliographical format. Short title and publication year (for years 1572-1900) indexes are also helpful. This will be particularly useful to enology students and researchers; for more specialized wine collections. Carolyn I. Alexander, USACDEC Technical Information Ctr., Fort Ord, Cal.

Secrets of Healthy Middle Eastern Cuisine

Author: Sanaa M Abourezk

The eastern Mediterranean countries of the Levant - Lebanon, Jordan, Palestine and Syria - share a love of toothsome breads and grains, fresh fruits and vegetables, fish plucked from the sea, and ripe olives from hillside groves. Meat is used sparingly; aromatic olive oil supplants butter. But reducing these cholesterol-laden foods does not leave the Levantine plate lacking for taste - their absence allows the subtle flavors of herbs and spices to shine. This is the secret of the deliciously healthful diet that Middle Eastern cooks have long understood, and that the West is just beginning to appreciate.

Internet Book Watch

In Secrets Of Healthy Middle Eastern Cuisine, Sanaa Abourezk offers savory Levantine recipes as interpreted by an accomplished chef and nutritionist. The kitchen cook will appreciate her extensive information on basic nutrition, the nutritional labeling system, healthy cooking tips, and detailed information on the selection and use of spices. From Bulgur Wheat Salad, Eggplant Stew, and Stuffed Zucchini in Yogurt Soup, to Roasted Potatoes, Sweet Peas with Chicken, and Pancakes stuffed with Ricotta, Secrets Of Healthy Middle Eastern Cuisine showcases 150 delicious recipes that range from appetizers to salads to main dishes to desserts. Exotic, nutritious, and highly recommended.

Healing Cuisine of China or Salt

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

Healing Cuisine of China: 300 Recipes for Vibrant Health & Longevity

Author: Zhuo Zhao

A comprehensive guide to the Chinese art of healing with food

• Provides more than 300 authentic Chinese recipes for curing specific ailments and for promoting happiness and vitality

• Explains the theories behind traditional Chinese beliefs about health and diet and reconciles these beliefs with contemporary Western medical knowledge

• Includes a complete fitness program centered on the popular Chinese qi gong exercises

Through 5,000 years of recorded history the Chinese have developed an unequaled pharmacopoeia of food remedies and have turned this knowledge into a delicious cuisine that is simple to prepare. This cuisine has little in common with the dishes on the menus of many Chinese restaurants--which have sacrificed traditional Chinese principles to appeal to high-fat Western tastes. Instead, it emphasizes all-natural ingredients eaten in season and in the most beneficial combinations.

The Healing Cuisine of China features more than 300 authentic Chinese recipes, ranging from simple preparations to cure specific ailments to traditional "longevity banquets." The authors also explain the underlying theories behind traditional Chinese beliefs about health and reconcile these ancient beliefs with Western medical knowledge about bacteria, viruses, and other causes of disease. A complete fitness program, centered on the popular Chinese qi gong exercises, and a questionnaire to help readers discover their individual body requirements make this the most comprehensive guide to the healthy lifestyle of China ever published.

Interesting textbook: Marketing Research or Class Struggle or Family Struggle

Salt: Grain of Life

Author: Pierre Laszlo

For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the tyranny of the British. Through the ages, salt has conferred status, preserved foods, and mingled in the blood, sweat, and tears of humanity. Today, chefs of haute cuisine covet it in its most exotic forms -- underground salt deposits, Hawaiian black lava salt, glittery African crystals, and pink Peruvian salt from the sea carried in bricks on the backs of llamas.

From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" ( Le Monde) he mixes literary analysis, history, anthropology, biology, physics, economics, art history, political science, chemistry, ethnology, and linguistics to create a full body of knowledge about the everyday substance that rocked the world and brings zest to the ordinary. Laszlo explains the history behind Morton Salt's slogan "When it rains, it pours!" and looks into the plight of the salt miner, as well as spectroscopy and nuclear magnetic resonance. Salt is a tour de force about a chemical compound that is one of the very foundations of civilization.

Oliver Sacks

I have been darting, delightedly, from one section to another -from Salting Herring to extreme halophiles, to Spectroscopy. It is a marvellous mosaic leavened with great charm and lightness.

Betty Fussell

Laszlo takes something ordinary, looks at it through his dazzling prism of knowledge, and allows the reader to experience its extraordinariness in the process.

Choice

History, chemistry, physics, economics, anthropology, technology . . . linguistics, art history . . . and culinary arts are all explored in this wonderful, multicultural Renaissance approach to the subject of salt. This approach, like salt itself, spices the ordinary and makes a topic that might on the surface seem bland be anything but. . . . Salt is not just plain, and this book is a pleasure to read.

Houston Chronicle

A breathless read. . . because of the suprising appeal and importance of the subject itself.

Roy Herbert

Takes us through the astonishing history of this substance with lightness as well as learning... [his] observations are fascinating.

Washington Post Book World

Readers will never again think of salt . . . in the same simple way.

Globe and Mail

A slender, impish concoction. . . . To say this is a quirky book is like saying Rita Hayworth was an okay-looking gal. . . . Calvinoesque in many ways -filled with lightness, delightful tangents, postmodernist hijinks.

London Review of Books

Offers a rich pickle barrel of facts and anecdotes about salt.

Le Monde

The distinction between the scientific and the nonscientific blurs. One becomes astonished that every day one samples a chemical with such a rich cultural aura -which is to say the wager by the author is a success.

Teresa Weaver

A weirdly compelling blend of chemical analysis and anecdotal history.

Publishers Weekly

If this book's organization gracefully accommodated the breadth of its subjects, it would be a small masterpiece. Unfortunately, a scattershot structure and an awkward translation mar this project, which includes portions that did not appear in the original French edition. Clearly extremely learned, Laszlo writes knowledgeably about everything from a Japanese adage meaning "to salt the greens" to the history of Venetian salt production. These brief sections are linked only in the most cursory way, however, and his tangents frequently carry him far afield, as when he moves from discussing the gabelle, or French salt tax, to addressing taxation in general. The fact that salt is used to create chlorine and can be transformed into PVC or vinyl leads to a rumination on Howard Johnson's motel-restaurants and his wonder at air-conditioning when he moved stateside in the 1960s. He prefaces each chapter of this appealing but frustrating work with a preview of the coming material rather than an effective introduction. While Laszlo's style is rambling and conversational, the translation is jarringly formal, with such clunky language as "this astute way of combining salt preservation with the beginnings of a digestion process using proteolytic enzymes was a revolutionary technique." Much of Laszlo's material is intriguing, and his literacy about everything from chemistry to philosophy provides a helpful perspective on this basic element, but ultimately these choppy pieces never cohere. (Aug.) Copyright 2001 Cahners Business Information.

Library Journal

French chemist Laszlo here contributes to the seemingly endless flow of histories of various victuals. The author approaches the subject from a multidisciplinary perspective and has written this book "for the public at large but also as a pedagogical utopia." He writes in a verbose and ostentatious style with a profligacy of four- and five-syllable words. Salt has had a far-reaching effect on human history with an impact on politics, language, trade, and taxes, just to name a few. The author explains this by parsing Eastern proverbs and drawing complex analogies. For example, the opening of Balzac's Beatrix takes place on the Guernade peninsula (where salt is harvested). This invokes an almost three-page meditation in which Laszlo concludes that the novelist creates a "fortiori beyond the social." Salt has many such digressions, meanderings, and asides. Salt may be essential for human survival, but this is not an essential purchase. [In the fall, Walker is publishing a history of salt by Mark Kurlansky. Ed.] Tom Vincent, Wake Cty. P.L., Raleigh, NC Copyright 2001 Cahners Business Information.

Booknews

Laszlo (chemistry, U. of Li<'e>ge, Belgium and the <'E>cole polytechnique near Paris) offers a set of vignettes on the various aspects of the vital mineral. They include salt-cured food, nomads, harvesting, abuse of power, biology, other science insights, myths, and ethics and politics. was published in 1998 by Hachette Litt<'e>ratures; in the translation, by Mary Beth Mader, he has added some material for American readers. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Kirkus Reviews

A chemist constructs a cultural history of sodium chloride and reveals its magnitude in human affairs. In a volume burdened with a plethora of introductory material (there's a foreword, preface, acknowledgments, and introduction-and each short chapter begins with an old-fashioned argument, as well), Laszlo makes it plain that salt is no ordinary white powder. (In fact, he reveals, pure salt is colorless.) He begins with a sort of pedagogical manifesto, declaring that all education, like his study, ought to be multidisciplinary, and then moves into some engaging chapters dealing with various uses (and abuses) of salt. Sailors once used it to disinfect wounds. It was one of the earliest means of preserving food. Many ancient trade routes involved the transportation of salt. The word (and concept of) salary has its origins in salt. We learn how seawater is desalinated, how salt was important in the history of Venice, how Gandhi employed it as a powerful symbol to rally his followers; we learn why the sea is salty (a puzzle: after all, only fresh water flows into it), why salt will clear a wine spill on a tablecloth, why salty foods make you thirsty, why salt will dispatch a slug and will both freeze ice cream and thaw an icy highway. Toward the end, he even waxes metaphysical. Although the volume for the most part is highly readable, Laszlo occasionally allows his erudition to obfuscate, as in one sentence that includes all the following: "mitochondrial RNA sequences," "lipid bilayer," "glycerol," "ether bonds," "RNA-polymerases," "prokaryotes," and "eukaryotes." Yet he can also decline into the lowest puns-e.g., he follows a comment about Morton's attempts to prevent the problemof the hardening of salt with this: "It being salt, they licked it." Readers may also find annoying the editorial decision to permit the translator's numerous notes to appear in the text instead of in unobtrusive footnotes. Displays broad interests and a wide-ranging intellect, but the style-often bland or dully didactic-could use a bit of seasoning.

Essential Eating or Legendary Watering Holes

2009-01-22T19:27:00.000-08:00

Essential Eating: A Cookbook: Discover how to Eat, Not Diet (Essential Living)

Author: Janie Quinn

These programs are fully functional 120-day limited editions of ESRI software that require a licensed version of ArcView GIS 3.1, or higher, running on Windows 95/98/NT. There is currently no version available for Windows 2000/ME/XP.

Author Biography: Janie Quinn is the founder of Essential Lifestyle Companies headquartered in Waverly, PA.

Vegetarian Times

"A weight-loss guide that teaches people to eat real food."

The Bloomsbury Review

"Whole and organic foods for promoting better health and well-being without the difficulty of calorie counting and extreme food choices."

Martin S. Karpeh

This book is a practical eating and cooking guide to the kind of nutritional intelligence our country needs. For those seeking to improve their diet, Essential Eating, A Cookbook is a common sense approach to eating that focuses on maximizing your health and minimizing your risk of disease. (Martin S. Karpeh, M.D., F.A.C.S.Gastric & Mixed Tumor Surgeon Memorial Sloan-Kettering Cancer Center, New York, NY)

Mary Ann Tosca

What an overwhelming relief to finally know what to eat. Essential Eating, A Cookbook is a realistic and productive personal lifestyle that saved my life. Because of this eating plan I can maintain my ideal weight and be healthy. This book is about me. This book is about you. (Mary Ann Tosca Recovering Food Addict, San Diego, CA)

Gerald Reisinger

Listening and responding to your body's needs can be the most rewarding experience. Essential Eating, A Cookbook shows you how to harvest health and happiness through the application of nutritional intelligence. The recipes are easy to follow and the food tastes great.(Gerald Reisinger, M.D. Specializing in Preventative Medicine, Kingston, PA.)

Mary Elaine Southard

In the attempt to locate a common sense approach to nutrition, Essential Eating, A Cookbook provides a detailed road map. It addresses how to reverse our deteriorating national health on a personal level. I highly recommend it!(Mary Elaine Southard, R.N., M.S.N. Mercy Health Partners, Scranton, PA.)

What People Are Saying

Deepak Chopra
"A wonderful guide to permanent weight loss with no gimmicks."
—author, The Seven Spiritual Laws of Success

Legendary Watering Holes: The Saloons That Made Texas Famous

Author: Richard F Selcer

Saloons, barrooms, honky-tonks, or watering holes—by whatever name, they are part of the mythology of the American West, and their stories are cocktails of legend and fact, as Richard Selcer, David Bowser, Nancy Hamilton, and Chuck Parsons demonstrate in these accounts of four legendary Texas establishments.

In most Western communities, the first saloon was built before the first church, and the drinking establishments far outnumbered the religious ones. Beyond their obvious functions, saloons served as community centers, polling places, impromptu courtrooms, and public meeting halls.

Here, the spotlight is thrown on four celebrated saloons:

Jack Harris's Saloon and Vaudeville Theater San Antonio
Ben Dowell's Saloon El Paso
The Iron Front Austin
The White Elephant Fort Worth

Selcer and his coauthors start with the origins of each establishment and follow their stories until the last drink was served and the places closed down for good. They discuss all aspects of the business: the owners, the liquor provided, the entertainment, the troubling issues of segregation by race and gender, and the way order was maintained—if it was at all.

Along the way they consider the ornate bar construction, old floor plans, the liquor suppliers, the attire of the gentlemen gamblers, the variety of casino games that emptied men's pockets, fatal shootings that occurred, and more. Vintage photos of the establishments, along with some of their more famous customers, further take the reader back to the Old West.

About the Editors:
Richard Selcer, a long-time adjunct professor of history at Cedar Valley College in Dallas, Texas, and at the InternationalUniversity in Vienna, Austria, lives in Fort Worth, Texas.
David Bowser is now known as the "historical detective" of San Antonio, where he has lived for more than twenty-five years.
Nancy Hamilton, a past president of Western Writers of America, lives in El Paso, Texas.
Chuck Parsons is the author of Captain L. H. McNelly—Texas Ranger. He lives in Luling, Texas.

	Introduction : "Set 'em up!"	3
Ch. 1	The fine art of mixology	43
Ch. 2	Jack Harris's Vaudeville and San Antonio's "fatal corner"	53
Ch. 3	Ben Dowell's Saloon and the "Monte Carlo of the west" (El Paso)	123
Ch. 4	The "free-hearted fellows" of the Iron Front (Austin)	169
Ch. 5	The White Elephant : Fort Worth's saloon par excellence	227
	Epilogue : "last call"	291

Gourmet Gringo or Telemundo Presenta Celebraciones

2009-01-21T15:45:00.000-08:00

Gourmet Gringo

Author: Mari Meyers

"Gourmet Gringo" introduces "Gringo-Mex", traditional Mexican cooking for the American kitchen. "Gourmet Gringo" runs a wide gamut: fast-food favorites, tempting appetizers, festive dips and salads, one-dish meals and dinner casseroles, spicy entrees, and some thoroughly "gringoized" foods, as well as the trendy and sweet innovations. Includes generous insider information on Mexico including culture, fiestas, foods, and more.

Telemundo Presenta, Celebraciones: En casa con las estrellas de Telemundo

Author: Maria Alecia Izturriaga

Cuando las luces del estudio se apagan, la vida de las estrellas comienza.

Acompáñenos a descubrir, a través de estas páginas, los recuerdos más íntimos de sus estrellas favoritas, los momentos preciados de su infancia, los días compartidos en familia que jamás olvidarán y aquellos memorables instantes que les inspiran alegría, nostalgia, ternura y les hacen brotar lágrimas en sus ojos.

Este es el momento de entrar en sus hogares, compartir un espacio en sus mesas, ver sus fotografías familiares y probar sus deliciosas recetas caseras. Es una travesía colmada de colores, olores, música, tradiciones, sentimientos y reflexiones que nos llevan, desde cada uno de sus caminos, a un mismo destino: el corazón. En este conmovedor libro, las estrellas de Telemundo -- Jorge Bernal, María Antonieta Collins, Leticia Coo, Alfonso Poncho de Anda, José Díaz-Balart, Erick Elías, Candela Ferro, Alejandro Felipe Flores, Vanessa Hauc, Mauricio Islas, Natasha Klauss, Jeannette Lehr, Jessi Losada, Christian Meier, Penélope Menchaca, Aylín Mujica, Mónica Noguera, Mauricio Ochmann, Ana María Polo, Catherine Siachoque, Natalia Streignard y Miguel Varoni -- les abren las puertas de su hogar para ofrecerles inspiración, diversión y mucho sabor.

Entren en estas páginas ¡y celebren con nosotros!

Cancer Prevention Cooking or Lemongrass and Limes

2009-01-20T12:02:00.000-08:00

Cancer Prevention Cooking: Over 50 Healthy and Revitalizing Recipes to Reduce the Risk of Cancer

Author: Beatrice Heywood Taylor

This book has been compiled to help change eating patterns for the better. It combines tasty and energizing recipes with essential information on the impact of diet on cancer.

Lemongrass and Limes: Thai Flavors with Naam Pruitt

Author: Naam Pruitt

Discover the secrets of exotic Thai cooking with this collection of authentic, easy-to-follow recipes. With its exquisite photographs, extensive glossary, garnishing guide, and fun facts about Thailand, Lemongrass & Limes will be a big hit with both expert cooks and new beginners. Join Naam Pruitt on this wonderful journey of spices, herbs, and flavorful feasts.

Complete Cocktail Maker or Best of France

2009-01-18T01:33:00.000-08:00

Complete Cocktail Maker

Author: Stuart Walton

Clear step-by-step instructions cover more spcialist techniques, such as making flavored syrups and spirits and steeping spirits.

Best of France, Vol. 1

Author: Evie Righter

Of all the world's cuisines, none endures so well as that of the French. From the boulevards of Paris to the farmhouse kitchens of Provence, these classic foods bring elegance and sophistication to tables around the world.With The Best of France,food editor Evie Righter has carefully assembled the very finest examples of French culinary techniques in a single, memorable volume. From haute and novelle cuisine to country and bistro fare, she shares the recipes and the secrets of France's chefs de cuisine in a fresh and accessible style that assures perfect results every time.Here are the simple yet fundamental beef, chicken, and fish stocks used every day of the year; the familiar favorites like Onion Soup, Cheese Soufflé and Ratatouille; distinguished classics including Rack of Lamb and Cré me Brulée; even the healthful new preparationssuch as Fish in Parchment Paper, Grilled Vegetables, and Fruit Sorbet. Each is the best of its kind.Color photographs throughout feature both the dishes themselves and the unforgettable French settings from which they emerge. An essential reference for any cook,The Best of France helps turn an ordinary meal into an event.

Ultimate Cocktail Book or Keos Thai Cuisine

2009-01-17T14:51:00.000-08:00

Ultimate Cocktail Book

Author: Bill Reavell

Once again the epitome of glamour in America, cocktails are both taste-bud-tingling treats and superbly stylish. Sophisticated, cool, and appealing to the eye, just like the beverages it presents, this ultimate book on the ultimate libation is itself a recipe for the perfect cocktail party. Begin with the basics--essential equipment, decorating and serving tips, unassailable bartending advice. Mix in hundreds of spectacular color photographs and a full range of fabulous concoctions, from the classic Martini to the treacherous Knockout, from elegant slow sippers to deadly Scorpions, from a Cool Wind to a Sirocco. Garnish with a chapter on alcohol-free cocktails too delicious and good-looking to limit to the drivers. The result? A subtle and harmonious blend of information stirred, not shaken, into a book with a powerful kick.

Go to: George Foremans Big Book of Grilling Barbecue and Rotisserie or Ultimate Chocolate Cookie Book

Keo's Thai Cuisine

Author: Keo Sananikon

With over 80,000 books in print, "Keo's Thai Cuisine" continues to be the definitive source for home cooks serious about Thai cooking. Full color.

Design for Tea or Fruit

2009-01-17T04:09:00.000-08:00

Design for Tea: Tea Wares from the Dragon Court to Afternoon Tea

Author: Jane Pettigrew

Why did polite society lift its little finger along when raising the tea-cup to the mouth? What is a mote spoon? What is the origin of the word "caddy"? This book takes readers through the various groups of tea equipage used over the past 350 years. The story behind the development of the various pieces of tea brewing and drinking equipment all have a tale to tell - sometimes an extraordinary one. Learn why Cruickshank's poor Frenchman was compelled to drink 14 cups of tea because he didn't understand the custom of standing the spoon in the cup to indicate that one had had enough. The book contains lively and pithy contemporary quotes from literature, diaries, trade catalogues and historical documents together with a selection of illustrations.

Fruit

Author: Kate Whiteman

A comprehensive guide to the fruits of the world, with over 100 delectable recipes and a photographic identification guide to every kind of fruit, with information about history, varieties and nutritional value.

Bread of Three Rivers or Rare Bits

2009-01-16T16:28:00.000-08:00

Bread of Three Rivers: The Story of a French Loaf

Author: Sara Mansfield Taber

In the spirit of A Year in Provence comes the romantic tale of a woman, a baker, and their loaf

"[T]he printed page alone will evoke the crackling noises and the toasty aroma of cooling loaves in Jean-Claude Choquet's boulangerie."
—William Castle, The Boston Globe

Overcome by a passion for French bread, Sara Mansfield Taber travels to Brittany in search of a loaf that, like the lifestyle which must surely accompany it, is perfect in its simplicity. After many months of seeking, she tears off a hunk of pain trois rivières made by Gold Medal Baker Monsieur Jean-Claude Choquet of Blain, Loire-Atlantique. It "smelled like heaven and
tasted a mile deep." It tasted honest. Here was her loaf.

A deliciously satisfying mixture of history, science, travel narrative, and romance (could anything be more powerful than bread love?), Bread of Three Rivers reminds us that nothing, no matter how basic, is as simple as it would
seem.

"Bread of Three Rivers . . . is a work dripping with charm and more importantly is a homage to artisan French baking and the culture that
sustains it."
—Sophie Herron, Slow Food

Sara Mansfield Taber has taught at the University of Minnesota and the graduate writing program at Johns Hopkins University. In 1996 she earned a William B. Sloane Fellowship in Nonfiction to the Bread Loaf Writer's Conference. She lives in France and Washington, D.C.

Boston Globe, 12/5/2001 - William Castle

The zealots will want this book. I think of my cousin Ellen, who would sooner have starved her children than her yeast, or my colleague Paul, who still longs insatiably for the sourdough of his San Francisco childhood. These readers will supply any poetry or technique that may be missing from Sara Mansfield Taber's ''Bread of Three Rivers,'' and for them the printed page alone will evoke the crackling noises and the toasty aroma of cooling loaves in Jean-Claude Choquet's Loire Valley boulangerie.

Booklist - Mark Knoblauch

Nothing epitomizes the French lifestyle more than a loaf of bread fresh from the local bakery. How can something so distinctive be made from only flour, water, salt, and yeast? Taber assesses the state of contemporary French bread by visiting an artisanal bakery and some producers of those four ingredients. She spends days at a celebrated Breton boulangerie, uncovering the traditions and techniques of producing an incomparable, crusty loaf. She proceeds to the miller of the bakery's flour and, to her surprise, discovers that much of the wheat comes from the U.S. She visits the pumping station that supplies the bakery with water from the local aquifer. She tours the factory that grows the high-quality yeasts used by the bakery. Her most extensive investigations occur where generations of workers employ elaborate series of sluices and ponds to extract the finest salts from seawater. The ingredients and the baking of French bread are threatened by technological advances and the nascent world economy, whose effects on the foundation of the French diet may be profound.

Library Journal

Frustrated with the hectic Washington, DC, lifestyle and disappointed with the perpetually busy lives of Americans, Taber attempts to find delight in a simple, honest loaf of French bread. As many others before her, she flees to France to immerse herself in the cuisine of the country and to write about it. Unlike others, she concentrates solely on the search for "a wonderful French loaf" and the story behind it. Traveling across France to research each ingredient salt, wheat, water, and yeast she interviews the individuals who provide each ingredient to the baker of her perfect loaf. What results is a romanticized book that is equal parts history, travel narrative, and culinary scientific process. A former university professor and participant in the 1996 Bread Loaf Writers' Conference, Taber has written a literary title filled with metaphor, but her irritation with the American way of life and its global influence detracts from what is an otherwise fascinating look into the complexities of seemingly mundane ingredients. Readers interested in food writing are more likely to be entertained by Peter Mayle's French Lessons (Knopf, 2001). Recommended for larger collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2001 Cahners Business Information.

Kirkus Reviews

An American writer details her infatuation with French bread, in a part-reportage and part-earnest attempt to understand national differences and obsessions. When her husband's job transplanted them from Minnesota to Washington, D.C., Taber, the mother of two young children, found herself in a place that prized work more than community and free time. She took long drives to find bakeries that made good French bread and tried making loaves on her own, but that didn't lessen her feelings of loneliness. She decided to write the story of a loaf of French bread. She would go to France and there find all that was missing in her American life: a nourishing community, balanced lives, and more time; France, unlike the US, would be "the repository of quality." So Taber travels to the village of Blain in Brittany, where she meets Gold Medal baker Jean-Claude Choquet. She learns how bread is made, the process still lengthy and energy-consuming although it has been helped by the modern invention of a cooling chamber in which the dough can be left to rise for longer periods than in the past. Taber goes to the marshes of Guerande, where the salt Choquet uses is harvested from the sea in an elaborate process involving channels and a sequence of pans. At a mill she learns that the French have six categories of flour. Since they fortify their bread flour with American wheat, she next visits an organic wheat farmer, then the water company that serves Blain, and finally the yeast manufacturer, whose largest client is China. The author is chagrined to learn that the French enjoy the convenience of American sandwich loaves and McDonald's fast food; she also discovers that all the people she meets work as hardand as long as any Washington bureaucrat. Informative, comprehensive-but burdened by gee-whiz insights into the ways of the world.

Rare Bits: Unusual Origins of Popular Recipes

Author: Patricia Bunning Stevens

Rare Bits is an account of humankind's progression from skewering meat to whipping up a batch of Strawberries Sarah Bernhardt. Ranging from Bismarcks to Green Goddess dressing, Rare Bits provides much food for thought. Stevens delves always deeper into the stories behind the familiar recipes, brushing aside spurious anecdotes to find the truth. This is culinary history at its most appetizing. Stevens's lively and dedicated search reminds us that cooking may be one of the most civilized and civilizing of human activities. Understanding the serendipitous, eccentric, or historic origins of famous recipes deepens appreciation for the living gestures they represent.

Library Journal

This is primarily a culinary history and only secondarily a cookbook--not surprisingly, since the author is a historian. The stories of how particular recipes developed and were named are extremely interesting and well written, particularly regarding baked goods. The preparations of cakes, pies, breads, and cookies are clear and easy to follow, and the stories behind them are fascinating. Recipes for savory foods are not as well presented. A bibliography covering culinary and more general historical sources is included. Other titles, such as John Mariani's The Dictionary of American Food and Drink (LJ 2/15/94) are more comprehensive though not as much fun to read. Recommended for collections with a strong interest in food history. Index not seen.--Mary Martin, CAPCON Lib. Network, Washington, DC

Booknews

A historian and avid cook gathers lore, stories and, of course, recipes associated with some 150 well-known dishes and drinks from Apple Charlotte to Zuppa Inglese. Annotation c. by Book News, Inc., Portland, Or.

Preface	ix
The Staff of Life
Chapter 1 Bread	2
Chapter 2 Sandwiches	30
Soups and Salads
Chapter 3 Soups	40
Chapter 4 Salads and Salad Dressings	56
Entrées and Extras
Chapter 5 Seafood	72
Chapter 6 Meats and Poultry	88
Chapter 7 Supper Dishes and Side Dishes	123
Chapter 8 Sauces	144
Sweets
Chapter 9 Candy and Cookies	160
Chapter 10 The Dessert Course	186
Chapter 11 Cakes	225
Chapter 12 Pies and Tarts	254
Stirred or Shaken
Chapter 13 Beverages	280
A Note about Eggs	307
Selected Bibliography	309
Index	313

Little Book of Scottish Baking or Nothing More Comforting

2009-01-16T07:45:00.000-08:00

Little Book of Scottish Baking

Author: Marion Maxwell

Scotland has long enjoyed a rich baking tradition among hardworking farmers, upper-class aristocrats, and everyone in between. The influence of Scottish baking can be felt during a visit to almost any bakery in the United States. The common Yankee cruller doughnuts can trace their roots to the Scottish Aberdeen Crullas, the recipe for which is included in this delightful little book of delicious recipes.

Easy-to-follow recipes that produce scrumptious treats make this book a must for those who love baking, or for those who just love eating baked goods.

Scan A Book

Any reader with a Scottish background, or an interest in Scotia history and culture, will love this mini-sized cookbook... An excellent gift for cooks of any age and skill level.

Look this: Flavors of Bon Appetit or Garlic and Sapphires

Nothing More Comforting: Canada's Heritage Food

Author: Dorothy Duncan

Nothing More Comforting is a reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan - with her extensive knowledge of heritage foods - has chosen her favourite "Country Fare" columns from the popular Century Home magazine for this wonderful book on Canada's heritage cuisine. Each chapter focuses on one particular food or ingredient followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods will never replace our seasonal and regional specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn on the cob, Saskatoon berries and McIntosh apples. The recipes in this book take advantage of Canada's unique foods, creating a taste that is distinctly Canadian. Nothing More Comforting will provide the avid as well as the armchair cook with interesting food facts and new recipes to try.

Whole Food Facts or Kava

2009-01-15T21:03:00.000-08:00

Whole Food Facts: The Complete Reference Guide

Author: Evelyn Roehl

This easy-to-read compendium is an indispensable guide to meal planning, cooking, and shopping for both the beginning and the experienced whole food cook. From amazake and arugula to shiitake and teff, Evelyn Roehl offers the most up-to-date information on buying and cooking with whole foods. The familiar as well as the exotic in fruits and vegetables, dairy products, grains and legumes, oils, and sweeteners are discussed in detail in this A-Z reference guide no kitchen should be without.

Updated and enlarged edition.

With more natural foods and organic produce in supermarkets, the new USDA Food Pyramid Guide, and recently published information on the value of nutrients and specialty diets, more health-conscious consumers are seeking information on selecting, preparing, and storing whole foods.

The author provides comprehensive nutritional charts and a complete discussion of diets, including vegetarian, macrobiotic, and the new USDA-recommended diet.

A special chapter on nutrients answers the frequently-asked questions What is it?, How do I use it?, How nutritious is it?, and Where does it come from?.

Kava: Medicine Hunting in Paradise: The Pursuit of a Natural Alternative to Anti-Anxiety Drugs and Sleeping Pills

Author: Chris Kilram

Kava, Piper Methysticum, is the most effective relaxing and stress-relieving plant in all of nature. This book is the tale of plant researcher Chris Kilham's investigations into this plant and his far-ranging explorations deep in the South Pacific in search of a source of kava. Kilham takes the reader on an adventurous journey through the mystical native legends, outlandish history, and exciting science surrounding this potent plant. A story replete with pulpit-pounding missionaries, kava-drinking natives, sorcerers, a mysterious Tahitian prince, and the author's own humorous outlook amidst difficult and perilous circumstances, Kava is a must-read for those who love tales of travel and adventure and those interested in plant medicine.

Kava is poised to become an important and now readily available natural alternative to stress-relieving drugs.

Lets Dish up a Dinner Party or The Essential Kitchen

2009-01-15T11:21:00.000-08:00

Let's Dish up a Dinner Party !: A Fab Guide to Entertaining with Style

Author: Nelson Aspen

Throwing a dinner party but feeling fabulous-impaired? Step away from the microwave and let Nelson Aspen, showbiz and lifestyle guru, walk you through the steps to putting together a special evening that's fun, gorgeous, delicious, and 100% you. From stocking the pantry and composing the ideal guest list to setting the stage; creating ambiance; putting together mouth-watering appetizers, soups, salads, entrees, and desserts; keeping the conversation lively; avoiding potential disasters; saying goodnight, and much more, Nelson gives you everything you need to host a party stylishly. Along the way, Hollywood's well-seasoned "Host with the Most" serves up more than a few choice mouthfuls of insider Hollywood buzz - Who's naughty? Who's nice? Who's psycho? - that will keep you laughing and give you plenty of great dish to share at your own table. It's the ultimate how-to for entertaining with gaiety:

Make 'em swoon with recipes for A Star Is Born Caviar, Fab Frittata Au Gratin, Chicken? Dump Him Darling!, and Oatmeal Raisin d'Etre Cookies.
Feng shui your way to success with darling details - put out cherished pictures of friends, create novel place settings, add comfy pillows, lighting design, and personalize your music playlist.
Make it flow - appoint a designated "mingler," turn off cell phones, add party games, choose a theme, laugh off mishaps...and pour the wine.
Sidestep trouble - put a critic in his place, deal with drunken or inappropriate behavior, get killjoys off your guest list, and turn trouble into triumph!

Hilarious, gossipy, and practical, Let's Dish Up a Dinner Party! is the essential style book for the host who knows what being truly fabulous is all about - extending hospitality, serving great food, opening your heart and home, and opting for panache and laughter whenever possible. After all, that's what your lucky guests will remember long after the party's over!

The Essential Kitchen: Basic Tools, Recipes, and Tips for Equipping a Classic Kitchen

Author: Christine McFadden

A must-have reference for those setting up their first kitchen, updating a kitchen, or just learning to cook, The Essential Kitchen provides expert guidance on topics such as the advantages of using copper, cast iron, or nonstick pots and pans; the purposes of different types of knives, and techniques for chopping herbs. As an added bonus, recipes from some of the world's best-known chefs are featured throughout. The plastic cover and wire binding make the format unique and practical for constant reference and guidance.

Recipes from Our Front Porch or Vintage Vicksburg

2009-01-15T02:38:00.000-08:00

Recipes from Our Front Porch

Author: Ella Jo Shell

This beautiful book contains recipes from the historic Hemlock Inn in North Carolina which opened in 1952. Designed for use at 2,300 feet above sea level, the recipes are favorites at the Inn.

Vintage Vicksburg

Author: Junior Auxiliary of Vicksburg

A tour through Vicksburg's past and present with beautiful color photographs of tempting dishes and local historic scenes. the recipes reflect Vicksburg's southern heritage with 21 sections to please the palate.

Taste of Indonesia or Cal A Vie Living

2009-01-14T14:56:00.000-08:00

Taste of Indonesia: Recipes from the Spice Islands

Author: Helena Soedjak

Indonesian cuisine has developed from a blend of Indian, Chinese, Arabic, and Dutch influences. Now American cooks can prepare authentic Indonesian food using 93 easy-to-follow recipes. A 32-page color spread displays prepared recipes in traditional table settings.

Cal-A-Vie Living: Gourmet Spa Cuisine

Author: Cal A Vie Health Spa

Award-winning Cal-A-Vie Health Spa has done it again! Enjoy their second cookbook, which is a larger, more colorful volume, including interesting spa information and healthy cooking tips. Healthy never tasted so good.

400 Rush Hour Recipes or Checkered Flag Cooking

2009-01-14T05:13:00.000-08:00

400 Rush Hour Recipes: Recipes, Tips and Wisdom For Every Day of the Year

Author: Brook Noel

Easy and simple mealtime solutions are within reach of every busy family with the Rush Hour Cook's latest collection. Each day of the year features a new recipe along with a personal challenge, kitchen tip or words of wisdom. For those who want to reduce their grocery bills, save time, and enjoy incredibly delicious recipes with simple ingredients, the Rush Hour Cook will become a one-stop solution. Like all of the books in the Rush Hour Series, this ultimate collection follows the five Rush Hour Rules: All ingredients are pronounceable through the phonetic use of the English language. Each ingredient can be found in the market without engaging in a full scale scavenger hunt. No list of ingredients shall be longer than the instructions. Each recipe has to be durable enough to survive the "Queen-of-Incapable-Cooking." The Rush Hour Cook's finicky child will eat it or some portion of it.

Go to: Direzione d'esplorazione: Per gli studenti di college che vogliono fare una differenza

Checkered Flag Cooking: An Insider's Guide to Tailgating at the Races

Author: Kent Whitaker

From NASCAR to your local dirt track, Kent "The Deck Chef" Whitaker has combined his love for great cooking with his passion for motor sports to bring you this complete insider's guide to tailgating, grilling, race day cookouts and more. Kent combines his weekend, race-day-party-at-home recipes with his tried and true onsite tailgate tricks to bring to bring every race fan the ultimate guide to STOCKCAR tailgating and cooking. The Deck Chef gives you the inside track on easy cooking in a cookbook that will hang tight in turn four so you can power your way down the front stretch to the checkered flag---deliciously!

Recipes:
From the Starting Grid to the Final Lap, the recipes cover a full day at the track. Honey Pecan French Toast and Zip Close Messy Omelets start the day...Bristol Beef Bites and Speedway Cheese Ball make great snacks to munch on before, during and after the race. Oven-Style Beef Ribs, Grilled Meatloaf, and Pit Stop Bratwurst take you through the Green Flag, or Hit the Pits with French Fried Carrots, Corn Chili and a Homey Pork Chop Sandwich. Pancake Mix Cookie Bars, Pina Colada Cake and Wacky Cake will make the final lap even sweeter.

The book will include:
Recipes from tracks across the country from everyone who is anyone in the racing industry including sponsors, track chefs, team chefs, even engine builders, and, of course, the fans
Page profiles on drivers, teams, crew members, officials, tracks, and race fans.
Tailgating tips, tricks from the racing industry, & info on the best tracks to tailgate
Top Ten lists on the Best Tracks to Tailgate, Best Foods for Tailgating, Tailgating Essentials, and more
Fun information on select tracks-from dirt tracks to Super Speedways-and on the major Stock racing series including NASCAR, BUSCH, ARCA, ASA, SAS and CASCAR.
LOTS of great photos of cars, fans, food, races and more
Plus, more fun stuff like: Race Words to Know, Track Facts, Blurbs from fans, and tailgating tips from Jake

Fine French Wines or Great Tiki Drink Book

2009-01-13T18:32:00.000-08:00

Fine French Wines

Author: James Turnbull

Presented here are 220 extraordinary wines of three types: first the classic prestige wines generally from Bordeaux, Burgundy, or Champagne; regional wines produced on smaller vineyards that reflect the "new class" of French winemakers, and so-called "rebellious" wines produced by truly creative winemakers who explore the options in wine-making beyond the constraints of appellation regulations. These are vintages left out of the roundups of classic wines (even the annuals) from Robert Parker and Oz Clarke. Each of the 200 wines presented include a history of the vineyard and its owner; details on vine growing and wine-making techniques; suggestions for food and wine pairings; wine tasting pointers to ensure the richest sensual experience; reference guides to the best vintages and pricing. Each is illustrated by a full page photograph of the wine bottle and contact details on the winemaker.

Great Tiki Drink Book

Author: Jennifer Trainer Thompson

Welcome to the exotic world of tiki: legends, lore, mystique-and drinks and appetizers, of course! Polynesian pop culture and the spirit of the islands abound in full color from the pages of THE GREAT TIKI DRINK BOOK. Step into this tropical paradise and imbibe potent concoctions; prepare spicy, succulent appetizers like Tamarind-Glazed Beef Skewers and Tuna Thai Rolls; and brush up on the intricate and ornate history of tiki traditions and customs. Learn tips from expert mixologists on how to make great tiki drinks that will have you beelining to the blender with the expertise required to mix your own outstanding tropical beverages. Whether a beachcomber by nature or a city dweller in a tenth-floor apartment, let THE GREAT TIKI DRINK BOOK transport you to your own tropical paradise.

About the Author: Jennifer Trainer Thompson is an accomplished cook, a James Beard Award nominee, and author or coauthor of seven cookbooks and two nonfiction books. Her articles have appeared in the New York Times, Travel & Leisure, Diversion, Omni, and Harvard. The owner and chef of the Jump Up & Kiss Me brand of food products and hot sauces, an avid sailor, and prolific Ten Speed poster producer, Thompson lives with her family in rural Massachusetts.

Vegetables by 40 Great French Chefs or Martha Stewarts Gardening

2009-01-13T07:50:00.000-08:00

Vegetables by 40 Great French Chefs

Author: Lyndsay Mikanowski

Thirty-five of France's most prominent chefs share recipes that will make even the most resistant vegetable snubber reach for a fork. The chefs' including pastry god Pierre Hermé, l'Arpège's elegant Alain Passard, and grande dame of Parisian cuisine Hélène Darroze, create eye-catching and satisfying recipes with vegetables ranging from spinach and broccoli to rhubarb and sweet peas, from leeks and beets to fennel and artichokes. Vegetables offers a fresh, new view of French culinary trends. Vegetables opens with a vegetable patch tour featuring Joël Thiébault, a respected French farmer who delivers his amazing produce to the doorsteps of prominent French foodies including cookbook maven Patricia Wells. Joël offers tips for growing your own produce or selecting the best vegetables at market, along with the history and nutritional properties of the featured vegetables.

Go to: Information Systems Programming with Java or Survey of Accounting

Martha Stewart's Gardening: Month by Month

Author: Martha Stewart

Having helped her readers to enjoy to the fullest their kitchens, homes, and friends, Martha Stewart now goes outdoors to teach them about creating and managing a garden that is both beautiful and bountiful. Martha Stewart's Gardening is the perfect book for longtime gardeners, new gardeners—and everyone looking for a thoughtful and useful gift. Illustrations.

Publishers Weekly

There's no doubt about it: Stewart ( Weddings ), from all appearances, has lushly productive gardens. With the help of Zeschin, an award-winning magazine photographer, she has produced an equally lush book. It's lovely to look at, but it isn't going to teach gardeners--novice or experienced--anything new or fill their minds with information they couldn't get more easily (and less expensively) in extant volumes. Chapters treat the months of the year consecutively and tell us what to do, horticulturally, with them: February, for example, is a good time to prune fruit trees, while December is best spent doting on houseplants and holiday preparations. Interspersed throughout are directions for drying flowers, gilding pumpkins, painting urns and then some; the book authentically reflects the author's wide-ranging domestic interests. Considering all the acreage, and the hours, represented by the fruits of her labor, Stewart's assiduously picturesque tome may leave readers rather breathless. 250,000 first printing; ad/promo; Better Homes and Gardens main , BOMC HomeStyle alternate; author tour; (Nov.)

Library Journal

This is the ultimate garden journal and, as typical of its kind, is intensely personal. It illustrates the gardening year on Stewart's six acres at Westport, Connecticut, and is filled with photographs of Stewart pruning, raking, digging, transplanting, as well as recipes and monthly lists. Some information is probably found nowhere else (how to antique a cement planter, how to gild a pumpkin); however, the cultural information will be duplicated in any basic gardening guide. The main interest is in Zeschin's photographs; Stewart's strong visual sense shows on every page, whether of a sweep of perennial border or a shelf of empty vases in the workshop. Buy where interest in the Stewart lifestyle is high and budgets are deep. Previewed in Prepub Alert, LJ 7/91.-- Molly Newling, Piscataway P.L., N.J.

Booknews

Another slick product put together by the corporate entity which masquerades behind the persona of Martha Stewart--cook, hostess, and gardener nonpareil. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Brunello to Zibibbo or Dutch Ovens Chronicled

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

Brunello to Zibibbo: The Wines of Tuscany, Central and Southern Italy (Mitchell Beazley Classic Wine Library)

Author: Nicolas Belfrag

Nicolas Belfrage concludes his two-volume tour of Italian wine with a look at the outstanding varieties from Tuscany to the south.

In Barolo to Valpolicella, Nicolas Belfrage demystified northern Italian viticulture, discussing dozens of wines ranging from the highest-quality vintages to affordable selections that can be enjoyed every day. Now, with Brunello to Zibibbo, the second of his two-volume survey of Italian wine, Belfrage considers the wines from Tuscany to the south, again concentrating on the regions' indigenous vines and the unique grapes that make Italy's wines so exceptional.

The book offers extensive coverage of the vines and wines of Tuscany but also assesses the emerging wines of the south, on which, to date, little has been written. From the Sangiovese, or Brunello, of Tuscany, to the Zibibbo, or Alexandrian Muscat, of the island of Pantelleria off the Tunisian coast south of Sicily, this book is an authoritative primer on the wealth of Italy's vineyards and a discerning guide to the regions' best bottles.

David Gleave

[Belfrage's] knowledge of Italy and her wines . . . is unrivalled . . . [He is] the ideal person to write a much needed book on Italian wines.

Books about: Managing Information Technology or Oracle 10G Programming

Dutch Ovens Chronicled: Their Use in the United States

Author: John G Ragsdal

In Dutch Ovens Chronicled, John G. Ragsdale, a leading expert on the development, care, and use of Dutch ovens, now offers a condensed history of the technological advancements that resulted in these versatile utensils. With over twenty photos, several recipes, references to earlier works, and observations and recommendations based on his own familiarity with these ovens, Ragsdale offers an authoritative, informative, and eminently readable guide for all age groups.

Rise and Dine or Crab

2009-01-12T11:25:00.000-08:00

Rise and Dine: Breakfast in Denver and Boulder

Author: Porcelli

A handy, inexpensive guide to eggs Benedict with Breton ham and granola sundaes. The best breakfast eats in Denver and Boulder can be found here with insightful and often witty accounts of the food and ambience of each restaurant. Step off Main Street and enter the quaint neighborhoods of Denver and Boulder and the Epicurean treasures they have to offer. Includes information on more than 100 restaurants, including hours of operation, addresses, and specialties of the house.

Author Bio
Joey Porcelli is a freelance writer and editor. She has written for Mangia, SouthwestArt, The Denver Post, Colorado Homes and Lifestyles, Mountain Living, Log and Timber Style, Colorado Expression, and Confetti magazines. Ms. Porcelli has won several awards for her writing including three Top Hand awards from the prestigious Colorado Authors' League. She lives in Golden, Colorado.

Table of Contents
Acknowledgments
Introduction
Guide to the Guide
Denver
20th St. Cafй
Aix
Annie's Cafй
Benny's Restaurant & Cantina
Bistro Jou Jou
Bistro Vendфme
Bogey's on the Park
Breakfast Inn, Dinner Too
Breakfast King
Breakfast Queen
Bump & Grind
Cafй Bisque
Cafй Cafй
Cafй Europa
Charlie Brown's Bar and Grill
Chef Zorba's Cuisine
Cherokee Dining on 12th Avenue
Colfax Center Deli
Davies Chuck Wagon Diner
D'Eggo's
Delectable Egg
Deli Tech
Dixon's Downtown Grill
Dozens
Dumitri's Family Restaurant
East Side Kosher Deli
EggCeption Eatery
The Eggshell Cafe
Eggshell of Cherry Creek
El Taco de Mexico
Ellyngton's
Fourth Story
Grace's Home Cooking
Handlebar &Grill
The Hornet
Hotcakes
J&C Diner
JacknGrill
Julia Blackbird's New Mexican Cafй
Kate's at 35th Avenue
King's Land
La Praviana
Le Central
Le Delice
Lienzo Charro
Little Anita's
The Market
McCormick's Fish House & Bar
McCoy's
McGuire's
Edgewater Cafй
Mercury Cafй
Mesa Bar and Grill
Michelle at Arapahoe Station
Mom's Cafй
My Big Fat Greek Cafй
Nectar
Newbarrys
New York Deli News
Ogden St. South
Original Pancake House
Palettes
Panzano
Park Tavern & Restaurant
Perfect Landing
Pete's Kitchen
Pho 99
Ralston Road Cafй
Randolph's
Rialto Cafй
Sam's No. 3
Seven 30 South
Sunrise Cafй
Sunrise Sunset
Swifts #4
Symposium Cafй
Tuscany
Velocity
Vincenza's Italian Bakery & Deli
Walnut Cafй
Watercourse Foods
Zaidy's Deli of Cherry Creek
Boulder Belgian Bakery
Boulder Cafй
Boulder Dushanbe Teahouse
Burnt Toast
Chautauqua Dining Hall
Crosswalk Cafй and Deli
Delish
Dot's Diner on the Hill
Foolish Craig's
Greenbriar Inn
The Huckleberry
Le Peep
Lucile's Creole Cafй
Marie's
North Boulder Cafй
Q's
Sol Azteca
Sunflower
Turleys
Village Coffee Shop
Walnut Cafй

Sample Chapters
20th St. Cafй
1123 20th St. Denver, CO 80202 (303) 2959041
Hours: Mon.Fri. 6:00 a.m.11:00 a.m.
Sat. 7:00 a.m.1:30 p.m. Closed Sunday
No Checks
Ed, one of 20th St. Cafй's venerable regulars, has eaten a Japanese American breakfast here almost every week for 50 years. You'd expect this downtown eatery to have its share of longtimers, since it opened in 1946. What you don't expect is how one of the darker episodes in American history impacted the cafй. The late Harry D. Okuno left his pearldiving village in Japan to immigrate to California, where he entered the restaurant business as a dishwasher. Harry moved to Colorado, but Pearl Harbor shattered his dreams of restaurant ownership. He and his family, relocated to Colorado's Japanese internment camps, remained there throughout World War II. Upon release, the Okunos opened the 20th St. Cafй in what was known as Denver's Japanese town.
Grandson Rod took over the restaurant from his parents in 2000. Proud of his heritage, he cooks with Harry's original recipes. Rice is a staple in many of Rod's dishes. Moco loco, a derivative of the Hawaiian plate lunch, fills you up with gravied white rice, two eggs, and a juicy hamburger steak with chopped green onions. Breakfast fried rice gives a classic Asian recipe some American moxie with crunchy bacon, scrambled eggs, and fried onions in sticky white rice.
Rod and his wife, Karen, refuse to use artificial ingredients in their gravies, green chile, or chickenfried steak. "We make homemade everything," Karen proudly says. The 20th St. Cafй caters to customers like Ed. When someone on the Atkins diet asked for high protein, the Okunos cooked up a ham, sausage, egg, and cottage cheese plate. But modern diet fads haven't stopped Rod from making his Big Breakfasttwo eggs, two sausages, two pieces of bacon, hash browns, and toastfor the rest of us. The 20th St. Cafй is a haven for working people. A waitress wearing a "One Day Big Butts Will Be in Style" button serves federal judges and cops on the beat. The Okunos know them all. If any regulars go missing, Karen becomes concerned. "The only way we lose a customer is if they die," she says, but quickly adds, "it's not because of the food!"

Aix
719 E. 17th Ave. Denver, CO 80203 (303) 8311296
Hours: Brunch Sun. 10:00 a.m.2:00 p.m.
Say oui to Sunday brunch at Aix. Decorated in the burnt orange shades of Provence, this elegant restaurant serves American fare with rusticFrench influence. Classical sauces such as hollandaise are light, ingredients fresh and simple. To support Colorado businesses, Aix buys their produce, beef, and game meat from local purveyors. French cheeses come from nearby Marczyk Fine Foods. On Saturday, owners and chefs Cyd Anderson and Rachel Woolcott bake traditional brioche, pecan crumble coffee cake, peach and cherry muffins, and zucchini bread made from fresh produce. Sunday morning, guests enjoy the fruits of their labor.
Aix's changing menu follows the seasons and the chefs' creative whims. In winter, a dish of warm polenta drizzled with maple syrup or cornmeal mush might warm your day. Fresh fruit and eggs with fines herbes are more a summer's delight. Eggs Benedict, the spйcialitй de la maison, with baked brioche, ham, poached eggs, and the creamiest of hollandaise, is available any season. The Provenзal omelet, a mix of tomatoes, baby cipolline onions, olives, chives, and a light Gruyиre that refuses to dominate, is a sure thing. Aix adds lemon zest, cream cheese, capers, and red onion to the housecured gravlax for another tasty choice. Anderson describes each ingredient with love, but says, "Aix is all about the potatoes." She's right. These spuds don't come flying off a greasy grill. They're individually spiced with paprika, onion, and a blend of herbs, then cooked to perfection.
Cocktails at brunch include peach and orange mimosas, Paulaner HefeWeizen beer, and the Aix martini: a blood orange juice and vodka wakeup call. The Bloody Frenchman sneaks a touch of Pernod and crisp fennel into the customary tomato juice and vodka drink.
Whether you order strawberry crepes, lamb and eggs, or a tenderloin benedict, Aix est bon for brunch.

Crab

Author: Cynthia Nims

This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab with Mustard Butter. And if you can't find Dungeness, snow, or king crab in your market, Nims offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.

Watch for upcoming books in this great series as Nims celebrates the foods that the Northwest does bes—-the specialties that have broken the boundaries of regional cooking. And in the meantime, think Crab!

Author Biography: Well known among "foodies" of the western United States, Cynthia Nims has written and edited numerous cookbooks. Former food editor for Simply Seafood magazine and Spa magazine, Cynthia is now the food editor of Seattle magazine.

	Introduction	8
	The Story of Northwest Crab	11
	A Brief History	11
	Species Information	11
	Seasonality	13
	About the Recipes	15
	Breakfast/Brunch	17
	Crab Benedict	18
	Fines Herbes Omelet with Crab	19
	Crab and Goat Cheese Breakfast Bruschetta	21
	Savory Crab Blintzes with Dill	22
	Crab and Artichoke Frittata with Fontina	23
	Crab and Leek Quiche	26
	Sourdough Bread Pudding with Crab	28
	Appetizers	29
	Fresh Spring Rolls with Crab and Hoisin Dipping Sauce	30
	Crab and Avocado Tostadas	32
	Firecracker Crab Cocktail	33
	Crab Pizza with Arugula and Fresh Mozzarella	36
	Crab and Corn Souffle	37
	Crab Cornmeal Fritters with Lime Aioli	39
	Phyllo Tartlets with Curried Crab	40
	Sushi Roll with Crab and Daikon Sprouts	41
	Sherried Crab and Mushrooms on Toast	44
	Soups and Sandwiches	45
	Spring Pea Soup with Crab Mousse	46
	Chilled Tomato Soup with Crab	47
	Whiskey Crab Soup	48
	Lemongrass Broth with Crab Wontons	52
	Green Goddess Crab and Watercress Sandwiches	53
	Crab and Tillamook Cheddar Sandwiches	55
	Crab Club Sandwich	56
	Salads	57
	Crab Louis	58
	Rice Salad with Crab and Asparagus	59
	Crab and Sesame Noodle Salad	60
	Spinach Salad with Crab Toasts and Roasted Onion Vinaigrette	62
	Shaved Fennel Salad with Crab and Blood Oranges	63
	Cucumber and Daikon Sunomono with Crab	64
	Main Courses	65
	Northwest Crab Boil	66
	The Best Crab Cakes with Three Sauces	67
	Crab and Italian Sausage Cioppino	72
	Crab and Chanterelle Risotto	73
	Steamed King Crab with Garlic	74
	Beer-Steamed Crab with Mustard Butter	76
	Wokked Pea Vines with Crab and Ginger	77
	Salt and Pepper Crab	78
	Fresh Noodles with Crab and Cilantro	79
	Cold Cracked Crab with Lemon Mayonnaise	82
	Stir-Fried Crab with Asian Black Bean Sauce	84
	Rosemary Roasted Crab	85
	Cooking with Crab	86
	Buying and Storing Crab	86
	Boiling and Steaming Crab	87
	Cleaning and Portioning Crab	88
	Crab Calendar and Field Trips	90
	Crab Resources	92
	Index	94

Beef Veal or Bordeaux and Its Wines

2009-01-12T00:42:00.000-08:00

Beef & Veal

Author: Williams Sonoma

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book.

Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast.

Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials.

In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning toend. Whether you are an aspiring novice or an experienced home cook, Mastering Beef & Veal will teach you all you need to know to prepare any beef or veal recipe with ease.

Bordeaux and Its Wines

Author: Robert Joseph

Travel with Robert Joseph, best-selling and award-winning wine author as he recounts the history and ambience of a place where wine has been produced for more than 1,000 years. This personal tour through varied regions of Bordeaux describes the individual characters of the wines and wine-making hotspots (such as Margaux and St. Émilion), as well as the role played by the region’s climate, soil, and landscape. More than 100 evocative, specially commissioned photographs convey the region’s flavor and diversity. Visit the châteaux, villages, and vineyards, and meet the men and women who, every year, turn baskets of grapes into the bottles of wine that are sought after and savored throughout the world.

	Foreword	6
	Author's introduction	8
	About Bordeaux	12
Chapter 1	The City of Bordeaux	18
Chapter 2	The Medoc	30
Chapter 3	Graves and Pessac-Leognan	52
Chapter 4	Sauternes and Barsac	74
Chapter 5	Entre-Deux-Mers	82
Chapter 6	Libourne, St Emilion and Pomerol	96
Chapter 7	Northward from Pomerol	118
	Practical Reference
	Choosing wine in Bordeaux	130
	Le terroir	133
	Directory of recommended chateaux	136
	Acknowledgments	144

Where Flavor Was Born or Year of Eating Dangerously

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

Where Flavor Was Born: Recipes and Culinary Travels along the Indian Ocean Spice Route

Author: Andreas Viestad

This extraordinary cookbook from celebrated author Andreas Viestad explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe. Nearly 100 recipes, a glossary of spices, source list, and unforgettable color photographs document the people, places, and best of all the irresistible cuisine at every stop on the journey. Where Flavor Was Born brings the exotic flavors and cultures of the Indian Ocean into the home kitchen.

Interesting textbook: Holy Simplicity or Walden or Life in the Woods

Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes

Author: Tom Parker Bowles

Fugu. Dog. Cobra. Bees. Spleen. A 600,000 SCU chili pepper.
All considered foods by millions of people around the world. And all objects of great fascination to Tom Parker Bowles, a food journalist who grew up eating his mother’s considerably safer roast chicken, shepherd’s pie and mushy peas. Intrigued by the food phobias of two friends, Parker Bowles became inspired to examine the cultural divides that make some foods verboten or “dangerous” in the culture he grew up with while being seen as lip-smacking delicacies in others. So began a year-long odyssey through Asia, Europe and America in search of the world’s most thrilling, terrifying and odd foods.

Parker Bowles is always witty and sometimes downright hilarious in recounting his quest for envelope-pushing meals, ranging from the potentially lethal to the outright disgusting to the merely gluttonous—and he proves in this book that an open mouth and an open mind are the only passports a man needs to truly discover the world .

Kirkus Reviews

One gastronome's worldwide pursuit of perfect-and perfectly awful-cuisine. A veritable culinary Odysseus, food critic Bowles (E is for Eating: An Alphabet of Greed, 2004) set out from and returned to his native London to regale foodies and common omnivores alike with tales of exotic specimens from all ranges of the food spectrum. Over the course of "twelve months, four continents, 20,000 air miles and two inches on [his] waist," he managed to shove a lot into his thrill-seeking maw. Yet his project was "not so much about picaresque derring-do (although there's a little of that, albeit rather windy)," claims the author, "but a fascination with the world's diverse cuisines." As his adventure took shape, he "started to think about the relativity of dangerous foods, how one man's pea is another man's tripe," and ended up concluding, "it's our perception . . . that's usually the biggest obstacle to trying new things, not the taste itself." In some cases, however, as with the elvers (baby eels) of Gloucestershire or the gooseneck barnacles (percebes) dotting Spain's Atlantic-pummeled coast, Bowles found that the harvesting of these unlikely delicacies could be as dangerous as consuming them. By and large, though, many of the foods he tasted-from Japan's potentially lethal fugu (blowfish) to the merely unsavory silkworm pupae and posintang (dog soup) of Korea, to the bon waan (wood stew) of Laos and "bowel-shattering" American hot sauce-simply push the envelope of the Western palate and invite us to admire the author's gastronomic courage. But while Bowles may fancy himself a professional eater with a penchant for risky man-food, he wins over his audience as a writer, describing dishes andsensations with the zeal of the recently famished, and his own hedonistic acts in delightful passages of unabashed bravado and self-deprecating humor. In the spirit of Anthony Bourdain but without the sensationalistic glitz. Agent: Grainne Fox/Ed Victor Ltd.

Emily Posts Entertaining or Book Of Latin And American Cooking

2009-01-11T06:18:00.000-08:00

Emily Post's Entertaining

Author: Peggy Post

Is the butter plate on the right or the left? How should you introduce someone whose name you can't remember? What is the polite way to handle a guest who arrives early? Emily Post's Entertaining provides answers to these and many other questions that vex today's hosts and guests.

Emily Post's Entertaining is a practical guide to hosting with elegance and ease. Its goal is to give everyone the confidence to handle any get-together, from casual and cozy to formal and fancy. Among the wide range of events and entertaining quandaries Peggy Post addresses are: getting together for everything from a Super Bowl party to dinner with the boss; throwing children's birthday parties; giving a casual dinner with takeout food; making appropriate introductions; jump-start dinner conversation; choosing the right wine; and much more. Entertaining covers the basics of hosting, but most importantly, it reminds you that successful entertaining springs not from the good china and an elaborate table setting, but from the people you are with and the memorable time you spend together.

"The best hosts spin magic out of thin air, creating the kind of special occasion guests can't stop talking about."

From simple dinners and casual parties to formal business functions and catered events, Emily Post's Entertaining shows you how to be the perfect host. With Peggy Post's guidance, you can breeze through toasting your guest of honor and unflinchingly manage sticky social situations such as unanswered invitations and surprise guests. Emily Post's Entertaining helps you to entertain with elegance and ease,making every get-together a memorable event.

Book Of Latin And American Cooking

Author: Elisabeth Lambert Ortiz

This award-winning cookbook by Elisabeth Lambert Ortiz includes 500 recipes from the exotic culinary traditions of the Latin American World, covering the coasts, mountainous areas, and fertile plains between Mexico and Chile. Ortiz selects appetizers, soups, main courses, salads, and desserts from each region and explores the wild array of spices and styles that make these recipes unique.

Using delicious examples, she describes how the Spanish, Portuguese, African, and Middle Eastern influences have combined with the indiginous cooking of the Maya, Aztec, and Inca civilizations. Her recipes range from familiar favorites such as Guacamole and Feijao Preto (black beans), to more unusual recipes: Sopa de Topinambur (Jerusalem Artichoke Soup -- Chile), Matambre (Stuffed Rolled Flank Steak -- Argentina), Pichones con Salsa de Camarones (Squab in Shrimp Sauce -- Peru), Salada de Palmito (Hearts of Palm Salad -- Brazil), Quimbolitos (Steamed Puddings -- Equador), as well as a wide variety of sauces and breads.

This book is the prototype for all books on Latin American cooking and remains the definitive text on the subject.

Milagrosos Alimentos Curativos or Everything Soup Cookbook

2009-01-10T18:37:00.000-08:00

Milagrosos Alimentos Curativos

Author: Rex Adams

Rex Adams describes scores of safe, all-natural foods available everywhere that may instantly relieve ulcers, arthritis, kidney stones and gallstones, urinary problems, heart, lung and arterial disease, emphysema, cataracts, and much more.

Books about: Yoga with Weights For Dummies or Anorexia Nervosa

Everything Soup Cookbook

Author: B J Hanson

There is nothing more enjoyable or adaptable than soup. It can be prepared hot or cold; eaten before, after, or between meals; served with almost anything; and made as healthily or unhealthily as you want it to be.

The Everything Soup Cookbook serves up 300 delicious traditional and creative soup recipes, providing you with simple step-by-step-instruction for each. From chicken noodle to clam chowder, this highly accessible cookbook gives you original recipes for all your favorite soups, stews, and chilis.

Features:
*Bean, grain, and nut soups
*Cold soups
*Fruit soups
*Meat soups and stews
*Vegetable and pasta soups

From simple starters to hearty soups that work as filling meals, The Everything Soup Cookbook overflows with easy recipes that can be made with everyday ingredients found right in your pantry.

B.J. Hanson is a chef and publishing professional. She lives in Minnesota.

Woman of Hospitality or 500 Best Healthy Recipes

2009-01-10T08:55:00.000-08:00

Woman of Hospitality

Author: Dee Brestin

This eight-chapter study guides women in practicing the biblical command to be hospitable. It also includes a special section on hospitality and the holidays.

Go to: Losing Weight with Your Diabetes Medication or The Seven Secrets of Slim People

500 Best Healthy Recipes

Author: Lynn Roblin

Healthy eating made simply delicious in one comprehensive volume.

Many have the best of intentions when it comes to eating healthy meals. However, heavy demands on time and unanswered questions on acceptable amounts of fat and sodium conspire to defeat healthy eating. The 500 Best Healthy Recipes brings together hundreds of delicious, nutritious and healthy recipes.

Nutrition expert Lynn Roblin offers a good start. In clear, concise terms, she explains daily requirements for essential vitamins and minerals. Correct amounts of carbohydrates, fat and sodium are the focal points of good health. Roblin explains the need for maintaining the right balance of these elements in our diet. In a realistic, conversational style, she outlines a healthy eating plan.

With so many recipes, there are hundreds of appetizing, healthy meals to choose from:

Chunky Artichoke Dip

Oriental Chicken Salad with Mandarin Oranges, Snow Peas and Asparagus

Leg of Lamb with Pesto and Wild Rice

Broccoli Pesto Fettuccine

Black Bean, Corn and Leek Frittata

Beef, Macaroni and Cheese Casserole

Blueberry Peach Cake

Glazed Espresso Chocolate Cake

Best of all, these are recipes that can be enjoyed by everyone from families to empty nesters to students. With easy-to-follow directions, helpful tips, techniques and make ahead ideas, 500 Best Healthy Recipes belongs in everyone's kitchen.

Making the Best Apple Cider or Mini Bar

2009-01-09T22:13:00.000-08:00

Making the Best Apple Cider

Author: E Annie Proulx

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.

Mini Bar: Tequila: A Little Book of Big Drinks

Author: Mittie Hellmich

Don't let the small size fool you each volume in the Mini Bar series is filled with more than 50 traditional and original recipes that pack a punch. Tequila tipplers will love the agave-alicious Papaya Margarita and Tequila Sunrise. Each title in this series describes the history and distinct characteristics of its particular alcohol. Small enough to carry on a tropical vacation or stash next to the blender, these little cocktail books are a must-have for the weekend bartender.

Oysters or Alternative Vegan

2009-01-09T11:31:00.000-08:00

Oysters

Author: John DeMers

What do a poor boy and a Rockefeller have in common? Everything-if you guessed the bodacious bivalve beloved in the Big Easy. John DeMers, publisher of EasyFood magazine, and Andrew Jaeger, the third generation of a New Orleans seafood restaurant family, have joined forces for the best little book on this slippery subject. For the experienced purist or the enthusiastic novice who wants to slurp 'em down raw, they offer essentials for purchasing, cleaning, and shucking. Distilled from their forthcoming New Orleans Seafood Cookbook (Ten Speed Press) these recipes can truly claim to please every palate and preference. Try your favorite or local variety sautйed, smoked, grilled, barbecued, baked, deep or pan fried. In a stew, a po'boy, or a peacemaker. And don't worry if you don't know your Belons from your Blue Points, or your Kumamotos from your Apalachicolas-just enjoy!

Go to: The Wounded Storyteller or Depression and Hope New Insights for Pastoral Counseling

Alternative Vegan: International Vegan Fare Straight from the Produce Aisle

Author: Dino Sarma

Tofu, seitan, tempeh, tofu, seitan, tempeh.... it seems like so many vegans rely on these products as meat substitutes. Isn't it time to break out of the mold? Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, Dino Sarma brings you over 100 fully vegan recipes, many of which draw from his South Asian roots. Sharing his jazz-style approach to cooking, Dino also discusses how you can improvise in your own cooking with simple ingredients and how you can stock your kitchen to prepare simple and delicious vegan meals quickly..

Whether you love tofu, seitan, and tempeh or hate it, Alternative Vegan shows you how to let the flavor shine through by cooking simply with fresh ingredients.

Naked Chef Takes Off or Biker Billy Cooks with Fire

2009-01-08T23:48:00.000-08:00

Naked Chef Takes Off

Author: Jamie Oliver

Now in paperback, the two cookbooks that introduced us to Jamie Oliver and his groundbreaking concept of paring down food to its bare essentials

Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of "naked" food, and shares his simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. Oliver's cookbooks appeal to anyone who wants to prepare fantastic meals but doesn't want to spend all night cooking.

The Naked Chef, filled with more than 120 fuss-free recipes and with full-color photographs throughout, proves that even kitchen novices can make perfect foolproof roast chicken, homemade ravioli, five-star risotto, and a chocofreak's dream chocolate tart.

The Naked Chef is an international bestseller, and has sold more than 200,000 copies in hardcover in the U.S.

In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver's commentary, which will encourage and inspire cooks of all levels!

The Naked Chef Takes Off has sold more than 150,000 copies in hardcover in the U.S.

Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight and has since become an international culinary superstar. He is now running Fifteen, one of the best restaurants in London and the subject of the television series Jamie's Kitchen. Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia. His shows Oliver's Twist and The Naked Chef can be seen on Food Network. He also started and continues to be involved with the charity Cheeky Chops, which provides training and mentoring for disadvantaged young people, allowing them to follow their dreams and become chefs. Jamie lives in London with his wife, Jools, and their daughters, Poppy and Daisy.

Mollie Katzen

Jamie Oliver is down-to-earth and contagiously passionate about food. In this competitive world of celebrity chefs, I truly believe he is the Next Big Thing.

Rolling Stone

Who's the hardest-working man in show business this year? We nominate 25-year-old British cook Jamie Oliver.

People

. . . charm shines even brighter than the glossy pictures . . . recipes for dishes like paparadelle with mixed wild mushrooms are clearly written.

Publishers Weekly

The young, hip Londoner (The Naked Chef) again brings his big personality to bear on cuisine that isn't "cheffy food, it's for normal people who want shortcuts and tips...." However, normal people may be put off by instructions as vague as the "2 good handfuls of arugula, 1 small handful of capers and 1 handful of anchovies" specified in the Slow-Cooked and Stuffed Baby Cherry Chilli Peppers. Also, simple recipes such as Crunchy Thai Salad are presented in descriptive text alone; ingredient quantities are left unspecified. Yet Oliver wields an adventurous hand in combining flavors, as with Monkfish Wrapped in Banana Leaves with Ginger, Cilantro, Chilli and Coconut Milk. Playful ideas also abound, such as Squashed Cherry Tomato and Smashed Olive Salad, in which the tomatoes are squashed by hand. On a more sophisticated note, there's Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans. Oliver's Basic Bread recipe is adaptable enough for Chocolate Twister Bread, Pizzas and Chickpea Moroccan Flatbread. Desserts include Two-Nuts Chocolate Torte with almonds and walnuts and Cr?me Br?l?e The Way I Like It, which is only an inch thick with a thin layer of crisp caramel. Venting his youthful spirits, he even tells how to spike a watermelon with vodka to intoxicate your "mates." Agent, Borra Garson. (Sept.) Forecast: Already a popular Food Network host, Oliver airs new episodes this year in conjunction with the book. Naked Chef has 100,000 copies in print, and for its sequel, Hyperion plans a $100,000 marketing campaign, including a five-city tour and confirmed appearances on Rosie O'Donnell, Late Night with David Letterman and Entertainment Tonight. Last year, theauthor made People's "Sexiest Man Alive" list. Sales should be brisk. Copyright 2001 Cahners Business Information.

Library Journal

The title of Oliver's second book is apt indeed less than a year ago, the talented young British cook was unknown in this country. Now, however, with his own Food Network TV series and more than 100,000 copies of The Naked Chef in print, he's practically become a household name. ("Naked" refers to his style of cooking, "using the bare essentials of your larder and stripping down restaurant methods to the reality of home.") His new cookbook is, if anything, even more engaging than the first. It's not about "cheffy" food but simple but inspired recipes, presented with such charming enthusiasm that they are likely to lure even noncooks into the kitchen: Squashed Cherry Tomato and Smashed Olive Salad, Roasted Slashed Fillet of Sea Bass Stuffed with Herbs, and Chocolate Pots. Color photographs and a lively design further add to the book's appeal. Essential. Copyright 2001 Cahners Business Information.

Interesting textbook: Fourth Star or Complete Light Kitchen

Biker Billy Cooks with Fire: Robust Recipes from America's Most Outrageous Television Chef

Author: Bill Hufnagl

Each week thousands of viewers tune in to watch Bill Hufnagle (aka Biker Billy) roar around the kitchen in his black T-shirt and shades, tossing peppers over his shoulder and lobbing eggshells toward the trash. In this new paperback edition of his first book, Billy invites you to climb aboard for a culinary road trip as he gets the lead out with a sizzling collection of recipes for every meal of the day. These quick, full-flavored recipes are loaded with "fire" (a code word for some of the hottest peppers available), but Biker Billy's cuisine is not about torturing the tongue - instead he creates snappy, memorable dishes, such as Lucifer's Angel Pasta, Spanokopita Diablo, Stuffed Shells from Hell, Blender Blaster Pie, and others that provide a real adventure for the taste buds. Rounding out this unique cookbook is a liberal sprinkling of biker banter, motorcycle tips, and ultrahip photographs that bring the joy and gusto of the open road into your kitchen.

	Foreword	vii
	Preface	ix
	Introduction: How to Cook Like a Biker	1
	A Peek Behind the Dark Glasses	5
	Hot Peppers	8
	Glossary of Hot Peppers	12
	Biker Tips and Techniques: Hot Peppers and a Few Other Ingredients	18
	Biker Party Treats: Appetizers	25
	Salsas and Dips	43
	Condiments and Sauces	59
	Breakfast and Brunch	69
	Lunch and Other Handy Foods	83
	Soups	103
	Pasta and More	115
	Big Bikes: Main Dishes	143
	Sidecars: Side Dishes	187
	Biker Breads	215
	The Ride's End: Desserts	233
	Sources	245
	Index	249
	Acknowledgments	259

AvesCaza Y Huevos or Good Housekeeping

2009-01-08T15:06:00.000-08:00

Aves,Caza Y Huevos: Tecnicas Y Recetas de la Escuela de Cocina Mas Famosa Del Mundo

Author: Jeni Wright

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.

Author Biography: Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.

Interesting textbook: Bible and Sword or Martin Van Buren

Good Housekeeping: A Very Merry Christmas Cookbook

Author: Good Housekeeping

Good Housekeeping wishes you a happy holiday with recipes for cooking up a warm and loving Christmas.
What makes Christmas merry? A house filled with the aroma of freshly-baked cookies, tables heaped with platters of colorful, yummy treats, and that special feeling when everyone's sharing the holiday meal. Cook up a special, delicious Noël for the ones you love with the help of the editors at Good Housekeeping. They know how to create the tastiest traditions, and these gorgeously illustrated recipes will make for a happy and scrumptious holiday. Since each recipe is triple-tested, you can be sure everything will turn out great. The memorable fare for this festive feast includes Pimento-Studded Deviled Eggs, Christmas Quesadillas, Roast Turkey with Pan Gravy, Apricot-Ginger Carrots, and Brandied Bûche de Noël. Or try something truly decadent and unusual, such as a Caviar Pie. Plus, there's advice on planning the menu and instructions for preparing beautiful table decorations.

Book of Beer Knowledge or Classic Cooking with Coca Cola

2009-01-08T04:24:00.000-08:00

Book of Beer Knowledge: Essential Wisdom for the Discerning Drinker

Author: Jeff Evans

A unique collection of entertaining trivia and essential wisdom, The Book of Beer Knowledge is a perfect gift for beer lovers everywhere. More than 200 entries cover everything from fictional "celebrity landlords" of soap opera bars to the harsh facts detailing the world's biggest brewers, from bizarre beer names to the serious subject of fermentation, and from the weighty associations of beer in literature to the populist world of Homer Simpson and his drinking companions. If you need to know the nutritional merits of beer, or who produces and consumes it most; where to find the world's major beer festivals or uncover unusual and fascinating facts such as the meaning of sahti and kvass, then look no further.

Look this: Good Housekeeping Rush Hour Dinners or Bernard Claytons New Complete Book of Breads

Classic Cooking with Coca-Cola

Author: Elizabeth Candler Graham

The great-great-granddaughter of the founder of the Coca-Cola company shares insider history and family recipes featuring the world's favorite beverage.

Mans Place Is behind the Bar or Turning the Tables

2009-01-07T18:42:00.000-08:00

Man's Place Is Behind the Bar: Killer Cocktail Recipes

Author: Tucker Shaw

Is his idea of a mixed drink adding enough fruit punch to the cheap-o whiskey he just bought to cover up the taste? Does he know when to shake or stir—and why? Tucker Shaw gives guys a crash course in mixology with 65 recipes ranging from classic martinis and margaritas to newfangled drinks like the Nantucket Fizz and the Ginger Shandy. Virgin cocktail shakers will learn about equipment, glassware, types of liquor, garnishes, and mixing techniques. Recipe chapters (organized by type of booze) are fun and creative, yet are simple enough to use even after a few taste tests. This book includes drinks for every occasion, ensuring that his next attempt at entertaining won't begin and end with a bottle-opener.

New interesting book: Reiki Card Deck or Goddesses and Angels

Turning the Tables: The Insider's Guide to Eating Out

Author: Steven A Shaw

Award-winning food critic Steven A. Shaw (a.k.a. "The Fat Guy") can get a last-minute dinner reservation at the most popular hot spot in town. He knows how that flawless piece of fish reached your plate. He can read between the lines of a restaurant review, and he knows the secrets of why some restaurants succeed and others fail. Now he shares his insider's expertise with food lovers everywhere.

But Turning the Tables is much more than an invaluable how-to guide to eating out. Written with style and humor, it's an in-depth exploration of the restaurant world -- a celebration of the incredibly intricate workings of professional kitchens and dining rooms. It is a delectable feast from a uniquely down-to-earth gourmet who has crisscrossed North America in search of culinary knowledge at every level of the food chain -- from five-star temples of haute cuisine to barbecue joints and hot dog stands -- and who has never been afraid to get his hands greasy on the other side of the swinging kitchen door.

Food of Thailand or Cooking Round the Clock

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

Food of Thailand: A Journey for Food Lovers

Author: Lulu Grimes

Thailand has an increasingly well-known and well-loved repertoire of dishes, some more familiar than others. This culinary journey guides readers through Bangkok's markets to the seafood freshly cooked on the beaches of the Gulf of Thailand, to the sweet-makers of Phetchaburi province to the rice-growing hill tribes of the northern region.

The Food of Thailand features a myriad of dishes that make up modern Thai cuisine: from traditional green, red, and panaeng curries, eaten by every Thai, to salads like som tam and laap, redolent with herbs and chillies, and coconut-based soups, including the famous tom khaa kai.

To partner the recipes, special pages explore the essence of Thai food and cooking techniques. Subjects include:

Making fish sauce
Preparing som tam
Mixing and pounding curry pastes
Carving fruit.

Interesting textbook: Belly Dancing for Fitness or Employment for Individuals with Asperger Syndrome or Non Verbal Learning Disability

Cooking 'Round the Clock: Rachael Ray's 30-Minute Meals

Author: Rachael Ray

Rachael Ray is a household name and a best-selling author, thanks to her simply fabulous recipes, free-hand style of cooking, and unfailing good results. This latest collection of recipes, a companion book to her show, will feature flexible menus for cooking great meals 24/7.

Mexican Vegetarian Cooking or Tasting Pleasure

2009-01-06T22:17:00.000-08:00

Mexican Vegetarian Cooking

Author: Edith Metcalfe De Plata

Authentic national dishes of Mexico, including vegetarian adaptations of Tacos, Enchiladas, and Guacamole, are included in this colleciton of recipes. Here are the exciting flavors of Mexico in an easy-to-use cookbook that features wholefood ingredients at their best.

• While we think of Mexican cuisine as primarily meat-based, in actual practice, most Mexican dishes are vegetarian.

• Includes recipes for beverages, soups, salads, casseroles, and desserts.

• Provides a glossary of frequently-used utensils and ingredients, with an entire reference section devoted to chilis.

Book about: Permanence or The Yoga Minibook for Weight Loss

Tasting Pleasure: Confessions of a Wine Lover

Author: Jancis Robinson

Over the last twenty years Jancis Robinson has indeed explored the vineyards of the world, writing eleven books on wine and offering her expert judgment as one of only two hundred Masters of Wine on all aspects of the holy grape. But this is her first personal book about her long and mostly joyous love affair with wine and its attendant pleasures - gastronomic, scenic, cultural and social. "The point of wine," says this refreshingly relaxed author, "is to give pleasure, as much of it to as many people as possible." And so you will accompany Jancis Robinson on her pleasurable odyssey, an adventure that started for her when she took a summer job as a chambermaid in vine-covered Tuscany and began to discover wine's glories. Then, a student at Oxford, she found her passion "ignited by a simple, outstanding, and still memorable bottle." And she knew what she wanted to do with her life.

Publishers Weekly

Although she is not as well known here as abroadreaders may remember her PBS-TV Wine Course of 1996, howeverand her book is perhaps a bit too British with such discussions as wine sales at the Sainsbury grocery chain, Robinson's memoir will nevertheless delight and inform oenologists and those who enjoy armchair travel. This Master of Wine, a distinction she earned in 1984, virtually stumbled into her mtier after she graduated from Oxford in 1970 with a job at a wine and spirits magazine. Robinson is a jaunty writer who imparts her expertise with ease. Here she tours the vineyards of France, Spain, Portugal, Italy, Australia and California (where, with a touch of show-biz pizzazz, she visits Francis Ford Coppola's Napa Valley wine estate), and along the way explains the qualities that distinguish the finest wines, introduces winemakers and gossips about major figures in the trade. Robinson also writes a bit about her domestic life with her husband, former London restaurateur Nick Lander, and their three children. The information shared in Robinson's book verifies why this columnist for the Wine Spectator and editor of the Oxford Companion to Wine has become such a popular and respected connoisseur. (Oct.)

Kirkus Reviews

In case you were interested, here's everything you could ever possibly want to know about Robinson's (Oxford Companion to Wine) career trajectory.

Robinson, who has been a fixture in the wine writing establishment for 25 years, teeters precariously, wanting her readers to know that she is both a wine connoisseur—exquisitively sensitive to the historical, geographical, and sociological contexts of wine—and a populist rabble-rouser, bucking received opinion as she champions the wine-drinking pleasures open to Everyman. She quaffs Grands Echezeaux, La Tache, Romanee-Conti, 1847 Yquems, and 1787 Branne Moutons, has "swashbuckling" Harold Evans as her editor at London's Sunday Times, and hobnobs with Hugh Johnson and Edmund Penning-Rowsell, But she also starts up the Drinker's Digest, an opinionated and iconoclastic newsletter dedicated to the principle of the best wine for the best price. Readers will learn the holdings in her cellar, her peregrinations through the wine-trade publications, the many personalities she meets, the astonishing meals she enjoys, and will share her each and every momentous occasion ("I shall never forget my first formal wine tasting"; "My most embarrassing trial by tasting took place. . . . ", etc.). She gets serious now and then—discussing the pros and cons of blind tastings, detailing how Robert M. Parker Jr. has gained his mind-boggling sway over the wine world—but for the most part, this reads like a gossip column that can't turn a decent sentence ("The others are that there are anyway enough people who love Tertre, for it is probably the only Saint-Emilion other than the top-ranking Ausone and Cheval Blanc").

Despite its moments, this autobiography is clunky, desperately self-promoting, and, at best, premature.

Quick Home Cooked Meals or Chocolate

2009-01-06T12:36:00.000-08:00

Quick Home-Cooked Meals: Letting Your Microwave Work for you

Author: Maryann Zepp

A cookbook that will show you how to manage it all. It is a collection of recipes that are simple, tasty, nutritious, and fast.

Book about: Buff Moms or Mix Match Meal in Minutes for People with Diabetes

Chocolate

Author: Paule Cuvelier

Beautifully produced and presented in an attractive box, this two-volume celebration of one of the world’s most beloved confections is a must for chocoholics everywhere. Its mouthwatering photographs, taken by one of France’s leading food photographers, are feasts for the eyes, making Chocolate an ideal gift. In the first volume, The History of Chocolate, chocolate lovers can discover the fascinating story behind this global favorite, and how the discovery of the cocoa bean and its subsequent transformation into a valuable commodity changed the face of history. This volume looks at the processes involved in transforming the raw bean into delectable confectionary, as well as the cultural role it played, with the establishment of Europe’s finest chocolate houses and its acceptance at all levels of society. The second volume, The Taste of Chocolate is devoted to appreciating chocolate in all its myriad guises, and includes useful tips on the optimal conditions to savor this black gold and how to find the perfect accompaniments, whether fruit, cheese, wine, or spices. It explains the terms used by the professionals—defining garniture, couverture, or ganache, for example—and the specialist techniques used in preparing the basic material into delectable confectionary. This connoisseur’s appreciation of chocolate is rounded off by a collection of irresistible chocolate recipes, including Chocolate-Cherry Mousse, Grand-Marnier Chocolate Cake, Chocolate Fondue with Fruit, and Chocolate-Praline Tart. Dare to indulge…

Pauline Baughman - Library Journal

Cuvelier, president of the 200-year-old French chocolate company Debauve & Gallais, presents an attractive overview of the world of chocolate, with a strong focus on his company. Volume 1, The History of Chocolate, contains a brief history, an overview of the cultivation and manufacturing process, and a history of the Debauve & Gallais company. Volume 2, The Taste of Chocolate, describes varieties of chocolates, includes rules for tasting, and offers recipes for chocolate candies-adapted for the home cook to re-create the company's signature (and expensive) chocolates-as well as desserts. The decadent dessert recipes contain brief instructions and could have been translated better for the North American audience, as some readers may find a few of the measurements baffling (e.g., 30 spoon cookies, one glass of coffee). This elegant boxed set is attractive and beautifully illustrated yet lightweight and by no means exhaustive. Because of the packaging of this title, libraries may wish to catalog each volume separately. For exhaustive collections only.

Eating on the Run or Ice Cream and Frozen Desserts

2009-01-06T01:53:00.000-08:00

Eating on the Run

Author: Evelyn Tribol

Beat that hectic schedule and all the eating challenges it creates! Eating on the Run provides tasty snack and meal choices to help you stay lean and boost your energy levels. You'll find solid advice for eating great on the go:

· Eating options for managing weight · Practical strategies for healthy, speedy grocery shopping-including sample shopping lists-plus recipes and tips for easier meal preparation · Tips to help you eat right when away from home, whether at work, at a restaurant, in your car, or at the airport · Advice on today's most popular diets, including liquid meal replacements and high-protein diets such as the Atkins and Zone diets · Complete nutritional data on common snacks, candy bars, supplements, energy bars, airline food, fast foods, and kids' meals · Research-based advice for hypertension, high cholesterol, and heart disease

As nutritional advisor for "Good Morning America" and columnist for SHAPE, author Evelyn Tribole has proven her savvy concerning all foods, savory and sweet. She also juggles work, family, and speaking engagements, so she knows firsthand just how hectic life can get. Her experience and strategies will help you avoid flavorless, fast-fried choices and eat healthfully-no matter how busy you are.

"I'm always on the go, and healthy eating is very important to me. Evelyn's practical tips help me stay on track regardless of where I am or how busy I am."

Emme Model and host of E!'s "Fashion Emergency"

"This book makes all those excuses for not eating right obsolete regardless of your lifestyle, family situation, or demands of your career. Tribole offers you practical, realistic ways to make smart food choices throughout the day."

Delia Hammock, Nutrition Director Good Housekeeping Institute

"Eating on the Run is the absolute bible of dining out without filling out. Evelyn gives you all the tools you need to make smart, quick nutritional decisions without sacrificing flavor or your favorite foods. Her rules are golden!"

Carole Jacobs Nutrition Senior Editor, Shape

Evelyn Tribole is a registered dietitian who operates a private practice, counseling athletes, executives, families, and other groups on the art of eating healthy in spite of a hectic lifestyle. An expert whom millions have turned to, Tribole was the nutritionist for "Good Morning America" and has appeared frequently in the national media. Currently she is the nutritionist for Lifetimetv.com.

Tribole conducts nutrition workshops nationwide for both national and local groups and has written many books including the first two editions of Eating on the Run, Healthy Homestyle Cooking (over 900,000 copies in print), and Healthy Homestyle Desserts.

Tribole earned a master's degree in nutrition science from California State University at Long Beach. She has received the Excellence in Private Practice award from the American Dietetic Association and is also an accomplished runner who qualified for the Olympic marathon trials in 1984.

Tribole lives in Irvine, California.

Publishers Weekly

Tribole, a registered nutritionist, gears this book to the young professional who has little time to cook nutritious, healthy meals. She believes in making the most of adversity and comes up with inspired suggestions for snacking. Her theory is that a snack every two hours during the day will fulfill daily requirements for vitamins and nutrients from the four basic food groups. The snacks can be as simple as orange juice and a bagel or as interesting as curried chicken celery on pita. Tribole also discusses the pluses and minuses of fast food, advises on weight loss for people on the go, talks about disease prevention and offers hints on nutrition for athletes. (June)

	Acknowledgments
	Introduction
Ch. 1	Food Facts for Busy People	2
Ch. 2	Grazing on the Go	11
Ch. 3	Smart Shopping Strategies	24
Ch. 4	Marvelous Menu Choices	34
Ch. 5	Fast Food Without the Fat	52
Ch. 6	Meals at Work and On the Road	57
Ch. 7	Losing and Maintaining Weight	68
Ch. 8	Eating for Health and Longevity	80
Ch. 9	Supplementing a Healthy Diet	93
Ch. 10	Healthy Choices for Busy Families	101
Ch. 11	Fueling for Sports and Fitness	113
Ch. 12	Cooking Secrets in a Snap	128
Ch. 13	Creating 60-Second Specials	140
Ch. 14	Surviving the Holidays	154
App. A	Fast-Food Nutritional Charts	159
	App. B: Useful Nutrition Resources	203
	Bibliography	205
	Index	211
	About the Author	216

Interesting textbook: Golden Bones or The Gettysburg Gospel

Ice Cream and Frozen Desserts

Author: Peggy Fallon

There's a new twist in the world of frozen desserts: homemade. Learn step-by-step how to use each type of ice cream machine on the market, and then indulge your creativity in the kitchen with this fully illustrated guide, packed with over one hundred flavorful treats, from classic French Vanilla Gelato to extravagant Chocolate-Chipotle Ice Cream.

Pauline Baughman - Library Journal

Americans love ice cream, and the homemade version always has a special appeal. Fallon (The Best Ice Cream Maker Cookbook Ever) serves up over 100 recipes to tempt every palate. A brief introduction describes different ice cream machines and ingredients, and the first half of the book is dedicated to original and often unusual ice creams as well as basics. Recipes range from the rich-Gianduja Chocolate Chunk Gelato-to the refreshing-Boysenberry Buttermilk Sherbet-to the grown-up-Gin & Tonic Ice with Lime. The second half of the work focuses on recipes that utilize homemade or store-bought ice cream to make frozen treats such as sundaes, ice cream pies, and shakes. Fallon shapes ice cream into whimsical plates of spaghetti, baked potatoes, and pizza, all designed to trick the eye, and it is these recipes that make this book a true standout. Well-written and easy-to-follow instructions are combined with tempting color photos. Recommended for public libraries.

Best Bridal Shower Party Games or Diabetes Quickflip Cookbook

2009-01-05T15:11:00.000-08:00

Best Bridal Shower Party Games

Author: Courtney Cook

Here's all you need to get your bridal shower off to a fast and funny start: four pencil games that everyone will enjoy(with duplicate game sheets for eight people) plus four entertaining group activities.

New interesting textbook: How to Live with Schizophrenia or A Way to Quit Gambling

Diabetes Quickflip Cookbook

Author: Eileen Faughey

Turn 15 easy recipes into 75 delicious dishes!

If you don't have time to cook, or just don't like to, Diabetes Quickflip Cookbook is the answer for you. This unique cookbook expands on basic recipes to make 75 different dishes by using the same cooking instructions and simply changing the ingredients. Spiral binding and a flat base make this a perfect cookbook to keep next to the stove for this reference.

Eileen Faughey, M.A., R.D., is a nutritionist in private practice in Boulder, Colorado.

Pillsbury Best Cookies Cookbook or Complete Idiots Guide to Cooking for Two

2009-01-05T03:30:00.000-08:00

Pillsbury Best Cookies Cookbook: Favorite Recipes from America's Most-Trusted Kitchens

Author: Pillsbury Editors

Following on the heels of Pillsbury: Best of the Bake-Off® Cookbook(400,000 Sold) and Pillsbury: Best Chicken Cookbook, Pillsbury presents its official collection of America's favorite treat-cookies. No dessert or snack is more universally adored than cookies, and no one knows cookies better than Pillsbury. This perfe4ct union is celebrated in a beautifully photographed book with more than 175 of Pillsbury's best-ever recipes for cookies, bars, and brownies.

An Introduction filled with helpful information for successful-every-time cookie baking precedes the chapters that cover every type of cookie. There are Drop Cookies, Hand-Formed Cookies, Refrigerator Cookies, Rolled Cookies, Bars and Brownies, Holiday Cookies, and, of course, Bake-Off® Favorites. And with the Pillsbury name behind the recipes, cooks can be assures that they are reliable and delicious.

Each recipe is accompanied by easy-to-read sidebars with headings such as Ingredient Substitution, Make It Special, Storage Tip, and Holiday Fact, providing all sorts of information for making cookie baking easier and more fun. the recipes are also tagged with bullets-Editor's Favorite, Kid Pleaser, and Chocoholic's Choice-to help readers find exactly the recipe they're looking for. Every kind of cookie from after school snacks to holiday treats can be found in the pages of Pillsbury: Best Cookies Cookbook, making it the cookie cookbook of choice for today's home baker. So, fill up the cookie jar and pass the dessert tray with your favorites from this wonderful recipe collection, only from Pillsbury, America's most-trusted name in baking.

Complete Idiot's Guide to Cooking for Two

Author: Ellen Hodgson Brown

Perfect for young working couples and empty-nesters!

This book offers familiar favorites and new dishes to tempt your taste buds . . . all specially developed to serve two, without dealing with leftovers for the next week. Each recipe is created to maximize ingredients and minimize spending, so you buy only what you need, and use all of what you bought.
--Ideal for young couples who both work, as well as empty-nesters or a parent and child who are interested in great recipes
--Each recipe includes an icon for quick reference to help you decide which dishes best fit the occasion, and features variations sure to please anyone's palate
--Recipes are quick and easy, but do not rely on prepackaged foods
--Includes recipes for small-batch baking

The Bachelor Home Companion or International School of Sugarcraft

2009-01-04T18:48:00.000-08:00

The Bachelor Home Companion: A Practical Guide to Keeping House Like a Pig

Author: P J ORourk

Political satirist O'Rourke is still calling 'em as he sees 'em--this time on the politics of bachelor housekeeping. His attitudes on cooking, grocery shopping, yard-work, and the like won't necessarily help keep a bachelor's affairs in order; it may, in fact, make them become even more stubbornly proud of their messes. As O'Rourke says: "This is a book about cooking, cleaning, and housekeeping for people who don't know how to do those things and aren't about to learn."

Books about: Gifts of Sobriety or Tank Top Arms Bikini Belly Boy Shorts Bottom

International School of Sugarcraft: Beginners, Vol. 1

Author: Merehurst

Arranged as a twenty-lesson coursebook, The International School of Sugarcraft, Book One teaches how to make perfect cakes, icings, frostings, runouts, ribbon work, frills, collars, lettering, modelling, and piped decorations.

Pasta Italia or Chocolate Obsession

2009-01-04T08:06:00.000-08:00

Pasta Italia: Enjoy 280 Best-loved Recipes from the Kitchens of Italy

Author: Cristina Blasi

If you love pasta in all of its glorious forms-from herb-filled ravioli to baked spinach lasagna to pasta ribbons with seafood to curled noodles with wild mushroom sauce-then Pasta Italia is the cookbook for you!

Packed with more than 250 tantalizing recipes, this mouth-watering collection from the founders of the Cordon Bleu Cooking School of Florence features soups, sauces, fresh pasta, filled pasta, baked pasta, cold pasta salads, and even desserts. These quintessential Mediterranean dishes even have an added health benefit: The Mediterranean diet has long been associated with the lowest rates of chronic disease and the highest life expectancies for adults in the world.

Here is everything you need to create extraordinary dishes, including: Recipes organized by region-from the north to the south of Italy-and ranging from Sugo di Carciofi (Artichoke Pasta Sauce) from Liguria to Pasta e Ceci (Diamond-shaped Pasta with Garbanzo Beans and Rosemary) from Umbria to Ciciones Gnocchetti allo Zafferano (Saffron Gnocchi in Meat Sauce) from Sardinia. Step-by-step illustrated instructions for techniques such as making basic pasta dough, tortellini, and orecchiette. Recipes ranked by level of difficulty, from super-easy to the more challenging, with most at the easier level. More than 200 beautiful photographs that illustrate finished dishes, fresh ingredients, and exquisite Italian vistas.

Whether you crave gnocchi from Piedmont, potato and pasta soup from Tuscany, or cannelloni with fish from Sicily, Pasta Italia helps you serve a delicious cuisine full of fresh flavors and good health.

Book about: Information Ecology or English and Communication for Colleges

Chocolate Obsession: Confections and Treats to Create and Savor

Author: Michael Recchiuti

Known as the "Picasso of chocolatiers," Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession Recchiuti, owner of the famed artisanal chocolate company in San Francisco, divulges his professional secrets and techniques, allowing home cooks to reproduce his exquisite confections in their own kitchens.

Opening with a complete discussion of chocolate from bean to bar, the book goes on to offer detailed instructions for dipped chocolates, truffles, and molded chocolates, including Recchiuti's signature ganache flavors: Earl Grey tea, burnt caramel, tarragon with grapefruit. Also featured are recipes for such sinfully delicious treats as Chocolate Shortbread Cookies with Truffle Cream Filling, Double Dark Chocolate Souffles, and Rocky Recchiuti Brownies. With more than 60 recipes in all, this book will satisfy even the most obsessive chocolate lovers among us.

Natural Lunchbox or Barbecue Road Trip

2009-01-03T22:24:00.000-08:00

Natural Lunchbox: Vegetarian Meals for School, Work and Home

Author: Judy A Brown

Learn how to prepare quick, satisfying, healthful, midday meals for all those brown baggers in your household--meals that can be taken to work, school, or on a Sunday outing.

Is there really a substitute for luncheon meat in those brown bag sandwiches?

Can the kids go to school with something vegetarian in their lunch boxes and not feel out of place in the cafeteria?

Can I fix a vegetarian lunch without spending hours over a hot stove?

The answer is "Yes" ...naturally.

New interesting textbook: Tea Here Now or Classic Tex Mex and Texas Cooking

Barbecue Road Trip: Recipes, Restaurants, and Pitmasters from America's Great Barbecue Regions

Author: Michael Karl Witzel

With its fervent aficionados, traditions, and wildly varying regional styles—each with its passionate advocates—barbecue is much more than a way of cooking meat: It’s a cultural ritual. A history as entertaining as it is informative, this book is the first to explore American barbecue’s regional roots. Nationally renowned food commentator Mike Witzel takes readers on an eye-opening (and mouth-watering) tour of the histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue’s four major regionally based styles.

With hundreds of photographs and illustrations, print ads, signage, and more, this account offers a rich picture of American barbecue in Texas, North Carolina, Memphis, and Kansas City (home to at least 100 barbecue restaurants and the world’s largest annual barbeque contest). Pork or beef, sweet or spicy, marinated or rubbed, basted or slathered in sauce, cooked slowly or seared, over coal or wood chips, here are the styles from which all American barbecue is derived, in all their rich flavor and folklore. For those who wish to do further research, the book provides a listing of top barbecue joints in all 50 states.

Foods of Sicily and Sardinia and the Smaller Islands or Diabetes Menu Cookbook

2009-01-03T13:42:00.000-08:00

Foods of Sicily and Sardinia and the Smaller Islands

Author: Giuliano Bugialli

From the author of The Foods of Italy and The Foods of Tuscany comes a gorgeous book on the fantastic food of Italy's islands--Sicily and Sardinia and their small neighbors, Elba, Giglio, Capri and Ischia.

Giuliano Bugialli, one of the world's leading Italian food authorities, has turned his attention to these magical places where the food is varied and unlike what is found in any other Italian region. The choices range from the seafood of the rocky coasts to the rich meats from inland, and the fabulous herbs and vegetables, cheeses, breads and desserts that are everywhere. Geography and history are responsible for such exotic accents as saffron--Sicily's is the finest in the world--and almonds, jasmine and honey.

Here, then, are recipes for lamb cooked with saffron and artichokes, sweet peas with mint, calamari stuffed with pasta, tuna in a vinegar sauce, and gelato scented with jasmine. Bugialli also offers photo essays on Palermo's tumultuous Vucciria, one of the world's outstanding food markets; local festivals; tuna fishing off the coast of Sicily; and the baking of the ancient bread called carta da musica.

The glorious photography was made on location, with ancient ruins, fishing boats, rugged landscapes, cathedrals, village streets and bustling markets providing the settings for the food. The photographer, John Dominis, also collaborated with the author on the hugely successful Foods of Italy, Foods of Tuscany and Bugialli on Pasta.

Publishers Weekly

Charting watery frontiers of authentic Italian cuisine, Bugialli (The Foods of Tuscany) island-hops to observe ancient Roman culinary traditions steeped in encounters with Greek, Phoenician, French, Spanish and other historic trespassers. The galvanic flavors retrieved justify his every stopover. Claiming that Sicily and Sardinia boast Italy's most varied antipasti, Bugialli offers Swordfish or Tuna Marinated in Aromatic Herbs (lemon verbena, mint, basil, parsley, sage, rosemary, oregano and capers) and Grilled Eggplant in Salmoriglio, a sauce of anchovies, garlic, rosemary and sage. Sicilian Pesto fuses tomatoes, almonds, garlic, basil, parsley and mint. On the tiny island of Favignana, he finds Pasta Baked in a Squid. Some dishes specify homemade pasta, which may scare off many home cooks; Polenta with Sausages, Sardinian Style, asks for 55 minutes of pot-stirring, a long stretch even for old polenta hands. But simple recipes, like Fava Bean Soup with spinach and pancetta or prosciutto, are also offered.

Lemon-Flavored Ossobuco with Cannellini Beans from Elba is particularly seductive, as is Chicken with Hot Green Peppers. Expectedly, seafood dishes excel with dishes like Shrimp in Tomato/Caper Sauce and Fresh Tuna in Savory Vinegar Sauce. So too do vegetables (String Beans in Garlic Sauce; Savory Squash Torte). Breads include Sardinia's classic Carta da Musica (Music Paper Bread). Dominis's lush photos portray the islands, their marketplaces and traditions with remarkable immediacy.

Diabetes Menu Cookbook: Delicious Special-Occasion Recipes for Family and Friends

Author: Barbara Scott Goodman

Discover the secrets to easy diabetes-friendly entertaining!

Now there's no need to worry about what to serve when you host a special get-together or celebration. With The Diabetes Menu Cookbook, you can cook and enjoy festive foods that not only stay within diabetes nutritional health guidelines, but also taste terrific. Whether you have diabetes or cook for someone who does, this book is an essential year-round kitchen companion.

Inside you'll find:

120 great-tasting recipes, including appetizers and drinks, soups, salads, sandwiches, burgers and wraps, main dishes, side dishes, and desserts

Twenty-two "mix and match" menus covering everything from a Thanksgiving feast and a New Year's Day open house to a Mother's Day brunch and a Father's Day barbecue

Information on American Diabetes Association guidelines for nutritional health and helpful specific recommendations based on weight

Health and cooking tips to make your life and your meal preparation easier

Library Journal

Scott-Goodman has written several cookbooks (e.g., The Beach House Cookbook), and Doner, an editor for the magazine Diabetes Focus, has written books on health issues (Hepatitis C Help Book). Together they have crafted this work on diabetic cooking for special occasions that everyone in the family can enjoy. Although there are sample menus (cocktail party, birthday dinner, etc.) included, the majority of recipes are arranged by type (such as side dish, dessert, or main course). The recipes require some familiarity with the kitchen, although the page layout is clean and easy to read. The authors stress the importance of variety in flavors and ingredients, and scattered throughout are tips on eating healthy and incorporating flavors into everyday cooking. An index (unseen by the reviewer) is included as well as nutritional information for diabetics at the end of each recipe. While not essential, this book will be a useful addition to many public libraries. Virginia Wolter, West Toledo Branch Lib. Copyright 2006 Reed Business Information.

Food Preference and Taste or Dolcissimo

2009-01-03T01:59:00.000-08:00

Food Preference and Taste: Continuity and Change

Author: H Macbeth

Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes social and biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.

Dolcissimo: Delicious Sweet Things from Italy

Author: Maxine Clark

Italians have the world's sweetest tooth. No excuse is needed to partake of dolci (sweet things), be they ice cream, a cake, or a confection packed with fruit and nuts. Italy is blessed with a geography and climate that will grow virtually anything. In the north, they love creamy desserts. In central Italy, fruits abound to be made into open tarts and jams. In the south, they could not live a day without a gelato or granita. In Dolcissimo, Maxine Clark brings you easy-to-follow recipes for all the best Italian sweet dishes. Try Fruit Desserts, such as Peaches and Raspberries in Sparkling Wine, and Warm Zabaglione with Pears Poached in Marsala. Or Frozen and Chilled Desserts such as the legendary Monte Bianco, made with chestnuts and cream, Cassata Siciliana, Gelati, and Panna Cotta. Tarts include a crostata with pumpkin marmalade, a torta with fruits of the forest, and a walnut tart. Cookies include Savolardi (Italian ladyfingers for dipping in zabaglione) and Baci di Dama (little chocolate and almond cookies with chocolate cream). Cakes include Torta Caprese (chocolate cake), and Torta di Mele (apple sponge cake). There are also delicious Candies such as Miniature Sicilian Cannoli, and Torrone (a kind of nougat). Dolcissimo is a treat for the tastebuds -- a delicious distillation of the multitude of dolci to be found in Italy!

Betty Crockers Complete Pasta Cookbook or Low Carb Green Salads for Lunch and Dinner

2009-01-02T16:17:00.000-08:00

Betty Crocker's Complete Pasta Cookbook

Author: Betty Crocker Editors

Pasta is everyone's favorite, whether it's homey Spaghetti and Meatballs, inventive Chorizo Ravioli with Roasted Pepper Cream or elegant Cappellini with Lobster. With Betty Crocker, you can explore pasta in all its delicious forms, enjoying both old favorites and new flavor sensations.

Pasta is truly versatile--it goes way beyond Italian dishes. It's a staple in cuisines around the world, and you'll enjoy cooking such international treats as Beef Goulash, Stir-fried Asian Beef and Noodles, Curried Caribbean Pork Pasta, Szechuan Pork, Thai Chicken with Cellophane Noodles and Greek Pasta Salad.

This really is the complete book for pasta lovers. There's a complete pasta primer that includes a helpful glossary, describing the various types of pasta; identification photographs to help you find the pasta you want when you're shopping and easy directions to make your own pasta if you feel inspired. Throughout the book you'll find lots of great information, including helpful tips on preparing and using pasta, using fresh herbs and other pasta ingredients, how to jazz up purchased spaghetti sauce and breads, recipes for your favorite pasta sauces with less fat and directions for roasting garlic and making your own dried tomatoes!

You'll enjoy recipes for enticing main dishes made with meat, recipes for pasta with poultry or seafood, meatless pasta dishes and sensational salads. There are even pasta appetizers and sweet pasta desserts!

So, put the water on to boil and get ready to enjoy pasta tonight--you can't miss with the more that 185 delectable recipes here!

Interesting book: Decision Making Group Interaction or Strategic Thinking

Low-Carb Green Salads for Lunch and Dinner

Author: Fuzzy Chef Fuzzy

Low-Carb Green Salads for Lunch & Dinner contains over 140 recipes with superb dressings and vinaigrettes. These dishes target people who specialize in eating healthy food. I've employed updated methods, new techniques, and fresh presentations to create new dishes low in carbohydrates that are fit for any discriminating table. Working aboard the luxury yacht Celtic Pride has given me the opportunity to test out these recipes on celebrity guests such as Arnold Schwarzenegger. Some my audience's favorite dishes are: Pancetta and Watercress Salad with Lemon Champagne Vinaigrette, Grilled Oyster Mushroom and Roast Beef Salad with Parmesan Vinaigrette, Grilled Halibut Salad with Lemon Pistachio Vinaigrette, Spring Mix, Gorgonzola and Chorizo Salad with Citrus Vinaigrette, Rib Eye Steak and Frisee Salad with Pecorino, Ahi Tuna and Mesclun Salad with Pumpkin-Seed Vinaigrette.

Pollo or Santa Fe School of Cooking Cookbook

2009-01-01T03:23:00.000-08:00

Pollo (Chicken) (The Williams Sonoma Cookbook Series)

Author: Rick Rodgers

Ensalada de pollo, brochetas de pollo, pie de pollo o risotto de pollo: la gran variedad de posibilidades que esta ave sencilla nos ofrece no tiene comparacion con ningun otro alimento. El pollo puede sobresalir en una cena elegante y proporcionar sobrantes para el otro dia. Se puede usar en un guiso italiano o con salsa barbecue sobre un asador. El pollo puede saltearse para una cena en cuestion de minutos o asarse lentamente para obtener un platillo suculento. El libro "Pollo" de la Coleccion Williams-Sonoma ofrece mas de 40 recetas excepcionales de pollo que le ayudaran a encontrar exactamente la receta que necesita para cada ocasion, desde un a merienda rapida para el verano hasta un guiso sustancioso para una noche fria de invierno. Encontrara platillos de pollo clasicos y familiares asi como un capitulo dedicado a otras aves: pavo, pato, aves de caza y codorniz, para cuando usted se sienta de humor para algo ligeramente diferente. Las sugestivas fotografias a todo color ayudan a decidir facilmente que platillo preparar, ademas de que cada receta va acompanada por una nota lateral con fotografia que hace mencion especial a los ingredientes y tecnicas basicas haciendo del libro de Pollo algo mas que una fina coleccion de recetas. Una seccion de informacion basica y un extenso glosario explican todo lo que debe saber para hacer que su siguiente platillo de pollo sea todo un exito.

	Introduccion	6
	Las Clasicas
	El Perfecto Pollo Asado	10
	Pollo a la Cazadora	13
	Pollo Frito con Empanizado a las Hierbas	14
	Sopa de Pasta y Pollo Estilo Casa de Campo	17
	Coq au Vin	18
	Pie de Pollo	21
	Cenas Rapidas
	Pollo Picante con Salsa Frita de Albahaca	24
	Pechugas de Pollo con Jitomate Cereza, Calabacitas y Aceitunas	27
	Pechuga de Pollo con Champinones Salvajes y Vino Marsala	28
	Pollo Crujiente con Salsa Agridulce	31
	Pollo Saltimbocca	32
	Pasta Rustica con Salchicha de Pollo a los Tres Quesos	35
	Cenas con Amigos
	Spanakopita de Pollo y Espinacas	38
	Paella de Pollo y Camarones	41
	Roulades de Pollo y Albahaca con Salsa de Mostaza	42
	Pollo Estilo Tandoori	45
	Spaghetti con Pollo en Salsa Bolonesa	46
	Pollo Asado en Salmuera con Jugo de Vino	49
	Comidas de un Solo Platillo
	Minestrone con Albondigas de Pollo	52
	Chili de Pollo, Garbanzo y Cilantro	55
	Pollo a los Tres Pimientos	56
	Pollo al Curry de Cacahuate	59
	Bouillabaisse de Pollo	60
	Gumbo de Pollo a la Andouille	63
	A la Parrilla
	Pechugas de Pollo con Chile y Salsa de Mango y Menta	66
	Pollo Tailandes con Te Limon, Ajo y Chiles	69
	Brochetas de Pollo con Marinada de Yogurt	70
	Sandwiches Cubanos de Pollo Asado	73
	Pollo a la Barbacoa con Salsa Agridulce	74
	Fajitas de Pollo	77
	Con un Pollo Rostizado
	Ensalada Caliente de Pollo con Couscous	80
	Ensalada de Pollo Picado, Berro y Ricotta Salata	83
	Sandwiches Asados de Pollo, Champinones y Gruyere	84
	Divan de Pollo, Esparragos y Roquefort	87
	Risotto con Pollo, Parmesano y Chicharos	88
	Mas Alla del Pollo
	Pechugas de Pato con Cilantro Acompanadas de Naranjas Glaseadas	92
	Albondigon de Pavo con Salsa de Salvia	95
	Pato Ahumado al Te con Salsa	96
	Codornices con Salsa de Naranja al Zinfandel	99
	Gallinas de Guinea Asadas con Marinada de Mostaza al Limon	100
	Cassoulet Rapida	103
	Asado de Pavo al estilo Londinense con Glaseado de Jengibre a la Soya	104
	Temas Basicos Sobre el Pollo	107
	Glosario	113
	Indice	117

New interesting book: Panel Data Econometrics or The People Capability Maturity Model

Santa Fe School of Cooking Cookbook: Spirited Southwestern Recipes

Author: Susan Curtis

Cooking School Expertise, in Your Own Home

The expert chefs at the Santa Fe School of Cooking give you everything you need to create your own Southwestern feasts!

"Susan Curtis's new book on Southwestern cooking catches all the vibrant flavors and earthy aromas of my favorite cuisine. What Susan has done is to magically transport the enchanted foods of the Southwest into your home kitchen."
--Mark Miller, Coyote Cafe

"The Santa Fe School of Cooking Cookbook beautifully captures the spirit, and the flavors, of Santa Fe--a must-have for lovers of Southwestern cuisine." --Dean Fearing, The Mansion on Turtle Creek

"Cooks at all levels will enjoy the Southwest traditions this book offers. The Santa Fe School of Cooking Cookbook helps to keep alive an exciting, authentic regional cuisine." --Robert del Grande, Cafe Annie

Sample the irresistible recipes for Southwestern cuisine:

Grilled shrimp in achiote marinade, blue cornmeal pancakes, piloncillo baked apples with cajeta, berry-pecan flan, roast turkey with mole poblano, southwestern gravlax

Nancy Silvertons Pastries from the La Brea Bakery or Cocina De La Familia

2008-12-31T17:41:00.000-08:00

Nancy Silverton's Pastries from the La Brea Bakery

Author: Nancy Silverton

"The pastries we make are deliciously simple and rustic and never too sweet. Woven into many of them are my favorite flavors: butter, cinnamon, nuts, and fruit. They're familiar, uncomplicated, and satisfying. One taste and you're instantly comforted. Inspired by a sweet memory from childhood, a European classic, or a time-honored bakeshop standard, they are flavors you never tire of. Like my bread, these are pastries you want to eat every day."        —from the Introduction

When celebrated pastry chef and baker Nancy Silverton decided to add sweets to the La Brea Bakery's shelves of artisanal breads, she knew that they couldn't be just any sweets. Instead of baking fastidious and overelaborate desserts, she creates deliciously simple, rustic pastries, full of texture and flavor, that complement perfectly her hearty, country-style breads and have people lining up morning after morning. Now, in Pastries from the La Brea Bakery, Silverton shares her passion and expertise in more than 150 recipes of her most scrumptious favorites—virtually every pastry in the La Brea Bakery's impressive repertoire.
        Silverton distills years of experimentation and innovation into simple and accessible directions. Many of her recipes are surprisingly quick and easy—not to mention incredibly tasty—like her crisps, cobblers, and crumbles, and her ever-popular scones, which run the gamut from Chocolate-Walnut to Ginger to Mushroom-Onion. Her muffins are moist and distinctive, from the healthful Bran to the rich Crotin de Chocolat. She offers an array of quickbreads and quickcakes forall tastes (including Madeleines, Canellés, and Cranberry-Almond Tea Bread), and her tarts bring out the best qualities of the finest ingredients, from the intense, fresh fruit of her Cherry Bundles to her elegant Triple Almond Tart. Beautiful cookies, such as Almond Sunflowers, Nun's Breasts, and Swedish Ginger Wafers, are centerpiece desserts on their own. Silverton also deftly teaches the delicate art of confections—here you'll find Almond Bark, English Toffee, and Lollipops—and demystifies the sometimes intimidating technique of doughnut making.
        The crowning touch is her detailed section on Morn-ing Pastries, where she guides us to mastery of the classic doughs: the quick and rich bobka, the fine-textured traditional brioche, the famous and flexible croissant, and the pièce de résistance: puff pastry.
        An important book from a baking and pastry icon, Pastries from the La Brea Bakery, like Nancy Silver-ton's acclaimed Breads from the La Brea Bakery, is a bible of the craft for bakers everywhere.

A selection of recipes from
Nancy Silverton's Pastries from the La Brea Bakery

Apple Fritters * Asparagus-Egg Pie with Potato Crust * Black Currant Silk Tart
Blueberry-Almond Muffins * Brownies with Irish Whiskey and Currants * Canellés
Caramel Candy Kisses * Cheese Croissants * Chocolate-Walnut Scones * Cinnamon Custard Tart ¸ Country Feta Pies * Crème Fraîche Coffee Cake * Croissants * Crotin de Chocolat ¸ Espresso Wheels * Everyone's Mother's Berry Cobbler * Ginger Scones * Hazelnut-Banana Tart ¸ Iced Raisin Squares * Jelly Doughnuts * Lemon Turnovers * Madeleines * Moravian Ginger Snaps ¸ Nectarine-Ginger Crisp * Nun's Breasts * Parma Braids * Pecan Sticky Buns * Ricotta Muffins ¸ Rosemary Corncakes * Rugelach * Sesame-Pumpkin Seed Brittle ¸ Sticky Toffee Pudding * Viennese Cream Brioche

Publishers Weekly

Passionate bakers will find Silverton's latest collection of recipes as absorbing as this year's hottest potboiler: "What happens next?" is the question after each page is turned. Here, the answer is one enticing pastry after another: "quickcakes," quick breads, savories, cobblers and crisps, muffins, tarts, doughnuts, confections. Fans of Silverton's La Brea Bakery fare will want to know how she makes her fudge-swirled Almond Poundcake and incomparable Cinnammon Buns; and what's the secret of those famous Bran Muffins? (Pureed Raisins) Hers are "rustic" but elegant creations--straightforward, but evocative of browned butter and vanilla, toasted pecans and ricotta. Breakfast Pastries, for example, include Russian Coffeecake, laced with chocolate and sour cream, and lush, brioche Sticky Buns. Although this is a book for the serious cook, its brisk, encouraging tone and intelligently written instructions could help even a novice turn out memorable Chocolate Madeleines, Ginger Scones or Lemon Picnic Tarts--while experienced cooks can dive into puff pastry or croissant dough, as well. Anyone would be thrilled to sample this combination of pastries, and Silverton's excellent teaching skills make this volume accessible to almost everyone. Photos by Steven Rothfeld. (Sept.) Copyright 2000 Cahners Business Information.|

Library Journal

The wonderful artisanal breads from Silverton's La Brea bakery in Los Angeles have a national reputation. But Silverton is a pastry chef as well--her first book was the excellent Desserts--and several years after she opened the bakery, she added pastries and other sweet baked goods to its repertoire. The follow-up to Breads from the La Brea Bakery, this book includes 150 recipes for mostly homey, rustic, though not necessarily simple-to-make treats--Silverton says "show-off desserts" are not her style. There are her delicious Pecan Sticky Buns, Chocolate Croissants, and other "Morning Pastries"; Peach Cobbler, Nectarine-Ginger Crisp, and Belgian Sugar Pie; and muffins, quick breads, scones, and more, including a chapter of savory recipes. Recipe instructions are detailed and clear, and although there are old favorites here, there are many more unusual pastries as well. Highly recommended. Copyright 2000 Cahners Business Information.

Internet Book Watch

Pastries from the La Brea Bakery shares Silverton's passion for pastries with over 150 of her favorites featured in La Brea Bakery. This includes a fine range of savory pastries as well as sweet dishes: instructions for classic doughs will appeal to beginners while those more advanced will delight in innovative recipes such as Black Currant Silk Tart and Nectarine Ginger Crisp. An appealing title, sans photos.

Christian Science Monitor - Jennifer Wolcott

More than 150 recipes stick to Silveron's trademark—rustic, simple, European style baked goods with a dash of inventiveness tossed into the mix. She also shares techniques, lists of ingredients, equipment, and sources, making this book a virtual bible of its craft.

Cocina De La Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens

Author: Marilyn Tausend

A collection of more than two hundred treasured family recipes and the stories behind them, Cocina de la Familia is a celebration of Mexican-American home cooking, culture, and family values.

For three years, Marilyn Tausend traveled across the United States and Mexico, talking to hundreds of Mexican and Mexican-American cooks. With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents.

In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles, the border towns of Texas, the farming communities of the Pacific Northwest, or the isolated villages of New Mexico. An Oregonian from Morelos, Mexico, balances sweet, earthy chiles with tart tomatillos for a tangy green salsa that is a perfect topping for Chipotle Crab Enchiladas or Huevos Rancheros. A Chicago woman from Guanajuato pairs light, spicy Chicken and Garbanzo Soup with quesadillas for a simple supper. A Los Angeles cook serves a dish of Chicken with Spicy Prune Sauce, the fire of the chiles tamed by Coca-Cola, and in Illinois a woman adds chocolate to the classic Mexican rice pudding.

Now you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your ownfamily.

Library Journal

These two excellent new collections featuring contemporary Latin American cooking in the United States complement each other nicely. Tausend, coauthor with Susanna Palazuelos and others of Mexico the Beautiful (LJ 11/15/91), traveled throughout the country seeking the simple, traditional dishes that second- and third-generation Mexican Americans are cooking for everyday meals, recipes from their mothers and grandmothers. With Ravago, former chef/owner of Austin's Fonda San Miguel, she presents a broad selection of mouthwatering recipes, for both more familiar dishes such as Crispy Chicken Tacos and unusual ones like Pork and Purslane Stew. Tausend writes well, and headnotes include background on the various dishes as well as on the contributor. Highly recommended. Novas and Silva's more wide-ranging book draws on the diversity of Latin American cooking from 26 different nationalities in this country. Although the authors include homey, traditional dishes, they offer more sophisticated and elegant recipes from both home cooks and chefs, often in the cross-cultural nuevo style: New Southwestern Gnocchi di Patate, for example. The knowledgeable headnotes give culinary and cultural context for each recipe, often describing similar dishes from other Latin American countries, and more "exotic" ingredients are identified in glossary sections scattered throughout the book. Highly recommended. [There is also a Spanish-language edition, La Cocina Latinomericana en Los Estados Unidos, ISBN 0-679-44803-9.Ed.]

	Introduction	15
	Basic Techniques of the Mexican-American Kitchen: Roasting, Toasting, Searing, and Souring	19
	Everyday Basic Ingredients	25
	New Mexico Impressions	27
	Beginnings/Botanas	31
	California Impressions	47
	Salads and Seafood Cocktails/Ensaladas y Cocteles de Marisco	49
	Texas Impressions	66
	Soups and Meals in a Pot/Sopas, Caldos, Pozoles, y Menudos	69
	Arizona Impressions	103
	Quick Bites/Antojitos y Tortas	105
	Illinois Impressions	134
	Main Dishes: Fish, Poultry, Meat, and Lighter Fare/Platillos Principales	137
	Colorado Impressions	218
	Comfortable Companions: Beans, Lentils, Rice, and Vegetables/Comidas Adicionales: Frijoles, Lentejas, Arroz, y Legumbres	221
	Washington Impressions	256
	Finishing Touches: Salsas, Relishes, Condiments/Salsas y Encurtidos	259
	Michigan Impressions	286
	Tamales/Tamales	289
	Florida Impressions	307
	Bread and Breakfast/Pan, Pan Dulce, y Huevos	309
	New York Impressions	340
	Sweet Endings/Postres	343
	Oregon and Idaho Impressions	371
	And to Wash It All Down/Bebidas	373
	Selected Bibliography	387
	Product Sources	391
	Permissions Acknowledgments	393
	Index	395
	Metric Equivalencies	415

Wine Tasting or Classic 1000 Italian Recipes

2008-12-31T08:59:00.000-08:00

Wine Tasting: A Professional Handbook

Author: Ronald S Jackson

Wine Tasting: A Professional Handbook is essential for absolutely anybody involved in wine tasting. The book comprehensively covers all practical and theoretical aspects of wine tasting, from the techniques used by professionals to assess wine properties and quality - to the physiological, psychological and physicochemical origins of sensory perception. The author outlines the classification of still table wines, sparkling wines and fortified wines, and explores the vineyard and winery origins of wine quality.

The major proportion of Wine Tasting: A Professional Handbook is devoted to the practical concerns of preparing and performing different types of wine assessments. Data from sensory evaluation studies illustrate tests described in the book.

Wine Tasting: A Professional Handbook should be read by professional tasters, those who train tasters and those involved in designing wine tastings; as well as serious wine connoisseurs who want unbiased information on how to maximize their perception and appreciation of wine.

Key Features
* Flow chart of wine tasting steps
* Details of errors to be avoided
* Procedures for training and testing sensory skill
* Examples of tasting sheets
* Original data derived from over fourteen years of training tasters
* Illustrative material supporting the text: tables, charts and figures

Richard P. Vine

Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine. Being an academic,I am particularly impressed by the scientific support which Dr. Jackson provides for explaining human evaluation and interpretation of various wine aromas,flavors,virtues and vagaries. His text is,however,not beyond the comprehension and understanding of people who are not formally trained in the enological sciences. As a judge at several wine competitions across the U.S. every year,and as Chairman of the Indy International,one of the largest,I will make it a point that my fellow judges have the opportunity to learn of this essential work. Wine Tasting advances the state of the art.

Joel Sidel

The author should be commended for undertaking to write on this subject matter. Bringing the science of sensory evaluation to the wine industry is needed and the author has provided an extensive amount of information,some very solid reference material,all presented in a text that is easy to read. We expect that all winemakers will find this text informative and possibly will take some exception; none the less,much benefit will be derived from reading the text in its entirety,but probably not in one sitting! Sensory professionals also will benefit from this text and it should be part of the required reading for students in both enology and sensory evaluation.

	About the author
	Preface
	Acknowledgements
1	Introduction	1
2	Visual perceptions	17
3	Olfactory sensations	39
4	Taste and mouth-feel sensations	79
5	Quantitative (technical) wine assessment	113
6	Qualitative (general) wine tasting	187
7	Types of wine	211
8	Origins of wine quality	227
9	Wine as a food beverage	259
	Glossary	269
	Index	271

Classic 1000 Italian Recipes

Author: Christina Gabriell

With this new addition to the best-selling Classic 1000 series, you can extend your Italian cookery across a whole new range, from cheap and nourishing daily meals to the more sophisticated gourmet specialities.

Consuming Passions or Everyday Dairy Free Cookbook

2008-12-30T21:17:00.000-08:00

Consuming Passions: A Food-Obsessed Life

Author: Michael Lee West

Consuming Passions is Michael Lee West's delightfully quirky memoir of an adventurous life centered around food and family—the story of how she went from non-cook to gourmet of words and victuals by watching a multitude of relatives squabble, prepare sumptuous repasts, and carry on honored traditions. Laced with delicious secret recipes passed from generation to generation, West's irresistible chronicle recalls good times and wild times—mothers swinging from chandeliers, elderly aunts brewing up love potions, a South American nymphomaniac stirring up trouble at a Louisiana barbeque joint, and the spooky hauntings of a cabbage-eating ghost—all in the pursuit of good dining. Thoroughly entertaining, alive with West's distinctive humor and sharp, irrepressible insight, here are incomparable American kitchen tales as warm and tasty as freshly baked bread.

People

A scrumptiously witty memoir about family, food, and the American South.

Denver Post

A must-read...Everything about Consuming Passions—from the title to the recipes—just drips with Southern charm.

Book about: More Perfect Constitution or The New Case Against Immigration

Everyday Dairy-Free Cookbook: Over 180 delicious Recipes to Make Eating a Pleasure

Author: Miller Rogers

With as many as 50 million Americans who are lactose intolerant, The Everyday Dairy-Free Cookbook provides delicious dishes for those who must avoid dairy in their diet. This cookbook by a nutritionist and a chef explains lactose intolerance in detail, from recognizing symptoms to where to find help. The book includes 12 pages of color photos that accompany 200 recipes for family meals; a special section on cooking for children; substitutions for milk, butter, and cheese; and menu suggestions and nutritional analysis. From Spaghetti Carbonara to Yorkshire Pudding to Macaroni and Cheese, these sumptuous dishes will please even the most discriminating palate.

Cocktail Parties Straight Up or Cape Cod Table

2008-12-30T11:35:00.000-08:00

Cocktail Parties, Straight Up!: Easy Hors D'oeuvres, Delicious Drinks, and Inspired Ideas for Entertaining With Style

Author: Anne Purcell Grissinger

Cocktail Parties, Straight Up! is the ideal book for hosts and hostesses who have full-time jobs, not full-time help and who want to entertain stylishly without hocking the family heirlooms or having a nervous breakdown. Sister team Lauren Purcell and Anne Purcell Grissinger’s sophisticated yet down-to-earth style, reassuring tone, and truly practical advice reflect their 12 years of entertaining together in New York City, where they’ve thrown countless cocktail parties—without caterers, decorators, or a big budget.

Cocktail Parties, Straight Up! features 12 of the authors’successful, gently themed parties, each with delicious signature cocktails, a suggested menu with hors d’oeuvre recipes that can be made ahead, and foolproof ways to make sure your guests get into the swing of things.

Plus, each chapter is full of helpful tips and tidbits that will help you navigate the finer points of throwing a successful cocktail party, from before the first guest arrives (there’s a foolproof party timeline) until the last one leaves (you’ll find tips for how to end a party gracefully). Cocktail Parties, Straight Up! is the ultimate blueprint for creating parties infused with satisfying conversation, genuine laughter, and a relaxed elegance—and guaranteeing that hosts collect compliments at the door.

Books about: Heal Your Knees or Comfortably Numb

Cape Cod Table

Author: Lora Brody

Now available in paperback, Lora Brody's The Cape Cod Table is a collection of dishes that are as evocative of Cape Cod as the salty tang of a sea breeze and the soft sand of the beach. Fragrant fish chowder and pumpkin bisque, rich oyster stew and salt cod, and sweet beach-plum jam and lobster rolls are just a few of the many beloved regional recipes included, along with color photographs of luscious food and vivid scenery that will transport readers to this simple stretch of paradise with every turn of the page.

Publishers Weekly

Brody's love of Cape Cod is used to great effect in her latest book, painting a loving portrait of the Massachusetts peninsula so beloved by vacationers and residents alike. In the wonderful introduction she provides almost a travel guide to the Cape just by focusing on the food found there. Concentrating on the wealth of local fresh ingredients, some obvious, like the abundant seafood, others less so, like the blueberries used with great effect in The Best Blueberry Muffins, Brody (The Kitchen Survival Guide; Basic Baking) produces a wonderful array of dishes. Each chapter opens with commentary about the people and places encountered, and each recipe has descriptions where relevant along with helpful tips. Ranging from breakfast through the customary appetizers and main courses to condiments, the recipes have a clean, fresh feel in both appearance and finished results in eye-catching photographs. From the simplicity of the Scrambled Eggs with Lox, Onions, and Peppers, where the vegetables give the dish a new twist, and the almost Mediterranean feel of the Cod Baked with Oven-Roasted Tomatoes, the recipes are redolent of lazy summer days that can carry over and add summer sunshine to the rest of the year. These carefully considered recipes, coupled with the beautiful layout and food photos, make the book suitable for coffee table and kitchen alike. (June) Copyright 2003 Reed Business Information.

Continental Pilsener or Every Cooks Essential Fact Book

2008-12-30T00:53:00.000-08:00

Continental Pilsener, Vol. 2

Author: David Miller

Considered the father of all lagers, continental Pilsener changed the course of brewing around the world.

Every Cook's Essential Fact Book

Author: Emma Summer

Practical advice and information on all aspects of food and cooking in one handy at-a-glance book.

Complete Idiots Guide to Cheeses of the World or Lemonade

2008-12-29T14:15:00.000-08:00

Complete Idiot's Guide to Cheeses of the World

Author: Steve Ehlers

Any way you cut it, cheese has global appeal.

Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese.

•Over the past two decades, the quality, availability and popularity of artisan cheeses has grown

•Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years

•1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties

New interesting book: The Yeast Syndrome or Candida Albican Yeast Free Cookbook the

Lemonade: 50 Cool Recipes for Classic, Flavored, and Hard Lemonades and Sparklers

Author: Fred Thompson

Lemonade has become a year-round refresher, and here are 50 versatile recipes ranging from simple to sophisticated.

Dim Sum or License to Grill

2008-12-29T02:33:00.000-08:00

Dim Sum: The Art of Chinese Tea Lunch

Author: Ellen Leong Blonder

In Cantonese, “dim sum” means “touch the heart,” and Ellen Blonder’s charming celebration of China’s famed tea lunch does just that. More than sixty carefully crafted, authentic recipes, each illustrated with Ellen’s exquisite watercolor paintings, put the key to re-creating these delectable morsels in every cook’s hand.
Anyone who has enjoyed the pleasures of a dim sum meal has inevitably wondered what it would be like to create these treats at home. The answer, surprisingly, is that most are quite simple to make. From dumplings to pastries, Dim Sum is filled with simple, foolproof recipes, complete with clear step-by-step illustrations to explain the art of forming, filling, and folding dumpling wrappers and more. Ellen Blonder offers her favorite versions of traditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp Ha Gow, each bite vibrantly flavored, plus recipes for hearty sticky rice dishes, refreshing sautéed greens, tender baked or steamed buns, and a variety of pastries and desserts—all the ingredients required for an authentic, restaurant-style dim sum feast. Practical advice on designing a tea lunch menu and making dim sum ahead of time round out this irresistible collection.

Lovingly created from years of tasting, refining, and seeking out the best dim sum recipes from San Francisco to Hong Kong, Dim Sum is a gem that any student of Chinese cooking will treasure.

Library Journal

Most Chinese cookbooks include some recipes for standard dim sum dishes such as scallion pancakes and potstickers, but as Blonder (Every Grain of Rice) found, there is little devoted solely to these popular brunch/tea snacks and certainly nothing as charming and accessible as her little book. She provides 60 recipes, from Pork and Chinese Chive Dumplings to Salt-Fried Prawns, along with sweets and condiments, all illustrated by her own lovely watercolors. The recipes are clearly written, with step-by-step drawings of various techniques, and most include make-ahead suggestions. Recommended. Copyright 2002 Cahners Business Information.

Look this: Managing Organizations and People Modular Version or Economics and the Common Law

License to Grill

Author: Christopher Schlesinger

Chris Schlesinger and John "Doc" Willoughby single handedly raised America's grilling consciousness in their award-winning The Thrill of the Grill. Now they're back with the second generation of grilling expertise and over 200 recipes packed with bright, loud flavors. In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the daring, challenging, exciting, yet casual world of live fire cookery.

This is grilling designed for the novice or pro, the duffer or dedicated man, woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue.

SPECIAL FEATURES OF THE BOOK INCLUDE:

An in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked grilling questions, five keys to easy grilling, and -- for those who can't bear to put the grill away when winter comes -- a guide to fireplace grilling.
A chapter devoted to grilling on skewers, with hints on how to meld flavors and cook ingredients evenly, along with recipes like exotic Grilled Lamb Skewers with Apricots, Simple Grilled Swordfish Skewers, Grilled Lamb and Potato Skewers with Tomato-Green Olive Relish, and Grilled Chicken Skewers with Coconut-Ginger Sauce.
A section that showcases the uniquely thrilling Hobo Pack Cookery, otherwise known as Boy Scout cooking, with recipes likeEggplant and Tomato Hobo Pack with Lemon and Garlic, and Chicken Hobo Pack with Garlic, Lemon, and Herbs.
A wide selection of salads and pasta dishes, such as Grilled Artichoke and White Bean Salad or Linguine with Grilled Shrimp and Black Olives, which use grilled fish, meat, and vegetables to add smoky-great flavor.
For you heat freaks, a chapter of high-heat dishes, from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Relish to Grilled Shrimp with Most-Hot Lime-Chile Booster.
Slow and low" barbecue and grill-roasting, where classic barbecued brisket becomes MediterraneanStyle Slow-Roasted Beef Brisket, and innovative dishes like Corn Bread-Stuffed Barbecued Game Hens with Bourbon-Shallot Sauce come off the grill with deep, smoky flavor.
A bevy of side dishes that go great with grilled food, from K.C.'s Bengali-Style Spinach to SweetPotato Steak Fries with Your Own Catsup to grilled Corn with Lime and Chinese Roasted Salt.
Dozens of condiments, pickles, and spice rubs that build flavor fast with very little effort.

Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire, Whether you're a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you, So go ahead, unleash your 'griller instincts" and give yourself License to Grill -- permission to fool around with live fire, odd a smoky sear to your dinner, and generally turn cooking into the best part of your day.

Barbara Kafka

Chris Schlesinger is one of those natural cooks who cannot put a spoonwrong when it comes to flavor. He is perfectly balanced by John Willoughby, who writes clearly and like a dream. Enjoy License to Grill.

Ferdinand Metz

Grilling brings out the essence of food and Chris Schlesinger and John Willoughby expertly capture this in their License to Grill.

Publishers Weekly

Revisiting the hot coals that sparked The Thrill of the Grill, their first book, Schlesinger and Willoughby lay out 200 more recipes for the charcoal-fed, backyard cooker. Emphasizing the fun of it all, the duo offers some easily mastered dishes (Lime Soup with Grilled Cumin Chicken; Grilled Veal Chops with Expensive Mushrooms). But there are also recipes that even they admit are complicated and time-consuming. The Quixotic Mixed Grill with Vegetable Skewers and Four Sauces is a monstrous Brazilian churrasco made with sweetbreads, chicken hearts, lamb chops and more. Indeed, the food here is notable for richly stratified tastes. Fruit co-stars often: Basil-Garlic Chicken with Grilled Balsamic Peaches; Grilled Sirloin and Apricot Skewers with Pomegranate Vinaigrette. Chutneys, relishes, sauces and salads repeatedly contribute verve to the main ingredient. Among nine recipes for seriously hot food, Grilled Jerk Shark with Pineapple Salsa calls for 10(!) Scotch bonnet peppers. Also featured here is Hobo Pack Cookery, in which food is wrapped in foil and buried in coals, where it cooks and (sometimes) burns. Even two of 16 dessert recipes face the fire: Grilled Bananas and Pineapple with Rum-Molasses Glaze and Grilled Pineapple with Sweet Lime-Black Pepper Sauce. This is sure to motivate anyone yearning to do more this summer than just char another steak.

Fried and True or Breakfast Inn Style

2008-12-28T17:51:00.000-08:00

Fried and True: Crispy and Delicious Dishes from Appetizers to Desserts

Author: Rick Rodgers

Let's admit it. Deep down, everybody loves deep-fried food. Fried and True is the ultimate cookbook for anyone with a naughty food fetish, anyone who's not afraid to throw caution to the wind and relish a crunchy egg roll, succulent fried chicken, or golden onion rings. Glorious fried foods are found all around the world, in every cuisine, and together they constitute some of the world's most delectable dainties. In Fried and True, you'll find an international collection, including everything from Potato Latkes to Glittering Spiced Walnuts and Zucchini Blossoms in Chardonnay Batter. Filled with glorious photographs, Fried and True is your ticket to the good life-and you won't need any special equipment. Any deep pan will do. Detailed step-by-step instructions, safety tips, and healthful cooking hints round out this complete guide to expert frying. From appetizers to desserts, add a little crisp and crunch to your day with the fine flavors in Fried and True.

Introduction: Frittering Away	8
Deep-Frying Basics	10
Utensil Central	10
The Right Oil	13
Setting Up	14
Small Fry: Snacks, Nibbles & Little Bites	17
Saratoga Potato Chips with Caramelized Shallot Dip	18
Mozzarella Cubes on Spaghetti Sticks with Pizzaola Sauce	21
Root Vegetable Chips with Roasted Garlic Dip	22
Little Meatballs with Salsa Verde	25
Rice Crisps with Peanut-Lime Dipping Sauce	26
Tostaditas with Ancho Salsa Roja	28
Glittering Spiced Walnuts	30
Coconut Shrimp with Pineapple-Mustard Dip	32
Parmesan Pasta Nibbles	33
Pork and Shrimp Balls with Sweet and Spicy Dipping Sauce	34
Upper Crust: Savory Pies, Turnovers, Rolls & Dumplings	37
Calzonetti with Sun-Dried Tomato and Mozzarella Filling	38
Toasted Ravioli with Tomato Sauce	40
Chicken and Olive Empanadas	42
Cauliflower Samosas with Cilantro Chutney	44
Vegetarian Moo Shu EggRolls	46
Goat Cheese Wontons with Tomato-Herb Salsa	49
Fried Dough Knots with Garlic Oil	50
Crab Spring Rolls with Sweet Garlic Sauce	52
Beef and Cabbage Piroshki	55
Large Fry: Main Courses	57
Double-Cooked Fried Chicken	58
Mo' Betta Fried Chicken	60
Italian Fried Chicken	61
General Tso's Chicken	62
Two-Tone Buffalo Wings with Blue Cheese Dip	64
Turkey Cutlets Parmigiano	66
Chicken Kiev with Fresh Herbs and Lemon	67
Deep-Fried Cornish Game Hens	68
Chicken-Fried Steak with Chipotle Gravy	70
Crispy Japanese Pork Cutlets	71
Chicken Flautas with Orange and Red Onion Salsa	72
Norman's Special Garlic Spareribs	74
Pork and Black Bean Chimichangas	76
Crispy Oysters with Rémoulade Cabbage and Corn Slaw	78
Flounder Fillets with Orange Sweet and Sour Sauce	80
Pork and Mushroom Chow Mein	82
Calamari Fritti with Garlic Mayonnaise	84
Delmarva Crab Cakes with Cucumber Tartar Sauce	86
The Golden Garden: Vegetables & Grains	89
Falafel on Greens with Tahini Dressing	90
Okra Fritters with Chickpea Batter	91
Vegetable Tempura with Ginger Dipping Sauce	92
Castroville Artichoke Sandwich	94
Central Avenue Rice Balls with Mozzarella	96
Roman Artichokes, Jewish Style	98
Broccoflower Fritti	100
Chinese Green Beans with Chili Sauce	101
Vidalia Onion Rings with Ale Batter	102
Potato-Pesto Puffs	104
Panisses (Chickpea Fries)	105
Classic Belgian French Fries	106
Potato Pancakes (Latkes)	109
Zucchini and Ricotta Fritters	110
Zucchini Blossoms in Chardonnay Batter	111
To a Crisp: Desserts & Sweet Pastries	113
Cannoli with Orange-Ricotta Filling	114
Chocolate-Orange Churros	116
Fried Custard Squares with Berries	117
Orchard Buttermilk Doughnuts	118
Fattigmans Bakkels (Fried Diamond Cookies)	121
Malasadas (Portuguese Doughnuts)	122
Mango Chimichangas with Raspberry Sauce	124
Pennsylvania Funnel Cakes	126
Fried Pear Pies	127
Sweet Ravioli with Chocolate-Nut Filling	128
Spiced Apple Fritters with Hard Cider Batter	130
Ricotta Fritters	132
New Orleans Beignets	133
New Mexican Sopaipillas with Chili-Honey Drizzle	134
Struffoli	136
St. Joseph's Zeppole	138
Index	140
Table of Equivalents	144

Interesting book: The Portion Teller Plan or Maori Tattooing

Breakfast Inn Style: Historic and Romantic Inns of the Southeast and Their Signature Recipes

Author: Barbara M Wohlford

Taste old-fashioned graciousness, southern gentility, and superb cuisine from some of the South's best B&B and country inn kitchens. Breakfast Inn Style is a remarkable collection of breakfast and brunch dishes from 54 selected historic and out-of-the-way country inns in Alabama, Florida, Georgia, Mississippi, North Carolina, Tennessee, and Virginia. Many of the inns are listed on the National Register of Historic Places, and some others are nestled in picturesque countrysides.

The Swedish Table or West Coast Cooking

2008-12-28T07:09:00.000-08:00

The Swedish Table

Author: Helene Henderson

Drawing on her fondest childhood memories, Helene Henderson offers welcome insight into the treasures of Swedish cooking. From the potato, a Swedish staple, to dessert, the start of Swedish cuisine, The Swedish Table contains more than 125 recipes, including Yellow Pea Soup with Bacon (Artsoppa), Lentil Salad with Radishes (Linssallad), Aquavit and Dill Marinated Salmon (Gravlax), Swedish Meatballs with Gravy (Kottbullar), and the country's traditional pastry, Bulla.

Encompassing both traditional Swedish dishes and modern, updated recipes, Henderson combines the ingredients and scents from the past with the produce and flavor of today. The Swedish Table includes an extensive guide to Swedish traditions and celebrations, the foods that accompany them, and a color gallery of photos.

With this complete collection of elegant yet easy-to-follow recipes, Henderson takes us on an enticing tour through the magic of the forest, the lakes, and the farms of the Swedish countryside.

Books about: Chefs Secrets or Home Book of Smoke Cooking

West Coast Cooking

Author: Greg Atkinson

This comprehensive cookbook expresses the culinary styles, ingredients, and trends of the West Coast. World renowned chef Greg Atkinson explores the diversity of this region in 400 recipes that are easy to prepare, authentic, and delicious. With chapters on everything from West Coast beverages to soups and stews to sandwiches and street fare, readers are never wanting for tantalizing recipes to suit any occasion. Recipes include West Coast Pad Thai, Wine Country Pork Chops, Tres Leches Cake, and more.

Le Cordon Bleu at Home or Complete Book of Mexican Cooking

2008-12-27T21:28:00.000-08:00

Le Cordon Bleu at Home

Author: Le Cordon Bleu

Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion.

Publishers Weekly

Here is a mother lode of contemporary cooking: lessons from the famed French Cordon Bleu cooking school. Unlike other culinary academies, which train cooking professionals, Le Cordon Bleu strives to educate the home cook in time-honored techniques invented and perfected by the French. And those who master the strategies of roasting, poaching and so on in the book's first section, ``Getting Started,'' will ``become familiar with a rich and varied repertoire of dishes that will do them honor and rival the best home cooking in France.'' Accordingly, the volume is organized by skill level with lessons ranging from French country fare like mussels with wine and cream sauce to more sophisticated creations--scampi bisque and orange mousse--to recipes representing the best (and most contemporary) of French cuisine, e.g., salmon rillettes with buckwheat blini and rum savarin with kiwis and strawberries. While illustrated with four-color photographs of foods and tough-to-master techniques, this is no coffee-table effort. It will be highly useful to serious cooks and novices. Cointreau is president of Le Cordon Bleu. Photos not seen by PW. Advertising; author tour. (Oct.)

Library Journal

This impressive volume is the first collection in English of recipes from the renowned Paris cooking school. Ninety menus incorporating increasingly more difficult dishes are designed to replicate the nine-month course given at Le Cordon Bleu; in addition to color photographs of many dishes, there are 200 technique photos, and informative boxes explain classic preparations and methods. Jacques Pepin and Julia Child have, of course, covered much of this same ground, and some of the dishes are not exactly what most people would choose to serve today--but these are teaching recipes, chosen to demonstrate the essence of classic French cuisine. Recommended for most collections.

Book about: Souls in the Hands of a Tender God or Yin Yoga

Complete Book of Mexican Cooking

Author: Elisabeth Lambert Ortiz

"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There's Green Chicken with Almonds, Red Stew with Mountain Chiles...Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate."

B Smiths Entertaining and Cooking for Friends or Mix Match Meal in Minutes for People with Diabetes

2008-12-27T12:45:00.000-08:00

B. Smith's Entertaining and Cooking for Friends

Author: Barbara Smith

Barbara Smith, founding partner and creative genius behind B. Smith's restaurants in New York's theater district and Washington's Union Station, shares her stylish entertaining ideas and soul-satisfying recipes for every occasion in this delisiously fresh book, which addresses the entertaining style of a new generation.

From a Cocktail Party for Business and Pleasure to a Picnic on the Beach, Barbara Smith defines her approach to entertaining that--like her popular bistro--is cosmopolitan and elegant, yet casual and fun. She offers her favorite recipes, including Flash Roasted Salmon with Swiss Chard and Citrus Vinaigrette, Smothered Pork Chops, and Sweet Potato Pecan Pie with Praline Sauce.

With more than 75 photographs of party events, table settings, and finished food, B. Smith's Entertaining and Cooking for Friends will help us all chart the course for our next party.

New interesting book: Relief Is in the Stretch or Celtic Tattoos

Mix ' Match Meal in Minutes for People with Diabetes

Author: Linda Gassenheimer

Take the planning out of diabetic cooking with recipes that are lower in fat, sodium, and cholesterol

Mix ‘n’ Match Meals in Minutes takes the work out of cooking and makes healthy eating delicious and simple. Designed to be easy to use, the second edition of this book is divided into three sections—breakfast, lunch, and dinner. It also includes a week-at-a-glance meal plan that lets people with diabetes like you, mix and match recipes to meet their changing tastes.

Each recipe in this blockbuster cookbook includes a shopping list, a menu, substitutions, and a countdown to help you get all your dishes onto the table at the same time. Finally, people with diabetes don’t need to plan—you just need to shop, stir, and serve!

Gassenheimer, author of many diet and weight-loss cookbooks, organizes this one into the three main meals of the day and also includes a section on "Speed Meals." The recipes are simple, and most have a list of ingredients needed as well as nutritional information. This book doesn't veer far from basic American standards and is definitely not for the diabetic gourmand. It offers weeknight meals that are quick to make and easily adaptable depending on your family's size. The breakfast sandwich section is a unique element to the book's more standard offerings, and the Spicy Grilled Cheese and Tomato Sandwich is a surefire way to diversify your morning meals. One major drawback is the lack of dessert recipes. Overall, this is a good basic cookbook that all public libraries should have for their diabetic clients.

Pizza Night or Patio Daddy O at the Grill

2008-12-27T01:04:00.000-08:00

Pizza Night: Top It, Stuff It, Twist It-The Easy Way to go with Refrigerator Dough

Author: Pillsbury Editors

Discover how easy and tasty homemade pizza can be!

Nothing beats homemade pizza hot out of the oven. And when you use refrigerated dough, you can stop worrying about the crust and focus on the fun stuff—toppings and fillings! This book is packed with nearly 100 great ways to unleash your pizza creativity using refrigerated dough—and delight your familyand friends. You'll find:

Classic Italian pies like Pepperoni Pizza with Tomatoes

Easy Mexican Chicken Pizza and other tasty contemporary options

Perfect party pies, from Maui Paradise Pizza to Bacon Spinach Pizza

Calzones and other "pizza in disguise"

Pizza Dipping Sticks and other snacks and appetizers

Amazing dessert pizzas like Chocolate–Peanut Butter Cookie Pizza

Homemade pizza tips and refrigerated dough Q&As

Fun ideas for family pizza parties

Over 35 tempting color photos

So get some refrigerated dough, ask the kids to help, and get creative. You'll soon be turning out sensational pizzas that everyone will love—right in your own kitchen!

Look this: Mauna Loa Macadamia Cooking Treasury or Savage Barbecue

Patio Daddy-O at the Grill: Great Food and Drink for Your Backyard Bash

Author: Gideon Bosker

Patio Daddy-O is back and this time they're taking it outdoors! Ten years after the original Patio Daddy-O won the world over with its retro recipes and '50s nostalgia, these fun-loving folks have compiled 45 new recipes that showcase the wonders of man's other best friend—the grill. The book goes beyond the basics with creative recipes that combine global ingredients with down-home Americana to produce rubs and pastes, meat and seafood main courses, kebabs, side dishes, cocktails, and desserts.

Fat Free and Easy Great Meals in Minutes or Summer Smoothies

2008-12-26T15:22:00.000-08:00

Fat-Free and Easy: Great Meals in Minutes

Author: Jennifer Raymond

Here's a very-low fat cookbook you'll really use. Fat Free & Easy contains almost 100 recipes for dishes your whole family will enjoy, no matter what their food preferences are.

Learn how to cook without added fats, determine how much fat you should be eating, and how a diet free of meat, eggs, and diary products is the best choice for ensuring a long and healthy life.

New interesting book: Classification Made Simple or Structural Slumps

Summer Smoothies: Over 130 Cool and Refreshing Recipes

Author: Donna Pliner Rodnitzky

Delicious & Nutritious Summertime Favorites
Nothing is more satisfying on a hot summer day than a brisk, refreshing smoothie. Inspiring and energizing, this book includes over 130 innovative and succulent smoothie recipes. From revitalizing fruit and dairy drinks to sweet-tooth specialties and cocktail-hour delights, inside you'll find easy-to-make recipes for cool concoctions sure to please every palate, including:
·Bye-Bye Blackberry
·California Whirls
·Lime All Shook Up
·Lord of the Bings
·Mango Overboard
·Peached Blonde
·Pineapple Pixel
·Te-kiwi Sunrise
·Yogi Berry
·And many more!
You'll also learn important tips and hints on how to select, prepare, and store fruit suitable for smoothies; what equipment to use; optional ingredients; and glorious garnishes to create these delectable treats from your own home!

Author Biography: Donna Pliner Rodnitzky, author of Ultimate Smoothies, The Lowfat Grill, The Complete Indoor/Outdoor Grill, and 101 Great Lowfat Desserts, is a caterer who lives in Iowa City, Iowa, where she keeps a juicer handy at all times.

1	An overview of food in antiquity	4
2	The social context of eating	41
3	Food and ancient religion	81
4	Staple foods : cereals and pulses	112
5	Meat and fish	142
6	Wine and drinking	166
7	Food in ancient thought	187
8	Medical approaches to food	213
9	Food in literature	247

1	Pots from the past	1
2	The hearth at home	7
3	Dutch ovens, then and now	11
4	From east to west	24
5	At home on the range	29
6	Campers	52
7	The iron makers	57
8	Ovens in action	68
9	Recent experiences	75

	The Jean Pare Story	6
	Foreword	7
	Appetizers	8
	Beverages	11
	Breads & Quick Breads	13
	Cakes	28
	Cookies	40
	Desserts	45
	Main Courses	64
	Pies	105
	Salads	115
	Sauces	129
	Soup	133
	Squares	139
	Vegetables	146
	Measurement Tables	151
	Index	152
	Mail Order Form	158

	List of Illustrations	vi
	Introduction	vii
	Foreword	xi
	Author's Comments	xiii
	Notes on the Bibliography	xv
	Acknowledgments	xix
	Author Index	1
	Short-Title Index	421
	Subject Index	483

	Cookie Know-How	8
	Drop Cookies	21
	Hand-Formed Cookies	61
	Refrigerator Cookies	93
	Rolled Cookies	113
	Bars & Brownies	133
	Holiday Cookies	175
	Bake-Off Favorites	213
	Index	250

	Dolce, dolci, dolcissimo!	6
	Fruit desserts	8
	Frozen and chilled desserts	14
	Tarts	30
	Cookies	36
	Cakes	44
	Candies	54
	Basic recipes	62
	Index	64

Food Service Book

Recetas Preferees Nouv Orleans or Complete Decorating and Home Improvement Source Book

Recetas Preferees Nouv Orleans (Favorite New Orleans Recipes)

Complete Decorating and Home Improvement Source Book

Table of Contents:

Healthful Quantity Baking or A Paradiso Year

Healthful Quantity Baking

A Paradiso Year: Autumn and Winter Cooking

Pasta Light or Carbonated Soft Drinks

Pasta Light: Great-Tasting No-Fat and Low-Fat Recipes for Healthy Eating

Carbonated Soft Drinks: Formulation and Manufacture

Comprehensive Diabetic Cookbook or Wild Turkeys

Comprehensive Diabetic Cookbook

Wild Turkeys: Hunting and Watching

Table of Contents:

Safety Nutrition Health in Child Care or Antonio Carluccio Goes Wild

Safety, Nutrition & Health in Child Care

Table of Contents:

Antonio Carluccio Goes Wild

Library Journal

Favourite Things to Give and Eat or Brandy Trade under the Ancien Regime

Favourite Things to Give and Eat

Brandy Trade under the Ancien Regime: Regional Specialisation in the Charente

The Invention of the Restaurant or Twenty Four Little French Dinners and how to Cook and Serve Them

The Invention of the Restaurant: Paris and Modern Gastronomic Culture

New York Times - Edward Rothstein

New Yorker - Adam Gopnik

Los Angeles Times - Merle Rubin

Boston Sunday Globe - Michael Gora

The Times [UK]

Table of Contents:

Twenty Four Little French Dinners and how to Cook and Serve Them

Take 6 Ingredients or Natural Cooking the Old Fashioned Way

Take 6 Ingredients: 100 Ingenious Recipes to Create Simple, Delicious Meals,

Natural Cooking the Old Fashioned Way

The Forme of Cury or The Salad Book

The Forme of Cury

The Salad Book: Over 200 Delicious Salad Ideas for Hot and Cold Lunches, Suppers, Picnics, Family Meals and Entertaining, All Shown Step-by-Step and with 800 Fabulous Photographs

Magic Salsa or Roots and Recipes

Magic Salsa: 125 Naturally Low-Fat Bold and Brassy Sauces to Add Flavor to Any Meal

Roots and Recipes: Six Generations of Heartland Cookery

Favorite Dishes or Good Morning Cook Book

Favorite Dishes

Good Morning Cook Book

Greek Vegetarian Cookery or Acetaria

Greek Vegetarian Cookery

Acetaria: A Discourse of Sallets (1699)

High Vitality Cooking for Health or Love on the Rocks

High Vitality Cooking for Health (Kitchen Doctor Series)

Love on the Rocks: Men, Women, and Alcohol in Post-World War II America

John W. Crowley

What People Are Saying

Table of Contents:

Glorious Liqueurs or Gourmet Cooking for Free

Glorious Liqueurs

Gourmet Cooking for Free

Con El Mantel Sobre El Terreno or Food Choice and the Consumer

Con el Mantel Sobre el Terreno

Food Choice and the Consumer

Maine Collection or Veggie Organic London

Maine Collection

Veggie & Organic London

Library Journal

Maine Collection or Veggie Organic London

Maine Collection

Veggie & Organic London

Library Journal

Maine Collection or Veggie Organic London

Maine Collection

Veggie & Organic London

Library Journal

Flower Power or Asparagus

Flower Power

Asparagus (Quamut)

Handbook of North European Garden Plants or Americas Best Brews

Handbook of North European Garden Plants: With Keys to Families and Genera

America's Best Brews

Food in the Ancient World or Philosopher Fish

Food in the Ancient World

Table of Contents: