Tea or Literary Feast

Tea: Bioactivity and Therapeutic Potential

Author: Yong Su Zhen

Tea, Camellia Sinensis, is of particular importance to humans. Tea consumption has a long history of over 2000 years. Currently, tea is one of the most popular beverages all over the world. The subject of tea and health has attracted a great deal of attention. In addition to the use in traditional medicine, modern biomedical research, particularly in the two decades, has shown the potential application of tea and tea products to disease prevention and therapy.
The goal of this book is to cover all relevant aspects including botanical identification, processing and major categories of tea, composition and the chemistry of constituents, biological activities, physiological and pharmacological effects, and experimental therapeutic effects. The therapeutic applications of tea based on traditional Chinese medicine are also included. The contributors are renowned experts from botanical, agricultural, chemical, biochemical, pharmacological and medical circles. This book will be an invaluable refe

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Literary Feast: Recipes and Writings by American Women Authors from History

Author: Yvonne Schofer

There was sweet, crisp lettuce and tender radishes in scarlet coats, there were green peas, and beans, and beets, and onions, and potatoes, with dessert of wild gooseberries and plums, which latter were furnished gratis by the gracious mother in the woods nearby. Appetizing food is not the sole foundation of human happiness and progress, but it is surely one of the pillars thereof. The Squatter Sovereign (1883), Mary A. Humphrey

From Louisa May Alcott to Kate Douglas Wiggin, early American writers found time to describe and prepare sumptuous dishes still cook-worthy today. Beginning with Bouillon for Parties and Germans (a dance reel, not a people!) and ending Sauce aux Marrons, a Creole chestnut sauce served over broiled turkey chicks, A Literary Feast presents the soup-to-nuts of eating in America more than a century ago.

This unique cookbook provides an abundance of recipes from the nineteenth century, along with excerpts from American literature written by women, who were, after all, the primary cooks of the time, illustrating how food and eating fit into domestic life. Together they provide an unusual-and entertaining-snapshot into the world of an earlier era.

Wisconsin State Journal

"A lively mixture of food and cooking descriptions from old books, sprinkled with recipes from the period. "

The Milwaukee Journal Sentinel

"Take a delicious step back in time right now ..."

Isthmus

An entertaining and revealing best-of-both-worlds book.

Wisconsin State Journal

A lively mixture of food and cooking descriptions from old books, sprinkled with recipes from the period.

The Milwaukee Journal Sentinel

Take a delicious step back in time right now.

Madison Magazine

Prepare for a dash of adventure in every dish.

Wisconsin Academy Review

A tantalizing glimpse into life in a different age.

What People Are Saying

Monique Jamet Hooker
What a great pleasure it is to trace culinary dishes to their source and place in history. (Monique Jamet Hooker, author, Cooking with Seasons: A Year in My Kitchen)

Barbara Haber
Not only a delightful cookbook with charming observations about food, A Literary Feast is a valuable contribution to both women's history and food studies. The book entertains as well as offers evidence of the important connections between women and food. Until recently, that relationship has been trivialized and misunderstood, but with growing numbers of books on the subject appearing, a new period of understanding has finally arrived. A Literary Feast will be a joy to cooks with an interest in history and literature and great resource for researchers who continue this investigation. (author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals)

Terese Allen
For people who read cookbooks like novels, A Literary Feast offers the best of both worlds-food and fiction from the 19th century. I can't think of a more enjoyable way to learn about the culture of a by-gone era than by juxtaposing its literary lives with period recipes. (author of Wisconsin Hometown Flavors)

Monique Jamet Hooker
What a great pleasure it is to trace culinary dishes to their source and place in history. Anyone wondering where those dishes we learned from Grandmother came from or curious about the origin of some of their favorite recipes will love this unique cookbook. (author of Cooking with Seasons, A Year in My Kitchen)

Table of Contents:

	Introduction	vii
	Acknowledgments	xiii
	A Note about the Recipes	xv
	Soups, Chowders, and Stews	1
	Fish and Shellfish	17
	Meats	23
	Poultry and Game	35
	Vegetables	43
	Pies	61
	Fruit	73
	Puddings and Ices	83
	Cakes	101
	Cookies and Candy	115
	Breads, Rolls, Doughnuts, and Flapjacks	127
	Preserves, Jellies, Marmalades, and Pickles	143
	Festive Occasions and Holidays	157
	Bibliography	183
	Index	189

Cooking Wild in Kates Camp or Sweetness and Light

Cooking Wild in Kate's Camp

Author: Kate Fiduccia

Cooking Wild in Kate's Camp contains over 150 easy-to-prepare recipes ideally suited for meals on the shore of your favorite lake or stream, at the deer hunting shack, on a backpacking trip, or on the grill during a weekend at the cabin. Some of the tantalizing recipes make use of the day's catch or last fall's venison or game birds. All of the recipes use basic ingredients and short, simple preparations. After all, when you're on vacation, who wants to spend hours making a complicated meal?

Satisfying dishes like grilled hickory trout, venison hash, hearty trail mix, and campside crepes with fresh berries will ensure that you eat well with a minimum of fuss. Sidebars provide a wealth of valuable information on topics such as meal planning and packing for your trip, keeping food fresh in the field, and finding and utilizing edible plants.

Go to: Baby Girls or Journey to the Boundless

Sweetness and Light: A Book of Desserts

Author: Kip Wilcox

A wonderful collection of delicious and satisfying desserts that emphasizes the use of fresh fruits rather than sugars and fats, Sweetness and Light contains recipes that range from simple to challenging--with an emphasis on health.

Publishers Weekly

Wilcox, a member of the Moosewood Restaurant team, and Cowden, a papercut artist, pool talents and interests in this illustrated book of healthful, flavorful desserts. Chapters (e.g., Pies; Cakes, Cobblers, Crumbles, Crisps and Their Relatives; Fruit and Fruit Sauces) are laced with the authors' recollections of first encounters with a particular dish or other personal memories related to various desserts and sweets. Fat and cholesterol contents are reduced with the use of low-fat milk and canola oil; calorie, fat and cholesterol counts are given per serving. The collection serves as an ample introduction to the last sweet course, with recipes ranging from the very simple (e.g., Classic Apple Pie; Pear Crisp; Marsala Sorbet and Toasted Cashew Cookies) to the more demanding (Sweet Tamales, made with peaches, masa harina and apricot preserves; Apple Strudel with Homemade Dough). Chapters on fruit sauces (Plum Puree; Fresh Orange Sauce) and drinks (Mango Lassi; Sparkling Cherry Lemonade) are included. Although the authors mention freezing fruit for later use, recipes calling for fruit (Cranberry Poached Pears; Rhubarb Ginger Pockets) are generally seasonal, taking advantage of fruit at its best. Recipes and tips for additions, such as Faux Whipped Cream, made with nonfat dry milk, ice water and lemon juice, are welcome additions. Illustrations not seen by PW. (July)

Library Journal

From Wilcox, dessert chef at the popular Moosewood Restaurant (e.g., Moosewood Cooks for a Crowd, LJ 4/15/96, Sundays at Moosewood Restaurant, LJ 9/15/90), and coauthor Cowden comes a collection of more healthful dessert recipes, low in fat and sugar. Although these may not be as mouthwateringly irresistible as the recipes in the other two books, they are more than a cut above those in other low-fat dessert books: Lemon Shortbread, Shoofly Pie, Raspberry-Peach Turnovers, Pecan Madeleines. The authors focus on fruit desserts and substitute some reduced-fat ingredients for higher-fat ones, but they are not willing to sacrifice taste, using butter, for example, in small amounts. With low-fat desserts that promise real flavor, this is recommended for most collections.

Mindful Cook or Violence Hospitality and the Cross

Mindful Cook: Finding Awareness, Simplicity, and Freedom in the Kitchen

Author: Isaac Cronin

"With humor and vitality, Isaac Cronin's words renew our capacity to delight, to be filled with life. Flavorful recipes welcome our hearts and hands to cook and be nourished. Our presence in the kitchen makes all the difference."
—Edward Espe Brown, Zen priest, author of The Tassajara Bread Book and Tomato Blessings and Radish Teachings

The inner game of cooking—a book of essays, exercises, and recipes designed to help experienced cooks and nov-ices alike find joy and fulfillment in the experience of food preparation.

Many people enjoy cooking; others dread it. This book is for people who want to learn to love it. The Mindful Cook draws on two traditions—meditation, as practiced in East-ern spirituality, and mindfulness, as outlined by Western psychologists and in books like Diane Ackerman's Deep Play—to help experienced cooks and novices alike find a sense of wonder and fulfillment in the essential human act of preparing food. Brief personal essays by food expert Isaac Cronin explore various aspects of food and cooking—history, preparation, the sense of the kitchen as place, balancing flavors, the joy of mistakes—and are followed by exercises that involve both meditation and hands-on ex-perimentation to help make the process of creating food as rewarding as the final result.
        
Beautifully designed and including twenty-nine delicious recipes, The Mindful Cook enables us to nourish the soul, develop the mind, and eat well at the same time.

New interesting textbook: Data Modelers Workbench or VRML 20 SourceBook

Violence, Hospitality, and the Cross: Reappropriating the Atonement Tradition

Author: Hans Boersma

The cross is central to understanding Christian theology. But is it possible that our postmodern setting requires a new model of understanding the cross?

Hans Boersma's Violence, Hospitality, and the Cross proposes an understanding of the atonement that is sensitive both to the Christian tradition and to the postmodern critiques of that tradition. His fresh approach draws on the rich resources of the Christian tradition in its portrayal of God's hospitality in Jesus Christ.

Library Journal

Boersma (religious & worldview studies, Trinity Western Univ., British Columbia) here offers a scholarly review and analysis of differing historical and contemporary understandings of God's work of reconciliation in Jesus Christ, particularly with regard to hospitality and violence. He examines and compares three main atonement models: moral influence, penal representation, and Christ as victor. Boersma sees Christ not just as priest and king but also as prophet and teacher and argues that moral influence is an indispensable anchor for the hospitability of God. He asks evangelicals to recover the Catholic emphasis on moral integrity and the visible Church, viewing Christ's death on the cross as "the divine punishment of exile." Further, he sees the Resurrection as God's pure hospitability as illustrated in the parable of the prodigal son. Though well structured and readable, this book is scholarly in tone and would be of interest only to graduate studies faculty, particularly those wrestling with the atonement in its historical and contemporary understanding. Recommended for scholarly theological collections.-George Westerlund, formerly with Providence P.L., Palmyra, VA Copyright 2004 Reed Business Information.

Honey or Wine Champagne

Honey: A Guide to Creating, Harvesting, and Cooking with Natural Honeys

Author: Kim Flottum

A truly lush, radiant enthusiast’s guide, The Backyard Beekeeper’s Honey Handbook goes beyond the scope of a cookbook to introduce to readers the literal cornucopia of honey varieties available. An intuitive follow-up to The Backyard Beekeeper, this book will presume beekeeping experience but reintroduce the basics. It is an insight into the practical, back-to-the-earth beekeeping lifestyle and well as the artisan cultivation of honey varieties.

 

Supplementary support for this book lay in the fact that interest in tapping honey’s holistic and whole-health potential dovetails nicely into the natural health and green movements. Also, honey as natural, lower-calorie sweetener has garnered positive PR by those working against the obesity epidemic.

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Wine & Champagne: 24 Cards

Author: Carol Belanger Grafton

Romantic, humorous, and elegant, these promotional vignettes for wine and champagne date from the heyday of poster and advertising art. This unique collection features works by such masters as Jules Chéret, Alphonse Mucha, Leonetto Cappiello, and other masters of popular art, selected from rare early-20th-century sources.

Crochet Kitchen or The Queen of Quick Cooks Italian and More

Crochet Kitchen: A Pantry Full of Patterns for 30 Tasty Treats

Author: Langlitz

Who can resist a playful taco or adorable strips of bacon? With the help of easy-to-follow patterns and step-by-step instruction, you can whip up tasty treats for any "meal" of the day using a crochet hook as your primary utensil. The playfulness of amigurumi meets the palette pleasing nature of food in this tempting title. Thirty patterns for a variety of tasty treats are divided into chapters including breakfast, lunch, dinner and desert. With the fast nature of these projects, you'll be cooking up cute, crocheted meals in no time.

Interesting textbook: Clássicos de Comportamento Organizacional

The Queen of Quick Cooks Italian and More.....

Author: Camille Contino Duncan

Please accept this cookbook as a guideline. Cooking can be fun if you relax and let yourself get creative. You will find that in several recipes I refer to a 2 finger pinch of this or a dash or a glug glug of that. That's what I love about cooking. It is not an exact science. It is not brain surgery. Play with it. Do what's right for you. Try new things. If you can find an easier way, go for it. Most anything you can buy at the grocery store that is already made can be doctored up to taste almost like homemade. Try it. If you don't like it then next time make it the long way. Then there are those who just don't enjoy cooking. That's okay too. Be true to yourself. Read the cookbooks and enjoy them. Put them on the shelf and buy your food already made. But if you enjoy cooking, give my recipes a try. And have fun with them.

I have catered dinner parties and receptions and even a wedding reception. The one thing I have learned is that when you love what you are doing it's never too much work. I also learned that I never charged enough money, but it didn't matter because I was enjoying myself. Now that I am getting older and don't seem to have the stamina that I used to have, I find that writing about it is just as satisfying. Well, almost. I still cook but for smaller groups. For the holidays I begin my cooking weeks in advance and freeze what I can so that we can still have all the goodies.

I hope some of my stories have put a smile on your face. They put a smile on my face in writing them.

I have seen it written that one should EAT WELL, LIVE WELL, AND LOVE WELL. No truer words were ever spoken.

Celebrity Dish or Ideeas by Dee

Celebrity Dish: A Hamptons Celebrity Cookbook to Benefit Make-A-Wish Foundation

Author: Jodi Della Femina

Jodi Della Femina and Daniel Benedict, creators of Jodi's Shortcuts '99, 2000 & 2001 - The Hamptons, the guidebook that has been a bestseller in the Hamptons and New York since it's inception - have now created Celebrity Dish, a cookbook to satiate appetites nationwide.

The book is a collection of recipes from celebrities and top chefs throughout the Hamptons and is filled with photographs by famed photographer Patrick McMullan.

Part of the proceeds from the cookbook will go to the Make-A-Wish Foundation - a wonderful charity granting wishes to children with life-threatening illnesses. Della Femina and Benedict have included photos of "wish" children and drawing of their wishes (made by the children) throughout the pages of Celebrity Dish. The recipes are an eclectic mix of favorites from an incredible group of people. Celebrities include: Sting, Ivana Trump, Puff Daddy, Rosie O'Donnell, Billy Joel, Martha Stewart, Matt Lauer, Katie Couric, Betsey Johnson, Randolph Duke, Cynthia Rowley, Adrienne Vittadini, Donna Karan, Vera Wang, Nina Griscom, Ana Gasteyer, Joy Behar, Star Jones, Liz Smith, Neal Travis, Cindy Adams, and many, many more.

The dishes featured are as diverse as the celebrities themselves, from Rosie O'Donnell's Marshmallow Mud Squares to Martha Stewart's Macaroni & Cheese to Sting's Spaghetti al Aglio e Olio - Celebrity Dish features over 50 recipes for all seasons and occasions.

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Ideeas by Dee

Author: Dolores Erickson

Helpful ideas and hints to cooking and baking. Also hints on microwave and kitchen utensils.

Hopefully, most of these hints and ideas will be useful in your baking and cooking. I cannot guarantee all of them, as it has been a collection of various articles and suggestions from friends over the past 40 years. Suggestions are brief. Everything is in alphabetical order for quick reference.