Baking Boot Camp or Wine Avenger

Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America

Author: The Culinary Institute of America

The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors.

In Baking Boot Camp, Julia Child Award-winning cookbook author Darra Goldstein takes you along as she embarks on two demanding Boot Camp courses, Baking and Pastry, where the fatigues are chef's whites and the weapons of choice are whisks, piping bags, and a bench scraper. Goldstein chronicles progress through each day of each course, bringing to life the intensity, the rigor, and the camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights with us on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. Throughout the book, more than 100 photographs by award-winning photographer Ben Fink vividly capture the excitement of the program.

Learn alongside Goldstein and her fellow students as they watch demonstrations, practice new skills, and receive critiques from their exacting instructors. You'll discover the hands-on skills and secrets you need to perfect your cookies, pies, cakes, and breads, as you build the know-how and confidence to tackle more demanding creations such as profiteroles, eclairs, mousses, and souffles. To help you put these lessons to work in your own kitchen, the book includes nearly eighty delicious Boot Camp recipes - everything you need to start using professional techniques and embark on a lifetime of baking success.

Table of Contents:

Preface.

Acknowledgments.

Introduction.

Chapter One: ORIENTATION.

Orientation Begins.

Navigating the Campus.

Our Boot Camp Gear.

Chapter Two: THE CREAMING METHOD.

Chef Kate and the Day’s Production.

Into the Bake Shop.

Afternoon Lecture: Bread.

Dinner at Ristorante Caterina de' Medici.

Chapter Three: THE RUBBED DOUGH METHOD.

Ensuring Tender, Flaky Crusts.

Pie Fillings and Meringues.

Making Our Own Crust.

Beyond the CIA Campus.

Dinner at the Escoffier Room.

Chapter Four: ENRICHED DOUGHS.

The Role of Butter, Eggs, and Milk in Doughs.

Making Challah.

Baking as a Process.

Afternoon Lecture: Baking Science.

Dinner at the American Bounty Restaurant.

Chapter Five: LEAN DOUGHS.

The Day’s Production.

Baking Boot Camp Graduation and Going Home.

Chapter Six: CUSTARDS.

The First Session.

Chef Paul Demonstrates.

Dessert Before Lunch.

Dinner at St. Andrew's Café.

Chapter Seven: THE FOAMING METHOD.

Using Eggs as Leavening.

Fruit Tarts.

Afternoon Lecture: Chocolate.

Dinner at the Ristorante Caterina de’ Medici.

Chapter Eight: PUFF PASTRY.

Laminated Doughs.

Buttercream.

Afternoon Lecture: Dessert Wines.

Dinner at the EscoffierRoom.

Chapter Nine: MOUSSE AND BAVARIAN CREAM.

Bavarian Creams and Mousses.

Shaping Puff Pastry.

Afternoon Lecture: Coffee and Tea Tasting.

Dinner at the American Bounty Restaurant.

Chapter Ten: QUICK AND ELEGANT DESSERTS.

Decorative Chocolate Shapes.

Dessert Sauces.

Decorating Cakes.

Soufflés.

Pastry Boot Camp Graduation.

Chapter Eleven: WHAT WE BAKED.

Quick Breads and Cakes.

Yeast Breads.

Cookies.

Pies and Tarts.

Desserts.

Pastries.

Sauces, Glazes, and Creams.

Conversions and Equivalents.

Index.

Benefactors.

Book about: Dont Just Stand There or Everybodys Guide to Homeopathic Medicines

Wine Avenger

Author: Willie Gluckstern

IT STANDS TO REASON THAT IF OUR FOODS ARE NOW LIGHTER AND MORE DYNAMIC, OUR WINES SHOULD BE ALSO.

A longtime champion of the victimized wine consumer, Willie Gluckstern debunks the myths and misinformation surrounding the (allegedly) complex subject of wine. His straightforward advice includes:

• The wines that go BEST with food -- and why.

• A cure for label worship: "There are just as many lousy $60 bottles as $3.99 bottles."

• How to avoid getting ripped off in stores and restaurants.

• How to choose a great wineshop: "Do they know where Italy is?"

• Dreary housekeeping tips, such as storage, decanting, saving opened wine, and "that sulfite thing."

Plus, the straight poop on oak, "the MSG of wine," a few well-chosen words for greedy restaurants and retailers ("Those bastards!"), and an unprecedented expose of mass-market Champagne, including how to find the good stuff by cracking the secret label code.

Irreverent, informative, and controversial, The Wine Avenger is indispensable for beginners as well as enthusiasts.

The Wine Spectator - Harvey Steiman

...[A] destroyer of myths, a protector of the consumer and a teller of truths that no one else will say.

CNN - Margaret Howell

Armed with The Wine Avenger, most will feel comfortable and confident when ordering wine.

Bloomberg Multi-Media - Al Bassano

Gluckstern's best selling Wine Avenger has the snobs hyperventilating and down-to-Earth wine lovers cheering.

New York Magazine - Robin Raisfeld

A book that divides the viticultural world handily into angels and demons.

The James Beard House - Peggy Gradinsky

It doesn't weigh much.

Library Journal

Gluckstern does not give amateurs a brief, fundamental course in wine appreciation; for that, pick up Mary E. Mulligan's Wine for Dummies (IDG, 1995) or shorter pieces by authorities like Matt Kramer. Instead, his book belongs in the company of Leslie Brenner's Fear of Wine (LJ 10/1/95), offering solace to the intimidated beginnerthough it's more acerbic. The purchasing director for a popular New York City wine store, Nancy's Wines, Gluckstern takes extreme positions that are both the guide's strength and its weakness. For instance, he justly reprimands those mainstream critics who focus on too narrow an audience but then diminishes his credibility with polemic (e.g., while qualified "wine experts" these days agree that chardonnays have been over-oaked, his tone completely dismisses this grape, which does produce some very graceful wines). Gluckstern gives more (deserved) attention to the virtues of German wines and provides excellent advice on food and wine matching. Not a required purchase for substantial wine collections, but it's good to have someone advocating for the novice.Wendy Miller, Lexington P.L., KY

What People Are Saying

Leonard Lopate
Willie Gluckstern's new book is invaluable.
(—Leonard Lopate, National Public Radio)

Tai Hernandez
His theories have proven intoxicating.
(—Tai Hernandez, reporter for New York One News)

The Mystery Of Herbs And Spices or Pasta

The Mystery Of Herbs And Spices

Author: James Moseley

The Mystery of Herbs and Spices offers 53 tell-all biographies of celebrated spices and herbs. Tales of war, sex, greed, hedonism, cunning, exploration and adventure reveal how mankind turned the mere need for nourishment into the exaltation of culinary arts. Is it a spice or herb? Where does it come from and what causes its taste? What legends or scandals embellish it? To what curious uses has it been put? How can you use it today? Neither a cookbook nor dry scholarship, the book employs anecdotes and humor to demystify the use and character of every spice or herb.

Sample chapters from The Mystery of Herbs and Spices follow.
INTRODUCTION
"Better is a dinner of herbs where love is, than a fatted calf with hatred."
- Proverbs 15:17

Herbs and spices. They impart glory to food, and variety to life. They are what separate the mere cook from the gourmet.
But they can be confusing. What is the difference between a herb and a spice? What foods do they go with? And don't you feel silly, not knowing if you are supposed to say "herb" or "erb"?
You might think a gourmet, who understands such things, is a sort of wizard - that's what people thought in the Middle Ages, when users of herbal medicines were accused of witchcraft and burnt!
But to people who grow up in India or Thailand, exotic spices are common. They use a wealth of seasonings as casually as we scatter ketchup and pepper.
Cooking with cardamom or cumin might seem a mystery of subtle kitchens, but did you know that ordinary pepper was once precious and rare? If you lived in Europe seven hundred years ago, you could pay your rent or taxes in peppercorns, counting them out like coins. You couldhave bought a horse for a pound of saffron; a pound of ginger would get you a cow; and a pound of nutmeg was worth seven fat oxen. If you were an exceptionally lucky bride, your father might give you peppercorns as a dowry. Now consider how casually we dash a bit of pepper over a fried egg today!
Like anything else, herbs and spices are easy to use when you are familiar with them. But, like nothing else, the story of spices is laced with adventure.
Ferdinand Magellan launched the first voyage around our planet. By the time he reached the Pacific Ocean, he had been out of touch with civilization for a year. Sailing from the west coast of South America, he headed out onto a briny desert of burning glass. He had no maps. He had no radio. He had ridiculously small and leaky ships. He was going where no one had ever gone before. The hissing swells of the Pacific would take him four frightening months to cross, without laying eyes once on land.
There would be nothing like this adventure for another five hundred years - not until our exploration of space.
Magellan died out there in the unknown. Only eighteen of his 237 sailors straggled back to Spain.
What did they have to show for it?
Silver?
Gold?
Scientific discoveries?
No.nutmegs and cloves! Twenty-six tons of them - enough to pay for the entire cost of the voyage and make a profit of 500 gold ducats for every shareholder.
No one doubted for one second that the whole adventure had been worth it!
Spices. They enhance our food. That's all.
But, since the human race began to dream, the story of spices has enchanted our fantasy as well.
Where do they come from? Why are they so enticing? In what new ways can we use them?
This is a book of discovery. Unfurl your sails, like Magellan, and follow the fragrance of spices and herbs to their source, gather their lore, and let them not only season your cooking, but enrich your enjoyment of life.

PETER PIPER If Peter Piper picked a peck of pickled peppers,
How many pickled peppers did Peter Piper pick?

It might seem funny now, but it wasn't funny at the time.
Pierre Poivre of Lyons, France, otherwise known as Peter Pepper or Peter Piper, was a real person. Born in 1719, he started his career as a Christian missionary, and founded a bank in Vietnam.

Books about: 70 Caribbean Recipes or Chilies to Chocolate

Pasta

Author: Le Cordon Bleu

Finally, from the world's most famous cooking school, comes this collection of fresh, modern dishes for the home cook. The renowned Le Cordon Bleu cooking school shares the secrets of their famous kitchens and most outstanding dishes in Le Cordon Bleu Home Collection. This invaluable collection of books brings you simple, elegant recipes, offering you the inspiration and joy of successful cooking. Each delicious recipe is illustrated with a full color photo and each book includes easy and more complicated recipes with an illustrated step-by-step techniques section. The dishes blend traditional home cooking with a fresh modern touch.

Rum or How to Cook Your Life

Rum

Author: Dave Broom

One of the world's oldest and best selling spirits, often misunderstood, steeped in tradition and with a colorful though not always honorable past. This is the first comprehensive, illustrated book to cover rum's history, production and full range of flavors. The pure rums are detailed by their island or country of origin, with an explanation of the climatic differences and productions methods that provides each with unique character. A guide to tasting and evaluating the full range of rums by style and class is provided along with a section on spiced and blended rums and how they are made and marketed. The book concludes with a directory of 180 of the world's most notable rums complete with statistics, tasting notes, label photos and a rating from one to five stars. Beverage managers and bartenders both professional and at home, will find this an essential buying guide and very entertaining reading.

Go to: Following the Money or Poverty and the Underclass

How to Cook Your Life: From the Zen Kitchen to Enlightenment

Author: Dogen

In the thirteenth century, Zen master Dogen—perhaps the most significant of all Japanese philosophers, and the founder of the Japanese Soto Zen sect—wrote a practical manual of Instructions for the Zen Cook . In drawing parallels between preparing meals for the Zen monastery and spiritual training, he reveals far more than simply the rules and manners of the Zen kitchen; he teaches us how to "cook," or refine our lives. In this volume Kosho Uchiyama Roshi undertakes the task of elucidating Dogen's text for the benefit of modern-day readers of Zen. Taken together, his translation and commentary truly constitute a "cookbook for life," one that shows us how to live with an unbiased mind in the midst of our workaday world.

Gluten Free French Breads and Baked Goods or Lebanese Food

Gluten-Free French Breads and Baked Goods

Author: Valerie Cupillard

A spectacular book filled with amazing recipes for traditional French delicacies all prepared without gluten-containing grains and accompanied by full-color photos throughout the book.

Look this: Teach Yourself VISUALLY Adobe Photoshop Elements 7 or Microsoft SQL Server 2005 Administrators Pocket Consultant

Lebanese Food

Author: Cassie Meroun Paladin

Discover the rich tastes of Lebanese cooking - Mediterranean food with a difference. This range of mouth-watering, aromatic dishes comes from a country where food is celebrated as an important part of the culture.

• Over 180 traditional recipes including breads, meat dishes, vegetables and salads, rice, pickles and sweets
• Enjoy healthy eating with great recipes that are easy to prepare and add colour and character to the table
• Fascinating text and authentic recipes from an author who learnt them at her grandmother's knee

Smoothies for Life or Pillsbury Good for You

Smoothies for Life!: Yummy, Fun, and Nutritious!

Author: Daniella Chac

Blend Your Way to Better Health!
Join the millions of health-conscious individuals who have already discovered the tasty, nutritional, revitalizing goodness of smoothies. In Smoothies for Life, Daniella Chace and Maureen Keane (coauthor of the million-copy bestseller Juicing for Life) show you how to make high-energy, delicious smoothies right in your own home! All you need is a blender (or food processor), a few, simple ingredients, and you're ready to embark on a new taste and nutrition adventure. Learn how you can:
·Beat fatigue with Mocha Magic
·Build athletic endurance with Tropical Elixir
·Lose weight with Peachy Almond Freeze
·Boost immunity with Rasanana Berry
·Reduce stress with Ginseng Soother
·Improve your memory with Pink Hurricane
·Detoxify your body with Watermelon Cooler
·And much more!
These tantalizing smoothies contain creative combinations of antioxidant-rich fruits, healing tinctures, flavorful extracts, and natural sweeteners — and they are always delicious. Once you start, you'll be drinking these smoothies for life!
Includes information for adding revitalizing herbs such as ginkgo, echinacea, goldenseal, and kava!

Table of Contents:

Chapter 1: Making Smoothies
Chapter 2: Just for the Taste of It
Chapter 3: Energizers: Smoothies to Beat Fatigue
Chapter 4: Power Makers: Smoothies for Athletes
Chapter 5: Calorie Burners: Smoothies for Weight Loss
Chapter 6: Immunizers: Smoothies to Build the Immune System
Chapter 7: Rejuvenators: Smoothies for Youthful Skin
Chapter 8: Soothers: Smoothies for Stress Reduction
Chapter 9: Libido Enhancers: Smoothies to Strengthen the Reproductive System
Chapter 10: Memory Boosters: Smoothies to Improve Cognitive Function
Chapter 11: Bone Builders: Smoothies to Prevent Osteoporosis
Chapter 12: Healing Tonics and Restoratives: Smoothies That Heal
Chapter 13: Detoxifiers: Smoothies to Purify
Chapter 14: Balancers: Smoothies for Women
Index

New interesting book: Oracle PL SQL Programming 4th Edition or Microsoft Office Communications Server 2007

Pillsbury Good for You!: Fast and Healthy Family Favorites

Author: Pillsbury Editors

Great Recipes and Ideas for Cooking Healthy in a Hurry!

If you're short on time but want to serve great-tasting, nutritious meals, this is your ultimate dinner solution cookbook. Most of the 170 recipes use everyday ingredients and are ready in four steps and 35 minutes or less. Now that's low stress!

Pillsbury Good for You! gives you great choices for every meal and any occasion. From Easy Breakfast Dinners to Quick Family Favorites, you'll find healthy, tempting recipes such as Basil-Zucchini-Potato Frittata, Skillet Shepherd's Pie, Pork and Noodle Primavera, Milanese Beef Grill, Crispy Cabbage and Chicken Wraps and more. Best of all, the dishes are high in flavor but low in fat, sugar and salt. Who knew that eating healthy could be so easy—or so delicious?

Pillsbury Good for You! also gives you:

• 170 recipes, many of which require only five ingredients—ones you're sure to have on hand


• Lots of 20-Minute Meals—more than enough for every weeknight for a month


• Recipes to fit your family's lifestyle in features such as "Easy Weeknight Entertaining," "Healthy Holidays," "Snacks to Pack" and "Dine-in-Desserts"


• 68 color photos to whet your appetite and inspire you


• All kinds of tips and tricks to nudge your family toward healthier eating, including "20 Quick Ways to Better Nutrition for Your Family" and "The Healthy Pantry," a guide to stocking ingredients and foods that are good for you

For more great recipes visit pillsbury.com 

Edible and Useful Plants of California or Animal Ingredients A to Z

Edible and Useful Plants of California

Author: Charlotte Bringle Clark

The plants are organized by habitat communities. Descriptions, photos, drawings and distribution information are given. Where poisonous lookalikes exist, they too are illustrated. Much fascinating information about Indian uses of native introduced species is included.

Interesting textbook: With God on Our Side or The Latehomecomer

Animal Ingredients A to Z

Author: EG Smith Collectiv

Animal Ingredients A to Z is the bible for vegetarians, vegans, and caring consumers. More and more, we find our everyday foods containing peculiar -ingredients-many of which are animal derived. As well as a comprehensive listing of animal ingredients, this easy-to-navigate guide contains supplemental information on vegan nutrition, food alternatives, and contact information for animal advocacy groups. Carol Adams, author of The Sexual Politics of Meat and Bruce Friedrich, director of Vegan Outreach at PETA, offer introductions to this newly expanded edition. Finally, consumers can brave the labels at their local market with confidence.

Table of Contents:

	Preface	1
	Introduction	4
	Introduction to First & Second Editions	7
Chapter 1	Things to Know	10
Chapter 2	Vegan Nutrients	18
Chapter 3	Definitive Listings	28
Chapter 4	Animal Ingredients	51
Chapter 5	Alcoholic Beverages	65
Chapter 6	Possibly Animal Derived	77
Chapter 7	Sources, Resources & Contacts	89

Charlie Trotters or Frozen Drinks

Charlie Trotter's

Author: Charlie Trotter

The dynamic follow-up to the bestselling Charlie Trotter, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each dish is pictured in the same lavish style that so distinguished Trotter's first book. Organized by month, each chapter offers four or five savory dishes and one sweet course. Full color.

Publishers Weekly

Chef Trotter's fancy, multi-ingredient, almost-vegetarian dishes are as rich and extravagantand as fussy and specializedas those featured in his renowned Chicago restaurant and presented in his first book, Charlie Trotter's (1994). The 82 recipes here are arranged by month, and in name alone, the recipes are a mouthful: January leads off with Baby Carrot Terrine with Shiitake Mushroom Salad, Carrot Juice Reduction, Dill Oil, and 50-Year-Old Balsamic Vinegar. The preparation of Arugula Noodles with Smoked Yellow Tomato Sauce, Black Olives, and Roasted Garlic Pure requires the cook to make arugula pasta and arugula oil and, for the sauce, to smoke the tomatoes over hickory chips lit with a propane torch. Wine Notes for each recipe are helpful, as is a glossary that defines terms like "kashi" (it's the mixture of seven specific grains called for in Cold Kashi Salad with Dried Cranberries, Celery, White Pumpkin, Pumpkin Seeds and Pumpkin Seed Oil). While a few suggestions for substitutions would have allowed the home cook some welcome flexibility, flexibility is not in the exacting spirit of this chef. Trotter offers highly specific instructions (even to calling for hazelnuts from a certain farm in Oregon) for constructing complexly flavored, architecturally beautiful dishes. So long as readers are not misled, this volume, which is expensive in both in price and effort, delivers.(July)

Library Journal

Charlie Trotter's is a top Chicago restaurant with a national reputation, known for its stylish and imaginative cuisine. Trotter is a serious (his introduction opens with a quotation from Dostoyevsky and moves on to Goethe) and obviously very talented young man; unfortunately for home cooks, the recipes in his cookbook are real "chef's recipes," many requiring hours of preparation and access to exotic ingredients (the first recipe calls for two different reductions as well as two sauces, one involving three different subrecipes, to garnish plum tomatoes that must be roasted for ten hours). For area libraries and other collections catering to foodies.

BookList

Renowned Chicago restaurateur Charlie Trotter has produced another volume documenting his highly personal and refined approach to contemporary American cooking. Increasingly, nutrition-conscious eaters have become more aware of the importance of vegetables, and their attention has been matched by an explosion in both the variety and the quality of vegetables now available. Seasonality used to dictate vegetable choices, but an expanding worldwide market has made good produce available just about anywhere at any time. Trotter's rigorous attention to absolute freshness and full flavor, however, has resulted in a month-by-month arrangement of recipes emphasizing locally available ingredients at their flavor peak. As a document of the chef's culinary intelligence and prowess, the book astonishes with every turn of the page; but the home cook is not likely to find it easy to locate such ingredients as Marcona almonds and Ennis hazelnuts for duplicating Trotter's results. The really skilled and undaunted cook will find inspiration in Trotter's book to adapt the chef's unusual combinations to more homely seasonal vegetables. For specialized, professional, or regional collections only.

Read also The Rules for Online Dating or Mac Basics

Frozen Drinks: With or Without the Buzz

Author: Bruce Weinstein

Frozen drink wizard Bruce Weinstein has created more than one hundred simple, innovative recipes for slushees, daiquiris, margaritas, coladas, chocolate and coffee drinks, and granitas and sorbets. From traditional poolside favorites such as pineapple daiquiris and pina coladas to the immensely popular coffeehouse Frappuccinos and Mochaccinos, Frozen Drinks covers the range of icy treats, tangy or sweet, slushy or smooth. The book's introduction provides essential information for making perfect drinks every time, such as when to use fresh fruit and when canned or frozen fruit will do. Each recipe is nonalcoholic but has tasty variations, some with and some without alcohol. There are also a number of creative suggestions for garnishes, such as crumbled peppermint patties on a Chocolate Mint Parfait or candy canes to top off a Cabana Striped Slush.

Sweet Memories or Robin Hood Cook Book

Sweet Memories: A Gingerbread Family Scrapbook

Author: Sara Pinto

Told in entertaining photographs and illustrations, Sweet Memories is the complete history of the family of Fred and Ginger Bread. They may be made out of dough, but they have hopes and dreams just like any of us. Being a gingerbread family isn't always sugar and frosting: they have the mortgage to worry about, and Grandma and Grandpa are getting on in years. And you can't possibly imagine what young Cookie is going through as she comes of age. You try going on the Atkins diet when you yourself are made entirely of carbs.

Witty, original, and, yes, sweet, this one-of-a-kind book makes a great gift for the holidays or any time of year.

Go to: Book of Spam or Sophisticated Olive

Robin Hood Cook Book: Classic Canadian Cookbooks

Author: Whitecap Books

The Robin Hood Cook Book is one of North America's oldest cookbooks, and modern cooks are sure to delight in these enduring dishes. Established in 1909, Robin Hood Flour is one of the most trusted names in Canadian kitchens. This reprint of the 1915 edition is a must-have for your vintage cookbook collection. It includes over 150 recipes for meats, vegetables, cakes, breads, ice creams, puddings and more. Delectable dishes include Asparagus in Ambush, Cinnamon Buns and Plum Pudding. The Classic Canadian Cookbook Series honours the culinary history of North America and allow you to revisit your favourite recipes for a long time to come.

Woodstove Cookery or Soup a Kosher Collection

Woodstove Cookery: At Home on the Range

Author: Jane Cooper

Filled with tips on buying, setting up, cleaning, and enjoying a woodstove with breakfast, dinner, and dessert recipes from Cooper's eclectic collection.

Table of Contents:

Introduction

Parts of the Stove

Getting the Stove

Setting Up

Fuel Supply

Care and Cleaning

Getting the Fire Going

Other Uses of the Stove

Now You're Cooking

Recipes

Breakfasts

Soups and Stews

Main Dishes: Top-Of-The-Stove, Wok, and Baked

Cheese and Eggs

Broiling and Roasting

Accompaniments

Breads

Desserts

Dairy

Preserves

Drying

Homemade Soap and Other Sundries

Bibliography

IndeX

Read also Introduction to Intellectual Property or Morality of Spending

Soup--A Kosher Collection

Author: Pamela Reiss

This basic soup book imparts a host of creative new ideas and tastes that will make you think twice about kosher soups. In this collection of 75 soup recipes features great-tasting soups made with fish, cheese, fruit, and even chocolate.

Moosewood Restaurant Book of Desserts or Bobs Red Mill Baking Book

Moosewood Restaurant Book of Desserts

Author: Moosewood Collectiv

Frequent visitors to the renowned Moosewood Restaurant know to leave room for one of the enticing offerings on the daily dessert board: comforting bread puddings and cobblers, rich poundcakes and cheesecakes, luscious seasonal fruit desserts, and pies of all descriptions. Finally, all these and more can be found in Moosewood Restaurant Book of Desserts, a comprehensive collection of the most popular and tempting desserts created by Moosewood chefs over the past two decades. Each recipe has been carefully tested and retested by the cooks at Moosewood to help ensure consistent results every time. A glossary of ingredients and an invaluable guide to tips and techniques are brimming with information and advice, and helpful lists offer suggestions for vegan desserts, children's favorites, crowd-pleasers, and last-minute options (when a minor miracle is in order).

Publishers Weekly

Devotees of desserts and of other Moosewood Collective books (Moosewood Restaurant Low-Fat Favorites; Moosewood Restaurant Cooks for a Crowd; etc.) will relish the more than 250 recipes here, many of which are served in the collective's Ithaca, N.Y., eatery. Some desserts are fruit-based and simple: Sauted Apples; Ginger Pear Puffs; Apple Dumplings. Others are elegant, simple and suitable for parties and special events: Raspberry Chocolate Cheesecake; Texas Italian Cream Cake with coconut and pecans; and Prune and Armagnac Cake. Calorie-watching cooks can savor trimmed-down treats such as Melon Midori Slush, Low-fat Sweet Potato Pudding, Fat-free Carrot Cake or Low-fat Blueberry Buttermilk Ice. Those uninterested in fat content can indulge in Greek Custard Pastry, Mocha Grappa Truffles and Chocolate Date Walnut Baklava. This reader-friendly volume offers tips on techniques and charts listing which desserts are easy-to-make, quickly prepared, good for a crowd, etc. There's a down to earth glossary of ingredients, and a list of desserts for vegans. (Oct.)

Library Journal

One of the Moosewood pastry chefs coauthored her own low-fat dessert book last year (Kip Wilcox's Sweetness and Light, LJ 8/96); now here are more than 250 desserts from the whole cooperative. The well-known restaurant in Ithaca, New York, has always specialized in homey desserts like Cherry Almond Crumble and Old-Fashioned Apple Cake; there are also some more elaborate creations for special occasions as well as recipes inspired by the different international cuisines served at the restaurant each Sunday and a chapter of "classics" that have remained favorites over the years. For most collections.

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Bob's Red Mill Baking Book: 500 Recipes Featuring Good and Healthy Grains

Author: John Ettinger

From Bob's Red Mill, the nation's leading miller of the most diverse selection of natural whole grain foods, comes this exciting collection of more than 500 wholesome baking recipes that reflect Bob's Red Mill's dedication to healthful eating. This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains.

Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.

Library Journal

Bob's Red MillR is well known to artisan and avid home bakers for its high-quality whole-grain flours and other products. Bob and Charlee Moore started the company in 1978, and their line of more than 300 products is increasingly available in supermarkets, as well as in natural food stores and through their web site. For this first book, they have collected favorite recipes for breads and muffins, focaccia and pizza, pies and cakes, cookies, and more; many of them come from winners of Bob's Red Mill baking contests or from other fans. The book also includes a short "Grain Primer," a glossary of other basic ingredients, and a brief section on baking equipment. The King Arthur Flour Baking Companion includes far more information, along with 400 recipes, but most subject collections will want to add this new title, with its emphasis on whole grains, as well. Copyright 2006 Reed Business Information.

Decorating with a Paper Cone or From Milk to Ice Cream

Decorating with a Paper Cone

Author: Alain Buys

Prestige des Grands Chefs More than a century ago, the techniques of modern French pastry were developed. Since that time, the paper cone has been one of the basic tools of the «pätissier». It is the simplest of all tools — a triangle of parchment paper — Yet in the hands of a trained professional or amateur the paper cone becomes the pen of a writer and the brush of an artist. The stunning decorations that are applied with the paper cone are literally the «icing on the cake». More than a technical manual this comprehensive work details every style and technique for creating beautiful decorations with a paper cone from learning new designs to the application on culinary works of art. The information in this book will help the novice get started and inspire the professional to improve his or her technique and to express this art in new ways. The first section of this treatise on the paper cone includes the basic techniques for using this simple tool. By following the progression of the 120 practice sheets that make up the major portion of this book, you will obtain the skill to pipe a wide variety of decorations. These practice sheets also have been designed to be used apart from the book to trace the designs over and over. After you have mastered the designs on the practice sheets, the last chapter shows a wide range of finished works of pastry art as well as ways of using the paper cone to pipe designs for plate presentation and other applications. Food professionals and enthusiastic amateurs at all levels of proficiency will be guided to improve their results. For very little cost in equipment and materials, you’ll produce spectaculardecorations.

Book about: Wisconsins Best Breweries and Brewpubs or Best of New Orleans

From Milk to Ice Cream (Start to Finish Series)

Author: Stacy Taus Bolstad

How is ice cream made? Milk is sent to a factory where it is mixed with sugar and flavors, frozen, and put into containers before being sent to stores in refrigerated trucks.

High Protein Cookbook or Oh My Stars

High-Protein Cookbook: More Than 150 Healthy and Irresistibly Good Low-Carb Dishes That Can Be on the Table in Thirty Minutes or Less

Author: Linda West Eckhardt

End food boredom and diet burnout with more than 400 sophisticated, low-carbohydrate dinners that are bursting with flavor--and on the table in under 30 minutes!
Hundreds of thousands have embraced the low-carbohydrate lifestyle finding that a diet based on lean protein, fruits, and vegetables and less dependent on simple carbohydrates has helped them look and feel better. But a monotonous menu of steak and salad or expensive, additive-laden prepared foods has been the undoing of many a successful diet regimen.
The solution? Linda West Eckhardt and Katherine West DeFoyd have devised more than 100 protein-rich, low-carbohydrate dinners that will satisfy even the most demanding diners. Drawing on their experiences as award-winning cookbook authors, Eckhardt and DeFoyd have developed a tempting range of high-protein meals that are quick enough to make on a weeknight but elegant enough to share with guests -- and so delicious they'll never know they've been shortchanged on carbohyd rates, fat, and calories.
Each entree in The High-Protein Cookbook
* Provides at least 30 grams of protein, yet is light on fat and calories.
* Is styled for two people but can easily be doubled or tripled
* Uses short lists of fresh, healthful ingredients
* Is based on simple cooking techniques requiring no special equipment
* Avoids "artificial" products and flavorings
* Contains reasonable amounts of high-quality protein balanced by ample servings of vegetables and fruits
With chapters devoted to side dishes and salads, sauces and condiments, and even sinfully satisfying desserts that won't break the carbohydrate bank, The High-Protein Cookbook is theperfect companion to many of today's most popular dietary regimens and an enticing argument for cutting back on excess carbohydrates.

KLIATT

Both authors lost more than 25 pounds after following a diet that limited carbohydrates while boosting their intake of lean protein. They believe in preparing varied, interesting meals that everyone in the household will enjoy, thereby eliminating the need to prepare one meal for yourself, and another for family members. These recipes adhere to strict nutritional guidelines—that is, no more than 15 grams of carbohydrate per meal, and a daily caloric intake that hovers around 1,500. The quantities of protein are reasonable, around 3-4 ounces of red meat and up to 6 ounces of fish per meal. Preparation times are clearly identified along with cooking times for each recipe. All serve two people, but could be easily modified for more servings. Nutritional analysis for each recipe provides the following: calories, fat, protein, carbohydrates, fiber, cholesterol, iron, sodium and calcium. The recipes are truly gourmet without all the frills, fuss and high calories: for example, Veal Cutlets in a Raspberry Balsamic Vinegar Sauce, Parmesan Crusted Chicken with Broccoli Rabe, Curried Shrimp on Caramelized Onions, Pork Tenderloins with Orange Sections and Brussel Sprout Strips. A separate chapter features additional dishes that round out the menu, such as Wilted Escarole and Bacon Slaw, and Broccoli and Spinach with Ricotta Cheese. A separate chapter includes recipes for vinaigrettes, dressings, dry rubs and marinades, which provide variety for the featured recipes. Several deserts are even included for those times that you truly need an indulgence. This is one cookbook that will be used over and over again. KLIATT Codes: SA—Recommended for senior high school students,advanced students, and adults. 2000, Random House/Clarkson Potter, 195p, index, 24cm, 00-037482, $16.00. Ages 16 to adult. Reviewer: Shirley Reis; IMC Dir. Lake Shore M.S. Mequon, WI, May 2001 (Vol. 35 No. 3)

New interesting textbook: Living Well with Menopause or Clinical Oncology

Oh My Stars!: Recipes That Shine

Author: Junior League of Roanoke Valley

A star is born! Whether the preference is for the eclectic or the traditional, for simple family meals or elegant buffets, for sophisticated appetizers or a child's rainy day project, this cookbook embarks on a culinary odyssey that promises something for everyone. Stunning photography showcases a region rich in beauty and lore.

Recipes from Americas Small Farms or Shabby Chic

Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty

Author: Joanne Lamb Hayes

Recipes from America’s Small Farms gathers the most exciting, original, and authentic recipes—using the freshest ingredients—from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture—a national organization that facilitates direct farmer-to-consumer sales of produce—will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne’s), and Kevin von Klause (White Dog Café).

Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hiroko’s Fusion Choy with Tahini-Soy Dip give common produce exotic appeal.

The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.

Library Journal

Hayes and Stein both live in Manhattan, but as members of a Community Supported Agriculture (CSA) project, they enjoy fresh produce delivered weekly from a small farm in upstate New York. A national movement whose specifics vary from place to place, CSA works to connect small farmers and communities, so the members have the benefit of great ingredients, and the farmers have a reliable sales outlet. The authors begin with a general introduction to preparing and cooking vegetables, then present dozens of recipes from farmers and other CSA members, as well as from chefs who support CSA. The recipes are organized into such categories as "Luscious Leaves" and "The Cabbage Clan." Although these are vegetable recipes, not vegetarian per se, the book makes a nice complement to Deborah Madison's Local Flavors, which celebrates farmers' markets across the country. For most collections. Copyright 2003 Reed Business Information.

Go to: How to Be a Budget Fashionista or When a Parent Has Cancer

Shabby Chic: Sumptuous Settings & Other Lovely Things

Author: Rachel Ashwell

Rachel Ashwell uses her signature style to make any event a special occasion.

This beautiful, accessible book proves that entertaining need not be expensive. Making every day into an elegant extravaganza is a matter of inspiration and imagination, and shopping is a great way to get inspired. Travel with her to unique locations like a Chinese grocery store, local antique mall, a flower market, or a flea market to search for the perfect accents that will give your event unexpected charm without breaking the bank. Use the treasures you find to jazz up average items – sometimes it's as easy as adding a little paint, ribbons, or flowers. Decorate the chairs, create a themed meal, or custom design menus and place cards. When it comes to setting a scene, Rachel is an expert and with her easy how–to advice, you can be too. She has practical ideas for any occasion – baby showers to weddings, birthday parties to bar mitzvahs, even old–fashioned family dinners.

Publishers Weekly

Over the last decade, since opening a home furnishing store in Santa Monica, Calif., Ashwell (Shabby Chic; The Shabby Chic Home; etc.) has built an empire around a decorating style that involves equal parts flea-market salvaging, craft work and mix-and-matching from different ethnic cultures. In this uneven fourth book, she instructs readers on how to create striking settings for entertaining and special events. While there are some useful ideas here for anyone who wants to create a unique party on a budget-for example, hanging flower-adorned thrift-store hats on the backs of chairs or mixing vintage pieces of glassware with more ordinary tumblers for a funky effect-the usefulness of other do-it-yourself sections, such as a page devoted to instructions on how to make a traditional English maypole, may elude the average reader. Some might also be alienated by the celebrity sheen of other projects, which range from the makeover of a Pasadena, Calif., restaurant for Jennifer Lopez to a birthday party designed for Pamela Anderson's six-year-old son. Although this book is a bit more glitzy and produced than Ashwell's previous works, her old-fashioned yet fashionable style is appealing when she focuses on basic decorating tips. Newcomers to the shabby chic aesthetic might do better to seek out previous volumes in Ashwell's oeuvre, but confirmed fans will probably find something to enjoy in her ideas on how to transform a party space into something unusual and memorable. (Mar. 1) Copyright 2004 Reed Business Information.

Baking with Splenda or 12 Best Foods Cookbook

Baking with Splenda

Author: JoAnna M Lund

Splendid recipes with Splenda, the no-calorie sugar alternative for the healthiest baked goods.

Grandma's scrumptious baked goods-with all the sweetness you remember.

From fresh-baked bread and biscuits to hot, finger-licking pies and sweet cobblers to heavenly coffeecakes, cheesecakes, and chocolate chip cookies, JoAnna Lund has accomplished the impossible using Splenda No Calorie Sweetener. Whether it's her Peanut Butter Cup Cookies, Blueberry Crumble Pie or Cappuccino Cheesecake, JoAnna's more than 200 baked goods and desserts are as quick and easy to whip up as they are low in sugar, carbs, and fat.

This all-new collection also features:

-Recipes for sauces, glazes, and toppings
- Special section of recipes using Splenda(r) Sugar Blend for Baking
- Cooking and baking secrets and tips to get the most delicious results with the fewest calories and the least fat
-The best recipes for your bread machine

Books about:

12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods

Author: Dana Jacobi

From an award-winning food writer and chef-the breakthrough cookbook that identifies 12 micronutrient-rich foods that can help protect you against major disease and shows you how to turn them into mouthwatering dishes.

A diet rich in nutrients, including protein, carbohydrates, fat, fiber, and vitamins, is not enough for our health. For optimum protection against heart disease, cancer, diabetes, and other chronic diseases, we also need an abundance of micronutrients. How to make sure we get enough of these vital micronutrients-and how to prepare them easily and deliciously-is what Dana Jacobi shows us in 12 Best Foods Cookbook.

After identifying the 12 foods containing the most potent micronutrients-broccoli, black beans, tomatoes, salmon, soy, sweet potatoes, oats, onions, blueberries, walnuts, spinach, and chocolate-Jacobi provides over 200 fabulous, remarkably varied recipes starring these ingredients. From appetizers and sandwiches to sides and smoothies, from Salmon and Creamed Corn Chowder to a stir-fry of Asparagus, Red Pepper and Curried Tofu, the recipes in this book prove that a diet rich in all the micronutrients science has shown to be indispensable to our well-being can be a parade of delectable dishes. And, since chocolate is the most powerful antioxidant food, The Ultimate Bittersweet Brownies is one of the sweet treats that will satisfy the yearnings of health-conscious eaters and passionate chocoholics alike.

Library Journal

Jacobi (Amazing Soy) selected 12 "superfoods," that is, those that are especially high in nutrients and antioxidants: black beans, blueberries, broccoli, chocolate, oats, onions, salmon, soy, spinach, sweet potatoes, tomatoes, and walnuts. Her choices were based in part on versatility and availability to make eating a healthy diet as easy and appealing as possible. For each food, she indicates the specifics behind her choice, lists "Benefits at a Glance," and provides information on buying, storing, and preparation. Then she offers 200 recipes for her "best foods," often using two or more in the same dish. Numerous sidebars feature additional information on nutrition, as well as on techniques and ingredients. For all subject collections. Copyright 2005 Reed Business Information.

The Book Of Tea or North American Clone Brews

The Book Of Tea

Author: Kakuzo Okakura

In 1906 in turn-of-the century Boston, a small, esoteric book about tea was written with the intention of being read aloud in the famous salon of Isabella Gardner. It was authored by Okakura Kakuzo, a Japanese philosopher, art expert, and curator. Little known at the time, Kakuzo would emerge as one of the great thinkers of the early 20th century, a genius who was insightful, witty and greatly responsible for bridging Western and Eastern cultures.
Nearly a century later, Kakuzo's The Book of Tea is still beloved the world over. In this edition, readers are treated to Kakuzo's delicious wisdom along with evocative quadratone photographs in an exquisite new package. Interwoven with a rich history of tea and its place in Japanese society is poignant commentary on Eastern culture and our ongoing fascination with it, as well as illuminating essays on art, spirituality, poetry, and more. The Book of Tea is a delightful cup of enlightenment from a man far ahead of his time.
Author Bio: Okakura Kakuzo (1862-1913) devoted his life to teaching, art, Zen, and the preservation of Japanese art and culture, working as an ambassador, teacher, writer, and, at the time of his death, as the Curator fo Chinese and Japanese Art at the Boston Museum.

Liza Dalby has lived intermittently in Japan since she was a teenager. She is the first non-Japanese ever to have become a geisha. She received a PhD in anthropology from Stanford University in 1978 and is the author of several books, including Geisha, and the upcoming Tale of Murasaki.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Go to:

North American Clone Brews: Homebrew Recipes for Your Favorite American and Canadian Beers

Author: Scott R Russell

Well over 100 extract, mini-mash, and all-grain recipes that will allow homebrewers to duplicate their favorite award-winning American and Canadian microbrewery beers.

Table of Contents:

Introduction

Part 1: The Basics of Clone Brewing

What is Cloning?

Know Your Target Beer

Know Your Ingredients

Brewing Terms Used in This Book

Basic Brewing Equipment

General Considerations

Part 2: Clone Recipes for U.S. Beers

Alaska

Arizona

California

Colorado

Connecticut

Delaware

Florida

Illinois

Iowa

Louisiana

Maine

Maryland

Massachusetts

Michigan

Minnesota

Missouri

Montana

Nebraska

New Hampshire

New Jersey

New York

North Carolina

Ohio

Oregon

Pennsylvania

Texas

Utah

Vermont

Virginia

Washington

Wisconsin

Wyoming

Part 3: Clone Recipes for Canadian Beers

New Brunswick

Ontario

Qu,bec

Appendix: Beer Style Guidelines

Beer Style IndeX

Mexican Cooking Made Easy or Diabetic Slow Cooker Recipes

Mexican Cooking Made Easy

Author: Diane Soliz Martes

Author Diane Soliz-Martese shares some of Mexico's most famous and familiar flavors. Punctuated by variations of chilies, spices, garlic, and beans, Mexican cuisine teases and satisfies the palate. Included are versatile sauces, dips, and spices that enliven dishes such as Tamale Casserole, Chicken Fajitas, Sweet Tamales, Enchiladas, Chimichangas, and more. In addition, soups, desserts, and breads complement most wholesomely any meal for friends or family. Each recipe is easy to follow with plenty of tips for excellent results.

Book about:

Diabetic Slow Cooker Recipes

Author: Better Homes Gardens

Recipes for healthy everyday meals you can make in your slow cooker.

Chapters are divided by recipe carb level: 0-5 grams, 6-10 grams, 11-15 grams, 16-20 grams, and 21-30 grams.

Bonus chapter with recipes for quick-to-make low-carb, low-fat side dishes and desserts.

Complete nutritional analysis as well as diabetic exchanges for each recipe.

Table of Contents:

TRA

Something to Talk About or Dishing Up Maine

Something to Talk About: Occasions We Celebrate in South Louisiana

Author: Junior League of Lafayette staff

The flavorful Cajun cuisine and celebratory lifestyle of South Louisiana are legendary. Something to Talk About draws upon this well-deserved reputation, offering an abundance of recipes from Louisiana's Cajun Country. Occasional menus, entertaining tips, and vibrant color photography enable readers to re-create the regions bon temps lifestyle in any locale.

New interesting textbook: Cold Mountain or The Little Book of Quitting

Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors

Author: Brooke Dojny

From the Atlantic Ocean to well-tended organic farms, Maine’s landscape offers some of the country’s best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce.

Food writer Brooke Dojny counts herself among those who love the cooking of Maine — the flavors, the oddities, the quirks, the people, the lore, and the language. Join her on a delicious journey through the foodways of one of our most diverse culinary regions, where tried and-true flavors and innovative creations live comfortably together on home dinner plates and restaurant menus.

In Maine, where the craggy coastline is so much a part of the state’s image, there’s no getting away from seafood. Both shellfish and fin-fish are enjoyed year-round. Lobster stews, salads, and pies; steamed mussels and fried clams; oven-roasted cod and seared halibut are just a few of the traditional fish dishes, so simple to make at home, that are represented here.

Dojny’s love for the local produce finds its way into warming soups, bright side dishes, and entrées that pair native produce with fish and meats. And yes, Maine’s growing season is short, but the people are resourceful. Pickled and preserved vegetables, along with salted and smoked fish and dried beans nourish throughout the winter months.

Dojny’s tribute to the food of her adopted home boasts 165 recipesin all, including a few dozen from some of Maine’s most accomplished chefs, and a sweet nod to those famous wild blueberries, in pancakes, muffins, pies, scones, and other baked goods. Local stories and food lore, historical facts and literary quotes, and a traveler’s guide to hidden road food gems makethis the ultimate food-lover’s guide to the salty personality of Maine cuisine.

Publishers Weekly

Dojny (The New England Clam Shack Cookbook) "moved to Maine for the food"; indeed, the former Connecticut resident has an expansive knowledge of 21st-century (mostly coastal) culinary Maine. Traditional Maine fare such as Classic Down East Haddock Chowder and Molasses-Baked Maine Yellow-Eyes (baked beans), and Maine fast-food specialties like the Clam Shack Fried Clam Rolls (fried clams in a hot-dog bun) sit side-by-side Smoked Salmon and Scallion Triangles, and Chase's Daily Chipotle-Roasted Winter Squash Tacos, inspired by a new generation of organic farmers, artisan food producers and sophisticated restaurateurs. Although clearly inspired by artisanal and fresh food, Dojny doesn't hesitate to make her recipes accessible to the inexperienced cook (e.g., if you suffer from "Fear of Piecrust syndrome," use supermarket piecrusts; they "taste fine"). In addition to recipes, Dojny gives helpful Maine-oriented hints, on, for instance, eating lobster and choosing the best apples for pie. The book's prolific photos of scenic locales may inspire a Maine vacation, and Dojny also provides readers with information on where to find farmer's markets, gourmet food shops and notable eateries. Many of the folks behind these establishments contribute recipes to the book, from gourmet restaurant chefs to clam shack cooks. (June) Copyright 2006 Reed Business Information.

Library Journal

Dojny is a former Bon App tit columnist and the author of many other cookbooks, including The New England Cookbook. Here, she focuses on her favorite part of New England-Maine, where after spending many vacations, she moved several years ago, in large part, she says, "for the food." Culinary traditions are still important there, but the state is also a center of the artisan food movement, with a growing community of cheese makers, bakers, and farmers (of both seafood and meat and poultry) and an increasing number of sophisticated restaurants gaining national recognition. So these recipes for "Down East Flavors" include both classics such as Portland Quahog Chowder and contemporary dishes like Pan-Seared Scallops with Dill Citronette. Numerous sidebars and boxes feature favorite restaurants and other eateries, the chefs and artisans Dojny encountered along the way and ingredients and culinary history. Highly recommended. Copyright 2006 Reed Business Information.

The Best of Amish Cooking or Classic Crafts and Recipes Inspired by the Songs of Christmas

The Best of Amish Cooking: Traditional and Contemporary Recipes Adapted from the Kitchens and Pantries of Old Order Amish Cooks

Author: Phyllis Pellman Good

This beautiful book by a New York Times bestselling author who is also a leading expert on Amish cooking highlights traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks.

Phyllis Pellman Good has spent years researching these foods. She has interviewed Amish grandmothers and dipped into old books, diaries, and recipe boxes.

The dishes she selected are ones that were and continue to be popular in eastern Pennsylvania, usually in the Lancaster area. According to Good, they reflect the fruitfulness of Amish fields and gardens, as well as the group's emphasis on family and community.

Color photos set the mood. Wonderful descriptions and introductions prepare the setting. And delicious, savory recipes fill this book with some of the best food you'll find anywhere.

Table of Contents:

	Introduction	7
	Who Are These People?	7
	What Is Their Food Tradition in the New World?	9
	Mainstays and One-Pot Dishes	13
	Soups and Stews	31
	Meats	43
	Vegetables	57
	Salads and Greens	75
	Pickled Relishes, Sweets and Sours	85
	Breads	99
	Pies	115
	Cakes and Cookies	137
	Puddings, Dumplings, and Desserts	163
	Fruit Butters, Jellies, and Jams	181
	Cheese	191
	Beverages	195
	Candies	203
	Menus for Special Occasions	211
	A Wedding Dinner	212
	A Wedding Supper	212
	Sunday Church Lunch	213
	A Funeral Dinner	214
	Endnotes	215
	Readings and Sources	215
	Index	217
	About the Author	224

Books about:

Classic Crafts and Recipes Inspired by the Songs of Christmas

Author: Martha Stewart

Amid the hustle and bustle of the holiday season, the words and tunes of Christmas carols run through our heads, cheering us on and reminding us of the joys of celebrating with friends and family. These beloved songs are the theme for this book, a wonderful collection of craft, cooking, and decorating ideas. The fun starts with “The Twelve Days of Christmas,” a project based on the memorable gifts presented in the song. “Deck the Halls” focuses on using holly in unusual centerpieces and decorations. And whether they listen to Bing Crosby crooning in the background or create their own chorus, families will enjoy preparing a classic “White Christmas” aglow with white decorations and featuring white foods. As always, color photographs and clear directions make every project a joy to create.

Deliciosos pasteles y tartas or Herbs and Herb Lore of Colonial America

Deliciosos pasteles y tartas: Una seleccion de las mas dulces recetas para los mejores postres (Cocina paso a paso series)

Author: Staff de Edimat Libros

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 review: Extreme Fat Smash Diet or OCD Workbook 2d

Herbs and Herb Lore of Colonial America

Author: Colonial Dames of America

Invaluable reference and guide, carefully researched and charmingly written, illustrates and describes over 50 herbs and plants that were extremely useful to colonial settlers, among them: bee balm, bloodroot, candytuft, daffodil, hyssop, lovage, rosemary, tansy, wormwood, and yarrow. Includes anecdotes, popular and scientific names, and use for each plant.

500 More Low Carb Recipes or Book of Garnishes

500 More Low-Carb Recipes: 500 All-New Recipes from Around the World

Author: Dana Carpender

Dana Carpender has done it again -- 500 all-new recipes from snacks to desserts that the whole family will love! This time, she highlights world cuisines, including Italian, French, Chinese, Japanese, Greek, Mexican and other ethnic favorites. Most of these cuisines emphasize carbs, whether it's rice, pasta, or potatoes, but Dana has worked her magic to make delicious, simple low-carb versions that provide variety to the world's most popular diet.

Table of Contents:

	Introduction	9
Chapter 1	Ingredients You Need To Know About	19
Chapter 2	Snacks, Party Nibbles, and Other Incidental Food	41
Chapter 3	Eggs, Cheese, and the Like	77
Chapter 4	Breads, Muffins, Cereals, Crackers, and Other Grainy Things	105
Chapter 5	Hot Vegetables and Other Sides	135
Chapter 6	Side Salads and Dressings	185
Chapter 7	Chicken and Turkey	217
Chapter 8	Fish and Seafood	261
Chapter 9	Beef	291
Chapter 10	Pork and Lamb	343
Chapter 11	Main Dish Salads	379
Chapter 12	Soups	403
Chapter 13	Sauces, Seasonings, and Other Incidental Stuff	439
Chapter 14	Cookies, Cakes, Pies, and Other Sweets	453
Chapter 15	The Bonus Chapter!	527
Appendix A	A Refresher on Measurements	541
Appendix B	Where to Find a Few Less-Common Ingredients	543
	Index	545

Interesting textbook: Natural Beauty Recipe Book or Food Politics

Book of Garnishes

Author: June Budgen

Delightful garnishes for all varieties of food are presented in this beautiful book. All the techniques are here for over a hundred garnishes illustrated in full color with step by step pictures.

Publishers Weekly

One of a new series that includes The Book of Appetizers, The Book of Chocolates & Petit Fours and The Book of Cocktails, this title gives instruction for most of the garnishes any cook will ever use. There are over 100 in all, including tomato roses, lemon swans, leek bows, avocado fans, bean bundles, noodle brushes and beet curls, many of which are surprisingly easy to prepare. Although Budgen discusses many ``architectural'' and vegetarian ornaments, she does not neglect other garnishes, covering, for example, croutons, candied violets, cookie cups and spun sugar and meringue mushrooms. Instructions are clearly written. Photos not seen by PW. (October)

Conscious Eating or Field Guide to Meat

Conscious Eating

Author: Gabriel Cousens

In this new adition of Conscious Eating, Dr. Gabriel Cousens has added original research that brings the selection of the appropriate diet to a new level. cousens defines "conscious eating" as the awareness of how food affects the body, emotions, mind, and spirit. He then offers readers basic guidelines on how to develop a diet that is tailored to their specific needs rather than trying to fit themselves into general prescribed diets. The book introduces the art of live-food cuisine and offers recipes designed to help maximize its energy benefits on all levels.

What People Are Saying

John Robbins
Gabriel Cousens provides a wide-ranging array of facts, wisdom and conjecture in support of a live-food vegetarian diet. Such a diet, he says, is not only the healthiest for us and the world, but also best enables us to commune with the divine forces of creation.

Terri Cole-Whittaker
Gabriel Cousens, M.D., offers us astounding information that links nutrition with s piritual, mental, emotional, and physical vitality. Dr. Cousens is a true pioneer who dares to put our health and mind back into our own hands.

Look this: Global Issues and Adult Education or Principles of the Business Rule Approach

Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

Author: Aliza Green

What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken?Whether you're a casual griller or a haute foodie, you need the latest volume in our popular Field Guide series—Field Guide to Meat. With engaging text from award-winning chef Aliza Green, this illustrated guide shows how to identify and prepare more than 100 different kinds of meat, from beef and pork to lamb, poultry, wild game, sausages, and more. Featuring detailed descriptions, selection tips, and full-color

Author Biography: Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce.

Publishers Weekly

What are variety meats? What differentiates a T-bone from a porterhouse steak? How do you store foie gras? How do you prepare ground veal? And what does head cheese taste like? This most useful of kitchen references answers all those burning questions and more, in clean, matter-of-fact text accompanied by catalogue-type color photographs of everything from beef rolls to rack of lamb and smoked turkey wings. Green (Field Guide to Produce) covers beef, veal, pork, lamb, poultry and game birds, game and other domesticated meats (which includes rattlesnake and squirrel), and sausage and cured meats. Each compact chapter explains the various cuts available and gives instructions on choosing, storing and preparing. Home cooks will find Green's guidelines on how much to buy of a given product helpful, while professionals will appreciate her inclusion of North American Meat Producers, or NAMP, cut numbers and names. And all chefs will benefit from the listing of international names for each meat (e.g., beef cheeks are called guancia in Italian, joue in French and mejilla or cachete in Spanish). (May) Copyright 2005 Reed Business Information.

Pancakes and Waffles or Sneaky Veggies

Pancakes and Waffles

Author: Lou Seibert Pappas

Pass the syrup! With more than 40 recipes for zesty batters and delicious fillings, Pancakes & Waffles has breakfast covered. Classic buttermilk pancakes and waffles make wonderful weekend treats, while healthier fruit- and nut-filled pancakes and wholesome multigrain waffles are perfect for weekday mornings-on-the-go. Going beyond the usual, with suggestions for everything from blinis to cr pes, this collection also provides mouthwatering inspiration for whipping up fare right on through to dinner: Enjoy Buckwheat Pancakes topped with ch vre, smoked salmon, and fresh dill at brunch; Potato-Chive Pancakes for a savory supper side dish; or cr pes bursting with fresh berries for the sweetest of sweet endings. Any way you stack 'em, Pancakes & Waffles tastes just right.

See also: Simple 123 Entertaining or Americas Best Cookbook for Kids with Diabetes

Sneaky Veggies: How to Get Vegetables Under the Radar and Into Your Family

Author: Chris Fisk

Everyone knows kids resist eating their veggies—but with these delicious recipes, six-year-olds will clamor for carrots and cauliflower. Teenagers will demand your tasty snacks. Fat-addicted adults will insist on your life-extending dishes. The secret? Dishes that feature popular seasonings, along with presentations that hide unpopular foods. And try a few tricks: "Oh that? It's a spice called foolinya, from the island of Hummina Hummina. Maybe we can travel there someday—I hear they have a really big water slide." Start with snacks and desserts, then move to sandwiches and pizza, and soon your family will be eating an entire healthy meal! Drawings show each step of preparation, and color photos show how to make each dish look irresistible.

California Sol Food Casual Cooking from the Junior League of San Diego or Best Wedding Shower Book

California Sol Food Casual Cooking from the Junior League of San Diego: Food Photography by Frankie Frankeny

Author: The Junior League of San Diego

California Sol Food celebrates the sunny climate of San Diego with simple, refreshing recipes that perfectly reflect the casual, surf's-up lifestyle of America's Finest City. In addition to 163 triple-tested recipes, this title offers fabulous menus, great cooking tips, and 25 full-page food photographs. A 2005 West Regional Winner of the Tabasco Community Cookbook Award.

New interesting book: Weekend Baker or The All New Atkins Advantage

Best Wedding Shower Book: A Complete Guide For Party Planners

Author: Courtney Cook

This new edition contains more fun activities, party recipes, decorating hints, gift ideas, and planning tips than any other book

• Practical party-planning checklists

• Designs for invitations and name tags

• Decorating ideas that don't cost a bundle

• Creative ideas for "couples" showers

• Engaging party games that won't embarrass your quests

• Dozens of delicious, nutritious recipes and menu ideas

• Attractive serving suggestions

• Tips on choosing a party location

• Updated planning section

• More creative, contemporary shower themes

• And much more

Publishers Weekly

Cooke (The Best Baby Shower Book) provides an encyclopedic look at wedding showers that includes a discussion of prewedding traditions in other cultures and a look at the roots of American customs. (For example, "The bridal veil originated in ancient Greece and Rome, where it symbolized youth and virginity.'') There are pointers on planning the shower ("don't expect people to balance a sit-down meal on their laps''); checklists; suggestions for themes (kitchen showers, romance showers) with appropriate food, activities and decorations; and advice on "keeping the party rolling.'' Cooke is a tad cute at times, recommending, for example, that shower guests make a list of endearments for the couple to use in marriage, "the more creative or ridiculous, the funnier.'' But readers can pick and choose among the ideas offered, and this book will help anyone stage a successful shower. (July)

101 Things to Do with Zucchini or Fun Fancy Cake Decorating

101 Things to Do with Zucchini

Author: Cyndi Duncan

Finally, a solution to the age-old question posed every summer as we stare down at our prolific zucchini plants, "What can I make with all of this zucchini?" 101 Things to Do with Zucchini features recipes for familiar comfort foods such as breads and soups, along with creative, clever little gems for appetizers and desserts. This 101 offers delicious recipes, including Toasty Zucchini Bruschetta, Zucchini Sushi, Lemon Shrimp and Zucchini Fettucini, and Zucchini Drop Cookies.

Table of Contents:

Helpful Hints 9

Appetizers Toasty Zucchini Bruschetta 12
Dipped Zucchini 13
Zucchini Sushi 14
English Muffin Vegetable Stacks 15
Turkey Quesadillas 16
Zucchini and Pinto Bean Dip 17

Breads Basic Zucchini Bread 20
Zucchini Muffins 21
Nutty Zucchini Bread 22
Lemony Zucchini Nut Bread 23
Zucchini Date Nut Muffins 24
Zucchini Bread 25
Wheat Germ Zucchini Bread 26
Zucchini Coffeecake 27
Zucchini Dill Muffins 28
Zucchini Olive Bread 29

Soups & Salads
Turkey Zucchini Soup 32
Zucchini and Bean Soup 33
Tortilla Soup 34
Creamy Zucchini and Carrot Soup 35
Chicken Zucchini Soup 36
Zucchini Beef Soup 37
Zucchini Mushroom Soup 38
Mexican Zucchini Soup 39
Zucchini Thai Soup 40
Zucchini Lentil Soup 41
Zucchini Chicken Noodle Soup 42
Quick Zucchini Corn Chowder 43
Marinated Zucchini Tomato Salad 44
Zucchini Cabbage Salad 45
Zucchini Corn Salad 46
Zucchini Orange Salad 47
Zucchini Tomato Vinaigrette Salad 48
Gazpacho Salad 49
Zucchini and Onion Salad 50
Grilled Zucchini with Gazpacho Dressing 51
Zucchini Bean Salad 52
Apple Zucchini Salad 53

Sides
Freezer Zucchini Pickles 56
Sweet and Sour Zucchini 57
Zucchini Relish 58
Fried Zucchini Slices 59
Baked Zucchini Rings 60
Zucchini Egg Rolls 61
Peachy Squash Bake 62
Cheesy Zucchini 63
Grilled Marinated Squash Medley 64
Squash Patties 65
Layered Squash Bake 66
Spicy Zucchini Apple Chutney 67
All Vegetable Jambalaya 68
Zucchini Rice Casserole 69
Zucchini Casserole 70
Skillet Tomatoes and Zucchini 71
Parmesan Zucchini Bake 72
Skillet Zucchini Au Gratin 73
Zucchini with Stuffing74
Spicy Tomato Zucchini 75
Zucchini and Hominy 76
Zucchini and Potato Latkes 77
Cheesy Zucchini Casserole 78
Bacon Zucchini Saute 79
Zucchini Herb Ribbons 80

Main Dishes
Garden Lasagna 82
Zucchini Burrito 83
White Sauce Zucchini Chicken Penne 84
Chunky Zucchini Breakfast Skillet 85
Zucchini Breakfast Casserole 86
Zucchini and Crab Egg Strata 87
Zucchini Vegetable Pizza 88
Lemon Shrimp and Zucchini Fettucini 89
Stir-Fried Zucchini and Shrimp 90
Balsamic Zucchini Spaghetti 91
Beefy Macaroni with Zucchini 92
Spaghetti Squash Zucchini Saute 93
Zucchini Stuffed Shells 94
Egg Stuffed Zucchini 95
Stuffed Italian Zucchini 96
Stuffed Zucchini 97
Zucchini Quiche 98
Zucchini Pasta Sauce 99
Spicy Zucchini Pasta 100
Zucchini Mozzarella Crepes 101
Zucchini and Rice Skillet 102
Zesty Zucchini Spaghetti 103
Zucchini Kielbasa
Skillet 104
Zucchini Ham Quiche with Potato Crust 105
Quick Zucchini Pizza 106
Zucchini Rice Casserole 107

Desserts
Frosted Chocolate Zucchini Squares 110
Zucchini Peanut Butter Brownies 111
Zucchini Cake 112
Chocolate Zucchini Cake 113
Zucchini Carrot Cake 114
Praline Pecan Zucchini Cake 115
Double Chocolate Zucchini Cake 116
Zucchini Cinnamon Swirl Cake 117
German Chocolate Zucchini Cake 118
Zucchini Apple Cake 119
Zucchini
Granola Cookies 120
Zucchini Drop Cookies 121

Interesting book: Modern Methods For Quality Control and Improvement or Wharton on Making Decisions

Fun & Fancy Cake Decorating: Tips and Techniques for Decorating Unique Cakes for any Occasion

Author: Kate Sullivan

Kate Sullivan has baked wedding cakes and party cakes for some of New York's most interesting weddings and events. Her sought-after recipes, designs, and tips are compiled in this extraordinary volume now available in paperback.

Featured in numerous magazines, and on television, Sullivan is a respected and creative baker. For the first time, she brings her knack for creating the unusual to those of us who want to bake more than a layer cake but aren't sure how.

This book features her delicious recipes and unique cake-decorating tips, as well as personal stories about creating and delivering cakes. She has used cookies as cake toppers, made dozens of multicolored flowers on a hat-shaped cake, and created cakes in the shapes of taxis and diner coffee cups. Whether a lush, vibrant Monsoon Wedding cake or a larger-than-life, 3D Cup o Joe to Go, Kate's cakes always inspire people to ask, "How did she do that?"

Basic and special techniques are illustrated in detailed step-by-step photographs, as well as complete cake recipes for Kates's favorite cakes.

Milk Free Kitchen or Candida Control Cookbook

Milk-Free Kitchen: Living Well Without Dairy Products

Author: Beth Kidder

Here is the only all-purpose, appetizers-to-candy cookbook for the millions of Americans who must avoid having milk and milk products in their diets.

Publishers Weekly

For people afflicted with either dairy allergies or lactose intolerance, substitution has long been the buzzword in cooking. Here Kidder, a biological researcher, shows readers how to use fruit juices, soy milk and tofu in place of dairy products. The result: tasty and satisfying dips and main courses (although many home cooks may not take kindly to some of the soups, which employ canned condensed soups as bases). The biggest challenge is posed by dairy-free baked goods, and Kidder offers many nominations: dairy-free Sacher torte, carrot cake, chocolate mousse, pancakes, waffles, puddings and frostings. She also gives advice on ordering meals in restaurants and on plane trips, and provides a list of food products to avoid, from the most obvious--milk--to the much less so. It would have been helpful to include food breakdowns and calorie counts, as well as a discussion of how to get dietary calcium often lacking in people who follow dairy-free diets. Because some lactose-intolerant folks can tolerate cheeses made from goat's and sheep's milk, several recipes call for these ingredients. (Jan.)

Library Journal

This cookbook features recipes without milk, butter, and other dairy products for those who are either allergic or lactose-intolerant. The author includes simple, not particularly exciting recipes for all courses of a meal, but half the book is devoted to breads and desserts. As it is often most difficult to find (or make) dairy-free baked goods, these alone are worth the price. For all special collections.

New interesting textbook: Bringing Tuscany Home or Crescent City Collection

Candida Control Cookbook: What You Should Know and What You Should Eat to Manage Yeast Infections

Author: Gail Burton

The Candida Control Cookbook offers over 150 delicious gourmet recipes ranging from appetizers to desserts, plus a complete food chart for Candida sufferers. The book also provides a medically controlled treatment program which includes lists of problems and permitted foods, a carbohydrate guide, nutritional supplements, updated product and source information, and a two-week menu plan.

La Bonne Soupe Cookbook or Chinese Cuisine

La Bonne Soupe Cookbook

Author: Jean Paul Picot

Now you can create the warm bistro atmosphere, comforting aromas, and robust flavors in your own kitchen with the La Bonne Soupe Cookbook. Authors Jean-Paul Picot and Doris Tobias have made bistro cooking easy, offering more than 100 homey recipes, most with menu suggestions to make a complete lunch or dinner. And if you're watching your weight, but still crave robust, French flavors, simply substitute the low-fat ingredient alternatives provided. Jean-Paul and Doris also offer wonderful light pastas, crisp salads, and fish and chicken recipes. And they give American favorites that oh-so-French style - the hamburger becomes Steak Hache Pizzaiola (Hamburger with Zesty Garlic Sauce). And of course there are plenty of bonne soups, omelets, and quiche. What about dessert? How do Creme Caramel, Chocolate Mousse, and Apple Tart sound? While Jean-Paul's award winning Gratineed Onion Soup simmers on your stove, enjoy reading about restaurant La Bonne Soupe's owners, Monique and Jean-Paul Picot. You'll be whisked back in time to France when young Jean-Paul developed a passion for cooking by observing his grandmother's inherent expertise. Learn where Monique came up with the recipe for her Roast Chicken Stuffed with Goat Cheese Croutons. Find out what it's like to run a family-owned, popular New York restaurant. Photos from the Picot's family picture album help capture the spirit of bistro cooking and of this family's food tradition.

Interesting textbook: Methods of Mathematical Finance or Brinks Modern Internal Auditing

Chinese Cuisine

Author: Su Huei Huang

The very first of Culinary Master Su-Huei Huang's cookbook successes, this collection boasts a wide range of popular Chinese dishes. Many people are still discovering the wonders of Chinese cooking through this book and use it as a reference source. For many years in Taiwan, homemakers have come to look upon it as the cookbook every home should have. Step-by-step preparation methods and time honored advice accompany the clearly presented recipes. This is a definite "must have" for those wishing to indulge in truly authentic Chinese cuisine.

Peeps or No Salt Lowest Sodium International Cookbook

Peeps: Recipes and Crafts to Make with Your Favorite Marshmellow

Author: Charity Ferreira

For Peeps sake! They're cute. They're tasty. And for the first time ever, PEEPS—the No. 1 selling non-chocolate Easter candy—take center stage in fun crafts and sweet treats for the entire family. Both seasonal savorers and devoted PEEPS fans (who have created over 200 dedicated fan Web sites) will delight in these 24 projects, surprisingly suited for any time of the year. Frosty Peepsicles refresh on a hot summer day; the Peeps Holiday Wreath brightens up a winter doorway; and the Peepi ata enlivens any fiesta. Cheerful, mouthwatering photographs inspire while simple step-by-step instructions explain the how-to. Games, decorations, and desserts never looked so adorably edible!

New interesting book: Business Law Today Standard Edition or Heads in Beds

No-Salt, Lowest-Sodium International Cookbook

Author: Donald A Gazzaniga

When a serious heart problem caused Don Gazzaniga to give up his career in communications, he was warned to keep to a diet with very little salt or other sodium. Undaunted, he discovered a way to continue enjoying the meals he loved and still keep his sodium level far below what most cardiologists feel they can expect from their patients.

The idea has led to three published books found on the kitchen shelves of thousands of grateful families dealing with congestive heart failure. First came a large general cookbook. It was followed by a baking book, and then a book of recipes for light meals and snacks. What could be next?

Before Don’s illness, he and his wife, Maureen, traveled a lot. Don’s job took him all over the globe. And wherever they went, they sought out that country’s traditional dishes. When the light-meals book was finished, Don was looking for yet another low- sodium cookbook idea. He and Maureen pulled out their collection of recipes, did their magic of making them very low on sodium, and voilà! A delicious and healthy treat for the entire family.

Publishers Weekly

The authors are no-salt veterans (The No-Salt, Lowest Sodium Light Meals Book) who enjoy playing with recipes. Neither doctors nor chefs, they offer an array of accessible, if not dazzling, recipes influenced by world cuisine that make the prospect of a no-salt diet less bleak. The book begins with a not-too-decadent dessert chapter offering Date Walnut Cookies from Germany and French Vanilla Pudding. The authors then launch into sauces and spice mixes such as Niter Kebbeh Spiced Oil from Ethiopia. (In addition to the expected nutrition information, most recipes include a country or region of origin.) The meat chapter covers chicken as well, and includes such dishes as English Bangers, Chicken Cordon Bleu and Don's Authentically Hot Chorizo. Light meals, breads, side dishes and breakfast dishes ranging from Cranberry Scones to a Frittata with Fresh Salsa round out the approachable offerings. (Nov.)

Copyright 2007 Reed Business Information

Casseroles or Alfred Portale Simple Pleasures

Casseroles: Cookbooks from Amish Kitchens

Author: Phyllis Pellman Good

We suspect that casseroles were first created in the kitchens of conscientious cooks who came up on suppertime, having no chance to make the roast or mash the potatoes.

All the eat-ers around the table agreed they worked. Those are the recipes we offer here. Sturdy and basic. Now and then a surprise. Economical. But satisfyingly filling.

One of 12 cookbooks from Amish kitchens! The recipes in this series overflow with the good, old-fashioned food which comes from some of the world's best cooks. These handsome cookbooks have sold more than 800,000 copies!

Look this: Advances in Behavioral Economics or State Power and World Markets

Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef

Author: Alfred Portal

and/or stickers showing their discounted price. More about bargain books

The Berghoff Family Cookbook or Killer Chili

The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining

Author: Carlyn Berghoff

The history of Chicago's Berghoff Restaurant spanned three generations and 107 years. It was one of America's oldest family-owned restaurants. To commemorate such a rich culinary history, Carlyn Berghoff and her mother, Jan Berghoff, collected 150 of the restaurant's most popular recipes, including classics such as Creamed Spinach, Berghoff Rye Bread, and Wiener Schnitzel. They paired them up with more contemporary offerings such as the Shrimp Martini, Grilled Vegetables with Red Pepper Aïoli, and Brie and Raspberry Grilled Cheese Sandwiches to create The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.

· Recipes are presented alongside tempting four-color photographs and informative sidebars that offer tips on dressing salads, serving soups, pairing culinary flavors, and more. The book's introductory narrative tells the Berghoff family's story and introduces the next generation of the Berghoff legacy.

Fourth-generation entrepreneur Carlyn Berghoff operates her own catering company, Artistic Events, out of the famous Chicago building at 17 West Adams. Carlyn also has opened 17/West at the Berghoff, more casual fare is still offered at the downstairs Café, and the Berghoff Café still operates out of locations at O'Hare International and Midway airports.

Read also Wireless Communications Networks or Ethnic Economies

Killer Chili: Savory Recipes from North America's Favorite Restaurants

Author: Stephanie Anderson

Killer Chili serves up the hottest chili recipes from 50 renowned restaurants in the US and Canada. This latest mouthwatering volume of the Killer series follows on the heels of the popular Killer Ribs and Killer Pies, and presents the best bowl-filling fare in North America. Filled with savory secret formulas, including a beer-laden chorizo sausage chili, a tempting Cape Cod seafood variety, a meatless Southwestern vegetable chili, and a rosemary-flavored Tuscan version, this cookbook contains old favorites, exotic new twists, and everything in between to satisfy any craving for a steaming bowl of red.

Apples or Food Matters

Apples

Author: Roger B Yepsen

In this charming and informative book, Roger Yepsen explores the world of apples throughout history and in the present . Each featured apple is remarkably distinctive in taste, texture, aroma, and appearance. They range from the unusual, like the Knobbed Russet and Hubbardston Nonesuch, to apples everyone has tasted such as Red Delicious and Granny Smith. Yepsen also includes recipes for making everything from apple leather to apple brandy, as well as pies, sauces, ciders, and wines; sources for ordering apples, trees, cider, wine, or supplies; and tips on creating and growing new varieties.

Interesting book: Negotiation or Political Bargaining

Food Matters: A Guide to Conscious Eating with More Than 75 Recipes

Author: Mark Bittman

From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.

We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.

Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint — and your waistline.

Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.

Unlike most things that are virtuousand healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.

Publishers Weekly

Cookbook author Bittman (How to Cook Everything) offers this no-nonsense volume loaded with compelling information about how the food we eat is doing damage to the environment, what changes to make and why. Authors have covered this topic before (Michael Pollan, for example, in The Omnivore's Dilemma and In Defense of Food), but Bittman takes a practical turn by concluding with 77 recipes that make earth-friendly eating doable and appealing. His collection of reliable recipes even includes such meat dishes as Thai beef salad, which isn't meat-heavy, but rather has "just the right balance of meat to greens." There are also such staples as super-simple mixed rice; "chicken not pie"; and modern bouillabaisse. Bittman decries consumption of "over-refined carbohydrates," but doesn't leave off without some sweets, including chocolate semolina pudding and nutty oatmeal cookies-suggesting, as the whole book does, that a diet in synch with the needs of the earth doesn't result in a sense of utter deprivation. (Jan.)

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