The Sensible Cook or Japanese

The Sensible Cook: Dutch Foodways in the Old and the New World

Author: Peter G Ros

'In this beautifully illustrated book on the Dutch culinary tradition, Peter Rose has captured one important dimension of the proud legacy of Dutch contributions to American culture.' --Nancy Harmon Jenkins, Food Writer 'New York Times' and Editor, 'Journal of Gastronomy'

Booknews

A translation of the most favored Dutch cookbook of the 17th century (the period of the Dutch claim to New Netherlands, the territory between New England and Virginia). Presented here are the foodways of middle-class households in the Netherlands and their American colonies, the implements and ingredients employed, cooking methods, and typical dishes. Rose has also included introductory material and a section of recipes adapted for modern kitchens. Annotation c. Book News, Inc., Portland, OR (booknews.com)

See also: Language and National Identity in Africa or Fairness Responsibility and Welfare

Japanese (Classic Cuisine Series)

Author: Southwater

Delicious and enticing dishes made accessible for the western kitchen.

Art and Rosies Home Tested Recipes or Bread

Art and Rosie's Home-Tested Recipes

Author: Art Wiederhold

During his extensive travels, the author has eaten in the some of the best restaurants and has enjoyed the company of some of the world's greatest master chefs. This book contains over 400 mouth-watering, kitchen-tested recipes guaranteed to please even the fussiest taste buds. It is an absolute must in anyone's kitchen and will prove itself to be an indispensible guide for anyone interested in the culinary arts.

New interesting book: 500 Greatest Ever Cake Recipes or American Brasserie

Bread

Author: Jennie Shapter

There is something special about the aroma and taste of freshly baked bread, and this book celebrates it in all its diversity. It is a sumptuous feast of recipes and fascinating reference information about the history of bread, the breads of the world, and how best to bake your own bread at home.

John Barleycorn or Farmhouse Cookery

John Barleycorn

Author: Jack London

It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California.

Upton Sinclair

Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man.

Go to: Under the Tuscan Sun or Out of Africa and Shadows on the Grass

Farmhouse Cookery

Author: Laura Mason

Farmhouse Cookery is both a culinary tour of Great Britain and a celebration of regional, traditional, and contemporary cooking. Laura Mason demonstrates how landscape, climate, and culture have contributed to the wide diversity of British cooking, from the excellent Herdwick lamb in the Lake District to the justifiably famous goat's cheese of South Wales. Farming in Britain has been under increasing pressure for the last two decades. The foot and mouth crisis of 2001 threw the plight of British farmers onto an international stage. Launched in conjunction with the National Trust's "Farming Forward" campaign, Farmhouse Cookery aims to promote the excellent foodstuffs produced by British farmers.

Food for the Greedy or The Whisky Barons

Food for the Greedy

Author: Shaw

This small volume, filled with delicious and unusual recipes, is perfect for any cook who wishes to prepare beautiful foods using ingredients of the highest quality.

New interesting book: Healthy Weight Loss or Easy Dessert Cooking with 5 Ingredients or Less

The Whisky Barons

Author: Allen Andrews

The success of today's whisky industry is largely due to the commercial drive and foresight of a select group of whisky merchants who took the business by storm in the late 18th and early 19th centuries. This is the story of how Dewar, Buchanan, Walker, Bell and Mackie established their brands and kick-started the industry. The men had much in common: they were all Scots from humble beginnings, served long apprenticeships and ultimately set out on their own to build their companies. This book shows how they changed the face of the world of whisky by taking the industry by the scruff of the neck and creating many of the sales techniques and the actual business culture still in existence today.

Two for the Road or Cajun Quick

Two for the Road: Our Love Affair with American Food

Author: Jane Stern

Road trip! In this rollicking memoir, Jane and Michael Stern tell what it's like to eat everywhere across the U.S.A. Driving more than three million miles, eating twelve meals a day, they discover not only the pleasure of biscuits and gravy and cherry pie à la mode, but a world of cooks, customers, and fellow roadfood devotees for whom good food is one of life's essentials.

Hop into the car for hilarious adventures and misadventures as the Sterns search for the definitive barbecue, sandwiches, Indian fry bread, sweet potato pie, and other treasures along America's highways and byways. Eat in a midnight restaurant where a "murderburger" is the specialty, dine in a place whose proprietor is devoted to the memory of Richard Nixon, devour ribs alongside a cook's pet pig, and feast at one of the last of the old-time boarding houses. You'll meet such personalities as America's greatest bull rider (who won't eat clams but downs deep-fried lamb testicles), a waitress who gets her dining tips straight from Jesus, and a pre-reality-show radio homemaker who broadcasts straight from her kitchen.

Join the Sterns at the start of their journey when, fresh out of grad school and with little more than hunger as their guide, they hit the road in search of something to eat. Discover with them a strategy to maximize cafeteria tray capacity (desserts first) and to sniff out a great breakfast in an unfamiliar town. Best of all, savor the delicious potluck banquet of beloved regional fare, unusual eateries, and the unforgettable characters who make up American food.

The New York Times - Nora Ephron

I love Jane and Michael Stern. They write about ordinary food so simply and exuberantly that I couldn't help thinking, as I read this latest book of theirs (the 31st), that they deserved a room of their own in the Smithsonian Institution, right next to Julia Child's Cambridge kitchen. The Sterns' exhibit would consist primarily of an automobile, possibly the gas-guzzling vomit-green Chevrolet Suburban with calico curtains that the couple bought back in the early 70's, when they began a lifelong odyssey for hot biscuits, red velvet cake, stuffed ham, bright blue gelatin, cinnamon buns, barbecued ribs, candied yams — all the uncelebrated, homely, traditional regional American foods that were at the time completely off the radar of almost everyone who made a living caring or writing about food.

Publishers Weekly

The authors of Roadfood are crazy for American local food, that often informal, inexpensive cuisine that's not especially healthy but sure is tasty. The husband-and-wife team has traveled the country since the 1970s, seeking out the sort of food found in "unlikely restaurants in small towns and off two-lane highways," which, naturally, leads to all manner of fish-out-of-water scenarios, which they relate in this endearing chronicle. The Sterns' adventures are funny, if not quite perilous; the car breaks down in Enigma, Ga.; six jugs of iced tea bought at a South Carolina restaurant leak all over the car's floor, which the Sterns don't realize until days later, when they're nearing the Mojave Desert and could really use a refreshment. Their enthusiasm is inspiring; they regularly consume 100 meals in 10 days or less, but that only makes them more passionate for road food. Their descriptions of their grail are the book's highlights: baby back ribs at Carson's, in Skokie, Ill., for instance, are "sensuously sticky with a baked-on sauce that [is] striated red-gold as if it had been painted by an artist of the Hudson River School"; caramel rolls at North Dakota's Havana Cafe are "light and fluffy, swirled with veins of caramel frosting." (May) Copyright 2006 Reed Business Information.

Library Journal

For the past 30 years, the Sterns have traveled America's back roads looking for the most tender chicken and fried steak, the flakiest pies, and the most gelatinous congealed salads. The authors of Roadfood and many other books finally tell the story of this decades-long road trip. After their days as art students at Yale, they purchased a disreputable vehicle and planned to eat their way from coast to coast. Like Hobbits, they not only had second but third and fourth breakfasts-plus lunches and dinners. While Michael stayed thin as a rail, Jane packed on a few pounds and discovered the benefits of commodious and sturdy Amish underpants. Included here are tips on how to choose cheap motels ("Don't stay in a room where the TV is chained to the wall") and an appreciation of misprints on menus ("oven fried children"; "spaghetti with clamps"). A book to be savored while sitting in the Formica and vinyl booth of your favorite diner eating meatloaf and real mashed potatoes, this title will be popular with libraries that own other titles by the Sterns.-Susan Belsky, Oshkosh P.L., WI Copyright 2006 Reed Business Information.

Read also Think Big or The Teenage Investor

Cajun Quick

Author: Jude W Theriot

Most of these recipes can be prepared in thirty minutes or less, with no loss of taste or quality, all in the Cajun tradition. Included are recipes and dietary information for a variety of dishes.

Complete Guide to Wines and Wine Drinking or Diabetic Dessert Cookbk

Complete Guide to Wines and Wine Drinking

Author: Stuart Walton

Examines the aroma, flavor and character of 12 major grape varieties.

Read also The Age of Diminished Expectations 3rd Edition or Beslan

Diabetic Dessert Cookbk

Author: Coleen Howard

SWEET TREATS YOU'RE ALLOWED TO EAT!

Here are over one hundred delicious, nutritionally sound sweet treats everyone can enjoy. Specially created for diabetics and those with other sugar-related problems by nutrition consultant Coleen Howard, the candies and desserts featured will satisfy your craving for something sweet while staying within the limits of a diabetic diet. Some recipes are sugar-free, some contain a low amount of fructose. All comply with the guidelines established by the American Diabetic Association and each recipe includes a complete list of nutritional values per piece.

WHAT'S FOR DESSERT?

Get ready for all the goodies you've been craving-

CANDY TREATS, including sweet and delicious butter crunch, truffles, fudge, English toffee, citrus candy, and bonbons

SWEET SNACKS to satisfy "anytime cravings," including a tempting trail mix, peanut butter cookies, fruit and nut treats and pretzels

DESSERTS that are a cornucopia of sinfully delicious delights, including cherry cheesecake, orange pound cake, chocolate cake, peach upside down cake, carrot cake, cranberry banana loaf cake, fruit crepes, chocolate souffli, custard tarts, bread pudding, banana cookies, lemon squares, apple pie,

AND MUCH. MUCH MORE!

SWEET TREATS YOU'RE ALLOWED TO EAT!

Here are over one hundred delicious, nutritionally sound sweet treats everyone can enjoy. Specially created for diabetics and those with other sugar-related problems by nutrition consultant Coleen Howard, the candies and desserts featured will satisfy your craving for something sweet while staying within the limits of a diabetic diet. Some recipes are sugar-free, some contain a low amountof fructose. All comply with the guidelines established by the American Diabetic Association and each recipe includes a complete list of nutritional values per piece.

WHAT'S FOR DESSERT?

Get ready for all the goodies you've been craving-
CANDY TREATS, including sweet and delicious butter crunch, truffles, fudge, English toffee, citrus candy, and bonbons SWEET SNACKS to satisfy "anytime cravings," including a tempting trail mix, peanut butter cookies, fruit and nut treats and pretzels DESSERTS that are a cornucopia of sinfully delicious delights, including cherry cheesecake, orange pound cake, chocolate cake, peach upside down cake, carrot cake, cranberry banana loaf cake, fruit crepes, chocolate souffli, custard tarts, bread pudding, banana cookies, lemon squares, apple pie,AND MUCH. MUCH MORE!

Internet Book Watch - Internet Book Watch

Over a hundred sweet treats for diabetics use no sugar or fructose, relying on recommended sugar substitutes instead. An introduction on the pros and cons of various 'sugar substitutes' would have been nice; many of the recipes call for this generic substitute without mentioning brand names - or the fact that sucrose turns bitter under heat. Still, the recipes provide a range of options and with a little extra research, diabetics will find them easy to work with.

Ontario Wine Country or The Dont Sweat Guide to Cooking

Ontario Wine Country

Author: Rod Phillips

A survey of Canada's most important wine region.

Ontario's best wines have achieved worldwide recognition -- a stellar achievement for a wine region barely 20 years old. Ontario Wine Country is a guided tour through the major winery locations -- the Niagara Peninsula, Lake Erie North Shore, Pelee Island, and Prince Edward County -- and its premiere wineries, such as Cave Spring Cellars and Pelee Island.

Wine expert Rod Phillips describes the history, the present state of the art, and the future of winemaking in this region. He also profiles hundreds of the owners, viticulturists, and winemakers who make the wines that are winning awards around the world.

Table of Contents:

Introduction

Wine in Ontario, Past and Present

Niagara Peninsula: Climate, Land, and Vines

Niagara: Grimsby and Beamsville

Niagara: Vineland, Jordan, and St. Catharines

Niagara-on-the-Lake: St. David's Bench, Niagara River, and Lakeshore

Lake Erie North Shore and Pelee Island

Prince Edward Country

Toronto and the Rest of Ontario

Index

Read also Fast Food Nation or Not by Bread Alone

The Don't Sweat Guide to Cooking: Creating Delicious Meals without the Hassles

Author: Richard Carlson

A New Don't Sweat guidebook, based on the bestselling Don't Sweat series by Richard Carlson, Ph.D.

Learn how to keep it simple in the kitchen so that you focus on enjoying time with family and friends instead of trying to be a perfectionist.

Great Southern Wild Game Cookbook or Mollie Katzens Vegetable Heaven

Great Southern Wild Game Cookbook

Author: Sam Goolsby

Hunter, outdoor writer, and wild game expert Sam Goolsby, for more than a decade president of one of the South's most successful hunting lodges, contends that virtually any wild game can be cooked, served, and savored by almost anyone. In this comprehensive collection of time-proven recipes, he shows how.

Included are step-by-step instructions for preparing a wide variety of tasty dishes featuring: venison, squirrel, rabbit, possum, coon, alligator, bear, armadillo, rattlesnake, duck, goose, wild turkey, quail, pheasant, dove, grouse, fish, seafood.

Uneasy about the flavor or texture of some of the more exotic species of wild game? Don't be. The author decisively puts to rest many of the myths concerning the taste of meat from the hunt, showing how, with the proper preparation, food such as venison can be as appealing to the taste buds as traditional meat dishes.

Books about: Silence and Voice in the Study of Contentious Politics or Political Life of Medicare

Mollie Katzen's Vegetable Heaven

Author: Mollie Katzen

In this major new cookbook, the beloved author and illustrator of the classic Moosewood Cookbook (one of the top ten best-selling cookbooks of all time) presents a sumptuously illustrated collection of over 200 irresistible and surprising recipes. This long-awaited and beautiful new work by one of America's favorite cookbook writers is the companion volume to the new 26-part public television series, Mollie Katzen's Cooking Show: Vegetable Heaven. Here she weaves together culinary styles from around the world: appetizers like Persian Eggplant Dip and Jamaican Salsa-Salad; soups ranging from Big, Bold Noodle to Tunisian Tomato; hearty main-course features and a mix-and-match section of "Side-by-Side Dishes," including grains and vegetables. This book also features unusual pasta recipes, condiments, and a wonderful assortment of desserts like Cherry Upside-Down Gingerbread and Pineapple Pomegranita. Gracing the pages are over 50 of Katzen's luminous paintings, richly evocative of the pleasures of cooking and eating.

Publishers Weekly

A tie-in to a forthcoming cooking series on public television, this collection from the author of The Enchanted Broccoli Forest and Still Life with Menu offers a broad range of fairly simple and often imaginative vegetarian dishes. Such dishes as Onion-Wilted Spinach Salad with Cumin, Avocado and Apple or Black-eyed Pea and Squash Soup with Shiitake Mushrooms will add spark to any meal. Sizzling Long Beans, stir-fried with garlic and chiles, and Coconut Rice, with ginger, chiles and lime, will likely delight any home cook looking for side dish variations. Mushroom-Barley "Risotto" and Sweet Potatoes and Spinach in Spiced Orange Sauce also deliver on the subtitle's promise of unexpected fare. Seductive desserts (Mexican Chocolate Cake with Mocha Butterceam; Blueberry-Lemon Mousse Pie) gleefully disregard dietary prudence. Remembering that great veggie pickings are slim in winter months, Katzen includes such dishes as Root Vegetable Soup and Tuscan Bean and Pasta Stew (featuring canned and frozen ingredients). Occasionally overblown prose diminishes the effect of Katzen's personable style, as when Green Beans and Tofu in Crunchy Thai Peanut Sauce is described as "a virtual explosion of flavor and texture!" But overall this is a fresh, respectable collection worthy of a place on the bookshelf of any cook, vegetarian or carnivorous. $250,000 ad/promo; QPB main selection; author tour. (Oct.)

Whisky or In Good Taste

Whisky

Author: Edimat Libros

From champagne and chocolate to whiskey and cigars, some of life's greatest yet simplest pleasures are presented in these small, lavishly illustrated books that appeal to all the senses. Explored are the history, origins, preparation, and allure of each product. Distinctive brands are discussed as well as the exquisiteness and glamour of each delight.

Go to: Understanding Management or Second Nature

In Good Taste: A Contemporary Approach to Cooking

Author: Victor Gieliss

Designed to give readers the background knowledge necessary to make health promoting food habits a natural part of their lives, this practical, user-friendly guide explores the ways in which quality food and beverage compliment each other and enhance the pleasures of the table, and highlights various cultural food traditions, the history of food, and the connections between lifestyles, diet, health, work, and environment. Teaches the importance of food selection, safe food handling, preparation and cooking methods, portion control, managing overall fat intake, and relying on a variety of flavor enhancer and seasoning techniques. Explores cultural food traditions and the history of food. Examines the connections between lifestyles, diet,health, work, and environment.

Booknews

The three authors combine their experience with professional cooking, nutrition, and the food industry to present their philosophy of healthful cuisine, which acknowledges the importance of taste and pleasure even when the results are intended to be nutritious. They detail the ingredients and methods of contemporary nutritional cooking, provide recipes (the bulk of the book), and discuss industry issues, including the pros and cons of biotechnology, and marketing. Annotation c. by Book News, Inc., Portland, Or.

Four Seasons Cookery Book or Garlic and Oil

Four Seasons Cookery Book

Author: Margaret Costa

This volume brings back to the kitchen the cycle of the seasons. It is written for people who care about eating well by using fresh foods in season and about feeding families with good food which is neither elaborate nor time-consuming.

New interesting book: Todays Health Information Management or Cisco Networking Academy Program Fundamentals of Wireless LANs Companion Guide

Garlic and Oil: Politics and Food in Italy

Author: Carol F Helstosky

Pasta, cappuccino, olive oil--Italian food is a favorite in our cafes, restaurants and homes. But what is the history of Italian cuisine? And where do we get our notions about Italian food? Contrary to popular belief, the Italian diet was inadequate and unchanging for many decades. Successive political regimes--liberal, fascist, democratic--struggled to improve eating habits, shaping not only Italian cuisine but Italian identity. This book reveals the harsh reality behind the myths surrounding this highly-romanticized cuisine.

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

Books about: Focos En El Comedor or 101 Consejos Esenciales Cocinar Con Microondas

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.

Read also Bob Greenes Total Body Makeover or Transforming Emotions with Chinese Medicine

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.

Book review: Spirited Cooking or 75 Main Meal Dishes

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.

Cookery for the Hospitality Industry or Weekend on a Plate

Cookery for the Hospitality Industry

Author: Graham Dodgshun

Cookery for the Hospitality Industry is the Australian standard reference for commercial cookery students throughout Australia, and for those studying vocational courses in schools. The fifth edition has been fully revised and updated to reflect the latest curriculum changes, and the many significant developments in contemporary Australian cuisine. Cookery for the Hospitality Industry will provide trade apprentices and other commercial cookery students at AQF levels 1-3 with everything they need to know to achieve trade status, and more. As such, Cookery for the Hospitality Industry is the only text for commercial cookery students which genuinely addresses the needs of Australian students, by covering Australian qualifications, and reflecting Australian conditions, Australian ingredients, and Australia's unique cuisine. This new edition includes a bonus CD-ROM, making this edition of the book a 'one stop shop' for all those learning commercial cookery.

Table of Contents:

1. Introduction;
2. Catering hygiene and HACCP principles;
3. Occupational health and safety;
4. Kitchen organisation;
5. Menu planning;
6. Nutrition;
7. Cost control in the commercial kitchen;
8. Methods of cookery;
9. Food preparation and mise en place;
10. Appetisers and salads;
11. Sandwiches and related products;
12. Sauces;
13. Soups;
14. Eggs;
15. Rice, pasta, gnocchi and noodles;
16. Seafood;
17. Poultry;
18. Meat;
19. Game;
20. Vegetables and fruit;
21. Buffet and cold larder;
22. Pastries, cakes and yeast goods;
23. Hot and cold desserts;
24. Cheese;
25. Australian bush foods;
26. Food preservation.

Books about: Introdução para Econometria

Weekend on a Plate

Author: Gabriel Gat

Weekend meals are for taking time out from a hectic lifestyle and indulging in beautiful food and wine. From laid-back brunches and Saturday night dinner parties to fabulous barbecues and Sunday family lunches, Gabriel Gaté has provided recipes for weekend luxury. Here are 150 recipes for celebration and sustenance that make use of the freshest produce available and help bring the pleasure of the shared table back into weekends, holidays, and other seasonal celebrations. Wake up to French eggs en cocotte. Treat friends to a lunch of Mediterranean Barbecued Quail or Wild Mushroom Risotto. Over afternoon tea or evening coffee, have a second slice of Flourless Chocolate, Orange, and Hazelnut Cake. Fortify the body for the week ahead with a steaming bowl of Bouillabaisse or Chicken Cooked in Pinot Noir. Advice is also given on how to become a wine connoisseur to match the perfect wines with special meals.

Simple Asian Cookery or Create a Celebration

Simple Asian Cookery

Author: Ken Hom

In Simple Asian Cookery, Ken Hom explains the basic techniques needed to recreate 40 delicious dishes from the Far East. All the recipes are quick and easy to prepare, and the step-by-step instructions guarantee excellent results every time. The dishes include Vietnamese Crispy Spring Rolls with Dipping Sauce, Malaysian Black Bean Fish, Hot and Sour Indonesian Prawns, and from Singapore, Pork Satay and Traditional Steamed Fish. Complete with a menu planner, a guide to essential ingredients, and expert instruction from a master, Ken Hom’s Simple Asian Cookery belongs on every kitchen shelf.

Interesting book: Virtual Vintage or Statistical Computing with R

Create a Celebration: Ideas and Resources for Theme Parties, Holidays, and Special Occasions

Author: Pals

Create a Celebration includes detailed plans for more than twenty-five parties, such as Bear Affair, Detective/Mystery, and Space Mission; learn how to create holiday parties throughout the year; includes all you need to know about decorations, invitations, activities, games, favors, and refreshments; and ideal for parents, teachers, nursing home personnel, youth leaders, and anyone who loves a party.

George Bernard Shaw Vegetarian Cookbook Revised Edition or 101 recetas con ajo

George Bernard Shaw Vegetarian Cookbook Revised Edition

Author: Alice Laden

Here is a wide range of Shaw's favorite recipes, originally published by his longtime housekeeper, Alice Laden. More than 180 recipes presented for easy preparation by today's cook.

Try: stuffed mushrooms, leek soup, walnut cheese balls, glazed butternut squash, potato-tomato-mushroom scallop, garbanzo bean salad, apple torte, and much, much more.

Look this: Design Faisant le commerce et de L'environnement Visuel Contemporain

101 recetas con ajo (Recopilacion de sus favoritas)

Author: The Staff of Publications International

?Le gusta el ajo? !No es el ъnico! Mucha gente de todo el mundo adora el ajo. Y este hermoso libro esta lleno de recetas que van desde lo tradicional hasta especialidades йtnicas de Italia, Mexico, China, India y otros paнses. Elija de entre mбs de 101 deliciosas recetas para sus entremeses, pizzas y pastas para toda la familia y exquisitos platillos principales. Con 101 Recetas con Ajo , usted podrб descubrir or quй el ajo es el bulbo favorito de todos.

150 Classic Cocktails or California Cookbook

150 Classic Cocktails

Author: Whitecap Books Staff

This is the ultimate party companion that features something for everyone, from the sparkling Bellini to the refreshing Sea Breeze. Arranged in chapters by the main ingredient -- vodka, gin, tequila, brandy, rum, whisky, and champagne -- this book will have you mixing up tasty drinks in no time. Also included are sections on non-alcoholic beverages, helpful tips, entertaining anecdotes, variations, and notes on origins of drinks.

Interesting textbook: Comportamiento Organizativo en Educación:Mando Adaptable y Reforma Escolar

California Cookbook (Cooking Across America Series)

Author: Golden West Publishers

Creamy Shrimp Nachos, Picante Guacamalsa, Salsa Jack Souffle, Tofu Firenze, Artichoke Heart Omelet, Egg & Chorizo Enchiladas, Kiwifruit Sweet Omelet, Guido's Sourdough Pancakes, Avocado Soup, California Cioppino, Pomegranate Salad, Asian Coleslaw, California Fig & Citrus Salad, Smoked Salmon Salad, Ravishing Radicchio Salad, Pizza Rustica, Gourmet Crab & Avocado Enchiladas, Grilled California Seafood Tacos with Corn Salsa, Home-Baked Tofu, Avocado Stuffed Chicken Breasts, Avocado Wrap, Vegetable Lasagna, Asian Spring Asparagus, Mamaw's Eggplant, Indian Fry Bread, Tomato Rosemary Focaccia, Blue Cornmeal Bread, Prune Cake, Avocado Cheesecake, Pear & Raisin Cobbler with Cheddar Topping and many more!

New Short Course in Wine or Old Cookery Books and Ancient Cuisine

New Short Course in Wine

Author: Lynn Hoffman

It's no surprise that every year, more Americans are discovering the pleasures of wine. Many of these new enthusiasts will be the first ones in their families to be wine-lovers and so they will have thousands of questions about wine. They will be in the position of recent immigrants in a strange and fabulous country. There are new words, strange customs and a bewildering variety of choices. The New Short Course in Wine is their guidebook. This is a book about the history, the science, the business and the pleasure of wine. It assumes that the reader is smart and curious. It is a first book for aspiring professionals in the hospitality business and it may be the right book for everybody else. It is not a book for Compete Idiots, but it might be the book for people who are tired of being treated like Dummies. The New Short Course in Wine assumes that along with learning about wine, readers want to have fun with it. The simple fact is that pleasure is good for you: it's a vitamin for the soul. Refined pleasures are better still: they engage your brain and tend, on the whole, to become more delightful as the years go on. What is claimed for virtue is more truly said of pleasures: they are their own reward. Taste centered: Readers learn about the fun and excitement of wine and then learn about the history, typologies and winemaking. Author steers clear of lists (wine brands, distributors, drinks) and focuses on practical information to aid the learner in general wine knowledge. Conversation writing style!  This book is intended for new connoisseurs, as well as "aged" aficionados ofwine, who are seeking an understanding and deeper appreciation of the culture and context of the most civilized and important libation. Individuals seeking to understand the concept of creating this powerful beverage, as well as the symbolism behind its creation will find this book helpful.

 

Table of Contents:

 

 

Introduction – What’s Wine                                                     

 

Chapter One: Why Study Wine?                                              

 

Chapter Two: How to Taste                                                    

 

Chapter Three: A Word About Alcohol                                   

 

Chapter Four: Standing in the Wine Shop Trying to Make Sense of it All              

 

Chapter Five: Varieties                                                

 

Chapter Six: Winemaking                                                         

 

Chapter Seven: Rights, Wrongs and Rituals                              

 

Chapter Eight: Wine, Food and Commerce                               

 

Afterword: Continuing Your Wine Education                

Interesting book: Your America or Immigrant America

Old Cookery Books and Ancient Cuisine

Author: William Carew Hazlitt

Edited by Henry B. Wheatley F.S.A.

2009 Organic Kitchen Garden Wall Calendar or 2009 Fix It and Forget It Box Calendar

2009 Organic Kitchen Garden Wall Calendar

Author: Ann Lovejoy

The Organic Kitchen Garden 2009 wall calendar is a perfect companion to every cook's kitchen. Featuring beautiful photographs of kitchen gardens and the lush produce they offer, this calendar pairs images with twelve months of recipes and tips inspired by the bounty of kitchen gardens and the local farmer's market. Each month offers a simple, seasonal and healthful recipe along with tips on growing, harvesting, canning and cooking—all with an emphasis on the importance of an organic approach. Ann Lovejoy is the author of more than twenty gardening books and two cooking books, and is a regular cooking and gardening columnist for the Seattle Post-Intelligencer. Robin Bachtler Cushman is a horticultural photographer specializing in organic practices. Her work has appeared in Sunset, Horticulture, and Fine Gardening magazines as well as in more than twenty-five Sunset books. Her images can also be found in Williams-Sonoma cookbooks.

Interesting textbook: Consumer Culture and Postmodernism or Marx Modernity

2009 Fix-It and Forget-It Box Calendar

Author: Phyllis Pellman Pellman Good

The easy, affordable, and delicious recipes found in this calendar are perfect for the family on the go. Based on the best-selling Fix-It and Forget-It cookbook series, the calendar includes hundreds of recipes, helpful hints, hosting ideas, and useful tips intended to get the most out of one of the kitchen's most versatile small appliances—the slow cooker.

• The calendar pages are removable 4" x 6" recipe cards that cooks can store in the sturdy calendar box or in their own recipe files, carry to the store, and share with others. Included are monthly and category dividers to use throughout the year.

Second Helping of Murder or Technology of Cheesemaking

Second Helping of Murder: More Diabolically Delicious Recipes from Contemporary Mystery Writers

Author: Jo Grossman

This eagerly-awaited follow-up to the Agatha and Macavity Award finalist, A Taste of Murder, features more crime and nourishment from today's foremost writers of crime fiction. With more than 130 recipes from an entirely new gang of mystery authors, A Second Helping of Murder lets fans enjoy the culinary cravings of such favorites as Elizabeth George, Dick Francis, Elizabeth Peters, Robert Barnard, Claudia Bishop, Alexander McCall Smith, Linda Barnes, George Pelecanos, and dozens more. Whether "meating out justice" or serving up "red herrings," contributors have provided the cherished recipes of their fictional sleuths or shared a personal favorite. Classic recipe recreations celebrate felonious fare from time-honored mystery writers, including Edgar Allan Poe, Raymond Chandler, Agatha Christie, David Dodge, and Roald Dahl. There is even a crossword puzzle from Nero Blanc. Once armed with this collection of tasty recipes, the scene of the crime most definitely will be the kitchen.

Publishers Weekly

Mystery fans who appreciate good eating will welcome Jo Grossman and Robert Weibezahl's A Second Helping of Murder, which includes recipes from such contemporary mystery writers as Elizabeth George, Alexander McCall Smith, Elizabeth Peters and Robert Barnard. Copyright 2003 Reed Business Information.

Go to: Systems Architecture or Web 101

Technology of Cheesemaking

Author: Barry A A Law

This is a guide to the current science utilized in the manufactureof hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed
This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical , chemical and biological aspects
Features

Table of Contents:

1	The origins, development and basic operations of cheesemaking technology	1
2	The production, action and application of rennet and coagulants	33
3	The formation of cheese curd	66
4	The production, application and action of lactic cheese starter cultures	99
5	Secondary cheese cultures	132
6	Cheese ripening and cheese flavour technology	163
7	Technology, biochemistry and functionality of pasta filata/pizza cheese	193
8	Eye formation and Swiss-type cheeses	222
9	Microbiological surveillance and control in cheese manufacture	251
10	The grading and sensory-profiling of cheese	281
	Index	315

Francine Princes New Diet for Life Cookbook or The Healthy Kitchen

Francine Prince's New Diet for Life Cookbook

Author: Francine Princ

Francine Prince offers over 150 lifesaving, delicious recipes that are low in fat, salt and cholesterol content.

There has been a significant shift in American dietary trends. Cholesterol, sugar, "bad fats," and salt are out; fiber, complex carbohydrates, and "good fats" are in. As we begin a new millennium, Americans are more conscious of their eating habits than ever before.

Now, from the author of the best selling Dieter's Gourmet Cookbook, comes Francine Prince's New Diet For Life Cookbook, a timeless, healthful, gourmet cuisine for everyone. The New Diet For Life Cookbook is addressed not only to Americans on a restricted diet, but also to healthy Americans who want to stay healthy.

The New Diet for Life Cookbook cuts down on ingredients that may be harmful to one's health and steps up ingredients that are likely to be beneficial. In supermarket terms, this means carrying home more fruits and vegetables, whole grain products, lean meat, chicken, and fish (particularly cold water fish).

Go to: Gestion :une Approche basée sur la Compétence (avec InfoTrac ?Liez-vous - dans la Carte et BizF

The Healthy Kitchen: Recipes for a Better Body, Life and Spirit

Author: Andrew Weil

Andrew Weil—author of the bestselling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in scientific fact. Rosie Daley brings to it her innovative style.

Their lively dialogue about ingredients and preparation makes clear that there are many approaches to creative, healthy cooking. Information is provided on such subjects as the real meaning of "organic," the safety of our water, the most health-giving oils, how much salt/sugar is good for us—and much more. There are tips on losing weight, developing good eating habits in children and nurturing seniors.

The Healthy Kitchen will forever change the way you cook for yourself and your family.

Publishers Weekly

What might at first seem a jumble of nutrition facts and recipes turns out to be a stimulating invitation to healthy, pleasurable eating. Well-known for his holistic approaches to physical and mental health, physician Weil (Eating Well for Optimum Health) loves good food. Not one to settle for bland albeit health-promoting fare, Weil insists that not only are low-fuss, delicious meals and good health more easily attainable than most Americans imagine, they actually go hand in hand. Coauthor and former Oprah Winfrey chef Daley (In the Kitchen with Rosie), provides recipes that, for the most part, reflect Weil's conception of the optimum diet. (Where they differ, Weil offers options.) Weil's introduction is a concise version of his dietary philosophy, with more advice scattered throughout the book. All of the 135 recipes include nutrition counts (calories, fat, cholesterol, etc.). According to Weil, eating has become yet another stressful activity that must be fit into jam-packed days. To remedy this, Weil and Daley not only offer satisfying recipes that make use of nourishing, readily available ingredients, they give tips on stocking the pantry, preparation, reading food labels and daily menu planning. Recipes include tempting twists on classics (eggs, grilled fish, pasta), to more adventurous items (broccoli pancakes). While miso, tofu and yogurt may not be appetizing to the meat-and-potatoes crowd, others willing to spread their culinary wings will find in these recipes and the authors' enthusiasm for good food a serious incentive to get their daily requirements of vitamins, minerals and antioxidants. (Apr.) Forecast: With both Weil and Daley combining efforts, expect nothing but great sales. The book is a selection of BOMC, QPB, Literary Guild, Doubleday Book Club, One Spirit Book Club and The Good Cook. Copyright 2002 Cahners Business Information.

Library Journal

This appealing collaboration (first printing, 750,000 copies) between Weil (Eating Well for Optimum Health) and Daley (In the Kitchen with Rosie: Oprah's Favorite Recipes) is filled with healthful recipes and information on topics ranging from growing herbs to wine to the Mediterranean diet. Recipes contain nutrition information, but this is not "diet food": recipes include Smoked Fish with Horseradish Sauce, Roasted Cornish Hens with Roasted Garlic, and Thai Shrimp and Papaya Salad. There are "Tips from Rosie's Kitchen" and boxes called "Andy Suggests" scattered throughout the text, and the authors don't always agree (Weil often opts for "more spice"; he doesn't eat chicken, but Daley does). Obviously an essential purchase; most libraries will want multiple copies. [Previewed in Prepub Alert, LJ 11/1/01; BOMC, Literary Guild, Good Cook, etc.] Copyright 2002 Cahners Business Information.

Simply Bishops or More from ACE Bakery

Simply Bishop's: Easy Seasonal Recipes

Author: John Bishop

John Bishop and Dennis Green of Bishop's Restaurant in Vancouver are great chefs who have a zest for using fresh ingredients and inventing new recipes. Simply Bishop's combines their enthusiasm for flavorful and textured dishes that feature seasonal ingredients. Recipes include Warm Tomato and Asiago Tart with Red Onion, Summer Greens with Basil Buttermilk Dressing and Fresh Raspberries, and Split-Roasted Chicken with Pickled Peaches. 40 taste-tempting photographs are included in this beautiful collection.

Book review: Toxics A to Z or Golden Rules for Vibrant Health in Body Mind and Spirit

More from ACE Bakery: Recipes for and with Bread

Author: Linda Haynes

"It struck us that no one was baking the kind of bread we had seen and tasted at Eli's in New York and Acme and La Brea in California. We decided to start a bakery."

- Linda Haynes

The original ACE Bakery Cookbook won the World Gourmand Award for Best Bread Book.

More from ACE Bakery, like its predecessor, is a collection of recipes for and with bread. In her newest book, Linda Haynes, co-founder of the renowned artisanal ACE Bakery, takes home bakers through the basics: preparing bread, breakfast, starters, soups, salads, sandwiches, dinner and desserts.

The dozens of sensational dishes that run the gamut from delicious everyday fare to spectacular creations for entertaining are sure to impress family and friends. From cranberry focaccia to chocolate coffee bread pudding, from stuffed pork chops with pomegranate maple glaze to pear hazelnut scones, this wonderful book is filled with recipes that will entice any cook.

In addition to the mouthwatering recipes, the book is peppered with anecdotal tips and practical advice.

All the author's royalties from the sale of More from ACE Bakery will be donated to organizations that support disadvantaged women and children.

Flavors of the Mediterranean or Great Women Chefs of Europe

Flavors of the Mediterranean

Author: Olivier Baussan

Following his internationally best-selling book on olive oil with chef Jacques Chibois, author Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 90 recipes to suit every occasion. Through the different chapters-- Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce--readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals.

Publishers Weekly

In this beautifully photographed tour of Mediterranean cuisine, Baussan, author of Olive Oil and owner of l'Occitane, and French chef Meulien present fresh, unique recipes from the region. Their French-infused recipes, accompanied by informative introductions and wine recommendations, can be as simple as Confit of Rabbit Thighs with Fennel and Garlic, which is baked in a clay pot, or Socca with Dried Apricots and Pine Nuts (socca, from Nice, is a thin cake of chickpea flour). Arranged in four chapters-"The Sea," "The Market," "The Wild Harvest," and "The Garden and Orchard"-the book focuses on the freshest of ingredients. Among the 100 color illustrations, photos of fish just caught introduce such recipes as Baked Stuffed Calamari and Ricotta-Filled Sea Bream with Mimosa Sauce. Desserts include Figs in Orange Wine with Verbena Granita, and Blancmage with Baby Chestnuts. Although some ingredients and wines may be difficult to find, home cooks turning the pages of this volume will likely be inspired to make the effort to find them. (June) Copyright 2003 Reed Business Information.

Books about: Peur de Petits nombres :un Essai sur la Géographie de Colère

Great Women Chefs of Europe

Author: Maurice Rougemont

The greatest female chefs in Europe-from the critically acclaimed to the fresh young talents-invite us to discover their universe: from behind-the-scenes in their restaurants to market expeditions and visits to local producers. These thirty chefs include renowned heiresses of European cuisine and others on the cusp of culinary stardom. After showing us around their kitchens, they share the secrets of their incomparable dishes. An impressive quartet of Michelin three-star chefs tops the list: Nadia Santini of the famous Dal Pescatore in Lombardy proposes a tortelli of melted goat cheese and white truffles; Annie Feolde from the Enoteca Pinchiorri in Florence dishes out "guitar-string" spaghetti with sun dried tomatoes in a sweet-pea sauce; Elena Arzak in San Sebastian serves up recipes with playful names like "customs officers with greens," and Luisa Valazza at the Al Sorriso in Piedmont sweetens the finish with a fig fritter and gelato glazed in a blueberry sauce. A duo of two-star French chefs offer sweet and savory: Pastry queen Helene Darroze dazzles with her dark chocolate biscuit with vanilla-rum ice cream and Anne-Sophie Pic roasts venison medallions with chestnut polenta, saffron-quince jam, and grapes marinated in Marc de l'Hermitage. Chefs to watch-England's Ruth Rogers, Paris' Olympe, and Austria's Johanna Maier-celebrate the freshest products of their native countries. From Italy, France, Spain, and England to Switzerland, Belgium, Luxemburg, Germany, and Austria, these women have reclaimed the world's most prestigious kitchens with a refreshing creativity and dedication to the craft that is leading the hottest trends in international cuisine.

Main Courses or Eat Dangerously

Main Courses

Author: Jean Par

Main Courses is the twelfth cookbook in the best-selling Company's Coming series. Every recipe is quick and easy and requires everyday ingredients. With years of experience gained as a professional caterer and mother of four, Jean Pare continues to produce recipes destined to become family favorites. Beginning with the basics of fish, poultry and meat, she shares her talent for creating wholesome, tasty dishes. Choose Orange Pecan Chicken, Tuna Porcupines, or Ham Tomato Loaf to name but a few of the over 200 recipes in this book. Make Main Courses the star attraction of your next meal!

Table of Contents:

	The Jean Pare Story	6
	Foreword	7
	Fish And Seafood	8
	Go Withs	37
	Meat--Beef, Ham, Lamb, Pork, Veal	43
	Poultry	116
	Measurement Tables	150
	Index	151
	Mail Order Form	157

Interesting book: Disuniting of America or Divided America

Eat Dangerously

Author: Benjamin Lawrence Lewis

With it's own brand of irreverent humor mixed with decadent recipes, Eat Dangerously is a hilarious response to the health trend that has taken over America and the world. The authors have recovered and adapted antique recipes and deliver these old-new creations to their reader's with an inimitable style that combines modern philosophy and seduction advice with the text of delicious recipes. Eat Dangerously is an innovative, counter-reformist cookbook for the new millennium!
Author Biography Benjamin Lewis and Rodrigo Velloso are management consultants. Both graduated from the University of Pennsylvania and dedicated several years to researching/producing the recipes for Eat Dangerously.

Kitchen Coach or Safe Food for You and Your Family

Kitchen Coach: Weeknight Cooking

Author: Jennifer Bushman

Kitchen Coach Jennifer Bushman can help you get good food on the table Monday to Friday and enjoy making it! She'll help you set up an efficient kitchen and identify the weeknight cooking challenges you may face—working late, keeping to a budget, pleasing picky eaters, juggling family schedules—then guide you to great recipes to suit your need or mood of the day. You and your family will be glad you cooked!

• "What to Cook" chart to solve your "What's for dinner?" questions

• Meal-planning cues—from Easy Preparation to Something Special

• 150 simple, healthy recipes for all kinds of weeknight situations

• Sensational salads, hearty pastas, fresh fish entrees, and tempting chicken recipes

• Themed dishes for "comfort food" or sophisticated "spa cooking" nights, and more

• Fun foods for kids—including wraps, tacos, pizza, and foods-on-a-stick

"Jennifer is a working woman's dream. . . . There is something for everyone's palate in this book. If you love to cook, or just love to eat, this is all you need!"

—Elizabeth Vargas, anchor, ABC News

"Jennifer Bushman's creative dishes can stir even the most jaded, overworked cook. This is an invaluable book to help survive our rushed, stressed modern lives."

—Shirley O. Corriher, author of CookWise

"Finally a book that matches . . . [Jennifer's] vibrant, lively, and creative personality. . . . Every kitchen needs Jennifer as their 'kitchen coach'!"

—Joanne Weir, host of the PBS series Weir Cooking in the City and author of Weir Cooking in the City

"Jennifer Bushman's . .. enthusiasm reaches right out from the page and there is no reason not to cook once you have Jennifer's book in hand."

—John Ash chef, teacher, and author of John Ash Cooking One on One

"Jennifer Bushman, champion cooking teacher, personifies a true Kitchen Coach: always guiding, encouraging, and inspiring."

—Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures

Publishers Weekly

Practical tips trump celebrity gloss in this handy first offering from Bushman, owner of a Nevada cooking school and a syndicated TV cook. Bushman swears "cooking even a couple of times a week will make you happier." Her formula for achieving domestic bliss-choosing simple, fresh ingredients that stimulate the senses while offering a healthful alternative to prepared food and takeout-isn't news, but the 150 recipes offer some pleasingly creative ways of transforming basic ingredients, seen in such recipes as Penne with Puttanesca Sauce, as well as "spa" recipes like Linguine with Tomato-Fennel Sauce, which offers a fancier alternative for only marginally more prep time. While the book's 23 chapters present an array of cuisines, with chapters on how to prepare simple Asian, Mexican and Mediterranean meals, Bushman also pays tribute to unfussy comfort foods like Quick Macaroni and Cheese. Bushman's casual, fun approach to dining (relax, let your senses guide you, eat breakfast at dinner time if it makes you happy) should appeal to busy cooks. Photo insert not seen by PW. Agent, Stacey Glick. (July) Forecast: Bushman offers a great value, covering ethnic cuisine, vegetarian entrees, kids' snacks, sandwiches, etc. However, she's competing with many other books by TV cooks with higher profiles, so sales could prove challenging. Copyright 2004 Reed Business Information.

Library Journal

Bushman and her husband run a cooking school called the Nothing to It! Culinary Center in Reno, NV, and she is the host of "Nothing to It" television cooking spots. Her first book presents 150 recipes for busy cooks, with dozens of tips and hints to make their lives easier, from how to organize the pantry to what to look for when buying poultry. Organized into 20 some small chapters, from "Wrap It Up!" to "The Asian Express," the recipes are an eclectic selection; many seem rather familiar. For area libraries and large general collections. Copyright 2004 Reed Business Information.

Book about: Low Fat No Fat Italian or The Best of Finnish Cooking

Safe Food for You and Your Family

Author: American Dietetic Association

The definitive pocket guide on food safetyfrom the source America turns to for food and nutrition advice. Each year, about one in every 10 Americans develops a food-related illness. You can protect yourself with Safe Food for You and Your Family, an indispensable guide to preventing foodborne illness. This book explains how to detect hidden dangers at home or away, which foods are potentially unsafe, and how they become contaminated. Valuable tips include preventing the spread of bacteria in your kitchen, how to tell if food has gone "bad," storing and serving safe foods, and how to pack bag lunches safely and order at restaurants, markets, and delis.

Table of Contents:

The Basics.
At Home.
Away From Home.
Our Food Supply is (Still) Changing.
Help! A Resource Guide.
Appendices.
Index.

Daily Bread or Chuck Wagon Cookbook

Daily Bread: More Than 50 Irresistible Recipes for Low-Fat and Non-Fat Breads and Muffins, and Other Delicious, Easy Recipes

Author: Cindi Flahive Sobel

Fresh bread every day? A phenomenally successful baker shares her simple, satisfying recipes, along with her home-grown success story. The wonderful collection includes more than 50 recipes for yeast and quick breads, muffins, scones and other treats, many low in fat.

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Chuck Wagon Cookbook: Recipes from the Ranch and Range for Today's Kitchen

Author: B Byron Pric

"A cowboy's life is more than steers, saddles, and spurs. There is also food, and lots of it, cooked out in the open after a rugged day on the range. The tradition lives on in the West and at the National Cowboy and Western Heritage Museum. Here genuine chuck wagon cooks gather each spring to share recipes, stories, and real cowboy fare. This cookbook features their recipes along with a colorful history of ranch and range cooking." Modern cowboy cooking blends simple, down-to-earth flavors with current tastes for a style that retains a distinct Western flavor. All the recipes included here have been adapted for home kitchens, but just in case, there are plenty of tips for preparing meals over an open fire. Ranging from classic cowboy favorites to the avant-garde in Western cuisine, these recipes demonstrate ranch-style cooking at its best.

Summer Delights or Authentic Japanese Cuisine for Beginners

Summer Delights: Growing and Cooking Fresh Herbs

Author: Noel Richardson

It's hard to name a dish whose flavor cannot be subtly enhanced by adding fresh herbs. Much more nutritionally complete than dried herbs, fresh herbs make your food look and taste better.

The nineteen herbs featured here offer a wide range of tasty and tangy recipes that show off their unique characteristics. Plus, there are expert tips on growing and harvesting the herbs. If you have a backyard garden or just a window box, you'll be able to grow them all easily because every one is hearty and can adapt to a wide range of conditions.

But if you just enjoy the fresh garden taste of herbs in your dishes, you'll relish the scores of favorite recipes that showcase each herb's unique flavor.

Book about: Preparazione imperiosa

Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide

Author: Sabi Shinojima

HAVE YOU EVER TRIED TO MAKE TEMPURA BUT BEEN DISMAYED BY THE RESULT?
In this handy full-color guide, you will discover the simple steps that professional chefs use to attain the perfect texture for every dish and bring out the full depth of flavor for each ingredient.
The seventy recipes in this volume are presented in full color, supplemented by full-color photographs of four, five, or more of the steps needed to prepare the dish perfectly. The key step-the professional's touch-for recipes is highlighted for quick reference.
Organized by method of preparation, the recipes include simmered dishes, elegant soups, rice dishes, noodle platters, custard-style egg dishes, seafood dishes, deep-fried and pan-fried dishes, and crisp marinated vegetable dishes.
Fundamental techniques of Japanese cooking, such as making stock, blanching vegetables, steaming rice, handling dried foods, and grilling fish, are included in each section, with illustrations for every step.
With its easy-to-use format and mouthwatering recipes, this book is an essential tool for every kitchen.

Shirley Reis - KLIATT

Full-color illustrations show each step in preparing 70 different dishes. All recipes are organized by method of preparation—simmered dishes, soups, rice dishes, noodle platters, egg dishes, seafood dishes, deep fried and pan fried dishes, marinated vegetable dishes and salads. Each recipe is thoroughly explained, with illustrations provided for every step in the process. Critical steps are underlined for additional emphasis. Some of the recipes include: Red Bean Rice, Salmon Teriyaki, Tempura, Tofu and Pork in Black Sesame Dressing, Thick Omelet, Pork and Potatoes, and Simmered Scallops. This is a perfect book for beginners. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2003, Kodansha, 120p. illus.,

Success with Herbs or Gate Easy Vegetarian Cookbook

Success with Herbs

Author: Yvonne Cuthbertson

Herbs offer a spectacular blend of the beauty and aromas of flowers and the flavors and nutrition of vegetables, as well as the healing power of medicines and even colors for dyeing fabrics. Any indoor or outdoor space can become a stunning herb garden with these practical instructions and lavish photos. It all starts with preferences and plans: formal and informal, large and small, sun and shade, as well as specialty gardens that highlight potpourri, medicinal herbs, tea leaves, and nostalgic or historic themes. Beginners can learn the basics by working with the “big five”—parsley, chives, mint, thyme, and rosemary. Over 150 color photos accompany A–Z descriptions of more than 100 herb types that cover growing, harvesting, preserving, and uses.

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Gate Easy Vegetarian Cookbook

Author: Adrian Daniel

Some cooks believe that the words “easy” and “vegetarian” just don’t go together. The chef-proprietors of London’s famous Gate Restaurant prove how wrong that idea can be with an impressive collection of their simplest recipes—luscious and amazingly varied dishes made with just a few easily accessible ingredients. The menu includes Italian polenta chips, Eastern European blinis, Middle Eastern tabbouleh, Indian bhel poori, and Asian rice paper spring rolls, among many others. There are fusion dishes such as grilled eggplant with lemongrass salsa, flatbread pizzas, and butternut squash and cauliflower samosas. As more and more people decide to go vegetarian (whether full-time or part-time), the Daniels make it easier, and more deliciously tempting, than ever before.

Out to Brunch or Brothers in the Kitchen

Out to Brunch: At Mildred Pierce Restaurant

Author: Donna Dooher

Huevos Monty, Roasted Cherry Tomato Tart, Crunchy Coconut Macadamia Granola With Honey and...Green Eggs and Ham: no wonder Toronto's Mildred Pierce Restaurant opened to rave reviews and the chefs' cookbook turned into a local bestseller. Experience the delights of their cuisine right at home with this collection of amazingly delicious, beloved brunch recipes. Such mouthwatering treats as warm biscuits and scones, fluffy pancakes, and velvety egg dishes turn the meal into a great celebration. Begin with one of the eye-openers: drinks such as Mildred's Passion, a bubbly champagne cocktail with passion fruit liqueur. The "teasers" include a variety of unusual breads and muffins, from Bacon and Asiago Crumpets to Cinnamon Sugar Beignets. Choose from one of a dozen egg-based dishes-perhaps Veda's Choice, a dolled-up, sinfully extravagant version of eggs benedict. From Chester Salmon Salad to Double-Crossed Biscotti, every recipe is simply scrumptious. And movie lovers will have extra fun recognizing the sly references to the classic Joan Crawford movie that gives the restaurant its name.

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Brothers in the Kitchen: A Celebration of Friendship and Fine Food

Author: Brendan OFarrell

"Brothers in the Kitchen brings me back to the great Provencal food I have enjoyed through the years."-Jacques Pepin This lively international guide to gourmet cooking presents food in the clear bright sun of Provence--friends and neighbors gathered with wine and simple fare prepared with the best technique and fresh ingredients.

Jigger Beaker and Glass or 100 Ways to Be Pasta

Jigger, Beaker, and Glass: Drinking Around the World

Author: Charles Henry Baker

Charles Baker has created what is perhaps the greatest armchair drinking book of all time.

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100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio

Author: Wanda Tornaben

"In 100 Ways to Be Pasta the Tornabenes weave memoir and history together with the vivid flavors of local village life, bringing us a true taste of Sicilian culture and cuisine. They incorporate lessons from basic pasta-cooking techniques to secret tips from old masters, and include an extensive glossary of pasta vocabulary, a dictionary of pasta types, and of course a generous sprinkling of anecdotes and advice." "All of this serves as a delightful setting for the one hundred authentic, mouth-watering recipes, lovingly honed and perfected in the old abbey kitchen. From quick, easy basics, like spaghetti with garlic, oil, and hot pepper or farfalle with peas and prosciutto, to traditional pasta soups like minestrone, to more elaborate baked and stuffed pastas like Baked Orecchiette with Lamb Ragu and Melted Mozzarella or Baked Timbale of Anelletti with Veal and Vegetables, each recipe serves up a little piece of Sicily for your very own kitchen." As informative and useful to the beginner as to the experienced Italian cook, 100 Ways to Be Pasta is a must-have and a treasure for any cookbook shelf.

Publishers Weekly

Pasta's very simplicity can sometimes trip up cookbook authors. After all, how many recipes for spaghetti with tomato sauce does one need? Mother and daughter Wanda and Giovanna Tornabene easily skirt this issue with inventive dishes such as Tagliolini with Green Apple Pesto and Speck, and Ditaloni with Eggplant Balls, Potato, and Pancetta. To coauthor Carre o's credit, the voices of these two women, who run a restaurant in a 13th-century Sicilian abbey, remain genuine and convincing throughout. They demonstrate that cuisine can be inventive without involving backbreaking labor: in a recipe for Bucatini with Dried Figs, for example, they explain that they purchase dried figs rather than drying their own, "a boring and tedious task." In a charming sidebar, they describe the pasta they prepare for their dogs and cats twice a day. There's a distinct Sicilian flavor throughout, which means less of an emphasis on handmade egg pasta (Papa's Ricotta Ravioli with Simple Butter Sauce is one exception) and an homage to the classic Lampedusa novel The Leopard in the form of a timballo that mimics one served in a prince's home in the novel, as well as a version of Sicily's Famous Spaghetti with Eggplant and Ricotta Salata. Recipes are clearly written and divided into types, such as rich pasta, one-dish pasta, soup with pasta, etc. The Tornabenes' La Cucina Siciliana di Gangivecchio (Knopf, 1996) and Sicilian Home Cooking (Knopf, 2001) were James Beard Award winners; this new addition looks like another potential champion. (Sept.) Copyright 2005 Reed Business Information.

Library Journal

Gangivecchio is the rustic country restaurant that the Tornabenes (mother and daughter) opened in their ancient Sicilian home almost 30 years ago. Despite its isolated location, it somewhat improbably gained an international following, and the authors have written two other cookbooks about this special place. Here, they write that for them, "pasta is a live thing." "More than just a food," daughter Giovanna says, "pasta is part of our histories." With freelancer Carre o (Once Upon a Tart), they have translated this history into written recipes, some familiar, many of them less so: Linguine with Scallions, Raisins, and Turmeric; Spaghetti with Sea Urchin; and Pappardelle with Asparagus, Walnuts, and Speck. While this book does not seem to have quite the same resonance as the earlier two, fans of Gangivecchio and the Tornabenes will be delighted to have this personal collection of their favorite pasta recipes. For most libraries. Copyright 2005 Reed Business Information.

Life is Delicious or Zen Monastery Cookbook

Life is Delicious

Author: Hinsdale Junior Womans Club

Life is Delicious offers readers a delightful selection of treasured recipes. These are the dishes that we prepare in our homes for our families and friends. Some of the recipes have been handed down through generations, while others are culinary concoctions by our club members. Whether searching for the perfect dish for an elegant celebration or tonight's supper, readers are sure to find a host of tempting recipes.

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Zen Monastery Cookbook: Stories and Recipes From A Zen Kitchen

Author: Cheri Huber

The "stories" aspect of The Monastery Cookbook distinguishes it from all other cookbooks. Between sections of recipes are compositions from American Zen monks--those who were head cooks and those who assisted. These stories are funny and touching, and all reflect the difficulty, challenge, joy, and freedom inherent in living as a Zen monk. If this were not a cookbook--if there were no recipes in it at all--it would stand as an inspiring collections of writings. In this sense, The Monastery Cookbook is two books in one.

Admirers of Cheri Huber's books will enjoy seeing Zen practice through the eyes of the monks under her guidance. The same simplicity and clarity for which her teaching is known shines through the stories written by the monks.

The many low-fat vegetarian recipes are organized in standard cookbook format: main dishes, soups, breads, desserts, etc. There are many special features, including tips and suggestions for low-fat cooking and instructions for cooking whole grains and using tofu.

The distinctive cover design identifies it as coming from Cheri Huber. Only, in this case, from the monks under her guidance at the Zen Monastery Practice Center in Murphys, California. The personal handwriting font and numerous drawings are also recognizable features of titles from Cheri Huber.

Taste of Tombstone or Down Home Southern Cooking

Taste of Tombstone: A Hearty Helping of History

Author: Sherry A Monahan

The image of Tombstone, Arizona, doesn't often stray from its rough and tumble roots. Despite a tradition of gunslingers, gamblers, and cowboys, the town's businesses, hotels, and restaurants continually emphasized the boomtown's refinements, and nowhere was their promotion more apparent than in the foods of the town. The massive silver strike of 1879 gave rise to a number of grocery stores, butcher shops, ice cream parlors, and restaurants that spoke to a refined urban scene.

In this lively study, Sherry Monahan offers a brief history of Tombstone and the evolution of its increasingly sophisticated dining scene. Businesses that began in tents due to a lack of building supplies raced to keep up with the area's exploding population. Soon the town boasted restaurants to rival the finest establishments of San Francisco and the business district achieved fame for the availability of posh hotels and luxurious eating. Monahan includes 140 recipes from the 1880s, most from Tombstone restaurants, so that readers may experience their own taste of Tombstone.

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Down Home Southern Cooking

Author: LaMont Burns

With wit, warmth, and a generous helping of Southern hospitality, this renowned chef/restaurateur explores the roots of Southern cuisine and the unique heritage of four generations of black cooks. Down Home Southern Cooking reveals the secrets of certain herbs, spices, and sauces, which offer a satisfying odyssey through real American cuisine.

Publishers Weekly

Burns, a restaurateur and originator of a line of condiments, draws upon his Southeastern black culinary heritage to offer recipes that are more utilitarian than spectacular. Great-grandmother Lucinda's chicken casserole is a simple, clove-flavored dish using leftover chicken. Broiled or baked ham and apple are basic, uninventive renditions. Curry powder and vegetables or canned pineapple and brown sugar are added to rice to provide variations on that plain side dish. A few items, such as chilied chicken and oven-barbecued short ribs, have a touch of hotness, though most dishes are mildly seasoned. Cooks who want to experiment with traditional Southern fare will enjoy sweet-potato pone or chicken-oyster gumbo. Instructions are facile and direct. Most dishes feature familiar, readily available ingredients, with the exception of the few game or regional items, such as pigeon pie, opossum and diamondback terrapin stew. Illustrations not seen by PW. (April 17)