Fireplace cooking Books

The Sensible Cook or Japanese

2009-12-05T16:52:00.000-08:00

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)

Japanese (Classic Cuisine Series)

Author: Southwater

Delicious and enticing dishes made accessible for the western kitchen.

Art and Rosies Home Tested Recipes or Bread

2009-12-04T13:11:00.000-08:00

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

2009-12-03T09:30:00.000-08:00

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

2009-12-02T05:49:00.000-08:00

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

2009-12-01T02:08:00.000-08:00

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.

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

2009-11-29T22:28:00.000-08:00

Complete Guide to Wines and Wine Drinking

Author: Stuart Walton

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

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

2009-11-28T18:47:00.000-08:00

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.

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

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

2009-11-27T15:06:00.000-08:00

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

2009-11-26T11:25:00.000-08:00

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

2009-11-25T07:44:00.000-08:00

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

2009-02-19T12:23:00.000-08:00

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)

	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

2009-02-18T08:40:00.000-08:00

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

2009-02-17T04:58:00.000-08:00

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

2009-02-16T01:16:00.000-08:00

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.

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

2009-02-14T21:35:00.000-08:00

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

2009-02-13T17:53:00.000-08:00

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

2009-02-11T10:59:00.000-08:00

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.

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

2009-02-10T07:15:00.000-08:00

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

2009-02-09T03:33:00.000-08:00

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

2009-02-07T23:52:00.000-08:00

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

2009-02-06T20:10:00.000-08:00

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.

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

2009-02-05T16:29:00.000-08:00

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

2009-02-04T12:48:00.000-08:00

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

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

2009-02-03T09:06:00.000-08:00

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

2009-02-02T05:24:00.000-08:00

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

2009-02-01T01:42:00.000-08:00

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

2009-01-30T22:01:00.000-08:00

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!

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

2009-01-29T18:19:00.000-08:00

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.

Daily Bread or Chuck Wagon Cookbook

2009-01-28T14:38:00.000-08:00

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

2009-01-27T10:57:00.000-08:00

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.

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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

2009-01-26T07:15:00.000-08:00

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

2009-01-25T03:34:00.000-08:00

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

2009-01-23T23:52:00.000-08:00

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.

Interesting textbook: La Bouche Creole or Mini Bar

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

2009-01-22T20:11:00.000-08:00

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

2009-01-21T16:30:00.000-08:00

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)

Last Minute Speeches and Toasts or Hugh Johnsons Pocket Wine Book

2009-01-20T12:49:00.000-08:00

Last Minute Speeches and Toasts

Author: Andrew Frothinham

In Last Minute Speeches and Toasts, Andrew Frothingham gives you useful tips and ideas on how to make a winning last minute speech or toast. You'll find helpful advice and reassurance including:

• Tips on how to choose and use quotes and jokes within the speech or toast.
• Six last minute resources to use.
• Little-known tricks of toasting.
• Killer openers to launch your speech or toast in the right direction.
• Seven facts that can spice up almost any speech (really).
• Easy-to-use event-specific material.

Whether it's an awards banquet toast or a keynote speech, whether it's serious or funny, or anywhere in between, Last Minute Speeches or Toasts is your lifeline, your key to a perfect presentation.

New interesting textbook: Geschäftsenglisch (mit Xtra! Gedruckte Zugriffskarte)

Hugh Johnson's Pocket Wine Book

Author: Hugh Johnson

Hugh Johnson has won a legion of fans with his keen ability to make the sometimes complex topic of wine wonderfully lucid—and every year, his popular pocket guide is a bestseller. That makes it number one in the market. Here, in it’s 30th anniversary year, he has completely revised and updated this classic, offering more current news than ever on over 6,000 wines, growers, and regions, along with up-to-the-minute vintage information, recommended wines (including budget options), and star ratings. With this book in hand, wine lovers won’t need anything else to help them select anything from a bottle for an everyday dinner to a prestige vintage for investment. A new section showcases Johnson’s special, personal choices, and there are plenty of quick-reference maps, charts, and fact boxes for a little extra guidance.

Gulf Gourmet or At Home with Gladys Knight

2009-01-18T04:03:00.000-08:00

Gulf Gourmet

Author: Westminister Academy PTA

The charming Mississippi Gulf Coast area is famous for its delectable seafood and the great live oak trees that line its seashore. Since the area is so close to New Orleans, you'll find some Cajun-influenced recipes inside. A great collection of true Southern cooking. More than 50,000 in print!

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At Home with Gladys Knight: Her Personal Recipe for Living Well, Eating Right, and Loving Life

Author: Gladys Knight

More than a cookbook...an inspirational guide for readers with diabetes!

Gladys Knight doesn't have diabetes, but the disease is never far from her mind. Her mother, Elizabeth Knight, died of complications in 1998 after living successfully with diabetes for 40 years.

Following her mother's death, Gladys started the Elizabeth Knight Fund with the American Diabetes Association to help people living with diabetes. The singing legend has also been eating healthfully and exercising regularly for many years.

At Home With Gladys Knight's is more than a collection of recipes. It's an inspirational guide that people with diabetes can use to lead a full and healthy life with the disease.

More than 100 recipes, including appetizers, desserts, breads, soups, salads and salad dressings, fish, meat, poultry and pasta
Features a healthy living section that outlines a successful exercise plan, self-care tips, and nutrition recommendations
Includes personal anecdotes from Gladys and captures her mother's heartbreaking yet inspiring fight against diabetes

Gladys Knight has been singing professionally for more than 50 years, and her successful career has led to 10 top ten albums. The Elizabeth Knight Fund she created with the American Diabetes Association has raised millions for the association's research and advocacy programs.

Publishers Weekly

While fans of Gladys Knight know of her wonderful voice, they probably don't know that Knight has fought to prevent her family's hereditary disease, diabetes. As a child growing up in the South, food and family celebrations around a dinner table were important, and from the time Knight reached her teens, she battled a weight problem. She spent many years trying out various diets with little long-term success. A few years ago, she embarked on an exercise and diet regimen with a trainer, Al Claiborne. This program really a combination of sensible eating and regular exercise transformed Knight's life. The book divided between personal details about her life and her exercise/diet regimen and recipes is easy to read. The statistics about diabetes are clear; boxes are used to present the most important information. The advice, while not unique, is sensible. "The easiest way to engage in any activity program is to make it fun. Do something that you enjoy.... You may not realize it, but almost any activity you do can be a way to burn calories and lose weight." Knight doesn't offer a specific step-by-step diet; instead, she talks about eating natural foods rather than processed ones and trying to exercise regularly. This book is an inspirational start for readers who need motivation, but they will probably also want to consult more complete diabetes diet/recipe books that offer daily recipe plans. (Oct.) Copyright 2001 Cahners Business Information.

Party Drinks or Betty Crockers Eat and Lose Weight

2009-01-17T17:21:00.000-08:00

Party Drinks!: 50 Classic Cocktails and Lively Libations

Author: A J Rathbun

Every party-thrower and party-goer will enjoy these classic and new recipes, selected for their great taste, panache, and preparation ease. Rathbun cover the essentials of what kinds of alcohols and mixers to buy and how much.

Interesting book: The Craving Cure or Or Perish in the Attempt

Betty Crocker's Eat and Lose Weight

Author: Betty Crocker Editors

You can omit the word ìdietî from your vocabulary, because a healthy eating plan is about making choices you can stick with for life, not an awkward regimentation that keeps you from enjoying food. Think that to lose weight and be healthy you have to give up your favorites? Think again—Betty Crocker's Eat & Lose Weight, proves that healthy eating need not be exclusive of enjoying meals. And best of all, Betty Crocker shows that a healthy and delicious eating plan is not just possible, it can be simple, too.

For starters, this book is full of solid information to help you understand your body type, and to set reasonable and healthy weight loss goals. From understanding the facts about various diet plans to making long-term smart food choices, this handy introduction to eating right can help anyone who wants to get in shape. And then there are the recipes—150 delicious recipes from the Betty Crocker test kitchens that put this knowledge into action, showing that healthy eating and slimming down can go with delicious meals with no problem. Plus 60 full-color food photographs that feature these dazzling recipes.

From Cinnamon-Raisin French Toast for breakfast to Italian Roasted Pork Tenderloin for dinner, you'll quickly learn that nothing is off the menu. Because losing weight through healthy eating is not about abstention—it's about balance and setting realistic goals for yourself, and Betty Crocker's Eat & Lose Weight shows you how to make it happen!

The Easy Two-Step Guide to Losing Weight and Feeling Great.
Chapter 1: Quick-Fix Appetizers and Snacks.
Chapter 2: Favorite Breakfasts.
Chapter 3: Soups, Sandwiches and Main-Dish Salads.
Chapter 4: Sensational Poultry, Fish and Seafood.
Chapter 5: Great Beef, Pork and Lamb.
Chapter 6: Easy Meatless Meals.
Chapter 7: Savory Breads, Vegetables and Side Dishes.
Chapter 8: Delicious Desserts.
A Week's Worth of Menus.
Extra Charts, Tables and Helpful Tips.
Index.

English Seigniorial Agriculture 1250 1450 or Youve Got It Made

2009-01-17T06:40:00.000-08:00

English Seigniorial Agriculture, 1250-1450

Author: Bruce M S Campbell

Bruce Campbell's book is the first single-authored treatment of medieval English agriculture on a national scale. Methodologically innovative, it deals comprehensively with the cultivation carried out by or for lords on their demesne farms, for which the documentation is more detailed and abundant than for any other agricultural group either during the medieval period or later. A context is thereby assured for all future scholarship on the medieval and early agrarian economies. The book also makes a substantive contribution to ongoing historical debates.

1. Introduction: agriculture and the late-medieval English economy;
2. Sources, databases and typologies;
3. The scale and composition of the seigniorial sector;
4. Seigniorial pastoral production;
5. Seigniorial arable production;
6. Crop specialisation and cropping systems;
7. Arable productivity;
8. Grain output and population: a conundrum;
9. Adapting to change: English seigniorial agriculture, 1250-1450; Appendices; Consolidated bibliography; Index.

You've Got It Made: Deliciously Easy Meals to Make Now and Bake Later

Author: Diane Phillips

Imagine coming home at the end of a busy day and knowing that you will be able to enjoy a delicious, home-cooked dinner with your family. With the do-ahead magic of Diane Phillips, it's never been easier. You've Got It Made features her stress-free make-it-now, bake-it-later strategy - the ultimate solution for time-pressed cooks and families on the go - and offers 150 recipes for starters, entrees, sides, and desserts that you can prep and assemble ahead of time, refrigerate or freeze, and bake right before serving.

About the Author:
Diane Phillips, the Diva of Do-Ahead, is a culinary educator, cookbook author, and food consultant. Her cookbooks include Happy Holidays from the Diva of Do-Ahead, the James Beard Award-nominated Perfect Party Food, and The Perfect Basket. She teaches her easy, elegant, do-ahead approach at cooking schools all over the country

Changing Chicken or Food Film and Culture

2009-01-16T18:59:00.000-08:00

Changing Chicken: Chooks, Cooks and Culinary Culture

Author: Jane Dixon

"The Changing Chicken: Chooks, Cooks and Culinary Culture provides a unique view of food systems and culture. The book describes activities in the hatcheries, on chicken farms, in processing plants, in supermarket delicatessens and in household kitchens." A chicken-centred diet challenges assumptions about how foods become valued or are judged good to eat. By building on insights from the sociology of consumption, retail geography and political economy, author Jane Dixon develops a cultural economy framework for studying the shifting balance of power in food systems. And by comparing the situation in Australia with international trends in chicken meat production and consumption, she sheds new light on the complex issue of global food systems and national culinary cultures.

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Food, Film and Culture: A Genre Study

Author: James R Keller

Culinary imagery, much like sexual and violent imagery, is a key cinematic device used to elicit a sensory response from an audience. In many films, culinary imagery is central enough to constitute a new subgenre, defined by films in which food production, preparation, service, and consumption play a major part in the development of character, structure, or theme.

This book defines the food film genre and analyzes the relationship between cinematic food imagery and various cultural constructs, including politics, family, identity, race, ethnicity, nationality, gender, and religion. Chapters examine these themes in several well-known food films, such as The Cook, the Thief, His Wife and Her Lover, Chocolat, Babette's Feast, and Eat Drink Man Woman, and lesser-known productions, including Felicia's Journey, Kitchen Stories, Magic Kitchen, and Chinese Feast. The work includes a filmography of movies within the food genre.

Eatiquettes the Main Course on Dining Etiquette or Salsas

2009-01-16T10:18:00.000-08:00

Eatiquette's the Main Course on Dining Etiquette

Author: David Rothschild

Become confident and comfortable in every dining situation with this step-by-step etiquette guide. David Rothschild's live presentations have entertained and educated more than 10,000 teens and adults. Includes etiquette "info'toons" and questions and answers from the "Ask Mr. EATiQuette" newspaper column.

Book review: The New New Thing or The Complexity Crisis

Salsas

Author: Clara E Serrano Perez

Revealing all the culinary tips and tricks for technique and preparation, this series fosters creativity and skill in the kitchen while preparing something simple, light, and fast or a more sophisticated, special-occasion dish. Instructions appear in a step-by-step format and a glossary of specific terminology is also included.

Revelando los trucos y los secretos de las técnicas y preparaciones culinarias, esta colección fomenta la creatividad en la cocina. Desde platos fáciles de preparar, ligeros y rápidos hasta versiones más sofisticadas para ocasiones más festivas, estas guías incluyen extraordinarias fotografías e instrucciones paso a paso, así como un glosario de terminología específica.

Just Me Cookin Cakes or Nebraska Pioneer Cookbook

2009-01-15T23:37:00.000-08:00

Just Me Cookin Cakes

Author: Dawn Marie Schrandt

You'll find a cake for any and every occasion and even cakes for the days you just want that special treat. With over 200 delicious cake recipes, you won't know where to start baking.

For those busy Moms, when you're pressed for time, what's the easiest way to prepare a moist, delicious cake for dessert? A cake mix, of course! Browse through the many pages of fast and easy recipes, each starting with a basic cake mix, and turning it into a scrumptious dessert. So depending on whether you want a scratch cake or a cake mix recipe let's start baking.

Nebraska Pioneer Cookbook

Author: Kay Graber

Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic—you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived—industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs—and plenty of food for thought for social historians.

The Women in Gods Kitchen or Martha Stewarts Hors DOeuvres

2009-01-15T13:56:00.000-08:00

The Women in God's Kitchen: Cooking, Eating, and Spiritual Writing

Author: Cristina Mazzoni

About the Author:
Cristina Mazzoni is Professor of Romance Languages at the University of Vermont

Library Journal

Mazzoni (romance languages, Univ. of Vermont), the author of the much-acclaimed Saint Hysteria as well as an authority on the life of modern mystic Gemma Galgani, has worked something like a miracle in this brief book. It is at once a pleasing collection of stylish essays, a journey through one person's spirituality, and a profound work of scholarship. Mazzoni finds and follows the trail of breadcrumbs-the fraught place of food and food writing-through the lives and works of dozens of holy women from Byzantine times to the day of Therese of Lisieux. The implications of Mazzoni's gracefully stated paradoxes and questions are enormous; her ideas are likely to cast a wide and bright light both for scholars in many fields and for the common reader seeking to understand the present in the light of the past. Highly recommended. Copyright 2006 Reed Business Information.

Books about: Estudios del caso de Dirección de Proyecto

Martha Stewart's Hors D'Oeuvres

Author: Martha Stewart

Martha Stewart shares her ideas for delectable finger foods to serve at 13 different parties. Includes 150 original recipes, tips on sophisticated presentation, and nearly 200 glorious full-color photographs. 175 full-color photographs.

Youre Invited or Appetite for Passion

2009-01-15T05:14:00.000-08:00

You're Invited: A Special Occasions Cookbook

Author: Smallwood Stewart

For Mary Engelbreit, cooking is not a stress-inducing quest for perfection. Entertaining is not a life and death endeavor. After all, the whole point of entertaining is to have fun, right?

In Mary's best-selling line of cookbooks, her sense of fun is always a key ingredient-to her approach, her presentation, and to the recipes themselves. You're Invited finds Mary doing what she does best: keeping it light and lively, having a good time, and providing practical tips on pulling off a perfectly wonderful entertaining event-from elegant dinners for two to all-your-neighbors-and-their-dogs cookout extravaganzas.

Sections include:

Finger Foods and Appetizers
Soups, Salads, and Side Dishes
Main Courses
Dreamy Desserts
Coolers and Cocktails

She'll be the first to admit that she's not a doyenne of domesticity, but Mary Engelbreit has thrown and attended plenty of parties-and the best of what she's learned is all here. You're Invited isn't just recipes-it's a treasury of party wisdom and a guerrilla manual for the art of entertaining. It's guaranteed to help you get in there and get the job done-after all, you deserve to have as much fun at the party as everyone else.

Look this: Le Programme d'Aptitude de Carrière :le fait d'Exercer Vos Options

Appetite for Passion, Vol. 1

Author: Hyperion Books

These 80 seductive recipes gathered from celebrity entertainers and well-known restaurateurs like Marla Trump and Placido Domingo, as well as recipes from exotic places like the Kenya Hemingway Safari and the hyper-luxurious Orient Express, are sure to arouse and satisfy by bringing magic into the lives of those who cook and eat with love.

Love in Provence or Cook Ahead Cookbook

2009-01-14T17:33:00.000-08:00

Love in Provence: Romantic Adventures in the South of France

Author: Yvone Lenard

Love is something quite different in Provence, as Yvone Lenard discovers when she chaperones 50 red-blooded American college students for a year at California State University's study abroad program in Aix-en-Provence. Proclaiming themselves on their applications to the program to be "ambassadors of culture," their thoughts and senses turn to romance and sex upon arrival. As Resident Director of the program Lenard soon has her hands full, but her sense of humor prevails and she stays to form affectionate relationships with the students and a love affair with Provence. When not counseling her charges, Lenard finds a "safe" escort in the charming and eccentric Bill Hope, an American expatriate with whom she probes ancient villages and ruins and dines at sunset on the terraces of elegant restaurants. The ten stories in this collection are set in some of the region's most romantic locales. Each story concludes with advice on where to go to experience romance and a menu for a dinner for two with simple recipes to recreate the sensual flavors of Provence.

Author Biography: Yvone Lenard is a native of France. She is the author of The Magic of Provence and Chantal. She lives in Los Angeles and Provence, France.

New interesting textbook: Bulimia or Clean Up Your Diet

Cook-Ahead Cookbook

Author: Cynthia MacGregor

Simply put, this cookbook is about good food prepared and cooked in advance-food you are proud to serve to company and glad to eat yourself. Not every food is suitable for cooking in advance and freezing, but many are; and The Cook-Ahead Cookbook tells you which ones. The author tells you the important details of how to prepare, package, freeze, defrost and reheat foods. Recipes include appetizers, chicken, beef, pork, lamb, sausage and veal dishes-a tremendous variety of wholesome main courses.

Herbal Tonic Therapies or Please Dont Feed the Bears Cookbook

2009-01-14T07:51:00.000-08:00

Herbal Tonic Therapies

Author: Daniel Mowrey

Written by one of the most respected researchers in the field,Herbal Tonic Therapies looks at preventative herbal medicine,explaining how each system of the body can be strengthened and supported by herbal treatments. This truly holistic approach will appeal to health-conscious consumers who understand that the secret to being well is staying well.

Please Don't Feed the Bears Cookbook

Author: Asbjorn Intonsus

A vegan cookbook in the vein of Soy Not Oi with hundreds of recipes and a wide variety of interesting dishes in here, too many to even try and pick out a few favorites to mention. Also, like Soy Not Oi there are articles about being vegan, numerous illustrations, and music to listen to while preparing food. Even a crossword about your favorite metal trivia to do while baking lasagna. It's exciting that after all of these years there is someone who has expanded on the groundbreaking idea of a political cookzine for the ungourmet, limited budget average punk.

Modern Winemaking or Walking the World in Wonder

2009-01-13T21:10:00.000-08:00

Modern Winemaking

Author: Philip Jackisch

Here is a practical, comprehensive guide to winemaking, wines, and wine appreciation, written by an expert uniquely qualified by many years of experience in the field. Looking at winemaking as a craft as well as an art, Philip Jackisch augments a wealth of information and theory with many detailed examples. 'It is now possible for anyone with access to grapes or other ingredients of decent quality to make consistently palatable or even excellent wines, ' he writes.

Library Journal

A research chemist who has been active in the wine industry for many years, Jackisch is also a writer and senior editor of Wine magazine. Aiming at the amateur winemaker, he discusses grapes, wine composition, equipment and materials, microorganisms, and fermentation. In discussing cellar operations, he offers sound advice on methods for problem prevention, aging, blending, and laboratory analysis. He also covers competitions, record keeping, sensory evaluations, vinegars, and sources of supplies and additional information. Offering up-to-date, clear explanations of methods, rather than detailed ``how to'' guidance, Jackisch's book will be popular with small-quantity winemakers and anyone considering making wine. Carolyn I. Alexander, USACDEC Technical Information Ctr., Fort Ord., Cal.

Walking the World in Wonder: A Children's Herbal

Author: Ellen Evert Hopman

Introduce children to the magic of using herbs for healing, cooking, and nature crafts and inspire a lifelong interest in the natural world.

• Designed especially for children ages five to ten.

• A hands-on book for children, filled with fun, easy-to-follow activities.

Walking the World in Wonder covers the medicinal and magical uses of sixty-seven common herbs. Each herb playfully introduces itself and talks about its habitat and many uses. With fun, easy-to-follow activities, herbalist Ellen Evert Hopman teaches children basic herbal skills and invites them to make a sunflower seed mosaic, sew a catnip-filled mouse, and dig for Jerusalem artichoke roots. The book also includes simple recipes that children can use, with adult supervision, to treat minor ailments--peppermint tea to soothe a troubled tummy or horse chestnut salve to heal a scraped knee. Children gain a sense of self-sufficiency and awe for the earth's treasures by eating wild nettle greens, sprinkling a sandwich with nasturtium flowers, making strawberry honey, and learning to season food with dill they've gathered themselves. Parents and teachers will appreciate how these earth-centered activities are placed within a broader social and environmental context. Sixty-seven full-color photographs enable children, parents, and teachers to identify these herbs during walks and field trips. Walking the World in Wonder gives children a direct and joyous experience of their connection to the natural world and inspires a lifelong interest in their own health and that of the planet.

Herb Network

Not only is this book beautiful, my kids love it! That is the whole point of the book, introducing children to herbs. Beginning with a few pages of information for parents, the book is laid out to make finding and gathering herbs fun! What a wonderful concept.

Children's Book Watch

Kids ages 5-10 and their parents will find Walking The World In Wonder an inviting survey of the medicinal and magical uses of over sixty common herbs. Each herb introduces itself and talks about its uses, with activities reinforcing the lessons on basic herbal skills, along with simple recipes kids can use.

A Note to Parents and Teachers
Introduction
The Wheel of the Year
Autumn
Barberry, Burdock, Fennel, Juniper, Oak, Partridgeberry, Walnut, Wintergreen
Winter
Bayberry, Holly, Mistletoe, Pine
Spring
Birch, Chives, Curled Dock, Dandelion, Ferns, Hawthorn Tree, Hemlock Tree, Horsetail, Lamb's-quarters, Maple Tree, Milkweed, Plantain, Pokeweed, Stinging Nettle, Wild Strawberry, Trillium, Violet, Yarrow
Summer
Basil, Bee Balm, Blueberry, Calendula, Wild Carrot, Catnip, Chamomile, Cinquefoil, Club Moss, Coltsfoot, Comfrey, Daisy, Daylily, Dill, Echinacea, Elderberry, Ginger, Goldenrod, Jerusalem Artichoke, Lavender, Lemon Balm, Marjoram, Mint, Nasturtium, Parsley, Poplar, Purslane, Raspberry, Red Clover, Rose, Rosemary, Sage, Staghorn Sumac, Sunflower, Thyme, Willow, Witch Hazel
Epilogue
Bibliography
Resources

Ellen Evert Hopman is a Druid priestess, master herbalist, and lay homeopath who holds an M.Ed. in mental health counseling. She is a founding member and co-chief of the Order of the White Oak (Ord na Darach Gile), serves on the Grey Council of Mages and Sages, and is a professor of Wortcunning at the Grey School of Wizardry. She is the author of A Druid’s Herbal for the Sacred Earth Year; Walking the World in Wonder; Being a Pagan, Tree Medicine, Tree Magic; and Priestess of the Forest. She lives in Massachusetts.

Barbecues and Salads or Coming Home to Eat

2009-01-13T10:29:00.000-08:00

Barbecues and Salads

Author: Christine Franc

Barbecues are great fun and provide the opportunity to enjoy wonderful food and beautiful, relaxing surroundings; with their focus on fresh ingredients and quick preparation, barbecue and salad recipes are perfect for outdoor eating. This book contains more than 400 delicious reasons to eat al fresco.

Book review: 100 Blessings Every Day or Miladys Professional Instructor for Cosmetology Barber Styling and Nail Technology

Coming Home to Eat: The Pleasures and Politics of Local Foods

Author: Gary Paul Nabhan

In our molecules and in our dreams, we really are what we eat. Eating close to home is not just a matter of convenience -- it is an act of deeply sensual, cultural, and environmental significance. Gary Paul Nabhan's experience with food permeates his life as a first-generation Lebanese American, as an avid gardener and subsistence hunter-gatherer, as an ethnobotanist preserving seed diversity, and as an activist devoted to recovering native food traditions to restore the health of Native Americans in the Southwest. To rediscover what it might mean to "know your foodshed," he spent a year trying to eat only foods grown, fished, or gathered within two hundred miles of his home -- with surprising results. In Coming Home to Eat, Nabhan draws these experiences together in a book that is a culmination of his life's work -- and a vibrant portrait of our essential human relation to the foods that truly nourish us, affirming our bonds to family, community, landscape, and season.

Los Angeles Times - Merle Rubin

Nabhan is a very good writer, capable of transforming his adventures into a colorful and engrossing story that will appeal even to readers who might not enjoy a freshly prepared dish of locally obtained caterpillars.

Los Angeles Times -

[E]loquent, richly evocative... fascinating, enlightening and moving.

Jim Harrison

[A] profound and engaging book, a passionate call to us to re-think our food industry.

Alice Waters

Amazing and eloquent....Nabhan makes us understand how finding and eating local foods connects us deeply and sensually.

Stanley Crawford

A practical primer on how to 'eat locally, think globally'—and enjoy it more—wherever you are.

William Kittredge

Nabhan is a brilliant scientist and remarkably successful social activist....His stories are often funny and always invaluable.

Peter Hoffman

Nabhan brings the rare combination of the sensual and the intellectual to his writing about food....a soul food treatise for our time.

Rick Bayless

He offers an elegant, inspired and eloquently detailed account of becoming a 'direct participant' in the food that sustains him.

Los Angeles Times - Merle Rubin

[E]loquent, richly evocative... fascinating, enlightening and moving.

David Mas Masumoto

[Nabhan] writes with a passion for those of us who still see and trust the wild in our land.

Publishers Weekly

In a story entitled "Guy de Maupassant," Babel wrote: "When a phrase is born, it is both good and bad at the same time. The secret of its success rests in a crux that is barely discernible. One's fingertips must grasp the key, gently warming it. And then the key must be turned once, not twice." Though he is discussing translation here, Babel might be describing his own approach to prose. The Russian writer was a prodigy, becoming famous upon the publication of his story collection The Red Cavalry, a landmark in modernism written when he was in his 20s. This new translation of his complete work, making available in English short stories that have been scattered in different collections, will be an essential book for anyone who cares about the art of the story. It gathers together not only the writer's fiction but his journalism and his plays; Cynthia Ozick contributes an introduction and editor Nathalie Babel, Babel's daughter, writes a preface. Those who have read Babel will want to turn first to the stories written between 1925 and 1938, which have been the hardest to find. They include such masterpieces as "Story of My Dovecote" and "My First Fee," the latter a typical combination of imagery ? la Chagall and brutally honest observations of the wounds caused by war and revolution. Babel's career, tragically, was cut short by Stalin, who had him arrested, tortured and shot in 1940. In the work he left behind, he is witness to the electric polarity between the 20th century's utopianism and its startling capacity for atrocity. Few writers possess Babel's level of genius and temerity, and this first complete collection should acquaint more readers with his unjustly neglected work. (Nov.)Forecast: This will be the Babel book for years to come, and should spark debate about Babel's place in the canon. If it attracts the same kind of interest as Richard Howard's 1998 retranslation of The Charterhouse of Parma, popular sales might take off; in any case, it will be a backlist fixture. Copyright 2001 Cahners Business Information.

Library Journal

One of the great Russian writers of the 20th century, Babel (1894-1941) was arrested in 1939 and later executed by Stalin's regime. In 1954, his work was largely republished, but much of his correspondence, drafts, and manuscripts was confiscated when he was arrested and has never resurfaced. Now, for the first time, all of Babel's surviving work has been assembled into one volume. Readers new to Babel will discover his "Red Cavalry" stories, plays, diaries, screenplays, and short stories. In addition to an introduction by Cynthia Ozick, the book is graced with an excellent preface and afterword by Babel's daughter, who also edited the volume. She provides recently uncovered information about her father's arrest and execution as well as personal remembrances. With the publication of this volume of Babel's work, it is hoped that a full-scale biography will follow. Essential for literature collections. [Previewed in Prepub Alert, LJ 7/01.] Ron Ratliff, Kansas State Univ., Manhattan Copyright 2001 Cahners Business Information.

The Bells Are Ringing or Cold Soups

2009-01-12T22:46:00.000-08:00

The Bells Are Ringing: A Call to Table: A Collection of Recipes Celebrating Mission San Juan Capistrano

Author: Favorite Recipes Press

Mission San Juan Capistrano celebrates a time when the pace was slower, food was savored, and mealtime was part of a grand tradition. This beautiful cookbook contains tried and true recipes; impressionist, early California artwork from the Irvine Museum; photographs of Mission San Juan Capistrano; and historical side bars. First place winner the 2007 National Tabasco Award.

Look this: The Fat Flush Journal and Shopping Guide or New American Medical Dictionary and Health Manual

Cold Soups

Author: Linda Ziedrich

With eighty recipes and dozens of illustrations, this is a feast for the eye as well as the palate.

Fresh Tastes from the Garden State or Cooking Outside the Box

2009-01-12T14:05:00.000-08:00

Fresh Tastes from the Garden State

Author: Carol Bryd Bredbenner

Fresh Tastes from the Garden State presents new ways for you to savor the flavors of New Jersey's top fruits and vegetables and capitalize on the health dividends they pay. Presented in an easy-to-use format, the book features dozens of color photographs. It is conveniently divided into chapters brimming with luscious recipes spotlighting New Jersey berries (strawberries, blueberries, and cranberries), peaches, apples, tomatoes, peppers, and corn. Many of the recipes are quick and easy enough to fit into anyone's hectic lifestyle and so delectable they'll become family favorites for every day. Health-concscious cooks will be happy to know that fat is never used gratuitously and the calorie and nutrient content of each recipe is included. Carol Byrd-Bredbenner also includes information on the history, botany, and safe storage of fruits and vegetables. Every recipe has been kitchen tested and tasted by discerning diners to be certain that the fare is absolutely delicious. When you serve these dishes, you'll hear forks clanking, lips smacking, and rave reviews. Enjoy!

New interesting book: Managing like a Man or Liberalizing Finance in Interventionist States

Cooking Outside the Box: Easy, Seasonal, Organic: The Abel and Cole Seasonal, Organic Cookbook

Author: Keith Abel

Providing mouthwatering excuses for eating glorious food exactly when it comes into its best, these inspiring yet unfussy dishes let simple ingredients speak for themselves. Brilliantly written and entertaining, these are recipes that even the most timid cook can approach with gusto. Who wouldn’t want to cook Keith’s way—throwing out measuring cups, getting rid of scales, and getting to know the food! Recipes include Pork-Loin Chops on a Bed of Sweet Orchard Apples, Husk-Wrapped and Roasted Garlic Corn, Venison Filet with Black Kale and Port, 45-Minute Pumpkin and Parmesan Bread, Char-grilled Asparagus and Halloumi with a Citrus Dressing, and Rhubarb Bread and Butter Pudding. Keith also suggests delicious smoothies and soups to help use up any leftover fruit and veggies at the end of the week. With beautiful finished food shots, inspiring atmospheric pictures, and charming visual references to Keith’s own quirky style, this cookbook also features Keith’s anecdotes on organic farms and small producers, stories about the friends and family who have inspired him, and hilarious suggestions about how to get the most out of every cooking experience.

Food Lovers Guide to Seattle or Heavenly Fragrance

2009-01-12T03:23:00.000-08:00

Food Lover's Guide to Seattle

Author: Katy Calcott

Good food guides should make you nostalgic the way that Katy Calcott's The Food Lover's Guide to Seattle does. Her savory tour of eateries reminds you once again of the abundant diversity of this delightful city. Whether your preference is for ethnic foods or all-American fare; fish or fowl; butcher shops or cheese makers; whether you're a vegan, a vegetarian, or an avid meat eater, The Food Lover's Guide to Seattle offers second helpings.

	Recipe List	vi
	Introduction	viii
	Preface to the Second Edition	x
	How to Use This Book	xi
	Specialty Food Markets	xii
	Bread	1
	Cakes, Pastries, Pies, and Other Baked Goods	17
	Cheese	37
	Chocolates, Candies, Nuts, and Ice Cream	45
	Coffee, Tea, and Spices	59
	Fish	75
	Meat and Poultry	93
	Prepared Foods and Deli Items	109
	Produce and Farmers Markets	125
	Wine and Beer	143
	Superstores	159
	Central Market	162
	ChefShop.com	167
	Larry's Markets	168
	Madison Market	172
	Metropolitan Markets	173
	PCC Natural Markets	178
	Whole Foods Market	183
	Ethnic Food Markets	188
	African	189
	Asian	195
	European/Eastern European	221
	Indian and Pakistani	233
	Latino	245
	Mediterranean	257
	Middle Eastern	275
	Scandinavian	287
	Specialty Food Index	295
	Ethnic Food Index	299
	Index by Location	301
	Establishment Index	305

New interesting book: Beyond a Boundary or Lone Wolf

Heavenly Fragrance: Cooking With Aromatic Asian Herbs, Fruits, Spices And Seasonings

Author: Periplus Editions

Heavenly Fragrance introduces the art of using Asia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell. Since over three quarters of what we taste in fact comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating.

Inspired by fond memories of fragrant cooking since her childhood days, author Carol Selva Rajah has included in this book a collection of new and traditional Southeast Asian dishes for anyone wishing to serve the best flavors of the East at home. With chapters on aromatic herbs and flowers, aromatic fruits and nuts, and aromatic spices, pastes and seasonings, these recipes will incite the senses and inspire the soul.

Judith Sutton <P>Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. - School Library Journal

Rajah, a food writer, cooking teacher, and author of numerous cookbooks on the cuisines of Southeast Asia and Malaysia, grew up in Kuala Lumpur and now lives in Australia. Her food memories are all about the fragrant herbs, intense spices, and other seasonings that characterize the Asian cuisines she loves, and she divides her recipes here into four categories based on them: herbs, fruits, spices, and seasonings. Each chapter begins with a detailed, illustrated glossary of these aromatic ingredients, and many of the imaginative recipes, which range from Fresh Tuna with Citrus, Starfruit, and Jicama to Crab Soup with Lemongrass, Tamarind, and Mint, are shown in gorgeous color photographs. The text is a pleasure to read, and the recipes are enticing; recommended for most collections.

Everybody Eats There or 100 Great Lite Bites

2009-01-11T17:41:00.000-08:00

Everybody Eats There: The Fabulous World of Celebrity Restaurants

Author: William Stadiem

If you love restaurants and you love to travel, this book will be your bible! From the private tatami rooms at Ten-Ichi in Tokyo to the sidewalk tables at Da Silvano in New York City, EVERYBODY EATS THERE: Inside the World's Legendary Restaurants by William Stadiem and Mara Gibbs is the ultimate tour of the liveliest, most beautiful, most delicious, most glamorous, most exclusive 100 restaurants on earth-and how they got that way.

Stadiem and Gibbs reveal the mystique and excitement of the world's most fabulous eateries that are packed with A-listers every night. Funny, acerbic, totally in-the-know, EVERYBODY EATS THERE is part travelogue, part social commentary to give readers the real inside dish. Dine topless with Pamela Anderson in St. Tropez, share roast suckling pig with Bill Clinton in Madrid, eat the best Italian food on earth in San Paolo, party with The Stones in Tokyo, join the Joint Chiefs of Staff in a Wild West saloon and get picked up by Warren Beatty in Los Angeles.

EVERYBODY EATS THERE weaves together lavish celebrity stories and incisive biographies of the famed chefs and restaurateurs with descriptions of the food that will whet appetites and jump-start plans for future dining excursions. Stadiem and Gibbs-with their discerning palates and social antennae-tell us what to eat, what to wear and how to behave once we make it in. Most guidebooks are about one city, or one country, and overload you with bad choices. EVERYBODY EATS THERE looks at restaurants as one global food club. And we're invited to join in.

The result-an engrossing read on the history of modern dining. Read how:

Al Capone embraces JOE'SSTONE CRAB in Miami as his favorite dining spot

Henri Soule jumps ship after the 1939 World's Fair and invents Manhattan snob French cuisine at LE PAVILION

Ernest Hemingway turns readers into foodies by mythologizing CASA BOTIN in Madrid and HARRY'S BAR in Venice

Hairdresser Michael Chow opens the first MR CHOW in London during the swinging sixties. It was architecturally famous for its firehouse staircase for looking up miniskirts

DAVE in Paris pushes the envelope of snob appeal by serving take-out level Chinese fare to the world's chic-est crowd

Princess Diana anoints SAN LORENZO as London's royal trattoria

Alice Waters builds a special bathroom for future presidential hopeful Hillary Clinton at CHEZ PANISSE

And much, much more!

The dream tour, EVERYBODY EATS THERE reveals the juiciest details from the backstories to the back rooms, from what's on the menus to what's even better off, from the glamorous (and sometimes scandalous) clientele to the high-powered chefs. And now, we can be a part of this international delight of food, fun and fame!

Books about: E Marketing or MCSA

100 Great Lite Bites

Author: Silvana Franco

Put down those chips—there's a smarter way to grab a quick bite. Busy lives often cause us to select our meals based on speed and convenience rather than on freshness, flavor, and nutrition, but now you can have it all. These simple-to-follow recipes reject empty calories and heavily processed foods in favor of an abundance of widely available organic and unprocessed fare that can help raise energy levels and keep them high all day. The 100 recipes encompass dishes for breakfast, a light lunch, and dinner, as well as an assortment of great-tasting snacks. From soups and appetizers to innovative sandwiches and wraps, from fresh and fabulous salads to desserts, here's a variety of delicious ways to eat smarter.

Basic Homebrewing or New England Summertime Cooking

2009-01-11T09:00:00.000-08:00

Basic Homebrewing: All the Skills and Tools You Need to get Started

Author: Stacy Tibbets

Whether you'd like to start your own brewpub someday or are just looking for an alternative to bland, mass-produced beer, "Basic Homebrewing" is the perfect way to learn the fundamentals of home fermentation. Illustrated throughout in full color and structured around a series of increasingly complex recipes, the book teaches essential techniques through clear, step-by-step instruction, revealing a process that is equal parts science and art—you'll familiarize yourself with both the technology that makes brewing possible as well as the malts, hops, and additives that give a beer its flavor. By the end, you'll have the tools you need to start experimenting on your own and coming up with new concoctions. Best of all, you'll never have to touch another cheap, watery beer again. Includes recipes for Paradise Pale Ale, Old Bald Fart Barley Wine, Old Country Lager, Moo-Juice Milk Stout and more.

Author Biography: Jim Parker has worked as a pub owner, brewer, brewpub manager, "brewspaper" publisher, and newspaper beer columnist, and he is a former director of the American Homebrewers Association. He is currently editor-in-chief of Zymurgy and The New Brewer, two magazines published by the Brewers Association in Boulder, Colorado. Jim lives in Gresham, Oregon. James Collins is a photographer and graphic designer living in State College, Pennsylvania.

Go to: Geldpolitik, Inflation, und der Konjunkturzyklus: Eine Einführung in den Neuen Keynesian Rahmen

New England Summertime Cooking

Author: Sherri Eldridg

Cool salt air and valley breezes call us away to a perfect New England summer. This is an invitation to a sun-kissed day, ripe moments and simple pleasures. From historic seaside towns to the mountainous summits of New England's pine forests, the all-too-brief summer bursts with color, freshness and flavor.

Breakfast and Fruit     8
Baked Goods     26
Appetizers and Finger Food     44
Fresh Greens and Salads     62
Soups, Stews and Chowders     76
Main Meal Dishes     94
Pasta, Beans and Grains     114
Vegetables and Sauces     130
Desserts     148
Seasonal Preserves and Jams     168
Resources and References     180
Index     186

Mama Dips Kitchen or Ultimate Slow Cooker Cookbook

2009-01-10T21:19:00.000-08:00

Mama Dip's Kitchen

Author: Mildred Council

For nearly twenty-five years, Mildred Council--better known by her nickname, Mama Dip--has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan.

Mama Dip's Kitchen showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.

The book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world.

Library Journal

In this memoir/cookbook, Council, a popular restaurant owner in North Carolina, explains her famous "dump cooking" method of preparing food, which means no recipes, just measuring by eye, feel, taste, and testing. She also includes 250 of her favorite dishes. Copyright 1999 Cahners Business Information.

What People Are Saying

Jessica B. Harris
I've never met Mama Dip, and I've never eaten her food, but I know I'd love her just from reading her book. Her chicken liver omelette and molasses bread make my mouth water, and her grape-lemon Kool-Aid is just like my Grandma's. Her reminiscences are as savory as her cooking. Next time I get to Chapel Hill, I'll try Mama Dip's restaurant. For now, I'll have to read and reread her book; it's living food history and a testimonial to the culinary ingenuity of African Americans. Don't miss Mama Dip--she spreads joy around like pumpkin seeds. (Jessica B. Harris, author of The Africa Cookbook: Tastes of a Continent and The Welcome Table: African American Heritage Cooking)

Jean Anderson
I'm a huge fan of Mama Dip's southern country cooking, and I'm thrilled that she's written a cookbook. She not only includes all her restaurant's signature dishes (not least of which is the world's best fried chicken) but also reminisces about her childhood. This warm and wonderful cookbook is bound to win Mama Dip thousands of new fans. (Jean Anderson, author of The American Century Cookbook)

Dean Smith
I've been a fan of Dip's for years. Chapel Hill wouldn't be the Southern Part of Heaven without her.

Ultimate Slow Cooker Cookbook: Flavorful One-Pot Recipes for Your Crockery Pot

Author: Carol Heding Munson

When you come home after a long day at work, wouldn't you love to have a delicious dinner ready and waiting? With a slow cooker, you can. Not only do these recipes require little preparation time, but each has an incredible marriage of flavors that results only from lengthy cooking. And, they're low in fat and sodium, too! You'll get simple instructions on how the equipment works so that you'll feel like a real chef as you whip up such mouthwatering temptations as Italian Tomato Soup, Grecian Beef Stew, and Winter Vegetables with Cheddar and Croutons.

Handbook of Edible Weeds or Sue Lawrences Scottish Kitchen

2009-01-10T11:38:00.000-08:00

Handbook of Edible Weeds: Herbal Reference Library

Author: James A Duk

Handbook of Edible Weeds contains detailed descriptions and illustrations of 100 edible weeds, representing 100 genera of higher plant species. Some of the species are strictly American, but many are cosmopolitan weeds. Each account includes common names recognized by the Weed Science Society of America, standard Latin scientific names, uses, and distribution (geographic and ecological). Cautionary notes are included regarding the potential allergenic or other harmful properties of many of the weeds.

Booknews

A retired economic botanist provides highly entertaining, personal, and detailed descriptions, accompanied by b&w line drawings, of selected members of 100 genera of wild plants of the eastern United States, including both natives and aggressive aliens. Organized alphabetically by scientific name, each entry includes a description of the plant's habit; distribution, including vegetation type, phenology, geography, and hardiness zones; and utility, including edibility, toxicity, biomass or yields, important medicinal or other uses, and cautions. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Sue Lawrence's Scottish Kitchen: Over 100 Modern Recipes Using Traditional Ingredients

Author: Sue Lawrenc

In her latest book, Sue Lawrence presents a marvelous collection of contemporary Scottish recipes that feature traditional, down-to-earth ingredients (with substitutions offered for more difficult-to-find items). For breakfast, enjoy Smoked Trout Hash or Scrambled Eggs with Smoked Salmon, or for a light meal, Asparagus Tarte Tatin. For a picnic, there's Summer Pea Soup with Mint, Herbed Scotch Eggs, and Whisky- Laced Fruit Cake. And for a Burns Supper, try Barley Risotto with Chanterelles, Venison with Oat and Herb Crust, and Shortbread Ice Cream with Sticky Bananas. Illustrated with gorgeous color photos of the food and the Scottish countryside, this is a treasure trove of all that is good in Scottish cooking.

Clasicos vegetarianos or The Stability and Shelf Life of Food

2009-01-10T00:56:00.000-08:00

Clasicos vegetarianos: Una sensacional coleccion de mas de 30 recetas suaves y ligeras

Author: 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.

The Stability and Shelf Life of Food

Author: David Kilcast

The stability of foods and assessment of the shelf-life of foods are major issues for the entire food and drink industry. Companies are experiencing considerable difficulties in defining and understanding the factors that influence stability over the desired storage period. The Stability and Shelf-Life of Food discusses the tools that can be used to measure shelf-life, what determines shelf-life and the ways it can be extended. It concludes with chapters on the shelf-life of specific foods, including fruits and vegetables, baked foods, dairy products, oils, and fats. Edited by the head of sensory science at an internationally-renowned center for sensory and shelf-life analysis, the collection brings together a range of European and US experts to assess such issues as the use of sensory, instrumental, and accelerated tests to measure shelf-life, the complex range of factors which determine the stability of food, and how these can be used to extend the shelf-life of particular products.

Taste of Wine or Back to Protein

2009-01-09T14:15:00.000-08:00

Taste of Wine: The Art and Science of Wine Appreciation

Author: Emile Peynaud

Emile Peynaud's Le Goût du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers.

The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principles—forming an approach which is definitive, comprehensive, and free of esoteric jargon.

With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book.

As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come.

This English translation of Emile Peynaud's Le Goût du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the completeguide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetasting—a blend as distinctive and enduring as wine itself.

Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . .

Look this: Deeper Shade of Blue or Multiple Sclerosis

Back to Protein: The Low Carb/No Carb Meat Cookbook

Author: Barbara Hartsock Doyen

This cookbook is for health-conscious carnivores who are tired of the vegan rhetoric.

Internet Bookwatch

With Back To Protein: The Law Carb, No Carb Meat Cookbook, Barbara Doyen offers a compendium of exciting and nutritious recipes designed for those who are on high protein diets but bored with the same old meats and are looking for something new, enjoyable, and healthy. From Mock Beef Stroganoff Stew, Saucy Hot Dogs, and Encore Chicken Egg-Drop Soup, to Sweet Peppers and Salmon, Applesauce-Baked Pork Tenderloin, and Broiled Italian Beef Burgers, Back To Protein will become a much used resource for personal menu planning and family dining!

The Science of Ice Cream or Radiant Health

2009-01-09T02:34:00.000-08:00

The Science of Ice Cream

Author: Chris Clark

"The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory." The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science to A level and provides teachers with ideas for using ice cream to illustrate scientific principles.

Ch. 1	The story of ice cream	1
Ch. 2	Colloidal dispersions, freezing and rheology	13
Ch. 3	Ice cream ingredients	38
Ch. 4	Making ice cream in the factory	60
Ch. 5	Product assembly	84
Ch. 6	Measuring ice cream	104
Ch. 7	Ice cream : a complex composite material	135
Ch. 8	Experiments with ice cream and ice cream products	166

Interesting textbook: Negro with a Hat or Doing Business in 21st Century India

Radiant Health: The Ancient Wisdom of the Chinese Tonic Herbs

Author: Ron Teeguarden

Sure to appeal to the millions who embraced the tenets of Asian medicine in Deepak Chopra's "Ageless Body, Timeless Mind", this book offers road map to total health through the use Chinese tonic herbs.

Library Journal

Teeguarden is a master herbalist and researcher of Chinese tonic herbs--"tonic" meaning herbs prescribed to promote "radiant" health as opposed to attacking disease. His publisher's legal department hedges its bets by stating in the review galley that "absolutely no medicinal claims are being made or implied in this book." Nevertheless, Teeguarden's text is replete with claims concerning sexual potency, the immune system, and anti-aging treatments, among others, that are entirely undocumented except by statements such as "Many studies now indicate...." To his credit (or the legal department's), Teeguarden provides information about contraindications and toxicity. Unfortunately, these caveats are equally undocumented. Radiant Health might be useful on a staff-only reference shelf, but only as a glossary to herbal terms. Not recommended.--Catherine Arnott Smith, Predoctoral Research Fellow, Ctr. for Biomedical Informatics, Univ. of Pittsburgh

Mosbys Handbook of Herbs and Supplements and Their Therapeutic Uses or Real People Need Real Food

2009-01-08T17:52:00.000-08:00

Mosby's Handbook of Herbs and Supplements and Their Therapeutic Uses

Author: HealthGate Data Corporation

This handy reference provides quick information on herbs and supplements--including 85 herbs, 80 supplements, and 75 conditions. Extremely thorough, it offers reliable references and a unique system that rates the current knowledge of therapeutic efficacy for each herb/supplement used in a particular treatment. Content is consistently structured and features an Appendix on Clinically Tested Brands at the end of the book.
• A logical and consistent organization enables the reader to quickly consult the efficacy of herbal use to treat a specific condition.
• Evidence-based content includes a unique system that rates the current, scientific knowledge of therapeutic efficacy for each herb/supplement used in a particular treatment.
• Helpful Appendix describes clinically tested brands.
• References do not rely heavily on one source.

New interesting textbook: Cases in the Environment of Business or Germany since 1945

Real People Need Real Food: A Guide to Healthy Eating for Families Living in a Fast Food World

Author: Laura Einbinder

Are you confused by food labels, diet myths, and nutritional supplements? Real People Need Real Food is an easy-to-digest guide to avoiding food fads, intensive diets, or fast-food meals and eating wholesome, great-tasting food with joy and gusto.

The old saying, "You are what you eat," rings true for Laura Einbinder and Kate Scarlata, both registered dietitians who utilize their professional experience and personal journeys to teach you how to choose healthy, additive-free foods that will not only make you feel more energetic and balanced but will also lower your risk of illness.

Along with a multitude of recipes, useful charts, objectives, and reading recommendations, Einbinder and Scarlata promote a new awareness of the many obstacles that stand in the way of American families achieving optimal eating habits. In this practical, illuminating guide, you will learn how to:

Decipher food labels and current scientific research
Choose the right nutritional supplement
Streamline your meal planning from grocery shopping to creating family friendly menus
Discover the role mindless eating plays in weight management
Enjoy exercise as a pleasurable family activity

Real People Need Real Food provides all the essential tools you need to make the necessary food and lifestyle changes that will bring you and your family to significantly better overall health.

Appalachian Folkways or Los fogones de Jos Andr s

2009-01-08T07:11:00.000-08:00

Appalachian Folkways

Author: John B Rehder

Appalachia may be the most mythologized and misunderstood place in America, its way of life and inhabitants both caricatured and celebrated in the mainstream media. Over generations, though, the families living in the mountainous region stretching from West Virginia to northeastern Alabama have forged one of the country's richest and most distinctive cultures, encompassing music, food, architecture, customs, and language.

In Appalachian Folkways, geographer John Rehder offers an engaging and enlightening account of southern Appalachia and its cultural milieu that is at once sweeping and intimate. From architecture and traditional livelihoods to beliefs and art, Rehder, who has spent thirty years studying the region, offers a nuanced depiction of southern Appalachia's social and cultural identity. The book opens with an expert consideration of the southern Appalachian landscape, defined by mountains, rocky soil, thick forests, and plentiful streams. While these features have shaped the inhabitants of the region, Rehder notes, Appalachians have also shaped their environment, and he goes on to explore the human influence on the landscape.

From physical geography, the book moves to settlement patterns, describing the Indian tribes that flourished before European settlement and the successive waves of migration that brought Melungeon, Scotch-Irish, English, and German settlers to the region, along with the cultural contributions each made to what became a distinct Appalachian culture. Next focusing on the folk culture of Appalachia, Rehder details such cultural expressions as architecture and landscape design; traditional and more recent ways of making a living, both legaland illegal; foodstuffs and cooking techniques; folk remedies and belief systems; music, art, and the folk festivals that today attract visitors from around the world; and the region's dialect. With its broad scope and deep research, Appalachian Folkways accurately and evocatively chronicles a way of life that is fast disappearing.

Los fogones de Josй Andrйs: Las recetas del chef que triunfa en Espaсa y Estados Unidos

Author: Jose Andres

Las tapas, base fundamental de la cocina de Josй Andrйs, son una de las principales aportaciones espaсolas a los tesoros culinarios del mundo: platos de ingredientes mediterrбneos sencillos, como su preparaciуn, hбbilmente combinados para proporcionar estallidos de sabor puros y limpios.

Esta obra, organizada por alimentos como base de cada uno de los capнtulos (tomates, patatas, setas, legumbres, pimientos, verduras, arroz, huevos, pescados, mariscos, pollo, cerdo y otras carnes) es el primer gran libro que celebra una cocina de renombre mundial, creada por el nuevo cocinero de Televisiуn Espaсola, discнpulo aventajado de Ferran Adriа, galardonado con varios premios, propietario de seis restaurantes en Washington y portavoz oficioso de la cocina espaсola en Estados Unidos.

The New South Carolina Cookbook or The Life of the Party

2009-01-07T21:29:00.000-08:00

The New South Carolina Cookbook

Author: S C Family

Combining quintessential southern cooking with more than 300 new recipes designed for today's hurried, health-conscious lifestyle, The New South Carolina Cookbook serves up a feast of Palmetto State favorites. On its pages some of the most accomplished cooks in the state share prized family recipes. Their diversity of cooking expertise makes the book a culinary composite of South Carolina, from the Blue Ridge Mountains to the Atlantic Ocean. Tested for accuracy and taste and analyzed for nutritional content, the collection's more than 580 recipes range from elementary to ambitious. The cookbook features dishes suitable for crowds, selections that are low in fat, and foods long associated with the Palmetto State, including shrimp-okra gumbo, red beans and rice, fresh corn chowder, and peach crepes. A new chapter explains how to change recipes and make substitutions that reduce fat, calories, cholesterol, and sodium.

Interesting book: Medical Office Procedures or Management of a Sales Force

The Life of the Party

Author: Junior League of Tampa

Volume I of The Junior League of Tampa Culinary Collection, The Life of the Party embraces the attitude that less is more - less time spent in the kitchen and more time with your guests. Discover creative twists on classic recipes, presentation ideas, party menus, and entertaining tips - and be the life of your party!

Mastering Barbecue or Dallas Dish

2009-01-07T12:48:00.000-08:00

Mastering Barbecue: Tons of Recipes, Hot Tips, Neat Techniques, and Indispensable Know How

Author: Michael H Stines

MICHAEL H.STINES is a resident of Cape Cod, Massachusetts, and serves as executive editor for The BBQer magazine. A former executive chef, he is the author of Food with an Attitude, is a regular columnist for the National Barbecue News, and has judged numerous national barbecue competitions.

Book review: Dirección de Calidad

Dallas Dish

Author: Junior League of Dallas

A beautiful coffee table took with practical appeal; Dallas Dish offers the best of America's cuisine using a vibrant palette of ingredients and styles. Sure to be a favorite, this cookbook contains informational sidebars with historical data on Dallas. Selected recipes offer options to give dishes a "Texas Twist" or a "Gourmet Flair".

Lo mejor para barbacoas or On the Brink

2009-01-07T01:06:00.000-08:00

Lo mejor para barbacoas: Sabrosas ideas para barbacoa de los primeros platos a los postres

Author: Edimat

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.

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

Go to: Beginning JavaScript or F for Scientists

On the Brink: The Life and Leadership of Norman Brinker

Author: Donald T Phillips

In gripping and compelling detail, Norman Brinker--founder of Steak & Ale and the man credited with creating what is now called the "causal dining" segment of the restaurant industry--tells the story of the near-tragic polo accident in 1993, which resulted in a serious brain injury, and his inspiring, some might say miraculous, comeback. Photos.

Gypsy Open Fire Cookbook or The Good Fat Cookbook

2009-01-06T15:24:00.000-08:00

Gypsy Open-Fire Cookbook

Author: Jacey

Gypsy food has a unique style and taste all its own, and because, as a culture, we have no specific nationality, country or region, our recipes are unknown to most people. What separates us as a people is our strong culture, family rule and religion. Gypsy food is probably unlike anything you've eaten before, not just because of the ingredients, but also because of the preparation techniques. Timing plays a big part in the preparation of our dishes and incorporating the right ingredients in the Gypsy tradition. The recipes included in this cookbook are popular dishes that reflect a tradition passed down for nearly one hundred years from generation to generation, and most of this has been accomplished without the benefit of the written word. We are willing to reveal some of our secret recipes because there is no restaurant or specific place to go to find our food. No cookbook exists up to this point because of the oral tradition of our culture. We know that it's not easy to explain, but after sampling our recipes, that's all it will take for you and your friends to become lovers of Gypsy food too. This isn't just talk. We've tried, tested and proved with our American friends just how good our food is, and they always come back for more.

Book about: Better than Sex or The Social Contract

The Good Fat Cookbook

Author: Fran McCullough

Good news. The good fats — butter, chocolate, eggs, coconut, olive oil, avocado, fish and shellfish, among many other favorites — are not only delicious, they're good for your brain, heart, immune system, hormones, skin, memory, and emotional well-being.

Whatever you think you know about fat, forget it. After two decades of the low-fat diet trend, Americans are fatter — and less healthy — than ever before. For many, those torturous no-fat, low-fat diets are outright health hazards, contributing to everything from premature wrinkling and depression to hormone dysfunction and even cancer.

In The Good Fat Cookbook, best-selling author Fran McCullough delivers the delicious news. Here is powerful evidence that not only have we been sold a bill of low-fat goods, but the foods we love to eat — real butter, chocolate, coconut, whole milk and cream, nuts, avocados, cold-water fish, red meat, olive oil, bacon and eggs — are actually good for us.

Not only does fat not make you fat, the good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against catastrophic disease such as stroke and cancer. And the most surprising news of all: the right fats are great tools for weight loss — they make you fuller faster and for longer and jump-start your metabolism.

McCullough debunks fat myths and demystifies cutting-edge science, while exploring all aspects of the fat phenomenon, fork in hand. More than a hundred simple recipes — Salmon Chowder, Tuna with Rice, Deep-Fried Coconut Shrimp, Parsley Salad with Avocado, Chicken with Olives and Oranges, Grilled Cheese with Oregano, Crisp CoconutWaffles, Avocado Cheesecake, and Wall-to-Wall Walnut Brownies — put the good fats back on your table, and McCullough offers spirited advice on everything from the best cooking oils and tastiest canned tuna to nutritional supplements and testing for your fatty-acid profile. Her hundreds of thousands of low-carb fans will be overjoyed to see that most of the recipes here are perfect for them as well.

Fran McCullough is the author of the best-selling The Low-Carb Cookbook and Living Low-Carb. She won a James Beard Award for Great Food Without Fuss and, since 1999, has been the editor of the annual Best American Recipes anthology series. A graduate of Stanford University, McCullough began her career as an editor, discovering Sylvia Plath, Pulitzer Prize winner N. Scott Momaday, and National Book Award winner Robert Bly as well as Richard Ford. She also edited and published a distinguished list of cookbook authors, including Diana Kennedy, Paula Wolfert, and Deborah Madison.

Publishers Weekly

Since the 1970s, dieters have eliminated fat, yet over those years the obesity rate in America has increased 25%, explains McCullough (Low-Carb Cookbook). Demystifying concepts like HDL and LDL cholesterol, fish oil supplements, triglycerides, saturated, unsaturated, and trans fats, McCullough helps readers navigate the labyrinth of food selection. She builds on the work of Atkins, Dr. Melvin Anchell (Steak Lover's Diet), Gary Taubes, Dr. Mary Enig and the eye-opening 2001 Harvard Nurses' study (which showed no relationship between total fat consumption and heart disease). McCullough persuasively argues that highly processed foods are the worst to eat. We are still far from knowing the many mysteries of diet (soy is called into question), and while this book offers no comprehensive diet plan, it does advocate for moderation and traditional whole foods. Each "good" food-seafood, meats, coconut, eggs, butter and dairy products, avocado, walnuts-has a helpful Do's and Don'ts section. Recipes like Thai Seafood Chowder, Greek lemony Fried Potatoes (which uses olive oil), and Massaman Curry with Sweet Potatoes and Peanuts make it easy to incorporate good fats into a healthy diet. This book helps readers distinguish myth from reality in the search for better nutrition and weight loss. (Mar.)

Library Journal

Most of us can recite it by heart: margarine is good, butter is bad; canola oil is good, lard is bad; soy is good, coconut is bad. But lately, studies suggest that these rules are wrong. Recent articles in Science, the Journal of the American Medical Association, and Nature, among other sources, propose that coconut oil, which is very similar to the fat found in human mothers' milk, is excellent for us; that butter is much better than margarine or liquid vegetable oils; and that animal fats can actually assist in weight loss. Presenting her facts well, with good documentation, McCullough (The Low-Carb Cookbook; Living Low-Carb) describes in lay terms the reasons why the highly processed oils that we've been taught to substitute for real food are not the panacea they first appeared to be. She provides a section of recipes, including Salmon Chowder and Avocado Cheesecake, as well as sources for the best-quality products. These studies may well be the next big thing in the diet and nutrition field, and public libraries should buy accordingly.-Susan B. Hagloch, Tuscarawas Cty. P.L., New Philadelphia, OH Copyright 2003 Reed Business Information.

Birthday Parties for Kids or Totally Camping Cookbook

2009-01-06T04:43:00.000-08:00

Birthday Parties for Kids!

Author: Penny Warner

How to Throw Birthday Parties Kids Will Love!

Take the headache out of planning parties for your kids with this clever guide to quick, fun, and inexpensive celebrations. From invitations to party favors, Birthday Parties for Kids! is filled with creative mix-and-match suggestions for unique and successful parties every kid will love.

Taking parents through the Twelve Steps to Perfect Party Planning, Birthday Parties for Kids! shows how to customize a party for the birthday boy or girl and make preparation part of the fun! Special tips help you plan a party theme, create eye-catching invitations and decorations, organize fun games that will keep every guest happy, choose nutritious snacks and inexpensive party favors, set a time schedule for activities and ending the party, and much more.

Each chapter is loaded with suggestions like:

·Birthday Party Themes: Where in the World Party; Creepy Critter Party; Video Game Party; Talent Show Party; Pajama Party; Mystery Mansion Party; Jurassic Party; Space Trek Party.

·Guest Invitations: Balloon Blimps; Cookie-on-a-Stick; Newspaper Headline; Magic Wands; Invisible Ink; Glow in the Dark Star Chart; Puzzlers.

·Festive Decorations: Billions of Balloons; Carnival Booths; Comic-Cartoon Parade; Disneyroom; Enchanted Forest; Parallel Universe; Spider's Den; Treasure Island.

·Games and Activities: Bumbling Bubble Gum; Treasure Hunt; Funny Fashion Show Relay; Oddball Olympics; Hot Lava; Screen Test; Mysterious Message.

Hundreds of kid-tested ideas make the party possibilities practically endless!

Contents
Introduction
Twelve Steps to Perfect Party Planning
Plan a Theme for the Party
Plan the Party with Your Child
Plan the Time and Keep It Short
Plan the Guest List
Plan the Decorations to Suit the Theme
Plan the Games and Activities
Plan the Goodies
Plan the Prizes for Both Winners and Losers
Plan for Surprises
Plan for Problems
Plan for Fun
Plan for Yourself!
Birthday Party Themes
Arts and Crafts Party
Backyard Camp Party
Balloon Blow-Out Party
Beach Party
Bedtime Party
Big & Little Party
Bookworm Party
Bouncy Baby Party
Cartoony Party
Cheerleading Party
Chefs in the Kitchen Party
Chocolate Candy Land Party
Clown-Around Party
Come-as-You-Are Party
Cookie Party
Creep Critter Party
Daily Planet Party
Dancing with a DJ Party
Doll and Action Figure Party
Fashion Victim Party
Freaky Friday Party
Game Show Party
Gilligan's Island Party
Gold Medal Games Party
Great White Shark Party
Grow Up! Party
Haunted House Party
Hippie Sixties Party
Hooray for Hollywood Party
Horsin' Around Party
Jurassic Party
Magical Party
Mommy and Daddy Party
Mother Goose Party
Movie-Making Party
Musical Party
Mystery Mansion Party
Pajama Party
Pet Party
Photo Party
Pirate Party
Punk Party
Puzzle Party
Restaurant Party
Salon Style Party
Scary Monster Party
Scientific Expedition Party
Sci-Fi Party
Sdrawkcab Party
Secret Spy Party
Sherwood Forest Party
Skaters and Bikers Party
Sock Hop
South of the Border Party
Space Trek Party
Storytime Party
Summer in Winter or Winter inSummer Party
Sunrise Surprise Party
Superheroes Party
Talent Show Party
Teddy Bear Picnic
This Is Your Life Party
Trains, Planes, and Automobiles Party
Tropical Luau
Under the Sea Party
Video Game Party
Water World Party
Where in the World . . . Party
Zoo Party
Inventive Invitations
Balloon Blimps
Book-a-Party
Bubble Fun
Candy Bars
Color Comics
Come-as-You-Are
Cookie-on-a-Stick
Crazy Invitations
Cut-Out Kids
Egg-Citing Invitations
Fifty-Two Mix-Up
Floral Fantasies
Funny Money
Garden Grow
Glow-in-the-Dark Star Chart
Invisible Invitations
Magic Wands
Magical Invitations
Masquerade Disguises
Music! Music! Music!
Mystery Messages
Newspaper Headline
Party Menus
Picture Postcards
Pirate's Map
Pogs
Popcorn Party Bags
Popper Invitations
Pop-Up Cards
Puzzler Invitations
Recipe Cards
Swirl Sticks
This Is Your Life
Ticket to Fun
Unidentified Flying Objects
Wanted Posters
Delightful Decorations
All About You
Artist Colony
Baby Love
Billions of Balloons
Blast to the Past
Cafe Partee
Candy Land
Carnival Booths
Casbah Canopy
Comic-Cartoon Parade
Disneyroom
Enchanted Forest
Melody Land
Mystery Mansion
Parallel Universe
Spider's Den
Spooky Cave
Starry Starry Night
Tent Safari
Treasure Island
Where in the World . . .
Other Decorating Tips
Great Kid Games
A-B-C Game
Balloon Bodybuilder
Black-Out
Body Bingo
Bomb Squad
Boogie Man
Broken Mirror
Bumbling Bubble Gum
Candy Grab
Candy Wrap
Cocoon
Commercial Crazy
Crime Scene
Detective
Dictionary
Do-It Dice
Follow the Footprints
Funny Fashion Show Relay
Giant's Game
Giggle-Gut
Go Fishing
Goofy Face
Goose Feathers
Heart Surgeon
Hoppin' Hats
Hot Lava
Magazine Scavenger Hunt
Mind Reader
Mortuary
Name the Tune
Oddball Olympics
Pass the Present
Picture Puzzle
Poison!
Prize Is Right
Quicksand
Screen Test
Shoe Loose
Snap - or Zap!
Sound Stage
Step 'n' Pop
Tail Tag
Taster's Tongue
Thief!
Think Fast
Treasure Hunt
Water Balloon Blast-Off
Water Brigade
Winker
Awesome Activities
Amazing Swami
Bike Bazaar
Black Hole
Blind Walk
Box Cars
Bubble Machine
Candy Leis
Chocolate Critters
Comic Strips
Creative Construction
Dinosaur Egg Hunt
Face It!
Face Painting
Fashion Fun
Finger Funnies
Funny Face
Galaxy Gazers
Ghosts and Goblins
Gooshy Goo
Hairy Head
Hansel and Gretel's House
Marble Mania
Model Behavior
Mysterious Message
Photo Paper Dolls
Pipeline
Popcorn Explosion
Pop-Up Clown
Salt Scape
Sixties Shirts
Stork Walkers
Storybook Theater
Super Stickers
Surprise Bags
Treasure or Trash?
Fun Party Foods
Super Snacks
All-You-Can-Eat Buffet
Banana Butter Buns
Colossal Cookie
Mixin' Munchies
Painted Cookies
Potato Puffers
Puffy People
Silly Sailboats
Stuffed Bananas
Dazzling Drinks
Children's Champagne
Chocolate Fizz
Glow Drink
Hawaiian Hurricane
Milk 'n' Cookies Shake
Money Milkshake
Peanut Butter Blitz
Straw Sucker
Mini-Meals
Bread Bowler
Brunch-on-a-Stick
Elephant Eggs
Jell-O Crunch
Porcupine Pat
Quicksand Dip
Shape Sandwiches
Creative Cakes
Blackbeard's Treasure
Carousel Cake
Clown Cakes
Crazy Cupcakes
Dressy Doll Cake
Hamburger Cake
Meteor Shower Cake
Surprise-Inside Cake
Ice Cream Dreams
Chocolate Pasta Ice Cream
Crispy Crunch Ice Cream Pie
Coffee Can Ice Cream
Dirt and Worms
Ice Cream Clowns
Igloos
Orange Oddballs
Spider Web Pie
Farewell Favors
Ants-in-the-Sand
Art Box
Awards and Ribbons
Baker's Clay Jewelry
Baker's Clay Picture Frames
Beach Finds
Boats and Floaters
Bubble Stuff
Bug Collection
Bunch of Books
Capes and Hats
Coconut Heads
Color Shapes
Comic Books
Compass and Treasure Map
Dinosaur Zoo
Edible Jewelry
Face Paints
Fake Tattoos and Earrings
False Fingernails
Faux Jewelry
Freaky Frisbees
Gold Coins and Funny Money
Magic Cards and Tricks
Magnetic Monsters
Makeup Set
Me Doll
Meringue Monsters
Pasta Necklaces
Personalized Popcorn Balls
Pirate Loot
Poppers
Puzzlers
Rabbit-in-a-Hat
Rubber Buggies
Secret Stash Trail Mix
Single Cassettes
Squirt Toys
Star Cards
Surprise Balls
Swirl Sticks
Thrift Store Ensembles
Toothbrush-to-Go
Video Viewing
Water Fun
Weird Candy
Whistles and Tweeters
White Elephant Gifts
Index

Books about: Application Cases in MIS or Globalizing LA

Totally Camping Cookbook

Author: Helene Siegel

Helene Siegel continues to delight and amaze us with her Totally cookbook collection. The call of the wild has proved irresistible as the Totallys take us camping. Whether your idea of roughing it is an over-night at the local park or a weekend in Yosemite, there's nothing like a hearty meal at the beginning (or end) of a day outdoors. Forget the trail mix, instant oatmeal and powdered eggs. This is real food!

Route 66 Cookbook or Mansion on Turtle Creek Cookbook

2009-01-05T18:02:00.000-08:00

Route 66 Cookbook: Comfort Food from the Mother Road (75th Anniversary Edition)

Author: Marian Clark

America's most legendary highway, Route 66, stretches an unforgettable 2,400 miles from Illinois to California and straight through the American psyche. John Steinbeck, Woody Guthrie and carloads of families from the 1920s to the 1960s threaded their way west and east, stopping at justly celebrated restaurants that blossomed along the way. Successful road guides exist, but only Marion Clark's The Route 66 Cookbook provides a culinary guide to what Steinbeck dubbed "The Mother Road." Featuring over 250 delicious recipes from places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Bungalow Inn, this cookbook recreates old 66, with stories from waitresses and cooks who poured the coffee and baked the pies.

About the Author

A recognized authority on culinary Route 66, Marian Clark writes a monthly food column for Route 66 Magazine and is a regular contributor to the Route 66 Federation's national newsletter. Marian Clark is also the author of The Main Street of America Cookbook, which focuses on contemporary Route 66, and The Southwest Heritage Cookbook.

Chicago Tribune

The Route 66 Cookbook is a classic in its own right. The recipes we tested were easy, worked well and were very enjoyable. Short of getting into the old roadster and taking off, this book might be one of the best ways to get your kicks and some mighty fine food.

Go to: Unprejudiced Palate or BBQ Queens Big Book of Barbecue

Mansion on Turtle Creek Cookbook

Author: Dean Fearing

The recipes featured in The Mansion on Turtle Creek Cookbook are the very same ones that Dean Fearing has created to establish the restaurant's overwhelming success as a leader in regional cooking. Two- and four-color illustrations.

New Irish Table or Will Write for Food

2009-01-05T06:20:00.000-08:00

New Irish Table

Author: Margaret M Johnson

In The New Irish Table, author Margaret Johnson's love of Ireland permeates page after glorious page of mouthwatering Irish dishes. The 70 recipes reflect the traditions of the national cuisine and also showcase the most exciting new tastes from the home cooks and professional chefs who're part of the culinary renaissance in Ireland today. The time-honored fruits of land and sea, such as fluffy potatoes, plump fish, tender meats, and berries bursting with flavor, are interpreted anew in such dishes as Smoked Salmon Chowder, Filet of Baby Beef with Spinach-Bacon Stuffing and Guinness Mustard Sauce, and Raspberry Buttermilk Tarts. Lavish color photographs of the food, the landscapes, and the people are woven through the text, making The New Irish Table the next best thing to sitting down at a table in Ireland itself.

Publishers Weekly

Johnson (The Irish Heritage Cookbook) returns once more to her roots and food heritage, this time presenting a volume that showcases the best of the new Irish cuisine and chefs. Based on many time-honored dishes and ingredients, recipes have been updated for the modern palate and more health-conscious diet without losing any of the wonderful flavor of the traditional elements. From the historic mainstay, the potato, used with rosemary and sea salt in the simple yet tasty Accordion Potatoes, and the more time-consuming Blue Cheese Potato Cake with its Eastern Europe influence to the robust Braised Lamb Shanks with Roasted Garden Vegetables, the recipes displays the best foods Ireland has to offer. Traditional dishes include versions of Boxty, the old favorite of both Irish and English alike, Sticky Toffee Pudding, and Black Pudding. Interspersed are wonderful full-color photos that demonstrate the finished dishes, encompass Ireland's green fields and rugged scenery and illustrate the anecdotes and explanations that round out the book. Among these are fascinating insights into Irish Cheese and Wine, Irish Stout and the Kinsale International Gourmet Festival-all of which wonderfully add color and background to this beautifully designed book. (Feb.) Copyright 2002 Cahners Business Information.

Interesting book: Guiding Change Journeys or Methodology for Creating Business Knowledge

Will Write for Food: The Complete Guide to Writing Restaurant Reviews, Cookbooks, Recipes, Stories and More

Author: Dianne Jacob

Will Write for Food is for food lovers who want to express themselves, guiding them from their earliest creative impulses to successful article writing, restaurant reviewing, and cookbook writing. Dianne Jacob—journalist and food-writing instructor and coach—offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through. Comprehensive yet accessible chapters range from restaurant reviewing to cookbooks to memoirs. Focused exercises at the end of chapters stimulate creativity, help organize thought, and build practical skills. Will Write for Food is the first and ultimate ins and outs guidebook to the incredibly popular world of food writing.

Low Carb Vegetarian or Classic British Cookbook

2009-01-04T21:39:00.000-08:00

Low-Carb Vegetarian

Author: Margo DeMello

Let Margo DeMello, a true fan of delicious cuisine, show you how to follow popular low-carb diets like South Beach and the Zone, while enjoying easy-to-make, delicious meatless and dairy-free meals. Sample menus and meal planning tips provide support not only for short-term weight loss, but long-term weight maintenance and overall good health.

Classic British Cookbook: Over 50 Recipes Inspired by the Flavours of the British Isles

Author: Martin Knowlden

Enjoy some of Britain's quintessential classics--juicy Roast Beef with Yorkshire Pudding and crispy Fish 'n' Chips, or fresh and healthy dishes, like Scallops on Pea Purée and Roast Salmon with Watercress. There are plenty of those famous British desserts as well--try Apple Syllabub, a warming Plum Crumble, or a sumptuous Chocolate Bread and Butter Pudding--and for tea, savor freshly baked Scones with Fruit Compote. A marvelous collection of more than 50 traditional recipes, Classic British Cookbook offers up all the simple pleasures of hearty roasts, soul-warming stews, wholesome fish and vegetable dishes, and naughty desserts.

Fish Grilled and Smoked or Coffee and Espresso

2009-01-04T10:57:00.000-08:00

Fish Grilled and Smoked: 150 Recipes for Cooking Rich, Flavorful Fish on the Grill

Author: John Manikowski

There are at least 20,000 species of fish in the oceans, rivers, and streams of the world. In Fish Grilled & Smoked, master fisherman and chef John Manikowski teaches seafood lovers 150 succulent ways to cook just about anything that swims.

If this book were only a cookbook, it would be a valuable addition to any kitchen library. But Manikowski has nudged Fish Grilled & Smoked into the realm of the truly unique by providing step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and even building a full-size backyard smokehouse. Manikowski then lists which species of fish are best for smoking: bluefish, yellowtail, whitefish, chub, herring, and lake trout.

As an avid outdoorsman and seafood aficionado, Manikowski is always inventing new and flavorful ways to prepare fish. This cookbook includes his innovative "soft smoke" method, suitable for any outdoor grill, which uses dried corn to give the fish a sweet flavor. Seafood lovers will also savor the wild cuisine recipes Manikowski developed in the woods: Striped Bass with Cattail Shoots and Morels, Grilled Butterflied Trout, and Grilled Small-mouth Bass Wrapped in Corn Husks. Plus, Manikowski supplies recipes for fish-friendly condiments, sauces, salsas, side dishes, and desserts--he even suggests which type of wine and beer goes best with his dishes.

Not only does fish make a delicious meal, it makes a healthy meal. The American Heart Association says two servings of seafood per week can help reduce the risk of heart disease. Healthy food has never been richer or more flavorful than this!

New interesting book: The Lingerie Handbook or Complete Conditioning for Baseball

Coffee and Espresso

Author: Tania Dusy

The Quick & Easy series features small, compact cookbooks, emphasizing everyday--quick and practical--cooking. Readily available ingredients are used to produce mouthwatering and visually appealing dishes for daily meals. The books feature contemporary content. Well-designed layouts, and beautiful color photography throughout. A useful table leads each book, doubling as both a table of contents and recipe description. Information such as number of calories, recipes with big portions, take-along food, fast recipes, and ultra-simple recipes, are highlighted. Helpful hints and cooking tips punctuate the text offering sensible strategies for everyday eating. Create your own coffee bar at home with more than 30 different coffee drinks from cappuccino to latte and macchiato, plus fantastic recipes for Coffee Plan and Mocha Truffles. For something to nibble on, try the recipes for international accompaniments, including Savory Tramezzint, lender Bnoches, and Sweet Muffins. There are recipes for homemade syrups and aps on how to prepare the perfect coffee drink at home, including how to foam your own milk.

Irish Spirit or Whiskey and Spirits For Dummies

2009-01-04T01:16:00.000-08:00

Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland

Author: Margaret M Johnson

The Irish Spirit combines the Emerald Isle's favorite recipes with a touch of ale, stout, cider, or whiskey, creating terrific new flavor combinations. Whether scallops and shrimp are poached in single-malt whiskey, tender brisket is simmered in ale and topped with a golden cheese cobbler, or old-time pineapple upside-down cake is updated with a buttery, toffee liqueur topping, each recipe is enhanced by Ireland's famous spirits. In addition to the terrific recipes is the fascinating history of Irish whiskey, stories of classic events like Belfast's popular Pub Crawl, and the origins of the infamous "black and tan," making this spirited cookbook a delight for all with a touch of the Irish.

Publishers Weekly

In her newest Irish cookbook, Johnson (Irish Pub Cookbook; Irish Heritage Cookbook) dares to take the drink from the glass and pour it right into the pot. In doing so, she raises the bar, creating rich and complex flavor combinations while instilling a good dose of Eire drinking history along the way. Chapters are organized by spirit. There are a dozen sweet recipes in the Irish Creams chapter, for example, but rooting out the many other dessert options involves browsing through the index or, better yet, paging through the many wonderful photographs. Black and Tan Brownies in the "Affable Brews" section catch the eye: a cup of Guinness stout darkens half the treat while light brown sugar and pecans make up the tan underside. Savory selections made with beer include Medieval Stew with Stout, and Oysters with Bacon, Cabbage, and Guinness Sabayon; entrees with whiskey include Bushmills Duck au Poivre with a sauce thickened by heavy cream. The resources appendix is a necessity for those seeking the traditional tastes, since Kerrygold Irish butter is used throughout, as is Irish bacon. And for those who would rather sip than chew, there are informative pages on such topics as Irish whiskey history, brewing techniques and the origins of cider. (Oct.) Copyright 2006 Reed Business Information.

Whiskey and Spirits For Dummies

Author: Perry Luntz

Would you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them.

Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to:

• Become a sophisticated taster

• Shop for the best spirits

• Select the right mixers

• Use spirits in cooking

• Make ten classic cocktails

• Choose and taste cordials and liqueurs

• Know the nutrients in one serving of each type of distilled spirit

• Present spirits to guests

• Set up tasting events at home

This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craftdistillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!

Introduction.

Part I: Entering the Spirits World.

Chapter 1: Discovering Distilled Spirits.

Chapter 2: How Distilled Spirits Are Created.

Chapter 3: Enjoying Spirits.

Part II: Whiskeys from Around the World.

Chapter 4: Sipping the Irish Whiskeys.

Chapter 5: Saluting the Scots.

Chapter 6: American Cousins: Bourbon and Tennessee Whiskey.

Chapter 7: More Whiskeys from America and Other Parts of the World.

Chapter 8: Channeling the Canadians.

Part III: Surfing the White Waters: A Guide to "Clear" Spirits.

Chapter 9: Getting the Goods on Gin.

Chapter 10: Vodka: Toasting the Russians.

Chapter 11: Tequila: Unearthing the Aztecs.

Chapter 12: Yo Ho Ho and a Bottle of Rum.

Part IV: Enjoying the "After Dinner" Specials.

Chapter 13: Cultivating Brandy.

Chapter 14: Collecting Cordials, Lining Up Liqueurs.

Part V: The Part of Tens.

Chapter 15: Ten (or so) Classic Spirits Cocktails.

Chapter 16: Ten Spirited Dishes.

Chapter 17: Ten Nutrition Profiles of Alcohol Beverages.

Chapter 18: Ten (or so) Health Benefits of Moderate Drinking.

Index.

Big Book of Bread or Sweet Celebrations

2009-01-03T16:34:00.000-08:00

Big Book of Bread: 365 Delicious Recipes for Bread Machines and Home-Baking

Author: Anne Sheasby

Bread is a staple of the Western diet, yet all too often families rely on store-bought loaves that lack both taste and nutritional value. Happily, good bread is surprisingly easy to make, and bread machines simplify the task even further. With a healthy and inspiring recipe for each day of the year, The Big Book of Bread brings excitement -- and nutrients -- back to bread. Organized into eight sections (bread basics, everyday bread and rolls, specialty and festive breads, flat breads, quick breads, bread machine recipes, gluten-free breads, and bread dishes), the book features diverse -- and tasty -- culinary traditions, from staples like Indian naan and Scottish oatcakes to treats such as panettone and Greek Easter Bread. An authoritative introduction explains the basics of bread making and includes advice on equipment and ingredients as well as tips for crafting the perfect loaf. Dozens of luscious color photos add further inspiration.

Read also RealAge Makeover or Stretching

Sweet Celebrations: The Art of Decorating Beautiful Cakes

Author: Sylvia J Weinstock

In Sweet Celebrations the woman InStyle called "New York's reigning cake diva" shares her recipes, designs, techniques, and tips in a gloriously illustrated book.

Bon Appétit called master baker and decorator Weinstock "the Leonardo da Vinci of wedding cakes," and her stunningly original creations have graced the celebrations of Oprah Winfrey, Ted Turner, and Whitney Houston. Her repertoire includes not just grand, romantic, floral wedding cakes but cakes appropriate for all of life's festive moments. Now she shares her expertise with bakers who want the perfect cake to commemorate that very special occasion.

Sweet Celebrations includes cakes for birthdays, anniversaries, bon voyage send-offs, victory parties, and more. Graded according to difficulty, there are cakes for the beginning as well as the experienced decorator. Present your favorite graduate with a richly bound pile of books, welcome a newborn with a delectable stack of pastel-colored blocks, or serve the charming cottage cake at a housewarming. Each of the featured twenty-four cakes is shown in full color, with complete step-by-step instructions for baking, assembling, and decorating. In addition there are many inspiring photographs of the fabulous cakes Weinstock has created for clients around the world.

The book provides recipes for cakes, frostings, and fillings, as well as detailed illustrated instructions on decorating techniques. Sweet Celebrations is a must-have volume for home and professional bakers who want to make and serve cakes that taste as good as they look.

Weekly Editors Entertainment

Weinstock is famous in New York City for her wedding cakes, and her book, though ostensibly meant a how-to, is really meant for browsing—make that gasping—at page after page of fantasy cakes. There are Dutch still lifes brimming with marzipan fruit; tiered wonders with masses of frosting-spun roses and violets spilling down the sides; poodle cakes, purse cakes, even cakes shaped like wrapped gifts.

Antique White Tiered Wedding Cake Baby Block Cake Balloon Cake Box Wedding Cake Cornelli Heart Cake Calla Lily Cake Fairy Tree Cake Gift Box Cake Hatbox Cake Lily of the Valley Cake Marzipan Fruit Cake Peach Rose Wedding Cake Potted Iris Cake Ribbon Cake Shaggy Dog Cake Handbag Cake Shopping Bag Cake Stack of Books Cake Straw Hat Cake Sunflower Cake Teacup Cake Thatched Roof Cottage Cake

Round Cakes

Clown Cake Basketball Cake Globe Cake Index Metric Equivalencies

Cake Mix Magic or Passion for Desserts

2009-01-03T04:53:00.000-08:00

Cake Mix Magic

Author: Jill Snider

When you're pressed for time, what's the easiest way to prepare a moist, delicious cake for dessert? A cake mix, of course! Just follow the instruction on the package, pop the cake in the oven and it's ready in no time. With that kind of convenience, it's no wonder that North Americans buy over 400 million cake mixes a year.

But let's say that with just a few more ingredients and a little more preparation time, you could turn a good cake into something even better. That's where Cake Mix Magic can help.

Here you'll find over 125 fast and easy recipes, each starting with a basic cake mix and turning it into a scrumptious dessert. In minutes you'll be baking up a delicious Cinnamon Brunch Cake or Triple Chocolate Fudge Cake. Need to prepare something special for a birthday party or family gathering? You'll be amazed at the "made from scratch" flavor of Chocolate Raspberry Torte or Chocolate Toffee Crunch Cheesecake.

With Cake Mix Magic, the sorcery extends far beyond cakes. You can make a wide variety of other baked treats, including Cranberry Pecan Buns, Butterscotch Nut Bars, Chewy Cherry Bars, Gingerbread People, Peach Cobbler and Black Forest Trifle. Who'd believe cake mixes could be so versatile?

Simple recipes, basic ingredients and no experience required -- all the elements necessary for dependable and outstanding results. Whether you are an experienced baker or a novice, this book will give you great recipes that work every time.

DUNCAN HINES®

Since 1951, the Duncan Hines® brand has been identified premium-quality foodproducts, particularly its "good as homemade" baking mixes, and is today one of the most recognized trademarks in the world. The Duncan Hines® commitment to quality -- to making a great cake even better -- is an essential feature of Cake Mix Magic.

KLIATT

Remember the slogan "Nothing as loving as something from the oven?" With our hectic lifestyles today, homemade treats have become something of the past. Here you'll find over 125 fast and easy recipes, each starting with a basic cake mix and turning it into a scrumptious dessert. Some of the featured recipes are: Cranberry Double Banana Muffins, Chocolate Marble Cheesecake, Chocolate Macada-mia Nut Oatmeal Cookies, Strawberry Bavarian Mold, Apricot Glazed Apple Torte, and Tequila Orange Sunrise. Recipe ingredients are listed both in metric and standard forms, making this a book that can be used universally. A special introductory section provides information about baking ingredients, tips and techniques. Jill Snyder has 30 years of baking experience, including almost 25 years as the kitchen manager for a major North American flour maker. This book is sure to be snapped up by experienced bakers and novices. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2001, Firefly, Robert Rose, 192p. illus. index., $18.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , November 2001 (Vol. 35, No. 6)

Internet Book Watch

In Cake Magic, expert cake baker Jill Snider has compiled an impressive and mouth-watering collection of outstanding recipes for cakes, bars, squares, and more. From Lemon Tote Cake, Apricot Hazelnut Torte, Pumpkin Cheesecake; Apple Nut Coffee Cakes; and Brazil Nut Fruitcake; to White Chocolate Macadamia Oatmeal Cookies; Applesauce Loaf; Triple Chocolate Bundt Cake; Lime Daiquiri Cake; and Peach Cobbler, Cake Magic recipes are showcased with clear and easy-to-follow instructions. Wither a novice in the kitchen or an experienced family cook, Cake Magic will be the cookbook of choice when planning deserts for all manner of family meals and celebratory events.

Passion for Desserts

Author: Emily Luchetti

Beloved pastry chef and best-selling author Emily Luchetti lives by the simplest truth: There's always room for dessert. Why try to resist creamy chocolate cheesecake, fresh berries layered with honey cream, or homemade sorbet? Besides, with Emily's insider secrets, whipping up delicious treats for family and friends is fun! A longtime dessert lover, Luchetti shares an impressive - yet deceptively easy - array of recipes that regale the fruits and pure flavors of each season. From frequently used basics like melt-in-the-mouth tart shells, luxe cr me fra che, and chocolate sauce, to creative twists on old favorites such as Raspberry Ice Cream Sandwiches and Espresso Cupcakes, each of these pleasures will leave home cooks wanting to try the next. With just one bite of Lemon Raspberry Bread Pudding, one sip of a soothing Bourbon Milkshake, and one whiff of a Chocolate Mocha Truffle, anyone with a sweet tooth will understand why this book is an irresistible must-have.

Publishers Weekly

At first glance, this volume doesn't look all that approachable: the tiny print on its glossy page is easily obscured by stray swirls, and the cover photoan exact cube of ice cream and cake layers coated in a lost-looking dribble of carameldoesn't inspire confidence. But it would be a mistake to pass this cookbook by; Luchetti, pastry chef for Jeremiah Tower, has a contagious, far-ranging fascination with her subject. In this, her third book (after Stars Desserts and Four Star Desserts), she organizes desserts by season, a welcome departure from the usual cake-cookies-custard triumvirate. Spring recipes celebrate the year's first fruits (Strawberry Ginger Sodas; Rhubarb Orange Tart), while summer ones emphasize berries and stone fruit (Berry Creme Fraiche Cake)better still, at least half the summer recipes do not start with the dreaded "Preheat the oven to...." Autumn (Fig Galettes with Cinnamon Marsala Sabayon) goes beyond the usual apples and gourds, and winter is essentially a paean to chocolatetruffles, trifles, fondues. Luchetti isn't afraid of less popular dessert forms like crepes and compotes, and readers may at times have to scamper through the book searching for sub-recipes, garnishes and sauces (e.g., Apple Splits: easy if you have caramel sauce, vanilla creme anglaise and cinnamon ice cream on hand). Still, even at their most complex, none violates Luchetti's rule: no more than three primary flavors in a dessert. Her sure hand with the sweet tooth makes this a sybaritic, inspiring addition to an often cluttered genre. (Oct.) Copyright 2003 Reed Business Information.

Takeout for 2 or Modern Asian Flavors

2009-01-02T19:11:00.000-08:00

Takeout for 2

Author: Running Press

Sink your chops into a delicious, intimate Chinese takeout dinner for two! This kit includes two paper lanterns, tow pairs of tiny chopsticks, two ceramic chopstick holders, paper fortunes, and a duo of decorative placemats. The 32-page book contains ideas for making your takeout dinner more authentic and entertaining. Take a trip to China with Takeout for Two!

Modern Asian Flavors: A Taste of Shanghai

Author: Richard Wong

Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In this impressive collection of more than 50 sophisticated yet easy-to-prepare dishes, Shanghai native and culinary expert Richard Wong shares his family recipes that have been updated for the modern table. This amazing cookbook satisfies savory, sweet, or spicy cravings with inspiring recipes like Shanghai Slow-Cooked Chicken, Sweet Soy Sauced Broccolini, and Spicy Shrimp Chow Mein. Included is a section on stocking a Shanghai pantry with all the essentials for preparing quick, flavorful meals. And with a chapter dedicated to making robust sauces tailored to complement any dish, Modern Asian Flavors is the ultimate passport for a delicious adventure.

Simple Essentials Fruit or Anniversary to Remember

2009-01-01T04:05:00.000-08:00

Simple Essentials Fruit

Author: Donna Hay

Featuring 60 simply beautiful recipes for all our favourites, this is the only fruit cookbook you'll ever need.

Look this: Aspergers If You Only Knew or Helping Your Anxious Child

Anniversary to Remember: Years one to seventy-five

Author: Cynthia Lueck Sowden

Fun themes add punch to the party planning, whether a first anniversary, a gala fiftieth, or anything up to seventy-five. Anniversary symbol list included.

Baking Boot Camp or Wine Avenger

2008-12-31T18:24:00.000-08:00

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.

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

2008-12-31T09:43:00.000-08:00

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

2008-12-30T22:02:00.000-08:00

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

2008-12-30T12:20:00.000-08:00

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

2008-12-30T01:38:00.000-08:00

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!

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

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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

2008-12-29T14:57:00.000-08:00

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.

Charlie Trotters or Frozen Drinks

2008-12-29T03:16:00.000-08:00

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.

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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

2008-12-28T18:35:00.000-08:00

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

2008-12-28T07:54:00.000-08:00

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

2008-12-27T22:13:00.000-08:00

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.

Read also The Economic Approach to Law or Electricity 1
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

2008-12-27T13:32:00.000-08:00

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

2008-12-27T01:51:00.000-08:00

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

2008-12-26T16:10:00.000-08:00

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

2008-12-26T04:29:00.000-08:00

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

2008-12-25T18:48:00.000-08:00

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

2008-12-25T08:07:00.000-08:00

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

2008-12-24T21:25:00.000-08:00

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

2008-12-24T09:44:00.000-08:00

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

2008-12-24T01:03:00.000-08:00

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

2008-12-23T14:22:00.000-08:00

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

2008-12-23T04:41:00.000-08:00

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

2008-12-22T20:00:00.000-08:00

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

2008-12-22T08:18:00.000-08:00

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

2008-12-21T22:36:00.000-08:00

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

2008-12-21T11:54:00.000-08:00

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

2008-12-21T01:13:00.000-08:00

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.

	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

	Introduction	3
	Alphabetical Listing of Plants	15
	Bibliography of Edible Plants	217
	List of Illustrations	223
	Indexes	227
	Index to Plant Names	229
	General Index	236

	Why a Low-Carb Vegetarian Cookbook?	5
	A Look at Low-Carb Diets	7
	The Vegetarian Low-Carb Plan	23
	Breakfast	41
	Soups	51
	Salads	71
	Sandwiches and Lunch	89
	Main Dishes	97
	Quickie Snacks	131
	Desserts	141
	Product References	153
	References	154
	Index	155

	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

	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

	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