The Sensible Cook or Japanese

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

Author: Peter G Ros

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

Booknews

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

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

Japanese (Classic Cuisine Series)

Author: Southwater

Delicious and enticing dishes made accessible for the western kitchen.

Art and Rosies Home Tested Recipes or Bread

Art and Rosie's Home-Tested Recipes

Author: Art Wiederhold

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

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

Bread

Author: Jennie Shapter

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

John Barleycorn or Farmhouse Cookery

John Barleycorn

Author: Jack London

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

Upton Sinclair

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

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

Farmhouse Cookery

Author: Laura Mason

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

Food for the Greedy or The Whisky Barons

Food for the Greedy

Author: Shaw

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

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

The Whisky Barons

Author: Allen Andrews

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

Two for the Road or Cajun Quick

Two for the Road: Our Love Affair with American Food

Author: Jane Stern

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

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

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

The New York Times - Nora Ephron

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

Publishers Weekly

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

Library Journal

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

Read also Think Big or The Teenage Investor

Cajun Quick

Author: Jude W Theriot

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

Complete Guide to Wines and Wine Drinking or Diabetic Dessert Cookbk

Complete Guide to Wines and Wine Drinking

Author: Stuart Walton

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

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

Diabetic Dessert Cookbk

Author: Coleen Howard

SWEET TREATS YOU'RE ALLOWED TO EAT!

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

WHAT'S FOR DESSERT?

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

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

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

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

AND MUCH. MUCH MORE!

SWEET TREATS YOU'RE ALLOWED TO EAT!

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

WHAT'S FOR DESSERT?

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

Internet Book Watch - Internet Book Watch

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