Beer Can Chicken or Betty Crockers Living with Cancer Cookbook

Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill

Author: Steven Raichlen

Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen.

An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

Publishers Weekly

After such all-encompassing efforts as The Barbecue! Bible and How to Grill, Raichlen turns his attention to a single and hilarious style of preparation, one based on an inspired theory: if there is anything a guy loves more than his grill, his brew and his gadgets, it is the opportunity to combine the three into a succulent main course. The basic technique is simplicity itself, boosted by just enough schoolboy rudeness to make it irresistible. Take one whole chicken, insert half a can of a favorite beer into its cavity, then prop it up on the BBQ. The can, in combination with the drumsticks, forms a tripod that keeps the bird upright, allowing the skin to achieve a fine crispness even as the internal steamer flavors the bird and eliminates the need for basting. A cornucopia of rubs, marinades, and beer-can fillers provides for more recipe variations than one would sanely care to attempt (massage the chicken in dill, sugar, garlic and mustard, pour a little Scandinavian liquor in with the ale and, voilX, Chicken Aquavit). For teetotalers, there are sauces made from cola, ginger ale, peach nectar or lemonade, each with the appropriate can of soft drink inserted into its awaiting fowl. He does include some recipes that might be better in theory than practice, such as the Quail on a Throne, which involves small cans of prune juice and a Cinnamon-Prune sauce. Subtle safety tips are proffered (Never grill a bird on an unopened can!). (May) Copyright 2002 Cahners Business Information.

Library Journal

"Beer-can chicken" has been a standard on the barbecue circuit since at least the mid-1990s, but Raichlen's recipe (he's demonstrated it on Good Morning America) seems to have attracted the most attention. The basic recipe calls for standing a whole chicken rather indelicately over an open can of beer and grilling it with the idea that the steam generated, as well as the vertical roasting position, results in a moist, succulent bird. Here Raichlen (The Barbecue Bible) expands on the theme, with a variety of birds, from turkey to quail, cooked over an assortment of liquids that include sake, ginger ale, and prune juice. There are also other favorite "wacky" recipes, from Hay-Smoked Steak to Camembert on a Plank (I'd skip the smoke-flavored whipped cream for the Grilled Pound Cake, though). An amusing little book with some tasty recipes from a popular author, this is recommended for most collections. Copyright 2002 Cahners Business Information.

Interesting book: Advertising Strategy or Macroeconomics in Context

Betty Crocker's Living with Cancer Cookbook: Easy Recipes and Tips through Treatment and Beyond

Author: Elyse Cohen

Cancer patrients in treatment, their friends and family will all want this book to learn how to eat with maximum nutrition as well as great taste. Hints and tips throughout from cancer patients provide hope and help.

Publishers Weekly

In Betty Crocker's Living with Cancer Cookbook doctors Kris Ghosh and Linda Carson along with Elyse Cohen begin with a discussion of the disease and how to cope then outline and identify dietary considerations. A q&a section answers patients' common questions, such as "Why am I too tired to eat?" and is followed by such soothing recipes as Berry-Banana Smoothie. Each dish in the main section, many from patients, includes nutritional and fiber information and is color-coded to indicate which side-effects it helps. One important tip is that extra flavor helps to stimulate the appetite and mask unpleasant tastes from radiation and chemotherapy. Pasta with Chicken in Chili Sauce and Savory Scallops and Shrimp are among the temptations anyone might enjoy. The full-color presentation lifts the spirits. ( Jan.) Copyright 2001 Cahners Business Information.

What People Are Saying

Barrie R. Cassileth
This book will be of great assistance to patients and families undergoing cancer treatment. It is a creative guide to the use of pleasant and easy menus to help alleviate difficult, commonly experienced side effects.--Dr. Barrie R. Cassileth, Chief, Integrative Medicine, Memorial Sloan-Kettering Cancer Center.

Table of Contents:

Bring Back the Joy of Eating

1. Coping with Side Effects

2. Energy-Boosting Breakfasts

3. Fatigue Fighting Snacks

4. 20-Minute Main Dishes

5. Make-Ahead Meals

6. Family-Pleasing Main Dishes

7. Comforting Side Dishes

8. Treat-Yourself Desserts

Easy Menus during Treatment

Recipes to Use After Treatment

Nutrition and Medical Dictionary

Additional Resources

Helpful Nutrition and Cooking Information

Metric Converstion Guide

Index

Balthazar Cookbook or Tartine

Balthazar Cookbook

Author: Keith McNally

When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie.

The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.

Publishers Weekly

Whether or not readers are familiar with Balthazar, Manhattan's booming, six-year-old brasserie, they're in for a delight. The restaurant's cookbook lifts the lid on the essence of French brasserie cooking, unearthing the secrets to making a deliciously sharp, perfectly melted gratin (use Swiss Gruy re, Emmentaler or Comt ); frying french fries (fry them once to cook them thoroughly, then again to crisp the exterior); burnishing sugar atop a creme br lee (it should "crack like thin ice"); and more. Art critic Hughes paints a brilliant portrait of Balthazar in his foreword, marveling at the unbelievable quantity of ingredients Balthazar tears through (40 pounds of mushrooms a day; 30 pounds of garlic a week) and the staff's ability to hide the kitchen's pressure cooker-like atmosphere from diners: "out on the floor it's all politeness, smiles, and yes-sir-no-sir, while backstage it's Jesus, where is it, get that fucking stuff over here, and where's the goddamn morels?" Home chefs need not be so stressed, as the authors (McNally owns the place; Nasr and Hanson are chefs) present clear and simple recipes for such classics as Salade Nicoise, Steak Tartare, Bouillabaisse, Coq au Vin, Duck Confit, Cassoulet and Steak Frites. Injecting a touch of humor (Frisee aux Lardons, normally a meal unto itself, could make a first course "for those who believe strongly in bacon fat"), the authors explain techniques, such as shucking oysters and cleaning leeks, and more obscure ingredients, such as Japanese bread crumbs and fines herbes. Like its food, Balthazar's cookbook is uncomplicated, elegant and timeless. 100 color, 40 b&w photos. (Oct.) Copyright 2003 Reed Business Information.

Library Journal

Balthazar is perhaps the most popular of restauranteur McNally's hip New York City eateries, which also include Pastis and Lucky Strike. In this attractively designed cookbook, McNally and his two chefs, Riad Nasr and Lee Hanson, both alums of Restaurant Daniel, with food writer Kathryn Kellinger, present the brasserie and bistro classics that Balthazar is known for, from Fris e aux Lardons and Rillettes la Fermiere to Roast Chicken for Two and, of course, Steak Frites. Well written and accessible, the recipes often include helpful tips for the home cook. Color and black-and-white photographs help convey the ambiance of the restaurant, and the foreword by art critic Robert Hughes, a devoted fan, provides additional context. For most collections. Copyright 2003 Reed Business Information.

Books about economics: International Business Transactions or A Climate of Injustice

Tartine

Author: Elisabeth Prueitt

Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres—and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

Elements of Cooking or Slow Food Revolution

Elements of Cooking: Translating the Chef's Craft for Every Kitchen

Author: Michael Ruhlman

Americans are on a roll in the kitchen -- we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great?

Modeled on Strunk and White's The Elements of Style, The Elements of Cooking is an opinionated volume by Michael Ruhlman -- the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook -- that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student.

Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook.

With hundreds of entries from acid to zester, here is all the information -- no more and no less -- you need to cook, as well as countless tips (including only one recipe in the entire book, for the "magic elixir of the kitchen") and no-nonsense advice on how to be a great cook. You'll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great.

Eight short, beautifully written essays outline what it takes not merely to cook but to cook well: understanding heat, using the right tools (there are only five of them), cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the elusive, most important skill tohave in the kitchen, finesse.

The New York Times - Sam Sifton

Ruhlman's Strunk-and-White-style guide to the language and grammar of the kitchen is a great help, particularly to anyone—most of us, really—whose brow would furrow if a date pointed to a menu and asked brightly, "What's salpicon?" (Oh, darling: It's a French term for diced meat or fish bound with a sauce and used as a filling.) A deeply opinionated rundown of the essential knowledge all cooks and food people need

Publishers Weekly

Ruhlman's slim 12th book, inspired by Strunk and White's classic The Elements of Style, would more accurately have been titled "Selected Elements of French Cooking." Organized in dictionary format, the book offers short definitions of culinary terms most likely to be encountered in a Continental restaurant kitchen: à la ficelle, jus lié, lardo, mise en place, oblique cut, oignon piqué, rondeau, roulade. Entries for ladle, rolling pin and other common implements seem almost superfluous, while international items such as wok, tandoor, udon and cardamom are nowhere to be found (though to be fair, nam pla, kimchi and umami are included). An opening eight-page section announces, with finger wagging, that "veal stock is theessential" and discourses on eggs, salt and kitchen tools. Ruhlman (The Soul of a Chef) is an elegant writer and the entries he does include can be useful and sometimes entertaining. The real problem is the idiosyncratic, highly personal approach: you just don't know what you'll find in this book and what you won't. (Nov.)

Copyright 2007 Reed Business Information

Go to: The Cash Flow Management Book for Nonprofits or Equity Asset Valuation

Slow Food Revolution: A New Culture for Dining and Living

Author: Carlo Petrini

Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world. Known as the "WWF of endangered food and wine," Slow Food not only focuses on a slower, more natural and organic lifestyle that complements nature, but also works to preserve dying culinary traditions, conserve natural biodiversity, and protect fading agricultural practices threatened in this age of mass consumerism. The book takes the reader on a gastronomic journey through the practices and traditions of the world's ethnic cuisines, from the artisanal cheeses of Italy to the oysters of Cape May and the native American turkey. It includes testimonies from Slow Food representatives—such as Alice Waters of Chez Panisse—illustrating exactly what they are doing—and what still needs to be done—to preserve them.

Lady Sons or Jacques P pins Complete Techniques

Lady & Sons: Savannah Country Cookbook

Author: Paula Deen

From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites. Paula H. Deen, the owner and proprieter, has created a friendly cookbook filled with hundreds of quick and easy recipes. Perfect for home entertainment, family picnics, or Sunday dinners, The Lady & Sons Savannah Country Cookbook completes any kitchen.

"I tell Savannah-bound friends that if they want a short course in the meaning of Southern cooking--the flavors, the ambience, indeed the very heart of Southern cooking--they should drop in at The Lady & Sons."
--from the introduction by JOHN BEHRENDT, author of Midnight in the Garden of Good and Evil

"The recipes in this book are so wonderful, I almost ate the book!"
--FANNIE FLAGG, author of Fried Green Tomatoes at the Whistle Stop Cafe

Publishers Weekly

In his enthusiastic introduction, John Berendt, author of Midnight in the Garden of Good and Evil, writes: "Authentic Southern food is not about pretension." Sure enough, this book by the proprietor of The Lady & Sons restaurant in Savannah, Ga., doesn't put on any airs. A great many recipes unabashedly list prepared foods among the ingredients. As an appetizer, Garlic Cheese Spread includes an eight-ounce package of cream cheese and an eight-ounce jar of Cheez-Whiz. Shrimp or Lobster Bisque contains, in addition to seafood, a can each of condensed tomato soup and condensed mushroom soup. The restaurant's most popular dessert is Gooey Butter Cakes, which starts with a box of Duncan Hines yellow cake mix. Still, some of the recipes attain a high level of regional authenticity: Georgia Cracker Salad is made with crushed saltines, tomato, scallions, hard-boiled egg and mayonnaise; Southern Fried Chicken acquires its crispy coating with a batter of eggs and self-rising flour. Readers concerned about high fat content should skip this book. But those looking for some distinctively American comfort foodand in a mood for some decidedly anti-nouvelle regressionmight want to take a peek. (May)

Library Journal

Savannah's popularity as a tourist destination has increased dramatically in the months that John Berendt's Midnight in the Garden of Good and Evil has been on the New York Times best sellers list, and in his introduction to this cookbook, Berendt says Deen's restaurant is one he recommends to visitors as exemplifying "the very heart of Southern cooking." Deen (the Lady) says Southern cooking is "comfort food," and she and her two sons serve homey, completely unpretentious food at their popular downtown restaurant. Many of the recipes she includes here rely on convenience foods (canned soup, Cheese Whiz) and some have been perennial favorites in "community" cookbooks since the Fifties or Sixties. Area libraries will want copies; most others can skip.

New interesting textbook: Drink or Baking with Julia

Jacques Pйpin's Complete Techniques

Author: Jacques Pepin

The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.

From a master chef and the current co-star (with Julia Child) of the hit television series Cooking at Home, comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

Wine or Cuisines of the Axis of Evil and Other Irritating States

Wine (101 Essential Tips Series)

Author: Tom Stevenson

Breaks down learning about wine into 101 easy-to-grasp tips and gives quick answers to all your questions.

Author Biography: Tom Stevenson has been writing about wine for nearly thirty years and is the author of more than 20 books. He's been nominated on three occasions as Wine Writer of the Year and received the coveted Wine Literary Award, America's lifetime achievement award for wine writing.

Go to: New Cook Book or Superfoods Rx

Cuisines of the Axis of Evil and Other Irritating States: A Dinner Party Approach to International Relations

Author: Chris Fair

Chris Fair has dined with soldiers in the Khyber Pass and with prostitutes in Delhi, rummaged for fish in Jaffna, and sipped Taliban tea in Peshawar. Cuisines of the Axis of Evil is a sophisticated, fun, and provocative cookbook with easy-to-follow recipes from both America’s traditional enemies in foreign policy—including Iran, Iraq, and North Korea—and friends of the U.S. who are nonetheless irritating by any measure. In addition, each country section includes all the smart, acerbic geopolitical nuggetry you need to talk the talk with the best of them. Recipes include Iranian chicken in a walnut pomegranate stew, Iraqi kibbe, and North Korean spicy cucumber, as well as special teas, mango salads, beverage suggestions, and much more.

Publishers Weekly

Foreign affairs analyst Fair combines current events, history and cookery in this unorthodox book. Provoked by Bush's 2002 State of the Union address and her brothers' call-up by the National Guard, she posits that one way to a more tolerant post-9/11 world might be through the stomach. The author takes on 10 countries: the axis of evil triad of North Korea, Iran and Iraq; global players like Israel and China; alleged thorns-in-freedom's-side like Pakistan, and finally the "Great Satan," the U.S. She compiles "dossiers of perfidy"-a history of each nation's geopolitical sins-followed by culinary "plans of attack." The research and experience backing the dossiers is considerable, if filtered through a shrill, leftist-corrective sensibility. The representative recipes, meanwhile, range from an Iraqi lamb and okra stew ("Be warned: Okra is a finicky flora") to steamed Chinese eggplant and Kashmiri spiced tea. There's even Beer Butt Chicken to represent Uncle Sam. The genuine political and culinary passion don't organically connect; rather it's a crazy salad of dark leftist humor. Whether it's possible to laugh while despairing and cooking (the recent natural disasters particularly skew the tone of the chapters on Burma and China) remains to be seen. (Aug.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Tender at the Bone or The Worlds Healthiest Foods Essential Guide for the Healthiest Way of Eating

Tender at the Bone: Growing up at the Table

Author: Ruth Reichl

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told.  Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s.  Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.

Newsday

An absolute delight to read...how lucky we are that [Reich] had the courage to follow her appetite.

Chicago Sun-Times

A poignant, yet hilarious, collection of stories about people [Reichl] has known, and loved and who...steered her on the path to fulfill her destiny as one of the world's leading food writers.

New York Times Book Review

Reichl writes with such simplicity...even the recipes included in this memoir are stripped down to their bare goodness.

USA Today - Deirdre Donahue

A prominent food critic, Reichl writes memorably about food. But her real gift is making the people who taught her about food live on in the pages of this funny and moving memoir.... You can read this book anywhere.

NY Times Book Review

While all good food writers are humorous...few are so riotously, effortlessly entertaining as Ruth Reichl...[She] is also witty, fair-minded, brave and a wonderful writer.

Washington Post Book World

Reading Ruth Reichl on food is almsot as good as eating it.

Books about economics: The Fat Smash Diet or 30 Minute Meals

The Worlds Healthiest Foods Essential Guide for the Healthiest Way of Eating

Author: George Mateljan

The World's Healthiest Foods Essential Guide to the Healthiest Way of Eating contains over 500 new recipes and tips to help prepare meals in a minimal amount of time without compromising taste. Most of the recipes take 7 minutes or less to prepare. In addition you will find George's "Healthiest Way of Eating" Plan, which contains two months worth of menus, a healthy shopping list, a guide to help buy the safest fish and shellfish, ways to lose weight with the "Healthiest Way of Eating" and much more.