Reach of a Chef or Chinese Kitchen

Reach of a Chef: Beyond the Kitchen

Author: Michael Ruhlman

The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America

Michael Ruhlman has enjoyed a long love affair with cooking and food. His explorations of kitchens and the professionals who call them home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs-and on the business of preparing food." But even his vast experience couldn't have prepared him for the profound shift that has occurred in the chef's place in society.

Beginning at Per Se, the newest and most expensive of Manhattan's four-star restaurants, Ruhlman takes readers into some of America's most illustrious-and most innovative-kitchens. Throughout his travels, he seeks new trends and phenomena, like Las Vegas's recent elevation to the country's food Gomorrah with the addition of Picasso and Aureole to the Strip's already formidable selection, and returns to legendary haunts like The French Laundry, Le Bernardin, and Cafe Gray to see what's changed. A dispatch from a new world where chefs are celebrities and culinary school classes are burgeoning, The Reach of a Chef looks at the state of professional cooking in the post-Child, Food Network era. In the end, an audience who loves to talk about, read about, and dine in the finest restaurants in America gets an in-the-trenches look at the professionals whose very life's work is to feed us.

Publishers Weekly

There's no rest for the restaurateur in Ruhlman's engaging account of a culinary world that's become even more frenetic in the wake of the Food Network's success and the rise of celebrity chefs desperately clinging to their stars. Ruhlman (The Making of a Chef; The Soul of a Chef) revisits some of the people he's worked with in the past and the school where he trained to see how things have changed since "chef branding, with its product lines, multiple name-recognized restaurants, and entertainment venues, has lured the chef out of the kitchen." Ruhlman points out the irony of such chefs as Wolfgang Puck, Emeril Lagasse and Anthony Bourdain becoming so successful that they no longer have time to practice the thing that brought them success in the first place. He solicits opinions on the phenomenon from an array of people in the business and also profiles some of those still shaping American cooking in the kitchen, from Melissa Kelly and her down-to-earth comfort food to Grant Achatz and his avant-garde, technical creations. Ruhlman has a light, unobtrusive style, and he brings considerable knowledge to the table when commenting on either individual dishes or the industry as a whole. (On sale May 22) Copyright 2006 Reed Business Information.

Library Journal

Author of The Making of a Chef, The Soul of a Chef, and much more, Ruhlman takes readers on another fascinating journey behind the scenes of great kitchens. His latest seeks to put a personal twist on the role of chefs in the age of the Food Network and pop celebrity. Ruhlman uses his easy-flowing style to examine how today's chefs have achieved the notoriety and fame of yesterday's sports stars. He goes on to explain how these chefs aren't in the kitchen preparing meals for their restaurant customers-they are hosting television shows, writing cookbooks, and developing product lines. An excellent companion to Ruhlman's other works and recommended for all libraries.-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib. Copyright 2006 Reed Business Information.

Kirkus Reviews

A Plimptonesque writer finds further adventures, and misadventures, over an open range. Building on The Making of a Chef (1997) and The Soul of a Chef (not reviewed), Ruhlman returns to the Culinary Institute of America, a one-time trade school that ascended to college status and acquired a student body to match-not only youngsters seeking to become chefs, but also older professionals engineering midlife career changes away from, say, brokering and toward, say, pastry-decorating. Ruhlman notes that in just the last few years Americans have been discovering that it's possible to eat well, just as certain chefs have discovered that it's possible to make sizeable fortunes from becoming brand names, with presences on the Food Network and in all the right magazines. Remarks one career adviser, circularly, "Not everybody likes a brand, but everybody likes a celebrity. . . . You become a celebrity because everybody likes your brand." The rush to stardom benefits only a few, of course, leaving all those CIA enrollees who graduate only to work 80 hours a week for salaries in the low five figures most irritated-and eager to complain. Therein lies another change in culinary mores: The culture of complaint has entered the kitchen. Where it was once customary for someone to be fired for the quietest grumble-for "to allow people to complain opened up the doors to self-deception, laziness, and a lack of accountability"-whining is now de rigueur, coupled with an insistence that chefs not scream at their underlings, another traditional practice that's becoming rarer in the face of this sensitive new workforce. Ruhlman rushes about the country, fascinated by celebrity chefs here, up-and-comers there,America's changing food habits here, the underlings of the culinary world there, and his travels are wondrous to behold, especially when he hits Manhattan's Masa sushi empire and its customary four-digit lunch bills. True tales of the kitchen a la Anthony Bourdain: a pleasure for foodies, and an education of the palate and pocketbook.

Go to: Tales from the Crisper or The Rice Diet Solution

Chinese Kitchen: Recipes, Techniques, Ingredients, History, And Memories From America's Leading Authority On Chinese Cooking

Author: Eileen Yin Fei Lo

Eileen Yin-Fei Lo, author of award-winning cookbooks, menu developer for top Asian restaurants, and cooking teacher, presents her life's work. Reflecting on her life in food, including her childhood in Canton, China, where she learned to cook at her grandmother's side, Eileen has created an exhaustive cookbook of extensive scope. Everything about Chinese cooking has cultural significance, and much of what Eileen talks about in this book has never appeared in print before in the English language. There are more than 250 recipes in all, including many classic banquet-style recipes, quite a number presented for the first time in the traditional manner, from Peking Duck to Beggar's Chicken. Dozens of the techniques for preparing these elaborate recipes are shown in full-color photographs in the color insert as well. Eileen also includes many of her own creations, such as infused oils and rich, flavorful stocks, essential for cooks who are serious about mastering the ancient art of Chinese cooking. Everything is here: dim sum, congees, stir-fries, rice dishes, noodles, bean curd, meat dishes, and more. For anyone who loves Asian cuisines, this is the ultimate cookbook, and for cookbook lovers and aspiring food professionals, this is required reading.

Publishers Weekly

In her newest Chinese cookbook, Canton native Yin-Fei Lo (The Chinese Banquet Cookbook) meticulously explains the history of the Chinese table from 5000 B.C. to the 20th century, documenting the influence of various imperial dynasties on China's cuisine. Seventeen chapters explore the Chinese larder, teas, wines, cooking equipment and techniques, classic Chinese dishes, rice and noodles, food-as-medicine, meats and vegetables, dim sum and the evolution of Chinese-American restaurant dishes. Yin-Fei Lo emphasizes the principles of the Chinese kitchen: selecting the freshest ingredients, eating foods in season and eating foods in harmony with their yin (cooling) versus yang (warming) properties. Anecdotes and recipe prefaces detail regional and dynastic origins of dishes, including relevant folklore, superstition and symbolism associated with them. An accessible repertoire of recipes ranges from popular regional classics, like Peking Duck and spicy Sichuan Mah Paw Dau Fu to "Western Chinese restaurant clich s" like Egg Drop Soup and Chow Mein. Integrating her own food memories growing up in Sun Tak, China, Yin-Fei Lo conveys her culinary heritage with precision and passion, delivering a richly layered resource on Chinese cookery. (Dec.) Copyright 1999 Cahners Business Information.

Library Journal

With impressive thoroughness, Lo's wide-ranging new book goes beyond "recipes, techniques, and ingredients," exploring as well the cultural and culinary history of Chinese food, the importance of symbolism in Chinese cooking, food as medicine, and a variety of other topics; it's a personal history, too, with wisdom and dishes passed down from her maternal grandmother and other family members. Lo is the author of other good cookbooks, including The Chinese Way, but this is by far her most ambitious work. There's a long and detailed glossary ("The Chinese Larder"), a good technique section, and chapters on the teas and wines of China, as well as on non-Chinese wines to serve with her dishes. Recipes are both classic and contemporary, with special sections on regional specialties, dishes from the author's childhood in Sun Tak (known for its discerning cooks), and authentic, i.e., good versions, of the recipes that have become clich s in so many Chinese-American restaurants. An essential purchase. Copyright 1999 Cahners Business Information.

What People Are Saying

Jacques Pepin
Superb recipes, fascinating stories-this very personal book seduces you and pulls you right into the kitchen ready to work the wok.

Daniel Boulud
Whenever I want to cook Chinese food and impress my friends, I turn to Eileen Lo's recipes. Her knowledge of Chinese cooking is encyclopedic, her writing is anecdotal and interesting, and she makes potentially complicated recipes accessible to the home cook.

Chez Panisse Fruit Notecards or Take Big Bites

Chez Panisse Fruit Notecards

Author: Patricia Jordan

20 blank folded cards (5 images repeating 4 times), 20 envelopes

New interesting textbook: 50 Greek Recipes or Beyond the First Visit

Take Big Bites: Adventures around the World and across the Table

Author: Linda Ellerbe

The celebrated journalist, producer, and bestselling author takes us on a remarkable culinary journey through "a life lived interestingly, if not especially intelligently."
Linda Ellerbee's first two books were instant classics: And So It Goes, a hilarious, unblinking look at television journalism that spent months as a bestseller; and Move On, a wry, intimate look at a woman in her time that became a milestone in autobiographical writing. Now she takes us both farther afield and closer to home in a memoir of travel, food, and personal (mis)adventure that brims with warmth, wit, uncommon honesty, inspired storytelling . . . and a few recipes as well.
In Vietnam, preconceptions collide with the soup. . . . In France, lust flares with the pâté and dies with the dessert. . . .In Bolivia, a very young missionary finds her food flavored with hypocrisy . . . while at the bottom of the Grand Canyon an older woman discovers gorp is good, fear is your friend, and Thai chicken tastes best when you're soaked by rain and the Colorado River.
From Italy to Afghanistan, from Mexico to Massachusetts, Ellerbee leads us on a journey of revelation, humor, and heart. "What can you say about Linda Ellerbee?" Ted Koppel once wrote. "The woman is raucous and irreverent and writes like a dream." Take Big Bites proves it again.

Publishers Weekly

Claiming to be neither food writer nor chef, longtime TV newswoman Ellerbee calls herself "a recovering journalist who's traveled and eaten her way around the planet and lived to tell some tales." She fantasizes about doing something she thinks is unattainable, namely, writing for food and travel magazines ("Imagine being paid to eat, travel and write about that, instead of the bombing down the block"). But she does better than that, writing a witty, easy-to-read book about food that's also a blend of autobiography, travelogue and self-help. While weaving interesting yarns about visits to such places as the Appalachian Trail, Bolivia and Vietnam, Ellerbee makes both humorous and poignant observations about ethnic food ("ph [Vietnam's national breakfast dish] beats the devil out of a bowl of Wheaties"); the task of trying to age gracefully; her relationships with friends and family; and the motley strangers she's met in her travels. Ellerbee also modestly admits to rarely eating in three-star restaurants and proceeds to describe a dish at one: "a little thingy of fried potato topped with a doodle of mashed potato and a dabble of olives and dried tuna roe.... Does this description sufficiently explain why I'm not a food critic?" As an extra bonus for foodies, each chapter ends with a relevant recipe or two. Agent, Mel Berger at William Morris. (May) Copyright 2005 Reed Business Information.

Library Journal

In a brash and breezy style, Texas native Ellerbee-who has known success and controversy as a journalist, television producer, and author (And So It Goes; Move On)-writes about her adventures around the globe from childhood to the present. She takes us to Bolivia in the 1960s as she attempts the role of a Christian missionary and then to France in the 1970s as she honeymoons. In 2002, we land in Afghanistan. Other points on Ellerbee's compass include Texas (of course), the Appalachian Trail, Italy, Turkey, Vietnam, England, Mexico, New York, and Greece; her accompanying recipes range from Frito Pie to tzatziki. When it comes to food, Ellerbee, never a shrinking violet, is more glutton than gourmet: she admits to gorging on Beluga caviar (courtesy of the late Malcolm Forbes) and hot sauce meant for 21. But her book is less about cooking and more about living large; the food simply provides a colorful ribbon to tie up the entertaining package. A good addition for public libraries.-Janet Ross, formerly with Sparks Branch Lib., NV Copyright 2005 Reed Business Information.

Kirkus Reviews

Television host Ellerbee roams around the world and through her memories, one meal at a time. Ellerbee (Girl Reporter Blows Lid Off Town, 2000, etc.) is known in the industry as a straight-shooter, and the voice that got her fired from NBC is back with a vengeance in the third volume of her memoirs. Warm and brisk, utterly conversational, way beyond sassy, Ellerbee is afire to share the lessons she's picked up and the dishes she's consumed in her first 60 years of making an impact. During her Texas childhood, she was convinced that her mother's fudge pie played a large part in her popularity. In a newly opened Vietnam, she conceived a passion for Pho, and in Bolivia (her first foreign tour-as a teenage missionary), she learned to love street food. There is no real discernible pattern to these extended meditations, although there are themes. Recollections of her very young folk-singing days are followed by an account of cruising on Malcolm Forbes's yacht, that then followed by a piece about feeding the hungry in inner-city Baltimore. A revelation about the surprising comforts of cruise ships is placed next to her account of reporting from Afghanistan-post-Taliban, pre-stability. Ellerbee's injustice radar still has a hair-trigger-targets include the wealth of the church in the poorest of nations, and any society that seeks to restrict women in any way. Many of her essays are about the difficulties of growing older. Though the pieces can be sharp and sappy by turns, sometimes in the same paragraph, Ellerbee's charisma and immediacy operate like a tractor, drawing the reader smack into the heart of how it is to be a cancer survivor, to lose your parents, to be alone-or to raft down theColorado, watch your children marry, or whip up a Frito Pie. All in all, a great ride with a homegrown American original.

Wine for Every Day and Every Occasion or Cocina Mexicana

Wine for Every Day and Every Occasion: Red, White, and Bubbly to Celebrate the Joy of Living

Author: Dorothy J Gaiter

Choosing a bottle of wine should be fun, not frightening. After all, one of the most important elements of enjoying wine is not so much the vintage or the vineyard but the occasion on which it is enjoyed.

In their new book, Wine for Every Day and Every Occasion, Dorothy J. Gaiter and John Brecher, authors of the popular weekly "Tastings" column in the Wall Street Journal, give you the kind of honest, accessible wine information that is hard to find.

In Wine for Every Day and Every Occasion, Dottie and John, as they are known to their fans, answer the most frequently asked questions about what wine to drink on specific occasions. They cover all the bases: What wine should I put away for my newborn's twenty-first birthday? What wine is best with Thanksgiving turkey? They also suggest ways in which wine can make every day a little bit more of an occasion -- how to throw a wine tasting, how to start a wine-tasting group, even how to add wine to your tailgating party. And they share scores of tips from people like you.

Chapters include lists of specific wines and provide readers with suggestions for choosing Champagne to ring in the New Year and for chilled whites (and even reds) to drink in the summer. There is no stodginess about vintages and there are no numbered ratings. Wine for Every Day and Every Occasion gives you simple, straightforward advice to help you choose the best wines for life's best moments. As Dottie and John say, "The problem with most wine books is that they are about wine. Our book is about life."

So raise your glass to Wine for Every Day and Every Occasion. And drink to life.

Publishers Weekly

Rather than overload budding oenophiles with a comprehensive survey of winemaking, grape varietals, regions and producers (which Gaiter and Brecher nicely did in The Wall Street Journal Guide to Wine), the authors of the WSJ's "Tastings" column structure this book around holidays, events and common challenges such as traveling, negotiating wine lists and shopping confidently. It's an accessible, pleasurable read, showcasing the couple's unpretentious love of wine, from the jug to the rare vintage. Some chapters are stronger than others-the quiz on movie and TV "wine scenes" falls short of more informative sections on kosher wine, wines for summer, what to serve with Thanksgiving fare, wines for weddings and wine tastings. And readers may tire of the cheery letters from fans and find themselves thirsting for more Gaiter and Brecher. But this is really a testament to the couple's appeal as the ultimate anti-snob experts-their spirit comes so alive on the page, you'd love to find them sitting in your living room, opening one of their favorite California Cabs or white Bordeaux. Agent, Amanda Urban. (On sale Oct. 12) Forecast: Gaiter and Brecher's book should attract those who read their column, as well as people who've seen the authors on the Today Show, Martha Stewart Living and CBS This Morning. Copyright 2004 Reed Business Information.

Library Journal

Fans of Gaiter and Brecher's popular Wall Street Journal column, "Tastings," will welcome this concise volume advocating the pleasures of wine. Each chapter deals with the selection and enjoyment of wine for particular occasions, e.g., weddings, anniversaries, Christmas, Passover, football games, and vacations. For each, they describe with mouthwatering appeal suggested wines in various price ranges. Practical advice on common questions such as whether to tip the sommelier is plentiful throughout. The chapter on New Year's Eve even describes how to safely open the bubbly, as well as what to open. An index of approximately 20 pages will help readers locate tasting notes on specific wines and wineries. Gaiter and Brecher's matter-of-fact writing style will not intimidate the novice or offend the veteran wine enthusiast. Highly recommended. (Index not seen.) Ann Weber, Bellarmine Coll. Preparatory, San Jose, CA Copyright 2004 Reed Business Information.

See also: American Government or Nobility of Spirit

Cocina Mexicana: De un toque original a su cocina con las recetas tradicionales de Mexico

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.
 

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.

Puff Pastry Perfection or Wine for Women

Puff Pastry Perfection: More than 175 Recipes for Appetizers, Entrees, and Sweets Made with Frozen Puff Pastry Dough

Author: Camilla V Saulsbury

Puff pastry is the royalty of pastries—crisp, flaky, and especially light, it literally rises to any occasion. And although preparing homemade puff pastry is a labor-intensive process, Puff Pastry Perfection shows that a package of frozen puff pastry sheets makes the magnificence of puff pastry accessible to home cooks everywhere.

Puff Pastry Perfection has eliminated the guesswork. At a cost of less than four dollars, one 17.3-ounce package from a grocer’s freezer section delivers two perfect puff pastry sheets, prerolled and ready to use in recipes ranging from the first course to the last.

Oh, the enchanting creations that await! Frozen puff pastry can be used to quickly and easily render classics such as napoleons, cream puffs, strudels, turnovers, palmiers, mille-feuille, and French tarts. It can be twisted into appetizer sticks, cut into tartlet shapes, used as a quick pie or quiche crust, folder over savory appetizer fillings, molded over casserole fillings to create one-step pot pit “lids,” or rolled and sliced into elegant, but oh-so-easy cookies.

Puff Pastry Perfection is more than just another collection of baked goods. It is a burst of extraordinary flavors that surprise and delight, along with foolproof instructions to make home cooks into baking heroes.

The result? How about portobello napoleons, wasabi shrimp puffs, dried cherry and almond baked brie, or spicy cumin cheese straws for starters? For supper consider chile relleno quiche, puff pastry po’boys, pizza bianco with prosciutto, arugula and parmesan or chipotle and cheese beef pot pie. Next, the sweets: miniatures such as ginger-lime sugar twists, southern pecan crisps, fresh mango napoleons, and puff pastry cinnamon rolls, all perfect for teatime or an anytime nibble. And finally the grand desserts: from lemon-blackberry cobbler to chocolate-walnut strudel to caramel apple dumplings, there’s a sweet treat for every taste and occasion.

Book review: The American Political Tradition and the Men Who Made It or The Dollar Crisis

Wine for Women: A Guide to Buying, Pairing, and Sharing Wine

Author: Leslie Sbrocco

"Wine is not to fear or revere, but to enjoy," says Leslie Sbrocco, wine expert. And that's exactly what she shows you how to do in Wine for Women, the first wine book written exclusively for women -- the majority of wine consumers.

In Wine for Women, Leslie Sbrocco scraps the stuffy wine-speak and deals with what women really want to know about wine. The book includes shopping guides with hundreds of recommended wines, quick ideas for wine-friendly meals, and creative tips for sharing wine with family and friends.

Organized into easy-to-manage sections, Wine for Women appeals to all levels of wine lovers. From Sauvignon Blanc to Chenin Blanc, Merlot to Malbec, and pink wines to dessert wines, Leslie Sbrocco makes her enormous knowledge of wine entertaining enough for the serious wine lover and accessible enough so any novice can feel like an expert.

Each chapter focuses on a different variety of wine, and covers what Leslie calls the big three -- how to buy, pair, and share wine. You'll learn how to make smart buying decisions in stores and restaurants. Leslie also gives you practical advice for pairing wine and food and offers insights on entertaining with wine, whether you're having an informal picnic or planning the most formal of weddings.

Confused between Chardonnay and Champagne? Think little black dress versus sequins. And Pinot Gris? Think your wine wardrobe's basic jeans. With her relaxed, friendly approach, Leslie makes it easy to understand the differences between wines and encourages women to explore and enjoy wine in their everyday lives.

Keep Wine for Women in your kitchen. Bring it into your living room.Refer to it before you hit the wine shop, or when you just want an excuse to read, relax, and have a sip of something that's really you.

Publishers Weekly

Some readers, men in particular, will bridle at the title of this introductory guide by first-time author Sbrocco. What follows, however, is an informed yet accessible approach that places wine back in its traditional place at the center of the family dinner table and at the heart of everyday celebrations. Writing for women who have to rush home from demanding jobs to prepare the family meal, Sbrocco caps off chapters on different grapes and all styles of wine with a section called "Design-a-Dinner" that offers easy-to-prepare recipes and pantry staples matched to wines-creamed spinach and grilled steak or pasta with gorgonzola walnut sauce for Cabernet Sauvignon, for example. Basing her choice to speak specifically to women on industry research that confirms that women buy more wine than men (including high-end bottles), Sbrocco compares different grape varieties and styles to wardrobe essentials-Chardonnay is basic black while Sauvignon Blanc is a crisp white shirt, and peppery, intense Syrah is that "must-have" red accessory. A gimmick? No doubt about it, but the analogy works very well. Anyone who has ever tasted a good Pinot Noir knows that it truly is like "seductive satin." Come to think of it, big, powerful, indigenous American Zinfandel really does have the swaggering sex appeal of black leather pants. Sbrocco includes knowledgeable yet democratic shopping guides in every price range and peppers her narrative with myriad facts about wine, tips for entertaining and trips to wine country, as well as colorful descriptions of her travels to great wine-growing regions around the world. In the end, this is a breezy yet memorable and everyday practical resource that should appeal to all women with an interest in wine. (Oct.) Copyright 2003 Reed Business Information.

Library Journal

Do women need their own guide to wine? Sbrocco, a columnist and wine expert, thinks so, arguing that most wine consumers are women looking for smart ways to buy wine, pair it with foods, and share it with friends and family. To meet this need, Sbrocco delivers a medley of wine-related information, covering various regions, identifying wines to give as gifts, and offering menu suggestions. She excels at describing key characteristics of varietals and how climate and geography impact flavor and quality. On the other hand, her analogies to clothing (Chardonnay, for example, is the "basic black dress" of the wine world) are distracting, and the multiple sections and numerous sidebars found in each chapter are confusing. While it doesn't quite succeed as gender-specific guide, this is still a concise introduction for anyone-female or male-to the world of wine (see the index and directory of wine-related web sites). An optional purchase for medium to large public libraries; serious collections should pass.-Andrea Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2003 Reed Business Information.

Table of Contents:

	Acknowledgments	ix
	Introduction: Why a Wine Book for Women?	1
	Building the Essential Wine Wardrobe	6
Aisle 1	White Wine
	Chardonnay/White Burgundy: The "Basic Black" of White Wine	21
	Pinot Gris/Pinot Grigio: The "Denim" of White Wine	48
	Sauvignon Blanc/Sancerre: The "Crisp White Shirt" Wine	64
	Riesling/Gewurztraminer: The "Spring Dresses" of Whites	86
	Viognier, Chenin Blanc, and Semillon: The "Femmes Fatales" of Whites	108
Aisle 2	Red Wine
	Cabernet Sauvignon/Bordeaux: The "Classic Suit" Red	127
	Merlot/Bordeaux: The "Wrap Me in Cashmere" Red	152
	Syrah/Shiraz: The "Red-Hot" Red	170
	Pinot Noir/Burgundy: The "Seductive Satin" Red	191
	Sangiovese/Chianti: The Sleek "Italian Heels"	214
	Zinfandel: The "Love 'Em Like Leather" Reds	233
	The Other Hot Reds: It's Raining Reds, Hallelujah!	249
Aisle 3	Pink, Bubbly, and Sweet
	Rose: The "Beachwear" Wine	263
	Champagne/Sparkling Wines: Make Mine "Sequins and Suede"	274
	Dessert Wines: The "Pajamas" of Vino	292
	Checkout Counter: Resources	309
	Index	323

Tassajara Cooking or The Rocky Mountain Wild Foods Cookbook

Tassajara Cooking

Author: Edward Espe Brown

When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking—for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish—struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later. Brown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, Tassajara Cooking is a comprehensive guide to inspired cooking, with joy.

New interesting textbook: Complete Vegetarian or Living in the Raw Desserts

The Rocky Mountain Wild Foods Cookbook

Author: Darcy Williamson

Easy to recognize wild foods are abundant in the Rocky Mountains and the West. Darcy describes twenty-eight plants common to the region and provides an extensive selection of recipes. All emphasize health-conscious cooking, using fresh ingredients with low sugar and fat content.

The Winterlake Lodge Cookbook or Enlightened Kitchen

The Winterlake Lodge Cookbook: Culinary Adventures in the Wilderness

Author: Kirsten Dixon

Chef Kirsten Dixon has successfully built her culinary reputation on the coupling of two themes: world-class cuisine and America's Last Frontier. Hailed by Bon Appetit, the James Beard House, Food Illustrated, the House of Blues, and Esquire, among many reviewers, Kirsten Dixon's elegant regional cuisine continues to excite international enthusiasm. Winterlake is one of three remote Alaska lodges operated by Kirsten and her husband; Carl. Nestled along the Iditarod Trail in the Alaska Range, Winterlake is accessible only by small plane, dog team, or snowmobile. Visitors are invariably gratified to sample her stylish fare along with log-cabin hospitality. In THE WINTERLAKE LODGE COOKBOOK, Kirsten divides the year into seasons, then commingles memoir and cooking lessons, inviting readers into this adventurous life. Lavishly illustrated with images of food, wildlife, and unsurpassable landscapes, this long-awaited sequel to Kirsten's RIVERSONG LODGE COOKBOOK (page 54) is as visually sumptuous as are her inspired recipes.

Look this: Intermediate Perl or Rune Factory 2 Official Strategy Guide

Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

Author: Mari Fujii

While Japanese cuisine has become popular in the West, far less is known about the traditional fare originating from Japan's Buddhist temples. Natural and healthy, temple food is based on fresh seasonal vegetables, and staples such as grains and tofu. For centuries, these dishes have been a way of life-and a refreshing change of pace-for monks whose days are spent in rigorous self-discipline.

Married to a Buddhist monk, author Mari Fujii has taught temple cuisine for over twenty years. In these pages, she presents sixty heartwarming recipes, many adapted for the Western kitchen but all true to their roots. Her Carrot and Mushroom Soymilk Soup combines traditional sensibilities with modern taste requirements. The Ginger Rice lends a welcome flair to a common staple, and Banana Tempura is a light, fruity variation of this worldwide favorite.

Mari Fujii's offerings are wide-ranging. The Enlightened Kitchen opens with soups and salads, then sweeps into tofu, beans, vegetables, rice and desserts. A well-considered appendix explains the finer points of cooking rice and making stock, and a detailed glossary provides valuable tips on selecting, using, and storing ingredients.

In Japan, as people seek more ways to improve their diets, temple cuisine is gaining a new generation of followers. Mari Fujii delivers simple, seasonal foods with love and care. She teaches the importance of drawing out the natural flavors of ingredients rather than smothering with heavy sauces or spices. Whether soup, salad, or tofu, these wholesome dishes, based on ancient Japanese traditions, are sure to become firm favorites in modern households. Any way you look at it, The Enlightened Kitchen is a nourishing experience for both body and soul.

Publishers Weekly

Vegetarians, vegans and even lovers of steak teriyaki will find much to savor in this introduction to the quiet wonders of Buddhist temple cuisine, or shojin ryori. Fujii draws upon 20 years of experience as an author and teacher in her native Japan-as well as kitchen secrets learned from her husband, a Buddhist monk-to explore a tradition that depends solely on seasonal vegetables, prepared in a spiritual way. She introduces the temple repertoire, from simple salads to vegetable soups and stews. Tae Hamamura's color photographs are mouth-watering, whether depicting Kenchin Style Vegetable Soup or a simple bowl of Ginger Rice. However, although Fujii is eloquent when she explains each dish's philosophy, she falls short on introducing Westerners to the cooking principles that underlie the tradition. Preparation techniques for basics like rice and stock are relegated, along with a crucial glossary of ingredients, to the back of the book, where they are dealt with perfunctorily. If Fujii had taken more trouble to introduce Americans to the foundations of temple cuisine-methods, tastes, ingredients-she would have better empowered them to make it their own and feed the stomach as well as the soul. (Jan.) Copyright 2005 Reed Business Information.

Smores or Wine Enthusiast Essential Buying Guide 2008

S'mores: Gourmet Treats for Every Occasion

Author: Lisa Adams

Treats that look and taste gourmet, but are fun and easy to make! Learn about roasting marshmallows, melting chocolate, and how to make dozens of delightful s'mores whether you're outdoors or in the kitchen.

Susan Hurst - Library Journal

Want to know more about s'mores? Freelance writer Adams has come up with over 60 variations of the traditional campfire treats. No fire, no fear-ovens, stovetops, and even microwaves can do the job (although with decidedly less atmosphere). As for ingredients, choices include the good old graham cracker but also range far afield to cookies, croissants, pound cake, or sliced fruit. While marshmallows still seem to be de rigueur, Marshmallow Peeps® add seasonal variation. The simple Hershey's chocolate bar has a lot of competition as well. Here, the options include other types of candy, Nutella, cookie dough, even pumpkin pie. To really doll it up, add-ins are also suggested (e.g., candy canes, fresh fruit, and popcorn). Lots of luscious color pictures let you see the presentations. Overall, a fun and attractive book, guaranteed to bring out your inner Camp Fire Girl or Boy Scout. Purchase where there is interest.

Book review: Science and Practice of Strength Training or The Starch Blocker Diet

Wine Enthusiast Essential Buying Guide 2008: Includes Ratings and Prices for More than 40,000 Wines

Author: Wine Enthusiast

This is all a wine lover will ever need-a comprehensive list of ratings for more than 40,000 wines from all over the world, including information, prices and full tasting notes. The Wine Enthusiast Essential Buying Guide 2008 makes it easy to identify a wine for every taste, budget, meal, and geographic preference. Authored by a distinguished panel of Wine Enthusiast's in-house tasters, the Wine Enthusiast Essential Buying Guide 2008 offers authoritative buying advice on more than 40,000 wines. Grouped by region of origin and updated yearly, this book is a must-have for every wine lover.

Skewered or From Feasting to Fasting

Skewered

Author: Susannah Blak

For barbecues and parties, lunches, dinners and snacks, food on skewers is everyone's favorite. These internationally inspired, flavor-filled recipes, illustrated with mouthwatering photography are simple to achieve.

Go to: Florida Cookbook or Traditional Scottish Cookery

From Feasting to Fasting: The Evolution of a Sin, Attitudes to Food in Late Antiquity

Author: Veronika E Grimm

In this highly original study, Veronika Grimm discusses early Christian texts dealing with food, eating and fasting. Modern day eating disorders often equate food with sin and see fasting as an attempt to regain purity, an attitude which can also be observed in early Christian beliefs in the mortification of the flesh. Describing first the historical and social context of Judaism and the Greco-Roman world, the author then proceeds to analyse Christian attitudes towards food. Descriptions of foods found in the Pauline Epistles, the Acts of the Apostles, Tertullian or Augustine are compared to contemporary Jewish or Greco-Roman pagan texts. Thus, a particular Christian mode of fasting is elaborated which influences us to the present day: ascetic fasting for the suppression of the sexual urges of the body.

Knife Skills in the Kitchen or More Bread Machine Magic

Knife Skills in the Kitchen

Author: Charlie Trotter

Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique-chopping, slicing, dicing, carving, filleting-for every relevant ingredient: meat, fish, shellfish, vegetables, herbs, and fruit. As more and more men are taking up cooking as a hobby-and they are particularly intent on perfecting their knife skills-and knife skills classes become more and more popular at cooking schools, this is the perfect time for a book geared for the layman (and laywoman) cook at home.

Table of Contents:

Knife Skills: the basics
Cutting-Edge Technology     8
Knife Skills: the application
Vegetables     50
Fish & Shellfish     98
Meat, Poultry & Game     138
Doughs & Desserts     182
Fruit     194
Glossary     214
Resources     216
Safety & First Aid     217
Index     218
Acknowledgments     224

Book about: Excel 2003 Power Programming with VBA or Excel 2007 Power Programming with VBA

More Bread Machine Magic

Author: Linda Rehberg

Bread bakers have been clamoring for more of Linda Rehberg and Lois Conway's magic. They've responded with More Bread Machine Magic, a collection of 140 of their best new recipes!

More Bread Machine Magic offers perfected recipes for an array of baked delights, from sourdough and pumpernickel loaves to sweet, savory, fat-free, whole grain, and sugar-free breads. More imaginative than the generic recipes that come with the machine, each recipe-tested in more than a dozen machines-features step-by-step instructions, hints, and creative suggestions for baking the perfect loaf, every time. There are also recipes for doughs that you prepare in the bread machine, fashioned by hand, and bake in a traditional oven, such as pizza crusts, focaccia, flatbreads, rolls,and even bagels. All recipes are adapted for 1-, 1 1/2-, and 2-pound bread machines.

Recipes include: cinnamon-raisin bagels, Scandinavian rye bread, Irish soda bread, pesto spiral loaf, New England maple syrup bread, heavenly herb rolls, petite brioche, butterscotch apple bread pudding, challah, sun-dried tomato mozzarella bread, and many more!

Fermenting Revolution or Swedish Homecooking in America

Fermenting Revolution: How to Drink Beer and Save the World

Author: Chris OBrien

Fermenting Revolution delivers an empowering message about how individuals can change the world through the simple act of having a beer. Chris O'Brien presents the case for beer as both the cause of and solution to all of the world's problems. Beer has contributed to the best qualities of civilization, but it is also helping to destroy them.

The global beer industry relies heavily on fossil-fuels and chemical agriculture, rapidly destroying nature and contributing to climate change.

Corporate beer is centralized and hierarchical, which is good for a few elites, but displaces local brewing traditions and exacerbates the growing wealth gap.

But the craft brewing renaissance relies on cooperation, emphasizes local production, protects and celebrates nature, and nurtures the growth of strong and equitable communities.

Fermenting Revolution traces the path of brewing from a women-led, home-based craft to corporate industry, and describes how modern craft breweries and home-brewers are forging stronger communities. O'Brien explains how corporate mega-breweries are also taking steps to pioneer industrial ecology, and profiles the most inspiring and radical breweries, brewers, and beer drinkers that are making the world a better place to live.

In the last two decades, Americans have returned to to beer as a way of life rather than as a commodity. Casting off its industrial chains, beer is again communal, convivial, democratic, healthful, and natural. The contemporary American brewing scene champions ecologically sustainable production and is helping to create thriving community places. After reading Fermenting Revolution, mere beerdrinkers will become "beer activists," ready to fight corporate rule by simply meeting their neighbors for a pint at the local brewpub-saving the world one beer at a time.

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

Swedish Homecooking in America

Author: Catarina Lundgren Astrom

Swedish Homecooking is not just a cookbook. It is a journey through Swedish traditions and festivals, generously garnished with delicious recipes from Swedish cuisine. We invite you to bring a little Sweden into your homes. All the recipes -- both in terms of food and preparation -- have been adapted for the American kitchen, so that creating a Swedish meal in your very own neighborhood will be easy. As we say, smaklig mltid!

Bold Italian or Food for Thought

Bold Italian

Author: Scott Conant

After years of cooking in his restaurants, SCOTT CONANT now turns his attention to the bold, flavorful dishes he makes for friends and family at home. A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen.

With a focus on purity of flavor and a respect for the finest ingredients, Conant presents such mop-your-plate dishes as Salt-Baked Shrimp with Olive Oil and Thyme; Grilled Eggplant, Marinated Tomato, and Arugula Salad; Tagliatelle with Peas and Prosciutto; Pan-Roasted Chicken with Potatoes and Green Olives; and desserts like Nutella Panino with Ice Cream and Espresso.

Enhanced with twenty full-color photographs, Bold Italian is a treat for the eye as well as the taste buds. Beginning cooks will appreciate the simplicity of the recipes, while veteran cooks will savor delicious variations on traditional favorites as well as new discoveries. Bold Italian reflects Conant's refreshed, artisanal approach to Italian cooking.

Publishers Weekly

In his second cookbook (after New Italian Cooking) Conant, chef and part owner of two respected New York City restaurants, shares recipes he enjoys making at home, all of which "celebrate, translate and update dishes from various regions of Italy." The author starts with small plates like Seared Scallops with Leeks, Potato, and Sausage and traditional Mozzarella in Carozza updated with Cherry Tomato Sauce. Each appetizer accomplishes Conant's goal, which is, he explains, "to wake up the palate, excite the senses... and create anticipation for the meal to come." Light salads like Roasted Beets with Robiola Cheese are included as well as simple, elegant soups such as Cranberry Bean Soup with Rosemary and Pancetta. He entices with pasta and gnocchi recipes such as Pappardelle with Duck Ragu and Black Olives, and Chicken-filled Gnocchi with Lentil Sauce. Such main dishes as Black Cod with Caramelized Fennel and Concentrated Tomatoes; Whole Roast Chicken with Pumpkin, Mushrooms, and Ginger; Pork Loin with Butternut Squash; and Rib Eye with Kale are accessible, and, indeed, offer bold new spins on traditional dishes. (Apr.)

Copyright 2007 Reed Business Information

Judith Sutton - Library Journal

Conant was until recently chef of two upscale Manhattan restaurants, L'Impero and Alto; currently, he is consulting, with plans for another restaurant in the works. His first book, New Italian Cooking, showcases the sophisticated dishes he served at L'Impero. This one features recipes for what he describes as "simple, honest Italian food," what he likes to cook at home for friends and family: Salt-Baked Shrimp with Olive Oil and Thyme, for example, and Spaghetti with Clams. Yet some of the dishes, such as Almond Gazpacho and Crab Salad with Ginger, seem to have little connection with Italian cooking, and others are fairly complicated. For larger collections of chefs' cookbooks.

Interesting book: Millennial Makeover or War on the Middle Class

Food for Thought

Author: Junior League of Birmingham Executive Co

A dramatic follow-up to Magic, Food For Thought is a sumptuous medley of contemporary recipes and southern favorites. Each chapter opens with an essay from one of Birmingham's celebrated authors interpreting his or her vision of "a taste of the South". A cookbook for all the senses.

Fix It and Forget It Cookbook or Quick Easy Wedding Cakes

Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker

Author: Dawn J Ranck

Who's hungry? EVERYONE. Who has time to cook? NO ONE.

Dig out the slow cooker. Add a second and a third if you wish. Fill one with main-dish fixins and the others with go-alongs. Do it in the morning—or between work and after-school events.

Come home to richly-flavored, ready-to-serve food.

Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. And vegetarians won't find a better way to work with dried beans.

Slow cookers are gentle with the food budget—less expensive ingredients flourish in their slow, moist heat.

Fix-It and Forget-It offers the range of recipes slow cookers do well: Appetizers and Snacks, Soups and Stews, Main Dishes (with and without meat), Vegetables and Go-Alongs, Desserts and Beverages.

Bring an element of simplicity—and quality—to your pressured life! Let your slow cooker work for you.

Table of Contents:

About This Cookbook
Appetizers, Snacks, and Spreads
Breakfast Foods
Breads
Soups, Stews, and Chilis
Main Dishes
Bean Main Dishes
Vegetables
Desserts
Beverages
Index
About the Authors

Read also The 9 11 Commission Report or Plan B 30

Quick & Easy Wedding Cakes

Author: Karen Gobl

A wedding cake has to be better than good—it has to be beautiful, super-delicious, and photogenic, too. Now, thanks to award-winning cake decorator Karen Goble, anyone with ordinary kitchen skills can create a home-baked work of art worthy of the fanciest reception. Suitable for those new to cake decorating, this exciting and innovative collection of 22 simple, but extremely effective wedding designs is complete with illustrated techniques for stacking cakes using pillars and separators, and festooning each layer with sugarpaste or chocolate. It also includes luscious recipes for the cake itself—including Madeira, chocolate, carrot, and fruit.

Sushi or New Vegetarian Cuisine

Sushi

Author: Ryuichi Yoshii

This stylish book includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. The Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Traditional Japanese food is typically fresh, healthy, low-fat, and is almost always a visual feast. Sushi, like other culinary endeavors, is an art form in Japan. Now, with this practical guide, you can make your own sushi at hom, using Sushi's step-by-step instructions and photographs to show you how to make a variety of dishes. The recipes are easy to follow and are suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection.
Ryuichi Yoshii was born in Nagasaki in southern Japan. His father was a traditional Japanese chef who taught Ryuichi to appreciate fine food. Ryuichi trained to be a sushi chef in Tokyo before moving to Australia in 1993 with his wife, Virginia. He recently opened his own restaurant in Sydney's Darling Harbour and is well known and respected in Sydney for his creative sushi and adventurous cooking style.

Books about:

New Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health, Vol. 1

Author: Linda Rosensweig

Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at Weight Watchers magazine and the associate food editor at Good Housekeeping let her fine-tune her training. Her innovative recipes will satisfy longtime, new and part-time vegetarians.

Cooking for Crowds for Dummies or Travels with Alice

Cooking for Crowds for Dummies

Author: Curt Simmons

Over 100 recipes, plus time-saving planning tips and sanity-saving suggestions

Serve terrific food confidently and calmly, and wow your crowd!

Panicky about cooking for a casual church dinner, a posh graduation party, or a holiday feast for 50? With terrific recipes plus tips for everything from planning menus to preparation and presentation, you can serve a hungry crowd without getting all steamed up about it. You'll quickly grasp the basics you need to know to cook like an experienced pro.

Discover how to

• Serve great dishes, from appetizers through desserts


• Determine food quantities when cooking for groups


• Handle food safely


• Add ambience with easy decorations

Table of Contents:

Ch. 1	A crown by any other name	9
Ch. 2	Planning your menu	17
Ch. 3	Estimating food quantities, serving dishes, and more	39
Ch. 4	Creating tasty appetizers	53
Ch. 5	Main dishes everyone will love	69
Ch. 6	Delicious side dishes	95
Ch. 7	Satisfying slurps : soups and stews	109
Ch. 8	Stirring it up : punches and drinks	125
Ch. 9	Decadent desserts	137
Ch. 10	Special dishes for summer get-togethers	165
Ch. 11	Special dishes for holidays	183
Ch. 12	Special dishes for weddings	201
Ch. 13	Getting ready for the event	217
Ch. 14	Getting ready on the day of the event	231
Ch. 15	Ten ways to avoid common food preparation problems	249
Ch. 16	More than ten decorating tips for crowds	253
Ch. 17	Ten ways to keep from pulling out your hair	265
Ch. 18	More than ten things you need to know about food safety	269

Book review:

Travels with Alice

Author: Calvin Trillin

This delightful book collects Calvin Trillin's accounts of his trips to Europe with his wife, Alice, and their two daughters. In Taormina, Sicily, they cheerfully disagree with Mrs. Tweedie's 1904 assertion that the beautiful town "is being spoilt," and skip the Grand Tour in favor of swimming holes, table soccer, and taureaux piscine. In Paris, they spend a day on the Champs-lyses comparing Freetime's "le Hitburger" to McDonald's Big Mac. In Spain, Trillin wonders whether he will run out of Spanish "the way someone might run out of flour or eggs." Filled with Trillin's characteristic humor, Travels with Alice is the perfect book for summer travelers.

Newsday

Utterly delightful . . . the sophisticated traveler masquerading as innocent abroad.

New York Times Book Review

One of the classiest and funniest writers . . . Tantalizing and hilarious.

Lloyd Rose

A book full of delights! His work is a moveable feast. -- The Village Voice

The Christian Science Monitor

Trillin's skillful blend of travel, food and humor is an entertaining excursion.

Publishers Weekly

Syndicated humor columnist, author ( If You Can't Say Something Nice ) and New Yorker writer Trillin publicly refers to his wife Alice as the principessa when they travel: ``I found it improved the service in hotels.'' With Alice and daughters Abigail and Sarah, he here roams through France, Italy, Spain and the Caribbean, his selective eye and broad interests picking up on whatever intrigues him. In southern France, for instance, he pursues the vanishing arcade game of babyfoot and develops an obsession with the provincial event called taureaux piscine , a form of bullfighting requiring a small plastic swimming pool. In a mildly curmudgeonly tone, Trillin reveals a skeptic's attitude toward the French language and manners, though he's willing to forgive much of a country that gave the world the French fry. Food is never far from his thoughts, whether it leads him to farmers' markets in Provence, to sampling ethnic specialties on a stroll through lower Manhattan, or taste-testing the latest fast-food offerings in Paris. If he were a stand-up comedian, these essays would be called routines; whatever one calls them, they're sure to raise a smile. The peripatetic, insatiably curious Trillin is invariably entertaining. (Oct.)

Library Journal

Readers who know Trillin's work are justified in expecting from him something quite different from the ordinary travel book, and they will find it here. In this gathering of 15 recollections of holidays, many of which were written originally for periodicals such as The New Yorker , Trillin offers himself as essayist rather than descriptive writer, interpreter rather than guide. With him most of the time were his wife Alice and two daughters, and their experiences--renting a house in the south of France, shopping at the Central Market in Florence, and hanging around the small French town of Uzes--provide the themes of a readable, unexacting book of pleasant rambles and a multiplicity of small happenings and human stories. Those who like bright, inconsequential chatter, with many diverse scraps of information thrown in, will enjoy this book. Previewed in Prepub Alert, LJ 6/1/89.-- A.J. Anderson, Graduate Sch. of Library & Information Science, Simmons Coll., Boston

Food Cooking of Cambodia or Super Salads

Food & Cooking of Cambodia: Over 60 authentic classic recipes from an undiscovered cuisine, shown step-by-step in over 250 stunning photographs: An illustrated practical introduction to using ingredients, equipment and techniques

Author: Ghillie Basan

Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China an

Book about:

Super Salads: Healing Salads for Mind, Body, and Soul

Author: Michael Van Straten

Super Salads can boost your mood, help cleanse the impurities in your body, and taste divine. From organic vegetables to exotic fruits, there are more than enough ingredients available year-round to create a variety of nutritious and tasty salads. The salad recipes in this book provide added health benefits such as a brain boost, anti-oxidants, extra vitamins and minerals.

Table of Contents:

	Introduction	6
	Immunity Salads	8
	Cleansing Salads	20
	Circulation Salads	32
	Skin-cleansing Salads	42
	Restorative Salads	54
	Muscular Salads	66
	Bone-building Salads	76
	Slimming Salads	86
	Mood Salads	96
	Winter-warming Salads	108
	Sexy Salads	120
	Salad Healing	132
	Index	142

Wheat Free Recipes and Menus or Asian Flavors of Jean Georges

Wheat-Free Recipes and Menus

Author: Carol Fenster

Hundreds of tasty, nutritious recipes and menus without wheat or gluten.

Who must avoid wheat? People with celiac disease, who are unable to tolerate wheat, and people with food allergies-all in all, an estimated 10 to 15 percent of Americans. Wheat and wheat products are present in some form in almost every processed food product-not just bread, cereal, pasta, and other flour-based products, but also such unexpected items as licorice, cream soups, sauces, condiments, and even some medicines. Managing to eat a healthful diet that completely eliminates this nearly ubiquitous grain can be a real challenge. Written by a leader in the field of cooking for people with food sensitivities, Wheat-Free Recipes makes it possible to enjoy all of your favorite foods without wheat or gluten, including breads, pancakes, waffles, muffins, biscuits, cookies, cakes, casseroles-even pizza.

Having a wheat sensitivity no longer means resigning yourself to dietary boredom or settling for foods with unhealthful levels of fat or salt in an attempt to make up for missing flavor. Dr. Fenster's recipes emphasize fresh, wholesome ingredients and simple, clear instructions that make for easy, fail-proof preparation of mouthwatering meals.

Author Biography: Carol Fenster, Ph.D., is a member of the International Association of Culinary Professionals and is an internationally recognized expert and speaker on food sensitivities and gluten-free living. She is the founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a special diet. Dr. Fenster regularly appears on The Health Network's Food for Life cooking show.

Book about: Enlightened Cakes or Allergy Cooking with Ease

Asian Flavors of Jean-Georges

Author: Jean Georges Vongerichten

Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.
Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times, and launching his dazzling career in the United States.
In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen.
And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations.
Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking.
From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants.

Diabetes Snack Munch Nibble Nosh Book or Philadelphia Main Line Classics II

Diabetes Snack Munch Nibble Nosh Book

Author: Ruth Glick

Health recipes perfect for any diet

This second edition of this American Diabetes Association bestselleroffers you 175 easy-to-prepare and healthy recipes withcomplete nutrition facts, preparation times, and easy-to-followinstructions. Each recipe is low in fat, saturated fat, and sodium.

Interesting textbook:

Philadelphia Main Line Classics II: Cooking up a Little History, Vol. 2

Author: Members of Jsc

Straight from Philadelphia's Main Line, a unique community of elegant stone mansions, historic churches, and quaint railroad stations, comes the best of America's classic cooking ... Main Line Classics II: Cooking Up A Little History. Cooks and collectors alike will love our flavorful mix of fabulous food, fun facts, and folklore.

Baking in America or Great Chile Book

Baking in America: Traditional and Contemporary Favorites from the Past 200 Years

Author: Greg Patent

This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations.

Included are historical finds like the original Parker House Rolls; Lindy's Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here as well are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry–Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts.

Publishers Weekly

HIn this wonderful collection of baking recipes, Patent (A Is for Apple) takes classics from old American cookbooks and makes them work with modern-day ingredients, encompassing all aspects of baking from Savory Yeast Breads through Pound Cakes to Pies and Tarts. After explaining the ingredients and equipment, he moves on to the recipes, which include timeless treasures of America's baking tradition such as Parker House Rolls, Lindy's Cheesecake and Lady Baltimore Cake. Most recipes have a brief history or description along with full, simply stated instructions that make them suitable for all skill levels. Interspersed are extracts from historical books and pamphlets that add color and create windows into bygone ages. These panels also convey additional information, which, combined with step-by-step pointers at the start of each chapter, enable the cook to produce treats like the subtly flavored Spice Pound Cake or the moist but light Orange Sponge Cake. Some recipes are more modern e.g., Cashew and Golden Raisin Biscotti with White Chocolate Glaze but all have been popular at some point with the American public. By including recipes from so many areas of baking, Patent has produced a volume that will provide a full repertoire for any cook as well as providing superb insight to the traditions and influences that have made American baking so varied and rich. (Nov.) Copyright 2002 Cahners Business Information.

Library Journal

When Patent, a contributing editor for Cooking Light magazine and author of Food Processor Cooking Quick and Easy, found a recipe in a 1796 cookbook, he set off to trace the history of American baking and discover what other sweet delights had been lost. Using as inspiration recipes that he unearthed in old cookbooks and culinary pamphlets, Patent created the 250 tempting treats presented here. After opening with a short history of baking in this country, Patent covers baking ingredients and equipment. Separate chapters, each with its own historical overview, are devoted to a variety of baked goods, including yeast breads, cakes, pies, and cookies. Fascinating tidbits of baking lore and quotes from old cookbooks and pamphlets enhance the text. From German Puffs to Raspberry Cobbler, readers will find a nice blend of classic and contemporary recipes here. Patent's cookbook will be irresistible to anyone interested in the rich traditions and history of American baking. Highly recommended for all public libraries. (Index not seen.)-John Charles, Scottsdale P.L., AZ Copyright 2002 Cahners Business Information.

Table of Contents:

	Note to the Cook	viii
	Introduction	1
	About the Ingredients	11
	About the Equipment	31
1	Savory Yeast Breads	42
2	Quick Breads, Biscuits, and Muffins	84
3	Sweet Yeast Breads and Doughnuts	112
4	Pound Cakes	158
5	Loaf Cakes and Sheet Cakes	194
6	Cupcakes and Cream Puffs	226
7	Layer Cakes	254
8	Sponge Cakes, Angel Food Cakes, and Chiffon Cakes	306
9	Cheesecakes and Tortes	352
10	Cookies	386
11	Fruit Desserts	432
12	Pies and Tarts	468
	Sources	522
	Bibliography	528
	Index	536

Look this: The Elements of Managed Care or Ethics on the Job

Great Chile Book

Author: Mark Charles Miller

Presents information on 50 fresh and 50 dried chiles, including heat scales and descriptions. Recipes from Mexico and the Southwest.

Library Journal

Two new books from dedicated chile lovers. DeWitt is coeditor of The Whole Chile Pepper magazine and author of The Whole Chile Pepper Book ( LJ 11/15/90), among others. This latest collection grew out of a column in the magazine featuring chefs around the country. Here are 140 chile-based recipes from restaurants of all types, from taco joints to the elegant Mansion on Turtle Creek, and inspired by cuisines from Thai to West Indian to Tex-Mex. Spicy food has gained many devotees, but the number of books on the subject is multiplying; for larger collections. Miller is chef/owner of Santa Fe's Coyote Cafe and author of Coyote Cafe ( LJ 2/15/90). His new book is an important resource for all those fans of chile dishes, for it is a fully illustrated guide to more than 90 fresh and dried chiles. Most recent spicy foods cookbooks include brief chile glossaries, but Miller's descriptions and Frank's full-color photographs should make identification easy for any cook confronted with the wide variety of chiles now available. Recommended for most collections.

Booknews

On the genus Capsicum, with fine color photos of fresh and dried peppers, their potency, traditional use, and recipes. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Las Vegas Glitter to Gourmet or Celtic Folklore Cooking

Las Vegas Glitter to Gourmet: Savory and Sensational Recipes

Author: Inc The Junior League of Las Vegas

Cover to cover, this exciting cookbook captures the contemporary flavors and neon style of today's Las Vegas. Sample recipes from Rosie O'Donnell, David Cassidy, Susan Anton, Phyllis McGuire, and Las Vegas hotel chefs, including Wolfgang Puck. Colorful sidebars portray the community of Las Vegas, menus, and celebrity bios.

Book review: Where Have All the Leaders Gone or Climate Confusion

Celtic Folklore Cooking

Author: Joanne Asala

Many people today are following Celtic traditions as part of their spiritual paths. But the foods eaten by the ancient Celts have been little known—until now.

In Celtic Folklore Cooking author Joanne Asala reveals recipes she has gathered from journeying to the British Isles. She found the best traditional cooks in Ireland, Scotland, Wales, and Cornwall who center their menus today around the same simple foods that have fed the Celtic people for generations: fresh meats and fish, nutty grains, wild fruits, rich dairy cream and butter, and home-grown vegetables. More than 200 of their recipes are included in Celtic Folklore Cooking. But there's more!

Through the generations, the foods of the Celts have inspired a rich crop of proverbs, legends, and songs. Celtic Folklore Cooking combines the recipes with their folklore, resulting in a book that is valuable to Wiccans, chefs, and people interested in ancient traditions and folklore.

This book is as charming as a whitewashed cottage and cozy as tea and scones by the fire. Celtic Folklore Cooking will draw you into the culture, folkways, and character of the Celts, who have always lived close to the land and the changing of the seasons. This delightful book with fill your mind with joy and your stomach with tasty food. Get a copy today.

Bread Book or Betty Crockers Best Chicken Cookbook

Bread Book: The Definitive Guide to Making Bread By Hand or Machine

Author: Sara Lewis

From quick everyday breads, such as farmhouse white, to international favorites like focaccia and brioche, these 75 recipes to make either by hand or machine offer something tasty for everyone.  Just reading through the names and looking at the photos is a mouthwatering experience: there are hearty multigrain varieties; breads flavored with cheese, vegetables, fruits, and nuts; tea breads, including a delicious spiced carrot loaf; and even sweet ones and gluten-free recipes for those who can’t eat wheat. Plenty of handy tips and basic information, including on choosing flours and other ingredients, getting the most out of a bread machine, and kneading and shaping loaves, enable even complete beginners to produce fantastic results.

Book about: Fair Value for Financial Reporting or Financial Accounting

Betty Crocker's Best Chicken Cookbook

Author: Betty Crocker Editors

Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here is chicken for every pot! Betty Crocker's Best Chicken Cookbook is packed with over 110 recipes so chicken will never become routine, including recipes for soul-satisfying soups and stews; filling salads and sandwiches; snappy stir-fries and skillet meals; as well as moist and tender baked and roasted chicken. Betty knows what consumers want, so there's an entire chapter of Super Express recipes for meals that can be made in 30 minutes or less to make mealtime a snap. Every recipe has fresh ideas for fabulous flavor variations, low-fat alternatives, easy dress-up suggestions, or cutting down your cooking time. This book is also jam-packed with beautiful photos throughout to tempt your tastebuds every step of the way, and includes a wide range of helpful information, from poultry shopping tips to foolproof carving guides for chicken and turkey. Learn how to cut up a whole chicken, step-by-step instructions for deboning and flattening breasts, the best ways to poach and microwave chicken, and an indispensable grilling chart. Check out the all-new section with handy advice on how to keep your chicken moist, plus the most up-to-date information concerning safety issues related to poultry.

Great Gluten Free Baking or Diabetes Meals on the Run

Great Gluten-Free Baking: Over 80 Delicious Cakes and Bakes

Author: Louise Blair

Coeliac disease—or gluten intolerance—affects more than one million people in the United States. Now, thanks to these luscious, easy-to-follow recipes, all those people can eat a gluten-free diet and still enjoy delicious cakes, pies, muffins, cookies, and other fabulous baked goods. In this tempting selection of more than 90 gluten-free treats—from melt-in-your-mouth cookies to rustic home-baked breads—the author, a leading authority on cooking for people with special dietary needs, delivers plenty of lip-smacking flavor. Enjoy decadent creations like Tiramisu Cupcakes, Hazelnut and Chocolate Macaroons, and Coconut and Mango Cake. She also includes lots of recipes children will love to eat (and help bake), including Messy Marshmallow Crispies and Flower Fairy Cakes.

New interesting textbook: Intercultural SourceBook or The Hidden Assembly Line

Diabetes Meals on the Run: Fast, Healthy Menus Using Convenience Foods

Author: Betty Wedman St Louis

From fast foods to frozen entrees to deli takeout to salad bars, there is an abundance of tasty, convenient meal options catering to our hurry-up lifestyles. But as a person with diabetes you must follow strict nutritional guidelines and things can be quite a bit more complicated. Written by a leading national diabetes educator, Diabetes Meals on the Run is the first-ever guide to adapting fast foods and convenience foods to a diabetes nutrition regimen.

Betty Wedman-St. Louis, Ph.D., R.D., L.D., is a former president of the American Association of Diabetes Educators. She is the author of four other books on diabetes and nutrition and lives in St. Petersburg, Florida.

GL Diet For Dummies or Saving Dinner the Low Carb Way

GL Diet For Dummies

Author: Nigel Denby

If you’re sick of no-carb diets, or just looking for a healthy eating plan, then the GL Diet is for you. No more calculations, no calorie-counting and no more cravings for carbs – as long as you stick to foods that are low in GL, you can stay healthy and lose weight without having to go without. The GL Diet For Dummies explains the science behind the plan, helps you to incorporate GL into your everyday life and gives readers 80 recipes to try.

Table of Contents:

Introduction.

Part I: Getting Started.

Chapter 1: Introducing GL: Healthy Eating in the Real World.

Chapter 2: Checking Out the Science behind GL.

Chapter 3: Starting Your Low-GL Plan.

Part II: Shopping and Eating Out.

Chapter 4: Cruising with Confidence: Low-GL Shopping and Eating on the Run.

Chapter 5: Table for Two? Eating Out GL-Style.

Part III: Morning to Night Recipes.

Chapter 6: Starting Your Day with a Low-GL Breakfast.

Chapter 7: Doing Lunch: Low-GL Lunches at Home and on the GO.

Chapter 8: Delectable Dinners: Low-GL Suppers and Ideas for Entertaining.

Chapter 9: Just Desserts: Virtuous Low-GL Puddings.

Chapter 10: Smart Snacks: Low-GL Quick Bites and Healthy Nibbles.

Part IV: Optimising GL.

Chapter 11: Replacing Common Ingredients with GL-friendly Alternatives.

Chapter 12: Placing GL in the Healthy Living Jigsaw.

Chapter 13: Medical Benefits of the GL Diet.

Part V: The Part of Tens.

Chapter 14: Ten Reasons for Eating the Low-GL Way.

Chapter 15: Ten Best GL Web Sites.

Chapter 16: Ten GL-Savvy Food Swaps.

Appendix: A–Z List of Low-GL Foods.

Index.

Books about: Television Today and Tomorrow or MP College Accounting Chapters 1 32

Saving Dinner the Low-Carb Way: Healthy Menus, Recipes, and the Shopping Lists That Will Keep the Whole Family at the Dinner Table

Author: Leanne Ely

Leanne Ely doesn't actually cook dinner for your family. It just feels that way.

Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today's busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season-providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.

Itemizing ingredients by product in convenient lists, Ely makes your grocery shopping quick and effortless. She also gives you a helping hand in the kitchen with shortcuts that take the stress out of cooking, and suggests menu variations for children and family members who choose not to go the low-carb route.

The result? These dinners are not only balanced and healthy but truly varied and delectably good to eat. Main dishes like Low-Carb Beef Stroganoff, Crustless Quiche Lorraine, Crock-Pot Pork Jambalaya, Skillet Salmon with Horseradish Cream, and nearly 150 other entrees (plus recommendations for great side dishes) make dinnertime special in more ways than one.

New Mayo Clinic Cookbook or Spectacular Cakes

New Mayo Clinic Cookbook: Eating Well for Better Health

Author: Mayo Clinic Editors

The New Mayo Clinic Cookbook takes a contemporary and creative approach to health-conscious cooking that is user-friendly and practical, and sets a new standard for healthful cooking in America. The design takes a clean, classically modern approach and is supported by stunning, colorful ingredient-driven photography. Organized by ingredient and type of food, the recipe chapters are based on the Mayo Clinic Healthy Weight Pyramid and are dedicated to the pleasures of cooking and the art of eating simply and well.

Features:

• Simple, inspiring recipes are grouped by ingredient and type of dish, with stunning photography
• A detailed introduction explains the Mayo Clinic Healthy Weight Pyramid and its relevance to eating well for better health
• Also features easy-to-follow menu plans, shopping advice, and eating strategies for reaching daily nutrition goals

See also: Chinese Cuisine Taiwanese Style or John Barleycorn

Spectacular Cakes: Special-Occasion Cakes for Any Celebration

Author: Mich Turner

Mich Turner, whose critically acclaimed catering business designed wedding cakes for Madonna, Pierce Brosnan, Paul McCartney, and Catherine Zeta-Jones, has created a step-by-step guide to creating spectacular special occasion cakes that delight the senses and are exceptionally impressive.
There is no better guide to the art of cake decoration than Mich Turner, who outlines her basic philosophy that a special occasion cake should reflect four key variables-the personalities in attendance, the venue, the time of year, and the number of guests. This authoritative primer demonstrates how to design and decorate the perfect cake and guides the reader through the many layers of decision-making necessary to achieve crowd-stopping results. The one common denominator of every one of Mich Turner's designs is that it is guaranteed to add that "wow" factor to any celebration.
Spectacular Cakes is a versatile sourcebook of cake decoration styles and techniques from the traditional to the cutting edge. It also includes cake recipes and a portfolio of incredible designs that can be copied step-by-step or adapted to suit any formal or informal event. Spectacular Cakes will make your next celebration an unforgettable event.

Dessert Circus or Corkscrewed

Dessert Circus: Extraordinary Desserts You Can Make at Home

Author: Jacques Torres

Master the building blocks of dessert making and you can create anything. That is the simple philosophy of Jacques Torres, host of the public television series Dessert Circus and executive pastry chef at the world-renowned Le Cirque 2000 restaurant. In Dessert Circus he stays true to his principles. Learn how to temper chocolate (simply bringing melted chocolate to the right temperature) and you can make Chocolate-Covered Almonds. Learn to make sorbet (no harder than buying an ice cream machine) and you can make a Palette of Sorbets, a chocolate palette artfully topped with five different fruit sorbets. Master the recipe for Classic Genoise cake and you have the starting point for everything from Banana Moon Cakes to a raspberry mousse-filled ladybug.

Jacques explains it all in clear, plain language, like a teacher at your side. He doesn't just tell you what to do, he tells you why you are doing it that way. Dessert Circus isn't just a stunning collection of a hundred astonishing desserts, it is a primer in the basics of dessert chemistry. You will learn about ingredients and how they react when mixed, kneaded, chilled, or heated and be taught the red flags of warning--the signs that something is not going right--and what you might be able to do to save the situation.

Dessert Circus satisfies your every craving. Chocoholic? Revel in homemade Peanut Butter Cups. Want something simple and homey? How about Decorative Shortbread Cookies or Old-fashioned Macaroons? If you think creaminess is the hallmark of a dessert to die for, open up to classic Creme Brulee and soon-to-be-classic Tiramisu. There are fruit desserts (try Roosted Whole Peaches withFresh Almonds and Pistachios), pastries, (Napoleons, Baba au Rhum), and frozen finales.

But that's not all. Jacques has included recipes for all his signature desserts. Appreciate the architecture of New York City without ever leaving your kitchen by making The Manhattan, chocolate cake layered with a bittersweet chocolate cream constructed in the shape of a skyscraper. Enjoy winter any time of year with The Snowman, a little man made not out of snow but snowy white meringue and filled with tart lemon curd. If you're really feeling your baking oats, there is the final chapter, For the Truly Adventurous. Make a Cookie Tree, a Croquembouche (a pyramid of small cream puffs), or a wedding cake for sixty.

Each recipe is rated for its level of difficulty so you can start with desserts that match your level of experience and work your way up to those more challenging. Every recipe is accompanied by a color photograph of the finished dessert and step-by-step photographs where appropriate.

If you love dessert, you'll love Dessert Circus.

What People Are Saying

Jacques Pepin
The pastry of Jacques Torres makes me happy! 'Enthusiastic,' 'exuberant,' and 'passionate' are words too mild to describe this dedicated professional completely devoted to his trade. His thorough training in the classics gives him the sure hands needed to experiment and express himself in fanciful and delightful dessert creations. You will love this book.

Andre Soltner
Out of my hundreds of pastry and cooking books, Jacques Torres' Dessert Circus will be at the top of my shelf. I tried many of his recipes, and they all worked like miracles. Bravo!

Mesnier
Finally Jacques is sharing his remarkable recipes with all cooks -- amateurs and professionals alike. I have a tremendous amount of respect for his work, and it is with great admiration and awe that I recommend Dessert Circus. I am sure it will be used and appreciated for years to come.

New interesting textbook: Help America Read or Oracle E Business Suite 11i

Corkscrewed: Adventures in the New French Wine Country

Author: Robert V Camuto

"Robert V. Camuto's interest in wine turned into a passion when he moved to France and began digging into local soils and cellars. Corkscrewed recounts Camuto's journey through France's myriad regions - and how the journey brought about a profound change in everything he believed about wine." "In this book we follow Camuto across France as he works harvesting grapes in Alsace, learns about wine and bombs in Corsica, and eats and drinks his way through the world's greatest bacchanalia in Burgundy. Along the route he discovers a new generation of winemakers who have rejected chemicals, additives, and technologically altered wines. His book charts an odyssey into this new world of French wine, a world of biodynamic winegrowing, herbal treatments, lunar cycles, and grape varieties long ago dismissed as "difficult."" A celebration of the diversity that makes French wine more than a mere commodity, Camuto's work is a delightful look beyond the supermarket to the various flavors offered by the true vintners of France.

Sweet Potato Cookbook or Palace Cafe

Sweet Potato Cookbook

Author: Lyniece North Talmadg

This is a unique collection of nutritional and historical information regarding the sweet potato in a variety of civilizations, plus more than 100 unique mouth-watering, tantalizing recipes for sweet potatoes that reflect the lifestyle of today's youth-oriented culture. Color illustrations.

See also: International Management or Professional and Public Writing

Palace Cafe: The Flavor of New Orleans

Author: Dickie Brennan

Palace Cafe: The Flavor of New Orleans tells the story of a restaurant, a city, and the Brennan family. Featuring home-cook-friendly recipes, serving tips, and sample menus. The color food photography and stylish black-and-white photos of this nationally acclaimed French Quarter restaurant make this book a delight to both the eye and the palate.

Jambalaya or Taste of Oregon

Jambalaya: A Collection of Cajun & Creole Favorites

Author: Junior League of New Orleans Incorporated

Jambalaya is a jazzy dish with a variety of flavors much like the city of New Orleans. Both contain a little bit of the best of everything.

Interesting book: Pillsbury Baking or Rotation Diet

Taste of Oregon

Author: Inc The Junior League of Eugen

Now in its 14th printing and celebrating more than 300,000 copies sold! This timeless treasure was voted into the Southern Living Hall of Fame in 1993. Inducted into the Walter S. McIlhenny Community Cookbook Hall of Fame.

Market Fresh Mixology or Barbecue Biscuits and Beans

Market-Fresh Mixology: Great Seasonal Cocktails

Author: Bridget Albert

The cocktail is back, and today's diners and drinkers are seeking a bold new integration of culinary art and cocktail culture. With this wide range of cocktails for all tastes and seasons, award-winning master mixologist Bridget Albert will help you raise the bar when it comes to the freshest, most delicious drinks you can prepare at home. Her unique cocktails are inspired and inspiring, and infused by her passion for the pure and simple.

Market-Fresh Mixology shows you how to integrate terrific fresh ingredients from your farmers market, pantry, or garden in great seasonal cocktails. It's a simple, clean, and contemporary approach to the idea of seasonal cocktails, with recipes appropriate for any time of year.

Market-Fresh Mixology includes both innovative and time-tested cocktail recipes using fresh, seasonal ingredients mixed with fine spirits. Hot day? Snowbound? Blustery night? For whatever season, weather, or occasion, Market-Fresh Mixology offers a recipe for a great cocktail-from the refreshing summer Blueberry Lavender Mojito to the cozy, warming Hot Buttered Rum.

These recipes are as easy to follow as they are delicious, and all of them are based on using seasonal fruits, herbs, and other market-fresh ingredients. If you're looking for great cocktails designed to complement fresh seasonal cooking, this is the book for you.

About the Author:
Bridget Albert (LEFT) is master mixologist at Southern Wine and Spirits of Illinois and director of the Academy of Spirits and Fine Service, a program for bartenders that covers the history of spirits and pre-Prohibition cocktails

About the Author:
Mary Barranco (RIGHT) is a trained educator with acareer spanning 20 years in the adult beverage industry

Books about economics: Feast or How to Be a Domestic Goddess

Barbecue, Biscuits and Beans: Chuck Wagon Cooking

Author: Bill Caubl

Recipes and preparation secrets for all-time favorite chuck wagon dishes—from trailside to elegant—are featured in this cookbook. Tasty dishes include a bounty of beef and game, vegetables, homemade breads, and delectable desserts.

Southern Living

"Worthy of a place in any modern kitchen."

Texas Monthly

"a cookbook... worthy of a place in any modern kitchen."

HippoPress - Manchester - Amy Diaz

You don't have to herd cattle to eat high on the hog.

Publishers Weekly

Cauble and Teinert are serious about turning chuck wagon cooking into a regional art form. Together, they helped found the Western Chuck Wagon Association. Teinert runs a catering service; Cauble cooked for a working ranch. In the introduction to the 180 recipes rounded up for this collection, Cauble identifies the challenges of his craft: "Cowboys like meat, beans, potatoes and bread. They like corn. Some will eat a green vegetable, especially if it's fried. They want Ranch dressing, even if it's from a bottle." Thus, ingredients for these dishes are always hearty and often abundant, with the quirky exceptions of Mountain Oysters and Baked Dove in Gravy. Cookware, when needed, is preferably cast iron. Part of the fun here is the enormous portion sizes: Roasted Suckling Pig calls for a 15- to 25-pound oinker ("scalded and scraped") and a coffee can to support its body cavity; it serves 15 to 20. SOB Stew uses up all the innards of a suckling calf, and the recipe ends with, "Add brains 15 minutes before serving." Saner classics abound, too: Chicken Fried Steak, Chili, Buttermilk Biscuits and Vanilla Ice Cream. Sauces, mops and rubs are essential for many of the entrees and the authors provide plenty of suggestions, including a complex Jalape o Raspberry Sauce with mango nectar, as well as a basic Barbecue Mop with Worcestershire sauce, vinegar sugar and spices. The brief foreword by Tommy Lee Jones is somewhat lackluster, but the book's photos are wildly Western without being clich . (Apr.) Forecast: The authors are negotiating for a TV series with PBS and the Food Network; if that happens, expect their book to take off. Copyright 2004 Reed Business Information.

Table of Contents:

	Foreword	10
	Chuck Wagon History	12
	About the Authors	16
	Simply Black Tie	20
	Breakfast	22
	Breads	36
	Main Dishes	52
	Sauces	118
	Veggies, Sides & Salads	124
	Dressings	159
	Desserts	164
	Index	187
	Acknowledgments	192