tag:blogger.com,1999:blog-85099884674747949082023-11-15T06:46:28.841-08:00Low Salt CookingUnknownnoreply@blogger.comBlogger117125tag:blogger.com,1999:blog-8509988467474794908.post-11360332914802107542009-12-06T14:49:00.000-08:002009-12-06T15:00:40.118-08:00Queen Anne Goes to the Kitchen or Drinking with Dickens<h4>Queen Anne Goes to the Kitchen </h4> <p>Author: <strong>Episcopal Church Women of All Saints Par</strong> <p><p>For those who enjoy reading cookbooks as much as using them, this delightful tidewater cookbook will be an elegant feast. Its serendipitous blend of recipes both historic and modern was created in Centreville, Maryland, in the country named for Queen Anne, the eighteenth-century British monarch.<P>Over the years, the fields and woods of Queen Anne's County have produced the makings for saddle of venison, roast partridge, and rabbit pie, while the waterways leading to the Chesapeake Bay have yielded shellfish, geese, ducks, and terrapin that inspired hundreds of recipes. Bakers will appreciate the abundant bread recipes, from the colonists' johnnycake to today's flavorful orange kuchen rolls. Cakes, desserts, cookies, and pastries are aswirl in eggs, cream, and butter, and feature chocolate, nuts, rum, and ladyfingers, as well as tangy apples, sweet cherries, and luscious peaches.<P>Queen Anne Goes to the Kitchen was a regional winner in the 1994 Tabasco Community Cookbook Competition. It is a must for cookbook collectors and an invitation for all to explore the culinary tradition that has made tidewater Maryland "the land of pleasant living". </p><br><br> <p>Book review: <strong><a href="http://science-computer-book.blogspot.com/2009/12/sound-synthesis-and-sampling-or.html">Sound Synthesis and Sampling or Software Release Methodology</a></strong> <h4>Drinking with Dickens </h4> <p>Author: <strong>Cedric Charles Dickens</strong> <p><p>There are vivid and memorable drinking scenes in all of Charles Dickens' works, and this book abounds in excerpts from the novels and in recipes for the drinks consumed in them. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-36875775871950819262009-12-05T11:08:00.000-08:002009-12-05T11:19:23.892-08:00Food in History or The Cooks Encyclopaedia<h4>Food in History </h4> <p>Author: <strong>Reay Tannahill</strong> <p><p>An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, <i>Food in History</i> is packed with intriguing information, lore, and startling insights—like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion. </p><h4>Booknews</h4><p>**** The Stein and Day edition (1973) is cited in BCL3. A learned, witty and very readable world history of food and dining. Annotation c. Book News, Inc., Portland, OR (booknews.com) </p><br><br> <p>New interesting textbook: <strong><a href="http://book-where-travel.blogspot.com/2009/12/grand-canyon-wild-or-boston-2010.html">Grand Canyon Wild or Boston 2010 Entertainment Book</a></strong> <h4>The Cooks Encyclopaedia: Ingredients and Processes </h4> <p>Author: <strong>Tom Stobart</strong> <p><p>Here in 450 pages is a descriptive compendium of just about everything we eat and how we cook it or otherwise transform it from a lower state of edibility to a higher. Hundreds, if not thousands, of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question.<br><br>Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct--in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart has travelled widely, both as an explorer and a film maker, and his book is everywhere informed by an eye for telling details and an ability to evoke the background and context of the ingredients he describes. <br><br>One of the reasons why the book came to be written, he points out in his Introduction, is his love of open-air markets around the world. Several judges said they.. 'would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.' <br><br>Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction to the book..' Ingredients are the fundamentals of cookery andevery cook who hopes to excel should know about them...What I have tried to do is to list as a wide a range as possible to give some of their background and to identify their particular characteristics.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming.' </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-56824946264718684312009-12-04T07:27:00.000-08:002009-12-04T07:37:59.056-08:00Strategic and Organizational Change or Passion for Fruit<h4>Strategic and Organizational Change </h4> <p>Author: <strong>Alistair Mutch</strong> <p><p><P>The brewing industry, through its network of public houses, has a profound impact on the lives of much of the population of United Kingdom. This book explores the shaping of the industry in the years from 1950-1990, showing how the industry has moved from being largely concerned with the technical issues of production to being a key part of the retail industries.<br><br>Utilizing resources drawn from theoretical traditions such as critical realism and new institutionalism <i>Strategic and Organizational Change </i>demonstrates the considerable differences between major companies in the industry and the ways in which they have adopted a retailing approach. At the heart of the book is an exploration of the relationship between managerial choice and the structural constraints and opportunities in which that choice was exercised. Using a much more historical approach than is normally met with in accounts of organizational strategy, the book draws on extensive archival material.<br><br><i>Strategic andOrganizational Change</i> suggests new ways of thinking about organizational strategizing in its context. Showing how ideas drawn from traditions like critical realism can be applied, the book provides a new model of how history can inform the analysis of organizational strategy. Above all Alistair Mutch presents a fascinating story of change in an industry which is taken for granted, but whose actions affect, for good or ill, the lives of millions.</P> </p><br><br> <p><h5>Table of Contents:</h5>Introduction<br>1. Organization, Strategy and Institution<br>2. Realism and Strategy<br>3. Brewing and Pubs: Definitions and Development<br>4. In the Boardroom 1950-1960<br>5. Trends in Consumption 1950-1990<br>6. Shaping the Manager<br>7. Retailing and Resistance<br>8. Divergent Routes to Retailing<br>9. Conclusion <p>Books about: <strong><a href="http://barbecue-books.blogspot.com">Spice Science and Technology or World of Street Food</a></strong> <h4>Passion for Fruit </h4> <p>Author: <strong>Lorenza Demedici</strong> <p><p>Inspired by the exquisite paintings of the 17th-century Florentine artist Giovanna Garzoni, Mike Newton's color-drenched photographs bring to life the beauty of luscious, sun-ripened fruit. The gentle art of the court miniaturist to the Medici is reflected in these gorgeous still lifes of bursting summer figs, the season's first sweet strawberries, the velvety seductiveness of a peach. To complement these images, celebrated Italian cook Lorenza de'Medici (a direct descendent of Garzoni's patrons), offers an elegant narrative and 100 Tuscan-inspired recipes. Among the delicious main dishes are Pork Loin with Apricots, Duck Breasts with Cherry Sauce, and Fig and Tuna Skewers, and to end the meal, there are plenty of enticing desserts, including Chocolate Peach Tart and Strawberry Tiramisu. A book to inspire cooks, art lovers, and gardeners alike. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-73720128714958118852009-12-03T03:45:00.000-08:002009-12-03T03:56:34.119-08:00Potato or Smothered Southern Foods<h4>Potato </h4> <p>Author: <strong>Eugene Grubb</strong> <p><p><P>Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety of climates across America, to prevent problems of food shortage. </p><br><br> <h4>Smothered Southern Foods </h4> <p>Author: <strong>Wilbert Jones</strong> <p><p>"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!"<BR>—Donna Hodge, food editor, N'DIGO magapaper<P>Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. Is your mouth watering yet? These decadent, flavor—rich dishes are part of the long Southern tradition of "smothered" foods. <P>Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. <P>With tips on buying and storing vegetables, easy—to—follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. <P>"Foods that bring us comfort and are just darn good!"<BR>—Art Smith, bestselling author of Back to the Table<P>Includes scrumptious recipes for these smothered classics:<P>Creamed Onions <BR>• Buttered Kale <BR>• Fricassee of Clams <BR>• Sole in White Wine Sauce <BR>• Chicken and Rice <BR>• Pepper Steak <BR>• Bourbon Pumpkin Pie <BR>• Rum—Raisin Pears<P>. And many more!<P>"Finger—licking meals for a new generation of soul food lovers."<BR>—Retha Hill, vice president of Content, BET. com. </p><h4>Library Journal</h4><p>Although smothered may conjure up visions of foods cooked in a rich sauce-such as Crawfish Etouf e or Ham and Red-Eye Gravy-the term actually refers to any food cooked in a covered pot with some liquid. Jones's new book, then, includes both the aforementioned classic dishes and simpler recipes such as Okra and Tomatoes and Hot and Spicy Chicken. Jones is the author of The New Soul Food Cookbook and Mama's Tea Cakes, and here again he includes many treasured family recipes and stories about growing up in the Mississippi Delta. For most collections on regional cooking. Copyright 2006 Reed Business Information. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-41996086612508931772009-12-02T00:04:00.000-08:002009-12-02T00:15:14.402-08:00Food Culture in Southeast Asia or Con El Reloj a Favor<h4>Food Culture in Southeast Asia </h4> <p>Author: <strong>Penny Van Esterik</strong> <p><p>Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, "Historical Overview," surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, "Major Foods and Ingredients," particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The "Cooking" chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The "Typical Meals" chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as "variations on a common theme," with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning asmarkers of ethnic or national identity are also covered. Chapter 6, "Eating Out," reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The "Special Occasions" chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety. </p><br><br> <p>Book about: <strong><a href="http://holiday-cooking-book.blogspot.com">John Schreiners Okanagan Wine Tour Guide or Fundamentals of Meal Management</a></strong> <h4>Con el Reloj a Favor </h4> <p>Author: <strong>Igone Marrodan</strong> <p><p>Cuando se dispone de poco tiempo siempre se acaban preparando los mismos platos aburridos, muchas veces carentes de las vitaminas necesarias. Presentamos en este número uno completísimos y nutritivos platos que se pueden realizar en pocos minutos.<P>Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.<P> </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-48967100668169983822009-11-30T20:23:00.000-08:002009-11-30T20:34:01.094-08:00Quantity Food Purchasing or The Foods That Heal Cookbook<h4>Quantity Food Purchasing </h4> <p>Author: <strong>Lendal H Kotschevar</strong> <p><p><P>Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase. <p> Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies. <p> For those responsible for managing quantity food purchasing in the food service industry. </p><br><br> <p>New interesting book: <strong><a href="http://books-recipes.blogspot.com">Grilling Quick Book or History of Cooks and Cooking</a></strong> <h4>The Foods That Heal Cookbook: Naturally Healing Recipes Full of Nutritious and Wholesome Ingredients </h4> <p>Author: <strong>Nicola Graimes</strong> <p><p>Over 50 healthy and delicious recipes chosen specially for their healing properties with expert advice on using food to combat illness and promote good health. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-84830405944079410092009-11-29T16:41:00.000-08:002009-11-29T16:52:46.915-08:00Dishes of Africa or Slice of Life<h4>Dishes of Africa </h4> <p>Author: <strong>Ngozi Kachikwu</strong> <p><p>A Nigerian native, Princess Ngozi developed these recipes to teach an important aspect of African heritage...its food. Covering all regions of Africa and Madagascar, these dishes will tantalize you not only with their exotic appeal but their nutritional value as well. Interesting commentary and narratives. </p><br><br> <p>Books about: <strong><a href="http://finance-investing-books.blogspot.com/2009/11/mentoring-101-or-understanding-business.html">Mentoring 101 or Understanding Business</a></strong> <h4>Slice of Life: Writing on Food </h4> <p>Author: <strong>Bonnie Marranca</strong> <p><p>A <I>Slice of Life</I> is a collection of contemporary food writing that readers can really sink their teeth into: one that examines the ineluctable link between nourishment, literature, and society. Represented here are some of the world's best known writers, many of whom-like Julia Child, Marcella Hazan, and Anthony Bourdain-are well known for their alimentary musings, while others, like Roland Barthes and Susan Sontag are better known for their writings in other genres; all speak eloquently on the nature of food, language, and the adaptability of social customs. <BR><BR> Organized into chapters addressing descriptions of actual meals, autobiographical memories, the cultural spectacle of eating, the concept of want, the celebration of good food, and the philosophical, spiritual, and ethical aspects of food, author Bonnie Marranca has cooked up a tempting meal of writing that reflect on how the consumption of food-or the lack of it-takes on larger social significance. Charles Simic eulogizes tomatoes and questions bioengineering, Wole Soyinka delves into the nature of fasting, Umberto Eco declaims on in-flight dining, and Emily Prager reminisces, in an original essay, about Swedish food and the rejuvenating possibilities of a trip to Ikea-among others. <BR><BR> Garnishing the feast are Marranca's tantalizing introduction and Betty Fussell's meditation on the essential connection between food, existence, and writing. <I>A Slice of Life</I> is a banquet that readers will savor through its many courses. </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Preface: The Theatre of Food</TD><TD WIDTH="10%" ALIGN="RIGHT">13</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Introduction: Eating My Words</TD><TD WIDTH="10%" ALIGN="RIGHT">22</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Intimate Cuisine</TD><TD WIDTH="10%" ALIGN="RIGHT">31</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">W is for Wanton</TD><TD WIDTH="10%" ALIGN="RIGHT">35</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Chopsticks</TD><TD WIDTH="10%" ALIGN="RIGHT">41</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Francs and Beans</TD><TD WIDTH="10%" ALIGN="RIGHT">43</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Swedish Food</TD><TD WIDTH="10%" ALIGN="RIGHT">46</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Holiday Meals</TD><TD WIDTH="10%" ALIGN="RIGHT">49</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">How to Eat in Flight</TD><TD WIDTH="10%" ALIGN="RIGHT">55</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Writing in Restaurants</TD><TD WIDTH="10%" ALIGN="RIGHT">57</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">My Mother's Blue Bowl</TD><TD WIDTH="10%" ALIGN="RIGHT">62</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">One</TD><TD WIDTH="10%" ALIGN="RIGHT">65</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Quest for Pie</TD><TD WIDTH="10%" ALIGN="RIGHT">73</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Don't Squeeze the Tomatoes!</TD><TD WIDTH="10%" ALIGN="RIGHT">81</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">A Balatoni Fogas to Start With</TD><TD WIDTH="10%" ALIGN="RIGHT">88</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Meatless Days</TD><TD WIDTH="10%" ALIGN="RIGHT">105</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Israel - Forging a National Style with Gefilte Fish and Couscous</TD><TD WIDTH="10%" ALIGN="RIGHT">113</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Plight du Jour</TD><TD WIDTH="10%" ALIGN="RIGHT">119</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Meat</TD><TD WIDTH="10%" ALIGN="RIGHT">125</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Restauration: The Art of Eating Returns to Russia</TD><TD WIDTH="10%" ALIGN="RIGHT">133</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Remembrance of Wines Past</TD><TD WIDTH="10%" ALIGN="RIGHT">147</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Naturally</TD><TD WIDTH="10%" ALIGN="RIGHT">153</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">About the Television Series</TD><TD WIDTH="10%" ALIGN="RIGHT">171</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">In My Market</TD><TD WIDTH="10%" ALIGN="RIGHT">176</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Growing Beans</TD><TD WIDTH="10%" ALIGN="RIGHT">185</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Confessions of a Stand-up Sausage Eater</TD><TD WIDTH="10%" ALIGN="RIGHT">194</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Crisis in French Cooking</TD><TD WIDTH="10%" ALIGN="RIGHT">201</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cooking in the Nude</TD><TD WIDTH="10%" ALIGN="RIGHT">212</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">From Our Kitchen to Your Table</TD><TD WIDTH="10%" ALIGN="RIGHT">218</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">St. Joseph's Bread</TD><TD WIDTH="10%" ALIGN="RIGHT">227</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">A Winter Feast</TD><TD WIDTH="10%" ALIGN="RIGHT">236</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">In Memory of Their Feelings</TD><TD WIDTH="10%" ALIGN="RIGHT">250</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Our Daily Bread: On the Triumph of American Gastrosophy</TD><TD WIDTH="10%" ALIGN="RIGHT">259</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Non-Vintage Years</TD><TD WIDTH="10%" ALIGN="RIGHT">268</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">What Bengali Widows Cannot Eat</TD><TD WIDTH="10%" ALIGN="RIGHT">271</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">In Memory's Kitchen</TD><TD WIDTH="10%" ALIGN="RIGHT">277</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">A Plea for Culinary Modernism: Why We Should Love Modern, Fast, Processed Food</TD><TD WIDTH="10%" ALIGN="RIGHT">289</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Vegging Out</TD><TD WIDTH="10%" ALIGN="RIGHT">302</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Reporter's Kitchen: A Recipe for Writing</TD><TD WIDTH="10%" ALIGN="RIGHT">311</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Enough Jam for a Lifetime</TD><TD WIDTH="10%" ALIGN="RIGHT">324</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Farm-Restaurant Connection</TD><TD WIDTH="10%" ALIGN="RIGHT">328</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Soups</TD><TD WIDTH="10%" ALIGN="RIGHT">337</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Last Year I Ate...</TD><TD WIDTH="10%" ALIGN="RIGHT">342</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Feeding Your Critter</TD><TD WIDTH="10%" ALIGN="RIGHT">349</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Fresh Herbs</TD><TD WIDTH="10%" ALIGN="RIGHT">355</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Olive Heaven</TD><TD WIDTH="10%" ALIGN="RIGHT">361</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Blind Faith</TD><TD WIDTH="10%" ALIGN="RIGHT">370</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Chocolate, Catholicism, Ancien Regime</TD><TD WIDTH="10%" ALIGN="RIGHT">375</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Why Do I Fast?</TD><TD WIDTH="10%" ALIGN="RIGHT">379</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">God in Crumbs</TD><TD WIDTH="10%" ALIGN="RIGHT">383</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">What'd You People Call That?</TD><TD WIDTH="10%" ALIGN="RIGHT">386</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">A Spiritual Meal Guideline</TD><TD WIDTH="10%" ALIGN="RIGHT">392</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Edible Ecriture</TD><TD WIDTH="10%" ALIGN="RIGHT">396</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Funerals</TD><TD WIDTH="10%" ALIGN="RIGHT">401</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Pleasures of Eating</TD><TD WIDTH="10%" ALIGN="RIGHT">405</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">About the Authors</TD><TD WIDTH="10%" ALIGN="RIGHT">411</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Permissions</TD><TD WIDTH="10%" ALIGN="RIGHT">419</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-63415016483502986302009-11-28T13:00:00.000-08:002009-11-28T13:11:26.859-08:00Flavoring with Herbs or Welcome Home<h4>Flavoring with Herbs </h4> <p>Author: <strong>Clare Gordon Smith</strong> <p><p>Parsley, sage, rosemary, and thyme -- traditional herbs used as flavoring ingredients and modern passions such as lemon grass, cilantro, and kaffir lime leaves add delicious zip to these 30 quick and easy, mouthwatering recipes with maximum impact. They look terrific and taste marvelous -- great recipes with loads of pizzazz! </p><br><br> <p>New interesting book: <strong><a href="http://investing-textbooks.blogspot.com/2009/02/rise-of-modern-business-in-great.html">The Rise of Modern Business in Great Britain the United States and Japan Second Edition Revised and Updated or Professional Communication Series</a></strong> <h4>Welcome Home: Celebrate the Seasons </h4> <p>Author: <strong>Liz Cowen Furman</strong> <p><p><P>Celebrate the seasons with this inspirational collection of family traditions and recipes that say Welcome Home. </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Autumn</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Celebrating Autumn</TD><TD WIDTH="10%" ALIGN="RIGHT">10</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Apples of Autumn</TD><TD WIDTH="10%" ALIGN="RIGHT">12</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Off to School</TD><TD WIDTH="10%" ALIGN="RIGHT">14</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Homework</TD><TD WIDTH="10%" ALIGN="RIGHT">15</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Outside the Box Lunch Ideas</TD><TD WIDTH="10%" ALIGN="RIGHT">16</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Love Notes in a Lunch Sack</TD><TD WIDTH="10%" ALIGN="RIGHT">18</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Clean Up Brigade</TD><TD WIDTH="10%" ALIGN="RIGHT">19</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Incredible Edibles</TD><TD WIDTH="10%" ALIGN="RIGHT">20</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Decorating for Warm Welcomes</TD><TD WIDTH="10%" ALIGN="RIGHT">22</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Autumn Outing</TD><TD WIDTH="10%" ALIGN="RIGHT">24</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Family Prayer Time</TD><TD WIDTH="10%" ALIGN="RIGHT">26</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Thanksgiving Day</TD><TD WIDTH="10%" ALIGN="RIGHT">28</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Table Set for a Feast</TD><TD WIDTH="10%" ALIGN="RIGHT">30</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Warm-ups for Giving Thanks</TD><TD WIDTH="10%" ALIGN="RIGHT">32</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Butterscotch Crunchies</TD><TD WIDTH="10%" ALIGN="RIGHT">34</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Porcupines</TD><TD WIDTH="10%" ALIGN="RIGHT">35</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Never Say Leftovers</TD><TD WIDTH="10%" ALIGN="RIGHT">36</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Winter</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Celebrating Winter</TD><TD WIDTH="10%" ALIGN="RIGHT">38</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Auntie Zorah</TD><TD WIDTH="10%" ALIGN="RIGHT">40</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">What is Christmas?</TD><TD WIDTH="10%" ALIGN="RIGHT">42</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">How to Build a Cave Manger</TD><TD WIDTH="10%" ALIGN="RIGHT">43</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Matthew's Holiday Wreaths</TD><TD WIDTH="10%" ALIGN="RIGHT">44</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Gingerbread-A Cottage Industry</TD><TD WIDTH="10%" ALIGN="RIGHT">46</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Good Gifts</TD><TD WIDTH="10%" ALIGN="RIGHT">48</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Presents with Pizazz</TD><TD WIDTH="10%" ALIGN="RIGHT">50</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Box Toppers</TD><TD WIDTH="10%" ALIGN="RIGHT">51</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Christmas Eve</TD><TD WIDTH="10%" ALIGN="RIGHT">52</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Christmas Morn</TD><TD WIDTH="10%" ALIGN="RIGHT">54</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">A Place for Everyone at the Christmas Table</TD><TD WIDTH="10%" ALIGN="RIGHT">56</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Center of Attention Centerpieces</TD><TD WIDTH="10%" ALIGN="RIGHT">57</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Heedless of the Wind and Weather</TD><TD WIDTH="10%" ALIGN="RIGHT">58</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Hippo Bakery Pecan Pie</TD><TD WIDTH="10%" ALIGN="RIGHT">60</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Royal Treatment</TD><TD WIDTH="10%" ALIGN="RIGHT">62</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Ideas for Love Bugs</TD><TD WIDTH="10%" ALIGN="RIGHT">64</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Spring</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Celebrating Spring</TD><TD WIDTH="10%" ALIGN="RIGHT">66</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Bring in the Spring</TD><TD WIDTH="10%" ALIGN="RIGHT">68</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Easter Assurance</TD><TD WIDTH="10%" ALIGN="RIGHT">70</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Happy Hunting</TD><TD WIDTH="10%" ALIGN="RIGHT">72</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Tracey's Stuffed Mushrooms</TD><TD WIDTH="10%" ALIGN="RIGHT">74</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Rainy Day Blues Busters</TD><TD WIDTH="10%" ALIGN="RIGHT">75</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Adventures with Dad</TD><TD WIDTH="10%" ALIGN="RIGHT">76</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Amazing Strawberry Punch</TD><TD WIDTH="10%" ALIGN="RIGHT">78</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Picture-Perfect Parfait</TD><TD WIDTH="10%" ALIGN="RIGHT">80</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Uncle Fred's Ham</TD><TD WIDTH="10%" ALIGN="RIGHT">81</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Springtime Planting</TD><TD WIDTH="10%" ALIGN="RIGHT">82</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">For Mom-Thumbprint Cookies</TD><TD WIDTH="10%" ALIGN="RIGHT">84</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Rebirth-days!</TD><TD WIDTH="10%" ALIGN="RIGHT">86</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cookie Pizza Please</TD><TD WIDTH="10%" ALIGN="RIGHT">88</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Special Delivery! Hope for the Homeless</TD><TD WIDTH="10%" ALIGN="RIGHT">90</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Baskets of Kindness for May Day</TD><TD WIDTH="10%" ALIGN="RIGHT">92</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Summer</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Celebrating Summer</TD><TD WIDTH="10%" ALIGN="RIGHT">94</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Wonder of Weddings</TD><TD WIDTH="10%" ALIGN="RIGHT">96</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Wedding Guest to the Rescue</TD><TD WIDTH="10%" ALIGN="RIGHT">97</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Love for a Lifetime!</TD><TD WIDTH="10%" ALIGN="RIGHT">98</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Power of One</TD><TD WIDTH="10%" ALIGN="RIGHT">100</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Father's Day Feast</TD><TD WIDTH="10%" ALIGN="RIGHT">102</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Feasting in the Great Outdoors</TD><TD WIDTH="10%" ALIGN="RIGHT">104</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Old Fashioned 4th of July</TD><TD WIDTH="10%" ALIGN="RIGHT">106</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Your Undercarriage Will Sparkle</TD><TD WIDTH="10%" ALIGN="RIGHT">108</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Rambling Road Trips</TD><TD WIDTH="10%" ALIGN="RIGHT">110</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Making Tracks</TD><TD WIDTH="10%" ALIGN="RIGHT">112</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">A Day Full of Fun</TD><TD WIDTH="10%" ALIGN="RIGHT">113</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Family Reunion Fun</TD><TD WIDTH="10%" ALIGN="RIGHT">114</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">This is Your Life</TD><TD WIDTH="10%" ALIGN="RIGHT">116</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Bunches of Broccoli Salad</TD><TD WIDTH="10%" ALIGN="RIGHT">118</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Sibling Rivalry</TD><TD WIDTH="10%" ALIGN="RIGHT">119</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Big Hearted Blessing</TD><TD WIDTH="10%" ALIGN="RIGHT">120</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-3166088077469895452009-02-23T14:46:00.000-08:002009-02-23T14:53:31.380-08:00Choice Cookery or Simplify and Celebrate<h4>Choice Cookery </h4> <p>Author: <strong>Catherine Owen</strong> <p><p><P>Published in 1889 by prolific cookbook author Catherine Owen, this work was designed to appeal to women looking for the "newest and best in modern cookery." Originally written for Harper's Bazar, Owen's work was aimed at the upper class household seeking culinary elegance, rather than household economy. </p><br><br> <p>Interesting textbook: <strong><a href="http://congressional-elections.blogspot.com">Get in the Booth a Citizens Guide to the 2008 Elections or Lenin and Philosophy and Other Essays</a></strong> <h4>Simplify and Celebrate: Embracing the Soul of Christmas </h4> <p>Author: <strong>Alternatives for Simple Living</strong> <p><p>SIMPLIFY AND CELEBRATE is chock-full of ideas for planning and celebrating a Christmas that is true to your values. It features over 25 writers and illustrators and contains inspiration in readings, reflections and activities. Say Yes! to a treasury of fun, smart ways to celebrate the holidays. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-58962679029399256272009-02-22T11:04:00.000-08:002009-02-22T11:11:44.356-08:00Remarkable Feasts or Lifespice<h4>Remarkable Feasts: Adventures on the Food Trail from Baton Rouge to Old Peking </h4> <p>Author: <strong>Leslie Forbes</strong> <p><p>Gathered from over 2 years of traveling, this is a collection of drawings, menus, recipes, & recollections of the daily life & celebrations of peoples around the world. This fascinating chronicle of some of the worlds greatest feasts begins in Baton Rouge, where the culinary & cultural traditions of the Cajun, Creole, African & Caribbean people culminate during Mardi Gras. Also includes visits to Thailand during the New Year Water Festival; Jewish Passover in Nice; a wedding in Kashmir; days of the dead in Oaxaca, Mexico; Pushkar Fair in Rajasthan; Moon Festival in China, & more. 150+ recipes, with colorful drawings. </p><br><br> <p>Books about: <strong><a href="http://microeconomics-books.blogspot.com/2009/02/101-tecnica-di-soluzione-dei-problemi.html">101 tecnica di soluzione dei problemi creativa: Il manuale di nuove idee per il commercio</a></strong> <h4>Lifespice </h4> <p>Author: <strong>Daina G Chamness</strong> <p><p>A book of recipes, remembrances and hand-me-down wisdom.<P>Written over the years around a farmhouse dinner table, LifeSpice is full of over 80 favorite and kitchen-tested recipes, bits of country wisdom and reminiscences of growing up in Indiana. This delightful little book is a recording of a family's history that may remind you of your own stories, especially if you grew up in Indiana—or got here as soon as you could.<P> Indiana snow storms, befuddled census takers, and colorful characters provide the background stories for beloved recipes that have been tested over the years by discriminating Hoosier appetites, carefully educated at pitch-in suppers.<P> You decide whether this is a cookbook, a storyteller's ramblings or a book of dinner table philosophy. Whatever you think, you'll be sure to share the recipes and the rest of it with family and friends.<P> </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-33909942327816986772009-02-21T07:23:00.000-08:002009-02-21T07:30:13.841-08:00Contemporary Mexican Cooking or Mourjou<h4>Contemporary Mexican Cooking </h4> <p>Author: <strong>Anne Lindsay Greer</strong> <p><p>Now you can prepare Mexican dishes just like your favorites from the best resturants. This book reveals the secrets of some of the best loved recipes of famous chefs and restauranteurs from across Texas. </p><br><br> <p>Go to: <strong><a href="http://book-science-computer.blogspot.com/2009/02/unreal-tournamant-game-programming-for.html">Unreal Tournamant Game Programming for Teens or The Online Copywriters Handbook</a></strong> <h4>Mourjou: The Life and Food of an Auvergne Village </h4> <p>Author: <strong>Peter Graham</strong> <p><p>When cookbooks describe well-known traditional recipes, they usually provide some sort of introduction or background to the dish. In this book, however, each chapter covers a different dish at the length it deserves, mentioning its origins, etymology, geographical spread, folklore and even appearance in history and the arts, and it discusses its different versions. </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Map of The Chataigneraie</TD><TD WIDTH="10%" ALIGN="RIGHT">vi</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Preface</TD><TD WIDTH="10%" ALIGN="RIGHT">vii</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Acknowledgements</TD><TD WIDTH="10%" ALIGN="RIGHT">xi</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Introduction</TD><TD WIDTH="10%" ALIGN="RIGHT">xiii</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Soups</TD><TD WIDTH="10%" ALIGN="RIGHT">1</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Egg Dishes and Pancakes</TD><TD WIDTH="10%" ALIGN="RIGHT">13</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cheese Dishes</TD><TD WIDTH="10%" ALIGN="RIGHT">30</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Fish</TD><TD WIDTH="10%" ALIGN="RIGHT">42</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Pork</TD><TD WIDTH="10%" ALIGN="RIGHT">68</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Game</TD><TD WIDTH="10%" ALIGN="RIGHT">94</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Poultry</TD><TD WIDTH="10%" ALIGN="RIGHT">102</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Other Meat Dishes</TD><TD WIDTH="10%" ALIGN="RIGHT">126</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Vegetables</TD><TD WIDTH="10%" ALIGN="RIGHT">142</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Desserts, Breads, Preserves and Confectionery</TD><TD WIDTH="10%" ALIGN="RIGHT">157</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cheese</TD><TD WIDTH="10%" ALIGN="RIGHT">189</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Wine</TD><TD WIDTH="10%" ALIGN="RIGHT">207</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Select Bibliography</TD><TD WIDTH="10%" ALIGN="RIGHT">213</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Index</TD><TD WIDTH="10%" ALIGN="RIGHT">221</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-41663507958755048532009-02-20T03:41:00.000-08:002009-02-20T03:48:34.736-08:00La Dolce Vita or Celebrities and Their Culinary Creations<h4>La Dolce Vita: Sweet Dreams and Chocolate Memories </h4> <p>Author: <strong>Isabel Co</strong> <p><p>Isabel Coe's <i>La Dolce Vita</i> is a rich and engaging narrative, the story of a family expressed through their shared and continuing love of chocolate. Often remarkable anecdotes are intertwined with sumptuous chocolate recipes passed down through four generations of women. Whether it's her great grandmother Omama's nutty Weinacht Guezi or her grandmother Nonna's Crema di Castagne, her mother's rich, rum-laced Chocolate Mousse or Isabel's own extravagant Saffron-infused Mendiants with Crushed Pepper and Edible Gold Leaf, there is something in the alchemy of grating, melting, and mixing chocolate that sets it apart from all other forms of cooking. An unrivaled pleasure, <i>La Dolce Vita</i> is the perfect book to give as a gift or to keep for oneself. </p><br><br> <p>Book about: <strong><a href="http://political-parties-books.blogspot.com/2009/02/social-ethics-or-american-and-texas.html">Social Ethics or American and Texas Government</a></strong> <h4>Celebrities and Their Culinary Creations: Autographed Photos, Biographies, Trivia, & Recipes </h4> <p>Author: <strong>Thea Waldo</strong> <p><p><P> Get a taste of what it's like to be famous with recipes from your favorite film and television stars. Whet your appetite with Renйe Taylor's (The Nanny) "Aphrodisiac Appetizers." Dance the night away with John Travolta's (Saturday Night Fever, Pulp Fiction) "Tuna Tar Tare Won Ton Crisps." Kick it up a notch with Jackie Chan's (Rush Hour, Shanghai Noon) dangerous "Beef Fillet with Season Vegetables." <P> Still hungry? <P> Come back for second helpings of James Earl Jones' (The Hunt for the Red October, Field of Dreams) "Chilean Sea Bass" and have a laugh with a friend over some of Chevy Chase's (Caddy Shack, National Lampoon's Vacation) "Barbequed Chicken." Don't forget to save room for dessert. Anthony Hopkins' (The Silence of the Lambs, Howards End) "Bara Birth" and Jamie Lee Curtis' (Trading Places, True Lies) "Key Lime Pie" are to die for. <P> Filled with autographed photos, biographies, and fun facts, Celebrities and Their Culinary Creations is perfect for anyone who loves film or food and would make a great addition to any fan's collection. <P> Best of all, 50% of all profits of this book will be donated to Childrens Hospital Los Angeles Foundation.</p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-51414281736361244182009-02-19T00:00:00.000-08:002009-02-19T00:07:16.833-08:00Toasters Handbook or Nutritional Aspects and Clinical Management of Chronic Disorders and Diseases<h4>Toaster's Handbook: Jokes, Stories, and Quotations </h4> <p>Author: <strong>Peggy Edmund</strong> <p><p>Introductions by MARY KATHARINE REELY. </p><br><br> <p>New interesting book: <strong><a href="http://livros-trad.blogspot.com">O meu Mentor de Bolso:um Guia de Profissional de Cuidado de Saúde de Êxito</a></strong> <h4>Nutritional Aspects and Clinical Management of Chronic Disorders and Diseases </h4> <p>Author: <strong>Felix Bronner</strong> <p><p><P>Nutrition plays a direct or indirect role in the causes, treatment, and/or management of many chronic disorders and diseases, yet the physician's primary, and often only, responsibility is providing treatment through medication. Written by physicians experienced in treating patients with chronic diseases, this book addresses the nutritional aspects and components of certain diseases and translates research findings and clinical experience into practical treatment recommendations. The book focuses on chronic illnesses that can be alleviated by nutritional support and intervention as part of the overall medical approach - from eating disorders and alcoholism to cancer, HIV, and AIDS.</P> </p><h4>Booknews</h4><p>Suggesting that nutritional and dietary concerns should involve the physician rather than just paramedical personnel, Bronner (emeritus, nutritional science, U. of Connecticut Health Center) presents 13 chapters that look at the nutritional and dietary aspects of a variety of medical areas. Nutritional assessment in considered in relation to the management of cardiovascular health, chronic diseases of the gastrointestinal tract, impaired glucose tolerance and diabetes mellitus, metabolic disorders, skeletal diseases, renal disorders, vision problems, cancer, trauma and postsurgical care, AIDs, psychiatric disorders, and alcoholism. One chapter discusses nutritional support in children. Annotation c. Book News, Inc., Portland, OR </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%">Ch. 1</TD><TD WIDTH="70%">Nutritional Support in Children</TD><TD WIDTH="10%" ALIGN="RIGHT">1</TD><TR><TD WIDTH="20%">Ch. 2</TD><TD WIDTH="70%">Nutrition and Cardiovascular Health</TD><TD WIDTH="10%" ALIGN="RIGHT">23</TD><TR><TD WIDTH="20%">Ch. 3</TD><TD WIDTH="70%">Nutritional Support in Chronic Diseases of the Gastrointestinal Tract and the Liver</TD><TD WIDTH="10%" ALIGN="RIGHT">45</TD><TR><TD WIDTH="20%">Ch. 4</TD><TD WIDTH="70%">Nutritional Therapy of Impaired Glucose Tolerance and Diabetes Mellitus</TD><TD WIDTH="10%" ALIGN="RIGHT">69</TD><TR><TD WIDTH="20%">Ch. 5</TD><TD WIDTH="70%">Nutritional Management of Metabolic Disorders</TD><TD WIDTH="10%" ALIGN="RIGHT">93</TD><TR><TD WIDTH="20%">Ch. 6</TD><TD WIDTH="70%">Nutritional Support and Management of Skeletal Diseases</TD><TD WIDTH="10%" ALIGN="RIGHT">129</TD><TR><TD WIDTH="20%">Ch. 7</TD><TD WIDTH="70%">Nutritional Support and Management of Renal Disorders</TD><TD WIDTH="10%" ALIGN="RIGHT">155</TD><TR><TD WIDTH="20%">Ch. 8</TD><TD WIDTH="70%">Nutrition and Vision</TD><TD WIDTH="10%" ALIGN="RIGHT">177</TD><TR><TD WIDTH="20%">Ch. 9</TD><TD WIDTH="70%">Nutritional Assessment and Management of the Cancer Patient</TD><TD WIDTH="10%" ALIGN="RIGHT">197</TD><TR><TD WIDTH="20%">Ch. 10</TD><TD WIDTH="70%">Nutritional Aspects of Trauma and Postsurgical Care</TD><TD WIDTH="10%" ALIGN="RIGHT">225</TD><TR><TD WIDTH="20%">Ch. 11</TD><TD WIDTH="70%">Nutritional Management of Immunocompromised Patients: Emphasis on HIV and AIDS Patients</TD><TD WIDTH="10%" ALIGN="RIGHT">267</TD><TR><TD WIDTH="20%">Ch. 12</TD><TD WIDTH="70%">Food Intake Management in Patients with Psychiatric Disorders</TD><TD WIDTH="10%" ALIGN="RIGHT">291</TD><TR><TD WIDTH="20%">Ch. 13</TD><TD WIDTH="70%">Nutrition and Alcoholism</TD><TD WIDTH="10%" ALIGN="RIGHT">307</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Index</TD><TD WIDTH="10%" ALIGN="RIGHT">321</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-38154985225869489332009-02-17T20:19:00.000-08:002009-02-17T20:26:10.307-08:00Celebrate Healthy Entertaining for Any Occasion or Hazels Kitchen Table<h4>Celebrate! Healthy Entertaining for Any Occasion </h4> <p>Author: <strong>American Cancer Society</strong> <p><p><p><b>Celebrate in healthy style all year ’round</b></p><p>You can celebrate in style without taking a break from healthy eating or delicious food. You know that eating right andbeing physically active are important to maintaining good health. But getting together for a party often means being tempted by high-fat, high-calorie, special-occasion treats. You will want to share this book with others as you plan gatherings to let everyone contribute to the fun in healthful, tasty ways!</p><p><i>Celebrate!</i> pairs 20 festive, fun-themed menus with easy recipes that don't sacrifice taste. Each menu offers a combination of approximately eight manageable recipes, including appetizers, main dishes, side dishes, desserts, and even beverages. And the creative activities and decoratingideas in each section will make entertaining a breeze.</p><p>You will find lots of excuses to plan get-togethers and createhealthy celebrations that work for you--birthday brunches, weekend cookouts, movie nights, and casual family get-togethers. Whatever the occasion, <i>Celebrate!</i> helps you celebrate in style!</p><p><p><b>American Cancer Society</b> is a trusted provider of unbiased general information and personalized cancer-related health information and guidance. Its goals emphasize prevention, early detection, and screening; comprehensive treatment information that can help patients make informed decisions; practical answers to patients' questions about work, insurance, money, and planning for the future; and strategies for coping with the physical symptoms and emotional effects of cancer.</p> </p><br><br> <p>Look this: <strong><a href="http://cosmetic-books.blogspot.com/2009/02/herbal-remedies-or-twelve-steps-to-self.html">Herbal Remedies or Twelve Steps to Self Improvement</a></strong> <h4>Hazel's Kitchen Table: Pull up a Chair, Enjoy Home-Cooked Recipes and Memories of a Time Gone By </h4> <p>Author: <strong>Jeanne Larson Hyd</strong> <p><p>9:00 a.m.! Hazel must have the coffee perking by now. Jeanne and her mom head up the road to savor the first cup out of the pot, part of a daily ritual. One could not sit at Hazel Larson's kitchen table without laughing. Appropriately, Jeanne's mother, Bernice Larson, first met her new sister-in-law at that table. She was taught the ways of "country life" by Hazel, and their friendship would last a lifetime. Not unexpectedly, they are joined by various neighbors and friends. Soon laughter is filling the room. Current events are bantered about mixed in with a little gossip. Stories and memories of the past are relived and remembered so they could be passed down to future generations. Everyone who sat at Hazel's kitchen table left a small piece of their lives there. Amid all the commotion, there was always food -- food, which remembered now, brings comfort and joy. The recipes include everything from Swedish Pancakes and fish boils at Nor-Ski Ridge to Jeanne's mother's famous birthday cake. Each recipe contains a slice of life that refuses to be forgotten. Although Hazel and Jeanne's mother are no longer with us, the memories are worth revisiting. The little neighborhood called Appleport in Door County, Wisconsin, still has a special appeal. The people who sat at that table will never forget the laughter, wisdom and comfort experienced there. </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Introduction</TD><TD WIDTH="10%" ALIGN="RIGHT">1</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Aunt Hazel--The Country Girl</TD><TD WIDTH="10%" ALIGN="RIGHT">2</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">My Mom--The City Girl</TD><TD WIDTH="10%" ALIGN="RIGHT">3</TD><TR><TD WIDTH="20%">1</TD><TD WIDTH="70%">Baked Goods</TD><TD WIDTH="10%" ALIGN="RIGHT">5</TD><TR><TD WIDTH="20%">2</TD><TD WIDTH="70%">Casseroles and Side Dishes</TD><TD WIDTH="10%" ALIGN="RIGHT">21</TD><TR><TD WIDTH="20%">3</TD><TD WIDTH="70%">Nor-Ski Ridge Fish Boil with Recipes</TD><TD WIDTH="10%" ALIGN="RIGHT">31</TD><TR><TD WIDTH="20%">4</TD><TD WIDTH="70%">Main Dishes</TD><TD WIDTH="10%" ALIGN="RIGHT">37</TD><TR><TD WIDTH="20%">5</TD><TD WIDTH="70%">Cakes and Cookies</TD><TD WIDTH="10%" ALIGN="RIGHT">53</TD><TR><TD WIDTH="20%">6</TD><TD WIDTH="70%">Canning and Pickling</TD><TD WIDTH="10%" ALIGN="RIGHT">91</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appleport and the Larsons</TD><TD WIDTH="10%" ALIGN="RIGHT">106</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">A Christmas Reverie</TD><TD WIDTH="10%" ALIGN="RIGHT">108</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Night Wind</TD><TD WIDTH="10%" ALIGN="RIGHT">110</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Index</TD><TD WIDTH="10%" ALIGN="RIGHT">111</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-24617411506651901892009-02-16T16:37:00.000-08:002009-02-16T16:44:35.418-08:00Joyce of Cooking or Sleepovers<h4>Joyce of Cooking: Food and Drink in James Joyce's Dublin </h4> <p>Author: <strong>Alison Armstrong</strong> <p><p>With recipes for over 200 dishes mentioned in the writings of James Joyce, and with each recipe accompanied by a relevant passage from "Ulysses</I> or "Finnegan's Wake</I>, this literary cookbook is both a comprehensive presentation of the delights of Irish cuisine, and, for the reader of James Joyce who does not happen to be a cook, a delightful journey through that celebrated author's gastronomic universe. </p><h4>Library Journal</h4><p>A nice sidebar to the vast literature devoted to James Joyce. Armstrong, noting that the novels are full of food, has collected traditional Irish recipes and given them titles and epigraphs based on the words of the master, most often from Ulysses I Beg Your Parsnips, Do Ptake Some Ptarmigan, Poached Eyes on Ghost. Recipes seldom partake of these flights of fancy but are straightforward dishes of a kind ordinary Dubliners like Leopold and Molly Bloom would have eaten in 1904. A jeu d'esprit that Joyceans will enjoy. RD </p><br><br> <h4>Sleepovers </h4> <p>Author: <strong>Leah Browning</strong> <p><p>From decorations and party themes to yummy snacks and all-night activities, having a sleepover can be a blast. But before the fun begins, you'll have to do some planning. With helpful hints on everything from guest lists to cleanup, your next sleepover is sure to be a success. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-68704131917465716492009-02-13T09:06:00.000-08:002009-02-13T09:13:52.615-08:00Spirited Cooking or 75 Main Meal Dishes<h4>Spirited Cooking </h4> <p>Author: <strong>Jenni Fleetwood</strong> <p><p>Add depth to your cooking with the use of spirits, liqueurs and fortified wines, and seduce your tastebuds with over 35 fabulous recipes. </p><br><br> <p>See also: <strong><a href="http://commercial-law-books.blogspot.com/2009/02/human-relations-in-organizations-or.html">Human Relations In Organizations or Stimulating Innovation in Products and Services</a></strong> <h4>75 Main Meal Dishes </h4> <p>Author: <strong>Linda Fraser</strong> <p><p>This colourful book contains all your favourite recipes for main course meat, poultry and fish dishes, as well as mouth-watering creations with pasta, vegetables, grains and pulses. There are recipes suitable for any and every occasion, from weekday sup </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-91837699668323542622009-02-12T05:25:00.000-08:002009-02-12T05:32:16.734-08:00Whole Foods Experience or Rirkrit Tiravanijas Soccer Half Time Cookery Book<h4>Whole Foods Experience: Everybody's Guide to Better Eating </h4> <p>Author: <strong>Ellen S Spivack</strong> <p><p>The WholeFoods Experience is not just another cookbook; it's a guidebook for those interested in making an inexpensive, creative transition from processed to whole foods. In one beautifully designed book you will find:<br> Simple, complete suggestions for every mealtime, as well as a chapter on nutritious nibbling;<br> Chatters on whole foods for the allergic and hyperactive;<br> Whole foods for babies and expectant mothers;<br> A unique and extensive section of references and referrals to organizations, publications, and other sources of information on whole foods;<br> Delicious, healthful recipes for every occasion and palate<br> <br> The Whole Foods Experience was created to help all those who want to begin a new and more wholesome lifestyle with the least possible fuss, muss or bother.<br><P> <br> "Put it next to Spock and Davis. The Whole Foods Experience is a good deal more than good fun...it's everything you've ever wanted to know about getting your kids to eat what's good for them. Must reading for mothers." - Francis Goulart, author of Eating To Win<br> <br> "Ellen tells us exactly and simply how to preserve the naturalness and flavor without making a lot of work out of it...Simple, straightforward, direct, persuasive without arm-twisting; I like that." - Hindenlt Smith, pediatrician/author Feed Your Kind Right<br> <br> <p> <br> Tired of processed foods?<br> Get Back To Basics With the Whole Foods Experience!<br> If you've been thinking about making the transition to whole foods, this is the book for you. A simple, refreshing guide, The Whole Foods Experience includes everything from Nutritious Nibbling to Hearty Dinnertime Recipes, with special sections on whole foods for a baby, alternative eating for the hyperactive and the allergic, and a comprehensive listing of resources and referrals. Delicious recipes make this a must even for those who have already entered the exciting world of whole foods.<br> <br> <br> </p><br><br> <p><h5>Table of Contents:</h5>Introduction<br> CHAPTER 1 - Getting Started<br> The Altman Basic Four<br> Patience And Perseverance<br> Beginner's List For A Natural Foods Kitchen<br> CHAPTER 2 - The World of Whole Foods<br> Natural Foods List<br> CHAPTER 3 - Making Ends Meet Naturally<br> CHAPTER 4 - Essential Utensils<br> Cooking Pots<br> Baking Equipment<br> Appliances<br> Serving Dishes<br> CHAPTER 5 - Whole Hints<br> Dry Beans<br> Sprouting<br> Grains<br> Grains & Beans: Creative Uses<br> CHAPTER 6 - Breakfast: First Things First<br> Fresh Fruit Suggestions<br> Protein-Breakfast Suggestions<br> Bread and Cereal Ideas<br> Granola Ideas<br> Recipes<br> CHAPTER 7 - Lunch: Midday Feasts<br> Sandwich Suggestions<br> Soups & Such: Lunch Beyond Sandwiches<br> Recipes<br> CHAPTER 8 - Dinner: Meatless Fare<br> Recipes<br> CHAPTER 9 - Nutritious Nibbling<br> Suggestions for Gradual Natural Snack "Fudging"<br> Naturally Good Snack Ideas<br> Snacks For Special Occasions<br> Recipes<br> CHAPTER 10 - Babies: Whole New Lives<br> A Word About Breast Feeding<br> Simple Foods For Baby<br> Sample Menus<br> CHAPTER 11 - Good Food For Special Problems<br> Milk Substitutes<br> Egg Substitutes<br> Recipes<br> CHAPTER 12 - Odds And Ends<br> Recipes<br> CHAPTER 13 - Resource List: Where To Go From Here <br> Dictionaries And Food Guides<br> Reference Books<br> Snacks<br> Children's Diet<br> Mother And Baby's Diet<br> Special Problems<br> General Cookbooks<br> Meatless Food Books<br> Sprouting And Raw Food Books<br> Miscellaneous Books<br> Magazines<br> Newsletters<br> Natural Food Mail Order Houses<br> Glossary<br> Index<br> <p>Book review: <strong><a href="http://finance-textbooks.blogspot.com">Global Media Studies or Legal Answer Book for Managed Care</a></strong> <h4>Rirkrit Tiravanija's Soccer Half-Time Cookery Book </h4> <p>Author: <strong>Rirkrit Tiravanija</strong> <p><p>For the World Cup, Rirkrit Tiravanija, the Thai artist known for works that incorporate the provision of ingredients and the cooking of meals for or by viewers, has created a cookbook for halftime. He presents 16 recipes, one for each match in the preliminary rounds, to be prepared and eaten midway through the contest. Cheerful lists and instructions are supplemented by photographs of friends watching football on TV, and Tiravanija incorporates the World Cup motto "time to make friends"--which is dear to his own heart and central to his sociable, intercultural artistic practice--as the book's mission statement. Rirkrit Tiravanija is the winner of the 2004 Hugo Boss prize and recently had a retrospective at the Serpentine Gallery in London. He is represented in New York by Gavin Brown. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-82261431853069916802009-02-09T14:53:00.000-08:002009-02-09T15:00:50.578-08:00Soups and Stews or First Impressions<h4>Soups and Stews </h4> <p>Author: <strong>Robert Ros</strong> <p><p><br>In <b>Robert Rose's Favorite Soups and Stews</b>, you'll find over 50 outstanding recipes for these one pot wonders. You'll find recipes like: <i>Cheese-Smothered Onion Soup</i>, <i>Avocado Soup</i>, <i>Ginger Sesame Cream Soup</i> and much more<br><br>. </p><br><br> <p>Look this: <strong><a href="http://monetary-policy-books.blogspot.com">Daydream Believers or Kullu Tamam</a></strong> <h4>First Impressions </h4> <p>Author: <strong>Christine Ingram</strong> <p><p>An ideal reference for dishes that will match your main course and make your meal memorable. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-41991311434157629192009-02-08T11:11:00.000-08:002009-02-08T11:18:26.806-08:00ServSafe Alcohol or Jewish Cookery Book<h4>ServSafe Alcohol: Frontline Training without Exam Answer Sheet </h4> <p>Author: <strong>NRA Educational Foundation</strong> <p><p><i>ServSafe Alcohol: Frontline Training</i> will be used as part of the certificate program developed by the NRAEF or as part of the beverage management and/or wine appreciation courses offered in two-year and four-year hospitality, foodservice and culinary programs. This includes the in-depth study of wines and spirits, internal control systems and local and state alcoholic beverage control laws. This version does not include an exam answer sheet within the book.<br> </p><br><br> <p>Interesting book: <strong><a href="http://educational-software-book.blogspot.com">The Civil War on the Web or Microsoft SQL Server 2008</a></strong> <h4>Jewish Cookery Book (Jewish Cookery Classics Series) </h4> <p>Author: <strong>Esther Levy</strong> <p><p><P>When it was first published in 1871, this book offered practical advice for American-born Jews who did not have the benefit of a good Jewish education. Authentic Jewish cuisine for todayis cook. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-16385100452446215242009-02-07T07:29:00.000-08:002009-02-07T07:36:27.546-08:00Wine Etiquette Guide or Theres a Chef in Your Freezer<h4>Wine Etiquette Guide </h4> <p>Author: <strong>Chuck Blethen</strong> <p><p>The pleasures of wine are visual, olfactory and gustatory. The Wine Etiquette Guide explains the modern conventions for the enjoyment of the multitude of wine styles available to today's consumers. In truth, these behaviors are the result of an evolution through thousands of years of experience. All aspects of wine etiquette have been explained. From the selection of a suitable wine and removal of the stopper through to serving temperature, glass shape and size have been discussed with clarity. Here is a concise yet comprehensive guide to the appreciation of wine. <br><br> Wine is consumed in many contexts. The appropriate etiquette may vary according to the situation. The Wine Etiquette Guide has considered the possibilities. Readers will feel comfortable in any wine setting, from a formal dinner function to a casual wine tasting at a winery. <br><br> The Wine Etiquette Guide has been presented in an entertaining and encouraging manner. The reader will not only learn much about wine and its interaction with food, but will be stimulated to try more varieties and styles from the wonderful world of wine. </p><br><br> <p>Book about: <strong><a href="http://business-law-book.blogspot.com">Gender or Business to Business Marketing</a></strong> <h4>There's a Chef in Your Freezer: Fast, Fabulous, Delicious, Mediterranean-Inspired Recipes Your Family, Friends, and You Will Love </h4> <p>Author: <strong>Richard Azzolini</strong> <p><p>This book will change the way you cook and eat! In a perfect world everyone would have as much time as they wanted to prepare delicious meals for themselves and their loved ones. Unfortunately, at the end of a day's work most people don't have time to create a fine meal from scratch. This book will teach you how to make edible building blocks that will enable you to prepare sophisticated meals at a moment's notice. What are the building blocks? Succulent roasted tomatoes and peppers; luscious mushroom duxelles; sweet and meltingly soft onions, shallots, and leeks; creamy roasted garlic; rich chicken and vegetable stocks; and fragrant herbal marinades. The building blocks can be used right away, or kept frozen, ready at a moment's notice, your own mise en place. Think of them as sunshine in your freezer. The building blocks will allow you to turn a steaming bowl of soup, some pasta, and a chicken breast into a feast in short order. Written for people who enjoy good, simple food with a Mediterranean accent, this book consists of two parts. The first part of the book focuses on how to prepare the edible building blocks. The second part of the book is filled with recipes designed to allow you to create fine meals from the building blocks. Quick, easy, and delicious, you will love the results. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-74076361084736932572009-02-06T03:46:00.000-08:002009-02-06T03:53:35.918-08:00John Barleycorn or Manly Meals and Moms Home Cooking<h4>John Barleycorn </h4> <p>Author: <strong>Jack London</strong> <p><p>It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California. </p><h4>Upton Sinclair</h4><p>Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man. </p><br><br> <p>Book review: <strong><a href="http://education-policies.blogspot.com/2009/02/dominion-of-memories-or-you-can-lead.html">Dominion of Memories or You Can Lead a Politician to Water But You Cant Make Him Think</a></strong> <h4>Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America </h4> <p>Author: <strong>Jessamyn Neuhaus</strong> <p><p><P>"This detailed analysis of the gendered nature of American cookbooks surveys more cookbooks than any other work I'm aware of. The clear and consistent thesis is that these cookbooks reflect and reinforce a long-standing ideology of domesticity that situates women as the primary cooks, caretakers, and nurturers of the idealized nuclear family. With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated." -- Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink</P><P>From the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1890s and the 1960s, adroitly uncovering the cultural assumptions and anxieties -- particularly about women and domesticity -- they contain.</P><P>Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers -- mainly white, middle-class women -- into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken's 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores theproliferation of bachelor cookbooks aimed at "the man in the kitchen" and the biases they display about male and female abilities, tastes, and responsibilities.</P><P>Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.</P> </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-18706068675142922262009-02-05T00:04:00.000-08:002009-02-05T00:11:49.500-08:00On Premise Catering or Fast and Fabulous<h4>On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs </h4> <p>Author: <strong>John M Stefanelli</strong> <p><p>Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering. </p><br><br> <p><h5>Table of Contents:</h5>Foreword.<BR>Preface.<BR>Overview of On-Premise Catering.<BR>Markets and Marketing.<BR>Theme Parties, Weddings, Outdoor Parties, Other and Special Events.<BR>Meal Functions.<BR>Beverage Functions.<BR>Function Room Selection and Setup.<BR>Production and Service Planning.<BR>Intermediaries and Suppliers.<BR>Staffing.<BR>Financial Controls and Reports.<BR>Working with Other Departments.<BR>Glossary.<BR>Appendix.<BR>Index. <p>Read also <strong><a href="http://a-business-history.blogspot.com">The Origins of American Social Science or Auditing</a></strong> <h4>Fast and Fabulous: Today's Gourmet </h4> <p>Author: <strong>Judy Gilliard</strong> <p><p>Fast and Fabulous: Today's Gourmet is one of three titles in the new Fast and Fabulous Series! This book maintains the same healthy eating approach as others in the series, but does it with a multicultural twist, introducing the reader to many types of foods and menus. All types of cuisine are explored including Mexican, Russian, Spanish, French, and German, and each chapter includes pertinent cultural information about the cuisine. The reader will be armed not just with great, simple recipes, but also with ideas for easy entertaining with lots of great menus, cocktail recipes, and even music ideas to set the right mood! Since we are all too busy, there are valuable timesaving tips included throughout the book such as how to use your butcher and how to keep a properly stocked pantry to make multicultural cooking a breeze. The reader will benefit from the traveling tips to keep you on track while on the road, as well as the nutritional information provided with each recipe. With recipes for appetizers, main dishes, side dishes, and desserts, this book has it all. A perfect fit for the busy person that likes to entertain, eat well, and try new things. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-16042903240270105982009-02-03T20:23:00.000-08:002009-02-03T20:29:55.551-08:00Steak or Higher Grounds<h4>Steak: From T-Bone to Thai Beef Salad </h4> <p>Author: <strong>Paul Gayler</strong> <p><p><br><i>100 recipes for the American favorite.</i><br><br>This cookbook celebrates the versatility of steak, both as a family barbecue staple and as a gourmet meal. The innovative recipes cover classic roasts, slow-cooked dishes, pan-fried selections, barbecuing, salads, and side dishes. A detailed introduction discusses the health benefits of steak (and there are many), the different steak cuts by name (also shown in photos and diagrams), the best buys for good quality, storage hints, cooking methods, wine suggestions, and a selection of rubs, marinades, butters, and sauces.<br><br>Some of the great recipes are:<ul><br><li>Caramelized Beef Salad with Green Mango Dressing</li><br><li>Beef and Oyster Bruschetta</li><br><li>Retro-style "Steak Diane"</li><br><li>Stuffed Cajun Charred Rib with Garlic Butter</li><br><li>Rosemary Grilled Kebabs</li><br></ul><br><br>This comprehensive cookbook celebrates one of America's favorite foods, proving with style that there are definitely more ways than one to cook a steak.<br><br> </p><br><br> <p>See also: <strong><a href="http://diseases-book.blogspot.com">No Gimmick Guide to Raising Fit Kids or The Bliss Principle</a></strong> <h4>Higher Grounds: The Little Book of Coffee Culture </h4> <p>Author: <strong>Kevin Barefoot</strong> <p><p>Facts,fiction,trivia and quotes for serious caffeine addicts.[food] [philosophy] [recipes] Also includes recipes and definitions of rare blends and shots: e.g. Rare Flightless Bird: quadruple espresso with milk (aka Taxi Driver special) </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-47010205818923992282009-02-02T16:41:00.000-08:002009-02-02T16:48:07.311-08:00Smoothies Sparklers Shakes and Coolers or Dictionary of Beer and Brewing<h4>Smoothies, Sparklers, Shakes and Coolers: Fifty Refreshing, Revitalizing Alcohol-Free Drinks </h4> <p>Author: <strong>Black Dog Leventhal Publishers</strong> <p><p>Introducing a new series of clever little boxes with tops that slide off to reveal a deck of 52 cards inside. Each card features a recipe and detailed instructions on one side, and a rich, full-color photograph on the other.<br><br>Fruity freezes, comforting coffees, fresh and creamy smoothies... Here are fifty fabulous beverages for the whole family. Each card features a mouth-watering photograph of a beverage. </p><br><br> <p>Book review: <strong><a href="http://fr-livres-fr.blogspot.com/2009/02/macroeconomie.html">Macroéconomie</a></strong> <h4>Dictionary of Beer and Brewing </h4> <p>Author: <strong>Dan Rabin</strong> <p><p>This treasury of 2,500 definitions is the most comprehensive and up-to-date dictionary on beer and brewing terms ever published in English. The completely revised and expanded edition of the dictionary includes concise, clear definitions, glossary-style pronunciations for every word, arcane terms and historical references, conversion tables--plus more than 400 terms that appear for the first time in this second edition.<br><br> The <i>Dictionary of Beer and Brewing</i> in its first edition was recognized as a definitive reference text in its field; it has now been substantially improved. </p><h4>Booknews</h4><p>Even those who know pretty much all they want to about the subject will be very pleased now and again to find out how to pronounce words they have seen written for years, and perhaps heard as well without connecting the two. The entries include ingredients, equipment, creatures good and bad, processes, festivals, commercial terms, types of beer, measurements, organizations, acronyms, and other topics. They are well cross-referenced. Conversion tables and other data are appended. A substantial preface summarizes the history of beer. No date is noted for the first edition. Annotation c. by Book News, Inc., Portland, Or. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8509988467474794908.post-28998817100477157472009-02-01T12:58:00.000-08:002009-02-01T13:05:41.898-08:00Internet Guide to Food Safety and Security or Nutrition Standards for Foods in Schools<h4>Internet Guide to Food Safety and Security </h4> <p>Author: <strong>Elizabeth Connor</strong> <p><p>Learn what you need to know about foodborne illness from comprehensive Web sites!<p></p> An estimated 76 million illnesses, 323,914 hospitalizations, and 5,194 deaths are attributed to foodborne illness in the United States each year. 2001 FDA Food Code. The Internet Guide to Food Safety and Security puts a wealth of food safety and security information at your fingertips. This comprehensive compilation of annotated links goes beyond simple listing of Web addresses to tell you which sites have original content, what sites hold specific safety and security information you may be searching for, and how to find all types of vital information you need to prevent foodborne illness and disease to stay healthy. Easy-to-use, thorough, and accurate, this guide to the Internet will become your all-in-one source for food and health information.<p></p> <i>The Internet Guide to Food Safety and Security</i> not only extensively lists food and health Web sites, it gives you the tools you need to find information on all types of foodborne illness, food handling concerns, and other disease and health issues. From how to decipher Web site addresses and evaluate Web content, to guiding you to the best available consumer, medical, government, and military search engines, to an authoritative list of health information Web sites themselves, this book is a valuable one-stop resource for all your food health concerns. Along with a helpful bibliography and glossary, the author provides tables, screen captures, and illustrations for clarity and direction.<p></p> <i>The Internet Guide to Food Safety and Security</i> presents thorough and comprehensive Web listings for:<p></p> <ul> <li>Internet search engines and directories</li> <li>naturally occurring dangerous organisms</li> <li>bioterrorism threats</li> <li>pesticides</li> <li>disease control and prevention</li> <li>government links for food, safety, and nutrition information</li> <li>travel concerns</li> <li>government food regulations, standards, and legislation</li> <li>food and water safety during disasters</li> <li>sanitation issues</li> <li>hot topics such as bird flu and mad cow disease</li> <li>food allergies</li> <li>chemical contamination</li> <li>parasites</li> <li>food safety during pregnancy</li> <li>food additives and preservatives</li> <li>resources for food advisories, recalls, and warnings</li> <li>carcinogens</li> <li>food irradiation</li> <li>genetic engineering and genetically modified (GM) foods</li> <li>labeling, packaging, and storage</li> <li>takeout foods and restaurant food safety evaluation</li> <li>lists of food safety organizations and societies</li> </ul><p></p> <i>The Internet Guide to Food Safety and Security</i> is an at-a-glance reference guide to the Internet for dietitians, librarians, health agency employees, health educators, or anyone interested in staying healthy when handling, preparing, and storing food.</p><h4>What People Are Saying</h4><p><strong>Lenny Rhine PhD</strong><br><b>Lenny Rhine, PhD, University Librarian, Health Science Center Libraries, University of Florida</b><br>A COMPREHENSIVE COMPILATION of annotated links for those 'interested in staying healthy when handling, preparing, and storing food at home or eating foods prepared by others.' With the emergence of the global economy, there is a need to 'determine the source and safety of food available for consumption.' This book is a series of well-organized, category-based lists of Internet information. EACH LINK INCLUDES AN ANNOTATION THAT NOTES THE AUTHORITY OF THE RESOURCE, GIVES A SUMMARY OF ITS SCOPE, AND HIGHLIGHTS KEY FEATURES. </p><br><p><strong>David A. Nolfi</strong><br><B>David A. Nolfi, MLS, AHIP, Health Sciences Librarian, Duquesne University</b><<br>This small GOLDMINE OF INFORMATION provides annotations and addresses for hundreds of Web sites. . . . A worthwhile addition for public libraries, consumer health collections, and health sciences libraries. Academic libraries supporting programs in agriculture, food science and service, nutrition, and public health will find this work particularly relevant. Connor's concise annotations provide the reader with information needed to evaluate Web sites as well as the background information necessary to better understand the importance of the food safety issues addressed. Any librarian interested in creating electronic pathfinders or research guides related to food safety issues will find this guide to be a great timesaver because Connor has pre-selected the best sites. A convenient glossary also provides needed explanation of unique terms associated with food safety as well as the language used to describe various types of Web tools. Conner's style is approachable for general readers and students, but is also useful for faculty and librarians.</p><br><br><br> <p>See also: <strong><a href="http://special-diets.blogspot.com">A Taste of Heave and Earth or Herbalist in the Kitchen</a></strong> <h4>Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth </h4> <p>Author: <strong>Institute of Medicin</strong> <p><p>The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school provide a major portion of their daily nutrient intake. Foods and beverages consumed in U.S. schools come from two major sources: (I) federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks; and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as "competitive foods" because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy. </p><br><br> <p><h5>Table of Contents:</h5>Summary 1<br>Committee Task and Guiding Principles 15<br>Nutrition-Related Health Concerns, Dietary intakes, and Eating Behaviors of Children and Adolescents 29<br>The School Environment 73<br>Foods and Beverages Sold Outside the School Meal Program: Federal, State, Local, and Industry Initiatives 103<br>Recommended Standards and Actions for Competitive Foods in Schools 117<br>Next Steps 141<br>References 151<br>Appendixes 171<br>Acronyms and Glossary 171<br>Energy Requirements 179<br>Nutrition Standards for Competitive Foods Sold in Elementary, Middle, or High School Set by States 183<br>Guidelines for Competitive Foods and Beverages 257<br>Open Sessions 263<br>Committee Member Biographical Sketches 267<br>Index 275 Unknownnoreply@blogger.com0