Low Salt Cooking

Queen Anne Goes to the Kitchen or Drinking with Dickens

2009-12-06T14:49:00.000-08:00

Queen Anne Goes to the Kitchen

Author: Episcopal Church Women of All Saints Par

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.

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.

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".

Book review: Sound Synthesis and Sampling or Software Release Methodology

Drinking with Dickens

Author: Cedric Charles Dickens

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.

Food in History or The Cooks Encyclopaedia

2009-12-05T11:08:00.000-08:00

Food in History

Author: Reay Tannahill

An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History 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.

Booknews

**** 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)

New interesting textbook: Grand Canyon Wild or Boston 2010 Entertainment Book

The Cooks Encyclopaedia: Ingredients and Processes

Author: Tom Stobart

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.

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.

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.'

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.'

Strategic and Organizational Change or Passion for Fruit

2009-12-04T07:27:00.000-08:00

Strategic and Organizational Change

Author: Alistair Mutch

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.

Utilizing resources drawn from theoretical traditions such as critical realism and new institutionalism Strategic and Organizational Change 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.

Strategic andOrganizational Change 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.

Passion for Fruit

Author: Lorenza Demedici

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.

Potato or Smothered Southern Foods

2009-12-03T03:45:00.000-08:00

Potato

Author: Eugene Grubb

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.

Smothered Southern Foods

Author: Wilbert Jones

"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!"
—Donna Hodge, food editor, N'DIGO magapaper

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.

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.

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.

"Foods that bring us comfort and are just darn good!"
—Art Smith, bestselling author of Back to the Table

Includes scrumptious recipes for these smothered classics:

Creamed Onions
• Buttered Kale
• Fricassee of Clams
• Sole in White Wine Sauce
• Chicken and Rice
• Pepper Steak
• Bourbon Pumpkin Pie
• Rum—Raisin Pears

. And many more!

"Finger—licking meals for a new generation of soul food lovers."
—Retha Hill, vice president of Content, BET. com.

Library Journal

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.

Food Culture in Southeast Asia or Con El Reloj a Favor

2009-12-02T00:04:00.000-08:00

Food Culture in Southeast Asia

Author: Penny Van Esterik

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.

Book about: John Schreiners Okanagan Wine Tour Guide or Fundamentals of Meal Management

Con el Reloj a Favor

Author: Igone Marrodan

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.

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.

Quantity Food Purchasing or The Foods That Heal Cookbook

2009-11-30T20:23:00.000-08:00

Quantity Food Purchasing

Author: Lendal H Kotschevar

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.

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.

For those responsible for managing quantity food purchasing in the food service industry.

New interesting book: Grilling Quick Book or History of Cooks and Cooking

The Foods That Heal Cookbook: Naturally Healing Recipes Full of Nutritious and Wholesome Ingredients

Author: Nicola Graimes

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.

Dishes of Africa or Slice of Life

2009-11-29T16:41:00.000-08:00

Dishes of Africa

Author: Ngozi Kachikwu

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.

Books about: Mentoring 101 or Understanding Business

Slice of Life: Writing on Food

Author: Bonnie Marranca

A Slice of Life 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.

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.

Garnishing the feast are Marranca's tantalizing introduction and Betty Fussell's meditation on the essential connection between food, existence, and writing. A Slice of Life is a banquet that readers will savor through its many courses.

	Preface: The Theatre of Food	13
	Introduction: Eating My Words	22
	Intimate Cuisine	31
	W is for Wanton	35
	Chopsticks	41
	Francs and Beans	43
	Swedish Food	46
	Holiday Meals	49
	How to Eat in Flight	55
	Writing in Restaurants	57
	My Mother's Blue Bowl	62
	One	65
	The Quest for Pie	73
	Don't Squeeze the Tomatoes!	81
	A Balatoni Fogas to Start With	88
	Meatless Days	105
	Israel - Forging a National Style with Gefilte Fish and Couscous	113
	Plight du Jour	119
	Meat	125
	Restauration: The Art of Eating Returns to Russia	133
	Remembrance of Wines Past	147
	Naturally	153
	About the Television Series	171
	In My Market	176
	Growing Beans	185
	Confessions of a Stand-up Sausage Eater	194
	The Crisis in French Cooking	201
	Cooking in the Nude	212
	From Our Kitchen to Your Table	218
	St. Joseph's Bread	227
	A Winter Feast	236
	In Memory of Their Feelings	250
	Our Daily Bread: On the Triumph of American Gastrosophy	259
	Non-Vintage Years	268
	What Bengali Widows Cannot Eat	271
	In Memory's Kitchen	277
	A Plea for Culinary Modernism: Why We Should Love Modern, Fast, Processed Food	289
	Vegging Out	302
	The Reporter's Kitchen: A Recipe for Writing	311
	Enough Jam for a Lifetime	324
	The Farm-Restaurant Connection	328
	Soups	337
	Last Year I Ate...	342
	Feeding Your Critter	349
	Fresh Herbs	355
	Olive Heaven	361
	Blind Faith	370
	Chocolate, Catholicism, Ancien Regime	375
	Why Do I Fast?	379
	God in Crumbs	383
	What'd You People Call That?	386
	A Spiritual Meal Guideline	392
	Edible Ecriture	396
	Funerals	401
	The Pleasures of Eating	405
	About the Authors	411
	Permissions	419

Flavoring with Herbs or Welcome Home

2009-11-28T13:00:00.000-08:00

Flavoring with Herbs

Author: Clare Gordon Smith

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!

New interesting book: The Rise of Modern Business in Great Britain the United States and Japan Second Edition Revised and Updated or Professional Communication Series

Welcome Home: Celebrate the Seasons

Author: Liz Cowen Furman

Celebrate the seasons with this inspirational collection of family traditions and recipes that say Welcome Home.

	Autumn
	Celebrating Autumn	10
	Apples of Autumn	12
	Off to School	14
	Homework	15
	Outside the Box Lunch Ideas	16
	Love Notes in a Lunch Sack	18
	Clean Up Brigade	19
	Incredible Edibles	20
	Decorating for Warm Welcomes	22
	Autumn Outing	24
	Family Prayer Time	26
	Thanksgiving Day	28
	Table Set for a Feast	30
	Warm-ups for Giving Thanks	32
	Butterscotch Crunchies	34
	Porcupines	35
	Never Say Leftovers	36
	Winter
	Celebrating Winter	38
	Auntie Zorah	40
	What is Christmas?	42
	How to Build a Cave Manger	43
	Matthew's Holiday Wreaths	44
	Gingerbread-A Cottage Industry	46
	Good Gifts	48
	Presents with Pizazz	50
	Box Toppers	51
	Christmas Eve	52
	Christmas Morn	54
	A Place for Everyone at the Christmas Table	56
	Center of Attention Centerpieces	57
	Heedless of the Wind and Weather	58
	Hippo Bakery Pecan Pie	60
	The Royal Treatment	62
	Ideas for Love Bugs	64
	Spring
	Celebrating Spring	66
	Bring in the Spring	68
	Easter Assurance	70
	Happy Hunting	72
	Tracey's Stuffed Mushrooms	74
	Rainy Day Blues Busters	75
	Adventures with Dad	76
	Amazing Strawberry Punch	78
	Picture-Perfect Parfait	80
	Uncle Fred's Ham	81
	Springtime Planting	82
	For Mom-Thumbprint Cookies	84
	Rebirth-days!	86
	Cookie Pizza Please	88
	Special Delivery! Hope for the Homeless	90
	Baskets of Kindness for May Day	92
	Summer
	Celebrating Summer	94
	The Wonder of Weddings	96
	Wedding Guest to the Rescue	97
	Love for a Lifetime!	98
	The Power of One	100
	Father's Day Feast	102
	Feasting in the Great Outdoors	104
	Old Fashioned 4th of July	106
	Your Undercarriage Will Sparkle	108
	Rambling Road Trips	110
	Making Tracks	112
	A Day Full of Fun	113
	Family Reunion Fun	114
	This is Your Life	116
	Bunches of Broccoli Salad	118
	Sibling Rivalry	119
	Big Hearted Blessing	120

Choice Cookery or Simplify and Celebrate

2009-02-23T14:46:00.000-08:00

Choice Cookery

Author: Catherine Owen

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.

Interesting textbook: Get in the Booth a Citizens Guide to the 2008 Elections or Lenin and Philosophy and Other Essays

Simplify and Celebrate: Embracing the Soul of Christmas

Author: Alternatives for Simple Living

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.

Remarkable Feasts or Lifespice

2009-02-22T11:04:00.000-08:00

Remarkable Feasts: Adventures on the Food Trail from Baton Rouge to Old Peking

Author: Leslie Forbes

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.

Books about: 101 tecnica di soluzione dei problemi creativa: Il manuale di nuove idee per il commercio

Lifespice

Author: Daina G Chamness

A book of recipes, remembrances and hand-me-down wisdom.

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.

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.

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.

Contemporary Mexican Cooking or Mourjou

2009-02-21T07:23:00.000-08:00

Contemporary Mexican Cooking

Author: Anne Lindsay Greer

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.

Go to: Unreal Tournamant Game Programming for Teens or The Online Copywriters Handbook

Mourjou: The Life and Food of an Auvergne Village

Author: Peter Graham

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.

La Dolce Vita or Celebrities and Their Culinary Creations

2009-02-20T03:41:00.000-08:00

La Dolce Vita: Sweet Dreams and Chocolate Memories

Author: Isabel Co

Isabel Coe's La Dolce Vita 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, La Dolce Vita is the perfect book to give as a gift or to keep for oneself.

Book about: Social Ethics or American and Texas Government

Celebrities and Their Culinary Creations: Autographed Photos, Biographies, Trivia, & Recipes

Author: Thea Waldo

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."

Still hungry?

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.

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.

Best of all, 50% of all profits of this book will be donated to Childrens Hospital Los Angeles Foundation.

Toasters Handbook or Nutritional Aspects and Clinical Management of Chronic Disorders and Diseases

2009-02-19T00:00:00.000-08:00

Toaster's Handbook: Jokes, Stories, and Quotations

Author: Peggy Edmund

Introductions by MARY KATHARINE REELY.

New interesting book: O meu Mentor de Bolso:um Guia de Profissional de Cuidado de Saúde de Êxito

Nutritional Aspects and Clinical Management of Chronic Disorders and Diseases

Author: Felix Bronner

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.

Booknews

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

Ch. 1	Nutritional Support in Children	1
Ch. 2	Nutrition and Cardiovascular Health	23
Ch. 3	Nutritional Support in Chronic Diseases of the Gastrointestinal Tract and the Liver	45
Ch. 4	Nutritional Therapy of Impaired Glucose Tolerance and Diabetes Mellitus	69
Ch. 5	Nutritional Management of Metabolic Disorders	93
Ch. 6	Nutritional Support and Management of Skeletal Diseases	129
Ch. 7	Nutritional Support and Management of Renal Disorders	155
Ch. 8	Nutrition and Vision	177
Ch. 9	Nutritional Assessment and Management of the Cancer Patient	197
Ch. 10	Nutritional Aspects of Trauma and Postsurgical Care	225
Ch. 11	Nutritional Management of Immunocompromised Patients: Emphasis on HIV and AIDS Patients	267
Ch. 12	Food Intake Management in Patients with Psychiatric Disorders	291
Ch. 13	Nutrition and Alcoholism	307
	Index	321

Celebrate Healthy Entertaining for Any Occasion or Hazels Kitchen Table

2009-02-17T20:19:00.000-08:00

Celebrate! Healthy Entertaining for Any Occasion

Author: American Cancer Society

Celebrate in healthy style all year ’round

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!

Celebrate! 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.

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, Celebrate! helps you celebrate in style!

American Cancer Society 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.

Look this: Herbal Remedies or Twelve Steps to Self Improvement

Hazel's Kitchen Table: Pull up a Chair, Enjoy Home-Cooked Recipes and Memories of a Time Gone By

Author: Jeanne Larson Hyd

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.

Joyce of Cooking or Sleepovers

2009-02-16T16:37:00.000-08:00

Joyce of Cooking: Food and Drink in James Joyce's Dublin

Author: Alison Armstrong

With recipes for over 200 dishes mentioned in the writings of James Joyce, and with each recipe accompanied by a relevant passage from "Ulysses or "Finnegan's Wake, 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.

Library Journal

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

Sleepovers

Author: Leah Browning

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.

Spirited Cooking or 75 Main Meal Dishes

2009-02-13T09:06:00.000-08:00

Spirited Cooking

Author: Jenni Fleetwood

Add depth to your cooking with the use of spirits, liqueurs and fortified wines, and seduce your tastebuds with over 35 fabulous recipes.

75 Main Meal Dishes

Author: Linda Fraser

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

Whole Foods Experience or Rirkrit Tiravanijas Soccer Half Time Cookery Book

2009-02-12T05:25:00.000-08:00

Whole Foods Experience: Everybody's Guide to Better Eating

Author: Ellen S Spivack

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:
Simple, complete suggestions for every mealtime, as well as a chapter on nutritious nibbling;
Chatters on whole foods for the allergic and hyperactive;
Whole foods for babies and expectant mothers;
A unique and extensive section of references and referrals to organizations, publications, and other sources of information on whole foods;
Delicious, healthful recipes for every occasion and palate

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.

"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

"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

Tired of processed foods?
Get Back To Basics With the Whole Foods Experience!
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.

Introduction
CHAPTER 1 - Getting Started
The Altman Basic Four
Patience And Perseverance
Beginner's List For A Natural Foods Kitchen
CHAPTER 2 - The World of Whole Foods
Natural Foods List
CHAPTER 3 - Making Ends Meet Naturally
CHAPTER 4 - Essential Utensils
Cooking Pots
Baking Equipment
Appliances
Serving Dishes
CHAPTER 5 - Whole Hints
Dry Beans
Sprouting
Grains
Grains & Beans: Creative Uses
CHAPTER 6 - Breakfast: First Things First
Fresh Fruit Suggestions
Protein-Breakfast Suggestions
Bread and Cereal Ideas
Granola Ideas
Recipes
CHAPTER 7 - Lunch: Midday Feasts
Sandwich Suggestions
Soups & Such: Lunch Beyond Sandwiches
Recipes
CHAPTER 8 - Dinner: Meatless Fare
Recipes
CHAPTER 9 - Nutritious Nibbling
Suggestions for Gradual Natural Snack "Fudging"
Naturally Good Snack Ideas
Snacks For Special Occasions
Recipes
CHAPTER 10 - Babies: Whole New Lives
A Word About Breast Feeding
Simple Foods For Baby
Sample Menus
CHAPTER 11 - Good Food For Special Problems
Milk Substitutes
Egg Substitutes
Recipes
CHAPTER 12 - Odds And Ends
Recipes
CHAPTER 13 - Resource List: Where To Go From Here
Dictionaries And Food Guides
Reference Books
Snacks
Children's Diet
Mother And Baby's Diet
Special Problems
General Cookbooks
Meatless Food Books
Sprouting And Raw Food Books
Miscellaneous Books
Magazines
Newsletters
Natural Food Mail Order Houses
Glossary
Index

Book review: Global Media Studies or Legal Answer Book for Managed Care

Rirkrit Tiravanija's Soccer Half-Time Cookery Book

Author: Rirkrit Tiravanija

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.

Soups and Stews or First Impressions

2009-02-09T14:53:00.000-08:00

Soups and Stews

Author: Robert Ros

In Robert Rose's Favorite Soups and Stews, you'll find over 50 outstanding recipes for these one pot wonders. You'll find recipes like: Cheese-Smothered Onion Soup, Avocado Soup, Ginger Sesame Cream Soup and much more

.

Look this: Daydream Believers or Kullu Tamam

First Impressions

Author: Christine Ingram

An ideal reference for dishes that will match your main course and make your meal memorable.

ServSafe Alcohol or Jewish Cookery Book

2009-02-08T11:11:00.000-08:00

ServSafe Alcohol: Frontline Training without Exam Answer Sheet

Author: NRA Educational Foundation

ServSafe Alcohol: Frontline Training 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.

Interesting book: The Civil War on the Web or Microsoft SQL Server 2008

Jewish Cookery Book (Jewish Cookery Classics Series)

Author: Esther Levy

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.

Wine Etiquette Guide or Theres a Chef in Your Freezer

2009-02-07T07:29:00.000-08:00

Wine Etiquette Guide

Author: Chuck Blethen

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.

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.

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.

Book about: Gender or Business to Business Marketing

There's a Chef in Your Freezer: Fast, Fabulous, Delicious, Mediterranean-Inspired Recipes Your Family, Friends, and You Will Love

Author: Richard Azzolini

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.

John Barleycorn or Manly Meals and Moms Home Cooking

2009-02-06T03:46:00.000-08:00

John Barleycorn

Author: Jack London

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

Upton Sinclair

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

Book review: Dominion of Memories or You Can Lead a Politician to Water But You Cant Make Him Think

Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America

Author: Jessamyn Neuhaus

"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

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.

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.

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.

On Premise Catering or Fast and Fabulous

2009-02-05T00:04:00.000-08:00

On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs

Author: John M Stefanelli

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.

Foreword.
Preface.
Overview of On-Premise Catering.
Markets and Marketing.
Theme Parties, Weddings, Outdoor Parties, Other and Special Events.
Meal Functions.
Beverage Functions.
Function Room Selection and Setup.
Production and Service Planning.
Intermediaries and Suppliers.
Staffing.
Financial Controls and Reports.
Working with Other Departments.
Glossary.
Appendix.
Index.

Fast and Fabulous: Today's Gourmet

Author: Judy Gilliard

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.

Steak or Higher Grounds

2009-02-03T20:23:00.000-08:00

Steak: From T-Bone to Thai Beef Salad

Author: Paul Gayler

100 recipes for the American favorite.

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.

Some of the great recipes are:

Caramelized Beef Salad with Green Mango Dressing

Beef and Oyster Bruschetta

Retro-style "Steak Diane"

Stuffed Cajun Charred Rib with Garlic Butter

Rosemary Grilled Kebabs

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.

Higher Grounds: The Little Book of Coffee Culture

Author: Kevin Barefoot

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)

Smoothies Sparklers Shakes and Coolers or Dictionary of Beer and Brewing

2009-02-02T16:41:00.000-08:00

Smoothies, Sparklers, Shakes and Coolers: Fifty Refreshing, Revitalizing Alcohol-Free Drinks

Author: Black Dog Leventhal Publishers

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.

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.

Book review: Macroéconomie

Dictionary of Beer and Brewing

Author: Dan Rabin

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.

The Dictionary of Beer and Brewing in its first edition was recognized as a definitive reference text in its field; it has now been substantially improved.

Booknews

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.

Internet Guide to Food Safety and Security or Nutrition Standards for Foods in Schools

2009-02-01T12:58:00.000-08:00

Internet Guide to Food Safety and Security

Author: Elizabeth Connor

Learn what you need to know about foodborne illness from comprehensive Web sites!

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.

The Internet Guide to Food Safety and Security 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.

The Internet Guide to Food Safety and Security presents thorough and comprehensive Web listings for:

Internet search engines and directories
naturally occurring dangerous organisms
bioterrorism threats
pesticides
disease control and prevention
government links for food, safety, and nutrition information
travel concerns
government food regulations, standards, and legislation
food and water safety during disasters
sanitation issues
hot topics such as bird flu and mad cow disease
food allergies
chemical contamination
parasites
food safety during pregnancy
food additives and preservatives
resources for food advisories, recalls, and warnings
carcinogens
food irradiation
genetic engineering and genetically modified (GM) foods
labeling, packaging, and storage
takeout foods and restaurant food safety evaluation
lists of food safety organizations and societies

The Internet Guide to Food Safety and Security 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.

What People Are Saying

Lenny Rhine PhD
Lenny Rhine, PhD, University Librarian, Health Science Center Libraries, University of Florida
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.

David A. Nolfi
David A. Nolfi, MLS, AHIP, Health Sciences Librarian, Duquesne University<
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.

Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth

Author: Institute of Medicin

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.

Summary     1
Committee Task and Guiding Principles     15
Nutrition-Related Health Concerns, Dietary intakes, and Eating Behaviors of Children and Adolescents     29
The School Environment     73
Foods and Beverages Sold Outside the School Meal Program: Federal, State, Local, and Industry Initiatives     103
Recommended Standards and Actions for Competitive Foods in Schools     117
Next Steps     141
References     151
Appendixes     171
Acronyms and Glossary     171
Energy Requirements     179
Nutrition Standards for Competitive Foods Sold in Elementary, Middle, or High School Set by States     183
Guidelines for Competitive Foods and Beverages     257
Open Sessions     263
Committee Member Biographical Sketches     267
Index     275

Getting Great Results from Your Ice Cream Machine or Piece of Cake

2009-01-31T09:16:00.000-08:00

Getting Great Results from Your Ice Cream Machine: Simple Ways to Create Fabulous Iced Desserts, with More than 80 Step-by-Step Recipes Shown in over 550 Photographs

Author: Joanna Farrow

How to use your ice cream machine - including techniques, ingredients, and a wide range of classical and innovative ices.

Interesting textbook: Cooking Soups For Dummies or Mrs Cubbisons Best Stuffing Cookbook

Piece of Cake

Author: Emma Summer

This wonderful book in five sections: Cookies & Bars; Teabreads & Muffins; Yeast Breads & Rolls; Pies & Tarts; and Cakes & Gateaux.

Culinary Essentials or Russian Cuisine

2009-01-30T05:35:00.000-08:00

Culinary Essentials

Author: McGraw Hill

Culinary Essentials offers all the ingredients for a successful foodservice training program! Great charts, extra-ordinary full-color illustrations, step-by-step instructions, and the latest safety standards make this a winning text. New to this edition: Johnson & Wales Healthful Recipe Contest Finalists Recipes and the latest HACCP (Hazard Analysis Critical Control Points) safe temperatures. Culinary Essentials can be used in a one or two year foodservice training program in grades 11-12.

Russian Cuisine: Exclusive Prime-Time Recipes

Author: Tatiana Oborina Lawson

Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two different continents--Europe and Asia--to create unique, immense flavors.

Peter the Great; Ivan the Terrible; Kathryn the Great; and Nicolas the Second, the last Russian Czar, were all gourmets. Kathryn the Great used to have fifty-course dinners just for everyday meals. Her holiday menu could have up to five hundred different dishes just for one dinner.

Most of the unique and extraordinary recipes that constitute Russian Cuisine are approximately five hundred to six-hundred-years old. However, all of the recipes are still commonly used in contemporary Russia.

Jane Grigsons Vegetable Book or Wooden Spoon Book of Old Family Recipes Meat and Potatoes and Other Comfort Foods

2009-01-28T13:36:00.000-08:00

Jane Grigson's Vegetable Book

Author: Jane Grigson

In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple “Broccoli Salad” to the engagingly esoteric “Game with Tomato and Chocolate Sauce.” Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for “Cassoulet,” “Chicken Gumbo,” and even Dr. William Kitchiner's 1817 version of “Bubble and Squeak” (fried beef and cabbage). Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.

Introduction to the Bison Books Edition     v
Introduction to the American Edition     xi
Glossary     xiv
Table of Equivalent Weights and Measures     xviii
Acknowledgements     xxv
Introduction     13
Artichoke     15
Asparagus     30
Asparagus Chicory     41
Asparagus Peas     43
Aubergine     45
Avocado     61
Batavian Endive or Scarole     72
Beans from the New World     74
Beet Greens or Spinach Beet     90
Beetroot     91
Broad Beans     103
Broccoli, or Sprouting Broccoli     111
Brussels Sprouts     118
Cabbage     125
Cardoon     154
Carrots     160
Cauliflower     175
Celery and Celeriac     185
Celtuce, Asparagus Lettuce     195
Chayote     197
Chick Peas     203
Chicory - white, green and red     208
Chinese Artichokes     216
Chinese Leaf     220
Courgettes     227
Cucumber     236
CustardMarrow or Squash     247
Dandelion Leaves     250
Earthnuts or Pignuts     252
Endive     253
Fennel     254
Hamburg Parsley or Parsley Root     263
Hop Shoots     268
Jerusalem Artichokes     271
Kohlrabi or Cabbage-turnip     279
Lamb's Lettuce or Corn Salad     283
Land Cress     286
Laver     287
Leeks     291
Lentils     303
Lettuce and Lettuce Salad     312
Mange-tout Peas or Sugar Peas     325
Marsh-Samphire or Glasswort     330
Mushrooms     331
Mustard and Cress     333
Nettles     334
New Zealand Spinach     336
Okra, or Lady's Fingers     337
Onion, Shallot and Spring Onion     344
Orache or Mountain Spinach     359
Parsnips     360
Peas     366
Peppers and Chilli - The Capsicums     377
Potatoes     393
Pumpkin     417
Purslane     430
Radish     432
Red Cabbage     434
Rocket      440
Salad Burnet     441
Salsify and Scorzonera     443
Seakale     451
Sorrel     454
Soya Beans, Mung Beans and Bean Sprouts     459
Spinach     462
Spring and Winter Greens     480
Sweetcorn or Maize     482
Sweet Potatoes     493
Swiss Chard and Other Leaf-beets     499
Tomatoes     505
Turnips and Swedes     523
Vegetable Marrow     532
Vegetable Spaghetti     535
Watercress     537
Yams     546
Appendix     547
Cutting up Vegetables     547
Steaming and Blanching Vegetables     548
Stocks     550
Savoury Butters     551
Sauces     552
Stuffings     562
Batters     567
Index     571

See also: Weights for 50 or Running Fit

Wooden Spoon Book of Old Family Recipes: Meat and Potatoes and Other Comfort Foods

Author: Marilyn M Moor

For people who secretly crave the satisfaction of the home-cooked meals they grew up on, Marilyn M. Moore introduces a comprehensive cookbook of delicious old family recipes that brings back meat-and-potato meals and other comfort foods to the contemporary table. The book offers over 150 proven, easy-to-use recipes and dozens of meal suggestions and is conveniently organized, in sections covering meat and fowl main dishes, vegetable side dishes, gravies, breads, and desserts.

John Barleycorn or Good Housekeeping 100 Best Pasta Recipes

2009-01-27T09:54:00.000-08:00

John Barleycorn

Author: Jack London

Upton Sinclair

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

Look this: Women Power and AT T or Blackwell Handbook of Organizational Learning and Knowledge Management

Good Housekeeping 100 Best Pasta Recipes

Author: Good Housekeeping

Enjoy everybody’s favorite meal, deliciously prepared by Good Housekeeping, where every recipe is triple-tested to perfection. We offer 100 luscious ways to cook noodles of all kinds. These pasta dishes go far beyond spaghetti and meatballs! Just one look at the mouthwatering color photographs will make you hungry to sample them all. Imagine digging your fork into an easy Lasagna with Spinach and Ricotta, Pesto Ravioli and Peas, or Orzo with Shrimp and Feta Cheese. Or try Hearty Vietnamese Noodle Soup and delicious Pierogi—little filled dumplings from Eastern Europe, made with caramelized onions. Plus, there’s advice on cooking pasta to the perfect texture and descriptions of every pasta shape and size.

The Book of Tea or Pancakes and Crepes

2009-01-26T06:12:00.000-08:00

The Book of Tea

Author: Kakuzo Okakura

Written in English by a Japanese scholar in 1906, The Book of Tea is an elegant attempt to explain the philosophy of the Japanese Tea Ceremony, with its Taoist and Zen Buddhist roots, to a Western audience in clear and simple terms.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Books about: Waking Giant or Values of the Game

Pancakes and Crepes

Author: Susannah Blak

A fun and user-friendly introduction to the pancake with recipes for basic batters, filling and serving suggestions.

Last Food of England or Cooks Pocket Companion

2009-01-25T02:30:00.000-08:00

Last Food of England: English Food: Its Past, Present and Future

Author: Marwood Yeatman

Cheddar, Hereford, Swaledale, middlehorn beef, Southdown mutton — the English tend to think their native food has disappeared off the map, and in some cases it is undoubtedly endangered. This book shines a light on England’s fertile food heritage.

The Map and Calendar     1
English Food and Cookery     5
The English Clearances     10
Journey     30
On the Road     44
Right On     52
Industrial Food: The Flip Side     56
Bread     64
Butchers     90
Spit, Fire and Fuel     96
The Roast Beef of Old England     104
The Royal Mutton, and Macon     125
Acorn and Other Pigs     142
Pig Killing and Pork     150
Hams, Bacon and Chines     168
Game: Fur     183
Game: Feather     194
Poultry and Eggs     215
Sea Fish     235
Salt Fish     257
Shellfish     266
Freshwater Fish     278
Green Top     297
Cream     308
Butter     315
Cheese     320
Vegetables     339
Fruit and Nuts     377
Field, Forest and Foreshore - Favourites to Famine Rations     398
Truffles     420
Puddings     427
Apples and Cider     432
Pears and Perry     448
Rounding Up     454
Epilogue: History and Progress     466
England: A Postscript     471
Bibliography     474
Index     478
Author's Acknowledgements     488

New interesting textbook: The Path to Power or Firecracker Boys

Cook's Pocket Companion

Author: Jo Swinnerton

This attractive, handy pocket book is an enlightening and entertaining anthology of foodie facts, history, quotes, hints, and tips. Learn where in the world the annual monkey banquet is held, which gourmet chefs prepare a feast for pampered primates, why Eliza Acton’s Modern Cookery for Private Families was such a runaway success in 1845, the science and theory behind the many different ways you can prevent an onion from making you cry, and the unbeatably healthy properties of fruit.

Indian Vegetarian Cooking at Your House or Childrens Party Cakes and Cookies

2009-01-23T22:48:00.000-08:00

Indian Vegetarian Cooking at Your House

Author: Sunetra Humbad

Learn the secrets of authentic West Indian cuisine from native born cook, Sunetra Humbad. Most of the cooking methods, techniques, and ingredients are basic and familiar. Enjoy your favorite Indian dishes at home--preparing Indian vegetarian cuisine has never been so easy.

Children's Party Cakes and Cookies: A Mouthwatering Selection of More than 180 Recipes for Novelty Cakes, Cookies, Buns and Muffins for Kids' Parties

Author: Martha Day

A superb collection of over 180 recipes suitable for every children's party, from cookies, bars and breads to buns, muffins and fabulous decorated cakes.

Affair to Remember or Pasta

2009-01-22T19:06:00.000-08:00

Affair to Remember: State Dinners for Home Entertaining

Author: Laurie Fireston

Written by former White House Social Secretary Laurie Firestone, this delightful cookbook provides simplified versions of authentic "State Dinner" menus. Perfect for home entertaining. Personal anecdotes and photographs from Laurie's private collection make this a must for every home cook and history and political buff!

Look this: Best Impressions in Hospitality or Ecological Economics

Pasta

Author: Maite Rodriguez Fischer

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious sushi, fish, salad, and wok recipes put elegant appetizers and entrees within reach of the novice cook. Each book in the series contains 50 recipes.

Make It Your Own or Vatchs Thai Street Food

2009-01-21T15:24:00.000-08:00

Make It Your Own: Recipes and Inspiration for the Creative Cook

Author: Jamie Miller

Make It Your Own: Recipes and Inspiration for the Creative Cook is a new kind of cookbook. Written for those who love to create unique, exciting meals for family and friends, it is filled with wildly flavorful recipes that boldly combine tastes from the world over. It accomplishes this in exciting new ways that inspire a sense of adventure in cooking.

Make It Your Own consists of two sections. The first contains nearly 100 recipes for marinades, sauces, salsas, spice rubs, and other building blocks of flavor that are used throughout the book. The second section consists of a wide range of tempting new recipes: hors d'oeuvres, fish, poultry, pork, beef, lamb, and side dishes.

Each recipe is followed by a minimum of two variations-Classic Combos and Daring Pairings-that show the reader how a few minor changes to a recipe can result in a completely new dish. For instance, the author's prize-winning Spice Dusted Salmon with Curried Orange-Apricot Sauce is paired as a classic combo with Mustard Seed Salmon with Lemon-Dill Aioli. Under daring pairings, it provides three suggestions: Ancho-Spiced Salmon with Cherry Port Sauce, Seed Crusted Salmon with Orange Romesco Sauce, and Seed Crusted Salmon with Sauteed Mushroom Vinaigrette.

Hoisin Braised Pork with Mushrooms is paired with the classic combo suggestion of Orange and Fennel Braised Pork. Daring pairing improvisations include Pork Braised with Port and Figs and Curried Orange-Apricot Braised Pork.

Make It Your Own is designed to inspire maximum creativity and innovation. It is ideal for experienced cooks who want to add delicious, reliable dishes to their repertoires of exquisite, serious recipes.

How to Use This Book     3
A Few Favorite Ingredients & Techniques     6
Part 1
Marinades, Pastes, and Rubs     12
Flavored Mayonnaise and Compound Butter     40
Salsas, Chutneys, Relishes, and Other Toppings     58
Sauces, Vinaigrettes, and Glazes     90
Part 2
Appetizers and Hors d'Oeuvres     128
Fish     148
Poultry     168
Pork     184
Beef and Lamb     198
Side Dishes     222
Creative Couplings     242
Acknowledgments     247
Recipe Index     249
Category Index     255

Look this: Adobe Photoshop CS3 on Demand or PHP for the World Wide Web

Vatch's Thai Street Food

Author: Vatcharin Bhumichitr

Food stalls are an essential part of Thai life and can be found on nearly every city street, bustling market or railway platform across the country. Most Thai's eat at open air specialist food stalls at least once a day, simply because they provide the freshest, most authentic and tasty Thai cooking there is. This book introduces key street dishes from across Thailand that are simple and easy to prepare at home. Recipes originate from every area of this beautiful country, providing a balanced mix of meat, seafood, vegetarian and sweet dishes. In addition the 'before you begin' section, introducing ingredients and cooking techniques, provides all you need to take up your wok with confidence.

Low Carb Italian Cooking with the Love Chef or Family Circle Eat What You Love Lose

2009-01-20T11:42:00.000-08:00

Low-Carb Italian Cooking with the Love Chef: Delicious Italian Recipes for Today's New Lifestyle

Author: Francis Anthony

The time has come for a gourmet complement to the extraordinarily popular low carb, high protein diet. This book includes delicious recipes for such traditional dishes such as Chicken Marsala, Veal Parmesan, and Beef Bracciole, as well as some of The Love Chef's more original recipes, all guaranteed to be delicious!

	In the Beginning	9
	Why This Book?	11
	Introduction	15
	Presentation	17
	About the Recipes	23
Chapter 1	Appetizers--Antipasto	33
Chapter 2	Soups and Stews--Zuppa Umidi	47
Chapter 3	Salads, Sauces, and Dressings--Insalata, Salsas, e Condimenti	67
Chapter 4	Vegetables--Verdure e Contorii	85
Chapter 5	Fish--Pesce	105
Chapter 6	Meat--Carne	131
Chapter 7	Poultry--Pollame	165
Chapter 8	Desserts--Dolci	199
	Index	216

Family Circle Eat What You Love & Lose: Quick and Easy Diet Recipes from Our Test Kitchen

Author: Peggy Katalinich

What happens when six dedicated foodies who are paid to eat need to lose weight? After years of cooking and tasting as many as ten different dishes a day, the staff of the test kitchen joined that majority of Americans who want to lose anywhere from 10 to 30 pounds. So the test-kitchen team went on a 15-week diet and the results were amazing: Every single team member met or exceeded her or his weight-loss goal. Now, on the Eat What You Love & Lose plan, you'll benefit from their experience and wisdom with a sensible 14-day program and more than 250 fast and fabulous recipes that get the best flavor out of every calorie.

Because the plan is so flexible, it's easy to follow. And because the recipes are so delicious, you'll never feel deprived. All of the main dishes weigh in with fewer than 350 calories -- most with substantially less -- and all of the desserts contain fewer than 200 calories. Enjoy these and many other tasty dishes and watch the pounds melt away!

Prime Time Emeril or Betty Crocker Why It Works

2009-01-18T01:13:00.000-08:00

Prime Time Emeril: More TV Dinners from America's Favorite Chef

Author: Emeril Lagass

With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeril Lagasse. Happily, here's Prime Time Emeril: More TV Dinners from America's Favorite Chef. It's another big helping of the food, the fun, and the man America has fallen in love with.

Now Emeril's fans can cook more of the dishes they've seen him prepare on prime time television -- more than 150 of them. They're easy to understand and simple to follow, and the results are foolproof and pure Emeril.

Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril's unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets.

From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid -- recipes such as Hilda's Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style.

Re-create Emeril's amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Kick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou'sChocolate Praline Pie.

So pick up this book and pick up a pan. You're ready for some prime time cooking with Prime Time Emeril.

Interesting book: Thai Cooking Made Easy or Complete Book Of Asian Stir fries

Betty Crocker Why It Works: Insider Secrets to Great Food

Author: Betty Crocker Editors

Become a better, more confident and creative cook!

Have you ever discovered a dish you loved, found the recipe and prepared it with great anticipation—only to be disappointed? If so, this cookbook is for you. With the help of food doctor Kevin Ryan, it lets you in on simple cooking secrets and foolproof strategies that will enhance your cooking skills and help you get great results every time.

Inside you'll find 120 sumptuous recipes for breakfasts, snacks and starters, main dish family meals, special dishes for entertaining, tempting sides and great desserts. You can start the day with Cheesy Apple-Bacon Strata, munch on Chicken Satay with Peanut Sauce, dine on Linguine with Caramelized Onions and Angry Tomato Sauce and serve Individual Chocolate Lava Cakes with Caramel Sauce for a grand finale. Each recipe has a "Why It Works" explanation about an ingredient or technique used in preparing it, so while you make something delicious, you'll discover something that will help you cook better. Learning never tasted so good!

Library Journal

Ryan works for General Mills and has a doctorate in food science as well as a degree in gastronomy from Le Cordon Bleu, so it is not surprising that he created a cookbook for Betty Crocker that includes the science of cooking. The 120 diverse recipes are suitable for the beginner who knows basic cooking techniques and are roughly arranged by course. Accompanying each recipe is an explanation of the scientific process involved in the preparation (there are also pictures with some of the recipes to demonstrate the science visually). These scientific explanations are gathered in the back of the book in a section called "At a Glance," arranged by category of technique. Other books have covered scientific principles in cooking more comprehensively-see Shirley Corriher's Cookwise and Robert Wolke's What Einstein Told His Cook. For most public libraries, this is an optional purchase.-Ginny Wolter, West Toledo Branch Lib., OH Copyright 2006 Reed Business Information.

Just Liked My Mother Used to Bake or 4 Step Vegetarian Recipes

2009-01-17T14:31:00.000-08:00

Just Liked My Mother Used to Bake

Author: Ryland Peters Small

With more than 2 recipes, Just Like My Mother Used to Bake is a feast of cakes, pies, tarts, and cupcakes. There's nothing quite like the smell of a homemade apple pie fresh from the oven or the sticky sweetness of an indulgent brownie. If you've forgotten just how great those bakes from childhood tasted, the recipes in this book will have you whipping up sweet treats just the way your mother made them in no time. Whether you want to surprise your own mother with a traditional key lime pie or bake together just like old times, there are plenty of recipes here to keep you busy in the kitchen.

Interesting book: Facebook Applications or Microsoft XNA Unleashed

4-Step Vegetarian Recipes

Author: Sterling Publishing

Whether you're vegetarian or just want a healthier diet, these recipes make it deliciously and effortless to give up meat. For appetizers, heat things up with yummy Fried Peppers and Tomato Salsa. Bring color and taste to the table with a lovely green Watercress and Chervil Velouté. Make a Minute Salad in a jiffy: it consists of grated carrots, peeled orange, and snow peas, all in a vinaigrette dressing. Main courses include such delicacies as Omelette Forestière; Pizza Ponte Vecchio topped with peppers, onions, zucchini, squash, artichoke hearts, olives, and mushrooms; Stir-Fried Vegetables; Potato and Bean Enchiladas; Eggplant Sandwiches; and Curried Cauliflower. And don't forget dessert: the Black Forest Express will take you straight to heaven.

Chefs Apprentice or Lake House

2009-01-17T03:49:00.000-08:00

Chef's Apprentice: My Journey Through Hell's Kitchens, and Other Hilarious Stories

Author: David Hoffman

Have you ever wondered what really goes on behind the scenes in those fancy French restaurants? Have you ever dreamed of becoming one of those great chefs you see on those PBS specials, or at least learning how to cook like one? Investigative Reporter David Hoffman takes you on a humorous, often hilarious, behind-the-scenes look at those fancy restaurants and the nutty chefs who run them. With no more experience than flipping through a tattered old copy of The Joy of Cooking, Hoffman bluffs his way into three San Francisco French restaurants—one of them four stars! What he discovers is intriguing, but definitely not for the faint-hearted!

New interesting book: Bill and Bev Beattys Wild Plant Cookbook or Great Garlic Book

Lake House: Recollections and Recipes for All Seasons

Author: Alla Wolf Tasker

For lovers of fine food and high-end travel, this collection of photographs and recipes offers a peek inside an award-winning small boutique hotel. Set in the stunning surroundings of Victoria, Australia, the Lake House is not only a destination for those who like to sleep in style but also those who like to eat in style. This book shares tales from the hotel along with recipes and anecdotes from the kitchen, including the stories of the local growers who provide the regional, seasonal produce that is the focus of the restaurant’s cuisine. As a lush memento or a read to tempt armchair travelers and aspiring chefs alike, this celebration of a world-class destination will delight readers of all tastes.

Bavarian Lager or Smoked Beers

2009-01-16T16:07:00.000-08:00

Bavarian Lager: Beerhall Helles History, Brewing Techniques, Recipes

Author: Horst D Dornbusch

Helles was first created in Munich n 1894, it is perhaps the most delicate beer imaginable.

Books about: Web Redesign or Core Python Programming

Smoked Beers: History, Brewing Techniques, Recipes

Author: Ray Daniels

It's all in the wood. Anyone who loves smoke -- in food or drink -- will find much to love in this guide to the elusive world of woodsmoked ales and lagers. So rich in the telling, the sweet aroma of smoking alder, cherry, applewood, or oak fairly rises from the pages. Imagine, if you can, the resulting flavor and sensory beauty that's transported from the smoked malt into the finished beer.

	Acknowledgments	ix
	Introduction	1
Chapter 1	History of Smoke in Beer	9
Chapter 2	Classic Producers of Smoke Flavored Beers	71
Chapter 3	Smoke Around the World	93
Chapter 4	The Chemistry of Smoke	135
Chapter 5	Smoking Malt	163
Chapter 6	Brewing Smoked Beers	189
	Appendixes
A	Cooking with Smoked Beer	215
B	List of Smoked Beers and Their Brewers	227
C	Suppliers of Wood for Smoking	241
D	Unit Conversion Chart	243
	Glossary	245
	References	255
	Index	259
	About the Authors	271

The Kava or Cooking with Faith

2009-01-16T07:25:00.000-08:00

The Kava: The Pacific Elixir: The Definitive Guide to Its Ethnobotany, History, & Chemistry

Author: Vincent Lebot

• The most comprehensive book ever written on nature's most effective stress-relieving plant.

• First paperback edition of the classic comprehensive text originally published by Yale University Press.

This complete guide to kava summarizes the literature and research on a plant that is now considered comparable or superior to anti-stress prescription drugs, and describes its use in the religious, political, and economic life of the Pacific islands for centuries. Beyond its soporific qualities kava is also used throughout the the Pacific as an analgesic, a diuretic, and an anesthetic. There is even evidence suggesting it is effective in the treatment of asthma, tuberculosis, and venereal disease. Exhaustively researched, Kava: The Pacific Elixir offers an extensive survey of this amazing plant from the perspective of the horticulturist, the ethnobotanist, and the pharmacologist.

Acknowledgments

1. Introduction

2. Botany: Morphology, Biogeography, and Origin of the Species

3. Chemistry: Active Principles and Their Effects

4. Ethnobotany: Cultivation, Classification, Preparation, and Medicinal Use

5. Anthropology: The Cultural Significance and Social Uses of Kava

6. Economics: Kava as a Cash Crop

7. Kava: A World Drug?

Appendices

Bibliography

Index

Vincent Lebot was a research fellow in the department of Horticulture at the University of Hawaii.

Mark Merlin is an associate professor in the General Science department at the same university.

Lamont Lindstrom is a professor of anthropology at the University of Tulsa.

Book about: Naturally Healthy Hair or Home Health Care Provider

Cooking with Faith: 125 Classic and Healthy Southern Recipes

Author: Faith Ford

Beloved comic actress Faith Ford puts a fresh and healthy new spin on down-home cooking with 125 updated Southern classics and traditional favorites cooked by three generations of her family.

You wouldn't know it by looking at her -- either during her years as Corky Sherwood on CBS's Murphy Brown or now on her hit ABC comedy Hope & Faith -- but Faith Ford loves to eat.

Growing up in Pineville, Louisiana, Faith learned how to cook the great Southern classics from her mother and grandmother: Old-Fashioned Smothered Chicken, Mom's Smoky Beef Brisket, Southern-Style Fried Catfish, Cora's Skillet Candied Sweet Potatoes, Snap Beans and New Potatoes, Buttermilk Biscuits, Fluffy Lemon Icebox Pie, and more.

Then, at age seventeen, she left Pineville for a modeling and acting career in New York City and later Los Angeles. She longed for the comforting foods of home but sought to adapt them to match her new, California, health-conscious sensibility. Thus began a lifetime of experimentation in the kitchen, developing healthier versions of foods from her childhood by cooking with olive oil; incorporating loads of vegetables -- staples on the family farm in Louisiana -- into every meal; oven-frying; and using chopped fresh herbs for maximum flavor. The delicious results -- Golden Crispy Oven-Fried Chicken; Broiled Red Snapper with Olives, Onions, and Tomatoes; Grilled Veggie Po' Boys; Dilled Egg White Salad; Green Beans Braised with Balsamic Vinegar and Soy Sauce; Asparagus with Tarragon Vinaigrette; Peaches-n-Creamy Shake; and Sweet Summer Melon-Mint Salad -- regularly wow friends in Los Angeles and have even won over Mom and the folks back home.

An inspiredcombination of the best of both worlds -- the homespun, heirloom dishes Faith grew up on (because every once in a while you need to indulge and only the "real thing" will do) and her own healthier, more modern versions and creations -- Cooking with Faith is also about the bonds that grow between family and friends as they spend time together in the kitchen. After all, says Faith, "well-made food is an experience. It's about taking pride in what you eat. It's a remedy for an increasingly fast-food-reliant society -- I mean, how can you be that much in a hurry?"

5 Dollar Menus for Two or Apple Barn Cookbook

2009-01-15T20:43:00.000-08:00

$5 Dollar Menus for Two: The Easy-to-Use Companion to the Biochemical Machine for Matching Food Chemistry and Body Chemistry

Author: Sylvia Bennett

75 recipe photographs. Savor the experience of eating guilt-free with inexpensive recipes designed to not only taste great but also help you achieve and maintain your ideal weight, enjoy renewed vitality, and even help prevent and alleviate disease. Sylvia Bennett puts the joy back into preparing and partaking of favorite foods, by providing specific menus that adhere to the A&B Method, the revolutionary program that creates a perfect match between food chemistry and body chemistry as outlined in Eleonora De Lennart's bestseller, The BioChemical Machine. Forget counting calories and get back to eating the foods you love. $5 Dollar Menus for Two provides you with easy-to-follow recipes that will produce savory meals that deliver the unique benefits of creating the perfect match between body chemistry and food chemistry.

Book about: Touch and Stretch or Yang Style Traditional Long Form Tai Chi Chuan

Apple Barn Cookbook, Vol. 2

Author: Apple Barn and Cider Mill Inc

The Apple Barn Cookbook, Volume II is a collection of favorite apple recipes from the famous Apple Barn and Cider Mill in Sevierville, Tennessee. This book builds upon the success of Volume I by providing valuable information and interesting facts about apples, along with all-new, easy-to-prepare apple recipes.

My Mothers Southern Desserts or Everyday Asian

2009-01-15T11:01:00.000-08:00

My Mother's Southern Desserts: More than 200 Treasured Family Recipes for Holiday and Everyday Celebrations

Author: Martha Pearl Villas

Following the success of their first book together, A Mothers' Southern Kitchen, Jim and his mother, Martha Pearl, offer 200 recipes for scrumptious Southern treats. There are sweets for any holiday or special event -- Christmas, church suppers, birthdays, weddings, Valentine's Day, bridge luncheons, cocktail parties -- even the Kentucky Derby! The recipes are utterly delightful from their titles to their delectable tastes and textures -- try Boozy Mud Pie, Pistachio Snowballs, Coconut Igloos, Trump Toffee Cookies, Caramel Chewies, Satan Chocolate Pound Cake with Fudge Frosting, Crunchy Peanut Butter Ice Cream, or Blueberry Flummery.

Jim and Martha Pearl have the perfect treat for any occasion. Planning a New Year's Parry? Why not bring Bourbon Cream Mold with Shaved Chocolate? Going to a cookout? Bake a Banana Split Pie. Need a "friend-ship gift"? Give that special someone Aunt Ella's Buttermilk Gingerbread. Whether you're attending a Mother's Day brunch (Sunshine Chiffon Cake with Orange Butter Frosting) or a Thanksgiving dinner (Cajun Sweet Potato Pecan Pie), or visiting a sick relative (Sweet Maa's "Get Well" Baked Custard), you'll find that perfect treat right here. In each of these recipes, Jim and Martha Pearl prove that they sure know how to enjoy dessert down South!

Publishers Weekly

North Carolina native, food writer and cookbook author (My Mother's Southern Kitchen; Recipes from the Great American Stewpot; etc.) Villas invites his mother, Martha Pearl Villas, to join him in presenting this winsome repertoire of Southern desserts. Organized by the calendar year and its fetes (e.g., Christmas, Kentucky Day Derby, birthdays, picnics or brunch) and laced with his mother's words of culinary wisdom, this family recipe collection ranges from Secession Brown Betty to Horse Pear Tart. Diet- and cholesterol-conscious readers beware: recipes often call for generous quantities of butter, Crisco, sugar, eggs and cream. Accompanying anecdotes defer to Martha Pearl's authoritative voice (e.g., the Pineapple Dessert Souffle is "perfect for fragile digestive systems") and trace the quirky personal histories of Cuddin' Berta's Georgia Kiss Pudding or The Delta Queen's Pralines as well as the antecedents of Blueberry Flummery, Huguenot Torte with chopped apples, pecans, cream and sherry, and chilled Pussycat Syllabub, melding lemon juice, wine and half-and-half. Ingredients are supermarket accessible and instructions are straightforward, without references to food processors or standing mixers. Novices who require hand-holding will not get it from the authors, who do not elaborate on kitchen setup, equipment or techniques. Villas's chatty prose and the unrepentantly caloric delectables make this a hard-to-resist collection. Photos not seen by PW. (Oct.)

Books about: Food around the World or Butterflies of the Night

Everyday Asian: Asian Flavors + Simple Techniques = 120 Mouth-Watering Recipes

Author: Patricia Yeo

Patricia Yeo is one of the most acclaimed of the new crop of bright young chefs in America-she specializes in world food, introducing Asian flavors, California freshness and French technique to her restaurant menus, including the offerings at the three-star A/Z in Manhattan. With Everyday Asian, Yeo leaves restaurant technique behind and focuses on packing flavor into dishes for weekday meals and simple home entertaining. The taste of the Pacific Rim is still the biggest trend in food today, and Yeo is the ideal expert to translate it for home cooks. Everyday Asian includes over one hundred recipes with far eastern, Indian and southeast Asian accents, including:
--Chinese chicken salad with pickled vegetables
--Seared tuna and three-bean salad
--Toasted Walnut, Cheese and Chili Shortbread
--Smoky eggplant and yogurt puree
--Gingered Pineapple Glaze for Buffalo wings
--Roasted five-spice chicken
--Thai pork curry
--Stir-fried beef with black beans
--Baked coconut rice pudding

Great Chicken Cookbook for People with Diabetes or Curiosities of Food

2009-01-15T02:18:00.000-08:00

Great Chicken Cookbook for People with Diabetes

Author: Beryl M Marton

Now you can have chicken any way they want it! Cookbook author beryl M. Marton has drawn on the flavors and cooking techniques from a variety of ethnic traditions go put together the very first chicken cookbook, with 150+ recipes for people with diabetes.

Beryl M. Marton is a successful cookbook author, co-owner of a gourmet food manufacturer and distributor, a former food consultant and stylist, and a former director of various cooking schools.

Book about: Economic Change in China C 1800 1950 or Supervision

Curiosities of Food: Or the Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom

Author: Peter Lund Simmonds

Originally published in London in 1859, this rare treasure of culinary history was recently brought to light in the award-winning Oxford Companion to Food, whose author, Alan Davidson, used it as a primary reference in researching some of the more obscure foodstuffs consumed across the globe. Davidson writes that Curiosities "is in all probability the first attempt to write a general worldwide survey of animal products." Long out of print, this lost classic of wit, erudition, and grand storytelling is now made available in a facsimile edition, with an introduction by Davidson. As Simmonds reveals in his charming culinary travelogue, just about everything that walks, swims, crawls, slithers, or flies has been eaten at one time or another, and the eminent Victorian scholar has the tasting notes.

As Simmonds muses, there is simply no accounting for taste. The author's bold attempt to do so, however, stands as one of the greatest works of gastronomy -- a true culinary cabinet of wonders.

Vatchs Thai Cookbook or Fine Wine in Food

2009-01-14T14:35:00.000-08:00

Vatch's Thai Cookbook

Author: Vatcharin Bhumichitr

The pungent flavor of lemon grass, the creamy richness of coconut milk, and the fiery punch of chili have all contributed to the phenomenal popularity of Thai cuisine. Now Vatcharin Bhumichitr, proprietor of London's famous Chiang Mai restaurant, uses the essential ingredients themselves as the starting point for over 150 original recipes. Escorted through Thailand's four main regions, we discover the rice and noodles of Bangkok with their soy, fish, and bean sauces; the incendiary dishes of the mountainous north, known for its garlic and chilies; the citrus flavors of the northeastern region: lemon grass, kaffir limes, and tamarind; and finally, in the south, the natural sweetness of fruits, palm sugar, and coconut. filled with color images, this is both a superb cookbook and a marvelous culinary tour.

	Introduction
	A Buffalo at Dawn	6
	Before You Begin
	Equipment	10
	Techniques	10
	Weights & Measures	11
	The Thai Meal	12
	Stock	13
Part 1	The Heart of the Kingdom
	Bangkok, the Central Plains and the Gulf Coast	15
	Basic Ingredients: Rice	22
	Noodles	30
	Sauces	38
	Beancurd	46
	Shrimps	54
Part 2	The Search for Shangri-La
	The North and the Golden Triangle	63
	Hot Flavours: Garlic and Shallots	68
	Chilies	78
	Spices	86
	Pickles and Preserves	94
Part 3	Following the Mekong
	The North-East from Laos to Cambodia	103
	Fragrant Leaves, Roots and Stems: Herbs	112
	Bamboo Shoots	118
	Lime, Kaffir Lime and Kaffir Lime Leaf	122
	Lemon Grass	130
	Tamarind	138
Part 4	Heading South
	Southern Thailand and the Islands	147
	Sweet Flavours: Ginger and Galangal	158
	Krachai and Turmeric	162
	Cooking Fruits	170
	Coconut	178
	Palm Sugar	184
	Index	188
	Mail Order Source List	192

Fine Wine in Food

Author: Patricia Ballard

Choosing a fine wine is as basic to the preparation of haute cuisine as the choicest ingredients. Here, connoisseur Patricia Ballard shares the results of her painstaking search for the wines that optimize each dish.

Charlie Trotters Desserts or Way to Make Wine

2009-01-14T04:53:00.000-08:00

Charlie Trotter's Desserts

Author: Charlie Trotter

Cooks, book buyers and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, "Desserts", delivers the ultimate indulgence. Full color.

Way to Make Wine: How to Craft Superb Table Wines at Home

Author: Sheridan F Warrick

Written by a vintner and science editor with twenty-five years experience, The Way to Make Wine is the most readable and reliable handbook among the many winemaking guides. In engaging conversational prose, Sheridan Warrick shows that making your own wine is not only easy, but also fun. Geared to everyday wine lovers who want to drink well, save money, and impress their friends, this book reveals everything needed to make delicious wines--both reds and whites--from start to finish.
Warrick demystifies winemaking by explaining the nuts and bolts and demonstrating that if readers can replace a faucet washer or cook a pasta sauce, they can make food-friendly wines that cost less than the bottles they're now opening. He enables amateur vintners to equip a home winery, procure top-quality grapes, run a flawless fermentation, and enjoy their wine--its nose, its body, and finish--with renewed awareness and appreciation. At the same time, the author points experienced home vintners to new skills, describing top wineries' techniques. Rich with insiders' know-how, this book also divulges the many advances that have been made in the past few decades and makes clear that, with enologists' innovations, home winemaking is easier than ever. With straightforward illustrations of key steps, this book offers one-stop shopping for anyone who's ever dreamed of making table wines at home.
* two step-by-step sections: one for beginners, one for experienced home vintners
* sidebars offer quick tips and key elements of winemaking lore
* includes the only clear and comprehensive guide to minimizing the use of sulfites in wine
* section on suppliers and labs provides a wealth of informationon sources of fine wine grapes

Library Journal

The Way To Make Wine is a concise and readable handbook by Warrick, a Northern California winemaker and magazine editor. Focusing on dry table wines, he demystifies winemaking for the amateur vintner with informative chapters on equipping a home winery, supplies needed (grapes, wine yeast), and fermentation. Chapters are laid out in a logical sequence along with sidebars offering good tips. A step-by-step recap of the winemaking process detailed in previous chapters is an added bonus as are the checklists and tables. A list of suppliers and laboratories and a short bibliography are included. Recommended for academic and medium to large public libraries. Christine Holmes, San Jose State Univ. Lib., CA Copyright 2006 Reed Business Information.

Cooking Jewish or Asthma Cooking

2009-01-13T18:12:00.000-08:00

Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

Author: Judy Bart Kancigor

Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake.

Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.")

Everyrecipe, a joy in the belly.

KLIATT

This expansion of a self-published family cookbook includes not just the expected, much-loved traditional items like Challah, Matzoh Balls, Rugelach and Latkes, but also modern recipes like Thai Vegetable Salad, Roasted Corn and Mango Salsa, and Rice Paper-Wrapped Sea Bass. This warm, chatty, informal collection, which includes contributions from five generations, begins with a history of the Rabinowitz family; the attractive layout includes b/w family photos and a family tree, along with sidebars on Jewish festivals like Sukkot and cooking tips. (It also includes a chapter on cooking kosher; these recipes are kosher, so meat and milk don't appear together and there are no shellfish recipes.) There are chapters on appetizers, soups, salads, meats, poultry, fish, vegetables, potatoes, noodles, rice and grains, breads, breakfast, cakes, pies and pastries, cookies, desserts and candy, Passover, and drinks, with conversion tables. Each recipe is introduced with a paragraph or so of background ("Summer brought Aunt Sally's peach cake, always a special treat…"), or a description (on farfel: "a tiny egg noodle…pure Jewish comfort food swaddled in sauteed onions and peppers") or suggestions for substitutions, and the instructions are clear and detailed. Serving sizes are given, along with helpful notes, such as how to toast coconut. Most recipes call for easy-to-find ingredients and are relatively simple to make, and the variety of offerings means that just about everyone will find something to enjoy. A good choice for public libraries. Reviewer: Paula Rohrlick

New interesting textbook: Commercial Law or Limit Your Legal Risk

Asthma Cooking: Combating the Symptoms of Asthma, Plus Advice on Eczema and Hayfever,With 50 Recipes ( Eatting For Health Series)

Author: Bridgid McConvill

Discover the impact that environment, lifestyle and diet have on suffers of asthma, eczema, and hayfever.

Familyfuns Parties or Very Maple Syrup

2009-01-13T07:29:00.000-08:00

Familyfun's Parties: 100 Complete Party Plans for Birthdays, Holidays, and Every Day

Author: Deanna Cook

The third book in this series presents hundreds of ideas, tips, suggestions, recipes, age-appropriate activities, games, and step-by-step instructions for festive party planning. Spiral-bound. Full-color photos.

School Library Journal

Gr 3 Up-A compendium of 100 different kinds of parties for children and their families. Spiral bound with a hard spine, the book details everything that is needed for successful party planning and execution, including time lines, pricing estimates, cost-cutting measures, themes, favors, and age-appropriate entertainment. In addition to 50 children's birthday celebrations, ideas for successful block parties, family Thanksgiving gatherings, and Christmas festivities are presented along with other seasonal activities such as beach, ice-skating, and snowball parties. Sharp, full-color photos depict multicultural families. Directions for crafts and creative recipes are clearly written. There are a wealth of ideas here, many of which can be easily adapted for classrooms or camps. An attractive volume with surefire appeal to a wide audience.-Kathryn Kosiorek, Cuyahoga County Public Library, Brooklyn, OH Copyright 1999 Cahners Business Information.

Interesting book: Italian Wines or Pass the Polenta

Very Maple Syrup

Author: Jennifer Trainer Thompson

Not just for pancakes, maple syrup is a smoky, sweet treasure that enhances an array of dishes. Learn to thoroughly enjoy this nectar of the forest with more than 40 recipes like Maple Pulled Barbecued Pork, Maple Scones, and Lemon Pound Cake with Maple Glaze.

Danish Cookbooks or Slow Food

2009-01-12T19:47:00.000-08:00

Danish Cookbooks: Domesticity and National Identity, 1616-1901

Author: Carol Gold

Cookbooks tell stories. They open up the worlds in which the people who wrote and read them once lived. In the hands of a good historian, cookbooks can be shown to contain the markings of political, social, and ideological changes that we conventionally locate outside the kitchen. Cookbooks allow us to trace the course of empires, of social roles, and of new nations over time. Danish Cookbooks: Domesticity and National Identity, 1616-1901 draws from three hundred years of Danish cookbooks to trace the growth of a bourgeois consciousness, the development of domesticity and gendered spheres, and the evolution of nationalism and a specific Danish identity from the early seventeenth to the beginning of the twentieth century. Like all prescriptive literature, cookbooks do not merely reflect the changes of the day but also constitute them. Historian Carol Gold reads recipes and cooking instructions for what they can tell us about literacy levels, division of labor in the kitchen and in society, and changes in the gendered aspects of publishing and using cookbooks. Gold explores the authors' instructions for economic and hygienic housekeeping and their sentiments about Danish identity as spelled out in dishes and spices. Just as the Danish nation would manage the body politic, so women were exhorted to manage the house and ensure the family's physical and moral health. Through the pages of cookbooks - in recipes, menus, and table settings - we can chart the growth of a nationalist Denmark and track the development of what it means to be a Dane. Written with the ease of a veteran historian and in an accessible and engaging style, Danish Cookbooks will appeal to scholars in Scandinavianstudies as well as in gender and women's studies. It will also appeal to nonacademic readers interested in historical aspects of Danish nationalism and identity, women's social history, and cookbooks and cooking.

Book about: Teaching Online or Game Physics

Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food

Author: Carlo Petrini

This is "The Best of Slow," a volume for all those passionate about food and its impact on our culture. Drawn from five years of the quarterly journal of Slow Food International (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." Slow Food is moving fast in North America, with more than 5,000 members, loosely organized into 55 "Convivia" from Montreal to San Francisco. This is proof positive that he or she who lives slow, lives best.

	Foreword
	Preface
	Introduction
1	The Ark and the Deluge
1:1	Building the Ark	1
	Sidebar: American Ark Products	6
1:2	Region is Reason	7
1:3	Insidious Distance	12
1:4	In the American Ark: Wild Rice	15
2	Tradition and Consumerism
2:1	Slow Food versus McDonalds	19
2:2	A Broken Heart	23
	Sidebar: Fat City, USA	26
2:3	Unnatural Cooking	30
3	Probably Good for you
3:1	On Fats	33
3:2	Nutraceutical Food	38
	Sidebar: Researcher: Purple Grape Juice Good for the Heart	42
3:3	The Convict's Diet	44
3:4	Frying	50
	Sidebar: Wok or Frying Pan?	51
4	Street Food
4:1	Falafel	55
4:2	Squid and Sweet Potatoes	59
4:3	Tacos	61
4:4	Khao Soy and Other Noodles	62
4:5	Without a Tablecloth: Tapas	66
	Sidebar: Tapas	68
4:6	Fish & Chips	69
4:7	Farinata	72
4:8	The Smoke Market	74
4:9	Souvlaki	76
5	Beer
5:1	The Post-Industrial Pint	78
5:2	Drinkable Bread	84
	Sidebar: Tasting	88
5:3	5,000 Varieties	90
5:4	New Brews	93
5:5	For Stout Lovers	95
6	Markets
6:1	Sunday Morning in Limogne	98
6:2	The Value of Time	102
6:3	Alkmaar: The Cheese Market	106
6:4	Native Chiles in Santa Fe	108
6:5	The Market at Ulan Bator	111
7	Prohibitions and Prejudice
7:1	Puritanical Proscriptions	116
7:2	Vietnamese Snake Tavern	122
7:3	Latter-Day Religion: Vegetarianism	125
7:4	Magic Bullets and Philosophers' Stones	128
8	Poultry
8:1	Bicycle or Airplane Chickens	132
8:2	The Wretched and the Noble	136
8:3	Tandoori	141
8:4	Spoilt Chickens	144
8:5	In the Streets at Home	150
9	Sour Power
9:1	The Lebanese Calendar	155
9:2	Balsamic Vinegar	158
9:3	Pickles	162
9:4	Chutneys	166
10	Frankenfoods: Biotechnology
10:1	Transgenesis	170
10:2	Genetic Freedom	175
10:3	The Second Revolution	179
10:4	The Vine and the Engineer	186
10:5	A Miracle?	191
11	Cheese and Cheese Makers
11:1	Typical?	198
11:2	Tumalo Tomme in Oregon	200
11:3	"Toma": To Be or Not to Be	204
11:4	Farm with a View	208
	Sidebar: Specialist Cheesemakers' Association	210
12	Wines and Vines
12:1	Conformity	216
12:2	The Secret of Diversity	218
12:3	The Origins of Champagne	222
12:4	Past, Present and Future	225
12:5	The Revival Route	228
12:6	Zinfandel	234
13	In the Raw
13:1	Coldwave	236
13:2	The Greeks Call It [karpatsio]	237
13:3	My Father as a Tartar	239
13:4	Raw Recipes: Marinated Sardines	243
	Sidebar: Raw Recipes	245
14	Animals and Meat
14:1	Meat on the Move	249
14:2	Feathers and Plumes: Ostrich Farming	255
	Sidebar: Dining	256
14:3	Sins of the Flesh	261
14:4	SOS for Domestic Animals	265
15	Leftovers
15:1	A Leftover Culture	270
15:2	Rice and Fish Bones	272
15:3	God in Crumbs	276
15:4	Italian Meatballs	279
15:5	Pebble Broth	283
	Contributors	285

100 Great Pasta Dishes or Wild Fare and Wise Words

2009-01-12T11:05:00.000-08:00

100 Great Pasta Dishes

Author: Ann Taruschio

The ultimate book for pasta lovers, from a leading authority on Italian cuisine.

Ann and Franco Taruschio have long been a source of inspiration and knowledge in the world of Italian cuisine. Here--along with regional insights, historical information, and personal recollections--Ann and Franco offer up their 100 favorite pasta dishes from across Italy. Gorgeous photography and expert cooking tips complement classic and modern recipes, including Calabrian Lasagna, Pappardelle with Scallops and Pesto, Sicilian Pasticcio of Rigatoni, and Franco's famous interpretation of Vincisgrassi and other elaborate baked dishes. These regional recipes are supplemented with anecdotes as well as tips on how best to use ingredients like olive oil, tomatoes, and cheese. A godsend for those who love authentic Italian food.

What People Are Saying

Sophie Grigson
...a sky-soaring, joyful celebration of food that comes straight from the heart, fashioned by the story of his life.

Go to: Systems for Administrative Office Support or Mapping Educational Success

Wild Fare and Wise Words: Recipes and Writing from the Great Outdoors

Author: SC Outdoor Press Association Staff

A treasure-trove of recipes, nicely spiced by stories and quotations, to turn fish, seafood, shellfish, venison, waterfowl, wild turkey and other wild fare into a gourmet's delight. An array of recipes for appetizers, soups, salads, vegetables and other accompaniments provide a well-rounded menu to compliment any culinary library and grace any kitchen.

Williams Sonoma Savoring Pasta and Rice or Kevin Zralys American Wine Guide

2009-01-12T00:22:00.000-08:00

Williams-Sonoma Savoring Pasta and Rice: Best Recipes from the Award-Winning International Cookbooks

Author: Williams Sonoma Editors

The very best recipes from the highly acclaimed Williams-Sonoma Savoring series, collected in new volumes. Offering more than 125 recipes from around the world, Savoring Pasta, Rice & Noodles includes such comforting dishes as American old-fashioned macaroni and cheese and hearty Italian minestrone and pappardelle with sausage. You'll discover classic Spanish paella, creamy Tuscan risotto with artichokes, garlicky Shanghai noodles, savory Thai fried rice with basil, and for dessert, refreshing Indian rice pudding.

Books about: Facebook or Programming Interviews Exposed

Kevin Zraly's American Wine Guide

Author: Kevin Zraly

“Americans are drinking more wine now than they ever have before,” noted Kevin Zraly, and that burgeoning interest led him to create the first edition of this sparkling guide, devoted solely to American wines. The only book to cover vineyards from all 50 states (yes, including Alaska!), it quenched our need for advice on this booming, underserved subject. Now it’s revised, and this new “vintage” is better than ever, with even more information for wine lovers to savor. Everything previously included is still intact—the fascinating history and background details, the magnificent spreads with maps of the wine-growing areas, the handsome labels, the fact boxes on each state, the great wine selections from Kevin (many at under $15). But now each state-by-state entry will include enhanced coverage of vineyard tours, existing wine trails, and how to purchase wine, as well as Kevin’s always-entertaining and informative personal anecdotes. There’s also greatly expanded information on six of the top ten wine producing states: Pennsylvania, Virginia, Colorado, North Carolina, Texas, and Michigan. And the volume looks fantastic too, with an improved trim size and paper that makes it easier to use. Of course, all the wine lists and recommendations are completely up-to-date.

Lhasa Moon Tibetan Cookbook or Simple and Savvy Wine Guide

2009-01-11T14:40:00.000-08:00

Lhasa Moon Tibetan Cookbook

Author: Tsering Wangmo

The Lhasa Moon is one of the finest Tibetan restaurants in the West.

Library Journal

It's probably safe to say that few libraries--or cooks--have a Tibetan cookbook on their shelves. Lhasa Moon is a Tibetan restaurant in San Francisco, and Wangmo, its owner, and writer Houshmand have put together a collection of 80 recipes that will serve as an introduction to Tibetan food for most readers. Chiles (lots of them), garlic, ginger, Szechuan peppercorns, and cilantro are favorite flavorings. Wangmo has modified some dishes for American tastes, created more vegetarian dishes than one typically finds in Tibetan cooking, and adapted recipes as necessary to Western ingredients. However, sidebars are careful to describe the authentic versions, and chapter introductions--and photographs and line drawings throughout--provide more context. For specialized international cookery collections and larger libraries.

Introduction	9
Ingredients and Amounts	17
Soups
Cheese Soup (Churu)	22
Roasted Potato Soup (Shogo Tang) (*)	23
Roasted Eggplant Soup (Duluma Jen) (*)	24
Corn Soup (Ashom Tang) (*)	25
Milarepa's Nettle Soup (Sabtuk) (*)	26
Snacks and Appetizers
Beef Jerky (Sha Kampu)	28
Spicy River Fish (Nya Taba)	29
Pancakes with Bean Thread and Vegetable Filling (Ping
Alla) (*)	30
Daikon Slices (Labtak) (*)	32
Mung Bean Gelatin (Le-ping) (*)	33
Fried Pork Ribs (Paksha Tsima)	34
Crispy Chicken Bites (Chasha Katsa)	35
Cabbage Salad (Tangtse) (*)	36
Stuffed Dumplings (Momo)
Basic Momo Dough, Shaping and Cooking Momos	37
Beef Momo Filling (Sha Momo)	40
Chicken Momo Filling (Chasha Momo)	41
Vegetable Momo Filling (Tse Momo) (*)	42
Spinach Momo Filling (Tsoma Momo) (*)	43
Spinach and Cheese Momo Filling (Tse tang Chura Momo)(*)	44
Beef Pastries (Sha Paley)	45
Vegetable Pastries (Tse Paley)(*)	46
Noodle Dishes (Tukpa)
Basic Tukpa Broth (*)	48
Vegetable Tukpa Broth (*)	48
Pulled Noodles in Beef Soup (Tentuk)	49
Pulled Noodles in Vegetable Soup (Tse Tentuk) (*)	50
Egg Noodles in Beef Soup (Gutse Rituk)	51
Egg Noodles in Vegetable Soup (Tse Gutse Rituk)	52
Momo Soup (Motuk)	53
Vegetable Momo Soup (Motuk Tse) (*)	54
Holiday Dumpling Soup (Peeshi)	55
Flat Noodles in Beef Soup (Tukpa Chitsi)	56
Flat Noodles in Vegetable Broth (Tse Chitsi Tukpa)	56
Fried Noodles (Tukpa Ngopa) (*)	57
Cracked Wheat Porridge (Drotuk)	58
Rice Porridge (Dretuk)	59
Barley Porridge (Tsampa Tukpa, or Tsamtuk)	60
Meat Dishes (Sha)
Beef Stew with Bean Thread Noodles (Ping Sha)	62
Mushrooms with Beef and Mixed Vegetables (Sesha)	63
Lamb Curry (Luksha Shamdeh)	64
Chicken Curry (Chasha Shamdeh)	65
Lamb with Daikon (Labu Dikrul)	66
Himalayan Chicken (Chasha Himalaya)	68
Potatoes with Stir-fried Beef (Shogo Ngopa)	69
Browned Beef with Vegetables (Shaptak)	70
Kongpo-style Browned Beef (Kongpo Shaptak)	71
Boiled Pork (Paksha Tsoba)	72
Pork with Daikon (Paksha Labu)	73
String Beans with Beef (Tema tang Sha)	74
Chayote with Beef (Iskus)	75
Tibetan Hot Pot (Gyakor)	76
Cabbage Stir-fry (Logo Petse tang Sha)	78
Vegetable Dishes (Tse)
String Beans with Potatoes (Tema) (*)	80
Greens with Tofu (Tse Tofu) (*)	81
Bean Thread Noodles with Vegetables (Tse Ping) (*)	82
Potatoes with Peas (Tse Shogo) (*)	83
Mushrooms with Mixed Vegetables (Tse Sesha) (*)	84
Vegetable Rainbow (Tse Nenzom) (*)	85
Vegetarian Cabbage Stir-fry (Logo Petse) (*)	86
Vegetable Curry (Tse Gyakar) (*)	87
Eggplant with Potatoes (Duluma Tse)	88
Breads and Tsampa
Flat Bread (Paley) (*)	90
Hollow Bread (Loko Momo) (*)	91
Steamed Bread (Tingmo) (*)	92
Amdo Bread (Amdo Paley) (*)	93
Pancakes (Alla) (*)	94
Parched Barley Flour (Tsampa) (*)	95
Sweets and Desserts
Sweet Buttered Rice (Desi) (*)	98
Caramel Cheese Pasta (Patsa Maku ) (*)	99
Sweet Cheese Dumplings (Minya Polo) (*)	101
Festive Fried Pastries (Kapseh) (*)	102
Extra Special Festive Fried Pastries (Sanga Paley) (*)	105
Beverages
Buttered Tea (Poecha) (*)	108
Sweet Yogurt Shake (Tara) (*)	110
Spiced Tea (Chai) (*)	110
Barley Beer (Chang) (*)	111
Mulled Barley Beer (Chang Kue) (*)	113
Cheeses
Fresh Cheese (Chuship) (*)	116
Dried Cheese (Churkam) (*)	117
Ripened Cheese (Churu) (*)	118
Chili Sauces and Pickles (Sibeh) Cheeses
Chili Sauce with Cheese (Churu Sibeh) (*)	120
Coriander Chili Sauce (Sonam Penzom Sibeh) (*)	121
Soaked Chilis (Sibeh Pang-ja) (*)	122
Pickled Vegetables (Tangtse Nyipa) (*)	123
Illustration credits	124
(*) Vegetarian dishes are indicated by this symbol

Book review: At Home Cafe or Taste of Old Cuba

Simple and Savvy Wine Guide: Buying, Pairing, and Sharing for All

Author: Leslie Sbrocco

When Leslie asks her audiences what types of information they want in a new book, the overwhelming response is a portable compilation of top picks. Leslie Sbrocco's Simple and Savy Wine Guide is packed with all kinds of glance-and-go lists for everything from what wine to drink with Thai take-out, to wines perfect for drinking in a bubble bath. Leslie also offers up an entire section based on her popular concept of wine makeovers, in which she takes an expensive wine and offers a similar tasting, less expensive version.

Potpies or Sex Life of Food

2009-01-11T05:58:00.000-08:00

Potpies: Yumminess in a Dish

Author: Elinor Klivans

With succulent fillings under their golden toppings, it's no wonder that potpies have such a universal appeal. Author Elinor Klivans offers a huge range of filling options from vegetables and eggs to meats, chicken, or fish. And the variety of toppings is a real eye-opener: homemade crusts; story-bought phyllo or puff pastry; tortillas; quick-mixing corn bread or biscuits; even nuts, potatoes, or bread. These 50 recipes go from classics like beef and vegetable potpie or everyone's favorite chicken pot pie, to new takes like the Breakfast Special Potpie: Eggs, bacon, and potatoes with an Irish soda bread crust is a great new option for brunch. Also included are plenty of meatless versions, such as the sublime Spinach, Ricotta, and Parmesan Potpie topped with a delicious cream cheese crust. Advice about assembling and baking potpies assures that all parts of the fillings will be cooked just right and toppings will stand at crispy and proud attention. With useful ideas for do-ahead preparation, storing, freezing, and re-heating, there's nothing like Potpies.

Look this: Force Sous la Pression :Pourquoi les Flics Vivent et Pourquoi Ils Meurent

Sex Life of Food

Author: Bunny Crumpacker

Food and sex. Hunger and the psyche. These are the forces that shape our lives.
Bunny Crumpacker has looked at food from every angle, and brings us delicious stories about what others have done and said about eating---and about making love. This is a book you can go back to again and again and keep finding more delights---including uncharacteristic comments from the famous and insightful chuckles from the author herself.

It’s both a banquet and a late-night nosh. Taste it, devour it, and enjoy!

Everything Chinese Cookbook or Giant Book Of Tofu Cooking

2009-01-10T18:16:00.000-08:00

Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken - 300 Succulent Recipes from the Far East

Author: Rhonda Lauret Parkinson

Wouldn't you love to create your favorite Chinese dishes in your own kitchen without even picking up the phone? Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything® Chinese Cookbook makes preparing authentic Chinese dishes fun and easy!

From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, The Everything® Chinese Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters.

Featuring delicious recipes for:
*Appetizers, such as Crab Rangoon
*Soups, such as Wonton Soup
*Vegetable dishes, such as Stir-fried Baby Bok Choy
*Beef dishes, such as Mongolian Beef with Rice Noodles
*Pork dishes, such as Sweet and Sour Spareribs
*Mouthwatering fiery dishes, such as Spicy Chicken with Cashews
*Desserts, such as Sweet Baked Pineapple and Banana

Whether you want to prepare a meal for one-or a full buffet for company-The Everything® Chinese Cookbookwill have you serving up tasty Chinese cuisine to tempt anyone!

Rhonda Lauret Parkinson has been the "Chinese Cuisine Guide" at About.com since 1998. Ms. Parkinson lives in Calgary, Alberta, Canada.

Chapter 1: Let's Get Started!
Chapter 2: Common Dipping Sauces
Chapter 3: Asian Appetizers and Dim Sum
Chapter 4: Soups and Salads
Chapter 5: Rice and Noodles
Chapter 6: Beef Dishes
Chapter 7: Pork Entrйes
Chapter 8: Chicken and Other Poultry
Chapter 9: Tofu and Eggs
Chapter 10: Seafood
Chapter 11: Vegetables
Chapter 12: Desserts and Snacks
Chapter 13: Tea Time
Appendix A: Putting It All Together
Appendix B: Glossary of Asian Ingredients

Book review: The Night Before Christmas Cookie Cutter Kit or Appetizers For Dummies

Giant Book Of Tofu Cooking: 350 Delicious & Healthful Recipes

Author: K Lee Evans

It's been the super food of the East for at least two millennia, and it's finally made a name for itself here. No matter what dish it's added to--from soups to desserts--tofu makes the meal healthier and better. On its own, this soft, white beancurd has virtually no taste, but it has a remarkable ability to "drink up' the flavors and seasonings it's marinated in. Plus, tofu comes in different textures, so it's a perfect substitute for meat, fish, cheese, or eggs. You've probably heard of its almost miraculous ability to lower the risks for heart disease, cancer, and according to the newest research, Alzheimer's, but you may not have known how to prepare it. This comprehensive, all-vegetarian tofu cookbook celebrates tofu's versatility 350 ways, with easy-to-follow recipes that will expand your horizons and tickle your tastebuds: Tofruitty smoothies, Tofu huevos rancheros, banana bread, mock tuna salad, tofu "crab" cakes, tropical cheesecake escape, and even pecan pie!

Italian Desserts or Venus in the Kitchen

2009-01-10T08:35:00.000-08:00

Italian Desserts: Dolce Memories

Author: Irene Doti

This luscious collection of Italian desserts (dolci) is based on recipes brought to the United States in 1926 by the author's Italian immigrant family. Serving dolci is an important link to their heritage for Italian-American families working to preserve the rich traditions of the old country.

Tired of the same old thing? From biscotti to gelati, cakes to custards, the recipes in this special collection will delight your guests and tantalize your taste buds.

Try such rich, pleasing recipes as Apricot Marsala Biscotti, Nuns' Chatter Cookies, Sesame Brittle with Almonds, Lemon-Ricotta Filled Panettone, Chocolate-Espresso Cream Tarts, Lemon Ice, Date-Walnut Cassata and Zabaglione.

Irene Doti's recipes and accounts of her family's cooking traditions make this book a treasure to enjoy and share with your own family and friends.

Look this: Turning the Tables or Cocoa and Chocolate 1765 1914

Venus in the Kitchen: Or Love's Cookery Book

Author: Norman Douglas

The cult classic-now available for the first time with its original illustrations.

Toss your Viagra in the trash and make room on your shelf for Venus in the Kitchen, Norman Douglas' wry, eccentric, and highly practical collection of aphrodisiac recipes. Compiled by Douglas and his friends during their twilight years, it was intended for private use among those who were 'anxious to preserve for as long as may be possible the vitality of their youth and middle age'. Now, Venus in the Kitchen is available to all of us who crave an extra dose of vigor in our diets.

A whimsical marriage of the utilitarian and the absurd, this collection of over a hundred annotated recipes runs the gamut from the simple and delicious (almond soup) to the dangerously effective (hysterical water) to the downright ridiculous (sparrows' brains, crane). Complete with beautiful vintage illustrations, introductions by Graham Greene and Stephen Fry, and an unforgettable frontispiece by D.H. Lawrence (whom Douglas quipped 'certainly looked as if his own health would have been improved by a course of such recipes as I had gathered together'), Douglas' irreverent cookbook is a gift you can either slip discreetly under your lover's pillow, or keep for yourself.

Wines of France or Chilehead Collection The

2009-01-09T21:53:00.000-08:00

Wines of France

Author: Clive Coates

The most comprehensive and authoritative guide to all the wine producing areas in France with tastings from every single appellation and attention to the best growers in each region from Burgundy and Loire, the Rhone and Champagne, Alsace, the Jura and Savoie, Provance, Languedoc-Roussillon and of course Bordeaux.

Interesting book: Taste of Wine or Back to Protein

Chilehead Collection, The: Fascinating Stories About the Love of Chile Peppers, with Recipes

Author: Dave DeWitt

From "The Pope of Peppers" comes the ultimate chile pepper lover's book, a collection of articles, essays, and chile lore, plus dozens and dozens of Dave's favorite recipes. Searching the world for hot stuff, Dave and his wife, Mary Jane, travel to Mexico, Trinidad, India, Costa Rica, Singapore, Barbados, England, and Australia. On the humorous side of things, Dave writes "How to Order Enchiladas in Santa Fe," "Confessions of a Chile Addict," and "So You Want to Be a Chile Farmer, Eh?" Advancing chile knowledge, Dave explains "Why Chile’s Conquered America," explores chile folklore and herbal remedies, explains how to grow them in containers, and relates the history of American hot sauces. Some chile peppers are so unique that they have gained protected name status in Europe, like champagne. Always the cook, Dave describes how to make chile pasado and dried green chile, how to fry peppers, and how to use chile cheeses. In 20 entertaining chapters, Dave uncovers a previously unknown world for the true chilehead.

Cocina Rapida y Fresca or Recipe Hall of Fame Cookbook

2009-01-09T11:10:00.000-08:00

Cocina Rapida y Fresca

Author: Edimat Libros Staff

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.

La cocina dejará de ser un secreto con esta colección de 40 títulos con las recetas más exquisitas de la cocina nacional e internacional. Si comer es un placer, cocinar puede ser un deleite. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros le harán descubrir la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecerán sus comidas.

Book about: Morir en el intento or Reinventing Collapse

Recipe Hall of Fame Cookbook: Winning Recipes from Hometown America

Author: Gwen McKe

Remember when taste was the most important thing about food? These 450 Hall of Fame selections from the Best of the Best State Cookbook Series are those recipes that consistently deliver the most tasteful dishes. These are the recipes that families have enjoyed over and over again. All the recipes in this series are already winners. Each superb dish is a classic. They are unquestionably the Best of the Best of the Best! The recipes in this outstanding collection feature such winning regional favorites as Texas Brisket, Crawfish Etouffee, Cincinnati Chili, Key Lime Pie, Meatballs Diablo, Pork Chops Hawaiian, Mint Julep Kisses, Chicago Style Pizza, Connecticut Coastline Seafood Chowder, Buckeyes, Chattanooga Chew Chews, Alabama Banana Pudding, Route 66 Diner Philly Chicken, and many more!

Flavors of India or A Great Bowl of Soup

2009-01-08T23:28:00.000-08:00

Flavors of India: Vegetarian Indian Cuisine

Author: Shanta Nimbark Sacharoff

Along with recipes for beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal (lentils, peas, and other legumes), breads, and sweets, you will find helpful information on the spices and other ingredients that are essential to authentic Indian cooking.

Includes nutritional on the healthful benefits of Indian vegetarian cuisine.

Book review: Das Gewinnen von Bewilligungen: Nach und nach

A Great Bowl of Soup: 250 Recipes to Prepare, Savor & Share

Author: Christine Byrnes

Soup's on! That should make everyone happy, because it's the ultimate comfort food, often healthfully light in calories and fat, and tastes delicious. And with 250 no-fuss recipes to choose from--all perfect for today's busy cook--there's something to tempt every palate. Some of the soups take just an hour or so to prepare; others are even ready in mere minutes. Create bisques, broths, and chowders, and prepare fruit soups (including a Classic Strawberry for summer); hot and chilled vegetarian varieties; and ones chock-full of beans, meat, poultry, or seafood. There's information on what to keep in your soup pantry and how to make basic stocks; definitions of “soup lingo”; and ideas for streamlining cooking.

Food I Love or 70 Vegetarian Every Day Low Fat Recipes

2009-01-08T14:46:00.000-08:00

Food I Love: Beautiful, Simple Food to Cook at Home

Author: Neil Perry

It's a rare thing for an internationally renowned chef to admit to a passion for simple cherry tomato pasta or golden fried fish and chips with lots of garlicky aпoli, but that is exactly what award-winning chef Neil Perry does in this superb new book, The Food I Love. Taking its inspiration from the cooking of the Mediterranean, The Food I Love is, however, more than just a collection of recipes. Neil Perry has produced a book that can be utilized in a number of ways -- you can simply enjoy the 200 delicious recipes or you can be inspired by the thousands of suggested food combinations that work together to create superb dishes for breakfast, lunch, dinner and dessert. This is home cooking at its very best: simple, seasonal and absolutely delicious. There is also straightforward advice on everything from how to properly hold a cook's knife to trussing chicken and filleting fish. Full of the enthusiasm and joy that comes from creating wonderful food from great ingredients, The Food I Love is a book that you will cook with, learn from and delight in many times over.

Books about: Bible and Sword or Martin Van Buren

70 Vegetarian Every Day Low Fat Recipes

Author: Anne Sheasby

This exciting collection of healthy recipes shows how to make delicious meals for any occasion using a variety of fruits, vegetables, pasta, rice, beans and grains. The book features over 75 dishes, from soups and appetizers to simple salads and light me

Food and Booze or Frank Davis Seafood Notebook

2009-01-08T04:04:00.000-08:00

Food and Booze: Essays and Recipes

Author: Michelle Wildgen

Food and Booze celebrates seven years of delicious writing culled from Tin House's "Readable Feast" and "Blithe Spirit" departments. The pieces, contributed by some of the finest fiction and nonfiction writers working today, range from the humorous to the lyrical, recipes to rhapsodies, the historic to the personal, and from humble to haute cuisine. All share one common feature: the superb writing readers have come to expect from the magazine, the only literary journal with its own martini recipe.

Look this: EU Trade Strategies or Globalization Technology and Philosophy

Frank Davis Seafood Notebook

Author: Frank Davis

Davis discusses basic ingredients and spices, offers advice on choosing and caring for kitchen utensils, and suggests tips on proper handling of seafood (buying, serving, freezing, and preserving), whether you hook it yourself or catch it in the store.

Chef Paul Prudhomme refers to Frank Davis as the "number-one authority on cooking and eating the fresh fish of Louisiana".

Indian Grocery Store Demystified or Noble Rot

2009-01-07T18:22:00.000-08:00

Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan, and Bangladesh

Author: Linda Bladholm

A food lover's guide to all the best ingredients in the traditional foods of India, Pakistan, and Bangladesh.

Once upon a time we only had a few choices when it came to fine dining. There was American home-cooked, pretentious French cuisine, practical Italian, and Chinese takeout. These days, Indian restaurants are popping up everywhere, and for good reason. The food is amazing!

But how can you replicate the Indian dining experience at home? There are thousands of Indian grocery stores to shop in, but what should you buy? How do you prepare it? That's where this Take It With You guide comes in.

With 700 entries and over 200 illustrations, plus traditional stories and personal anecdotes about many of the ingredients unique to Indian cuisine, this guidebook identifies and tells you how to use the vast array of spices, rice, legumes, fruits, vegetables, and prepared foods at over 9,000 Indian grocery stores in America. A bonus section of the author's favorite recipes will help you create delicious, authentic dishes that will satisfy anyone's hunger and sense of adventure.

Noble Rot: A Bordeaux Wine Revolution

Author: William Echikson

In the wine capital of the world, a battle royal of tradition against innovation in the quest for ratings and market share.For wine lovers the world over, Bordeaux is the center of the universe. But in the past two decades, revolutionaries have stormed its traditional bastions, making their mark—and their fortunes—modernizing the production and marketing of wine. Noble Rot introduces us to the figures who epitomize the changes sweeping Bordeaux: the noble family behind Château d'Yquem engaged in a soap-opera feud; a stonemason turned winemaker whose wine, made in a garage, sells for $100 a bottle; the Maryland-based critic Robert Parker, whose opinion routinely makes or breaks a wine; and the New World operations that have used branding to undercut Bordeaux's supremacy. It also delves into the mysteries of the legendary classification of 1855: how it became the bible of Bordeaux, and how it was at last successfully challenged. William Echikson takes readers inside the center of the French wine business to examine the schism between defenders of the old order and architects of the new.

Author Biography: William Echikson, author of Burgundy Stars, lives in Brussels, where he is bureau chief for Dow Jones Newswires and a wine columnist for Wall Street Journal Europe.

Jonathan Yardley - The Washington Post

..."Noble Rot" is based on the implicit assumption that the reader is familiar with these wines not just as famous old names but also as gustatory pleasures. I felt a bit like the boy pressing his nose against the toy-store window since purchasing most of the wines so lavishly praised by Echikson would require taking out a second mortgage. You, dear reader, may well feel the same, leaving you to share my lament that Echikson did not devote more attention to the lower end of the Bordeaux market.

Still, conflict in the wine business is as amusing and occasionally as instructive to read about as conflict in any other business, and for several decades Bordeaux has had plenty of it....[I]t is always fun to watch the elite squabbling in their sandbox, and that is the chief pleasure provided by "Noble Rot."

Publishers Weekly

In vino veritas. Yet as Echikson (Burgundy Stars) shows in this entertaining journey through Bordeaux's wine-making landscape, the truth of wine is also highly subjective and subject to change. Bordeaux has long epitomized fine wine. In 1662, Echikson relates, the English diarist Samuel Pepys described "a sort of French wine called Ho Bryan that hath a good and most particular taste...." This Haut-Brion was the first Bordeaux wine; it would soon join a handful of other chateaux that became the coveted "first growths." Indeed, Thomas Jefferson noted there were "four vineyards of first quality": Margaux, Latour, Lafite and Haut-Brion. After a rigid classification system was imposed in 1855, it seemed likely that the French reverence for tradition would make "innovative Bordeaux" an oxymoron. Over the last several decades, however, some revolutionary "garagistes" (garage wine makers) have begun using new growing and wine-making techniques to show the world that less than perfect land and less than blue blood can yield extraordinary wines. Echikson, a wine columnist for Wall Street Journal Europe, profiles merchants, brokers, enologists and the most influential wine critic in the world, the American Robert Parker. The title comes from Chateau d' Yquem, the maker of a legendary sauterne ("noble rot" has to do with allowing grapes to begin to rot on the wine to achieve concentration and sweetness). Oenophiles will come away from this lively account with a sense of how globalization and economics have challenged the rot and created ferment and growth in ancient Bordeaux. 23 illus. Agent, Michelle Tessler. (May) Forecast: Bordeaux is the world's wine capital, and few books have covered it as accessibly as Echikson does. The author's connection to WSJ Europe and his status as Brussels bureau chief for Dow Jones Newswires will help his book get media coverage. Copyright 2004 Reed Business Information.

Kirkus Reviews

Wall Street Journal wine columnist Echikson explores the return of quality to Bordeaux over the past 20 years, as well as the economic flat-lining that will put a check on the recovery. Although his satisfying portrait of the Bordeaux wine industry in the late 20th century concentrates on a few producers, brokers, and merchants, it nonetheless provides an overview of what is happening in the region as a whole. What looked like "another painful lesson in globalization, the latest chapter in France's ongoing and mostly losing struggle to balance its artisan traditions with the unyielding demands of the marketplace," produced an interesting twist. A good number of producers decided to cut back on quantity, no longer making "the vine piss wine" and taking a more severe approach to the selection of grapes. This was most evident in the work of the garagistes, whose social battles with the mandarins are chronicled in sprightly fashion by Echikson, as is the whole depressing ballyhoo at Chateau d'Yquem. The author considers Robert Parker's impact on the area-wide move toward a denser wine, which infuriates many of the 10,000 producers who understand the existential mandate of terroir to be the delivery of variety, not homogenization. He brings his background in economics smartly to bear on challenges to bureaucratic regulation, the rise of cooperatives, and the overpricing of bottles (particularly those that get the Parker nod); when the stock market tanked, Echikson notes, so did the Bordeaux bubble. The most original materials here are the close portraits, in broad cross-section, of a few Bordeaux winemakers, including the profoundly artisanal garagiste Michel Gracia, arriviste Yves Vatelot atChateau Lascombes, and Chateau d'Yquem's difficult feudal paternalist, Count Alexandre de Lur-Saluces. Echikson's sleeve across the pedigreed windpipe of undeserving premier crus is a welcome reminder to seek quality, not fancy names. An entertaining introduction to Bordeaux, though little of it is new. (23 illustrations, 1 map)Agent: Michelle Tessler/Carlisle & Co.

	Map of Bordeaux	10
	Preface	11
1.	Millennium Madness	21
2.	Broker Business	54
3.	The Rothschild Revolution	77
4.	Parker Power	89
5.	Sweet Injustice	111
6.	Right Bank Revenge	135
7.	Luxury on the Block	153
8.	Riding the New Wave	164
9.	A Garage Dinner	184
10.	Paysan Promises	195
11.	Battle Royal	218
12.	Harvest Hurdles	230
13.	Cellar Time	243
14.	Report Card	263
15.	Reality Check	276
	Acknowledgments	293
	Index	295

All New Cookbook for Diabetics and Their Families or 1001 Delicious Recipes for People with Diabetes

2009-01-07T09:39:00.000-08:00

All New Cookbook for Diabetics and Their Families

Author: Joan Erskine Denman

ALL NEW COOKBOOK FOR DIABETICS AND THEIR FAMILIES

More than 180 easy-to-fix recipes calculated for the diabetic and taste-tested to please the whole family
Low-fat, low-cholesterol, low-sugar and low-sodium standards applied in recipe development
All recipes include exchange values plus calorie, cholesterol, carbohydrate, protein, fat, fiber, and sodium counts
Nutrition basics explained within Dietary Guidelines of the American Heart Association

1,001 Delicious Recipes for People with Diabetes: Second Edition

Author: Linda Eugene RD

Anyone with diabetes knows how important it is to eat well, but healthful food need not be dull, nor does reducing fat and calories have to mean giving up flavor. Why feel deprived when you could start the day with blueberry pancakes with blueberry maple syrup? Company coming? Everyone will enjoy a savory chutney cheese spread or queso fundito followed by pork tenderloin with gremolata. For an easy weeknight dinner, try lasagna casserole or pizza with carmelized onions and smoked turkey. Want to indulge a sweet tooth? Lemon cloud pie or white chocolate cheesecake will satisfy. The recipes in this massive book draw on the latest diabetes recommendations and make the best use of the new lower-fat ingredients available today. Each recipe is accompanied by a nutritional analysis and the most current diabetes exchange information, and the book includes timely information on exercise, carbohydrate counting, and food-exchange lists.

85 Classic Indian Recipes or Charlie Trotters Meat and Game

2009-01-06T21:57:00.000-08:00

85 Classic Indian Recipes: Easy-to-make, authentic and delicious dishes, shown step-by-step in 350 sizzling color photographs

Author: Rafi Fernandez

Throughout the world people flock to Indian restaurants to enjoy the marvellous range of food from this vast sub-continent. This superb collection of recipes has been specially tested with the Western kitchen in mind, giving the home cook the opportunity

Books about: Calamari y Hornbook de Perillo de Contratos

Charlie Trotter's Meat and Game

Author: Charlie Trotter

After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn't looked back. Charlie Trotter's Meat & Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured-French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons-and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous-Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up, just don't take your eyes off Trotter-you may miss where American cuisine will betomorrow.

Author Biography: Charlie Trotter started cooking professionally in 1982, after graduating with a degree in political science from the University of Wisconsin. After a four-year period spent working in kitchens all over the globe, Trotter opened his eponymous restaurant in Chicago in 1987. Now one of the world's premier dining destinations, Charlie Trotter's was recently named one of the most influential restaurants of the twentieth century by Bon Appétit. Chef Trotter has authored ten books, and his cooking show, Kitchen Sessions with Charlie Trotter, is in its second season on PBS.

Toast or Wine Tours in the South of France

2009-01-06T12:15:00.000-08:00

Toast: The Story of a Boy's Hunger

Author: Nigel Slater

A deliciously evocative story of childhood in 1960s suburban England from one of theUnited Kingdom's best-loved writers, Nigel Slater

Toast is the truly extraordinary story of a childhood remembered through food. In each chapter, as Nigel Slater takes us on a tour of the contents of his family's pantry—rice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbon biscuits—we are transported…

His mother is a chops-and-peas sort of cook, exasperated by the highs and lows of a temperamental stove, a finicky little son, and the asthma that would prove fatal. His father is a honey-and-crumpets man with an unpredictable temper. When he is widowed, Nigel's father takes on a housekeeper with social aspirations and a talent in the kitchen and the following years become a heartbreaking cooking contest for his affections. As he slowly loses, Nigel finds a new outlet for his culinary gifts and we witness the birth of a lifelong passion for food. Nigel's likes and dislikes, aversions and sweet-toothed weaknesses, form a fascinating backdrop to this exceptionally moving memoir of childhood, adolescence, and sexual awakening.

With a new preface and glossary for American readers, this British bestseller and national award winner is sure to delight foodies and memoir enthusiasts on this side of the pond. Possessed of the subtlety and wit of Ruth Reichl's Tender at the Bone and the disarming frankness of Anthony Bourdain's page-turning Kitchen Confidential, Toast is a treat to be savored.

Author Biography: Nigel Slater is the author of several classic cookbooks, including Real Fast Food and the award-winning Appetite. He has written a much-loved column for The Observer (London) for more than a decade and has been described by the media as a national treasure.

Library Journal

It seems only natural that most of food columnist Slater's (Real Last Food) childhood memories are somehow connected to food. Rice pudding, Sunday roasts, mince pies, and, of course, toast all played different roles in Slater's life growing up in 1960s England, but not all of those memories were happy ones. Slater's mother, who suffered from asthma and eventually succumbed to it, never really enjoyed cooking but did love her food-fussy son. Slater's relationship with his father, who could be both kind and cruel, became even more complicated when his father remarried, and Slater's new stepmother, a gifted cook with an obsession for cleanliness, took over the kitchen. Slater's spare, brutally honest style of writing might not appeal to readers who prefer a cozier culinary memoir, but his emotionally powerful story is sure to please anyone who enjoys superbly written, food-flavored biographies, e.g., Jacques Pepin's The Apprentice: My Life in the Kitchen or Ruth Reichl's Tender at the Bone. Originally published in Great Britain in 2003 and winner of the British Book Award for Best Biography, Toast is highly recommended for all public libraries. John Charles, Scottsdale P.L., AZ Copyright 2004 Reed Business Information.

Books about: Hormonally Vulnerable Woman or Natural Cures They Dont Want You to Know About

Wine Tours in the South of France

Author: Florence Hernandez

This book takes readers on an informative and picturesque stroll through the sun-drenched regions of the south of France, which in the past 15 years has dramatically revamped its wine-growing and vinification procedures. As experts like Robert Parker begin to take notice, many wine enthusiasts are flocking to this beautiful region where they can explore the wineries firsthand and take advantage of the unusually affordable prices while they last. Each region, with its own quaint village, is photographed through the changing seasons, and the most prestigious estates are explored in detail. From white wine to red, from subtle to full-bodied, the expert makers of these new-generation wines invite us to share in their passion.

In addition to complete information about the region and its vineyards, Fine Wines from the South of France provides practical information like ideal food matches for the region's delicious wines. For example, the Muscat of Banyuls and Maury, often enjoyed as an aperitif, is the perfect accompaniment to tantalizing chocolate desserts. From the Queen of Denmark's vineyard in Cahors, to the rosés of Provence, and the fortified wines of Corsica, southern France offers a diverse array of wines for all occasions.

Christmas Cookies Are for Giving or Picnics

2009-01-06T01:33:00.000-08:00

Christmas Cookies Are for Giving: Recipes, Stories and Tips for Making Heartwarming Gifts

Author: Kristin Johnson

The Giving Christmas Cookie - a recipe that brings loved ones together in the holiday season. You can have the joy of making it, and nearly 50 other easy and delicious holiday cookies, candies, and snacks that bring us all closer together, including the best, tried and true versions of old favorites:

- Buttery Pecan Tartlets
- Zingy Lemon Bars
- Decorative Springerle

Also new delights:

- Festive Cranberry Decadent Cookies
- Sophisticated Hazelnut Cappuccino Cookies
- Fun and friendly Butterball Santas

With full-color photos of each cookie, plus tips for baking, storing, giving, and shipping, plus essential features like a lay-flat binding and wipe-clean cover, Christmas Cookies Are for Giving is a must-have book for all who love to make homemade gifts in the warmth of the family kitchen.

award-winning author of This is the Place, BookReview.com - Carolyn Howard-Johnson

Christmas Cookies Are for Giving is a collaborative effort that is pure magic. Used appropriately, it will make your kitchen smell like the holidays, your family happy and your Christmas gifts sing songs of good will.

Westchester World

An old fashioned Christmas gift idea has been revived and updated in this charming book...The book captures the joy of doing your own cookie making and includes such decadent specialties as Triple Chocolate Caramel Brownies and Vanilla Crescents...a great guide for discovering the secrets of great baking.

New interesting book: 100 Questions Answers about Infertility or The Roots of Desire

Picnics

Author: David Herbert

Grab this book, start cooking--and before long, you'll be ready to fill a hamper, pack a blanket, and head off on the perfect picnic. These mouthwatering recipes feature everything from a quick selection of nibbles for a romantic afternoon à deux to a big, fun lunch with the family. Choose from spicy bites no bigger than a mouthful; substantial salads with delicious dressings; inventive sandwiches; creative antipasti; tiny cakes to please the kids; and frozen cocktails to cheer adults. Plus, there's practical advice on making sure the food travels in style and is packed perfectly. The meal ideas here include lunch on the road, with chicken and chive sandwiches and bacon, cheese, and potato pie; a beach barbeque with kebabs, corn on the cob, an easy banana tart, and sangria; and a bike ride picnic with wrapped baguettes, stuffed dates, and muffins.

Commanders Palace New Orleans Cookbook or Sake Handbook

2009-01-05T14:51:00.000-08:00

Commander's Palace New Orleans Cookbook

Author: Ella Brennan

There is a quiet culinary revolution going on at Commander's Palace a one-hundred-year-old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "new" New Orleans cuisine. dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rocketeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors. and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted. The results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."

The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this excitingrestaurant.

There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees.

Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine.

Sake Handbook

Author: John Gaunter

A compact guidebook to Japan's national beverage, The Sake Handbook is the perfect introduction to the history, brewing, and merits of a variety of sake. Gauntner gives readers all the information they need to become sake experts. Now revised with updated sake recommendations and pubs, this book includes a detailed explanation of the sake brewing process and profiles of over fifty Japanese izakaya (sake pubs) in Tokyo. There are also reviews of over one hundred sake brands, sake labels for easy identification and a list of specialty liquor shops throughout Japan, with addresses and phone numbers, where readers can purchase hard-to-find sake brands.

Mystical Places and Marvelous Meals or Management by Menu

2009-01-05T03:09:00.000-08:00

Mystical Places and Marvelous Meals: A Travel Cookbook

Author: Sara Nieves Grafals

Travel adventures and tasty food go hand in hand. Mystical Places and Marvelous Meals: A Travel Cookbook, explores ancient settlements, searches for legendary beasts, and dispels travel myths while sampling local delicacies.

Visit little known funerary structures 1,900 years older than the Egyptian pyramids.
Enter a chapel lined with the bones of 5,000 monks.
Find out whether sex and death are mutually exclusive.
Do bullfights mean blood and gore?
Does roadside food have to taste like plastic?

Authors Sara Nieves-Grafals and Al Getz-a husband and wife team of mental health professionals turned travel/cookbook writers-take us on over twenty years of journeys peppered with history, geography, folklore, cross-cultural psychology, foreign languages, architecture, mythology, archaeology, and gastronomy. Seventy-five recipes from their Washington, D.C. home kitchen transport us to different destinations.

Sara Nieves-Grafals, a polyglot clinical psychologist from Puerto Rico, dances flamenco in her spare time. She lectures about mental health issues and has a psychotherapy practice. Al Getz, originally from New Jersey, retired as a public health analyst. He has edited scientific publications, builds cabinets, designs kitchens, and dabbles in photography, classical music and painting. Together they journey through life, traveling, learning, and cooking.

Washington Post

Recommended for People who travel with a map in one hand and a knife and fork in the other... to cool locations where their whimsy takes them.

Library Journal

Nieves-Grafals and Getz, retired mental health professionals, here chronicle their vacations with some favorite recipes. Although they try to present themselves as travel and food writers, their inexperience shows. Some of the recipes are representative of foods fed to tourists and not meals eaten by locals; other recipes are lacking integral ingredients in those specific dishes. Their writing is reminiscent of two people attempting to describe their vacation, not well-versed authorities researching specific areas in the world. The authors' passion is not conveyed as it is in such books like Peter Mayle's A Year in Provence; nor is it as entertaining as any of Bill Bryson's books. Not recommended.-Jennifer A. Wickes, Pine Beach, NJ Copyright 2006 Reed Business Information.

Books about: Hey Rube or The Supreme Court

Management by Menu

Author: Diane Withrow

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Melons for the Passionate Grower or Lobels Prime Time Grilling

2009-01-04T18:28:00.000-08:00

Melons for the Passionate Grower

Author: Amy Goldman

This year's heirloom tomato is a melon!

Acclaimed gardener Amy Goldman, known to viewers of Martha Stewart and PBS, is a dedicated seed saver working to preserve fast-disappearing varieties of heirloom melons. Her book, Melons for the Passionate Grower, is a celebration of the speckled, bumpy, oh-so-sweet world of the melon--from Minnesota Midget and Georgia Rattlesnake to Ali Baba and Sweet Siberian.

Here she profiles more than one hundred varieties, each showcased in a full-color photographic still life recalling eighteenth- and nineteenth-century botanical paintings and engravings. Goldman also offers expert advice on cultivating and selecting your own melons, as well as the rudiments of seed saving.

New York Times Book Review

...a stunning portfolio of 100 heirloom melons...the rarest of garden books, the kind that seems utterly complete and completely useful.

Town & Country

Filled with fascinating historical facts, practical growing and buying information and, of course, those glorious photographs, Goldman's book has made melons my own new obsession.

Publishers Weekly

There's more to the world of melons than just the cantaloupe and honeydew, but this may not be true for long: many varieties are "on the brink of extinction," according to cultivator and collector Goldman. This handsome volume documents unusual types of melon like the Collective Farm Woman (originally from Ukraine) and the serpent-shaped Snake melon with lavish color photos and playful descriptions. Goldman also instructs readers on how to pollinate, grow and harvest these plants; includes a list of commercial sources; and throws in a few recipes and plenty of trivia ("the Chinese grow more watermelons than anyone else but... they eat the seeds and often discard the melons"). Copyright 2001 Cahners Business Information.

Library Journal

Goldman is an acclaimed gardener with a special interest in promoting and preserving heirloom varieties, non-hybrids whose seeds have been saved and handed down from one generation to the next. In Melons, she writes about seed-saving and preservation, growing, pollination, harvesting, and how to determine when a melon is ripe. She even includes several recipes. The heart of the book, however, consists of descriptions and illustrations of the melons themselves: Charentais, Emerald Gem, Santa Claus, Collective Farm Woman, Cob, Queen Anne's Pocket Melon, Blacktail Mountain (watermelon), and nearly 100 others. The many outstanding color photos are by photographer Schrager, whose other works include The Bird Hand Book. Browsers enticed by the eye-catching photos should also enjoy reading about melon history and lore, while serious gardeners will be motivated to try their luck at growing some of these exotic and nearly forgotten heirlooms. A resource list identifies sources for purchasing seeds of many of the melons described. Recommended for public libraries and for horticultural collections in academic and special libraries. William H. Wiese, Iowa State Univ. Lib., Ames Copyright 2002 Cahners Business Information.

Book about: Industrial Processes and Waste Stream Management or Hospitality Financial Accounting

Lobel's Prime Time Grilling: Recipes & Tips From America's #1 Butchers

Author: David Lobel

Praise for Prime Time

"There's no better place in the world for meat, conversation, and good old friendship."
—Whoopi Goldberg

"For generations, the Lobel brothers have been New York's preferred meat purveyors and trusted authorities to the carriage trade, with a staunch following among the city's top hosts, caterers, and chefs. Now, with the tell-all publication of Prime Time, the Lobels make it possible for any literate carnivore to reach master status at the grill, whether one is in the mood for the best of all classic burgers or more cosmopolitan main events such as Honey Mustard Chicken Kabobs. Fire up!"
—Michael and Ariane Batterberry Founding Editors of Food Arts and Food & Wine magazines

"One of the best reasons I can think of for staying home is to cook myself a steak from Lobel's. The quality is always great. They are among the nicest institutions on the East Side, and it's fun to see a bunch of guys waving butcher knives at me every time I pass their window."
—Tony Roberts

Feeding a Yen or Tale of Two Valleys

2009-01-04T07:46:00.000-08:00

Feeding a Yen: Savoring Local Specialties from Kansas City to Cuzco

Author: Calvin Trillin

Calvin Trillin has never been a champion of the “continental cuisine” palaces he used to refer to as La Maison de la Casa House. What he treasures is the superb local specialty. And he will go anywhere to find one. As it happens, some of his favorite dishes can be found only in their place of origin. Join Trillin on his charming, funny culinary adventures as he samples fried marlin in Barbados and the barbecue of his boyhood in Kansas City. Travel alongside as he hunts for the authentic fish taco, and participates in a “boudin blitzkrieg” in the part of Louisiana where people are accustomed to buying these spicy sausages and polishing them off in the parking lot. (“Cajun boudin not only doesn’t get outside the state, it usually doesn’t even get home.”) In New York, Trillin even tries to use a glorious local specialty, the bagel, to lure his daughters back from California. Feeding a Yen is a delightful reminder of why New York magazine called Calvin Trillin “our funniest food writer.”

The Chicago Sun-Times</i>

Nobody else can write about food with the good cheer of this Manhattan sophisticate, who can wield an anchovy fork with brio and skill at the Four Seasons but really prefers tucking into the good messy stuff of Flyover Land. — Henry Kisor

Publishers Weekly

These 14 essays-which first appeared in the New Yorker and other magazines but have been reworked to form a cohesive whole-nearly all grow out of Trillin's concept of a "register of frustration and deprivation." Recorded are the delicacies that have not taken root in his otherwise fertile home turf of Greenwich Village. For those better acquainted with Trillin's droll humor than his culinary predilections, it should be noted that Trillin is no snooty foodie. His abiding enthusiasm for various dishes is matched by a disdain for "review trotters," and the objects of his affection are more homey than rarefied: Louisiana boudin, Santa Fe posole, pimientos de Padron and Kansas City barbecue, for instance. About these products, he crafts writing that meanders but always finds its center. The deadpan wit, deprecating himself as much as others, remains at a slow simmer throughout. Just as the theme of longing is in danger of becoming repetitive, Trillin throws in a couple of pieces that break the mold but not the rhythm of the book. For Trillin's many fans, it has been too long since a new collection of his food writing has made its way to market-1984's Third Helpings was the last volume strictly devoted to his gastronomic exploits. However briefly, this should sate their longings. (May) Copyright 2003 Reed Business Information.

Library Journal

This collection of food essays by humorist, novelist, and satirical poet Trillin (Tepper Isn't Going Out) centers on culinary oddities around the world. Trillin makes semireligious pilgrimages to remote places in search of the best examples of local cuisine, be it pumpernickel bagels or Ecuadorian ceviche, usually prepared by ordinary folks in neighborhood restaurants. He's an adventurous chowhound with a taste for the unusual and makes wry observations on culture and food with his trademark wit and gentle sarcasm. He avoids the "Zagat-clutching foodies" but meets quite a few like-minded individuals in his travels. Several of these essays have previously appeared in The New Yorker and Gourmet magazine, but they benefit from being collected together, as his gustatory to-do list of favorite dishes ultimately comprises a "Register of Frustration and Deprivation." When he finally does get to satisfy one of his longings, he writes, "My intention was simple. I was going to eat enough of such food to hold me for a while." Recommended for all public libraries. [Previewed in Prepub Alert, LJ 1/03.]-Julie James, Thomasville P.L., NC Copyright 2003 Reed Business Information.

Kirkus Reviews

The chowhound pursues soul-stirring, pulse-elevating food from one eatery to another, over many a mile. When the times were hard, "there was nothing to do but keep eating," writes Trillin (Tepper Isn't Going Out, 2002, etc.) in a collection that relates to foodstuffs the way others might refer to passages from holy books. Let us give thanks to the saving graces of Chinese restaurants, from Ecuador to Nauru, Paris to Prague; to that gnarly pumpernickel bagel that might lure the writer's daughter back to his hometown New York; to all those bistros and neighborhood markets that fill him up in ways the more famous destinations never do, those temples where he "can't seem to help wondering, when [his] mind wanders between forkfuls, whether God really intended all that to be done to food." Likewise, Trillin is willing to pay the dues of the pilgrim on a quest, journeying far and enduring the foul in search of the sublime—like a string of boudin, for example, proving the Cajun dictum "the best boudin is always the boudin closest to where you live" (as long as you live in Louisiana). Better yet, there's the Cajun wisdom that says you ought to eat your purchase in the parking lot of the place you bought it in, minutes after buying. Trillin is ready to sample 20 bowls of ceviche, knowing he "would wake up the next morning feeling a bit fragile." His Register of Frustration and Deprivation, foods he is denied because he isn't geographically positioned to get them, is as plentiful as his turn-downs are rare: "Would it be fair to say that you're wimping out on the guinea pig?" his daughter asks on a visit to a restaurant in Peru. Fighting for human rights, writing the perfect poem, discoveringcures for mortal diseases: these are endeavors Trillin would consider deserving of our admiration, thank you. And you can add to that "the ability to read the wall signs in Chinese restaurants."

Read also Soft Power or The Other Half

Tale of Two Valleys: Wine, Wealth and the Battle for the Good Life in Napa and Sonoma

Author: Alan Deutschman

It’s Napa versus Sonoma, and the antics are rampant!

When acclaimed Vanity Fair journalist Alan Deutschman came to the California wine country as the lucky house guest of very rich friends, he was surprised to find a civil war being fought between Napa Valley, which epitomized prestige and wealthy excess, and neighboring Sonoma Valley, a ragtag bohemian enclave so stubbornly backward that rambunctious chickens wandered freely through town. In A Tale of Two Valleys, Deutschman wittily captures these stranger-than-fiction locales and uncorks the hilarious absurdities of life among the wine world’s glitterati. The cast of characters brims with eccentrics, egomaniacs, and a mysterious man in black who crashed the elegant Napa Valley Wine Auction before proceeding to pay a half-million dollars for a single bottle. What develops is nothing less than the struggle for the soul of one of America’s last bits of paradise.

A San Francisco Chronicle bestseller

The New York Times

As depicted in this ardent and amusing travelogue, Sonoma is a place in transition and perhaps in jeopardy. This part of wine country has a bohemian atmosphere that reminds Mr. Deutschman of Berkeley, making its full-time residents that much more resentful of wealthy new weekend people as they encroach. (A really exclusive event, Mr. Deutschman says, is liable to be held on a Tuesday night when they are not around.) Meanwhile, in nearby Napa Valley, land prices have skyrocketed to drive out pockets of free-spirited eccentricity; here the resorts and the rich hold sway. This book treats Napa as Sonoma's worst nightmare. — Janet Maslin

The Washington Post

Deutschman's tales of rebels in paradise, wealthy weekenders trying to go native and the "glassy-winged sharpshooter," an invasive insect that threatens to suck the water out of the wine, make for a fun read, although one often as light as the lavender-flavored crиme brыlйe he eats at the end of a well-described local feast. — David Helvarg

Publishers Weekly

In this brief, intoxicating book, Vanity Fair contributor Deutschman (The Second Coming of Steve Jobs) chronicles the year or so he spent as a freeloading guest at some of the finest homes in the Sonoma and Napa valleys in the heart of California's near-mythic wine country. He eavesdrops on conversations at the cafe and bookstore, talks to locals at the Tuesday farmer's market and indulges in bottle after bottle of fine wine (one even costing half a million dollars) at the best tables. While he is not shy about writing about his personal pleasure with life in the valley, he is no mere hedonist. He's also a fine reporter, who documents the force new tech money pouring in from Silicon Valley is exerting on the shabby gentility of the wine region. After revisiting some of the same territory covered earlier by James Conaway in Napa and The Far Side of Eden, Deutschman picks up the story in present-day Sonoma with the community's efforts to defeat the very same kind of luxury resorts that first made Napa the darling of glossy travel magazines. He serves up the drama glass by glass, starting with a rather mellow debate over loose chickens in the town square, building to the battle between the town folk and a luxury hotel developer, and culminating in an election fight between the new professional class and the bohemians for control of the Sonoma City Council. What remains longest in the memory are his portraits of the wine makers themselves-some known stars, such as Jean Phillips, proprietor of cult winery Screaming Eagle, and others less so. Rarely has such an exclusive world and its inhabitants been made so accessible. (Apr.) Copyright 2002 Cahners Business Information.

Library Journal

Deutschman (The Second Coming of Steve Jobs) has written a highly readable account of life and strife in two of California's eminent wine valleys-Napa and Sonoma. In his view, Napa has fallen victim to the excesses of skyrocketing real estate prices, luxury estates, and pursuit of the perfect wine. Sonoma is poised to follow the same path unless an assorted group of organic farmers, retirees, and aging hippies can prevent it. Deutschman gives us his impressions of their successes and setbacks as they win city council seats, argue among themselves, fight off a luxury resort, and create a nature preserve. His book's strength, however, is its many striking (and not always flattering) profiles of people who shaped Napa's and Sonoma's past and are shaping the valleys' futures. Recommended for general interest readers and public libraries wherever winemaking is a way of life. [Previewed in Prepub Alert, LJ 12/02.]-Andrea Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2003 Reed Business Information.

Kirkus Reviews

A skimming visit to the cultural-political dichotomy incarnated by the Napa and Sonoma valleys. They may be neighbors, but they have gone their separate ways: Napa went upscale, elegant, and refined; Sonoma kept it real and welcomed the bohemians. Journalist Deutschman (The Second Coming of Steve Jobs, 2000) embraces this bifurcation—the irreverent and anachronistic vs. New Money, the innocents vs. the soulless, elitism vs. small town, residents vs. weekenders, Sebastiani vs. Mondavi—and quickly throws his lot with the free spirits and iconoclasts. They are an appealing group: subversive, mischievous, and fully aware that they are on to something very special in their Sonoma Valley homes. The Napa-ites are far less attractive, typified by the notorious Wine Auction and restaurants in which the farmers who supply the tony vegetables couldn't afford to eat. Of course, they make excruciatingly easy targets: "The plutocrats . . . could they ever imagine that they are making pilgrimages to listen to trailer people?" Readers may be irked or uncomfortable with this neat parting of the waters, figuring that maybe there is something under the crust that ought to be poked at. Not Deutschman, who operates in only a small amount of the acreage he could explore, spending most of his time following a local election and the fate of a couple of land-use initiatives. These are not uninteresting, and their impact will be critical to the future of Sonoma. But readers will wish for other impressions than those radiated by Deutschman's small circle of friends. When a small-scale farmer suggests that a ballot initiative isn't "as simple as people are making it out to be. People haven't looked at itfrom a whole perspective," Deutschman characteristically fails to pull that comment up and thoroughly examine its roots. The characters and mindsets he portrays here are overly flogged and easily pigeonholed; a sampling from deeper down, where it might be democratically messy and maybe even revelatory, would have been nice. Readable, but shallow and too neat.

Ancient Wine or Wolfgang Puck Cookbook

2009-01-03T22:04:00.000-08:00

Ancient Wine: The Search for the Origins of Viniculture

Author: Patrick E McGovern

The history of civilization is, in many ways, the history of wine. This book is the first comprehensive and up-to-date account of the earliest stages of vinicultural history and prehistory, which extends back into the Neolithic period and beyond. Elegantly written and richly illustrated, Ancient Wine opens up whole new chapters in the fascinating story of wine and the vine by drawing upon recent archaeological discoveries, molecular and DNA sleuthing, and the texts and art of long-forgotten peoples.

Patrick McGovern takes us on a personal odyssey back to the beginnings of this consequential beverage when early hominids probably enjoyed a wild grape wine. We follow the course of human ingenuity in domesticating the Eurasian vine and learning how to make and preserve wine some 7,000 years ago. Early winemakers must have marveled at the seemingly miraculous process of fermentation. From success to success, viniculture stretched out its tentacles and entwined itself with one culture after another (whether Egyptian, Iranian, Israelite, or Greek) and laid the foundation for civilization itself. As medicine, social lubricant, mind-altering substance, and highly valued commodity, wine became the focus of religious cults, pharmacopoeias, cuisines, economies, and society. As an evocative symbol of blood, it was used in temple ceremonies and occupies the heart of the Eucharist. Kings celebrated their victories with wine and made certain that they had plenty for the afterlife. (Among the colorful examples in the book is McGovern's famous chemical reconstruction of the funerary feast--and mixed beverage--of "King Midas.") Some peoples truly became "wine cultures."

When we sip aglass of wine today, we recapitulate this dynamic history in which a single grape species was harnessed to yield an almost infinite range of tastes and bouquets. Ancient Wine is a book that wine lovers and archaeological sleuths alike will raise their glasses to.

J. Madeleine Nash - Time Magazine

No one is better qualified to sift through the widely scattered clues [to the origins of winemaking] than McGovern, a skilled scientific sleuth who wields the most powerful tools of modern chemistry in his search for the roots of ancient wines.

Book about: Protectionism or Comparative Economics in a Transforming World Economy

Wolfgang Puck Cookbook: Recipes from Spago, Chinois and Points East and West

Author: Wolfgang Puck

In his famous Los Angeles restaurants Spago and Chinois on Main, Wolfgang Puck has created some of the world's most imaginative dishes, combining French, Italian, and Oriental techniques. In this inspiring collection of over two hundred recipes, Wolfgang Puck shows you how to re-create these fabulous dishes in your own kitchen from readily available ingredients.

East fearlessly meets West, and many regions between — in such first courses as Stirfried Scallop Salad and Spicy Honey-Glazed Baby Pork Ribs; in soups from Tortilla to delicate Cream of Corn with Gulf Oysters to hearty Clam and Mussel; in simple and sophisticated main dishes, such as Sizzling Catfish, Baby Pork Chops with Cranberry Sauce, and Chicken with Garlic and Parsley; in Spago's signature gourmet pizzas, such as Pizza with Smoked Salmon and Golden Caviar and Pizza with Shrimp and Sun-Dried Tomatoes; and in desserts that range from the subtle to the sublime, from the refreshing Grapefruit Tequila Sherbet to the decadent Jack Daniel's Chocolate Chocolate Chip Ice Cream.

Every recipe, each a triumph of innovation, exemplifies Puck's unique style: a passion for blending the elements of cuisines the world over, a freshness and simplicity of ingredients and presentation, and, above all, a free and joyful approach to food. The guiding principle behind the creations that emerge from Puck's kitchens ("my playgrounds," he calls them) is that food should give great pleasure — to the cook as well as to the diner.

Illustrated throughout with engaging drawings by Puck himself, here is an utterly original collection of great recipes — and an utterly original culinary style — that no cook will be ableto resist adopting.

Best of Clay Pot Cooking or Fast Fix Family Food

2009-01-03T13:22:00.000-08:00

Best of Clay Pot Cooking, Vol. 1

Author: Dana Jacobi

Since Roman times, cultures around the world have been enchanted with cooking in clay and the juicy, full flavors it preserves in any dish. Today's healthminded cooks will find an added bonus: Clay pot cooking is practically foolproof and often fat-free. In The Best of Clay Pot Cooking, Dana Jacobi takes a fresh look at cooking in clay pots and comes up with over 40 easy and delectable recipes, from soups and stews to breads and desserts. Some reflect traditional uses for the clay pot, such as roasting poultry and beef; others are inventive new dishes drawing on ethnic influences -- Chicken Tagine with Green Olives & Preserved Lemon, for example, or Salmon with Ginger & Lime, Shrimp & Ham Jambalaya, Black & White Chipotle Chili, Moroccan Semolina Bread, or Banana Bread Pudding. And all these are prepared with minimum fuss, maximum flavor, and enormous nutritional value.

Fast Fix Family Food: More Than 400 Easy Recipes Your Family Will Love

Author: Better Homes and Gardens

Lets face it—between Monday night soccer practice and Wednesday night music lessons, family life can be hectic. Who has time to prepare home-cooked meals and snacks everyday of the week? With Fast Fix Family Foods, even the most time-crunched families will be able to prepare lip-smacking recipes that are guaranteed to be both kid-friendly and quick to prepare.

A Christmas Homecoming or Recipes from the Vineyards of Northern California

2009-01-03T01:39:00.000-08:00

A Christmas Homecoming: Bill and Gloria Gaither Present:

Author: Bill Gaither

What better time for a Homecoming than at Christmas - and who better to celebrate this holy day with than with all your Homecoming Friends! It's A Homecoming Christmas - and your invited to join Bill and Gloria Gaither and all the Homecoming Friends as they share their most cherished Christmas traditions, recipes, songs, stories, and Scriptures. Filled with brand new content as well as breathtaking photography, this is a Christmas keepsake that your entire family will cherish for year's to come. It's the perfect stocking stuffer for the millions of Homecoming fans - and the perfect compliment to the new Christmas Homecoming video that also releases this Fall.

Publishers Weekly

Looking for a down-home country Christmas? Music stars Bill and Gloria Gaither use these pages to allow their friends from the country and gospel music industries to share warm Christmas memories. The book is hokey and a bit frivolous, but well-designed; J. Countryman pulls out the usual stops in presentation, using lovely photography, borders and backgrounds to drive home the message. There are recipes for delectable holiday treats, including but of course! the obligatory fruitcake. Country music fans may enjoy this behind-the-scenes peek at the Gaithers' Christmas gatherings. (Sept. 25) Copyright 2001 Cahners Business Information.

Recipes from the Vineyards of Northern California: Pasta with Red Wine

Author: Leslie Mansfield

Napa Valley resident, Leslie Mansfield continues her series of recipes collected from wineries all over Northern California. This volume features the most versatile complex carbohydrate on the planet-pasta! Many of the dishes use wine as an ingredient and each recipe has a suggested wine to serve with it.

World Breads or Growing and Using Herbs Successfully

2009-01-02T15:57:00.000-08:00

World Breads: From Pitta to Paratha

Author: Paul Gayler

A delicious and imaginative collection of bread recipes from around the world.
Chef Paul Gaylor serves up more than 30 recipes representing the world's favorite breads, from Hot Tea Cakes with Butter to Pita with Hummus, Ciabatta with Olive Oil and Tomato to Classic Cornbread. There are also recipes for herb and savory breads, including Roasted Garlic and Rosemary Batarde and Greek Stuffed Rolls, as well as sweet breads, such as Saffron Brioche and Stollen. Throughout, the author thoroughly explains all the techniques of bread-making, from creating starter dough to proving and shaping the loaf.

Growing and Using Herbs Successfully

Author: Betty EM Jacobs

With home-grown herbs come the promise of flavor, scent, healing, and beauty. Open your garden to the beauty of herbs and the rewards will be manifold.

Herb-growers and those who have always wanted to try it will find a wealth of encouragement and sound advice in this well-illustrated book.

Betty Jacobs will tell you in helpful, easy-to-understand language how to get the best results with 64 herbs -- how to grow, harvest, and use them.

Plus a lot more:

-- Starting herbs indoors and outdoors.

-- Harvesting and storing herbs.

-- Getting the most from your greenhouse and lath house.

-- How to avoid buying costly perennial plants.

Berry Bible or American Cancer Societys Healthy Eating Cookbook

2009-01-01T03:03:00.000-08:00

Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries

Author: Janie Hibler

Sweet, juicy, and delicious, berries -- everyone's favorite fruit -- can be found wild, grown in your own backyard, or purchased fresh or frozen year-round. But there's more to berries than glorious summer desserts. Packed with vitamins and antioxidants, berries are exceptionally good for you, too.

In The Berry Bible, author Janie Hibler gets to the heart of these summer fruits, from their health benefits to their genus to how they are best put to use in the kitchen. An award-winning cookbook author and authority on the foods of the Pacific Northwest, Hibler offers 175 recipes, along with 68 full-color identification photographs and an A-to-Z encyclopedia that details well-known varieties such as blueberries and blackberries and lesser-known cultivars such as manzanitas and Juneberries.

Hibler traveled the globe in her quest for berry lore, facts, and recipes, visiting the Canadian prairie to search out Saskatoon berries; Alaska, to pick wild blueberries with the Indians; and Europe, to peruse the markets for the best strawberries.

Her delightful history of 41 berries, and personal annotations on how to use and store them, inspire you to try her Brioche French Toast with Sautéed Berries or tender Marionberry Biscuits, while cooling yourself on a hot summer day with her Strawberry Mojito and refreshing berry lemonades. Hibler offers everything berry, from first course to last. Start your meal with Chilled Blackberry—Lime Soup, move on to Sautéed Chicken Breast with Blueberry Port, and end on a lovely Boysenberry-Loganberry Cobbler or Peak-of-the-Season Blueberry Pie.

In between, there's a chapter on how to wash berries, freezethem, measure them accurately, substitute them in recipes, and remove their stains, plus a primer on the magnificent creams -- whipped, crème fraîche, clotted, and Double Devon. There is also a chapter on berry preserves, jams, pickles, syrups, and toppings. The time is ripe to pick up The Berry Bible.

Publishers Weekly

From the essential raspberry to the uncommon jostaberry, Food & Wine and Gourmet contributor Hibler sings the praises of the bountiful berry, many varieties of which are indigenous to North America. Without getting too scientific, Hibler explores the history of the berry, how and where it is cultivated and the differences between each variety. She highlights berries' versatility and adaptability, making references to each fruit's cooking capacity as well as its health benefits. Divided into two main sections, the book serves foremost as an encyclopedia of buffaloberries, salmonberries, strawberries and everything in between, listing common names, storage information and other particulars. The second half is an eclectic collection of recipes for beverages, salads, game, pies and more. Forget strawberry jam and cranberry sauce-Hibler offers a refreshing look at a fruit often relegated to pancakes and syrups. Adventurous chefs will be inspired to jump-start their next party with Strawberry Mojitos, followed by Mango-Raspberry Soup and Saut ed Chicken Breasts with Blueberry Port. For dessert, they may want to go out on a limb with Almond Gooseberry Cream Pie, or just play it safe with Peak-of-the-Season Blueberry Pie. Incorporating the berry into both sweet and savory dishes is what Hibler seems to do best, and her recipes are straightforward and well-explained. 8-page full-color photo insert not seen by PW. Agent, Judith Weber. (On sale Apr. 15) Forecast: Hibler's cookbook will be of particular interest in berry hot spots such as Maine, Massachusetts and Oregon. Morrow plans a national broadcast and print media campaign and author appearances in New York and Portland, Ore., where Hibler lives. Copyright 2004 Reed Business Information.

Interesting textbook: From Hope to Higher Ground or Financial Management for Public Health and Not for Profit Organizations

American Cancer Society's Healthy Eating Cookbook: A Celebration of Food, Friends, and Healthy Living

Author: American Cancer Society

Savor these delicious and healthful meals

In the new edition of this popular cookbook, you will discover more than 200 pages of recipes that will turn healthy eating into a celebration of good food, including recipes from some of your favorite celebrities (along with mini biographies and photos). The American Cancer Society’s Healthy Eating Cookbook, Third Edition also reflects the latest research and updated recommendations for healthy eating. This cookbook makes you look forward to each meal and makes it fun to eat right.

Key Features

More than 300 simple and delicious recipes
Celebrity favorites, photos, and bios
Tips for smart shopping, Simple Tips in the Kitchen, quick tricks for judging portion sizes, and delicious substitutions

Reach of a Chef or Chinese Kitchen

2008-12-31T17:21:00.000-08:00

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

2008-12-31T08:38:00.000-08:00

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

2008-12-30T20:57:00.000-08:00

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.

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

Author: Edimat

Puff Pastry Perfection or Wine for Women

2008-12-30T11:15:00.000-08:00

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.

	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

2008-12-30T00:33:00.000-08:00

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

2008-12-29T13:54:00.000-08:00

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

2008-12-29T02:13:00.000-08:00

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

2008-12-28T17:31:00.000-08:00

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

2008-12-27T21:08:00.000-08:00

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.

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

2008-12-27T12:25:00.000-08:00

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

2008-12-27T00:44:00.000-08:00

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.)

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

2008-12-26T15:02:00.000-08:00

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.

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

2008-12-26T03:28:00.000-08:00

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

2008-12-25T17:47:00.000-08:00

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

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

2008-12-25T07:06:00.000-08:00

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.

Wheat Free Recipes and Menus or Asian Flavors of Jean Georges

2008-12-24T20:24:00.000-08:00

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

2008-12-24T08:42:00.000-08:00

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

2008-12-24T00:00:00.000-08:00

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.

	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)

	Map of The Chataigneraie	vi
	Preface	vii
	Acknowledgements	xi
	Introduction	xiii
	Soups	1
	Egg Dishes and Pancakes	13
	Cheese Dishes	30
	Fish	42
	Pork	68
	Game	94
	Poultry	102
	Other Meat Dishes	126
	Vegetables	142
	Desserts, Breads, Preserves and Confectionery	157
	Cheese	189
	Wine	207
	Select Bibliography	213
	Index	221

	Introduction	1
	Aunt Hazel--The Country Girl	2
	My Mom--The City Girl	3
1	Baked Goods	5
2	Casseroles and Side Dishes	21
3	Nor-Ski Ridge Fish Boil with Recipes	31
4	Main Dishes	37
5	Cakes and Cookies	53
6	Canning and Pickling	91
	Appleport and the Larsons	106
	A Christmas Reverie	108
	Night Wind	110
	Index	111

	Foreword	4
	Introduction: Great Pasta, Every Time	5
	Pasta Soups, Salads, Side Dishes & Sauces	9
	Pasta with Meat & Poultry	37
	Seafood Pasta	57
	Pasta with Cheese	81
	Pasta with Vegetables	97
	Baked Pasta	131
	Photography Credits	154
	Index	155

Introduction	6
Soups & Sorbets	14
Citrus Fruits	32
Berries	48
Tropical Fruits	66
Tree Fruits	82
Vegetables & Grains	112
Custards	130
Nuts	152
Spices	168
Chocolate	184
Chateau d'Yquem	208
Appendices	224
Recipes at a Glance	226
Index	234

	Preface	7
	Beverages & Appetizers	9
	Bread & Breakfast	31
	Soups	53
	Salads	73
	Vegetables	89
	Pasta, Rice, Etc.	115
	Poultry	129
	Seafood	155
	Meats	173
	Cakes	197
	Cookies & Candies	217
	Pies & Other Desserts	241
	List of Contributing Cookbooks	277
	Acknowledgments	292
	Index	293

	Introduction	viii
	Drinks	1
	Appetizers and Soups	12
	Salads	49
	Egg Dishes	68
	Seafood	84
	Chicken and Game	121
	Beef and Veal	140
	Desserts and Coffees	161
	Lagniappe: Seasonings, Stocks, and Sauces	188
	Index	200

	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

Low Salt Cooking

Queen Anne Goes to the Kitchen or Drinking with Dickens

Queen Anne Goes to the Kitchen

Drinking with Dickens

Food in History or The Cooks Encyclopaedia

Food in History

Booknews

The Cooks Encyclopaedia: Ingredients and Processes

Strategic and Organizational Change or Passion for Fruit

Strategic and Organizational Change

Table of Contents:

Passion for Fruit

Potato or Smothered Southern Foods

Potato

Smothered Southern Foods

Library Journal

Food Culture in Southeast Asia or Con El Reloj a Favor

Food Culture in Southeast Asia

Con el Reloj a Favor

Quantity Food Purchasing or The Foods That Heal Cookbook

Quantity Food Purchasing

The Foods That Heal Cookbook: Naturally Healing Recipes Full of Nutritious and Wholesome Ingredients

Dishes of Africa or Slice of Life

Dishes of Africa

Slice of Life: Writing on Food

Table of Contents:

Flavoring with Herbs or Welcome Home

Flavoring with Herbs

Welcome Home: Celebrate the Seasons

Table of Contents:

Choice Cookery or Simplify and Celebrate

Choice Cookery

Simplify and Celebrate: Embracing the Soul of Christmas

Remarkable Feasts or Lifespice

Remarkable Feasts: Adventures on the Food Trail from Baton Rouge to Old Peking

Lifespice

Contemporary Mexican Cooking or Mourjou

Contemporary Mexican Cooking

Mourjou: The Life and Food of an Auvergne Village

Table of Contents:

La Dolce Vita or Celebrities and Their Culinary Creations

La Dolce Vita: Sweet Dreams and Chocolate Memories

Celebrities and Their Culinary Creations: Autographed Photos, Biographies, Trivia, & Recipes

Toasters Handbook or Nutritional Aspects and Clinical Management of Chronic Disorders and Diseases

Toaster's Handbook: Jokes, Stories, and Quotations

Nutritional Aspects and Clinical Management of Chronic Disorders and Diseases

Booknews

Table of Contents:

Celebrate Healthy Entertaining for Any Occasion or Hazels Kitchen Table

Celebrate! Healthy Entertaining for Any Occasion

Hazel's Kitchen Table: Pull up a Chair, Enjoy Home-Cooked Recipes and Memories of a Time Gone By

Table of Contents:

Joyce of Cooking or Sleepovers

Joyce of Cooking: Food and Drink in James Joyce's Dublin

Library Journal

Sleepovers

Spirited Cooking or 75 Main Meal Dishes

Spirited Cooking

75 Main Meal Dishes

Whole Foods Experience or Rirkrit Tiravanijas Soccer Half Time Cookery Book

Whole Foods Experience: Everybody's Guide to Better Eating

Table of Contents:

Rirkrit Tiravanija's Soccer Half-Time Cookery Book

Soups and Stews or First Impressions

Soups and Stews

First Impressions

ServSafe Alcohol or Jewish Cookery Book

ServSafe Alcohol: Frontline Training without Exam Answer Sheet

Jewish Cookery Book (Jewish Cookery Classics Series)

Wine Etiquette Guide or Theres a Chef in Your Freezer

Wine Etiquette Guide

There's a Chef in Your Freezer: Fast, Fabulous, Delicious, Mediterranean-Inspired Recipes Your Family, Friends, and You Will Love

John Barleycorn or Manly Meals and Moms Home Cooking

John Barleycorn

Upton Sinclair

Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America

On Premise Catering or Fast and Fabulous

On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs

Table of Contents:

Fast and Fabulous: Today's Gourmet