Tea or Czechoslovak Cookbook

Tea: The Drink That Changed the World

Author: John Griffiths

A study of the phenomenon as well as the commodity, this is a comprehensive survey of the drink that is imbibed daily by more than half the population of the world. After water, tea is the second most-consumed drink in the world. Almost every corner of the globe is addressed in this comprehensive look at 4,500 years of tea history. Tea has affected international relations, exposed divisions of class and race, shaped the ethics of business, and even led to significant advances in medicine. Thoroughly researched and captivating, this is a unique study of the little green leaf.

See also: South African Illusitrated Cookbook or Healthy Heart Cookbook

Czechoslovak Cookbook: Czechoslovakia's Best-Selling Cookbook Adapted for American Kitchens: Includes Recipes for Authentic Dishes Like Goulash, Apple Strudel, and Pischinger Torte

Author: Joza Brizova

Joza Brizova

In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use. The Czechoslovak Cookbook contains over 500 authentic recipes that convey the essence of Czechoslovak cuisine.

Hearty soups made from modest ingredients are one of the hallmarks of Czechoslovak cuisine. Contained in this volume are recipes for such favorites as Garlic Soup, Creamed Fish Soup, and Rye Bread Soup. Robust meat dishes include Ginger Roast Beef, Braised Beef with Vegetables and Sour Cream, Beef Goulash, Tartar Beefsteak, Mutton with Marjoram, Veal Cutlets with Mushrooms, Stuffed Breast of Veal, Veal Paprika, Roast Pork with Capers, Braised Sweetbreads, and a variety of pates.

The poultry and game chapter contains recipes for Chicken Paprika, Roast Capon, Roast Goose. Stuffed Roast Squab, Roast Hare with Sour Cream, and Leg of Venison with Red Wine.

The Czechs are particularly fond of meals centered around egg dishes and dumplings, for instance Baked Eggs with Chicken Livers, Farina Omelet, Noodle Souffle with Cherries and Nuts, Noodles with Farmer Cheese, Napkin Dumplings, Dumplings with Smoked Meat, and Sour Cream Pancakes. Rounded out with a vegetable dish like Sauteed Cabbage, Green Beans Paprika, or Stuffed Kale Rolls, these entrees make a tasty and inexpensive dinner.

The Czechs are justifiably famous for their baking, and The Czechoslovak Cookbook is full of delectable baked goods: Bohemian Biscuits. Crisp Potato Sticks, Salt Rolls, Pretzels, Christmas Twist, Checkerboard Cookies, Bishop's Bread, and Honey Cake.

Suitable for both theexperienced cook and the novice who hasn't ventured beyond broiling a steak, The Czechoslovak Cookbook is a valuable asset to any kitchen.

Carolyne Roehms Summer Notebook or Cooking for Your Man

Carolyne Roehm's Summer Notebook

Author: Carolyne Roehm

The Notebook

• A seasonal scrapbook of gardening methods, recipes and tabletop designs.

• Hands-on workbook format with pockets for clippings and graph paper for plans.

• Tips on holiday festivities and decorating ideas with pages for notes.

• Full-color instructions to creat magnificent bouquets from the summer garden.

• Lists of favorite perennials and annuals for grow-your-own arrangments.

Book about: Parisian Home Cooking or Dictionary of Food and Ingredients

Cooking for Your Man

Author: Yolanda Banks

From helping out in the kitchen as a flour-smudged little girl to delighting her pro quarterback husband with a tasty repertoire of lovingly prepared dishes, Yolanda Banks has spent a lifetime perfecting the art of the home-cooked meal. In Cooking for Your Man, she shares a collection of wide-ranging recipes that any woman can dip into to spoil her husband, family, and friends on special occasions or as everyday treats.

Yolanda’s recipes reflect her Midwestern roots as well as her worldly and cosmopolitan sides. There are comfort-food favorites (Mom’s Fried Chicken and Meat Lovers’ Lasagna); light fare with a hint of the exotic (Asian Steak Salad with Spicy Vinaigrette and Spicy Latin Fish Stew); tried-and-true classics handed down from her family (Uncle D’s Saturday Waffles and Ma Duke’s Chili); and great game-day snacks (Spinach Salmon Spring Rolls and Jamaican Jerk Chicken Wings). The recipes are preceded with entertaining anecdotes on their origins as well as helpful preparation hints. Sidebars throughout contain information on special techniques and ingredients, as well as serving suggestions and drink recipes, for everything from a Peachtini to Mango Iced Tea.

Because the recipes in Cooking for Your Man have passed the rigorous “Tony test,” readers can be sure every course, from appetizers and salads to soups and stews, hearty entrees to luscious desserts, will be cheered by even the most finicky husband, boyfriend, dad, or brother. Illustrated with color photographs of a selection of the mouthwatering dishes as well as charming family photos, Cooking for Your Man sacks fussy, time-consuming food andturns any home cook into an MVP.

Library Journal

The wife of Tony Banks, the Houston Texans quarterback, Banks cautions readers not to "take the title too literally"--she loves to cook for all the people in her life. Banks, who started cooking young, describes her family as "food-focused." With food writer Clark, she presents her favorite easy recipes, for entertaining or for a simple weeknight supper: Crunchy Crab Cakes, Halibut with Spicy Soy Broth, and Bread Pudding with Bourbon Caramel Sauce. There is a separate chapter on brunch dishes, and recipes for cocktails and drinks are included in many of the chapters. Expect demand. Copyright 2006 Reed Business Information.

Memphis Blues Barbeque House or Georgian Feast Vibrant Culture and Savory Food of the Republic of Georgia

Memphis Blues Barbeque House: Bringin' Southern BBQ Home

Author: George Siu

Authentic southern barbecue for the home kitchen.

When renowned Vancouver foodies George Siu and Park Heffelfinger first tasted pulled pork in Memphis, they fell in love at first bite. They brought home the fresh memories of all those succulent tastes of Southern barbecue, and opened their first award-winning Memphis Blues Barbeque House Restaurant in Vancouver. Using this new cookbook and the guidance of these two superb chefs, home cooks can now create some of the South's most legendary dishes, to be savored by the whole family.

Meat prepared in Southern barbeque style is unlike any other -- amazingly juicy and unbelievably tender. From ribs, pulled pork, beef brisket and Cornish game hen to shrimp, oysters and chicken wings, the dishes always end up tangy, sweet and flavorful.

Here are some of these delicacies from the Deep South:

• Sausage and corn chowder


• Sweet pickle potato salad


• Pulled pork


• BBQ brisket and tomato soup


• Slaw with apples, walnuts and raisins


• Smoked Cornish game hen


• Smoked leg of lamb.

Southern barbecue is smoky, tender and succulent. The recipes in this cookbook will bring all those tastes home.

Interesting textbook: We Carry Each Other or Ice Cream in the Cupboard

Georgian Feast - Vibrant Culture and Savory Food of the Republic of Georgia

Author: Darra Goldstein

According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.
Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.
The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

Library Journal

Goldstein is the author of the well-respected A Taste of Russia (published as A La Russe , LJ 8/83; HarperPerennial: HarperCollins, 1991) and a Russian professor at Williams College. Here she focuses on an area known for its warm hospitality and diverse regional cuisine. Beginning with a brief history of the Georgian republic and an exploration of its cultural and culinary traditions, she then presents 100 or so recipes. Goldstein's scholarly credentials are evident in her informed commentary. Juliane Margvelashvili's earlier The Classic Cuisine of Soviet Georgia ( LJ 8/91) has a lighter, somewhat more engaging tone, and, not surprisingly, many of the recipes in the two books are similar. Nevertheless, good books on Russian food remain few and far between, and Goldstein's is a good addition to the literature.Sciences

No Sugar Cookbook or Wild Game Cookbook

No-Sugar Cookbook: Delicious Recipes to Make Your Mouth Water...All Sugar Free

Author: Kimberly Tessmar

Whether you are person with diabetes or high blood pressure, or you just want to cut sugar out of your diet, The No-Sugar Cookbook is for you! Edited by registered dietitian Kimberly A. Tessmer, this practical cookbook shows you how to sacrifice sugar but not flavor! Packed with more than 200 recipes, some of the treats you will find include:

• Fruit Salsa
• Buckwheat Pancakes
• Chicken a la King
• Chocolate Cheesecake Mousse
• Honey Raisin Bars

All these recipes contain no added sugar or provide a healthier alternate sugar substitute, but still taste great! With The No-Sugar Cookbook, sugar-free food never tasted so sweet!

Series Editor Kimberly A. Tessmer, R.D., L.D., is the author of the The Everything(r) Nutrition Book and Gluten Free for a Healthy Life. A registered dietitian and freelance writer who currently owns and operates Nutrition Focus, a consulting practice for nutrition and weight loss, and she has served as the National Corporate Dietitian for three major weight loss companies as well as Food Service Manager and Dietetic Technician at several hospitals. Miss Tessmer is a member of the American Dietetic Association and the ADA Practice Group "Entrepreneurs." She lives in Ohio.

Table of Contents:

Introduction     vii
Salsas, Sauces, and Shortcuts     1
Appetizers     27
Breakfast Foods     47
Main Courses and Casseroles     59
Poultry and Meats     79
Seafood     105
Pasta and Pizza     121
Soups and Stews     133
Veggies and Sides     147
Breads     161
Side Salads     175
Desserts and Goodies     199
Snacks and Drinks     227
Online Sources for Gourmet Ingredients and Equipment     257
Living a No-Sugar Life     261
Index     273

Look this: The Female Economy or Future of Peace and Justice in the Global Village

Wild Game Cookbook: Recipes from North America's Top Hunting Resorts and Lodges

Author: David Kasabian

80 delicious, easy-to-use, and fully tested recipes from North America's premier hunting lodges and resorts.

For hunting enthusiasts, participants, and "foodies," finding ways to prepare, cook, and enjoy the game they've bagged is a large part of the enjoyment of the sport. Since not everyone can always reach the premier hunting areas where rich game resources can be found, everyone can have access to those enticing areas with the recipes found in The Wild Game Cookbook. This book is a unique collection of approximately 80 fully tested game recipes culled from the U.S. and Canada's outstanding hunting lodges and resorts. Keen game hunters and armchair enthusiasts alike will enjoy these recipes, which allow home cooks to recreate dishes from some of their favorite hunting locations and top-rated resorts. The recipes appeal to all skill levels, whether you bag your own or buy game from the local market. Recipes include dishes that are baked, grilled, roasted, slow cooked, pressure cooked, pan fried, sautéed, deep fried, stewed, and barbequed, as well as casseroles, sauces, marinades, and other cooking methods that work well with various game species. 15-20 sidebars (plus various tips throughout) on different topics, ranging from wine pairing to game-cooking tips, round out this delicious, easy-to-use collection.

The Wild Game Cookbook focuses on a variety of animals, including birds, small game, and big game.

Quick Easy Dim Sum Appetizers and Light Meals or 30 Secrets of the Worlds Healthiest Cuisines

Quick & Easy Dim Sum Appetizers and Light Meals

Author: Judy Lew

Dim Sum and other types of small dishes continue to be one of our hottest culinary trends. These tasty little treats--from dumplings and spring rolls to buns, noodles and mini cakes--allow diners to sample a wide variety of dishes as a snack or a full meal.
Now, Judy Lew, author of the two bestselling books in the Quick & Easy series, shows readers that Dim Sum are not only fun to eat--they're fun and simple to prepare and serve as well. Lew begins with Basic Hints (if the formation of a dumpling seems difficult at first, try to shape it in an easier style, it will taste just as delicious) and Preparations (Basic Bun Dough); then goes on to offer 50 individual recipes, grouped according to type: Buns-Rolls, Black Bean Sauce Variations, Siu Mai Spring Rolls, Seafood, Meat, Rice-Noodles and Confectionary. She also covers essentials like how to make sweet and sour sauce, using a wok, steaming rice, making soup stock and preparing tea. The volume concludes with sections on menu planning, cooking methods, utensils and a glossary.
Dim Sum Appetizers and Light Meals has been designed and packaged in the immediately-recognizable and user-friendly format of the Quick & Easy series. Each recipe is accompanied by a vivid color photograph of the finished dish, as well as photos showing ingredients and each step of the preparation.
With its emphasis on simple, fresh seasonal ingredients, Quick & Easy Dim Sum Appetizers and Light Meals will appeal to cooks at all levels of experience who want to produce delicious meals for casual family dining or festive occasions.

Books about: Engaging the Online Learner or Computer Networks

30 Secrets of the World's Healthiest Cuisines: Global Eating Tips and Recipes from China, France, Japan, the Mediterranean, Africa, and Scandinavia

Author: Steven Jonas

Discover the most delicious ways to eat healthier from around the world!

We all know that eating healthier is easier said than done. New diets pop up every few months; the only problem is that the food choices are often too bland and there’s usually little variety in the dishes you can eat. 30 Secrets of the World’s Healthiest Cuisines is about to change all that. In a delicious departure from the nutrition-through-sacrifice school of cooking, this book celebrates the international and the flavorful with a healthy twist. You’ll find out how to use the most healthful nutritional principles and ingredients from the world’s major cuisines to create one fabulous, healthy global eating program.

30 Secrets of the World’s Healthiest Cuisines blends the latest nutrition research with information about the culinary histories and traditions of a number of major countries and regions around the world. By incorporating this culinary wisdom into your diet, you can reduce your chances of developing a number of major diet-related diseases such as cancer, heart disease, diabetes, and osteoporosis. You can also feel better, look better, and be happier. Packed with practical tips to increase the disease-fighting power of your diet, this book will:

• Reveal the healthy Mediterranean eating secrets that can help you lower your risk of heart disease
• Uncover the Chinese diet that has led to lower rates of cancer and diabetes in China
• Divulge the truth about how the French often enjoy rich sauces, triple-fat cheeses, red wine, duck-liver pâté, and chocolate mousse and still stay thin and healthy
• Explain how Japanese dishes and drinkscan potentially help you reduce your risk of cancer and heart disease
• Explore the wealth of vegetables and grains in the tasty foods of the west coast of Africa

Along with the nutrition and health information featured in this book, a host of cooking professionals have contributed recipes to help you bring home the flavors and secrets of healthy eating from around the world. With 86 recipes and several meal plans to choose from, 30 Secrets of the World’s Healthiest Cuisines will make your diet a delicious and healthy one!

Table of Contents:

	Acknowledgments	ix
1	Making Your Diet Go Global	1
2	The Mediterranean: Olive Oil and Longevity	7
3	China: Ancient Nutrition Secrets	33
4	France: The Good Life Savored	55
5	Japan: East Embracing West Beautifully and Healthfully	75
6	Scandinavia: The Benefits of Dairy and Grains	91
7	Western Africa: Foods for Cancer Protection	109
8	The Global Eating Menu Plan for Weight Maintenance or Weight Loss	117
9	Global Eating Ground Rules for Navigating Your Diet in a New Direction	131
10	Recipes from the Global Kitchen	143
Appendix	The North American Diet at a Glance	239
	References	243
	Bon Voyage	249
	Recipe Contributors	251
	Index	253

Seasoned In The South or Old Fashioned Country Cookies

Seasoned In The South: Recipes From Crook's Corner and Home

Author: Bill Smith

Crook's Corner is a landmark in North Carolina and beyond. Bon Appetit called it "a legend." Travel and Leisure described it as "country cookin' gone cool." A reviewer for the Washington Post said, "I have yet to eat an average meal at Crook's Corner—the food is consistently outstanding, sort of nouvelle down home." And Delta Sky rated it "the best place to eat in Chapel Hill, in North Carolina and possibly on earth."

It's that good, and it has sustained its reputation since 1982, when legendary Southern chef Bill Neal, author of three popular cookbooks, opened the restaurant with partner Gene Hamer.

For more than a decade now, Bill Smith has presided over the kitchen, bringing his creative cuisine to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is reason for celebration.

Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes reinvent classics of the Southern culinary tradition and offer up imaginative interpretations of bistro fare.

Seasoned in the South captures the flavors of the freshest seasonal foods and the spirit of one of the South's liveliest and most innovative kitchens.

Publishers Weekly

The Southern delicacies of Crook's Corner restaurant are well known to the students and residents of Chapel Hill, N.C. Now Smith, the chef there for 15 years, has assembled a quirky and compact selection of his favorite dishes for the rest of the world to ponder. Perhaps because Chapel Hill is a college town, the book is broken into four seasons starting with fall (though it's puzzling to find Scalloped Potatoes in autumn, Mashed Potatoes in spring and not a single spud in winter). Smith previously worked at another North Carolina spot, La Residence, and there exists an undercurrent of fine French cuisine that gives his recipes some sophistication. The cultural mix is readily apparent and exciting in his Two- (or Three-) Bird P t : in one of the few instances where liquor benefits a liver, duck and chicken organs are flavored with a jigger of Wild Turkey. The French influence is subtler in Turtle Soup, based on a dish from Babette's Feast and requiring two pounds of ground turtle meat. Of course, such pomp and circumstance can carry one only so far. Smith's summer ends with a blissfully redneck Really Good Banana Pudding, laden with half-and-half and vanilla wafers. (Oct. 7) Copyright 2005 Reed Business Information.

Library Journal

First-time cookery author Smith has been the chef at Crook's Corner, a popular Chapel Hill, NC, restaurant, for the past ten years. A big supporter of local farmers markets, he has arranged the recipes here by season to help readers take advantage of what might be available there at different times of the year. And though his conversational style makes for a quick and entertaining read, this is not a primer for the beginning home cook: some recipes-Turtle Soup, for one-may be a bit daunting. Smith assumes a basic knowledge of culinary terms and does not explain such words as bain-marie, but he is very thorough where execution is concerned and provides plenty of tips along the way. Though some ingredients, like mayhaws, a local wild cherry, may be hard to obtain outside the region, he does suggest substitutions for several such items. Recipes cover everything from appetizers and entrees to side dishes and desserts and provide nouvelle flair to familiar Southern favorites (e.g., Scallops with Spinach and Hominy and Fried Green Tomatoes with Corn and Lemon Beurre Blanc). Recommended for local libraries and other collections on regional cooking.-Rosemarie Lewis, Broward Cty. P.L., Fort Lauderdale, FL Copyright 2005 Reed Business Information.

What People Are Saying

“I don’t remember another cookbook that made me cry, laugh aloud, and drool…Herein you’ll find the good food from Crook’s, good writing, and good sense. I’m proud to be a fan.” - John Martin Taylor, author of Hoppin’ John’s Lowcountry Cooking

Interesting textbook: Digital Photography or Java Software Solutions

Old Fashioned Country Cookies: Yummy Recipes, Tips, Traditions, How-to's and Sweet Memories... Everything Cookies!

Author: Gooseberry Patch

Old-Fashioned Country Cookies Cookbook is filled with melt-in-your-mouth recipes, traditions, memories, tips and ideas...everything cookies! You'll learn how to make cookie trees, cookie garlands, cookie centerpieces, cookie gifts, tips for hosting your own cookie exchange, making cookie ornaments, fancy icings and so much more.

Everything Calorie Counting Cookbook or Stud Muffins

Everything Calorie Counting Cookbook

Author: Paula Conway

If counting calories makes you cringe, this easy-to-use cookbook is just what you need! Mix and match recipes to effortlessly map out your meals for a day, a week, or a month. Based on a 1,200-calorie-a-day diet, The Everything(r) Calorie Counting Cookbook features 300 mouth-watering recipes for every occasion, from super suppers to sensible snacks, including:

• Banana Chocolate Chip Pancake Wrap
• Honey and Cheese Stuffed Figs
• Creamy Potato Soup
• Beef Fondue
• Chili-Crusted Sea Scallops
• Chicken and Green Bean Casserole
• Spicy Ranch Chicken Wrap
• Chocolate Chip Peanut Butter Pie

Reward your taste buds while you count calories. You can have it all-and eat it, too!

Table of Contents:

Introduction     vii
Counting Calories     1
Eggs and Omelets     11
French Toast, Waffles, and Pancakes     23
Smoothies and Breakfast Shakes     31
Breads     39
Muffins     47
Appetizers     57
Dips     69
Soups     79
Beef and Pork     97
Fish     115
Chicken & Turkey     137
Vegetarian     159
Pasta     173
Meat Accompaniments and Sauces     185
Salads     191
Salad Dressings     209
Sandwiches, Wraps, and Melts     225
Low-Calorie Quick Snacks     241
Desserts     255
Suggested Menus     281
Resources     283
Index     285

New interesting textbook: Lose It for Life or American Yoga Associations Easy Does It Yoga

Stud Muffins: Luscious, Delectable, Yummy (and Good Muffin Recipes, Too!)

Author: Judi Guizado

A Mouthwatering Feast for the Senses! A full-color cookbook featuring creative muffin recipes with unforgettable serving suggestions, Stud Muffins radiates the kind of heat you actually want in the kitchen.
Fifty recipes are presented by sexy men—stud muffins—who are poised to give you an adrenaline-pumping sugar rush. The tempting treats (we’re talking about the muffins!) include an array of ingredients—from berries to cream to nuts and chocolate—for any kind of heart’s desire. The practical recipes are delicious, and the accompanying love-at-first-bite stories are guaranteed to be just as delectable. Indulge in Orange You Cute Muffins, Midnight Snack Muffins, Secret Center Muffins, and Give Me S’More Muffins, to name a few—hot and ready for your pleasure!

Candyfreak or Thailand

Candyfreak: A Journey through the Chocolate Underbelly of America

Author: Steve Almond

A self-professed candyfreak, Steve Almond set out in search of a much-loved candy from his childhood and found himself on a tour of the small candy companies that are persevering in a marketplace where big corporations dominate.

From the Twin Bing to the Idaho Spud, the Valomilk to the Abba-Zaba, and discontinued bars such as the Caravelle, Marathon, and Choco-Lite, Almond uncovers a trove of singular candy bars made by unsung heroes working in old-fashioned factories to produce something they love. And in true candyfreak fashion, Almond lusciously describes the rich tastes that he has loved since childhood and continues to crave today. Steve Almond has written a comic but ultimately bittersweet story of how he grew up on candy-and how, for better and worse, the candy industry has grown up, too.

Candyfreak is the delicious story of one man's lifelong obsession with candy and his quest to discover its origins in America.

The New York Times - Kate Ja.cobs

…p; for the most part, Almond goes at the subject as if he were a giddy 5-year-old, creating an entertaining book full of repeatable tidbits about the candy industry.

Publishers Weekly

The appropriately named Almond goes beyond candy obsession to enter the realm of "freakdom." Right up front, he divulges that he has eaten a piece of candy "every single day of his entire life," "thinks about candy at least once an hour" and "has between three and seven pounds of candy in his house at all times." Indeed, Almond's fascination is no mere hobby-it's taken over his life. And what's a Boston College creative writing teacher to do when he can't get M&Ms, Clark Bars and Bottle Caps off his mind? Write a book on candy, of course. Almond's tribute falls somewhere between Hilary Liftin's decidedly personal Candy and Me and Tim Richardson's almost scholarly Sweets: A History of Candy. There are enough anecdotes from Almond's lifelong fixation that readers will feel as if they know him (about halfway through the book, when Almond is visiting a factory and a marketing director offers him a taste of a coconut treat, readers will know why he tells her, "I'm really kind of full"-he hates coconut). But there are also enough facts to draw readers' attention away from the unnaturally fanatical Almond and onto the subject at hand. Almond isn't interested in "The Big Three" (Nestle, Hershey's and Mars). Instead, he checks out "the little guys," visiting the roasters at Goldenberg's Peanut Chews headquarters and hanging out with a "chocolate engineer" at a gourmet chocolate lab in Vermont. Almond's awareness of how strange he is-the man actually buys "seconds" of certain candies and refers to the popular chocolate mint parfait as "the Andes oeuvre"-is strangely endearing. (Apr. 9) Copyright 2004 Reed Business Information.

Lynn Evarts - VOYA

Almond is obsessed with candy. He claims that not one day of his life has passed when he has not had a candy bar. He takes his obsession on the road and details for readers his travels to small candy factories around the country, encouraging others to engage in his candy feast. He visits the home of the Idaho Spud, the Goo Goo Cluster, Valomilk, and the five Star Bars. On his way, he entertains readers with candy trivia and his longing for Caravelle candy bars. Peeps, Chuckles, Jordan Almonds, and Circus Peanuts are included in his list of MWMs (mistakes were made), products that never should have been candies in the first place. Almond's sense of humor and his encyclopedic knowledge of candy makes this book an enjoyable trip across the chocolate-covered countryside. He is fanatical in his interest, and he quickly pulls readers into his obsession, making a trip to the candy counter a necessary result of reading. Young adults will feel his passion and most likely will begin searching for the elusive Violet Crumble and Twin Bings. Although not for everyone, this book will touch teens who appreciate the eccentric, and they will love Almond and his candy crusade. VOYA Codes 4Q 2P S A/YA (Better than most, marred only by occasional lapses; For the YA with a special interest in the subject; Senior High, defined as grades 10 to 12; Adult-marketed book recommended for Young Adults). 2004, Algonquin, 280p., Ages 15 to Adult.

Library Journal

A former journalist, Almond (creative writing, Boston Coll.; My Life in Heavy Metal) is obsessed with candy; it shaped his childhood and continues to define his life in ways large and small. Fascinated by the emotional bonds that people develop with their childhood favorites, Almond began a journey into the history of candy in America and discovered a lot about himself in the process. Once hundreds of American confectioners delivered regional favorites to consumers, but now the big three of candy-Hershey, Mars, and Nestl -control the market. To find out what happened to those candies of yesteryear, Almond talks to candy collectors and historians and visits a few of the remaining independent candy companies, where he learns exactly what goes into creating lesser-known treats such as the Idaho Spud. Flavored with the author's amusingly tart sense of humor, Candyfreak is an intriguing chronicle of the passions that candy inspires and the pleasures it offers. Recommended for most public libraries as a nice counterpart to Tim Richardson's more internationally focused Sweets: A History of Candy.-John Charles, Scottsdale P.L., AZ Copyright 2004 Reed Business Information.

Kirkus Reviews

Almond, a self-diagnosed "candyfreak," details with mouthwatering descriptions his visits to the minor league of candy makers who continue to churn out their distinctive products. Claiming to have eaten at least a piece of candy every day of his life, Almond first establishes his candy credentials. He always has at least three to seven pounds of candy in his home; he's stashed 14 boxes of Kit Kat Limited Edition Dark in a warehouse; he has further supplies in drawers in case of an emergency; and at Halloween his haul was between 10 and 15 pounds. But mourning the disappearance of so many independent candy makers-a street in Cambridge, Massachusetts, was once known as Confectioner's Row-and his own favorite bar, the Caravelle, he decides to find out what happened, and what makers still remain. The search, serendipitously fueled by boxes of free samples, leads him to factories in such places as Dorchester, Massachusetts (Necco wafers and candy hearts); Burlington, Vermont (the Five Star Bar); and Sioux City, Iowa, where he watches The Bing, a regional favorite, being made. At each factory he witnesses every step of the process, and always gets to sample the product. He also meets Steve Traino, a fellow candyfreak who has tapped into the nostalgia candy market by buying and then selling discontinued items online, and Ray Broekel, the industry's historian, who has a vast collection of candy memorabilia, from wrappers to advertising. Almond is impressed with these independent manufacturers, always generous and dedicated, but also realistic about their limitations, both in distribution and longevity. All are up against the Big Three-Mars, Hershey, and Nestle-who have the money and the muscle tokeep the little guys out of the big stores, as well as to steal their ideas: facts that inevitably sour this otherwise delicious celebration of all things sweet. Sweet, never sickly-and quite informative.

Book about: Baking and Pastry Workbook or Sugar Orchids for Cakes

Thailand: The Beautiful Cookbook, Vol. 1

Author: Panurat Poladitmontr

Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine.

The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand.

From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced.

Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences--historical, physical, racial and cultural--that have formed the distinctive culture of the Thai people.

An extensive glossary ensures that any cooks who areunfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables.

Farm Recipes and Food Secrets from the Norske Nook or Foods of Israel Today

Farm Recipes and Food Secrets from the Norske Nook

Author: Helen Myhr

When a small-town cafe in Osseo, Wisconsin, was praised for "some of the world’s best pies" in the best-selling guidebook Roadfood, Helen Myhre and the Norske Nook became famous! The same home-cooking tips Helen shared on "Late Night with David Letterman" she now shares with you. From breads to gravies, meats to jellies, and of course, that celebrated sour cream raisin pie, Myhre shows you how to bring a rich, thick slice of Midwest cooking into your kitchen.

Terese Allen

Helen Myhre says two things are important for good farm cooking: your hands ('you have to dig in . . . to know how things should look and feel') and butter ('lots of butter'). I'll add one more thing: this cookbook. Helen makes me listen, laugh, and learn.

Joanne Stuttgen

This book makes me feel like a member of the Myhre family. Helen pulls out a dining room chair, inviting me to sit for a spell. Over melt in the mouth pot roast and pie, we catch up on the kids and the locals who give Osseo its Lake Wobegon qualities. I'm back home again.

KLIATT

The legendary Osseo, Wisconsin restaurant has come out with a cookbook of honest-to-goodness "down home" cooking. Helen says, "recipes aren't just formulas, you have to get to know how things should look and feel, you have to dig in." She provides a vast selection of true Midwestern recipes along with running commentary about Osseo present and past. Through her eyes, we find out what it was like to prepare meals and to live during the Depression. Helen also provides a wealth of information about cooking and baking techniques. She makes readers feel as if they are a part of her family. This comprehensive book provides recipes for many different areas, from pickles to breads, soups, main dishes, pies and tortes, cookies and cakes, along with Norwegian specialties. Some of the featured recipes: Seventh Heaven Stuffing for Turkey, Glazed Baby Beets, Glazed Peach Pie, Cream Puffs, Dark Rolled Molasses Cookies, Lutefisk, Peach Pickles, and Rhubarb Cream Pie. This cookbook features a wealth of information that would be helpful to both the novice and the experienced cook. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2001, Univ. of Wisconsin Press, 269p. index., $21.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , September 2001 (Vol. 35 No. 5)

Table of Contents:

	Acknowledgments	ix
	Me and the Norske Nook, the Restaurant in Osseo, Wisconsin	xi
	Breads, Rolls, and Sweet Dough Treats	1
	Hints	2
	Breads	4
	Rolls	7
	Sweet Dough Treats	11
	Biscuits, Quick Breads, and Muffins	15
	Soups	21
	Hints	22
	Soups	23
	Assorted Meats and Gravies	37
	Hints	39
	Beef and Pork Dishes and Their Gravies	41
	Turkey, Chicken, and Their Gravies and Stuffings	50
	Bolognas, Sausage, Liver, and Tongue	54
	Fresh and Canned Treasures from the Garden and Wild Patches	61
	Salads and Dressings	62
	Vegetables	67
	Hints for Home Canning	76
	Jams and Jellies	78
	Fruit Sauces	81
	Pickles, Relishes, Canned Vegetables, and Mincemeat	85
	Farm Meals	95
	Country Breakfasts	96
	Hints for Country Eggs	99
	Farm Lunches	101
	Everyday Dinners	106
	Farm Suppers	107
	Sunday Dinners, Holiday Menus, and a Country Picnic	110
	Pies, Tortes, Pan Desserts, and Puddings	115
	Hints for Pies	117
	Hints for Crusts	118
	Pie Crusts	120
	Hints for Meringues	122
	Pies	123
	Tortes, Pan Desserts, and Puddings	138
	Cakes, Bars, and Frostings	155
	Hints for Cakes and Bars	157
	Cakes	160
	Bars	181
	Hints for Frostings	186
	Frostings	186
	Cookies and Fry Cakes	195
	Hints for Cookies	196
	Cookies	198
	Hints for Fry Cakes	211
	Fry Cakes	213
	Fry Cake Frostings and Toppings	214
	Homemade Ice Creams and Toppings	217
	Ice Creams	218
	Toppings	223
	Old-Fashioned Beverages and New-Fangled Punches	225
	Scandinavian Specialties	237
	Good Kitchen Tools and Mail-Order Products	259
	Index	263

Read also PC Basics or C for Dummies

Foods of Israel Today: Reflecting Israel's Past and Present through Its Many Cuisines

Author: Joan Nathan

In this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. She delves into the histories of the people already settled in this nearly barren land, as well as those who immigrated and helped to quickly transform it into a country bursting with new produce. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges.

Nathan shows how a typical Israeli menu today might include Middle Eastern hummus, a European schnitzel (made with native-raised turkey) accompanied by a Turkish eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets overflowing with vegetables, fruits, herbs, and spices.

To gather the recipes and the stories, Nathan has been traveling the length and breadth of Israel for many years--to a Syrian Alawite village on the northern border for a vegetarian kubbeh and to Bet She'an for potato burekas; to the Red Sea for farmed sea bream and to the Sea of Galilee for St. Peter's fish; to Jerusalem's Bukharan Quarter for Iraqi pita bread baked in a wood-fired clay oven, to the Nahlaot neighborhood for Yemenite fried pancake-like bread, and to a Druse village for paper-thin lavash; to a tiny restaurant in Haifa for Turkish coconut cake and to a wedding at Kibbutz May'ayan Baruch in the upper Galilee for Moroccan sweet couscous; and to many, many other places. All the while, she seeks out biblical connections between ancient herbs and vegetables and their modern counterparts, between Esau's mess of pottage and today's popular taboulleh, and she delights us with tales of all she encounters.

Throughout, Joan Nathan shows us how food in this politically turbulent land can be a way of breaking down barriers between Jews, Moslems, and Christians. Generously illustrated with colorful photographs, this enormously engaging book is one to treasure, not only as a splendid cookbook but also as a unique record of life in Israel.

Publishers Weekly

Modern Israel is one of the world's great culinary melting pots, and Nathan (author of the highly successful PBS series and cookbook Jewish Cooking in America) does it justice in this exceptional and comprehensive examination of its diverse cultural lineage. Israeli flavors include those of the Middle East like Classic Israeli Eggplant Dip, new inventions such as Israeli Revisionist Haroset and imported traditions like Judith Tihany's Transylvanian Green Bean Soup. Nathan collects recipes from both ordinary Israelis including 97-year-old Shoshana Kleiner, whose instruction for her Fourth Aliyah Vegetable Soup is "Cook until cooked!" and popular restaurants, such as Jerusalem's Eucalyptus. Nor are local Arabic traditions given short shrift, spotlighting dishes like Zucchini with Yogurt. The book also offers information ranging from the best places to eat falafel and notes on Israeli wine to a good-sized glossary. Nathan, who spent more than two years working for Teddy Kollek when he was mayor of Jerusalem, generously sprinkles the pages with her personal memories as well as descriptions of the pioneering spirit of early Israelis: in the days when a home oven was a luxury, they often made a dessert "salami" of crushed cookies, wine, cocoa and nuts. Copyright 2001 Cahners Business Information.

Library Journal

Nathan is the author of Jewish Cooking in America and an authority on the subject. In her ambitious new work, she explores the food and culinary traditions of modern Israel, which she describes as not a melting pot but rather a multicultural "mosaic." Most of the more than 300 recipes she collected come from home cooks, and their stories make this title almost as much a cultural history as cookbook. The bread chapter, for example, includes Pita Spinach Turnovers from a Bedouin family, Yemenite Pancakes, Sesame Bread from the Armenian community in Jerusalem, Ethiopian Shabbat Bread, and Pan de Casa from a Moroccan grandmother. The extensively researched text provides background on the many immigrant groups that make up Israel's population; there are also photographs of many of the people she encountered, literary and biblical quotations, and even a brief Guide to Good Eating in Israel. Although Israeli recipes appear in other Middle Eastern and Jewish cookbooks, Nathan's impressive work is unique. Highly recommended. Copyright 2001 Cahners Business Information.

What People Are Saying

Daniel Boulud
Joan Nathan's cookbook is an intensely individual one, full of personal anecdotes and excerpts of relevant stories by various authors. I read this cookbook like a novel and really enjoyed learning more about the culture and cuisine of Israel. I also had the most incredible urge to try every recipe while I was reading the cookbook-a sure sign that a cookbook will be a hit.

Lynne Rossetto Kasper
I have been waiting a long time for this book. The years Joan Nathan has taken to 'get it right' show on every page. No one has dealt with Israel with this combination of scholarship, good storytelling, and the pure joy of a gifted cook. This is one of those books that softens and opens the 'otherness' of a complex country. Thank you, Joan, for a masterful piece of work and for building a much-needed bridge. It goes on my short shelf of classics.

Favorite Brand Name Grilling and More or 101 Things to Do with a BBQ

Favorite Brand Name Grilling and More

Author: Barnes Nobl

Bring mouthwatering taste and tantalizing aroma to the table with Grilling and More, a fanatstic collection of over 350 sizzling recipes for every backyard cook.

Book about: Knowledge and Persuasion in Economics or The Nazi Economic Recovery 1932 1938

101 Things to Do with a BBQ (101 Things To Do With a ... Series)

Author: Steve Tillett

101 Things to do With a BBQ

Give your BBQ a boost with our newest addition! Our backyard BBQ guru will get you grillin' with his simple and superb tips and recipes.

Poppin' BBQ Popcorn

Seafood Pesto Pizza

Dry Rub Ribs

Orange Sesame Chicken

Chocolate Banana Bang-a-rang

Four-minute BBQ Sauce

And more!

Table of Contents:

Helpful Hints

Advanced Grilling Tips

Appetizers

Vegetables

Breads, Sandwiches, and Pizza

Beef

Poultry

Pork

Seafood

Desserts

Sauces and Rubs (Bonus Section)

Jim Fobels Old Fashioned Baking Book or Health from Gods Garden

Jim Fobel's Old-Fashioned Baking Book: Recipes from an American Childhood

Author: Jim Fobel

Bakers everywhere will treasure the "unfailingly delicious" recipes. "One of the Best Cookbooks of the Year." --The James Beard Foundation

Look this: Kombucha Phenomenon or Plank Cooking

Health from God's Garden: Herbal Remedies for Glowing Health and Well-Being

Author: Maria Treben

In this accessible guide, a world -renowned herbalist with sixty years of experience unlocks the health secrets that made her famous in Europe, where millions regained health and well-being from her herbal remedies.

Clearly written and logically organized for easy use, this herbal has an alphabetical listing of illnesses and suggested remedies, with herbal recipes included.

The author's first book, Health Through God's Pharmacy, was an international best-seller that sold four million copies in seven languages. 

Milk Eggs Vodka or Pillsbury 30 Minute Meals

Milk Eggs Vodka: Grocery Lists Lost and Found

Author: Bill Keaggy

*Features over 150 found grocery lists including everything from the mundane to the marginally insane—a one-of-a-kind glimpse into everyday American life

*Based on an established Web site (grocerylists.org) that attracts 12,000 to 25,000 unique visitors per month and is frequently linked to by blogs from around the world

If we are what we eat, then this book reveals deep truths about the average American (not to mention more mundane truths like a surprising number of people enjoy onions and, for most people, mayonnaise is very, very difficult to spell). Milk, Eggs, Vodka is a celebration of the humble grocery list. Almost anyone will find themselves engrossed in this voyeuristic look into every day life—less than healthy lists, lists for parties, lists with personal and often odd annotations on them… and the list of lists goes on. Besides over 150 found lists, the book also includes short essays on collecting, shopping, eating, and list making. Some of the lists will even include recipes that can be made from the ingredients on the list.

Books about: From the Lands of Figs and Olives or Chocolate

Pillsbury 30-Minute Meals: 230 Simple and Flavorful Recipes for Everday Cooking

Author: Pillsbury Editors

The kids and their stomachs are grumbling, and your kitchen makes Old Mother Hubbard's seem luxurious in comparison. Now what? Instead of reaching for packaged mac 'n cheese, turn to Pillsbury 30-Minute Meals. With 230 fast, easy and delicious meals that can be on your table in less than half an hour, this is the ultimate weekday cookbook.

Geared toward using on-hand ingredients, chapters on Beef, pork & Lamb, Chicken Turkey, Fish & Shellfish, and Vegetarian dishes, along with a selection of quick and simple sides, are proof positive that fast food doesn't need to be junk food. It's hard to believe that such hearty dinners as Sirloin and Mushrooms in Rich Beef-Dijon Sauce and Alfredo Chicken Divan take such a short time to cook. With Pillsbury's excellent advice on building a "smart" pantry, planning your weekly shopping trip and making the best use of your preparation time, homemade family dinners are only 30 minutes away.

Each easy-to-follow recipe includes detailed nutritional information as well as symbols that allow for at-a-glance recipe finding. These symbols identify ultra-fast, 20-minute meals and kid-pleasing dishes such as Pillsbury's all-time most popular recipe for Crescent Dogs.

Pillsbury's inspiring menu suggestions push each main dish into the spotlight of a well-balanced meal, while the bevy of ideas such as Timesaving Tips, Panty Pointers and Shortcuts from the Supermarket makes dinnertime a breeze.

From America's most trusted kitchens, Pillsbury 30-Minute Meals is the ultimate guide for delivering delicious complete meals faster than the pizza guy.

Celebration Cakes or Cooking for Arthritis

Celebration Cakes: Easy-to-Decorate Cakes for Every Occasion

Author: Karen Gobl

Whether for a birthday, graduation, or that special holiday gathering, a creatively decorated cake sets a festive stage. Using only basic tools and an assortment of food colorings, stencils, and imaginative icing techniques, anyone can produce these stunning cakes, without formal training or having to spend endless hours in the kitchen. Plus, these techniques can be easily modified to create endless unique designs.

New interesting book: CCNA or Texas Holdem on the Net

Cooking for Arthritis: Over 50 Delicious and Nutritious Recipes to Help Sufferers of Arthritis

Author: Michelle Berriedale Johnson

Packed with specialist advice, this book shows how important diet is in coping with arthritis and includes a selection of delicious recipes that are specially adapted to suit arthritic needs.

Raw Transformation or Complete Idiots Guide to Bartending

Raw Transformation: Energizing Your Life with Living Foods

Author: Wendy Rudell

This visually lively gourmet raw food recipe book provides all the information you need for increasing your health and well-being through a raw foods diet. The recipes will motivate anyone who wants to have more energy, vitality, and abundant health without feeling deprived of their former cuisine. In addition, the book introduces readers to the ways that we can transform our physical bodies and our consciousness through a combination of living foods, yoga, meditation, breath work, and much more.

The first third of the book introduces raw cuisine, giving information on nutrition and the benefits of adopting this lifestyle. It connects raw food to other modalities, to enable the whole process of physical, emotional, and spiritual transformation.

The next two thirds of the book features over 300 raw food recipes that are surprisingly diverse and easy to make. These recipes include entrees such as Indian Vegetable Curry and Pad Thai, desserts such as Banana Coconut Cream Pie, and a wide variety of salads, breads, crackers, side dishes, shakes, smoothies, soups, dressings, marinades, dips, and much more. Unlike many natural foods recipe books, this one uses only familiar, easy-to-find ingredients.

The book ends with a list of sources for blenders, juicers, kitchen gadgets, organic and specialty foods, as well as health retreat centers. It also includes a glossary and recommended reading list.

New interesting book:

Complete Idiot's Guide to Bartending

Author: Amy Zavatto

Bottoms Up!

For anyone who longs to know how to make a Lemon Drop, champagne punch, or a Hot Buttered Rum, The Complete Idiot's Guide to Bartending is the only guide they'll ever need. Whether they're throwing a party or just want to know how to make a great cocktail, food writer Amy Zavatto reveals recipes for the hottest drinks from some of the top bartenders and restaurants in the country. It also contains important information on stocking the bar and the basics of mixing and bar etiquette.

•Professional advice from the best in the industry, including Bill Samuels, president of Makers Mark; tequila experts Julio Bermejo and Alan Miguel Kaplan; and Miles and Marko Karakasevic, 12th and 13th generation distillers of Charbay Vodka
•Over 1,500 recipes-more than any other book of its size and type
•Bartending books with many recipes sell extraordinarily well
•Great layout and cocktail-by-name index makes recipes easy to find

3 Ingredient Slow Cooker Comfort Foods or Caramel

3-Ingredient Slow Cooker Comfort Foods: 200 Recipes for Flavorful Favorites Slow Cooker Style

Author: Bob Hildebrand

Cooking comfort-food favorites could not be easier!

Do the words "slow cooker" conjure up visions of endless boring brown dishes? Let acclaimed chef Robert Hildebrand show you how to take your slow-cooker cuisine to the next level-while focusing on favorite comfort foods you never thought you could make in a slow cooker. And best of all, you can make these delicious recipes with just three ingredients! Bob Hildebrand knows the pros - secrets for coaxing fantastic flavor out of slow-cooked food, and he's ready to share. Try his Fresh Tomato Soup, Chicken Fricassee, Tiny Butter Noodles, Fresh Corn and Tomato Stew, Smothered Chicken, Herbed Pork Roast, Fluffy Buttermilk Mashed Potatoes, Peachy Barbecued Spareribs, Bourbon-Laced Tipsy Beef, Wilted Greens with Bacon Dressing, Sweet Potatoes with Onions and Peppers, Easy Peach Cobbler, Warm Honey Gingerbread, Mulled Cider - even comforting toppings like Peppery Milk Gravy and Farmstand Peach Jam. From appetizers and soups to delicious desserts, you will find 200 fantastic recipes you can make and forget while they cook themselves.

Book about:

Caramel

Author: Trish Desein

Caramel is a source of sheer delight as it crunches on the teeth and melts on the tongue. Creamy, glassy, mixed with chocolate or even in its pure state, just a touch of caramel makes a dish come alive in surprising ways. Served soft or as a glaze, caramel satisfies the whole palate.

Taking this sensual approach to melted sugar in its variations, acclaimed chef Trish Deseine celebrates the joys of using caramel -- and not just for dessert. The 130 recipes and the yummy photographs will whet the appetite and reveal caramel as an adaptable ingredient for the home chef to pair with fruits, vegetables and even meat dishes.

Sample some of these sweet recipes:

• Caramel fondue


• Caramel citrus tart


• Pizza with smoked chicken, caramelized pineapple and mozzarella


• Mascarpone mousse with crushed caramel sugar.

Making and Using Dried Foods or Festive Ukrainian Cooking

Making and Using Dried Foods

Author: Phyllis Hobson

Step-by-step instructions for drying almost everything with or without a commercial dehydrator. Includes more than 200 delicious recipes using

dried foods.

Table of Contents:

Introduction

Drying Foods Can Save You Money

How to Dry Foods

Buying a Dehydrator

To Pretreat or Not to Pretreat

Testing and Storing Dried Foods

Drying Fruits

Drying Vegetables

Drying Herbs

Drying Meats

Drying Dairy Products

Drying Grains

Leathers

Dried Soup Mixes

Drying Foods for Hiking and Camping

Drying Flower Blossoms

Other Uses for Drying Equipment

Appendix:Building an Electric Food Dehydrator

Index

See also: Principles of Public Speaking or Cause for Concern

Festive Ukrainian Cooking

Author: Marta Pisetska Farley

Handsomely designed, this is a wonderful book for exploring the holidays of another culture or for wiling away an afternoon in the kitchen mastering the intricacies of korovai or kolach."--Wilson Library Bulletin

Publishers Weekly

The festivities of the title follow the usual Christian calendar--Easter, Christmas, Pentecost and various saints' days. But Christianity in the 19th-century Ukraine, the focus of Ukrainian-born Farley's well-researched book, coexisted with a rural paganism in which ancestors were appeased and fed at Christmas, river spirits blessed and, in a typical grace, God appeared simply as prima inter pares : ``Gracious Lord, sun of truth, stars of beauty, moon of light, wind ferocious, rain bountiful, weather beautiful, ancestors' fathers, we feast with you and greet you in summer.'' The cuisine, likewise, derives from an agrarian prototype shared by other Eastern Europeans and by the Ashkenazim as well. The foods, like the traditions, are hearty: cabbage rolls meatless or meat-filled; two kinds of borschsic , varying with the season; meat stuffed in casings or covered with aspic; numerous sweet or savory breads, rolls, dumplings, fritters and pancakes, some topped with cabbage or cheese for ordinary meals, others containing a hefty half-pound of butter, a cup of cream and 30 large egg yolks to create a lavish Easter spread. (Oct.)

Favorite Brand Name Light Cooking or Soft Drinks Companion

Favorite Brand Name Light Cooking

Author: Publications International

Cook light- and eat right- with Favorite Brand Name Light Cooking! Discover a marvelous collection of great-tasting, nutritious recipes that weigh in at no more than 300 calories and 10 grams of fat per serving. A world of new taste sensations awaits when you prepare meals "fit" for today's healthy lifestyle. Carry out your stay-slim strategies with these versatile recipes, perfect for any meal, any occasion.

To help you choose the healthiest foods from the dizzying array of products offered at your local supermarket, we have included a Calorie, Fat and Cholesterol Counter. This easy-to-read guide provides the calorie, total fat, saturated fat, and cholesterol count for hundreds of common foods, name brand foods, and even a selection of fast foods. Now it's easier than ever to shape up your eating habits by incorporating low-fat products into your daily diet.

Favorite Brand Name Light Cooking features recipes tested for success in the kitchens of America's best-known food companies, using products and brands you've come to trust. This treasure trove of sensational recipes will inspire you to shape up your eating habits as you discover page after page of delectable and healthful dining ideas.

See also: Mighty and the Almighty or FairTax

Soft Drinks Companion: A Technical Handbook for the Beverage Industry

Author: Maurice Shachman

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years' hands-on experience in technical management in the soft drinks industry. The diverse subjects discussed focus on key scientific and technical issues encountered by technical staff at all levels on a daily basis, including cost factors related to technical subjects. The succinct explanations of scientific concepts underlying technology issues and potential problems make The Soft Drinks Companion an ideal all-around reference for both the professional and novice.

Patricia Wells At Home In Provence or Patsys Cookbook

Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France

Author: Patricia Wells

For the past thirteen years, Patricia Wells has been carrying on a love affair-not with an individual, but with a region of France, a centuries-old stone farmhouse, and a cuisine. Now, in a cookbook that captures the soul of modern regional French cooking, the award-winning journalist and author invites readers to share the passion, the joy, and, best of all, the cooking of her adopted home.
Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines. Patricia's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and exciting they will instantly become part of your daily repertoire.
Here are 175 recipes from Patricia's farmhouse kitchen. Simple but imaginative "palate openers" such as Tuna Tapenade are followed by a profusion of salads, from All-Star Herb Salad, which captures the essence of the herb garden in a single bite, to the vibrant, cream-dressed greens of the Cheesemaker's Salad.
Vegetables have a special place in the hearts and palates of Provence's cooks, so Patricia presents an entire chapter of quick-and-easy vegetable creations. From the crunch and herbal freshness of Fresh Beans with Garlic & Herbs to the elegant simplicity of Potatoes Roasted in Sea Salt, these are recipes for the vegetarian and nonvegetarian alike.
Soul-satisfying soups have their own chapter, with such delights as Summer Piston and the deeply flavorfull Caramelized Fennel Soup. This chapter is highlighted by Monkfish Bouillabaisse with Aioli, Patricia's own brilliant interpretation of a Provencal classic. Pastas, too, are on the menu, withinventive dishes like Provencal Penne and Spaghetti with Green Olive Puttanesca, inspired by the produce of Patricids village market. A chapter on breads includes everything from Crusty Wheat & Polenta Bread to an olive oil brioche, a local classic.
Poultry and game are represented with everything from Butter-Roasted Herbed Chicken to Monsieur Hennys Rabbit Bouillabaisse. In the fish and shellfish department, you will savor Seared Pancetta-Wrapped Cod and The Valson Fishmonger's Fresh Tuna Casserole. When it comes to meat, Patricia offers recipes for earthy daubes, the slow-simmered almost-stews so beloved by the French, along with homey favorites like Lemon-Thyme Lamb Chops, and Spit-Roasted Brine-Cured Pork.
To round out the meal, there is a treasure trove of desserts based on seasonal fruits-Cherry-Almond Tart, Winernaker's Grape Cake, and Patricids Apricot-Honey-Almond Tart, as effortless as child's play but as impressive as the most exacting work of the pastrymaker's art.
As you read and cook from this book, generously illustrated with the captivating color pictures of famed photographer Robert Freson, you will feel as if you have actually joined Patricia Wells in her beloved stone farmhouse, and her passion for the foods, flavors, and people of Provence will become yours. As comforting as an old friend, as enlivening as a trip to the sun-dappled hills of southern France, this book will truly bring Provence into your kitchen, and you will want to visit its pages again and again.

Publishers Weekly

Patricia Wells. Scribner, $40 (352p) ISBN 0-684-81569-9 Relaxed and unfailingly enticing, this superb collection of 175 recipes will make readers feel as comfortable in their kitchens as its accomplished author is at Chanteduc, her 18th-century farmhouse in northern Provence. Wells (Bistro Cooking; Simply French) is not the first to underscore the appeal of simple, fresh food, but she coaxes new tiers of flavor from many of the dishes here by her creative arrangements of basic ingredients. Instead of the standard cherry clafoutis, for example, she offers Tomato Clafoutis as appetizer or Chanteduc Clafoutis, made with mixed fruits, for dessert. Herb-Cured Filet of Beef Carpaccio, in which the filet, wrapped for two days in tarragon, parsley, basil, thyme and salt, attains a savory goodness with surprising ease. The True Salad Fan's Salad, composed of finely chopped tops of very young root vegetables (carrot, radish, beet, celery, etc.) with vinaigrette, and Garlic Family Soup (with leeks, onions, shallots and a head of garlic) fairly vibrate with an abundance of flavor. Catalan Tuna Daube marries anchovies, capers, onion, lemon zest, tomatoes and cubes of tuna steak in a memorable union. La Broufade is another outstanding daube, but with beef simmered in white wine instead of the usual red. Wells is sensible in her use of oils and fats, calling, for example, for whole milk and cream in judicious amounts. The diner's delight flows from the wisely prepared ingredients; the cook gets the added pleasure of reading Wells's warm, intelligent proseand serving up excellence. Photos not seen by PW. (Oct.)

Library Journal

Wells, author of the well-known Food Lover's Guide to Paris (Workman, 1993. rev. ed.) and Simply French (LJ 9/15/91), among other titles, presents recipes for the dishes she cooks at home when she's not hot on the trail of the best food France has to offer. Like Lydie Marshall (Chez Nous: Home Cooking from the South of France, LJ 3/15/95), Wells has ingredients at hand any cook would envy, from olives, perfect fruit and even truffles on her own land to the fresh cheeses and Mediterranean fish offered by local merchants. With its dozens of full-color photographs, Wells's book is a more lavish affair than Marshall's, and her recipes are often richer and more elaborate as well: Artichoke, Parmesan, and Black Truffle Soup; Minted Crabmeat Salad; and Herb-Cured Fillet of Beef Carpaccio, accompanied by detailed wine suggestions (which may often be out of reach of those who do not have a farm in Provence). In any case, not to be missed. [Previewed in Prepub Alert, LJ 6/1/91.]

Table of Contents:

CONTENTS
INTRODUCTION
1. PALATE OPENERS & APPETIZERS
2. SALADS
3. SOUPS
4. VEGETABLES
5. PASTA
6. BREAD
7. FISH & SHELLFISH
8. POULTRY & GAME
9. MEAT
10. DESSERTS
11. PANTRY
INDEX

Book review:

Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant

Author: Sal Scognamillo

From the Restaurant That Frank Sinatra Made Famous

Of the thousands of restaurants in New York City, very few withstand the tests of time—and only one can lay claim to being Frank Sinatra’s favorite. And where Frank went, his friends followed—from close pals such as Tony Bennett and fellow Rat Packers Dean Martin and Sammy Davis Jr. to the show-biz colleagues they brought in.

Established nearly sixty years ago, Patsy’s has long been a celebrity favorite and a New York institution. Why? Great food, family friendliness, and a welcoming atmosphere that makes you feel like you’ve come home. And the fare is the classic southern Italian cuisine that’s become America’s comfort food: Mussels Arreganata, Fettuccine Alfredo, Rigatoni Sorrentino, Chicken Parmigiana, Veal Marsala, Shrimp Scampi, Tiramisù . . . a greatest hits of Neapolitan-influenced dishes.

And Patsy’s Cookbook provides more than recipes: also in the mix are anecdotes from family and friends, including the occasion when Pablo Picasso tried to give Patsy a painting; the time that the restaurant opened on Thanksgiving Day just for Frank Sinatra; Aunt Anna’s rather unorthodox autograph request of Sean “P. Diddy” Combs; and the story of the roast suckling pig delivered to Jackie Gleason’s hotel suite.

Here is a remarkable collection of 100 perfectly executed, delicious recipes, heartwarming stories of a successful family business, and entertaining celebrity tales, capturing the full experience of a New York City institution. Patsy’s Cookbook is an invitation to join the extended family that’sproud to call Patsy’s their second home.

Publishers Weekly

Patsy's, on New York's 56th Street, was founded in 1944 by the author's grandfather Pasquale (Patsy) and grandmother Concetta. Fans like Frank Sinatra, Al Pacino, Rosemary Clooney and, recently, Alec Baldwin, Jennifer Lopez, Sean "Puffy" Combs and Rudy Giuliani have frequented the restaurant because of Patsy's unpretentious Neapolitan roots. In one sidebar Aunt Anna recites her recipe for Frittata with Leftover Pasta; another relates a Quick and Easy Lobster Fra Diavolo (although the sauce, while you can buy it, remains a guarded secret). The introduction is devoted to Old Blue Eyes, with Frank's Clams Posillipo and Frank's Veal Cutlets Milanese, describing the time he and Sammy Davis Jr. competed tap dancing and singing. The book covers traditional courses, beginning with Asparagus Rolls and Mussels Arreganata and ends with Maddalena Raspberry Cookies and Tiramisu. The extensive vegetables chapter includes Vegetable Napoleon, Fried Zucchini Blossoms, Zucchini a Scapece, and White Bean and Scallion salad. Soups include the homey Pasta e Ceci, while pastas provide a basic palette of sauces along with variations such as Farfalla Papalina and Risotto Fruitti di Mare. Scognamillo (Patsy's grandson and current chef) shares recipes for Chicken Piccata, Steak Alla Patsy and Sal's Chilean Sea Bass with Eggplant and Olives (the "best sea bass in New York City" according to Tony Bennett). Directions are simple and well adapted to home cooking; the book will please both old and new fans alike. (June) Copyright 2002 Cahners Business Information.

101 Things to Do with Grits or New Spain

101 Things to Do with Grits

Author: Harriss Cottingham

Grits - they've been called the "first truly American food." Just what are they? Simply put, grits are stone-ground corn, and they're gaining popularity nationwide in America's most influential kitchens. Any Southern cook worth his salt knows it's what you add to grits that make them remarkable! Here are 101 delicious and inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be.

With recipes for Appetizers, Breakfasts, Entrees, Side Dishes, Desserts, Flavored Grits, and Casseroles, including Tropical Grit Fretters with Mango Salsa, Southern Grit Sushi, Grits Eggs Benedict, Country Ham and Grits with Redeye Gravy, Vanilla-Scented Grit Pancakes, Sweet Grits Porridge with Fresh Fruit, Lobster Tempura over Lemon-Scented Grits, Thai-Style Red Curry Grits, Hickory-Smoked Chicken over Pesto-Scented Grits, Bacon and Jalapeno Fried Grits, and Red Curry Grits - even Chocolate Grits!

Table of Contents:

Contents

Basic Grits

White Stone-Ground Grits Yellow Stone-Ground Grits

Flavored Grits

Truffle-Scented Grits Savory Grits Pesto-Flavored Grits Roasted Garlic-Infused Grits White Cheddar Cheese Stilton Blue Cheese Chipotle Red Curry Thai Old Bay Lemon Sweet Vanilla Chocolate Grits Pistachio Grits Hazelnut Grits Strawberry Grits Key Lime Grits Espresso Grits Gouda Grits

Breakfast

Shrimp and Grits with Bacon and Cheddar Old-Fashioned Salmon and Grits Eggs Benedict Salmon and Grits Terrine Country Ham and Red Eye Gravy Biscuits with Sausage and Grit Gravy Veggie Omelets Corned Beef Grit Hash Sweet Porridge with Fresh Fruit Instant Grits Done Right Chipotle Omelets Tomato Basil Quiche

Appetizers

Stuffed Mushrooms Hot Cajun Crab Dip Roasted Garlic and Chive Terrine Spinach and Artichoke Dip Pesto Toast Points with Beef Carpaccio Petite Southern Grit Cake with Smoked Salmon Southwestern Seven Layer Dip Fried Shrimp and Grit Balls Grit Maki Sausage Dip Velveeta Mexican Dip

Entrees

Roasted Pork Loin with Apple Compote Pan Fried Lobster Tails Seafood Paella Old-Timey White Grits with Meatballs Yellow Stone Grits with Southern Caviar Shrimp & Scallop Scampi Farm-Raised Quail with Mushroom Gravy Grilled Tuna Steaks Thai Red Curry Black and Blue Crab & Grit Cake Burger Hickory Smoked Chicken Baked Maple with Country Ham Short Ribs with Cheddar Cheese Grits Apple Blossom Grits and Roasted Pork Loin Chicken Burrito with Chipotle Grits Barbecued Shrimp and Grit Souffle Apple Blossom Grits and Roasted Pork Loin Chicken Burrito with Chipotle Grits Barbecued Shrimp and Grit Souffle Grits and Crawfish Veggie Grit Chili GoudaShrimp and Grits

Side Dishes

Roasted Corn and Sun-Dried Tomatoes with Fresh Chive Jalapeno and Bacon Grits Bacon and Jalapeno Fried Grit Squares Parmesan-Encrusted Grit Croutons Roasted Jalapeno-and-Cherry Stuffing Green Onion Cheesy Biscuits Ma Ethel's Mixed Bread Cheese Bread Stuffed Bell Peppers Grits & Black Beans Big R's Barbecue Grits

Desserts

Southern Chocolate Grit Truffles Vanilla Bean Brule White Chocolate Brule Hazelnut Grit Napoleon Chocolate Grits and Sweet Waffles Buttermilk Waffles Orange and Maple Cream Pudding Fried Chocolate Grits Seasonal Berry Crepe Grits Neapolitan Hazelnut Trifle Key lime Trifle Espresso Grit Brule Rum Raisin & Banana Porridge Tiramisu Strawberry Shortcakes Chocolate Cream Cheese Cake Grits with Tart Granny Smith Apples Strawberry Grits with Balsamic Reduction Caramel Grits

Hominy Grits

Boiled Hominy Fried Hominy Hominy Casserole Southwest Baked Hominy

New interesting book: Chef Daniel Boulud or Jamba Juice Power

New Spain: A Complete Guide to Contemporary Spanish Wine

Author: John Radford

This brand-new, second edition of The New Spain is the only up-to-date, illustrated reference to Spanish wines. John Radford takes the reader on a region-by-region tour of Spain’s rapidly changing vineyards and wineries. All aspects of Spanish wines are covered in depth, from soil types and vineyard classification to the most innovative bodegas and newest styles of red, white, and sparkling wines. There are comprehensive producer profiles for each wine region, as well as tips on the best wines available and an easy-to-use glossary of Spanish wine terms. More than 150 color photographs and detailed maps showing the location of all wine regions complete this indispensable book.

Good Housekeeping Great American Classics Cookbook or When French Women Cook

Good Housekeeping Great American Classics Cookbook

Author: Good Housekeeping

From Southern Fried Chicken to New England Clam Chowder, from Tex-Mex Burgers to Iowa Corn Salad, Good Housekeeping presents the best of traditional, time-tested American cooking, all in one big, beautiful book. Every cook needs these favorites--with delectable photos and fascinating history tracing the recipes' evolution--at her fingertips. All the recipes were triple-tested in the Good Housekeeping kitchens, where the magazine's experts created the perfect rendition of every classic dish.

And what a delicious portrait of American cuisine they paint! Who could resist Maryland Crab dip, Oysters Rockefeller, Bear Mountain Butternut Soup, Barbecued Pulled Pork or Boston Creme Pie? The recipes also reflect the American "melting pot," with dishes ranging from Egg Foo Yong to Huevos Rancheros.

Ever wonder how certain popular recipes were invented? This cookbook has delightful historical sidebars providing background on the American culinary scene over time--Friday Night Fish Fries, Cakewalks at County Fairs, and more.

Book review: You Can Beat Prostate Cancer or Eat Out Eat Right

When French Women Cook: A Gastronomic Memoir

Author: Madeleine Kamman

Long lauded as one of the world's most revered culinary instructors, French-born Madeleine Kamman's career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France's most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Her exuberant and colorful memoir of that time-originally published over 25 years ago-tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious food under the tutelage of her informal mentors. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking.

About the Author: Madeleine Kamman was born in Paris and started her culinary career in 1940 at her aunt's restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and the recently revised The New Making of a Cook. She lives in Williston, Vermont.

Table of Contents:

	Foreword	viii
	Introduction	xii
	Basic Ingredients and Cooking Techniques	3
	Marie-Charlotte	20
	Victoire	57
	Henriette	95
	Mimi	135
	Claire	172
	Eugenie	215
	Loetitia	267
	Magaly	309
	Index	359

Carbohydrate Addicts Cookbook or Seasons of Sicily

Carbohydrate Addict's Cookbook: 250 All-New U Low-Carb/U Recipes That Will Cut Your Cravings and Keep You Slim for Life

Author: Rachael F Heller

#1 New York Times bestselling authors of The Carbohydrate Addicts LifeSpan Program and The Carbohydrate Addicts Diet

Lose weight and cut your cravings with the first cookbook from the worlds #1 authorities on carbohydrate addiction and weight loss

With 250 all-new mouthwatering low-carb recipes from Drs. Richard and Rachael Heller, the #1 New York Times bestselling authors and pioneers in carbohydrate-smart dieting, it is now easier than ever to shed those extra pounds permanently. Unlike many low-carb and low-fat cookbooks, which skimp on taste, The Carbohydrate Addicts Cookbook seizes on the dynamic flavors of a rich crop of foods, from tasty appetizers and hearty soups to succulent seafood and sinfully delicious salads, from vegetarian alternatives to traditional, down-home beef and poultry dishes and easy-to-make breakfasts. With a special section on "Quick Fix Dishes and Snacks," this is the one low-carb cookbook you will rely on every day.


•Herbed Cheese Dip • Hearty Breakfast Quiche • Mushrooms Allegro

Dijon Creme in Salmon Rolls • Curried Eggs • Baked Buffalo Wings

•Beefy Cream Cheese Roll-Up • Breakfast Delhi Delight • Peking Stir-Fried Beef

•Far East Beef Teriyaki • Paprika Pork Chops • Shanghai Pork Roast • Spicy Chicken

•Chicken Breast Apollo • Country Baked Chicken • Chicken in Cream Sauce

•Crustless Chicken Pot Pie • Breakfast Pockets • Island Lime Chicken

•Curried Basil Chicken • Baked Salmon with Herbs • Bounty of the Sea

•Steamed Mussels Peppercorn • Cheesy Broccoli Casserole

•Manhattan Mushroom Salad • Far East Tofu

•"Ham" and Cheese with Tofu • ParsleyButtered "Steaks"

See also: SAP R 3 Business Blueprint or Ethics in the Post Enron Age

Seasons of Sicily: Recipes from the South of Italy

Author: Natalia Ravida

This stunning book is a celebration of generations of Sicilians in the food culture of Italy. It takes you through the seasons of Italy using their olive oil and family recipes that have been in the family for centuries. The author, Natalia Ravida inherited a love of food and olive oil from the legacy of her Sicilian ancestors. The family farm at La Gurra has been in the family since 1770. The estate lies in an area still devoted to farming and is dominated by a 16th century farmhouse overlooking the Mediterranean sea. This book is her favorite dishes, accompanied by beautiful photography. The book packaging features a gorgeous cloth cover.

Best of Croatian Cooking or One Dish Vegetarian

Best of Croatian Cooking

Author: Liliana Pavicic

Meat lovers and vegetarians alike will find favorites among these 200 easy-to-follow recipes—from classic dishes like "Turkey with Pasta Tatters (Mlinci)," "Strudel with Sautйed Cabbage," "Potatoes with Swiss Chard," and of course the famous Dalmatian specialties "Stewed Beef" and "Black Risotto," prepared with the ink from cuttlefish.

Internet Book Watch

Croatia's turbulent history has resulted in a varied cuisine seldom reflected in regional cookbooks, and The Best of Croatian Cooking provides an excellent selection of over 200 dishes from classic main courses to desserts. Recipes have been modified for easy preparation and American kitchens but are filled with appeal and retain their cultural authenticity.

Book review: Advanced Strategies in Taxation or The Other Greeks

One-Dish Vegetarian: 100 Recipes for Quick and Easy Vegetarian Meals

Author: Maria Robbins

In this expert and one-of-a-kind collection, veteran cookbook author Maria Robbins lifts the lid off healthy, hearty vegetarian cooking. Anyone who longs for something new on the table will find plenty to choose from, with recipes that use techniques and flavors from Creole, Chinese, Mexican, Italian, Moroccan, and other cuisines--each one a well-rounded meal in itself. A colorful cookbook that celebrates whole grains, fresh vegetables, and spices from around the world, The One-Dish Vegetarian is just right for part-time, full-time, and first-time vegetarians-and anyone else with a taste for fast, flavorful meals that come all in one dish.

Whether you're a card-carrying vegetarian or one of millions of people looking for lighter, healthier alternatives to traditional meat-as-main-course meals, The One-Dish Vegetarian will bring an irresistible feast of fresh ideas to your kitchen. Veteran cookbook author Maria Robbins presents one hundred new soups, stews, chilis, pasta and rice dishes, casseroles, sautes, curries, and salads-each in its own pot, and each a healthful, flavorful delight.

Using the freshest ingredients of each season and vibrant spices from around the world, the recipes include Fusilli with Broccoli and Peanut Sauce; Moroccan Eggplant, Tomato, and Chick-Pea Stew; Soba Noodles with Mushrooms and Peas; Sag Harbor's Vegetarian Chili; Risotto with Butternut Squash and Sage; Vegetarian Paella; Saute of Summer Vegetables with Corn; Green Chili with White Beans; and many more.

For anyone who's ever thought, "I'd love to cook vegetarian meals-but what's the entrée?" the answer comes in one delicious dish!

Publishers Weekly

Robbins's 14th effort (after Biscotti and Other Low-Fat Cookies) performs a valuable service by collecting familiar one-dish meatless meals in a single volume. While she doesn't break new ground, her recipes are solid. Main-dish salads include Potato Salad with Green Beans and Tomatoes, Black Bean Confetti Salad and Wild Rice and Corn Salad. Soups such as White Bean and Roasted Vegetable Soup and Black Bean Soup show hints of innovation (roasting the vegetables in the first and serving salsa alongside in the second) but on the whole are widely known. Additional chapters on pasta (Spaghetti with Caramelized Onions and Spaghetti with Roasted Fennel and Tomatoes) and rice (Vegetarian Paella and Thai Fried Rice with Pineapple) offer a few surprises along with familiar fare (Wagon Wheels with Zucchini, Beans, and Tomatoes and Risotto with Zucchini, Corn, and Red Pepper). Disappointingly, all six of the chili recipes offered in the chapter on stews appeared previously in the author's Chili!. Robbins scatters interesting quotes throughout, and she has a cheery, informal writing style well suited to this material. A chapter on basics and a list of mail-order sources are useful perks. (Feb.) Copyright 2000 Cahners Business Information.

Controlling Foodservice Costs or Nuts

Controlling Foodservice Costs

Author: Staff of National Restaurant Assoc Educational Foundation

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificatesare endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.

Table of Contents:

Chapter 1 What is Cost Control?

· The Manager’s Role in Cost Control

· Types of Costs

· The Cost Control Process

Chapter 2 A Closer Look at Food Cost

· Food Cost Defined

· Calculating Food Cost

· Calculating Food Cost Percentage

Chapter 3 Using Standardized Recipes to Determine Standard Portion Control

· What is Standardized Recipe?

· Determining Standard Portion Control

Chapter 4 Cost Control and the Menu–Determining Selling Prices and Product Mix

· Determining Selling Prices for Menu Items

· Market Forces Affecting Selling Prices

· Menu Product Mix

· Monitoring Menu-Related Costs

Chapter 5 Controlling Food Costs in Purchasing and Receiving

· Purchasing Procedures and Cost Control

· Catering Purchases

· Butcher Test

· Receiving Procedures and Cost Control

Chapter 6 Controlling Food Cost in Storage and Issuing

• Using Proper Storage Techniques to Control Food Cost
• Inventory Control
• Perpetual vs. Physical Inventory

Chapter 7 Controlling Food Cost in Production

• Monitoring the Use of Standardized Recipes
• Determining How Much Food to Produce
• Recipe Conversions
• Determining Recipe Yields

Chapter 8 Controlling Food Cost in Service and Sales

• Service and Portion Control
• Portion Control Devices
• Product Usage Report and Waste Report
• Controlling Food Cost in Sales

Chapter 9 Controlling Labor Costs

• Labor Costs
• Budget as a Cost Control
• Creating Schedules
• Creating the Crew Schedule
• Controlling Labor Costs

Field Project
Index

Book review: Group Leadership Skills or Agricultural Prices and Commodity Market Analysis

Nuts: More Than 75 Delicious and Healthy Recipes

Author: Avner Laskin

Almond, Brazil nut, cashew, chestnut, hazelnut, macadamia, pistachio, walnut: while any nut’s great gobbled straight from a bowl, they’re all also delicious and healthy in so many dishes. These 80 recipes—illustrated with an array of luscious photos—showcase the mouthwatering versatility of nuts in cooking, from appetizers to restaurant-ready desserts. Enjoy spreads and sauces like Coconut Chutney; tasty sandwich toppers; vegetable-based delights such as Tabbouleh with Pistachios and Almonds; elegant entrees that range from Nut-Crusted Lamb Chops to Almond Chili Seafood Stir-Fry; and baked treats and sweets, including breads, savory pastries, ice cream, biscotti, and more. In addition there’s valuable information on purchasing, storing, and roasting nuts, along with basic preparations for sweetening and salting them.

Judith Sutton <P>Copyright &copy; Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. - School Library Journal

Laskin, a chef and author of several other cookbooks, presents in these attractive, small books recipes from a range of Mediterranean cuisines and beyond, many illustrated with full-page color photographs. Among the offerings in Olivesare Tuna in Green Olive Sauce and Tomatoes Stuffed with Spiced Olives. It's somewhat surprising that few of the recipes specify a particular type of olive (other than "black" or "green"), and a glossary of different olives would have been helpful. The recipe choices in Nutsinclude Noodles in Coconut Curry Sauce and Chocolate Macadamia Brownies, and here Laskin does provide a brief glossary of nuts. For larger collections.