Thursday, February 19, 2009

Art of South American Cookery or Women in Gods Kitchen

Art of South American Cookery

Author: Myra Waldo

To our south lies the vast, complex area of South America, a continent of seemingly boundless distances. It offers much to the tourist, and to the gourmet too. For South America food is amazingly good-a complete, almost undiscovered cookery style. As a rule it is mild and no more highly seasoned than American food.



See also: Études de cas dans la Finance

Women in God's Kitchen: Cooking, Eating, and Spiritual Writing

Author: Cristina Mazzoni

About the Author:
Cristina Mazzoni is Professor of Romance Languages at the University of Vermont

Library Journal

Mazzoni (romance languages, Univ. of Vermont), the author of the much-acclaimed Saint Hysteria as well as an authority on the life of modern mystic Gemma Galgani, has worked something like a miracle in this brief book. It is at once a pleasing collection of stylish essays, a journey through one person's spirituality, and a profound work of scholarship. Mazzoni finds and follows the trail of breadcrumbs-the fraught place of food and food writing-through the lives and works of dozens of holy women from Byzantine times to the day of Therese of Lisieux. The implications of Mazzoni's gracefully stated paradoxes and questions are enormous; her ideas are likely to cast a wide and bright light both for scholars in many fields and for the common reader seeking to understand the present in the light of the past. Highly recommended. Copyright 2006 Reed Business Information.



Table of Contents:
Introduction : learning to cook, eat, and read with Christian holy women1
1How to bake wonder dough into miracle bread : Byzantine saints and Catherine of Genoa17
2How to make cheese and how to eat love : Hildegard of Bingen with Hadewijch34
3How to taste sugar and spice : the flavors of Elisabeth of Schonau48
4How to bite with grace into forbidden fruits : apples, sweets, and Margaret Ebner59
5How to confect convent treats : sweet traditions and the martyrdom of Saint Agatha74
6How to sift flour, wash lettuce, and serve bread and fish : lessons from Angela of Foligno87
7How to skin stockfish and chop stew : Margery Kempe's sacrifices102
8How to boil and fry in God's pots and pans : Teresa of Avila's kitchen secrets115
9How to do philosophy in a busy kitchen : Margaret Mary Alacoque, Sor Juana, Cecilia Ferrazzi131
10How to feed the spirit on corn pudding and pork fat : Elizabeth Seton's culinary conversion146
11How to indulge in divine delicacies : Gemma Galgani's tasty treats159
12How to savor sweets, play with food, and dress a salad : flavoring the spirit with Therese of Lisieux172
Conclusion : eating and cooking lessons189

Wednesday, February 18, 2009

The Merry Baker of Riga or Aromas and Flavors of Past and Present

The Merry Baker of Riga

Author: Boris Zemtzov

Mix one American expatriate, "inherited" managers, Soviet-trained bakers, and a Danish baking instructor with an Irish accent. Blend in the collapse of the Soviet legal system, derelicts that heave bricks through windows for sport, and mafiya racketeers. Put all them together in a decrepit bakery plant, and you will have just a taste of what lies between the pages of Boris Zemtzov's charming new travelogue, "The Merry Baker of Riga." An American businessman with no roots in Latvia, Boris Zemtzov nonetheless decided to establish a Western-style bakery there in 1992, just after the collapse of the Soviet. Forced to ramp up to speed with learning the culture of a new country, he must also find a common language with the managers he "inherited" from the Soviet Enterprise. Together they divide tasks and work to establish "The Merry Baker," repairing a decrepit bakery plant, finding retail space where almost none exists, and re-training Soviet-trained bakers. Along the way Zemtzov's experience with Russian mafiya, racketeers who threaten to drive him out of business, results in the first "sting" operation launched by an expatriate in the former Soviet Union.



Book about: Microsoft Windows Vista Administration or Robotic Surgery

Aromas and Flavors of Past and Present: A Book of Exquisite Cooking (The Cook's Classic Library)

Author: Alice B Toklas

Aromas and Flavors of Past and Present is a book for browsing and reading as well as for cooking. Alice B. Toklas presents over two hundred recipes - some simple, some elaborate, and others that are simply extravagant (mashed potatoes that call for an entire pound of butter). Poppy Cannon's annotations make the recipes easy to understand and use in the United States, but the recipes themselves appear just as Toklas wrote them - with a mix of the practical and philosophical. (6 X 9, 192 pages)

Library Journal

Toklas did a lot of cooking to feed her companion Gertrude Stein's guests while Gertrude was pontificating at their Paris salon. In 1958 she pulled together more than 200 of her favorite recipes, covering everything from meatloaf to perfumed goose. Some of the dishes might not be considered healthy by today's standards -- lots of butter -- but some of the most famous people of the century dined on them with great joy (and no apparent ill effects).

Library Journal

Toklas did a lot of cooking to feed her companion Gertrude Stein's guests while Gertrude was pontificating at their Paris salon. In 1958 she pulled together more than 200 of her favorite recipes, covering everything from meatloaf to perfumed goose. Some of the dishes might not be considered healthy by today's standards -- lots of butter -- but some of the most famous people of the century dined on them with great joy (and no apparent ill effects).



Tuesday, February 17, 2009

Alan Wongs New Wave Luau or Clouds for Dessert

Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef

Author: Alan Wong

ALAN WONG is regarded as one of the best chefs in Hawaii. A winner of the 1996 James Beard Foundation's award for Best Regional Chef for the Pacific Northwest, he trained with legendary chef Andrй Soltner at New York's Lutиc before opening his own restaurant in Honolulu.JOHN HARRISON has co-authored cookbooks with many of America's leading chefs, including Mark Miller, Roy Yamaguchi, and Hubert Keller. He lives in Hawaii.



Table of Contents:
Preface by Janice Wald Hendersonviii
Acknowledgmentsx
Introductionxii
The New Wave Luau1
Pupu and Starters23
The Raw (and Nearly Raw) Bar: Appetizers from the Beach47
Salads from the Garden67
The Hukilau: Main Courses from the Sea83
From Mauka to Makai: Main Courses from the Land105
Sides and Condiments125
Desserts141
Drinks163
Basics173
Glossary184
Index188

Read also Digital Media Youth and Credibility or Adaptive Information

Clouds for Dessert: Sweet Treats from the Wild West

Author: Susan Lowell

Ever taste a cloud? Or take a bite out of the Grand Canyon? What if the West could taste the way it looks? Clearly, some of the great natural phenomena would have to be spectacular desserts.And so they are, for desserts of all foods are the most open to fantasy and fun. A little kitchen magic can turn the Rocky Mountains into snowcapped sundaes, or wild, rough, piggy javelinas into ginger cookies, or even cactus into Popsicles, pancakes, and tender rosy pies. The best food of a region expresses a sense of place in a way nothing else can. This is especially true of the American Southwest. These 50 recipes express climates and geography (pomegranates and citrus from the desert, piñon nuts and apples from the mountains) as well as history and culture (Tohono O'odham saguaro syrup, Spanish flan, cowboy cake, New Mexican biscochitos, and very chi-chi nouvelle Southwest chocolate mousse pie). 24 color photographs.

Publishers Weekly

"What if the West could taste the way it looks?" asks Lowell. "Clearly some of the great natural phenomena would have to be spectacular desserts!" This imaginative author who has retold traditional children's stories with a Western twist (The Tortoise and the Jackrabbit; Little Red Cowboy Hat), now offers colorful reinterpretations of over 65 desserts. Floating Island, for instance, becomes Clouds in the Sky: fluffy meringues drifting in creamy blueberry custard; while molded ice cream peaks with chocolate sauce and whipped cream make up snow-capped Rocky Mountain Sundaes. Other recipes-such as those for Southwestern cookies, cakes and sweet breads, and fruit desserts like Biscochitos, Tres Leches Cake, Pan de Muerto and Apple Empanadas-are presented with Western legends and history, family stories and amusing asides. Lowell's artistic eye transforms Lemon-Lime Cake into a flowering cactus (with marshmallow blossoms and candle spikes), and the story of her family's Gold Rush adventures gives way to orange-flavored "Gold Bar" Cookies, glittering with yellow sugar crystals. For holidays, there is a gingerbread adobe Dream Casa, complete with three little javelinas (pigs) in residence. Cooks with a fondness for Wild West stories will be intrigued by the way Lowell chooses to tell them. 55 color photos. (June) Copyright 2004 Reed Business Information.



Sunday, February 15, 2009

Effective Health Care Supervisor or Delights of Delicate Eating

Effective Health Care Supervisor

Author: Charles R McConnell

The hands—on guide for front line health care supervisors, this long—time bestseller includes two new chapters on reengineering and downsizing and extensive revisions and updates throughout. This new edition covers all areas of supervision including time management, performance appraisal, motivation, and communication.

Mary L. Fisher

The fourth edition of this book places supervision in the context of today's changing healthcare environment. It is expanded beyond the previous edition in this respect, although the author admits that the basics of supervision are unchanged. The book stresses the need for supervisors to adapt to changes that will include expanding scopes of responsibility, a broader variety of duties, and redesigned work environments. New content includes the evolving roles of healthcare supervisors, reengineering, and staff reductions. The book's attempt to meet modern challenges for supervisors is well timed. The intended audience is first and second line supervisors. It is suggested as a textbook for supervisory development classes. The book is written in simple terms and is best positioned for those new to supervision. The author is a human resource officer in a New York hospital system, so is credible in his work experiences. He has numerous previous publications and his formal education is in engineering and business. There are few illustrations offered in this book. References, for the most part, are not offered in context, but there is a sparse annotated bibliography in the back of the book. Many of these books are dated "classics." Each chapter presents clear objectives and adds two exercises for practicing skills. The exercises can be helpful in a classroom setting. This text is comprehensive in the number of topics related to healthcare supervision that are covered. However, some topics are addressed superficially, such as budgeting for personnel costs. The contextual emphasis is timely and a sufficient reason to justify this new addition. Overall, this text needs to be evaluatedin relation to competing offerings. I would prefer more in-depth coverage of these important topics.

Doody Review Services

Reviewer: Mary L. Fisher, PhD, RN, CNAA (Indiana University School of Nursing)
Description: The fourth edition of this book places supervision in the context of today's changing healthcare environment. It is expanded beyond the previous edition in this respect, although the author admits that the basics of supervision are unchanged.
Purpose: The book stresses the need for supervisors to adapt to changes that will include expanding scopes of responsibility, a broader variety of duties, and redesigned work environments. New content includes the evolving roles of healthcare supervisors, reengineering, and staff reductions. The book's attempt to meet modern challenges for supervisors is well timed.
Audience: The intended audience is first and second line supervisors. It is suggested as a textbook for supervisory development classes. The book is written in simple terms and is best positioned for those new to supervision. The author is a human resource officer in a New York hospital system, so is credible in his work experiences. He has numerous previous publications and his formal education is in engineering and business.
Features: There are few illustrations offered in this book. References, for the most part, are not offered in context, but there is a sparse annotated bibliography in the back of the book. Many of these books are dated "classics." Each chapter presents clear objectives and adds two exercises for practicing skills. The exercises can be helpful in a classroom setting.
Assessment: This text is comprehensive in the number of topics related to healthcare supervision that are covered. However, some topics are addressed superficially, such as budgeting for personnel costs. The contextual emphasis is timely and a sufficient reason to justify this new addition. Overall, this text needs to be evaluated in relation to competing offerings. I would prefer more in-depth coverage of these important topics.

Rating

2 Stars from Doody




Table of Contents:
Ch. 1An evolving role in a changing environment3
Ch. 2Health care : how is it different from "industry?"21
Ch. 3The nature of supervision : health care and everywhere36
Ch. 4Management and its basic functions47
Ch. 5Delegation and empowerment : forming some good habits67
Ch. 6Time management : expanding the day without stretching the clock89
Ch. 7Self-management and personal supervisory effectiveness105
Ch. 8Interviewing : start strong to recruit successfully127
Ch. 9The one-to-one relationship144
Ch. 10Leadership : style and substance159
Ch. 11Motivation : intangible forces and slippery rules173
Ch. 12Performance appraisal : cornerstone of employee development186
Ch. 13Criticism and discipline : guts, tact, and justice209
Ch. 14The problem employee and employee problems227
Ch. 15The supervisor and the human resource department244
Ch. 16Ethics and ethical standards263
Ch. 17Decisions, decisions279
Ch. 18Management of change : resistance is where you find it293
Ch. 19Communication : not by spoken words alone304
Ch. 20How to arrange and conduct effective meetings318
Ch. 21Budgeting : annual task and year-long implications332
Ch. 22Quality and productivity : sides of the same coin355
Ch. 23Teams, team building, and teamwork372
Ch. 24Methods improvement : making work - and life - easier393
Ch. 25Reengineering and reduction in force413
Ch. 26Continuing education : your employees and you427
Ch. 27The supervisor and the law442
Ch. 28Living with HIPAA460
Ch. 29Organizational communication : looking up, down, and laterally479
Ch. 30Unions : avoiding them when possible and living with them when necessary491

Look this: Medicina dirigida pelo Dinheiro:a Verdadeira Razão Cuidado de Saúde Custa Tanto

Delights of Delicate Eating

Author: Elizabeth Robins Pennell

"Gluttony is ranked with the deadly sins; it should be honored among the cardinal virtues," Elizabeth Robins Pennell declaims in this sparkling paean to the art of eating well. An ebullient guide to "the Beauty, the Poetry that exists in the perfect dish," The Delights of Delicate Eating is a choice collection, originally published in 1896, of the culinary essays Pennell wrote for London's Pall Mall Gazette.

Pennell began her career as a food writer, she confesses, "in spite of the fact that I couldn't boil an egg and my only qualifications were a healthy appetite and an honest love of a good dinner usually considered unbecoming to the sex." Her aim was to show that a woman could practice cooking as an art, preparing a complete aesthetic experience that combined exquisite flavors with a beautiful table, a soothing room, and lively conversation.

The Delights of Delicate Eating elevates "our daily bread" to a feast for the senses. Pennell leads the reader through the culinary delights of the day, from the fresh rolls of a solitary petit dйjeuner through elaborate dinners complete with spotless linen, flawless silver, and cut flowers in vases of Venetian glass.

Pennell sets good eating as the basis for good living, a healthy imagination, a happy marriage, stimulating conversation, and satisfying social intercourse. For all who would embrace such benefits, The Delights of Delicate Eating offers a lovely diversion.



Saturday, February 14, 2009

From Turnover to Teamwork or Toasters Handbook

From Turnover to Teamwork: How to Build and Retain a Customer-Oriented Foodservice Staff

Author: Bill Marvin

Deals with staff turnover, a major cost factor in the hospitality industry. Takes a common-sense approach to why people leave and what can be done about it. Treats such issues as rapport between staff and management, training, salary structure and wages, incentives, performance reviews and disciplinary procedures.



Table of Contents:
Preface
Acknowledgments
Pt. 1Ponder the Problem1
Ch. 1Understand Why Workers Leave3
Ch. 2Think in Terms of Retention17
Pt. 2Recognize the Roots25
Ch. 3Improve Your Understanding of People27
Ch. 4Respect the Power of Climate47
Pt. 3Building the Bridge55
Ch. 5Get a Good Start57
Ch. 6Put It in Writing73
Ch. 7Eliminate Inequities85
Ch. 8Create a Sense of Motion93
Ch. 9Show Your Appreciation115
Ch. 10Keep Everyone Informed119
Pt. 4Develop the Team135
Ch. 11Share the Power137
Ch. 12Share the Wealth145
Ch. 13Other Team-Building Tips159
Pt. 5Take the Temperature169
Ch. 14Evaluate Your Retention Climate171
Glossary177
Resources for Retention179
About the Author183
Index185
Miscellaneous Blank Forms for Reader's Use190

New interesting book: Introduzione alle statistiche d'impresa (con il CD-ROM dell'allievo)

Toaster's Handbook

Author: Peggy Edmund

Introductions by MARY KATHARINE REELY.



Friday, February 13, 2009

Fuss Free Entertaining with Just 4 Ingredients or Italy

Fuss-Free Entertaining with Just 4 Ingredients

Author: Joanna Farrow

The perfect cookbook for anyone who loves fabulous food that is quick to plan, easy to shop for, low cost and simple to make.



See also: The Acne Prescription or Bobbi Brown Beauty Evolution

Italy: Mediterranean Cuisine

Author: Konemann

How to cook like a king in France? With the Mediterranean Specialties series, it's no problem! In eight individual volumes — France, Italy, Morocco, Spain, Turkey, Greece, Tunisia and Islands of the Mediterranean — aficionados of Mediterranean cuisine will find a delightful cross-section of delicacies specific to each country. In each book, eleven renowned master chefs demonstrate the preparation of the recipes in steps that are described in detail, so that even cooks with little experience can be assured of success. Anecdotes and background information about local customs and the origins of select ingredients round out the presentation. Hot and cold appetizers, soups, creative main dishes with fish and meat, and ingenious desserts to crown any meal: in this series readers will discover the fascinating world of Mediterranean specialties with fragrant spices that taste of sun and the sea, awakening vivid associations with these vibrant cultures and cuisines.



Thursday, February 12, 2009

Appetite for Ale or 300 Teatime Treats Cakes Sweets and Desserts

Appetite for Ale: Hundreds of Delicious Ways to Enjoy Beer with Food

Author: Fiona Beckett

As this unique cookbook proves, beer need not be relegated to the realm of mere beverage, but instead can serve as a unique ingredient or tasty flavoring in a variety of foods. More than 100 recipes—each recipe guaranteed to be accessible, hearty, and bursting with flavor—that utilize various styles of ale are offered, including soups and stews spiced by winter ales, chickens roasted using dark beers, and fine desserts finished off by sharp, fruity brews. An emphasis is placed on traditional, delicious dishes suitable for both entertaining and for domestic suppers, with sections including snacks, spreads, and dips; soups, pasta, and risotto; chicken and poultry; seafood; meats; bread and cheese; and sweet treats. Advice is also provided on pairing beers with meals and entertaining with ale, making this a must-have for experimental chefs and beer-lovers alike.



Interesting book: The Gabriel Method or Bald

300 Teatime Treats, Cakes, Sweets and Desserts

Author: Valerie Ferguson

A fantastic recipe collection offering sweet treats and inspiration for every occasion, whether a family bake-out, festive high tea, or a grand finale to an elegant dinner.



Wednesday, February 11, 2009

Coloring the Seasons or World of Wine

Coloring the Seasons: A Cook's Guide

Author: Allegra McEvedy

Allegra explores the significance of the color of the food we eat and, interestingly, how it is connected to the season we eat it in. With mouth-watering recipes, this is an invaluable guide to seasonal eating.



Go to: Migrations and Cultures or One Nation Underprivileged

World of Wine

Author: Stuart Walton

A comprehensive, authoritative and accessible guide for those seeking to explore in depth the wonderful world of wine.



Tuesday, February 10, 2009

Step by Step or Pure Food

Step by Step: Eating to Lower Your High Blood Cholesterol

Author: DIANE Publishing Company

A guide to help you choose, go easy on, & decrease certain foods. Includes menus, guidelines, cooking tips & comparison charts. 14 tables. Illustrated.



Interesting textbook: Public and Its Problems or Deception and Abuse at the Fed

Pure Food: How to Shop, Cook and Have Fun in Your Kitchen Every Day

Author: Christine Cushing


Using the best ingredients, and keeping it simple.

Chef Christine Cushing focuses on her kitchen philosophies of fun, adventure and experimentation in her new book. In her lively and informal style, she introduces an array of recipes that combine adventurous and sometimes exotic ingredients with simple, quick instructions for preparation. Health is always key.

Cushing even takes a trip to a supermarket to illustrate the process of discovering new ingredients. Customary fare takes on new heights with her tips for picking the freshest fish, produce, poultry and meat available on a given day.

A sampling of the sumptuous recipes:


  • Smoked paprika aioli with grilled asparagus

  • Arugula, spinach and feta salad with caramelized shallots

  • Moroccan-style quick shrimp

  • Stir-fried chicken and Chinese greens

  • Pan-roasted halibut with shallots and grape tomatoes

  • Lamb chops with herbs de Provence and Dijon mustard

  • Lime-scented sushi rice

  • Israeli couscous with fresh mint

  • Spicy chive corn cakes

  • Triple banana coconut loaf.



Pure Food introduces exquisite and nutritious dishes. In no time, Christine Cushing shows each step along the way -- from grocery shopping to garnishes.



Monday, February 9, 2009

The Empire of Tea or Banquetes Domesticos Navidenos

The Empire of Tea: The Remarkable History of the Plant that Took Over the World

Author: Alan MacFarlan

From the fourth century B.C. in China, where tea was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, when its destruction became a rousing symbol of the American Revolution, to its present-day role as the single most consumed beverage on the planet, The Empire of Tea explores the effects of the humble Camelia plant—both tragic and liberating—in the history of civilization. Alan MacFarlane explains, among other things, how tea became the world's most prevalent addiction, its use as an instrument of imperial control, and how the cultivation of tea led to the invention of machines and technology during the industrial revolution.

The Empire of Tea also incorporates personal stories of the people whose lives have been affected by their contact with the global obsession with tea, including the elegantly detailed account of Iris MacFarlane about her life on a tea estate in the Indian province of Assam, the world's center of tea cultivation. A fascinatingly tour of the world's great tea cultures—Japan, China, India, France, the United Kingdom, and others—The Empire of Tea brings into sharp focus one of the forces that have shaped history.

Publishers Weekly

Iris MacFarlane, a tea planter's wife, lived on a tea estate in Assam, India, for 20 years, and in the first chapter of this informative story of tea, she gives a moving account of her futile attempts to better the lives of the Assamese laborers, whom the British looked down upon as "irremediably inferior" to themselves. Then she and her son Alan, who was born on the estate and is now a professor of social anthropology, delve into the history of the leaf that over thousands of years became "the world's favorite drink," emphasizing the links between tea and political, cultural, social and economic events in China, Japan, India and England, where the British obsession with that "nice cup of tea" fueled the rapid growth of the British Empire. They also expound on the health benefits of tea, listing its many medicinal properties and contending that when tea was first introduced into China, Japan and England, it led to a decline in mortality rates because boiling the water to make it kills harmful bacteria. The story comes full circle in the final chapters, which concentrate on the hardships of the "coolies" who labored to harvest and process tea under the control of their rapacious British overlords. Although the book is more scholarly and less provocative than Roy Moxham's recent indictment of the British tea industry, Tea: A History of Addiction, Exploitation, and Empire (Forecasts, Aug. 25), it presents an equally fascinating picture of tea's impact on the lives of millions of people around the world. Illus. not seen by PW. (Apr.) Copyright 2003 Reed Business Information.

Kirkus Reviews

Somewhat stiff but unfailingly informative history of tea, from the widow and son of a tea planter. Though the Macfarlanes' prose cannot be said to be as liquid as its subject ("The idea of adding a leaf to boiling water, however, is not a very obvious one, and certainly not an option open to the monkeys . . . that first consumed tea"), the story of tea can't help but fascinate due to the sheer scope of its influence. Tea played a critical role in the evolution of Japanese porcelain and British ceramics; it fueled the expansion of the British Empire and the Industrial Revolution, keeping workers alert beyond the toil and drudgery. It both soothes and invigorates, and its medicinal properties are little short of miraculous: antiseptic and antibacterial, tea "lowers cholesterol levels, reduces blood pressure, helps strengthen the walls of arteries, and consequently reduces the level of strokes and heart disease." It may inhibit cancer and diabetes; the simple boiling of its water helped free humans of waterborne disease. What really captures the reader's attention, though, is the authors' description of the tea plantation, palatial for the managers, squalid and miserable for the workers, from the early colonial farms in Assam to contemporary tea plantations. (The Macfarlanes concentrate on India, though circumstances can't be much different in Sri Lanka, Java, or China.) Tea pickers are mostly women, harvesting approximately 3,000 shoots an hour, "co-ordinated into a reaching-plucking-and-depositing set of movements every second or less for many hours a day, six days a week." They also reap boredom, rotten pay, occasional rape by employers, and the opportunity to be held in contempt bytheir colonial masters, who once described Indians, for example, as "chilarky . . . a word that covered lying, cheating and a general (innate, of course) inability to resist being saucily devious." Those Twinings cans may be decorative, but the history of their contents is not always so pretty, even as it makes for an absorbing read. (14 b&w illustrations)



Table of Contents:
Acknowledgements
Introduction
1Iris Macfarlane: Memoirs of a Memsahib1
Pt. IBewitched
2The Story of an Addiction30
3Froth of the Liquid Jade40
4Tea Comes to the West64
Pt. IIEnslaved
5Enchantment78
6Replacing China98
7Green Gold118
8Tea Mania: Assam 1839-1880138
9Empires of Tea166
10Industrial Tea188
11Tea Labour202
Pt. IIIEmbodied
12Tea Today226
13Tea, Body and Mind254
14Bewitched Water274
Notes287
Bibliography295
Index305

Book review: Macroeconomía

Banquetes Domesticos Navidenos

Author: Igone Marrodan

Por su fácil elaboración—generalmente anticipada—y la comodidad de su equitativa distribución, los diferentes platos que componen estos ágapes permiten que también los anfitriones y las personas encargadas de la cocina disfruten del festín de los comensales.

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.



Saturday, February 7, 2009

Botanical Medicines or Baking and Entertaining with Victoria

Botanical Medicines

Author: O N Oeric

This informative book provides up-to-date information on thirty-four of the most popular dietary supplements used in North America and Europe. Each entry includes the supplement's history and its traditional uses, botanical information, therapeutic applications, the results of studies, and more. The book also discusses recommended dosage, safety profiles, side effects, contraindications, drug interactions, safety recommendations during pregnancy and lactation, and other special precautions that users should - and may not - be aware of.

Doody Review Services

Reviewer: Maria G. Tanzi, Pharm.D. (University of Illinois at Chicago College of Pharmacy)
Description: This is a tertiary reference with extensive coverage on 34 of the most commonly used herbal products. A monograph is presented on each herb, which covers topics ranging from efficacy in a multitude of clinical conditions to a variety of safety concerns. This second edition expands upon the herbal information originally published in 1998.
Purpose: The purpose is to provide information on the most common herbs currently consumed by the general public. The book is intended to educate people on the proper use of herbs. Additionally, it serves as a valuable source of herbal information and adds to the knowledge base of healthcare professionals, aiding them in recommending safe and effective herbal therapy.
Audience: The book is written for all types of healthcare professionals, i.e. physicians, pharmacists, nurses, etc. It can also be a useful reference for informed consumers who seek extensive information on herbal products. The authors of the text have experience in the field of natural medicines, thereby making them credible authorities on the subject matter at hand.
Features: Each of the 34 individual herb monographs covers scientific name, family name, common name, historical perspective, traditional uses, therapeutic applications, clinical studies, recommended doses, safety concerns, contraindications, drug-interactions, pregnancy, and lactation. Each monograph is well referenced, which allows the reader to easily access more information. The book also contains two appendixes that review the quality of herbal supplements and the key points to the 1994 Dietary Supplement Health and Education Act (DSHEA).
Assessment: This is a valuable addition to the herbal literature. Consumers and healthcare professionals will benefit from the comprehensive information presented in this resource.

Rating

5 Stars! from Doody




Book review: Return of the Rishi or Eating Disorders in Athletes

Baking and Entertaining with Victoria

Author: Victoria L Cooksey

Baking and Entertaining with Victoria is a cookbook that offers unique and creative recipes born of real experiences. The author gives the reader a sense of her own love of cooking, while the recipe presentation makes cooking and baking delicious foods accessible to everyone. This cookbook is a rare meeting of the real world cook and the gourmet chef.



Friday, February 6, 2009

Cooking With Bananas or Fruit

Cooking With Bananas

Author: David Woods

Cooking With Bananas from breakfasts to delicious soups or salads, fixing bananas as a main dish or bananas in side dishes. Lovely drinks for that wild quench. Easy recipes for banana lovers to dieters.

Bananas are available year around.



Interesting book: Avid Xpress Pro Editing Workshop or Civic Life Online

Fruit: An A-Z Reference and Cook's Kitchen Bible with over 100 Recipes

Author: Kate Whiteman

With over 750 glorious photographs, informative text and enticing recipes, this is both a comprehensive reference and inspirational book.



Thursday, February 5, 2009

La Dolce Vita or Lights Out

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.



See also: Outdoor Photographers Landscape and Nature Photography with Photoshop CS2 or Conquest in Cyberspace

Lights Out: 60 Magnificent Recipes for Midnight Feasts

Author: Jenny Whit

A vibrant cookbook designed in a compact format with a user-friendly plastic wipe off cover. This book features irresistible late night snacks, fun ideas for everything from sensational slumber party snacks to indulgent bedtime treats, and calming brews to help you sleep. Peanut chicken noodles and quick chocolate and Baileys mousse are examples of the easy and satisfying late-night delights which are covered in this book.



Wednesday, February 4, 2009

Healthy Family Cookbook or Breast Cancer Prevention Cookbook

Healthy Family Cookbook: 150 Easy Recipes to Please the Entire Family

Author: Hope Ricciotti

Here are 150 mouthwatering recipes along with all the advice you need to keep your family healthy and energetic.Eating together as a family makes for stronger families and more responsible children. Hope Ricciotti of Beth Israel Deaconess Medical Center and her husband chef, Vincent Connelly, tell you their secrets for making family meals a time of joy and good eating. Dr. Ricciotti gives the latest nutritional advice for babies, children, and adults, so you know what your family's needs are. She includes advice on how to get the whole family up and exercising. Easy and fast-to-cook recipes (such as Pan-Fried Chicken Sandwich with Avocado and Jack Cheese) make meeting everyone's nutritional needs a delicious delight. The authors suggest how to entice even picky eaters (Oven Baked Tacos) and provide recipes where vegetables can be put as side dishes for children or combined for a more sophisticated dish, suiting everyone's tastes (Rice Noodles with Peanut Sauce and Broccoli). They finish off dinner with luscious desserts, such as Real Chocolate Pudding.

Author Biography: Hope Ricciotti, an obstetrician/gynecologist at Beth Israel Deaconess Medical Center and assistant professor at Harvard Medical School, and chef Vincent Connelly live in Brookline, Massachusetts, with their sons.

Publishers Weekly

Obstetrician/gynecologist Ricciotti and her chef/husband Connelly combine a wellness strategy and recipe book, believing healthy eating "should be your lifestyle-not a diet." With two sections ("Health and Nutrition" and "Recipes"), the authors' fitness plan leaves almost no dietary contingency unexamined. They explain the myriad healthy eating "pyramids" and sort through the carbohydrate conundrum. To underscore the connection between diet, exercise and health, they include body-mass index charts for adults and children. In assessing today's trend diets (including The Zone and Atkins), Ricciotti and Connelly maintain "it's not what you eat; it is how much you eat." To support their "Don't diet-learn to cook" thesis, the authors include a "Kids in the Kitchen" chapter, and healthful, straightforward recipes for dishes like Spinach with Raisins and Pine Nuts, Smoky Backyard Chicken, and Hummus with Horseradish. A chapter on kids' favorites includes Oven-Baked Tacos and Fish Sticks made from halibut fillet. Another on treats like smoothies and Frozen Chocolate-Marshmallow Soy Cream Pie complete the book. Orderly and brimming with commonsense advice for seeing and changing unhealthy eating patterns, this gimmick-free cookbook's creative yet substantial recipes should appeal to seasoned cooks or to any readers looking to improve their diet. (Aug.) Copyright 2004 Reed Business Information.



Table of Contents:
Introductionvii
Part 1Health and Nutrition
Chapter 1How to Eat Now and for the Rest of Your Life3
Chapter 2Carbohydrates--the Good, the Bad, and the Ugly27
Chapter 3Protein--Quit Beefing33
Chapter 4Fat--All Is Not Equal45
Chapter 5Weighty Matters55
Chapter 6Calcium--the Whole Family Needs It69
Chapter 7Children's Health85
Chapter 8Family Mealtimes--a Family That Eats Together Stays Healthy and Happy101
Chapter 9Kids in the Kitchen109
Chapter 10Vitamins and Supplements119
Chapter 11Exercise--a Family Affair125
Chapter 12Home-Cooking Basics143
Part 2Recipes
Chapter 13Egg Dishes159
Chapter 14Soups171
Chapter 15Pasta Dishes187
Chapter 16Vegetarian Dishes217
Chapter 17Chicken Dishes241
Chapter 18Beef and Pork Dishes261
Chapter 19Seafood Dishes287
Chapter 20Accompaniments301
Chapter 21Kids' Favorites331
Chapter 22Treats363
Weekend Cooking383
Special Occasions387
Index391

See also: Unexpected Recoveries or 101 Fun Warm up and Cool Down Games

Breast Cancer Prevention Cookbook: Eat Well for Better Health

Author: Hope Ricciotti

With over 165 recipes, this cookbook will have you eating healthy as your best proactive defense against breast cancer.

It is never too early—or too late—to start eating well. New data is showing that the right foods can help bolster the body's defenses against cancer, even for babies in utero. The Breast Cancer Prevention Cookbook allows you to find the recipes that blend in best with your lifestyle, whether you are a vegetarian, a beginner or an accomplished cook, a family of one or many. In the first section, Hope Ricciotti gives expert medical information and health advice to women concerned about breast cancer or who have had a previous incidence. The recipe section starts with scrumptious smoothies (think lemon and mango) and moves on to soups (corn chowder); salads; pizza and pasta dishes; vegetarian meals; chicken, meat, and seafood recipes; side dishes; and dessert (raspberry-poppy muffins). This is the one book you will want to cook from for the rest of your life.

Author Biography: Hope Ricciotti, M.D., is a gynecologist at Beth Israel Deaconess Medical Center in Boston. She and her husband, chef Vincent Connelly, are the authors of The Menopause Cookbook and The Pregnancy Cookbook.

Publishers Weekly

Husband-and-wife team Riccotti, a gynecologist, and Connelly, a chef, have joined forces for the third time to write this breast cancer resource and cookbook. But this book's subject matter is somewhat more controversial that that of The Pregnancy Cookbook or The Menopause Cookbook. After all, there's no scientific proof that diet can prevent breast cancer, only data indicating nutrition plays a role in risk reduction. Riccotti reviews this data in the first half of the book, "Breast Cancer, Health and Nutrition." In dense, fairly nuanced but sometimes disorganized chapters, Riccotti also lays out the known risk factors for breast cancer, and then, strangely, moves away from nutrition, delving into exercise, hormone replacement therapy, screening and chemoprevention, and the use of medical interventions such as surgery or drugs to reduce cancer risk. The recipes section begins with smoothies, and include chapters on soups (Seitan and Vegetable Chile), vegetarian dishes (Spicy Tofu and Black Bean Burritos with a Mango and Tomato Salsa) and even beef (though these dishes also can be made with soy or vegetables). The authors emphasize that breast cancer prevention foods can be incorporated into one's existing diet. They also offer helpful sidebars on cancer-fighting foods such as edamame, or soybeans, that might be unfamiliar. Some recipes are simpler than others, so cooks of varying skill levels should be able to find something tasty and healthful to make. (Sept.)



Tuesday, February 3, 2009

Book of New New England Cookery or Best Recipes from Americas Food Festivals

Book of New New England Cookery

Author: Judith Jones

The Book of New New England Cookery is not only the most complete book written about food and recipes of these six northeastern states—with three times the recipes of its leading competitors—but is also the first to include recipes of the many non-Yankee cuisines that have so enlivened and expanded the traditional repertoire. Not merely a great regional cookbook, it is also one of the best general volumes any cook can possess.

Makes you feel as though you're peering into someone's recipe box. Only it's more like a recipe library, with more than 900 of them . . . The book is a treasure, and all the more charming for having recipes for both porcupine meatballs and Greek meatballs, along with maple tea cakes and lemon cardamom cookies in the space of a single work.



Books about: Strangers in the House or Mexifornia

Best Recipes from America's Food Festivals

Author: James O Fraioli

More than 200 blue-ribbon winning homemade dishes from across the country.

Americans love to celebrate and share their unique and delicious regional culinary specialties-from Maine lobsters to Gilroy garlic to Texas barbeque to Idaho mashed potatoes. Now, award-winning chef and food journalist James Fraioli has culled the best recipes from the finest food festivals across the United States to delight and inspire cooks everywhere of every level. The wide range of recipes included here are all simple to make, with basic, easy-to-find ingredients. Complete with photographs and featuring a delightful portrait of the festivals themselves, this one-of-a-kind cookbook is certain to satisfy food lovers.



Monday, February 2, 2009

In 3 Easy Steps or Picnics and Barbecues

In 3 Easy Steps: Fabulous Food without the Fuss

Author: Conrad Gallagher

No more deciphering long-winded and complicated instructions to get sophisticated results: these recipes show how easy it can be to create stunning dishes that will amaze your guests (and make them think you've been slaving over a hot stove all day!) Conrad's unique combinations of exciting, quality ingredients will dazzle your tastebuds., and with dishes that can be prepared in just three easy steps chef style cooking has never been so accessible.



New interesting book: 222 Secretos de Alquiler, Dirección, y Retener a Grandes Empleados en Prácticas de Asistencia médica

Picnics and Barbecues

Author: Mayflower Culinary

Add a new twist to the traditional picnic and barbecue menu with these savory recipes from The Everyday Chef. From a romantic picnic with that special someone to a barbecue with the entire family, this book lends a helping hand to make every event a memorable one.



Sunday, February 1, 2009

Professional Vegetarian Cooking or Guests without Grief

Professional Vegetarian Cooking

Author: Ken Bergeron

A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining

Vegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.
* Explains how to integrate vegetarian dishes into every phase of a meal
* Includes 200 ready-to-use recipes
* Lists best sources of purveyors and mail order products



Table of Contents:
Recipe Table of Contents
1Why Serve Vegetarian Dishes?1
2Ingredients13
3Appetizers47
4Soups79
5Sauces123
6Salads161
7Vegetable Side Dishes189
8Vegetable-Based Entr es217
9Pasta-Based Entr es253
10Bean and Grain-Based Entr es285
11Alternative Protein-Based Main Dishes319
12Breads and Quick Breads349
13Desserts369
App. AMenus403
App. BGuide for Waitstaff and Kitchen Personnel409
App. CPurveyor Guide/Mail Order Source413
Recipe Index423
Subject Index427

New interesting book: Food in Russian History and Culture or Cooking with the Food Chat Family

Guests without Grief: Entertaining Made Easy for the Hesitant Host

Author: Paula Jhung

Domestic advice maven Paula Jhung (How to Avoid Housework) provides more practical help in Guests Without Grief: Entertaining Made Easy for the Hesitant Host. Borrowing from Thoreau, she begins with the suggestion to simplify, and then (with more humor), she explains how to have a company-clean home (clean what shows) and an organized, uncluttered kitchen. She tells how a host can buy flowers without breaking the budget, hire a caterer, feed a throng and put it all together while having fun and without falling apart. Anecdotes, amusing quotes and quizzes add spirit and dash.