Desserts book

Parties of the Month or Making Sense of Wine

2009-12-05T15:12:00.000-08:00

Parties of the Month: Memories for a Lifetime

Author: Donna M Schueli

Parties Of The Month...Memories For A Lifetime is a comprehensive book with entertaining ideas for any size gathering! It covers:

Party & decorating ideas
Games for adults
Tips for singles to meet someone at parties
Theme-oriented cocktails, toasts & recipes
Unique, fast and easy entertaining for every month of the year!

Parties Of The Month will help you entertain, giving you special advice, choices, and ideas when celebrating with a date or spouse to large groups of family, friends, or business associates.

Author Donna Schuelie wroteParties Of The Month for people with busy lifestyles. The ideas and recipes are healthy, quick, and inexpensive. The book is set up in an easy-to-find January to December format.

Celebrate New Years with Champagne Chicken; Enjoy a Touchdown Taco Bake at your Super Bowl party. For Valentine's Day, see the Aphrodisiac section for sensuous food ideas. Have a memorable Easter Egg Hunt. Serve red, white & blue frozen drinks at your 4th of July picnic. Learn how to give a Halloween party of a lifetime with fantastic costume ideas. Enjoy Pumpkin Pie Martinis. Serve red & green pepper wedges for Christmas. The ideas are limitless.

Interesting book: Lonely Planet Ireland or Frommers Maine Coast

Making Sense of Wine

Author: Matt Kramer

This new edition of Matt Kramer's classic guide to wine features a new preface and an all-new chapter that covers changes and advances in winemaking since first publication in 1989. The superbly written text explains everything an oenophile needs to know, including the creation and naming of wines, wine cellars, presentation and glassware, pairing wine with food, and much more. Kramer explores connoisseurship through the practical devices of "thinking wine" and "drinking wine," making for a most enjoyable and engrossing journey through one of life's most dependable pleasures.

Sacramento Bee

...Kramer remains as pleasurable to read as ever.

Publishers Weekly

Recommend Kramer's book to cherished adult ``children'' who refuse to be weaned from the beer bottle--this book may do the trick of transforming wine drinking into a familiar pleasure. While much wine writing verges on pedantry, columnist Kramer brings a disciplined reporter's ear to his job, along with wit and intelligence to spare. A relatively recent convert to wine, the author remembers how intimidating the drink can be, and seeks to tame it by solving the mysteries of its history, customs and manners. Why, for example, are many corks branded with their vineyard's name and year? As a precaution and tool for identification, lest the bottle label deteriorate in a damp cellar, and the cook or host need to verify the contents. Kramer is also not afraid to say, in his blunt style, that the overly technical language often used to explain how champagne comes by its bubbles is ``gobbledegook.'' And because he asserts that wine is meant to be imbibed with food--``without the context of food, wine is a eunuch''--his final chapter includes recipes for such delicacies as blanc-manger and butternut squash soup. (Sept.)

Library Journal

The author, a widely published food and wine writer, discusses the fundamentals of wine, as well as its fine points, from a perspective that combines common sense with scientific fact. Topics such as wine storage, service, and matching wine with food are dealt with in a no-nonsense fashion. Perhaps more interesting is the opening discussion of connoisseurship and the social dimension of wine. Some recipes are offered in the section on wine with food. The point of view taken is refreshingly free of dogma. This is recommended reading for those interested in wine and is a useful supplement to such standards as Andre Simon's Wines of the World , edited by Serena Sutcliffe (McGraw-Hill, 1981. 2d. ed.).-- Bruce Hulse, Vanguard Technologies Corp., Washington, D.C.

	Preface to the Second Edition	7
	Preface to the First Edition	11
	Acknowledgments	17
	Thinking Wine
	The Notion of Connoisseurship	21
	Wine in the Cellar and Society	35
	Appellation and Authenticity	61
	The Creation of Wine	79
	Twenty-First Century Fine Wine--The Consequences of Success	101
	Drinking Wine
	The Wine Cellar--A Brief History	123
	The Wine Cellar--Are You Ready for Reality?	135
	The Presentation of Wine	173
	Food Is the Meaning of Wine	187
	Bibliography	215
	Index	221

Tarts and Pastries or The Book Of Tea

2009-12-04T11:31:00.000-08:00

Tarts and Pastries

Author: Le Cordon Bleu

This collection of timeless treats, perfected in the kitchens of Le Cordon Bleu, combines classic pastry-making with fresh fruits, chocolate, chopped nuts and pastry creams to create all your dessert favorites. From the ever-popular chocolate eclair to a delicious plum-filled brioche tart, these beautifully presented dishes have been specially created to give perfect results at home.

Book review: Hepatits C or Sex as Nature Intended It

The Book Of Tea

Author: Kakuzo Okakura

In 1906 in turn-of-the century Boston, a small, esoteric book about tea was written with the intention of being read aloud in the famous salon of Isabella Gardner. It was authored by Okakura Kakuzo, a Japanese philosopher, art expert, and curator. Little known at the time, Kakuzo would emerge as one of the great thinkers of the early 20th century, a genius who was insightful, witty and greatly responsible for bridging Western and Eastern cultures.
Nearly a century later, Kakuzo's The Book of Tea is still beloved the world over. In this edition, readers are treated to Kakuzo's delicious wisdom along with evocative quadratone photographs in an exquisite new package. Interwoven with a rich history of tea and its place in Japanese society is poignant commentary on Eastern culture and our ongoing fascination with it, as well as illuminating essays on art, spirituality, poetry, and more. The Book of Tea is a delightful cup of enlightenment from a man far ahead of his time.
Author Bio: Okakura Kakuzo (1862-1913) devoted his life to teaching, art, Zen, and the preservation of Japanese art and culture, working as an ambassador, teacher, writer, and, at the time of his death, as the Curator fo Chinese and Japanese Art at the Boston Museum.

Liza Dalby has lived intermittently in Japan since she was a teenager. She is the first non-Japanese ever to have become a geisha. She received a PhD in anthropology from Stanford University in 1978 and is the author of several books, including Geisha, and the upcoming Tale of Murasaki.

Booknews

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

Eating and Drinking in Roman Britain or Edible Medicines

2009-12-03T07:50:00.000-08:00

Eating and Drinking in Roman Britain

Author: H E M Cool

What were the eating and drinking habits of the inhabitants of Britain during the Roman period? Drawing on evidence from a large number of archaeological excavations, this fascinating new study shows how varied these habits were in different regions and amongst different communities and challenges the idea that there was any one single way of being Roman or native. Integrating a range of archaeological sources, including pottery, metalwork and environmental evidence such as animal bone and seeds, this book illuminates eating and drinking choices, providing invaluable insights into how those communities regarded their world. The book contains sections on the nature of the different types of evidence used and how this can be analysed. It will be a useful guide to all archaeologists and those who wish to learn about the strength and weaknesses of this material and how best to use it.

Look this: Greenback or Axiom

Edible Medicines: An Ethnopharmacology of Food

Author: Nina L Etkin

Chile pepper is used today as a flavoring, but Aztecs also applied it for toothache, sore throat, and asthma. The tonic properties of coffee have been recorded in Islamic pharmacopoeia since the eleventh century, and many peoples have used it to protect against Parkinson's disease. Although much has been documented regarding the nutritional values of foods, until recently little attention has been paid to the pharmacologic potential of diet. This book investigates the health implications of foods from the cuisines of peoples around the world to describe the place of food in health maintenance. In this wide-ranging book, Nina Etkin reveals the pharmacologic potential of foods in the specific cultural contexts in which they are used. Incorporating co-evolution with a biocultural perspective, she addresses some of the physiological effects of foods across cultures and through history while taking into account both the complex dynamics of food choice and the blurred distinctions between food and medicine. Showing that food choice is more closely linked to health than is commonly thought, she helps us to understand the health implications of people's food-centered actions in the context of real-life circumstances. Drawing on an extensive literature that transects food and culture, the history of medicine, ethnopharmacology, food history, nutrition, and human evolution, Edible Medicines demonstrates the intricate relationship between culture and nature. It will appeal to a wide range of scholars and professionals, from anthropologists to nutritionists, as well as general readers seeking a greater understanding of the medicinal aspects of food.

Ch. 1	Introduction	3
Ch. 2	Food in the history of biomedicine	44
Ch. 3	Spices : the pharmacology of the exotic	83
Ch. 4	Fermented foods and beverages	107
Ch. 5	The lives of social plants	134
Ch. 6	Medicinal qualities of animal foods	173
Ch. 7	Health in the marketplace : complementary and alternative medicine, functional foods, and more	204
App	Some common spices	229

Summer Pudding Club Book or Heavenly Chocolate

2009-12-02T04:09:00.000-08:00

Summer Pudding Club Book

Author: Keith Turner

Containing 100 recipes, this book explores the delights of traditional summer desserts such as trifles and syllabubs, and their many variations. It focuses on traditional British puddings which have been tried and tested by the members of the Pudding Club.

Heavenly Chocolate

Author: Christine Franc

Prepare for a feast for your eyes and tastebuds with this deliciously photographed book. You'll find it hard not to eat the pages, with over 70 tempting and tantalizing recipes such as Rich Chocolate Leaf Gateau, Hot Chocolate Zabaglione and the mouth-watering and hard to resist Mississippi Mud Pie. A comprehensive techniques section explains how to melt, cook, make sauces, frosting and decorations. Give in to temptation with these amazing chocolate creations.

Cocktails and Perfect Party Drinks or Punches

2009-12-01T00:28:00.000-08:00

Cocktails and Perfect Party Drinks

Author: Susy Atkins

Helps to solve the dilemma of planning the perfect drink for every occasion. Each chapter focuses on a particular type of special occasion - from classic cocktail party to wedding - and sets out all the best drink options, including wines, beers, cocktails, and spirits. Includes hints and tips on storage, serving, and the best accompaniments to all the drinks featured.

New interesting textbook: Ayurveda Wisdom or Morning Cup of Qigong

Punches (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

Authoritative: Written by experts in their field so you have the most reliable information available.
Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
Concise: You’ll learn just what you need to know—no more, no less.
Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
Portable: Your know-how goes with you wherever your projects lead.

Bowl them over at your next party.

Punch is the perfect party drink for a large number of guests, any time of year.
But did you know that many of the best punch recipes are just as easy to make by the glass? Get the festivities started with:

The basics of punch, including a brief history
By-the-glass and by-the-bowl punch recipes from the Four Seasons restaurant
Seasonal punch recipes for spring, summer, fall, and winter

Great Food for Happy Kids or Favorite Seafood Recipes

2009-11-29T20:47:00.000-08:00

Great Food for Happy Kids

Author: Jesse Frayn

This is a cookbook which will give every busy parent fresh and inventive ideas for healthy meals and snacks for their children, from babies to teenagers. Author Jesse Frayne has distilled her years of experience as the mother of four and a professional caterer into a wonderful book, chock full of recipes and advice on how to tempt the palate of the fussiest child, what to prepare for a summer picnic in a park or at the beach, ideas for kids' birthday parties and after school snacks.

Look this: The New Rules of Marketing and PR or Making It All Work

Favorite Seafood Recipes: Enjoy Your Restaurant Favorites at Home

Author: Sally Murphy Morris

All of the "How To's" of selecting and preparing fish are found in this handy volume. How to judge freshness, which cuts to buy, fish families, fish storage and cooking methods are detailed and illustrated.

The fishing enthusiast will especially appreciate easy-to-follow, illustrated instructions for cleaning a fish.

More than 100 tasty recipes for fish and shellfish are accompanied by photography.

Birthdays or 200 Classic Sauces

2009-11-28T17:06:00.000-08:00

Birthdays: A Celebration

Author: Marilyn Atyeo

Do you know someone who always throws spectacular parties that seem to involve no work or frustration? Chances are they have this book, packed with more than 200 practical and exciting games and activities to make a child's birthday into a magnificent celebration.

Books about: Cocina de Caza or Gluttony

200 Classic Sauces: Guaranteed Recipes for Every Occasion

Author: Tom Bridg

The unique collection of sauce recipes for every occasion
Basic methods guarantee success every time

The Oxford Companion to Italian Food or The New Encyclopedia of Wine

2009-11-27T13:25:00.000-08:00

The Oxford Companion to Italian Food

Author: Gillian Riley

Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more.
Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food.

The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment. The entry for Parmesan, for example, runs to more than 2,000 words and includes information on its remarkable nutritional value, the region where it is produced, the breed of cow used to produce it (the razza reggiana, or vaccherosse), the role of the cheese maker, the origin of its name, Moliere's deathbed demand for it, its frequent and lustrous depiction in 16th and 17th century paintings, and the proper method of serving, where Riley admonishes: "One disdains the phallic peppermill, but must always appreciate the attentive grating, at the table, of parmesan over pasta or soup, as magical in its way as shavings of truffles." Such is the scope and flavor of The Oxford Companion to Italian Food.
For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.

Kathleen A. Welton - Library Journal

Widely praised by leading Italian chefs and including a foreword by Mario Batali, this A-to-Z guide to Italian food and culture includes more than 900 articles on everything from medieval cookbooks and Italian food in Renaissance painting to the latest cooking methods and regional delicacies. The content is engaging and appetizing and is equally enthralling whether discussing history or flavor, as it provides answers to questions great and small about all things Italian. The book is organized alphabetically, but its content is also accessible by subject, which include art and culture; baked goods; biographies; cheese and milk products; culinary terms; drinks and beverages; fish and seafood; fruits, vegetables, and nuts; herbs, spices, and condiments; history and society; meat and meat products; pasta and rice; prepared food and dishes; preparing, serving, and eating; regional cuisine; and sweets and confectionary. While photos are scattered throughout, more care could have been given to the book's visual presentation with the inclusion of additional images as well as sidebars, favorite recipes, and perhaps a color insert. Nevertheless, the book will delight readers and meets its goal of providing browsing pleasure. The author clearly shares her passion for food, having written many books on food and art, including Renaissance Recipesand A Feast for the Eyes.

The New Encyclopedia of Wine

Author: Stuart Walton

Focuses on 12 major grape varieties from Chardonnay and Cabernet Sauvignon to Gamay, their aromas, flavors and characters.

Chef on the Run or How to Make Salads

2009-11-26T09:44:00.000-08:00

Chef on the Run: Simply the Best

Author: Diane Clement

From Roasted Asparagus-Bocconcini Salad and Mediterranean Rack of Lamb to Strawberries 'n' Champagne Soup and Mango Panna Cotta, these tantalizing dishes represent a wide range of sources and styles covering every meal and the in-betweens. Some are adapted from cuisine sampled during the author's global treks with the Canadian Olympic team; some are from friends and other chefs; and some Clement created in her cooking classes and restaurant. Complete with color photographs, this 20th anniversary collection of recipes from this celebrity chef are simply the best.

Interesting book: Systèmes informatiques de Bibliothèque :de l'Automation de Bibliothèque aux Solutions d'Accès D'information Distribuées

How to Make Salads (Quamut)

Author: Quamut

Go beyond the garden variety.

A great salad requires more than just some greens piled on a plate. Learn the secrets of making great salads of all sorts. Read on for:

The tools you need to make magnificent salads easily

How to make your own croutons

How to make green salads, pasta salads, bean salads, and more

Authoritative: Written by experts in their field so you have the most reliable information available.

Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.

Concise: You’ll learn just what you need to know—no more, no less.

Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.

Portable: Your know-how goes with you wherever your projects lead.

Lebanese Kitchen or 101 Grow to Eat Ideas

2009-11-25T06:03:00.000-08:00

Lebanese Kitchen

Author: Abla Amad

Authentic recipes using fresh produce.

Abla Amad shares her recipes in this inspiring book, which features the real food of Lebanon - culinary treasures that are centuries old, preserved & adapted for contemporary cooks. Here is the wide variety of small dishes that comprise a mezza table, including kibbee, stuffed vine leaves, tabbouleh, felafel, & bab ghannooj with its essential smoky flavor.

Interesting textbook: Healing Immune Disorders or Cellulite Solutions

101 Grow to Eat Ideas: Planting Recipes That Taste as Good as They Look

Author: Ceri Thomas

There's nothing better than the taste of a garden's own fresh fruit and vegetables. They provide flavor and freshness that no supermarket produce could ever hope to beat. For beginning gardeners or regular growers, this guide is packed with inspiration and ideas for growing salads, fruit, herbs, and vegetables. A garden is not necessary to enjoy these planting recipes that taste as good as they look, as they can grow equally well on a windowsill as a patio. Providing fresh ideas and clear advice, this collection ensures that readers never eat tasteless fruit or vegetables again.

Art of South American Cookery or Women in Gods Kitchen

2009-02-19T10:41:00.000-08:00

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.

	Introduction : learning to cook, eat, and read with Christian holy women	1
1	How to bake wonder dough into miracle bread : Byzantine saints and Catherine of Genoa	17
2	How to make cheese and how to eat love : Hildegard of Bingen with Hadewijch	34
3	How to taste sugar and spice : the flavors of Elisabeth of Schonau	48
4	How to bite with grace into forbidden fruits : apples, sweets, and Margaret Ebner	59
5	How to confect convent treats : sweet traditions and the martyrdom of Saint Agatha	74
6	How to sift flour, wash lettuce, and serve bread and fish : lessons from Angela of Foligno	87
7	How to skin stockfish and chop stew : Margery Kempe's sacrifices	102
8	How to boil and fry in God's pots and pans : Teresa of Avila's kitchen secrets	115
9	How to do philosophy in a busy kitchen : Margaret Mary Alacoque, Sor Juana, Cecilia Ferrazzi	131
10	How to feed the spirit on corn pudding and pork fat : Elizabeth Seton's culinary conversion	146
11	How to indulge in divine delicacies : Gemma Galgani's tasty treats	159
12	How to savor sweets, play with food, and dress a salad : flavoring the spirit with Therese of Lisieux	172
	Conclusion : eating and cooking lessons	189

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

2009-02-18T06:58:00.000-08:00

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

Alan Wongs New Wave Luau or Clouds for Dessert

2009-02-17T03:17:00.000-08:00

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.

Preface by Janice Wald Henderson	viii
Acknowledgments	x
Introduction	xii
The New Wave Luau	1
Pupu and Starters	23
The Raw (and Nearly Raw) Bar: Appetizers from the Beach	47
Salads from the Garden	67
The Hukilau: Main Courses from the Sea	83
From Mauka to Makai: Main Courses from the Land	105
Sides and Condiments	125
Desserts	141
Drinks	163
Basics	173
Glossary	184
Index	188

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.

Effective Health Care Supervisor or Delights of Delicate Eating

2009-02-15T23:35:00.000-08:00

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

Ch. 1	An evolving role in a changing environment	3
Ch. 2	Health care : how is it different from "industry?"	21
Ch. 3	The nature of supervision : health care and everywhere	36
Ch. 4	Management and its basic functions	47
Ch. 5	Delegation and empowerment : forming some good habits	67
Ch. 6	Time management : expanding the day without stretching the clock	89
Ch. 7	Self-management and personal supervisory effectiveness	105
Ch. 8	Interviewing : start strong to recruit successfully	127
Ch. 9	The one-to-one relationship	144
Ch. 10	Leadership : style and substance	159
Ch. 11	Motivation : intangible forces and slippery rules	173
Ch. 12	Performance appraisal : cornerstone of employee development	186
Ch. 13	Criticism and discipline : guts, tact, and justice	209
Ch. 14	The problem employee and employee problems	227
Ch. 15	The supervisor and the human resource department	244
Ch. 16	Ethics and ethical standards	263
Ch. 17	Decisions, decisions	279
Ch. 18	Management of change : resistance is where you find it	293
Ch. 19	Communication : not by spoken words alone	304
Ch. 20	How to arrange and conduct effective meetings	318
Ch. 21	Budgeting : annual task and year-long implications	332
Ch. 22	Quality and productivity : sides of the same coin	355
Ch. 23	Teams, team building, and teamwork	372
Ch. 24	Methods improvement : making work - and life - easier	393
Ch. 25	Reengineering and reduction in force	413
Ch. 26	Continuing education : your employees and you	427
Ch. 27	The supervisor and the law	442
Ch. 28	Living with HIPAA	460
Ch. 29	Organizational communication : looking up, down, and laterally	479
Ch. 30	Unions : avoiding them when possible and living with them when necessary	491

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.

From Turnover to Teamwork or Toasters Handbook

2009-02-14T19:54:00.000-08:00

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.

	Preface
	Acknowledgments
Pt. 1	Ponder the Problem	1
Ch. 1	Understand Why Workers Leave	3
Ch. 2	Think in Terms of Retention	17
Pt. 2	Recognize the Roots	25
Ch. 3	Improve Your Understanding of People	27
Ch. 4	Respect the Power of Climate	47
Pt. 3	Building the Bridge	55
Ch. 5	Get a Good Start	57
Ch. 6	Put It in Writing	73
Ch. 7	Eliminate Inequities	85
Ch. 8	Create a Sense of Motion	93
Ch. 9	Show Your Appreciation	115
Ch. 10	Keep Everyone Informed	119
Pt. 4	Develop the Team	135
Ch. 11	Share the Power	137
Ch. 12	Share the Wealth	145
Ch. 13	Other Team-Building Tips	159
Pt. 5	Take the Temperature	169
Ch. 14	Evaluate Your Retention Climate	171
	Glossary	177
	Resources for Retention	179
	About the Author	183
	Index	185
	Miscellaneous Blank Forms for Reader's Use	190

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.

Fuss Free Entertaining with Just 4 Ingredients or Italy

2009-02-13T16:13:00.000-08:00

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.

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.

Appetite for Ale or 300 Teatime Treats Cakes Sweets and Desserts

2009-02-12T14:03:00.000-08:00

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.

Coloring the Seasons or World of Wine

2009-02-11T09:17:00.000-08:00

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.

Step by Step or Pure Food

2009-02-10T05:34:00.000-08:00

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.

The Empire of Tea or Banquetes Domesticos Navidenos

2009-02-09T01:53:00.000-08:00

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)

	Acknowledgements
	Introduction
1	Iris Macfarlane: Memoirs of a Memsahib	1
Pt. I	Bewitched
2	The Story of an Addiction	30
3	Froth of the Liquid Jade	40
4	Tea Comes to the West	64
Pt. II	Enslaved
5	Enchantment	78
6	Replacing China	98
7	Green Gold	118
8	Tea Mania: Assam 1839-1880	138
9	Empires of Tea	166
10	Industrial Tea	188
11	Tea Labour	202
Pt. III	Embodied
12	Tea Today	226
13	Tea, Body and Mind	254
14	Bewitched Water	274
	Notes	287
	Bibliography	295
	Index	305

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.

Botanical Medicines or Baking and Entertaining with Victoria

2009-02-07T22:11:00.000-08:00

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.

Cooking With Bananas or Fruit

2009-02-06T18:30:00.000-08:00

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.

La Dolce Vita or Lights Out

2009-02-05T14:49:00.000-08:00

La Dolce Vita: Sweet Dreams and Chocolate Memories

Author: Isabel Co

Isabel Coe's La Dolce Vita is a rich and engaging narrative, the story of a family expressed through their shared and continuing love of chocolate. Often remarkable anecdotes are intertwined with sumptuous chocolate recipes passed down through four generations of women. Whether it's her great grandmother Omama's nutty Weinacht Guezi or her grandmother Nonna's Crema di Castagne, her mother's rich, rum-laced Chocolate Mousse or Isabel's own extravagant Saffron-infused Mendiants with Crushed Pepper and Edible Gold Leaf, there is something in the alchemy of grating, melting, and mixing chocolate that sets it apart from all other forms of cooking. An unrivaled pleasure, La Dolce Vita is the perfect book to give as a gift or to keep for oneself.

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.

Healthy Family Cookbook or Breast Cancer Prevention Cookbook

2009-02-04T11:07:00.000-08:00

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.

	Introduction	vii
Part 1	Health and Nutrition
Chapter 1	How to Eat Now and for the Rest of Your Life	3
Chapter 2	Carbohydrates--the Good, the Bad, and the Ugly	27
Chapter 3	Protein--Quit Beefing	33
Chapter 4	Fat--All Is Not Equal	45
Chapter 5	Weighty Matters	55
Chapter 6	Calcium--the Whole Family Needs It	69
Chapter 7	Children's Health	85
Chapter 8	Family Mealtimes--a Family That Eats Together Stays Healthy and Happy	101
Chapter 9	Kids in the Kitchen	109
Chapter 10	Vitamins and Supplements	119
Chapter 11	Exercise--a Family Affair	125
Chapter 12	Home-Cooking Basics	143
Part 2	Recipes
Chapter 13	Egg Dishes	159
Chapter 14	Soups	171
Chapter 15	Pasta Dishes	187
Chapter 16	Vegetarian Dishes	217
Chapter 17	Chicken Dishes	241
Chapter 18	Beef and Pork Dishes	261
Chapter 19	Seafood Dishes	287
Chapter 20	Accompaniments	301
Chapter 21	Kids' Favorites	331
Chapter 22	Treats	363
	Weekend Cooking	383
	Special Occasions	387
	Index	391

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.)

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

2009-02-03T07:25:00.000-08:00

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.

In 3 Easy Steps or Picnics and Barbecues

2009-02-02T03:43:00.000-08:00

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.

Professional Vegetarian Cooking or Guests without Grief

2009-02-01T00:01:00.000-08:00

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

	Recipe Table of Contents
1	Why Serve Vegetarian Dishes?	1
2	Ingredients	13
3	Appetizers	47
4	Soups	79
5	Sauces	123
6	Salads	161
7	Vegetable Side Dishes	189
8	Vegetable-Based Entr es	217
9	Pasta-Based Entr es	253
10	Bean and Grain-Based Entr es	285
11	Alternative Protein-Based Main Dishes	319
12	Breads and Quick Breads	349
13	Desserts	369
App. A	Menus	403
App. B	Guide for Waitstaff and Kitchen Personnel	409
App. C	Purveyor Guide/Mail Order Source	413
	Recipe Index	423
	Subject Index	427

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.

Guide to Good Food Student Activity Guide or Sushi Made Easy

2009-01-30T20:20:00.000-08:00

Guide to Good Food Student Activity Guide

Author: Deborah L Benc

Guide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors. This Student Activity Guide provides a wide variety of activities that are designed to help students review content and develop critical thinking skills for various learning styles.

Interesting book: Studying Your Workforce or Democracy and Development

Sushi Made Easy

Author: Nobuko Tsuda

Visually appealing, flavorful, and nutritious sushi has long been one of the most popular foods of Japan and is now a favorite of epicures around the world. Here, the ingredients and utensils for making sushi are introduced and the principles of sushi-making explained through thirty-six recipes illustrated with drawings and sixteen pages of color photographs. Included are instructions for dressing and filleting twenty-one kinds of fish, serving suggestions, and recipes for soups to complete an authentic sushi meal.

Aperitivos or Las Recetas Mas Sanas

2009-01-29T16:39:00.000-08:00

Aperitivos (Cocina tendencias Series)

Author: Blum

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

Un concepto nuevo de libros de cocina, diseñada pensando en los que quieren replicar los platos culinarios internacionales que normalmente disfrutan en los restaurantes. Recetas sencillas y saludable para hacer platos elegantes para los principiantes.

Interesting book: Old New Thing or Jitter Noise and Signal Integrity at High Speed

Las Recetas Mas Sanas: Platos Vegetarianos Para Todas Las Temporadas Del ANO

Author: Santi Avalos

Comer sano es vivir mejor. Las recetas vegetarianas recogidas en este libro aъnan la sabidurнa de las dietas que han demostrado cientнficamente ser mбs saludables, la mediterrбnea y la japonesa, con los ъltimos avances de la ciencia nutricional y las enormes posibilidades de la cocina actual. Una obra repleta de sabrosos consejos para disfrutar comiendo y cuidar nuestra salud.

Up a Country Lane Cookbook or Pig Tailsn Breadfruit

2009-01-28T12:57:00.000-08:00

Up a Country Lane Cookbook

Author: Evelyn M Birkby

What can Evelyn Birkby possibly do to follow up the success of Neighboring on the Air: Cooking with the KMA Radio Homemakers? She can do what she has done in writing Up a Country Lane Cookbook. For forty-three years she has written a column entitled "Up a Country Lane" for the Shenandoah Evening Sentinel. Now she has chosen the best recipes from her column and interspersed them with a wealth of stories of rural life in the 1940s and 1950s, supplemented by a generous offering of vintage photographs. She has created a book that encompasses a lost time. With chapters on "The Garden," "Grocery Stores and Lockers," "Planting," and "Saturday Night in Town," to name a few, Up a Country Lane Cookbook recalls the noble simplicity of a life that has all but vanished. This is not to say that farm life in the forties and fifties was idyllic. As Birkby writes, "Underneath the pastoral exterior were threats of storms, droughts, ruined crops, low prices, sickness, and accidents." Following the Second World War, many soldiers returned to mid-America and a life of farming. From her vantage point as a farm wife living in Mill Creek Valley in southwestern Iowa, Birkby observed the changes that accompanied improved roads, telephone service, and the easy availability of electricity. Her observations have been carefully recorded in her newspaper column, read by thousands of rural Iowans. Up a Country Lane Cookbook is, then, much more than a cookbook. It is an evocation of a time in all its wonder and complexity which should be read by everyone from Evelyn Birkby's nearest neighbor in Mill Creek Valley to the city slicker seeking an education. Cook a meal of Plum-Glazed Baked Chicken, Elegant Peas, Creamed Cabbage, and Seven-Grain Bread, then finish it off with Frosted Ginger Creams with Fluffy Frosting. While the chicken is baking, read Evelyn's stories and think about the world the way it was.

Publishers Weekly

Birkby, a Shenandoah Evening Sentinel columnist and onetime radio show host in Iowa, draws together her favorite recipes and offers us a context for them: the 1940s and '50s. For her the context is best characterized by what she knew home to be: ``a barn, hog shed, corn crib, equipment shed,'' other outbuildings, ``a small, white, single-story house'' much like others once scattered across the Midwest, and her neighbors. In plain prose that tells us just what it needs to, she considers various country ``heritages''--her own and her friends'--and trots out the food that figures in them: ``White Fluffy Frosting,'' fried chicken, homemade noodles, blueberry salad, oatmeal pancakes. The author takes her backward look straightforwardly, and explains what was involved in raising a clover crop, and in baling hay. Also discussed, methodically: the labor of laundry (including a wringer), the advent of storms, the work of auctions, and what happened on Sundays (``the children would tumble in the soft grass''). Though not sentimental, hers is an affectionate record of living simply. It has a commonplace integrity that can seem, in our era, like fantasy. (Nov.)

Library Journal

Birkby, an Iowa homemaker, has written a weekly newspaper column called ``Up a Country Lane'' for more than 40 years; she also had a long-running radio program, that she chronicled in Neighboring on the Air: Cooking with the KMA Radio Homemakers (Univ. of Iowa Pr., 1991). Now she has collected the best recipes from her column, grouped into chapters in which she describes her family's life on an Iowa farm in the years following World War II. There are lots of good simple recipes from the heartland here, but Birkby's mesmerizing text is the real center of the book; she comes across as savvier but no less engaging than the ``Pioneer Lady,'' Jane Watson Hopping ( The Many Blessings Cookbook , LJ 9/15/93). Writing in understated terms about the realities of rural life in the 1940s and 1950s, she gives a wryly humorous description of sharing a 14-family party line, a memorable cataloging of laundry day, vivid depictions of harvesting and haying, and a wrenching account of a child's death. Highly recommended.

New interesting book: American Government or Debate on the Constitution

Pig Tails'n Breadfruit: A Culinary Memoir

Author: Austin Clark

Part memoir--part cookbook, part family history--by "one of the more talented novelists at work in theEnglish language today" (Norman Mailer). Reminiscent of Like Water for Chocolate, Pig Tails 'n Breadfruit blends lyrical, evocative writing with engaging descriptions of how to cook the dishes of Austin Clarke's native Barbados. Winner of the 1999 Martin Luther King, Jr., Achievement Award and author of eight highly praised novels and five short-story collections, Clarke is considered one of the preeminent Caribbean writers of our time. Pig Tails 'n Breadfruit describes the way he learned traditional Bajan recipes--food that has its origins in the days of slavery, hardship, and economic grief--by listening to his mother, aunts, and cousins talk about food while they cooked it. From Oxtails with Mushrooms, Smoked Ham Hocks with Lima Beans, and Breadfruit Cou-Cou with Braising Beef, to Clarke's renowned Chicken Austintacious, each dish evokes the vibrant, sun-drenched island of his childhood and is accompanied by stories about the rituals of food and family. The result is not only succulent food, but a unique portrait of growing up in Barbados in the late 1930s and early 1940s.

Publishers Weekly

In this delightful culinary memoir of Barbados, Clarke deftly captures the way his mother and other women talked about food and treated cooking: vegetarians are dismissed as "those who prefer bush and grass, as if they is sheeps and cows"; the cook is instructed to listen to music while making ham hocks and pig tails, and exhorted, "Show me your motions, girl!" As Clarke notes in his introduction, the whole concept of measurements and written recipes is foreign to the women of Barbados (who do almost all the cooking) since they learn their way around the kitchen from their mothers. Native Bajan Clarke entertains with discussions of Souse (made of pig parts including the snout and ears) and Breadfruit Cou-Cou (which Clarke's mother claims was fed to slaves because they could never hide afterward--the gas they passed gave them away). It's the cultural insight that's the real treat here, though: in a chapter on Bakes (basically, fried dough), Clarke relates the significance of flour in Barbados and the implications of the insult, "Boy, you are wearing a flour bag!" He also has a few stories of his own to tell; a chapter on the sardine omelet he once cooked for Norman Mailer and another on cooking in front of his aging mother (who corrects his technique, even as she readily admits that she has never cooked the African Chicken he is making) are charming. Clarke's voice deserves to be savored. (Apr.) Copyright 2000 Cahners Business Information.|

Introduction	1
Bakes	42
Privilege	54
Dryfood	67
Smoked Ham Hocks with Lima Beans, Pig Tails and Rice	78
King-Fish and White Rice	92
Meal-Corn Cou-Cou	100
Breadfruit Cou-Cou with Braising Beef	113
Killing a Pig to Make Pork Chops with Onions and Sweet Peppers	126
Souse (but no black pudding)	147
Split-Pea Soup	164
Pepperpot	173
Pelau	191
Oxtails with Mushrooms and Rice	196
Chicken Austintatious	210
Omelette (made with sardines)	227
Drinking Food	238
Frozen in Time	245

Cooking in Shaker Spirit or NAI Handbook For Safe Food Service Management

2009-01-27T09:16:00.000-08:00

Cooking in Shaker Spirit

Author: James Haller

Inspired by his living and cooking at the Canterbury Shaker Village in New Hampshire, James Hailer has created over 200 new recipes in the Shaker tradition of simple elegance. Haller was the resident chef for 10 years on Boston's "Good Day" show.

Library Journal

Haller is the author of the popular Blue Strawbery Cookbook ( LJ 2/1/77) and Another Blue Strawbery ( LJ 12/15/83). While chef for the restaurant at New Hampshire's Canterbury Shaker Village, he developed these recipes, inspired by Shaker cooking but in his own unmistakable style. Shaker cooking was simple, but it was also inventive and quite sophisticated. Haller's recipes, equally inventive, sometimes verging on the esoteric, are interspersed with intriguing but brief background on the Shakers and their cuisine. For area and larger collections.

Book about: In the Minds Eye or Introducing Microsoft Expression Studio

NAI Handbook For Safe Food Service Management

Author: NAI

Designed to prepare readers/students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic "must know" information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.

Booknews

Deals with basic information required to perform as a food manager, and introduces the Hazard Analysis Critical Control Point (HACCP) system in a step-by-step manner. Coverage includes foodborne illness, preparing and serving food, equipment and utensils, pest control, safety and accident prevention, and federal, state, and local rules and regulations, with chapter summaries and review questions, definitions, flow charts, b&w illustrations, and diagrams. Appendices provide agency addresses, a glossary, a sample test, review answers, and sample forms. Annotation c. by Book News, Inc., Portland, Or.

Introduction.

1. Managerial Responsibilities.

2. Foodborne Illness.

3. HACCP: A Food Protection System.

4. Purchasing, Receiving, and Storing Food.

5. Preparing and Serving Food.

6. Equipment and Utensils.

7. Cleaning, Sanitizing, and Pest Control.

8. Facilities.

9. Safety and Accident Prevention.

10. Training.

11. Federal, State, and Local Rules and Regulations.

Appendix A. Agency Addresses.

Appendix B. Commonly Used Terms.

Appendix C. Sample Test.

Appendix D. Sources.

Appendix E. Chapter Review Answers.

Appendix F. Sample Forms.

Index.

Fabulous Cake Decorating or Enciclopedia Del Vino

2009-01-26T05:34:00.000-08:00

Fabulous Cake Decorating: Step by Step Instruction for Beautiful Results

Author: Eaglemoss Publications Ltd

From a three-tiered wedding cake to special cakes for birthdays, showers and holidays, this guide provides bakers, crafters and do-it-yourselfers with dazzling ideas and techniques for decorating cakes of all kinds. More than 25 inspirational cakes showcase a range of styles and imaginative effects- all of which can be accomplished using ready-made marzipan, easy-to-make icing and basic decorating tools.

Book review: Grants for Nonprofit Organizations or The Regulation of Medical Products

Enciclopedia Del Vino

Author: Oz Clark

Here is a wine reference that contains 37 special sections on the largest vineyards in the world with articles about the 15 most important wine-producing countries, their classification systems, varieties of grapes, and techniques. Una referencia de vino que contiene 37 apartados especiales de las mayores regiones vinícolas del mundo, además de artículos sobre los 15 países productores más importantes, con sus sistemas de clasificación, sus variedades locales de uvas, y sus principales técnicas de elaboración.

Author Biography: Oz Clarke is the liveliest and most popular of today's wine experts. He has received the prestigious Glenfiddich Wine Writer of the Year Award on two occasions. He is the author of The Essential Wine Book, The Wine Book, Oz Clarke's Wine Guide, and many more.

Hard up and Hungry or Insatiable

2009-01-25T01:53:00.000-08:00

Hard up and Hungry: Hassle Free Recipes for Students, by Students

Author: Betsy Bell

A quirky original student cookbook, written by a mother of university-age children, is packed with tempting recipes and tips for civilized student survival. It is the ultimate cookbook for students and anyone who wants to cook fantastic food on a budget.

Look this: Hitler or In the Name of Honor

Insatiable: Tales from a Life of Delicious Excess

Author: Gael Green

With her passion for fine food and, above all, her appetite for love and life, Gael Greene traces her rise from a Velveeta cocoon in the Midwest to powerful critic of New York magazine. Love and food, foreplay and fork play, haute cuisine and social history--all become inextricably linked as the author lifts the lid on her most provocative subject yet--herself. Along the way there are tales of her saucy erotic adventures and intimate portraits of the culinary icons of our time--Julia Child, André Soltner, James Beard, among others--and revealing dissections of New York's legendary "in" spots, including Elaine's, Le Bernardin, Le Cirque, Odeon, and Balthazar.

The New York Times - Liesl Schillinger

Greene's book is a gustatory napkin-ripper that charts the rise of epicurean tastes, trendy restaurants and celebrity chefs, using the frequent crescendos of her own pulse as counterpoint. When she describes the circus at Le Cirque in 1977, she also confides her affair with the chef, Jean-Louis. When she raves about the French chef Jean Troisgros, who gave tutorials to well-heeled foodies at a Napa retreat, she also applauds his performance in the bedroom. And her elegy for Gilbert LeCoze of Le Bernardin includes a recollection of his skill at unsnapping her bra.

Publishers Weekly

As the title of her longtime New York magazine column (which ran from 1968 to 2000) suggests, Greene was indeed an "Insatiable Critic" and not just where food was concerned. Her fun memoir spices up the standard chronicle of food supped and wine sipped with breathless descriptions of sexual trysts, travel tales and signature fashions. Greene's sensual appetite was voracious and her affairs as abundant and indulgent as her meals; her more famous lovers included Elvis Presley, Clint Eastwood and Burt Reynolds. With chapter titles like "Splendor in the Foie Gras" and "Bonfire of the Foodies," the book brims with vivid and gluttonously gossipy prose, though it's occasionally repetitive, especially regarding the recent growth of "foodie" culture. At heart a singular story of Greene's gustatory and personal development, the book is also a history of culinary culture since the 1960s. She mentions world events that were occurring as she pursued her sybaritic lifestyle; describes her idols, contemporaries and famous chefs; and depicts spectacular meals throughout France, New York and beyond. This delicious read tells the story of America's haute cuisine awakening as written by the woman who had a seat at the table. (May) Copyright 2006 Reed Business Information.

Library Journal

New York magazine contributing editor and former restaurant critic Greene (Blue Skies, No Candy) serves up a feast in this memoir chronicling her involvement in the history of both the culinary and the sexual revolutions in the United States. A self-proclaimed sensualist, she artfully blends food and sex, liberally spicing talk of restaurants that changed the way Americans ate, chefs who elevated cooking to an art form or launched culinary movements, and food celebrities such as Julia Child and Craig Claiborne with tales of her bedroom encounters. Chapters with titles like "A Peanut Butter Kid in a Velveeta Wasteland" and "Splendor in the Fois Gras" whet the appetite and contain recipes (e.g., Almost Like Mom's Macaroni and Cheese, Infidelity Soup) that capture a memory or reflect a particular decade. Greene's focus is mainly New York restaurants, and that, together with her prose, might be an acquired taste, but the book is still an engaging account of the food world. Recommended for public and academic libraries.-Christine Holmes, San Jose State Univ. Lib., CA Copyright 2006 Reed Business Information.

Kirkus Reviews

An outrageously fun memoir from novelist and longtime New York magazine dining critic Greene that reads more like Who-I-Slept-With rather than What-I-Ate. Greene, an upper-middle-class girl from Detroit, apparently tall and buxom, talked her way into bedding Elvis by age 21, in 1956, and from then on, nothing would stop her in love and career. "I was born hungry," she declares, referring to her appetite for both sex and food. In amusing, provocative vignettes, many sealed with a cozy favorite recipe ("Danish Meat Loaf"), she scampers through her 30-year career as dining critic for New York magazine. She discusses her travels to France and sexual emancipation during the swinging '60s; her long marriage to New York Times cultural critic and fellow foodie Don Forst; and numerous spectacular adulteries during her heyday in the '70s. Her novels are inspired by her sexcapades, specifically Doctor Love, which tracks her romance with porn star Jamie Gillis. Early freelance journalism for Cosmopolitan and others allowed Greene to interview stars like Clint Eastwood and Burt Reynolds, and she chronicles in purring detail her affairs with both ("Would I have done it just for the story?" she asks. "I wouldn't have not done it for anything"). Friendships with Craig Claiborne and Belgian publicist Yanou Collart opened doors for her and transformed her from a parvenu abroad into a veritable VIP; through James Beard, she first met Alice Waters, though Greene admits she admired the West Coasters from afar and remained a "hopelessly elitist voice speaking for a manic majority." Lively and large-spirited, her account sizzles. Name-dropping with relish.

La Cuisine Creole or Dr Atkins New Diet Cookbook

2009-01-23T22:12:00.000-08:00

La Cuisine Creole

Author: Lafcadio Hearn

Published circa 1885, this pioneering work compiles the recipes of New Orleans in one volume. Celebrating the range of ethnic influences on Creole cuisine, the book contains recipes for many of the classic New Orleans dishes, including "Gombo file, Bouille-abaisee, Courtbouillon, [and] Jambolaya," as well as those for desserts and mixed drinks. Originally published anonymously but widely accepted to have been written by Lafcadio Hearn, one of New Orleans greatest literary talents, it shows a more literary flair than most modern cookbooks. Because of that, La Cuisine Creole gives a feeling of the flavor, both culinary and cultural, of late-nineteenth century New Orleans.

New interesting textbook: Das Kommunistische Manifest

Dr. Atkins' New Diet Cookbook

Author: Robert C Atkins

This book contains 250 of the most asked for recipes at the Atkins Center.

Publishers Weekly

In 1972, Atkins became a household name with his bestselling book, The Diet Revolution . In it, he claimed that to induce rapid weight loss one need only follow a high-fat, low-carbohydrate diet--carbs were the culprit in keeping people overweight. Twenty years later, he published Dr. Atkins' New Diet Revolution , continuing to maintain that weight gain had little to do with fat intake--a controversial conviction. His latest work is a cookbook designed as a companion to the 1992 volume, and promising to provide the most ``mouth-watering meals for the most effective diet ever devised.'' In case readers are unfamiliar with his weight-loss program, Atkins describes its four stages and offers a selection of sample menus. Recipes range from the simple (hard-boiled eggs) to appetizers, salads, meats and poultry. No-holds-barred desserts call for heavy cream, eggs, sour cream and butter; despite Atkins's claims, his is not always light cooking. In the end, it's the desserts that illustrate the absurdities of the Atkins program: a recipe for cheesecake is chock full of cream cheese, eggs and creme fraiche, yet the final ingredient is 12 packets of a sugar substitute. ``Good cuisine has always rooted itself firmly in luxurious fat,'' writes Atkins in his introduction. Really? (June)

Library Journal

This complement to Dr. Atkins' New Diet Revolution (LJ 7/92) presents menus along with 200 recipes. Devised by Atkins Center director Fran Gare, the recipes follow the same high-protein, high-fat, low-carbohydrate diet (including the complex carbohydrates) that Atkins proposes in his previous book. Atkins maintains that his diet controls diabetes, but the Atkins diet is contrary to information given by the American Dietetic Association and the American Diabetic Association. In the ``University of California at Berkeley Wellness Letter'' (December 1992), Dr. Sheldon Margen cautions people against following this diet, arguing that it could harm some people, especially diabetics. All cheeses are allowed freely (though they are high in fat, sodium, and cholesterol), as are all meats. Several recipes for salad dressings contain raw eggs, which could lead to salmonella food poisoning. Since the recipes in this book could be dangerous if followed, it is not recommended.-Loraine F. Sweetland, Rebok Memorial Lib., Silver Spring, Md.

House of Plenty or Healthy Jewish Cookbook

2009-01-22T18:31:00.000-08:00

House of Plenty: The Rise, Fall, and Revival of Luby's Cafeterias

Author: Carol Dawson

"Intrigue, mystery, and strategy—all in a historical profile of Luby's Cafeterias. This is a book about an institution we all knew as home—never thinking that the foundation was a business plan destined to work for fifty years. What went wrong? Read on! A 'must' for business schools everywhere, and a fun read for everyone."

—Jon Brumley, Forbes Entrepreneur of the Year, Cofounder and Chairman of the Board of Encore Acquisitions Company

"House of Plenty is a great tale.... It will be of great interest not only to the public, but also to students of American culture. I literally do not know of a book that deals in any major way with the history or culture of the cafeteria... a subject of great social and cultural importance."

—Robert Abzug, Oliver H. Radkey Regents Professor in History, University of Texas at Austin

"Who knew that the key to American success and salvation could be found on the cafeteria line? Only Carol Dawson. In crystalline prose, she tells a morality tale that is both as compulsively readable as a mystery novel and as illuminating about the American psyche as anything published in recent years. The death Dawson ultimately investigates is business ethics with a body of evidence that is utterly fascinating and utterly convincing."

—Sarah Bird, author of The Flamenco Academy, The Yokota Officers Club, Virgin of the Rodeo, The Mommy Club, The Boyfriend School, and Alamo House

Scarredby the deaths of his mother and sisters and the failure of his father's business, a young man dreamed of making enough money to retire early and retreat into the secure world that his childhood tragedies had torn from him. But Harry Luby refused to be a robber baron. Turning totally against the tide of avaricious capitalism, he determined to make a fortune by doing good. Starting with that unlikely, even naive, ambition in 1911, Harry Luby founded a cafeteria empire that by the 1980s had revenues second only to McDonald's. So successfully did Luby and his heirs satisfy the tastes of America that Luby's became the country's largest cafeteria chain, creating more millionaires per capita among its employees than any other corporation of its size. Even more surprising, the company stayed true to Harry Luby's vision for eight decades, making money by treating its customers and employees exceptionally well.

Written with the sweep and drama of a novel, House of Plenty tells the engrossing story of Luby's founding and phenomenal growth, its long run as America's favorite family restaurant during the post-World War II decades, its financial failure during the greed-driven 1990s when non-family leadership jettisoned the company's proven business model, and its recent struggle back to solvency. Carol Dawson and Carol Johnston draw on insider stories and company records to recapture the forces that propelled the company to its greatest heights, including its unprecedented practices of allowing store managers to keep 40 percent of net profits and issuing stock to all employees, which allowed thousands of Luby's workers to achieve the American dream of honestly earned prosperity. The authors also plumb the depths of the Luby's drama, including a hushed-up theft that split the family for decades; the 1991 mass shooting at the Killeen Luby's, which splattered the company's good name across headlines nationwide; and the rapacious over-expansion that more than doubled the company's size in nine years (1987-1996), pushed it into bankruptcy, and drove president and CEO John Edward Curtis Jr. to violent suicide.

Disproving F. Scott Fitzgerald's adage that "there are no second acts in American lives," House of Plenty tells the epic story of an iconic American institution that has risen, fallen, and found redemption—with no curtain call in sight.

Chapter 1. Blood Sacrifice in Texas
Chapter 2. Planting Seeds
Chapter 3. Growing Season
Chapter 4. First Harvest: Portrait of a Budding Magnate
Chapter 5. Recruiting New Hands for the Second Crop: The Band Begins to Gather
Chapter 6. The $60,000 Incubator
Chapter 7. Salad Days
Chapter 8. The Worm in the Apple
Chapter 9. Cutting the Jell-O
Chapter 10. Haddock Almondine and Chicken-Fried Steak
Chapter 11. The Worm Gnaws Deeper
Chapter 12. Scalloped Squash and Spinach Pudding
Chapter 13. Yeast Rolls, Biscuits, and Two Kinds of Cornbread
Chapter 14. Cherry Cobbler and Coconut Cream Pie
Chapter 15. Deviled Eggs and Stuffed Jalapeños
Chapter 16. Hot Coffee, Iced Tea, Pink Lemonade, or Just Plain Water
Chapter 17. Condiments on the Side
Chapter 18. Dirty Dishes
Chapter 19. Over, Fork Over
Chapter 20. Leftovers
Afterword by Carol Johnston
Acknowledgments
Sources
Index

Interesting textbook: Pocket First Aid and Wilderness Medicine or Lifetime Physical Fitness and Wellness

Healthy Jewish Cookbook: 100 Delicious Recipes from around the World

Author: Michael Van Straten

Traditionally associated with the heavy, fat-laden foods of Europe — deep-fried latkes, chicken fat, and achingly sweet desserts — Jewish food is, in fact, far more varied. Jews who migrated to other parts of the world developed cuisines unique to their new countries, yet still flavored with the tastes of the Middle East and the strict requirements of Jewish dietary laws. This beautifully illustrated book takes readers on a fascinating journey around the world, showing how Jewish cookery adapted and why it offers so many health benefits. There is the light, flavorful Mediterranean diet of Greek Jews and the Moorish-influenced food of the Jews expelled from Spain in 1492, both of which are rich in natural antioxidants, as well as the grain-based dishes of North Africa and the fragrant salads of the Middle East. With recipes like Egg and Onion with Cilantro, Nutty Spinach with Raisins, Schmaltz Herrings, Roast Duck with Cherries, and Ginger Hazelnut Cookies, this cookbook is a treasure trove of delicious, nutritious recipes for meat-eaters and vegetarians alike.

Library Journal

Van Straten, a British author of more than 25 books, has been described as a practicing osteopath, naturopath, acupuncturist, and nutritional consultant. He uses his family heritage to present recipes full of healthy ingredients and lacking saturated fat. The introductory material describes his family, their traditional meals, and the festivals of Rosh Hashanah, Hanukkah, and so on. The rest of the book is devoted to 100 recipes arranged by course-appetizers, soups, vegetables and salads, main courses, desserts, and cookies and cakes. Most of the pages are devoted to a single recipe with background information and a health note. There are numerous artful color photographs, many as a full-page spread. The recipes are simple but assume some prior cooking knowledge-"poach in simmering water." All the popular dishes are here (minus the fat), including Lekach (honey cake), Veal Schnitzel, Lamb and Lentils, Red Cabbage with Apples and Caraway, Chicken with Matzo Dumplings, and Borscht. The New York Times Jewish Cookbook (2003) remains the standard in the field, but this new publication is recommended for collections that need healthy ethnic cookbooks.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2006 Reed Business Information.

Favorite New Orleans Recipes or Southwest Flavor

2009-01-21T14:49:00.000-08:00

Favorite New Orleans Recipes

Author: Suzanne Ormond

New Orleanians have elevated the pleasures of cooking and consuming to a highly skilled, sophisticated art form. In this volume, published simultaneously in English, French, and Spanish editions, the authors have assembled what they consider the 119 recipes most representative of New Orleans home cuisine.

Southwest Flavor: Adela Amador's Tales from the Kitchen

Author: Adela Amador

This charming spiral-bound cookbook takes its name from Adela Amador's much-loved food column in New Mexico Magazine, "Southwest Flavor." Organized seasonally, it pairs recipes and "slice of life" stories like "It's raining snakes and toads," with a recipe for margarita pie and Adela's anecdote about a summer cloudburst and hundreds of tiny frogs. Then there was the time Adela and her mother were roasting chile and the stove blew up! Adela describes how the reader can roast chile (with no risk to life or limb), and includes both savory and sweet chile recipes. Her childhood recollections take us back to her days growing up in northern New Mexico, with memories of the magical Christmas lights of Madrid, New Mexico (and the tamales that accompanied that holiday), and of being serenaded as a young girl on New Year's Eve, with a recipe for the posole that her family prepared.

Dozens of traditional recipes enhance Adela's "tales," edited by New Mexico Magazine editors Emily Drabanski and Walter K. Lopez. The volume includes a glossary of Spanish food names and terms, and an index.

Flavors of India or Ready to Use Food and Drink Spot Illustrations

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

Flavors of India: Authentic Indian Recipes

Author: Meena Pathak

The creative force behind Patak's, the world's most popular brand of Indian food, presents a stunningly illustrated collection of more than 100 authentic, simple-to-prepare recipes. With appealing enthusiasm and profound knowledge, Meena Pathak proves that Indian cooking needn't be time-consuming or require long lists of unusual ingredients. And her amazing dishes reveal that Indian cuisine has more to offer than the standard fare served up in so many restaurants. The recipes come from all over the subcontinent, and include Goan-style Fried Fish, Black Pepper Chicken, and Layered Lamb Biryani. Throughout, Meena recalls growing up in India and gives personal notes on the recipes.

	Introduction	6
	India's culinary traditions	8
	My favorite ingredients	12
	My useful cooking tips	18
	My kitchen equipment	24
	The recipes
	Appetizers, snacks, and soups	26
	Fish and shellfish	46
	Chicken, eggs, and meat	56
	Vegetable dishes	78
	Rice, bread, and accompaniments	94
	Desserts and drinks	112
	Menu suggestions	122
	Index	124
	Acknowledgments	126
	The Patak's story	128

Ready-to-Use Food and Drink Spot Illustrations

Author: Susan Gaber

390 stylish and graceful spots of food — breads, fruits, fish, meats, much more — ready to use without statting.

Diabetic Goodie Book or Winetasters Secrets

2009-01-18T02:23:00.000-08:00

Diabetic Goodie Book

Author: Kathy Kochan

Gone are the days of making two separate after-dinner desserts, one for those with diabetes and one for those without. The 190 recipes in this title will meet everyone's sweet tooth as they are high in flavor and low in fat, sugar, and calories. Recipes include cakes, cookies, bars, coffee cakes, scones, muffins, puddings, pies, and cheesecakes. No artificial sweeteners are used. 256 pp.

Books about: All about Soups and Stews or Field Guide to Buying Organic

Winetaster's Secrets: A Step-by-Step Guide to the Joy of Winetasting

Author: Andrew Sharp

The secret to this guide's success is that it encourages readers to trust their own palates, rather than simply accept the judgement of "experts."

Wine expert Andrew Sharp conveys vital technical information about the creation of wine and the physiology of taste and smell clearly, with delightful touches of humour.

Winetaster's Secrets covers topics that many other winetasting guides fail to address, such as the effects of aging on the palate, how scoring systems work, and the special techniques for tasting and evaluating unusual varieties of wine such as icewine and "burnt" wine (brandy).

Andrew Sharp was the founder/president of InterVin International, a major annual international wine competition. He was a dedicated wine educator who lectured extensively across North America.

Pasta Noodles Dumplings or Asian Cooking Made Easy

2009-01-17T15:41:00.000-08:00

Pasta, Noodles & Dumplings

Author: Williams Sonoma

Savory Spaghetti Carbonara tossed with bits of pancetta, Spinach Lasagna layered with a long-simmered ragù, Gnocchi Gratin crowned with cheese and bread crumbs, sweet-and-spicy Thai noodles -- these are among the classic pasta, noodle, and dumpling recipes you will soon master with this book.

Williams-Sonoma Mastering Pasta, Noodles & Dumplings is a complete cooking course in a single volume. The opening describes the different types of fresh and dried pastas, dumplings, and Asian noodles available and the ingredients used to make them. You will also learn how to cook, season, and serve pasta, from reading your mise en place to adding restaurant-style finishing touches.

Basic recipes and key techniques then illustrate dozens indispensable culinary building blocks, such as how to judge when a pasta dough is mixed just right or how to dice an onion with ease. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to taste and season a dish as you go -- one of the most valuable kitchen secrets you can learn. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients round out your comprehensive pasta-making course.

In these pages, you will discover more than fifty classic recipes that tell you, in bothpictures and words, how every dish you make should look and taste from beginning to end. Whether you are an aspiring novice or an accomplished home cook, Mastering Pasta, Noodles, and Dumplings is an invaluable source for the tricks, tips, and insider knowledge that, until now, you could learn only in cooking class.

New interesting book: Macroeconomia

Asian Cooking Made Easy

Author: Periplus Editions

Asian Cooking Made Easy features over 40 delicious recipes from the kitchens of China, Indonesia, Japan, Malaysia, Singapore and Vietnam. Treat yourself to the authentic tastes and sensations of Asian food, from delightful starters such as Crabmeat Omelet to tasty seafood and noodle recipes including Fish Steaks in Fragrant Coconut Gravy and Singapore Hokkien Mee.

Classical Cookbook or Magic Of Provence

2009-01-17T05:00:00.000-08:00

Classical Cookbook

Author: Andrew Dalby

The daily life of classical Greece and Rome, although separated from us by 2000 years, can be recreated in almost photographic detail. The Classical Cookbook is the first book of its kind, exploring the daily culture of the Mediterranean through the center of its social life--food and drink. Combining narrative texts and recipes, authors Dalby and Grainger draw on a mass of fascinating resources to describe household life for different social groups and occasions. Each chapter provides a historical outline, with translations of the original recipes followed by versions for the modern cook. The book is illustrated throughout with delightful scenes of food, hunters, and revelers from wall paintings, mosaics, and Greek vases. And the array of delicacies, from Sweet Wine Scones to Chicken Stuffed with Olives to Honey Nut Cake, is sure to tempt any connoisseur.

Magic Of Provence: Pleasures of Southern France

Author: Yvone Lenard

Yvone Lenard's look at her beloved Provence is light-hearted, fun, loving, and sensuous - celebrating its relaxed lifestyle and the abundant pleasures of its kitchens and vineyards.

Her purchase of an ancient ruin of a house in a hilltop village twenty-five years ago opened up an enchanted world, which she describes with verve, wit, and sympathy - and, as a native speaker of French, with unusual depth of understanding. Provence casts its spell on the very first morning in her charmingly restored residence when a prince bearing a jug of village-produced vin rose shows up in her kitchen. The visit provides an entree into the household of the local chateau where both she and her husband encounter flirtatious advances along with dinner. The duchess who heads the family eventually becomes a close confidante when they share a memorable evening during a bitter cold snap, drinking tea laced with rum and making soup over the embers in Lenard's fireplace.

Lenard and her husband have adventures at being chicken rustlers, dispatching graveyard ghosts, and traveling to Saint Tropez where, "breasts are everywhere." Terry, a friend from Connecticut, locates another village ruin with the help of a spirit at a seance in Lenard's basement, restores it to perfection, and establishes a profitable bed-and-breakfast and guided tour business for antique hunters. Lillian, an unhappy Los Angeles widow to whom Lenard lends her house for a desultory visit, finds a vibrant new life in the village. Others drawn to the region, whose stories are told are Vincent Van Gogh, Brigitte Bardot, and Princess Caroline of Monaco.

The "magic" extends to recipes for food and drinks, along with hints for entertaining in the Provençal style, temptingly placed at the ends of chapters. Like Alice you might eat a little of this and drink a little of that and be transported to the wonderland that is the South of France.

Publishers Weekly

On an impulse, during the final hours of a year-long stay in France, the author and her husband, who live in Los Angeles, bought a run-down house in a village in the Luberon mountains of Provence, gave vague instructions to a contractor for its restoration and left for home. When they returned the following summer, they found that, miraculously, the house had been renovated exactly as they wished. And so begins this enchanting collection of essays in which Lenard, the author of several textbooks on French language and culture, tells of a vacation home in a fairy-tale town where a duchess in straitened circumstances lives in an ancient castle, the townspeople are friendly and other Americans rush to find similar ruins to renovate. The village begins to work its magic when the husband of the duchess's niece, a deposed prince from a neighboring European country, acts as their welcoming committee. Soon, neighbors share drinks and conversation at the village caf , aged pensioners help Lenard water flowers in the square and her husband, Wayne, is invited on a ghost-hunting expedition to the local cemetery. Not everything runs smoothly: a gardener hired to care for their plants takes their money and never shows up; a cleaning lady turns nasty. For the most part, however, life in the village is delightful, and Lenard describes it with wit and affection. Adding to the book's appeal, tempting Provençal recipes end each chapter. (Mar.) Copyright 2000 Cahners Business Information.

Booknews

Lenard recounts daily adventures with neighbors and local royalty, tells of the adventures of others who have been drawn to the region (including Vincent van Gogh and Brigitte Bardot), and offers recipes for food and drinks along with hints for entertaining. The author was formerly head of the foreign language department at California State University at Dominguex Hills. The book is not indexed. Annotation c. Book News, Inc., Portland, OR (booknews.com)

What People Are Saying

Dominique Lapierre
From Dominique Lapierre; Author of Is Paris Burning?

The Magic of Provence is a wonderful book. A delightful mixture of living, eating, drinking and socializing in one of the world's most unique regions. Lively, witty and often touching reading. Bravo Yvone Lenard! A Provençal says 'Merci!' to you.

Raoul Aglion
From Raoul Aglion

This delightful and beautifully written book could be entitled "Joie de Vivre in Provence." With great talent Yvone Lenard writes of the magic to be found in that sunny part of France. Each of the twenty stories is followed by an exquisite menu of regional foods and wines that will enchant and inspire you to share in the spirit and joy of Provence.

Lucien Clergue
Lucien Clergue, Author of My Friend Picasso

The Provence of Yvone Lenard has a distinction, an elegance, a sense of humor and a fragrance! Her book brought tears to my eyes and made me proud of the country where I was born, more beautiful even, as seen through the eyes of this born writer

Peter Baldwin
Peter Baldwin, Emmy award-winning television writer and director

Reading each fascinating tale, I kept thinking,"Why can't these charming, warm adventures ever happen to me?" - and then, just before the end, voila! she pops out a couple of recipes letting me join her in the magic. Thanks, Yvone, for each delicious mouthful. You're the best!

Roger Cossack
From Roger Cossack; Host of CNN's "Burden of Proof"

If you want to taste the wine, smell the lavender and walk the country roads of Provence in the moonlight, this is the book for you.

Orvis Cookbook or Tempted

2009-01-16T17:19:00.000-08:00

Orvis Cookbook: Fifty Complete Menus for Fish and Game

Author: Romi Perkins

Orvis represents the best in outdoor life - and what is the essence of living well in the outdoors if not eating well the good things of the earth? In The Orvis Cookbook, Romi Perkins offers her years of expertise with complete fish and game menus to bring out the unique flavors of such pleasures as pheasant, venison, and wild salmon, and advises on the wines that complement them.Extraordinary dishes grace this wonderful cookbook, including Roasted Canada Goose with Butternut Squash and Chestnut Puree, Smoked Venison Haunch, Roast quail on Grit Croustadines, Quail Hash on Buttered Wild Rice, Red Snapper with Sour Cream, Grilled Sharptail Grouse, and "The Best Salmon Recipe of Them All." Romi Perkins also provides recipes for side dishes and desserts that perfectly balance each entrée, including Basil Fritatta, Spinach Roulade with Mushroom Sauce, Melon in Lemon-Ginger Marinade, and Calvados Apple Tart.The Orvis Cookbook blends flavors as eternal as the hunt itself with the exciting cross-cultural influences of the new millennium. And the invaluable appendix by the author's husband, Leigh Perkins, shows how to clean, pluck, hang, cook, and freeze game. The Orvis Cookbook is for all fishing and hunting enthusiasts - and all lovers of fine food and choice wine. (8 3/4 X 111/4, 300 pages, illustrations)

Field & Stream

You would do well to purchase at least one copy immediately.

New interesting textbook: Eatiquettes the Main Course on Dining Etiquette or Salsas

Tempted: 150 Very Wicked Desserts

Author: Glynn

Oh come, all ye sinners! Toss out your scales and burn your diet journal! It's time to throw all caution to the wind: tempted has arrived — and it's irresistible.

• Not for the faint-hearted, this delightful new cookbook is bursting at its seams with unbelievably sinful, mouth-watering sweet treats.

• With an emphasis on decadent tastes and simple preparation, tempted is for the modern cook who wants to make pull-out-all-the-stops desserts.

• This is the ultimate assortment of indulgent sweet dishes, featuring 200 triple-tested recipes for desserts, cakes, and other creamy, dreamy delights from around the world.

• Unique chunky format lends itself to lots of attractive spreads showcasing the prepared dishes in hip, retro scenarios.

• Titillating tartlets! Melt-in-your-mouth morning tea cakes! Rich, robust chocolate mousse! Resistance is futile — give in to temptation!

Arabian Flavours or Traditional Indian Cookery

2009-01-16T08:37:00.000-08:00

Arabian Flavours: Recipes and Tales of Arab Life

Author: Salah Jamal

Linking a culture's food to its history and politics, this collection of recipes offers rare insight into real Middle Eastern cuisine and family life. This distinctly different guide to Arab cooking provides authentic recipes for salads, meats, and desserts accompanied by thoughtful tales of Arab culture, etiquette, and history. As the author recollects his childhood in Nablus, adventures in Maghreb, tales of Bedouin women, and various religious customs, he reveals the ancient traditions tied to the food at a Middle Eastern dinner table. The simple and inexpensive recipes include falafel, hummus, couscous, rice, oven-cooked meats, and traditional salads, soups, and sweets. An appetizing mix of food and history, this cookbook explores the knowledge, technical skills, religious teachings, climate, and lifestyle necessary to fully savor the tastes of a true Middle Eastern meal.

New interesting book: Origens Sociais de Ditadura e Democracia:Senhor e Camponês na Criação do Mundo Moderno

Traditional Indian Cookery

Author: Jack Santa Maria

Here is a superb collection of recipes from across the Indian subcontinent. Each step in preparing Indian food is explained, in a simple manner that will produce delicious results. Recipes from many regions of India are presented. The author also provides a brief history of Indian culture, which explains the eating habits in different historical periods and how these are reflected in modern Indian cuisine. Recipes for Indian spices are provided, as well as for many varieties of Indian pilaus and rice dishes. There are sections on beef, pork, lamb, poultry, and fish, with mouth-watering curries and such delicacies as Tanduri Chicken and Beef Vindalu. Vegetables, breads, desserts, chutneys—numerous recipes for all of these are included. Charming line drawings that illustrate the traditional preparation and presentation of Indian food open each chapter of the book.

Whats for Breakfast or Month of Sundaes

2009-01-15T21:56:00.000-08:00

What's for Breakfast?: Light and Easy Morning Meals for Busy People

Author: Donna S Roy

Targeted at a nation on the go, this book contains more than 100 time-sensitive recipes (Super Quick, Do-Ahead, and Worth-the-Effort). The title received the MBA Best Cookbook of the Year Award in 1995. Sample recipes include Ham & Cheese Calzones with Apples, Sunrise Carbonara, Sour Cream Pancakes, Orange Cappuccino, and "Beat the Blues" Coffeecake. Recipes work well as light evening meals. Diabetic exchanges and charts are included. 288 pp.

Book about: Normes de Reportages Financières internationales (IFRS) Cahier d'exercices :les Contours Standard, les Questions à choix multiple et les Études de cas avec les Solutions

Month of Sundaes

Author: Michael Turback

A nostalgic look at a great American dessert that features ice cream emporiums across the country, 150 sundae recipes, and remembrances of one-time soda jerks such as Harry Truman, Lucille Ball, and Malcolm X.

MSNBC - Tuchman

Sweet and breezy newcomer in the summer roadfood category. Ice cream lovers will lick through this well designed and well researched book.

Publishers Weekly - Dick Dononhue

Answers a question....Who created the sundae? Replete with 150 recipes.....also recomments the best sundae sources.

Editor's Pick Amazon.com

Charming and informative.

Florence Fabricant -

Weaves together sundae history, regional styles, folk lore and trivial.

Good Housekeeping

Check out this charming, beautifully-illustrated book. It may be called A Month of Sundaes but it has enough fabulous recipes and amusing lore to keep you smiling all year round.

Booksense

It'll be a great summer with the help of A Month of Sundaes.

The Food Paper

The pursuit of the sundae is clearly the pursuit of happiness, and Turback makes our read a joyful and vivid one.

Winemakers Essential Phrasebook or A Survival Guide for Restaurant Professionals

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

Winemaker's Essential Phrasebook

Author: James March

This groundbreaking international phrasebook is a thorough, extensive compilation of the most commonly used and practical winemaking terms and phrases in English, German, French, Italian, Spanish, and Portuguese. It's divided into five sections: glossary of words, introductory terms, viticulture, vinification, and tasting. Over 2,000 phrases in English cover every process involved in making every type of wine, and icons allow quick reference to the chosen language or section.

Interesting textbook: Quick Family Meals In No Time or Anne Lindsays Light Kitchen

A Survival Guide for Restaurant Professionals

Author: Alan Gelb

In the fast-paced culinary arts professions where anything that can go wrong will go wrong and where the customer rules, students and professionals alike need quick access to helpful information. Four Star Tips: A Survival Guide for Restaurant Professionals is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. With tips from restaurant professionals on everything from organization to stress management to owning your own restaurant, this is one book busy students and professionals won?t want to be without.

Hemingway Cookbook or Virtues of Soy

2009-01-15T03:34:00.000-08:00

Hemingway Cookbook

Author: Craig Boreth

Ernest Hemingway’s insatiable appetite for life was evident in his writing and equaled by little else than his voracious appetite for good food and drink. The Hemingway Cookbook collects, for the first time, more than 125 recipes from Hemingway’s life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordon’s Gin or a cool Cuba Libre. These pages are enriched by family photos, dining passages from stories such as A Moveable Feast, The Old Man and the Sea, and A Farewell to Arms, his short stories, personal correspondence, and even a contribution from his last wife Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this book is an authentic re-creation of the meals that enriched Hemingway’s literature

School Library Journal

YA-Hemingway's stories are rich in the description of foods and wines. In what can only be described as a labor of love, Boreth has written a book that brings to life the memorable meals that Hemingway so vividly delineated or was famous for. The cookbook is divided by the major periods of Hemingway's life, and readers will be able to sample the foods he ate in Italy during World War I, in Paris and Spain in the 1920s, in the Caribbean in the 1930s and 1940s, and, of course, on safari in East Africa in the 1950s. The examples range from the mundane (pancakes and coffee) and the exotic (Empanadilla de Pescado) to the absurd (Fillet of Lion and Eland Piccata). Boreth concludes with a discussion of Hemingway's favorite wines and recipes for re-creating his favorite mixed drinks. Snippets from many of Hemingway's stories place the recipes in their proper context. The instructions are easy to follow and are not beyond the capability of average cooks. A moveable feast.-Robert Burnham, R. E. Lee High School, Springfield, VA

New interesting textbook: Career Development and Planning or Human Resources Management

Virtues of Soy: A Practical Health Guide and Cookbook

Author: Monique N Gilbert

Soy, often declared the miracle food of the new millennium, is the most popular and complete vegetable protein

source in the world. Nutritionally packed and extremely versatile, soy and soy-based products provide a vast array of health

benefits. Yet many people are still unsure how to use these foods in their everyday cooking. Virtues of Soy addresses this

dilemma. Discover exactly why soy products such as tofu, tempeh, textured soy protein, soymilk, miso and soy flour are good

for your health. Learn more than 169 delicious ways to incorporate these soy foods into your diet. Find out about soy's

culinary history, evolution and nutritional breakdown.

Based on solid scientific and medical research, Virtues of Soy explains how soy foods can lower cholesterol, fight heart

disease, prevent strokes, reduce hypertension, inhibit certain cancers, ward off osteoporosis, moderate menopausal symptoms,

ease PMS, regulate diabetes and control kidney disease. This guide thoroughly examines these medical conditions and

extensively details soy's influence upon them. Presented in an easy to understand question and answer format, Virtues of Soy

takes the mystery out of soy foods. It describes what the various soy products used in the recipes are, where to buy them,

how much is needed to produce positive results, and which ones are best at improving these various medical conditions.

This scrumptious collection of 169 truly tasty soy enriched recipes has simple to follow directions, and all are meat and

dairy free. These original and creative recipes range from quick and easy comfort foods to elegant entertaining cuisine, and

are perfect for anyone who wants to preserve or enhance their health. Whether young or old, male or female, vegetarian or

non-vegetarian, this book will teach you how to implement a well-balanced, heart-healthy, anti-cancer, hormone-regulating and

bone-strengthening diet. Not only is Virtues of Soy a practical health guide and magnificent cookbook, it is truly the only

comprehensive soy reference manual you will ever need!

	Introduction	1
Chapter 1	Soy Culinary History & Diets	2
Chapter 2	Nutritional & Beneficial Compounds	8
Chapter 3	Heart Disease, Stroke & Cholesterol	18
Chapter 4	Cancer	22
Chapter 5	Osteoporosis	29
Chapter 6	Menopause & Other Female Concerns	32
Chapter 7	Diabetes & Kidney Disease	37
Chapter 8	Overview of Soy Foods	40
Chapter 9	Breakfast Items	45
Chapter 10	Breads, Pizza, Burgers & Patties	55
Chapter 11	Dips, Spreads, Dressings & Vinaigrettes	84
Chapter 12	Salads, Sandwiches & Wraps	94
Chapter 13	Chili & Soups	107
Chapter 14	Stir-Fry, Saute, Pasta & Baked Entrees	121
Chapter 15	Side Dishes, Gravies & Sauces	154
Chapter 16	Desserts, Snacks & Drinks	165
	Glossary	176
	References	182
	Index	189
	Weights & Measurements Chart	194

Little Book of Soup or Good Day for a Picnic

2009-01-14T15:53:00.000-08:00

Little Book of Soup

Author: Thomasina Miers

A mini-gift edition of Soup Kitchen.

Good Day for a Picnic: Simple Food That Travels Well

Author: Jeremy Jackson

Bored with traditional picnic fare? Coleslaw'Potato salad? Soggy sandwiches? In Good Day for a Picnic, Jeremy Jackson offers up a collection of new recipe ideas for the park and the patio, the backyard and the beach, and beyond.

This is not a book of "classics" -- after all, who needs another fried-chicken recipe? It's a fresh, flavorful (and funny) look at picnics. The 120 recipes include everything from drinks and starters to sandwiches, entrées, and desserts. There's Ginger Iced Tea and Fig Pâté, Lamb Pita Meze and Noodles with Walnut and Blue Cheese Pesto, Sour Cherry Mini-Crumbles and Strawberry Cupcakes. The dishes are simple, wholesome, and quick to prepare, with lots of make-aheads and tips on food transport.

In Good Day for a Picnic, Jeremy Jackson gives dining alfresco the attention it deserves. So whether you've found a sunny spot of grass or a cozy patch of carpet, it's time to spread out the food and dig in!

Publishers Weekly

In this collection of pleasant enough recipes, Jackson (The Cornbread Book) takes one of our most enduring leisure activities and complicates it absurdly. His aggressively quirky introduction starts with the observation that any food eaten outside will taste better than when eaten indoors. Fair enough, but doesn't that make a book of specially devised picnic foods counterintuitive? Jackson goes on to recommend concoctions like Sekanjabin, a Mideastern sweet and sour drink made with vinegar and mint, and Crepes Stuffed with Chard, Feta, Pine Nuts, and Golden Raisins. Neither would fare well when stashed in a knapsack slung over the shoulder as one heads into the great outdoors. Many of these dishes are meant to be served warm, like Cornsomm , a soup made of a single shallot, three ears of corn and a few thyme sprigs, to be transported in a thermos. Make Your Own Spring Rolls (with Two Sauces) aka "Choose Your Own Adventure Spring Rolls" aren't only a mouthful to pronounce, but require assembling small, separate bowls of 10 different ingredients. Even the appealingly seasonal Chunky Summer Salad with Peaches, Tomatoes, and Farmer Cheese is better if tossed together on-site, Jackson admits. The recipes are all competent, and some sound delicious, but they're never going to replace potato salad and fried chicken. Photos. (May 3) Copyright 2005 Reed Business Information.

The Kentucky Mint Julep or The Sideways Guide to Wine and Life

2009-01-14T06:11:00.000-08:00

The Kentucky Mint Julep

Author: J NICKELL

"The mint julep is Kentucky's signature cocktail. Made with the world's finest bourbon (aged in charred oak barrels that contract and expand with the state's extreme seasonal temperatures) and blended with the pure, iron-free limestone water of the Bluegrass, it is a taste that no other place can duplicate or claim. As the official drink of the Kentucky Derby, the mint julep has become synonymous with civilized society and old-time southern hospitality." Colonel Joe Nickell has spent years researching the julep - probing its history, gathering julep lore, and experimenting with variations on the "perfect" julep recipe. In The Kentucky Mint Julep, he brings together these bits of wisdom about the drink, from the meaning of the word "julep" to a description of Kentucky's famed Bourbon Trail. Along the way, Nickell reveals little-known anecdotes, including how arguments over the proper julep recipe may have caused the Civil War.

Look this: Networking or Visual Studio Tools for Office

The Sideways Guide to Wine and Life

Author: Alexander Payn

A lighthearted companion to the best-reviewed film of the year—a pocket-sized illustrated guide to the locations and wines featured in Sideways including maps, winery listings, tips for drinking wine, and Oscar®-winning dialogue.

Yesterday, you didn't know Pinot Noir from film noir.

Now, after seeing the marvelous movie Sideways, you are living the life uncorked, and this is the perfect little book to celebrate your own sideways journey. Inside you will find:

Wine recommendations, tips for tasting wine, and a list of bottles featured in the film
Places and wineries to visit in the Santa Ynez Valley in Santa Barbara County that were featured in the movie
Excerpts from the Oscar®-winning screenplay
Web sites and information for planning your own trip

This hilarious and useful guide is fully illustrated in color with movie stills, location stills, and delightful drawings by artist Robert Neubecker, who created the film's poster.

Originally created as a specialty item for wineries and tourist sites, The Sideways Guide to Wine and Life has been featured widely in articles (USA Today, The New York Times, and Wine Spectator) about the Sideways phenomenon and the surge in Pinot Noir's popularity across the country. Now available in an expanded trade edition for the first time, this is a terrific gift and countertop book year round.

Perfect Parties or Lose Weight the Smart Low Carb Way

2009-01-13T19:30:00.000-08:00

Perfect Parties

Author: Alison Pric

Everyone dreams of throwing a fabulous party, one that lingers in the memory long after the last guest has gone. In Perfect Parties, Alison Price dishes the secrets of the most A-list affairs, offering the last word in effortless chic and memorable entertaining. The key is preparation. So, clearly and simply, Alison makes easy every step of organizing a successful party: from invitations, menu-planning, and table settings to recipes and preparations for cocktail parties, buffets, dinner parties, and outdoor feasts. Abounding in stunning color photos and imaginative and achievable ideas, Perfect Parties will give you the confidence to relax and have fun--even as the host. Alison Price has been a professional party planner for more than 15 years; among her clients are Dame Judi Dench, the Getty family, and members of European royalty.

Alison Price’s book offers a comprehensive guide to planning your event. Her celebrity client list is recommendation enough.

What People Are Saying

Sir Elton John
Whether it’s a simple dinner for eight or a huge extravaganza for 400, [Alison Price's] parties are always perfect.

Lose Weight the Smart Low-Carb Way: 200 High-Flavor Recipes and a 7-Step Plan to Stay Slim Forever

Author: Bettina Newman

Indulge in your fantasy foods…and drop 10, 20, 50 pounds! Introducing the first low-carb cookbook to successfully combine a long-term weight-loss plan and cookbook into one, providing lasting weight loss, sound nutrition, and eating satisfaction.

This gorgeous, four-color cookbook includes sample menus and low-carb shopping, cooking, and eating tips. It also includes inspiring before-and-after stories, tips and recipes from people who have already lost weight the Smart Low-Carb way!

Eat rich, be thin and peel off pounds forever - feasting on the foods you love!

Publishers Weekly

Newman and Joachim explain the science behind a low-carb success and why low-carb does not mean no-carb, but rather the right sort of carbohydrates those with a low glycemic index. Unlike many other low-carb diets, this one promotes not high-fat and refined sugars but unsaturated fat instead of saturated fat, moderate amounts of lean protein, adequate fiber and the key elements of calorie control. The authors provide a low-carb pyramid of suggested eating proportions and begin with a seven-step weight loss program that promotes eating whole grains, controlling portion size and getting exercise. Each recipe (supported by a seven-day eating plan) includes a chart indicating the number of calories, diet values and diet exchanges. These are easy, basic dishes from the Hearty Country Vegetable Soup to the Lamb Chops with Olives. While many recipes are nicely spiced (such as the Turkey Drumstick Curry and Curried Chicken with Coconut), some, such as the Baked Cod with Lemon and Olive Oil, can be bland. These simple recipes are interspersed with time-saving and flavor tip sidebars and include more than 90 full-color photographs. (Apr.) Copyright 2002 Cahners Business Information.

Culinary New Mexico or Elsies Biscuits

2009-01-13T08:48:00.000-08:00

Culinary New Mexico: The Ultimate Food Lover's Guide

Author: Moor

and wow is it incredible. Book includes a nice set of local recipes, places to go, and my favorite a listing of specialty food stores to find my favorite ingrediants. I strongly recommend this title for those that like southwestern food, or are planning a trip to New Mexico and want to get a taste for the real flavor of the state.

Acknowledgments
Introduction
Albuquerque: The Duke City
Santa Fe: The City Different
Taos:Mountains and More
Northwest New Mexico: Indian Country
Aztec
Farmington
Gallup
Grants
Northeast New Mexico:Where the Mountains Meet the Plains
Las Vegas
Southwest New Mexico: Rio Abajo
Las Cruces and Mesilla
Silver City
Socorro
Southeast New Mexico: Outlaws and Extraterrestrials
Ruidoso
Capitan
Roswell
Carrizozo
Appendix AIndian Pueblo Feast Days
Appendix BRegional Contacts
Appendix CIngredient Sources
Appendix DCookbooks
Index

Read an Excerpt

Albuquerque: The Duke City
With a population of nearly 500,000, Albuquerque is New Mexico's largest city.Named in 1706 for the Duke of Alburquerque, viceroy to the king of Spain, it is beautifully situated between the Sandia Mountains to the east and a volcanic escarpment etched with ancient petroglyphs to the west. On either side of the Rio Grande, the cottonwood bosque, a green ribbon of life, provides cooling shade and an oasis in the midst of the city. Albuquerque's setting and quality of life are superb, but its image problem has traditionally suffered in comparison to its nearby neighbor Santa Fe.
Perhaps the best way to illustrate the difference between the cities is to draw an analogy between two women "of a certain age." Both wear their years well, but that's where the similarity ends. Santa Fe is the wealthy dowager, a classic beauty who retains her peerless presence with elegant attire and immaculate grooming. Albuquerque is your best friend's mama, straightforward, gracious, and unpretentious. She may have a few wrinkles and a nolongershapely figure, but she will always greet you with a warm abrazo.
Albuquerque is a town of neighborhoods. Old Town with its shaded plaza, bandstand, and shops celebrates where the city began. Downtown is the heart of the business district. South Valley is a blend of small industry and agricultural enterprise. North Valley encompasses some of the areas priciest real estate. The North Valley's Los Ranchos is a city within the city, a rural enclave of estates and horse farms. West Mesa, which includes Taylor Ranch, is the area boomtown, filled with shops, restaurants, and the largest mall in New Mexico.
Likewise, Albuquerque's culinary reputation has suffered in comparison to Santa Fe, and until recently there was some truth to that notion. However, in the past decade more chefs have discovered the boost to their business that Albuquerque's steady, yearround, loyal local clientele provides. Access to locally grown fresh produce is about even for both cities, but since Albuquerque has the state's only major airport, the city has a transport edge on produce, fish, and meat from other areas.

Bakeries, Panaderнas, and Tortillerнas
French Riviera Bakery, Inc.
Daniel Reymonenq is a secondgeneration baker who learned his skills from his father in Toulon, France. He came to the States in 1971 and was drafted into the Marine Corps, where he worked in many of the world's trouble spots. After discharge, he settled in Taos where he was employed at the Austing Haus and the Saint Bernard restaurants. He moved to Albuquerque and opened his French Riviera Bakery on 4th Street in 1992. Currently, he bakes around 500 loaves a day that he retails from his shop and sells to local restaurants. His selection of Old World breads includes many types and configurations: alpine, alpinette, baguette, boule, couronne, йpices, fougasse, Parisian, peasant loaf, rye, and six grain.
You'll find pastry shelves containing croissants, brioche, pain de campagne, napoleons, linzertorte, strudel, йclairs, profiteroles, Danish pastry, and tarts. For the holidays he'll do a bыche de Noлl and for weddings, a croquembouche. All baked goods are preservative free, made from scratch using only pure butter as shortening.
French Riviera Bakery, Inc., 4208 4th Street NW, Albuquerque, 87107; (505) 3430112.

Le Paris French Bakery & Deli
Parisians Philippe and Aude Laau arrived fresh from Europe in 1999 and opened their bake shop, first on San Pedro and finally on Eubank, where they have a larger floor plan. A combination of cafй and bakery, the store is a little bit of France in Albuquerque. It's a welcoming atmosphere with its cream colored walls, a wheat sheaf wall frieze, French and U.S. flags, and a collection of miniature Eiffel towers. A case filled with bread, cookies, pastries, and cakes lines one wall, and the dining area extends into another room with its bistro tables and whiteandblue color scheme.
They bake Parisian, Parmesan, alpinette, miche, herb and garlic, and baguette loaves. On weekends, they will add epis, sun bread, and marguerites (flowershaped loaves). Pastries include palmiers, scones, turnovers, croissants, brioche, sacristans, strudel, profiteroles, chou a la crиme, tarts, cheesecake, cookies, and meringues. No preservatives are used.
The cafй serves a bistro menu with quiche, salads, soups, and nine varieties of sandwiches. Try their Asiago Bisque paired with the Royal Sandwich of turkey, ham, and cheese, or the Rustic with housemade pвtй and tomato. All sandwiches are served with the tiny pickles called cornichons, which you don't find in many U.S. delis. In addition, they serve breakfast, which features omelets, crкpes, and egg dishes. Closed Sunday.
Le Paris French Bakery & Deli, 1439 Eubank Boulevard NE, Albuquerque, 87112; (505) 2994141.

Swiss Alps Bakery
The dream of owning his own bakery stayed with Raimond Pepe from his boyhood in a small village near Zurich, Switzerland, through his baking apprenticeship. His working experience ranged from Swiss hightech operations to places without electricity in Thailand. For 16 years, he traveled and gained experience, always searching for a place he could call his own. One day he saw an advertisement for a bakery for sale in Albuquerque, and in April 1999 he made the decision to move his family west and set up shop.
The Swiss Alps Bakery is the fruit of his labors, and a better Old World bakery couldn't be found anywhere. Raimond specializes in dark breads such as rye, pumpernickel, and farmer's loaves. (Author's favorite: his ciabatoni.) In addition, he bakes traditional Italian and French breads; sourdough; and specialty breads such as sunflower, walnut, Calabrese, and challah. His pastries make you drool just looking at them. He does napoleons, rum balls, йclairs, beehives, tнramisu, fruit tarts, profiteroles, brownies, strudelthe list is almost endless. His Danish pastries are diet breakers, especially the Swiss nut rolls, almond horns, and Swiss delights. Of course, he does cakesBlack Forest, hazelnut, mocha, and chocolate.
In addition to staffing his shop, you'll also find him or his wife, Soraida, summer Saturday mornings at the Los Rancho de Albuquerque farmers' market.
Swiss Alps Bakery, 6607 Menaul Boulevard NE, Albuquerque, 87110; (505) 8813063.

Golden Crown Panaderнa
Tucked away in a neighborhood of modest homes in the old Sawmill District, the Golden Crown Panaderнa is housed in an aged adobe flamboyantly decorated with a riot of Mexican vines and flowers. Owner Pratt Morales is the oneman dynamo in charge. A former Air Force accountant, Morales knew counting numbers wasn't in his future. He says, "The accounting profession didn't allow for creativity. I wasn't in love with it."
Baking fascinated him, and wherever he was stationed, he visited bake and bread shops for whatever knowledge he could garner. When a bakery in Albuquerque went out of business after a half a century, Morales bought the operation and jumped in cold, learning as he went. He has been at his current location on Mountain Road for the past 12 years, and he is living his dream, baking bread that is "nutritious, delicious, and beautiful."
His breads fill all those requirements. Using a recipe for hardcrust Italian loaves, he makes baguettes, epis, rustic shapes, and bolillos, the Mexican roll that he does in both large and small dinnerroll sizes. He loves to "give life to his bread" by creating bread sculptures for special events. He has crafted Thanksgiving roasted turkeys, castles for visiting dignitaries, and once a whole state fair booth made entirely of bread.
His piиce de rйsistance is his greenchile bread, which is decorated with a coyote howling at the moon. "I wanted to create a bread that captured the aroma of green chiles roasting," he explains. "I use fresh tomatoes, onions, cilantro, green chile, Parmesan cheese, and spices. The secret is my method of incorporating these ingredients without making the dough soggy."
In addition to bread, Morales bakes Hispanic specialties such as crisp flautas stuffed with fruits and Bavarian cream; tasty empanadas in assorted flavors; powder sugarcoated Mexican wedding cookies; bizcochitos in anise, chocolate, and cappuccino; and other delights. His bizcochitos are famous for their elimination of what most consider a key ingredient: lard. Wanting a healthier alternative, he experimented with many possibilities before settling on a soy replacement. "Most customers swear they can't tell the difference," he says. Open only Tuesday through Saturday.
Golden Crown Panaderнa, 1103 Mountain Road NW, Albuquerque, 87102; (505) 2432424; www.goldencrown.biz.

Pastelandia
If you are searching for a panaderнa like you found in Mexico, Pastelandia is the place to go. Remember how in Mexico City, Oaxaca, or Guadalajara you'd search out a bakery by the yeasty smells emanating from the ovens? You'd wander in and there would be rack after rack of sweet rolls in all configurations with myriad decorations from icing to colored sugars. The person behind the counter did not wait on you but pointed to a stack of small trays and tongs used to make the selections, which you took to the cashier. Pastelandia is just like those Mexican shops.
Little English is spoken, but the drill is obvious. The bakery is immaculately clean and the help accommodating even if you can't speak Spanish. By exact count one day, we numbered 30 different types of sweet rolls, or pan dulce, plus several trays of bizcochitos.
Pastelandia, 139 Coors Boulevard SW, Albuquerque, 87121; (505) 8363933.

Tortillerнas
Tortillas are now almost mainstream, and you no longer have to search high and low for this basic product of the Hispanic kitchen. Years ago in the East I had to use regular cornmeal, a rolling pin, and a fry pan to make tortillas for enchiladas. They were really quite terrible. Although considerably more available now, the grocery store variety cannot hold a candle to the freshly made product. Albuquerque has a number of tortillerнas, large and small, from the Albuquerque Tortilla Company, which makes nearly 1.5 million corn and flour tortillas a day, to the little neighborhood store handing them right off the comal. To sift the wheat from the chaff, we visited them and did a taste test on both the corn and flour varieties.

Dos Hermanos
Dos Hermanos's plattersized flour tortillas are close on the heels of the Frontier's. With four locations throughout the metro area, you don't have far to drive for your tortilla fix. More expensive than most (but larger than most), Dos Hermanos's tortillas are handrolled and made from a special family recipe.
The restaurants themselves are basic, with takeout and ordering counters and nofrills seating. Owner Robert Martinez created Dos Hermanos in 1992, and many of his recipes come from his mother, Jessie, who has a restaurant in Espaсola. Their most popular item is the burrito, using those delicious flour tortillas, and many Duke City residents favor their tamales, which sell out during the holiday season.
Dos Hermanos, 6211 4th NW, Albuquerque, 87107; (505) 3454588; 7600 Jefferson NE, 87109; (505) 8281166; 2435 Wyoming NE, 87112; (505) 2948945; 5010 Cutler NE, 87110; (505) 8812202; www.redorgreen.com.

The Frontier Restaurant
First place for flour tortillas goes to the Frontier Restaurant. Located on Central Avenue across the street from the University of New Mexico bookstore, the Frontier has been an Albuquerque tradition since 1971. It covers a city block and is open 24 hours a day. You'll find it packed with college students eating, chatting, and pouring over books. The unusual order counter features a series of stations with flashing green lights signaling the next available clerk. Lines wind out the door at busy times, but the action is swift.
Some of their specialties include freshsqueezed orange juice, platesized sweet rolls swimming in butter, and bellybusting breakfast burritos filled with scrambled eggs, melted cheese, hash browns, and green chile. However, it's their wonderful, light flour tortillas that bring us back time after time. A semiautomatic tortilla machine runs constantly, shaping and baking the dough into light, fluffy rounds that sell by the dozen. Their flavor, freshness, and consistency cannot be beaten.
The Frontier Restaurant, 2400 Central SE, Albuquerque, 87106; (505) 2660550; www.frontierrestaurant.com.

Tortillerнa Cuauhtemoc
Coming in a respectable third in the flour tortilla taste test but first in the corn tortilla test, tiny Tortillerнa Cuauhtemoc sells only tortillas. Located east of the river in the South Valley, it is housed in a simple storefront. No English is spoken. You walk in, and if you're fluent in Spanish, you order. If you're linguistically challenged, you pick out your order and watch the cash register for the total. Flour tortillas are sold by the dozen. Corn tortillas come only in packages of 36. Piping hot, fragrant, and wrapped in unglazed paper, they are the essence of corn.
Tortillerнa Cuauhtemoc, 844 Bridge Street SW, (near National Spanish Cultural Center), Albuquerque, 87105; (505) 2549940.

Breweries and Brewpubs

Assets Grille and Brewing Company
Albuquerque and vicinity have a fine roster of breweries and brewpubs. Assets Grille and Brewing Company is one of the earliest leaders in bringing craftbrewed beer to the state in 1993. Brewmaster Daniel Jaramillo produces nine standard beers that rotate by season. A recent roster includes Albuquerque Pale Ale, Duke City Amber, Kaktus Kolsch, Pablos Porter, Rio Grand Copper Ale, Roadrunner Ale, and Sandia Stout. Do you want to take some home? They sell half and fullgallon growlers, 5 and 15gallon kegs for offpremises consumption.
The restaurant always features five or six of their own beers, a handsome copper and wood bar, and seating at a dozen or so tables and booths. An outdoor patio opens up in warm weather.
Assets Grille and Brewing Company, 6910 Montgomery Boulevard NE, Albuquerque, 87109; (505) 8896400.

Chama River Brewing Co.
Chama River Brewing Co. has locations in Albuquerque and Santa Fe. Ted Rice handles the responsibilities of head brewer in the Duke City, while Cullen Dwyer fills that job in Santa Fe. They produce High Altitude Pale Ale, which they describe as "altitude with an attitudeaggressively brewed with Centennial hops for bold beer lovers and hopheads."
Their Honeymoon Wheat Ale is dry, crisp, and delicately spiced with coriander and orange peel. Plaza Porter has chocolate and smoke tones with a balance of hops and malt for a subtle aroma and quick finish. End of the Trail Brown Ale is a dark beer with a light taste, and their Atomic Blonde Ale is a mediumbodied barley beer infused with American hops for balanced bitterness. In the Albuquerque location, brewmaster Rice holds Friday night brew tours.
Lunch specials meld southwestern enchiladas, tacos, carne adovada, and huevos rancheros with allAmerican entrйes such as fishandchips and homestyle meatloaf. The dinner menu expands the Southwest selections and adds specials including cedar plank salmon, Tbone and strip steaks, and a ribs and chicken basket.
Chama River Brewing Co., 4939 Pan American, Albuquerque, 87109; (505) 3421800; Cafй & Brewery, 4056 Cerrillos Road, Santa Fe, 87507; (505) 4381800; Downtown Cafй, 133 Water Street, Santa Fe, 87501; (505) 9841800; www.riochamabrewery.com.

Kelly's Brewery
The hangout in Nob Hill you see jumping with thirtysomethings is Kelly's Brew Pub. If the building resembles an old auto dealership, that's because it was. Constructed as a Ford automotive center on historic Route 66, Kelly's served the needs of another generation's motorists with its big bays and Texaco service. The great old building fulfilled many purposes until 1997 when Janice and Dennis Bonfantine took it over and transformed it into a brewery and restaurant. The original Texaco sign is still out front with "Kelly's" emblazoned in the star in place of the original "T."
As one of the largest breweries in the state, they have 20 styles of beer constantly available: Blonde Ale, Golden Ale, Red Ale, Apricot Ale, ESB (extra strong/special bitter), Hefeweizen, Dunkleweizen, Belgian Pale Ale, Belgian Dubbel, British Pale Ale, Indian Pale Ale, Amber Ale, Altbier, Scottish Ale, Brown Ale, Black Ale, Bitter, Robust Porter, Oatmeal Stout, and Imperial Stout. In addition, they do seasonal specials such as Oktoberfest. In 2002, they produced 1,010 barrels, or 2,020 kegs (a barrel equals 31 gallons). On a busy Friday night, they have been known to finish off 25 kegs.
Another Kelly's special feature is their Brew Your Own Beer facility, the only one in the state. Customers may choose a beer recipe and, using the inhouse ingredients, brew their own beer. The first operation takes about two hours, and the product is allowed to ferment for two weeks. The customer returns and performs the bottling operation, which results in a full keg of beer.
The restaurant's menu specializes in pub fare: appetizers such as jalapeсo poppers and chicken wings, soups and salads, and sandwiches ranging from Kelly's Club to an ostrich burger. Dinners run from steak to bratwurst with sauerkraut.
Kelly's Brewery, 3222 Central Avenue SE, Albuquerque, 87106; (505) 2622739.

Milagro Brewery and Milagro Grill
Milagro Brewery and Milagro Grill are just north of Albuquerque in Bernalillo. The brewery is located below the restaurant, and seats in the lounge overlook the brew house and the huge copper vats. Brewmaster Robert Lee, who trained at the American Brewers' Guild in Woodland, California, makes 20 different styles of beer, three of which are always on tap: Milagro Gold, a pale ale; Milagro Silver, a Kolsch; and Milagro Bronze, a porter. Seasonal additions might include Hefeweizen, English Brown Ale, Milagro Copper (a bitter), Extra Stout, Weizenbock, 80 Schilling Scottish Ale, English Indian Pale Ale, MSB (Milagro special bitter), Fallfest, Sandia Blonde Ale, Platinum Blonde Ale, Diablo de Oro (Belgian strong), and Barleywine. All his malt is English floormalted, which gives it a better taste and superior quality.
The Milagro Grill occupies the major portion of the upstairs building, with dining rooms and a patio that have a combined occupancy of 400. The dining rooms, lounge area, and patio all have a panoramic views of the Sandia Mountains. The lunch menu includes fishand chips, greenchile enchiladas, fish tacos, a variety of wraps, and bratwurst made with their own Milagro Bronze. For dinner entrйes, you'd find Angus New York strip steak, Chicken Marsala, Roast Loin of Pork, and a daily fish special.
Milagro Brewery and Milagro Grill, 1016 Paseo del Rio West (U.S. 550), Bernalillo, 87004; (505) 8677200; www.milagrobrewing.com.

Il Vicino
Il Vicino is a restaurant group that includes two restaurant locations in Albuquerque and one each in Santa Fe, New Mexico; Clayton, Missouri; Wichita, Kansas; and Denver and Colorado Springs, Colorado. They brew their own specialty beers. The brewery for all New Mexico locations is on Vassar Street in Albuquerque, where a taproom is available for sampling and purchase of pints, halfgallon growlers, and kegs in 5 and 15 1/2gallon sizes.
Albuquerque brewmaster Brady McKeown makes a variety of styles, although in the taproom they feature six: the Wet Mountain India Pale Ale, Slow Down Brown Ale, Irish Red Ale, Pigtail Blonde Ale, and two special selections, usually a porter and a stout. The taproom is open noon to 7:00 P.M. Tuesday through Friday and 1:00 to 5:00 P.M. Saturday.
Il Vicino Restaurants, 3403 Central NE, Albuquerque, 87106; (505) 2667855; 11225 Montgomery NE, Albuquerque, 87111; (505) 2710882; Brewing Company Tap Room, 4000 Vassar Street NE, Albuquerque, 87107; (505) 8304629; www.ilvicino.com.

Butcher Shops and Carnicerнas
If you've never been inside one of Albuquerque's Mexican butcher shops, you will find the meat selections a mystery. First, there is bewildering number of cuts, most of which have unfamiliar Spanish names. Second, the cuts resembling steak or chuck are thinner and have bones in odd places. Third, you'll notice more "innards," such as tongue, tripe, and liver. However, if you are looking for authentic ingredients for a special Mexican or New Mexican meal, the carnicerнa is the place to go.

Carniceria Familia Mexicana
One of the best is Ron Baca's Carniceria Familia Mexicana at the SoLo Shopping Center on Bridge Street. Ron has been in business six years, and he typifies his customer base as 70 percent native Mexican, 20 percent Hispanic, and the remaining 10 percent Anglo. His 48foot refrigerated meat case is immaculate and beautifully arranged in sections for beef, pork, sausage, chicken and poultry, fish and shrimp, and Mexican as well as Mennonite cheese. He sells 20,000 pounds of meat a week, so his offerings are always fresh. His best seller is chuleta de siete, an inexpensive cut used for carne adovada and carne asada.
The store isn't large, but it's packed with all varieties of Mexicanstyle canned goods, produce, tortillas, hot sauces, and chiles, some of which aren't easily available elsewhere. Special masa flour for tamales is in stock as well as the more common tortilla masa. They even stock Bimbo Bread, Mexico's answer to our Wonder Bread, as well as Mexican cookware including metates and comals. Huge, colorful piсatas hang from the ceiling. It helps if you speak Spanish, but Ron or one of his butchers usually can help in English. Open daily.
Carniceria Familia Mexicana, 1720 Bridge Boulevard SW, Albuquerque, 87105; (505) 2443107.

El Mesquite Mercado Y Carniceria
Sergio Burmudez and his family emigrated from Sonora, Mexico, in 1999 and immediately stunned the community by opening four stores, one right after the other. Scattered through the city and in nearby Los Lunas, these Hispanic supermarkets are stocked with groceries and produce at the front and massive meat counters stretching the width of the back. Thankfully for gringos, the meat selections are bilingually labeled so even if the butcher does speak English you can tell the spareribs from the beef shanks. Their encyclopedic selection covers all things Latino, and they bake their own tortillas. There are snack bars serving all the usual noshes.
El Mesquite Mercado Y Carniceria, 3645 Isleta Boulevard SW, Albuquerque, 87105; (505) 8770980; 201 San Pedro SE, Suite B1, Albuquerque, 87108; (505) 2551163; 4401 4th Street, Albuquerque, 87107; (505) 3443235; 1910 Main Street "A", Los Lunas, 87031; (505) 5650990.

Theobroma Chocolatier
Theobroma Chocolatier in the Glenwood Village Shopping Center is a chocoholic's heaven. Charles and Heidi Weck's little store is packed floor to ceiling with gift baskets and bags, chocolate sculptures, molded items, and special seasonal fruit dipped in chocolate. Selftaught chocolatiers, the Wecks use only the best, Peters Ultra Swiss Chocolate, and all pieces are handdipped, not enrobed.
The exceptionally attractive packaging is done in house, and Charles says "Our items are dual gifts. You enjoy the chocolate and use the containers after the fact. I believe chocolate is the highest impact gift you can give. Most people will not buy the luxury chocolate for themselves, so when it's received, it's so much more special."
The Wecks have more than 300 molds for various occasions and seasons. Of course, everyone knows the chocolate bunnies, but have you ever seen a chocolate "sweet tooth," a pair of cowboy boots, a guitar, a tennis racquet, or a "chocoholic diet pill"?
Charles reports that his alltime best seller is the Chocolat y Maiz, which, unbelievably, is dark or milk chocolatecoated cornflakes. Other favorites are the dark chocolate buttercream truffles dusted with French Brut Cocoa Powder and the Cortez Crunch, which has a layer of dark chocolate, a layer of chocolate caramel, and a layer of milk chocolate. It is topped with crushed chocolate cookie topping. Additionally, they sell Taos Cow, a regional premium ice cream, in seven flavors, including their store special that mixes the Cow's regular dark chocolate with a bit of Amaretto. Closed Sunday. Theobroma Chocolatier, 12611 Montgomery NE, Albuquerque, 87111; (505) 2936545.

Cooking Schools
Le Cafй Miche
Tuesday evenings Chef Claus Hjortkjaer puts on his toque blanche and teaches a twohour demonstration class at the Wine Bar of Le Cafй Miche. For a threecourse dinner with wine pairing, he might tackle steamed mussels, lamb shanks, and a dessert of crиme caramel. At class end, students enjoy the fruits of his labor.
Le Cafй Miche, 1431 Wyoming NE, Albuquerque, 87112; (505) 2996088; www.lecafemiche.com.

Jane Butel Southwestern Cooking School
The Jane Butel Cooking School of Albuquerque specializes in weekend and weeklong handson instruction with Jane or her staff of internationally trained guest chefs and teachers. Housed in a spacious 2,000squarefoot facility in the historic La Posada de Albuquerque hotel downtown, the school has a mirrored demonstration area plus six complete workstations with sink, stove, and utensils. Classes are broken up into groups of three or four, with each group working at one of the stations under supervision of the teacher.
The traditional weekend class begins Friday with a welcome reception and a discussion of the history and traditions of the ingredients to be used. After Saturday or Sunday's continental breakfast with Jane and her staff, the rest of the morning is spent preparing selected popular dishes for your luncheon. An expanded weeklong version is available Sunday through Friday, and the school offers some evening programs on culinary techniques, barbecue, and southwestern smoking and grilling.
Jane Butel Southwestern Cooking School, 125 2nd Street NW, Albuquerque, 87102; (505) 2432622 or (800) 4728229; www.janebutel.com.

Now We're Cooking
Now We're Cooking, a fab cookware store at the Northtown Mall, has twohour demonstration classes most Thursday evenings. Programs feature guest chefs such as Claus Hjortkjaer of Le Cafй Miche and store staff. You'll find subjects ranging from "fearless baking" to light pasta sauces, rolling your own sushi, how to use Thanksgiving leftovers, and more.
Now We're Cooking, 5901 Wyoming Boulevard NE, Albuquerque, 87109; (505) 8579625.

Soirйe Personal Caterers
On Saturday mornings, Albuquerque's National Restaurant Supply Company opens its kitchens to Jennifer and Craig Sharp of Soirйe Personal Caterers, who teach a twohour handson class. Topics have included quick breads, heavenly potatoes (gnocchi and blinis), hors d'oeuvres, and sushi. They also run threehour classes in a Monday series that addresses single subjects such as cheese and poultry preparation.
Soirйe Personal Caterers, National Restaurant Supply Company, 2513 Comanche Road NE, Albuquerque, 87107; (505) 9229367.

Vivace
Vivace, that bastion of regional Italian cooking, runs Sunday cooking schools with Chef Gordon Schutte of Vivace and experts in wine pairing, seafood selection, and more. You might learn about Italian grilling, how to do a fast Italian dinner in less than 30 minutes, or the best way to construct an Italian salad.
"We've really had a great time with the classes and wine tastings we have been doing," says Gordon, "and this is another way for our friends to come together and enjoy our cuisine while mastering some of the techniques for their own kitchens."
Vivace, 3118 Central Avenue SE, Albuquerque, 87106; (505) 2685965

Book review: Cooking Healthy with the Kids in Mind or Daily Bean

Elsie's Biscuits: Simple Stories of Me, My Mother, and Food

Author: Laurey Masterton

Elsie's Biscuits is a collection of culinary memoirs with recipes. The book tells the story of author Laurey Masterton, her childhood in Vermont at Blueberry Hill Inn, the loss of her parents, and of finding them once again, through food and writing.

Cooking for Christmas or Easter

2009-01-12T21:06:00.000-08:00

Cooking for Christmas

Author: Martha Day

Every kind of recipe for the holiday period, including the traditional roast turkey with all the trimmings, moist Christmas cake and mouthwatering mince pies.

Interesting book: Photoshop CS3 for Forensics Professionals or Configuring Juniper Networks NetScreen and SSG Firewalls

Easter: Recipes, Gifts and Decorations: Beautiful Ideas For Springtime Festivities, With 30 Delightful Flower Displays, Traditional Recipes, Crafted Eggs And Decorative Gifts

Author: Tessa Evelegh

30 fabulous Easter projects to celebrate the season, the festival and its traditions.

How to Run a Catering Business from Home or Cooking from the Coast to the Cascades

2009-01-12T12:24:00.000-08:00

How to Run a Catering Business from Home

Author: Christopher Egerton Thomas

Your hors d'oeuvres are the stuff of cocktail party legend.

You're a superb chef and a whiz with people.

Do you have what it takes to run a profitable catering business?

If you're thinking about starting up your own home catering venture, this is the book for you-with everything you need to know about selling your services, hiring help, planning events, and delivering successful parties. Combining Christopher Egerton-Thomas's detailed, step-by-step advice with instructive anecdotes of both triumphs and failures, this practical guide supplies you with all of the key ingredients you need to transform your catering ambitions into reality.

Explains how to get business, plus how to identify and serve client needs effectively

Covers caterers' qualifications and skills, staffing levels, hiring and management of employees
Provides solid guidelines on equipment and supplies, food and beverage preparation, pricing, locations, room and bar setup, and more
Prepares you to handle a wide range of events, from simple cocktail parties to large, complex affairs — with a special section on weddings
Includes vital information on food safety, hygiene, and health
Contains troubleshooting checklists to help you ensure success — and avoid party disasters

Cooking from the Coast to the Cascades

Author: Junior Leage of Eugene Oregon

The League's third cookbook offers an abundance of fresh recipes from picturesque Oregon. Includes 200 selections for elegant dining, outdoor entertaining, and quick weeknight meals. You will also enjoy scenic photographs and references to Oregon's award-winning wines. All proceeds are returned to the community from the Junior League of Eugene.

Down Home Delicious or South of France

2009-01-12T01:42:00.000-08:00

Down Home Delicious: Spice up Your Life with Incredible Gulf Coast Cooking

Author: Peggy Touchtone Sholly

Author Peggy Touchtone Sholly's taste-tested recipes have received rave reviews around the US. By special request she shares her private collection of original and favorite recipes created during her life as a wife, cook, mother, and business woman experiencing the fabulous foods on the flavor trail from New Orleans to West Texas. The recipes and entertainment ideas in Down Home Delicious can rev up the romance in your life and get you excited about cooking, ready to stir, roast and fry like never before! Beginner to expert can: Get your Sizzle going and take your cooking to a higher level. Wake up fast-food-dulled taste buds and have everyone, even picky eaters, begging for more. Be a culinary stand out admired by all. Get new twists to old recipes with more variety and spice for your menu choices. Enjoy the creative rush of personally cooking delicious new dishes bursting with flavor.

Book review: Managing Active Directory With Windows Powershell or Pro Silverlight 2 in VB 2008

South of France: How to Find Great Wines off the Beaten Track (Discovering Wine Country Series)

Author: Jonathan Healey

An essential guide to exploring the best wines from southern France, with wine tours of both the most popular and lesser-known regions, and details of top producers and local tourist attractions. There is expert advice on how to choose the top wines and transport them home safely, and useful tips on local culture, eating out, where to stay, and the best ways of traveling around.

Shellfish or WineAccess Buyers Guide

2009-01-11T16:01:00.000-08:00

Shellfish: The Cookbook

Author: Karen Barnaby

Shellfish made easy and delicious.

Shellfish are the basis of a multitude of succulent dishes and also provide significant health benefits. Rich in vitamins and minerals, low in fat and high in taste, shellfish are truly a wellrounded delicacy.

In Shellfish: The Cookbook, oysters, clams, mussels, crabs, scallops, lobsters, shrimp and prawns are used in deliciously innovative ways. A diverse cross-section of recipes culls the best shellfish combinations from a host of global influences. Easy-to-follow instructions take the intimidation out of preparing such delicious dishes as:

Clams steamed with pancetta, tomatoes and wine

Chilled mussels with lemon tarragon drizzle

Chilled crab and avocado soup

Northern Thai shrimp salad

Seafood hot pot with saffron aloli

Prosciutto-wrapped prawns with basil sauce

Sea scallops on apricot butter

Lobster and mango salad.

Comprehensive and clearly written, Shellfish: The Cookbook will be a welcome addition to the home chef's library.

Book review: Dougs Miracle or Male Sexual Dysfunction

WineAccess Buyer's Guide: The World's Best Wines and Where to Find Them

Author: Stephen Tanzer

Finally, a wine guide that helps you select outstanding wines from every important region and in every price range and track down and purchase the bottles you want.

Renowned wine critic Stephen Tanzer, author of the bimonthly International Wine Cellar newsletter, has teamed up with WineAccess.com, the Internet's leading search engine for fine wine, to create the ultimate buying tool for experienced wine drinkers and neophytes alike. This concise and lucid guide provides a brief overview of every important category of wine, and recommends the best wines from the top producers in every important wine-growing region of the world. Then, through your free subscription to WineAccess's proprietary website, you can find and purchase the thousands of wines recommended in the guide, at the lowest prices, from WineAccess's network of retail merchants around the U.S. Your access to the website also entitles you to ongoing updates of the guide for 12 months, with ratings of new vintages added as wines appear on the shelves.

Taste of the Gunflint Trail or Barbecue America Cookbook

2009-01-11T07:20:00.000-08:00

Taste of the Gunflint Trail: Stories and Recipes from the Lodges as Shared by the Women of the Gunflint Trail

Author: Women of the Gunflint Trail

Northeastern Minnesota's Gunflint Trail area, a rugged and remote place, has been home to a great number of incredible women. These pioneering women worked side-by-side with parents, spouses and neighbor friends to clear roads, build cabins and operate successful resorts and outfitters. In addition to meeting the demands of owning and running businesses, most also did all the resort's laundry, cooked for guests and raised a family. For better than half of the Trail's history, all this was accomplished without the benefit of electricity and running water.

This is a real taste of what life was like on the Gunflint Trail, and how it's changed with time. Read women's stories about wildlife encounters, driving the winding Trail, raising kids and surviving winter in the wilderness. A Taste of the Gunflint Trail captures the history and spirit of these unfettered women, the place they love and their hearty recipes.

	Introduction	4
	The Gunflint Trail Volunteer Fire Department	6
	The Gunflint Trail Association	8
	Up the Gunflint Trail	10
	Map	12
	Pincushion Bed & Breakfast	15
	Trout Lake Lodge	20
	Greenwood Lodge	28
	Bearskin Lodge	36
	Okontoe Family Campground	43
	Adventurous Christians	51
	Aspen Lodge	58
	Golden Eagle Lodge	63
	Clearwater Lodge	70
	Forest Lodge	89
	Gunflint Trail Logging Camps	95
	Poplar Creek Guesthouse Bed & Breakfast	99
	Loon's Nest Gift Shop	105
	Ugly Baby Bait Shop	108
	Hungry Jack Outfitters	114
	Swanson's Lodge	126
	Hungry Jack Lodge	138
	Camp Menogyn	148
	Trail Center	152
	Soderberg Cabins	167
	Nor'Wester Lodge	171
	Windigo Lodge	184
	Old Northwoods Lodge	190
	Rockwood Lodge	196
	Loon Lake Lodge	214
	Gunflint Lodge	222
	Gunflint Northwoods Outfitters	238
	Gunflint Pines	243
	Heston's Lodge	251
	Moosehorn Lodge Bed & Breakfast	263
	Tuscarora Lodge and Canoe Outfitters	274
	Seagull Resort	288
	Seagull Outfitters	295
	Wildwood Lodge	303
	Windigo Point	307
	Boundary Waters Adventures	313
	Seagull Canoe Outfitters and Cabins	319
	Sea Island Lodge	325
	Wilderness Canoe Base	330
	Chik-Wauk Lodge	339
	End of the Trail Lodge	345
	Superior North Canoe Outfitters	350
	Tip of the Trail Outfitters	352
	Voyageur Canoe Outfitters	354
	Saganaga Outfitters	359
	Northpoint Outfitters	363
	North Country Trading Post	366
	Way of the Wilderness Canoe Outfitters	369
	Canadian Side of Saganaga
	Chippewa Inn	381
	Sitch's Sawmill Operation	382
	Saganaga Trading Post	384
	Contact Information	390
	Index of Businesses	394
	Index of Recipes	396
	The Authors	400
	Bibliography	400

New interesting textbook: Punk Rock Aerobics or Sound Mind Sound Body

Barbecue America Cookbook: America's Best Recipes from Coast to Coast

Author: Rick Brown

The Barbecue America CookBook has been acclaimed by critics nationwide for its fresh, fun, and authentic approach to America's oldest cooking style. People magazine called it "An awesome homage to backyard cuisine," Regis Philbin describes co-author Rick Browhe, Ph.B. (Doctor of Barbecue Philosophy), as "one of America's leading barbecue experts," and Time magazine offered: "Here's all the culture, the competitions, the characters, plus more than 100 of the dangdest barbecue recipes ever." The Barbecue America CookBook and its twin, the PBS 13-part TV Beries Barbecue America, celebrate the diversity of the nation's various regional barbecue styles, take readers and viewers to barbecue Meccas around the country, and, most important, teach people how to "cook up great Que" at home. The Barbecue America CookBook is an American gastronomic travelogue, mouthwatering in appeal, and both informative and innovative in its sharing of regional barbecue recipes and techniques with backyard barbecuers from coast to coast, celebrating the diversity of the nation's various regional barbecue styles. The Barbecue America CookBook happily shares all the pageantry and homespun humor of the contests and places that make up the varied (and flavorful) world of smoking and grilling food -- and includes more than 100 recipes for the best barbecue that ever slipped between your lips. In many parts of the country, barbecue isn't just a way of cooking -- it's a way of life. We present to you here our journey into its heartland.

Pasta or Whiskey

2009-01-10T19:38:00.000-08:00

Pasta

Author: Eric Treuill

Pasta proves that fast food doesn't have to be takeout when you have pasta in the pantry. Each recipe is categorized according to cooking time-no-cook, quick-cook, and slow-cook-and organized by ingredient so you can select a recipe according to what's in your pantry or what's in season. Every recipe is illustrated with a sumptuous, mouth-watering photograph of the finished dish. The emphasis in on widely available ingredients, easy recipes, and time-saving tips that will have you stirring up fast, fresh, and fabulous sauces in the time it takes to boil water.

Author Biography: Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. He has worked as a chef from Paris to London and is the author of several books including DK's Hors d'Oeurveres, Grilling, and Ultimate Bread.

Anna Del Conte is the author of 12 noted books on Italian cooking, and has received many cookbook-writing awards.

Book review: O Gerente 4 dimensional:Estratégias de Disco para Dirigir Pessoas Diferentes dos Melhores Modos

Whiskey: Eyewitness Complete Guide

Author: Charles MacLean

Whether you are looking to find out more about the production techniques and history of your favorite distillery or want to discover a hidden gem that you've never tried before, this book tells and shows you everything you need to know, including comprehensive tasting notes of recommended whiskies, serving suggestions, and food and whiskey pairing. It is a book to enjoy at your leisure, but the guide's compact size and flexi cover also make it ideal as a portable reference to take to a restaurant, whiskey shop, or on a visit to a distillery.

Ultimate Potato Cookbook or New Jewish Cooking

2009-01-10T09:57:00.000-08:00

Ultimate Potato Cookbook

Author: Megha Patil

There are probably as many ways to cook the potato as there are people to cook it. In this gorgeous, lip-smacking celebration of everybody's favourite vegetable, the author presents over 100 exciting potato dishes from India and around the world: soups, salads, snacks, stews, curries, rice, pasta, pancakes, breads, desserts, and street food. An eclectic mix of classic recipes and unusual adaptations for the Indian palate, this is one cookbook nobody can do without!

Recipes include:

- Potato and Almond Soup - Potato and Seafood Chowder with Indian Spices - Baked Potatoes with - Assorted Fillings - Potatoes and Mussels in White Wine - Potato, Pineapple and Cashewnut Curry - Goa Curry with Potatoes and Eggs - Spaghetti with Spicy Potatoes and Clams - Potato Crêpes with Mixed Berry Filling - and many more!

New Jewish Cooking: Groundbreaking Dairy-Free Kosher Recipes from Bevis Marks The Restaurant

Author: Jason Prangnell

New Jewish Cooking is a truly groundbreaking recipe book for all lovers of kosher food - with recipes taken from the world-famous Bevis Marks The Restaurant (itself situated next to Britain's oldest and best-loved synagogue) this is a book to break all expectations about Jewish food. Jason Prangnell's stunning cuisine draws on both Sephardic and Ashkanazi traditions whilst at the same time pulling in modern British and European influences - Prangnell himself is a non-Jew that adds an extra freshness to his approach. His cuisine has the added benefits of being dairy-free (for kosher dietary reasons) and is hence perfect for all with lactose intolerance. A stunning restaurant recipe book that will be greeted with delight and pride by all in the Jewish community and those outside who love good food and honest flavors.

Good Housekeeping Smart Carb Suppers or Quick Low Carb

2009-01-09T23:16:00.000-08:00

Good Housekeeping Smart Carb Suppers: Delicious and Healthy Meals

Author: Good Housekeeping

Low Carbs? No Carbs? Go SMART CARBS, with the food experts at Good Housekeeping. With 75 complete meal menus, packaged in the same attractive spiral, lay-flat hardcover format as Blend It!, here's a healthy and original approach to this hotter-then-hot diet plan.
The low-carb life just keeps getting more and more popular, but many dieters aren't sure how to make the switch. What will they be allowed to eat? Will they feel hungry? Will they be forced to consume a dinner that consists only of beef with a side of beef? Good Housekeeping offers help, with healthy suppers that don't sacrifice variety or flavor. Choose from meat, poultry, fish, and eggs, cheese and vegetable selections--all main dishes accompanied by appropriate carb-balanced sides. The number of carbs per recipe is 20 grams or lower, with a recommended meal's total never exceeding a 28-gram carb count.
But what truly makes Smart Carb Suppers unique, and sets it apart from any other book on the subject, is its organization. The recipes for each meal all appear on the same spread, a design that proved very successful for Pierre Franey's 60 Minute Gourmet cookbook. Fifty-five of these delicious meals feature two recipes per dinner, and 20 have three recipes.
Best of all, the experts from the world's best test kitchens provide welcome information on good carbs and bad carbs, what you need to know about diet plans, and other important nutrition and health information.

New interesting book: Introduction to Computer Graphics or Business Data Communications

Quick Low-Carb: 60 Recipes for a Healthy Fuss-Free Diet

Author: Elaine Gardner

A comprehensive table outlines the carbohydrate content and glycaemic index of many basic foods and provides an at-a-glance guide to essential dietary information. In addition, complete nutritional information accompanies every recipe. Together, these for

Introduction     6
The low-carb approach     8
Different types of carbohydrate     10
Good fats and bad fats     12
Sources of protein     13
Assessing your weight     14
How to start a diet     16
The importance of exercise     18
Getting support while losing weight     19
Maintaining a diet plan     20
Breakfasts     22
Soups     30
Appetizers     38
Main course salads     48
Meat and poultry     58
Fish and shellfish     66
Vegetarian dishes     76
Side dishes     82
Desserts     88
Checking carbohydrate content     94
Index     96

Mary Engelbreits Queen of the Kitchen Cookbook or Cornbread Nation 3

2009-01-09T12:35:00.000-08:00

Mary Engelbreit's Queen of the Kitchen Cookbook

Author: Mary Engelbreit

Mary Engelbreit's delightful and mood-setting artwork makes readers long for the good things in life, including comfortable entertaining. Mary Engelbreit's Queen of the Kitchen Cookbook shows cooks at every level just what it takes to reach that fulfilling goal.Six years after fans flocked to this culinary wonder in hardcover, Mary and AMP team up to make this best-selling cookbook available in a full-size paperback version. Readers who have worn out their original copy and cooks ready to gain charge of their "queendoms" for the first time will revel in Mary's art and more than 100 recipes in this simple yet sophisticated collection. Like its predecessor, this book is packed with practical tips and tactics for entertaining with style, grace, and-most of all-a sense of ease.Chapters include everything from appetizers, soups, salads, and sauces to entrées, side dishes, and desserts. Readers will also find menu ideas, special-event cooking instructions, tips on setting a special table, and much, much more. Mary's multitude of admirers-already making regular purchases of her many gift books, home decor products, and magazine-will naturally be drawn to this thoroughly inviting entertainment book.

Children's Literature

This was Engelbreit's first best-selling cookbook (over 100,000) now reissued in an affordable paperback edition, aimed at every woman who wants great from-scratch recipes for everything from appetizers, soups, main courses, side dishes/salads, to desserts. The emphasis is on simple but sophisticated food preparation, and the book most definitely achieves this goal. Every full-page recipe has a facing full-color photograph as well as a charming border and illustration by Engelbreit in her trademark endearing style. Border art reminds you of old-fashioned oilcloth designs. Scattered throughout are mini-menus that combine four or five suggested recipes (with page numbers) for those who just cannot choose from amidst the 100-plus recipes in the generous 10"x10" paperback format. Reading the book for inspiration as well as cooking from it is highly recommended. Basics of making a turkey, a yummy pot roast, or Mom's Beef Stew also extend to great vegetable dishes like Sour Cream Mashed Potatoes, Fresh Corn and Tomato Succotash, and a dizzying selection of desserts that will knock you off your diet for sure and certain. Your only hope is to read the recipes, savor the art, and do not eat anything—all highly unlikely after page five or so. Recipes were developed by Lori Longbotham, a former food editor at Gourmet Magazine and Miriam Rubin, a graduate of Culinary Institute of America. As Engelbreit says in her introduction, if it were up to her to cook for her family, "they'd starve to death in a really cute kitchen!" This book ends with a recipe index. Reviewer: Gwynne Spencer

Books about: A Sense of Belonging or The Prince

Cornbread Nation 3: Foods of the Mountain South

Author: Ronni Lundy

This third collection of the best of Southern food writing springs from the Appalachians and the Ozarks and a little beyond, in all directions, into the hillbilly diaspora. More than forty poems, stories, and essays demonstrate the power of connectedness among families and neighbors. Contributors include Tony Earley, Michael McFee, Jean Ritchie, Frank X Walker, Rick Bragg, Brad Watson, Nikki Giovanni, Janisse Ray, Naomi Shihab Nye, and Robert Morgan.

Soup Kitchen or The Beverly Hills Diet

2009-01-09T00:53:00.000-08:00

Soup Kitchen: The Ultimate Soup Collection from the Ultimate Chefs Including Jill Dupleix, Donna Hay, Nigella Lawson, Jamie Oliver & Tetsuy

Author: Thomasina Miers

Few foods rival the feel-good factor of soup, whether a hearty minestrone on a chilly evening, a cooling gazpacho in the heat of summer, or the comforting tomato soup of childhood memory. This rich collection brings together 100 soup recipes from some of Britain's leading chefs and food writers. From Jamie Oliver's Chickpea, Leak and Parmesan Soup, to Rick Stein's Classic Fish Soup with Rouille and Croutons, here are recipes for every mood and meal. And as every culture embraces soup of some kind, the influences at work here are wonderfully varied--Ken Hom's Tomato Ginger Soup, Terence Conran's Borscht, Nobu's Seafood Miso with Chorizo, and Sam and Sam Clark's Chestnut and Chorizo Soup, to name but a few. Soup is surely the ultimate seasonal food, and, reflecting this, the book is organized by time of year, so that ingredients are easy to find and at their full-flavored best.

Go to: Build Your Own PC or Windows Server 2008 For Dummies

The Beverly Hills Diet

Author: Judy Mazel

The Beverly Hills Diet is an exciting adventure into the world of food - a world of tastes, textures, aromas, feelings, and above all, awareness. People not only acknowledge their food fantasies, they fulfill them - while they are losing weight. And, for the first time in their lives, they learn how to control how they feel by what they eat.

Fourth Star or Complete Light Kitchen

2009-01-08T16:11:00.000-08:00

Fourth Star: Dispatches from inside Daniel Boulud's Celebrated New York Restaurant

Author: MK Ed Brenner

Within every fine restaurant there exist two worlds: the elegant, hushed environment of the dining room and the chaotic, explosive, high-
tension scene behind the swinging kitchen doors. The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises, coddling demanding patrons, and managing overworked staff is what defines a four-star chef.
In The Fourth Star, award-winning author Leslie Brenner goes inside those swinging doors to explore the realities behind Daniel, capturing the dramas that arise in the insular, high-pressure milieu of a world-class kitchen. New York’s food establishment had been stunned when Daniel Boulud’s newly opened flagship restaurant was awarded only three stars from the New York Times. From that moment on, it became Boulud’s unspoken mission to regain the four-star rating that he’d previously garnered during his tenure at Le Cirque and then at his own first restaurant. That he was striving to do all this on an unprecedented scale, turning out nearly four hundred meals in a few short hours of service—meals that had to be absolutely perfect every time—made this goal all the more ambitious.
Brenner paints a portrait of a remarkable French chef at a pivotal moment of his career, as Boulud relentlessly drives his staff to the peak of excellence.
The Fourth Star provides full access to every aspect of Daniel, investigating everything from the maître d’s table assignment policies to the internecine politics of advancing up the culinary ladder.
Filled with delectable, undercover details and moving personal drama,Brenner’s chronicle is an addictive read about the inner workings of a super-lative restaurant. The Fourth Star is destined to satisfy restaurant lovers, professional cooks, and armchair chefs alike.

Author Biography:

Kirkus Reviews

Fine dining, politics, and a host of strange characters meet in this engaging, behind-the-scenes look at one of New York's hippest restaurants. Daniel is a place both to be seen and to eat well, at a fabulous cost: "The average dinner cover, meaning the cost of a meal for one person, including beverages, but not including taxes and gratuities, is $184." The experience, suggests restaurant reviewer, food historian, and novelist Brenner (Greetings from the Golden State, 2001, etc.), is worth every bit of the cost; one of the many virtues of her insider's look at the workings of a grand restaurant is its explanation of how costly it is to keep such a place running. (Just keeping a decent wine cellar on hand is an expensive proposition: Daniel's holdings are valued at $800,000—money, Brenner points out, that is tied up in inventory and not earning interest.) Writing with a flair for on-the-street reportage, the author conveys such details as squabbles between chefs and sous-chefs, the curious ways of customers, many of whom the floor and kitchen staff rightly despise for their whiny demands, and the extraordinary problems attendant at every turn in bringing pleasure to people by way of the plate. Brenner is also superb at context; her disquisition on the general decline in American fine arts and the concomitant rise in the "living arts" is worth the price of admission. Non-foodies may not appreciate the drama around which she organizes her narrative: chef/owner Daniel Boulud's quest to recapture a coveted four-star rating that had been stripped away for hotly contested reasons. But those who revere food will find Brenner's approach as riveting as a good mystery, and just as much fun. A finetreat for food buffs, less snotty than Anthony Bourdain's Kitchen Confidential but just as revealing on how a fancy meal makes it way to the table.

New interesting textbook: Ten Days to Optimal Health or Coming to Our Senses

Complete Light Kitchen

Author: Rose Reisman

Exceptional taste and exceptional health.

Over the years, Rose Reisman has shifted from simply appreciating delicious food to valuing dishes that combine exceptional taste with nutritional benefits. She has stepped up and become a leading spokesperson for light cooking. Her recipes explode with flavor, not with fat and calories.

The Complete Light Kitchen provides more than one hundred all-time favorites from Rose Reisman's 15 years of creating and publishing recipes. She includes essential guidance for a healthy kitchen, both stocking it with staples and using ingredients with gusto. In sections such as "Transforming to a Light Kitchen," "Meal Planning," "The Global Pantry" and "A Guide to Food Labels and Additives," she answers many frequently asked questions.

Enjoy such scrumptious and healthful dishes as:

• Swordfish with mango and coriander salsa
• Asparagus bundles wrapped with goat cheese and prosciutto
• Flank steak in Hoisin marinade with sautéed mushrooms
• Sole rolled with crab and garlic bread crumbs
• Pork tenderloin with orange balsamic glaze
• Steak kabobs with honey garlic marinade
• Roasted sweet pepper salad with pine nuts, goat cheese and basil
• Triple chocolate brownies
• Orange pecan biscotti.

Niman Ranch Cookbook or Hot Dogs from Almost Heaven

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

Niman Ranch Cookbook: From Farm to Table with America's Finest Meat

Author: Bill Niman

The Niman Ranch Cookbook traces the transformation of a modest family endeavor into a respected nationwide model of sustainable farming-one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing all majors cuts), the book introduces us to the Niman ranchers, their well-cared-for animals, and a fast-disappearing-but ultimately essential-way of living, eating, and doing business.

* Includes 40 recipes contributed by renowned chefs who champion Niman Ranch meats, including Frank Stitt, Mario Batali, and Suzanne Goin.

"Bill Niman's obsession for creating the best product possible has made his Niman Ranch meats a cut above the rest."
-Bon Appetit

"The Niman Ranch Cookbook shows what responsible, humane, nonagribusiness ranching can be . . . It's an instructive, well-told, and even inspiring story-and grateful chefs have contributed many good recipes."
-New York Times

Library Journal

This work is far from being just a cookbook. In nearly 100 pages, ranch founder Niman and San Francisco Chronicle food writer Fletcher describe the humane and natural methods used to raise the cattle, pigs, and lamb whose meat bears the Niman Ranch label. These animals are raised on family-owned and -operated farms that must meet exacting standards to qualify as suppliers. The Niman way calls for rotating fields to prevent soil erosion, avoiding hormones and antibiotics, and treating the animals respectfully, allotting plenty of space for them to graze. Most of the book's recipes come from renowned chefs who have used Niman meats; others come from the ranchers themselves. Though the beef, pork, and lamb are all-American, the recipes feature flavors from Mexico, the Middle East, France, Germany, Italy, and more. Each recipe comes with start-to-finish times, as many are slow-cooked bistro-type dishes. Illustrated meat charts and full-color food and location photographs are plentiful. This book will satisfy consumers interested in learning more about naturally raised meats and how to prepare and enjoy succulent meat dishes. Highly recommended.-Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA Copyright 2005 Reed Business Information.

Hot Dogs from Almost Heaven: A Hot Dog Lover's Best Friend

Author: Harry Lynch

In Hot Dogs from Almost Heaven--written by foodie, chef, and hot dog lovers' best friend Harry Lynch-Lynch pays tribute to the hot dog, aka the frankfurter, or the "gimme one with slaw and chili." Hailing from West Virginia, Lynch is a crowd pleaser. He imparts an arsenal of recipes for dogs and their fixin's, all the while making you laugh.

He includes recipes for chili, toppings, side dishes, and the perfect desserts to accompany your frankfurter fantasy. You'll be ready for company whether you want to cook dogs Chicago-style for two, Coney Island-style for twenty or West Virginia-style for ninety. And you and your guests will be holding your sides the whole time from both laughing and eating.

Dr McDougalls Digestive Tune Up or Herbs for Texas

2009-01-07T19:49:00.000-08:00

Dr. McDougall's Digestive Tune-Up

Author: John McDougall

Instructional material that explains the how's and why's a plethora of digestive disorders that plague our society can be healed and/or prevented by changing to the dietary principles and lifestyle recommended by Dr. McDougall.

Look this: Justin Wilson Number Two Cookbook or The Food Intolerance Bible

Herbs for Texas

Author: Howard Garrett

"Herbs are the world's most interesting plants," says Howard Garrett. "They make beautiful landscape choices, are useful for cooking, controlling insect and disease pests, healing wounds, and are effective for improving the immune system." In this fully illustrated, easy-to-use guide, Garrett and veteran herbalist Odena Brannam offer expert advice on growing nearly 150 herbs suited to Texas and Southwestern gardens, along with detailed information on each plant's landscape, culinary, medicinal, and other uses.

Individual entries give each herb's common and scientific names and instructions for planting, growing, harvesting, and storing it. The entries also include ideas for using each herb in gardening and cooking (with occasional recipes) and discuss its medicinal uses. A special "insight" section that offers intriguing, often little-known facts about the herb rounds out each entry, as well as a color photo.

In addition to the individual herb descriptions, Garrett sets forth the basics of organic gardening, including pest control, and discusses how to design a herb garden and also raise roses, pecans, and fruit trees without chemicals. Of special interest are his instructions for making teas from dozens of herbs and his list of trees, shrubs, vines, and groundcovers with edible and/or medicinal properties. This wide range of information, not available for Texas herbs in any other single source, makes this book the perfect guide for homeowners, gardeners, landscapers, chefs, herbalists, and health care providers.

About the Author:
Dallas resident Howard Garrett is host of the radio gardening talk show "The Natural Way" (WBAP-820) and author of the Dallas Morning News column of the same name.

Chocolate Good Housekeeping Favorite Recipes or Hot Book of Chillies

2009-01-07T11:07:00.000-08:00

Chocolate! Good Housekeeping Favorite Recipes

Author: Good Housekeeping

Calling all chocoholics! With 150 recipes for cakes, cookies, cupcakes, pies, tarts, breads, beverages, and frostings, Good Housekeeping has created the chocolate lover's dream collection.
Who better than the chefs in Good Housekeeping's kitchens to satisfy even the most insatiable chocolate craving? Just looking at the delectable color photographs and scanning the recipe names of these 150 triple-tested sweet sensations will make the mouth water. Imagine the rich, scrumptious taste of Sacher Torte, Almond Cheesecake Brownies, decadent Mississippi Mud Bars, or sinful Classic Devil's Food Cake. With Good Housekeeping's help, anyone can make them successfully. As always with the magazine's cookbooks, the directions are beautifully laid out, easy to follow, and designed to help the home cook get great results every time. An introduction discusses general baking techniques, while each chapter features a short primer that focuses on more specific skills related to the subject. There's even detailed advice on adding festive finishing touches, such as chocolate leaves, curls, and ruffles, as well as dozens of other invaluable tips from the test kitchen.

New interesting textbook: Shah of Shahs or A Very Private Woman

Hot Book of Chillies

Author: David Floyd

What makes chilies hot? What are the health benefits of eating them? What are the best ways to grow them, cook with them, and preserve them? Chili lovers will salivate as they browse a gallery of 97 of the most popular varieties, from the mild jalapeño to the blistering habañero, from the tiny piquin to the gigantic NuMex Big Jim. They'll learn astonishing facts about the history and biology of chilies. And along with the fascinating lore, they'll enjoy deliciously eye-watering recipes from Chipotles in Adobo to Thai Chili Sorbet.

High Energy Cookbook or Virgiles Vineyard

2009-01-06T23:25:00.000-08:00

High-Energy Cookbook: Good-Carb Recipes for Weight Loss, Health, and Vitality

Author: Rachael Anne Hill

This invaluable book is based on a nutritional approach to good health. It shows you how you can lose weight, improve your overall health, increase your energy level, reduce food cravings, and reduce your risk of cancer and diabetes just by making a few changes to the sort of foods that you eat. The core of this approach is the glycemic index (GI). This is a measure of how quickly the energy from a carbohydrate is absorbed into the bloodstream. If the energy from a food is absorbed quickly it has a high GI, if it is absorbed more slowly it has a low GI. Eating a large amount of high-GI foods is not recommended if you want to lose weight, lower your cholesterol, or increase your energy level. Low-GI foods, or good carbs, on the other hand are known to have beneficial effects on our overall health and aid in weight loss. So if you're trying to lose weight, out go white bread and baked potatoes and in come most fruit and vegetables, legumes, and basmati rice.

In this book nutritionist Rachael Anne Hill shows us how to cut down on those quick energy release foods, as well as saturated fats, and how to replace them with a healthy, good-carb diet based on low-GI foods, unsaturated fats, low-fat proteins, and fruits and vegetables rich in vitamins, minerals, and antioxidants. This is a nutritionally sound approach, which has none of the dangers of many of the low-carb diets that are popular today. Rachael then offers a huge selection of easy, delicious recipes for breakfasts, lunchboxes and snacks, quick lunches and suppers, and entertaining dishes, all of which take only 20 minutes or less to prepare. The High-Energy Cookbook explains in clear language why eating the good-carb, low-GI way is beneficial to everyone, not just those who want to lose weight. It gives lots of practical advice on how to incorporate this approach into your daily diet, whether it's what to buy in the supermarket or what to choose when faced with a restaurant menu. With over 60 low-GI, low-fat recipes, there is plenty of inspiration for cooking the healthy way every day.

Virgile's Vineyard: A Year in the Languedoc Wine Country

Author: Patrick Moon

Inheriting a badly neglected house in the south of France, Patrick Moon sets out to discover how the Languedoc has managed to transform itself into one of the world's most exciting wine regions. Virgile, a young winemaker passionately devoted to perfection, offers to initiate Patrick into the mysteries of each season's work. At the other extreme is Manu, Patrick's dipsomaniac neighbor, a diehard traditionalist producing a private wine-lake of unspeakable rouge. With Manu as his self-appointed guide, Patrick embarks on a series of lively encounters with growers as varied as the wines themselves. In between these bucolic expeditions, the author struggles to deal with his dilapidated inheritance—an unfamiliar and unpredictable world where the brambles are as tall as the olive trees, the water supply has dried up, and a ferocious animal lies in wait under the roof tiles.

Library Journal

These two offerings could very well encourage tourists to seek the road less traveled. Virgile's Vineyard is the amusing and very personal account of Moon's adventures in the wine country of the Languedoc region of France and his efforts to restore a rundown house he inherited. Various characters weave their way through his life, but none is quite like Virgile Joly, a vineyard caretaker who becomes a major factor in Moon's efforts to salvage his olive and grape plants. Of course, we get an intimate glimpse into the everyday life of the colorful Languedoc and the lives of the equally colorful characters who inhabit it. A love of Italian hill towns those remote, walled-in places that are the devil to get to brought Yeadon and his wife to the Basilicata region, located in the arch of the Italian boot. An accomplished travel writer and skilled artist, Yeadon sketches rather than describes his adventures, infusing them with a warmth and personality that no photograph could capture. The Yeadons soon discover that residents of Italian hill towns enjoy their remoteness almost to a point of being wary of outsiders; once the couple accepts the limitations of life there, however, and the somewhat pagan practices of the inhabitants, they are warmly received, and the reader is left to bask in the incredible beauty of rural Italy. Both books would make great additions to a public library's travel section since they go beyond the typical attractions to focus on areas that are generally overlooked in tourist itineraries. Joseph L. Carlson, Allan Hancock Coll., Lompoc, CA Copyright 2004 Reed Business Information.

Kirkus Reviews

An Englishman crosses the Channel to spend a year in the vineyards of France. Overcoming the traditional Briton's bewilderment at sunshine, he learns a bit about the quaint locals and an awful lot about oenology. No, it's not Peter Mayle, but erstwhile lawyer and first-time author Moon, who inherits Uncle Milo's place in the southern region of Languedoc. The house is picturesque in a derelict sort of way, the vines neglected. The neighbors are sufficiently-as always-colorful to have been cast in an old Ealing comedy. Meet Manu, an imbibing, poaching rascal, and his fierce spouse. Waitress Babette is comely and bright. English historian Krystina teaches our pioneer some local history and seems quite eager to make some more with him despite his lack of enthusiasm for a bit of a romp. Virgile, the earnest winemaker, teaches the author what must surely be just about everything, from grape to glass, about the art and practice of viticulture. Virgile, in his cave, is immersed in wine-and at one point quite literally. He pulls out all the corks in relating the manifold tests and tribulations necessary to produce a product with exactly the right nose and body, a wine far different from Manu's dreaded house red. Tastings include Virgile's Carignan, Syrah, and Grenache Noir, then samplings of the local Picpoul, Mourvedre, and Cincault. With truffles, trout, snakes, bees, and the Occitan language as adjunct studies, the author's principal course in wine lore covers varietals, the vendange, and the sometimes baleful influence of the zodiac, the Romans, and the Appellation Controlee authorities. None of it is enough to faze Moon in his report on what he did on his vacation. With all the focus onFrench wine aesthetics, this isn't designed for teetotalers or Francophobes (see John J. Miller and Mark Molesky's Our Oldest Enemy, above). Seasoned with wit, though, it has legs enough for enthusiasts who may be thrilled to learn that there's actually a Grenache Blanc. (Map and line drawings)

The Best American Recipes 2005 2006 or Low Carb Juices and Smoothies

2009-01-06T13:44:00.000-08:00

The Best American Recipes 2005-2006: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet

Author: Fran McCullough

Home cooks and professional chefs alike have come to rely on The Best American Recipes as an indispensable resource whenever they need dazzling results, brilliant simplicity, and can't-fail recipes. Compiled by two of the culinary world's most respected professionals, The Best American Recipes brings together coveted dishes and kitchen secrets from the widest possible range of food writers and luminaries, from Alice Waters to Marcella Hazan. To create this book, editors Fran McCullough and Molly Stevens did all the work for you, testing hundreds of recipes from sources as diverse as the season's most illustrious cookbook and the back of an herb packet, often trying dozens of possibilities to winnow out all but the very best. Nothing less would do.

Among the recipes in this book that are certain to find their way into your permanent repertoire:

* La Brea Tar Pit Chicken Wings -- easy-on-the-host finger food that will be the talk of your party.
* Cream of Cauliflower Soup -- kids at the private school where this soup was served for lunch actually begged their parents to get the recipe.
* Spaghetti with Slow-Roasted Cherry Tomatoes -- a Boston chef's favorite at-home supper, terrific all year round.
* Spiced Skirt Steak -- nothing easier, nothing better.
* Bok Choy with Shiitakes -- you can make this in less time than it takes your guests to find their seats.
* Brown Sugar-Sour Cream Cheesecake -- if this isn't the best cheesecake you've ever tasted, we'll eat this book.

Fran McCullough has discovered, edited, and published many of the country's most distinguished cookbook writers. She is the author of the best-selling Low-Carb Cookbook and ofLiving Low-Carb, The Good Fat, and Great Food Without Fuss, which won a James Beard Award.

Molly Stevens is the James Beard and IACP Award-winning author of All About Braising, the coauthor of One Potato, Two Potato, and a contributing editor for Fine Cooking.

Mario Batali's award-winning restaurants include Babbo, Lupa, Esca, Casa Mono, Otto, and Bistro du Vent. He is the star of the Food Network's hit Iron Chef America. He also hosts two shows on the Food Network, Molto Mario and Ciao America with Mario Batali. His latest book is Molto Italiano: Simple Classic Italian Recipes to Cook at Home.

Books about: A Different Kind of Perfect or Families Living with Chronic Illness and Disability

Low-Carb Juices and Smoothies: 50 Delicious Low-Carbohydrate Recipes

Author: Amanda Cross

Although fruit and vegetable juices offer many healthful benefits, most people don't realize that they can be high in carbohydates--and to those on low-carb diets, this can spell disaster. But worry not, carb watchers: these 50 recipes are delicious, healthy, and low in carbs. The secret using is using the right fruits and vegetables, and here you can find lists of them to use in creating your own delectable treats. Delight in a refreshing Grapefruit and Cucumber Crush or a snappy Blueberry and Mint Smoothie. Containing detailed analysis of carbs, calories, and vitamins, these thirst-quenchers will nourish and satisfy you while keeping carbs at bay.

Quick and Easy Lunch Box Planner or Wines of Bordeaux

2009-01-06T03:02:00.000-08:00

Quick and Easy Lunch Box Planner: Great Eating They Won't Want to Swap at School

Author: Catherine Atkinson

The lunch that you plan and provide is the nutrition of caring and love. It is safe, healthy, balanced and best - no doubt. The lunch that you give will teach an appreciation for better foods that will last a lifetime. That's a whole lifetime of better health without obesity - a truly valuable gift for your children.

In the lunches that you create from this book there will be control of saturated fats, sugar and salt, but the lunch will still be cool among the peer group. No embarrassing lunches here! The lunches that you make from this book will contain the slow-release, key nutrients that are vital if after-lunch concentration, reasoning and learning rates are to remain high. The healthy school lunch box is a gift for life and is among the most important of the things that you can do for your children.

Interesting textbook: Women Weight and Hormones or Hooked

Wines of Bordeaux: Vintages and Tasting Notes 1952-2003

Author: Clive MW Coates

Written by the leading international expert on French wine, The Wines of Bordeaux is the authoritative guide to one of the most important and complex wine regions in the world. Sumptuously produced, with a wealth of color illustrations and stunning line drawings, this book covers all the vineyards of Bordeaux--from the largest and most famous châteaux to the smallest farmsteads.
Bordeaux is known for the quality, quantity, and variety of its wine. It produces twenty-five percent of the appellation contrôlée harvest in France--a great deal more than the Beaujolais, Burgundy, Alsace, Loire, or Rhône regions. It also produces all of the three main types of wine: red, dry white, and sweet white. Updating and augmenting Clive Coates's classic Grands Vins, this book shows that many of Bordeaux's wines are not only superlative but also affordable. Thirty-five years of traveling around the French vineyards has given Coates an encyclopedic knowledge of France and its wines. His love and respect for French wines is apparent as he imparts detailed information on the best vintages, tasting notes of the top wines, and up-to-the-minute advice for selecting best value wines. With clear wine descriptions that are accessible to both the uninitiated and the connoisseur, The Wines of Bordeaux increases the pleasure of traveling to this remarkable region and of selecting and enjoying its splendid wines.

	Preface	7
	Introduction	9
	History	10
	The Wines	13
	Production and Surface Area	14
	The Style of the Wine	16
	Grape Varieties	21
	A Year in the Vineyard	23
	How Wine is Made	29
	Bordeaux Classifications, Old and New	41
Part 1	The Appellations and their Chateaux
	Medoc	60
	Haut-Medoc	74
	Saint-Estephe	98
	Pauillac	114
	Saint-Julien	132
	Margaux	146
	Moulis & Listrac	172
	Graves & Pessac-Leognan	182
	Graves du Sud	212
	Sauternes	226
	The Lesser Sweet White Wine Areas	256
	Premieres Cotes de Bordeaux	266
	Between the Rivers	274
	Saint-Emilion	286
	The Saint-Emilion Satellites	330
	Pomerol	340
	Lalande-de-Pomerol	368
	Fronsac & Canon-Fronsac	378
	Cotes de Castillon & Cotes de Francs	396
	Bourg and Blaye	408
	The Rest of Bordeaux	421
Part 2	The Vintage Assessments
	Introduction	424
	2003 First Report	425
	2002	427
	2001	432
	2000	437
	1999	455
	1998	470
	1997 Plus Sauternes	490
	1996	502
	1995	516
	1994	529
	1993	541
	1992	543
	1991	544
	1990	546
	1990, 1989 and 1988 Sauternes	558
	1989	560
	1988	571
	1986	581
	1985	591
	1983	599
	1982	605
	1981	627
	1979	632
	1978 and 1975	638
	1970	651
	1966 and 1967 First Growths	657
	1961	665
	1959	675
	1959 Sauternes	680
	1952	682
	Appendices	687
	Glossary	709
	Bibliography	714
	Index	716
	Maps
	Bordeaux	8
	The Medoc and Northern Haut-Medoc	63
	The Southern Haut-Medoc	149
	Graves & Pessac-Leognan	188
	Sauternes and Other Sweet White Wine Areas	234
	Premieres Cotes de Bordeaux & Entre-Deux-Mers	278
	Saint-Emilion & Satellite Areas	293
	Pomerol & Lalande-de-Pomerol	343
	Fronsac & Canon-Fronsac	381
	Cotes de Castillon & Cotes de Francs	399
	Bourg and Blaye	413

Settings Sunrise to Sunset or Algo mas que arroz con frijoles

2009-01-05T16:21:00.000-08:00

Settings Sunrise to Sunset: A Medley of Flavors, Tastes, and Styles from the Texas Gulf Coast

Author: Assistance League of the Bay Area

The Gulf Coast brims with excitement as we offer a second helping of Texas style. Embark on our newest culinary journey featuring the jewel-tones skies of our beautiful bay Area settings. Join us in exploring eclectic recipes, tempting menus and delightful entertaining tips. Unlock the secrets of gracious dining served up with coastal pride.

Algo mas que arroz con frijoles

Author: Lorena Drago

Included are a Latin American food dictionary, advice on handling holiday meals, and how to decipher spanish food labels!

More than 10 percent of Latin Americans suffer from diabetes, yet when it comes to effectively developing meal plans that fit the savory tastes and favorite foods of Latin American cultures, diabetes educators and people who suffer from diabetes have been at a loss¿until now.

Written in Spanish and English, it features new food pyramids and menu plans specifically designed for he Latin American palate from all over the Caribbean. Beyond Beans & Rice is a long-awaited resource for dietitian and people who want to manage their diabetes but don't want to sacrifice the mainstay of their cultural identity. Whether it's paella or carne guisada, this pioneering book shows Latin Americans with diabetes how they can easily design meal plans that fit into a healthy lifestyle without giving up taste or familiar staples.

Lorena Drago, M.S., R.D., C.D.N., C.D.E, a diabetes educator and consultant for more than 20 years, is the chair of the Hispanic Latino Specialty Practice Group of ADietA.

Fast Fish or Artisan Patisserie for the Home Baker

2009-01-05T04:40:00.000-08:00

Fast Fish

Author: Hugh Carpenter

HUGH CARPENTER, one of America's most popular cooking instructors and writers, teaches at cooking schools throughout North America and at his own school in California's Napa Valley. He resides in the Napa Valley community of Oakville, California.
TERI SANDISON is one of America's best known food photographers. Her unique sense of style has been recognized with many photography awards. She resides in the Napa Valley community of Oakville, California.

Look this: Loser Take All or Turning to One Another

Artisan Patisserie for the Home Baker

Author: Avner Laskin

Everyone enjoys fine pastry. And now the home baker will find it easier than ever to create perfect masterpieces. Avner Laskin, a professional pastry chef trained in France, provides simple, foolproof recipes for creating a rich assortment of treats, as well as an authoritative guide to the essential skills of his art. Here are beloved French classics, such as Chocolate Éclairs, Vanilla Cream Puffs, Napoleons, and Tarte Tatin, plus traditional pastries from Italy, Spain, and Portugal. Included are unusual creations, such as Coffee Muffins and Caramelized Banana Tartlets, as well as detailed instructions on creating multipurpose fillings, icings, and glazes that the creative baker can use in original ways.

Memories of a Midwestern Farm or Fete Accompli Workbook

2009-01-04T19:58:00.000-08:00

Memories of a Midwestern Farm: Good Food and Inspiration from Around the Kitchen Table

Author: Nancy Hutchens

With a voice as warm as a summer breeze, Nancy Hutchens recalls afternoons in the shade of the back porch, snapping beans for canning...family reunions where the gossip was as good as the food...the serene beauty of the first frost of winter...and other cherished Memories of a Midwestern Farm.

Nancy Hutchens grew up on a southern Indiana farm in the 1950s, when horses still plowed the fields. Soap and butter were homemade, and success was a table laden with a hearty meal. Now she shares this bygone time in Memories of a Midwestern Farm, a celebration of country living sprinkled with irresistible recipes, reminiscences, and bits of timeless folk wisdom. Here are the charming poems and journal entries of Nancy Hutchens' grandmother, Mamaw Tribby; reflections on rural life from Willa Cather, Walt Whitman and others; and family photos and original illustrations that adorn the pages of this beautiful memoir.

And here are more than one hundred classic recipes handed down in the Hutchens farmhouse kitchen. From "Moist and Crunchy Fried Chicken and Gravy" and "Green Beans Country Style" to "Sweet Cherry Dumplings" and "'Get You a Husband' Apple Pie," these mouthwatering favorites bring back the sweet and savory pleasures of country cooking for any occasion and every season.

Memories of a Midwestern Farm is a delightful antidote to modern life, a tribute to the simple gifts that bring farm folks together—hard work, close ties, and an abundance of good, wholesome food.

Library Journal

Hutchens grew up on a large family farm in southern Indiana during the 1950s, but from her description, it could have been decades earlier-no telephone or television, dresses made from colorful calico feed sacks, before-dawn awakenings to prepare the food for the hay hands. In fact, some of her stories are reminiscent of the work of Jane Watson Hopping, the "Pioneer Lady" (The Many Blessings Cookbook, LJ 9/15/93; The Lazy Days of Summer Cookbook, 4/15/92), or even of Laura Ingalls Wilder. Family was important, and Hutchens includes poems, diary entries, and nostalgic memories as well as recipes-Mamaw's Raspberry Cobbler, Mother's Famous Apple Butter-from grandparents, parents, brothers, and sister. A period piece, for larger collections.

	Introduction: The Simple Pleasures of Life on the Farm
	Through the Farmhouse Door	2
	A Word About Farm Cooking	6
	Spring: The Glory of the Early Garden
	A Spring Meal to Feed the Hungry Farmer	12
	How Grandpa Started the Farm	20
	Jeff's Special Backwoodsman's Breakfast	24
	Strawberries Three Meals a Day	30
	Leftovers to Treasure	38
	Summer: Haying in the Fields, Canning in the Kitchen
	Mamaw Tribby's Journal	46
	A Hay Hands' Feast	54
	Dandelion Dreams	64
	Putting It Away for Winter	67
	Chicken for Sunday Dinner	74
	Family Reunion Picnic	82
	Homemade Ice Cream Makes a Summer Afternoon	90
	What's Summer Without Corn?	97
	Autumn: Making Cider and Filling Silos
	Apple Pickin' Time	106
	Sweet Potato Pie	115
	Feeding the Silo Fillers	119
	Plain Country Cookin'	127
	Winter: Keeping Warm with Stews and Soups
	Winter Breakfast on the Farm	136
	Washday Stews	141
	Christmas on the Farm	149
	Makin' Fudge 'n Keepin' Busy	161
	Soups to Take the Chill off Winter Nights	165
	Mother's Sugar Cookies	169
	Leaving the Farm	173
	Index	177

New interesting textbook: Becoming a Resonant Leader or Liberty of Conscience

Fete Accompli! Workbook: The Ultimate Party Planning Guide

Author: Lara Shriftman

Throwing a successful party requires a lot more than a well-stocked bar and good music. As public relations experts whose job it is to produce events that make a lasting impression, Lara Shriftman and Elizabeth Harrison know it's the details that make the difference. Now you, too, can organize any party, for 10 guests or 1,000, on a budget of $50 or $500,000, from creating the concept right down to saying goodbye at the end of the night. Chic tips, creative ideas, irresistible recipes, and all the countless ingredients that make a party sizzle are at your fingertips in this hip and handy guide to becoming an event planner extraordinaire. You'll find the experts' best advice on:

• Creating a concept and a budget for any kind of party

• Choosing the right location, whether you keep it cozy at home, camp out at the beach, or rent a local club

• Designing invitations, from classic to kitschy

• Setting the mood with lighting, music, flowers, furniture, décor, and all the little touches that make a party extra fab

• Stocking a thirst-quenching home bar, whipping up smart cocktails, and thinking of innovative ways to serve it all up in style

• Whetting the appetites of your guests, using insider secrets from chefs and tips on how to make fast food sophisticated, with sample menus for classic cocktail parties, luncheons, late-night bashes, and more

• Being a flawless host--or guest--with proper etiquette guidelines, gift ideas, Table Setting 101, and the 411 on posing for the camera

• Producing a party from beginning to end with colorful case studies and detailed instructions for eight fierce fêtes, such as aHamptons-style clambake, a Barbie theme party, an Indian dinner on a $200 budget, and a mani-pedi party

• Re-creating our favorite drinks and dishes from the best restaurants and bars all over the world, like Nobu, Asia de Cuba, Trader Vic's, Bungalow 8, the Delano Hotel, and Indochine

• Getting what you need. There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.

Ceviche or Fit and Fast Meals in Minutes

2009-01-04T09:17:00.000-08:00

Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist

Author: Guillermo Pernot

Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated cookbook that explores in depth the popular South and Central American specialty of fish and seafood marinated in citrus, herbs, and spices. Argentine chef Guillermo Pernot presents fabulous recipes that make the most of both raw and cooked fish and shellfish, as well as fruits, vegetables, and even beef. Salads, salsas, croquetas, chips, and other savory accompaniments from Pernot's acclaimed restaurant ¡Pasión! -- which John Mariani, food and travel correspondent for Esquire, called "perhaps the best exemplar of Nuevo Latino food in America" -- round out the savory mix. Recipes include Bahian Lobster Ceviche with Passion Fruit Mojo and Grilled Papaya Salad, Argentinian Beef Roll Ceviche, Spinach-Pine Nut Croquetas, Garlic Escabeche, Crispy Malanga Chips, Pineapple-Chile Pequin Salsa, plus sexy Latin cocktails such as Papi Sour, Rum Negroni, Mango Daiquiri, and Caipirinha ¡Pasión!

New interesting book: Numerical Recipes with Source Code CD ROM or SQL Simplified

Fit and Fast Meals in Minutes: Over 175 Delicious, Healthy Recipes in 30 Minutes or Less

Author: Linda Gassenheimer

Quick, healthy, great-tasting meals—using the same approach as the author's enormously popular Dinner in Minutes column that reaches millions of readers each week

When Linda Gassenheimer's bestselling cookbook Low-Carb Meals in Minutes appeared, famed chef Jacques Pépin cheered: "What starts as a diet book becomes the blueprint for a healthy lifestyle based on appealing recipes that are quick and easy to prepare." Reviewers greeted her previous work with similar enthusiasm. Now this award-winning author has applied her Meals in Minutes formula to the latest USDA dietary guidelines—emphasizing portion control and more fruits, vegetables, and whole grains—and the result is a treasury of 150 enticing recipes, organized into a sensational 4-week meal plan.

Recipes range from Asian to Mediterranean, from Tex-Mex to Caribbean, from breakfasts like Wild Mushroom Parmesan Omelet to show-stopping dinners like Sicilian Swordfish with Broccoli Linguine. Mouthwatering desserts complete the meals, like the Velvety Chocolate Mousse that takes less than 10 minutes to prepare. Helpful shopping lists make stocking the kitchen as efficient as possible, and smart advice on substitutions allows readers to take advantage of seasonal and discounted ingredients. Enjoying good food that's good for you has never been simpler, or, as the Rocky Mountain News has raved about the author's Dinner in Minutes: "She does everything except come to your home and cook it for you."

1000 Indian Recipes or Everything Mexican Cookbook

2009-01-03T23:35:00.000-08:00

1,000 Indian Recipes

Author: Neelam Batra

1,000 INDIAN Recipes

It's Like Getting 5 Cookbooks for the Price of 1

• Spice Blends

• Starters, Snacks, Soups, and Salads

• Curries and Entrées

• Chutneys and Sides

• And Much More!

DELVE INTO THE FASCINATING FLAVORS and variety of Indian cuisine with this unrivaled recipe collection. You'll discover delicious choices for dishes that make Indian food unforgettable: crispy fritters; tangy pickles; chaat snacks and salads; refreshing yogurt raitas; richly flavored curries; comforting legume (dal) dishes; creative vegetable and meat main courses and side dishes; decadent desserts; and exotic drinks.

To guide your cooking, Neelam Batra provides time-and labor-saving methods, ingredient substitutions, and menu suggestions, and addresses modern health concerns without sacrificing flavor. This is a book Indian food lovers-and health-conscious eaters and vegetarians, too-can turn to for everyday meals and special occasions for years to come!

Praise for 1,000 Indian Recipes

"Neelam's passions and knowledge of her homeland's cuisine and history shine through on every page. Both experts and novices alike will find this encyclopedic compendium of Indian dishes refreshing and insightful." -NANCY SILVERTON, PASTRY CHEF AND CO-OWNER OF CAMPANILE RESAURANT AND BAKER AND OWNER OF A BREA BAKERY (LOS ANGELES)

"I can't wait to sample her recipes for paneer, her salads and flatbreads, and of course, the chutneys and curries. Make room for Neelam Batra's book on your kitchen bookshelf!" -DEBORAH MADISON, AUTHOR OF LOCALFLAVORS, COOKING AND EATING FROM AMERICA'S FARMERS' MARKETS AND VEGETARIAN COOKING FOR EVERYONE

"To Savor a proper curry is to feel your palate awakened to an explosion of flavor. Neelam's recipes simmer with the fire of life." -MICHAEL JACKSON, AWARD-WINNING ENTERTAINER AND INDIAN FOOD LOVER

Dedication
Acknowledgments
Introduction
THE INDIAN PHILOSOPHY OF FOOD AND MENU PLANNING
Menus
A Meal from the American Pantry
Easy Make-Ahead Meal
Light Weeknight Dinner
Summer Party Menu
Winter Dinner Menu
Holiday Brunch
Fourth-of-July Barbecue
A Thanksgiving Meal
A Vegetarian Diwali Celebration
An Indian Banquet
Helpful Hints
SPICES AND OTHER SEASONINGS
Spices and Herbs (a guide)
Spice Blends
Curry Powders
Garam Masalas
Savory Spice Blends
Masala Blends for Special Dishes
Special South Indian Blends
Dessert and Tea Masalas
KITCHEN BASICS
Basic Techniques
Basic Ingredients
Basic Flavoring Pastes
CHUTNEYS AND PICKLES
Green Chutneys
Coconut Chutneys
Garlic and Chile Pepper Chutneys
Bean and Legume Chutneys
Yogurt Chutneys
Pureed Fruit Chutneys
Preserved Chutneys
Sonth Chutneys
Mango Pickles
Lime and Lemon Pickles
Green Chile Pepper Pickles
Other Vegetable Pickles
STARTERS AND SNACKS
Spicy Savories and Trail Mixes
Pastry Crackers and Puff Pastries (Mathri)
Stuffed Fried Pastries (Samosae)
Fillings for Samosas
Fritters (Pakorae or Bhajiae)
Sliced, Chopped, and Stuffed Vegetable Fritters
Shredded and Minced Vegetable and Flour Mixture Fritters
Cheese and Meat Fritters
Potato Snacks
Savory Croquettes and Dumplings (Vadae)
Steamed Fermented Rice Cakes (Iddli)
Savory Bean and Rice Cakes (Dhokla)
Indian Street Foods
Potato Patties
Kabaabs
Tikka Kabaabs and Marinades
SOUPS
Basic Broths
Tomato Soups
South Indian Soups (Rasam)
Bean and Lentil Soups
Vegetable Soups
Yogurt Soups
Fish and Chicken Soups
SALADS
Fresh Chopped Salads (Cachumbar)
Tomato Salads
Cabbage Salads
Marinated Salads
Bean and Legume Salads
Potato and Root Vegetable Salads
Green Salads
Fruit Salads
Non-Vegetarian Salads
YOGURT RAITAS AND PACHADIS
Basic Raitas
Vegetable Raitas
Raitas with Herbs and Greens
Grilled or Roasted Vegetable Raitas
Fresh and Dried Fruit Raitas
Dumpling Raitas
Meat Raitas
South Indian Pachadis
VEGETABLES ON THE SIDE
Potatoes and Other Roots
Eggplant
Squashes and Gourds
Cauliflower, Cabbage, and Other Crucifers
Okra
Spinach and Other Greens
Carrots, Peas, and Other Basic Vegetables
Mixed Vegetables
Savory Fruit Dishes
PANEER CHEESE
Paneer Cheese Appetizers
Paneer Cheese Scrambles and Side Dishes
Paneer Cheese Main Dishes and Curries
DRIED BEANS, LENTILS, AND PEAS (DAL)
Types of Beans, Peas, and Lentils
To Cook Dried Beans, Lentils, and Peas
Mung Beans (Mung Dal)
Lentils (Masoor Dal)
Split Pigeon Peas (Toor Dal)
Urad Beans (Urad Dal)
Split Chickpeas and Split Peas (Channa Dal and Muttar Dal)
Mixed Beans and Lentils
Whole Dried Bean Dishes
Whole Chickpea Dishes
VEGETARIAN CURRIES
Curry Sauces
Classic Vegetable Curries
Potato Curries
Greens Curries
Savory Fruit Curries
Mixed Vegetable Curries
Vegetable Ball (Koftas) Curries
Nugget and Chickpea Flour Curries
Special Yogurt Curries
NON-VEGETARIAN FARE
Eggs
Scrambled Eggs
Omelets
French Toast
Egg Curries
Chicken
Grilled and Dry-Cooked Chicken Dishes
Chicken Dishes with Greens
Chicken Curries
Yogurt Chicken Curries
Ground Chicken Curries
Meat
Classic Lamb Curries
Lamb and Grain Curries
Lamb Chop and Cutlet Dishes
Whole Leg of Lamb and Rack of Lamb
Ground Meat and Meat Balls (Keema and Kofta)
Regional Meat Specialties
Fish and Shellfish
Shrimp Dishes
Seafood Curries
Fried, Grilled, and Baked Fish
Fish Curries
RICE
Plain and Steamed Rice Dishes
Simple Herbs and Spices Pilafs
South and West Indian Vegetarian Rice Dishes
Vegetarian Pilafs (Sabzi kae Pullao)
Non-Vegetarian Pilafs
Layered Rice Dishes (Biryani )
Special Grain and Lentil Dishes (Khichadi s)
Other Grain Pilafs
BREADS AND CREPES
Simple Griddle Breads
Griddle-Fried Breads (Paranthas)
Stuffed Griddle-Fried Flatbreads
Puffed Deep-Fried Breads (Pooriyan)
Oven-Grilled Naan and Other Breads
Special Breads
Crepes and Pancakes
DESSERTS
Prasaad Offerings
Halva
Milk-Based Puddings (Kheer, Payasam, and Payesh)
Custards and Mousses
Indian Ice Creams (Kulfi)
Indian Ice Cream Desserts
Milk Fudge (Burfee)
Paneer Cheese Specialty Desserts
Other Desserts
HOT AND COLD BEVERAGES
Yogurt Drinks (Lussi)
Milk Drinks
Fruit Coolers
Teas (Chai)
Indian Cooking Glossary
Mail and Internet Sources
Index
About the Author

Books about: Yoga Mind and Body or Breast Cancer For Dummies

Everything Mexican Cookbook (The Everything Series): 300 Flavorful Recipes from South of the Border

Author: Margaret Kaeter

Are you one of the millions of people known to take that late-night trip to the local Mexican restaurant for tacos, enchiladas, and nachos? Do cravings for spicy Mexican food drive you out of the comfort of your own home? The Everything® Mexican Cookbook guarantees that you won't have to head out in the middle of the night ever again-you can make your favorite authentic Mexican cuisine right in your own kitchen.

The Everything® Mexican Cookbook guides you step by step through creating hundreds of traditional and exotic Mexican recipes. From basic Mexican flavors and ingredients (hot chili peppers) to regional cuisine (Mayan Potatoes with Spicy Beef), The Everything® Mexican Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters alike.

Featuring delicious recipes for:
*Unique salsas, such as Pineapple, Mango, and Cucumber Salsa
*Bean favorites, such as Refried Beans
*Spicy breads, such as Jalapeсo Corn Bread
*Traditional favorites, such as Chili con Queso
*Tempting desserts, such as Mexican Wedding Cake

Whether you want to prepare a feast for one-or plan a fiesta for friends-The Everything® Mexican Cookbook will have you shouting "Olй!" in no time!

Food Allergy News Cookbook or Macrobiotic Brown Rice Cookbook

2009-01-03T14:54:00.000-08:00

Food Allergy News Cookbook: A Collection of Recipes from Food Allergy News and Members of the Food Allergy Network

Author: Anne Munoz Furlong

If the only cure for food allergies is to avoid the food completely… What is left to eat? How do you feed a child when favorite foods are no longer safe? How can you be sure you are avoiding the food? How can you maintain flavor and diversity in your diet? Allergy-free cooking can be challenging, stimulating, and fun. The Food Allergy News Cookbook is your comprehensive guide to understanding food allergies and learning how to eat properly. Getting started is easy with the support of:

• Basic shopping tips
• Easy-to-understand cooking tips
• Straightforward label reading guidelines
• Comprehensive listings of scientific and technical names for common allergens
• Detailed ingredient substitution guides

Enjoy cooking and creating tasty foods with:

• Over 300 easy-to-follow recipes
• Adaptations of all-time favorite recipes
• A full range of menu ideas from breads, pies, and cakes to pizza, soup, and spaghetti

The possibilities are endless when you understand your options. Explore the vast selection of choices and recipes provided in this book and start enjoying a diversity of tastes and flavors again.

Books about: Social Life of Information or Data Mining

Macrobiotic Brown Rice Cookbook: Delicious & Wholesome Grain-Based Dishes

Author: Craig Sams

Craig Sams' collection of recipes features brown rice in delicious macrobiotic dishes, including soups, salads, main courses, and desserts. The authors offer tasty recipes for sauces as well as other information and advice for making this nutritious grain a delectable part of your diet.

Macrobiotic cooking is now widely recognized for its healing properties by the medical establishment as well as by culinary experts.

One of the most popular and versatile whole grains, brown rice is often at the heart of a good meal. But it can also be used to enhance a wide variety of other foods in infinite combinations.

Modern Classics Book 1 or Art of the Cocktail

2009-01-03T03:12:00.000-08:00

Modern Classics Book 1, Vol. 1

Author: Donna Hay

In Modern Classics, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic.

Coleslaw gets a well-deserved makeover while free-form ratatouille tart enters the classics category. Chicken soup comes of age again while the fresh, crunchy and healthy rice paper roll makes its debut.

Modem Classics is set to become the contemporary commonsense cookbook of a new generation and an indispensable handbook to those of cooking age now. More practical inspiration from Donna Hay.

Book about: Broadcast Cable Web Programming or Interviewing for success

Art of the Cocktail

Author: Ben Reed

Ever wondered how to mix a Manhattan or build a B52? What exactly goes in a Cosmopolitan, and how does the salt stay on the rim of your Margarita glass? In The Art of the Cocktail, award-winning bartender and best-selling author Ben Reed tells you all you need to know about the art of making the perfect cocktail. Ben begins by exploring the glamorous origins and culture of the cocktail, celebrating its lasting appeal. In Behind the Bar, he takes you right back to the basics of mixology. With a whistle-stop tour of the staple cocktail liquors, from vodka to rum, you'll discover what makes each liquor perfect for mixing in cocktails. There's an invaluable list of what to have in your personal bar, plus a section on balancing the flavors in cocktails, with hints and tips on the best garnishes and mixers to complement your drink.

In Equipment and Techniques, Ben tells you just how to shake or stir a martini, and explains what to do with a "muddler." There's information on the must-have tools of the trade and matching your cocktail to the correct glass. In The Perfect Serve, he shows you how to create a gin and tonic like a professional. Armed with the know-how and your cocktail shaker, it's time to experiment. With over 200 recipes, there's a drink to suit any taste. Start the evening with a Power Aperitif -- from an Orange Daiquiri to a Gin Gimlet. Create an irresistible Champagne Cocktail from a Bellini to a James Bond, and impress your guests with one of the Smashes such as a minty Mojito. For summer drinking, there are long refreshing cocktails in Highballs, Coolers, and Punches, including a fruity Sea Breeze and a tantalizing Mai Tai. Sip and savor the modern classic Cosmopolitan, or shoot down an Alabama Slammer from the Slammers, Sippers, and Shooters. Round off a meal with a soothing Old Fashioned or a Vodka Espresso from the collection of Digestifs. With a cocktail recipe for every occasion, Ben's top tips and stunning photography by William Lingwood, The Art of the Cocktail is destined to become the home bartender's bible.

	The Basics	6
	Where it all Began	8
	Behind the Bar	14
	The Recipes	50
	Martinis	52
	Power Aperitifs	80
	Margaritas	92
	Champagne Cocktails	102
	Collinses, Rickeys, and Fizzes	110
	Smashes	116
	Fixes	124
	Sours	130
	Highballs, Coolers, and Punches	136
	Slammers, Sippers, and Shooters	146
	Digestifs and Creamy Cocktails	156
	Morning After	170
	Mocktails	176
	Glossary	184
	Index	188
	Acknowledgments	192

Whisky Facts Figures Fun or Catering Sales and Convention Services

2009-01-02T17:31:00.000-08:00

Whisky Facts, Figures & Fun

Author: Gavin D Smith

Whisky is undoubtedly one of the world’s most fascinating drinks, with an incredibly colorful heritage that has been widely celebrated in story, song, and cinema. Get the facts on this most versatile spirit from one of Scotland’s leading whisky writers and commentators. Gavin Smith shares his immense knowledge and enthusiasm, revealing everything from the mysteries of distillation to the secret of how illicit Scotch whisky was transported in mock funeral corteges to deceive officers of the law. There’s background on whiskies of the world, whisky tales and cocktails, whisky festivals and awards, visitors’ centers, and useful statistics of the trade.

Look this: World Breads or Growing and Using Herbs Successfully

Catering, Sales and Convention Services

Author: Ahmed Ismail

Anyone with an interest in the catering and convention services industry will want to have this new book. In-depth explanations and hands-on examples provide the reader with the day-to-day functions and activities involved with catering and convention services. Designed as an introductory text for college-level students or for beginning professionals, this guide contains comprehensive reference information.

Alaska Homegrown Cookbook or Butter Sugar Flour Eggs Whimsical Irresistible Desserts

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

Alaska Homegrown Cookbook

Author: Kirsten Dixon

For forty years Alaska Northwest Books has been the premier publisher of Alaskan cookbooks. From camp cooking to wild game to preserving berries to sourdough to seafood recipes from the state's finest restaurants, AKNW cookbooks have covered the gamut of all foods Alaska. Now, the Alaska Homegrown Cookbook culls the best recipes from dozens of cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. A must have for Native Alaskans and visitors alike.

Look this: Great Gluten Free Baking or Diabetes Meals on the Run

Butter Sugar Flour Eggs: Whimsical Irresistible Desserts

Author: Gale Gand

Anyone who has so much as made a batch of cookies knows that this is where it all begins. Butter lends flavor and richness, sugar adds sweetness and melting textures, flour provides substance, and eggs bring it all together. Afterwards, the baker can allow flavor to take over: chocolate, citrus, fruit, nuts, cheese, and spices complete the dessert-making roster. Chapter by chapter, pastry chef extraordinaire Gale Gand and her husband, star chef Rick Tramonto — with writer Julia Moskin — explain each basic ingredient and each flavor's personality and follow up with some fabulous recipes. The unique result is a festive and fun cookbook that reads more like a dessert menu than a catalog of techniques. And what a menu! Here are over 175 fanciful, delicious treats, including signature desserts like Not-Your-Usual Lemon Meringue Pie and Root Beer-Vanilla Parfait, classics such as Brown Derby Grapefruit Cake and Brooklyn Blackout Cake, and soon-to-be favorites like Raspberry-Stuffed French Toast and Banana Strudel with Ginger-Molasses Ice Cream. There is a chapter on light-hearted holiday creations, including Halloween Boo!scotti and Pumpkin Pie to Be Thankful For, and a chapter full of drink recipes — perfect accompaniments to these desserts and great on their own. In Butter Sugar Flour Eggs, all the ingredients are present for creating the most scrumptious, mouthwatering delights you have ever tasted. Or baked!

Publishers Weekly

The recipes in this quirky, deceptively simple collection--the second from the culinary team of Gand, Tramonto and Moskin (American Brasserie)--move far beyond the basics. Chocolate Chip Pancakes and Warm Taffy Apples with Cinnamon Pastry Twists bring out the kid in the cook, while Cardamom-Coffee Custard and Gruy re with Pear Confit appeal to the most sophisticated palates. The recipes are organized into chapters devoted to particular ingredients; they are prefaced by over-the-top odes--for example, to the virtues of Sugar ("Apply just a little warmth, and she melts") and the vices of Chocolate ("No one is more intense, or knows more about giving pleasure"). On the other hand, the authors have taken care to include interesting background information on each of the ingredients, as well as helpful advice on selecting, using and storing them. This book will best suit the tastes of bakers whose love of sweet confections far outweighs a concern with calories. Indeed, the first recipe in the book is for "Purely Pound Cake" and calls for a pound each of butter, sugar, flour and eggs. (Oct.) Copyright 1999 Cahners Business Information.

Library Journal

Almost an embarrassment of riches for dessert lovers, here are new books from four talented bakers. Gand and her husband, Rick Tramonto, are the pastry chef and chef, respectively, of their two popular Chicago restaurants, Brasserie T and Tru. Their first book, American Brasserie, included some of Gand's delicious desserts, and now they offer a generous collection of almost 175 recipes, from Millionaire's Shortbread to Sweet-Hot White Pepper Ice Cream. The writing style is slightly precious (e.g., "Butter is a true aristocrat--and a modest one"), but the recipe instructions are clear and the headnotes informative. For all baking collections. Medrich, the well-known author of Cocolat and Chocolate and the Art of Low-Fat Desserts, now presents 50 delicious recipes for favorite cookies and brownies, many of them shown in mouth-watering full-page color photographs. There's a good introduction, and each chapter opens with "Here's What I Learned," a brief but informative collection of clever tips. Many of the recipes are classics, and all of them seem irresistible. An essential purchase. Purdy's A Piece of Cake and As Easy as Pie have become classics, and her two recent low-fat cookbooks, including Let Them Eat Cake, have been very popular. Her new book features recipes for all sorts of homey desserts and other baked goods, from Old-Fashioned Chocolate Pudding to Blue Ribbon Cherry Pie to Sour Cream Spice Cake. The recipe instructions are detailed and thorough, and there are many thoughtful technique tips and other useful hints, as well as variations. For all baking collections. Wilson is a baker and food writer, and her specialty is wedding cakes, the topic of her first cookbook (The Wedding Cake Book). Unlike her extravagant wedding cakes, a number of the desserts in her new book are fairly simple, although many of them feature a "Bake It to the Limit" version, an optional final step for a more elaborate presentation or variation. (The cake recipes, perhaps not surprisingly, are far more complicated than the other desserts.) With recipes for sweets like Chocolate Peanut Butter Tart and Sour Cherry Bars, this is recommended for most baking collections. Copyright 1999 Cahners Business Information.

Tea or Czechoslovak Cookbook

2008-12-31T16:43:00.000-08:00

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.

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

2008-12-31T08:02:00.000-08:00

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

2008-12-30T20:21:00.000-08:00

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

2008-12-30T10:40:00.000-08:00

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.

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

2008-12-29T23:58:00.000-08:00

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!

	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

2008-12-29T13:16:00.000-08:00

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

2008-12-29T01:35:00.000-08:00

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!

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

2008-12-28T16:54:00.000-08:00

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.

Desserts book

Parties of the Month or Making Sense of Wine

Parties of the Month: Memories for a Lifetime

Making Sense of Wine

Sacramento Bee

Publishers Weekly

Library Journal

Table of Contents:

Tarts and Pastries or The Book Of Tea

Tarts and Pastries

The Book Of Tea

Booknews

Eating and Drinking in Roman Britain or Edible Medicines

Eating and Drinking in Roman Britain

Edible Medicines: An Ethnopharmacology of Food

Table of Contents:

Summer Pudding Club Book or Heavenly Chocolate

Summer Pudding Club Book

Heavenly Chocolate

Cocktails and Perfect Party Drinks or Punches

Cocktails and Perfect Party Drinks

Punches (Quamut)

Great Food for Happy Kids or Favorite Seafood Recipes

Great Food for Happy Kids

Favorite Seafood Recipes: Enjoy Your Restaurant Favorites at Home

Birthdays or 200 Classic Sauces

Birthdays: A Celebration

200 Classic Sauces: Guaranteed Recipes for Every Occasion

Table of Contents:

The Oxford Companion to Italian Food or The New Encyclopedia of Wine

The Oxford Companion to Italian Food

Kathleen A. Welton - Library Journal

The New Encyclopedia of Wine

Chef on the Run or How to Make Salads

Chef on the Run: Simply the Best

How to Make Salads (Quamut)

Lebanese Kitchen or 101 Grow to Eat Ideas

Lebanese Kitchen

101 Grow to Eat Ideas: Planting Recipes That Taste as Good as They Look

Art of South American Cookery or Women in Gods Kitchen

Art of South American Cookery

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

Library Journal

Table of Contents:

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

The Merry Baker of Riga

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

Library Journal

Library Journal

Alan Wongs New Wave Luau or Clouds for Dessert

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

Table of Contents:

Clouds for Dessert: Sweet Treats from the Wild West

Publishers Weekly

Effective Health Care Supervisor or Delights of Delicate Eating

Effective Health Care Supervisor

Mary L. Fisher

Doody Review Services

Rating

Table of Contents:

Delights of Delicate Eating

From Turnover to Teamwork or Toasters Handbook

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

Table of Contents:

Toaster's Handbook

Fuss Free Entertaining with Just 4 Ingredients or Italy

Fuss-Free Entertaining with Just 4 Ingredients

Italy: Mediterranean Cuisine

Appetite for Ale or 300 Teatime Treats Cakes Sweets and Desserts

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

300 Teatime Treats, Cakes, Sweets and Desserts

Coloring the Seasons or World of Wine

Coloring the Seasons: A Cook's Guide

World of Wine

Step by Step or Pure Food

Step by Step: Eating to Lower Your High Blood Cholesterol

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

The Empire of Tea or Banquetes Domesticos Navidenos

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

Publishers Weekly