Art of South American Cookery or Women in Gods Kitchen

Art of South American Cookery

Author: Myra Waldo

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

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

Author: Cristina Mazzoni

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

Library Journal

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

Table of Contents:

	Introduction : learning to cook, eat, and read with Christian holy 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

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.

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

Author: Alice B Toklas

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

Library Journal

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

Library Journal

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

Alan Wongs New Wave Luau or Clouds for Dessert

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

Author: Alan Wong

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

Table of Contents:

Preface by Janice Wald 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

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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.