The New Beverly Hills Diet or Union Oyster House Cookbook

The New Beverly Hills Diet

Author: Judy Mazel

Who'd believe that you could indulge in your favorite food—steak, pasta, even champagne— and lose weight at the same time? That you could not only shed pounds but also maintain your new slim shape forever?

Judy Mazel, diet consultant to the stars and author of the #! New York times bestseller The Beverly Hills Diet, will make you a believer and achiever. Working in conjunction with doctors and devoting fifteen years to further research and experimentation, she has fine-tuned and broadened the scope of her original winning concept, Conscious Combining, to create The New Beverly Hills Diet

Conscious Combining was a revolutionary technique that taught how and when to mix different groups for optimum weight control. As refined here, it forms the basis of the "Born Again Skinny" diet—a thirty-five-day eating program to promote lifelong slimness. The diet plan includes delicious recipes for you new food lifestyle and day-by-day chapters to support you in your quest for a slimmer figure. Mazel also explains the significance of enzyme interaction in weight loss and pronounces the four golden rules of weight management.

Who'd have thought that losing weight could be so easily accomplished? With The New Beverly Hills Diet, you can hop on the skinny bandwagon and stay off the fat tract for good.

Book about: The Greatest Presidential Stories Never Told or From Colony to Superpower

Union Oyster House Cookbook: Recipes and History from America's Oldest Restaurant

Author: Jean Kerr

As well as recounting the 280-year history of the restaurant and its Boston environs, Union Oyster House Cookbook has more than 50 of the restaurant's most famous recipes adapted for home use, including: Oyster House Clam Chowder; Oyster StewLobster Scampi; American Bouillabaisse; Shellfish in many forms: raw oysters and clams, Oysters Rockefeller, Clams Casino, Baked Stuffed Cherrystones, boiled and broiled lobster; Boston Baked Beans; Hot Indian Pudding; Oyster House Cornbread.

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

Boston's Union Oyster House opened in 1826 and was declared a National Historic Landmark in 2003. The restaurant has expanded over the years and, located on the Freedom Trail, serves hundreds of tourists every day; yet, the dishes on the menu are still the enduring New England classics that have always been its hallmark-Oysters on the Half Shell, Clam Chowder, and Indian Pudding, to name a few. Kerr and Smith (coauthors, Mystic Seafood) present 60 recipes along with a history of the restaurant. Period photographs and full-page color photographs of many of the dishes illustrate the text. For area libraries and other regional American cooking collections.

Table of Contents:

Acknowledgments     13
Foreword     15
The Union Oyster House Today     17
The History of the Union Oyster House     27
Appetizers     41
Oysters on the Half Shell     43
Classic Cocktail Sauce     44
Mignonette Sauce     44
Union Special Oysters     47
Oysters Rockefeller     48
Scalloped Oysters     49
Clams on the Half Shell     51
Clams Casino     52
Baked Stuffed Cherrystone Clams (or Oysters)     53
Steamed Mussels, Basque Style     54
Soups, Chowders, and Stews     57
Oyster Stew     58
Fish Chowder     59
Clam Chowder     60
Old-Fashioned Lobster Stew     62
Fisherman's Stew     63
American Bouillabaisse     65
Shrimp Bisque     66
Onion Soup     68
Stocks and Sauces     71
Fish Stock     72
Lobster Stock     73
Fish Veloute     74
Classic Seafood Hollandaise     74
Cafe Butter     76
Creole Sauce     77
Roasted Red PepperSauce     79
Entrees     81
Basic Boiled Lobster     82
Lobster Thermidor     84
Lobster a la Newburg     85
Lobster Ravioli     86
Sauteed Lobster Scampi     89
New England Seafood Pie     90
Sauteed Seafood Medley     92
Seafood Primavera     93
Seafood Jambalaya     94
Soft-Shell Crabs     95
Crab Cakes     96
Yankee Fish Cakes     97
Baked Stuffed Haddock     98
Shrimp Scampi     99
Blackened Shrimp with Roasted Red Pepper Sauce     101
Baked Scrod     102
Poached Halibut     104
Poached Sole with Cucumber Dill Sauce     105
Littlenecks and Linguine with Shitake Mushrooms     107
Grilled Swordfish and Vegetables with Lemon Butter     108
Side Dishes     111
Boston Baked Beans     112
Old-Fashioned Codfish Mashed Potatoes     115
Cornbread     116
Old-Fashioned Oyster Stuffing     118
Hearty Wild Rice     119
Rice Pilaf     120
Spinach with Lemon and Walnuts      121
Roasted Shallots     121
Desserts     123
Apple Pie     124
Pie Crust     125
Apple Crisp     126
New York Cheesecake     128
Gingerbread     129
Indian Pudding     130
Boston Cream Pie     131
Index     133