The Complete Idiots Guide to Cooking with Mixes or Perfect Party Food Made Simple

The Complete Idiot's Guide to Cooking with Mixes

Author: Ellen Brown

With the success of such cookbooks as The Cake Mix Doctor, home chefs have found that they can overcome the quality issues in many convenience products, including soup mixes and cake mixes, and end up with a better dish than they could have made from scratch. Taking this new trend one step further, award-winning cookbook author Ellen Brown shows readers how adding simple additional ingredients can turn mixes into culinary masterpieces-in half the time. Inside, readers will find fantastic recipes for broths, stocks, marinades, rubs, salad dressings, dips, spreads, hors d'oeuvres, soups, stews, salads, meat, poultry and fish entrees, vegetarian dishes, potatoes, pastas, rice, cakes, cookies, and desserts.

Author Biography: Ellen Brown was the founding food editor of USA Today and has authored the IACP/Seagrams award-winning Gourmet Gazelle Cookbook, along with six other cookbooks. She is the author of The Complete Idiot's Guide(r) to Slow Cooker Cooking .

Interesting book: Perfect Egg and Other Secrets or Families Friends and Food

Perfect Party Food Made Simple

Author: Bridget Jones

How to plan the best celebration ever with fantastic snacks, party dishes and desserts, all shown in 650 photographs.

Taste of America or Simply Scrumptious

Taste of America: Favorite Recipes from across the U. S. A.

Author: Betty Evans

This outstanding cookbook features recipes, along with interesting cultural tidbits and background information. Sidebars contain hints, shortcuts, and suggestions to help you prepare each dish correctly and efficiently. Colorful state flags beside each recipe help you easily plan single- and multi-region meals. Color photos, gorgeous enough to make your mouth water, show you how charming these patriotic dishes can look on your dinner table. No other cookbook-and no other country- offers such a wide array of tempting foods in such a beautiful format.

Books about: Common Stocks and Uncommon Profits and Other Writings or How to Be a Working Actor

Simply Scrumptious: Little Book of Home Bakes

Author: Martha Day

The delightful recipes in this baking book ooze all the charm of every type of traditional homecooked food. The book includes an informative introduction covering ingredients and techniques as well as professional tips and hints throughout.

Flat Bread Technology or Frozen Assets

Flat Bread Technology

Author: Jalal Qarooni

... a useful resource for anybody engaged in the manufacture and development of flatbread."—Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in—depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada.

Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from thebreeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.

Table of Contents:

	Dedication
	Preface
Ch. 1	Cereal Grains in Flat Bread Production	1
Ch. 2	Cereal Milling and Flour Production for Flat Breads	19
Ch. 3	Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production	37
Ch. 4	Flat Breads	67
Ch. 5	Double-Layered Flat Breads	121
Ch. 6	Quality of Flat Breads	141
	Appendix I: Formulation and Processing Steps of Selected Flat Breads	159
	Appendix II: Conversion of Common Units to International System of Units (SI)	175
	Appendix IIIA: Suppliers of Leavening Agents in the United States and Canada	177
	Appendix IIIB: Suppliers of Dough Strengtheners and Crumb Softeners in the United States and Canada	179
	Appendix IIIC: Suppliers of Gums, Thickeners, and Stabilizers in the United States and Canada	181
	Appendix IIID: Suppliers of Oxidizing Agents in the United States and Canada	183
	Appendix IIIE: Suppliers of Reducing Agents in the United States and Canada	185
	Appendix IIIF: Suppliers of Enzymes in the United States and Canada	187
	Appendix IIIG: Suppliers of Mold Inhibitors in the United States and Canada	189
	Appendix IIIH: Suppliers of Acidulants in the United States and Canada	191
	Appendix IV: Suppliers of Makeup Equipment and Ovens for Pita (Arabic), Pizza and Tortilla Production Lines in the United States and Canada	193
	Appendix V: Suppliers' Addresses, Phone and Fax Numbers	195

New interesting book: America or Venice

Frozen Assets: Cook for a Day Eat for a Month

Author: Deborah Taylor Hough

Deborah Taylor-Hough walks listeners through the methodology behind her revolutionary cooking method that allows home chefs to cook just one day, yet prepare enough meals for 30 days. Listeners will learn inside tips, hints, preparation ideas and planning strategies.

Onions and Other Vegetable Alliums or Piece of Cake

Onions and Other Vegetable Alliums

Author: James L Brewster

The edible alliums are some of the most ancient cultivated crops and include onions, leeks, shallots garlic and chives. They are grown in most regions of the world, from the subarctic to the humid tropics, although bulb onions are best adapted to production in subtropical and temperate areas. This book introduces the scientific principles that underlie production practices. It begins by discussing the classification, origins, distribution and economic importance of the major food alliums, before considering their structure, genetics and breeding. Chapters then follow on the physiology of crop growth, development and yield, on crop production and on flowering and shoots, and a chapter is devoted to the storage and dormancy of both types. Pests, diseases and weeds are then discussed, before a final chapter on the biochemistry and food science of alliums. The book is written at a level suitable for students of horticulture, crop science and food science, as well as for growers and crop consultants interested in the scientific principles that form the basis of their practice. It also provides a valuable example of how the different disciplines within plant sciences interrelate when applied to particular crops.

Read also Under the Tuscan Sun or Two Years Before the Mast

Piece of Cake

Author: Maggie Mayhew

Here are recipes for devil's food cake, angel's food cake, marble cake, pound cake, frosting-covered layer cake, and many more--a total of 45 delicious cake recipes. This book's duotone photos provide a nostalgic look at mid-twentieth-century America, and the recipes are for cakes that are simply old-fashioned delicious. The photos focus appropriately enough around the kitchen range and dining room table-and if Mom and Dad seem a bit too formally dressed for dinner at home, we should recall that it was the way middle American households were depicted in ads and magazine features, circa 1950. The recipes for cakes, cupcakes, brownies and more are easy for today's home cooks to follow, and are guaranteed to produce mouth-watering results. Many are complemented with food-related anecdotes. Here's a trip down memory lane, as well as inspiration for tasty desserts you can serve today.

Pocket Book of Sex and Chocolate or Rocky Mountain Cook Book

Pocket Book of Sex and Chocolate: What More Could a Body Want?

Author: Richard Craz

Richard Craze's latest book explores the ultimate Valentine's Day combination: sex and chocolate. Providing a variety of chocolate recipes (to be cooked in the nude, of course) and delicious erotic games, The Pocket Book of Sex and Chocolate also looks at the history and symbolism of chocolate in all its forms. Treating sex as a skill and an art form, as well as a ritual for joy and profound pleasure, Craze's suggestions for combining chocolate and sex run the gamut from saucy to classy. Illustrated with original artwork and sensuous photographs, this book is a stimulating and informative look at how to combine two exquisite pleasures.

Interesting book: The Future of Management or Rich Dads Prophecy

Rocky Mountain Cook Book: For High Alltitude

Author: Caroline Trask Norton

Originally published in 1903, Caroline Trask Norton's cookbook aimed to provide Denver cooks with simple recipes adapted for those living at higher altitudes. The recipes are designed for the average home cook and call for widely available ingredients and basic cooking methods.

Offerings from the Oven or Morel Tales

Offerings from the Oven: A Collection of Recipes for Every Occasion

Author: Wendy T Louis

Nothing beats the aromas and flavors of a well-blended casserole bubbling away in the oven, or a specialty pie, or baked bread. The authors cover everything from snacks and appetizers to scrumptious desserts.

Look this: The Science of Getting Rich or Essentials of Investments

Morel Tales: The Culture of Mushrooming

Author: Gary Alan Fin

In this thoughtful book, Gary Fine explores how Americans attempt to give meaning to the natural world that surrounds them. Although "nature" has often been treated as an unproblematic reality, Fine suggests that the meanings we assign to the natural environment are culturally grounded. In other words, there is no nature separate from culture. He calls this process of cultural construction and interpretation, "naturework." Of course, there is no denying the biological reality of trees, mountains, earthquakes, and hurricanes, but, he argues, they must be interpreted to be made meaningful. Fine supports this claim by examining the fascinating world of mushrooming.

Based on three years of field research with mushroomers at local and national forays, Morel Tales highlights the extensive range of meanings that mushrooms have for mushroomers. Fine details how mushroomers talk about their finds—turning their experiences into "fish stories" (the one that got away), war stories, and treasure tales; how mushroomers routinely joke about dying from or killing others with misidentified mushrooms, and how this dark humor contributes to the sense of community among collectors. He also describes the sometimes friendly, sometimes tense relations between amateur mushroom collectors and professional mycologists. Fine extends his argument to show that the elaboration of cultural meanings found among mushroom collectors is equally applicable to birders, butterfly collectors, rock hounds, and other naturalists.

The New Yorker

Nicholas P. Money is wild about mushrooms. "I count myself among the few humans who love fungi, truly, madly, deeply," he writes in Mr. Bloomfield's Orchard, a companionable foray into the realm of stinkhorns, black mold, yeast, and even Malassezia, the dandruff-related fungus that Head & Shoulders shampoo is designed to combat. Money is an English-born mycologist who has spent his life uncovering the secrets and lore of fungi, including varieties that thrive in solid granite, feed on human flesh, assist in crime-scene investigations, and, as in the case of a particular armillaria covering twenty-two hundred acres in Oregon, grow to become the largest organisms on earth.

Of course, the fruiting bodies of various fungi are prized for their epicurean and hallucinogenic properties. In Morel Tales, the sociologist Gary Alan Fine makes an amusing study of the "culture of mushrooming," tagging along with intrepid members of the Minnesota Mycological Society as they perform the "naturework" of plucking such deep-woods delicacies as slippery jacks and bringing them home to sauté. Wild mushrooms, Fine writes, are "culturally mediated objects," and millions of risk-loving Americans now enjoy the weekend thrill of harvesting them.

Peter Jordan's Wild Mushroom is too hefty for your backpack, but perfect for the kitchen. Jordan is a British mushroomer who offers tips on identifying toothsome amethyst deceivers or lethal death caps, recipes for whipping up Hedgehog Mushroom Pancakes or Shaggy Ink Cap Soup, and endless enthusiasm: "Imagine the ultimate triumph of finding your first giant puffball -- its head actually bigger than your own!" (Mark Rozzo)

Booknews

The moral of this ethnographic narrative by Fine (sociology, Northwestern U.) is that the natural world proffers much-needed balance to urbanized lives. He delves into the mystery of how wild mushroom collectors form a sense of community despite secrecy being integral to their quest. Viewing nature as culture- bound, the author conducted three years of field research into the meanings mushroomers assign to their fungus, activities, and "talking wild." Annotation c. by Book News, Inc., Portland, Or.

Mangoes or From Seed To Salad

Mangoes (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.

Mangoes, explained.

Everything you need to know in order to buy and prepare perfect mangoes every time, including:

• The history, anatomy, and nutritional value of mangoes
• What to look for when buying mangoes, and how to store them after you buy
• How to prepare and serve mangoes

Read also Eurabia or The Agenda

From Seed To Salad: A Step-By-Step Manual For Backyard Gardening

Author: Frank Salerno

How to turn your backyard garden into a Green Machine.

There is something supremely satisfying about pulling out of the backyard garden a big head of crisp lettuce, a half-dozen ripe, red tomatoes, a basketful of Sugar Snap peas, or any one of the dozen or more fresh vegetables growing there. Well, you too can turn your backyard into a cornucopia of plenty from spring through summer and fall, and you don't need a green thumb. All you need is a little know-how.

Dictionary of Drink or Drunk the Night Before

Dictionary of Drink

Author: Graham Edwards

Have you ever wanted to know: What the initials AAA stand for? The appellation and style of Chateau Simone? Which chemical is used to decaffeinate coffee? What Ginseng tea is? Who invented the patent still? What Xynisteri denotes?

Interesting book: Whisky and Scotland or Feast and Folly

Drunk the Night Before: An Anatomy of Intoxication

Author: Marty Roth

This invigorating work traces the cultural history of convivial drinking before the concept of addiction overshadowed intoxication's reputation as a creative, philosophical, and spiritual force. Marty Roth's Drunk the Night Before illustrates altered consciousness from myth to contemporary life, laying bare the behaviors and beliefs, sacred and secular, invested in intoxication. From the days of antiquity to the twentieth century, Roth follows the often veiled language of intoxication through religion and aesthetics, poetry and art, popular festivals and film. In this sweeping work, he examines the cultural roots of love potions and the fountain of youth, drunkenness in Hollywood cinema, the religious concept of a spiritual high versus the condemnation of intoxication. Roth reinvigorates the currently rebuffed connection between intoxication and artistic creativity, taking up by turn the poet Anacreon and the canon of drink poetry - from classical Greek to the European lyric, Euripides' Bacchae and the figure of Socrates in Plato's Symposium, the heavy investment of Western philosophy in intoxication, and the concepts of the carnivalesque in Friedrich Nietzsche and Mikhail Bakhtin. At once deeply erudite and irresistibly congenial, this encyclopedic work makes critical sense of the long history of alcohol as potion and poison, as pharmakon and catalyst, revealing altered states as the hidden thread in the story of sensation and Western cultural consciousness.

John Barleycorn or Lemongrass and Sweet Basil

John Barleycorn

Author: Jack London

It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California.

Upton Sinclair

Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man.

Books about: Understanding Management or Second Nature

Lemongrass and Sweet Basil: Traditional Thai Cuisine

Author: Khamtane Signavong

"Creating the tastes of Thailand is an irresistible challenge for cooks who love the pungent combinations and subtle balance of ingredients. True to Thai traditions, Lemongrass and Sweet Basil features recipes based on Royal Thai Cuisine, but the author has moved from the highly decorative and intricately carved presentation to a more easy-to-follow, modern approach." "Based on the traditional recipes of each Thai region, every cook has his or her own version of a dish including the addition of a secret ingredient or two. Kham shares with us over 50 of his recipes from Isan and Central, Southern and Northern Thailand. Also included is a chapter of Thai "tapas," Khap Klaem, with mouthwatering dishes such as Fresh Oysters with Spicy Thai Sauce and Drunken Noodles." The photographs accompanying the recipes give a strong sense of the Thai way of life. The beautiful location photography shows the seamless integration of food and the Thai Buddhist religion and the vibrant and informative food photographs reflect the Thai's liking for strong color and the importance of garnishes.

Cupboard Love or Book of the Potato

Cupboard Love: A Dictionary of Culinary Curiosities

Author: Mark Morton

Nominated in 1997 for a Julia Child Award, Cupboard Love is back, bigger and better than ever. In this updated and expanded edition, Mark Morton lays out a sumptuous feast of more than a thousand culinary word-histories. From everyday foods to exotic dishes, from the herbs and spices of medieval England to the cooking implements of the modern kitchen, Cupboard Love explores the fascinating stories behind familiar and not-so-familiar gastronomic terms.

author of The Rituals of Dinner - Margaret Visser

An erudite and imaginative look at food-related words - useful on the shelf of anyone for whom food resonates.

author of Anguished English and The Superior Person's Book of Words. - Richard Lederer

Cupboard Love offers a banquet of food for thought. Mark Morton's delicious 'eat-ymologies' show that everyday we say a mouthful and truly eat our words.

Senior Editor at The Atlantic and author of The Pleasures of Slow Food - Corby Kummer

Cupboard Love is one of those books I turn to for automatic reference.

Current Reviews for Academic Libraries - Choice

Cupboard Love is thoroughly-researched, well-presented, fascinating, and a wonderful addition to reference collections, especially for libraries supporting interest in culinary arts or etymology.

New interesting textbook: The Allergy Exclusion Diet or Live Now Age Later

Book of the Potato

Author: Applewood Books

This 1910 work is comprehensive resource for the growing and cooking of potatoes.

Jewish Cookery from Boston to Baghdad or Cookbook from the Keiper Family Tree

Jewish Cookery from Boston to Baghdad

Author: Malvina W Liebman

A Kosher cookbook with delicious recipes demonstrating that Jewish cuisine is a result of the many cultures in which Jews have lived and flourished. This collection comes complete with a glossary of cooking terms, food customs, and traditional fare, as well as new twists on old favorites.

Book about: Elijahs Cup or 100 Questions and Answers about Prostate Disease

Cookbook from the Keiper Family Tree

Author: O J Keiper

A wonderful family cookbook with every type of recipe and helpful household hint you can imagine.

Table of Contents:

	Appetizers & Beverages	1
	Breads	17
	Cakes, Toppings & Fillings	31
	Canning & Jellies	53
	Casseroles	77
	Cookies	91
	Candy	107
	Ham, Beef & Pork	121
	Poultry & Fish	147
	Desserts & Pastries	163
	Vegetables & Salads	181
	Barbeque & Wild Game	201
	Birthdays	231
	Index	245

The Blue and Gold Cook Book or Picnics 2004

The Blue and Gold Cook Book

Author: Felix Mendelsohn

This 1912 volume published by the Oakland Brewing & Malting Company (Oakland, Calif.) contians "simple recipes --and elaborate ones --chafing dish specialties-- canapes and salads--" which either contain or would be appropriately served with Blue and Gold Lager.

Book about: Mercadotecnia de Servicios:la Gente, Tecnología, Estrategia

Picnics 2004: Delicious Recipes for Outdoor Entertaining

Author: Sara Deseran

This is sunshine and lazy afternoons in book form, updated for the way we eat now. Picnics serves forth fresh, flavorful, and portable recipes for today's casual to elegant outdoor entertaining. Picnickers can choose from more than 45 recipes for savory salads, sumptuous sandwiches, mouth-watering main dishes, and decadent desserts -- and whip up outdoor menus in no time, guided by easy-to-follow instructions and 24 inviting color photographs. Imagine: Open with tasty tidbits such as Crusty Focaccia with Rosemary or Curried Deviled Eggs. Let the serious feasting begin with Spicy Turkey Burgers or Grilled Beef Skewers (paired here with black pepper -- lime dipping sauce). Top it all off with a piece de resistance dessert such as Brown Sugar Blondies with Pecans or Moist Chocolate-Walnut Cake. At the park, at the beach, in the woods, or in the backyard garden, the gang will be back for more whenever the fabulous fare in Picnics is on the menu.

Food and Cooking of Greece or The Small Town Big Kitchen Cookbook

Food and Cooking of Greece: A Classic Mediterranean Cuisine: History, Traditions, Ingredients and over 150 Recipes

Author: Rena Salaman

A collection of 150 wonderfully flavored classic Greek recipes using popular traditional ingredients.

New interesting textbook: Istituzioni, cambiamento istituzionale e risultato economico

The Small Town Big Kitchen Cookbook: Cooking with Family and Friends

Author: Annette Marie Vitalon

The Small Town Big Kitchen Cookbook, is all about home, hearth and heart.

Italian-American Annette Marie Vitalone shares recipes from her family and friends certain to invoke memories of favorite childhood recipes. Amateur and seasoned chefs alike will indulge their cravings for apple pie, baked manicotti and traditional Italian Christmas cookies, just a few of the time-honored classics no longer found at the local Italian bakery.

Annette's Old World heritage and New World techniques are evident in the recipes and commentary in the Small Town Big Kitchen Cookbook. The creations are sure to stir fond reminiscences and create new memories and traditions for years to come.

The Small Town Big Kitchen Cookbook is the companion to The Big City Small Kitchen Cookbook first published by her son Anthony Michael Vitalone:

http://www.iuniverse.com/bookstore/book_detail.asp?isbn=0-595-24754-7

Case for Vegetarianism or Whats Cooking in the Courtroom

Case for Vegetarianism: Philosophy for a Small Planet

Author: John Lawrence Lawrence Hill

A moral argument based on animal rights, health, global ecology, and world hunger.

See also: Economia finanziaria

What's Cooking in the Courtroom

Author: Georgia Shorthand Reporters Association

From simple to elegant, from "down home" to glamorous cuisine, What's Cooking in the Courtroom has it all. An exceptional cookbook compiled by The Georgia Shorthand Reporters Association, What's Cooking in the Courtroom is filled with tempting culinary delights to make every cook a success. A valuable resource for entertaining, this cookbook will help you serve delectable meals to your guests while cultivating light-hearted snickers over the humorous excerpts from actual courtroom proceedings. In addition to the variety of nearly 500 taste-tested recipes, the book includes more than 300 humorous stories and anecdotes collected nationally from the legal community. What's Cooking in the Courtroom features a deluxe hardcover, lays flat and is designed with easy-to-read type, helpful hints, concise directions and a cross-referenced section index to allow you ease in finding that special recipe for each occasion. A priceless asset for the beginner and experienced cook alike.

Table of Contents:

	Appetizers and Beverages	1
	Breads and Muffins	27
	Cheese and Eggs	47
	Desserts
	Bars and Cookies	57
	Cakes	79
	Candies	113
	Cheesecakes	125
	Pies	139
	Sweets	153
	Entrees
	Barbeque	171
	Beef, Lamb and Venison	179
	Pasta	203
	Pork	219
	Poultry	239
	Seafood	265
	Salads and Dressings	293
	Sides	319
	Soups and Stews	349
	Index	372

Joyce of Cooking or The Raincoast Kitchen

Joyce of Cooking: Food and Drink in James Joyce's Dublin

Author: Alison Armstrong

With recipes for over 200 dishes mentioned in the writings of James Joyce, and with each recipe accompanied by a relevant passage from "Ulysses or "Finnegan's Wake, this literary cookbook is both a comprehensive presentation of the delights of Irish cuisine, and, for the reader of James Joyce who does not happen to be a cook, a delightful journey through that celebrated author's gastronomic universe.

Library Journal

A nice sidebar to the vast literature devoted to James Joyce. Armstrong, noting that the novels are full of food, has collected traditional Irish recipes and given them titles and epigraphs based on the words of the master, most often from Ulysses I Beg Your Parsnips, Do Ptake Some Ptarmigan, Poached Eyes on Ghost. Recipes seldom partake of these flights of fancy but are straightforward dishes of a kind ordinary Dubliners like Leopold and Molly Bloom would have eaten in 1904. A jeu d'esprit that Joyceans will enjoy. RD

Go to: Finanzuntersuchung und Forensische Buchhaltung

The Raincoast Kitchen: Coastal Cuisine with a Dash of History

Author: Campbell River Museum Society

Bunkhouse Beef Stick, Donkey Boiler Coffee and other hearty grub from the old-time logging camps . . . Nettle Spanokopita, Pickled Chanterelles and other light contemporary fare . . . this is the best of West Coast cuisine, from cooks who have come here from all over the world and seasoned their favorites with the special flavor of the raincoast. And it is spiced up with historical anecdotes and photos from the Museum's collection.

Practice of Everyday Life or Diabetic Cookery

Practice of Everyday Life

Author: Luce Giard

In this incisive book, Michel de Certeau considers the uses to which social representation and modes of social behavior are put by individuals and groups, describing the tactics available to the common man for reclaiming his own autonomy from the all-pervasive forces of commerce, politics, and culture.

What People Are Saying

Gwendolyn Wright
De Certau's panegyric to everyday human actions eloquently portrays the conversion of the routine and repetitive acts of domestic life into the experiences of creativity and pleasure.

Table of Contents:

Preface General Introduction PART I: A VERY ORDINARY CULTURE I. A Common Place: Ordinary Language II. Popular Cultures: Ordinary Language III. "Making Do": Uses and Tactics PART II: THEORIES OF THE ART OF PRACTICE IV. Foucault and Bourdieu V. The Arts of Theory VI. Story Time PART III: SPATIAL PRACTICES VII. Walking in the City VIII. Railway Navigation and Incarceration IX. Spatial Stories PART IV: USES OF LANGUAGE X. The Scriptural Economy XI. Quotations of Voices XII. Reading as Poaching PART V: WAYS OF BELIEVING XIII. Believing and Making People Believe XIV. The Unnamable Indeterminate Notes

Look this: Wines of the World or The After Work Thai Cookbook

Diabetic Cookery

Author: Rebecca Oppenheimer

Rebecca Oppenheimer's 1917 work is a useful source of recipes and menus for managing diabetes through food.

The Contented Vegetarian or Quick and Easy Sauces

The Contented Vegetarian: Over 100 tempting and nutritious step-by-step recipes for quick, easy and healthy dining

Author: Matthew Drennan

This book offers a fabulous range of inspirational vegetarian ideas for family cooking and special occasions.

Book review: Chasing Life or Fitness in American Culture

Quick and Easy Sauces: Over 70 Delicious Recipes to Transform Everyday Dishes and Desserts

Author: Christine Franc

The book opens with a useful guide to making basic stocks, and sweet and savory sauces.

Ale Beer and Brewsters in England or Delicious Ways to Control Diabetes Cookbook

Ale, Beer, and Brewsters in England: Women's Work in a Changing World, 1300-1600

Author: Judith M Bennett

Women brewed and sold most of the ale consumed in medieval England, but after 1350, men slowly took over the trade. By 1600, most brewers in London were male, and men also dominated the trade in many towns and villages. This book asks how, when, and why brewing ceased to be women's work and instead became a job for men. Employing a wide variety of sources and methods, Bennett vividly describes how brewsters (that is, female brewers) gradually left the trade. She also offers a compelling account of the endurance of patriarchy during this time of dramatic change.

Journal of Interdisciplinary History

[This] us a brilliant and provocative book....Bennett has written a book the conceptual perception of which extends to all historians interested in gender and in power.

Speculum - Ben R. McRee

Bennett's study is bold in its sweep, thoughtful in its analysis, and provocative in its argument. Its conclusions offer an important challenge to prevailing views of women's work, one that will reshape discussion of the subject for years to come. The questions that it leaves open and to which scholars will now have to address themselves concern the relationship between brewing and other sorts of work in which women were engaged. Bennett has initiated an important discussion that should produce a deeper, more nuanced understanding of women's work in the Middle Ages.

Table of Contents:

	List of Abbreviations	xiii
	A Brief Note on Conventions and Terms	xv
1	Brewsters	3
2	When Women Brewed	14
3	New Markets, Lost Opportunities: Singlewomen and Widows as Harbingers of Change	37
4	Working Together: Wives and Husbands in the Brewers' Gild of London	60
5	New Beer, Old Ale: Why Was Female to Male as Ale Was to Beer?	77
6	Gender Rules: Women and the Regulation of Brewing	98
7	These Things Must Be if We Sell Ale: Alewives in English Culture and Society	122
8	Women's Work in a Changing World	145
Appendix	Interpreting Presentments under the Assize of Ale	158
	Notes	187
	Bibliography	237
	Index	251

See also: And You Thought There Were Only Four or Why Healing Happens

Delicious Ways to Control Diabetes Cookbook, Vol. 3

Author: Oxmoor Hous

For the nearly 16 million people in the U.S. who have been diagnosed with some form of diabetes, a proper diet is critical to health maintenance. With this book, they don't have to sacrifice delicious food. Family members, friends, and the health conscious will also enjoy the savory recipes. Along with over 150 recipes, the book includes updated exchanges and nutrient values for every recipe, one week of menu plans, a sugar substitute guide, and tips for cooking with less sugar, salt, and fat.

Al Encuentro Del Milenio or Forme of Cury

Al Encuentro Del Milenio

Author: Igone Marrodan

En los últimos años, la tecnología ha inundado nuestros hogares.... y está cambiando nuestras costumbres milenarias. ЎEmpecemos a familiarizarnos con los aparatos que el nuevo milenio nos ofrece para obtener de ellos el máximo partido!

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.

New interesting textbook: Special Edition Using Microsoft Office Word 2003 or Ebay Business Answer Book

Forme of Cury

Author: Samuel Pegg

As to the Romans; they would of course borrow much of their culinary arts from the Greeks though the Cook with them we are told was one of the lowest of their slaves

Hot Cocktails or Hobart Boulevard Cook Book

Hot Cocktails (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.

Get toasty.

Whether it’s the holidays or just a frigid winter’s day, nothing gets the blood and good cheer flowing better than a steaming hot cocktail. So grab a seat by the fire and raise a toast with some recipes from the Four Seasons restaurant for:

• Coffee-based hot alcoholic drinks
• Mulled wines and hot ciders perfect for parties and holidays
• Old favorites, from hot toddies to spiked hot chocolate

Interesting textbook: Living My Life or Ronald Reagan and Margaret Thatcher

Hobart Boulevard Cook Book

Author: Applewood Books

This 1915 church cook book contains recipes compiled from the women members of the Hobart Boulevard Methodist Episcopal Church of Los Angeles, California.

The Epicurean Part Two or Mostly Mullet Cookbook

The Epicurean Part Two

Author: Charles Ranhofer

1893. Volume II of II. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894, making a Franco-American culinary encyclopedia by the former chef of Delmonico's. Illustrated with 800 plates and considered to be an important piece of culinary history. Contents: Poultry; Game; Miscellaneous Entrees; Cold Service; Vegetables; Eggs; Farinaceous; Hot Sweet Entremets; Cold Sweet Entremets; Pastry; Bakery; Ices; Confectionary; Wines; Last Century Tables; and Delmonico's Menus from 1861 to 1894. See other titles by this author available from Kessinger Publishing. Volume 1 ISBN 0766193837.

Look this: Old Bobs Collection of Old Recipes or Basic Asian

Mostly Mullet Cookbook: A Culinary Celebration of the South's Favorite Fish (& other great Southern seafood)

Author: George Grif Griffin

Why should a whole cookbook be largely devoted to the "lowly" mullet? Besides its unique nutty taste ("a pecan with fins") and the healthful benefits of Omega-3 oil, mullet is remarkably versatile food, quite easily obtained.

Introductory Foods or Taste of American Place

Introductory Foods

Author: Marion Bennion

At last … a guide and reference book on how to use Adobe^® PhotoShop^® for fashion design!

 

If you want to learn how to use Adobe PhotoShop to develop or advance your fashion drawing skills, communicate your ideas to employers, or simply have fun drawing clothing and textile designs, then you will love this book and its approach to teaching in simple-to-follow steps.

Adobe^® PhotoShop^® for Fashion Design

 
• Provides you with an easy and visual approach to the mechanics of using Adobe Illustrator in a manner that is simple to learn.

 
• Walks you through a tour of PhotoShop’s tools and functions that pertain to fashion design.

 
• Guides you step-by-step through a series of exercises and provides illustrations of works-in-progress as well as finished examples.

 
• Teaches you the basics of creating fashion flats, illustrations, textile designs, and merchandise presentations.

 
• Includes a variety of tips and suggestions for using PhotoShop in fashion design.

 
• Features fashion drawings created by college students at San Diego Mesa College.

The student website includes:
• Files for various design exercises
• Sample images
• Student portfolios of artwork after working with Adobe Illustrator for only one semester.

  

Susan Lazear began her computer fashion design career in the mid-1980s. She is currently a professor of fashion at San Diego Mesa College and also owns Cochenille Design Studio, which specializes in software for thetextile arts. She has developed numerous college level computer fashion courses and traveled extensively throughout the world teaching computer design to many enthusiastic, creative people. Her skill for writing clear, simple instructions is confirmed by her students and her patrons.

Table of Contents:

Table of Contents

 

INTRODUCTION

1.    Food Choices and Sensory Characteristics

2.    Food Economics and Convenience

3.    Food Safety

4.    Food Regulations and Standards

PRINCIPLES OF COOKERY

5.    Back to Basics

6.    Heat Transfer in Cooking

7.    Microwave Cooking

8.    Seasoning, Flavorings, and Food Additives

9.    Food Composition

FATS, FRYING, AND EMULSIONS

10. Fats, Frying, and Emulsions

SWEETNERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS

11. Sweeteners and Sugar Cookery

12. Frozen Desserts

13. Starch

14. Pasta and Cereal Grains

 

Go to: Read Write Work or Restoring Japans Economic Growth

Taste of American Place: A Reader on Regional and Ethnic Foods

Author: Barbara G Shortridg

Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines-including sociology, anthropology, folklore, geography, history, and nutrition-the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.

Author Biography: Barbara G. Shortridge is assistant professor of geography at the University of Kansas. James R. Shortridge is professor of geography at the University of Kansas.

Booknews

Comprises 19 contributions on regional, ethnic, social, and economic aspects of food and dining in America. Paper topics include such folk and regional dishes as Rocky Mountain Oysters, Seattle espresso, Maine Lobster, and Loco Moco. Also discussed are ethnic foodways, New York Jews and Chinese food, eating out in South Carolina's cities, the geography of food in Eastern Oklahoma, and the diner in the American landscape. Annotation c. by Book News, Inc., Portland, Or.

Learning to Cook in 1898 or Eating in Eden

Learning to Cook In 1898: A Chicago Culinary Memoir

Author: Ellen Fitzsimmons Steinberg

About the Author:
Ellen F. Steinberg vice president and Chicago-area chair of the Society of Woman Geographers

About the Author:
Eleanor Hudera Hanson member of the International Association of Culinary Professionals, the Food and Culinary Professional section of the American Dietetics Association, and Les Dames d'Escoffier

New interesting book: Grab Another Bag Cookbook or Time to Eat 15 Minute Meals for Busy Parents

Eating in Eden: Food and American Utopias

Author: Etta M Madden

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating “new world” religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups—from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and “foodies” who watched TV cooking shows—have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society.

This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals.

Table of Contents:

Pt. I	New world utopias : cultivating immigrant identities through food	33
1	Pinched with hunger, partaking of plenty : fasts and thanksgivings in early New England	35
2	Faith, flatulence, and fandangos in the Spanish-American borderlands	54
3	An appetite for America : Philip Roth's antipastorals	74
4	You are where you eat : negotiating Hindu utopias in Atlanta	89
Pt. II	Communal utopias : eating in, but not of, the world	107
5	Kitchen sisters and disagreeable boys : debates over meatless diets in nineteenth-century Shaker communities	109
6	Strawberries and cream : food, sex, and gender at the Oneida community	125
7	Food and social relations in communal and capitalist Amana	143
8	Recipes for a new world : utopianism and alternative eating in vegetarian natural-foods cookbooks, 1970-84	162
Pt. III	Strategic utopias : cooking up values for a new world	185
9	"This fatal cake" : the ideals and realities of republican virtue in eighteenth-century America	187
10	"The chafing dish and the college girl" : the evolution and meaning of the "spread" at northern women's colleges, 1870-1910	203
11	Revolution in a can : food, class, and radicalism in the Minneapolis co-op wars of the 1970s	220
12	Veggieburger in paradise : food as world transformer in contemporary American Buddhism and Judaism	239
13	The pixel chef : PBS television cooking shows and sensorial utopias	258

The Spanish Kitchen or Thai Cooking

The Spanish Kitchen: Explore The Ingredients, Cooking Techniques And Culinary Traditions Of Spain

Author: Pepita Aris

Opening with an informative introduction, Pepita describes the country's food and cooking styles.

New interesting book: When Women Lead or WorkHealthand Environment

Thai Cooking: How to Prepare and Cook 75 Delicious and Authentic Thai Dishes Step-by-Step, with over 450 Photographs and Easy-to-Follow Expert Advice on Special Ingredients and Techniques

Author: Judy Bastyra

A delicious collection of over 75 fantastic classic and exotic Thai recipes.

Tobys Stove or Healthy Feast

Toby's Stove: Menus from a Caterer's Kitchen

Author: Toby Stolar

For over thirty years, Toby Stolar has been one of the most successful caterers in South Florida, and now she is bringing her easy, delicious and versatile menus and recipes to you. From traditional stand-bys to innovative ethnic meals, from casual get-togethers to upscale elegant occasions, Toby's Stove: Menus from a Caterer's Kitchen will delight and inspire novice cooks and seasoned gourmets alike.

New interesting book: Atlas del vino or Deliciosos postres de frutas

Healthy Feast: Cooking Light with Mediterranean Oils

Author: Mark Emmerson

 
Delicious recipes that eliminate saturated fat from your diet.

In recent years scientists have discovered the dangers of saturated fat, and the craze is on to eliminate all fat from the American diet. But this trend fails to recognize that unsaturated fat is a key to good health and is also the carrier for most of the flavor in our food. Following the guidelines of the popular Mediterranean diet, The Healthy Feast emphasizes using healthful oils, combined with ingredients such as fresh vegetables and fish, to create light meals that meet all of our nutritional needs. Extra-virgin olive oil plays an important part in these recipes, as well as flavorful oils pressed from avocados, walnuts, almonds, hazelnuts, and others. Recipes such as Crispy-skinned Wild Salmon with Rice Noodles, or Quail and Green Bean Salad with Walnut Oil Dressing will appeal to your palate and perhaps add years to your life, while vegetarians will be pleased by such dishes as Parsnips and Hazelnut Oil Puree or Warm Goats' Cheese Salad with Jerusalem Artichoke Crisps. 

The Healthy Feast contains cooking techniques and more than 50 recipes that teach you to make incredibly flavorful food that is free of saturated fat but rich in such essential nutrients as omega-3 fatty acids and vitamins A, D, E, and K. 

Urban Picnic or Why Some Like It Hot

Urban Picnic: Being an Idiosyncratic and Lyrically Recollected Account of Menus, Recipes, History, Trivia, and Admonitions on the Subject of

Author: John Burns

"The latest fashion among young city-dwellers, providing a new advertising niche for manufacturers of luxury products, is the good old family picnic."-Le Monde

"An upper-class English ritual traditionally confined to rural French life, the picnic has been rebranded."-The Economist

"The great charm of this social device is undoubtedly the freedom it affords. . . . To eat cold chicken and drink iced claret under trees, amid the grass and the flowers."-Appleton's Journal of Literature, Science, and Art, 1869

Urban picnics are a hot foodie trend right now; from The Economist to Le Monde, food journalists and lovers the world around are jumping on the blanket. Like so many of us, they want to put their hectic city lives on hold and enjoy themselves-without having to head off into the hinterland. The Urban Picnic is designed for modern gourmands and kitchen newcomers alike to inspire them to introduce a little pleasure and picnickery into their lives. With an irreverent and highly opinionated history of the picnic, strange accounts from the nineteenth and twentieth centuries, original illustrations and over 200 recipes-many contributed from renowned chefs such as Nigella Lawson, Mark Bittman, Regan Daley and Bob Blumer-it's the essential how-to (and how-not-to) for anyone who was ever looking for a tasty little morsel to eat under that tree that grows in Brooklyn. Two-color throughout.

Recipes include:

Barbecued Lemon Chicken (Anne Lindsay)
Banana-Strawberry Layer Cake (Regan Daley)
Mint Julep Peaches (Nigella Lawson)
Chicken Liver Crostini (Umberto Menghi)
Ahi Tuna Salad with GreenPapaya (Rob Feenie)

Book about: Wine Aficionado or Low Carb Gourmet

Why Some Like It Hot: Food, Genes, and Cultural Diversity

Author: Gary Paul Nabhan

Do your ears burn whenever you eat hot chile peppers? Does your face immediately flush when you drink alcohol? Does your stomach groan if you are exposed to raw milk or green fava beans? If so, you are probably among the one-third of the world's human population that is sensitive to certain foods due to your genes' interactions with them.

Formerly misunderstood as "genetic disorders," many of these sensitivities are now considered to be adaptations that our ancestors evolved in response to the dietary choices and diseases they faced over millennia in particular landscapes. They are liabilities only when we are "out of place," on globalized diets depleted of certain chemicals that triggered adaptive responses in our ancestors.

In Why Some Like It Hot, an award-winning natural historian takes us on a culinary odyssey to solve the puzzles posed by "the ghosts of evolution" hidden within every culture and its traditional cuisine. As we travel with Nabhan from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, we learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases. We also bear witness to the tragic consequences of the loss of traditional foods, from adult-onset diabetes running rampant among 100 million indigenous peoples to the historic rise in heart disease among individuals of northern European descent.

In this, the most insightful and far-reaching book of his career, Nabhan offers us a view of genes, diets, ethnicity, and place that will forever change the way we understand human health and cultural diversity. This book marks the dawning of evolutionary gastronomy in a way thatmay save and enrich millions of lives.

Publishers Weekly

With 21st-century science promising better living through genetic engineering, and myriad diet fads claiming to be the answer to obesity and disease, this exploration of the coevolution of communities and their native foods couldn't be more timely. Ethnobiologist Nabhan (Coming Home to Eat) investigates the intricate web of culture, food and environment to show that even though 99.9% of the genetic makeup of all humans is identical, "each traditional cuisine has evolved to fit the inhabitants of a particular landscape or seascape over the last several millennia." Sardinians are genetically sensitive to fava beans, which can give them anemia but can also protect them from the malaria once epidemic in the region. Navajos are similarly sensitive to sage. In both cases, traditional knowledge allows safe interactions with these powerful medicine/poisons through cooking methods or food combinations. Nabhan questions the wisdom of genetic therapy, which "normalizes" the "bad" genes that can cause sickness but also enhance immunity. Most inspiring in this bioethnic detective story are Cretans, maintaining their health for centuries through traditional living, and Native Americans and Hawaiians, whose communities, devastated by diabetes, find an antidote by returning to their traditional foods, customs and agriculture. Mixing hard science with personal anecdotes, Nabhan convincingly argues that health comes from a genetically appropriate diet inextricably entwined with a healthy land and culture. (Sept.) Copyright 2004 Reed Business Information.

Chile Chronicles or The Pat Conroy Cookbook

Chile Chronicles: Tales of a New Mexico Harvest

Author: Carmella Padilla

The Chile Chronicles is a colorful visual and cultural tour through the fields, homes, and markets of New Mexico, exploring the lives and livelihoods that depend on this famous food. It documents twelve farms and farm families and the trials and triumphs of those who both depend upon and preserve this unique way of life. Just as the grape is central to the Napa and Loire valleys, the chile is inseparable from the landscape of New Mexico. Long chile ristras, the smell of roasting chile, lush irrigated fields dotted with red, spicy hot posole, and green chile stew continue to attract newcomers and sustain a four-century tradition that is still going strong.

New Mexico chile is enjoyed and savoured nationally. It is a $300-million industry that involves science, economics, and enterprise. It is this fascinating tension between culture and commerce, history and progress that nurtures the chile phenomenon. With over 175 color photographs, The Chile Chronicles takes the reader on a splendid tour along the Rio Grande Valley, from the vast pepper fields of the south to the boutique chile farms of the north, all the while tying the present chile boom to the traditions that root it to New Mexico's past.

New interesting book: Destination Joy or Lean on Me

The Pat Conroy Cookbook: Recipes from My Life

Author: Pat Conroy

America's favorite storyteller is back—with a memoir of good food and good company from his beloved South and beyond.

"This audiobook is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the left bank of Paris that I found when I was writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, which passed out Cuban cigars to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent to me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of food I have encountered along the way." Stories about people, places, great meals, and a life lived large, by one of the most beloved literary figures of our time.

Includes 5 recipe cards and a q&a with the author!

Vegan Barbecues and Buffets or New Good Cake Book

Vegan Barbecues and Buffets

Author: Linda Majzlik

 This collection of recipes provides a variety of summer outdoor feasts suitable for vegetarians and vegans.

Having a barbecue on a hot summer's day? Laying on a buffet for a crowded event? The vegan choice is simply great!

From mushroom and pine kernel sausages and smoked tofu and mushroom medallions, a sunflower and soya loaf and aubergine and brazil nut pate to a tempting assortment of salads, spreads and dips, and an array of sumptuous desserts, Linda Majzlik takes you on a festive journey of vegan delights that will appeal to every palate, yet remains completely wholesome and cruelty-free from beginning to end.

A lot of the preparation can be done in advance: many of the recipes are suitable for freezing, while others can be kept in the fridge. So the cook can enjoy the day as much as the guests!

Read also American Cancer Societys Complete Guide to Colorectal Cancer or What Nurses Know and Doctors Dont Have Time to Tell You

New Good Cake Book: Over 125 Delicious Recipes That Can Be Prepared in 30 Minutes or Less

Author: Diana Dalsass

Cookbook Large Print Edition Home cooks should find these cakes as gratifying to make as they are to munch. Publishers Weekly Diana Dalsass s new guide to baking made easy contains more than 125 no-nonsense recipes for cakes that need no enhancement to make them delicious and appealing. She takes you from the basics to simple shortcuts and tricks of the trade. Throughout, Dalsass delivers innovation and simplicity with rich and hearty cakes as well as reduced fat cakes to please even the most reluctantly health-conscious.

Publishers Weekly

Dalsass claims that she has yet to receive a reader complaint about any of the recipes in The Good Cake Book, published 10 years ago. Simple recipes, highly flavored ingredients (e.g., real butter, buttermilk and Hawaiian Vintage Chocolate), notes on pan size and hints for the proper combining of ingredients for each kind of cake help to account for the author's successful record. Organized by cake type (e.g., butter, fruit, reduced fat, biscotti), the recipes include variations on classics (e.g., Bourbon Pound Cake, Spiced Carrot Cake, Butter Pecan Coffee Cake). Some old favorites are also reinvented: Greek Honey Cake, Linzer Cake, Brownie Macaroon "Pie." Crowd- and child-pleasers include a Pizza Cake, topped with Tootsie Rolls and melted white chocolate, and a Flowerpot cake, fashioned from a pot-shaped cake, crumbled Oreo cookies and store-bought chocolate roses. Sauces, frostings and glazes finish the cookbook, though many cakes stand alone without adornment. Home cooks should find these cakes as gratifying to make as they are to munch; if not, Dalsass promises to answer any reader who writes her about a problem with a recipe. (Nov.)

Library Journal

In addition to Orange Syrup Cake and Sour Cream-Fig Cake, Dalsass (The Good Cake Book, 1982) includes recipes for "bar cakes" such as Fudge-Filled Blondies and for biscotti. She likes plain, easy cakes, but many of these are rich and indulgent as well, and there is a separate chapter of luscious Special-Occasion Cakes (there's one of Reduced-Fat Cakes, too). With its simple but mouth-watering recipes, this book is recommended for most collections.

Technology Of Bottled Water 2e or World is a Kitchen

Technology Of Bottled Water 2e

Author: Senior

The bottled waters industry has become a vital and vigorous sector of the beverage world, in developed and developing countries worldwide. Since publication of the first edition in 1998, the industry has undergone a remarkable expansion, and this has served to underline the need for an accessible source of technical guidance.

This book is unique in providing an overview of the science and technology of the bottled waters industry. The second edition has been strengthened by bringing in a US co-Editor, and the coverage has been thoroughly revised and considerably extended. A new chapter is included on cleaning and disinfection.

The book provides a definitive source of reference for beverage technologists, packaging technologists, analytical chemists, microbiologists and health and safety personnel.

Book about: Organic Food or The Herbal Drugstore

World is a Kitchen: True Stories of Cooking Your Way Through Culture

Author: Michele Anna Jordan

Divided into five world regions, The World Is a Kitchen explores the gastronomic side of travel. These true tales by noted writers cover everything from learning how to make coconut bread in an outdoor kitchen in Polynesia, to teaching Japanese housewives how to make salsa, to training under one of the world's top chefs, to trying mightily to impress one's in-laws by preparing snails. A wealth of recipes and a resource and reference section for finding cooking schools, classes, and culinary vacations are included.

Claude Manns Dinner a Movie Cookbook or Beyond Chicken Soup

Claude Mann's Dinner & a Movie Cookbook

Author: Claude Mann

One of the most classic weekend recipes for surefire entertainment is dinner and a movie with some friends. And for eight years, TBS Superstation's Dinner & A Movie has served up fun-filled movies along with cleverly named foods to create and enjoy while watching.Claud Mann's Dinner & A Movie Cookbook captures the humor and irreverent spirit of the long-running show in its full-color pages. This new edition of the popular cookbook includes more than 100 recipes that have been featured on the show.' 'Deja vu Twice-Baked Potatoes"Groundhog Day' 'Retro Raviolis"Blast from the Past' 'Just the Facts Ham' 'Dragnet' 'What's Under Your Skirt Steak"'Tootsie' 'Nosferatuna Melts"Dracula: Dead and Loving ItThe recipes are not only tasty and easy to follow, but they're peppered with food facts, movie trivia, and funny remarks from hosts Paul Gilmartin and Lisa Kushell. The cookbook also features many behind-the-scenes photos from the set of the show as well as full-color shots of the delectable dishes. TBS Superstation will air weekly on-air promotions for the show Dinner & A Movie and will feature links on the show's oft-hit Web site to a page dedicated to the cookbook.

Book review: Subject of Care or The Diet Docs Guide to Permanent Weight Loss

Beyond Chicken Soup: A Collection of Contemporary and Traditional Food Favorites

Author: Jewish Home Auxiliary

The Kosher cookbook for the 21st century! The Jewish culinary heritage blossoms out with interesting new tastes and exotic flavors. Recipes for 50 traditional favorites. Alongside are taste-as-good variations that use healthier ingredients and easier preparation. Belongs in every kitchen, say homemakers; acclaimed by food editors nationwide. 2nd printing.

Refined To Real Food or Bordeaux

Refined To Real Food: Moving Your Family Toward Healthier, Wholesome Eating

Author: Allison Anneser

It's easy to give in to the convenience of processed foods, in spite of the negative health effects that result from eating foods low in nutrients and high in additives. Many families today want to re-connect with real food, but the prospect of "going organic" is overwhelming, especially when children are involved.
Refined to Real Food is a step-by-step program to make the transition to the right food for our families. the result is a natural (and appealing) daily diet and a healthier family. Included in the book are chapters on feeding health food to children, recipes, and an extensive resource section.
A certified teacher with thirteen years of experience, Allison Anneser has worked extensively with children, parents and the community. Her networks of health experts and like-minded colleagues have provided important collaboration and feedback for her book from people who know and care about real food. Dr. Sara Thyr is a naturopathic doctor who has helped hundreds of people to experience better health by altering their eating habits.

See also: The Power of Global Capital or Public Relations for Pharmacists

Bordeaux: Mitchell Beazley Classic Wine Library

Author: David Peppercorn

Aimed at the wine trade, professionals, and serious consumers eager to delve deeper into the world’s classic wine regions, this is the benchmark guide to Bordeaux. It details everything they want to know: the growers, the châteaux, and the region’s world-famous reds and whites—as well as some of its lesser-known and up-and-coming names. 
 
 
 

Sensational Skillet or Yum

Sensational Skillet: Sautes and Stir Fries, Revised

Author: David DiResta

Sautéing-or stir-frying-simply means tossing food at high temperatures, with a very small amount of fat, in a good skillet or wok. It also means fast food that's delicious, quick to prepare and good for you. It's one of the fundamental ways of cooking food the world over, and The Sensational Skillet combines essential recipes, modern alternatives, and just plain good advice about this must-know cooking method.

New interesting book: Photoshop Elements 3 For Dummies or ActionScript for Flash MX

Yum!: Tasty Recipes from Culinary Greats

Author: Jeffrey Spear

Yum! Tasty Recipes from Culinary Greats is a collection of 100 wonderful recipes from more than sixty renowned chefs who share their personal favorites. Among the many contributors are Sara Moulton, Nick Malgeiri, Suvir Saran, and Jacques Torres in New York; Roy Yamaguchi, Elizabeth Falkner, Tom Douglas, Susan Feniger, Mary Sue Milliken, and Joanne Weir in the West; Charlie Trotter and Rick Bayless in the Midwest; Nathalie Dupree, Steven Raichlen, Michael Richard, and Jose Andres in the south; Susanna Foo in Philadelphia; Jodie Adams and Ana Sortun in Boston; and Susan Hermann-Loomis in France. The recipe are for appetizers, brunches, soups, salads, main courses, vegetables, deserts, and sauces.

Appetizers are Spicy Garlic & Lemon Crusted Shrimp, Oyster with Peas, Yogurt, Lemon and Altoids, and Braised Artichokes (in the Country/Roman Style).

Brunch recipes are Gruyere and Bacon Tart, Honey-Orange Pancakes, and Bread with Chocolate. Among the soups are Persian Pistachio Soup, West Indian Pumpkin Soup, and Ladies Thighs with Red Pepper Broth & Fresh Peas. Salads includes Cold-Poached Salmon with Hearts of Palm and Tamarind, Mango with Red Onion, and Watermelon and Green Tomato Salad.

Main Course recipes are Cranberry-Teriyaki Lamb Rack with Couscous Salad, Earl Grey Crusted Salmon, Roasted Balsamic-Glazed Chicken, Sugarcane Barbequed Duck, and Roast Pork Loin with Pomegranate, Orange, and Ginger.

Desserts include Margarita Cheesecake, Ginger Citrus Pumpkin Pie, and Apple Crostata with Walnuts and Tipsy Cream.

Yum! Tasty Recipes from Culinary Greats also includes a glossary of cooking terms andconversion tables for metric and imperial measures as well as temperatures. It is sponsored by Microplane, manufacturers of a wide range of culinary tools. All of the profits of the book have been assigned to the National Kidney Foundation.

Judith Sutton - Library Journal

Underwritten by Microplane, the company that manufactures a line of kitchen tools, including one of the best (if not the best) lemon zesters/graters available, this cookbook presents 100 recipes from chefs, cookbook authors, and other culinary stars. Contributors include Rick Bayless, Michel Richard, and Charlie Trotter, and the recipes (all of which use a zester/grater for at least one step) are accompanied by minibios and Q&As about their favorite foods and other such matters. With its wide-ranging recipes from an array of talented contributors, the book will appeal to ambitious home cooks-and it's for a worthy cause, too, as Microplane is donating all profits to the National Kidney Foundation. For most collections.

Talking with My Mouth Full or Short and Sweet Dessert Deck

Talking with My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories

Author: Bonny Wolf

“I found myself moved and fascinated by Talking with My Mouth Full, thinking again and again how close food is to the heart of culture and how much it defines places, ethnicities, and, most of all, families.  For virtually all of us, the foods we eat reflect a heritage as distinctive as our DNA.  And this book is a funny, incisive –and, in every sense—delicious—exploration of those themes.”
 
                                                  --from the foreword by Scott Turow

Publishers Weekly

In this charming, lighthearted collection of essays, Wolf, a commentator on National Public Radio's Weekend Edition Sunday, explores the foods we eat and the ways they bind us to one another. Much of the book is devoted to regional foods: a Minnesota native of Eastern European Jewish descent, Wolf has an abiding love of kugel as well as wild rice and state fair food on sticks. More than two decades living in the Washington, D.C., area has brought other edible joys, like products from the Eastern Market and a ritual shad roe dinner with friends. While not breaking any new journalistic ground, Wolf reports on popovers and pickled antipasto with enthusiasm, melding personal and culinary history, narrative and instruction. Her how-to pieces delve the difficulties that many home cooks struggle with, such as how to make the perfect roast chicken or rescue a dinner party disaster. Interspersed throughout these ruminations are the recipes she's collected from friends and family. It's clear that Wolf's sophisticated, well-traveled palate coexists peacefully with a predilection for the fuss-free, traditional foods that have never gone out of favor ice cream with chocolate sauce and meatloaf. Readers will find both her writing and the cooking refreshingly accessible. (Nov.) Copyright 2006 Reed Business Information.

Library Journal

This collection of essays about the foods that mark special occasions in the average American's home is as reassuring as a big bowl of buttery mashed potatoes. A food commentator for NPR's Weekend Edition Sunday, Wolf explores the magic of why Maryland crab cakes are the best, why wild rice is a delicacy everywhere but Minnesota, and why birthday cake is an essential part of all birthday celebrations. Her essays include recipes, and the index will make locating them easy for readers dying to make Real Texas Chili or Queen of Sheba Cake. Home cooks will find themselves smiling, either with relief or commiseration, while reading the "Dinner Disasters" chapter, and comfort seekers will find solace from the familiar dishes present in "The Comforts of Food." Wolf's writing conjures up the magic of a day at the fair, with all the treats you can manage. Her belief in the power of food to bind families together and keep generations connected makes this collection of essays a delicious read. Shelley Brown, New Westminster P.L., B.C. Copyright 2006 Reed Business Information.

Go to: Globalization or Developing New Food Products for a Changing Marketplace

Short and Sweet Dessert Deck: 50 Mouthwatering Recipes with 8 Ingredients or Less!

Author: Gale Gand

Award-winning pastry chef and Food Network star Gale Gand proves just how easy it is to turn eight ingredients (or less) into irresistible no-fuss desserts. This deck includes classic treats such as Chewy Chocolate Chip Espresso Cookies and Towering Apple Tarts, in addition to innovative creations like Banana Bisque and Chai-Spiced Cheesecake. The recipes are printed on convenient tabbed cards that you can bring to the grocery store or prop up on the kitchen counter.
From the book Short & Sweet and Chocolate & Vanilla by Gale Gand.

Seafood Secrets Cookbook II or Food Alert

Seafood Secrets Cookbook II, Vol. 2

Author: Ainslie Turner

Back at it again... Just crawling for crab?... Longing for lobster?... Amorous over anchovies?... Swimming for scallops?... Overwhelmed by an oyster?... Simply craving a clam?... Cast your net wide for seafood and enjoy "surfing the net" from our recipe collection. When time is of the essense, keep fish in mind. A great number of these seafood secrets enable you to have dinner on the table in under a half hour (even the pizza wouldn't be delivered that quickly!) Pair up with one of our fabulous side dishes, work a little of Neptune's magic, and enjoy a memorable homemade dinner in a flash. Sally Fisher's whimsical illustrations are again throughout the book.

Read also Pray with Me Still or Tone Your Tummy Type

Food Alert!

Author: Morton Satin

In Food Alert! food-safety expert Morton Satin explains the history and science of food contamination and preservation; the causes, dangers and types of food-borne diseases; and, most important, everything consumers need to know to understand the risk of food-borne illness and to protect themselves from it.

Table of Contents:

Food-borne Diseases 1

Historical Background 3

What Is Food Poisoning? 16

Antibiotic Resistance 22

Sources of Food-borne Disease 33

Food Sources of Disease 35

The 20 Most Common Causes of Food-Borne Illness in the Kitchen 40

Poultry 44

Meat and Meat Products 56

Fish and Seafood 62

Dairy and Egg Products 70

Fruits, Vegetables and Nuts 86

Grain and Flour Products 95

Other Foods 100

Restaurants and Food Service 107

Consumer Protection 115

Incidence and Costs of Food-Borne Diseases 117

Methods to Reduce Food-Borne Diseases 130

In the Consumer's Interest 140

Self-Help 146

Safe Eating While Traveling 167

Problems Coming Down the Road 179

Where Do We Go from Here? 189

Food-borne Pathogens 203

Bacterial Diseases-Infective Forms 205

Toxin-Producing Forms 236

Diseases of Toxic Substances 245

Fungal Diseases 254

Parasitic Diseases 260

Viral Diseases 273

App. I Diseases, Causes and Symptoms 280

App. II Sources of Information About Food-Borne Diseases 288

App. III Storage Conditions for Selected Foods 299

Glossary 303

References 311

Index 331

Look Good Feel Great Cookbook or Oz Clarkes Pocket Wine Guide 2007

Look Good, Feel Great Cookbook: How Eating Superfoods Can Help You Turn Back the Clock with Over 80 Comfort Food Recipes

Author: Jenny Jones

The hot topic in healthy cooking today is superfoods. Just look at the covers of women's magazines like Fitness or Shape and you'll see headlines about the healing, anti-aging properties of foods like blueberries, nuts, spinach, salmon, and more. Former talk-show host Jenny Jones has been eating superfoods for years, which might explain why she is 59 years old, she looks great, and she never gets sick. But Jones is no health food fanatic. She wouldn't touch tofu with a 10-foot pole. She uses superfoods in her everyday, homestyle cooking, and is sharing over 80 of her personal recipes in a cookbook to pass on her "fountain of youth" secrets for the first time. There are recipes like Fresh Blueberry Muffins, Caramelized Onion and Roasted Red Pepper Dip, Broccoli Bean Pasta, and Sweet Potato Chocolate Cake. Jones believes that if food doesn't taste great, no one is going to eat it. Every recipe includes a list of the health benefits, a shopping list, and a handy list of any special equipment you'll need. Making this book even more special, all of the photography in the book was shot by Jones herself, and she will be donating 100% of her profits to benefit breast cancer research, treatment, and education at City of Hope Cancer Center.

Publishers Weekly

Former talk-show host Jones explains "superfoods" to readers unfamiliar with famously antioxidant- and micronutrient-rich foods such as blueberries, fish, garlic, pumpkin and spinach. She offers her readers recipes for fairly healthful, if uninspired, American comfort foods, including Blueberry Pancakes, Chicken Soup, Bean Salad, and Mixed Berry Cobbler; and introduces some new dishes, like the ill-named Prostate Pasta. Elementary, obvious content is also evident in subsections like "My Terms and Techniques Explained," where Jones guides readers to "Read the recipes first"; in the list of "Ten Kitchen Tools I Can't Live Without, Okay... Twenty," she includes a food processor and cutting board. Jones did her own food photography and talks readers through that as well ("By turning the plate to the exact right spot, I got the nice reflections that you see"). Perhaps fans of Jones's talk show will appreciate the author's personal, chatty style. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

Former talk-show host Jones loves to cook and at one point owned a small catering business. A healthy diet has always been important to her, and superfoods-those high in antioxidants, such as blueberries and peppers-are a big part of her diet today. Following an introductory section covering "Starting from Scratch To Cook from Scratch," among other topics, she presents 80 recipes organized into chapters such as "My Favorite Breakfasts," "Salads for Sure," and "Gotta Have Cookies." Each recipe includes a shopping list, prep time, and a list of health benefits. Jones's approach is a reasoned, unsensational one, and her conversational style should reassure novice cooks. Interestingly, she also took all the photographs for the book herself, and she includes notes on how she styled and "propped" each shot. Expect demand. Copyright 2006 Reed Business Information.

Look this: Low Carb Italian Cooking with the Love Chef or Family Circle Eat What You Love Lose

Oz Clarke's Pocket Wine Guide 2007

Author: Oz Clark

Indispensable as ever, Oz Clarke's now-classic pocket wine guide has been thoroughly and meticulously revised and updated for 2007, with much-anticipated lists of favorite wines, top values, and producers and regions to watch, as well as with new vintage reports. For increased browsability, this year's guide will also include an all-new country-by-country index.  As user-friendly as it is complete, Oz Clarke's Pocket Wine Guide 2007 lists each wine, grape, winery, producer, and region alphabetically for easy reference. It is a perfect pocket reference for novices—and essential for the seasoned wine lover wanting the latest information.

Complete Guide to Gluten Free and Dairy Free Cooking or Georgia on My Menu

Complete Guide to Gluten-Free and Dairy-Free Cooking: Over 200 Delicious Recipes

Author: Glenis Lucas

More and more people are discovering that they’re allergic to wheat or dairy products. But finding interesting, affordable, and simple meals without those ingredients has been a challenge…until now.  With this appetizing collection of over 200 gluten-free and dairy-free recipes, it’s easy to enjoy a wide variety of delicious and healthy foods, from soup and salad to incredible entrees including a surprisingly large selection of breads, pastries, desserts, and drinks. No one will feel deprived with such fabulous-tasting dishes as Beef Stroganoff; Celery, Leek & Fennel Quiche; and Light Whisked Chocolate Sponge Cake to dig into. There’s also essential information on the differences between a classical allergy and intolerance, diagnosis and treatment of allergies, and special deficiencies and sensitivities to food and drink.

 

Read also Barbecue or Cooking with Texas Highways

Georgia on My Menu: A Medley of Southern Hits

Author: Junior Leagu

A celebration of Georgia's rich history and cultural backgrounds. Menu suggestions from backyard barbecues to holiday feasts serve up Southern hospitality at its finest.

Dr Bbqs Big Time Barbecue Road Trip or New Indian Home Cooking

Dr. Bbq's Big-Time Barbecue Road Trip!

Author: Ray Lamp

From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. “Dr. BBQ,” has traveled the barbecue circuit and back again—and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In “Dr. BBQ’s Big-Time Barbecue Road Trip!,” Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed!

It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as:

--Kansas City Style Brisket and Burnt Ends

--Smoked Cornish Hens Cozy Corner Style

--Barbecued Mutton ala Owensboro, Kentucky

--Beef Ribs in the Style of Powdrell's BBQ

--And much more!

Written with the robust DR. BBQ flare, "Dr. BBQ's Big-Time Barbecue Road Trip!" is part cookbook, part witty travelogue, and part guidebook adventure—but all barbecue, all the time!

Publishers Weekly

In this wildly uneven tome, veteran barbecue fiend Lampe, aka Dr. BBQ (Barbecue All Year Long, Big-Time Barbecue) crosses the country to explore local variations in low-and-slow cooking. Divided by region (Kansas City, Texas, the East, etc), Lampe offers reviews of and recipes for local specialties like Smoked Bologna and Barbecue Spaghetti, both from Memphis, as well as a Wisconsin cream soda-based barbecue sauce and Massachusetts Franken-Chicken. These culinary curiosities carry the book, along with anecdotes that provide tips and dispel myths (like common notions about sauceless 'que in Texas). Though more scrapbook than guide, there are enough recipes for dry rubs and sauces to get most barbecuers through a season. Other dishes, however, vary in their appeal; North Carolina Cheesy Cabbage is a gag-inducing smoked concoction of cheese, sausage, cabbage and half a squeeze bottle of Parkay margarine; Lampe's own Alamo Pie, a cross between a quesadilla and a s'more, makes one pause. Still, Lampe's method of smoking two pork butts simultaneously is a winner, and there is more than enough variation in these pages to stave off boredom. Though far from definitive, this book serves up regional quirks and curiosities will appeal to BBQ completists and culinary historians.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Book about: Princípios básicos de Economia de Bens imóveis

New Indian Home Cooking

Author: Madhu Gadia

New Indian Home Cooking features more than 100 quick and easy-to-prepare recipes--from appetizers to desserts--plus:
sample meal plans
time-saving tips
vegetarian meals
nutritional analysis for each recipe
a glossary of cooking terms and ingredients
and more...
Recipes include

Samosas and Naan
Subji Biriyani (vegetable-rice casserole)
Masoor Dal (lentil soup)
Tandoori Tari (barbecued chicken)
Machhi Kali Mirch (baked fish with black pepper)
Rogan Josh (lamb in yogurt sauce)
Pudina Chutney (mint chutney)
Kheer (rice pudding)
and more
"...all the appealing flavors with much less fat." --Bon Appetit
"Gadia brings quintessential Indian dishes like specialty breads and tandoori chicken within easy reach of the home cook." --Publishers Weekly
"Healthful Indian recipes aplenty...a welcome addition to any kitchen." --India Currents
"Gadia conveys both a love of her cultural heritage and down-to-earth, easily understood guidelines for healthy eating. A sound resource on Indian cooking from a dietary standpoint." --Booklist

Born in India, Madhu Gadia is a registered dietitian and a certified diabetes educator. She received her Master of Science in Foods and Nutrition from the University of Illinois. She works as a clinical dietitian at an outpatient clinic. Madhu also teaches the art of Indian cooking and has appeared on local television, as well as local and national radio.

Internet Book Watch - Internet Book Watch

From the Tandoori Chicken and specialty breads Indian cuisine is known for to healthy revamps of Indian cooking, this provides a fine selection of dishes modified for busy, health-conscious lifestyles. Over a hundred traditional recipes are included, along with nutritional analysis and preparation steps which require only access to spices now commonly found in any supermarket.

Table of Contents:

	Preface	ix
	Acknowledgments	xi
	The Cuisine of India	1
	Introduction to Indian Cooking	25
	Spice Blends and Basic Recipes	47
	Beverages and Snacks	55
	Indian Breads	75
	Rice	87
	Dals	105
	Vegetables	127
	Chicken	155
	Fish and Shrimp	171
	Meat	181
	Yogurt, Salads and Chutneys	195
	Desserts	215
	Appendix	225
	Mail-Order Sources	245
	Index	247
	Indian Index	253
	About the Author	255

Frantic Family Cookbook or Cooking and Dining in Medieval England

Frantic Family Cookbook: (Mostly) Healthy Meals in Minutes

Author: Leanne Ely

Ward and June Cleaver don't live here anymore. "The Frantic Family Cookbook" is designed with today's family in mind. Sprinkled with tips and kitchen insight, all the recipes in this cookbook are quick to make and (mostly) healthful--with the added benefit of being cost-conscious.

Read also Analyse d'État financier

Cooking and Dining in Medieval England

Author: Peter Brears

"The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive)and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost expert on the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service - household ordinances, regulations and commentaries - to critical study in an attempt to reconstruct the precise rituals and customs of dinner." A series of chapters looks at the cooking departments in large households:the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Peter Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery,the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.