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.

Wolfgang Pucks Modern French Cooking for the American Kitchen or Coffee and Coffeehouses

Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes form the James Beard Award-Winning Chef-Owner of Spago

Author: Wolfgang Puck

Wolfgang Puck has become one of this country's most famous chefs, known for a cooking style in the tradition of such French masters as Paul Bocuse, Michel Guerard, and Roger Verge, but with one important difference: Puck's acclaimed recipes were developed in America, using American ingredients in accordance with American tastes.

In fifteen chapters, this new paperback edition of Puck's Modern French Cooking for the American Kitchen combines the best of classic French methods with the freshest ingredients to create imaginative, delicately flavored, attractive dishes. The recipes are simplified and clearly explained for ordinary home cooks. Culinary definitions and illustrated cooking techniques precede the recipes. Seasonal menus are also included.

Wolfgang Puck is more in the public eye than ever: the publication of this book coincides with the opening of three more of his restaurants, Spago Palo, Spago Chicago, and Chinois Las Vegas.

New interesting textbook: Healing Belongs to Us or The Fibromyalgia Dental Handbook

Coffee and Coffeehouses: The Origins of a Social Beverage in the Medieval Near East

Author: Ralph S Hattox

The early history of coffee, from its use in Sufi rituals to its widespread consumption in medieval Muslim coffeehouses, makes fascinating reading. Drawing on original Arabic sources and the accounts of early European travelers, Hattox describes the colorful history of coffee and the birth of the unique institution of the coffeehouse in urban Muslim society.

500 Greatest Ever Chicken Recipes or Wine Wit and Wisdom

500 Greatest-Ever Chicken Recipes: The Ultimate Fully Illustrated Poultry and Game Cookbook

Author: Valerie Ferguson

A practical approach to cooking all kinds of poultry-chicken, turkey and game in both traditional and innovative ways.

See also: Disparidades de Salud en los Estados Unidos:Clase Social, Raza, Pertenencia étnica, y Salud

Wine Wit and Wisdom: Everything You'll Never Need to Know About the World of Wine

Author: Maggie Rosen

Would-be wine connoisseurs will not only learn how to recognize and enjoy a good vintage from this informative guide, they'll also gain a terrific repertoire of sparkling conversation. They'll understand the difference between aroma and bouquet, and organic and biodynamic. They'll master classic wine recipes, from Coq au Vin to Beef Bourguignon, and find out how to give a toast in 20 different languages. And they'll be able to dazzle their companions with apt wine quotations by famous authors from Omar Khayyam to Oscar Wilde. It's all charmingly illustrated with cartoons, wine labels, and other fascinating wine-related artwork.

15 Minute Cook or Carving the Easy Way

15-Minute Cook

Author: Anne Willan

Anne Willan, an international authority on cooking, knows how to make a good meal fast. In 15-Minute Cook, Anne delivers over 100 recipes that take only 15 minutes in the kitchen to prepare, and some from start to finish!

With everything from appetizers to desserts, this book has your quick and elegant cooking needs covered. Snapper with Green Olive Tapenade, Stir-fried Rice Noodles with Prawns, and Piquant Steak with Tomato are a few of the dishes that you can prepare in no time and still impress your guests. You'll find quick and easy salads such as Burgundian Greek Salad, and Scallop Salad with Cumin Dressing. Whip up sweet treats such as Breton Butter Cake in minutes. With step-by-step recipes, cooking has never been easier. 15-Minute Cook is the perfect guide for uncompromising cooks who want to make speedy meals without sacrificing taste.

Read also Elementos necesarios Comerciales

Carving the Easy Way: An Illustrated Handbook on the Carving and Serving of Meats, Poultry and Fish

Author: Lily Haxworth Wallac

Carving The Easy Way is a complete handbook and guide on the carving of meats, fish poultry and game, with instructions on the selection and care of carving tools and equipment and a great deal of helpful information on the preparation and serving of all meats. Women as well as men will find this book useful for Mrs. Wallace gives complete instructions on kitchen caving and the preparation of the platter. Includes clear diagrams and plentiful illustrations.

Cuisine Nicoise or Forget the Lenitls Just Spoil Yourself

Cuisine Nicoise: Recipes from a Mediterranean Kitchen

Author: Jaques Medecin

Nice has been part of France only since 1860 - so it is not surprising that its cuisine has no particular affinity with the traditions of the French cuisine. The Nicois cook believes in simplicity, not disguise, eschews rich sauces, nourishes a penchant for fish, fruit and vegetables and appreciates the importance of careful, subtle seasoning.

The author, and mayor of Nice, offers an enthusiastic guide to the cookery of his city. As well as explaining how to make genuine salad nicoise (the most betrayed of Nicois dishes), he lures the reader into the world of stockfish, tians, panisses, socca, rabbit with fruit in aspic, stewed pork with capers and gherkins, ganses and Christmas bread.

Book review: Assassins Gate or Benjamin Franklin

Forget the Lenitls, Just Spoil Yourself

Author: Rose Elliot

Do you like to eat healthily but don’t have much time to shop or cook? Are you looking for lots of new ideas for quick, delicious after work suppers? If so, this book could be the answer to your prayers. All the recipes are quick and easy, and make the most of the vast array of international ingredients now available to us all year round in our local supermarkets.

The Little Book of Truffles or How to Win a Cowboys Heart

The Little Book of Truffles

Author: Sabine Bucquet Grenet

Flammarion presents its series of informative, richly illustrated guides, covering lifestyle and cultural topics. Find out everything you want to know about your favorite subject in one handy volume.

• Unique thematic treatment with extensive use of key words and cross-referencing
• Over 70 alphabetically organized bite-sized entries in every title
• Attractive slimline format
• 100 color illustrations
• Summaries of key facts and dates in easy-reference tables
• Exclusive buyer's guide or list of useful addresses to find out more

New interesting book: Economía Directiva y Arquitectura Organizativa

How to Win a Cowboy's Heart

Author: Kathy Lynn Wills

Whether you're "Hand Holdin' in the Parlor" with Sugar Dumplings or "Waiting Together for the Thaw" over Cowboy Cottage Pie, this collection is the perfect way to celebrate America's love affair with the West.

Recipes include:

Morning Home Fries

Creamy Corn Bread

Picnic Potato Salad

Double Fruit Cobbler

Sour Cream Mashed Potatoes

Chicken-Fried Steak

Also contains cooking tips and advice and a shopping list for the well-stocked western pantry.

Table of Contents:

Contents

Ring the Dinner Bell 5

A Calico's Shopping Guide 6

Good Morning Dear: Starting Off Right

Breakfast in "A Canyon, Colorado Diner" 8

Waiting Together For The Thaw 13

He Feeds, I Cook 17

On The Job Before Daylight 22

Hungry By Noon: Western Dinners and Lunchtime Treats

A Saddlebag Secret 28

The Preacher Comes to Call 33

Hand Holding In The Parlour 39

Before The Barn Dance 44

Evening Shadows: Quiet Suppers at Home

Simple Supper 'Neath The Harvest Moon 50

He Loves Me, He Loves Me Not 55

Ward Off Winter's Chill 60

Home Fires 66

Thinking Of You 70

Balcony Scene 75

Home On The Range 80

Red Letter Days: Memories To Share

A First Supper For Two 86

Impressing Your In-Laws 90

The Double Heart Brand 97

Won't You Be Mine? 103

Index 110

The Authors and Artists 112

Cooking Art or Spanish Dishes from the Old Clay Pot

Cooking Art

Author: MaryAnn F Kohl

From Cantaloupe Canoes to "Me and My Shadow" Toast, children can explore 150 yummy art projects to make and eat. Transform the kitchen into an artist's studio with these easy edible art experiences. Organized by theme, "Cooking Art" combines the familiar area of art exploration with the fascinating world of cooking. Each recipe allows ample room for cooking artists to explore and create in their own special, unique ways.

Book about: Desperation Entertaining or Pig Perfect

Spanish Dishes from the Old Clay Pot

Author: Elinor Burt

An international tour of Spanish, Mexican, Latin American and Creole cooking with the best of each country represented here
Spanish Pot Pie
Tomatoes Louisiana
Corn Meal Cookies
Creole Chowder
Scalloped Lima Beans
Brazilian Salad
Spanish Eggs
Spanish Pastries
Sweet Potato Custard
Milan Squash
Mexican Fish
Over 650 recipes with an exhaustive index
The most extensive Latin cookbook available for the Spanish gourmet and crock pot enthusiast
Complete explanation of sauces, side dishes and settings for delicious family and gourmet dining.

Cooking for Comfort or Cooking Light Way To Lose Weight

Cooking for Comfort

Author: Marian Burros

"We want to go back to a time when life was not so complicated -- or, at least, when we look at it from a distance, it was one that seemed much simpler. One ofthe few ways most of us can get there together is through our food."

-- from the Introduction

In these turbulent times, bestselling author and acclaimed New York Times columnist Marian Burros felt the change in America's eating habits. More and more, Burros noticed that people were setting aside their salads and instead reaching for foods like meat loaf and mashed potatoes, while others longed for the cookies, cakes, and pies their moms used to bake. In Cooking for Comfort, Burros shares more than 100 recipes for comfort food. Some are classics, some are streamlined for modern tastes, some have a contemporary twist, and some are unabashedly indulgent. But all are stuff from which taste memories are made.

Known for her ability to create deeply flavorful food and foolproof recipes, Burros shares mouthwatering recipes for dishes like classic Maryland Crab Cakes, Cream of Tomato Soup, the ultimate Toasted Cheese Sandwich, the Perfect BLT, Picnic Fried Chicken, Meat Loaf and Buttermilk Mashed Potatoes, and Great Roast Chicken. They will soothe your mood and satisfy any craving. To calm that sweet tooth, Burros has included more than forty recipes for delectable sweets. Among them are rich and creamy Michael's Chocolate Pudding; no-fail Lemon Meringue Pie; luscious Coconut Cake; and Giant Peanut Butter Cookies with Chocolate Ganache, all of which will feed your soul as well as your stomach.

The recipes are as stress-free and enjoyable to prepare as they are to eat, and they will appeal to anylevel of home cook. Burros has also provided wine suggestions and special notes on ordering specific ingredients, as well as extensive cook's notes that offer helpful hints and variations on recipes. With Cooking for Comfort, Marian Burros has turned out yet another cookbook that is destined to become a classic.

Publishers Weekly

We live in "a time of enormous uncertainty," writes Burros (The New Elegant But Easy Cookbook; Eating Well Is the Best Revenge) in the introduction to her latest cookbook, but "[d]inner can help us forget about that." After September 11, Burros says, people reevaluated the pleasures of homey comforts, and they longed for old-time favorite foods like Sloppy Joes, Chicken Cacciatore, Twice-Baked Potatoes and Lemon Meringue Pie. The veteran chef and New York Times columnist polled family, friends and foodies to offer recipes for cozy carb-filled foods to remind us of simpler days. Even finicky cooks will delight in dishes long on the Grandma-factor with a dash of nouvelle cuisine for good measure-chives instead of onions in the Matzo Balls; portobellos or shiitake in Mushroom Barley Soup, phyllo crust for the Chicken Pot Pie. The slim volume is packed with stick-to-your-ribs dishes, and while Burros does take care to include ways to lighten some of the recipes ("streamlined versions," she calls them) this is not a book for dieters. It's too bad the book has no pictures, but blithe prose detailing each recipe largely makes up for the lack. (In addition to dishes for which she provides actual recipes, she also gives directions sans ingredients lists-for Toasted Cheese Sandwiches, Cheese Omelet, the Perfect BLT, etc.) A giddy collection of appetizers, entrees and desserts, this book includes dishes destined to cheer up chefs or armchair culinary enthusiasts, no matter how world-weary. Wine suggestions and a sources list round out the offerings.

Library Journal

Burros is a longtime New York Times columnist and author of numerous other books, including The Elegant But Easy Cookbook. Her new book grew out of a column that she wrote shortly after 9/11, when people all around the country were finding some comfort in cooking and baking homey dishes like meat loaf and apple pie. She has put together an appealing collection of recipes for the familiar, old-fashioned dishes that made her list of "comfortable" foods, from Blueberry Pancakes to Cream of Tomato Soup to Macaroni and Cheese, with, not surprisingly, lots of desserts. Most of the dishes are simple, but preparation has been streamlined where appropriate, and thoughtful "Help Notes" are included throughout. For most collections. Copyright 2003 Reed Business Information.

New interesting book: Das Bilden eines Therapeuten: Ein Praktischer Guide für die Innere Reise

Cooking Light Way To Lose Weight: Discover the Power of Positive Eating

Author: Cooking Light Magazine Staff

Forget the drudgery of dieting. This is definitely the new Way to Lose Weight. If shedding pounds is the goal, the experts at Cooking Light show how to take 'em off and keep 'em off using simple strategies to eat well, tame the hunger beast, and stay fit and trim-without yo-yo dieting. This book champions "the power of positive eating" with real-life reader success stories and practical advice from 75 weight-loss experts. Features over 250 "too-good-to-be-true" recipes, meals in minutes, plus tons of low-fat flavor secrets from the Cooking Light Test Kitchens. From a one-week weight-loss menu to a 12-week fitness plan, transforming oneself into a thinner, happier, and healthier person was never more delicious.

Simple Everyday Diabetic Meals or 100 Questions and Answers about Alchoholism

Simple Everyday Diabetic Meals

Author: Better Homes Gardens

Hundreds of no-fail, mouthwatering recipes bursting with flavor.

Recipes any family can enjoy, including main dishes, sides, salads, even desserts.

Daily diabetic meal plans that don't sacrifice taste.

The latest information for treatment and care of diabetes.

Tips on how to fix healthy foods and keep blood sugar levels in control.

Special section helps parents and kids cope with everyday diabetic issues.

All recipes include diabetic exchanges, prep and cook times, calorie counts, and ingredients lists.

Table of Contents:

TRA

Go to: Criação de um Líder

100 Questions and Answers about Alchoholism

Author: Charles Herrick

This text addresses these problems and answers the most common 100 questions asked by patients and their family about alcoholism/drug abuse and their treatment. Additionally, there are contributions from actual patients throughout.

How to Feed a Teenage Boy or Boy Eats World

How to Feed a Teenage Boy: Recipes And Strategies for Good Eating

Author: Georgia Orcutt

As parents of teenage boys know, providing our ravenous, junk food-loving sons with tasty and nutritious meals and snacks is a daily challenge. How to Feed a Teenage Boy comes to the rescue with solid information on growing boys' nutritional needs and savvy shopping and organizational strategies so we don't have to spend untold hours in the store and in the kitchen. This book presents more than 150 recipes for simple, satisfying fare the whole family can enjoy, including Greek Pizza, Slow-Cooker Vegetable Chili, Tuesday Night Pork Sandwiches, Sweet Potato Fries, and Turkey Lasagna.

Georgia Orcutt's food expertise and her understanding of boys and their quirks shine through in a cornucopia of road-tested parent-to-parent advice, including: how to get a green-phobic boy to eat salad, ideas for easy, junk-free snacks, the lowdown on protein powder supplements, ways to share kitchen chores and nutritional knowledge with teenagers. With a focus on healthy food choices, balanced nutrition, and flexible meal planning, How to Feed a Teenage Boy makes it easy for even the busiest parents to feed their hungry boys well every day-and to inspire them to eat well for life.

Go to: Sonoma Valley or Wild Fish and Game Cookbook

Boy Eats World!: A Private Chef Cooks Simple Gourmet

Author: David Lawrenc

Personal chef David Lawrence offers a refreshing approach to gourmet cooking-keep it simple and delicious. He uses the freshest ingredients available, letting natural flavors speak for themselves. Readers will enjoy his casual, fun, often humorous style. Dave's signature style calls for the fusion of comfort food home-style cooking with a gourmet flare. Pairing classic fried calamari with an inventive orange ginger dipping sauce is typical in this intriguing collection. Dave offers over 150 tried-and-true recipes, noting which meals are the most requested among the upscale parties he caters in LA. Tempting dessert and cocktail recipes round out this promising debut.

Essential Book of Jewish Festival Cooking or 101 Low Cholesterol Recipes

Essential Book of Jewish Festival Cooking: 200 Seasonal Holiday Recipes and Their Traditions

Author: Phyllis Glazer

Deeply rooted in ancient rituals, the seasonal rhythms of the land of Israel, and biblical commandments, the Jewish holidays mark a time for Jews around the world to reconnect with their spiritual lives, celebrate their history, and enjoy tasty foods laden with symbolic meaning. With Phyllis and Miriyam Glazer's The Essential Book of Jewish Festival Cooking as your guide, you will gain a rich understanding of the Jewish calendar year and its profound link to the signs of nature and the produce of the earth in each season. This landmark volume addresses a central question often left unanswered: Why do we eat what we eat on these important days?

Organized by season, the ten chapters cover the major holidays and feast days of the Jewish year, providing more than two hundred tempting recipes, plus menus and tips for creative and meaningful holiday entertaining. In-depth essays opening each chapter illuminate the origins, traditions, and seasonal and biblical significance of each holiday and its foods, making the book a valuable resource for Jewish festival observance. Inspired recipes add a fresh, contemporary twist as they capture the flavors of the seasonal foods enjoyed by our ancestors. For Passover, prepare such springtime delights as Roasted Salmon with Marinated Fennel and Thyme, alongside Braised "Bitter Herbs" with Pistachios. On Shavuot, characterized by the season's traditional bounty of milk and the wheat harvest, try fresh homemade cheeses; creamy, comforting Blintzes; or luscious Hot and Bubbling Semolina and Sage Gnocchi. At Purim, create a Persian feast fit for a king and learn new ideas for mishloah manot, the traditional gifts of food.

The Essential Book of Jewish Festival Cooking offers accessible, healthful, and intensely flavorful recipes with a unique and tangible connection to the rhythms of the Jewish year. The Glazer sisters will deepen your understanding of time-honored traditions as they guide you toward more profound, and delicious, holiday experiences.

Publishers Weekly

Setting this volume apart from other seasonal cookbooks, sibling authors Phyllis (an American-born food writer living in Tel Aviv) and Miriyam (a professor of literature at the University of Judaism in L.A.) not only provide the recipes and dishes suitable for each festival but offer the historical and theological background of each festival as well as their modern day rituals. Jewish observance has always revolved around food, with traditional dishes and ingredients associated with each festival, and the authors include not just traditional dishes but modern interpretations as well. From the Glazer Family Haroset, traditionally served at the Passover seder table, to Mom's Classic Hamantaschen for the Purim celebration, the authors take readers through the Jewish calendar, branching out to include the international inspirations of local cuisine that the Jews picked up and incorporated throughout their wanderings, both East and West. New dishes are also included from the biblically inspired Fragrant Chicken with Figs and the autumnal Cranberry Apple Crumb Pie to the simple but flavorful "Drunken" Salmon in Sherry-Butter Sauce, so suitable for Purim. Inserted throughout are fascinating explanations of traditions, historical developments and ingredients that make the book a good read as well as a good cookbook. (Mar.) Copyright 2003 Reed Business Information.

Library Journal

Phyllis Glazer, who grew up in New York and now lives in Tel Aviv, is a food writer and author of several other cookbooks; her sister, Miriyam, is a professor at the University of Judaism in Los Angeles. Here they offer both traditional and more contemporary versions of holiday dishes, with an emphasis on their historical significance for Jews around the world. Besides the major religious festivals from Passover to Purim, they include some not found in most other books, such as Tu B'Av, "the fifteenth of Av's little-known festival of love." Well-written headnotes set the context for the individual recipes, and boxes provide additional religious and cultural history. A good companion to Joan Nathan's classic Jewish Holiday Kitchen and Gloria Kaufer Greene's The New Jewish Holiday Cookbook, this is recommended for all subject collections. Copyright 2004 Reed Business Information.

Go to: Corporate Finance Theory or Computer Integrated Manufacturing

101 Low Cholesterol Recipes

Author: Corinne T Netzer

Some things in life you can't afford to cheat on. Cutting out the high cholesterol in your diet is one of them. America's #1 leader on food and nutrition, Corinne T. Netzer, is determined to help you stay below the daily recommended intake of this artery-clogging enemy of good health. You'll savor every bite while you give yourself and your family all the health benefits of reduced cholesterol dishes.

The Tea Ceremony or Great American Beer

The Tea Ceremony: Explore the Ancient Art of Tea

Author: Kakuzo Okakura

With its emphasis on ritual and aesthetics, the ceremonial presentation of tea provides a fascinating introduction to many aspects of Japanese culture. In the popular classic The Book of Tea, Japanese scholar Okakura Kakuzo seeks to explain "the way of tea" to westerners, in the hope that they will understand this insightful ritual as far more than the offering of a mere brewed beverage. His profound, poetic work explores the history of tea as well as the subtler Zen spirituality behind the centuries-old ceremony. This beautifully designed kit contains Kakuzo's Book of Tea plus utensils to use in recreating the tea ceremony at home: a traditional bowl and split bamboo whisk. It's a wonderful way to get in touch with life's pure and simple pleasures and to learn to savor a bowl of tea in the most eloquent way.

Books about: Modeling the Supply Chain or Crossing Currents

Great American Beer: 50 Brands That Shaped the 20th Century

Author: Christopher B OHara

Classic Beers of the Good Old Days

There was a time when one income could support a family, when American-made automobiles were the best on the market, when you could eat a steak without thinking of cholesterol, and when Milwaukee was the beer capital of the world. Back then, you drank beer—not lager, stout, or IPA—just plain old great American beer.

The ultimate guide to the classic brews and legendary brands of the past two centuries, Great American Beer is packed with full-color photos of beer memorabilia from the heyday of this country’s beer revolution and brief histories of fifty brands that left their mark on generations of beer drinkers. Infused with fact, lore, and an ample dose of tongue-in-cheek humor, Great American Beer lures you into the America where these legendary beers were born and rose to prominence as regional favorites. If you’re a beer drinker who knows that Schlitz offers “just the kiss of the hops” or who can recite the Budweiser Manifesto by heart, this book’s for you.


Test your knowledge of great American beers.

1. Which great American beer is considered “The Champagne of Beers”?

2. Which classic American brew is the “One beer to have when you’re having more than one”?

3. What was the favorite beer of Dennis Hopper’s homicidal Frank Booth character in the cult classic Blue Velvet?

The answers to these and other pressing questions about our country’s most timeless brands can only be found in . . . Great American Beer

Napa County Wineries California or Shags Around the World in 80 Drinks

Napa County Wineries, California (Images of America Series)

Author: Thomas Maxwell Long

Situated in one of the most beautiful valleys in the state, the Napa Valley Wine Country is home to many of California's premiere wineries. As the Native California population of the area declined, more and more of the land was transformed into an agricultural community, with viticulture quickly winning out. One of the unique features that has been defining California's wine history from the earliest days of its Spanish heritage has been both the variation of the vintages and the vintners. One need only to read the names of these visionaries and wineries to gain a sense of the diversity: Beringer, Far Niente, Beaulieu, Charles Krug, and Inglenook. The picturesque setting of the roaming vineyards, along with the attractive quality of the estates and tasting rooms, has made the Napa Valley wineries one of the most popular and fast-growing tourist destinations in the state of California.

In this new book, America's most celebrated wine-producing region is presented for visitors and wine connoisseurs alike, using over 200 vintage images to showcase the area's heritage, Golden Age, and incredible expansion. Alongside these photographs are collages of the famous wine labels and illustrated maps.

Read also Looking for Information or Modeling a Character in 3 DS Max

Shag's Around the World in 80 Drinks: Cocktails from Athens to Zanzibar

Author: Adam Rock

This irresistible blend of mixology and Shag-adelic art, in a handy gift book format, gives the reader a taste of the good life, 1950s-style. In this world tour of cocktail culture from famed retro artist Shag and his drinking buddy, Adam Rocke, Shag's yesteryear hipsters sip classic and contemporary drinks in Tokyo, Moscow, Luxor, Peking, Rio, Buenos Aires, Maui, Miami, Paris, Venice, San Francisco, New York, and even more exotic locales, including outer space. This bubbly book, a must for the modern bachelor pad or home tiki lounge, features 30 four-color spreads of Shag art, accompanied by 80 of Adam Rocke's most enticing cocktail creations. The introduction features a bar setup guide and mixing tips.

Welcome to the Table or Gourmet Herbs

Welcome to the Table: Simple Recipes for Gracious Dinners & Parties

Author: Barbara Scott Goodman

This is more than just a cookbook—it's House Beautiful's master recipe for turning every dinner into a celebration.

Dinnertime should be a special time—whether it's just family gathered together to share food and conversation or a full-scale formal party. And, with this lavishly illustrated House Beautiful salute to home cooking and gracious entertaining, every meal and every table will be extraordinary. The 130 mouthwatering recipes—shown on gorgeously designed spreads, with photos and serving ideas—include everything needed for a full supper: salads, soups, appetizers, main dishes, side dishes, and, of course, luscious desserts. Some make great weeknight dinners, including the Herb-Roasted Chicken—or dazzle guests with the fancier fare, such as Poached Filet of Beef with Watercress Sauce, on holidays and other important occasions. "Serving Style" features appear throughout the book, offering invaluable suggestions on tableware, flatware, linens, centerpieces, and other tabletop and serving accessories most appropriate for a recipe. They take into account the food's colors and textures, as well as the season, menu theme, and any other details that convey a welcoming spirit and generous sense of hospitality.

See also: Treinamento:Evocação de Excelência em Outros

Gourmet Herbs: Classic and Unusual Herbs for Your Garden and Your Table

Author: Beth Hanson

Written by acclaimed herb experts, this handsome and fact-packed compendium is a don't-miss for both gardeners and cooks. Not only does it feature the classic culinary herbs, but also the up-and-coming and hard-to-obtain varieties at the heart of the new international cuisine. From epazote (used in Mexican and Southwestern entrees), to fenugreek (an essential in Middle Eastern dishes), these plants go beyond the purely ornamental to bring you fresh, exciting tastes and aromas. Assure yourself of having a plentiful supply by following the tips on starting herbs from seed, growing them in containers, and preserving them for year-round use. Design a garden that looks beautiful, with contour and contrast, and that has an irresistible mixture of color and scent. A huge illustrated encyclopedia of gourmet herbs provides cultivating and cooking guidance, and recipes for scrumptious meals--like bruschetta, arroz verde, and Asian sate--will keep you harvesting and enlarging your herbal stock!

Taste of Tofu or Biscotti Other Low Fat Cookies

Taste of Tofu (Quick and Easy Series)

Author: Yukiko Moriyama

This book is the 7th in a series of Quick & Easy Cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines. Although tofu's popularity is steadily increasing in the West, many people still associate it with bland and uninspired dishes. Quick & Easy Taste of Tofu provides recipes from a variety of Japanese, Chinese, American and European styles that will show the reader how to turn this healthy ingredient into delicious meals. Hundreds of color photographs illustrate the step-by-step instructions and will surely enable everybody to cook tofu with ease and delight.

Yukiko Moriyama graduated from Japan Women's University in Tokyo with a degree in Home Economics and currently teaches cooking classes in Seattle, Washington, USA. As a member of the International Association of Culinary Professionals, Yukiko makes frequent trips to Japan and other parts of Asia to enrich her knowledge of the latest Asian cuisine.

Shirley Reis - KLIATT

Tofu is one of the healthiest food products available—it is easily digested and is extremely high in protein content. It also is low in saturated fat, carbohydrates, calories and entirely free of cholesterol. Tofu is sold in a variety of ways and can easily be used in both Asian and Western-style cooking. Full-color photographs accompany each step in the preparation of all the recipes here. All categories have been included, from appetizers to desserts. Some of the recipes are: Sauteed Shrimp with Hoisin Sauce, Pork and Tofu with Hot Chili Sauce, Tofu Cheese Balls, Natto Tempura, Stuffed Rolled Chicken, Tofu Cheese Cake, and Okara Cookies. Basic information on menu planning, preparation and cooking tips all provide additional advice that is extremely helpful. This is a great book that is sure to demystify tofu. (Quick & Easy). KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2004, Kodansha, 104p. illus. index., Ages 12 to adult.

Look this: Alvin Ailey Dance Moves or Cholesterol Counter

Biscotti & Other Low Fat Cookies: 65 Tempting Recipes for Biscotti, Meringues, and Other Low-Fat Delights

Author: Maria Polushkin Robbins

Low in fat and calories, crunchy, satisfying biscotti are the perfect cookie for today's "light" way of eating. Whether you dunk them in a steaming cup of coffee in a crowded cafe, savor them with wine by firelight, or relax in the afternoon with a plateful and a mug of hot tea, you'll want this outstanding collection of tempting delights.

Biscotti are easy to make, and Maria Robbins has developed more than 50 biscotti recipes that feature only the most tantalizing flavor combinations. Besides biscotti, this book also features an array of addictive meringue cookies that have no fat and fewer calories (only 15 to 20 calories per cookie), and a handful of savory low-fat cookies that contain no sugar. These soft, chewy mouthfuls will complement any cookie tray full of biscotti.

Recipes include:

-Double chocolate almond biscotti
-Ginger raisin biscotti
-Oatmeal caraway biscotti
-Espresso biscotti
-Pignoli biscotti
-Spicy currant biscotti
-Orange poppy-seed biscotti
-Crispy gingersnaps
-Lime meringue kisses
-Citrus-glazed lebkuchen
-And more.

Diabetes Comfort Food or Delicious and Dependable Slow Cooker Recipes

Diabetes Comfort Food

Author: Johanna Burkhard

Managing diabetes can include soul-satisfying comfort foods.

Many who are committed to managing diabetes feel deprived of the comfort foods others enjoy regularly. Everyone needs a soul-satisfying dish once in a while.

Diabetes Comfort Food offers 250 recipes that bring to mind the warmth of home and family. Each recipe has been reviewed by a Certified Diabetes Educator and features a data-box of complete nutritional analysis per serving as well as an "Exchanges per Serving box."

Anyone with diabetes can enjoy such comforting dishes as:

• Creamy mushroom soup, honey-garlic chicken wings


• Sunday roast beef with wine gravy, zesty barbecued spareribs


• Best-ever macaroni and cheese, baked penne with Italian sausage and sweet peppers


• Classic scalloped potatoes, creamed spinach and mushroom bake


• Butter tarts, oven French toast, classic chocolate chip cookies.

Also included are recipe tips, meal suggestions and make-ahead ideas that will appeal to both novice and experienced home cooks.

Managing diabetes can include interesting as well as healthful dishes. This book includes a wonderful variety of comfort foods that follow a sensible meal plan.

Book review: Yoga with Weights For Dummies or Anorexia Nervosa

Delicious and Dependable Slow Cooker Recipes

Author: Judith Finlayson

Slow cookers have been rediscovered by a whole new generation of busy people. The reason is quite simple: imagine being able to throw some wholesome ingredients into a cooker, close the lid and come home to a hot, satisfying meal at the end of the day. A perfect mealtime solution! However, every memorable meal begins with innovative and creative recipes. In Delicious and Dependable Slow Cooker Recipes, you will discover mouthwatering recipes that allow you to create outstanding meals with a minimum of effort. This extensive collection of over 175 recipes contains a wide range of dishes from starters to soups, beef to seafood, and even desserts. Whether you're serving a weekday meal to your family or entertaining special guests, there's a recipe here to delight and satisfy everyone.

Here are just some of the delicious and dependable recipes you can enjoy: Spicy Artichoke Dip, Peppercorn Pâté, Creamy Corn Chowder, Mulligatawny Soup, Classic Beef Stew, Sauerbraten, Saucy Pork Chops with Cranberries, Chicken in Onion Buttermilk Gravy, Mussels in Lemongrass Tomato Broth, Turkey and Sausage Chili, Tomato Mushroom Lasagna, Cider Baked Beans, Hot Breakfast Cereals, Double Chocolate Raspberry Cheesecake, Apricot Almond Pudding.

• over 175 recipes for everything from appetizers to desserts
• more than 50 full color photographs
• helpful pantry notes
• vegetarian recipes
• extensive tips and techniques for foolproof results
• make ahead ideas
• recipes for every occasion

Publishers Weekly

Continuing on from her successful 150 Best Slow Cooker Recipes, Finlayson brings a new range of recipes to the same method of cooking. Starting with clear instructions for using the slow cooker as well as tips for success at doing so, she explains the different applications and benefits from this method of cooking. Despite adding the extra step of prebrowning meats and softening vegetables, she is quick to promote the ease of slow cookers. While many of the recipes have long ingredient lists, the methodology is straightforward, which makes this book perfect for any level of cooking expertise. Ranging from appetizers to desserts, the dishes are not limited to the traditional stews that formed most people's memories of slow cooker dishes when the equipment first hit the market in the 1970s. From the Creamy Beef Curry with its Indian spices to the Lamb Shanks Braised in Guinness with its mouthwatering sauce, several dishes have an international inspiration and flavor; others, as with Mom's Meat Loaf, show the best of America's home cooking. Helpfully, Finlayson includes sidebars and pantry notes as well as tips on how to vary many of the dishes. Clearly laid out and interspersed with mouthwatering color photos, the resulting volume is comprehensive in range and breadth and just may even encourage a new generation of slow cooker users. (Nov.)

Table of Contents:

Introduction
• Using Your Slow Cooker
• Slow Cooker Tips

Dips, Starters and Snacks
• Mushroom and Roasted Garlic Crostini
• Chili con Queso
• Black Bean and Salsa Dip
• Ball Park Bean Dip
• Spicy Artichoke Dip
• Nippy Oyster and Bacon Dip
• Cheese Loaves with Mushroom Tomato Sauce
• Peppercorn Pâté
• Country Terrine with Pistachios
• Crab Supreme
• Hot Roasted Nuts

Soups
• Red Lentil and Carrot Soup with Coconut
• Mediterranean Lentil Soup with Spinach
• Santa Fe Sweet Potato Soup
• Creamy Corn Chowder
• Cumin-Flavored Black Bean Soup with Tomato
• Tortilla Soup with Corn and Chillies
• Mixed Mushroom Soup with Creamy Goat Cheese
• Mulligatawny Soup
• Versatile Garlic Soup
• Kale with Smoked Sausage Soup
• Ribollita
• Mexican Chicken Soup
• Beef and Barley Soup with Mushrooms
• International Split Pea Soup

Beef and Veal
• Best-Ever Meatballs in Tomato Sauce
• Beef and Rigatoni Bake
• Italian-Style Pot Roast with Polenta
• Home-Style Pot Roast
• Sauerbraten
• Classic Beef Stew
• Brisket of Beef in Tomato Onion Gravy
• Brisket of Beef in Horseradish Gravy
• Tamale Pie with Chili Cornmeal Crust
• Creamy Beef Curry
• Cuban-Style Flank Steak
• Sussex-Style Steak with Mushrooms
• Beef and Sausage Chili
• Blue Plate Chili
• Chunky Black Bean Chili
• Polish Beef Stew with Sauerkraut and Sausage
•Mexican Meat Loaf
• Mom's Meat Loaf
• Short Ribs in Chili Sauce
• Short Ribs Braised in Spicy Black Bean Sauce
• Veal Shanks with Lemon Sauce
• Wine-Braised Veal with Rosemary
• Mexican-Style Veal Stew

Pork and Lamb
• Uptown Wieners and Beans
• Pork and Black Bean Chili
• Chili Verde
• Pasta with Sausage and Lentils
• Santa Fe-Style Ribs
• Italian-Style Ribs with Polenta
• Braised Pork with Mushrooms and Turnips
• Saucy Pork Chops with Cranberries
• Hot Pot Pork Chops
• Mom's Smothered Pork Chops
• Southwestern Shepherd's Pie
• Pozole
• Sausage and Barley Jambalaya
• Cassoulet
• Curried Lamb with Apricots
• Irish Stew
• Lamb Shanks Braised in Guinness
• Braised Lamb Shanks with Luscious Legumes

Poultry
• Chicken with 40 Cloves of Garlic
• Chicken and Barley
• Spanish-Style Chicken with Rice
• The Captain's Curry
• Chicken in Onion Buttermilk Gravy
• Chicken 'n' Dumplings
• Curried Chicken with Spinach
• Chicken and Chickpeas with Spinach
• African-Style Braised Chicken in Peanut Sauce
• Chicken Enchiladas in Tomatillo Sauce
• Cheesy Jalapeño Chicken Loaf
• Spicy Chicken Stew with Cornmeal Dumplings
• Balsamic Braised Chicken with Olives
• Pulled Turkey
• Turkey Sloppy Joes
• Turkey and Sausage Chili
• Turkey in Puff Pastry
• Best-Ever Turkey Breast

Fish and Seafood
• Mussels in Lemongrass Tomato Broth
• Savory Vegetable Stew with Chili-Crusted Halibut
• Portuguese Sausage and Shellfish Stew
• Florida Fish Chowder
• Manhattan Clam Chowder
• Snapper and Okra Curry
• Halibut in Indian-Spiced Tomato Sauce
• Poached Salmon
• Salt Cod Cassoulet

Meatless Mains
• Cannelloni with Tomato Eggplant Sauce
• Tomato Mushroom Lasagna
• Mushroom and Artichoke Lasagna
• Mushrooms and Eggplant Florentine
• Eggplant and Potato Curry
• Cheesy White Chili with Cauliflower
• Three-Bean Chili with Bulgar
• Cider Baked Beans
• Two-Bean Chili with Zucchini
• Rice and Bean Casserole with Cheese and Chilies
• Rigatoni and Cheese
• Meatless Moussaka
• Louisiana Ratatouille

Vegetables and Grains
• Collard Greens in Tomato Sauce
• Leek Loaf
• New Orleans Braised Onions
• Sweet Potato Barley Risotto
• Leek and Barley Risotto
• Hoppin' John
• Grits 'n' Cheddar Cheese
• Pot Likker Greens
• Steamed Brown Bread
• Carrots with Rice
• Slow-Cooked Polenta
• Hot Breakfast Cereals
• Basic Beans
• Red Beans and Rice

Desserts
• Rice Pudding with Cherries and Almonds
• Maple Orange Pudding with Coconut
• Bread Pudding in Caramel Sauce
• Gingery Bread Pudding with Orange
• Cranberry Pear Compote
• Raspberry Custard Cake
• Double Chocolate Raspberry Cheesecake
• Warm Orange Pudding Cake
• Sweet Potato Pecan Pie
• Pumpkin Chocolate Marble Cheesecake
• Cranberry Baked Apples
• Just Peachy Gingerbread Upside-Down Cake
• Cranberry Apricot Upside-Down Cake
• Blueberry Semolina Cake with Maple Syrup
• Meredith's Molten Blondies
• Italian-Style Cornmeal Cake with Orange
• Chocolate Flan with Toasted Almonds
• Rich Chocolate Cake
• Apricot Almond Pudding
• Cranberry-Red Currant Crumb Pudding
• Apple Cranberry Upside-Down Cobbler

Index

Early French Cookery or Inlet Isles

Early French Cookery: Sources, History, Original Recipes and Modern Adaptations

Author: D Eleanor Scully

Early French Cookery introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. The volume presents over 100 recipes, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these enticing recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquets that incorporate these delightfully tasty dishes.

Chapters include an overview of early French culinary traditions, foodstuffs that were used, and methods of preparation. Early French Cookery also discusses the equipment of the kitchens and dining rooms that were used, and characterizes those who prepared the food and those who consumed it.

The recipes are set out in a modern format, with quantities given in both metric and standard U.S. measurements. Recipes are grouped by category: appetizers, vegetables, fish dishes, desserts, and so forth.

Early French Cookery concludes with a fascinating look at a day in the life of a contemporary master chef at a duke's court. We watch Master Chiquart organize the purchase, storage, preparation, and serving of the food consumed by a duke and his dozens of family members, courtiers, staff and servants--and all done without benefit of grocery stores, refrigeration, labor-saving electric appliances, or running water.

Early French Cookery will be of interest to a wide variety of people, from those who like to hold unusual parties to those who are interested in the economics of the middle ages.

D. Eleanor Scully is an occasional lecturer atthe Stratford Chef School and advisor to Wilfrid Laurier University on Medieval and Renaissance cooking and customs. Terence Scully is Professor of French Language and Literature, Wilfrid Laurier University, Waterloo, Ontario.

Look this: Market Microstructure or Career Focus

Inlet Isles: A Hospital Foodservice Case Study

Author: Amy Allen Chabot

"This overview provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide readers with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet. Topics covered include foodservice menus, financial and staffing information, problem sets with answers, and spreadsheet exercises. For individuals interested in the food service industry."--BOOK JACKET.

Table of Contents:

	Introduction
	Case Narrative	1
	Foodservice Menus	10
	Financial Information	19
	Staffing Information	24
	Problems and Activities	30
	Group Activities	38
	Spreadsheet Exercises	41

Tea Chings or Wild Seasons

Tea Chings: The Tea and Herb Companion: Appreciating the Varietals and Virtues of Fine Tea and Herbs

Author: Ron Rubin

Novice sippers and tea aficionados alike can journey from the tea gardens of Asia to the tearooms of Europe and North America, sampling the finest teas in this beautifully designed, illustrated book about the benefits, flavors, cultural lore, and 5000-year-old history of the long-honored brew. Provided by the Ministers of the Republic of Tea, which, according to Conde Nast Traveler, "elevates tea to the status of wine," these fascinating and inspirational pages will serve as your guide to the leaves, plants, and manufacture of teas and other botanicals used in making wondrous infusions. They will inform you about the medicinal benefits of teas and herbs from all over the world.

They will give you answers to such questions as: What makes green tea different from black tea...and herbal "teas" different from all others? What do Orange Pekoe, English Breakfast, tannic acid, and "naturally flavored" really mean? How did tea bags, iced tea, "high tea," and the spiritual art of the Japanese tea ceremony come to be? What are the ingredients and health benefits of yerba mate, rooibos, chai, and Pu-erh? And you will discover much more TeaMinded knowledge, as well as delight in illustrations, maps, recipes, and inspired epigraphs.

In the words of the Minister of Travel, "Throughout these pages, an auspicious journey awaits. For sage or novice, this pilgrimage beckons all to celebrate what has been revered for thousands of years as the drink of humanity." In keeping with its whimsical identity as an independent republic, people working for The Republic of Tea are not managers or vice presidents; the company designates its employees as Ministers and Ambassadors, its customers Citizens, and its sales outlets Embassies. Ron Rubin and Stuart Avery Gold, are "Ministers" of The Republic of Tea, one of the most successful and fastest-growing cachet brands in America today. Headquartered in Novato, California

Go to: Good Housekeeping Smart Carb Suppers or Quick Low Carb

Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains

Author: Kay Young

For nature lovers as well as cooks, there's plenty to whet the appetite in this unique field guide-cum-cookbook. Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persim-mons and Jerusalem artichokes), Kay Young offers full, easy-to-follow directions for identifying, gathering, and preparing some four dozen edible wild plants of the Great Plains. And since most of the plants occur elsewhere as well, residents of other regions will find much of interest here. 'This is not a survival book," writes the author; "only those plants whose flavor and availability warrant the time and effort to collect or grow them are included." The nearly 250 recipes range from old-time favorites (poke sallet; catnip tea; horehound lozenges; hickory nut cake; a cupboardful of jams, jellies, and pies) to enticing new creations (wild violet salad, milkweed sandwiches, cattail pollen pancakes, day-lily hors d'oeuvres, prickly-pear cactus relish). Reflecting the author's conviction that just as we can never go back to subsisting wholly on wild things, neither should we exclude them from our lives, this book serves up generous portions of botanical information and ecological wisdom along with good food.

Publishers Weekly

Focusing on the Great Plains, Young, a naturalist at the Chet Ager Nature Center in Lincoln, Nebr., tells us where to find and how to use various plants. ``When I was growing up in Nebraska, many families still used wild plants on a regular basis, and as a child, I helped my mother gather greens in spring and make wild fruit jams and jellies in autumn. When I had my own family, I carried on these traditions,'' she explains. And why? ``Not only are certain wild plants nutritious and tasty,'' she notes, but ``the gathering of them involves the important processes of exploration, discovery and learning. . . . Certainly, garnering part of one's living from wild things creates a keen awareness and appreciation of the natural world and its cycles.'' And so, we learn what to do with stinging nettles: dry them, pulverize them into powder, make noodles from them, or freeze them for future use. With mulberries: bake pies, stew jams, bake cookies; and more of the same for nuts, fruits, vegetables and various plants. Young's book awakens curiosity about the uses of nature, and it also rouses respect--she doesn't want to tamper with wild things, but merely to borrow some of their bounty. Illustrated. (Sept.)

Table of Contents:

	Acknowledgments	ix
	Introduction	xi
	Glossary of Botanical Terms	xvii
	Glossary of Cooking Terms	xxiii
	Watercress	1
	Stinging Nettles	6
	Wood Nettles	13
	Dandelions	16
	Dock	23
	Wild Violets	30
	Asparagus	36
	Catnip	41
	Pokeweed	44
	Lambs-quarters	49
	Milkweed Shoots	53
	Yellow Wood Sorrel	58
	Pineapple-weed	60
	Wild Roses	63
	Wild Strawberries	68
	Missouri Gooseberries	75
	Prickly-pear Cactus Pads	81
	Cattails	86
	Mint	95
	Day-lilies	100
	Elderberry Flowers	104
	Horehound	109
	Milkweed Buds and Flowers	113
	Wild Onions	117
	Mulberries	121
	Purslane	133
	Buffalo Currants	137
	Sandcherries	142
	Juneberries	150
	Milkweed Pods	157
	Raspberries	161
	Blackberries	168
	Chokecherries and Wild Blackcherries	175
	May-apple	186
	Leadplant	190
	Wild Plums	194
	Wild Grapes	201
	Rose Hips	207
	Prickly-pear Cactus Fruits	211
	Smooth Sumac	215
	Highbush Cranberries	219
	Elderberry Fruit	223
	Groundcherries	229
	Hazelnuts	237
	Hickory Nuts	242
	Black Walnuts	248
	Pecans	258
	Pawpaws	269
	Buffaloberries	273
	Wild Persimmons	277
	Jerusalem Artichokes	282
Appendix A	Canning, Freezing, and Drying	289
Appendix B	Basic Recipes	299
	Additional Sources of Information	303
	List of Contributors	305
	Index of Plants	307
	Index of Recipes by Plant	310
	Index of Recipes by Food Category	315