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.