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

The Complete Idiot's Guide to Cooking with Mixes

Author: Ellen Brown

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

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

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

Perfect Party Food Made Simple

Author: Bridget Jones

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

Taste of America or Simply Scrumptious

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

Author: Betty Evans

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

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

Simply Scrumptious: Little Book of Home Bakes

Author: Martha Day

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

Flat Bread Technology or Frozen Assets

Flat Bread Technology

Author: Jalal Qarooni

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

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

Table of Contents:

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

New interesting book: America or Venice

Frozen Assets: Cook for a Day Eat for a Month

Author: Deborah Taylor Hough

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

Onions and Other Vegetable Alliums or Piece of Cake

Onions and Other Vegetable Alliums

Author: James L Brewster

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

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

Piece of Cake

Author: Maggie Mayhew

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

Pocket Book of Sex and Chocolate or Rocky Mountain Cook Book

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

Author: Richard Craz

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

Interesting book: The Future of Management or Rich Dads Prophecy

Rocky Mountain Cook Book: For High Alltitude

Author: Caroline Trask Norton

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