tag:blogger.com,1999:blog-41069731397471371352024-03-13T11:59:10.652-07:00Appetizers BooksUnknownnoreply@blogger.comBlogger117125tag:blogger.com,1999:blog-4106973139747137135.post-52157373348698107022009-12-06T16:40:00.000-08:002009-12-06T16:51:16.962-08:00The Complete Idiots Guide to Cooking with Mixes or Perfect Party Food Made Simple<h4>The Complete Idiot's Guide to Cooking with Mixes </h4> <p>Author: <strong>Ellen Brown</strong> <p><p>With the success of such cookbooks as <i>The Cake Mix Doctor</i>, 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.<P>Author Biography: Ellen Brown was the founding food editor of <i>USA Today</i> and has authored the IACP/Seagrams award-winning Gourmet Gazelle Cookbook, along with six other cookbooks. She is the author of <i>The Complete Idiot's Guide(r) to Slow Cooker Cooking</i> . </p><br><br> <p>Interesting book: <strong><a href="http://confectionery-books.blogspot.com/2009/12/perfect-egg-and-other-secrets-or.html">Perfect Egg and Other Secrets or Families Friends and Food</a></strong> <h4>Perfect Party Food Made Simple </h4> <p>Author: <strong>Bridget Jones</strong> <p><p>How to plan the best celebration ever with fantastic snacks, party dishes and desserts, all shown in 650 photographs. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-10460591487045534822009-12-05T12:59:00.000-08:002009-12-05T13:10:00.933-08:00Taste of America or Simply Scrumptious<h4>Taste of America: Favorite Recipes from across the U. S. A. </h4> <p>Author: <strong>Betty Evans</strong> <p><p>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.</p><br><br> <p>Books about: <strong><a href="http://leia-livros.blogspot.com/2009/12/common-stocks-and-uncommon-profits-and.html">Common Stocks and Uncommon Profits and Other Writings or How to Be a Working Actor</a></strong> <h4>Simply Scrumptious: Little Book of Home Bakes </h4> <p>Author: <strong>Martha Day</strong> <p><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-86489890549692015652009-12-04T09:17:00.000-08:002009-12-04T09:28:42.094-08:00Flat Bread Technology or Frozen Assets<h4>Flat Bread Technology </h4> <p>Author: <strong>Jalal Qarooni</strong> <p><p>... 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.<P>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. </p><br><br> <p><h5>Table of Contents:</h5><table><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Dedication</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Preface</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%">Ch. 1</TD><TD WIDTH="70%">Cereal Grains in Flat Bread Production</TD><TD WIDTH="10%" ALIGN="RIGHT">1</TD><TR><TD WIDTH="20%">Ch. 2</TD><TD WIDTH="70%">Cereal Milling and Flour Production for Flat Breads</TD><TD WIDTH="10%" ALIGN="RIGHT">19</TD><TR><TD WIDTH="20%">Ch. 3</TD><TD WIDTH="70%">Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production</TD><TD WIDTH="10%" ALIGN="RIGHT">37</TD><TR><TD WIDTH="20%">Ch. 4</TD><TD WIDTH="70%">Flat Breads</TD><TD WIDTH="10%" ALIGN="RIGHT">67</TD><TR><TD WIDTH="20%">Ch. 5</TD><TD WIDTH="70%">Double-Layered Flat Breads</TD><TD WIDTH="10%" ALIGN="RIGHT">121</TD><TR><TD WIDTH="20%">Ch. 6</TD><TD WIDTH="70%">Quality of Flat Breads</TD><TD WIDTH="10%" ALIGN="RIGHT">141</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix I: Formulation and Processing Steps of Selected Flat Breads</TD><TD WIDTH="10%" ALIGN="RIGHT">159</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix II: Conversion of Common Units to International System of Units (SI)</TD><TD WIDTH="10%" ALIGN="RIGHT">175</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix IIIA: Suppliers of Leavening Agents in the United States and Canada</TD><TD WIDTH="10%" ALIGN="RIGHT">177</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix IIIB: Suppliers of Dough Strengtheners and Crumb Softeners in the United States and Canada</TD><TD WIDTH="10%" ALIGN="RIGHT">179</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix IIIC: Suppliers of Gums, Thickeners, and Stabilizers in the United States and Canada</TD><TD WIDTH="10%" ALIGN="RIGHT">181</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix IIID: Suppliers of Oxidizing Agents in the United States and Canada</TD><TD WIDTH="10%" ALIGN="RIGHT">183</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix IIIE: Suppliers of Reducing Agents in the United States and Canada</TD><TD WIDTH="10%" ALIGN="RIGHT">185</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix IIIF: Suppliers of Enzymes in the United States and Canada</TD><TD WIDTH="10%" ALIGN="RIGHT">187</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix IIIG: Suppliers of Mold Inhibitors in the United States and Canada</TD><TD WIDTH="10%" ALIGN="RIGHT">189</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix IIIH: Suppliers of Acidulants in the United States and Canada</TD><TD WIDTH="10%" ALIGN="RIGHT">191</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix IV: Suppliers of Makeup Equipment and Ovens for Pita (Arabic), Pizza and Tortilla Production Lines in the United States and Canada</TD><TD WIDTH="10%" ALIGN="RIGHT">193</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix V: Suppliers' Addresses, Phone and Fax Numbers</TD><TD WIDTH="10%" ALIGN="RIGHT">195</TD></table> <p>New interesting book: <strong><a href="http://books-where-travel.blogspot.com/2009/12/america-or-venice.html">America or Venice</a></strong> <h4>Frozen Assets: Cook for a Day Eat for a Month </h4> <p>Author: <strong>Deborah Taylor Hough</strong> <p><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-14870748704687994862009-12-03T05:36:00.000-08:002009-12-03T05:47:19.043-08:00Onions and Other Vegetable Alliums or Piece of Cake<h4>Onions and Other Vegetable Alliums </h4> <p>Author: <strong>James L Brewster</strong> <p><p>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. </p><br><br> <p>Read also <strong><a href="http://a-east-travel.blogspot.com">Under the Tuscan Sun or Two Years Before the Mast</a></strong> <h4>Piece of Cake </h4> <p>Author: <strong>Maggie Mayhew</strong> <p><p>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.<br> </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-89607784622753499482009-12-02T01:55:00.000-08:002009-12-02T02:05:52.474-08:00Pocket Book of Sex and Chocolate or Rocky Mountain Cook Book<h4>Pocket Book of Sex and Chocolate: What More Could a Body Want? </h4> <p>Author: <strong>Richard Craz</strong> <p><p>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. </p><br><br> <p>Interesting book: <strong><a href="http://livres-de-traduction.blogspot.com/2009/12/future-of-management-or-rich-dads.html">The Future of Management or Rich Dads Prophecy</a></strong> <h4>Rocky Mountain Cook Book: For High Alltitude </h4> <p>Author: <strong>Caroline Trask Norton</strong> <p><p><P>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-28758958894164125582009-11-30T22:13:00.000-08:002009-11-30T22:24:37.128-08:00Offerings from the Oven or Morel Tales<h4>Offerings from the Oven: A Collection of Recipes for Every Occasion </h4> <p>Author: <strong>Wendy T Louis</strong> <p><p>Nothing beats the aromas and flavors of a well-blended casserole bubbling away in the oven, or a specialty pie, or baked bread. The authors cover everything from snacks and appetizers to scrumptious desserts. </p><br><br> <p>Look this: <strong><a href="http://general-accounting.blogspot.com">The Science of Getting Rich or Essentials of Investments</a></strong> <h4>Morel Tales: The Culture of Mushrooming </h4> <p>Author: <strong>Gary Alan Fin</strong> <p><p><P>In this thoughtful book, Gary Fine explores how Americans attempt to give meaning to the natural world that surrounds them. Although "nature" has often been treated as an unproblematic reality, Fine suggests that the meanings we assign to the natural environment are culturally grounded. In other words, there is no nature separate from culture. He calls this process of cultural construction and interpretation, "naturework." Of course, there is no denying the biological reality of trees, mountains, earthquakes, and hurricanes, but, he argues, they must be interpreted to be made meaningful. Fine supports this claim by examining the fascinating world of mushrooming.<br></p><P>Based on three years of field research with mushroomers at local and national forays, <i>Morel Tales</i> highlights the extensive range of meanings that mushrooms have for mushroomers. Fine details how mushroomers talk about their finds—turning their experiences into "fish stories" (the one that got away), war stories, and treasure tales; how mushroomers routinely joke about dying from or killing others with misidentified mushrooms, and how this dark humor contributes to the sense of community among collectors. He also describes the sometimes friendly, sometimes tense relations between amateur mushroom collectors and professional mycologists. Fine extends his argument to show that the elaboration of cultural meanings found among mushroom collectors is equally applicable to birders, butterfly collectors, rock hounds, and other naturalists.<br></p> </p><h4>The New Yorker</h4><p>Nicholas P. Money is wild about mushrooms. "I count myself among the few humans who love fungi, truly, madly, deeply," he writes in <I>Mr. Bloomfield's Orchard</I>, a companionable foray into the realm of stinkhorns, black mold, yeast, and even Malassezia, the dandruff-related fungus that Head & Shoulders shampoo is designed to combat. Money is an English-born mycologist who has spent his life uncovering the secrets and lore of fungi, including varieties that thrive in solid granite, feed on human flesh, assist in crime-scene investigations, and, as in the case of a particular armillaria covering twenty-two hundred acres in Oregon, grow to become the largest organisms on earth.</p> <p> Of course, the fruiting bodies of various fungi are prized for their epicurean and hallucinogenic properties. In <I>Morel Tales</I>, the sociologist Gary Alan Fine makes an amusing study of the "culture of mushrooming," tagging along with intrepid members of the Minnesota Mycological Society as they perform the "naturework" of plucking such deep-woods delicacies as slippery jacks and bringing them home to sauté. Wild mushrooms, Fine writes, are "culturally mediated objects," and millions of risk-loving Americans now enjoy the weekend thrill of harvesting them.</p> <p> <I>Peter Jordan's Wild Mushroom</I> is too hefty for your backpack, but perfect for the kitchen. Jordan is a British mushroomer who offers tips on identifying toothsome amethyst deceivers or lethal death caps, recipes for whipping up Hedgehog Mushroom Pancakes or Shaggy Ink Cap Soup, and endless enthusiasm: "Imagine the ultimate triumph of finding your first giant puffball -- its head actually bigger than your own!" <I>(Mark Rozzo)</I> </p><h4>Booknews</h4><p>The moral of this ethnographic narrative by Fine (sociology, Northwestern U.) is that the natural world proffers much-needed balance to urbanized lives. He delves into the mystery of how wild mushroom collectors form a sense of community despite secrecy being integral to their quest. Viewing nature as culture- bound, the author conducted three years of field research into the meanings mushroomers assign to their fungus, activities, and "talking wild." Annotation c. by Book News, Inc., Portland, Or. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-23656785605066123532009-11-29T18:32:00.000-08:002009-11-29T18:43:22.737-08:00Mangoes or From Seed To Salad<h4>Mangoes (Quamut) </h4> <p>Author: <strong>Quamut</strong> <p><p><P><B>Quamut </B>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: <P></P><UL><B><P><LI>Authoritative:</B> Written by experts in their field so you have the most reliable information available. <LI><B>Clear:</B> Our explanations take you step-by-step through everything from performing CPR to threading a needle. <LI><B>Concise:</B> You’ll learn just what you need to know—no more, no less. <LI><B>Precise:</B> Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything. <LI><B>Portable:</B> Your know-how goes with you wherever your projects lead. </LI></UL><P>Mangoes, explained.</P><P>Everything you need to know in order to buy and prepare perfect mangoes every time, including:<br><br><UL style="MARGIN-TOP: 0in" type=disc><LI>The history, anatomy, and nutritional value of mangoes<?XML:NAMESPACE PREFIX = O /><O:P></O:P> <LI>What to look for when buying mangoes, and how to store them after you buy<O:P></O:P> <LI>How to prepare and serve mangoes<O:P></O:P></LI></UL><P></P> </p><br><br> <p>Read also <strong><a href="http://book-human-rights.blogspot.com">Eurabia or The Agenda</a></strong> <h4>From Seed To Salad: A Step-By-Step Manual For Backyard Gardening </h4> <p>Author: <strong>Frank Salerno</strong> <p><p><p>How to turn your backyard garden into a Green Machine. <p>There is something supremely satisfying about pulling out of the backyard garden a big head of crisp lettuce, a half-dozen ripe, red tomatoes, a basketful of Sugar Snap peas, or any one of the dozen or more fresh vegetables growing there. Well, you too can turn your backyard into a cornucopia of plenty from spring through summer and fall, and you don't need a green thumb. All you need is a little know-how.</p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-88072484102449515192009-11-28T14:51:00.000-08:002009-11-28T15:02:07.516-08:00Dictionary of Drink or Drunk the Night Before<h4>Dictionary of Drink </h4> <p>Author: <strong>Graham Edwards</strong> <p><p>Have you ever wanted to know: What the initials AAA stand for? The appellation and style of Chateau Simone? Which chemical is used to decaffeinate coffee? What Ginseng tea is? Who invented the patent still? What Xynisteri denotes? </p><br><br> <p>Interesting book: <strong><a href="http://holiday-cooking-book.blogspot.com/2009/11/whisky-and-scotland-or-feast-and-folly.html">Whisky and Scotland or Feast and Folly</a></strong> <h4>Drunk the Night Before: An Anatomy of Intoxication </h4> <p>Author: <strong>Marty Roth</strong> <p><p>This invigorating work traces the cultural history of convivial drinking before the concept of addiction overshadowed intoxication's reputation as a creative, philosophical, and spiritual force. Marty Roth's <I>Drunk the Night Before</I> illustrates altered consciousness from myth to contemporary life, laying bare the behaviors and beliefs, sacred and secular, invested in intoxication. From the days of antiquity to the twentieth century, Roth follows the often veiled language of intoxication through religion and aesthetics, poetry and art, popular festivals and film. In this sweeping work, he examines the cultural roots of love potions and the fountain of youth, drunkenness in Hollywood cinema, the religious concept of a spiritual high versus the condemnation of intoxication. Roth reinvigorates the currently rebuffed connection between intoxication and artistic creativity, taking up by turn the poet Anacreon and the canon of drink poetry - from classical Greek to the European lyric, Euripides' <I>Bacchae</I> and the figure of Socrates in Plato's <I>Symposium,</I> the heavy investment of Western philosophy in intoxication, and the concepts of the carnivalesque in Friedrich Nietzsche and Mikhail Bakhtin. At once deeply erudite and irresistibly congenial, this encyclopedic work makes critical sense of the long history of alcohol as potion and poison, as pharmakon and catalyst, revealing altered states as the hidden thread in the story of sensation and Western cultural consciousness. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-11119742456280462532009-02-23T16:38:00.000-08:002009-02-23T16:45:07.566-08:00John Barleycorn or Lemongrass and Sweet Basil<h4>John Barleycorn </h4> <p>Author: <strong>Jack London</strong> <p><p>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. </p><h4>Upton Sinclair</h4><p>Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man. </p><br><br> <p>Books about: <strong><a href="http://a-business-technology.blogspot.com">Understanding Management or Second Nature</a></strong> <h4>Lemongrass and Sweet Basil: Traditional Thai Cuisine </h4> <p>Author: <strong>Khamtane Signavong</strong> <p><p>"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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-9859663486228285882009-02-22T12:55:00.000-08:002009-02-22T13:02:17.517-08:00Cupboard Love or Book of the Potato<h4>Cupboard Love: A Dictionary of Culinary Curiosities </h4> <p>Author: <strong>Mark Morton</strong> <p><p><br>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. </p><h4>author of The Rituals of Dinner - Margaret Visser</h4><p>An erudite and imaginative look at food-related words - useful on the shelf of anyone for whom food resonates.</p><h4>author of Anguished English and The Superior Person's Book of Words. - Richard Lederer</h4><p>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.</p><h4>Senior Editor at The Atlantic and author of The Pleasures of Slow Food - Corby Kummer</h4><p>Cupboard Love is one of those books I turn to for automatic reference.</p><h4>Current Reviews for Academic Libraries - Choice</h4><p>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.</p><br><br> <p>New interesting textbook: <strong><a href="http://healthy-living-book.blogspot.com/2009/02/allergy-exclusion-diet-or-live-now-age.html">The Allergy Exclusion Diet or Live Now Age Later</a></strong> <h4>Book of the Potato </h4> <p>Author: <strong>Applewood Books</strong> <p><p><P>This 1910 work is comprehensive resource for the growing and cooking of potatoes. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-66806829870464930882009-02-21T09:13:00.000-08:002009-02-21T09:20:57.400-08:00Jewish Cookery from Boston to Baghdad or Cookbook from the Keiper Family Tree<h4>Jewish Cookery from Boston to Baghdad </h4> <p>Author: <strong>Malvina W Liebman</strong> <p><p>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. </p><br><br> <p>Book about: <strong><a href="http://cosmetic-surgery-book.blogspot.com">Elijahs Cup or 100 Questions and Answers about Prostate Disease</a></strong> <h4>Cookbook from the Keiper Family Tree </h4> <p>Author: <strong>O J Keiper</strong> <p><p>A wonderful family cookbook with every type of recipe and helpful household hint you can imagine.<P> </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appetizers & Beverages</TD><TD WIDTH="10%" ALIGN="RIGHT">1</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Breads</TD><TD WIDTH="10%" ALIGN="RIGHT">17</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cakes, Toppings & Fillings</TD><TD WIDTH="10%" ALIGN="RIGHT">31</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Canning & Jellies</TD><TD WIDTH="10%" ALIGN="RIGHT">53</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Casseroles</TD><TD WIDTH="10%" ALIGN="RIGHT">77</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cookies</TD><TD WIDTH="10%" ALIGN="RIGHT">91</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Candy</TD><TD WIDTH="10%" ALIGN="RIGHT">107</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Ham, Beef & Pork</TD><TD WIDTH="10%" ALIGN="RIGHT">121</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Poultry & Fish</TD><TD WIDTH="10%" ALIGN="RIGHT">147</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Desserts & Pastries</TD><TD WIDTH="10%" ALIGN="RIGHT">163</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Vegetables & Salads</TD><TD WIDTH="10%" ALIGN="RIGHT">181</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Barbeque & Wild Game</TD><TD WIDTH="10%" ALIGN="RIGHT">201</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Birthdays</TD><TD WIDTH="10%" ALIGN="RIGHT">231</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Index</TD><TD WIDTH="10%" ALIGN="RIGHT">245</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-57246040707502467172009-02-20T05:32:00.000-08:002009-02-20T05:39:20.410-08:00The Blue and Gold Cook Book or Picnics 2004<h4>The Blue and Gold Cook Book </h4> <p>Author: <strong>Felix Mendelsohn</strong> <p><p><P>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. </p><br><br> <p>Book about: <strong><a href="http://bookkeeping-textbooks.blogspot.com">Mercadotecnia de Servicios:la Gente, Tecnología, Estrategia</a></strong> <h4>Picnics 2004: Delicious Recipes for Outdoor Entertaining </h4> <p>Author: <strong>Sara Deseran</strong> <p><p>This is sunshine and lazy afternoons in book form, updated for the way we eat now. <i>Picnics</i> 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 <i>Picnics</i> is on the menu. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-23105044006415729472009-02-19T01:50:00.000-08:002009-02-19T01:57:52.526-08:00Food and Cooking of Greece or The Small Town Big Kitchen Cookbook<h4>Food and Cooking of Greece: A Classic Mediterranean Cuisine: History, Traditions, Ingredients and over 150 Recipes </h4> <p>Author: <strong>Rena Salaman</strong> <p><p>A collection of 150 wonderfully flavored classic Greek recipes using popular traditional ingredients. </p><br><br> <p>New interesting textbook: <strong><a href="http://small-business-books.blogspot.com">Istituzioni, cambiamento istituzionale e risultato economico</a></strong> <h4>The Small Town Big Kitchen Cookbook: Cooking with Family and Friends </h4> <p>Author: <strong>Annette Marie Vitalon</strong> <p><p><I>The Small Town Big Kitchen Cookbook,</I> is all about home, hearth and heart.<P>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.<P>Annette's Old World heritage and New World techniques are evident in the recipes and commentary in the <I>Small Town Big Kitchen Cookbook</I>. The creations are sure to stir fond reminiscences and create new memories and traditions for years to come.<P><I>The Small Town Big Kitchen Cookbook</I> is the companion to <I>The Big City Small Kitchen Cookbook</I> first published by her son Anthony Michael Vitalone:<P>http://www.iuniverse.com/bookstore/book_detail.asp?isbn=0-595-24754-7 </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-86834063155122756562009-02-17T22:09:00.000-08:002009-02-17T22:16:41.826-08:00Case for Vegetarianism or Whats Cooking in the Courtroom<h4>Case for Vegetarianism: Philosophy for a Small Planet </h4> <p>Author: <strong>John Lawrence Lawrence Hill</strong> <p><p>A moral argument based on animal rights, health, global ecology, and world hunger. </p><br><br> <p>See also: <strong><a href="http://economic-systems.blogspot.com/2009/02/economia-finanziaria.html">Economia finanziaria</a></strong> <h4>What's Cooking in the Courtroom </h4> <p>Author: <strong>Georgia Shorthand Reporters Association</strong> <p><p>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. </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appetizers and Beverages</TD><TD WIDTH="10%" ALIGN="RIGHT">1</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Breads and Muffins</TD><TD WIDTH="10%" ALIGN="RIGHT">27</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cheese and Eggs</TD><TD WIDTH="10%" ALIGN="RIGHT">47</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Desserts</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Bars and Cookies</TD><TD WIDTH="10%" ALIGN="RIGHT">57</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cakes</TD><TD WIDTH="10%" ALIGN="RIGHT">79</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Candies</TD><TD WIDTH="10%" ALIGN="RIGHT">113</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cheesecakes</TD><TD WIDTH="10%" ALIGN="RIGHT">125</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Pies</TD><TD WIDTH="10%" ALIGN="RIGHT">139</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Sweets</TD><TD WIDTH="10%" ALIGN="RIGHT">153</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Entrees</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Barbeque</TD><TD WIDTH="10%" ALIGN="RIGHT">171</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Beef, Lamb and Venison</TD><TD WIDTH="10%" ALIGN="RIGHT">179</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Pasta</TD><TD WIDTH="10%" ALIGN="RIGHT">203</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Pork</TD><TD WIDTH="10%" ALIGN="RIGHT">219</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Poultry</TD><TD WIDTH="10%" ALIGN="RIGHT">239</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Seafood</TD><TD WIDTH="10%" ALIGN="RIGHT">265</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Salads and Dressings</TD><TD WIDTH="10%" ALIGN="RIGHT">293</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Sides</TD><TD WIDTH="10%" ALIGN="RIGHT">319</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Soups and Stews</TD><TD WIDTH="10%" ALIGN="RIGHT">349</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Index</TD><TD WIDTH="10%" ALIGN="RIGHT">372</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-62614890177398328492009-02-16T18:28:00.000-08:002009-02-16T18:35:28.302-08:00Joyce of Cooking or The Raincoast Kitchen<h4>Joyce of Cooking: Food and Drink in James Joyce's Dublin </h4> <p>Author: <strong>Alison Armstrong</strong> <p><p>With recipes for over 200 dishes mentioned in the writings of James Joyce, and with each recipe accompanied by a relevant passage from "Ulysses</I> or "Finnegan's Wake</I>, 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. </p><h4>Library Journal</h4><p>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 </p><br><br> <p>Go to: <strong><a href="http://buecher-09.blogspot.com/2009/02/finanzuntersuchung-und-forensische.html">Finanzuntersuchung und Forensische Buchhaltung</a></strong> <h4>The Raincoast Kitchen: Coastal Cuisine with a Dash of History </h4> <p>Author: <strong>Campbell River Museum Society</strong> <p><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-87858373895343688132009-02-15T14:46:00.000-08:002009-02-15T14:53:46.100-08:00Practice of Everyday Life or Diabetic Cookery<h4>Practice of Everyday Life </h4> <p>Author: <strong>Luce Giard</strong> <p><p>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.<br> </p><h4>What People Are Saying</h4><p><strong>Gwendolyn Wright</strong><br>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.</p><br><br><br> <p><h5>Table of Contents:</h5>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<br><br> <p>Look this: <strong><a href="http://grilling-book.blogspot.com">Wines of the World or The After Work Thai Cookbook</a></strong> <h4>Diabetic Cookery </h4> <p>Author: <strong>Rebecca Oppenheimer</strong> <p><p><P>Rebecca Oppenheimer's 1917 work is a useful source of recipes and menus for managing diabetes through food. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-91726761013498527832009-02-12T07:16:00.000-08:002009-02-12T07:22:59.648-08:00The Contented Vegetarian or Quick and Easy Sauces<h4>The Contented Vegetarian: Over 100 tempting and nutritious step-by-step recipes for quick, easy and healthy dining </h4> <p>Author: <strong>Matthew Drennan</strong> <p><p>This book offers a fabulous range of inspirational vegetarian ideas for family cooking and special occasions. </p><br><br> <p>Book review: <strong><a href="http://vitamins-book.blogspot.com/2009/02/chasing-life-or-fitness-in-american.html">Chasing Life or Fitness in American Culture</a></strong> <h4>Quick and Easy Sauces: Over 70 Delicious Recipes to Transform Everyday Dishes and Desserts </h4> <p>Author: <strong>Christine Franc</strong> <p><p>The book opens with a useful guide to making basic stocks, and sweet and savory sauces. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-44365892897552938982009-02-09T16:44:00.000-08:002009-02-09T16:51:55.464-08:00Ale Beer and Brewsters in England or Delicious Ways to Control Diabetes Cookbook<h4>Ale, Beer, and Brewsters in England: Women's Work in a Changing World, 1300-1600 </h4> <p>Author: <strong>Judith M Bennett</strong> <p><p><P>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.<br> </p><h4>Journal of Interdisciplinary History</h4><p>[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.</p><h4>Speculum - Ben R. McRee</h4><p>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.</p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">List of Abbreviations</TD><TD WIDTH="10%" ALIGN="RIGHT">xiii</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">A Brief Note on Conventions and Terms</TD><TD WIDTH="10%" ALIGN="RIGHT">xv</TD><TR><TD WIDTH="20%">1</TD><TD WIDTH="70%">Brewsters</TD><TD WIDTH="10%" ALIGN="RIGHT">3</TD><TR><TD WIDTH="20%">2</TD><TD WIDTH="70%">When Women Brewed</TD><TD WIDTH="10%" ALIGN="RIGHT">14</TD><TR><TD WIDTH="20%">3</TD><TD WIDTH="70%">New Markets, Lost Opportunities: Singlewomen and Widows as Harbingers of Change</TD><TD WIDTH="10%" ALIGN="RIGHT">37</TD><TR><TD WIDTH="20%">4</TD><TD WIDTH="70%">Working Together: Wives and Husbands in the Brewers' Gild of London</TD><TD WIDTH="10%" ALIGN="RIGHT">60</TD><TR><TD WIDTH="20%">5</TD><TD WIDTH="70%">New Beer, Old Ale: Why Was Female to Male as Ale Was to Beer?</TD><TD WIDTH="10%" ALIGN="RIGHT">77</TD><TR><TD WIDTH="20%">6</TD><TD WIDTH="70%">Gender Rules: Women and the Regulation of Brewing</TD><TD WIDTH="10%" ALIGN="RIGHT">98</TD><TR><TD WIDTH="20%">7</TD><TD WIDTH="70%">These Things Must Be if We Sell Ale: Alewives in English Culture and Society</TD><TD WIDTH="10%" ALIGN="RIGHT">122</TD><TR><TD WIDTH="20%">8</TD><TD WIDTH="70%">Women's Work in a Changing World</TD><TD WIDTH="10%" ALIGN="RIGHT">145</TD><TR><TD WIDTH="20%">Appendix</TD><TD WIDTH="70%">Interpreting Presentments under the Assize of Ale</TD><TD WIDTH="10%" ALIGN="RIGHT">158</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Notes</TD><TD WIDTH="10%" ALIGN="RIGHT">187</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Bibliography</TD><TD WIDTH="10%" ALIGN="RIGHT">237</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Index</TD><TD WIDTH="10%" ALIGN="RIGHT">251</TD></TABLE> <p>See also: <strong><a href="http://first-aid-book.blogspot.com/2009/02/and-you-thought-there-were-only-four-or.html">And You Thought There Were Only Four or Why Healing Happens</a></strong> <h4>Delicious Ways to Control Diabetes Cookbook, Vol. 3 </h4> <p>Author: <strong>Oxmoor Hous</strong> <p><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-79756978886167771952009-02-08T13:02:00.000-08:002009-02-08T13:09:02.423-08:00Al Encuentro Del Milenio or Forme of Cury<h4>Al Encuentro Del Milenio </h4> <p>Author: <strong>Igone Marrodan</strong> <p><p>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!<P>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.<P> </p><br><br> <p>New interesting textbook: <strong><a href="http://graphics-software-books.blogspot.com">Special Edition Using Microsoft Office Word 2003 or Ebay Business Answer Book</a></strong> <h4>Forme of Cury </h4> <p>Author: <strong>Samuel Pegg</strong> <p><p><P>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 </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-74647566670041785422009-02-07T09:20:00.000-08:002009-02-07T09:27:25.140-08:00Hot Cocktails or Hobart Boulevard Cook Book<h4>Hot Cocktails (Quamut) </h4> <p>Author: <strong>Quamut</strong> <p><p><B>Quamut </B>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:<P><ul><li><B>Authoritative:</B> Written by experts in their field so you have the most reliable information available. <li><B>Clear:</B> Our explanations take you step-by-step through everything from performing CPR to threading a needle. <li><B>Concise:</B> You’ll learn just what you need to know—no more, no less. <li><B>Precise:</B> Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything. <li><B>Portable:</B> Your know-how goes with you wherever your projects lead.</LI></UL>Get toasty.<P>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:<P><ul><li>Coffee-based hot alcoholic drinks <li>Mulled wines and hot ciders perfect for parties and holidays <li>Old favorites, from hot toddies to spiked hot chocolate</LI></UL><P> </p><br><br> <p>Interesting textbook: <strong><a href="http://congress-book.blogspot.com">Living My Life or Ronald Reagan and Margaret Thatcher</a></strong> <h4>Hobart Boulevard Cook Book </h4> <p>Author: <strong>Applewood Books</strong> <p><p><P>This 1915 church cook book contains recipes compiled from the women members of the Hobart Boulevard Methodist Episcopal Church of Los Angeles, California. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-85012454487607623862009-02-06T05:37:00.000-08:002009-02-06T05:44:26.068-08:00The Epicurean Part Two or Mostly Mullet Cookbook<h4>The Epicurean Part Two </h4> <p>Author: <strong>Charles Ranhofer</strong> <p><p>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. </p><br><br> <p>Look this: <strong><a href="http://coffee-tea-books.blogspot.com/2009/02/old-bobs-collection-of-old-recipes-or.html">Old Bobs Collection of Old Recipes or Basic Asian</a></strong> <h4>Mostly Mullet Cookbook: A Culinary Celebration of the South's Favorite Fish (& other great Southern seafood) </h4> <p>Author: <strong>George Grif Griffin</strong> <p><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-64590836906864912152009-02-05T01:55:00.000-08:002009-02-05T02:02:37.215-08:00Introductory Foods or Taste of American Place<h4>Introductory Foods </h4> <p>Author: <strong>Marion Bennion</strong> <p><p><P>At last … a guide and reference book on how to use Adobe<SUP>®</SUP> PhotoShop<SUP>®</SUP> for fashion design! <p> <P>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. <p><I>Adobe</I><I><SUP>®</SUP> PhotoShop<SUP>®</SUP> for Fashion Design</I> <P> <br>• Provides you with an easy and visual approach to the mechanics of using Adobe Illustrator in a manner that is simple to learn. <P> <br>• Walks you through a tour of PhotoShop’s tools and functions that pertain to fashion design. <P> <br>• Guides you step-by-step through a series of exercises and provides illustrations of works-in-progress as well as finished examples. <P> <br>• Teaches you the basics of creating fashion flats, illustrations, textile designs, and merchandise presentations. <P> <br>• Includes a variety of tips and suggestions for using PhotoShop in fashion design. <P> <br>• Features fashion drawings created by college students at San Diego Mesa College. <p>The student website includes: <br>• Files for various design exercises <br>• Sample images <br>• Student portfolios of artwork after working with Adobe Illustrator for only one semester. <P> <P>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. </p><br><br> <p><h5>Table of Contents:</h5><P>Table of Contents <P> <P>INTRODUCTION <P>1. Food Choices and Sensory Characteristics <P>2. Food Economics and Convenience <P>3. Food Safety <P>4. Food Regulations and Standards <p>PRINCIPLES OF COOKERY <P>5. Back to Basics <P>6. Heat Transfer in Cooking <P>7. Microwave Cooking <P>8. Seasoning, Flavorings, and Food Additives <P>9. Food Composition <p>FATS, FRYING, AND EMULSIONS <P>10. Fats, Frying, and Emulsions <p>SWEETNERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS <P>11. Sweeteners and Sugar Cookery <P>12. Frozen Desserts <P>13. Starch <P>14. Pasta and Cereal Grains <P> <p>Go to: <strong><a href="http://marketing-textbooks.blogspot.com/2009/02/read-write-work-or-restoring-japans.html">Read Write Work or Restoring Japans Economic Growth</a></strong> <h4>Taste of American Place: A Reader on Regional and Ethnic Foods </h4> <p>Author: <strong>Barbara G Shortridg</strong> <p><p>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.<P>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. </p><h4>Booknews</h4><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-20319362365251821252009-02-03T22:13:00.000-08:002009-02-03T22:20:47.777-08:00Learning to Cook in 1898 or Eating in Eden<h4>Learning to Cook In 1898: A Chicago Culinary Memoir </h4> <p>Author: <strong>Ellen Fitzsimmons Steinberg</strong> <p><p><P><B>About the Author:</B><BR>Ellen F. Steinberg vice president and Chicago-area chair of the Society of Woman Geographers<BR><P><B>About the Author:</B><BR>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 </p><br><br> <p>New interesting book: <strong><a href="http://american-cooking.blogspot.com">Grab Another Bag Cookbook or Time to Eat 15 Minute Meals for Busy Parents</a></strong> <h4>Eating in Eden: Food and American Utopias </h4> <p>Author: <strong>Etta M Madden</strong> <p><p>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. <br><br>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.<br><br> </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%">Pt. I</TD><TD WIDTH="70%">New world utopias : cultivating immigrant identities through food</TD><TD WIDTH="10%" ALIGN="RIGHT">33</TD><TR><TD WIDTH="20%">1</TD><TD WIDTH="70%">Pinched with hunger, partaking of plenty : fasts and thanksgivings in early New England</TD><TD WIDTH="10%" ALIGN="RIGHT">35</TD><TR><TD WIDTH="20%">2</TD><TD WIDTH="70%">Faith, flatulence, and fandangos in the Spanish-American borderlands</TD><TD WIDTH="10%" ALIGN="RIGHT">54</TD><TR><TD WIDTH="20%">3</TD><TD WIDTH="70%">An appetite for America : Philip Roth's antipastorals</TD><TD WIDTH="10%" ALIGN="RIGHT">74</TD><TR><TD WIDTH="20%">4</TD><TD WIDTH="70%">You are where you eat : negotiating Hindu utopias in Atlanta</TD><TD WIDTH="10%" ALIGN="RIGHT">89</TD><TR><TD WIDTH="20%">Pt. II</TD><TD WIDTH="70%">Communal utopias : eating in, but not of, the world</TD><TD WIDTH="10%" ALIGN="RIGHT">107</TD><TR><TD WIDTH="20%">5</TD><TD WIDTH="70%">Kitchen sisters and disagreeable boys : debates over meatless diets in nineteenth-century Shaker communities</TD><TD WIDTH="10%" ALIGN="RIGHT">109</TD><TR><TD WIDTH="20%">6</TD><TD WIDTH="70%">Strawberries and cream : food, sex, and gender at the Oneida community</TD><TD WIDTH="10%" ALIGN="RIGHT">125</TD><TR><TD WIDTH="20%">7</TD><TD WIDTH="70%">Food and social relations in communal and capitalist Amana</TD><TD WIDTH="10%" ALIGN="RIGHT">143</TD><TR><TD WIDTH="20%">8</TD><TD WIDTH="70%">Recipes for a new world : utopianism and alternative eating in vegetarian natural-foods cookbooks, 1970-84</TD><TD WIDTH="10%" ALIGN="RIGHT">162</TD><TR><TD WIDTH="20%">Pt. III</TD><TD WIDTH="70%">Strategic utopias : cooking up values for a new world</TD><TD WIDTH="10%" ALIGN="RIGHT">185</TD><TR><TD WIDTH="20%">9</TD><TD WIDTH="70%">"This fatal cake" : the ideals and realities of republican virtue in eighteenth-century America</TD><TD WIDTH="10%" ALIGN="RIGHT">187</TD><TR><TD WIDTH="20%">10</TD><TD WIDTH="70%">"The chafing dish and the college girl" : the evolution and meaning of the "spread" at northern women's colleges, 1870-1910</TD><TD WIDTH="10%" ALIGN="RIGHT">203</TD><TR><TD WIDTH="20%">11</TD><TD WIDTH="70%">Revolution in a can : food, class, and radicalism in the Minneapolis co-op wars of the 1970s</TD><TD WIDTH="10%" ALIGN="RIGHT">220</TD><TR><TD WIDTH="20%">12</TD><TD WIDTH="70%">Veggieburger in paradise : food as world transformer in contemporary American Buddhism and Judaism</TD><TD WIDTH="10%" ALIGN="RIGHT">239</TD><TR><TD WIDTH="20%">13</TD><TD WIDTH="70%">The pixel chef : PBS television cooking shows and sensorial utopias</TD><TD WIDTH="10%" ALIGN="RIGHT">258</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-37450191013480554282009-02-02T18:32:00.000-08:002009-02-02T18:38:57.401-08:00The Spanish Kitchen or Thai Cooking<h4>The Spanish Kitchen: Explore The Ingredients, Cooking Techniques And Culinary Traditions Of Spain </h4> <p>Author: <strong>Pepita Aris</strong> <p><p>Opening with an informative introduction, Pepita describes the country's food and cooking styles. </p><br><br> <p>New interesting book: <strong><a href="http://investing-textbooks.blogspot.com/2009/02/when-women-lead-or-workhealthand.html">When Women Lead or WorkHealthand Environment</a></strong> <h4>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 </h4> <p>Author: <strong>Judy Bastyra</strong> <p><p>A delicious collection of over 75 fantastic classic and exotic Thai recipes. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4106973139747137135.post-25290576361612576332009-02-01T14:50:00.000-08:002009-02-01T14:56:52.414-08:00Tobys Stove or Healthy Feast<h4>Toby's Stove: Menus from a Caterer's Kitchen </h4> <p>Author: <strong>Toby Stolar</strong> <p><p>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. </p><br><br> <p>New interesting book: <strong><a href="http://easy-cooking-book.blogspot.com/2009/02/atlas-del-vino-or-deliciosos-postres-de.html">Atlas del vino or Deliciosos postres de frutas</a></strong> <h4>Healthy Feast: Cooking Light with Mediterranean Oils </h4> <p>Author: <strong>Mark Emmerson</strong> <p><p><P> <BR>Delicious recipes that eliminate saturated fat from your diet. <P>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, <I>The Healthy Feast </I>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. <P><I>The Healthy Feast</I> 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. </p><br><br> Unknownnoreply@blogger.com0