Cooking the Mediterranean Way or Aggies Moms and Apple Pie

Cooking the Mediterranean Way

Author: Alison Behnk

Cooking the Mediterranean Way serves up tantalizing recipes for stuffed grape leaves, meat and lentil soup, cannoli, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are vegetarian recipes, complete menu suggestions, and a cultural section highlighting the Mediterranean people and their countries, holidays, festivals-and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic Mediterranean meals.

Table of Contents:

	Introduction	7
	The History and Land	8
	The Food	11
	Holidays and Festivals	14
	Before You Begin	19
	The Careful Cook	20
	Cooking Utensils	21
	Cooking Terms	21
	Special Ingredients	22
	Healthy and Low-Fat Cooking Tips	24
	Metric Conversions Chart	25
	A Mediterranean Table	27
	A Mediterranean Menu	28
	Starters, Salads, and Sides	31
	Grilled Meatballs	32
	Cucumber and Yogurt Dip	33
	Spicy Cheese Spread	33
	White Bean and Tuna Salad	35
	Bulgur Salad	36
	Stuffed Tomatoes	38
	Roasted Potatoes	39
	Main Dishes	41
	Fish Soup	42
	Baked Rice	45
	Norma's Pasta	46
	Chicken and Apricot Stew	48
	Stuffed Grape Leaves	50
	Blintzes	52
	Desserts and Drinks	55
	Date-Filled Pastries	56
	Yogurt Drink	58
	Mint Tea	58
	Mediterranean Fruit Salad	60
	Cannoli	61
	Holiday and Festival Food	63
	Holiday Cookies	64
	Couscous with Butter	65
	Cheese and Melon	66
	Meat and Lentil Soup	69
	Index	70

Book about: The Creation Health Breakthrough or 100 Questions and Answers about Caring for Family or Friends with Cancer

Aggies, Moms, and Apple Pie

Author: Edna M Smith

How could any college student survive finals week without a care package from home? And what could make a football weekend more fun than a gala tailgate party? If you have a son or a daughter in college, you may find some distinctive new demands on your cooking skills, your time, and your recipe file. This special cookbook will help you meet these challenges. It will offer answers to that panicked phone call: "Would you send me something else I can fix with a can opener?" It will show you an array of good fare for late-night suppers, parties when the old gang gathers at your house, and regional specialties to impress the new roommate from New Jersey.

Edna M. Smith, mother of two Texas Aggies, has prepared this specially tailored cookbook from the recipes submitted by the members of seventy Federation of Texas A&M University Mothers' Clubs. The nearly five hundred recipes focus on the needs of families with college students--and of the students themselves. Those who are novice cooks, perhaps just starting their own families and traditions, will appreciate the helpful suggestions for solving culinary mysteries. Any cook will enjoy the varied dishes that have been favorites for entertaining, covered dish suppers, and family feasts.

Barefoot in the Kitchen or Wok

Barefoot in the Kitchen: The Pregnancy Survival Cookbook

Author: Jennifer Evans Gardner

Finally, here is a pregnancy cookbook featuring food worthy of an expectant mom. If a woman is going to gain thirty or forty pounds, develop heartburn, and witness her tummy becoming a punching bag, she should at least be able to eat what she craves. Nutrition is important, but most women who've lived through pregnancy know that survival; whether it be by French fries or hot fudge sundaes is really what counts.
With "True Labor Stories," "Tips for Your Hubby," and Top Ten lists such as "Ways to Combat Heartburn," Barefoot in the Kitchen is a must-have for the expecting mother.

Book review: Parallel Computer Architecture or Web Content Management with Documentum

Wok

Author: Maite Rodriguez Fischer

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious sushi, fish, salad, and wok recipes put elegant appetizers and entrees within reach of the novice cook. Each book in the series contains 50 recipes.

Arab American or Quaker Womans Cookbook

Arab/American: Landscape, Culture, and Cuisine in Two Great Deserts

Author: Gary Paul Nabhan

The landscapes, cultures, and cuisines of deserts in the Middle East and North America have commonalities that have seldom been explored by scientists-and have hardly been celebrated by society at large. Sonoran Desert ecologist Gary Nabhan grew up around Arab grandparents, aunts, uncles, and cousins in a family that has been emigrating to the United States and Mexico from Lebanon for more than a century, and he himself frequently travels to the deserts of the Middle East. In an era when some Arabs and Americans have markedly distanced themselves from one another, Nabhan has been prompted to explore their common ground, historically, ecologically, linguistically, and gastronomically. Arab/American is not merely an exploration of his own multicultural roots but also a revelation of the deep cultural linkages between the inhabitants of two of the world's great desert regions. Here, in beautifully crafted essays, Nabhan explores how these seemingly disparate cultures are bound to each other in ways we would never imagine. With an extraordinary ear for language and a truly adventurous palate, Nabhan uncovers surprising convergences between the landscape ecology, ethnogeography, agriculture, and cuisines of the Middle East and the binational Desert Southwest. There are the words and expressions that have moved slowly westward from Syria to Spain and to the New World to become incorporated-faintly but recognizably-into the language of the people of the U.S.-Mexico borderlands. And there are the flavors-piquant mixtures of herbs and spices-that have crept silently across the globe and into our kitchens without our knowing where they came from or how they got here. And there is much, muchmore. We also learn of others whose work historically spanned these deserts, from Hadji Ali ("Hi Jolly"), the first Moslem Arab to bring camels to America, to Robert Forbes, an Arizonan who explored the desert oases of the Sahara. These men crossed not only oceans but political and cultural barriers as well. We are, we recognize, builders of walls and borders, but with all the talk of "homeland" today, Nabhan reminds us that, quite often, borders are simply lines drawn in the sand.

Table of Contents:

Acknowledgments     ix
Introduction: What Flows Between Dry Worlds     3
Cultural, Ecological, and Culinary Connections Between Deserts
Camel Whisperers: Desert Nomads Crossing Paths     9
Eres Paisano? The Culinary Influences of Arabia and al-Andalus in the U.S. Southwest and Mexico     29
Chasing Alice Ann: Arabic Terms Leaping Languages and Oceans     37
Oasis Time: From the Sonoran to the Sahara, Following Doctor Forbes     46
That Cosmopolitan Look: The Plants That Make You Forget Your Country     57
Bridging Identities and Family Histories in Two Worlds
A Desert Is a Home That Has Migrated     67
Watching for Sign, Tasting the Mountain Thyme     90
Conflict and Convivencia
Hummingbirds and Human Aggression: A View from High Tanks     99
Other Voices, Human and Avian: Reconnecting Place with Peace in a Broken World     121
References     135
Source Credits     143

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Quaker Woman's Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea

Author: William Woys Weaver

In this long-awaited paperback edition, food historian William Woys Weaver revises and expands the lengthy material that supplements a reprint of Elizabeth Ellicott Lea's 1845 cookbook Domestic Cookery. In his introduction, Weaver reveals new information on Lea, her Quaker world, and her cookbook. A glossary traces the origins and histories of the foods in Lea's book, placing them in cultural context. The cookbook is a quintessential example of rural American folk cookery of the nineteenth century, representing a mingling of southern Pennsylvania and Tidewater cuisine. Modern kitchen conversions are included.

Author Biography: William Woys Weaver is an internationally celebrated food historian and author of several acclaimed books, including Country Scrapple (081170064X) and Sauerkraut Yankees (0811715140). He has won three Julia Child Cookbook Awards.

Something Warm from the Oven or Mary Engelbreits Sweet Treats Dessert Cookbook

Something Warm from the Oven: Baking Memories, Making Memories

Author: Eileen Goudg

I love baking almost as much as I do writing. So what better way to bring the two together than this book of my favorite recipes?

Baking has often played a leading role in Eileen Goudge's best-selling novels. In Such Devoted Sisters, Annie becomes a chocolatier. In One Last Dance and Taste of Honey, Kitty sells her famous sticky buns at the Tea & Sympathy tearoom. The baked goods described so delectably in her novels inspired hundreds of fans to write to Eileen requesting the recipes, and the idea for Something Warm from the Oven was born.

Ever since she was a child, Eileen has been baking for family and friends. In her first cookbook, she presents a collection of 150 recipes for cakes, pies, tarts, cookies, puddings, breads, and more. Eileen believes that the process of baking should be just as enjoyable as devouring the results. All of her recipes are simple, honest, and uncomplicated, from easy mix-and-go muffins to more elaborate desserts like Red Velvet Cake with Mocha Frosting, just like her mother and grandmother used to make.

No matter what your weakness, you'll find plenty of recipes in Eileen's collection you won't be able to resist, from homey classics like Oatmeal Bread, Lemon Chiffon Pie, Birthday Banana Cake, and Blackberry-Rhubarb Cobbler to newer innovations such as Pumpkin Ricotta Cheesecake, Maple Cream Sandwich Cookies, Pesto Biscuits, and Kahlua Brownies.

It's time to relax and indulge. After all, who doesn't love something warm from the oven?

Library Journal

Goudge is the author of the best-selling "Carson Springs" trilogy and several of the "Sweet Valley High" novels, among other books. She loves to bake, as do some of her characters, and she has always featured her favorite recipes on her web site. In her first cookbook, she offers 150 mostly simple, homey recipes, from Peaches and Cream Cake to Blackberry-Rhubarb Cobbler. Each chapter opens with a quotation from one of Goudge's books, and her own reminiscences accompany the recipes. Sure to be in demand. Copyright 2005 Reed Business Information.

Interesting book: Elementos necesarios de Cuidar Mando & Dirección

Mary Engelbreit's Sweet Treats Dessert Cookbook

Author: Mary Engelbreit

What could be better than a sweat treat at the end of a long day, for a special celebration, to share with good friends along with tea, or as a gift from the heart? Mary Engelbreit, one of the best artists in America when it comes to rich and satisfying images, first captured the magic of such offerings in Mary Engelbreit's Sweet Treats Dessert Cookbook when it came out in hardcover.Reader reaction to that book was so strong-with sales approaching 100,000 copies-that Mary and AMP now bring out the Sweet Treats Dessert Cookbook in paperback for the first time. Included in this full-size version are more than 100 recipes for fruit pies, birthday cakes, puddings, and other sugary treasures that are both simple to make and sensational to serve.Mary's distinctive artwork graces each page of the cookbook, complementing the gorgeous photography and easy-to-follow recipe instructions. Her heartwarming and whimsical style puts readers at ease, reassuring them while reminding that the very best desserts come not only from this book but also from the heart. This sweet-treat collection really is a treat!

Children's Literature

Tighten your resolve. There are over 100 recipes in this attractive, best-selling collection, covering everything from pies and cakes to puddings and candies. Engelbreit's distinctive style embellishes the double-page spreads with old-fashioned looking designs (reminiscent of old oilcloth patterns) supplemented by photos of finished products. The pictures are the only low-calorie parts of the book. Chapters include "Fruit for All Seasons" (ways to love those cherries, pears, apples, berries), "Comforting Crisps and Cobblers" (apple, peach, pear, berry, cherry), "Homey Pies and Elegant Tarts" (with crust tips and a positively stunning cherry pie, as well as several cream pies, pecan pie and lemon chess, with tarts and galette thrown in for balance). Chapter Four is full of "Heavenly Cakes," with various frostings leading the way into pound cakes, pudding cake, angel food, gingerbread, german chocolate, devil's food, cheesecake, carrot cake, and even a flourless chocolate soufflй recipe. Then, a chapter on comfort foods that even a Sweet Potato Queen would envy focuses on rice pudding, tapioca pudding, butterscotch pudding, chocolate pudding, bread pudding, crиme brulee, trifle, betty, fool, and a mousse. The sixth chapter, "Cooling Off," features ice cream, sorbet, sherbet, granita, parfait, ice cream pie, ice cream cake, grasshopper pie, fudge sundae, and ultimate chocolate brownies. The book ends with several nice cookie recipes. All recipes are from scratch, with NO calorie-counting of any kind. If you are on a diet, this is the book to read to strengthen your will power or to vicariously enjoy all the pleasures of dessert that will not cross your lips in the real world. Alsoincludes a one-page index. Reviewer: Gwynne Spencer

Let Us Keep the Feast in Historic Beaufort or Date Recipes

Let Us Keep the Feast in Historic Beaufort

Author: St Pauls Episcopal Church Women

Rich in history and beauty, historical Beaufort is the backdrop for this community cookbook. Beaufort is much the same today as it was yesterday -- the same streets, the same ambience, the same pace, the same Southern hospitality. Let Us Keep the Feast in Historic Beaufort has captured the spirit of this charming seaport town. Containing a collection of time-honored traditional and contemporary recipes as well as specialties from area restaurants and businesses, it also features beautiful local artwork. Add this cookbook to your collection and feast on its culinary offerings.

Table of Contents:

	Appetizers and Beverages	5
	Breads, Breakfast and Brunch	35
	Soups and Stews	59
	Salads	81
	Vegetables and Side Dishes	105
	Main Dishes	131
	Desserts	183
	Menus for Special Occasions	235
	Committees and Contributors	238
	Index	241

Books about: 150 Party Drinks or How to Cure a Hangover

Date Recipes

Author: Rick I Heetland

The versatility of dates is displayed in these recipes for breads, cakes, candies, pies, puddings and much more.

Libations of Life or Black Tie and Boots Optional

Libations of Life: A Girl's Guide to Life, One Cocktail at a Time

Author: Dee Brun

When life hands you nothing but lemons, just slice, squeeze into a pitcher, add gin or vodka, stir and serve.

Life's highs and lows for working adults provide a hilarious subtext to the creative cocktails that take center stage in Dee Brun's Libations of Life.

Chapters such as "It's Not Me, It's You," "The Dating/Relationship Pool... and Its Lack of Lifeguards," "Trim the Back Fat" and "Trolling Cocktails" deliver a hefty portion of humor along with great cocktail ideas. Whether it's advice on how to chill during a breakup or, more importantly, how to whip up a He Called Me by His Ex's Name on the Rocks (with a splash of uncomfortable silence), this book has all the answers (in this case, the recipe for the deliciously fresh Plenty of Fish in the Sea Sling).

With great cocktail recipes to enjoy no matter what the current status of the relationship, Libations of Life will have its readers shaking, mixing or stirring like a pro. Among the other cocktails featured:

• The I Need More Space Daiquiri
• The Please Don't Stalk Me Caesar, with a Slice of Restraining Order
• The I'm Going to Leave Him Martini, with a Slice of Dignity
• The I'm Emotionally Unavailable Manhattan
• The Maybe Next Time Mojito, with a Wedge of Hope
• The He Must Have Lost My Number on the Rocks.

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Black Tie and Boots Optional: A Culinary Treasure from the Colleyville Woman's Club

Author: Colleyville Womans Club

This cookbook features menus for many occasions ranging from post-children's soccer game parties to sophisticated black-tie dinners for adults. Texas pride is evident throughout the book, but be sure to take note of the many other cultures and culinary customs that add flavor to this unique collection of recipes. Black Tie & Boots Optional is the second cookbook for The Colleyville Woman's Club and is well on its way to achieving the successes of the first.

Minimalist Entertains or Cocina Rapida

Minimalist Entertains

Author: Mark Bittman

The popular New York Times columnist and award-winning, bestselling cookbook author Mark Bittman now shares his winning strategies for creating elegant, delicious dinner parties with no fuss. Famous as “the Minimalist” for delicious recipes that can be made in a flash, Bittman’s entertaining cookbook is a must-have for hosts and home cooks of all skill levels.

The book features more than 150 recipes in 40 menus organized by season. Bittman’s signature “Keys to Success” offer a wealth of tips, from choosing the best ingredients to improving and streamlining your cooking techniques. Invaluable “Timetables” break down the process of preparing the meal step-by-step, including what can be made ahead of time (the day before or even earlier) and—that most daunting of tasks for home cooks—how to make several recipes at once. The menus, which include recipes for starters, main dishes, side dishes, and desserts, as well as wine suggestions, are tailored for all kinds of parties—barbecues, buffets, picnics, sit-down dinners, cocktail fêtes, and even an indoor or outdoor clambake.

Each menu draws on the peak ingredients of the season as well as foods that are always readily available. Spring encompasses menus like A Tuscan-Style Meal (Pasta with Dark Red Duck Sauce, Cauliflower with Garlic and Anchovy, Olive Oil Cookies with Red Wine and Rosemary) and A Simple Spring Dinner (Pan-Roasted Asparagus Soup with Tarragon, Broiled Salmon with Beurre Noisette, Pan-Crisped Potatoes, Ricotta with Walnuts and Honey). Summer features Grilling, Asian Style (Soy-Dipped Shrimp; Grilled Skirt Steak with Thai-Style Sauce; Grilled Corn; Pineapple Ginger Sorbet) and A Cool Dinner for a Hot Night (Cold Pea Soup; Salted Watermelon, Thai-Style; Grilled Chicken, Sausage, and Vegetable Skewers; Lemon Granita).

For autumn, there’s A Cool-Weather Feast with Asian Flavors (Rich Chicken-Noodle Soup with Ginger; Broiled Bluefish or Mackerel with Green Tea Salt; Spareribs, Korean-Style; Herbed Green Salad with Soy Vinaigrette; Coconut Rice Pudding) and A Crowd-Pleasing Mexican Buffet (Shrimp “Seviche,” Fish Tacos with Fresh Salsa, Chicken Thighs with Mexican Flavors, Lime Granita).

When the weather turns wintry, try A Hearty Midwinter Sit-Down (Mushroom Barley Soup, Breaded Lamb Cutlets, Pilaf with Pine Nuts and Currants, Tender Spinach and Crisp Shallots, Maple Bread Pudding) or A Cocktail Party (Prosciutto, Fig, and Parmesan Rolls; White Bean Dip; Skewered Crisp Shiitakes with Garlic; Miso-Broiled Scallops; Fennel, Orange, and Apple Skewers).

Forget hard-to-find ingredients and hours in the kitchen. With The Minimalist Entertains, you’ll look like a five-star host but feel like a carefree guest.

Publishers Weekly

The prolific New York Times columnist Bittman is now on his eighth edited or co-authored book in as many years. Like many entertaining-based cookbooks, Bittman's is organized by dinner menus: 10 for each season. Charmingly titled ("A Meal for Questionable Weather," "A Cool Dinner for a Hot Night," etc.), the meals rely heavily on simple Asian and Mediterranean techniques like stir-frying and braising. Impressive but eminently do-able entrees like Curried Mussels, Roast Tomato Frittata, and Pasta with Dark Red Duck Sauce are probably his hallmark, but Bittman also shows a flair for assembling succulent, long-cooking dishes like Kale, Sausage and Mushroom Stew and Slow-Cooked Leg of Lamb with Fresh Mint Sauce. For desserts, he shies away from labor-intensive baking projects; more typical are forgiving foods to be prepared ahead of time like Pineapple-Ginger Sorbet and Coconut Rice Pudding. Bittman prefaces each menu with tips, timetables and wine recommendations. The recipes themselves are airily laid out-one page per recipe, rarely more than eight or 10 ingredients-so that although home cooks may be preparing four or five dishes at once, it scarcely seems like a challenge. As for the author, it seems as if he could keep on making life easier for time-pressed gourmands ad infinitum-as long as you keep it simple, you need never run out of inspiration. (Apr.) Forecast: While Bittman's newest may not achieve the large sales of his blockbuster How to Cook Everything, his easy style and innovative flavor combinations will still meet with applause from home cooks everywhere. Copyright 2003 Cahners Business Information.

Library Journal

The third in the series of cookbooks based on Bittman's New York Times column, this presents 40 simple menus, ten for each season of the year, from "An Unusual Spring Menu" to "A Cool Dinner for a Hot Night" to "A Hearty Midwinter Sit-Down." Each one is accompanied by a timetable and a fairly general wine suggestion, along with "Keys to Success"-tips on ingredients and techniques, suggestions for variations, and so forth. Fans of Bittman's straightforward, uncomplicated recipes will welcome his worry-free guide to cooking for company. Recommended for most collections. Copyright 2003 Reed Business Information.

What People Are Saying

publisher
“Minimum ingredients, great techniques, and maximum flavor; that’s what Mark is all about.”
--Jean-Georges Vongerichten


“This book perfectly describes simple and easy entertaining for each season. Mark Bittman’s pared-to-the-essentials style of cooking is the way that professional chefs wish they could cook at home.”
--Daniel Boulud, chef and restaurateur, and author of Chef Daniel Boulud: Cooking in New York City


“Let’s face it: entertaining is a slightly scary business for just about everybody. But in this book, Mark Bittman’s trademark brand of delicious but easy recipes is joined by a ‘let's just have fun’ attitude that makes you actually want to have folks over for dinner. So bring on the guests–you’ll not only be a success, you’ll enjoy yourself, too.”
--John Willoughby and Chris Schlesinger, coauthors of The Thrill of the Grill and License to Grill

Read also Fall of the Berlin Wall or Development and Social Change

Cocina Rapida

Author: Maite Rodriguez Fischer

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious sushi, fish, salad, and wok recipes put elegant appetizers and entrees within reach of the novice cook. Each book in the series contains 50 recipes.

In Praise of Apples or Grandma Graces Southern Favorites

In Praise of Apples: A Harvest of History, Horticulture & Recipes

Author: Mark Rosenstein

This sumptuous and elegant book features more than 60 apple and cider-based recipes, from easy Apple Molasses Cookies to Cider-Glazed Filet of Beef. Also includes instructions for designing, planting, and maintaining a backyard orchard, an introduction to canning, freezing, and drying apples, a beginner's guide to cider making, and bushels of interesting legends and lore.

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Grandma Grace's Southern Favorites: Very, Very Old Recipes Adapted for a New Generation

Author: Marty Davidson

In this unique and charming cookbook, Marty Davidson takes more than 100 delicious Southern recipes that were prepared by her grandmother over a fireplace in the 1800s and adapts them for today's modern appliances. Accompanying the recipes are charming and funny tales of Grandma Grace's family and some of her favorite tips on everyday living.

This cookbook will fill your belly with recipes for foods such as Watermelon Syrup, Aunt Hattie Mae's Onion Pie in Cracklin' Pastry, Grandma's Sweet Potato Pone, Milk Soup, Chicken and Cloud-Tender Dumplin's, Molasses Pull Candy, and Maudie's Reception Cookies.

It will also fill your heart with joy with stories about relatives Aunt Gussie, Aunt Hattie, Cousin Viola and her bachelor son, Cousin Effy, Cousin Pearl, Aunt Maudie and her jilted daughter, and Aunt Lillie Mae's 325 pound daughter.

Table of Contents:

Contents

Acknowledgments....................xi
Introduction....................1
Beverages....................5
Breads and Cereals....................21
Poultry, Meats, Fish, and Eggs....................43
Vegetables....................63
Gravies, Sauces, and Syrups....................91
Jams, Jellies, and Preserves....................117
Relishes and Pickles....................127
Desserts....................143
Candy and Snacks....................187
Cures and Potions....................199
Index....................204

Cocina Latinoamericana or Japanese Kitchen

Cocina Latinoamericana

Author: Elisabeth Lambert Ortiz

Mas de 250 recetas de las mas sabrosas de los paises americanos desde México a la Patagonia.

(Over 250 recipes from Latin America. Accessible and easy recipes!)

Look this: Análise Microeconômica

Japanese Kitchen: A Book of Essential Ingredients, with Over 200 Recipes

Author: Kimiko Barber

In her groundbreaking book, Kimiko Barber presents 100 essential ingredients, from the more familiar, such as soba (noodles) and nori (seaweed), to the more unusual umeboshi (pickled plums) and fu (pretty, colored gluten sponge cakes). Through informative prose, beautiful food photography and images of real people from diverse backgrounds and cultures, The Japanese Kitchen tells the full story behind Japanese cuisine and makes it both inviting and accessible to all.

Table of Contents:

Introduction     6
In the beginning     6
Rice: the soul of Japan     8
The story of salt: the taste of Japan     10
The introduction of Buddhism     12
Heian period: the age of refinement     13
Sake: the nectar of rice     14
The Middle Ages     16
The introduction of Zen Buddhism     16
The introduction of the tea ceremony     17
The birth of kaiseki ryori     18
The arrival of Christianity     18
The Edo period: the age of feudal society     19
The noodle culture     19
The impact of isolation     20
Sushi: the national favorite     21
The Meiji Restoration: the age of modernization     22
The modern Japanese kitchen-some food for thought     23
The Ingredients     24
Rice & beans     24
Noodles     40
Vegetables     58
Mushrooms     96
Tofu & tofu products     108
Seaweed & seaweed products     118
Fish & shellfish     130
Fish roes, products, & pastes     162
Meat & poultry     172
The store cupboard     180
Fruits & nuts     190
Herbs & spices     200
Sauces & seasonings     214
Drinks & confectionery     226
Resources and useful addresses     234
Index and acknowledgements     235

Tropical Settings or New England Cooking

Tropical Settings: A Collection of Recipes

Author: Favorite Recipes Press

In its second cookbook, Tropical Settings, the Junior League of Ft. Myers brings you more than 250 tested recipes and breathtaking photographs that reflect both the flavor of Southwest Florida and the timelessness of traditional favorites. A "classic" community cookbook.

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New England Cooking: Seasons and Celebrations

Author: Claire Hopley

This cookbook also explores the cuisines of the region's many ethnic groups with roots in England, Ireland, Italy, Portugal, Quebec, Poland, Asia and Africa.

100 Great Curries or Brewing in Cleveland Ohio

100 Great Curries

Author: Keith Floyd

The follow-up to 100 Great Risottos presents delicious and quick-to-prepare curry recipes from around the world: creamy kormas and fragrant masalas from India, cool green and red hot versions from Thailand, and spicy curries with real bite from China. Savor mouthwatering dishes such as Burmese Prawn Curry, Ginger Chicken, Lamb and Spicy Carrot, and Prawn Soup. If you're just beginning to experiment with curries, a handy spice chart lays out spices of the world and their uses. And, for the faint of stomach, each recipe comes with a heat guide with rankings that range from mild to seriously hot. With recipes for rice, breads, chutneys, and pickles, you'll be well-equipped to create a delectable curry showcase for family, friends, or a late-night feast.

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Brewing in Cleveland, Ohio (Images of America Series)

Author: Robert A Musson

Beginning in the mid-1800s, the beer-brewing industry in Cleveland experienced its most extensive growth due to the rapidly increasing immigrant population of mostly Germans, Czechs, and Irish. The breweries enjoyed great success until the Prohibition era closed all brewing operations down for 14 dry years. In 1933, the industry started anew, and Clevelanders were able to enjoy locally made beer for 50 more years before business conditions led to the industry's second demise. Today the industry has once again experienced a rebirth, this time on a smaller scale with the emergence of a number of popular brewpubs and microbreweries.

Malt Whisky or Recipe of the Week

Malt Whisky

Author: Charles MacLean

Scotland’s national drink is available in more than 300 brands, styles, and ages, reflecting the diversity of the Scottish people themselves. This beguiling buyer and collector’s guide features 250 color photographs, maps, and illustrations, and combines the fascinating story of Scotch whisky’s origins with an explanation of the distilling process, including how the various waters, malts, peats, and barleys used affect the flavor and value of the mature product. Tips for conducting a proper tasting session and a directory of whisky societies are provided, as well as tasting notes for the products of every Scottish whisky distiller operating since World War II.

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Recipe of the Week: Cookies

Author: Sally Sampson

A tasty new cookie for every week of the year

If you're tired of the same old cookies, look no further. This full-color cookbook gives you a year's worth of delectably different cookie recipes-from Black Chocolate Oatmeal Cookies to Almond Coconut Macaroons. Whether you want to please your kids, impress your guests, or indulge yourself, all of the recipes here are straightforward, absolutely delicious, and completely irresistible. Bet you can't eat just one!

Special Occasions or Sweet Stuff

Special Occasions: The Best of Martha Stewart Living

Author: Martha Stewart

Hundreds of the best ideas for 12 holidays throughout the year—from New Year's to Halloween—collected from the pages of Martha Stewart Living. Each menu is lavishly illustrated and explained with step-by-step instructions. Sidebars cover such topics as lighting an outdoor party, dyeing Easter eggs, and the perfect cakes to make every occasion memorable. Full-color photographs.

New interesting book: How to Cook Everything or Minutemeals 3 Ways To Dinner

Sweet Stuff: Karen Barker's American Desserts

Author: Karen Barker

Like many people, I believe that one should always save room for dessert, says Karen Barker. Inspired by this sumptuous collection of more than 160 easy-to-follow dessert recipes, you may decide to skip dinner altogether and head straight for the sweet stuff.

Drawing on years of professional experience as well as memories of cooking and baking from her New York childhood, Barker gives us the benefit of cooking alongside an experienced mentor. Starting with the fundamentals, she offers advice on selecting key ingredients, suggestions for essential kitchen equipment, and even tips on ways to fit dessert-making into the busiest of schedules.

Her recipes begin with pastry doughs, sauces, and special toppings that serve as building blocks for other desserts and provide a foundation for home cooks eager to improve their skills. Chapters on pies, fruit desserts, custards, cakes, ice creams, cookies, and breakfast-like desserts feature familiar favorites with a twist, such as key lime coconut pie with rum cream, deep-dish brown sugar plum cobbler, dark chocolate Peppermint Pattie cake, and cornmeal vanilla bean shortbreads. Sweet Stuff offers something irresistable for everyone.

Publishers Weekly

An award-winning pastry chef, Barker-coauthor (with her husband) of Not Afraid of Flavor, a cookbook from their restaurant, Magnolia Grill, in Durham, N.C.-presents a diverse and balanced selection of her favorite American desserts. She enthusiastically introduces home cooks to the basics of pies, fruit desserts, custards, ice cream, cookies, cakes, waffles and other breakfastlike desserts with clear, unintimidating directions and copious suggestions for variations. Every recipe includes a personal introduction, succinct directions, elaborate baker's notes with additional hints and advice, and serving suggestions that sometimes refer to other recipes in the book. By altering just a few ingredients or adding an unusual spice, Barker creates out-of-the-ordinary twists on classics, such as Apple Rhubarb Cardamom Crumb Pie, Buttermilk Vanilla Bean Custard Pie and Coffee Anise Creme Caramel, as well as more obscure tastes like Blackberry Slump with Sweet Potato Dumplings or Peanut Butter Cheesecake. Full-page photographs illustrate the dishes in mouth-watering detail. Although the book will satisfy any sweet tooth, lovers of fruit desserts will especially appreciate the abundance of recipes for pies, cobblers, crumbles, crunches, crisps, buckles, grunts, slumps and betties, as well as Barker's tutorial on how to tell the difference between them. (Apr. 19) Forecast: Although Barker's restaurant is in North Carolina and her book is being published by a university press, Sweet Stuff could have national appeal. Barker has received coverage in major magazines like More, Bon Appetit and Fine Cooking, and the publisher plans a 20,000-copy first printing and a national media campaign. Copyright 2004 Reed Business Information.

KLIATT

Karen Barker has assembled an amazing array of delectable desserts. She introduces home cooks to the basics of pies, fruit desserts, custards, ice cream, cookies, cakes, waffles and other treats. All directions are clearly written and contain many suggestions for variations. Every recipe has a personal introduction, detailed directions, serving suggestions and notes along with additional hints and advice. Numerous illustrations enhance the recipes. Barker creates out-of-the-ordinary twists on classic recipes such as Apple Rhubarb Cardamom Crumb Cake, Buttermilk Vanilla Bean Custard Pie, Peanut Butter Cheesecake, Milk Chocolate Pound Cake, Lemon Pecan Tart, and Key Lime Souffle Pudding. The recipes aren't overly complex and should not be intimidating. Special sections include baker basics, equivalent pan sizes, and metric and imperial conversions. The section entitled Before Getting Started includes valuable information about ingredients, equipment, and various kitchen tools, which will ensure success with the great recipes. Karen Barker and her husband own and operate the widely celebrated Magnolia Grill in Durham, North Carolina. She won the Outstanding Pastry Chef award from the James Beard Foundation in 2003. Age Range: Ages 12 to adult. REVIEWER: Shirley Reis (Vol. 42, No. 1)

Library Journal

"Sweets make people happy," Barker says, and this new collection of her delicious desserts is sure to bring joy to any home baker. Previously, Barker's treats were featured in her and chef-husband Ben's Not Afraid of Flavor, a collection of fare from their restaurant, the renowned Magnolia Grill in Durham, NC. This set, however, does not strictly feature restaurant desserts-some of the recipes are on the Magnolia Grill menu, but others are long-time family favorites or her own versions of all-American classics. She likes to "layer flavors and textures," and among the delectable results are Cherry Vanilla Turnovers, Dark Chocolate Peppermint Pattie Cake, and Key Lime Souffl Pudding. Most recipes include invaluable "Baker's Notes," along with serving suggestions for dressing them up. With color photographs throughout, this is for all baking collections. Copyright 2004 Reed Business Information.

New Diabetic Cookbook or Tea a Medical Dictionary Bibliography and Annotated Research Guide to Internet References

New Diabetic Cookbook

Author: Mabel Cavaiani

Having diabetes doesn't mean having to say good-bye to tasty meals and hello to a lifetime of eating bland food. The New Diabetic Cookbook is full of delicious recipes that are tailored to your special nutritional needs. These recipes are full of fiber and low in cholesterol, salt, sugar, and saturated fat, yet not short on taste. This fifth edition has been updated with the most recent food exchange lists from the American Diabetes Association, greatly expanded nutrition tables, and concise information on saturated fat, fiber, and cholesterol. The New Diabetic Cookbook also provides tips on meal planning, canning, and freezing. Bestselling author Mabel Cavaiani has added a new chapter explaining how you can prepare your own mixes for a quick, healthy batch of cupcakes, cookies, cakes, or bread, all safe for a diabetic diet. With all of its tasty recipes and invaluable information, The New Diabetic Cookbook is a must-have for your kitchen library.

Book about: Cold War or The Challenge

Tea - a Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References

Author: Health Publica Icon Health Publications

This is a 3-in-1 reference book. It gives a complete medical dictionary covering hundreds of terms and expressions relating to tea. It also gives extensive lists of bibliographic citations. Finally, it provides information to users on how to update their knowledge using various Internet resources. The book is designed for physicians, medical students preparing for Board examinations, medical researchers, and patients who want to become familiar with research dedicated to tea.If your time is valuable, this book is for you. First, you will not waste time searching the Internet while missing a lot of relevant information. Second, the book also saves you time indexing and defining entries. Finally, you will not waste time and money printing hundreds of web pages.

Feeding the Gods or Flavoring with Spices

Feeding the Gods: Memories of Food and Culture in Bengal

Author: Chitrita Banerji

As the pungent fragrance of spices transports the author back into memories of childhood, we too are plunged headlong into the rich tastes, textures and colors of food in her native Bengal. Here, food is a ritualized and intrinsic part of the culture, particularly of the culture of women's lives. Beyond the meals prepared and cooked for everyday life, food offerings blessed by the gods are shared by devotees in daily ceremonies of worship, special dishes are cooked on auspicious days, and ritual ways of preparing foods are carefully mastered. Combining social critique with the intimacy of memoir, Banerji writes of growing up from girlhood to womanhood in Bengal, a land where food and ritual are intimate experiences which shape day-to-day life.

Table of Contents:

1	The hour of the goddess	3
2	Feeding the gods	15
3	Powder and paste	35
4	A dose of bitters	47
5	Food and difference	61
6	Crossing the borders	73
7	The Bonti of Bengal	95
8	Five little seeds	109
9	What Bengali widows cannot eat	121

Look this: Country Living One Dish Country Suppers or Spain

Flavoring with Spices

Author: Clare Gordon Smith

In Spices, 30 easy recipes attest to the versatility and appeal of spices. For an appetizer, try Eggplant Dip with Coriander and Sesame Seeds. Entrees include Malaysian Lamb Curry with Green Curry Paste. Spices can bring vegetables to new heights, as in Spicy Potatoes with Garlic Three-Seed Sauce. They can even work their magic in desserts, as in spicy chocolate fig "cupcake" dessert.

Spices is beautifully illustrated with full-color photographs. If variety is the spice of life, then use them to introduce variety into your kitchen.

Home Cooking in the Global Village or Sandwich Companion

Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists

Author: Richard Wilk

Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.

Table of Contents:

1	The global supermarket	1
2	Globalization through food	13
3	Pirates and baymen	27
4	Slaves, masters and mahogany	51
5	The taste of colonialism	69
6	Global ingredients and local products	105
7	Food politics and the making of a nation	128
8	Migrants, tourists and the new Belizean cuisine	155
9	Fast food or home cooking?	191

See also: Double Your Haircolor Income in 30 Days or The Aura Soma Sourcebook

Sandwich Companion (Traditional Country Life Recipe Series)

Author: Ralph M Johnston

This book contains the unusual, the exotic and the different sandwiches that will put delicious, new, and exciting tastes at your fingertips. Regardless of which sandwich you choose, the idea is to enjoy while satisfying your hunger and delighting your ta

Engineering Trouble or Verduras Desde El Desayuno Al Postre

Engineering Trouble: Biotechnology and Its Discontents

Author: Rachel A Schurman

Talk of genetically engineered organisms (GEOs) has moved from the hushed corridors of life science corporations to the front pages of the world's major newspapers. As Europeans began rejecting genetically engineered foods in the marketplace, the StarLink corn incident exploded in the United States and farmers set fire to genetically modified crops in India. Citizens and consumers have become increasingly aware of and troubled by the issues surrounding these new technologies. Considering cases from agriculture, food, forestry, and pharmaceuticals, this book examines some of the most pressing questions raised by genetic engineering. What determines whether GEOs enter the food supply, and how are such decisions being made? How is the biotechnology industry using its power to reshape food, fiber, and pharmaceutical production, and how are citizen-activists challenging these initiatives? And what are the social and political consequences of global differences over GEOs?

Table of Contents:

	List of illustrations
	Acknowledgments
	Introduction: Biotechnology in the New Millenium: Technological Change, Institutional Change, and Political Struggle	1
1	Wonderful Potencies? Deep Structure and the Problem of Monopoly in Agricultural Biotechnology	24
2	Building a Better Tree: Genetic Engineering and Fiber Farming in Oregon and Washington	63
3	The Migration of Salmon from Nature to Biotechnology	84
4	Making Biotech History: Social Resistance to Agricultural Biotechnology and the Future of the Biotechnology Industry	111
5	Eating Risk: The Politics of Labeling Genetically Engineered Foods	130
6	The Global Politics of GEOs: The Achilles' Heel of the Globalization Regime?	152
7	Biotech Battles: Plants, Power, and Intellectual Property in the New Global Governance Regimes	174
8	From Molecules to Medicines: The Use of Genetic Resources in Pharmaceutical Research	195
9	The Brave New Worlds of Agricultural Technoscience: Changing Perspectives, Recurrent Themes, and New Research Directions in Agro-Food Studies	218
	Conclusion: Recreating Democracy	239
	Glossary	255
	Contributors	259
	Bibliography	263
	Index	297

Book review: Out of Work or Research Methods in Business Studies

Verduras, Desde El Desayuno Al Postre

Author: Igone Marrodan

Con las recetas de este libro de cocina no vegetariana es difícil no ingerir verdura, auténtico caballo de batalla contra el colesterol y el estreñimiento, males crónicos de nuestro tiempo. Este libro ayudará a las personas que más rechazo sienten hacia estos sanos alimentos, grandes portadores de vitaminas, a familiarizarse con ellos: !nadie podrá resistirse ante una mermelada de tomate o un helado de zanahoria!

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.

Shrimp and Other Shellfish or Green Cuisine

Shrimp and Other Shellfish: An Illustrated Step-by-Step Guide to Preparing Shrimp, Scallops

Author: Cooks Illustrated Magazin

In How to Cook Shrimp and Shellfish we spent hundreds of hours in our test kitchen and talked to dozens of seafood experts around the country to discover the best methods for selecting and preparing fresh seafood. Inside, we present which methods work best. We'll tell you when to shell shrimp before cooking, whether de-veining is really necessary, and when brining is recommended. We found a big difference between hard and soft-shelled clams and found the secret to a tender lobster tail. This title is one of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatically testing all aspects of food preparation.

Table of Contents:

	Introduction	vi
Chapter 1	Shrimp	8
Chapter 2	Scallops	32
Chapter 3	Clams and Mussels	42
Chapter 4	Oysters on the Half Shell	54
Chapter 5	Lobster	64
Chapter 6	Crabs	76
	Index	96

Interesting textbook: Food around the World or Butterflies of the Night

Green Cuisine: A Guide to Vegetarian Dining around Seattle and Puget Sound

Author: Cameron J Woodworth

In Green Cuisine, you'll learn about:

• More than 900 restaurants, cafes, diners, taverns, juice bars and health food stores that cater to health-conscious folks.
• The best ethnic eateries with a vegetarian orientation, neighborhood by neighborhood and city by city.
• Tips for vegetarians to avoid problems when eating out.
• The area's extensive resources promoting vegetarian and healthful lifestyles.

Green Cuisine covers menu items, ambience, hours and prices for restaurants form Port Angeles to Olympia, from West Settle to Victoria, B.C. It's the definitive guide to vegetarian dining around the region.

With this book at your side, you'll always find yourself close to a good, healthful meal.

Chocolate Bar or The Taste of Dreams

Chocolate Bar

Author: Matt Lewis

From the creators of Chocolate Bar, New York City’s candy store for grown-ups, comes Chocolate Bar—a delicious ode to the sweet that entrances so many, with more than 30 recipes from such stellar chocolatiers as Jacques Torres and Andrew Shotts. These range from classic cookies, brownies, and retro desserts to such renegade treats as White Chocolate Lemon Cream, Spiced Meatballs. . . even a chocolate body scrub! Co-founders Lewis and Nelson espouse a stylish philosophy of fun and enjoyment, with the focus on baking, drinking, dining, and entertaining with chocolate. They also explain how to “educate” one’s chocolate palate by exploring products with various cacao percentages, origins, textures, aromas, and tastes. Readers will learn how to throw a chocolate tasting party, a swank chocolate martini soiree, a ski lodge get-together complete with chocolate fondue and hot toddies, or a celebration of childhood choco-centric memories, with the emphasis on sundaes, fudges, ice creams, and other nostalgic indulgences. Using Chocolate Bar’s own unique entertaining and party ideas, they explain why chocolate is appropriate—indeed, necessary—for breakfast, lunch, or dinner.

Table of Contents:

	Acknowledgments	11
	Our Philosophy	13
	Introduction	14
	Classic chocolate redefined	16
	Keep It Simple	19
	Fizzle the Drizzle	20
	Presentation Is, Well, Almost Everything	22
	Holidays with a Twist	25
	Classic Recipes	29
	Johnnie Walker Black Chocolate Pudding	30
	Red Velvet Cake	32
	Truffles Galore	36
	Dark Chocolate Ice Cream with White Chocolate Swirl	42
	Easy Ice Cream Concoctions	45
	Deep Dark Brownies	46
	Chocolate Fudge Layer Cake	50
	Spiced Oatmeal Chocolate-Chip Cookies	53
	White Chocolate-Macadamia Nut Cookies	54
	Banana Chocolate Chip Pancakes	56
	Peanut Butter Cupcakes with Chocolate Ganache Icing	58
	Retro reconfigured	63
	Boardwalk Inspirations	65
	Dime Store Candy Land	66
	Chocolate Candy: A Look Back	68
	Retro Recipes	71
	Chocolate Icebox Cake	72
	Chocolate Peanut Butter Sandwich Cookies	76
	Double Fudge	78
	Amazing Chocolate Malted	82
	Colossal Chocolate Sundae Mountain	84
	Better-than-Tootsie Taffy	86
	The Chocolate Jiggle	88
	Egg Cream	90
	Peanut Butter Perfect Pie	92
	Creamy Chocolate Kahlua Pie	95
	Chocolate Souffle Tart	96
	Swank stuff	101
	The Groove is in the Martini Glass	103
	Chocolate, the Life of the Party	104
	Tastings	111
	Swank Recipes	117
	Chocolate Hennessey Fondue	118
	S mores Tart	120
	Spiced Cocoa Meatballs	124
	Mole Skewers	128
	White Chocolate Lemon Cream Mousse	132
	Shiny Chocolate-Orange Tartlettes	134
	Versatile Hot Chocolate	138
	Chocolate Martini	140
	The "Shaker"	141
	The future is now	143
	Chocolate by Design	145
	Chocolate: It's Not Just for Eating Anymore	148
	Artistic Recipes	153
	The Ultimate Sauces	154
	Chocolate Fantasy Tower Cake	156
	How to Decorate: Temper, Marble, Doodle, Curl, and Cocoa Transfer	160
	Body Scrub	164
	Mudslide Cookies	166
	The quickest route to knowing everything chocolate	169
	A Very Brief History	171
	Cacao & You	174
	Chocolate Is Not Going To Kill You	176
	The obligatory stuff	181
	Kitchen Equipment	182
	Glossary	185
	Where to Buy	187
	Additional Sources	189
	Index	190

Books about: Google Hacks or Advanced ASPNET AJAX Server Controls

The Taste of Dreams: An Obsession with Russia and Caviar

Author: Vanora Bennett

The Taste of Dreams is both a quest for the romantic Russia of the author's dreams, and a tale of amazement as she discovers and gets caught up in the new, anarchic Russia emerging from its Soviet constraints. At its heart is the story of caviar: beluga, the rarest type of sturgeon, harvested from the Caspian Sea. It is now an endangered species, and no one knows how—or wants—to stop the plunder. People kill for it.

Library Journal

London Times correspondent Bennett (Crying Wolf) has a foreigner's knack for catching Russia's contradictions. From the cramped living conditions in a land so vast to the gourmand attitude in a country of rations and long lines, she knows the tension among the government, the land, and the people, and how all three shape one another. Part memoir and part travelog, this book captures a lot about Russia, not least the sense that there is always something vaguely menacing just beyond view: the low-level radiation in vegetables, a burst of random gunfire in the distance, a sudden governmental decision to devalue the ruble, the disappearance of friends. Russia is a hard place to explain to people who haven't been there, but Bennett gets the feel of it right. Recommended for both public and academic libraries of all sizes. Travis McDade, Ohio State Univ. Law Lib., Columbus Copyright 2004 Reed Business Information.

Great American Seafood Cookbook or Grandmas Favorite Recipes

Great American Seafood Cookbook

Author: Susan Herrmann Loomis

For health, for variety, for flavor, seafood is the choice for an ever-increasing number of Americans. And this book is the seafood-lover's bible, featuring over 250 innovative and exciting recipes from homey fried clams to Aromatic Portuguese Hake to Salmon with Roasted Tomatoes and Garlic Cream; instructions on checking for freshness; clearly illustrated directions for fundamentals such as cleaning, skinning, and filleting fish; and step-by-step explanations of basic cooking methods that any beginner can follow.

While writing the book, the author spent a lot of time with the people who make their livings from American waters, and her book is filled with their voices. With information, recipes, and thoughtful digressions about fish and the people who harvest them, plus a lexicon describing hundreds of species of edible sea creatures, The Great American Seafood Cookbook is a must for every seafood lover. Selection of the Better Homes & Gardens Family Book Service and Quality Paperback Book Club, and main selection of the Book-of-the-Month Homestyle Club. 130,000 copies in print.

Library Journal

Loomis scoured the country, interviewing fishermen, chefs, fishmongers, and others who share her enthusiasm for seafood. The result is a wide-ranging collection of enticing and diverse recipes backed up by excellent notes on choosing and preparing fish and shellfish of all sorts. The author's appealing writing style will make seafood lovers want to try her original dishes. Strongly recommended. JS

Book review: Miladys Guide to Owning and Operating a Nail Salon or Weight Wisdom

Grandma's Favorite Recipes

Author: Lanette Coalson

DownHome Southern cooking at its best with over 500 proven and tested recipes. It has an extensive crossreference index, emergency substitutions chart and an ingredient equivalents chart with easy stepbystep large print directions.

Sweet and Snappy Cherry Drinks or CoffeeSmarts

Sweet and Snappy Cherry Drinks: The Ultimate Guide to Cherry Cocktails and Non-Alcoholic Beverages

Author: Lori Hall Steel

17 Antioxidants Plus Tang, Razzle 'N' Pop People nationwide are religiously consuming crimson cherry juice to ease insomnia, migraines and arthritis pains. Cherry drinks are definitely healthy -- but are they also fun? Absolutely. In this first-of-its-kind collection, discover the many tastes of 100% real cherry: its bright spring essence in saketinis, its dusky warmth in cider blends. Discover the fruit that's innocent as a Shirley Temple, manly as a Manhattan.

Table of Contents:

	Foreword	9
	Introduction	13
	Cheer Ease: A Hangover Aid?	17
	Cherries on Top: A Brief History	23
	Drinks for All Occasions	26
	Cherry Drink Tips	29
	Bar Measurements	29
	Soft Drinks
	Juices & Sparklers	33
	Blended Drinks	42
	Punches, Teas & Warmer-Uppers	49
	Hard Drinks
	Champagne, Wine & Beer	57
	Liqueurs & Cordials	63
	Vodka	73
	Rum	83
	Tequila	90
	Whiskey	93
	Punch, Shots & Hot Drinks	99
	Glossary	109
	Contributors	111
	Index	116
	Acknowledgments	123
	How to Order Juice & Concentrate	127

Interesting textbook: Connaissance Perdue :le fait d'Affronter la Menace d'une Main-d'oeuvre Vieillissante

CoffeeSmarts: Percolate on This. the Question and Answer Cards That Make Learning about Coffee Easy and Fun

Author: Christina Melander

How does your favorite cappuccino, espresso, or cup of joe get so delicious? Play CoffeeSmarts, the caffeinated question and answer game with 60 question cards, and dive into bean basics, coffee concoctions, and more.

Peaches and Other Juicy Fruits or Yoga Kitchen

Peaches and Other Juicy Fruits: From Sweet to Savory

Author: Olwen Woodier

Peaches. Plums. Nectarines. Apricots. They're summer's sweethearts. Eating them fresh off the tree, still warm from the sun, is one of the high points of the year.

Now, award-winning cookbook author Olwen Woodier offers stone fruit lovers 150 enticing ways to savor these sweet and tangy flavors of summer.

You'll find wonderful recipes for baking these fruits in crisps, cobblers, pies, and tarts. And peaches, plums, nectarines, and apricots pair up beautifully with ice cream and sherbet, or can be whipped up into frosty shakes and smoothies. But there are many other ways to bring the taste of summer to your table.

For example, the flavors burst when the fruits are grilled, sautéed, or roasted. Plums are perfect with pork tenderloin. Nectarines are a natural with roasted chicken. Apricots are a perfect complement to turkey breast. There are also recipes for grilled salmon with nectarine and avocado and halibut with peaches.

When you have a taste for something with an extra zing, Woodier suggests the tarter varieties of plums--damsons, greengages, beach plums, and some varieties of Italian plums. Because the flavor of these plums is more assertive, they can withstand stronger seasonings such as cloves and cardamom, cinnamon and ginger. Or for a real culinary treat, poach these plums in a fruity red wine.

Summer fruits work beautifully in sauces and salsas. A nectarine chili sauce or a plum garlic sauce makes a terrific dip or a tasty sauce to brush on grilled meat. And when you're looking for something more exciting to dip tortilla chips into, try peach-plum salsa.

Enhancing this luscious cookbook are fascinating sidebars. Woodier tellsstories from the history and folklore of stone fruits: for example, did you know that apricots were first cultivated 3000 years ago near the Great Wall of China? You'll find information about rare varieties such as donut peaches, the smallest and sweetest peaches of all, as well as new specialty hybrid fruits such as apriums, an apricot-plum hybrid with the downy yellow skin and yellow-orange flesh of an apricot and the tangy flavor of a plum.

Packed with food-lore, nutritional information, and 150 imaginative, innovative, and succulent recipes, Peaches and Other Juicy Fruits is a cookbook you won't let out of your hands all year long.

Book review: The Designers Toolkit or The Non Designers Design and Type Books

Yoga Kitchen: Vegetarian Recipes from the Shoshoni Yoga Retreat

Author: Faith Ston

Cooking with shakti, applying the principles of Ayurveda to your cooking, eating in harmony with the seasons -- all these promote health and well-being while supporting a dynamic spiritual practice. Let the master cooks of Shoshoni Yoga Retreat inspire the practice of mindfulness in the kitchen. Enjoy the delicious meals that have delighted retreat goers at Shoshoni for years. Favorite American comfort foods are blended with the invigorating and unique flavors of Indian, southwestern, and continental traditions for food that nourishes body and soul.

Table of Contents:

	About the Authors	vii
	Introduction	3
	Appetizers	17
	Salads	29
	Dressings, Chutneys, Sauces, Condiments
	Salad Dressings	46
	Chutneys	53
	Sauces and Condiments	59
	Masalas	69
	Soups and Stews
	Dal Soups	76
	Vegetable and Bean Soups	82
	Main Course Dishes	99
	Specialties
	Special Occasion Dishes	126
	Easy Dinners and Picnic Favorites	136
	Vegetable Side Dishes	143
	Grains	165
	Khicharis	176
	Yeasted, Quick, and Savory-Filled Breads	183
	Breakfast Grains and Pastries
	Breakfast Grains	200
	Breakfast Pastries	205
	Desserts	215
	Menu Ideas	240
	Index	245

Habana Cafe Cookbook or Bakers Tour

Habana Cafe Cookbook

Author: Josefa Gonzalez Hastings

The Habana Cafe's list of "Bests" began in 1997, soon after this native Cuban family restaurant opened its doors on Florida's Gulf Coast and served its first steaming platters of delicious homemade food. Culinary wizard and owner Josefa Gonzalez-Hastings now shares the cafe's secrets of Cuban cooking as a celebration of her heritage. Many of the recipes were passed down from her mother and aunts; others are "nuevo Latino cuisine" -- a fusion of traditional Cuban foods with modern dishes. Cuban food and preparation have always been varied, she says, flavored by the ancestry of the island, with contributions from Spanish conquistadors, African slaves, Asian laborers, and Indian natives. Customer favorites are all represented here -- from appetizers and soups, seafood and vegetarian entrees, to classic dishes, desserts, and beverages -- with simple, straightforward directions, colorful photographs, and a glossary that will transform even the beginner cook into a proper cocinero cubano. Gonzalez-Hastings shares family stories and photographs of life in pre-Castro Cuba, recreating the days when Havana was a dining mecca, Ernest Hemingway frequented its restaurants, and the island gave birth to the daiquiri. As Josefa says, two things are always certain at her table -- "food and good times." With The Habana Cafe Cookbook, they will be certain at your table, too.

Publishers Weekly

Gonzalez-Hastings, chef and owner of the popular Habana Cafe in Gulfport, Fla., aims to blend a guide to Cuban cuisine, her own emigre family lore and today's fusion Nuevo Latino cooking. Alas, her slim volume fails to deliver: Gonzalez-Hastings's personal anecdotes combine nostalgia with anger at Castro without fully evoking the world that was lost, and she presents her recipe instructions in a perfunctory style, with too many fundamentals relegated to a superficial glossary at book's end. Novice cooks will be baffled by the absence of technical explanations, while Latino cooking fans will wonder why Gonzalez-Hastings includes dishes like Salmon on Mini-Bagel Crisps but omits Cuban staples such as annatto oil, calabaza and boniato. And though immigrant cuisines are always transformed on American soil, this chef advocates the use of bottled mojo sauce, Badia spice mix and bouillon cubes without useful comparisons to homemade alternatives. Gonzalez-Hastings is on more sure footing when she ties stories about the restaurant to specific dishes (e.g., the Cuban Sandwich or Moros y Cristianos [black beans and rice]), and there are buried treasures, such as her mother's Ham Croquettes. But when it comes to Nuevo Cubano cuisine, readers would be better off with Joyce La Fray's Cuba Cocina! or Mary Urrutia Randelman's classic Memories of a Cuban Kitchen. Gonzalez-Hastings's illustrated paperback may be welcomed as a souvenir of dining in the cafe, but as a cookbook, her mojo simply lacks mojo. 20 color, 10 b&w photos. (July) Copyright 2004 Reed Business Information.

Look this: The Complete Idiots Guide to Running Injury Free or Base Building for Cyclists

Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World

Author: Nick Malgieri

Nick Malgieri has journeyed far and wide during his thirty-plus years working as a professional baker. His experiences abroad have always informed the flavors and techniques of his recipes. Now the award winning master baker transports the world's greatest kitchens and bakeries to your home with this inspired gathering of more than one hundred cookies, cakes, breads, sweet and savory pastries, pies, and tarts, from the baking traditions of thirty-nine countries.

Look no further for chewy naan from India, rich chocolate Millennium Torte from Vienna, and crisp cannoli from Sicily. With A Baker's Tour at your fingertips, you don't have to tour Monaco for Prince Albert's puff pastry cake, Poland for the lightest, most flavorful babka, or Argentina for perfectly seasoned beef empanadas -- you don't even have to go to country-specific cookbooks.

The recipes here range from casual to sophisticated, and all have been adapted for American use, ensuring consistent, delicious results without sacrificing flavor. Supplemented by illuminating food facts and anecdotes, and illustrated with gorgeous full-color photographs, Nick Malgieri's A Baker's Tour is a satisfying and educational international collection of inviting, delicious recipes for home cooks and food lovers everywhere.

Publishers Weekly

Malgieri (Perfect Cakes, etc.) is a savvy guide to a panoply of breads, pastries, cakes and cookies made beyond America's borders. Though the European traditions of France, Italy, Austria and Switzerland prevail, he reaches as far as Syria, Jamaica, China and Egypt for dishes as familiar as Chinese Pork Buns and as exotic as Habibi Gullas Bakari (spicy meat pie in filo crust). Malgieri is a likable teacher who begins every section with technique fundamentals and opens each of the clear, precise recipes with a slice of history or a personal anecdote. However, this remains a book for experienced bakers armed with their own standing mixers (used in many recipes) who are ready to tackle complex Gallette des Rois (Three Kings Puff Pastry Cake), St. Gallen Kostertarte (chocolate pastry raspberry jam tart) or Sephardic Baklava. Malgieri excels in the cake section, where he revels in the complexities of Cassata alla Siciliana (ricotta-filled cake) and Kardinalschnitten (Austrian Cardinal Slices); his bread section is least satisfying, with intricate instructions for Lavash and Naan that are almost certain to frustrate. But overall, he does a good job of proving that for skilled bakers, it is a small world after all. Color photos. (Oct.) Copyright 2005 Reed Business Information.

Library Journal

In his latest cookbook, Malgieri (Great Italian Desserts) presents 100 recipes, both savory and sweet, for baked goods from 39 different countries. Many are traditional recipes, and most of them are homey and rustic rather than elaborate pastry shop creations: Pain d' pices (Spice Bread), Babka, Semolina Cake with Lemon Syrup, and Sweet-Crust Apple Pie. Although countries such as Japan, Australia, and Greece are represented, the majority of the recipes come from Europe-not so surprising in light of the baking tradition there. Although there are some older cookbooks, mostly o.p., on international baking (e.g., Nancy Baggett's International Cookies), this is one of the few recent titles on the subject. For all baking collections. Copyright 2005 Reed Business Information.

30 Minutes to Mealtime or Uitimate Venison Cookery

30 Minutes to Mealtime: A Healthy Exchanges Cookbook

Author: JoAnna M Lund

Now cooks on the go can prepare tasty, convenient meals at home in thirty minutes or less.

Between work, raising children, or seeking that mythical "me time," the home cook can get overwhelmed, putting preparation of healthy, tasty family fare on the back burner. This cookbook makes it faster and cheaper to prepare a complete, quick meal at home than to wait for take-out.

Here are 50 complete menus comprised of 200 recipes, each of which can be prepared from start to finish in half an hour or less. Also included are JoAnna's Ten Commandments of Successful Cooking, advice on how to read a recipe, and complete nutritional information for every dish.

Go to: Kinkeads Cookbook or Country Tea Parties

Uitimate Venison Cookery

Author: Nichola Fletcher

No ordinary cookbook, Nichola Fletcher's Ultimate Venison Cookery shares Nichola's lifetime of experiences cooking with venison, including preparations. Fletcher eloquently explains why venison fits so perfectly into the modern lifestyle: Free range, healthy, lean, and full of flavor, it makes sensational rich dishes. It is also perfect for light, quick cooking, simple and succulent.

About the Author:
Nichola Fletcher is regarded as one of the world's leading authorities on venison, and with her husband, she has started Britain's first deer farm. She has written five books and currently writes for The Financial Times. She lives in Scotland.

Ill Drink To That or Food Wine Magazines Wine Guide 2007

I'll Drink To That: Beaujolais and the French Peasant Who Made It the World's Most Popular Wine

Author: Rudolph Chelminski

The remarkable saga of the wine and people of Beaujolais and Georges Duboeuf, the peasant lad who brought both world recognition.

Every third week of November, wine shops around the world announce "Le Beaujolais Nouveau est arrivй" and in a few short weeks, over seven million bottles are sold and drunk. Although often scorned by the wine world's snob set, the annual delivery of each year's new Beaujolais wine brings a welcome ray of sunshine to a morose November from New York to Tokyo. The surprising Cinderella tale behind the success of Beaujolais Nouveau captures not just the story of a wine but also the history of a fascinating region. At the heart of this fairy tale is the peasant wine grower named Georges Duboeuf, whose rise as the undisputed king of Beaujolais reads like a combination of suspenseful biography and luscious armchair travel.

I'll Drink to That transports us to the unique corner of France where medieval history still echoes and where the smallholder peasants who made Beaujolais wines on their farms battled against the contempt of the entrenched Burgundy and Bordeaux establishment. With two bottles of wine in his bike's saddlebag, young Duboeuf set out to revolutionize the stodgy wine business, becoming the richest and most famous individual wine dealer in France. But this is more than one man's success story. As The Perfectionist used Bernard Loiseau to tell the layered history of French haute cuisine, here Chelminski uses Duboeuf's story to paint the portrait of the often endearing, sometimes maddening but always interesting inhabitants of a little-known corner of France, offering at the same time a witty, panoramic view of the history of French winemaking.

Publishers Weekly

Francophile Chelminski (The Perfectionist) offers up a feisty defense of Georges Duboeuf, who singlehandedly put Beaujolais, the grape and the region, on the culinary map. Unlike the better established regions of Burgundy and Bordeaux, the small grape growers of Beaujolais-a ribbon of land between Lyon and Mâcon, its capital Beaujeu-held to the growing of the inferior gamay, which flourished in the region despite the attempts by the Romans to eradicate it. Surviving phylloxera and grafting from plants of American roots, the humble Beaujolais became a favorite wine of Lyon largely because of the excellence of its primeur, or new wine, which was available by St. Martin's Day, November 11. In Chelminski's circuitous path, enter young Duboeuf, on his family winery at Chaintre, who decided by 1951 to circumvent the big dealers and set up his own wine-tasting cellar. Armed with two of his own bottles, he pedaled over to Paul Blanc's famous restaurant Le Chapon Fin down the road, and history was made: Duboeuf Wines is the #1 exporter of French wines to the U.S. Chelminski offers a stylish history of French wine-making, and an unblushing tribute to Duboeuf's achievements. (Oct.)

Copyright 2007 Reed Business Information

John Charles - Library Journal

When the Beaujolais nouveau arrives in wine shops around the world on the third Thursday in November, it is cause for celebration. But until the middle of the 20th century, Beaujolais was a cheap, common red wine unknown outside the French region where it was produced. Here, Chelminski (The Perfectionist: Life and Death in Haute Cuisine) details the captivating story of Beaujolais's ascent to wine fame and profiles the one person-winemaker Georges Duboeuf-most responsible for its hard-won success. By expertly blending entertaining snippets of wine history, bits of agricultural science, and a generous soupçon of French culinary lore, Chelminski has created a deliciously amusing tale that is highly recommended for most public libraries.

Kirkus Reviews

This story of the man who brought Beaujolais to the world's tables carries distinctive flavors of French history, cuisine and terrain with accents of style and wit. To write of the Beaujolais and of French wine is to write of all France, its people, their history, their food, their work habits, says Chelminski (The Perfectionist: Life and Death in Haute Cuisine, 2005). Viewing winemaker/wine merchant Georges Duboeuf from that panoramic perspective, Chelminski presents a volume that's as much food and travel guide as it is biography. The author begins by reaching back to the early 17th century when Philip the Bold, the Duke of Burgundy, banned the gamay grape lest it upstage the beloved wine of his region. Peasants to the south, in Macon, nurtured the unloved gamay, which took to its soil and eventually blossomed as the source of Beaujolais, the wine that brightens November. Its peasant origins set the wine on the second shelf until Duboeuf came onto the scene in the 1950s. Duboeuf took the wines his family and others made and, bypassing dealers, sold directly to restaurants. With boosts from palate-sated journalists and the arrival of nouvelle cuisine, which the fruity Beaujolais complemented, the wine took Paris-and soon the world. (A chapter on British buyers racing to be the first home with the Beaujolais could make a very funny film.) By Chelminki's richly detailed account, Duboeuf's is an uncomplicated life of hard work rewarded by success. Had Chelminski, who has known Duboeuf for 30 years, considered the latter's occasional setbacks (e.g. a failed attempt in the '80s to expand operations to California's Napa Valley), it would have added a note of tension to balance the narrative. Asophisticated raconteur, Chelminski tells a story that would grace a leisurely lunch at a French countryside inn. $150,000 ad/promo

Books about: Food and Beverage Service Manual or Cost Planning and Estimating for Facilities Maintenance

Food & Wine Magazine's Wine Guide 2007

Author: Jamal A Rayyis

New York star chef Tom Colicchio said it best: The Food & Wine Wine Guide is “like having a sommelier with you” every time you choose a wine. And the new 2007 edition is the best yet! Brought to you by America’s most trusted and popular publication on the pleasures of the table, this authoritative book is now even more user-friendly than before. It features two major sections: Old World and New World, with wine-producing countries organized alphabetically in each. New York wine expert Jamal A. Rayyis rates nearly 1,500 wines from all the world’s major wine-producing regions, spanning the traditional giants—California, France, and Italy—to the exciting up-and-coming names in South America, Australia, Portugal, and Eastern Europe. Written with a minimum of “wine speak,” Rayyis’s ratings are concise, clear, and include all price ranges, with an emphasis on wines that offer the best value for the dollar. In addition, the 2007 version is loaded with special features, including an invaluable Food & Wine Pairing Chart, a Bargain Wine Finder, and a Wine Tasting Guide.

Southeast Asian Food or Backstage with Julia

Southeast Asian Food

Author: Rosemary Brissenden

The diversity of cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of Southeast Asian cooking. With a selection of recipes showing the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries and exquisite Malaysian sambals, Southeast Asian Food is the authoritative book on the subject.

With the help of the author's clear and easy-to-follow instructions and her knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen. As Brissenden says, "With the world full of same-tasting, instant approaches to Southeast Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy."

Read also Marketing:uma Introdução

Backstage with Julia: My Years with Julia Child

Author: Nancy Verde Barr

You’ll love this intimate portrait of the inimitable Julia Child by Nancy Verde Barr, her executive chef and friend for twenty-four years. Brimming with anecdotes, memorabilia, and snapshots, Backstage with Julia conveys Julia’s generosity, her boundless energy, and her love of food and life. This loving memoir celebrates the adventurous, unassuming essence of the chef who seasoned American palates and heightened our appreciation of food.

The New York Times - Dorothy Kalins

Backstage with Julia is packed with endearing anecdotes…

Publishers Weekly

Barr (We Called It Macaroni) worked with culinary icon Julia Child for 24 years, starting in 1980 as an assistant to Child's monthly live segment on Good Morning Americaand remaining until Child's death in 2004. This delightful and sprightly backstage look at life with Child (a "Lucille Ball-with-a-rolling-pin character in the kitchen") describes Barr's work as an integral member of "the Julia team" that supported Child's "mind-boggling" schedule of demonstrations, media appearances and book signings. Barr skillfully illustrates Child's "extraordinary drive" in business, showing how "she never took her success or her audiences' acceptance of her work for granted," and how throughout her many ventures, "she maintained the integrity of what she was doing—teaching cooking." A delightful description of a day when the pair "gobbled down Double-Double burgers at the In-N-Out drive thru" illustrates how Child was "as down-to-earth, unguarded, and unselfconsciously outspoken in the company of friends as she was with the cameras rolling." By concentrating on the "memories of the Julia who was my mentor, my colleague, my friend; my story of what made her so special," Barr provides a sweet addition to Noel Riley Fitch's biography Appetite for Lifeand, recently, Child's autobiography with Alex Prud'Homme, My Life in France. (June)

Copyright 2007 Reed Business Information