Super Soups or Hobby Farming

Super Soups: Healing Soups for Mind, Body, and Soul

Author: Michael van Straten

Super Soups takes the world's greatest comfort food and shows you how soup can give you better health, more energy and even make you feel sexier. Michael van Straten, author of Super Juice and Super Salads, has created 50 soup recipes designed to give lifestyle benefits such as clear skin, weight loss, and better moods. Each simple and delicious recipe is also a great natural remedy for whatever ails you -- from winter-blues-busting Mulligatawny to circulation-boosting Ginger, Leek and Carrot Soup. With a chapter on garnishes to help finish off the perfect soup and an easy-to-use A-Z chart listing the curative powers of soups, this is the ultimate guide to healthy eating.

Book about: Twenty Five Cent Dinners for Familes of Six or Handbook of Food and Bioprocess Modeling Techniques

Hobby Farming: A Collection of Articles for the Novice Farmer

Author: Don De Beyer

An essential companion for any hobby farmer.

Hobby farming is a rewarding experience for the whole family. Whether you already have a small farm or are considering a purchase, this book is an essential addition to your farming library.

Trainers Guide to Food Safety and Sanitation or Leaven for Our Lives

Trainer's Guide to Food Safety and Sanitation

Author: David Zachary McSwan

This comprehensive food safety-training guide consists of eleven high impact, interactive training sessions developed to assist food safety managers successfully complete a food safety certification exam. It includes sample agendas for completing a complete 16-hour training course, or abbreviated 8-hour training.

Updated with recommendations from the 2003 Supplement to the 2001 FDA Food Code, the all-inclusive training manual contains experiential learning activities, sample test questions, mini real-life vignettes, an image bank of color photos and illustrations, and final review quiz.

For food safety managers preparing for national food safety certification exams.

Book review: Overcoming Compulsive Checking or Saving Your Brain

Leaven for Our Lives: Conversations about Bread, Faith, and Companionship, with Recipes

Author: Alice L Downs

Alice Downs, Episcopal priest, wife, mother, and bread baker shares the practical and profoundly spiritual insights she has gained from years of baking the common ingredients of bread and of life.

Introduction to Professional Foodservice or Cajun

Introduction to Professional Foodservice

Author: Wallace L Rand

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.

Book review: Con El Mantel Sobre El Terreno or Food Choice and the Consumer

Cajun

Author: Emma Summer

Every recipe is beautifully demonstrated with simple-to-follow step-by-step techniques and superb color photographs.

Cakes or Fish Seafood

Cakes

Author: Linda Fraser

50 delicious classic cake recipes for every occasion.

Go to: The Elephant and the Dragon or Ronald Reagan

Fish & Seafood

Author: Patrik Jaros

Saltwater fish, crustaceans, all culinary delights of the sea are joined together in this illustrated cookbook. The distinctive component here is the concentration on different ways of preparing the dishes: turbot is sauteed and baked, other fish are steamed, boiled, grilled, poached, fried, baked in a salt crust or are the extra something special in a stew. Preparation of each recipe is shown with detailed directions: from cleaning to removing the scales and filleting the fish to preparing lobster, crab and octopus. Recipes for fish stock and classics like Rouille or white wine sauce round off this diverse cookbook.

Publishers Weekly

"From caviar to grouper, mussels, salmon and shrimp; from filleting to poaching." These words on the title page are most of the explanation readers will get in this beautiful cookbook. But judging from the brief and garbled introduction, they should be grateful ("Large fish, small fish, crab, mussels, shellfish, algae, sea urchins, prawns-each desiring to be prepared freshly and flavoursome"). Primarily, it's the colorful full-bleed photographs and spreads that tell this cookbook's story, while the recipes are succinct and to the point. In fact, the photos sometimes offer more explanation than the recipes, as in Cod on a Bed of Beetroot with Warm Beans and Marinated Herbs (the photograph shows would-be cooks that they should use long, green beans, not round, brown ones). The beautiful images also offer blow-by-blow details for tasks like "Preparing a sea bream" (eight sequential photos accompany the directions). The recipes are organized by degree of difficulty in the table of contents (one star being the easiest, three the most complex) and are clearly marked throughout the book with stars and large numbers that give prep time. Measurements from around the world (in liters, fluid ounces or cups) make this an international book, which also means the fish and seafood included may not all be familiar to American readers (e.g., whelks, brill, Dublin Bay prawns, Saint Peterfish). The preparations are international too, drawing on the cuisines of Britain, France, Italy, Japan and elsewhere. (Sept.) Copyright 2004 Reed Business Information.

Table of Contents:

	Level of difficulty: low
	Baked razor clams with garlic and soy sauce	54
	Boiled whelks with aioli	13
	Fillet of salmon on radish salad with chive vinaigrette	10
	Fried sardines with olives	38
	Mussels a la Provencal	44
	Mussels with vegetables in white wine sauce	46
	Rouille	20
	Sauteed Dublin Bay prawns in parsley butter	37
	Three ways to prepare prawns	16
	Sauteed shrimp on avocado salad with pomegranate seeds	28
	Small monkfish on a bed of stewed pepper and onion with rosemary	24
	Small potatoes with sour cream and caviar	50
	Swordfish with green olives, dried tomatoes and water cress	56
	Three ways to prepare tuna	42
	Toro with wasabi	49
	Level of difficulty: medium
	Baked red mullet with yellow cherry tomatoes and black olive tapenade	70
	Bay leaf sauteed Saint Petersfish on a bed of orange and endive	148
	Boiled crayfish with cocktail sauce and salad	76
	Bouillabaisse with Rouille	73
	Cockles in beer sauce and red wine onions	82
	Coconut-coated octopus kebabs on spicy tomato onion sauce	86
	Cod on a bed of beetroot with warm beans and marinated herbs	96
	Crayfish stock	60
	Crispy catfish on red pepper and fennel with saffron sauce	103
	Curry of cod with papaya and roasted cauliflower florets	138
	Deep-fried brill with french fries / fish and chips	93
	Dried cod and mashed potato with garlic cream sauce	137
	Dried cod crostini with tomatoes and spring onions	132
	Fish stock	152
	Grilled red scorpion with fennel leaves on a bed of broad beans and garlic	123
	Grilled whole catfish with mint	115
	Lemongrass red snapper with broccoli and ginger	85
	Marinated octopus and white bean salad	91
	Red snapper fillet on a bed of radicchio and frisee with black olive pesto	112
	Rustic pureed fish soup with saffron and basil	80
	Saint Petersfish on a bed of lentils and balsamic bacon sauce	129
	Salmon in vegetable-citrus marinade on potato rosti with paprika yoghourt	144
	Sauteed crayfish with spaghettini and fresh tomatoes	78
	Sauteed skate wing a la Grenoble with boiled potatoes	65
	Sauteed turbot in tarragon butter and mashed potatoes	143
	Sea bream in three different salt crusts	108
	Serrano-wrapped salmon scaloppine on spinach and sage potatoes	125
	Spicy herb-milk hake with chilli oil and steamed rice	140
	Tortilla with whitebait on chiabatta with aioli	68
	Whole sauteed sole in sage butter with parsley potatoes	98
	Level of difficulty: high
	Baked whole grouper on a bed of cherry tomatoes, aubergine and green peppers	163
	Broiled sea urchin with brill fillets	168
	Cream of shellfish soup	188
	Creole style skate wing with couscous	185
	Lobster pot au feu in cognac tomato sauce	180
	Monkfish medallions on roasted artichokes with diced potatoes and red wine butter sauce	172
	Poached bows of sole with champagne sauce and caviar	159
	Salmon filled cucumbers with dill sauce	174
	Sea urchin sauce	166
	Sea urchin soup with creme fraiche and chervil	170
	Turbot fillet with tomato-mustard crust on a bed of spring leeks and white wine sauce	179
	White wine fish sauce	160
	Filleting a brill	94
	Filleting a catfish	118
	Filleting a monkfish	150
	Filleting a Saint Petersfish (dory)	130
	Preparing a sea bream	104
	Time index	190

Frozen Food Science and Technology or The Allinson Vegetarian Cookery Book

Frozen Food Science and Technology

Author: Judith Evans

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered.

Table of Contents:

1 Thermal Properties and Ice Crystal Development in Frozen Foods Paul Nesvadba Nesvadba, Paul 1

2 Effects of Freezing on Nutritional and Microbiological Properties of Foods Mark Berry Berry, Mark John Fletcher Fletcher, John Peter McClure McClure, Peter Joy Wilkinson Wilkinson, Joy 26

3 Modelling of Freezing Processes Q. Tuan Pham Pham, Q. Tuan 51

4 Specifying and Selecting Refrigeration and Freezer Plant Andy Pearson Pearson, Andy 81

5 Emerging and Novel Freezing Processes Kostadin Fikiin Fikiin, Kostadin 101

6 Freezing of Meat Steve James James, Steve 124

7 Freezing of Fish Ola M. Magnussen Magnussen, Ola M. Anne K. T. Hemmingsen Hemmingsen, Anne K. T. Vidar Hardarsson Hardarsson, Vidar Tom S. Nordtvedt Nordtvedt, Tom S. Trygve M. Eikevik Eikevik, Trygve M. 151

8 Freezing of Fruits and Vegetables Cristina L. M. Silva Silva, Cristina L. M. Elsa M. Goncalves Goncalves, Elsa M. Teresa R. S. Brandao Brandao, Teresa R. S. 165

9 Freezing of Bakery and Dessert Products Alain LeBail LeBail, Alain H. Douglas Goff Goff, H. Douglas 184

10 Developing Frozen Products for the Market and the Freezing of Ready-Prepared Meals Ronan Gormley Gormley, Ronan 205

11 Frozen Storage Noemi E. Zaritzky Zaritzky, Noemi E. 224

12 Freeze Drying Andy Stapley Stapley, Andy 248

13 Frozen Food Transport Girolamo Panozzo Panozzo, Girolamo 276

14 Frozen Retail Display Giovanni Cortella Cortella, Giovanni 303

15 Consumer Handling of Frozen Foods Onrawee Laguerre Laguerre, Onrawee 325

Index 347

Book review: Health or The Age of Melancholy

The Allinson Vegetarian Cookery Book

Author: Thomas R Allinson

Numerous recipes from the famous maker of wholemeal bread

Jane Nickersons Florida Cookbook or 1855 Bordeaux

Jane Nickerson's Florida Cookbook

Author: Jane Nicherson

'At long last, we have a Florida cookbook that is really good! Jane Nickerson's Florida Cookbook is the work of a good cook who can write, a rare combination for some reason. Even better, Mrs. Nickerson is possessed of wit and culinary judgment--qualities often lacking in the works of so many other authors who have turned out books containing Florida recipes.

New interesting textbook: Your Memory or Children With Cancer The Quality of Life

1855 Bordeaux

Author: Dewey Markham

The First Complete Guide to the 1855 Bordeaux Classification—A Fascinating Account for Wine Lovers and an Authoritative Reference for Wine Industry Professionals The 1855 Bordeaux Classification has been a fixture of the wine world for almost 150 years, yet the origin of the system and the thinking behind it have never been thoroughly researched and presented in detail—until now. How was the 1855 classification drafted? Who was responsible? What was the rationale for the cru classé rating, and what criteria were used to determine inclusion and ranking? 1855: A History of the Bordeaux Classification answers these central questions and more. Drawing on primary source material gleaned through professional organizations, municipal archives, and author visits to each Médoc, Graves, and Sauternes property listed in the 1855 classification, this immaculately researched book demystifies every key aspect of the subject. Appendices give readers direct access to documents from the archives of the Bordeaux Chamber of Commerce, selected Bordeaux wine price quotations, and other valuable information. With thoughtful conclusions on the continued viability of the 1855 classification today, this book is essential reading for informed wine industry professionals and wine lovers alike.

Booknews

An exposition of the circumstances under which the 1855 classification of the wines of the Bordeaux region was drafted, the people who drafted it, and why they made the decisions they did regarding inclusion, ranking, the cru class<'e> rating, etc. Over half of the book is dedicated to four appendixes detailing Bordeaux classifications before and after 1855, the price tables of numerous wines, selected price quotations for the Bordeaux classed growths, and documents from the archives of the Bordeaux Chamber of Commerce. Annotation c. by Book News, Inc., Portland, Or.

Winetasters Secrets or The Food That Went with the Whine

Winetaster's Secrets

Author: Andrew Sharp

Taste is a funny thing. Not ha-ha funny, but peculiar funny. Even the definition of the word is a little confusing. It is both a verb and a noun. It means to eat or to drink; to have or to get experience ; a manner or style. This, then, is the first barrier to enjoying wine.

All too often the wine lover is fed information from a taster rather than from his own palate because the tools necessary, the how-tos of tasting itself, arent` readily available. Sure, we all know what we like and dislike, but the world of wine, once it is opened up, is a wonderous and varied one. What is needed to capture the full breadth of wine is a knowledge of how to read your own senses and an understanding of what factors determine your preferences. Winetaster's Secrets focuses on this very facet of wine.

Step-by-step this book reveals how it's done; how the experts, and now you, can determine and evaluate wine quality. It does son in a manner that neither simplifies or complicates the subject. The object is threefold: - to encourage the reader to expand the use of his/her natural senses, increasing the enjoyment of all wines

- to help develop the ability to judge consistently and accurately the quality of a wide array of wines, independent of the tastes of others

- to foster appreciation of the differences in qualitative and nonqualitative wine characteristics.

In addition, Winetaster's Secrets addresses the issues that have often been avoided in previous publications, including:

- age in the taster and the wine

- burnt wine - brandy

- how to taste it and judge it

- a chilling experience

- ice wine

- tasting techniques

- scoring systems, how they work and which systems work better than others.

The result is a precise, enjoyable book.

Interesting book: Majoring in the Rest of Your Life or Money and Capital Markets

The Food That Went with the Whine: Grandma's Home Cookin'

Author: Kevin E Burk

Only Grandmothers have special recipes. In this volume is a compilation of the years of work of Geraldine Kelly. Mmmm, Mmmm Good.

The Food That Went With The Whine is the cookbook of Grandma's recipes that we have all been waiting for. From homemade appetizers to scrumptious desserts, this is a must in every kitchen.

Table of Contents:

	Soups, Salads, Sides
	Texas Beef Soup	3
	Classic Potato Salad	5
	Kipling's Onion Soup	6
	Yachtsman's Salad	8
	Baked Beans	9
	Hot Chili 'O Dip	10
	Caribbean Yam Bake	11
	Baked Macaroni and Cheese	12
	Tuna Curry Dip	13
	Hearty Vegetable Soup	14
	Confetti Coleslaw	15
	Macaroni Vegetable Toss	16
	Macaroni Salad	17
	Rice Pilaf	18
	Green Bean Bake	19
	Entree's
	Peppered Roast Beef	23
	Sour Cream And Ham Casserole	24
	Turkey Elgante	25
	Cornish Games Hens And Rice	26
	Haddock Shrimp Bake	27
	Spaghetti Sauce	28
	Meatballs	30
	Beef in Wine	31
	Summer Squash Casserole	32
	Lasagna	33
	Eggplant and Beef Parmesan	34
	Cabbage Rolls	35
	Cheese N' Rice Stuffed Peppers	36
	Imperial Crab	37
	Dad's Shrimp over Pasta	39
	Chicken Cordon Bleu	41
	Old Time Beef Stew	43
	Rock Shrimp	45
	Short Ribs in Red Wine	46
	Crabmeat Macedonia	48
	Salmon with Dill Sauce	50
	Desserts
	Apple Crisp	53
	Pumpkin Pie	54
	Cranberry Nut Loaf	56
	Jingle Nut Wreath	57
	Sour Cream Coffee Cake	58
	Apple Dumplings	60
	Baked Creamy Rice Pudding	62
	Orange Salad	63
	Old-Fashioned Blueberry Sugar Cakes	64
	Banana-Chocolate Chip Bread	66
	Almost Orange Julius	67
	Pat's Cowboy Cookies	68
	Lemon Pound Cake Meringue	69
	Banana Walnut Bread	70
	Black-Bottom Cupcakes	71
	Dilly Dilly Bread	72
	Raw Apple Cake	74
	Peanut Butter Custard Pie	75
	Miami Beach Birthday Cake	77
	Easy Glazed Apple Cake	79
	Raisin Cake	81
	Bourbon Fudge	83
	Washington Pudding	84
	Peanut Butter Crunchies	86

Fine English Cookery or Chafing Dish Possibilities

Fine English Cookery

Author: Michael Smith

These recipes are taken from cookery books collected over many years and spanning several centuries.

English food has long been overshadowed by the cuisines of Continental Europe but now, with a new generation of chefs adding novel twists to traditional recipes, it is enjoying a renewed vitality and rerum to popularity. Michael Smith's highly acclaimed book is centered on recipes from the eighteenth century, before the Industrial Revolution wrought such dreadful damage to English cooking and the influx of French chefs after 1789 did so much to change culinary fashions.

Traditionally, English cooking is generous in its use of herbs and spices and adventurous in its combining of flavors. This collection contains such delights as mustard soup, baked sea bass with fennel, mushroom soup with madeira, salmon in red wine, butter'd oranges and a full range of potted meats and fishes. Based on the wide variety of ingredients found in a temperate climate, traditional English cookery was on occasion rich and heavy, but more often than not nutritious and healthy, as recipes for fried cucumber with dill, parsley soup, pippin pie and gooseberry and rosemary ice-cream all testify.

Interesting textbook: The Modern Presidency or No Place to Hide

Chafing Dish Possibilities

Author: Fannie Merritt Farmer

The grande dame of the Boston Cooking School delves into the history of this venerable cooking utensil including notes on the illustrious past of the chafing dish and recipes illustrating its many applications and virtues. From Fried Calf's Brains to Scotch Woodcock to Lemon Taffy -- everything that could be cooked elegantly at the table. Her recipes are clear and easy to follow. She seems to be as popular today as she was almost 100 years ago.

Table of Contents:

I.	Glimpses of Chafing Dishes in the Past	11
II.	Chafing Dish Suggestions	17
III.	Toast, Griddle Cakes, and Fritters	25
IV.	Eggs	31
V.	Oysters	43
VI.	Lobsters	53
VII.	Some Other Shell-Fish	61
VIII.	Fish Rechauffes	69
IX.	Beef	75
X.	Lamb and Mutton	83
XI.	Chicken	89
XII.	Sweetbreads	97
XIII.	With the Epicure	103
XIV.	Vegetables	117
XV.	Cheese Dishes	129
XVI.	Relishes and Sweets	135
XVII.	Candies	143
	Index	151

The High Vitality Cookbook or Wedding Showers for Couples

The High Vitality Cookbook: Over 70 Fabulous Recipes to Improve Health, Energy and Fitness

Author: Maggie Pannell

Contains over 70 fabulous recipes designed to improve energy and fitness. Healthy eating can be delicious!

Interesting book: Ecological Economics or Relocating Global Cities

Wedding Showers for Couples

Author: Pamela Thomas

Wedding showers, once exclusively for the bride and her female friends, now frequently include the groom and his buddies. This book will help anyone planning a wedding shower to transform a tiresome presentation of gifts into a party all can enjoy. Full of theme ideas, novel menus, simple recipes, games adults will welcome, and gift registry and invitation tips, Wedding Showers for Couples will help the host, and the happy couple, relax and have fun. Tradition is not dispensed with altogether, and there's an engaging overview of the history and customs of wedding showers.

Jeanne Marie Martins Light Cuisine or Garden of Herbs

Jeanne Marie Martin's Light Cuisine: Seafood, Poultry and Egg Recipes for Healthy Living

Author: Jeanne Marie Martin

More and more North Americans have been moving away from a meat-centred diet, for health, ideological, environmental and/or economic reasons. This latest book by Jeanne Marie Martin, an internationally known natural food writer, is a complete guide to the new lifestyle.
There are more than 120 recipes for mouth-watering and guilt-free appetizers, soups, salads, entrees and more - all of them free of refined foods and artificial additives, many of them dairy- and wheat-free. The book includes a guide to reducing red meat in the diet, food combining tips, and helpful pointers on selecting and storing poultry and seafood. And there are some great surprises: why the much-maligned egg is really one of nature's perfect health foods, how to make Chicken Kiev without any red meat-and yes, you can serve a delicious, low-fat tempura at your next dinner party!

Interesting book: Democracy and Its Critics or Prevention is Primary

Garden of Herbs

Author: Eleanour Sinclair Rohd

How to make hundreds of teas, syrups, conserves, pies, wines, sweet waters, and perfumes.

The Dittoheads Guide to Adult Beverages or Fish for Thought

The Dittohead's Guide to Adult Beverages

Author: Britt Gillett

If you're familiar with the Limbaugh Lexicon, the show's unique vocabulary inspired this hilarious compilation of 125 cocktail recipes known as The Dittohead's Guide to Adult Beverages. You'll find recipes like SUV on the Rocks. The Dittohead's Guide to Adult Beverages also provides a comprehensive set of instructions for each adult beverage, guaranteed to entertain anyone who follows American politics a must-have for Limbaugh listeners and card-carrying conservatives.

Book review: O Leitor de Subúrbio

Fish for Thought

Author: Living Oceans Society

Our planet's oceans have provided us with an enormous array of edible delectables. But recent experiences, such as revelations of declining stocks of specific fish species, have taught us the need for responsible fishing.

The Living Oceans Society is committed to increasing public awareness of the issues surrounding sustainable fishing practices. Fish For Thought, a Living Oceans' cookbook, offers up wonderful seafood recipes for such dishes as grilled wild salmon with soapberry mousse, sauteed prawn and mango salad, and Asian coconut shrimp. It also imparts information and advice for those of us concerned about declining fish stocks, and on how to purchase and prepare sustainably caught seafood, to the benefit of both our living oceans, and the coastal communities that depend on them. Chapters will include salmon, shrimp/prawns, halibut, clams, crabs, rockfish, sablefish, octopus, tuna, and codfish. Information on sustainable fishing practices will make reference to all areas of North America. Fish For Thought is a beautifully-designed cookbook for those concerned about the future of the bounty offered by our oceans.

Includes numerous illustrations and full-color photographs.

2009 Cakes Better Homes and Gardens Wall Calendar or 2009 Mix Mini Box Calendar

2009 Cakes Better Homes and Gardens Wall Calendar

Author: Better Homes Gardens

From America's most popular magazine comes Better Homes & Gardens Cakes 2009. Images of scrumptious cakes are accompanied by recipes and baking tips from the test kitchens at Better Homes & Gardens. Twelve months of delectable images with spacious grids that include international holidays, moon phases, and lots of room to write. An offer for a free 6-month subscription to Better Homes & Gardens Magazine (offer in USA only) is included with purchase.

Go to: The Geography of Urban Transportation or Londonistan

2009 Mix Mini Box Calendar

Author: Andrews McMeel Publishing LLC

Manhattans, Mojitos, Margaritas, and Moscow Mules. These are just some of the hip mixed drinks featured in this calendar. Every full-color page features a recipe, fun fact, quote, bit of history, or party tip accompanied by cool cocktail artwork. Is it happy hour yet?

Yo Blacken This or Book of Tea

Yo, Blacken This!: Hell's Kitchen Meets the French Quarter at the Delta Grill

Author: Mary Beth Roberts

Here are 35 fully-illustrated recipes from the best Cajun restaurant in New York City. Chef Greg Tatis includes Cajun favorites with personalized interpretation such as jambalaya, crawfish etouffe and alligator sauce piquant. Also included are New York City tough-crowd favorites such as roasted pecan crab cakes with saffron cream sauce, blackened portabello mushrooms with smoked salmon, and pepper crusted duck breast in raspberry cause.

Greg Tatis worked for and studied under Chef Paul Prudhomme for eight years at K. Paul's in New Orleans before returning to New York to open the Delta Grill in 1997.

The comfortable, funky, roadhouse-style restaurant is within spitting-distance of Times Square and NYC's theater district. Patrons are likely to look up from their meals on any given night to see Greg, the starting lineup of the New York Knicks, actors, movie critics or rappers.

This is the story of the exciting little restaurant and Greg's great southern recipes with his wonderful New York twist.

Read also Readings in the Strategy Process or Career Success

Book of Tea

Author: Kakuzo Okakura

Written in English by a Japanese scholar in 1906, The Book of Tea is an elegant attempt to explain the philosophy of the Japanese Tea Ceremony, with its Taoist and Zen Buddhist roots, to a Western audience in clear and simple terms.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

The Cup of Humanity     1
Tea ennobled into Teaism, a religion of aestheticism, the adoration of the beautiful among everyday facts
Teaism developed among both nobles and peasants
The mutual misunderstanding of the New World and the Old
The Worship of Tea in the West
Early records of Tea in European writing
The Taoists' version of the combat between Spirit and Matter
The modern struggle for wealth and power
The Schools of Tea     17
The three stages of the evolution of Tea
The Boiled Tea, the Whipped Tea, and the Steeped Tea, representative of the Tang, the Sung, and the Ming dynasties of China
Luwuh, the first apostle of Tea
The Tea-ideals of the three dynasties
To the latter-day Chinese Tea is a delicious beverage, but not an ideal
In Japan Tea is a religion of the art of life
Taoism and Zennism     33
The connection of Zennism with Tea
Taoism, and its successor Zennism, represent the individualistic trend of the Southern Chinese mind
Taoism accepts the mundane and tries to find beauty in our world of woe and worry
Zennism emphasizes the teachings of Taoism
Through consecrated meditation may be attained supreme self-realisation
Zennism, like Taoism, is the worship of Relativity
Ideal of Teaism a result of the Zen conception of greatness in the smallest incidents of life
Taoism furnished the basis for aesthetic ideals, Zennism made them practical
The Tea-Room     51
The tea-room does not pretend to be other than a mere cottage
The simplicity and purism of the tea-room
Symbolism in the construction of thetea-room
The system of its decoration
A sanctuary from the vexations of the outer world
Art Appreciation     73
Sympathetic communion of minds necessary for art appreciation
The secret understanding between the master and ourselves
The value of suggestion
Art is of value only to the extent that it speaks to us
No real feeling in much of the apparent enthusiasm to-day
Confusion of art with archaeology
We are destroying art in destroying the beautiful in life
Flowers     87
Flowers our constant friends
The Master of Flowers
The waste of Flowers among Western communities
The art of floriculture in the East
The Tea-Masters and the Cult of Flowers
The Art of Flower Arrangement
The adoration of the Flower for its own sake
The Flower-Masters
Two main branches of the schools of Flower Arrangement, the Formalistic and the Naturalesque
Tea-Masters     107
Real appreciation of art only possible to those who make of it a living influence
Contributions of the Tea-Masters to art
Their influence on the conduct of life
The Last Tea of Rikiu

Vegetarian Entertaining or Opportunities in Restaurant Careers

Vegetarian Entertaining

Author: Editors of Vegetarian Times

As a follow-up to the best-selling Vegetarian Times Complete Cookbook, we're introducing another new book in the series of cookbooks with Vegetarian Times Vegetarian Entertaining. It's a widely held misconception that vegetarian cooking is difficult -- nothing could be further from the truth. By cooking with easy-to-cook grains like quinoa and couscous, as well other vegetarian staples like pasta, Asian noodles, and fresh vegetables, you'll find that it's easy to prepare dishes to share with your guests.

Table of Contents:

Introduction.

A Taste of First Night.

A Valentine's Day Soiree.

A Chinese New Year's Banquet.

A Brazilian Weekend Afternoon.

A Jazzy Taste of New Orleans.

Passover Seder.

A Rustic Tuscan Dinner.

A Cinco de Mayo Celebration.

A Medley of Mediterranean Flavors.

Vegetarian Wedding Bells.

All-American Fourth of July Picnic.

A Night of Fire and Spice.

An Italian Garden Party.

Farmer's Market Fiesta.

A Sizzling Southwestern Supper.

Caribbean "Jump Up" Barbecue.

A September Harvest Supper.

A Middle Eastern Feast.

An Appetizing Affair.

A Native American Thanksgiving.

A New England Christmas Supper.

A Kwaanza Feast.

Aprés-Ski Dinner Party.

Index.

Book about: Internal Evaluation or The Kindness of Strangers

Opportunities in Restaurant Careers

Author: Carol Caprione Chemelynski

The most comprehensive career book series available, Opportunities In...explores a vast range of professions to help job seekers find the job that's best for them. Each book offers:

• The latest information on a field of interest
• Training and education requirements for each career
• Up-to-date professional and internet resources
• Salary statistics for different positions within each field
• And much more

Carol Caprione Chmelynski has worked in food service for twenty-eight years. She has written for the National Restaurant Association's magazine Restaurants USA and authored Opportunities in Food Services.

My Family My Friends My Food or Tavern at the Ferry

My Family, My Friends, My Food: Recipes Celebrating People and Food

Author: Michael H Flores

Hailed by the media as a "local phenomenon" whose "recipes are a hit," Michael H. Flores presents his first cookbook, with the foreword written by Susan Spicer. In this book, Michael shares his culinary diversity with one and all and shows his true genius. Each recipe is designed to make the home cook a star.

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Tavern at the Ferry

Author: Edwin Tunis

At first the ferry was just a hollowed-out log canoe in which Henry Baker carried wayfarers across the Delaware River from Bucks County, Pennsylvania, to New Jersey. Horses had to swim and tired travelers were put up in the Baker home. Nearly a century later, in December 1776, General George Washington set up headquarters in a mansion near the prosperous tavern that had replaced Baker's house. In The Tavern at the Ferry, Edwin Tunis recreates the people, houses, and artifacts -- indeed, the whole way of life -- of a vital period in our country's history with his lively text and more than 100 meticulous and evocative pencil-and-wash drawings. He depicts the rhythms of daily life in pre-Revolutionary America, from cooking, eating, and drinking to farming and fishing, and describes how such enterprises as flax oil mills and ironworks operated.

Through Henry Baker and his family, Tunis tells the story of America's growth in the colonial period and the growing dissatisfaction of its citizens with British rule. More than just set the scene, The Tavern at the Ferry chronicles the dramatic story of the events leading up to Washington's crossing of the Delaware and the ensuing Battle of Trenton, a turning point in the War of Independence. The weeks and days before the crossing were full of intrigue, and Tunis follows the stories of such men as John Honeywell, the patriot double-agent, and Moses Doan, the would-be betrayer, as well as those of the tired but determined troops who turned the tide of war under Washington's leadership. Whether illustrating a dance at a country tavern or soldiers marching across a snow-covered field, The Tavern at the Ferry provides the small, vivid detailsthat bring history to life.

Table of Contents:

	Foreword	vii
1.	Quakers in the Woods	1
2.	Bakers Ferry	11
3.	The Ferry House	15
4.	Enterprise	25
5.	Improvements	31
6.	Expansion	39
7.	Taverns in Country and Town	49
8.	Conversation in the Taproom	59
9.	Americans Are Different	65
10.	The Rumble of Thunder	71
11.	Rebellion	77
12.	Christmas Day	89
13.	Trenton	97
	Postscript	101
	Index	105

Good Carb Meals in Minutes or Barbecues and Grilling

Good-Carb Meals in Minutes: A Three-Stage Plan to Permanent Weight Loss

Author: Linda Gassenheimer

People have realized that to lose weight you don't have to cut out carbs completely. Linda Gassesheimer, an experienced nutritionist and health writer, not only offers you fantastic meals containing good carbs, but also handy hints on ingredients, shopping lists and helpful advice.

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Barbecues and Grilling

Author: Antony Worrall Thompson

There is so much more to grilling than cooking a piece of meat. This comprehensive and tantalising book offers an international and varied selection of grilling dishes, for every occasion and for any meal. Whether you're having a big barbecue party, an intimate supper or the family round for a bit to eat, here we have original, succulent dishes that you will want to cook time and time again.