Cater Your Own Wedding or Stonewall Kitchen Favorites

Cater Your Own Wedding: Easy Ways to Do It Yourself in Style

Author: Michael Flowers

Why would anyone in their right mind consider catering their own wedding reception? Considering the skyrocketing costs of wedding receptions, the proper question should really be, how could you not consider this alternative?

Cater Your Own Wedding has helped thousands of brides, couples, and families take the guesswork out of planning, preparing, and putting on the reception, but now it does even more. In this revised edition, it also tackles the much-overlooked, often-dreaded rehearsal dinner, transforming it from a please-don't-make-me-go affair to a can't-miss event.

Packed into an all-new chapter, you'll find tips on throwing a rehearsal shindig that's big on fun and light on stress. It holds your hand every step of the way, so even if you've never organized anything grander than a family cookout, you can do this!

This delightful how-to book provides all the professional catering help a bride will need and all the cost-cutting tips that make affordable elegance a reality. Taking all the guesswork out of the process of planning, preparing, and putting on a reception, Cater Your Own Wedding enables even the most inexperienced host to throw a memorable party with no stress. The book outlines six different types of receptions to suit different needs, complete with mouthwatering, original menus, and detailed, easy-to-follow recipes.

Cater Your Own Wedding also includes tips on everything from shopping to sanitation concerns, decorating ideas and allocation of tasks, step-by-step instructions, checklists, timelines, and diagrams to ensure that everything runs like clockwork, even if you've never done anything like this before.

Interesting textbook: Photoshop Masking and Compositing or Animating with Blender

Stonewall Kitchen Favorites: Delicious Recipes to Share with Family and Friends Every Day

Author: Jonathan King

Remember your favorite meal when you were a kid? Maybe it was a hearty helping of Mom’s fabulous meatloaf, a side of creamy mashed potatoes, and a slice of chocolate layer cake for dessert. Maybe that’s still your favorite dinner, only now you use a mixture of ground meats and a handful of chopped herbs for the meatloaf, stir roasted garlic into the potatoes, and tuck fresh raspberries into individual molten-centered chocolate cakes—just like the owners of Stonewall Kitchen. When it comes to re-invigorating classic flavors, nobody does it better than Stonewall Kitchen, whose condiments, preserves, and dressings have tickled the taste buds of millions across the country for more than fifteen years. Now, in their follow-up to the IACP Award–nominated Stonewall Kitchen Harvest, Jonathan King, Jim Stott, and Kathy Gunst share their all-time favorite recipes for America’s favorite dishes.

Here is the food we crave, updated for today’s tastes with ingredients such as fresh herbs, citrus zest, fresh ginger, and spices. A swirl of basil puree enlivens Spaghetti Carbonara, adding yet another dimension of flavor to this celebrated dish. New Eggs Benedict trade their heavy, complicated hollandaise sauce and Canadian bacon for a light, quick chive-lemon butter, smoked salmon, and baby spinach. New England Five Onion Soup with Cheddar Croûtes puts a decidedly American spin on France’s most famous soup. Given Stonewall’s passion for condiments, naturally the sauces and salsas are spectacular, with everything from Winter Parsley Pesto to Orange-Miso Dipping Sauce. To keep these dishes fresh for years to come, nearly every recipeincludes up to a dozen “favorite variations.” With chapters including Breakfast; Soups and Chowders; Salads; Sandwiches; Seafood; Pasta, Potatoes, and Bread; Poultry and Meat; Vegetables; Sauces and Salsas; and Dessert and tips on everything from eggs to bacon to cheese to chocolate liberally scattered throughout the book, Stonewall Kitchen Favorites celebrates and rejuvenates the time-honored American cuisine we all love.

Complete with 125 irresistible recipes, 150 stunning full-color photographs, and a foreword by Ina Garten, author of the bestselling Barefoot Contessa cookbook series, here is a new, tempting look at America’s most cherished dishes—the food you’ll want to eat night after night. Stonewall Kitchen Favorites helps families create new memories of favorite meals at the table.

Publishers Weekly

Gourmet food purveyors King and Stott may have made a name for themselves with preserves and condiments, but with this third cookbook they prove they can also handle dishes as wide-ranging as Huevos Rancheros and Rack of Lamb. The well-rounded collection features hearty American fare with a modern flair; a typical recipe is Three Moms' Meatloaf, which calls for fresh parsley, thyme and rosemary, and includes tomato paste (no ketchup). Above all, the authors are not bound to tradition. Recipe introductions often clue readers in to the rationale behind a recipe ("Where is it written that all croutons must be made from leftover bread? Why not experiment with squares of polenta?") and "favorite variations" sections offer modifications to every recipe. Although it's initially strange that there's no appetizer chapter considering the subtitle's emphasis on entertaining many of the dishes in the "Seafood and Fish" and "Pasta, Potatoes, Bread" chapters would make pleasing hors d'oeuvres (e.g., Scallop "Chips," Grown-Up Potato Puffs, Tuna Tartare on Cucumber Rounds). This laid-back book deserves a warm reception from anyone who likes their food easy and delicious. 150 full-color photos. (Aug.) Copyright 2006 Reed Business Information.

Library Journal

Two decades ago, King and his partner Jim Stott started the Stonewall Kitchen line of preserves and condiments with a tiny booth at a farmers market. Today, they have eight shops throughout New England, a caf , and a product line sold around the world (they now also market a line of "pantry products" for Ina Garten, a.k.a the Barefoot Contessa, who wrote the introduction to this book). Like Stonewall Kitchen Harvest, the authors' last book, this one offers recipes for all courses of a meal, featuring food they like to cook at home or serve at the caf : Lobster BLT (the top-selling item there), Chicken Breasts with Mediterranean Stuffing, and Roasted Vegetable Platter with Green Sauce. It's simple but sophisticated upscale fare, illustrated throughout with color photographs. Sure to be popular; for most collections. Copyright 2006 Reed Business Information.

Principles of Food Beverage and Labor Cost Controls or The Fragrance of Basil

Principles of Food, Beverage, and Labor Cost Controls

Author: J Desmond Keefe III

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Booknews

New edition of a textbook for students with little or no experience in the industry. Some topics treated include: cost/volume/profit relationships; purchasing, receiving, storing and issuing control; labor cost determinants. Annotation c. Book News, Inc., Portland, OR (booknews.com)

See also: Our Bodies Ourselves or After Cancer Treatment

The Fragrance of Basil: Food and Memories of My Italian Childhood

Author: Raffaela Delmont

Raffaela Delmonte's life has always revolved around food. Her love of cuisine has been inherited from her family's regional roots in Northern Italy and along the Italian Riviera. Her passion for cooking traditional dishes proceeded to researching and delving into more technical, historical and cultural aspects of food - she is a graduate of La Scuola della Cucina Italiana. This delightful book, written in a charming and evocative manner, encapsulates the essence of Italian food and daily life through memories of special times and places, and through favourite family recipes and photographs.

Table of Contents:

	Foreword	13
	Introduction: The sweet smell of home	15
Chapter 1	The house in Via Dino Compagni	19
Chapter 2	The smell of snow	35
Chapter 3	Lunch with my family	51
Chapter 4	Winters in Valtellina	72
Chapter 5	The seven sisters	88
Chapter 6	My neighbourhood in Milan	105
Chapter 7	The fragrance of basil	128
Chapter 8	The perfume of flowers	147
Chapter 9	Holidays in Sardinia	169
Chapter 10	Life on my own	187
Chapter 11	Sun, sea and Vesuvius	201
	Epilogue: The perfect risotto	224

Wines of Chile or Newmans Own Cookbook

Wines of Chile

Author: Peter Richards

Chile has been producing excellent wines for five centuries, but it wasn't until the 1980s that they became widely available around the world. In the first book to focus exclusively on Chilean wines, award-winning writer Peter Richards outlines the fascinating history of Chile's wine industry and explores its wide range of wine styles and winemaking techniques. With the help of ten detailed maps, he takes the reader on a tour of the country's diverse terrains and major winemaking areas — including Maipo, Casablanca, Cachapoal, Colchagua, Maule and Elqui—and provides an extended listing of leading producers and their best wines.

Read also Always Superb or Just Chocolate Cookbook

Newman's Own Cookbook

Author: Paul Newman

Paul Newman and his longtime buddy A. E. Hotchner, their families, and friends now share more than 125 of their favorite recipes with you. From simple to sophisticated, these dishes are imaginative and delicious, and while some use Newman's Own products, you can substitute your favorite brand of salsa, salad dressing, or spaghetti sauce without a problem. Some dishes are Newman household favorites, like The Newmanburger, Joanne's Cereal, and Nell Newman's Cauliflower and Parmesan Soup with Essence of Lemon. Some are contributions from friends, like Robert Redford's Lamb Chili with Black Beans, Julia Roberts's Fresh Peach Crisp, Matthew Broderick's Grilled T-bone Steak with Sweet Onion Marmalade and Campfire Mustard Sauce, and Whoopi Goldberg's Big Bad Ass Beef Ribs. There are winners from the Newman's Own/Good Housekeeping recipe contest, Sundance's Salsa Steak in a Sack, Towering Inferno Creole Posole, Paul's Picture Show Popcorn Crunch, and Sockarooni Orange Kiss-Me Cake among them. Illustrated with wonderfully candid photographs and illuminated by Newman's own trenchant observations, Newman's Own Cookbook is a treat for the eye and the palate.

Publishers Weekly

Paul Newman is a man of many talents. Besides being an actor and an amateur racing car driver, he is a proficient cook with his own line of bottled dressings and sauces, Newman's Own. In this compilation of recipes from the Newman home, there are dishes of his own invention, as well as those concocted by daughter Nell, wife Joanne Woodward, and friends (Ursula Hotchner's veau marengo, Martha Stewart's Victorian savouries, Joan Rivers's shrimp salad). While many of the recipes are standard (and some even dull: Newmanburgers are simply hamburgers served with pickles, tomatoes and onion; Caroline Murphy's tuna salad is made with mustard, sweet pickle, mayonnaise and scallions), and quite a few call for Newman's various bottled goods as ingredients, nevertheless, fans will enjoy eating like their idol. October 15

Table of Contents:

150 Things to Make with Roast Chicken and 50 Ways to Roast It or Edible and Useful Plants of Texas and the Southwest

150 Things to Make with Roast Chicken and 50 Ways to Roast It

Author: Tony Rosenfeld

Who doesn't love roast chicken? And the best part is that it's so easy to make. 150 Things to Make with Roast Chicken takes a good thing and makes it even better. Instead of one, roast two chickens (or a big roaster) on Sunday night and you've got leftover makings for at least one deliciously simple weeknight meal--choose from 150 recipes for casseroles, soups, stews, stir-fries, and rice and pasta dishes, as well as a raft of chicken salads and wraps and meal-worthy salads featuring chicken. And to keep things interesting, you can put a different spin on your roast chicken for almost every week of the year, with rubs, glazes, marinades, and sauces.

Book review: Principles of Economics or Semiparametric Regression for the Applied Econometrician

Edible and Useful Plants of Texas and the Southwest: A Practical Guide

Author: Delena Tull

All around us there are wild plants good for food, medicine, clothing, and shelter, but most of us don't know how to identify or use them. Delena Tull amply supplies that knowledge in this book, one of the first focused specifically on plants that grow in Texas and surrounding regions of the South and Southwest.

Extensively illustrated with black-and-white drawings and color photos, this book includes the following special features:

• Recipes for foods made from edible wild plants.
• Wild teas and spices.
• Wild plant dyes, with instructions for preparing the plants and dying wool, cotton, and other materials.
• Instructions for preparing fibers for use in making baskets, textiles, and paper.
• Information on wild plants used for making rubber, wax, oil, and soap.
• Information on medicinal uses of plants.
• An identification guide to hay fever plants and plants that cause rashes.
• Instructions for distinguishing edible from poisonous berries.
• Detailed information on poisonous plants, including poison ivy, oak, and sumac, as well as herbal treatments for their rashes.

Table of Contents:

• List of Photographs
• List of Illustrations
• Preface to the Paperback Edition
• Acknowledgments
• Introduction
  • What's in This Book
    • Vegetation Regions in the State
    • Why Use Botanical Terminology?
  • Plants as Medicine: A Commentary
  • Mushrooms: To Eat or Not to Eat
• 1. Edible and Useful Wild Plants
  • Caution and Notes on Using Wild Edibles
    • Why Bother with Wild Foods?
    • Native Plants for Agriculture
    • Grazing from the Wild: Tips and Precautions
  • Edible and Useful Wild Plants by Family, Including Recipes
    • Agavaceae—Agave Family
      • Agave, Lechuguilla, Mescal—Agave Species
      • Sotol—Dasylirion Species
      • Yucca—Yucca Species
    • Alismataceae—Water-plantain Family
      • Arrowhead—Sagittaria Species
    • Amaranthaceae—Amaranth Family
      • Amaranth—Amaranthus Species
    • Anacardiaceae—Sumac Family
      • Sumac—Rhus Species
    • Asteraceae—Composite Family, Sunflower Family
      • Chicory—Cichorium intybus
      • Dandelion—Taraxacum officinale
      • Goldenrod—Solidago odora
      • Lettuce—Lactuca Species
      • Ragweed—Ambrosia trifida
      • Sow Thistle—Sonchus oleraceus, Sonchus asper
      • Sunflower—Helianthus Species
      • Thistle—Cirsium Species
    • Cactaceae—Cactus Family
      • Opuntia—Opuntia Species
      • Strawberry Cactus—Echinocereus stramineus, Echinocereus enneacanthus
    • Caryophyllaceae—Pink Family
      • Chickweed—Stellaria media
    • Chenopodiaceae—Goosefoot Family
      • Lamb's-quarters—Chenopodium album
      • Orach, Four-Wing Saltbush—Atriplex Species
      • Tumbleweed—Salsola kali
    • Commelinaceae—Spiderwort Family
      • Dayflower—Commelina Species
      • Spiderwort—Tradescantia Species
    • Crassulaceae—Orpine Family
      • Sedum, Stonecrop—Sedum Species
    • Cucurbitaceae—Gourd Family
      • Buffalo Gourd—Cucurbita foetidissima
    • Cyperaceae—Sedge Family
      • Nut-grass—Cyperus Species
    • Euphorbiaceae—Spurge Family
      • Bull Nettle—Cnidoscolus texanus
      • Noseburn—Tragia Species
    • Fabaceae—Legume Family
      • Acacia, Huisache, Catclaw—Acacia Species
      • Alfalfa—Medicago sativa
      • Black Locust—Robinia pseudo-acacia
      • Groundnut—Apios americana
      • Hog Peanut—Amphicarpaea bracteata
      • Honey Locust—Gleditsia triacanthos
      • Indian Breadroot, Scurfy Pea—Psoralea Species
      • Kudzu—Pueraria lobata
      • Mesquite, Torn illo—Prosopis Species
      • Redbud—Cercis canadensis
      • Retama—Parkinsonia aculeata
      • Tepary Bean—Phaseolus acutifolius
    • Fagaceae—Beech Family
      • Oak—Quercus Species
    • Fouquieriaceae—Ocotillo Family
      • Ocotillo—Fouquieria splendens
    • Juglandaceae—Walnut Family
      • Hickory—Carya Species
      • Pecan—Carya illinoinensis
      • Walnut—Juglans Species
    • Lamiaceae—Mint Family
      • Henbit—Lamium amplexicaule
    • Liliaceae—Lily Family
      • Blue Camass—Camassia scilloides
      • Day Lily—Hemerocallis fulva
      • Greenbriar—Smilax bona-nox
      • Lily—Lilium Species
      • Onion, Garlic, Chives—Allium Species
    • Malvaceae—Mallow Family
      • Turk's Cap—Malvaviscus arboreus var. drummondii
    • Martyniaceae—Unicorn Plant Family
      • Devil's Claw—Proboscidea Species
    • Nymphaeaceae—Water-lily Family
      • Lotus—Nelumbo lutea
      • Spatterdock—Nuphar luteum
      • Water-lily—Nymphaea odorata
    • Onagraceae—Evening Primrose Family
      • Showy Evening Primrose—Oenothera speciosa
    • Oxalidaceae—Wood Sorrel Family
      • Wood Sorrel—Oxalis Species
    • Pinaceae—Pine Family
      • Piñon—Pinus edulis, Pinus cembroides
    • Plantaginaceae—Plantain Family
      • Plantain—Plantago major, Plantago lanceolata
    • Poaceae—Grass Family
      • Carrizo—Arundo donax
      • Giant Cane—Arundinaria gigantea
      • Reed—Phragmites communis
    • Polygonaceae—Knotweed Family
      • Dock, Canaigre—Rumex Species
    • Pontederiaceae—Pickerelweed Family
      • Pickerelweed—Pontederia cordata
      • Water Hyacinth—Eichhornia crassipes
    • Portulacaceae—Purslane Family
      • Purslane—Portulaca oleracea
    • Rubiaceae—Madder Family
      • Bedstraw—Galium aparine
    • Typhaceae—Cattail Family
      • Cattail—Typha Species
    • Urticaceae—Nettle Family
      • Pellitory—Parietaria Species
      • Stinging Nettle—Urtica Species
    • Violaceae—Violet Family
      • Violet—Viola Species
• 2. Teas and Spices
  • Teas
    • Alfalfa—Medicago sativa
    • Basswood—Tilia Species
    • Bee Balm—Monarda Species
    • Bee Brush—Aloysia gratissima
    • Blackberry, Dewberry—Rubus Species
    • Catnip—Nepeta cataria
    • Clover—Trifolium Species
    • Goldenrod—Solidago odora
    • Greenthread—Thelesperma Species
    • Horehound—Marrubium vulgare
    • Limoncillo—Pectis angustifolia, Pectis papposa
    • Limoncillo—Hedeoma Species
    • Mormon tea—Ephedra antisyphilitica
    • Mullein—Verbascum thapsus
    • Peppermint—Mentha piperita
    • Persimmon—Diospyros virginiana
    • Prairie Tea—Croton monanthogynus
    • Red root—Ceanothus americanus
    • Rose—Rosa Species
    • Sage—Salvia Species
    • Sassafras—Sassafras albidum
    • Spearmint—Mentha spicata
    • Strawberry—Fragaria Species
    • Yarrow—Achillea millefolium
    • Yaupon—Ilex vomitoria
  • Spices
    • Chile Pequín—Capsicum annuum
    • Epazote—Chenopodium ambrosioides
    • Juniper, Cedar—Juniperus Species
    • Knotweed—Polygonum aviculare
    • Mintweed—Lippia graveolens
    • Mustard—Brassica Species
    • Onion, Garlic—Allium Species
    • Peppergrass—Lepidium Species
    • Red Bay—Persea borbonia
    • Shepherd's Purse—Capsella bursa-pastoris
    • Spicebush—Lindera benzoin
    • Sweet Bay—Magnolia virginiana
    • Watercress—Rorippa nasturtium-aquaticum
    • Wax Myrtle—Myrica cerifera
    • Wormwood—Artemisia ludoviciana
• 3. Edible and Poisonous Berries and Other Fleshy Fruits
  • Poisonous Fruit
    • Blue, Purple, or Black Fruit: Toxic
      • Cherry—Prunus Species
      • Coyotillo—Karwinskia humboldtiana
      • Eve's Necklace—Sophora affinis
      • Juniper, Cedar—Juniperus Species
      • Lantana—Lantana Species
      • Ligustrum—Ligustrum Species
      • Nightshade, Black Nightshade—Solanum americanum
      • Poke—Phytolacca americana
      • Virginia Creeper—Parthenocissus quinquefolia
    • Red Fruit: Toxic
      • Coralito—Rivina humilis
      • Holly, Yaupon—Ilex Species
      • Jerusalem-cherry—Solanum pseudocapsicum
      • Snailseed—Cocculus carolinus
      • Wahoo—Euonymus Species
    • Yellow, Cream, or White Fruit: Toxic
      • Chinaberry—Mella azedarach
      • Mistletoe—Phoradendron tomentosum
      • Nightshade, Silverleaf Nightshade—Solanum elaeagnifolium
      • Poison Ivy, Poison Oak, Poison Sumac—Toxicodendron Species
      • Soapberry—Sapindus saponaria var. drummondii
      • Tallow Tree—Sapium sebiferum
    • Fruits with Unknown Toxicity: Avoid Eating Them
      • American Beauty-berry—Callicarpa americana
      • Ampelopsis, Heartleaf—Ampelopsis cordata
      • Carolina Buckthorn—Rhamnus caroliniana
      • Dogwood—Corpus Species
      • Elbow-bush—Forestiera pubescens
      • Greenbriar—Smilax Species
      • Hercules' Club—Aralia spinosa
      • Honeysuckle—Lonicera Species
      • Indian Strawberry—Duchesnea indica
      • Peppervine—Ampelopsis arborea
  • Edible Fruit
    • Standard Jelly and Jam Recipes
    • Blue, Purple, or Black Fruit: Edible
      • Blackberry, Dewberry—Rubus Species
      • Blackhaw, Rusty Blackhaw, Withe Rod—Viburnum Species
      • Blueberry, Whortleberry, Farkleberry—Vaccinium Species
      • Brasil—Condalia hookeri
      • Cherry, Black Cherry, Chokecherry—Prunus Species
      • Coma—Bumelia lanuginosa
      • Currant—Ribes Species
      • Elderberry—Sambucus canadensis
      • Grape—Vitis Species
      • Mulberry—Morus Species
      • Persimmon—Diospyros texana
      • Prickly Pear Cactus—Opuntia Species
      • Sabal Palm, Texas Palmetto, Palma de Micaros—Sabal texana
      • Service berry—Amelanchier Species
    • Brown Fruit: Edible
      • Pawpaw—Asimina triloba
    • Green Fruit: Edible
      • Crab Apple—Pyrus ioensis, Pyrus angustifolia
    • Red, Orange, or Yellow Fruit: Edible
      • Agarita, Barberry—Berberis Species
      • Anacua—Ehretia anacua
      • Chile Pequín—Capsicum annuum
      • Desert Yaupon—Schaefferia cuneifolia
      • Hackberry—Celtis Species
      • Hawthorn—Crataegus Species
      • Jujube—Ziziphus jujuba
      • Madrone—Arbutus xalapensis
      • Mayapple—Podophyllum peltatum
      • Passionflower—Passiflora incarnata
      • Persimmon—Diospyros virginiana
      • Plum—Prunus Species
      • Pyracantha—Pyracantha Species
      • Rose—Rosa Species
      • Strawberry—Fragaria Species
      • Sumac—Rhus Species
      • Tomatillo—Physalis Species
      • Turk's Cap—Malvaviscus arboreus var. drummondii
    • White Fruit: Edible
      • White Mulberry—Morus alba
• 4. Poisonous and Harmful Plants
  • First Aid for Toxic Plant Ingestion
  • Plant Poisoning: Dispelling Some Myths About Poisonous Plants
  • Who Is Affected by Plant Poisonings?
  • Livestock Poisoning
  • The Toxins in Plants
  • Toxic Wild Plants by Family
    • Amaryllidaceae, Iridaceae, Liliaceae—Amaryllis, Iris, and Lily Families
    • Apiaceae—Carrot Family
      • Poison Hemlock—Conium maculatum
      • Water Hemlock—Cicuta maculata
    • Apocynaceae—Dogbane Family
      • Dogbane, Indian Hemp—Apocynum Species
    • Araceae—Arum Family
    • Asclepiadaceae—Milkweed Family
      • Milkweed—Asclepias Species
    • Asteraceae—Composite Family, Sunflower Family
    • Fabaceae—Legume Family
      • Black Locust—Robinia pseudo-acadia
      • Bluebonnet, Lupine—Lupinus Species
      • Coral Bean—Erythrina herbacea
      • Devil's Shoestring—Tephrosia virginiana
      • Locoweed—Astragalus Species
      • Mescal Bean—Sophora secundiflora
      • Rattlebush, Bagpod, Bequilla—Sesbania Species
      • Singletary Pea, Sweetpea—Lathyrus Species
      • Wisteria—Wisteria Species
    • Hippocastanaceae—Buckeye Family
      • Buckeye, Horse-chestnut—Aesculus Species
    • Loganiaceae—Logania Family
      • Jasmine—Gelsemium sempervirens
    • Phytolaccaceae—Pokeweed Family
      • Coralito—Rivina humilis
      • Poke—Phytolacca americana
    • Sapindaceae—Soapberry Family
      • Mexican Buckeye—Ungnadia speciosa
    • Solanaceae—Nightshade Family
      • Jerusalem-cherry—Solanum pseudocapsicum
      • Jessamine—Cestrum Species
      • Jimsonweed—Datura Species
      • Nightshade, Silverleaf Nightshade—Solanum elaeagnifolium
      • Tobacco, Tree Tobacco, Desert Tobacco—Nicotiana Species
  • Toxic ornamental Houseplants and Yard Plants: The Enemy Within
  • Poisons in the Garden
  • Rashes and Sneezes
    • Contact Dermatitis
      • Allergic Contact Dermatitis
      • Poison Ivy, Poison Oak, Poison Sumac—Toxicodendron radicans and Other Species
      • Pollen Dermatitis
      • Photodermatitis
    • Irritant Dermatitis
      • Chemical Irritants
      • Mechanical Irritants
      • Stinging Nettles
    • Hay Fever Plants
      • Fall
      • Winter
      • Spring and Summer
• 5. Colorful Dyes with Texas Plants
  • Vegetable Dyes: A Historical Perspective
  • Dyes Today: Synthetic Versus Vegetable Dyes
  • Fibers for Dyeing
  • Factors That Influence Dye Colors
  • Pigments From Plants
  • Colorfastness
    • Testing for Lightfastness
    • Testing for Washfastness
  • Water
  • Dyeing Techniques
  • Plants for Dyes
    • How Much Should I Collect?
    • What Plant Parts Should I Use?
    • Kitchen and Garden Dyes
  • Mordants
  • Procedures for Dyeing Wool and Other Fibers
    • Equipment
    • Preparing the Plant Material for the Dye Pot
    • Preparing the Wool
      • Scouring Raw Wool
      • Mordanting the Wool
    • Dyeing the Wool
      • Simmer Dyeing
      • Solar Dyeing
      • Cold-Water Fermentation
    • Final Tips on Dyeing With Plants
  • Vegetable Dye Recipes
    • Symbol Code
    • Plant Species Used for Dyes
• 6. Fibers from Texas Plants
  • Plants for Basketmaking
  • Textile Fibers
    • Extracted Fibers: Retting and Scutching
    • Fibers Attached to Seeds
  • Dyeing Plant Fibers
  • Papermaking
    • How to Make Paper
• 7. Rubber, Wax, Oil, and Soap: Industrial Resources from Texas Plants
• Glossary
• Bibliography
• Index

Gooseberry Patch Christmas Book 6 or Complete Book of Indian Cooking

Gooseberry Patch Christmas, Book 6, Vol. 6

Author: Liesure Arts Staff

Where do you go for old-fashioned, country-style Christmas fun? To Gooseberry Patch, of course! New Country Friends art and heartwarming decorating tips, fail-proof craft instructions, and irresistible holiday recipes make this the perfect guide for creating a memorable Christmas. Decorating ideas such as making a story blanket or family memory wreath get everyone involved. Includes easy-to-follow instructions for charming gifts such as handcrafted snow globes, aromatherapy candles, and beaded watchbands. Plus oodles of tasty treats for entertaining at home or giving as gifts. Also includes helpful tips and favorite recipes from devoted Gooseberry Patch readers.

Interesting textbook: Business in Asia Pacific or Strategic Marketing

Complete Book of Indian Cooking: 350 Recipes from the Regions of India

Author: Suneeta Vaswani

Classic recipes from the many regions of a diverse and culturally rich nation.

Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country.

Local/regional ingredients deliver unusual flavors that satisfy the search for new tastes. Each recipe includes background information that helps the home cook become more knowledgeable about—and comfortable with—Indian food.

Here are examples of the hundreds of exotic, yet easy, recipes:

• Starters like fenugreek and spinach fritters (methi palak pakoras), and steamed corn bread (corn dhoklas)
• Bengali shrimp and long squash (lau chingri); fried dumplings with yogurt and chutney (pahi pakodi chaat)
• Kerala lamb biriyani; assamese roast chicken (poora kukura); Coory egg and potato curry
• Vegetarian delights like curried spinach and cheese (saag panir), and chickpea flour dumplings (besan ke gatte)
• Refreshing desserts like baked bananas with coconut and jaggery.

In addition to all the regional foods, the book features chaat the crunchy, sweet and wildly popular street food of India. The chapter on Indian meal traditions and customs rounds out this comprehensive handbook on Indian cuisine.

Table of Contents:

Acknowledgments

Introduction
• The Changing Face of Indian Food
• The Regional Cooking of India
• General Guidelines
• Common Ingredients
• Spices, Spice Blends and Herbs
• Hints and Tips
• Basic Techniques Appetizers
• Introduction
• North: 18 recipes
• East: 4 recipes
• South: 5 recipes
• West: 12 recipes Chaat
• Introduction
• North: 3 recipes
• West: 5 recipes Beans and Lentils
• Introduction
• North: 9 recipes
• East: 3 recipes
• South: 4 recipes
• West: 9 recipes Rice, Cereals and Breads
• Introduction
• North: 20 recipes
• East: 3 recipes
• South: 12 recipes
• West: 11 recipes Eggs, Chicken and Meat
• Introduction
• North: 17 recipes
• East: 6 recipes
• South: 15 recipes
• West: 17 recipes Fish and Seafood
• Introduction
• North: 3 recipes
• East: 8 recipes
• South: 7 recipes
• West: 13 recipes Vegetables
• Introduction
• North: 27 recipes
• East: 7 recipes
• South: 11 recipes
• West: 17 recipes Salads, Raitas and Chutneys
• Introduction
• North: 7 recipes
• East: 3 recipes
• South: 14 recipes
• West: 21 recipes Sweets and Beverages
• Introduction Sweets
• North: 12 recipes
• East: 3recipes
• South: 6 recipes
• West: 14 recipes Beverages
• North: 2 recipes
• West: 3 recipes

Sources
Index

Eat to Win for Permanent Fat Loss or Understanding Baking

Eat to Win for Permanent Fat Loss: The Revolutionary Fat-Burning Diet for Peak Mental and Physical Performance and Optimum Health

Author: Robert Haas

In the 1980s, Robert Haas fueled a diet revolution with his number one bestseller Eat to Win. Now, with Eat to Win for Permanent Fat Loss, he shows you not only how to lose weight and dramatically improve your performance in all areas of life, but also how to keep the fat off—forever.

Based on cutting-edge research on how and why our bodies use carbohydrates, proteins, and fats, Haas created a "Mediterrasian" diet that combines the best and healthiest aspects of diets from the regions where people live the longest. His approach features a ratio of 50 percent carbohydrates, which includes grains, fruits, and vegetables; 25 percent protein; and 25 percent fat. Haas also provides the specific reasons why this is the ultimate ratio for maximum energy, fitness, and permanent fat loss.

Eat to Win for Permanent Fat Loss offers a remarkably flexible, healthy food plan that encourages both the use of the new "functional" foods, such as tofu hot dogs and soy-chicken nuggets, and treats that most diet plans forbid entirely, such as chocolate, wine, and coffee. In fact, Haas tells you why enjoying chocolate and coffee every day could actually make you healthier, providing both satisfaction and valuable phytonutrients that prevent illness. It's the kind of eating plan that works for the entire family.

As for exercise, Haas's recommendation is just as simple: Burn a minimum of 300 calories—the equivalent of 45 minutes of walking—throughout the day, through any activity you choose. Haas’s combined diet and exercise program changes lives.

Go to: Prairie Table Cookbook or Connoisseurs Guide to Sushi

Understanding Baking

Author: Joseph Amendola

The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.

Table of Contents:

	Acknowledgments
	Preface
Ch. 1	Wheat and Grain Flours	1
Ch. 2	Yeast and Chemical Leaveners	33
Ch. 3	Sugar and Other Sweeteners	47
Ch. 4	Eggs	65
Ch. 5	Fats and Oils	77
Ch. 6	Milk and Dairy Products	89
Ch. 7	Thickeners: Starches, Gelatin, and Gums	101
Ch. 8	Chocolate	113
Ch. 9	Water	129
Ch. 10	Salt	135
Ch. 11	The Physics of Heat	141
Ch. 12	Bread and Other Yeast-Risen Products	151
Ch. 13	Laminates	175
Ch. 14	Cake Baking	187
Ch. 15	Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux	207
Ch. 16	Pies and Tarts	223
Ch. 17	Cookies	237
Ch. 18	Sugar Syrups and Candymaking	247
	Appendix	259
	Bibliography	267
	Index	273

Beard on Food or Meatloaf

Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking

Author: James Beard

The return of a classic food book: James Beard’s own selection of his favorite columns and recipes, distilling a lifetime of kitchen wisdom into one volume.
 
In Beard on Food, one of America’s great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It’s a philosophy of food—unfussy, wide-ranging, erudite, and propelled by Beard’s exuberance and sense of fun.
In a series of short, charming essays, with recipes printed in contrasting type, Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.

(For more information, visit the James Beard Foundation at jamesbeard.org.)

Look this: Palestinian Walks or The Nine

Meatloaf: Recipes for Everyone's Favorite

Author: Maryana Vollstedt

Everyone loves meatloaf. It's the ultimate in homey comfort food, easy to make and, with a fluffy mound of mashed potatoes and some gravy, about as close to heaven as a meal can get. Maryana Vollstedt, author of such comforting favorites as Big Book of Casseroles and Big Book of Easy Suppers, presents her favorite recipes, including a classic loaf using a mixture of ground beef and sausage; a lively version with a horseradish-crumb topping; and an Asian-style meatloaf with a hoisin-soy sauce (and a spicy touch of wasabi for more adventurous folks). Others showcase poultry, lamb, or fish and there are also vegetarian selections. Recipes for the perfect side dish accompaniment round out this satisfying book.

Food in the Ancient World or Great Scallop and Oyster Cookbook

Food in the Ancient World

Author: Joan P Alcock

The ways of life of four great ancient civilizations-- Egyptian, Greek, Roman, and Celtic--are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. Food Culture in the Ancient World draws on writings of classical authors such as Petronius, Galen, and Cato, as well as on archeological findings, to present intimate insight into ancient peoples. This volume will be indispensable as it complements classical history, cultural, and literature studies at the high school and college levels and will also inform the general reader.

Table of Contents:

1	Historical overview	1
	Population	1
	Agricultural practices	4
	Trade	24
2	Foodstuffs	31
	Grains	31
	Legumes	35
	Fungi	38
	Fruits	39
	Nuts	47
	Vegetables	49
	Root vegetables	51
	Salad vegetables	55
	Weeds	55
	Herbs	56
	Spices	60
	Meat	64
	Game	69
	Fowl	70
	Eggs	75
	Fish	75
	Crustacea	80
	Dairy products	82
	Condiments	84
	Beverages	90
3	Food preparation and the food professions	103
	Procedures, equipment, and utensils	103
	Professionals	118
	Dining establishments	123
4	Food by civilization	135
	The Egyptians	136
	The Greeks	150
	The Romans	161
	The Celts	172
5	Eating habits	181
	Meals	181
	Food for special occasions	187
	Food for special groups	206
6	Concepts of diet and nutrition	227
	Theory of eating	227
	Humoral theory	229
	Food supply	230
	Diet	233
	Scarcity, famine, and malnutrition	237
	Taboos	242
	Teeth : diet and hygiene	245
	Cemetery and tomb evidence	247

Book about: Sams Teach Yourself Ajax JavaScript and PHP All in One or Adobe Photoshop Elements 6

Great Scallop and Oyster Cookbook

Author: Whitecap Books Staff

Just mention scallops or oysters and the taste buds start to tingle. The mind conjures up visions of scallops in cheese sauce or with garlic or just steamed, while it plays with oysters on the half shell or Rockefeller. The recipes for these tasty treats and more are featured in this book. You will find complete information on the preparation of scallops and oysters along with the history and cultivation of these shellfish. The recipes contain step-by-step instructions and are accompanied by delectable photographs.

Wine Guy or Questions of Taste

Wine Guy: Everything You Want to Know about Buying and Enjoying Wine from Someone Who Sells It

Author: Andy Besch

Everybody loves to drink wine, but when it comes to buying it, so many of us are overwhelmed by the sheer volume of choices, and intimidated because we don't think we "know" enough about wine to take a chance. Too often we end up buying the same Merlot, Cabernet, or Chardonnay because we don't have the confidence to try something different. Enter Andy Besch -- the Wine Guy.

Andy, owner of Manhattan's popular West Side Wine, wants you to take control of the wine-buying process and start looking at each experience as an opportunity to find something new, whether it's an unfamiliar label, grape, or region. The Wine Guy encourages wine drinkers to break free of old habits and start enjoying the thousands of affordable treasures available in today's wine world.

The Wine Guy offers simple advice on how to get in touch with your own tastes by identifying the flavors and styles that appeal to you. You'll taste your way through the eight "everyday" grapes and will learn how to match their qualities to sixteen "breakaways" that will open the door to countless new options. Andy will show you how to find a good wine guy of your own, and how to effectively communicate to get the most out of your shopping experience. With your new knowledge and skill, you will be able to base your wine-buying decisions on your own preferences instead of being sucked in by brand names, arty labels, someone else's opinions, or the common practice of equating price with quality.

In The Wine Guy, Andy shares his personal experiences from behind the counter to help you become a savvy wine shopper. You'll find answers to the questions he is most commonly asked, alongwith tips on making the most of the wine experience in restaurants, wineries, wine bars, and while entertaining in your own home.

Take advantage of the methods that have turned so many of Andy's customers at West Side Wine into self-assured and adventuresome wine enthusiasts. Get ready to uncork a truly special experience, and let The Wine Guy show you how.

Library Journal

In 1999, Besch, a former marketing executive, opened West Side Wine in New York City and earned a loyal customer base with his ability to ease novices through the sometimes intimidating world of oenophilic appreciation. With wife Kaye, a freelance writer, he commits his philosophy of accessibility to print. In straightforward prose infused with years of experience, the authors demystify the language and practices surrounding wine tasting, buying, and enjoyment. Their delineation of grape types and associated flavors is useful for a broad range of consumers, as are the chapters "Ask the Wine Guy" and "Becoming Your Own Wine Guy," which address common wine topics like food and wine pairings. The authors also empower readers by providing guidelines for hosting tastings and reading labels. In markets where specialty shops are rare, this information may be superfluous, but Besch's relaxed approach and encouraging tone will be appreciated. Recommended for public libraries lacking coverage in this subject area.-Meagan Storey, Virginia Beach, VA Copyright 2005 Reed Business Information.

Look this: Principles and Labs for Fitness and Wellness or Reinventing Medicine

Questions of Taste: The Philosophy of Wine

Author: Barry Smith

Interest in wine has steadily increased in recent years, with people far more sophisticated about wine than they used to be, and with more and more books being written about it, not to mention the success of films like Sideways. And, inevitably, those who take a serious interest in wine find themselves asking questions about it that are at heart philosophical.
Questions of Taste is the first book to tackle these questions, illuminating the philosophical issues surrounding our love of wine. Featuring lucid essays by top philosophers, a linguist, a biochemist, and a winemaker and wine critic, this book applies their critical and analytical skills to answer--or at least understand--many thorny questions. Does the experience of wine lie in the glass or in our minds? Does the elaborate language we use to describe wine--alluding to the flavors of cheese or fruit, or to a wines suppleness or brawniness--really mean anything at all? Can two people taste one wine in the same way? Does a wine expert enjoy wine more than a novice? How much should we care about what experts say about wine'These questions and others are not just the concern of the wine lover, but go to the heart of how we think about the world around us--and are the province of the philosopher.
With a foreword by leading wine authority Jancis Robinson (editor of the Oxford Companion to Wine), this volume will be of interest to anyone who thinks seriously about the experience of enjoying wine, as well as those interested in seeing philosophy applied to the world of the everyday.

Secrets of Fat Free Cooking or River Road Recipes III

Secrets of Fat-Free Cooking: Over 150 Fat-Free and Low-Fat Recipes from Breakfast to Dinner-Appetizers to Deserts

Author: Sandra Woodruff

A very different kind of cookbook, Secrets of Fat-Free Cooking is designed to help readers create low-fat and no-fat dishes that are easy to make, taste delicious, and are also high in nutrition. Woodruff guides readers through the basics of nutrition and provides dozens of helpful tips that will insure great results with every dish. 16 color photos. 30 line drawings.

Go to: The Clash of Civilizations and the Remaking of World Order or Alexander Hamilton

River Road Recipes III: A Healthy Collection, Vol. 3

Author: Junior League of Baton Roug

It's the best in Creole and Cajun recipes modified to fit today's healthy lifestyles.

The jambalayas, gumbos, and other recipes have been reduced in fat and calories, and each is followed by a complete nutritional analysis. Winner of a 1994 Tabasco Community Cookbook Award.

Pillsbury Holiday Baking or Best 50 Shortbreads

Pillsbury Holiday Baking: Fun & Festive Recipes to Celebrate from Halloween to New Year's

Author: Pillsbury Editors

Perk Up Your Holidays with These Great Recipes!

October through December is the time to break out the mixing bowls, baking sheets and oven mitts and start whipping up festive treats and desserts. From playful Halloween "critters" and themed cookies for the Kwanzaa party to special Christmas breads and luscious New Year's treats, Pillsbury makes it easier than ever to create delicious baked goods and liven up celebrations with your family and friends.

Organized by holiday, Pillsbury Holiday Baking features 150 tasty recipes for both sweet and savory baked goods, including lots of "Extra Easy" recipes that take 30 minutes or less. Illustrated with 50 inspiring color photos and sprinkled with helpful kitchen tips and gift ideas, it delivers all you need to bake up a season's worth of crowd-pleasing holiday treats.

Open the book and find:

16 Halloween recipes, including a Frankenstein Cake and Bugs in a Blanket

29 Thanksgiving recipes, including Mystery Pecan Pie, Pumpkin Cheesecake and Cornmeal Sage Scones

43 Christmas recipes, including Christmas Ornament Cookies,a Tree-Shaped Brownie Torte and a Spinach Dip Crescent Wreath

22 Hanukkah recipes, including Hanukkah Rugelach andCherry-Almond Torte

20 Kwanzaa recipes, including Black Forest Tart andFresh Pear-Date Bread

20 New Year's recipes, including Rich and Easy Tiramisu Dessertand Crescent-Crab Purses

Book about: Starting Something or European Business

Best 50 Shortbreads

Author: Barbara Karoff

This favorite cookie is offered in a nearly endless variety of flavors and shapes. Making shortbread is easy, and this book shows you how to create rich, buttery shortbread treats.

It includes shortbread history, baking tips, topping ideas and dozens of fabulous recipes with an international touch that you can make any time of year. Special "quick prep" instructions if you have a food processor!

Susan Masons Silver Service or Williams Sonoma Savoring Desserts

Susan Mason's Silver Service: Elegant Savannah Cuisine

Author: Susan Mason

Useful book on entertaining provides eighty recipes desiged for six servings. Chapters cover brunches, picnics, garden parties, wedding dinners, and much more.

Go to: Construction Equipment Management or The Construction Industry

Williams-Sonoma Savoring Desserts: Best Recipes from the Award-Winning International Cookbooks

Author: Williams Sonoma Editors

Both a gastronomic travelogue and a collection of more than 125 recipes, Savoring Desserts captures the rich dessert traditions of America, Mexico, Europe, and Asia. You'll discover a bounty of unforgettable finales, from elegant French fruit tarts, crunchy Italian biscotti, and silky Spanish custards to lotus-filled Chinese dumplings, Mexican almond cakes, saffron-scented Indian sweets, and all-American pies. Savoring Desserts celebrates the many pleasures of good eating-and good living-in a single memorable volume.

The Ethnic Paris Cookbook or Month of Meals

The Ethnic Paris Cookbook

Author: Charlotte Puckett

Paris is a great food city. Its unrivalled reputation spans the globe. The city's exceptional and delicious culinary scene has been slowly evolving so that today, eating in Paris is no longer limited to traditional French cuisine. Mouth-watering ethnic cuisine cooked, more often than not, by immigrants from former French colonies, has turned Paris into a delight for Epicureans who not only relish a traditional French confit de canard, but who also savor the flavors of a Moroccan prune tagine or a delicate Vietnamese Phô. The first book on the market to focus on the ethnic influences on Paris's haute cuisine, the more than 100 recipes-including starters, main courses, and desserts-are selected and adapted from internationally renowned chefs such as Fatema Hal of the Mansouria restaurant and Hisayuki Takeuchi of Kaiseki-Sushi, as well as from food lovers transplanted from places as varied as Vietnam, Morocco or Cameroon who are now established Parisians but retain their culture through their cuisine. But complex flavors don't necessarily mean complicated recipes. These are easy-to-follow recipes with step-by-step instructions. The regions included in this book are the Maghreb: Morocco, Tunisia and Algeria; Southeast Asia and China: Vietnam, Cambodia, Laos and China; Japan; Lebanon and Syria, and a selection of countries from former French West Africa and islands in the Caribbean and the Indian Ocean: Cameroon, Senegal, Reunion, Mauritius and Guadeloupe. With the added bonus of addresses of top ethnic restaurants in Paris as well as corner shops and ethnic markets, and beautiful, original four-color drawings by Paris-based Lebanese illustrator, Dinah Diwan, TheEthnic Paris Cookbook enables cooks to travel via their palate-ethnic Parisian cuisine will come to your kitchen.

Publishers Weekly

Taking a detour from the bistros and brasseries of Paris, this cookbook explores another side of the city's cuisine: its Moroccan cafes, phô kitchens and sushi bars. Exploring the culinary heritage of decades of immigrants, London-based journalist Kiang-Snaije and Cordon Bleu chef Puckette have solicited recipes from their favorite restaurants, along with the family favorites of Parisians from North Africa, Asia and the Middle East. Each chapter focuses on a particular country, beginning with a history of the region as well as an overview of its cuisine. The dishes here are earthy, simple and relatively inexpensive to make, like a Moroccan lamb tagine with canned artichokes and frozen peas, and a Warm Laotian Beef Salad with crisp vegetable garnishes. For the most part these are authentic recipes, and the authors assist in locating obscure ingredients—Argan oil, for example, can be obtained from a company in Michigan. The layout can be confusing, as recipe directions sometimes precede the ingredients list, but the book charms with quirky illustrations, literary quotes and personal vignettes. With listings for restaurants (including the best place to get couscous) and sidebars describing Tunisian greengrocers, Puckette and Kiang-Snaije have assembled an informative book that broadens the discussion of Parisian food while offering the Francophile home chef some alternatives to the standard croques monsieur. (Apr.)

Copyright 2007 Reed Business Information

Pauline Baughman - Library Journal

Parisian food isn't all French. Over the last 60 years, immigrants from French ex-colonies and protectorates have moved to France, bringing their cuisine and culture with them. Chef Puckette and journalist Kiang-Snaije have teamed up to create an ethnic culinary tour through the City of Light. Each chapter focuses on a region or country, including the North African countries of Morocco, Algeria, and Tunisia; the Southeast Asian countries of Vietnam, Cambodia, and Laos; and China, Japan, Africa, and Lebanon. In addition to over 100 recipes, the authors include overviews of their favorite ethnic restaurants, grocers, and chefs. Recipes are authentic, and the complexity of the dishes ranges from the extensive, such as Hanoi Beef Soup with homemade broth, to the easy, as evidenced in the recipe for Cold Summer Tofu. While most dishes can be made with common ingredients, a glossary of obscure ingredients with tips for how to purchase them and possible substitutions is included. Original hand-drawn color illustrations dot nearly every page and add to the charm of this unique title. For larger collections.

Book review: The Ultimate Calorie Counter or Dangerous Doses

Month of Meals: Old-Time Favorites

Author: American Diabetes Association

Millions of ways to mix and match! Here's how it works:

Each menu planner has 28 days worth of new menu choices; pages are split into thirds and are interchangeable. There are 20,000 menu combinations in each book. No matter which combination the reader chooses, carb counts and nutrients are correct for the entire day­­automatically. Readers can mix and match among all of the menu planners if they want; millions of combinations are possible!

Updated third editions of the Month of Meals series feature:

• Complete nutrient analysis and carbohydrate count for every meal
• Every meal includes the same number of carbs, no matter which choice is picked­­45­60 grams for every breakfast, 60­75 grams for every lunch, and 70­85 grams for every dinner­­this helps keep blood sugar levels stable
• Covered spiral binding increases bookshelf visibility
  
  
  

The Complete Meat Cookbook or Cooks Book

The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal

Author: Bruce Aidells

America is proudly falling in love again--with meat. Whether it's a grilled beefsteak, a succulent lamb chop, a juicy pork loin, or a well-seasoned veal shank, there's nothing like red meat. We're eating it with gusto--about twenty pounds more than we did a decade ago, according to the New York Times. In the past few years, more than one thousand new steak houses have opened. And because today's cuts are leaner than ever, they need special treatment and cooking techniques to make them flavorful, tender, and juicy.

Now two colorful collaborators and Julia Child Award winners tell us everything we need to know about cooking meat. In The Complete Meat Cookbook, readers will find:

• Straight talk on how to make sense of the bewildering variety of meats at the supermarket. The authors discuss their favorite cuts and provide tips on which butchers' favorites to request.
• Advice on how to season with innovative techniques like dry rubs, wet marinades, brining, herb pastes, and fast sauces.
• More than 230 recipes, ranging from the eclectic to the ethnic, such as Gordon's Grilled Rib-Eye Steak with Tomato-Chile Vinaigrette, Tuscan Herb-Infused Roast, and Chili Colorado.
• Many entertaining stories--and tips that will surprise even meat experts.

Publishers Weekly

The leaner cuts of meat now on the market require extra attention to ensure they don't toughen and dry during preparation, and with that in mind Aidells--owner of Aidells Sausage Company--and Kelly (both coauthored Hot Links & Country Flavors and Flying Sausages) offer more than 230 recipes certain to attract meat-fanciers. They address how to buy meat, flavor it and cook it; specify the temperatures at which various meats should be cooked; and advise using a digital instant-read thermometer to check degrees. Recipes are identified as Fit for Company, In a Hurry, Cooking on a Budget, Great Leftovers and other categories, and they range from familiar--Philly Cheese Steaks, the Classic Hamburger and Grilled Lamb Chops--to nicely inventive: Braised Beef Shanks with Coconut Milk, Ginger and Cumin shows a Pacific Rim influence, while Sauteed Pork Chops with White Wine and Vanilla Sauce adds an even more unusual twist. Master recipes are followed by variations, as in the basic Roast Rack of Lamb and one flavored with Black Bean-Mustard Coating or a Fresh Herb Crust. Complete is a fit adjective for this highly recommended book. Photos not seen by PW. BOMC main selection. (Nov.)





Table of Contents:

INTRODUCTION	11
Using This Book	14
MEAT BASICS	25
A Little History: Meat and the Human Diet	25
What Matters Most in Buying Meat	31
COOKING TODAY'S MEAT	51
How to Tell When It's Done	55
The Doneness Chart	56
Choosing the Right Cooking Method: Master Techniques
Broiling	58
Pan-Broiling	60
Sauteing	61
Panfrying	62
Stir-Frying	62
Grilling	63
Barbecuing, or Slow-Roasting, in a Covered Grill	66
Oven-Roasting	66
Braising and Stewing	70
Poaching	72
Wet Basting	72
Steaming	73
Pressure-Steaming/Pressure-Cooking	73
Microwaving	73
BEEF: AMERICA'S MOST POPULAR MEAT	75
How to Choose a Great Steak	92
How to Choose the Best Braised Steak	145
How to Choose the Best Beef for Kebabs	152
How to Choose the Best Ground Beef and Hamburger	155
How to Choose the Best Roast Beef	172
How to Choose the Best Pot Roast	190
How to Choose the Best Stewing Beef	206
How to Choose the Best Short Ribs	216
Overlooked but Delicious Cuts	226
PORK: THE MOST VERSATILE MEAT	235
How to Choose Pork Chops, Steaks, and Cutlets	260
How to Choose a Pork Roast	312
How to Choose Ribs	372
Overlooked but Delicious Cuts	387
How to Choose Ham: All You Need to Know	391
How to Choose Bacon	409
Pork Sausage: Simple Links to a Glorious Past	410
LAMB: ETHNIC FAVORITE AND EPICURE'S DELIGHT	427
How to Choose Lamb Chops and Lamb "Steaks"	438
How to Choose and Prepare Lamb Kebabs	466
How to Choose Ground Lamb	470
How to Choose Rack of Lamb, Lamb Loin, and Lamb Shoulder
Roasts,	478
How to Choose a Leg of Lamb	484
How to Choose the Best Cuts for Braised Lamb and Lamb Stew	499
Overlooked but Delicious Cuts	521
VEAL: A TENDER DELICACY	529
How to Choose the Best Veal Chops	540
How to Choose the Best Veal Scallopini	546
How to Choose the Best Veal Roast	550
How to Choose Meat for Veal Stew	559
Overlooked but Delicious Cuts	572
SEASONING CHART	577
SOURCES	584
ACKNOWLEDGMENTS	587
INDEX	589

See also:

Cook's Book: Concise Edition

Author: Jill Norman

Taking the best of the techniques and recipes from The Cook's Book, this is a reduced format and extent concise edition at an affordable price.

Full Moon Feast or Alaska Sourdough

Full Moon Feast: Food and the Hunger for Connection

Author: Jessica Prentic

Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment.

In Full Moon Feast , accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.

Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering—physical, emotional, cultural, communal, and spiritual—born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.

But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.

Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other. "

About the Author:
Jessica Prentice is a professional chef, food activist, and founder of Wise Food Ways. She teaches classes in the San Francisco Bay Area that empower students to cook nourishing meals based on locally grown, ethically sound ingredients. She lives in Richmond, California. Visit her Web site, www.wisefoodways.com , for more information and events listings.

Books about:

Alaska Sourdough: The Real Stuff by a Real Alaskan

Author: Ruth Allman

In this classic last word on sourdough cookery, there are recipes for Alaskan frontier staples (hotcakes to doughnuts) with time-tested advice and love.

Beans and Pulses Cookbook or Perfect Cup

Beans and Pulses Cookbook: Over 85 Deliciously Healthy and Wholesome Low-Fat Recipes for Every Meal and Occasion, with More than 450 Step-by-Step Stunning Photographs: How to Use Beans, Nuts, Legumes and Pulses to Create Enticing and Nutritio

Author: Simona Hill

Beans, pulses and legumes can be used dried, fresh, sprouted, or ground into flour. The nutritional benefits are many: they contain vitamins, minerals, potassium, selenium, magnesium and calcium that can help stave away different types of illness. We're all aware that we should be eating more of them, but what do you do with them? This timely cookbook contains 85 deliciously appealing everyday recipes that are tasty, filling, health-enhancing and, to the uninitiated at least, surprisingly elegant and sophisticated.

Look this:

Perfect Cup: A Coffee Lover's Guide to Buying, Brewing and Tasting

Author: Timothy J Castl

For coffee lovers everywhere, The Perfect Cup is the one book you’ll need to appreciate coffee and it s growing status as a gourmet beverage. Coffee expert Timothy Castle chronicles the coffee revolution in America and offers state-of-the-art information on everything from the bean itself to brewing and appreciating the perfect cup. Do different brewing methods produce different-tasting coffees? What is the most common mistake people make at home with coffee? Is there reason to be concerned about “chemical” decaffeinating processes? These and many other questions are answered in this book.In a section entitled “How to Buy Coffee and Whom to Buy It From,” Castle includes interviews with more than thirty of America’s foremost coffee retailers and roasters. He also provides an overview of the regions of the world where coffee is commonly grown, and offers more than two dozen unusual recipes featuring coffee in sauces, marinades, main courses, and desserts, such as Grilled Coffee–Marinated Lamb Chops, Cappuccino Muffins, and Chocolate Espresso Souffle.

Fantastic Food with Splenda or Michael Chiarellos Casual Cooking

Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories

Author: Marlene Koch

The first of its kind cookbook expands the uses of Splenda, proving that it is versatile enough to be used in many different recipes for all types of meals.

Interesting book: OurSpace or Breaking the Silence

Michael Chiarello's Casual Cooking: Wine Country Recipes for Family and Friends

Author: Michael Chiarello

From Michael Chiarello, author of The Tra Vigne Cookbook, comes a collection of recipes on his favorite subject-and the favorite subject of home cooks everywhere-preparing meals for family and friends. These treasured recipes marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the Wine Country. Each outhwatering dish-such as Tuscan Shrimp with White Beans, Chicken with Rosemary and Lemon Salt, and Italian Fruit Salad with Sta Bene Honey Zabaglione-is sophisticated, yet simple to prepare. Gorgeous color images by award-winning photographer Deborah Jones show dishes that look too good to be this easy! The companion volume to his new 26-part series on public television, Michael Chiarello's Casual Cooking is perfect for stress-free weekday meals and spontaneous gatherings of friends and family. It doesn't get any better than this.

The Safe Shoppers Bible or Eat This

The Safe Shopper's Bible: A Consumer's Guide to Nontoxic Household Products

Author: David Steinman

Anyone concerned about the health effects of ingredients in the items they buy every day -- from soup to flea powder, mascara, or car wax -- will find The Safe Shopper's Bible indispensable. Finally, here's a complete guide to settle such questions as: Can your hair coloring cause breast cancer? Is this brand of apple juice safe for babies? Will the additives in this salad dressing harm you? Which shampoo won't sting your eyes? The Safe Shopper's Bible rates thousands of household products, personal care products, foods, and beverages. Its extensive charts list products by brand name and rate them each for short-term and long-term health hazards. Readers can find out at a glance which products are more or less likely to provoke allergies or irritation, cause birth defects or cancer, trigger neurological problems, or pose other health hazards. In addition, the charts provide recommendations for the safest foods, toiletries, and everyday household purchases.

What People Are Saying

Gary Null
The Safe Shopper's Bible is the consumer's action handbook for the 90's: comprehensive, well-documented, with all the appropriate warnings—a compendium of reasonable alternatives. A must for all who care about their health. (Gary Null, Ph.D.)

Earl Mindell
The ultimate shopper's guide. A book that should help you get your money's worth every time you shop while safeguarding your family's heath. (Earl Mindell, R.Ph., Ph.D., Author of the Vitamin Bible)

Jay Gordon
. . . The most important book a shopper will ever own. The Safe Shopper's Bible is a number one recommendation on my reading list for all my patients and their families. Use it! (Jay Gordon, M.D., Medical Correspondent, ABC Television)

Alexander G. Schauss
A long overdue and indispensable reference book important to all who are interested in reducing their risk of exposure to harmful chemicals found in most household products, cosmetics, and food. I cannot think of anyone who would not benefit from this book. (Alexander G. Schauss, Ph.D., Executive Director, Citizens for Health)

Interesting book:

Eat This!: 1,001 Things to Eat Before You Diet

Author: Ian Jackman

Ian Jackman believes that life is too short to deny yourself our nation's true culinary treasures. Guided by food experts throughout the land, he travels from east to west—from small town to big city—uncovering local treats, guilty pleasures, and some oddities that no true food lover should miss. From lobster rolls and buffalo meat to banana cream pies and clam stuffies, Jackman finds the sinful temptations your taste buds crave—and he writes about them in a way that's certain to get any confirmed foodie salivating!

• Where you can find the very best burgers in America
• 21 varieties of apples you must try
• Lamb fries—eat or avoid?
• The country's primo pizza parlors
• And more!

Escape the guilt and anxiety propagated by our puritanical, diet-obsessed society and indulge yourself with Eat This!

Publishers Weekly

Jackman's compendium of American foods and foodstuffs is an informational tour-de-force, a guidebook suitable for everyone from the couch potato to the frequent flyer. In the interest of finding out where to get the best, whether it's organic produce or fast food, delivery or fine dining, the author has eaten widely if not always well. Wondered when your favorite ready-to-eat cereal hit the market? What a runza is? Where to go for your last meal on earth? Jackman, who was the managing director of the Modern Library and coauthor of Stickin', includes all the foods and facts, from coast to coast (and including Alaska and Hawaii). The book is organized about as well as something so wide-ranging can be without tilting into a work of reference. The first part, "Eating In," isn't a how-to-eat-better so much as a how-to-eat-the-best-possible. Its second, larger part, "Eating Out," might make one want to cash in an IRA and hit the road for a year or two to eat everything he's listed. Readers will soon find themselves flipping the pages from restaurant to dish, and that's when they'll start fingering their car keys-it's just the thing for the summer travel season. (July)

Copyright 2007 Reed Business Information

New Tastes in Green Tea or Elegant Comfort Food From Dorset Inn

New Tastes in Green Tea: A Novel Flavoring for Familiar Drinks, Dishes, and Desserts

Author: Mutsuko Tokunag

NEW TASTES IN GREEN TEA is an original cookbook that ushers an underappreciated flavor into the kitchen as a beverage and a cooking ingredient. The range of recipes is startling. Green Tea Latte, Matcha Smoothie, or Iced Matcha au Lait take "the greens" in new directions. Mouthwatering recipes for gratin, quiche, pastas, and desserts will enliven the adventurous cook's culinary repertoire.

While breaking fresh ground, NEW TASTES IN GREEN TEA also covers the basics. Author Mutsuko Tokunaga, vice president of the World Green Tea Association, introduces the reader to the most popular types of traditional tea, the fine art of brewing a perfect cup, and the ins and outs of tea lore. Lavish images by two top food photographers provide the perfect visual accompaniment for making green tea a part of everyday life.

This book arrives at the perfect time. With the growing awareness of the health benefits of this popular beverage, and the emergence of such innovative teas as vanilla hojicha and mango sencha, green tea is finding a place in more and more households. On the health front, the beneficial properties are almost too numerous to count. It is said to restrict the increase of blood cholesterol, control high blood pressure, lower blood pressure, refresh the body, deter food poisoning, help prevent cavities, fight viruses, and freshen skin.

Whether you are looking for a bevy of palate-pleasing drinks or savory new food recipes, NEW TASTES IN GREEN TEA is a must-have for anyone seeking to appreciate the versatility and elegant flavorings of one of the world's most healthful beverages.

About the Author:
Mutsuko Tokunaga is a renowned Japanese food stylist and the vice president of the World Green Tea Association. She appears regularly on radio and television in Japan and writes on cooking and tea for Japanese newspapers and magazines. NEW TASTES IN GREEN TEA follows two previous publications in Japanese.

Chicago Sun Times

In New Tastes in Green Tea, Mutsuko Tokunaga shows readers the healthful tea's grassy flavor works well in drinks, desserts and much more. The succinct and beautifully photographed volume includes a guide that explains the different types of green tea.

TEA A Magazine

[This book] is a must-have guide for anyone seeking to appreciate the versatility and elegant flavorings of one of the world's healthiest beverages.

Library Journal

Tea drinking is becoming evermore popular in the United States, with exotic varieties turning up even in the supermarket. Green tea as a flavoring ingredient is no longer relegated to the ice cream that is a clich on Japanese American menus. Tokunaga, vice president of the World Green Tea Association, begins with "A Tea Drinker's Guide," describing the various green teas and blends, as well as the etiquette of tea drinking, then moves on to the history and production of tea. She follows with recipes for all courses of a meal, from Green Tea Gnocchi to Matcha Tiramisu (!). There are color photographs throughout, and a final section covers, among other topics, the health benefits of green tea and handy household tips. For comprehensive beverage collections and other larger libraries. Copyright 2004 Reed Business Information.

See also: Introduction to Algorithms Second Edition or Windows Vista

Elegant Comfort Food From Dorset Inn: Traditional Cooking from Vermont's Oldest Continuously Operating Inn

Author: Jane Stern

"We see Sissy Hicks as the Alice Waters of Vermont," says Michael Stern" - relying on local farmers and greengrocers, cooking meals that reflect the seasons, and creating a menu that is at once respectful of tradition and yet always surprising. . . . This cookbook is one that cooks will turn to for ideas for Sunday dinners, company's-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning. And it will be a book that readers will want to curl up with by the fire on a winter's evening."

The Dorset Inn, a special-occasion extraordinarily romantic restaurant, is a destination for those who go through southern Vermont to ski and sightsee. People honeymoon here, have anniversary meals here, and come to the Dorset Inn to get away from it all.

The Dorset Inn is a place rich with historical association with the very beginnings of America and American cooking. It was on the Dorset Village Green that the Green Mountain Boys prepared for battle in the Revolutionary War and just down the road is Arlington, where Norman Rockwell created his most beloved paintings.

Elegant Comfort Food from the Dorset Inn not only celebrates the history of the inn and the spirit of America found in New England. It also is a practical cookbook containing recipes founded on a tradition of hearty portions, clarity of flavors, and transformation of leftovers into glorious meals, but refined and elevated.

American or Groovy Girls

American (Williams-Sonoma Collection Series)

Author: Williams Sonoma

Filled with simple goodness, classic American food always satisfies. Whether you crave a juicy hamburger with fries, a bowl of spicy chili with cornbread, or the rich, sweet finish of a bourbon pecan pie, here are the dishes that represent the country's finest culinary traditions.

William-Sonoma Collection American offers more than 40 easy-to-follow recipes, including both old-fashioned favorites and fresh new ideas. In these pages, you'll find tempting fare perfect for every occasion, from tasty starters and classic main courses to delicious side dishes and decadent desserts. This vividly photographed, full-color recipe collections will become an essential addition to your kitchen bookshelf.

Books about: History Derailed or Options Markets

Groovy Girls: Slumberrific Six: The First Pajama Party

Author: Robin Epstein

Meet the Groovy Girls! Reese is the neat fraternal twin of O'Ryan; they are very close, but Gwen is fast becoming her best friend. O'Ryan is a red-headed soccer star, quick to blush, with a secret crush, and Oki's best friend. Oki is the most fashionable girl in the group. She's also a fun and fantastic friend. Gwen is a forever-late but lovable and spunky girl, and Reese's best friend. Vanessa is the know-it-all leader of the pack, and Yvette is her BFF. Yvette is a would-be actress who loves to be center stage! Vanessa is her best friend.

Children's Literature

It is difficult to imagine who would like this book. Young children will not be interested; older children will feel condescended to. Based on the "Groovy Girls," a series of macrocephalic dolls, this is about a group of friends who go to school, play soccer, and have a slumber party. There is something almost pornographic about these types of books—not in a sexual way, but in how they cut straight to the good, predictable bits. The Asian-American doll—sorry, I mean girl—wears a silk kimono. The twins bring up which one is older constantly. Dad is loveable but clueless. Soccer is fun. Boys are cute. Girls like to wear makeup. You can fill in the rest yourself—just grab an issue of YM or Seventeen. Brand names show up frequently—Oreos, Reese's, Sweet Tarts, and, of course, the Groovy Girls themselves. Some of the slang is oddly out-of-date ("'rents'" "4-1-1" For that matter, "groovy.") A section at the back gives instructions on how to have a slumber party (including playing "party tunes" such as "Feelin' Groovy"—a favorite of preteen girls everywhere), and a packing list for those attending a party. (Why on earth would you bring a CD player and headphones?) Not recommended for anyone. "Slumberiffic Six."

Blender Baby Food or Food Wine Cocktails 2008

Blender Baby Food: Over 125 Recipes for Healthy, Homemade Meals

Author: Nicole Young

Making nutritious, homemade baby food has never been so easy!

Baby food doesn't have to come in jars, and making your own at home is not difficult. Baby food is strained, puréed or mashed adult food - just a different version of the food you prepare for yourself.

Here are three good reasons to make baby food at home:

1. Knowing what's in it, therefore ensuring healthy and wholesome meals.


2. Tailoring the texture to your baby's preferences.


3. Shaping baby's tastes and helping him/her learn what fresh foods taste like.

Whether choosing to make all baby's food at home, or just some of it, the blender is a great way to offer new flavors in a baby-friendly texture. Once a child begins to eat table food, there is always an occasion for a fruit smoothie or a nutritious blended dip.

Here's a sampling of the deliciously easy recipes:

• Six Months and Older: Peach and Pear Bananarama, Melon Madness, Zucchini and Nectarines, Roasted Vegetable Purée


• Eight Months and Older: Vegetable Paella, Humus for Beginners, Chicken with Red Peppers and Corn, Beefy Broccoli


• Nine Months and Older: Lemon Raspberry Yogurt, Over the Top Applesauce, Spinach and Tomatoes with Ricotta, Fisherman's Pie


• Twelve Months and Older: Orange Banana Smoothie, Very Berry Pears, Broccoli and Cauliflower Melt, Veggie Cream Sauce

All the recipes in Blender Baby Food are accompanied by suggested age guidelines. Also included are lots of great tips for making baby food, storage and freezing guidelines as well asthe appropriate way to thaw and reheat food. Plus, none of the recipes calls for any of the salt, sugar, starches or fillers found in many commercially prepared baby foods. Blender Baby Food helps parents give their baby the best nutritional advantage.

New interesting book: Thorstein Veblen or Nonparametric Econometrics

Food & Wine Cocktails 2008

Author: Kate Krader

As a scene-scoping, style-setting, modern magazine, Food & Wine always keeps tabs on the trendiest nightlife. These 150 cocktails are the ones making a sensation in the hippest eateries and bars throughout the nation, the drinks bartenders get asked for again and again. And mix-masters won’t find better recipes for traditional favorites. Each chapter focuses on a particular spirit type, and every page highlights one or two special cocktails, along with a description of the establishment that provided the recipe and behind-the-scenes anecdotes. A “Cocktail Clinic” offers tips on stocking the bar with essential glassware and tools, as well as a list of the country’s best resources for bar staples, and an index in the back has the names, addresses and phone numbers of the top clubs showcased. That adds up to a comprehensive nightlife guide to major cities nationwide. Plus, there’s lots of exciting new material, including a whole chapter on the finest, most classic cocktails; a directory of the best liquor stores in the country, so readers can source all the ingredients for these amazing drinks; an expanded spirits lexicon; and even more delicious bar food recipes!
 

Sinfully Vegan or Dr BBQs Big Time Barbecue Cookbook

Sinfully Vegan: Over 140 Decadent Desserts to Satisfy Every Vegan's Sweet Tooth

Author: Lois Dieterly

Choosing to be a vegan doesn't have to mean a life of deprivation—now readers can pamper their palates with healthy foods and still indulge in all their favorite treats. In Sinfully Vegan, author Lois Dieterly has "veganized" all the traditional favorites—including chocolate cake, fudge, cheesecake, apple pie, and strawberry shortcake—without sacrificing the great flavor, and offers many brand-new recipes for cooks to add to their dessert repertoire. Sinfully Vegan's 140 recipes cover the full spectrum of desserts—from cakes, candies, cookies, and brownies to pies, tarts, puddings, and breads—all of which are dairy- and eggfree, and even includes a section with wheat-free alternatives. Complete with helpful pantry-stocking tips and nutritional breakdowns for each recipe, Sinfully Vegan offers a sumptuous array of dessert choices and is perfect for all those vegans out there yearning for something sweet to satisfy their cravings.

Go to: Essentials of Business Law or Advanced Management Accounting

Dr. BBQ's Big-Time Barbecue Cookbook

Author: Ray Lamp

Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of:

Dr. BBQs Big-Time Competition Brisket Dirty Dick's Cajun Ribeye Roast Meat Loaf for Lisa Marie Kansas City--Style Pork Butt Backyard Championship Ribs Chicago-Style Rib Tips Cured and Pecan-Smoked King Salmon Dr. BBQ's Sweet and Spicy Pork Loin Paradise Ridge Stuffed Lobster Sherry Butter Turkey Pork Chops Rancheros

In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.

The Party Planner or Meals on a Budget

The Party Planner

Author: David Tutera

David Tutera is a highly regarded event designer whose clients have included Elton John, Barbara Walters, Star Jones, and Susan Lucci. He is also the host of a new one-hour, twice-daily program on the Discovery Channel, Party Planner with David Tutera, that debuts in January 2005. On the show, Tutera lends his expertise to people looking to throw an unforgettable party on an everyday budget. Tutera brings a fresh, original twist to holiday parties while retaining time-honored traditions. He demonstrates novel and affordable—yet utterly sophisticated—approaches to special occasions, holiday and cocktail parties, and dinner parties. In this heavily illustrated book of the same name, each chapter covers a different party that will also be aired on the show. Tutera emphasizes addressing all five senses—the taste, the look, the sound, the scent, and the touch—of every event. Also included are "Tutera Tips" for invitations, entertainment, decor, menu ideas, table settings, and floral arrangements. David Tutera is already a noted name, but THE PARTY PLANNER will bring his reputation and signature approach in entertaining to a broad new audience.

Author Biography: David Tutera has been a contributing entertaining expert on The View and The Tony Danza Show and he has been featured on The Oprah Winfrey Show, the Today show, CNN, E!, and the Style Network. His work has also been featured in such publications as the New York Times, People, In Touch, The Wall Street Journal, and Cosmopolitan. His previous books are A Passion for Parties and America Entertains. He lives in New York City.

Publishers Weekly

Tutera has honed his party-throwing skills with books on the subject and with his new Discovery Channel show The Party Planner with David Tutera. This book, based on the show and loaded with photos of Tutera smiling as he decorates a cupcake or toasts a marshmallow, covers cocktail parties, dinner parties, holiday entertaining and special occasions, showing two examples of each that Tutera has thrown for his clients. In every case study, Tutera concentrates on engaging each of the senses, with thematic decor, scent (from flowers and candles to aromas from the kitchen), tabletop displays, food and music. For example, for a party to celebrate a couple's new boat, Tutera planned a cocktail party on a dock, with striped beach towel blankets (he includes instructions for making them), mini-burgers on the grill, salty fries, bite-size lobster rolls, summery drinks and a playlist loaded with Beach Boys tunes. Each of the book's sections offers tips, though some are quite vague (e.g., Tutera suggests garnishing a Snowy Cosmopolitan with a snowflake-shaped apple slice but gives no instructions for doing so). And the author's role as party planner to the stars (clients include Jennifer Lopez, Elton John and Star Jones) may account for the extravagant tabletop decorations, which may not appeal to everyone (or their budget). Still, the book can provide inspiration for parties at any level. 210 color photos. Agent, Frederica Friedman. (May) Copyright 2005 Reed Business Information.

Library Journal

Leafing through this companion to the Discovery Channel's Party Planner with David Tutera, readers soon realize that the author likes to entice the eyes: the 175 photographs of his vibrantly colored table settings, cocktails, and room decorations are spectacular. That is not to say, however, that Tutera doesn't have a command of the other senses-for each of the ten theme parties described here, he has planned the look, the scent, the touch, the taste, and the sound. Unlike other theme party books, e.g., Christopher Lowell, the Hassle-Free Host and David Rosengarten Entertains: Fabulous Parties for Food Lovers, Tutera's includes only a few of the recipes for the parties described. It is a catalog of events that he has orchestrated rather than a complete do-it-yourself guide; readers must (and can) glean great ideas from the photos, descriptions, and the list of "Tutera's Tips" at the end of each chapter. While this book will be popular with Tutera's fans, readers who do not watch his program may be disappointed not to find all the recipes pictured and described. An optional purchase.-Ann Weber, Bellarmine Coll. Prep. Lib., San Jose, CA Copyright 2005 Reed Business Information.

Book about: Girls Night or Mediterranean Light

Meals on a Budget: High-Flavor, Low-Cost Meals Your Family Will Love

Author: Linda Larsen

With the cost of milk and other food staples on the rise, it's important to save wherever you can. This thrifty cookbook offers 300 delicious recipes that are short on cost but long on taste, including:

• Big Batch Guacamole for pesos on the dollar
• Curried Chicken Pot Pie that elevates your leftovers to new heights
• Sicilian Meatballs made from pantry items you already own
• Spicy Thai Peanut Noodles that are cheaper than take-out
• Beer Cheese Soup made with beer from last night's party
• Peach Foster Crepes for only 56 cents per serving

Also included are tips for food shopping on a budget and how not to get stuck in grocery store price traps. With The Everything Meals on a Budget Cookbook, you'll feel like you're dining at a gourmet restaurant-at a price you can afford!