Coffee & Tea Books: January 2009

Saturday, January 31, 2009

Best Food in Town or Easy Appetizers

Best Food in Town: The Restaurant Lover's Guide to Comfort Food in the Midwest

Author: Dawn Simonds

Nobody does comfort food like Midwesterners. Whether it's coconut cream pie or savory cheese soup, spare ribs or cornbread, there's a restaurant in the Heartland that makes it best. Dawn Simonds compiled this essential guidebook to more than 230 unique restaurants, where home cooking is an art. All of these restaurants share a dedication to cooking from scratch with fresh ingredients and serving delicious food in a relaxed, welcoming atmosphere. Simonds offers colorful descriptions of the restaurants and their owners, assessments of the food, price guides, directions for getting there, and other important details. With Best Food in Town as a guide, readers are certain to find restaurants to satisfy any comfort food craving.

Go to: Improving on the Job Training or Leadership by Design

Easy Appetizers

Author: Maxine Clark

Get any meal off to a great start with this fabulous selection of simple first courses.

Soup is the classic way to begin a meal at any time of the year with ideas like hearty Tomato Soup with Pesto or cool Gazpacho. Fresh and inviting, Salads are a deliciously light way to get the taste buds flowing. The selection includes Tuscan Panzanella and Caesar Salad. These simple Dips and Breads have a distinctly Italian flavor with crostini and toasted focaccia on the menu. Vegetarians are offered mouthwatering suggestions, such as Deep-fried Artichokes and Warm Goat Cheese Souffles. Fish and Seafood are perfect for kick-starting your meal-choose from Thia Shrimp Cakes with Chile Jam and Drunken Clams. Meat and Poultry options include the antipasti dish Bresaola and Arugula with Olive Oil and Parmesan and zesty Chicken Lemon Skewers. Whether you are looking for something special to get a dinner party under way or a quick idea to jazz up a mid-week supper, this selection of simple appetizers is all the inspiration you need.

Friday, January 30, 2009

The Amateur Gourmet or Great Vegetable Plot

The Amateur Gourmet

Author: Gini Anding

Gini Anding and Amy Page first met in a pastry shop on the main street of the Ile Saint-Louis in Paris. It was a chilly, rainy evening, and both were wearing the same navy blue raincoat and carrying identical black umbrellas. At the counter, they both ordered two slices of quiche Lorraine and four small palmiers. Simultaneously, they burst out laughing. While one is slightly shorter and plumper than the other, both are blondes and also Americans. "We could be taken for sisters!" one of them exclaimed.

From this chance encounter came a magical friendship and The Amateur Gourmet.

Sometimes in the world of fiction, a character takes off and the author loses control. So it is with Gini Anding and Amy Page in the Witness series of romantic mystery novels: Witness on the Quay (2005), Witness at the Bridge (2006), Witness in the Square (2006), and a work in progress, Witness by the Church. Amy is the protagonist in these novels, and she is writing a cookbook, a project that many of her friends thought she'd never finish because of her constant additions and revisions. Even her creator began to despair of having her find the last period. Fortunately, it just so happens that Gini shares Amy's love of cooking and interest in all things culinary. It was only natural that Gini take over and make Amy's cookbook real, proving once and for all that creations of the imagination exist in our concrete everyday reality.

New interesting textbook: Labour Market and Social Protection Reforms in International Perspective or First Aid in the Workplace

Great Vegetable Plot

Author: Sarah Raven

For cooks and gardeners who appreciate fresh produce but are short on time, The Great Vegetable Plot is an indispensable companion. Stunningly illustrated by award-winning garden photographer Jonathan Buckley.

Aimed at both the cook and the gardener, Sarah Raven's new guide to growing your own vegetables makes the most of labor-saving, time-efficient ideas. This is not a book about becoming self-sufficient, but about concentrating time and energy on varieties that are really worth growing. She demonstrates how to plan and plant your plot, recommends the best vegetables to grow and eat, and offers clear instructions on cultivating them with minimum effort and maximum reward. Ultimately, however, The Great Vegetable Plot is about pleasure--from the enjoyment of planting and growing your own produce to the priceless reward of having fresh vegetables just outside your door. Sarah Raven is one of the best and most original of the new generation of garden writers; among her previous books is The Cutting Garden.

Wednesday, January 28, 2009

For the Love of Food or Veggie Revolution

For the Love of Food: Recipes and Stories from the Chefs of the IACP

Author: International Association of Culinary Professional

The International Association of Culinary Professionals (IACP) is the largest and most prestigious international group of food professionals in existence, and the best of the best are found within its membership. Outstanding food writers, food photographers, culinary historians, marketing professionals, food manufacturers, and cooking teachers claim membership in the IACP. These people are recognized worldwide as authorities through their diligent work and their collective endeavors within the organization. One day a group of chefs and restaurateur members decided to step forward and make their expertise and passion known, too. And what more appropriate idea than to publish a cookbook featuring a collection of recipes, memories, and stories from this distinguished and diverse group?

Compiling recipes and stories from the chefs included here was a labor of love for everyone involved. The recipes were lovingly and lavishly prepared and photographed by food photographers and food stylists who are also members of the IACP. The end result: A compendium of visits inside the heads and kitchens of some of the most creative and talented chefs in the world.

Book about: Pot Pies or Southern Vegetable Cooking

Veggie Revolution: Smart Choices for a Healthy Body and a Healthy Planet

Author: Kneidel

For anyone' choosing a vegetarian diet or even thinking about it, Veggie Revolution provides a comprehensive look at the many reasons people cite for giving up meat. Although one of the most common motives is concern for animals, there are a number of other equally important reasons to become a vegetarian, including improving health, preserving the environment, and working toward a sustainable planet. More and more people interested in social consciousness are making deliberate dietary choices, and vegetarianism, in particular, is the ultimate form of grassroots activism. Once you've decided that the vegetarian lifestyle is for you, Veggie Revolution will make your entree into this new lifestyle even more delicious with numerous recipes that are sure to exceed your greatest expectations.

Publishers Weekly

This account of how one family has explored the connections between food, health, community and the environment may inspire others to look beyond stereotypes to discover the many dimensions of a vegetarian lifestyle. Writer/biologist Sally Kneidel and her college-age daughter, Sara Kate, have compiled more than 100 recipes along with preparation tips, nutritional guidance and advice on how to eat at restaurants and at other people's houses with ease. While much of the health information is now commonly known, the Kneidels' well-reasoned defense of vegetarianism, focusing on humane treatment of animals and the environment, is worth considering. They describe U.S. meat industry policies that affect animals, independent farmers and the environment; and the impact of factory farm practices on health and community relations. Particularly inspiring are Sara Kate's description of how food fosters community and social change in the grassroots village in Mexico where she worked, and the vegetarian co-op she co-formed, and brief interviews with young vegetarians. Best suited for young adults who are vegetarians or considering a vegetarian lifestyle, this work may also prove useful to parents of young vegetarians who want a more complete understanding of vegetarian nutrition and menu options. (Oct. 15) Copyright 2005 Reed Business Information.

VOYA

There are many reasons why people are eating less meat-or none at all. This mother-and-daughter team tackles the topic with open minds and an admirable willingness to see other perspectives. The authors investigate the range of reasons why people choose vegetarianism. In straightforward, non-alarmist terms, they explore Earth's capacity to grow food, the costs-environmental and ethical-of factory farming, and the impact of a meat-heavy diet on people's health. The Kneidels visit factory farms-a relatively recent innovation-and independent farms where animals are raised in a more traditional manner. Likely readers will be predisposed towards vegetarianism, but this book is a well-rounded, although occasionally repetitive guide for those developing their philosophy of food. The grimmer scenes are handled thoughtfully; the authors do not shy away from the realities of factory farming but have compassion for farmers who are more or less trapped into this model of production. The Kneidels conclude that an organic diet including little or no meat is ideal, that obtaining food locally provides the greatest ecological bang for your buck, and that changing consumer habits and demands is the only way to transform current farming practices. Recipes with international scope will appeal to more practiced cooks. The bibliography, suggested reading and Internet resources will inspire those interested in further exploration and activism. Overall it is a thorough and readable introduction to the world of vegetarianism.

Library Journal

There are many reasons to become a vegetarian, and the Kneidels aim to inform readers about vegetarianism's positive impact on personal and planetary health. Unfortunately, they offer repetitive descriptions of their farm visits for research purposes rather than concise examples of farm conditions. In their understandable eagerness to convey the unhealthy nature of factory farm-produced meat, poultry, and eggs, they end up overwhelming the reader with information; most of the cooking data are readily available in other vegetarian cookbooks, e.g., those published by the Moosewood Collective. One valuable conclusion that the Kneidels draw is that eating locally produced foods, including meat and poultry, may have a more significant ecological impact than a traditional vegetarian diet would, owing to the decreased use of fossil fuels to transport food outside of its community of origin. While this is a good introduction to issues surrounding vegetarianism and the politics of meat production and consumption, complete with contemporary examples, other titles have done so more eloquently (Eric Schlosser's Fast Food Nation) or with better organization (Frances Moore Lapp 's Diet for a Small Planet). An optional purchase for public libraries.-Shelley Brown, Richmond P.L., British Columbia Copyright 2005 Reed Business Information.

Tuesday, January 27, 2009

Smoothies and Juices or The Hamburger

Smoothies and Juices

Author: Ed Marquand

Featured here are easy-to-prepare, healthful recipes for drinks that can be made using either a juicer or a blender. Smoothies are the fast food of the nineties. Healthy and delicious, they are a popular, drinkable combination of fruit or vegetable juice with a thickener like frozen yogurt, sherbet, or ice. This blended ambrosia can be an accompaniment to a meal, a healthy substitute for a fattening dessert, a light snack on the run, or even a meal by itself.

The Hamburger: A History

Author: Josh Ozersky

What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity?

This fast-paced and entertaining book unfolds the immense significance of the hamburger as an American icon. Josh Ozersky shows how the history of the burger is entwined with American business and culture and, unexpectedly, how the burger’s story is in many ways the story of the country that invented (and reinvented) it.

Spanning the years from the nineteenth century with its waves of European immigrants to our own era of globalization, the book recounts how German “hamburg steak” evolved into hamburgers for the rising class of urban factory workers and how the innovations of the White Castle System and the McDonald’s Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America’s transformation into a mobile, suburban culture, and today, America’s favorite sandwich is nothing short of an irrepressible economic and cultural force. How this all happened, and why, is a remarkable story, told here with insight, humor, and gusto.

Courtney Greene - Library Journal

Cultural historian Ozersky (food editor/online, New York magazine) examines the hamburger-the bellwether, and later stalwart, of the fast-food establishment in America-as a cultural signpost for American cultural and social values. He includes meaty research on the personalities (e.g., Ray Kroc, Dave Thomas) and the corporations (e.g., McDonald's, White Castle, Big Boy) that not only perfected the delivery of the assembly-line sandwich to the masses but also profited from their ability to connect to the power of the individuality, ingenuity, and ambition inherent in the American dream, even as the shape of that dream has shifted throughout the 20th century to today-where McDonaldization and gourmet Kobe beef burgers coexist. Compelling reading, this clearly written book will attract a wide range of readers, from those with an academic interest in popular culture, U.S. history, sociology, or company histories to those generally interested in the American sociocultural landscape and the origins of McDonald's. Recommended for academic and public libraries.

Monday, January 26, 2009

Minnesota Ethnic Food Book or Party Ideas for Children

Minnesota Ethnic Food Book

Author: Anne R Kaplan

Whether it is lefse or fry bread, sarma or spring rolls, cannoli or plum pudding, ethnic food shared with family and friends is deeply meaningful. Traditional foods and the customary ways of preparing, serving, and eating them help families maintain ties to their past. This enjoyable book presents a contemporary picture, set in historical perspective, of the traditional foods and foodways of fourteen ethnic groups and includes 150 kitchen-tested recipes.

Publishers Weekly

This effort of two folklorists and a home economist (Hoover) combines a study of the past and present ``foodways'' of 14 ethnic groups in Minnesota with representative recipes. The authors gauge the effects of time, changes in the groups' economic and social status and recent immigration on traditional eating and cooking practices. The fascinating subject is, unfortunately, limited by the book's plodding narrative style. As it stands, the work is serviceable; it preserves much lore about the eating and cooking habits of Minnesota's blacks, Italians, Ojibways, Germans, Hmongs of Laos and other ethnic groups, along with some of their characteristic, easily adaptable recipes. Many offerings are familiar: Jewish challah, Greek baklava, Italian meatballs, German sauerbraten. Chefs who are experienced in ethnic cuisines and have a folklorist bent may find it of interest to see how a Minnesotan of Swedish descent adapts kram pudding, a rural recipe originally made from wild berries and fruits, to an urban environment by substituting frozen-concentrated fruit juices. Photos not seen by PW. (October)

Party Ideas for Children

Author: Jenny Dodd

For parents who’ve never hosted a children’s party, or who want to make the next one really special, here are 20 party themes kids will love, including Wild West, Fairyland, Outer Space, Jungle Safari, and Three-Ring Circus. Festive ideas appear in full color on every page, with reassuringly quick and easy plans for each of the five parts of a great party: themes kids love; truly inviting invitations; delicious yet nutritious food; games and treat bags that turn every child into a special guest; and cakes with hilarious designs that take only minutes to make.

Sunday, January 25, 2009

Edible Ideologies or World of Culinary Supervision Training and Management

Edible Ideologies: Representing Food and Meaning

Author: Kathleen LeBesco

Edible Ideologies argues that representations of food-in literature and popular fiction, cookbooks and travel guides, war propaganda, women's magazines, television and print advertisements-are not just about nourishment or pleasure. Contributors explore how these various modes of representation, reflecting prevailing attitudes and assumptions about food and food practices, function instead to circulate and transgress dominant cultural ideologies. Addressing questions concerning whose interests are served by a particular food practice or habit and what political ends are fulfilled by the historical changes that lead from one practice to another in Western culture, the essays offer a rich historical narrative that moves from the construction of the nineteenth-century English gentleman to the creation of two of today's iconic figures in food culture, Julia Child and Martha Stewart. Along the way, readers will encounter World War I propaganda, Holocaust and Sephardic cookbooks, the Rosenbergs, German tour guides, fast food advertising, food packaging, and chocolate, and will find food for thought on the meanings of everything from camembert to Velveeta, from salads to burgers, and from tikka masala to Campbell's soup.

List of Illustrations     xi
Acknowledgments     xiii
Introduction   Kathleen LeBesco   Peter Naccarato     1
Men and Menus: Dickens and the Rise of the "Ordinary" English Gentleman   Annette Cozzi     13
"Food Will Win the War": Food and Social Control in World War I Propaganda   Celia M. Kingsbury     37
Cooking In Memory's Kitchen: Re-Presenting Recipes, Remembering the Holocaust   Marie I. Drews     53
"More than one million mothers know it's the REAL thing": The Rosenbergs, Jell-O, Old-Fashioned Gefilte Fish, and 1950s America   Nathan Abrams     79
Cooking the Books: Jewish Cuisine and the Commodification of Difference   Eric Mason     105
Typisch Deutsch: Culinary Tourism and the Presentation of German Food in English-Language Travel Guides   Lynne Fallwell     127
The Embodied Rhetoric of "Health" from Farm Fields to Salad Bowls   Jean P. Retzinger     149
Consuming the Other: Packaged Representations of Foreignness in President's Choice   Charlene Elliott     179
From Romance to PMS: Images of Women and Chocolate in Twentieth-Century America   Kathleen Banks Nutter     199
Julia Child, Martha Stewart, and the Rise of Culinary Capital   KathleenLeBesco   Peter Naccarato     223
Contributors     239
Index     243

Interesting book: Educating the Consumer or Telephone Techniques

World of Culinary Supervision, Training, and Management

Author: Jerald W Chesser

The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. Foraspiring chefs, sous chefs, chefs de cuisine, and executive chefs

Friday, January 23, 2009

Meals That Heal or Secrets of New England Cooking

Meals That Heal: A Nutraceutical Approach to Diet and Health

Author: Lisa Turner

Can a regular diet of tomatoes, soy products, and cruciferous vegetables help ward off cancer and heart disease? Can meals really heal? With increasing frequency scientific studies are responding with a resounding "yes." It has been general knowledge for years that vitamin C prevents scurvy and calcium helps build strong bones. But this pales in comparison to recent discoveries concerning phytonutrients and nutraceuticals. Garlic, for example, contains compounds that may reduce blood pressure and lower cholesterol levels. Broccoli contains substances that may help prevent cancer. Meals That Heal takes the latest scientific data on these substances out of the lab and puts it into the kitchen.

Presents a compilation of the most recent research on the proven benefits of various foods along with charts and graphs that relate this research to specific diseases.

More than 100 recipes for creating healthy and delicious meals include the healing properties of the foods and the benefits we can obtain from them.

Library Journal

The value of food as a weapon against disease is becoming increasingly recognized, as evidenced by the number of recent books on the subject (e.g., Eileen Behan's Cooking Well for the Unwell and Rachel Keim and Ginny Smith's What To Eat Now: The Cancer Lifeline Cookbook, both LJ 5/1/96). Turner, a traveling chef with the Kushi Institute of Macrobiotics, explains nutraceuticals as foods or parts of foods that aid in preventing or ameliorating disease. Whole foods are advocated over supplements and are analyzed for their healing chemical components. Unfortunately, some of these "foods," such as wheat and barley grasses, may be unattainable or unpalatable to the general reader. More than 120 dairy-free, meat-free recipes are included. Most are simple to prepare, although certain ingredients may be difficult to locate. While Maureen Keane and Daniella Chase's What To Eat If You Have Cancer (LJ 10/1/96) is geared toward those already ill, its information is more concrete and lucid. This book is for larger collections only.Janet Schneider, James A. Haley Veterans Hosp., Tampa, Fla.

Go to: SELinux by Example or Excel 2002 for Dummies

Secrets of New England Cooking

Author: Ella Shannon Bowles

Some 800 time-honored "receipts," collected by two avid New Hampshire cooks, combine Early American cookery, Native American food, and continental influences. Historical anecdotes and Yankee humor accompany recipes ranging from black bass baked in spiced apple juice, Canada plum pies and blueberry johnny cakes to hearty meals served from the lobster pot.

Internet Book Watch

Two New Hampshire cooks share their recipes and the foundations of New England culinary heritage with a guide gathered from early American and Native American roots. Secrets of New England Cooking packs in dishes such as Indian pudding, oyster pie, succotash and coconut custard pie. No photos, but these are simple dishes requiring little visual assistance.

	Foreword	ix
	Acknowledgment	xiii
1.	Indian Inheritance	3
2.	From Sea and Pond	15
3.	Out of the Lobster Pot	28
4.	Chowder Kettle and Soup Tureen	46
5.	Brick-Oven Cookery	64
6.	Main Dishes	80
7.	Garden Sass	104
8.	The Sallet Bowl	125
9.	Bread Tins and Gem Pans	138
10.	The Pie Cupboard	158
11.	Pudding Bags and Custard Cups	175
12.	Doughnut Crock and Cooky Jar	200
13.	Cakes of All Kinds	219
14.	Maple Trees and Beehives	245
15.	Preserving Kettle and Pickle Jar	257
16.	Family Brewing	272
17.	The Taffy Pull	285
18.	Winter Picnics	294
19.	Special Day Menus	301
	Index	307

Thursday, January 22, 2009

Women Who Can Dish It Out or Real American Food

Women Who Can Dish It Out: The Lighter Side of the Ozarks

Author: Junior League of Springfield MO

You'll be dishing out some great tasting, healthy recipes after reacting this fantastic follow-up to Sassafras! Each recipe has a nutritional analysis and proves that eating healthy can taste good too! To complement this creative title, there's whimsical artwork and Ozark myths to entertain you while cooking. Children will get a kick out of the "Just Kiddin'" section.

Interesting book: Gourmet Gringo or Telemundo Presenta Celebraciones

Real American Food: Restaurants, Markets, and Shops Plus Favorite Hometown Recipes

Author: Burt Wolf

Real American Food draws from Burt Wolf's lifetime of experiences traveling the country producing programming for PBS. Packed with fascinating trivia and history, this book defines the distinctive contributions of key regions to American cuisine. Readers will come away knowing exactly what characteristic foods to look for the next time they travel to one of these regions, exactly which stores and restaurants offer the best version of these items, and how to cook these specialties once they return home. Filled with more than seventy generational recipes, Real American Food is organized by culinary region, each with its distinct identity, such as traditional Jewish food in New York, New England-style seafood in Boston, Eastern European-influenced meals in Chicago, upscale Southern cooking in Charleston, Cajun in New Orleans, Latin-influenced fish dishes in Miami, and organic Nouvelle Cuisine in San Francisco. Sidebars focus on regional star chefs, restaurants, food shops and markets, techniques, tools, ethnicities, produce, and farmers. This collection of local tried and true recipes, fun-filled facts, and charming anecdotes is the perfect addition to the armchair traveler or home cook's library.

Wednesday, January 21, 2009

Fine Dining Mississippi Style or Easter Bunnys Bake Shoppe Mini Kit

Fine Dining Mississippi Style: Signature Recipes from Mississippi's Restaurants and Bed and Breakfast Inns

Author: John M Bailey

This all-new edition of Fine Dining Mississippi Style contains over 350 recipes from eighty-one of the finest chefs, restaurants and bed & breakfast inns in Mississippi. Savory Paneed Soft-Shell Crab from Nick's in Jackson or decadent Irish Coffee Balls from Mary Mahoney's in Biloxi are just two examples of the signature dishes that have made these chefs and restaurants so popular. Now with detailed instructions, these most requested dishes can be prepared and enjoyed in your own home. Divided into the various regions of the state, this cookbook serves not only as a food guide, but also as a travel guide to the fine dining available throughout Mississippi. Beautiful full-color photographs plus pen-and-ink illustrations add to the charm of the book.

Go to: Psychologie der Investierung

Easter Bunny's Bake Shoppe Mini Kit

Author: Rebecca McCarthy

We all know what the Easter Bunny does on Easter morning, but what about year ‘round? For adults playing the Easter Bunny, Easter Bunny’s Bake Shoppe is an egg-cellent answer to the question-what should I put in the basket this year? With the carrot, egg, and bunny-shaped cookie cutters included, plus a 32-page book full of the Easter Bunny’s secret tips and tricks for his bake shoppe recipes, adults and sugar-crazed kids alike will want to hop into the kitchen for quality treats and time together!

Tuesday, January 20, 2009

Carolina Blessings or Delicious Salad Meals

Carolina Blessings

Author: Childrens Home Society of North Carolin

Delight your family and friends with beautifully planned menus for special get-togethers. Artwork depicting North Carolina's scenery make this a treasure to add to anyone's collection.

Interesting textbook: Microsoft Office PowerPoint 2007 Illustrated Introductory or Microsoft SharePoint

Delicious Salad Meals: Main Dish Salads Dressed up with Breads and Sweets to Make a Complete Meal

Author: Dot Vartan

Ideally suited to today's concept of lighter and healthier eating, this guide provides recipes with the salad as the main course by featuring poultry, meat, fish, and pork combined with vegetables, lettuce, grains, and pasta to create a healthy, hearty dish. Recipes for accompaniments, such as muffins, biscuits, and rolls combine with suggestions for desserts, including cookies and fruit, to help round out the dinner menu. In addition, a chapter on salad parties provides recipes for eight different gatherings—from a barbecue or a picnic to a football party—where a main dish can be perfectly complemented with suggestions for side salads. Easy-to-prepare recipes appeal to all levels of home cooks any season of the year. With a variety of simple, healthy recipes, readers are sure to have smiles at the dinner table all year round.

Sunday, January 18, 2009

Cuba Cocina or Flavors of India

Cuba Cocina!: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow

Author: Joyce Lafray

Traditional classico dishes to exciting nuevo Latin foods, ¡Cuba Cocina! is filled with recipes that incorporate the bold flavors of the Caribbean. You'll recognize favorites like ropa vieja, arroz con pollo, and seviche, and be enticed by the new tastes of dishes like Baby Back Ribs with Guava Sauce, Lobster and Stone Crab Creole, and Fresh Mango Coconut Cake. Don't forget to round out the meal with a tall, icy mojito!

Books about: Wrinkle Free Forever or Complete Kickboxing

Flavors of India: Authentic Indian Recipes

Author: Meena Pathak

The creative force behind Patak's, the world's most popular brand of Indian food, presents a stunningly illustrated collection of more than 100 authentic, simple-to-prepare recipes. With appealing enthusiasm and profound knowledge, Meena Pathak proves that Indian cooking needn't be time-consuming or require long lists of unusual ingredients. And her amazing dishes reveal that Indian cuisine has more to offer than the standard fare served up in so many restaurants. The recipes come from all over the subcontinent, and include Goan-style Fried Fish, Black Pepper Chicken, and Layered Lamb Biryani. Throughout, Meena recalls growing up in India and gives personal notes on the recipes.

	Introduction	6
	India's culinary traditions	8
	My favorite ingredients	12
	My useful cooking tips	18
	My kitchen equipment	24
	The recipes
	Appetizers, snacks, and soups	26
	Fish and shellfish	46
	Chicken, eggs, and meat	56
	Vegetable dishes	78
	Rice, bread, and accompaniments	94
	Desserts and drinks	112
	Menu suggestions	122
	Index	124
	Acknowledgments	126
	The Patak's story	128

Saturday, January 17, 2009

Book of Curries Indian Foods or International Bartenders Guide

Book of Curries & Indian Foods

Author: Linda Fraser

The Book of Curries & Indian Foods is a richly varied collection of more than 100 recipes, encompassing many different regional cooking styles. Beautifully illustrated in full color, the step-by-step recipes show you how to use unusual ingredients and achieve the authentic flavors of India.

New interesting book: Gertrude Bell or Invitation to the White House

International Bartender's Guide

Author: Random Hous

Our best-selling International Bartender's Guide is the only bartending guide that readers will ever need! Essential to hosts and guests alike, and brimming with every type of drink recipe imaginable from a Cosmopolitan to a Virgin Mary to the seasonal Spiced Cider—you'll find just the right drink for every occasion. This indispensable guide to mixology has been revised and updated with many unique features:
• Over 1,200 recipes in handy A-Z listing
• Guide to bar equipment and glassware
• Description of liquors, mixers and garnishes
• Tips on wines, champagne, beer, and single-malt Scotch
• Nonalcoholic drinks

New Now and Zen Epicure or Wholesome Oven

New Now and Zen Epicure: Vegan Recipes for the Enlightened Palate

Author: Miyoko Nishimoto Schinner

Subtitled "Gourmet Vegan Recipes for the Enlightened Palate", this revised edition presents popular dishes from Miyoko's Now & Zen Bistro in San Francisco, new creations, and family dinner favorites. Completely vegan (meat-, dairy- and egg-free), these recipes combine good taste with artful presentation. They're uncommonly delicious but uncomplicated to prepare. Sushi Crépes, Wakame Salad, Cucumber Vichyssoise Soup, Madeira Mushroom Sauce, Portobello & Polenta Lasagne, and Chocolate Almond Raspberry are a few of the gourmet recipes to be shared with familyand friends.

Wholesome Oven: Successful Baking without Dairy or Eggs: Book One: Cookies, Cookies, Cookies

Author: Patricia Lesli

This woman can bake! And so can you, if you follow these 45 great recipes. Bar cookies, drop cookies and roll cookies - plus a handy afterword with bakers' tips. Includes fillings, frostings and glazes. All the recipes are 100% vegan, salt-free, and low on oil and sweeteners. And they taste good! What more can you ask for.

Friday, January 16, 2009

Mexican Cooking Made Easy or Top 100 Recipes for Diabetics

Mexican Cooking Made Easy

Author: Diane Soliz Martes

Author Diane Soliz-Martese shares some of Mexico's most famous and familiar flavors. Punctuated by variations of chilies, spices, garlic, and beans, Mexican cuisine teases and satisfies the palate. Included are versatile sauces, dips, and spices that enliven dishes such as Tamale Casserole, Chicken Fajitas, Sweet Tamales, Enchiladas, Chimichangas, and more. In addition, soups, desserts, and breads complement most wholesomely any meal for friends or family. Each recipe is easy to follow with plenty of tips for excellent results.

Top 100 Recipes for Diabetics

Author: Dorothy J Kaplan

Features easy-to-prepare, nutritionally-sound recipes for diabetics.

Australian Wine Vintages 2006 or Dining in Style Returns

Australian Wine Vintages 2006: Gold Book

Author: Robin Bradley

The Australian Wine Vintages 2006 Gold Book^TM is the world’s number-1 selling pocket wine guide, having sold over 900,000 copies worldwide since its 1979 introduction.

The author, Robin Bradley, sought a format wherein there was less opinion and more referable fact. The wine-drinking public's remarkable acceptance of the concept appears to have vindicated his belief in the superiority of data over verbiage.

In its 23rd Edition, and long considered the bible, the Gold Book^TM is a 430-page, five-color, hard-cover, pocket-sized encyclopedia, which includes over 15,170 entries, consisting of 1,818 wines from 410 winemakers, and full-color reproductions of virtually each wine label.

Each wine is ranked out of a maximum of 5 stars by author Robin Bradley (including some superb wines which earn the Gold Star status - among the great wines of the world).

In addition, the winemaker rates each vintage of each wine (from 1 to 7) and stipulates the ideal year to drink it. There is also a dollar value calculated for every entry (except where the ideal time to have drunk the wine is prior to now). Updated annually, the Gold Book^TM is arguably the planet’s premier must-have guide to every drinkable wine produced in Australia and a handy resource for not only the ordinary consumer, but also the avid wine collector.

For the novice, the author's rankings allow for easy comparisons between an untried wine and a previously tasted one. The connoisseur/collector will find the winemakers' rankings and the winemakers' "best year to drink" rating invaluable when selecting a wine to drink now, cellar and/or to collect.

With the growing popularity of Australian wines in the United States, the Gold Book^TM is an important tool for the wine enthusiast of any level and an invaluable source for those wishing to learn more about the wines from Down Under.

New interesting textbook: The Magical Ritual Use of Herbs or Yoga for Fitness and Wellness

Dining in Style Returns

Author: Ann Lund

Dining in Style Returns contains 350 recipes selected from Ann Lund's Dining In Style Culinary Instruction in Kansas City. They are exceptional recipes with easy-to-find ingredients that are triple-tested to guarantee rave reviews. Included are 23 "crock*pot" recipes that work beautifully to accommodate today's fast-paced lifestyle.

Thursday, January 15, 2009

Beer for Petes Sake or Zingermans Guide to Good Eating

Beer for Pete's Sake: The Wicked Adventures of a Brewing Maverick

Author: Pete Slosberg

Pete reflects on his life with beer, and shares everything he knows about beer and brewing. Written for the average person who doesn't know everything about beer, but would love to ask.

Book review: In My Kitchen or Tea

Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More

Author: Ari Weinzweig

Hailed by the New York Times, Esquire, and the Atlantic Monthly as one of the best delicatessens in the country, Zingerman's is a trusted source for superior ingredients — and an equally dependable supplier of reliable information about food. Now, Ari Weinzweig, the founder of Zingerman's, shares two decades of knowledge gained in his pursuit of the world's finest food products.

In this fascinating resource guide, he tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea.
How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate?
In Zingerman's Guide to Good Eating, Ari Weinzweig provides the answers -- and includes approximately 100 recipes, many collected from artisan food makers, from Miguel's Mother's Macaroni to "LEO" (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies.
This book is not only an indispensable guide to pantry essentials, it's an enthralling read. You'll visit artisanfood producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.

Publishers Weekly

Weinzweig is a founding partner of Zingerman's, a famed Ann Arbor, Mich., deli. His guide instructs on how to shop, not how to cook, and he opens up a world of gourmet particulars: he tells not just how to select a good olive oil or a real balsamic vinegar from the thousands on the shelf, but explains the differences among varietal honeys like chestnut, eucalyptus and lemon blossom; hot-smoked and cold-smoked salmon; Spanish and Iranian saffron; dry-cured and brine-cured olives. Weinzweig, who has a certifiable obsession with artisanal products, is at his best describing the often painstaking processes that transform raw ingredients into culinary phenomena. If globalization has made many imported foods both more available and less authentic, Weinzweig's paeans to San Daniele prosciutto and Cabrales blue cheese do much to restore the romance of the table. Weinzweig occasionally waxes pedantic or obvious ("better fish tastes better"), but his mouthwatering brand of fanaticism speaks for itself. Does it make sense to spend money buying a book that simply impels you to increase your grocery budget by 50%? Well, as Weinzweig would have it, "good food is for everyone"; when it comes to the luxuries of the table, there's no disputing taste. (Nov.) Copyright 2003 Reed Business Information.

What People Are Saying

Mario Batali

Ari Weinzweig is my favorite go to source for every single great gastronomic treasure on the planet, both for information and the actual stuff itself. Zingerman's is the mecca for all foodies who really know that taste is not about fashion or style, but about flavor and impact. This book is the New Testament for the religion of the palette and should be used with a certain sacrament and a pinch of the profane

Paula Wolfert
In this marvelous book, the great food importer Ari Weinzweig of Zingerman's draws on his great depth of knowledge about the many fabulous new culinary ingredients now suddenly available in the U.S.A. For anyone serious about food, this book will be a treasure.
—author of Mediterranean Grains and Greens

Rick Bayless
What a massive and wonderful book. It'll be a cherished resource in our library forever. Ari Weinzweig is our Indiana Jones, intrepid and wise, as he takes us to the heart of honest, delicious craftsmanship. Peppering Ari's chronicles and clear advice are concise, approachable recipes.
—author of Rick Bayless's Mexican Kitchen

Deborah Madison
This book is brilliant and so well informed that it only adds to the allure of the fundamental foods we love. Certainly anyone who seasons with salt, cooks with olive oil, bakes bread, or loves chocolate should have this in the kitchen.
—author of Local Flavors: Cooking and Eating from America's Farmers' Markets

	A personal preface	ix
	Introduction	xiii
1.	Oils, olives, and vinegars
	Olive oil	2
	Olives	44
	Nut oils	59
	Balsamic vinegar and wine vinegars	66
2.	Grains and rices
	Bread	94
	Pasta	123
	Polenta	145
	Italian rices	158
	Spanish rices	175
	Really Wild wild rice	187
3.	Cheeses
	A guide to buying cheeses	202
	Parmigiano-reggiano cheese	215
	Cheddar cheese	226
	Mountain cheeses	236
	Blue cheeses	252
	Goat cheeses	269
4.	Meat and fish
	Prosciutto	280
	Serrano ham	291
	Salami	299
	Smoked salmon	308
5.	Seasonings
	Pepper	322
	Sea salt	335
	Saffron	349
6.	Honey, vanilla, chocolate, and tea
	Honey	364
	Vanilla	383
	Chocolate	399
	Tea	421
	Mail-order sources	446
	For further reading	455
	General index	458
	Recipe index	475

A Year of Desserts or Real Food Fast

A Year of Desserts

Author: Martha Day

Fabulously indulgent sweet temptations for every occasion, from rich creamy puddings to fruity ices and low fat souffles - every recipe shown step-by-step in over 1500 glorious colour photographs.

New interesting textbook: Best of California or Ethnomusicologists Cookbook

Real Food - Fast

Author: Mary Berry

We all love to eat well and enjoy the freshest, lightest ingredients, but who wants to spend hours on complicated recipes? Mary Berry uses clever ideas and smart shortcuts to put your favorite flavours on the tables in the shortest time. Why make pastry, pit olives, or labor over onion chutney when first-class products are available. Concentrate instead on fresh vegetables, top-quality fish and meat, and the little extras—a parcel of young shoots or some chocolate flakes—that give the finished dish a lift. Mary's easy-to-follow recipes and tips give you mouthwatering meals that don't take hours.

Conversations with M F K Fisher or Seafood Recipes

Conversations with M. F. K. Fisher

Author: M FK Fisher

This collection of interviews captures the conversations of a writer about whom the Chicago Sun-Times says, "She is to literary prose what Sir Laurence Olivier is to acting or Willie Mays is to baseball." These interviews reveal M.F.K. Fisher's fierce wit and her uncompromising and frequently contradictory attitudes toward the luxuries and necessities of gastronomy - the idea that sensual appreciation, in all aspects of life, is or should be necessary. In her conversations Fisher often returns to the complexities of her own life - the people and places she has loved: Dijon in the l930s, with its irrepressible and colorful chefs and landladies; her classically late-Victorian mother who lived much of her mature life as an invalid; Rex, Fisher's father, whose newspaper ethics and integrity influenced her work; her three husbands, with special attention to the painter Dillwyn Parrish, her great love, whose illness and suicide shortly before the suicide of Fisher's younger brother so shaped her complex view of detachment. Other recurring subjects in these interviews include the nature of aging, the differences between men and women, and Fisher's relationship with her work, which she describes with precision and a selective memory. These pieces give us a view of M.F.K. Fisher in motion - speaking and changing her mind at will and unable to tolerate simplistic strategies of thinking and living.

Seafood Recipes: Down East Recipes

Author: Marjorie Standish

With more than a dash of Maine friendliness, Marjorie Standish serves up a bounty of satisfying dishes such as Finnan Haddie, Baked Stuffed Lobster, Old-Fashioned Clam Pie, Boothbay Harbor Crab Cakes, Lobster Casserole, and many more--all submitted over the years by faithful readers of Marjorie's wonderful newspaper column Cooking Down East. Pull up a chair and enjoy.

Wednesday, January 14, 2009

Herbal Vinegar or The Pampered Chef

Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips

Author: Maggie Oster

This book features dozens of recipes for herb, spice, vegetable, and flower vinegars and more than 100 recipes for using flavored vinegars in everything from appetizers to entr,es. 141,000 copies in print.

Books about: New Book of Herbs or Food Plants of Coastal First Peoples

The Pampered Chef: The Story of One of America's Most Beloved Companies

Author: Doris Christopher

The Pampered Chef is Doris Christopher's extraordinary account of how she turned an innovative concept and a $3,000 investment into close to a billion-dollar business, and is packed with real-life lessons and inspiring insights for small-business owners and aspiring entrepreneurs. She describes the early days of her "one-woman show," chronicles the company's expansion, and offers invaluable advice and sound strategies on founding and growing a business, including:

Eleven tips for start-up entrepreneurs
Creating a concept for a business and setting your priorities
Hitting the $1 million mark and knowing when to slow growth
Steering clear of naysayers and dealing with adversity
Establishing a stress-free work environment

Christopher recognized that millions of women did not own or even know how to use quality kitchen tools. Using her products to help bring families together in the kitchen, Christopher discovered a huge, untapped market. Through The Pampered Chef's easy-to-master techniques for streamlining meal preparation, customers not only became more skillful in the kitchen, they gained valuable time to spend with their families.

Achieving a better balance between work and family remains central to The Pampered Chef's mission. The Pampered Chef brings Christopher's recipe for success to women (and men) everywhere.

Library Journal

No, it's not about cooking but about business. Christopher explains how over 25 years she turned a $3000 investment into a billion-dollar business selling quality cooking tools through home demonstration. Copyright 2005 Reed Business Information.

Soundview Executive Book Summaries

For 25 years, The Pampered Chef has been selling highquality kitchen tools through inhome cooking demonstrations to more than 12 million people each year. In her book The Pampered Chef, CEO and founder Doris Christopher explains how she turned her "onewoman show" into a company whose sales are approaching $1 billion. With her own company's story providing the foundation, Christopher offers strategies for entrepreneurs on creating a successful business concept, setting priorities, knowing when to expand and when to slow growth, and dealing with adversity. Copyright © 2005 Soundview Executive Book Summaries

Complete Step by Step Guide to Cake Decorating or Great Coffee Book

Complete Step-by-Step Guide to Cake Decorating: 40 Stunning Cakes for All Occassions

Author: Carol Deacon

The Complete Step-by-Step Guide to Cake Decorating contains all the know-how and recipes needed to make and decorate cakes that are simple, yet stunning.

Interesting book: QuickBooks 2007 On Demand or VBScript Programmers Reference

Great Coffee Book

Author: Timothy James Castl

This examination of how coffee has evolved into an outright cultural obsession includes tips for brewing the perfect cup and gourmet coffee-tasting guidelines. Full color.

Tuesday, January 13, 2009

Searching for the Dixie Barbecue or You Want Fries with That

Searching for the Dixie Barbecue: Journeys into the Southern Psyche

Author: Wilber W Caldwell

Searching for the Dixie Barbecue,with its thought-provoking text and many black and white photos, is a culinary and cultural saga. Here are glimpses of a fragment of society still tenaciously clinging to deep-rooted, primal instincts; to legends of the American frontier; and to the hand-me-down, rural traditions of the Deep South. This is a story about (among other things) regional pride, homespun cookery, backwoods lore, self-effacing "redneck" humor, shameless braggadocio, macho self-imagery, carnivorous bravado, porcine fundamentalism, boldfaced lies, and both culinary and social intransigence. This book will supply you with the elusive answers to three questions: "What is 'real' barbecue?" "How do you find it?" and "What does it mean to be Southern?"

You Want Fries with That?

Author: Ken Hoffman

Nothing is quite what you expect in the quirky world of Ken Hoffman. He's a nationally syndicated restaurant critic - but his specialty is drive-through burgers and fries. When he makes a grand tour of Europe, he does ten cities in ten days, no hotels. Instead, he sleeps on overnight trains and tosses his socks and underwear in the trash. And the sights he chooses to see? A memorable assortment of the bizarre, the outlandish, and the fattening.

African American Foodways or Tofu Mania

African American Foodways: Explorations of History and Culture

Author: Anne Lieberman Bower

Moving beyond catfish and collard greens to the soul of African American cooking

Ranging over the progression from seventeenth-century West African fare to contemporary fusion dishes using "soul food" ingredients, this book provides an introduction to many aspects of African American foodways. Examining the combination of African, Caribbean, and South American traditions, the volume's contributors offer insights from history, literary studies, sociology, anthropology, and African American studies to demonstrate how food's material and symbolic values have contributed to African Americans' identity for centuries. Individual chapters examine how African foodways survived the passage into slavery, cultural meanings associated with African American foodways, and the contents of African American cookbooks, both early and recent.

A volume in The Food Series, edited by Andrew W. Smith

Acknowledgments     ix
Introduction: Watching Soul Food   Anne L. Bower     1
The History of African American Food
Food Crops, Medicinal Plants, and the Atlantic Slave Trade   Robert L. Hall     17
Soul Food as Cultural Creation   William G. Whit     45
Excavating the South's African American Food History   Anne Yentsch     59
Representations of African American Food
From Fiction to Foodways: Working at the Intersections of African American Literary and Culinary Studies   Doris Witt     101
Chickens and Chains: Using African American Foodways to Understand Black Identities   Psyche Williams-Forson     126
Recipes for Respect: Black Hospitality Entrepreneurs before World War I   Rafia Zafar     139
Recipes for History: The National Council of Negro Women's Five Historical Cookbooks   Anne L. Bower     153
Contributors     175
Index     177

Books about: Industrial Ecology and the Automobile or Securities Regulation Cases and Analysis 2005

Tofu Mania: 120 Easy Recipes for the Dishes You Love-with the Added Benefits of Tofu

Author: Brita Housez

Inexpensive, high in protein, rich in vitamins, iron, and calcium, low in fat, and free of cholesterol and lactose, tofu is truly a superfood. But some people shy away from the soy wonder because of its pallid appearance and seeming blandness—thinking something so healthy could never taste good. That's where Tofu Mania comes in—it makes cooking with tofu fun and tasty for everyone by showing readers how to incorporate it into their favorite dishes. Unlike tofu cookbooks that call for unfamiliar and hard-to-find ingredients, Tofu Mania adds tofu to such familiar dishes as macaroni and cheese, pizza, mashed potatoes, chocolate cake, brownies, and even whipped cream—without sacrificing great taste or texture. The 120 easy-to-prepare recipes cover breakfast, lunch, and dinner, as well as beverages, appetizers, dips, salads, and desserts.

Monday, January 12, 2009

Garlic or Best In The World

Garlic: Nature's Original Remedy

Author: Stephen Fulder

Garlic has been renowned for centuries as a healing food. Now current scientific and clinical research is showing garlic to be an effective preventive against cardiovascular disease, cancer, and bacterial and fungal infections. Stephen Fulder and John Blackwood investigate the latest research on garlic, explaining how it works and how to get the most benefit from it. They discuss garlic preparations and dosages, and evaluate the products currently on the market. Detailing the history and lore of garlic from its earliest known use in ancient Egypt to its modern revival, Garlic is the complete guide to this remarkable natural medicine.

Updated edition of the bestseller.

New interesting book: Personal Portfolio Management or Analyzing Costs Procedures Processes and Outcomes in Human Services

Best In The World: 175 Classic Recipes From The Great Cuisines: From Italy and Thailand to Russia, India and Japan--the best food and cooking from around the globe featured in easy-to-follow recipes and 200 step-by-step color photographs

Author: Martha Day

This book brings together authentic cooking styles from all over the globe. Recipes are gathered from every continent, revealing hidden classics and unveiling wonderful treasures. The recipe section offers more than 150 traditional, famous and popular re

Doin Dutch Oven Inside and Out or Vineyard Cuisine

Doin' Dutch Oven Inside and Out: Inside and Out

Author: Robert L Riri

This book is an exciting collection of more than a hundred delectable recipes and menus for Dutch oven cooking. Those acquainted with this type of cookery know that Dutch ovens lend special tastes to food which aren't otherwise experienced.
This book makes a unique contribution to the art: it tells how to use Dutch oven at home in the kitchen as well as in campfire settings. Now gourmets can enjoy those delicious Dutch oven tastes without having to deal with charcoal started, smoke blowing in their eyes, and other "rigors" of outdoor life.

Look this: Great Country Inns of America Cookbook or Williams Sonoma

Vineyard Cuisine: Meals and Memories from Messina Hof

Author: Merrill Bonarrigo

Merrill and Paul Bonarrigo have spent 30 years developing wines of distinction in Texas, creating a true "vineyard cuisine" using wine in every dish or marinade, offering suggestions of pairings, and teaching restaurant staffs, students, and eager wine lovers the knowledge of the wine and the vine. From the first winery in Texas to produce wine-based foods and open both a restaurant featuring vineyard cuisine and a villa serving gourmet breakfasts comes this historical journal about wine, food, and 30 years of love and laughter. Messina Hof wines are available all over the world.

The New York Times

Messina Hof was started in 1977 by the Aggie alumna Merrill Bonarrigo and her husband, Paul, who worked with A&M's viniculture experts to create some of the most-honored wines in Texas. Grab a light lunch in the winery's Vintage House restaurant, stroll the vineyards and sample the wines. Messina Hof's chardonnay is fruity and refreshing, but the biggest surprise is the port, which is almost as smooth as the Brazos River on a summer afternoon.

Midwest Book Review

an especially recommended addition to the cookbook collections of discriminating connoisseurs of gourmet qualilty dining

The Kelloggs Cookbook or Alaska Wild Berry Guide and Cookbook

The Kellogg's Cookbook: 200 Classic Recipes for Today's Kitchen

Author: Kellogg Company Staff

Kellogg's has been in American households for a hundred years. The Kellogg's Cookbook will commemorate the history of this remarkable company with recipes and images culled from the extensive Kellogg Co. archives. Vintage art created for Kellogg Co. by famous American artists will conjure up fond memories, while contemporary food photography will showcase simple recipes for everyday cooking.

Favorites such as All-Bran Muffins, Double-Coated Chicken, Tangy Meatballs, and the famous Rice Krispies Treats are as popular now as when they were first introduced by the Kellogg Kitchens in the 30s and 40s. Recipes from high-profile restaurants such as the '21' Club and Jean-Georges Vongerichten's V Steakhouse show that Kellogg's products are classics that everyone loves.

Library Journal

Commemorating the company's 100th anniversary, Kellogg's cookbook presents recipes made with America's favorite cereals, from Rice Krispies Treats (of course) to the Original All-Bran Muffins. Most of the recipes are for old-fashioned, homey dishes and desserts, but recently even top chefs have been using cornflakes and similar products in their creations; there are a handful of those here, including Jean-Georges Vongerichten's Crunchy Baked Chicken. Many of the dishes are shown in color photographs, and vintage print ads, including Norman Rockwell's "Kellogg Kids" from the 1950s, are scattered throughout. For larger collections. Copyright 2006 Reed Business Information.

Book about: Corporate Internet Planning Guide or Marketing Foundations and Functions

Alaska Wild Berry Guide and Cookbook

Author: Alaska Northwest Books

Identify Alaska's multitude of berries through color photos, detailed drawings, and descriptive text; then use the helpful recipes to create delicious results.

Sunday, January 11, 2009

Authentic Recipes of Japan or Chocolate Therapy

Authentic Recipes of Japan

Author: Takayuki Kosaki

The essence of Japan is captured in this collection of recipes ranging from essential stocks, sauces, and pickles, to rustic one-pot dishes such as soba noodles and elegant and exotic presentations. This fascinating book of recipes, gathered and photographed in Japan, also explains the correct use of ingredients and the way Japanese meals are traditionally structured and presented.

Author Bio:

Prize-winning Chef Takayuki Kosaki is Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.

Walter Wagner has been Executive Chef at Hyatt Regency Osaka since its opening in 1994.

Books about: Tyrants or CliffsQuickReview American Government

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

Author: Kathy Farrell Kingsley

Got problems? Get chocolate! Chocolate Therapy is a chocolate cookbook like no other, combining 100 irresistible recipes with tips on how chocolate works to lift your spirits and fight depression, fun chocolate trivia, quotes, and fascinating facts. You'l find yummy recipes with clever titles like Regression Cake and Freudian Fondue, as well as simply mouthwatering treats like Warm Chocolate Souffle Tart, Venus Cheesecake and Rich Tiramisu Squares. And, of course, there are the priceless quotes like Katharine Hepburn's "What you see before you, my friend, is the result of a lifetime of chocolate," reminding chocolate-lovers everywhere that they are not alone.

Steak Lovers Cookbook or Beer Is the Answer I Dont Remember the Question

Steak Lover's Cookbook

Author: William Ric

It's a tremendous book. Bill Rice, one of the country's most talented food journalists, has written the classic cookbook for an all-American classic--steak. -- Emeril Lagasse, co-author of Emeril's New New Orleans Cooking

Steak for Every Occasion. Succulent, sizzling, sublimely delicious--for eating bliss thre's nothing like steak. And for William Rice finding the perfect steak has become a passion. Now the results of his search are served up in the essential steak lover's companion, with over 140 recipes for perfectly cooked steaks, from craving to carving, plus the starters, the sauces, the sides, the desserts, the wines. And steak talk, too.

New York Times Book Review

One of the feistiest authors of the season is William Rice, the veteran food writer who, in this day of demonized red meat, nevertheless presents us with his Steak Lover's Cookbook. Steak today, he asserts, has become the "forbidden fruit." Images of prime meat dance in his head...Mr. Rice's book comes with all the trimmings: referrals to steak restaurants around the country, historical discussion and even suggestions on what to serve before the steak...It's retro, of course, and it's sybaritic, too, without apology.

Publishers Weekly

Succulent, sizzling, sublimely delicious -- for eating bliss there's nothing like steak. And for William Rice, finding the perfect steak has become a passion. Now the results of his search are served up in the essential steak lover's companion, with over 140 recipes for perfectly cooked steaks, from craving to carving, plus the starters, the sauces, the sides, the desserts, the wines. And steak talk, too.

A steak lover, food writer, and journalist for over 30 years, William Rice tasted his first real thick and juicy steakhouse steak in college -- and he's been chasing steaks ever since, from America's legendary steakhouses to the tappen yaki rooms of Japanese restaurants, to Florence, Italy, for the famous Fiorentina. He and his wife live in Chicago, where he is the food and wine columnist of the Chicago Tribune.

Rump. Loin. Skirt. Hoof. Chuck. Flank.Butt. Sometimes it's hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name...Rice offers solid, simple recipes for every part of the cow, from an elegant steak au poivre ('The True Steak,' made with filet mignon) to Chicken-Friend Cube Steak with Pan Gravy...With sidenotes on favored steakhouses, shopping tips, and ample cow lore, this cookbook offers plenty for both the casual and the committed carnivore to chew on.

Library Journal

Hard on the heels of Janeen Sarlin and Diane Porter's The Meat Lover's Cookbook (LJ 12/96) comes Rice's steak book, andjudging by the number of steakhouses that have opened in Manhattan in the last few months alonenot a moment too soon. Rice's tribute to steak offers delicious recipes for "Uptown" and "Downtown" cuts, along with several dozen appetizers and side dishes and a handful of desserts. Some of the beef dishes are from restaurants, including Steak à la Stone from the famed Palm; others are the author's own: Bloody Mary Steak and Sauce, Superior Steak Hash. With mouthwatering recipes and a passionate, witty, and informed text, this is recommended for most collections.

NY Times Book Review

What People Are Saying

Emeril Lagasse
It's a tremendous book. Bill Rice, one of the country's most talented food journalists, has written the classic cookbook for an all-American classic -- steak.

Beer Is the Answer... I Don't Remember the Question

Author: Ray Foley

of Bartender magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party.

Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as:

"You're not drunk if you can lie on the floor without holding on."

"I saw a sign that said "Drink Canada Dry," so I've started."

"Alcohol is a misunderstood vitamin."

Ray Foley has been a bartender for more than 20 years. He is the publisher of Bartender magazine and the author of Bartending for Dummies. He has appeared on Good Morning America, Live with Regis and Kathie Lee and countless other shows. Ray resides in New Jersey with his wife and partner, Jaclyn.

More Reviews and Recommendations

Introduction
Names & Origins
Bar Tools
Cuts and Garnishes
Cutting Fruit
Mixers and Enhancers
Types of Drinks
Cocktails
Bourbon
Cordials
Gin
Whiskey
Irish
Rum
Scotch
Tequila
Vodka
Champagne
Shooters
Blended Cocktails
Warm Me Ups
Coffee Cocktails
Martinis
Flavortinis
Summertinis
Springtinis
Cream Cocktails
Beer
Pousse Cafe
Facts on Liqueurs and Proof
Charts and Measurements
Calories and Carbohydrates
Home Bar Tips
101 Web Sites
General Index
Index of Cocktails
About the Author

Saturday, January 10, 2009

Top 100 Zone Foods or Only Wine Book Youll Ever Need

Top 100 Zone Foods: The Zone Food Science Ranking System

Author: Barry Sears

With his number one New York Times bestseller The Zone, Dr. Barry Sears revolutionized nutritional thinking around the world. Now in The Top 100 Zone Foods he shows you how to incorporate the absolute best Zone foods into your diet. Using his new Zone Food Science Ranking System, Dr. Sears has analyzed thousands of foods to find the best proteins, carbohydrates, fats, and spices on earth. The Top 100 Zone Foods will introduce you to the exquisite flavors of Zone-perfect dishes such as Pork Tenderloin with Apple Compote, Kodiak Trout with Green Beans, Mediterranean Mushroom Gratin, and Broiled Tuna Steak with Dill Sauce and Fruit -- and you'll reap the rewards of high-performance living at the same time.

The Top 100 Zone Foods features:

The world's healthiest fruits, vegetables, meats, fish, and spices ranked according to nutritive value
100 delicious, easy-to-prepare Zone-balanced recipes, including Zone food block information
A Day in the Zone, complete with typical delicious meals and their timing

Live in the Zone -- and enjoy improved health, vitality, and strength!

	Introduction	ix
1	Making the Top 100	1
2	Your Zone Primer	8
3	The Healthiest Foods in the World	19
4	The Top 100 Zone Foods	32
5	Eating Out or Dining In	254
6	Zone Supplements	261
7	Food and Hormones	267
8	The Zone vs. Other Diets	274
9	Motivation for a Lifetime in the Zone	281
	Appendixes
A	Technical Support	285
B	All About Carbohydrates	287
C	Using Zone Food Blocks for Making Zone Meals	296
D	Zone Diet Validation Studies	303
E	References	307
	Index	314

Go to: Speaking Skills for Business Careers or Essential Quantitative Methods for Business Management and Finance

Only Wine Book You'll Ever Need

Author: Danny May

Become a connoisseur in no time!

Do you feel stumped when you walk down the liquor store aisles? Do you get heart palpitations when you are handed the wine menu at a fancy restaurant?

If so, this is the book for you! The Only Wine Book You'll Ever Need simplifies this seemingly complicated topic. Whether you want to stock your own personal wine cellar or know how to select the perfect wine for social situations, this book teaches you everything you need to know, including how to:

Recognize a good wine when you see it

Avoid flawed wines

Distinguish wine regions and varieties

Select the right wine for the right occasion at the right price

Order and serve wine like an expert

Pair wine with food confidently

You'll never be at a loss for wine again!

Author Bio:Danny May has more than twenty years of experience in the wine retail, wholesale, and restaurant business. He is currently president of Aardvark Wine Company, a wholesale wine distributorship in Massachusetts. He's also part-owner and full-time co-manager of La Bruschetta, formerly a full-service restaurant in the Berkshires, which he converted into a gourmet takeout and retail wine store. A resident of West Stockbridge, MA, his monthly wine columns appear in Berkshire Homestyle Magazine.

When Champagne Became French or Kosher Southern Style Cookbook

When Champagne Became French: Wine and the Making of a National Identity

Author: Kolleen M Guy

Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture -- luxury wine -- and the rural communities that profited from its production.

Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nation-building process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagne-producing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.

	Acknowledgments
1	Introduction	1
2	Consuming the Nation: Champagne Marketing and Bourgeois Rituals, 1789-1914	10
3	Industry Meets Terroir: Champagne Producers in the Marne, 1789-1890	40
4	Resistance and Identity: Cultivation Methods and the Wine Community, 1890-1900	86
5	Boundaries: The Limits of the "True" Champagne, 1900-1910	118
6	Revolution and Stalemate: The Revolt of 1911	158
7	Conclusion: Champagne and Modern France	186
	Appendix	197
	Notes	199
	Bibliographic Essay	231
	Index	239

Kosher Southern-Style Cookbook

Author: Mildred L Covert

Make traditional Southern dishes kosher. Recipes include Galitzianer Goysters and Suwannee River Katzfish. This well-researched work contains some recipes that predate the Civil War.

Friday, January 9, 2009

Shags Tiki Drinks Deck or In Memorys Kitchen

Shag's Tiki Drinks Deck: 52 Ways to Shake Your Way to Paradise

Author: Adam Rock

Light the torches and grab the tiny paper umbrellas - the ultimate guide to delicious tiki beverages can be found in this colorful boxed deck of cards that features retro hipster artist Shag's witty illustrations. In this variant on Tiki Drinks, former bartender Adam Rocke selects his favorite luau libations and cool cocktails. The effect of "tiki" or "boat" drinks, he says, is to evoke the sensation of being marooned on an exotic island with a bevy of insignificant others eager to do your bidding. Fifty-two of the best tropical drink recipes are featured here, including pina coladas, daiquiris, punches, margaritas, freezes, coolers, and other classics that will conjure island breezes and rolling waves. Lesser-known but equally transporting drinks include such creative variations as the Pirate's Cove, Buccaneer, Zombie, Frozen Mudslide, and Bahama Mama. In addition to serving up liquid exotica, Rocke offers tips on mixers, glasses, and serving techniques - all necessary accoutrements of the pro or amateur bartender who wants to keep the natives restless.

In Memory's Kitchen: A Legacy from the Women of Terezin

Author: Michael Berenbaum

A beautiful memorial to the brave women who defied Hitler by preserving a part of their hertiage and a part of themselves in this handwritten collection of recipes, proving that the Nazis could not break the spirit of the Jewish people.

El Farol or American Brasserie

El Farol: Tapas and Spanish Cuisine

Author: James Campbell Caruso

At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients-smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses-gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutionized dining in Santa Fe and New Mexico with such tapas as Pollo Curry, a simple cold chicken salad that is too good to ever remove from the menu; and Gambas al Ajillo, sauteed garlic shrimp with lime and madiera. Executive Chef James Campbell Caruso presents award-winning traditional and contemporary Spanish cuisine in a colorful medley of recipes from his menu, including soups and stews, hot and cold tapas, 14 main courses, desserts, and an exclusive section on wine. Featuring over 120 recipes, El Farol: Traditional and Contemporary Spanish Tapas and Cuisine blends the rich and diverse cultural traditions of New Mexico with bold and interesting flavors. This unique collection presents Mediterranean and Spanish cooking influenced by a variety of lively Latin American dishes.

The tapas menu is "ever-changing, bold, and energetic," according to the Dallas Morning News. The New York Times calls El Farol's food "bold and eclectic." The chef's Lobster-Chorizo Canneloni was voted "Best Appetizer" in the 2000 Taste of Santa Fe.

James Campbell Caruso lives in Santa Fe, where he is the Executive Chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.

American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy, and America

Author: Gale Gand

Award-winning chefs Rick Tramonto and Gale Gand translate the French brasserie into a style that is uniquely American. Sharing 180 tempting recipes first found in their acclaimed Chicago restaurant, Brasserie T, the authors’ recipes make a delicious transition from restaurant to home, allowing everyone to enjoy the pleasures of brasserie-style eating. Reflecting the classic dishes of France, Italy, and America, these recipes range from perfect starters such as Caramelized Onion Tart, to wonderful main dishes like Chicago Choucroute, to superb desserts such as Espresso Tuiles and Double-Chocolate Mousse Mud Pie.

"Tramonto and Gand put together meals of imaginative diversity."
–Food & Wine

Rosemary Black

"...a fine book to check out."— New York Daily News

Food & Wine

Tramonto and Gand put together meals of imaginative diversity.

Thursday, January 8, 2009

Kitchen Life or Wines of Bordeaux

Kitchen Life: Real Food for Real Families -- Even Yours!

Author: Art Smith

The indispensable new cookbook for today's busy families from the New York Times bestselling author of Back to the Table.

From James Beard Award–winning chef Art Smith comes a book that gives readers more than 150 simple and delicious ways to feed — and enrich — their families.

in Back to the Table, Art Smith, the New York Times bestselling author and personal chef to Oprah Winfrey, showed readers how to gather at the table to celebrate special occasions with food. In his new book, Kitchen Life, Smith shows today's busy families an altogether new approach to everyday dining by staying ahead of the mealtime jam while learning to prepare simpler, more satisfying meals. This is a Practical, indispensable book that America's busy families can turn to every day of the year.

Kitchen Life's unique organization and tools teach readers to identify what type of cook they are, based on how they eat, shop, and manage their hectic schedules. Divided into helpful sections, it demonstrates how to:

—Create more efficient and comprehensive kitchen pantries
—Simplify and organize for cooking efficiently
—Create weekly menus

It also offers solutions to "real-life" family case studies based on actual examples drawn from people in everyday situations — from working, stay-at-home, and single parents to families with teenagers or a new baby in the house.

Interactive questionnaires will help readers evaluate their own individual cooking style and then tailor recipes and meal plans to make their kitchen life easier than ever.

At the heart of Kitchen Life are more than 150 of Smith's delicious and easy-to-prepare recipes from snacks, soups, and salads to casseroles and desserts, including: Art's Macaroni and Cheese Soup, Taverna Pasta Salad with Roast Lamb, Curry-Crusted Cornish Hens with Red Peppers, Chili Shepherd's Pie, and Carrot Cupcakes with Cream Cheese Frosting.

Art Smith is Oprah Winfrey's personal chef. For nearly 20 years, Art Smith has cooked professionally for the families of celebrities and heads of state. He grew up on a North Florida farm and trained at the Greenbrier and the Magic Kingdom College Program. He now lives in Chicago.

Publishers Weekly

As you'd expect from Oprah's personal chef, this is self-help in a cookbook package. Reacting to input from readers of his first book, Back to the Table, and Oprah.com, Smith instructs those who are responsible for the care and feeding of children on how to organize, save time and simplify their lives by getting it together in the kitchen. He begins with a quiz meant to direct home cooks to the recipes that'll be most helpful. The book's first part is devoted to solving the problems of overtaxed parents with young children and beginners on a budget who are overly reliant on take-out, with tips for shopping in a supermarket with a list, planning ahead, freezing, and using leftovers. In the book's second portion, familiar, easy recipes are accompanied by simplistic sidebars (e.g., "What does it mean when a recipe calls for shredded cheese?"). With more than 150 recipes, including kid-friendly suggestions such as Macaroni and Cheese Soup, the book also instructs readers on how to make meal-worthy salads (such as Roast Chicken Waldorf Salad with Pecans and Rosemary) and inventive main dishes, like Skirt Steak with Red Wine Butter Sauce. Finally, this supremely basic book divides recipes into useful categories: "main courses with fewer than seven ingredients," "company fare" and "simple chicken suppers." Photos. Agents, Jan Miller and Michael Broussard. (Oct. 6) Copyright 2004 Reed Business Information.

Library Journal

Smith is Oprah Winfrey's personal chef and the author of the best-selling Back to the Table. His new book offers 150 recipes and lots of tips and strategies for making "real food" a real possibility for today's busy home cooks. The first part emphasizes organization--both in the kitchen and at the supermarket. It also includes letters and emails from Smith's fans and offers solutions to their problems. The recipes are easy and usually quick, with cooking questions and answers scattered throughout. Some of the dishes, such as Roast Pork Tenderloin with Asian Glaze, are "Kitchen Workhorses" that make enough for one main course and a "spin-off" recipe or two as well. A final section provides a quick reference to recipes that are "For the Meat-and-Potato Guys," "Company Fare," "Vegetarian Favorites," and the like. Sure to be in demand. Copyright 2004 Reed Business Information.

Book review: Economia e a Teoria de Jogos

Wines of Bordeaux

Author: David Peppercorn

Comprehensive and authoritative, Wines of Bordeaux provides essential information for wine enthusiasts traveling to the region or simply looking for advice on buying wines from this classic area.

An introductory section explains the region and its wines, and unravels the complex classification system. How Bordeaux wines are made, and the importance of vintages is explained, revealing what makes a particular year's wine distinct.

A concise A-Z of some 1,000 chateaux is cross-referenced to a detailed producer profile section that describes each appellation and the chateaux within them. The most illustrious properties can all be found here but also the lesser-known names that are worth seeking out.

Saturday, January 31, 2009

Best Food in Town: The Restaurant Lover's Guide to Comfort Food in the Midwest

Easy Appetizers

Friday, January 30, 2009

The Amateur Gourmet

Great Vegetable Plot

Wednesday, January 28, 2009

For the Love of Food: Recipes and Stories from the Chefs of the IACP

Veggie Revolution: Smart Choices for a Healthy Body and a Healthy Planet

Publishers Weekly

VOYA

Library Journal

Tuesday, January 27, 2009

Smoothies and Juices

Table of Contents:

The Hamburger: A History

Courtney Greene - Library Journal

Monday, January 26, 2009

Minnesota Ethnic Food Book

Publishers Weekly

Party Ideas for Children

Sunday, January 25, 2009

Edible Ideologies: Representing Food and Meaning

Table of Contents:

World of Culinary Supervision, Training, and Management

Friday, January 23, 2009

Meals That Heal: A Nutraceutical Approach to Diet and Health

Library Journal

Secrets of New England Cooking

Internet Book Watch

Table of Contents:

Thursday, January 22, 2009

Women Who Can Dish It Out: The Lighter Side of the Ozarks

Real American Food: Restaurants, Markets, and Shops Plus Favorite Hometown Recipes

Wednesday, January 21, 2009

Fine Dining Mississippi Style: Signature Recipes from Mississippi's Restaurants and Bed and Breakfast Inns

Easter Bunny's Bake Shoppe Mini Kit

Tuesday, January 20, 2009

Carolina Blessings

Delicious Salad Meals: Main Dish Salads Dressed up with Breads and Sweets to Make a Complete Meal

Sunday, January 18, 2009

Cuba Cocina!: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow

Flavors of India: Authentic Indian Recipes

Table of Contents:

Saturday, January 17, 2009

Book of Curries & Indian Foods

International Bartender's Guide

New Now and Zen Epicure: Vegan Recipes for the Enlightened Palate

Wholesome Oven: Successful Baking without Dairy or Eggs: Book One: Cookies, Cookies, Cookies

Friday, January 16, 2009

Mexican Cooking Made Easy

Top 100 Recipes for Diabetics

Australian Wine Vintages 2006: Gold Book

Dining in Style Returns

Thursday, January 15, 2009

Beer for Pete's Sake: The Wicked Adventures of a Brewing Maverick

Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More

Publishers Weekly

What People Are Saying

Table of Contents:

A Year of Desserts

Real Food - Fast

Conversations with M. F. K. Fisher

Seafood Recipes: Down East Recipes

Wednesday, January 14, 2009

Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips

The Pampered Chef: The Story of One of America's Most Beloved Companies

Library Journal

Soundview Executive Book Summaries

Complete Step-by-Step Guide to Cake Decorating: 40 Stunning Cakes for All Occassions

Great Coffee Book

Tuesday, January 13, 2009

Searching for the Dixie Barbecue: Journeys into the Southern Psyche

You Want Fries with That?

African American Foodways: Explorations of History and Culture

Table of Contents:

Tofu Mania: 120 Easy Recipes for the Dishes You Love-with the Added Benefits of Tofu

Monday, January 12, 2009

Garlic: Nature's Original Remedy

Best In The World: 175 Classic Recipes From The Great Cuisines: From Italy and Thailand to Russia, India and Japan--the best food and cooking from around the globe featured in easy-to-follow recipes and 200 step-by-step color photographs