Home Bakings or Around the World of Food

Home Bakings

Author: Edna Evans

Edna Evans' 1912 "Home Bakings not only contains recipes for breads, cakes, and pastries, but also meats, vegetables, and fish.

Interesting book: Essential C for Engineers and Scientists or Health Information Technology

Around the World of Food: Adventures in Culinary History

Author: John A La Boon

Do you know the difference between a sweet potato and a yam? How a peach is different from a nectarine? Which fruit used to be called "the devil's apple"? Or how and when the world fell in love with pasta? John La Boone explains these mysteries and much, much more!

Around the World of Food: Adventures in Culinary History is a collection of columns that dive deep into the history and cultural impact of many of our favorite foods. Filled with humor and sharp insights, readers will be entertained while learning many fascinating facts. These columns also include copious tips about food selection, storage, and cooking, plus a wealth of tasty recipes.

What People Are Saying

Jonathan Miller
"A nice blend of the history of foods and the recipes they create. A great read for any culinary enthusiast."
—Camden County Schools Director of Curriculum

Mary Keating
"John LaBoone is a man of eclectic tastes who draws on his diverse interests to create a useful book that is also an interesting read."
—educational consultant

Louise Mancill
"These columns are educational, humorous, fact-filled, always entertaining, and the recipes are superb!"
—bookstore owner

Jenny Bristow or Simple and Simply Delicious

Jenny Bristow: A Taste of Sunshine

Author: Jenny Bristow

A cookbook from Irish celebrity chef Jenny Bristow, inspired by Mediterranean food.

Interesting book: RFID Essentials or Improve Your Marketing to Grow Your Business

Simple and Simply Delicious

Author: Sylvie Rocher

Sylvie Rocher combines recipes from her experience as a world traveler and her French homeland to create exotic meals that are simple, elegant, and absolutely delicious.

Northwest Wine Country or Low Fat Chicken

Northwest Wine Country: Wine's New Frontier

Author: Kathleen Thompson Hill

Knowing how and where to experience the pleasures of an area’s food, wine, and culture separates the informed visitor from the tourist. Whether you explore the Northwest Wine Country by car or on foot, Kathleen and Gerald Hill take you step-by-step so that you can fully appreciate the beauty and charm of this increasingly popular winemaking region.
This gem of a guide takes you up to and through the front door of the most interesting wineries in Oregon, Washington, British Columbia, and Idaho. The Hills also point out interesting shops and nearby restaurants and lodgings. You’ll discover where the locals go, where to find real bargains, and where to splurge magnificently. You’ll also meet the people who live, labor, cultivate, and cook in this beautiful area.
Find inside:
* vineyards both large and small
* recipes from the kitchens of some of the best regional chefs
* fine dining for every pocket
* fun and unusual boutiques
* annual events and festivals
* little-known hangouts

Books about: Direzione della Fuori-de--Scatola

Low Fat Chicken

Author: Anne Hildyard

The book is arranged in 5 sections that cover all occasions and all menus.

Cabbages and Roses or Les Offrandes Vegetales dans lAncien Testament

Cabbages and Roses

Author: Debby Nothaft

Treasured recipes that have been reached for time and time again over the years, covering many ethnic angles and featuring savory, well tried vegetarian dishes. Chicken and turkey have not been neglected (fish has), nor have sweets for all occasions. Soups have been a favorite focus.

The recipes have been honed to practical and efficient use of time and ease of reading for busy people who still go for a touch of home cooking, with love.

Of course, how could I resist relating some of the adventures of the cook along the way! They are all in Cabbages & Roses.

See also: The Omega 3 Miracle or God is for the Alcoholic

Les Offrandes Vegetales Dans L'Ancien Testament: Du Tribut D'Hommage Au Repas Eschatologique, Vol. 57

Author: Alfred Marx

This work is the first, since 1848, to be entirely devoted to the study of the cereal offerings. It demonstrates their specific function and sheds a new light on the background of the Christian Last Supper.

Little Red Gooseberries or Gary Rhodes Cookery Year Spring into Summer

Little Red Gooseberries

Author: Daphne Lambert

In Kington near Hereford, the beautifully restored 13th century Cruck Hall forms the centre of Penrhos Court Hotel. In 1971 Martin Griffiths and Daphne Lambert bought the totally derelict Hall, Manor House and byre buildings for £5,000 and spent the last 30 years lovingly restoring them. They converted Penrhos into a hotel and organic restaurant and in 1997 Penrhos was the first restaurant in the UK to be awarded the Soil Association Symbol. They went on to win the Good Food Guide Home Industry Champion Award in 1997 and have become a thriving year-round focus of organic growing and cooking in the UK. Daphne is a qualified nutritionist and cook and has one the most imaginative organic kitchen gardens in the UK, filled with edible perennials, mostly either medicinal or culinary herbs and a variety of fruit and nuts.

Interesting book: Sex Lies and the Truth about Uterine Fibroids or Straight Talk About Breast Cancer

Gary Rhodes Cookery Year Spring into Summer

Author: Gary Rhodes

There are few things more satisfying than cooking with ingredients that are bursting with flavor. In this new collection of recipes, Gary Rhodes guides you through the delectable selection of vegetables, fruits, meat, and fish available during the spring and summer months. Once you’ve gathered your bounty, try Fried Sole with Artichokes, Tomatoes, and Parsley; Pork Loin in Milk with Onions, Broad Beans, and Peas; or Blue Cheese Fondue with Spring Vegetables. Whatever the occasion, you’ll find plenty of seasonal dishes to tantalize your taste buds.

The Times

Gorgeous seasonal recipes from “the master of invention.”

Table of Contents:

	Introduction	9
	General information	10
	Spring
	Spring vegetables	16
	Warm leeks with vegetable vinaigrette	17
	Blue cheese fondue with spring dips	18
	Champ potato gnocchi with broad beans and blue cheese	19
	White asparagus with a warm casserole salad of mushrooms and spring onions	20
	Grilled asparagus with soft hard-boiled eggs and toasted sesame dressing	22
	Flat asparagus salad with new potatoes and radishes	23
	Simple sea kale	24
	Blood orange and chive sea kale	25
	Fried egg and spinach with morel mushrooms	26
	Steamed purple sprouting broccoli with melting wild garlic and orange butter	28
	St George's mushrooms with garlic, lemon and parsley	29
	Asparagus on buttery toast with melting Parmesan cheese	30
	Celeriac soup with wild garlic	32
	Mushroom and spring spinach Bourguignonne with poached eggs	33
	Spring fish	34
	Roast monkfish with spring cabbage and clam casserole	35
	Monkfish steaks with court-bouillon and mushrooms	36
	Wild salmon slices with sorrel creme fraiche	37
	Fillet of sea trout on cauliflower cream with a fresh herb-pea dressing	38
	Red mullet with a rosemary cream sauce on broken new potatoes	40
	Flounder fillets with boiled chips and sorrel mayonnaise	41
	Mustard-brushed flounder with steamed leek greens	42
	Crispy cod with candied orange spring green hearts	44
	Pan-fried turbot with nutty Bearnaise sprouting broccoli	46
	Lemon sole and spinach with vanilla-rosemary carrots	47
	Grilled plaice or lemon sole fillets with champagne-glazed spinach	48
	Seared mackerel with gooseberry and mustard seed sauce	50
	Warm spider crab linguine with orange and tarragon sauce	52
	Warm scallops and prawns hollandaise	55
	Spring meat	56
	Roast lemon peppered lamb with baked potato cake	57
	Pot-roasted lamb with sorrel and samphire	59
	Braised beef brisket with tarragon carrots and cauliflower champ	60
	Grilled beef fillet with baby turnips, marinated mushrooms and a beetroot dressing	62
	Steak au poivre with buttered spring greens and shallots	63
	Softly roasted pork belly with warmed curly kale	64
	Boiled ham hock with braised lentils and wild girolles	65
	Guinea fowl with spring greens and carrots and a mustard and marjoram sauce	66
	Sauteed chicken steeped in vinaigrette with St George's mushrooms	68
	Duck boulangere with hazelnut-rosemary spinach	69
	Spring fruit and puddings	70
	Steamed kumquat marmalade roly-poly	71
	Soft chocolate pudding	72
	Vanilla white chocolate mousse with warm syruped kumquats	74
	Poached peach and strawberry custard creams	75
	Oeufs a la neige on baked rhubarb with brioche and custard	76
	Cocoa sorbet with orange biscuits	78
	Rhubarb and almond jalousie with rhubarb pulp and cream	80
	Softened rhubarb with orange mascarpone cream	83
	Apricot tart with home-made almond ice-cream	84
	Summer
	Summer vegetables	90
	Hot tomato, courgette and cheese bake with fresh basil oil	91
	Creamy new potatoes with goat's cheese	92
	Warm goat's cheese, potato and fresh pea salad with sweet mint dressing	93
	Baked cheese puffs with fresh beetroot sauce	94
	Artichoke, mushroom and poached egg Benedict	96
	Crisp courgette tart with a tomato and basil salad	98
	Ratatouille feuillete with fresh tomato confit and basil sauce	100
	Jellied tomato cake with ricotta herb cream	103
	Red pepper mousse with crispy onion strips	104
	Late broad bean savory soup	105
	Pea soup with toasted sesame cod fillet	106
	Broccoli soup with poached eggs and toasted parsley almonds	108
	Grilled honeyed aubergines with lemon-marinated sardine fillets	109
	Fresh herb gnocchi with warm asparagus sauce	110
	Creamy Caesar salad	111
	Summer fish	112
	Rock-salt-and-pepper sardines in bitter lemon, tomato courgette linguine	113
	Sweet soused herrings with potato, beetroot and cucumber salad	114
	Pan-fried John Dory with an orange and hazelnut salad	115
	Prawn and creme fraiche tart with samphire and tomato salad	116
	Buttered prawns with a warm potato and fresh pea salad	118
	Pan-fried monkfish medallions with fennel and thyme marmalade	120
	Steamed halibut and soft fennel tarts with rhubarb and Pernod dressing	121
	Green vegetable 'casserole' with buttered sea trout	122
	Pan-roasted sea trout with cucumber and cornichon salad	124
	Wild salmon with warm gazpacho salad and fresh tomato sauce	125
	Crispy wild salmon with warm lemon and tarragon mayonnaise	126
	Crispy red mullet and shrimps with tomatoes and herbs	128
	Crackling cod on stewed onions with bacon and a fresh pea sauce	130
	Fried Dover sole with artichokes, potatoes and parsley	131
	Roast gurnard with beetroot, white bean and orange salad	132
	Steamed skate with runner beans, chanterelles and sweet red pepper dressing	134
	Summer meat	136
	Grilled chicken with a warm bacon and broad bean salad	137
	Fricassee of chicken with summer vegetables and fresh almonds	138
	Roast lemon and thyme chicken with pickled aubergines and sweet red pepper dressing	140
	Sauteed chicken livers with garlic chanterelles and spinach	142
	Roast duck breasts with cherry compote and summer turnips	143
	Duckling with gooseberry and marjoram onions and beetroot salad	144
	Caramelized lemon-shredded chicory with roast pigeon and cherry dressing	146
	Roast saddle of lamb with creamed runner beans and bacon	147
	Seared calf's liver with roast cauliflower and runner bean salad	148
	Pork loin in milk with soft sage onions, broad beans and peas	149
	Jellied knuckle of pork with gooseberry relish	150
	Coarse pork pate with sweet-and-sour cherries and beetroot	152
	Summer fruit and puddings	154
	Summer fruit family slice	155
	Blackcurrant, honey and almond tart	156
	Greengage biscuit tart with wine and vanilla cream	157
	Baked blue cheesecake with warm lemon-and-thyme greengage compote	158
	Grilled raspberry Melba stack	159
	Gooseberry and lime pastry plate	160
	Sabayon-glazed gooseberries	162
	Soft gooseberry and Roquefort salad	163
	Roast figs on toast with triple-cream cheese	164
	Stewed kirsch cherries with vanilla cream or vanilla souffle pancakes	166
	Soaked lemon semolina wedge with warm blueberries	168
	Ice summer fruit souffles	170
	Peach soup with raspberry sorbet and fruits	171
	Cointreau champagne raspberries	172
	Orange and strawberry salad with sorrel syrup	174
	Basics	175
	Stocks	175
	Instant stock	175
	Chicken stock	175
	Court-bouillon	176
	Fish stock	176
	Salmon stock	177
	Vegetable stock	177
	Sauces	178
	Simple hollandaise sauce	178
	Bearnaise sauce	178
	Basic butter sauce	179
	Dressings and oils	180
	Mayonnaise	180
	Basic vinaigrette dressing	180
	Quick basic vinaigrette dressing	180
	Vegetable vinaigrette	180
	Red wine dressing	181
	Sweet port red wine dressing	182
	Citrus dressing	182
	Tarragon oil	182
	Chive and tarragon oil	182
	Lemon oil	183
	Red pepper oil	183
	Pastries	184
	Shortcrust and sweet shortcrust pastry	184
	Puff pastry	185
	Simple puff pastry	185
	Extras	186
	Mashed potatoes	186
	Poached eggs	186
	Greengage and walnut chutney	187
	Stock syrup	187
	Creams and sweet things	188
	Creme Anglaise (custard sauce)	188
	Pastry cream	188
	Vanilla whipped pastry cream	189
	Tuile biscuits	189
	Chocolate shavings and pencils	190

Blue Grass Cook Book or Bakery Food Manufacture and Quality

Blue Grass Cook Book

Author: Minnie C Fox

This 1904 book is a loving testament to the power of food-inspired memory, while being evocative of the sights, smells, and tastes of Kentucky in the 1900s. Most importantly, the book was groundbreaking, over one hundred years ago, in its celebration of the vital role Black women played in building and sustaining the tradition of Southern cooking and Southern hospitality. It is full of authentically regional Kentucky recipes. While brain croquettes may not be on everyone's menu today, there are few who can resist the 10 variations on corn bread, or the multiplicity of recipes for biscuits, or the wealth of ice cream flavors and desserts.

New interesting textbook: Real World Compositing with Adobe Photoshop CS4 or HTML

Bakery Food Manufacture and Quality

Author: Stanley P Cauvain

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.

Kitchen Coach or The Southern Gospel Music Cookbook

Kitchen Coach: Weekend Cooking

Author: Jennifer Bushman

"Jennifer is a working woman's dream. . . . There is something for everyone's palate in this book. If you love to cook, or just love to eat, this is all you need!"

—Elizabeth Vargas anchor, ABC News

"Practical tips trump celebrity gloss. . . . Bushman's casual, fun approach to dining . . . should appeal to busy cooks."

—Publishers Weekly

"This book is full of yummy-sounding recipes, helpful advice on how to set up your kitchen, and Jennifer's own contagious enthusiasm for the pleasures of spending time in the kitchen—a potent combination!"

—Martha Holmberg Publisher, Fine Cooking magazine

Kitchen Coach Jennifer Bushman can help you make great food for family and friends on the weekend and enjoy making it. She'll help you set up an efficient kitchen and identify the weekend cooking challenges you may face—you're tired from the work week, last-minute guests are coming, your family has conflicting schedules—then guide you to great recipes to suit your need or mood of the day. You and your family will be glad you cooked!

The Kitchen Coach gives you:

• A "What to Cook" chart to solve your mealtime dilemmas


• Meal-planning cues—from Easy Preparation to Something Special


• 150 simple, healthy recipes for all kinds of weekend situations


• Dishes for barbecues, brunches, picnics, potlucks, parties, and family get-togethers


• Hearty soups, seafood specials, Burger Night favorites, simple slow-cooked dishes


• Fun foods for kids—including pancakes, pizza, grilled foods, and fondue

Interesting book: Canadian Living Cooks Step By Step or Voluntary Food Intake and Diet Selection in Farm Animals

The Southern Gospel Music Cookbook

Author: Bethni Hemphill

Southern gospel music and delicious home-cooked food have gone hand in hand since the first all-day sings and week-long brush arbor meetings in the 1800s. THE SOUTHERN GOSPEL MUSIC COOKBOOK is a collection of more than 200 recipes from those who know the music best--the groups and artists themselves. Woven throughout are photos, short stories, trivia and facts, and fun-filled quizzes.

Cocina divertida or Herbs

Cocina divertida: Prepare fiestas con estilo empleando esta coleccion de recetas para cualquier ocasion

Author: Edimat

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.
 

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

Interesting textbook: Adobe Premiere Elements 2 in a Snap or MATLAB for Behavioral Scientists

Herbs: Growing and Using the Plants of Romance

Author: Bill Varney

Herbs have been humanity's pharmacy and spice rack since the dawn of civilization and many botanists today believe that the healing properties of herbs have yet to be fully explored. New Bill and Sylvia Varney share their hands-on knowledge of herbs gained through two decades of experience in herb farming.

In this practical book, the Varneys have distilled a wealth of information on growing and using herbs. They show how herbs can make everyday living more interesting--and more flavorful--with practical instruction in

• using herbs in recipes from breads to vinegars;

• creating natural herb lotions, bath salts, and oils;

• growing herbs in containers;

• planning herb gardens for culinary, medicinal, cosmetic, and fragrance use.

The heart of the book is its "Gallery of Herbs," providing not only complete descriptions of more than one hundred varieties--with advice on planting, care, harvesting, and use--but also a host of recipes and tips. A chapter on planning an herb garden features landscaping ideas, followed by gardening instructions that tell you what you need to know about soil, watering, propagating, and pest control. The book concludes with a host of additional how-to recipes for both the kitchen and home.

Bill and Sylvia Varney own and operate the Fredricksburg Herb Farm in the Texas Hill Country and are also the authors of Along the Garden Path.

Food in World History or Food Shelf Life Stability

Food in World History

Author: J Pilcher

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food.
Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on:
* how food was used to forge national identities in Latin America
* the influence of Italian and Chinese Diaspora on the US and Latin America food culture
* how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes
* the results of state intervention in food production
* how the impact of genetic modification and food crises has affected the relationship between consumer and product.
This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world historyitself.

Book review: The Murder of Nikolai Vavilov or The Anatomy of Fascism

Food Shelf Life Stability

Author: NA Michael Eskin

Food Shelf Life Stability provides a unique approach tounderstanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.

The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.

The remaining chapters discuss how mechanical handling and temperature, irradiation, and packaging all influence shelf life. Section two, on chemical factors, examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. The remaining chapters compare the effectiveness of antioxidants, emulsifiers, stabilizers, and sulfur dioxide to enhance food quality. The remaining chapter in this section deals with the application of biotechnology for improving shelf life.

Intended for food science professionals as well as students, Food Shelf Life Stability presents the fundamental principles that are applied to maintaining a high food quality for an extended period of time.

Booknews

Presents fundamental principles for maintaining high quality in food over an extended period. Discusses the physical, biochemical, and microbiological factors that affect the shelf life of food products and looks at variables that can enhance their stability. Examines the effects of water activity, glass transition, and plasticization on temperature, water content, and time-dependent phenomena that affect shelf life, and also discusses ways by which mechanical handling, temperature, irradiation, and packaging influence shelf life. Eskin is affiliated with the department of foods and nutrition at the University of Manitoba, Canada; Robinson with the department of food science at Leeds University, England. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

Physical Factors

Water Activity and Plasticization, Dr. Yrjö H. Roos

Mechanical and Temperature Effects, Dr. L. G. Tabil and Dr. S. Sokhansanj

Irradiation, Dr. G. Blank and Dr. R. Cummings

Packaging, Dr. M. A. Tung, I.A. Briggs, and S. Yada

Chemical Factors

Controlled and Modified Atmosphere, Dr. G. Mazza and Dr. D. S. Jayas

Antioxidants, Dr. N.A.M. Eskin and Dr. R. Przybylski

Emulsifiers and Stabilizers, Dr. N. Garti

Sulfer Dioxide, Dr. B. T. Wedzicha

Biochemical Factors

Oxidoreductases, Dr. D.S. Robinson

Biotechnology, Dr. A. G. Alpuche-Solis and Dr. O. Parades-Lopez

Better than Take out or 500 Best Value Wines in the LCBO

Better than Take-out (and Faster, Too): Quick and Easy Cooking for Busy Families

Author: Pamela Marx

Research shows that children in families who sit down to dinner together are more likely to be successful, but on-the-go families need ideas for accomplishing this with meals that don't require much time in the kitchen. Offering a helping hand to exhausted parents who are often faced with screaming kids and no dinner plans, this cookbook for busy families is filled with easy recipes that parents and children can make together from whatever is in the house. Included are quick ideas for appetizers, soups, salads, main dishes, and desserts that can be made at any time. Recipes for dishes such as homemade onion soup, black bean salad, stuffed mushrooms, chicken with orange sauce, and chocolate banana cream pie are presented in an appealing, fun format that will inspire even those who hate to cook.

Author Biography: Pamela Marx is the author of several children's activity books including We the People, Quick Writes, Take a Quick Bow, and Practical Plays. She is a lawyer, 4-H leader, and mother of two. She lives in Los Angeles.

Sheryl Gurrentz

The recipes provide easy instructions and use ingredients and utensils I already have. If this book can make me want to fit cooking into my busy schedule, it will be welcomed by every on-the-go family.

New interesting textbook: Gesetz und Geschäft der Unterhaltungsindustrien: Die Fünfte Ausgabe

500 Best-Value Wines in the LCBO: 2008

Author: Rod Phillips

Your definitive guide to the best-value wines on the shelves of the Liquor Control Board of Ontario.

Two of Canada's well-known wine writers join forces in The 500 Best-Value Wines in the LCBO, a comprehensive, up-to-date guide to getting the best bottle for your buck. Rod Phillips and Vic Harradine combine years of wine tasting and wine writing expertise to deliver down-to-earth reviews and answers to the most common questions, including how to serve and store wine.

Their wine reviews use a five-star rating system and are arranged in an easy-to-follow format. The book features:

• a wide range of wine styles
• easy-to-understand reviews
• specific food matches
• room for tasting notes

Whether you're an inquiring wine novice or an experienced consumer, this is your compass for navigating the aisles of the LCBO.

Feed Your Soul or Directions for Cookery in Its Various Branches

Feed Your Soul: A Cookbook That Nourishes Body, Mind and Spirit

Author: George Fowler

Feed Your Soul is a celebration of the simple art of cooking that goes beyond the realm of the traditional cookbook. Focusing on fresh whole foods and delectable low-fat, healthful dishes from around the world, its serves up daily reflections and meditations that will inspire and enlighten you. This fresh, imaginative and unpretentious approach to cooking and eating celebrates our connection to the earth with many delicious recipes.

Book review: Développement et Changement Social :une Perspective Globale

Directions for Cookery, in Its Various Branches

Author: Eliza Lesli

The author has spared no pains in collecting and arranging, perhaps the greatest number of practical and original receipts that have ever appeared in a similar work; flattering herself that she has rendered them so explicit as to be easily understood, and followed, even by inexperienced cooks.

Old Bobs Collection of Old Recipes or Basic Asian

Old Bob's Collection of Old Recipes: From the Blair Collection

Author: Robert S Blair

Robert Blair has experienced 86 years of cooking and being cooked for in some pretty unusual places and circumstances. The recipes in Old Bob's Collection of Old Recipes are a compilation of unique camping and oil field fare (particularly in the Four Corners Region), a variety of home cooking passed down from generations, and some of Blair's favorite recipes.

Look this: Smoothies Blends and Shakes or Cooking from the Heart

Basic Asian: Everything You Need for Yin and Yang in the Kitchen

Author: Cornelia Schinharl

From the southern tip of India to the shores of Malaysia, Basic Asian takes the reader on a culinary exploration that all palates can appreciate. The first section of the book covers all of the basic ingredients and cookware necessary for preparing authentic Asian dishes. Demystifying fish sauce, explaining how to use a steamer, and reviewing the fine points of "wokking," Basic Asian makes even the most elementary chef feel like a pro. The recipes in the second half of the book combine ingredients and technique into easily executed meals for parties of all sizes. Loaded with color photography, clean design, and humorous text, this book makes preparing Asian food basic.

Hempnut Cookbook or Dine with Europes Master Chefs

Hempnut Cookbook: Ancient Food for a New Millennium

Author: Richard Ros

Here you'll find a wealth of historical and scientific facts about the humble, drug-free hemp plant, along with ways for you to get its health-promoting nutrients onto your table. This versatile plant -- one of man's earliest nutraceuticals -- has been both beloved and maligned from ancient times to the present. Yet hempseed is possibly the most nutritious plant food on earth. It's easy to digest, contains high-quality protein, and can have a positive impact on many common health problems. Learn how to cook with hempseed and enjoy an assortment of easy-to-prepare, scrumptious recipes ranging from the everyday to the dazzling.

Table of Contents:

	Foreword	vi
	Introduction	ix
1	HempNut: Soybean of the 21st Century	1
2	Hempseed: 5,000 Years as Food	3
3	Hempen Politics	6
4	A Protein Powerhouse	9
5	Hempseed's Halo: The "Alpha and Omega" of Essential Fatty Acids	13
6	Hempseed: Mankind's Original Nutraceutical	22
7	Nature's Perfect Oil	30
8	From Ancient Hempseed to Modern HempNut	35
9	Cooking with Shelled Hempseed	37
	Recipes
	Beverages and Breakfast	40
	Dips and Sandwich Spreads	58
	Sauces and Condiments	68
	Soups	76
	Salads and Dressings	83
	Side Dishes	94
	Main Dishes	110
	Breads, Muffins, and Crackers	129
	Desserts	14
	Nutritional Information
	Table 1	165
	Table 2	166
	Glossary	167
	About the Authors	171
	Links, Bibliography, and Resources	173
	Recipes Using Hempseed and Hemp Oil	174
	Index	175

New interesting textbook: Your Depression Map or The Natural Medicine Guide to Depression

Dine with Europe's Master Chefs

Author: Konemann

Passionate gourmets — and those who aspire to join their ranks — will find everything they could possibly need to create exquisite menus in this volume. It includes an outstanding selection of cold and warm appetizers; main dishes prepared with fish and seafood, meat, game, and poultry variations; as well as sophisticated desserts and pastry specialties. These culinary creations drawn from Austria, Italy, Spain, Portugal, Greece, France, the Benelux countries, Switzerland, Great Britain, Scandinavia, and Germany offer something for every taste and any occasion. Detailed instructions and sequential pictures of each step, accompanied by background information about each recipe, its ingredients, and preparation, will soon lead you to become a master chef in your own right.

150 Delicious Squares or Raleigh House Cookbook II

150 Delicious Squares

Author: Jean Par

During her eighteen years of catering experience, the recipes people most often requested were for the squares Jean Pare served for midday snacks or evening lunches. That prompted her to write 150 Delicious Squares, the first book in her highly acclaimed Company's Coming cookbook series. Since that time, more than One Million Copies of this title alone have been sold. A perennial bestseller, 150 Delicious Squares continues to be popular with cooks of all ages and all abilities in Canada, the United States and around the world. This book, like all books in the Company's Coming series, features quick and easy recipes which use everyday ingredients. To tempt you there is a picture of every recipe in the book. Try Apricot Roll and Fudgy Macaroons from the no-bake section or Cream Cheese Brownies and Caramel Toffee Squares from the many baked squares. As an after-school treat or for special occasions, the next time you entertain family or friends, try a pan of squares. Don't be surprised if someone asks for the recipe!

Read also How to Choose Wine or Making the Most of Onions

Raleigh House Cookbook II

Author: Martha R Johnson

A variety of old family recipes from the owners of the Raleigh House restaurant. Just look in your cupboard and chances are you will find the ingredients for these everyday-food recipes.

Skillet Cooking for Camp and Kitchen or At Grandmothers Table

Skillet Cooking for Camp and Kitchen: More Than 101 Modern and Old-Time Recipes for Jackleg Cooks and Practical Housewives

Author: A D Livingston

Frying and sauteing steaks, fish, and other foods in a skillet is hands-on cooking where success depends more on technique, skill, and tender loving care than on a complicated recipe with a long list of ingredients. In Skillet Cooking for Camp and Kitchen, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. Includes chapters on:
Skilletmanship Beef and pork Burgers Poultry and fowl Venison and game Fish and shellfishExotic meats Skillet vegetables Skillet breads Breakfasts Skillet gravy

Written in A. D.'s signature style and featuring more than 101 delicious recipes with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes, Skillet Cooking for Camp and Kitchen is ideal for both indoor and outdoor chefs.

Table of Contents:

1-Skilletmanship, 2-Beef and Pork in the Skillet, 2- Burger in the Skillet, 4-Birds in the Skillet, 5-Venison & Game in the Skillet, 6- Fish & Shellfish in the Skillet, 7- Exotic Meats, 8-Skillet Vegetables, 9- Skillet Breads, 10- Breakfast in the skillet, 11-Skillet Gravey, 12- Specialties

Books about: Definitive MPLS Network Designs or IBM Rational Unified Process Reference and Certification Guide

At Grandmother's Table: Women Write about Food, Life and the Enduring Bond between Grandmothers and Granddaughters

Author: Ellen Perry Berkeley

A wonderful book about grandmothers and the memories evoked by family meals. Nearly 70 women share their grandmothers' touching life stories and favorite recipes. Their essays show us why our grandmother's "comfort food" is indeed so comforting: it connects not only with her spirit, but also with the lives of our mothers, sisters, cousins, and daughters. An endearing look at family culinary history and the fascinating stories of women whose collective lives span three centuries.

About the Author:
Editor Ellen Perry Berkeley is an award-winning writer whose work has appeared in The New York Times.

Publishers Weekly

The particular stories each granddaughter shares go way beyond any stereotypes. In fact, though the recipes reflect each grandmother's warmth and personality, they take a back seat to the reminiscences themselves.

Midwest Book Review

Highly recommended reading for those who appreciate nostalgia, family traditions, and generational legacies in the kitchen.

Women's Times

A beautiful book—one I will give to my mother, one I wish my own grandmother could have read.

LA Parent

Sweet recollections from each contributor make this book a special treasure that reminds us of how much grandmothers give us, as children and forever.

Internet Book Watch

At Grandmother's Table offers a fascinating collection of writings about food, life, and the enduring bond between grandmothers and their granddaughters. Enhanced with the occasional recipes such as Grandma Riello's Spaghetti Sauce, Mildred's Wild Blackberry Tarts, and Grandma Rendler's Apple Strudel, At Grandmother's Table offers the intimate and candid thoughts of eight women, richly illustrated with vintage photographs and original drawings. At Grandmother's Table would grace any home or community library collection and is very highly recommended reading for those who appreciate nostalgia, family traditions, and generational legacies of the kitchen.

Soy of Cooking or Large Quantity Recipes

Soy of Cooking: Easy-to-Make Vegetarian, Low-Fat, Fat-Free, and Antioxidant-Rich Gourmet Recipes

Author: Marie Oser

Now, you can create elegant meals that are as healthy as they are delicious. Soy of Cooking is a gourmet guide to preparing savory meatless dishes that incorporate nutrient-rich soyfoods into your diet -- high in antioxidants and phytochemicals, as well as fiber and vitamins.

With more than 170 enticing recipes, this innovative cookbook shows how to combine creative techniques and easy-to-find soyfoods to make healthy starters, main dishes, desserts, and more with tempting, artful presentations. All of the recipes have 5 grams of for or less and include complete nutrition analiysis. This collection of healthy and delectable soyfood creations includes: Spicy Roasted Pepper Dip, Raspberry Walnut Dressing, Pumpkin Ravioli, Saucy Pizza Abbondanza, and Frozen Fudge Cheesecake.

Soy of Cooking defines 30 new and traditional soyfoods, most of which can be found in supermarkets and health food stores around the country. It also includes a guide to useful cooking techniques, tips on using spices,and soyfood exchange information.

"For those who think soy-based vegetarian cooking is less than gourmet, think again! Soy of Cooking is full of excellent recipes that taste superb and are made from ingredients that are readily available."
--John Robbins, author of Diet for a New America and Reclaiming Our Health

" Soy of Cooking will be a great help to health conscious consumers who love good food and want to find new ways to introduce soy products in their diets."
--Mark Messina, Ph.D., and Virginia Messina, M.P.H., R.D., authors of The Simple Soybean and Your Health and The Vegetarian Way

"The recipes are familiar enough to become instant successes in your home, yetsensational enough to be served in 5-star restaurants."
--John McDougall, M.D., Director of the McDougall Program, St. Helena Hospital; and Mary McDougall, author of The New McDougall Cookbook

"In Soy of Cooking, Marie Oser shows the myriad of ways to make soy delicious and nutritious."
--Dean Ornish, M.D., author of Everyday Cooking with Dr. Dean Ornish

Books about: Wild Roots or I Want to Live

Large Quantity Recipes

Author: Margaret E Terrell

The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you're a supervisor of multiple units with a limited amount of time...a new employee struggling with production and service requirements in a large quanity kitchen...an accountant calculating menu costs...or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.

Table of Contents:

Breads.
Beverages and Cocktails.
Soups.
Cheese, Egg, Cereal, and Vegetable Entrees.
Fish.
Meats.
Poultry.
Vegetables.
Sauces, Relishes, and Stuffings.
Salads and Salad Dressings.
Sandwiches and Canapes.
Cakes and Frostings.
Cookies.
Puddings.
Pastry.
Appendix.
Index.