Super Smoothies or Complete Book of Thai Cooking

Super Smoothies: 50 Recipes for Health and Energy

Author: Mary Corpening Barber

Encouraged by more than 180,000 copies of Smoothies sold, the best-selling authors of Smoothies, Wraps, and Cocktail Food are back to bring the blender into the new millennium. These days, smoothie lovers want more than just fruit-filled refreshment they want great nutrition along with great taste. Super Smoothies offers 50 energy-enhancing, health-boosting recipes. Whether you're looking for a potassium-charged postworkout drink, a flu-fighting immune system booster, or a kid-friendly breakfast on the go, Super Smoothies has a delicious, nutrition-packed smoothie for every lifestyle. With its eye-catching design and luscious full-color photography, Super Smoothies will turn any kitchen into a fabulous juice bar.

Table of Contents:

Introduction	9
Ten Tips for Super Smoothies	11
Fruit Glossary	13
Seasonal Fruit Chart	17
Vegetable Glossary	21
The Scoop on Binders and Other Secret Ingredients	23
Building Blocks for Sound Nutrition	28
A Bit of Advice: Preparing Fruits and Vegetables for Smoothies	33
Information on Additives	38
ENERGY ELIXIRS	42
Power Punch	45
The Energizer	46
Raspberry Refueler	47
Hydro-Tonic	48
Yoga Blend	51
Vita Pack	52
Protein Jolt	53
Rejuvenator	54
IMMUNE BOOSTERS	56
Flu-Buster	59
C-Breeze	60
Heart Throb	61
Fountain ofYouth	62
14-Carrot	65
Stomach Soother	66
Scale-Tipper Sipper	67
Beta Boost	68
WEIGHT-CONSCIOUS CONCOCTIONS	70
Skinny Minnie	73
Guiltless Pleasure	74
Peachy Lean	75
Constant Cravings	76
Lite 'n Luscious	78
Lean 'n Green	79
FOR THE GALS	80
Cold Flash	82
PMS Potion	84
Bone Builder	85
Maternity Medley	87
Adios Anemia	88
Honeymooner's Tonic	89
Morning-Sickness Solution	90
KID SHAKES AND BABY BLENDS	92
School-Bus Breakfast	95
Plum Teethin'	96
Over the Rainbow	97
Grape Escape	98
Breakfast on the Crawl	100
Brain Power	101
After-School Snack Attack	103
FOR THE FELLOWS	104
Libido Lifter	107
Virility Vibe	108
Dr. Shettles's Secret	109
The Incredible Hulk	110
STRESS REDUCERS	112
Sleepy Tea	115
Tension Tamer	116
Stress Buster	117
Cholesterol Cleanser	118
OUR FAVES	120
Fiber Burst	122
Late-Night Snack Attack	123
Hangover Helper	125
Peach Pizzazz	126
Minty Fresh	127
Can't Beet It!	128
Index	130
Table of Equivalents	132

Interesting book: Bobbi Brown Living Beauty or Modern Day Macrobiotics

Complete Book of Thai Cooking: Over 200 Recipes

Author: Linda Stephen

Authentic Thai dishes prepared at home.

Thai food is best known for its bold flavors and manages an exquisite balance of spicy, sour, salty and sweet. For home cooks who love Thai food, Linda Stephen demystifies this cuisine and readily brings its authentic flavors to family meals.

Drawing on her extensive travels to Thailand, where she conducts tours and cooking classes, the author captures her love of Thai cuisine and shares her experiences. Her outstanding recipes require a minimum of preparation time, use simplified techniques, and result in colorful, fragrant dishes that seduce the senses.

A sampling of these magical dishes:

• Starters: spring rolls with pork and shrimp; pumpkin and coconut soup
• Perennial favorites: green mango salad; Pad Thai; garlic shrimp
• Dishes to awaken the palate: chili beef with peppers; glazed spare ribs; chicken with asparagus and mint; sweet and sour scallops
• Curries: green curry with chicken and eggplant; tofu with red curry; massaman beef curry; stir-fried curried pork satay
• Vegetable side dishes: green beans with cashews and chilies; asparagus and tofu with roasted chili paste
• Finishing touches: sticky rice with mango; Thai iced coffee.

Linda Stephen also adapts many common dishes to reflect Thai flavors, including Thai-style pulled pork and roasted chicken.

In these 200 delicious and authentic recipes illustrated with lush color photography, the author's expertise truly shines.

Cincinnati Recipe Treasury or Quick from Scratch Herbs and Spices Cookbook

Cincinnati Recipe Treasury

Author: Mary Anna Du Sablon

Every page speaks of the book's authenticity, containing historical anecdotes, celebrity comments, collectible line drawings of the city. For Cincinnations-at-heart living elsewhere, for visitors who enjoyed the city's hospitality, for all genuine Cincinnations, what better way to remember the Queen City than through her friendly and surprisingly imaginative kitchens.

Books about: What Remains or Obama

Quick from Scratch Herbs and Spices Cookbook

Author: Food Wine Magazin

Nothing beats herbs and spices for adding lots of flavor in a little time--and now it's easy to choose just the right ones to jazz up your dish perfectly. From a windfall of fresh basil to crisp mint, you'll learn how to increase the depth and complexity of your food. Go right to the charts for quick advice on tastefully matching herbs or spices with different foods, or to use the ones you have on hand with confidence. Follow the tips and variations for customizing each recipe. Then start preparing dozens of wonderful meals--like Thai Chicken and Coconut Soup with lemongrass, Lamb Chops with Rosemary and Grapes, and much more!

Craft of the Cocktail Deck or Recipes for Diabetics

Craft of the Cocktail Deck: Artful Tips and Delicious Recipes for Serving Masterful Cocktails

Author: Dale Degroff

Two parts distinctive drinks, one part technique, with a garnish of potent personality, this deck includes fifty fabulous cocktail recipes created by the King of Cocktails, Dale DeGroff. Divided into easy-to-reference tabbed sections for Martinis, Frozen Cocktails, Inspired Classics, and DeGroff's special Signature Classics, this deck also includes bartending tips for preparing, mixing, and serving drinks in style.
From the book The Craft of the Cocktail by Dale DeGroff.

Read also Corporate Financial Reporting or Digital Communications

Recipes for Diabetics

Author: Billie Littl

The essential cookbook for people with diabetes

Over 350,000 copies sold

Delicious, easy-to-make, and healthful recipes for people who have to watch what they eat

If you or someone in your family has diabetes, here’s the end of monotonous mealtimes and being ruled by what not to eat. This classic cookbook, fully revised and updated, helps you plan meals the whole family will enjoy.

From easy favorites to extravagant treats, Recipes for Diabetics offers low-calorie, low-fat dishes, so you don’t have to worry about going off your diet.

This indispensable resource includes:

• The newest exchange lists from the American Diabetes Association and the American Dietetic Association

• Daily menus

• More than 300 recipes for soups, salads, appetizers, entrées, breads, desserts, and drinks

• Recommended Daily Allowance chart for essential nutrients

• Exchange-group breakdowns and calorie counts for measuring individual servings

• Guides for using nutrition labeling to compute exchanges

• Dining-out tips, and much more

You don’t have to choose between good food and good health. You can have both.

Table of Contents:

	Foreword
	Preface
	Acknowledgments
	Remember
	Weights, Measures, and the Metric System	1
	General Rules	4
	Exchange Lists	6
	Exchange Lists for Meal Planning	8
	Notes on Special Ingredients Used in Recipes	19
	Aids to Varying Meals	22
	Additional Suggestions	24
	Eating Out	26
	Daily Menu Guide	29
	Appetizers and Beverages	39
	Soups	51
	Salads	58
	Cheese and Egg Dishes	80
	Fish, Meat, and Poultry	87
	Sauces	112
	Vegetables	127
	Breads	140
	Desserts: Fruits, Puddings, and Souffles	154
	Cakes	169
	Cookies	190
	Pies and Piecrusts	205
	Canning and Freezing	223
	Jams and Jellies	226
	Converting These Recipes for Microwave Ovens	232
	How to Use Nutrition Labeling to Work Out Food Exchanges	241
	Food Buying Guide for Fruits and Vegetables	245
	Recommended Dietary Allowances, Revised 1995	253
	Printed Material Available	256
	Index	259

The Vegetarian Handbook or Ducasse Flavors of France

The Vegetarian Handbook: Eating Right for Total Health

Author: Gary Null

Many patients that I see in my medical nutrition practice request specific detailed information in order to move toward a vegetarian lifestyle. Here is a book that will guide them along such a path. It will also assist current vegetarians to reach a new level of understanding by offering specific instruction for improving food habits. The instruction includes the most up-to-date and scientific data regarding food protein. By using the egg as a model of the near perfect protein source and comparing vegetarian foods with the egg, we now have available tools for increasing the benefits of protein from non-meat sources.

"Patients with certain medical problems should consider removing red meat and other animal proteins from their diet and moving toward vegetarian food sources. Some of these medical problems include the following: hypoglycemia, obesity, digestive disorders including diverticultitis and other colon problems, gout, and elevated cholestrol. Many specfic studies have shown that the vegetarian diet may help with these problems. This book presents a clear and sophisticated road map for becoming a vegetarian or moving in this direction." --Dr Martin Feldman

Publishers Weekly

The author of The Complete Guide to Health and Nutrition here succeeds in presenting what he calls ``a comprehensive statement on the value of vegetarianism.'' Passionately argued, this well-documented, readable volume makes a thorough, albeit somewhat familiar, case for vegetarianism as a way of eating and a way of life. There are discussions against eating animal products, such as eggs, cheese and milk, on the wasteful economics of raising animals for food, on why people become vegetarians, and how poor nutrition causes illness and good nutrition protects against disease. Utilizing grains and legumes, Null suggests nutritious food combinations that are high in complete protein, in a diet devoid of animal products. The 95 unusual recipesincluding the Peter Pan rice casserole, which calls for peanut butter, brown rice, sunflower seeds and shallots, seasoned with a blend of thyme and tarragonare inexpensive, facile and low in fat and cholesterol. (January 18)

Library Journal

Null provides documented research on the history, philosophy, and politics of vegetarianism. For the uninitiated, his statements may sometimes appear accusatory, but he supports most claims with material from current sources. The appendix, containing a list of food combinations that provide high levels of usable protein, is likely to be this book's single most valuable contribution. Unfortunately, many of the recipes will be inaccessible to American cooks who are uncomfortable converting ounces to cups and tablespoons. But although Null's handbook may intimidate some, it will prove valuable to those seeking solid information on vegetarian philosophy, diet, and nutrition.Andi Lyons, SUNY at Albany

Books about: Second Year Sobriety or The Pharmacology for Massage Therapy

Ducasse Flavors of France

Author: Alain Ducass

Brash, driven, and dazzlingly inventive, six-star-chef Alain Ducasse is a larger-than-life figure. At 33, he was the youngest chef ever to be awarded three Michelin stars, and in March 1998, he became the only chef in our time to possess six stars. He has mentored a generation of younger chefs who have introduced his cooking around the world and has, quite simply, changed the face of traditional French cooking.

In his long-awaited American cookbook debut, Ducasse shares the principles and techniques of his uniquely elemental cuisine. At its core are clarity of taste, precision in execution, and respect for the food itself, which to Ducasse means retaining in a multitude of simple but striking techniques, such as combining in the same recipe raw and cooked, hot and cold, fruits and vegetables. Ducasse uses as much of each element as he can--the trimmings, sometimes the skins, the shells, the baking juices, the pan drippings, the heads, the cooking broth, all the by-products of the process--in order to capture an ingredient's precise taste. He incorporates different preparations of the same product into a given dish, each revealing an individual aspect of its flavor--sliced raw artichokes, braised whole artichokes, and paper-thin slices of fried artichoke, for example, might be featured together. The brilliance of his food--apparent in receipes made with no more than two ingredients enhanced by a simple aromatic element, with seasoning reduced to a few grains of salt.

Ducasse Flavors of France documents, in more than 100 lavishly photographed recipes, the influences--Mediterranean, Provencal, and classical French--that permeate this extraordinary cuisine. Many of the recipes are simple, others complex, but all can be perfectly accomplished with a little time and patience.

Wine Spectator

The country's star chef.

The New York Times

The brightest seventh star: Ducasse himself.

Le Point

The Escoffier of our time.

Library Journal

Ducasse recently became the first chef in 60 years to garner three stars in two restaurants simultaneously. If you can't take a trip to France to visit them, here is the next best option. Written for an American readership, this cookbook is, quite simply, a masterpiece by a genius. It consists of five chapters: "with aperitifs," vegetables, shellfish and fish, poultry and meat, and desserts. Most recipes are brief, reflecting an orientation rather than a formula, and many suggest wines of widespread availability. Ducasse is, above all, concerned with "clarity of taste, precision in execution, and respect for the product" yet realizes that certain French ingredients are rare in North America. Thus, there is an excellent appendix that provides hints for adaptations: ingredients, including viable substitutes, are discussed at length, as are techniques. A list of sources for kitchenware and specialty ingredients appears at the end. A beautiful and passionate book; highly recommended.--Wendy Miller, Lexington P.L., KY

Table of Contents:

Introduction by Alain Ducasse

Living the Country Dream or John Barleycorn

Living the Country Dream: Stories from Harrowsmith Country Life

Author: Tom Cruickshank

Celebrate the best of the country lifestyle.

Harrowsmith Country Life magazine has been celebrating the country lifestyle in all of its forms for more than 30 years. In Living the Country Dream, editor Tom Cruickshank selects some of the most memorable articles and stories from the magazine's last 10 years.

Living the Country Dream includes selections on:

• Gardening—rotating vegetable crops effectively and growing heritage vegetables and flowers
• Do-it-yourself projects—building nesting boxes to attract birds, building a dry stone fence
• Alternative energy—getting off the (electricity) grid
• Moving to the country—pleasures, pitfalls and tips from those who've done it
• Recipes—delectable seasonal dishes to tempt the appetite
• Country home-building and restoration
• Livestock, working dogs and fall fairs

The 200 color images are an inspiration for those who live in the country... and those who would love to.

Books about: Fundamentals of Food Process Engineering or Meeting Management

John Barleycorn

Author: Jack London

It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California.

Upton Sinclair

Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man.

Some like It Hot or Esalen Cookbook

Some like It Hot: 50 Drinks to Warm Your Spirits

Author: Holly Burrows

As the days get shorter and the nights grow colder, a nice hot drink is the next best thing to hibernating under the covers till spring. Here are 50 drink recipes with or sans alcohol that offer a great alternative to the usual holiday libations and are destined to spice up any gathering. Caramel Apple Sips come complete with a gooey, caramely-covered stir stick. Or instead of dessert guests can sip into something a little more comfortable Pumpkin Potion No. 9 topped with ginger whipped cream. Sugarplum Punch packs a good-to-the-last-drop wallop while a calming Chai Spiced Tea provides the perfect complement to a book and an overstuffed chair. With equipment and ingredient tips and super ideas for fabulous garnishes, when the weather outside is frightful, the sensational sippables in Some Like It Hot are oh-so-delightful.

New interesting textbook: Great Physicians RX for Chronic Fatigue and Fibromyalgia or 50 Yoga

Esalen Cookbook

Author: Charlie Cascio

The world-renowned Esalen Institute, located on the sacred cliffs above the ocean in Big Sur, California, is a place of peace and beauty, a place where people can contemplate, think, and discover. At the heart of Esalen is its kitchen, where food is made daily from the organic farm on its grounds. Recipes from Moroccan Lamb Stew to Pecan-Encrusted Chicken and Sponges of Love Pancakes to Chocolate Chunk Cookies delight newcomers to Esalen and veterans alike. Many years in the making, Esalen Cookbook is finally here, and features dozens of delicious recipes that emphasize healthy, fresh, and organic ingredients, and food made to satisfy the soul as well as the stomach. Also included are tips on how to make vegetarian versions of these recipes as well. It's a taste of the utopia of Esalen in your very own kitchen, with recipes such as Artichoke, Yam, and Blue Cheese Scones; Leek-and-Onion Tart; Greek Quiche; Esalen Granola; Sweet-and-Spicy Breakfast Polenta; Orange Essence Raisin Bread; Quinoa and Veggie Soufflй; Grandma's German Goulash; and more!

Library Journal

The Esalen Institute is a nonprofit organization that hosts a communal living space and retreat in Big Sur, CA. Cascio served as the head chef there from 1988 to 2004, and this beautifully illustrated work seeks to capture the spirit of the institute with an eclectic mix of exotic and basic recipes. While Cascio emphasizes organic ingredients, he has not written a traditionally "healthy" cookbook. Readers will find he liberally uses cheese and other dairy products, meats, and even a crab cake recipe based on Rice Krispies! Many of the meat-based dishes include suggestions for converting the recipe to a vegetarian version. The book draws on many ethnic cuisines, but most of the dishes use commonly found items. Although the lack of any nutritional information is a definite weakness, most public and academic libraries with culinary collections will still find this a useful addition.-Deborah Lee, Mississippi State Univ. Libs., Starkville Copyright 2006 Reed Business Information.

Table of Contents:

Foreword | 7

Acknowledgments | 11

About the Esalen Kitchen | 13

Notes on Cooking | 21

Breads | 27

Breakfasts | 45

Lunches | 61

Dinners | 81

Salads | 129

Dressings | 147

Soups | 155

Sauces, Salsas, and Spreads | 173

Desserts | 183

Index | 203

Whiskey or Blue Ribbon Recipes

Whiskey

Author: Michael Jackson

From grain to glass, Whiskey tells you everything and anything you'll ever want to know about whiskey, from storing and serving whiskey, whiskey cocktails, to pairing whiskey with food. Whether interested in the story behind aromas and flavors, what makes certain distilleries unique or how weather and environment influence taste-this is the most fascinating illustrated examination of whiskey on the market.

About the Author:
Michael Jackson is the world's bestselling writer on the subjects of whiskey and beer. He has written numerous books on the subjects, including DK's Malt Whiskey Companion and Great Beer Guide. He also contributes to Whisky magazine, The Washington Post, and Playboy.

Interesting textbook: American Cookery or Totally Eggplant

Blue Ribbon Recipes: 693 Award-Winners from America's State and County Fairs

Author: Barbara Greenman

This magnificent collection of award-winners from America’s state and county fairs—presented in the same appealing comb-bound, paper-over-boards format as the bestselling Church Suppers—includes 693 delicious recipes sure to please everyone at the table.

Blue Ribbon Recipes is the ultimate collection of recipes from across the U.S.A. Created and tested by some of the best cooks ever—America’s home cooks—each tasty dish is a proven award-winner from one of the country’s many highly competitive state or county fair cooking competitions.

The recipes are simple to make and include something for everyone, from appetizers and salads to main dishes and entrees, from breads and pastries to desserts and preserves. Regional dishes encourage readers to sample favorites from every corner of America, including Bayou Breakfast Casserole, Corn-Jalapeño Fritters, Green Chile Whiskey Stew, Kansas City Beef, Balsamic Chicken with Peach Glaze, Lemonade Marmalade, Triple Layer Mud Pie, Maine Blueberry Pie, Cappuccino Cheesecake, and Molasses Sugar Cookies. Entertaining features throughout share with readers some state fair history and facts and give the recipes for such favorite fair foods as corn dogs, soft pretzels, and funnel cakes.

Filled with local flavor and handsomely illustrated with original illustrations of the food and ingredients, Blue Ribbon Recipes is a winner—and the perfect addition to every home kitchen.

Martini Companion or Food Men Love

Martini Companion: The Connoisseur's Guide

Author: Gary Regan

Once the beverage of suave spies and millionaire socialites, the Martini is enjoying new-found popularity. Some consider it the ultimate drink of sophistication, with its crystal clarity and elegant glass. Here's the history of this inspiring cocktail, tasting notes for individual brands of gin, vodka, and vermouth, and recipes from fabulous bars from coast to coast. 35 full-color photos.

New interesting book: A Thousand Hills or Civil Service Exams

Food Men Love: All-Time Favorite Recipes from Caesar-Salad and Grilled Rib-Eye to Cinnamon Buns and Apple Pie

Author: Margie Lapanja

If the way to a man's heart is through his stomach, this book puts readers on the direct route. Margie Lapanja interviewed thousands of men to compile this collection of favorite foods, fascinating trivia, and fun aphrodisiacs. Here is quarterback John Elway's Hamburger Soup, star chef Mario Batali's Bucatini all'Amatriciana, basketball legend Michael Jordan's 23 Peekytoe Crab Sandwich, and guitarist Bob Weir's Peanut Satay Sauce. Dishes are organized by course, in chapters including "Warming Up His Appetite," "Playing with Fire: Seeking Thrills with the G-r-r-rill," and "How Sweet It Is: Treat Him to His Just Desserts."

My Egyptian Grandmothers Kitchen or Dim Sum

My Egyptian Grandmothers Kitchen: Traditional Dishes Sweet and Savory

Author: Magda Mehdawy

In this beautifully illustrated volume, Magda Mehdawy has gathered in one book the most complete collection of Egyptian recipes ever assembled. Drawing on the traditional recipes she learned from her grandmother and other members of her generation, Mehdawy offers a surprising range of sumptuous recipes and unusual flavors that are part of EgyptâЂ™s millennia-long cultural heritage. She also reveals the historical depth of the national cuisine, beginning with a section on food and wine-making techniques used by the ancient Egyptians. For readers interested in more recent traditions, Mehdawy provides lists of typical menus served on Islamic holidays and feasts, and a fascinating overview of traditional beliefs regarding vegetables and spices.
While covering regional dishes from all over Egypt, Mehdawy emphasizes the cuisine of her native Mediterranean city of Alexandria, providing a wide selection of seafood dishes, such as baked sardines and shrimp kufta with rice. Grouped by food categories - including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts - the book helpfully lists detailed health information as well as practical advice on shopping for the best-quality ingredients, and where to find them. Even chefs already familiar with Egyptian cuisine will find new dishes here. With copious illustrations in full color throughout, this compendium is a great introduction to the rich flavor and variety of the traditional Egyptian kitchen.

Look this: In the Sweet Kitchen or Yummy Potatoes

Dim Sum: A Pocket Guide

Author: Kit Shan Li

With its small plates and endless assortment of dishes, dim sum is an increasingly popular way to do brunch. For those new to this fun feast, or regulars looking to try a different dish, Dim Sum is the ultimate guidebook to this traditional Chinese meal. Perfect for popping into a purse or pocket, this handy guide identifies the 50 most popular dim sum dishes with full-color photographs, short descriptions of the ingredients, the names of the dishes in English and Cantonese, and how to pronounce them. As the carts roll by, a quick glance at the book will tell a jean gow choy bang (chive dumpling) from mong gwor bo deen (mango pudding), and demystify the contents of that bamboo steamer. With tips on restaurant etiquette and how-tos for everything from refilling the teapot to handling chopsticks, Dim Sum is yum yum for everyone.

Pizza or Perfect Pickle Book

Pizza!

Author: Jean Par

For a nutritious snack or crowd-pleasing dinner -- Pizza! delivers. Jean Pare's years of experience as a professional caterer and mother of four comes shining through in this thirty-first title of the best-selling Company's Coming cookbook series. Start with a tasty appetizer such as Nacho Pizza, and finish with colorful Fruit Pizza. Choose from among the wide variety of sauces and crusts to create your own, homemade pizza. If you want to try something different for breakfast, why not serve Ham & Eggs Pizza? Each quick and easy recipe has been carefully developed and tested using everyday ingredients. Fun to prepare, quick to serve and a breeze to please, that's Pizza!

New interesting book: Profiles in Courage or John Adams

Perfect Pickle Book

Author: David Collison

This original edition of this book started life in 1988 as an accompaniment to the six-part "BBC2 TV" series "The Perfect Pickle Programme", which has subsequently been seen worldwide in countries as far apart as Slovenia and Japan. It went on to appear in three editions. What has happened since then has been little short of a revolution.

Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It's easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know that they can add a buzz to quite ordinary food. Fresh produce has always been at the heart of good pickling, and home-grown is best of all.

Increasing numbers of allotment holders are subscribing to the notion of 'plant it, pick it and pickle it', precisely because it makes economic as well as culinary sense. Farmers' markets, which are spreading throughout the country at an astonishing rate (there are now over 500), are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless 'food miles'.

And we mustn't forget those staunch and valiant members of the Women's Institutes, who continue to fly the flag for all things honest and homemade. Hopeful signs, indeed. But it isn't simply fashion: the number of city restaurants and country pubs now offering home-pickled red cabbage, pickled walnuts and piccalilli (which can be served withanything from deep-fried goats' cheese or ham hock terrine to seared scallops) is astonishing. Cooks and chefs of an older generation have also discovered a new passion for domestic industry (what the nineteenth-century radical William Cobbett dubbed 'cottage economy'): in the early days it was enough to bake your own bread, now full-scale home production is what counts.

Legions of enthusiasts are bringing it all back home and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong - on the front row. Here is a completely revised and updated edition of this popular and much in demand handbook with recipes not just for fruit and vegetable pickles but for pickled meats and fish.

Table of Contents:

Introduction: Old Traditions, New Flavours     5
The History of Pickling     7
First Principles     13
The English Tradition     23
North & South America     87
The Caribbean     103
Scandinavia & Northern Europe     112
Eastern Europe     130
The Mediterranean     140
The Middle East     153
India     164
The Far East     181
Index     201

Gorgeous Garlic or Menu Del Dia

Gorgeous Garlic (Cook West)

Author: Gwin Grogan Grimes

Revered for its flavor and health benefits, garlic is the main attraction in this versatile and varied collection of recipes.

Widely used in Italian, Greek, and French cuisines, the legendary garlic takes center stage in this collection with a Southwestern flair. Featuring delights such as Roasted Garlic Quesadillas, Double Garlic Meat Loaf, and Grilled Corn with Garlic-Lime Butter, Gorgeous Garlic also offers recipes for sauces, rubs, butters, and much, much more. 24 color photos.

About the Cook West Series: Savor the flavors of the West. Each book in the Cook West Series celebrates the tastes, colors, aromas, and ingredients that create the food of the American West. Home cooks and industry professionals alike will welcome these single-ingredient cookbooks into their kitchens. Each title in the Cook West Series offers 50 original recipes and helpful tips to impress, inspire, and invigorate. Western cuisine is gaining in popularity, and rightly so! Where, but in the West, can one experience the marital bliss of chile and chocolate? Or a refreshing glass of prickly pear lemonade on a hot summer day? Soothe your soul with the creaminess of avocado or allow your taste buds to dance around a tantalizing olive. Enjoy the pleasantly stimulating aroma of roasting garlic or the zesty tang of cilantro. From rubs and sauces to delightful desserts, Western cooks have laid claim to a culinary art as original and distinct as the landscape itself. Conveniently sized and affordably priced, each book in the Cook West Series is the perfect addition for every cookbook library.

Book about: Understanding Electric Power Systems or Investments

Menu Del Dia: More Than 100 Classic, Authentic Recipes from Across Spain

Author: Rohan Daft

The menú del día is Spain's equivalent of the prix fixe menu of the bistros of France. On it are good, no-nonsense dishes that are as long on flavor and tradition as they are short on pretension and fuss. Influenced by a unique blend of culinary and cultural influences -- wine from the Romans; rice, cinnamon, saffron, and cumin from the Moors; slow-cooked stews from the Jews; tomatoes, peppers, chocolate, and chilies from the New World -- these are the tastes that have made Spanish cooking as vibrant as it is today. To start, there might be Gazpachuelo, the mayonnaise-enriched shrimp and monkfish soup straight from Mediterranean Málaga, followed by a main course of Fabada, the gloriously sticky stew of pork and white beans from mountainous Asturias, and Bienmesabe ("Tastes good to me!"), the almond, cinnamon, honey, and lemon cream so beloved by the people of Canary Islands. A menú in northerly Navarra, which borders France, might begin with Menestra Riojana, a delicate dish of spring vegetables with extra virgin olive oil, and continue with Pichón Estofado, a robust dish of pigeon stewed with red wine. Arroz con Leche, creamy rice pudding with a burnt-sugar crust, makes a sweet ending.

Publishers Weekly

While many Americans have encountered the French term prix fixe, the similar, Spanish concept of Menú del Día may not be as familiar. Traditionally a midday meal of three courses (including dessert), the Menú del Día is offered at many Spanish restaurants for a set price. Daft loosely translates the concept for the home cook, offering five solid chapters (including first and second courses and desserts, along with helpful sections covering ingredients and condiments) that include plates that can be mixed and matched, or served solo. Recipes begin with extensive headnotes, chock-full of Spanish culinary and cultural information showing the author's expertise and passion for his subject. The usual yet well-loved first-course suspects-gazpacho and paella-are mixed in among dishes that may be new to the American cook, such as Alboronía (quince, squash and eggplant in tomato sauce), and Ajo Blanco (cold almond and garlic soup with grapes). Second courses offer recipes for pigeon, oxtail and partridge (along with instructions for killing a live spiny lobster) that may intimidate beginning cooks, yet a range of recipes ensures there's something for all skill levels. Quirky yet sophisticated illustrations and a gift-appropriate size make this a worthy international culinary title. (Sept.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Judith Sutton - Library Journal

Daft, a British food writer and consultant who now lives in Spain, explains that the menú del día is "a very Spanish tradition," the inexpensive daily menu-posted at lunchtime-offered by small, mostly family-run restaurants to satisfy workers, neighborhood locals, and tourists alike. The menus tend to feature hearty classic dishes, and Daft, who traveled all over Spain in the writing of the book, offers a diverse selection of regional specialties and more familiar traditional dishes. Recipe headnotes include background and stories about the cooks and other people he met on his travels, and an introductory section covers ingredients and techniques. Spanish food is hot now, and Daft's book is a good companion to Janel Mendel's My Kitchen in Spain: 225 Authentic Regional Recipes.

Wine from Grape to Glass or Desserts for Diabetics

Wine from Grape to Glass

Author: Jens Priew

Wine expert Jens Priewe has revised his acclaimed guidebook to wine, providing his readers with the most up-to-date information on this topic. Tailor-made for the contemporary wine consumer who drinks what he or she likes, this vividly illustrated text discusses not only awe-inspiring vintages, but also unknown wines from countries only recently included on the wine maps of the world. Priewe provides a key to the complex language of wine and illuminates the science of wine making while honoring the art behind its creation. Half the book is devoted to the wine-making process itself; the other half examines the best wines of the world, country by country, and guides the reader to an understanding of the intricacies of wine tasting and appreciation. Illustrated with more than 1,000 color images, including computer graphics that explain the invisible processes of wine making; satellite maps and aerial photos of the world's most important wine regions; and photographs of individual vineyards by the world's best wine photographers, Wine: From Grape to Glass will quench the thirst for knowledge experienced by a true wine lover when uncorking a bottle of fine wine. A journalist covering politics and economics for twenty years, Jens Priewe began exclusively writing about wine over fifteen years ago. His books include Italy's Great Wines and Journey into the World of Wine. A regular contributor to culinary magazines, he lives in Munich.

New interesting textbook: Open Focus Brain or Growing 101 Herbs That Heal

Desserts for Diabetics: More than 125 Recipes for Delicious Traditional Desserts Adapted

Author: Mabel Cavaiani

People with diabetes don't have to miss out on scrumptious desserts-thanks to this unique collection of recipes for everything from chocolate chip cookies to banana cream pie. Each seemingly sinful dessert is suitable for a diabetic diet.

This revised edition includes new recipes as well as:

• Updated and current food exchange lists from the American Dietetic Association
• A complete nutritional breakdown of each dessert
• Recipe adaptations for low-sodium and low-cholesterol diets
• Helpful hints on dessert ingredients and preparation

Tales of Risotto or A Southern Collection

Tales of Risotto: 50 Recipes: Culinary Adventures from Villa d'Este

Author: Jean Govoni Salvador

In northern Italy, at a hotel resort named the best hotel/spa by Travel & Leisure magazine in 2006, culinary legend Luciano Parolari has earned his reputation over the last 35 years as the king of the region's most delicious specialty: risotto. His talents have been applauded by guests at the renowned Grand Hotel Villa d'Este dining room, and everyone—from Paul McCartney to Sharon Stone to Mikhail Gorbachev to Yves St. Laurent, and even to "Brangelina"—agrees that Parolari's cuisine is simply unrivaled in its excellence.

Tales of Risotto Parolari and his co-author, renowned Villa d'Este Public Relations Director Jean Govoni Salvadore, reveal the recipes that motivate guests to return again and again. In over fifty original recipes, Parolari teaches amateur chefs to prepare the low-calorie and nutritious meals of northern Italy in their own kitchens. The dishes emphasize a healthy and balanced lifestyle--calling for light ingredients like olive oil, fresh vegetables and fish fillets--which can be adjusted for nearly any special dietary needs or restrictions.

This luscious volume serves as a versatile and comprehensive guide to the most popular dish of northern Italy. The book begins with a basic lesson on the perfect technique for preparing risotto, and continues with a wide range of recipes appropriate for every occasion, like Risotto with Spring Vegetables for Tuesday night family dinner, and with Pumpkin Blossoms and White Truffles for elegant entertaining.

But these chapters hold more than just recipes. They feature personal stories about guests' favorite dishes, and full-color photographs of the breathtaking Lake Como scenery. Tales of Risotto is about more than food; it captures the full experience of one of the most enchanting resorts in the world. The warm recollections from Villa d'Este visitors infuse these pages with lively charm; readers will learn which dishes have inspired birthday traditions, celebrity favorites, and have become the most popular menu choices.

Tales of Risotto paints a colorful history of the hotel, the region, its visitors and, most important, Parolari and his legendary risottos. Parolari and Salvadore have captured the essence of the Italian residence they call home, and they make it easy for anyone to make its legendary charm and cuisine every reader's own.

Interesting book: Sauces or Cooks Companion

A Southern Collection: Then and Now

Author: Junior League of Columbus Georgia

A complete collection of menu ideas, wine suggestions and recipes for the gourmet and novice cook alike. Take a tour of the romantic Old South with its beautiful color photographs.

Tapas or Beer in America

Tapas

Author: Clara E Serrano Perez

Revealing all the culinary tips and tricks for technique and preparation, this series fosters creativity and skill in the kitchen while preparing something simple, light, and fast or a more sophisticated, special-occasion dish. Instructions appear in a step-by-step format and a glossary of specific terminology is also included.

Revelando los trucos y los secretos de las técnicas y preparaciones culinarias, esta colección fomenta la creatividad en la cocina. Desde platos fáciles de preparar, ligeros y rápidos hasta versiones más sofisticadas para ocasiones más festivas, estas guías incluyen extraordinarias fotografías e instrucciones paso a paso, así como un glosario de terminología específica.

New interesting textbook:

Beer in America: The Early Years, 1587-1840: Beer's Role in the Settling of America and the Birth of a Nation

Author: Gregg Smith

One of the most important but little-known aspects of early American history is the role of beer in the founding of the country and its formative years. Readers are sure to be intrigued and delighted by this definitive account of the beverage's impact on the people and events that shaped the nation. Illustrations.

Booknews

Beer historian Smith proposes that all the values and beliefs European colonists brought with them to North America were formed of the millennia-old marriage between society and beer. He draws on diaries, letters, early law, and well documented events. The first part is a chronological narrative. The second considers such topics as taxation, the tavern, homebrewing, temperance and prohibition, and brewing technology. Annotation c. Book News, Inc., Portland, OR (booknew.com)

Singaporean Malaysian and Indonesian Cuisine or Healthy Meals for Healthy Kids

Singaporean, Malaysian and Indonesian Cuisine

Author: Christina Sjahir Hwang

Known for the rich mix of culture, ethnic groups, and religions, the cuisine of Singapore, Malaysia and Indonesia boast unique flavors that are influenced by each other as well as the neighboring cultures. The cuisine of this region uses a wide variety of indigenous fragrant spices and herbs, including coconuts and chilies. The innovation fusion from the Chinese, Malaysian, Indonesian and Indian gastronomy creates a distinctly rich and unique, aromatic and flavorful cuisine. Famous dishes include Hainan Chicken and Rice, Prawn Noodle Soup, Penang Noodle Soup, Beef Curry, Sate, Sticky Yellow Rice, Fried Banana, and Coconut Topioca Pudding.

Christina Sjahir Hwang has carefully selected 68 delicious and easy-to-follow recipes, with special sections on commonly used ingredients and an array of sauces and pastes to facilitate the reader's knowledge and appreciation for the cuisine of the region. This latest addition to We-Chuan Publishing's popular International Cuisine Series is not to be missed by those who are still discovering the sumptuous and unique flavors of this richly diverse cuisine


About the Author

A third generation Chinese Born in Sumatra, Indonesia, I grew up surrounded by the fabulously exotic aromas and tastes of the Southeast Asian dishes prepared by my mother. From her, I developed a lifelong passion for cooking and the exploration of the many diverse and subtle flavors of the cuisine of Singapore, Malaysia and Indonesia.

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Healthy Meals for Healthy Kids: 80 Delicious Fresh and Healthy Recipes

Author: Catherine Atkinson

Childhood obesity has hit record levels and parents remain confused over what foods deliver the vital nutrients growing bodies require. Healthy Meals for Healthy Kids explains how to ensure kids get a balanced diet that will help boost their concentration, increase their energy, and improve their performance in school. Of course, even the healthiest meals do no good if the child won’t eat them, and that’s why these 80 illustrated recipes are not only nutritious, but delicious and visually appealing. The scrumptious offerings include Turkey Meatballs and Rice, Cheese & Tomato Squares, and yummy Sticky Chocolate Bananas. What kid could resist? Additionally, there are tips for easily incorporating fresh and organic foods into children’s diets, plus a list of “superfoods” that pack a serious nutritional punch. 
 

Coming Home to Eat or Jack Daniels The Spirit of Tennessee Cookbook

Coming Home to Eat: The Pleasures and Politics of Local Foods

Author: Gary Paul Nabhan

In our molecules and in our dreams, we really are what we eat. Eating close to home is not just a matter of convenience -- it is an act of deeply sensual, cultural, and environmental significance. Gary Paul Nabhan's experience with food permeates his life as a first-generation Lebanese American, as an avid gardener and subsistence hunter-gatherer, as an ethnobotanist preserving seed diversity, and as an activist devoted to recovering native food traditions to restore the health of Native Americans in the Southwest. To rediscover what it might mean to "know your foodshed," he spent a year trying to eat only foods grown, fished, or gathered within two hundred miles of his home -- with surprising results. In Coming Home to Eat, Nabhan draws these experiences together in a book that is a culmination of his life's work -- and a vibrant portrait of our essential human relation to the foods that truly nourish us, affirming our bonds to family, community, landscape, and season.

Los Angeles Times - Merle Rubin

Nabhan is a very good writer, capable of transforming his adventures into a colorful and engrossing story that will appeal even to readers who might not enjoy a freshly prepared dish of locally obtained caterpillars.

Los Angeles Times -

[E]loquent, richly evocative... fascinating, enlightening and moving.

Jim Harrison

[A] profound and engaging book, a passionate call to us to re-think our food industry.

Alice Waters

Amazing and eloquent....Nabhan makes us understand how finding and eating local foods connects us deeply and sensually.

Stanley Crawford

A practical primer on how to 'eat locally, think globally'—and enjoy it more—wherever you are.

William Kittredge

Nabhan is a brilliant scientist and remarkably successful social activist....His stories are often funny and always invaluable.

Peter Hoffman

Nabhan brings the rare combination of the sensual and the intellectual to his writing about food....a soul food treatise for our time.

Rick Bayless

He offers an elegant, inspired and eloquently detailed account of becoming a 'direct participant' in the food that sustains him.

Los Angeles Times - Merle Rubin

[E]loquent, richly evocative... fascinating, enlightening and moving.

David Mas Masumoto

[Nabhan] writes with a passion for those of us who still see and trust the wild in our land.

Publishers Weekly

In a story entitled "Guy de Maupassant," Babel wrote: "When a phrase is born, it is both good and bad at the same time. The secret of its success rests in a crux that is barely discernible. One's fingertips must grasp the key, gently warming it. And then the key must be turned once, not twice." Though he is discussing translation here, Babel might be describing his own approach to prose. The Russian writer was a prodigy, becoming famous upon the publication of his story collection The Red Cavalry, a landmark in modernism written when he was in his 20s. This new translation of his complete work, making available in English short stories that have been scattered in different collections, will be an essential book for anyone who cares about the art of the story. It gathers together not only the writer's fiction but his journalism and his plays; Cynthia Ozick contributes an introduction and editor Nathalie Babel, Babel's daughter, writes a preface. Those who have read Babel will want to turn first to the stories written between 1925 and 1938, which have been the hardest to find. They include such masterpieces as "Story of My Dovecote" and "My First Fee," the latter a typical combination of imagery ? la Chagall and brutally honest observations of the wounds caused by war and revolution. Babel's career, tragically, was cut short by Stalin, who had him arrested, tortured and shot in 1940. In the work he left behind, he is witness to the electric polarity between the 20th century's utopianism and its startling capacity for atrocity. Few writers possess Babel's level of genius and temerity, and this first complete collection should acquaint more readers with his unjustly neglected work. (Nov.)Forecast: This will be the Babel book for years to come, and should spark debate about Babel's place in the canon. If it attracts the same kind of interest as Richard Howard's 1998 retranslation of The Charterhouse of Parma, popular sales might take off; in any case, it will be a backlist fixture. Copyright 2001 Cahners Business Information.

Library Journal

One of the great Russian writers of the 20th century, Babel (1894-1941) was arrested in 1939 and later executed by Stalin's regime. In 1954, his work was largely republished, but much of his correspondence, drafts, and manuscripts was confiscated when he was arrested and has never resurfaced. Now, for the first time, all of Babel's surviving work has been assembled into one volume. Readers new to Babel will discover his "Red Cavalry" stories, plays, diaries, screenplays, and short stories. In addition to an introduction by Cynthia Ozick, the book is graced with an excellent preface and afterword by Babel's daughter, who also edited the volume. She provides recently uncovered information about her father's arrest and execution as well as personal remembrances. With the publication of this volume of Babel's work, it is hoped that a full-scale biography will follow. Essential for literature collections. [Previewed in Prepub Alert, LJ 7/01.] Ron Ratliff, Kansas State Univ., Manhattan Copyright 2001 Cahners Business Information.

Books about: Lost in the Mirror or Changing the Course of Autism

Jack Daniel's The Spirit of Tennessee Cookbook

Author: Lynne Tolley

The rich tradition of country cooking, the distinctive taste of Jack Daniel's Tennessee Whiskey, and the heritage of rural America are all elegantly captured in Jack Daniel's The Spirit of Tennessee Cookbook. Included are more than 350 recipes, stunning full-color photographs, and stories of the people, places, and traditions of Middle Tennessee. Illustrated and indexed.

Totally Pizza or Encyclopedia of Junk Food and Fast Food

Totally Pizza

Author: Helene Siegel

This is another die-cut cutie, this time tailor-made for cooking and dining in the great outdoors. Helene Siegel presents an array of delicious recipes in Totally Pizza. Choose from a delectable variety of crusts and toppings, sizes and styles, including the traditional classics, fabulous focaccias, and colossal calzones. Totally Pizza is a welcome addition to your Totally cookbook collection.

Look this: Neiman Marcus Taste or Harumis Japanese Cooking

Encyclopedia of Junk Food and Fast Food

Author: Andrew F Smith

Eating junk food and fast food is a great all-American passion. American kids and grownups love their candy bars, Big Macs and supersized fries, Doritos, Twinkies, and Good Humor ice cream bars. The disastrous health effects from the enormous appetite for these processed fat- and sugar-loaded foods are well publicized now. This was particularly dramatically evidenced by Super Size Me (2004), filmmaker Morgan Spurlock's 30-day all-McDonald's diet in which his liver suffered the same poisoning as if he had been on an extended alcohol binge. Through increased globalization, American popular food culture is being increasingly emulated elsewhere in the world, such as China, with the potential for similar disastrous consequences. This A-to-Z reference is the first to focus on the junk food and fast food phenomena from a multitude of angles in addition to health and diet concerns. More than 250 essay entries objectively explore the scope of the topics to illuminate the American way through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism, and much more.

VOYA

Did you know that tootsie rolls were the first penny candies to be wrapped in paper? Or that violet was one of the six original M&M colors? Would you be surprised to learn that one out of every eight Americans has been employed by McDonald's? These and other tidbits are on the menu in this fascinating examination of food culture in America. Although most Americans think of the junk food/fast food phenomenon as fairly recent, many nineteenth century events were precursors to the country's development as a fast-food nation-technological advances in flour milling, improved transportation, and the population shift from rural areas to the cities. Part history and part social commentary, this volume covers almost every imaginable facet of the industry. The more than 340 alphabetical entries range from the products themselves, like Doritos and Oreos, to candy bar company icons like Milton Hershey and Frank Mars. A complete list of entries by topic includes bakery goods, beverages, candy, companies and corporations, fast food, health and nutrition, ice cream, special issues, organizations, people, restaurants and drive-ins, and non-candy snacks. Readers will experience a variety of emotions while perusing this book-nostalgia for the early days of the hamburger and childhood candy favorites as well as abhorrence at the descriptions of factory farming and the negative health effects of a "super-size-me" mentality. The sheer scope of information available here makes this book a must-have resource. The extensive bibliography and suggested readings will be invaluable tools for further research.

John Charles - Library Journal

Smith, author of such food-related books as Peanuts: The Illustrious History of the Goober Pea(Univ. of Illinois Pr., 2002) and editor in chief of the Oxford Encyclopedia of Food and Drink in America(2004), tackles the billion-dollar market for junk food. In approximately 250 A-to-Z entries, each ranging from several paragraphs to several pages in length, Smith covers specific junk and fast foods (e.g., Snickers, M&Ms) and companies (e.g., Mars, McDonald's) as well as broader topics, such as the environmental and nutritional effects of these industries. Each entry includes at least one suggestion for further reading; a glossary of terms and a chronology of important events are a nice touch.

Classic Zucchini Cookbook or Vegetarian Sushi

Classic Zucchini Cookbook

Author: Nancy C Ralston

Revised and updated, The Classic Zucchini Cookbook is like a new book -weighted to the way we eat today, and with a completely reworked format and design. Ninety new recipes have been added, and the existing recipes have been revamped. All-new illustrations have been added. Hundreds of boxes on zucchini and squash varieties; grower profiles; advice on how to select, store, clean, and preserve; fun zucchini lore and facts; and even information on zucchini festivals has been included. What hasn't changed is the core of inspiring, practical, and creative ways to use zucchini - and summer squash, crookneck squash, patty pan squash, and winter squash - in a variety of dishes. The result is a zucchini extravaganza of 225 easy-to-make, through-the-menu recipes.

Full of sweet succulence, toothsome crunch, healthful fiber, and delicate flavors, zucchini offers the home cook a wide range of possibilities. Here are finger foods: Spicy Pepitas and Curried Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and Avocado Salad in Zucchini Boats. EntrTes: Baked Penne with Summer Squash and Mushrooms and Chicken Pot Pie with Butternut Squash. Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins. Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate Cake. So squash your misconceptions. No one at the table will ever complain, "What? Zucchini again?"

Library Journal

Garden Way's Zucchini Cookbook was first published in 1990 and revised in 1997. This latest edition, retitled and revised by prolific cookbook author Andrea Chesman (The Vegetarian Grill, etc.), includes 90 new recipes, and many of the older ones have been reworked; there are also new boxes and sidebars. As most gardeners know, a glut of zucchini is a common problem (Chesman quotes one grower who suggests discovering a way to dry out the squash and use it as firewood), and appealing recipes using the vegetable are always welcome. Chesman also includes recipes made with winter squashes as well as pattypan, chayote, and other summer squashes. For most collections. Copyright 2002 Cahners Business Information.

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Vegetarian Sushi

Author: Brigid Treloar

A fun, flavorful alternative to traditional sushi, vegetarian sushi is sure to please even non-adventurous diners. With Vegetarian Sushireaders will learn everything needed to make this delicious sushi at home. Part of the popular Essential Kitchen series, this edition provides a wide variety of recipes focusing on sushi rolls, molded sushi, noodle sushi, omelet sushi, sushi in a bowl, as well as soups, sauces and pickles to accompany each dish. Specific recipes include Peach and Coconut Sushi Roll, Cucumber and Sesame Sushi Rolls, Spinach and Roasted Pine Nut Sushi Rolls, Pickled Plum and Brown Rice Rolls, Soba Noodle Sushi, Tofu Donburi, Miso Soup with Daikon and Carrot, and more.

Along with all the fabulous and easy-to-follow recipes, the cookbook features information on equipment and ingredients, a glossary of terms, and valuable tips on how to prepare the rice. After preparing a few of these rolls at home readers may never go out for sushi again.

Author Biography: Brigid Treloar has been working as a writer, food stylist, consultant, and cooking instructor for 20 years. She is also the author of Steaming.

Food Substitutions Bible or Near a Thousand Tables

Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment and Techniques

Author: David Joachim

The best and most complete substitutions guide, by the author of A Man, A Can, A Plan.

Some of the greatest cooking discoveries are the result of creatively substituting one ingredient, one piece of equipment, or one cooking technique for another.

The Food Substitutions Bible compiles all types of substitutions into one comprehensive, easy-to-use handbook. Simply organized from A to Z, its 1,500 entries have more than 5,000 substitutions. This reference covers:

• Common cooking measure equivalents


• Metric conversion tables


• International equivalency tables for temperature, weight and volume


• Emergency substitutions


• Time-saving substitutions


• Healthy substitutions


• Alternatives for hard-to-find and ethnic ingredients


• Alternatives for vegetarians


• Innovative ideas for varying the flavor of a dish in countless ways

Every substitution includes instructions with exact proportions for accurate, reliable replacements. When multiple substitutions are given within an entry, they are organized into categories for quick reference. Some of these include: If You Don't Have It, To Vary the Flavor, To Save Time, and For Better Health. The book also has an appendix with handy reference charts.

The Food Substitutions Bible is the most authoritative, comprehensive and easy-to-use book on substitutions ever published.

Library Journal

Veteran cookbook author Joachim (Tailgater's Cookbook) has written a solid, useful work on using substitute ingredients and tools in the home kitchen. This is not just an emergency guide on what to do when you're baking biscuits and are fresh out of buttermilk, or a recipe calls for fresh mint and you only have dried. Although you will find familiar substitutions, there are also interesting alternatives (particularly for herbs and cheeses) that yield different but equally satisfying taste results. Particularly useful entries describe how to improvise when you don't have specialized cooking utensils and gadgets. For example, Joachim explains how to use your bare hand when you don't have an egg separator. Some of the substitutions are a bit esoteric-after all, if you don't have quail on hand, are you really likely to have squab? Nevertheless, most readers will find this to be a clearly written and well-organized book. Recommended for public libraries.-Andrea Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2005 Reed Business Information.

Interesting textbook: Raw Food Life Force Energy or Womens Strength Training Anatomy

Near a Thousand Tables: A History of Food

Author: Felipe Fernandez Armesto

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.

In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food.

From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Publishers Weekly

For sheer volume of fascinating facts, this survey of gastronomic lore can't be beat. Fernyndez-Armesto (Millennium), a Professional Fellow at the University of London and member of the modern history faculty at Oxford, debunks popular myths, such as the idea that spices were needed in medieval times to disguise tainted meat and fish (in fact, fresh foods in the middle ages were fresher than today and healthier as well). He shows why the cultivation of rye, barley and wheat is one of the most spectacular achievements of humankind and informs readers that the whole grain cracker invented by Sylvester Graham was intended to impede sexual desire and promote abstinence. But the book is more then a litany of quirky tidbits; Fernyndez-Armesto charts how the evolution of human culture is directly connected to the way food is obtained. The logistics of agriculture and hunting have shaped notions of gender and community; food is often integral to concepts of the sacred in a society; and the loneliness of the fast food eater aided by such inventions as the microwave has become emblematic of contemporary society's fragmentation. Fernyndez-Armesto writes lucidly and conveys his enormous enthusiasm for his subject. While he draws upon the work of many historians and theorists including Jean Anthelme Brillat-Savarin, Claude LEvi-Strauss and Ferdinand Braudel his erudite analysis always engaging and accessible. (June) Copyright 2002 Cahners Business Information.

Library Journal

Noted historian Fern ndez-Armesto (Millennium: A History of the Last Thousand Years) has undertaken to provide us with a brief alternative to volumes like Alan Davidson's The Oxford Companion to Food and The Cambridge World History of Food. He proposes to "treat food history as a theme of world history to trace connections, at every stage, between the food of the past and the way we eat today." To cover this vast topic in a brief volume, the author has divided the subject into eight revolutions that range from the invention of cooking to industrialization in the 19th and 20th centuries. This approach works well within each chapter but makes it difficult for the reader to put the events from different "revolutions" in order. Throughout the book, Fern ndez-Armesto makes no secret of his opinions and presents several surprising but well-supported arguments, such as microwave ovens are returning us to a presocial phase of evolution and "cannibals turn out to have a lot in common with vegans." His well-written, thought-provoking overview of food history is recommended for academic or special libraries where there is interest in food history. Mary Russell, New Hampshire State Lib., Concord Copyright 2002 Cahners Business Information.

Kirkus Reviews

Historian Fernandez-Armesto sinks his teeth into the role of food in human history. Countless books have been written on this subject, and it must be noted that the author doesn't have much new to say about it. Still, Fernandez-Armesto (History/Oxford Univ.; Civilizations, 2000, etc.) brings storytelling flair and encyclopedic learning to the task and turns in a highly readable if fact-dense survey. In his pages, for instance, the reader will learn that Captain James Cook, among his many other accomplishments, stole a page from the Dutch and introduced sauerkraut ("the only vegetable food which retains reasonable quantities of ascorbic acid in a pickled state") into the British naval diet, thereby nearly eliminating the risk of death by scurvy; that the general awfulness of Dutch cooking made Netherlanders "exceptionally responsive to the food of other cultures" (whence the good rijstafel and vindaloos of Amsterdam today); that Neolithic settlements in Greece made a robust business of snail farming, providing some of the first archaeological evidence of humans' herding and breeding animals for food rather than chasing them down in the wild; and that oysters, once considered food fit only for the lower classes, became prized only after they were scarce, while chickens, once eaten only by the well-to-do, lost their cachet when factory farming made chicken meat cheap and accessible. Dotted with anecdotes and trivia, the text also resounds with big themes that lend it substance. Cooking food, Fernandez-Armesto observes, is one of the few things people do that other animals do not, making it "at least as good as all the other candidates in an index of the humanity of humankind." And the questfor new foods is a powerful motor of history, leading to such signal episodes as the Colombian Exchange (by which coffee was introduced to the Americas, tomatoes to Italy, and peppers to India) and the current hubbub over genetic modification. All in all, a pleasure for foodies, and a satisfying read for students of world history as well.

Ultimate Cat Treat Cookbook or Grow It Cook It

Ultimate Cat Treat Cookbook: Homemade Goodies for Finicky Felines

Author: Liz Palika

A fun design and tasty treats give this gift book the irresistible Wow! Meow! factor

Seventy-eight million cats make themselves at home in the U.S. Following on the paws of the highly successful The Ultimate Dog Treat Cookbook (0-7645-9773-6), this book contains 50 delicious recipes that have earned a seal of approval from cats and veterinarians. Recipes feature easy-to-find ingredients and easy-to-follow instructions. Colorful illustrations add a fun feel, while sidebars offer tips on nutrition and cooking techniques. The Ultimate Cat Treat Cookbook is an ideal gift for any kitty lover.

Liz Palika (Oceanside, CA) is an award-winning author of more than 40 books. She has won awards from the Cat Writers’ Association and the Dog Writers Association of America. Palika’s work has been published in a variety of magazines, including Newsweek, the Saturday Evening Post, Dog World, Dog Fancy, and the AKC Gazette.

Books about: iPod or Digital Photography

Grow It, Cook It

Author: DK Publishing

Grow It, Cook It is the children's cookbook that starts with the seed of a good idea. More than a cookbook, this innovative book offers a fresh approach to healthy eating by getting children involved in food right from the start. Children will learn that when they eat a carrot, they're biting into a root; salads are made up of leaves; and berries are the fruit and seeds of plants, encouraging an early appreciation of food and its origins.

The recipes in the book take the homegrown fruits, vegetables, and herbs and use a variety of cooking methods and store-bought ingredients to transform them into truly homemade meals. All the "crops" can be grown in pots, so young chefs don't even need a large garden to enjoy Grow It, Cook It.

Kids Healthy Lunchbox or German Cookbook

Kids' Healthy Lunchbox: Over 80 Delicious and Nutritious Recipes for Children of All Ages

Author: Cara Hobday

Great-tasting, healthy and easy-to-fix lunches.

Junk food so common on the serving lines of school cafeterias is a huge problem. Childhood obesity is now an epidemic across the country, fueled by everyday menus that lack nutritional value.

In Kids' Healthy Lunchbox Cara Hobday proposes healthy, quick recipes for packed lunches kids can take to school each morning. The nutrients provided by each lunch are listed in easy-to-read boxes that ensure children get the needed fuel to keep them fit and strong.

Such easy-to-fix lunches as hummus and tomato wrap, curried vegetable samosa, and green pea and feta dip are not only healthful but sure to please the pickiest kids. In addition to these fast and delicious recipes, there are great ideas for encouraging children to help make their own lunches. Hobday creates the perfect opportunity to teach children about nutrition during meal preparation, while keeping them healthy, energetic and satisfied after lunch.

Parents and kids will learn how to whip up such dishes as:

• Foccacia with turkey, avocado and red pepper


• Cornbread with roasted vegetables


• Honey mustard-glazed salmon and potato salad


• Finely sliced beef with tomato, cucumber and potato and pesto dressing


• Quiche Lorraine


• Curried vegetable samosa


• Peach and cranberry muffins


• Date and apple muesli slice.

Book review: Healthy Helpings or Vegan

German Cookbook: 70 traditional recipes from Germany, Austria, Hungary and Czechoslovakia, shown step-by-step in 300 photographs

Author: Lesley Chamberlain

Full of hearty and nourishing recipes brimming with variety and flavour, this evocative and inspirational cookbook will delight all those new to the traditional cooking of Germany and Central Europe and introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine.

Ultimate Route 66 Cookbook or Vegetables

Ultimate Route 66 Cookbook

Author: Northland

Serious food with a lighthearted attitude! The Book's kitschy design is complemented by original recipes passed down from roadside kitchens to yours. A pinch of Route 66 memorabilia, a dash of humor, and two heaping helpings of honest American classics make this the perfect guide to good eating.

New interesting textbook: Manufacturing for Survival or Foundations of Management

Vegetables: Cook Books from Amish Kitchens

Author: Phyllis Pellman Good

Gardens and their fruits are believed to be gifts. And they're treated as such.

Vegetables are most often served gently steamed and then covered with brown butter. But we haven't forgotten baked dried corn, potato filling, fried tomatoes, and home baked beans. All bring beauty and nutrition to any meal.

One of 12 cookbooks from Amish kitchens! The recipes in this series overflow with the good, old-fashioned food which comes from some of the world's best cooks. These handsome cookbooks have sold more than 800,000 copies!

Table of Contents:

Table of Contents
Baked Dried Corn
Scalloped Corn
Corn Fritters
Corn Pie
Home Baked Beans
Calico Beans
Baked Lima Beans
Potato Puffs
Crispy Topped Cheese Potatoes
Gourmet Cheese Potatoes
Libby's Spinach Potatoes
Potato Fritters
Mashed Potato Filling
Bread Filling
Sweet Potato Croquettes
Sweet Potato Pudding
Sweet Potato Apple Bake
Candied Sweet Potatoes
Baked Rice
Baked Carrots
Creamed Carrots
Green Beans with Tomatoes
Tomato Sauce
Fried Tomatoes
Peas and Knepp
Scalloped Celery and Cheese
Cauliflower Supreme
Broccoli, Cauliflower, or Asparagus with Cheese
Asparagus Loaf
Spinach with Dressing
Cheese-Eggplant Scallop
Fried Eggplant with Gravy
Harvard Beets
Beets in Orange Sauce
Onion Patties
Fried Onions

The Goods are the parents of two daughters and are members of the Landisville Mennonite Church.

Rachel Thomas Pellman is the manager of the Old Country Store in Intercourse, Pennsylvania, which features quilts, crafts, and toys by more than 200 Amish and Mennonite craftspersons. Rachel and her husband, Kenny, are co-authors of The World of Amish Quilts and its companion book, Amish Quilt Patterns.

Rachel and Kenny are the parents of one son and are members of the Rossmere Mennonite Church.

Phyllis and Rachel are sisters-in-law.

Back to Eden Cookbook or Making Room

Back to Eden Cookbook

Author: Jethro Kloss Family

This book is a golden treasury of recipes and priceless information on natural foods for health and healing. The Kloss family selected 240 tempting recipes using simple, economical foods with taste appeal and proven balanced nutrition without any artificial or refined ingredients.

Interesting textbook: Chinese Cuisine Taiwanese Style or John Barleycorn

Making Room: Recovering Hospitality As a Christian Tradition

Author: Christine D Pohl

Christine D. Pohl's book Making Room: Recovering Hospitality as a Christian Tradition has helped foster renewal of the central but long-neglected practice of Christian hospitality. This new study guide for Making Room provides a variety of ways in which people can learn more about the practice. Designed for use by small groups -- though individuals will also profit from it -- the study guide is divided into nine lessons paralleling the chapters of Making Room. Each lesson begins with an introduction briefly highlighting the main points of the corresponding chapter, followed by sections on group building, Scripture, discussion, reflection, and personal application. Each lesson also provides aids for group leaders and activities to help participants make the practice of hospitality part of their daily lives.

Publishers Weekly

Christine Pohl addresses a surprisingly undiscovered topic in Making Room: Recovering Hospitality as a Christian Tradition. Far from a Martha Stewart handbook for Christians, Pohl's work focuses on the nitty-gritty of forging community hospitality, as evidenced in such organizations as The Catholic Worker, L'Abri and The Open Door. Hospitality, she writes, should be more about welcoming strangers than friends and family.

Christian Retailing

"Making Room is a welcome reminder that as God's people we are all called to be hospitable to others, whether or not we have what some call "the gift of hospitality." The book would most appeal to those desiring to make a difference in the lives of others through hospitality."

Books & Culture

Casual readers beware: Making Room is guaranteed to challenge even the most complacent Christian. You are not likely to walk away from this book unchanged.

CBA Marketplace

"[Pohl] effectively weaves biblical insight, historical precedent, and practical wisdom, exploring how concern for strangers has been normative from ancient times. To revitalize this "moral dimension," Pohl challenges readers to move beyond their safety of hosting people within their familiar social or economic world. While contemporary examples focus on intentional Christian communities—such as L'Abri or the Catholic Worker—the book has rich implications for house- or church-based ministry. Ultimately, readers from any church background will learn that as they make room for others in their homes, more room will become available to them to receive God's blessings."

Table of Contents:

	Preface
I	Remembering our Heritage
1	Introduction: A New Look at an Old Tradition	3
2	Ancient and Biblical Sources	16
3	A Short History of Christian Hospitality	36
II	Reconsidering the Tradition
4	Hospitality, Dignity, and the Power of Recognition	61
5	The Strangers in Our Midst	85
6	Hospitality from the Margins	104
III	Recovering the Practice
7	The Fragility of Hospitality: Limits, Boundaries, Temptations	127
8	Making a Place for Hospitality	150
9	The Spiritual Rhythms of Hospitality	170
App	Communities of Hospitality	188
	Select Bibliography	196
	Index	201

Civil War Recipes or Ice Creams and Sorbets

Civil War Recipes: Receipts from the Pages of Godey's Lady's Book

Author: Lily May Spaulding

Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (receipts) it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.

School Library Journal

YA-Motivated by their interests in cooking and history and the search for a plum-pudding recipe like Grandma's, this mother-son team has compiled a cookbook that is rich in Civil War information. Drawn from a 19th-century women's magazine, the recipes were usually submitted by middle-class readers from the rural North and South, and were intended for "common dishes of every day" rather than grand occasions. The authors have added facts about Confederate and Union army rations, customary cooking utensils, and food substitutions frequently used by Southern cooks. Recommended menus, or "bills of fare," for each month, and dates of each recipe's appearance in Godey's are also included. A glossary clarifies terminology rarely used by today's cooks. YAs will be intrigued by this exposure to everyday life during the Civil War. Quaint language ("Thicken some scalding hot milk with a sufficiency of potato flour") enhances the enjoyment of the book, and most recipes can be successfully prepared by modern chefs.-Pamela Cooper-Smuzynski, Fairfax County Public Library, VA Copyright 1999 Cahners Business Information.

Book review: Understanding Patient Financial Services or The New Global Economy and Developing Countries Thw

Ice Creams and Sorbets: Cool Recipes

Author: Lou Seibert Pappas

Nothing beats homemade ice cream, and making it from scratch is a charming summertime tradition whose time has come again. Ice Creams & Sorbets offers nearly 50 recipes for simple and sophisticated frozen desserts: old-fashioned classics such as vanilla bean, strawberry, and bittersweet chocolate; contemporary delights such as Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully exquisite treats like White Chocolate-Framboise Truffle Gelato. With handy ingredient guides, serving tips, and the rundown on how to select and use ice cream makers, this fabulous book is a recipe for delicious new-fashioned fun.

Christmas or Healthy Life Kitchen

Christmas (Williams-Sonoma Collection Series)

Author: Williams Sonoma

A roast goose with chestnut stuffing embodies the winter holidays as much as snow-dusted fir trees and brightly wrapped packages. Whether your tradition includes Yorkshire pudding or potatoe latkes, elegant poached pears or frosted holiday cookies, a festive meal is an essential part of celebrating Christmas, Hanukkah, or New Year's Eve with friends and family.

Williams-Sonoma Collection Christmas offers an array of more than 40 time-honored favorites and tempting new ideas. An impressive roast beef or savory rack of lamb will satisfy every appetitie, while a colorful wild rice pilaf or crisp salad with persimmons adds freshness and color to any table. Start your holiday morning with panettone French toast, or for an open house, tempt guests with mulled wine and chocolate truffles. No matter what the event, the recipes in these pages will make your holiday menu a success.

Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that highlights an essential ingredient or technique. In addition, a comprehensive basics section offers valuable tips on baking, roasting, and planning ahead, so you can more easily share joyful holiday meals with your loved ones.

Look this: Sales and Leases of Goods In a Nutshell or Financial and Managerial Accounting

Healthy Life Kitchen

Author: Marilu Henner

If you're like most people, 70 percent of what's in your kitchen right now is unhealthy and has to go. Now the good news...there are healthy and tasty alternatives to everything in your refrigerator and pantry, and the transition is easier than you think.

When it comes to food, most of us go through a constant tug-of-war between the foods we love and the foods we feel we should be eating. But what if we didn't have to give up our favorite foods? What if we could take recipes from our childhood or our favorite cookbooks and find healthier ways to enjoy them?

Marilu Henner's Healthy Life Kitchen shows you a new way, a better way, to create a "health factory" in your home. Out go the red meat, dairy, and refined sugar products, and in come the freshest fruits, vegetables, grains, soy, seafood, poultry, and seasonings imaginable-and, in a few easy steps, you've created a Healthy Life you!

After inspiring legions of readers with Marilu Henner's Total Health Makeover and The 30-Day Total Health Makeover, Marilu presents the first cookbook in her bestselling series, introducing tantalizing dishes that fit perfectly into her life-changing health plan. Marilu has collected her best-loved recipes of the last twenty years and mixed in her distinctive warmth and humor. With pioneering health advice, helpful kitchen tips, and plenty of gusto, she serves up a magical array of hearty meals for your nourishment and pleasure.

Only Healthy Life Kitchen features:

• 175 delicious recipes, such as Blueberry Crunch Muffins, Savory Squash Soup, Thai Shrimp and Asparagus Salad, Upside-Down Garlic Chicken, Sierra Stew, Miso-Glazed Sea Bass, Coconut Sorbet, and Killer Brownies.
• A virtual tour of a health food store to help you select the healthiest brands and products.
• Secrets for steaming, boiling, poaching, grilling, roasting, baking.
• Easy-to-use conversion tables for modifying your favorite foods and recipes to achieve maximum health benefits.
• Helpful suggestions on what to cook for kids.
• Extensive lists of the harmful chemicals and preservatives in your food and under your sink, and the healthy alternatives to these kitchen hazards.
• 14 easy-to-make entrees using soy, America's fastest-growing food product, including EZ Sloppy Joes, Tofu Tacos, Hunter's Tofu, and Santa Fe Wrap.

Country Living Merry and Bright or Impress for Less

Country Living Merry and Bright: 301 Festive Ideas for Celebrating Christmas

Author: Country Living

Turn every nook and cranny of the house into a sparkling holiday wonderland! Country Living has created a delightful volume filled with hundreds of ideas for creating Christmas beauty everywhere—and it begins with the moment the first boxes of cherished ornaments come out. Every page is breathtaking, with unique color schemes that vary from the traditional red and green; fabulous tree-toppers; and exceptional ornaments, from paper dolls to leather baby shoes. Wreaths and garlands bedeck bed frames, doorknobs, and even hang from chandeliers. There are mantelpiece and tabletop displays with a contingent of Santa figurines, dazzling table and buffet settings, recipes such as chocolate snowflakes, and even some simple crafts—including a silvery cone of jingle bells embellished with a beautifully tied bow.

Constance Ashmore Fairchild - Library Journal

Christmas decorations are so popular that some people never get around to putting them away. Country Livingmagazine has compiled a book of tips and ideas for using all those accumulated ornaments and found items on trees, furniture, and walls. Except for a chapter of recipes for baked goods, there are few projects, just page after page of photos and suggestions. A good selection for public libraries needing more holiday material.

Look this: Complete Home Bartenders Guide or Food Network Kitchens Favorite Recipes

Impress for Less!

Author: Beth DAddono

How would you like to serve up five-star restaurant food at your next dinner party? QVC personality Hope Fox makes it possible with this one-of-a-kind cookbook, which shares amazing recipes from 100 top restaurants across the country—ten each from ten top food cities. Best of all, Fox has streamlined and simplified all of the recipes so you can easily prepare them in your own kitchen, using basic equipment and supermarket ingredients.

The book is brimming with impressively delicious starters and main courses—Braised Duck Legs with Asian Spices from Jean Georges in New York, Seared Scallops with Tomato Beurre Blanc from Restaurant Michael Mina in San Francisco, and Chicory Coffee Lacquered Game Hens from Commander's Palace in New Orleans, to name just three. With dishes like these, plus 97 more from restaurants like Spaggia in Chicago, Jöel in Atlanta, and Lucques in Los Angeles, it’ll be a cinch to impress your dinner party guests—for less!