Saturday, January 31, 2009

Nuttin but Pecans or Festive Feasts Cookbook

Nuttin' but Pecans: A Collection Of Pecan Recipes

Author: Rosie King

Nuttin' but Pecans is more than 70 pecan recipes gathered from several areas of the United States as well as overseas. Author Rosie King shows that pecans can be used in unique combinations with other foods and not just in the customary pecan pie. Low carbohydrate enthusiasts will find that the pecan recipes can be incorporated into their daily plans, as they learn that the fat content in the pecan is nearly 70 percent. Although high in fat, the content is primarily unsaturated. It is also an excellent source of monounsaturated fatty acids, similar to olive oil, which has been shown to decrease coronary artery disease. Nuttin' but Pecans is a collection of treasured recipes that will most certainly find a place as a favorite reference in the kitchen.



Interesting textbook: Food in Russian History and Culture or Cooking with the Food Chat Family

Festive Feasts Cookbook

Author: Michelle Berriedale Johnson

This fascinating cookbook offers the modern cook a tempting selection of ten historical feasts from around the world. Drawn from a vast range of sources, the recipes are compiled and described in their historical context by the author, an expert in recreating historical recipes. From the lavish dishes of the Mughal emperors to the exotic cuisine of the Aztecs, all fifty recipes have been thoroughly modernized and tested, and each menu comes complete with alternative ingredients and serving suggestions.
A perfect gift for year-round entertaining, Festive Feasts Cookbook is beautifully designed and features sumptuous color pictures of food and feasting, including period paintings, illuminated manuscripts, decorative ceramics, prints, and etchings. With lively introductions that provide a cultural background for the recipes, this book has much to offer those interested in creative cooking within a historical context.
Festive Feasts Cookbook includes:
The Return of Odysseus: A Homeric Banquet
The 1001 Arabian Nights: Feasting with the Caliph
Dining at the Court of Lucrezia Borgia
Hiawatha’s Wedding Feast
Banqueting with Mughal Emperors
The Cuisine of the Aztecs
Dinner with Queen Elizabeth I
Jewish Passover Supper: Centuries of Tradition
An Imperial Birthday Banquet in the Forbidden City
Georgian Christmas with Parson Woodforde

Co-published with The British Museum Press, U.K.
The Wisconsin edition is for sale only in the U.S.A. and it's dependencies, Canada, and the Philippines.



Table of Contents:
Aperitif - And Thanks6
1The Return of Odysseus: A Homeric Banquet8
2The 1001 Arabian Nights: Feating with the Caliph18
3Dining at the Court of Lucrezia Borgia30
4Hiawatha's Wedding Feast42
5Banqueting with Mughal Emperors54
6The Cuisine of the Aztecs68
7Dinner with Queen Elizabeth I80
8Jewish Passover Supper: Centuries of Tradition92
9An Imperial Birthday Banquet in the Forbidden City106
10Georgian Christmas with Parson Woodforde116
Further Reading127
Index128

Friday, January 30, 2009

Market Day in Provence or Louisiana Cookery

Market Day in Provence

Author: Michele De La Pradell

At farmers’ markets, we expect to see fruit bursting with juicy sweetness and vegetables greener than a golf course. For Michèle de La Pradelle these expectations are mostly the result of a show performed by merchants and sustained by our propensity to see what we want to see there. Hailed upon its release in France, the award-winning Market Day in Provence lays bare the mechanisms of the contemporary outdoor market by providing a definitive account of the centuries-old institution at Carpentras, a city near Avignon in the south of France famous for its quintessential public street market.

The renewal and celebration of the outdoor market culture in recent years, argues de La Pradelle, artfully masks a fierce commitment to modern-day free-market economics. Responding to consumer desire for an experience that recalls a time before impersonal supermarket chains and mass-produced products, buyers and sellers alike create an atmosphere built on various fictions. Vendors at the market at Carpentras, for example, oblige patrons by acting like lifelong acquaintances of those whom they’ve only just met as they dispense free samples and lively, witty banter. Likewise, going to the market to look for “freshness” becomes a way for the consumer to signify the product’s relation to nature—a denial of the workaday reality of growing melons under plastic sheets, then machine-sorting, crating, and transporting them.
 
Offering captivating descriptions of goods and the friendly and occasionally piquant exchanges between buyers and sellers, Market Day in Provence will be devoured by any reader with an interest in areas as diverseas food, ethnography, globalization, modernity, and French culture.




Read also World of Culinary Supervision Training and Management or French Food

Louisiana Cookery

Author: Owen Brennan

"Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianians associate with great food and recipes. It's a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land's belief that culture and cookery go hand in hand." In this book, Land collects, refines, and comments on recipes and cooking history from all parts of Louisiana, from its bayous to its back alleys, from rural swampland to urban centers such as New Orleans and Shreveport. These delectable items include such oddities as "Squirrel Head Potpie" and "Poached Alligator Tail," as well as gourmet pleasures from Creole haute cuisine. From banquet-sized meals to intimate dining, this book covers it all and adds a special emphasis on how to prepare Gulf Coast fish and game. The history of Louisiana's wines and spirits is also amply described, with intriguing historical tidbits about the state's contributions to alcoholic beverages. The book reveals the recipes of numerous drinks, unique to this area, but now widely known and enjoyed.



Thursday, January 29, 2009

Mastering the Art of Florida Seafood or Recipes from the Old Mill

Mastering the Art of Florida Seafood

Author: Lonnie T Lynch

Lonnie Lynch, a master chef in Boca Raton, Florida, will show you how to master the art of preparing and presenting Florida's seafull of delicious seafood, with nods to Florida's many influences, including Southern, Caribbean, and the latest eclecticism, making use of Florida's bounty of citrus and exotic fruits and vegetables.

Includes tips on purchasing, preparing, and serving fish and shellfish, with alligators thrown in for good measure. Cooking is fun, and Lonnie will show you how with suggestions for artistic food placement, food painting techniques, and more.

Find handy information on the nutritional value of seafood, using the right tools and equipment, and what to serve with each gorgeous dish, including basic and innovative sauces, salsas, and vegetable accompaniments.

The seafood recipes will thrill you with Lonnie's imaginative approach. Here are just a few:

  • Bahama Conch—Papaya Pancakes with Chili Sour Cream
  • Key Largo Shrimp with Garlic—Parmesan Butter
  • Blue Marlin Sportfishing Chowder
  • Pineapple Boat with Creamy Dill Shrimp Salad
  • Lobster Lisa with Sherry—and —Brandy Mornay Sauce
  • Mussels Primavera with Almond—Cilantro Pesto
  • Grilled Salmon with Honey—Mustard Glaze and Rutabagas.



    Interesting textbook: Vegan Barbecues and Buffets or New Good Cake Book

    Recipes from the Old Mill: Baking with Whole Grains

    Author: Sarah E Myers

    Simple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns.

    "This collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual." -- Publishers Weekly

    Publishers Weekly

    The authors are sisters who grew up near their family's stream-powered grist mill in West Virginia. Their collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual. Five chapters on kinds of grain (Corn, Wheat, Rye, Buckwheat and Multi-Grain) offer selections of grain-specific recipes (e.g., Corn Chips and Roberta's Sourdough Rye loaves). Five more chapters expand on categories like Main Dishes and Desserts. Straightforward tips included at the end of recipes (e.g., ways to shape rolls and buns) are reassuringly helpful and are listed in the table of contents for easy reference. The range of recipes, especially for those using whole wheat flour, is extensive: 100% Whole Wheat French Bread, Whole Wheat Brownie Pie, Whole Wheat Tortillas. Recipes for using doughnut holes to make muffins or for throwing stale bread and aging cheese into a bread souffle articulate the authors' principles of good stewardship of the earth's resources. Pen-and-ink drawings add to the charm of this book, which will appeal to novice and veteran bakers. The authors make no mention of bread machines. (Oct.)

    Library Journal

    The authors are sisters who grew up near an old grain mill, and Lind's husband is the miller there today. Both sisters have a background in home economics (Lind is a registered dietitian), and these are the recipes they have developed over the years. There are corn, wheat, rye, buckwheat, and multigrain breads, as well as some main dishes and desserts based on grains. Many old-fashioned breads are included, and the book has a nice, homey feel. A number of excellent books by artisan bakers have appeared in recent years, including Joe Ortiz's The Village Baker (LJ 12/92); with its sense of home and family, Recipes from the Old Mill has its own appeal.



Wednesday, January 28, 2009

Clueless About Wine or Soups and Stews for Fall and Winter Days

Clueless About Wine: The Best-Selling Guide to the Basics

Author: Richard Kitowski

Don't panic.

The simple truth is, choosing--and enjoying--the right wine only seems complicated.

Clueless about Wine--fully revised and updated for today's wine enthusiasts--is packed with practical, up-to-date, easy-to-follow information that will turn even the most clueless consumer into a confident wine enthusiast.



Table of Contents:

The Opening
Ready to Pop the Cork?

What is Wine, Anyway?
A Basic Survival Kit

  • Is It Only Fermented Grape Juice?

  • Why Doesn't Wine Smell Like Grapes?

  • WineSpeak

  • What's in a Grape?

  • Do I need to Know Grape Names?

  • Where in the World Do Grapes Come From?


Vine to Wine
Getting the Grapes into Bottles

  • Our Three-minute History Lesson

  • From Grapes to Bottles


A Wine Is a Wine Is a Wine
So What's on the Shelves?

  • Still Wine

  • Sparkling Wine

  • Fortified Wine

  • Dessert Wine

  • Aromatized Wine

  • Is Wine Good for You?


Where in the World Does Wine Come From?
Around the Wine World in about 60 Pages

  • Old World vs. New World

  • Deciphering All Those Initials

  • France

  • Italy

  • Germany

  • Spain

  • Other Old World Countries

  • United States

  • Canada

  • South America

  • Australia

  • New Zealand

  • South Africa

  • Rest of the World


The Art of Tasting Wine
Or Learning How to Spit

  • The "Eyes" Have It

  • Taste -- It's All in Your Nose!

  • Is It OK to Touch?

  • Who Gets the Last Word

  • Putting It All Together

  • Getting Ready to Spit

  • Getting the Wine Out

  • Do You Need Glasses?

  • Tasting like a Pro

  • Saving Opened Wine


Wine HasStyle
What's Yours?

  • What's in Style?

  • Finding Your Style

  • Chill Out: Temperatures for Wine

  • A Case of Wine for a Desert Island


Would You Like Wine with That?
The Art of Food and Wine Matching

  • Practical Pairing Principles

  • Wine for all Seasons

  • Buying Wine in a Restaurant


Buy, Buy Wine
Hello Empties

  • Where Can I Buy Wine?

  • How Much to Spend?

  • What's in Store For You?

  • Visiting a Winery?

  • Buying over the Internet

  • Buying at an Auction

  • Wine-Buying Clubs

  • Giving It Away!


Mine, All Mine
Why Keep Wine?

  • What Should We Have Tonight?

  • Buying for the Future

  • Do You Have to Spend Much?

  • The Right Conditions

  • What About Shelving

  • It's All About Balance

  • Does Wine Improve Indefinitely?



Index

New interesting textbook: Barbecue Biscuits and Beans or Outdoor Tables and Tales

Soups and Stews for Fall and Winter Days

Author: Liza Fosburgh

From standard to adventurous, this collection offers recipesinspired by both a Southern childhood and Northern winters.



Tuesday, January 27, 2009

The Shoshoni Cookbook or Natural Estrogen Diet Recipe Book

The Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Spa

Author: Anne Saks

Let Shoshoni's two master cooks guide you in creating that nourishing atmosphere that turns good food into great food. Here is a sampling of the recipes that have made the Shoshoni Yoga Retreat kitchen a memorable experience for hundreds of diners and retreat-goers.

"...feature 175 physically and spiritually nourishing _vegetarian+ recipes".



Look this: Lei e Ética no Ambiente de Negócios

Natural Estrogen Diet & Recipe Book

Author: Lana Liew

The Natural Estrogen Diet and Recipe Book provides an alternative to menopause treatment that avoids hormone replacement therapy. The book not only features helpful charts and over 100 nutritious and tasty recipes, but also explains how plant estrogens can alleviate the symptoms of menopause.



Table of Contents:

Contents

Foreword....................vii
Preface to the Second Edition....................ix
Acknowledgments....................xiii
Introduction....................1
What Are the Advantages of the Natural Estrogen Diet?....................3
What Are the Disadvantages of the Natural Estrogen Diet?....................4
Part One * Natural Estrogens....................7
Chapter One * Estrogen Foods & Menopause....................9
Symptoms of Menopause....................10
Menopause and Hormone Replacement Therapy....................12
Plant Hormones Lessen Menopausal Symptoms....................15
How Phytoestrogens React in a Woman's Body....................16
Properties of Soy Proteins....................19
Studies on Soy and Hot Flashes....................21
How Much Soy Is Needed to Relieve Menopausal Symptoms?....................22
Factors Affecting Natural Phytoestrogens....................23
Other Natural Remedies That Regulate Hormonal Status....................24
Chapter Two * Plant Hormones & Other Health Concerns for Women....................27
How Phytoestrogens Protect Against Breast Cancer....................28
Other Ways to Slow Down Estrogen Production in the Breast....................30
Women, Heart Disease, and HRT....................32
Other Heart-Healthy Strategies....................35
Hormones Prevent Bone Loss....................39
Can Plant Hormones Protect Bones?....................40
A Lifestyle Program to Build Bones....................42
Chapter Three * An Introduction to Soy....................45
Nutritional Content of Soy....................46
The Many Faces ofSoy....................46
Chapter Four * Integrating Natural Estrogens into Your Life....................55
General Health Guidelines....................58
Not for Women Only....................61
Soy the Quick and Easy Way....................61
Part Two * Recipes....................67
Introduction....................68
Phytoestrogen Content....................69
Phytoestrogen Content of Recipes....................71
Glossary of Ingredients....................79
Basic Recipes....................85
Appetizers, Snacks, & Pick-Me-Ups....................93
Soups....................105
Salads, Dressings, & Side Dishes....................119
Main Courses....................147
Pancakes, Breads, & Muffins....................197
Desserts....................211
Appendix....................224
Health Glossary....................225
References....................229
Resources....................234
Information on Soy Products....................234
Specialty Soy Products....................234
Natural Progesterone Creams....................234
Mail-Order Sources for Recipe Ingredients....................235
Index....................236

Monday, January 26, 2009

150 Party Drinks or How to Cure a Hangover

150 Party Drinks: From Bombay Punch to the Brooklyn Bomber

Author: Whitecap Books


From Bombay Punch to the Brooklyn Bomber -- 150 classic and exotic cocktails and punches that are surefire hits at any party.

150 Party Drinks is the ultimate party companion for mixing the right party drinks for every occasion. A concise introduction explains the tools, ingredients and techniques used to mix up lively concoctions. Helpful tips, amusing anecdotes and mixing variations appear throughout the book.

Even designated drivers can join the fun with a special alcohol-free section. For those who partied too hard the night before, there's a selection of pick-me-ups.

Find recipes for delicious drinks such as:


  • Cosmopolitan

  • Spiced Ginger Punch

  • Raspberry Champagne Cocktail

  • Manhattan

  • Sangria

  • Mango Bellini

  • Grapefruit Mint Cooler

  • Prairie Oyster

  • Passionfruit Margarita

  • Mexican Marshmallow Mocha.



Abundantly illustrated with tempting color photographs, this book will be a welcome guest at any party.



New interesting textbook: Interventions or Vietnam Wars 1945 1990

How to Cure a Hangover

Author: Salvatore Calabres

Never suffer from a hangover again-wisdom from a celebrated bartender.

Salvatore Calabrese is one of the world's top bartenders-and, as such, he also uses his bar to create magic potions to revive his clientele. His range of restorative cocktails, with and without alcohol, are much tastier (and more effective) than the usual "hair of the dog"-try his Blood Transfusion, Corpse Reviver, or Tokyo Bloody Mary, all guaranteed to make the morning after more bearable. Drawing on 30 years of experience, he reveals the best drinks for avoiding hangovers (like vodka) and the worst (like Bourbon). He offers other proven remedies as well, such as herbal cures-and for those who have been seriously over-imbibing, there's a complete three-day detox program to cleanse the system.

Salvatore Calabrese's other books include Classic Drinks and Complete Home Bartender's Guide.



Sunday, January 25, 2009

Hemp Cookbook or Totally Strawberries Cookbook

Hemp Cookbook: From Seed to Shining Seed

Author: Todd Dalotto

• The first cookbook devoted to the use of super-nutritious hemp seed.

• Contains more than 50 low-fat, high-fiber, vegetarian recipes for both hempsters and mainstream cooks.

• Nature's best source of protein and EFAs--better even than soy.

Born from the flower of the cannabis plant is a seed bursting with vital energy that nourishes, heals, rebuilds, and refuels our bodies. Now this hallowed plant gets to shine in the world's first cookbook devoted exclusively to the delicious and nutritious dishes you can make using hemp seed. Packed with easily digestible proteins that contain the correct proportions of all eight essential amino acids necessary for good health, hemp seed surpasses even soy as the best vegetable protein available. High in dietary fiber but low in saturated fat, this miraculous and ancient food is also the planet's best source of essential fatty acids (EFAs), which a wealth of scientific research has shown help to prevent degenerative diseases, clean the arteries, improve brain function, and boost our immune systems.

In The Hemp Cookbook, Todd Dalotto serves up a tantalizing smorgasbord of recipes that combine the unique nutritional advantages of hemp seed with other vitamin- and mineral-rich foods, creating one of the healthiest and most original cookbooks ever offered. From hearty breakfasts of Hemp Pancakes to gourmet dinners of Vegan Cannabis Stuffed Shells and holiday toasts with rich and creamy Hemp Nog, Dalotto has produced a book that will be welcomed by hempsters and mainstream cooks alike. With chapters providing complete nutritional information on hemp seed, a culinary history of cannabis around the world, a listingof sources for hemp foods, and instructions for creating your own hemp oils, flours, milks, and butters, The Hemp Cookbook is the first and last word on cannabis cuisine.



Table of Contents:

 

The Hemp Cookbook
From Seed to Shining Seed

Introduction
Part 1: Hempseed Basics
Hempseed Overview
The Healing Nutritive Qualities of Hempseed
Hemp Food-Crafting 101
Part 2: Hempseed in a Garden of Healing Foods
Herbs and Spices: Seasoning with Hempseed
Friendly Fungus
Hempseed Underground: The Root Vegetables
Legumes
From the Sea
Veggies and Grains
Sweets: From Wild Berries to Decadent Delights
Baking with Hempseed
A Sip of Hemp
Part 3: Further Tales of Hempseed
Food for Feathers, Fins, and Four Legs
Free to Pee THC
Hempseed Farming
Appendix 1: Hemp Food Resource Directory
Appendix 2: Suggested Reading
Notes 
Index

Todd Dalotto is the founder and owner of Hungry Bear Hemp Foods, which currently offers consulting services to the growing hemp food industry in the United States. He worked as a macrobiotic chef until his interest in environmental activism led him to start Hungry Bear Hemp Foods. He lives and cooks in the mountains of western Oregon.

Books about: Public Relations Campaigns and Techniques or Competitive Strategy and Leadership

Totally Strawberries Cookbook

Author: Helene Siegel

Strawberries are not generally considered the as very versatile ingredient. Yet, in this book, Helen Siegel confounds expectations with such recipes as spinach, citrus and strawberry salad, and savoury salsa with red peppers, red onions, cucumbers, chiles and strawberries.



Friday, January 23, 2009

Herbal Teas or Crowd Pleasing Pot Luck

Herbal Teas: 101 Nourishing Blends for Daily Health and Vitality

Author:

This guide to blending and brewing healthful herb teas includes easy-to-make recipes and anecdotes from several renowned herbalists. Readers will find teas for the head and throat, digestion, nervous system, lungs, bones and joints, skin, and more.



See also: Rogue Economics or Holy Roller

Crowd-Pleasing Pot Luck

Author: Francine Halvorsen

Entertaining a crowd? These potluck dishes take group entertaining to a new level of taste and sophistication. From the simple pleasures of Southwest Vegetable Chili to the sublime flavors of Tenderloin Roast with Rosemary-Chocolate-Wine Sauce, these from-scratch recipes are truly company-worthy if you're entertaining at home and travel easily if you're not the host.

Most of the simple-to-make, easy-to-take dishes in this book serve 8 to 12 people but can easily be halved or multiplied. Author Francine Halvorsen is a sought-after cook and consultant who has been creating and fine-tuning potluck recipes over many years. She reveals her secrets for finding quality ingredients, keeping cooking techniques practical, and transporting, heating, and serving food for intimate and large-scale events, both casual and formal. Enjoy potlucking with 225 dishes and more than 20 menu combinations that are guaranteed to bring great results with a minimum of fuss.



Thursday, January 22, 2009

The Virginia Hostess or Cooking for Cavemen

The Virginia Hostess: An Entertainment Guide Featuring Traditional and Modern Recipes

Author: Junior Womans Club of Manassas

Traditional and modern recipes reflect the bounty of our Commonwealth in this combination cookbook and entertaining guide. Time-saving party and hostessing tips and Virginia wine recommendations are included.



New interesting book: On Liberty or The Wages of Whiteness

Cooking for Cavemen

Author: Dave Brown

About the Author

Born in Des Moines, Iowa, in 1954, and introduced early to farm life, I knew the meaning of hard work from the very beginning. At age 12, I relocated to Los Angeles to spend the next 8 years. While there, working after school taught me the restaurant business, the grocery business, how to save money and how to drink beer without falling down. 1975 found me at Fort Polk, Louisiana, for U.S. Army infantry training. There I lost my fear of the unknown and 25 lbs. 1976 I spent in Seoul, South Korea, as a bodyguard for the commanding general. Off-time I played poker and ran a small cafe out of my barracks room. 1977 brought me to Fort Bliss in El Paso, Texas. There I discovered my love for Mexican food and tequila. I was back in Iowa by 1978. Cooking and bartending jobs supported me until 2000. I wrote this book during the winter 2000-2001, when not swinging an axe or chainsaw at my latest job as a lumberjack. Never married, I now live on a small ranch 12 miles from where I was born." -Dave Brown, Grimes, Iowa



Table of Contents:
Sample Recipe - Tuna and Noodle Casserole

Wednesday, January 21, 2009

Cooking From Memory or Northwest Homegrown Cookbook

Cooking From Memory: A Journey Through Jewish Food

Author: Hayley Smorgon

Part cookbook, part history lesson, this book illustrates the story of the Jewish Diaspora in Australia through personal stories and delicious recipes that rouse taste buds and memories of the past. Readers meet 21 cooks who have migrated to Australia from places like Georgia, Italy, and Israel, as well as from Japan, South Africa, and Vietnam. While their stories of courage and hardship differ, food and flavors filled their Jewish homes with love, no matter where they lived. Readers can feast their eyes on beautiful photography while learning recipes for Sephardi couscous, chicken soup, gefilte fish, and strudel—as well as indulging in rich Jewish culture and tradition.



Table of Contents:
Introduction     vi
Eastern Europe     1
Georgia     2
Poland     9
Russia     17
Western Europe     25
France     26
Hungary     33
Italy     40
Scotland     49
Middle East     57
Iraq     58
Israel     65
Lebanon     78
Asia     85
India     86
Indonesia     95
Japan     103
Uzbekistan     110
Vietnam     119
Africa     127
Libya     128
Morocco     136
South Africa     143
Zimbabwe     152
The Americas     159
Argentina     160
United States of America     172
Glossary     179
Index     181
Acknowledgements     185

See also: Gestion du Changement D'organisation :une Approche de Perspectives Multiple

Northwest Homegrown Cookbook: Salmon

Author: Cynthia C Nims

First she brought you CRAB-succulent and fresh. Then it was sweet STONE FRUIT, followed by WILD MUSHROOMS and now SALMON. What better way to continue the wildly popular Northwest Homegrown Cookbook Series by award-winning chef and author, Cynthia Nims' Perhaps you'd like to start your day with the Salmon, Potato and Sweet Onion Breakfast Bake, or get your party going with a Deviled Salmon Skewers appetizer, or really wow your guests with a main course of Sesame-Crusted Salmon Steaks with Wasabi Butter. As with her first three books, Cynthia tells the story of Northwest cuisine-in this case salmon-includes a long list of recipes to choose from and, as always, offers plenty of tips for buying, storing, and cooking salmon. A "calendar of events" appears as bonus material. Simple or challenging, fast or project-style, these recipes, helpful hints, and colorful illustrations will have beginner and expert chefs alike experimenting with Cynthia's inventive ideas. Featuring sumptuous watercolor illustrations by Don Barnett, the latest book in the Northwest Homegrown Cookbook Series is a reference that lovers of the Northwest cuisine should not-cannot-be without.



Tuesday, January 20, 2009

Rancho Cooking or Hunger

Rancho Cooking: Mexican and Californian Recipes

Author: Jacqueline Higuera McMahan

Popular cookbook author McMahan has written the only book available on authentic California-Mexican food. A direct descendent of Spanish settlers, she takes cooks into the heart of the original California cuisine; a combination of Mexican and Spanish dishes that developed in the kitchens of California ranchos over the past two centuries. Rancho Cooking provides 125 mouthwatering recipes along with family stories and historical anecdotes about the culinary trail north.

Author Biography: Jacqueline Higuera McMahan is an eighth generation Californian whose family arrived in California in 1775 and lived on one of the last Spanish land grant ranchos. McMahan is the author of six cookbooks, including California Rancho Cooking and The Salsa Cookbook (both from Olive Press), and writes the "South to North" column for the San Francisco Chronicle. She lives in the San Gabriel Mountains of California.

Library Journal

McMahan is a descendiente of one of California's original rancho families, Spaniards who came to California via Mexico in the late 18th century. In her latest book (some of the material is based on text from her California Rancho Cooking, but this is more a new book than a revised edition), she offers many stories about her grandmama and other members of her extended family, along with 150 recipes. Rancho food combined elements of both Spanish and Mexican cooking, using Latin American ingredients such as tomatoes, chiles, and corn and European ones like olives, figs, and olive oil. Sidebars and narratives "The Grandest Barbecue of All," "Maria Higuera's Wedding" are interspered throughout the recipes, and there are full-page color photographs of some of the delectable dishes. A unique look at a culture that no longer exists, this is recommended for most libraries. Copyright 2001 Cahners Business Information.

Internet Book Watch

This collection of Mexican and Californian recipes provides old-style recipes tweaked by the author with dishes ranging from Squash Blossom Quesadillas and Braised Pot Roast With Beer to Bouillabaisse Chili and Roman Artichokes. A centerfold collection of color photos adds interest and finished dishes to a fine treatise on Mexican/California culinary blends.



Book about: Direction internationale :Dimensions Trans-culturelles

Hunger: An Unnatural History

Author: Sharman Apt Russell

Every day, we wake up hungry. Every day, we break our fast. Hunger is both a natural and an unnatural human condition. In Hunger, Sharman Apt Russell explores the range of this primal experience. Step by step, Russell takes us through the physiology of hunger, from eighteen hours without food to thirty-six hours to three days to seven days to thirty days. In quiet, elegant prose, she asks a question as big as history and as everyday as skipping lunch: How does hunger work?

Publishers Weekly

Russell's playful survey of the effects of hunger, which moves inexorably toward a wider moral meditation on starvation, suggests, "Hunger is a country we enter every day, like a commuter across a friendly border." Observing that "not eating seems to be innately religious," Russell (Anatomy of a Rose) explores the biochemical and cultural dimensions of hunger, from the stunts of "hunger artists" to the practices of fasting ascetics and so-called "miracle maids" (virginal women who appeared not to require food), touching on her own abortive experience of fasting. Turning to the history of political protest, Russell describes the force-feeding of British suffragettes and the strategic fasts of Mahatma Gandhi. She captures the limits of human cruelty and frailty in detailing the medical studies of starvation conducted in the Warsaw Ghetto; famine and cannibalism in the Ukraine and China; and the findings of the "Minnesota Experiment," which studied how semistarvation influences behavior. Addressing the stark facts of current world hunger, Russell reports on the medical challenges of reintroducing food to the chronically malnourished, on the iconic image of the starving child and on the efforts of humanitarian agencies to end world hunger. With its expert blend of scientific reportage, world history and moral commentary, Russell's work is informative and haunting. (Sept.) Copyright 2005 Reed Business Information.

KLIATT

Hunger is a serious look at what the author calls "an unnatural history of hunger." Russell is a natural science writer who looks at her subject from all angles, from the weird—performers who made their living by fasting for an audience—to a physiological description of how our bodies react to hunger over time, starting with a skipped breakfast to 30-day fasts. She also looks at the political aspects of hunger, from self-imposed hunger fasts to hunger used as a weapon of war. She includes research done by doctors in the Warsaw Ghetto, who tried to give value to their suffering by studying the effects of hunger, and examines other historical times of hunger, including the Irish famine and the Dutch Hunger Winter. She writes about our well-publicized response to hunger in some countries and our ignorance of it in other situations and what we've learned to combat hunger. She looks at its psychological aspects, including anorexia nervosa and the effect of living in a society with almost too much food available when we know that others are starving. Her "Selected Notes and References" at the end are typical of the rest of the book: easily read, they are helpful in explaining some technical issues and get to the heart of each topic. Somehow Russell manages to be a scientist, historian, social commentator, and political scientist in a sensitive, non-preachy, but motivating way.

Library Journal

In a country plagued with obesity problems, the notion of hunger elicits haunting images of the malnourished in parts of the Third World. Natural science writer Russell (Anatomy of a Rose) expands our understanding of starvation, examining its various manifestations. Fasting can be a fashionable choice for the dieter, while for the religious the denial of food is largely inspirational, and constant hunger caused by genetic disorders destroys the possibility of a normal life. Russell also looks into the primary causes of starvation afflicting too many large regions of the world, such as natural catastrophes, fickle weather, and political unrest. And she addresses the repercussions of hunger-according to one study, though the body can still function under reduced caloric intake, personality and emotional stability suffer damage. But food alone is not the panacea: as rescuers working with the famished are now discovering, special diets are necessary to repair abused digestive and metabolic systems. Russell's readable account is a provocative blend of science and anthropology, although her gut-wrenching tales of starvation are best read on an empty stomach. Suitable for public and academic libraries.-Rita Hoots, Sacramento City Coll., Davis, CA Copyright 2005 Reed Business Information.

School Library Journal

Adult/High School-A fascinating, multilayered analysis. Russell describes the physiological effects of hunger, starting with what occurs in the digestive system while the subject is watching a commercial for the Olive Garden restaurant and ending with the body's processing of the last bit of pasta and anchovy. Her discussion of the biological aspects is concise, interesting, and free from scientific jargon. After covering what happens when the body has food, Russell gives a sobering account of what occurs in the mind and body when food is withheld. Using fasting periods from 18 hours to 30 days, the author shows the extraordinary ways in which the deprived body tries to save itself. Her choices for the historical overview of hunger include hunger artists, religious and politically motivated fasting, therapeutic fasting, famines, experiments on starvation, anorexia, and efforts to combat world hunger. The short essays on the Warsaw Ghetto, the potato famine in Ireland, Colin Turnbull's studies of the Ik tribe, and the industrialization of China are so interesting and well written that they invite further research. This is an important topic for teens to explore. As Russell points out, one in 10 Americans lives in a food-insecure household. The lasting biological and psychological effects of hunger on children are critical.-Kathy Tewell, Chantilly Regional Library, Fairfax County, VA Copyright 2006 Reed Business Information.

Kirkus Reviews

An engrossing account of the myriad aspects of hunger, from its psychological and physical effects on the body to the spiritual, therapeutic and political motivations for fasting. Russell (Writing/ Western New Mexico University), author of The Anatomy of a Rose (2001) and other books on natural history, undertaken a period of fasting to learn firsthand what real hunger feels like. Hunger, she reports, is as big as history and as intimate as the self. Besides providing disturbing statistics on hunger and riveting accounts of famines, she explores the physiology of digestion and the mystery of anorexia nervosa, delves into the curious practice of competitive fasting and reports on the use of hunger strikes by Gandhi, English suffragettes and Irish Republicans. Perhaps the most fascinating sections of her book are her accounts of hunger studies. One amazing study was conducted by Jewish doctors trapped inside the Warsaw ghetto in World War II, when official Nazi policy was starvation of the Jews. The results of the project, which ended in 1943 when the inhabitants were liquidated and the ghetto razed, were smuggled out to aryan doctors, published in French in 1946 and remain today the most detailed portrait of extreme starvation. Another study conducted in 1944 and 1945 in Minnesota used conscientious objectors as medical guinea pigs, putting young men on a semi-starvation diet for six months and then refeeding them in order to determine the most effective and economical way to help starving populations at the war's end. Also noteworthy are descriptions of how hunger shapes human culture. Here, Russell turns to the work of anthropologist Colin Turnbull, who studied the starving Ik people ofUganda and Kenya in the 1960s and created a chilling portrait of human behavior under the stress of chronic hunger. Following her account of relief efforts around the globe, her penultimate chapter includes the recommendations of the U.N. Task ForceAgainst Hunger for reducing hunger in the world. While the subject is often somber, the presentation is one of verve and style-and the end-of-book notes provide a useful guide for readers whose interest has been piqued.



Table of Contents:
1The Hunger Artists1
We have always been hungry
Hunger artists
The portrait of the artist as a hungry young man
Famine and the gates of grief
Calorie restriction and fasting for health
The intimacy of hunger
2Eighteen Hours17
The process of digestion
Signals of satiety
Our "second brain"
Ghrelin and leptin
The transformation of the world
Appetite and aversion
Skipping breakfast
3Thirty-Six Hours27
Gender differences and short-term hunger
Our savings bank of calories
A shortage of glucose
Obesity research
Genetic disorders of overeating
Obesity and poverty
Poverty and hunger
4Seven Days37
Seventy-two hours without food
The liver
The magic of ketones, the miracle of ketosis
Fasting in religion
Fasting saints and miracle maids
A renaissance of Christian fasting
My fast
The seven-day fast, matching Heaven with Heaven
5Thirty Days53
Tanner's "starvation comedy"
The first scientific study of a thirty-day fast
A cure for obesity
Fasting for health
A therapeutic fasting center
Calorie restriction in monkeys and Biospherians
Hormesis and intermittent fasting
6The Hunger Strike73
Hunger as theatre
The English suffragettes revive an old tradition
Mahatma Gandhi
Ten Irish Republicans
Medical ethics in a hunger strike
7The Hunger Disease Studies95
The Warsaw Ghetto
An ambitious research project
Results of the hunger disease studies
The first general conference on hunger disease
Deportations and liquidation
The fate of the scientists
8The Minnesota Experiment113
Hungry people and the end of World War II
The use of conscientious objectors in the Minnesota Experiment
The physical and psychological effects of semi-starvation
Unexpected problems in refeeding
Consequences of the experiment
9The Anthropology of Hunger137
Hunger frustration in the Siriono of Bolivia, Gurage of Ethiopia, and Kalauna of Papua New Guinea
Colin Turnbull and the African Ik, the dissolution of family
Three social responses to widespread hunger
Cannibalism
The largest recorded famine in history
Hunger and child death in the cane workers of Brazil
The medicalization of hunger
10Anorexia Nervosa157
Anorexia mirabilis, anorexia nervosa
The involuntary effects of starvation
Similarities and differences between anorectics and the Minnesota Experiment volunteers
Anorexia nervosa as adaptation
Multiple theories
11Hungry Children169
The Dutch Hunger Winter
Starvation and fetal development
Marasmus and kwashiorkor
The debate over protein and micronutrients
New ways to refeed malnourished children
Children as the icon of famine
How hunger affects cognition and growth
How to help a hungry child
12Protocols of Famine187
Baidoa, Somalia
New ways to refeed malnourished adults
The will to live
Vonzula, Liberia
Famine and disease
Wau, Sudan
Triage
Home-based care and therapeutic feeding centers
Ready-to-eat therapeutic food
Pilot programs
13An and To Hunger205
Social causes of hunger
Epiphany
The United Nations Hunger Task Force and the eight Millennium Development Goals
The facts of world hunger
Three strategies to end world hunger
14The Top of the Mountain215
Hunger and Saint Patrick
Legal and moral uses of fasting in early Ireland
A walk up Croagh Patrick
Irish history
An Gorta Mor of 1845-50
Ancient troscad and the power of hunger
Selected References and Notes231
Acknowledgements261

Sunday, January 18, 2009

Trailside Cookbook or Parties That Wow

Trailside Cookbook: A Handbook for Hungry Campers and Hikers

Author: Don Philpott


The complete backpacker's food and cooking guide.

The Trailside Cookbook is a practical guide to eating well on trips to the great outdoors. This book covers everything from planning to cooking to finding food in the wilderness.

The book explains how food choices are affected by weather as well as by the length and type of the expedition, the number of participants and facilities of the base camp.

Setting up a minimum-impact kitchen is explained along with storage, fire building and dousing. Cooking methods are detailed as well as essential cooking equipment. The book also covers packing light with basics and staples, instant foods, what to avoid taking, and sample item lists for a day, a weekend, and a four-day trip.

For the adventurous, The Trailside Cookbook shows how to catch fish without a rod, scale and clean the catch, make birchbark containers, and purify natural water.

The main part of this book is the collection of delicious recipes, including:


  • Ultimate trail mixes

  • Morale boosters

  • Emergency comfort food

  • Breakfasts

  • Soups, snacks and lunches

  • One-pot suppers and side dishes

  • Main courses and desserts for gatherings of four to ten people

  • Bread and biscuits

  • Drinks, warming brews, cool refreshers and nightcaps.



The book also recommends what to do if a bear eats your food and how to cook in a rainstorm, dust storm or blizzard.

The Trailside Cookbook is an essential reference for all outdoor enthusiasts.



Table of Contents:

Introduction

Way to Go

  • Leave only footprints

  • A word on weather forecasting

  • Nutrition

  • Food planning



Trailside Kitchen

  • Setting up camp

  • Cooking methods

  • Essential equipment

  • Making the most of serendipity



Get Set... Pack

  • Pack light

  • Sample menus and pack lists



Trail Mixes, Boosters and Drinks

Breakfasts

Soups, Snacks and Lunches

One-Pot Suppers and Sides

Breads and Biscuits

Weekend Gourmet


Resources and Acknowledgements

Index

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Parties That Wow: Setting the Stage for Creative Entertaining

Author: Jonathan Fong

Do you have fear of parties? Afraid that your home isn’t nice enough, that your cooking isn’t good enough, that your themes aren’t creative enough? Let go of your fear...with help from home-style guru Jonathan Fong. In Parties That Wow, Fong explains that throwing a party is just like putting on a show--and so the parties presented here are theatrical, imaginative, and entertaining, packed with expert guidance and dramatic surprises from the world’s greatest party director. Eighteen fabulous theme parties include Pretty in Pink, Starfish and Stripes, Big and Easy, Come to the Cabaret, and many more. Full "stage directions" include ideas for invitations, décor, table accents, flowers and centerpieces, food, and activities. Just one example: Rock Like an Egyptian features invitations on papyrus, an impressive but inexpensive pyramid of light, chocolate mummies, and a sofa transformed into Cleopatra’s barge (don’t forget the asp!). With show-stopping ideas like these, every party is sure to be a hit.



Saturday, January 17, 2009

Meatless Dishes in Twenty Minutes or Pillsbury Fix It Fast

Meatless Dishes in Twenty Minutes

Author: Karen A Levin

"International cuisines that offer vegetarian pleasure to the tastebuds." —Publishers Weekly

Publishers Weekly

Levin's brief book is indeed meatless, taking a quick but still useful look at international cuisines that offer vegetarian pleasures to the taste buds. You'll find a lot of standard dishes: cheese blintzes, frittatas and omelets, curries, pilafs, stir-fried assortments, antipasti and pita-stuffed sandwiches. The garlic fettucine and mushroom Stroganoff are tempting; baked bean and cheddar pizza isn't. Grilled eggplant and goat cheese sandwiches may overwhelm some readers. But while not the last word in vegetarian cookery, the book offers a reasonably generous glimpse of the possibilities in fewer than 100 pages. (Aug.)



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Pillsbury Fix It Fast: Dinner Ready in 25 Minutes or Less

Author: Pillsbury Editors

Feed your family fast—without feeding them fast food!

Wouldn't you love to spend less time in the kitchen and more time with your family? Now you can! With Pillsbury Fix It Fast, you can serve easy dinners you feel good about and have the time to enjoy them with your family.

Pillsbury Fix It Fast gives you 140 delicious recipes that only take a few steps to make—and they're all ready to eat in 25 minutes or less! From fresh and filling sandwiches and main dish salads to hot and hearty pastas, skillet dishes and soups, there are delicious choices for every day of the week. You'll love swift specialties like Pesto-Stuffed Tenderloins and Apple-Honey-Mustard Chicken as well as fast favorites like Sloppy Joe Confetti Tacos and Cheezy Pizza Soup. Plus, there are 20 menu suggestions that help you get a complete dinner on the table just when you need it—ASAP!

Pillsbury Fix It Fast also gives you:




• Nearly 100 recipes ready in 20 minutes or less—including 33 Super-Fast recipes ready in 15 minutes or less!


• Quick Fix recipe shortcuts to speed the way from kitchen to table


• New Uses for Everyday Kitchen Items—great ideas for cooks on the go


• Tips for using ready-to-eat items like deli meats and bagged salads


• Timesaving ideas for prepping and cleanup



For more great recipes visit Pillsbury.com



Table of Contents:
Chapter 1: Easy Family Sandwiches.

Chapter 2: Quick from the Stovetop.

Chapter 3: Jump Start with Pasta.

Chapter 4: Hot from the Grill.

Chapter 5: Super Soups and Chowders.

Chapter 6: Speedy Main-Dish Salads.

Index.

Menu Solutions or Food Service Management by Checklist

Menu Solutions: Quantity Recipes for Regular and Special Diets

Author: Sandra J Frank

A combination reference and quantity recipe book, this unique resource is designed to help foodservice professionals prepare appealing and nutritious quantity menus. Menu Solutions offers over 400 tested recipes, in quantities of 4 or 50, with complete nutritional analyses and instructions for regular and special diets, including sodium-restricted, consistency- and texture-modified, fat- and cholesterol-modified, diabetic, calorie-controlled, vegetarian, and kosher. Each recipe contains information on ingredients, method of cooking, portion size, and yield. To meet the constant challenge of menu planning, a ready-to-use cyclical menu provides menus for individuals with special needs, vegetarian menus, and menus for health care facilities and senior citizen nutrition programs. Supplementary features include complete guidelines for compliance with state and federal regulations.



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Food Service Management by Checklist: A Handbook of Control Techniques

Author: Herman E Zaccarelli

"Whether in the classroom or on the job, this book will provide its users with the means for focused action plans. Like the food service operations which they are designed to measure, the checklists are organized to follow a flow ranging from the front of the house to the back of the house and up to the top of the house, covering all relevant procedures from food and beverage service to product handling to general administration. Modern issues such as cultural diversity, guest relations, food safety and sanitation, and energy management have been incorporated into the checklists. Another incredibly useful tool is a sample "Shopper’s Report." Usually in the domain of classified information, this one form alone may be worth the cost of the book to students, consultants, and operators. "There is a lot to like in this book, but the section that I particularly appreciate is on how to orient and train new employees. Since checklists specify exactly which procedures should be followed, and often in which order, it is easy to provide new workers with all the information they need to perform their jobs knowledgeably and confidently. The checklists are designed in such a manner that they can be applied instantly. Most do not need modification to fit specific needs of individual operations. "In short, this book contains hundreds of checklists, not rehashed from other sources but intelligently compiled, prioritized and updated to meet the current and immediately foreseeable needs of food service operations. Many operators do not use checklists either because they do not know how to develop one or because they do not have time for such an objective and detailedanalysis of their operations. This book is the answer. The operator can simply lift applicable items from selected sections and integrate them into a management system. Once readers become familiar and comfortable with checklists and procedures, they can go on to develop their own. As the author himself states, this is a book that is meant to be used rather than read. I did not just read this book; I devoured it. Food Service Management by Checklist is destined to become a classic." —Edward G. Sherwin Chairman, Hotel-Motel/Restaurant-Club Management Department Essex Community College



Table of Contents:
Partial table of contents:
All About Checklists.
CHECKLISTS FOR BASIC FOOD SERVICE MANAGEMENT FUNCTIONS.
Basic Management: Principles of Planning.
Basic Management: Principles of Coordinating.
Basic Management: Principles of Directing.
Basic Management: Principles of Evaluation.
PRODUCT CONTROL PROCEDURES.
Product Purchasing.
Product Storing and Issuing.
Product Service.
LABOR CONTROL PROCEDURES.
Employment and Personnel Management Practices.
OTHER RESOURCE CONTROL PROCEDURES.
Personal Time Management Procedures.
Management of Money.
OTHER SUPERVISION ACTIVITIES.
Personal Decision-Making Principles.
Managing Informal Groups.
Managing Employee Discipline.
Performance Appraisal.
Financial Management (Accounting).
Evaluation of Communication.
Orientation Topics (Initial Training and Handbook).
FOOD SERVICE MANAGEMENT PRIORITIES.
Guest Relations.
Safety.
Electronic Data Machine (Cash Register).
Bartender Control Procedures.
PROPERTY EVALUATION PROCEDURES.
Operational Review (Institutional Food Services).
Appendix.

Friday, January 16, 2009

Crafting the Culture and History of French Chocolate or Sauces for Salads and Chilled Dishes

Crafting the Culture and History of French Chocolate

Author: Susan J Terrio

This absorbing narrative follows the craft community of French chocolatiers--members of a tiny group experiencing intensive international competition--as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism. She enters the world of Parisian craft leaders and local artisanal families there and in southwest France to relate how they work and how they confront the representatives and structures of power, from taste makers, CEOs, and advertising executives to the technocrats of Paris and Brussels.
Looking at craft culture and community from a cross-disciplinary perspective, Terrio finds that the chocolatiers affirm their collective identity and their place in the present by commemorating selectively their role in history. In addition to joining a distinguished tradition of American anthropological writing on the role of food, her study of the social production of taste in the invention of vintage, grand cru chocolates lends specificity and weight to theories of consumption by Pierre Bourdieu and others. The book will appeal to anthropologists, cultural studies scholars, and anyone curious about life in contemporary France.



Table of Contents:
List of Illustrationsix
Acknowledgmentsxi
1Introduction1
2Bread and Chocolate23
3Reeducating French Palates40
4Unsettling Memories: The Politics of Commemoration66
5What's in a Name?101
6"Our craft is beautiful ..."128
7Craft as Community, Chocolate as Spectacle147
8From Craft to Profession?183
9Defending the Local217
10Chocolate as Self and Other237
Epilogue261
AppendixFieldwork Sample269
Notes273
References289
Index303

New interesting textbook: A Prática de Relações públicas

Sauces for Salads and Chilled Dishes

Author: Michel Roux

Refreshing collection of vinagrettes and chilled sauces. Over 50 recipes range from the simplest dressing to salsas and relishes. All recipes are creative and easy to make in your kitchen at home. Each sauce is explained simply and clearly with photography of techniques and finished sauces.



Joy of Cooking or Food Preparation for the Professional

Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat

Author: Irma S Rombauer

In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies.

This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here -- Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few -- but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.

Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was "probably fruit, dry toast, and a beverage" while the average man's was "fruit, cereal,eggs with ham or bacon, hot bread, and a beverage," the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America.

The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of The Joy of Cooking. Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.

Library Journal

This is a facsimile of the original 1931 edition of what has become a standard. A good many of the recipes probably aren't as health-conscious as consumers prefer today, but the book will definitely find an audience.



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Food Preparation for the Professional

Author: Beth Sonnier

Completely revised and updated- the definitive text on food preparation for the foodservice manager.

A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics-cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning-as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes:

  • Troubleshooting information boxes that identify common problems, their causes, and solutions
  • A nutritional analysis of each recipe and nutrient profiles
  • New sections covering the emerging interest in grains, pasta, legumes, and vegetables

With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.



Table of Contents:
The Kitchen.
Sanitation and Safety.
Prepreparation.
Cooking, Equipment, and Measurement.
Menus, Nutrition, and Recipes.
Building Flavor, Body, and Texture.
Soups.
Sauces.
Vegetables, Grains, and Pasta.
Meat Cookery.
Poultry Cookery.
Fish and Shellfish Cookery.
Breakfast, Beverages, and Dairy Products.
Pantry Production.
Hors D'Oeuvres and Food Presentation.
The Bakeshop.
Desserts.
Glossary.
Bibliography.
Indexes.

Thursday, January 15, 2009

The Singular Beast or Camp Cooks Companion

The Singular Beast: Jews, Christians, and the Pig (European Perspectives: A Series in Social Thought and Cultural Criticism)

Author: Claudine Fabre Vassas

Throughout history, the breeding, slaughter, and consumption of the pig has been the inspiration for both religious and secular rituals and taboos. In The Singular Beast, a daring and original account of the role of the pig and its relationship to Jews in European Christian culture, Claudine Fabre-Vassas argues that these practices defined the very boundaries between Christians and Jews. Chronicling the cultural and religious significance of a creature that occupies an ambiguous place in the families of those who raise it - as a member of the family and a potential meal - The Singular Beast reveals the continuing power of symbols to sustain or create ethnic identities. Fabre-Vassas details the folkloric beliefs and rituals that have been associated with the slaughter and consumption of pigs from the Middle Ages until today by both provincial and urban Europeans - such as the myth that Jews do not eat pork because their children had been transformed into pigs and the story that they crave the flesh of Christian children because they are deprived of pork. Ranging from early Christianity to the present, from Spain to Scandinavia, The Singular Beast is both a broad study of the extraordinary, complex role of the animal central to the diets and rituals of most European populations and a close historical analysis of anti-Semitism and the creation of real-life myths.

New Republic

[A] wide-ranging and stimulating book.

Times Literary Supplement

A stunning compendium of porcine and theological folklore. . . . With remarkable acuity, The Singular Beast shows how the pig, the Jew and the Christian have been locked in a fatal and macabre pas de trois for the past two millenniums.

David Gordon White

[A] masterful demonstration of the role of the pig as that animal which, because of its own natural and cultural anomalousness, came so powerfully to symbolize the dialectic of identity and difference obtaining between Christians and Jews.

New York Times

Fabre-Vassas argues that the cultural tension between those who did and those who did not eat pork helps set the stage for a murderous anti-Semitism. . . . Taking her cue from Claude Levi-Strauss, [she] studied the culinary habits of southern France, and the way in which the pig began to be associated with the Jew in the anti-Semitic imaginings of peasant culture, and by implication the rest of Europe.

Janet Liebman Jacobs

Fabre-Vassas's work in particular illuminates the fear of otherness that, as a dimension of human consciousness, underlies the relationship between those who are persecuted and those who persecute . . . The extensive and detailed research in The Singular Beast provides ample evidence of how Jewishness became imbued with all manner of hateful traits. . . . Through ethnography and text, Fabre-Vassas offers a rich and nuanced protrait of anti-Semitic beliefs and practices that remained deeply embedded in twentieth-century European society.



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Camp Cook's Companion: A Pocket Guide

Author: Alan S Kesselheim

The Camp Cook's Companion offers a savory alternative to the bland, just-add-water fare to which most outdoor types resort after a long day in the woods. Acclaimed outdoor writer Alan Kesselheim serves up a delightfully varied menu of more than 150 recipes, made from both fresh and dehydrated ingredients. Proving one needn't sacrifice flavor for utility, Kesselheim describes easy-to-prepare recipes for everything from French toast to Basil Wrathboned chicken. He also offers the choice of a number of preparation methods from simple one-pan offerings to creative Dutch oven repasts and baked goods.

Alan S. Kesselheim is a contributing editor to Canoe & Kayak and has written for Backpacker and Outside, among other leading magazines. He is also a columnist for Big Sky Journal and the author of eight critically acclaimed books, including The Wilderness Paddler's Handbook and Trail Food: Drying and Cooking Food for Backpackers and Paddlers. He has canoed more than 10,000 miles--alone, with groups, with his wife, Marypat, and with their three children--and has eaten well on every trip.



Table of Contents:

Introduction

Camp Cooking

Nutrition Outdoors

The Cost-and-Labor Equation

Greatest Expense and Least Labor; The Middle Ground; Cheap and Laborious; The Compromise Position

Dry Your Own

Why Dry?; Equipment; Instructions; Foods to Dry; Storage

Culinary Considerations

Variety; Fresh Supplies; Spices and Condiments; Appetizers, Desserts, and Treats

Equipment

The Pot Set; Cooking Utensils; Eating Utensils; Baking Devices; Pressure Cookers; Other Kitchen Equipment

Stoves of Fires

Conditions That Warrant the Use of Fires

Water Treatment

Pretrip Food Preparation

Breakfast

Hot and Cold Cereals

Cakes and Their Relations

Eggs

Hearty Grains and Potatoes

Fruits and Syrups

Breads

No-Yeast Breads, Crackers, and Biscuits

Yeast Breads

Scones

Lunch and Snacks

Spreads

Energy Bars and Logs

Leathers, Nuts, and Assorted Snacks

Soups and Stews

Soups and Chowders

Stews

Dutch Oven and Outback Oven Dinners

Fish

Chicken

Other Meats

Veggie Dishes

Skillet Dinners

Chicken

Other Meats

Veggie Dishes

Foil Meals

Light Entrées

Sauces and Mixtures

Fast Dinners

Home-Cooked Meals Reconstituted

Meats

Veggies

Hot Drinks and Desserts

Hot Drinks

A Word about Hot Drinks; A Word about Coffee

Desserts

Conversions and Equivalents

Acknowledgments

Index

Sushi or In 60 Ways

Sushi: El genuino placer

Author: Laura Sales

Easy-to-follow, step-by-step instructions help sushi lovers create their own sushi, including Maki, Nigiri, Temaki, Sashimi, Chirashi, and Ura-Maki. The recipes, which are inspired by the latest trends in Asian cuisine, range from traditional to innovative and use ingredients that are easy to find. Each recipe includes detailed pictures that help readers make their own sushi in a simple and fun way.



Go to: Gobierno Corporativo

In 60 Ways

Author: Marshall Cavendish Cuisin

Fix rice in 60 different ways with exciting & varied recipes from all over the world. Warm hearty meals such as Italian Braised Rice with Courgettes & Chinese Fish Soup with Rice, or tasty snacks like Rice Croquettes & Italian Stuffed Rice Balls (Suppli). Part of an exciting new cookbook series!



Table of Contents:
Introduction     7
Soups     9
Snacks & appetisers     27
Meat & poultry     57
Vegetables & salads     83
Seafood     107
Rice & noodles     123
Glossary     140
Weights & measures     144

Eating for Diabetes or Wine

Eating for Diabetes: A Handbook and Cookbook - with More than 125 Delicious, Nutritious Recipes to Keep You Feeling Great and Your Blood Glucose in Check

Author: Jane Frank

Diet plays a central (even the central) role in how every person with diabetes manages his or her condition each day. While much is known about diabetes, exactly what everyone who has the condition should be eating continues to generate enormous debate among medical and nutrition professionals. Now, in Eating for Diabetes, nutritional therapist Jane Frank provides a complete overview of the best diet for people with diabetes. Based on the very latest diabetes nutrition research, Frank provides nutritional guidelines (including detailed information on the glycemic index and glycemic load), a menu planner, shopping advice, and over 125 delicious, nutritious recipes that cover every meal of the day: breakfast, snacks and drinks, soups and starters, beans and grains, poultry and fish, vegetables and salads, and desserts. Frank puts particular emphasis on fruits, vegetables, and whole grains, and provides with each recipe a complete nutritional analysis, including its GI and GL levels. This all-in-one up-to-date cookbook and healthful eating guide is an important, vital new addition to the diabetes cookbook shelf.



Interesting book: Smoke or Meal Planning Made Easy

Wine: An Introduction

Author: Maynard A Amerin

The first edition of this book was the winner of the Wine and Food Society André Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life.



Wednesday, January 14, 2009

If This Is Heaven I Am Going to Be a Good Boy or British Food

If This Is Heaven, I Am Going to Be a Good Boy

Author: Kathleen Cleary

With a bridge in Boston and a bench in Falmouth dedicated to him, Tommy Leonard has been widely recognized for his many acts of charity and his avid promotion of health and fitness. The journey this affable Irishman took on his way to becoming one of Boston's most personable bartenders and the founder of the Falmouth Road Race began the day his father left him at a mission for children of the destitute at age six. Author Kathleen Cleary recounts the struggles, disappointments, heartbreaks, and humor of Tommy's childhood and teen years. She also shares the sometimes painful and comical stories of his young adulthood. Tommy's remarkable life transformed every corner of the world it touched, whether the corner of Massachusetts Avenue and Commonwealth Avenue in Boston, the roads of Fukuoka, Japan, the bayous of Houston, or somewhere between two pubs in Woods Hole and Falmouth on Cape Cod. Tommy Leonard's heartwarming story will teach you that in following your dreams, embracing the positive will make all the difference.A percentage of the sale of this book will be contributed to a retirement trust for Tommy.



Book about: Zwischenmikroökonomie: Eine Moderne Annäherung

British Food: An Extraordinary Thousand Years of History (Arts and Traditions of the Table Series)

Author: Colin Spencer

Until the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin Spencer asks, why did British food "decline so direly that it became a world-wide joke, and how is it now climbing back into eminence?" This delectable volume traces the rich variety of foods that are inescapably British -- and the thousand years of history behind them.

Colin Spencer's masterful and witty account of Britain's culinary heritage explores what has influenced and changed eating in Britain -- from the Black Death, the Enclosures, the Reformation, the Age of Exploration, the Industrial Revolution, and the rise of capitalism to present-day threats posed by globalization, including factory farming, corporate control of food supplies, and the pervasiveness of prepackaged and fast foods. He situates the beginning of the decline in British cuisine in the Victorian age, when various social, historical, and economic factors -- an emphasis on appearances, a worship of French

cuisine, the rise of Nonconformism, which saw any pleasure as a sin, the alienation from rural life found in burgeoning towns, the rise and affluence of the new bourgeoisie, and much else -- created a fear that simple cooking was vulgar. The Victorians also harbored suspicions that raw foods were harmful, encouraged by the publication of a key cookbook of the period, Mrs. Beeton's Book of Household Management.

However, twenty-first century British cooking is experiencing a glorious resurgence, fueled by television gurus and innovative restaurants with firm roots in the British tradition. This newinterest in and respect for good food is showing the whole world, as Spencer puts it, "that the old horror stories about British food are no longer true."

Library Journal

British food, renowned for its lack of appeal, provokes gentle chortles of derision when mentioned in juxtaposition with a word like extraordinary. These two books disabuse readers of the notion that this has always been the case. British Food describes the glories-and the decline-of the nation's cuisine over the centuries, while Shakespeare's Kitchen translates a particular era for modern cooks. Spencer, former food editor of the Guardian and author of several cookbooks, intriguingly suggests that early modern British cooking was more influenced by Mediterranean and Arab fare than French. For example, the technique of cooking with almonds to create white dishes was the gift of returning Crusaders. Spencer traces the country's lamentable decline in cuisine through the Reformation, Puritanism, and the Industrial Revolution, noting that Britons gradually lost a knowledge of wild foodstuffs and the time in their day to gather and cook more than the most convenient foods. Modern Britons would not recognize the impressive lists of ingredients their ancestors used. Readers may, thus, find the glossary and appendixes of British edible flora and traditional dishes to be particularly valuable. Segan, a food historian and contributor to the New York Food Museum, offers a lavishly illustrated cookbook that goes beyond the usual ingredients and step-by-step instructions. Drawn in by a photograph, readers will not only encounter a tempting recipe but also an accompanying text on the provenance of the dish and how it was modernized. Better still, Segan frequently offers the original recipe from Elizabethan texts, allowing one to compare the styles of written recipes. Name-dropping Shakespeare is a marketing gimmick, perhaps, for while the recipes include quotations from the Bard, the book is about Elizabethan cooking, not food from Shakespearean works. The reader who has first enjoyed Spencer's book will recognize much found in Segan's book and likely appreciate it all the more. British Food would fit well in academic and public libraries for its unique view of British history, while Shakespeare's Kitchen is recommended for public libraries.-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.



Table of Contents:
Introduction7
Ch. 1Prologue: The Land11
Ch. 2Anglo-Saxon Gastronomy23
Ch. 3Norman Gourmets 1100-130036
Ch. 4Anarchy and Haute Cuisine 1300-150069
Ch. 5Tudor Wealth and Domesticity100
Ch. 6A Divided Century134
Ch. 7Other Island Appetites169
Ch. 8Glories of the Country Estate208
Ch. 9Industry and Empire244
Ch. 10Victorian Food269
Ch. 11Food for All293
Ch. 12The Global Village328
App. IWild Food Plants of the British Isles344
App. IITraditional British Cooking352
Notes356
Glossary372
Glossary of Conversions380
Picture Credits381
Select Bibliography382
Index387

Blue Ribbon USA or In the Kitchen with Mary and Martha

Blue Ribbon USA: Prize Winning Recipes from State and County Fairs

Author: Georgia Orcutt

Everyone loves a winner. These prize-winning recipes from state and county fairs across the country bring together the best in American cooking and it's not all apple pie. Mary's Sticky Biscuits won at the Alabama National Fair; Cool Fruit Strata won at the Iowa State Fair (which draws more than a million visitors!); and in California, the winner of 600 blue ribbons took home another for her unique Salsa Jam. Facts about the fairs plus colorful ephemera bring memories of cotton candy, corn dogs, and funnel cake. There are even tips on how to garner your very own blue ribbon.



Interesting textbook: Gluten Intolerance or Flying with Scissors

In the Kitchen with Mary and Martha: One-Dish Wonders

Author: Barbour Publishing

Mary & Martha are back, and they're better than ever, with the second book in their spectacular series-In the Kitchen with Mary & Martha. This must-have cookbook for busy women features 200 recipes for entire meals, snacks, and dinner additions that are guaranteed to simplify meal preparation and cleanup, too. And, as always, each recipe carries the Mary & Martha Stamp of Approval. Mary & Martha also offer up old-fashioned family inspiration and absolutely amazing time-saving kitchen tips. As if that isn't enough, this hardback, comb-bound book includes adorable illustrations and two-color ink throughout. At only $14.97, busy women will have a hard time passing this one up!



Tuesday, January 13, 2009

Dining with the Duchess or Spices

Dining with the Duchess: Making Everyday Meals a Special Occasion

Author: Sarah Ferguson

Straight from the kitchen of the world's most famous Weight Watchers member, Sarah, The Duchess of York, come over 125 easy-to-prepare, guilt-free, mouthwatering recipes.

Once harshly scrutinized by the unyielding glare of the media, The Duchess has come into her own as a chic, slimmed-down single mother with a new and exciting career. With her weight woes well behind her, she truly has become a role model for anyone who wishes to turn his or her life around. In fact, her triumph over adversity is just one reason why she is the perfect Weight Watchers member. Dining with The Duchess is a unique collaboration, combining the Duchess's taste and style with the culinary and dietary expertise of Weight Watchers.

Organized into full menus to make planning any meal a breeze, each recipe includes these very special features:

* Weight Watchers revolutionary POINTS® food system from the 1•2•3 Success® Weight Loss Plan

* Basic nutritional breakdown important to any dieter

* Helpful cooking hints and tips on presentation

* No complicated counting and no forbidden foods

Whether for a simple weeknight dinner or an elegant holiday feast, these menus make everyday meals a fine dining experience. Dining with The Duchess is the perfect cookbook for anyone who wants to prepare light, healthy, and delectable meals with distinction and flair.

Publishers Weekly

The author, the former wife of Britain's Prince Andrew and mother of two children, is an official spokesperson for Weight Watchers. When she was a royal, the Duchess's problems with weight were widely publicized. Attributing her success at weight loss to Weight Watchers (and friends), she adds personal narratives to 125 recipes that mix healthful eating and good taste with considerable panache. Arranged in menus (e.g., Cocktails at Six, A Simple Pasta Dinner, Holiday Buffet), a few suggestions are unexceptional (Genoa Canaps, slices of salami and mustard on party rye; Baby Lamb Chops broiled with garlic and salt). Many, however, yield appealing, uncomplicated fat-reduced dishes: a rolled Turkey Breast with Cremini Mushrooms and Leeks; Risotto di Pavia with asparagus, sherry, shallots and Parmesan cheese; Individual Ginger-Peach Souffle made with dried peaches and egg whites.

Convenience sometimes reigns (Celebration Birthday Cake uses a reduced-fat cake mix and canned frosting). But most recipes, sprinkled with suggestions for serving and substitutions, call for a reasonable number of fresh ingredients that can be combined in straightforward techniques. All come with nutritional analyses and points, the Weight Watchers unit of measurement. The Duchess's commentary is somewhat self-absorbed but will undoubtedly interest readers who follow the royals.

Library Journal

More dieting with Fergie.



Table of Contents:

Contents

Introduction

A Weekend Lunch with Friends

Classic Bloody Marys Genoa Canapés Classic Vegetable Frittata Baked Chicken with Wine Light Cheese Popovers Ginger Pears Mulled Peaches

Writer's Respite

Ginger-Carrot Soup Spinach Salad with Tangy Orange Dressing Crusty Bread Vanilla-Poached Fruit Pot of Tea

A Highlands Picnic

Easy Cream of Tomato Soup Mediterranean Tuna Salad Mesquite Chicken Salad Honey-Orange Biscotti Fuji and Granny Smith Apples

After-Workout Reviver

Red Snapper Primavera Lemon Capellini Fresh Mesclun with Basic Vinaigrette

Quick and Easy Family Dinner

Steak Frites Corn Salsa Cucumber Relish Minted Zucchini Frozen Yogurt Sundaes

Sunday Night Supper

Cider Pork Chops Ginger Pear and Apple Sauce Stuffed Sweet Dumpling Squash Parsley Rice Angel Food Cake with Lemon Curd

A Tuscan Dinner

Crock of Italian Olives Warm White Bean Salad Lemon Chicken Steamed Broccoli Spicy Polenta Bittersweet Fruit

A Working Mother's Lunch

Gorgonzola and Pear Pizza Arugula and Watercress Salad Fresh Tangerines

Supper after a Horseback Ride

Sun-Dried Tomato and Smoked Mozzarella Crostini Fennel and Blood Orange Salad with Sweet OnionsA Casual Weeknight Supper

Chicken Calvados Oven-Roasted Root Vegetables Peppered Parsley Noodles Parmesan-Baked Asparagus

Holiday Buffet

Mediterranean Tian Proven&ccedl;al Beef Tenderloin Turkey Breast with Cremini Mushrooms and Leeks Risotto di Pavia Venetian Radicchio AssortedBreads Blueberry Zabaglione

Traveler's Repast

Citrus Red Snapper Baked Potato Crunchy Fennel Salad Pears with Peppered Goat Cheese Pot of Herbal Tea

Gardener's Supper

Twenty-Minute Minestrone Stuffed Baby Eggplant Lemon Couscous Asparagus Vinaigrette with Parmesan and Prosciutto Raspberries with Citrus Sauce

A Provençal Feast

Mediterranean Fisherman's Stew Tarte Provençale Crusty Baguette Assorted Cheese and Fruit Platter

A Simple Pasta Dinner

Linguine Riviera Roasted Pepper Salad Fresh Fig and Pear Plate

A Quiet New Year's Eve Celebration

Red Potatoes with Caviar and Cheese Tricolor Salad with Gorgonzola Dressing Lamb Chops with Mint Salsa Orzo Pilaf Individual Ginger-Peach Soufflés

A Birthday Gala

Dilly Dip and Vegetables Honey-Dipped Crunchy Chicken Nuggets Celebration Birthday Cake Sugar Cookies Chocolate-Coconut Fruit Kebabs Strawberry Lemonade

Saturday Night Supper and Videos

Tuscan Soup Mixed Green Salad with Orange Dressing Balsamic Strawberries

Après-Ski Lunch

Mushroom-Caraway Soup Crunchy Sesame Chicken Salad with Ginger Dressing Cinnamon-Nut Baked Apples with Maple Glaze Espresso with Kahlúa Cream

An American Barbecue

Cowboy Beans Rainbow Cole Slaw Roasted Corn on the Cob with Cilantro Butter Barbecue Beef Sandwiches Zesty Barbecue Sauce Sandies Iced Tea

An Ideal Breakfast

Summer Fruit Salad Whole-Wheat Toast with Marmalade The Perfect Pot of Tea

Cocktails at Six

Parmesan Cheese Straws Not-So-Devilish Deviled Eggs Saucisson en Croûte Dumplings with Ginger Dipping Sauce Spiced Olives with Lemon and Fennel

A Formal Luncheon

Sesame Breadsticks Roast Chicken and Chutney Tea Sandwiches Minted Carrot Salad with Lemon Vinaigrette Orange Tea Biscuits with Citrus Glaze Chocolate Profiteroles Kir Royales

An Argentinean Feast

Turkey Empanadas Roasted Pork Loin Baby Lamb Chops Classic Roast Beef Quinoa Salad Shoestring Beets and Arugula Salad Tarragon Vinaigrette Alfajores

A Perfect Picnic

Chilled Honeydew Soup Spinach Chicken Salad Tomato Parmesan Toasts Mixed Berry Turnovers

A Winter Weekend Supper

Rosemary Roast Chicken Herbed Parmesan Biscuits Radicchio Salad Crumbled Parmesan Vinaigrette Strawberry-Rhubarb Compote

A Poolside Lunch

Watermelon Slush Summer Vegetable Salad with Sirloin Tips Spicy Pita Chips Fresh Blueberries with Sliced Mango and Kiwi

Afternoon Tea

Open-Face Ham Sandwiches Cucumber Sandwiches Blackberry Scones Almond Biscotti Pear-Port Quick Bread Chocolate Mousse Tartlets

A Girlfriends' Get-Together

Roast Chicken Salad (with Afghani bread)

Beet and Apple "Napoleon"

Chardonnay

A Midday Snack

Assorted Breadsticks Parma Ham and Honeydew Wedges with Parmesan Shavings Platter of Crudités White Bean-Basil Dip Roasted Red Pepper Dip

Wining and Dining

Index

Interesting book: Food for Thought or La Carte

Spices: A Cook's Manual and 100 Recipes

Author: Sallie Morris

A comprehensive practical guide to choosing and using spices, with a stunning visual reference to every key spice and spice blend of the world, and details of how to use them.