Vegetarian & Vegan

The Oxford Companion to American Food and Drink or Galaxy Global Eatery Hemp Cookbook

2009-12-06T14:29:00.000-08:00

The Oxford Companion to American Food and Drink

Author: Andrew F Smith

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!
Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.
Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further,avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Nearly 1,000 articles on American food and drink, from the curious to the commonplace Beautifully illustrated with hundreds of historical photographs and color images Includes informative lists of food websites, museums, organizations, and festivals

John Charles - Library Journal

Smith (culinary history & professional food writing, New Sch.) edited The Oxford Encyclopedia of Food and Drink in America(OEFDA), which he uses as the main ingredient in his latest culinary reference work; but by adding subjects not found in that book, he creates a useful and entertaining new literary dish. The approximately 1000 A-to-Z entries, each ranging from a paragraph to several pages in length, are written by 200-plus experts. Complemented by 200 mostly black-and-white illustrations, they cover everything from foods (e.g., the cauliflower, the tomato) to companies (e.g., Borden, Nabisco) to biographies of such famous individuals as cookbook authors Fannie Farmer and Eliza Leslie. Most entries contain a bibliography of additional sources, and there are some valuable appendixes dedicated to food-themed festivals, organizations, museums, and web sites. Similar information can be found in other standard culinary reference sources-e.g., the classic Larousse Gastronomiqueand The Oxford Companion to Food(2006. 2d ed.)-but Smith's work creates its own valuable niche not only by combining all these subjects and more into one book but also by focusing on the ways in which they are specifically connected to American food culture and history.

School Library Journal

Gr 9 Up-This encyclopedic work is a shorter version of Smith's acclaimed two-volume TheOxford Encyclopedia of Food and Drink in America(2004), in terms of breadth of coverage and article length. More than 200 professional food writers, chefs, and professors contributed nearly 1000 alphabetically arranged, signed entries that each include a bibliography, and range from "Chuck E. Cheese Pizza" to "Nestlé" and "Irradiation" to "Reese's Peanut Butter Cups" (with a sidebar on "Reese's Pieces" and E. T.). Most articles are briefer rewrites of those in the Encyclopedia, while others have been included as is. Longer entries include pieces that give historical overviews of specific eras ("Colonial Period to the Revolutionary War," "World War II"). Entries devoted to name brands and franchises abound. Briefly captioned archival reproductions (most previously published in the Encyclopedia) appear throughout. Two eight-page sections of color plates inserted for visual appeal contain no direct references to or from corresponding entries. Historical and cultural context is addressed within individual entries and reinforced through an opening topical outline that assigns them to one or more of 17 subject categories ("Ethnic and Cultural Cuisines," "Food and Society"). Appendixes include food and drink bibliographies and lists of food-related festivals, museums, periodicals, organizations, and Web sites. Clearly written and concisely presented, this volume will be an affordable multidisciplinary resource for large collections that do not own The Oxford Encyclopedia of Food and Drink in America(2004).-Joyce Adams Burner, Hillcrest Library, PrairieVillage, KS

Interesting book: DogFriendlycoms East Coast Dog Travel Guide or The Journals of Lewis and Clark

Galaxy Global Eatery Hemp Cookbook

Author: Dennis Cicero

Hemp has been used for decades for clothing, rope, and plastics, but it also has serious food value. As hemp becomes more accessible, and public awareness of its health benefits grows, demand for the inexpensive plant in its variety of culinary forms—as flour, oil, and seeds—is expected to increase. At the forefront of this trend is Denis Cicero, owner of one of New York's trendiest restaurants. Hemp, which tastes like a cross between a hazelnut and a walnut, is incorporated into every recipe in this cookbook. Hemp waffles, a fusilli salad made with hemp seed oil, and even a scrumptious chocolate banana dessert, all based on the restaurant's menu, are only a few of the innovative, nutritious, and socially responsible recipes featured. Also included is a list of sources where readers can buy hemp products for cooking.

Back Lane Wineries of Sonoma or Official TEX Mex Cookbook

2009-12-05T10:48:00.000-08:00

Back Lane Wineries of Sonoma

Author: Tilar J Mazzeo

Many wineries in Sonoma are large retail operations offering wines that you can buy just as readily on the shelves of your local store. Often, these are beautiful places, and a part of the California wine-tasting experience is sitting on marbled Italianate terraces overlooking acres of perfectly pruned vineyards, basking in the warm sun and the intense loveliness of it all.

Just as exciting and but far more difficult to spot, however, are the small, back-lane wineries, places that the critics, industry professionals, and locals revere but that few visitors ever see. These are wineries run by the same people who grow the grapes and make the wines.

This is a guide to wineries where you can find excellent handcrafted wines made by on-site proprietors, often with only a local distribution and limited production, places where wine tasting gets down-to-earth–no one needs to show off how developed his or her palate is. These are often also where sustainable and organic viticulture is being pioneered. Above all, these are wines that are likely to be a new experience; amid the back-lane wineries of Sonoma, there are still discoveries to be made.

Go to: Change up or Julie Boxed Set

Official TEX-Mex Cookbook

Author: T L Bush

T.L. Bush, Unoffical Ambassador of Texas Cooking, explains it in this little book of tasty recipes. From avocados to peppers, T.L. tells all about the ingredients and recipes that you can put together for a table of happy guests.

No Frills Vegetarian or Come Lo Que te Pida el Cuerpo

2009-12-04T07:06:00.000-08:00

No Frills Vegetarian

Author: Katie Goodwin

The No Frills Vegetarian is designed to take the stigma out of vegetarian food and how to integrate the fleshie food chain with the veggies, so that all food occasions can be harmonious without any panic to the hostess. We all love to eat, we all love to entertain our friends, so whether you eat meat or just vegetables this book will make dining easier for you and all your guests to combine and enjoy without either food chain being compromised.

Interesting book: My Mothers Breast or Tibetan Book of Healing

Come Lo Que te Pida el Cuerpo: Da un Cambio a Tu Vida Renovando Tu Manera de Comer

Author: Susie Orbach

Comer es un placer.

Comer es delicioso.

Comer es sensual.

Transforma para siempre tu manera de pensar en la comida con la ayuda de Susie Orbach. Deja de sentir la obligaciуn de hacer dieta. Ya nunca volverбs a sentirte culpable por haber comido, sino todo lo contrario: te sentirбs lleno de tranquilidad y de sustancias beneficiosas para ti. Con las sencillas y claras claves que aparecen en este libro, todos aprenderemos a comer lo que queramos, cuando queramos. Y pararemos cuando estemos satisfechos. Tan sencillo como eso. No es magia, aunque lo parezca.

Bernadette Lopez-Fitzsimmons, O'Malley Lib., Manhattan Coll., Riverdale, NY Copyright 2003 Cahners BusinessInformation. - Criticas

One of the United Kingdom's leading psychotherapists, Orbach has worked with women who have had eating disorders for more than 25 years. Divided into three sections, "Comer es agradable" ("Eating Is Pleasing"), "Comer es delicioso" ("Eating Is Delicious"), and "Comer es sensual" ("Eating Is Sexy"), this latest book offers useful advice on changing one's eating habits to manage one's weight while still enjoying food. In a tone at once professional and maternal, Orbach invites readers to improve their health by making gradual changes. The book will definitely appeal to Hispanics, as Orbach discusses many cultural issues concerning eating, advising readers to consume healthy Latin dishes like rice and beans, fish, and tropical fruits. She also encourages readers to preserve their tradition of eating together as a family and, most important, to avoid huge portions and fast food. Rather than a step-by-step dieting guide, this is an inspirational book that redefines dieting. Orbach complements each page with a short, practical verse meant to alleviate the stress associated with change in dietary habits. She concludes the book with an inspiring Q&A in which she interviews different women about their eating practices and dieting experiences. Orbach's straightforward style and unadorned presentation will allow readers to identify what interests them without necessarily following a chronological order or reading the entire book. Highly recommended for middle and high school libraries serving adolescents who face pressures to be thin, as well as for public libraries and bookstores.

Good Game or Pasta Perfect

2009-12-03T03:25:00.000-08:00

Good Game: British and European Game Cookery

Author: Victoria Jardine Paterson

Good Game is a new departure in game cookery books, drawing together a wide range of traditional and modern recipes from all over Europe. Over 25 different species of game animals, birds, and fish are included, each in a separate section, in which Colin McKelvie gives an introduction to its natural history and hunting traditions. There are also practical sections on the preparation of game for the kitchen, with easy-to-follow illustrations.

Interesting textbook: Obatas Yosemite or Frommers London 2009

Pasta Perfect: The Great Little Book of Pasta Dishes

Author: Emma Summer

Every dish is photographed in color, with clear illustrations to show the key stages of preparation and cooking.

Cooking Light Pasta Cookbook or Vegan Dinner Parties

2009-12-01T23:44:00.000-08:00

Cooking Light Pasta Cookbook

Author: Oxmoor Hous

Lotsa Pasta! This beautiful volume contains 150 light and luscious pasta dishes for the entire family to enjoy. Once again, Cooking Light has compiled delicious recipes that are healthy, easy to prepare, and perfect for every occasion.

Vegan Dinner Parties

Author: Linda Majzlik

These recipes avoid the use of milk, butter, cream, honey and eggs, as well as meat and its by-products.

Aficionados Southwestern Cooking or Tales from My Grandmothers Kitchen

2009-11-30T20:03:00.000-08:00

Aficionado's Southwestern Cooking

Author: Ronald Johnson

First published in 1968, this classic book foreshadowed the regional haute cuisine that became popular twenty years later.

Los Angeles Times

Brings a fresh approach and vivid words with concise explanations to the subject of Southwestern cooking.

Arizona Daily Star

Embodies the adventures of a sensitive cook's soul in his kitchen. Johnson's specialty is the 'near timeless foods of the Southwest…. the beloved trio of chile, bean and corn,' with which even an amateur can perform 'Mozartian variations.' How about Emanuel Chicken Crepes with green chile sauce or Pico de Gallo (rooster bill) salad with bananas in rum for dessert?

See also: Cultivating Coffee or Barbacoa

Tales from My Grandmother's Kitchen

Author: Jessica Gibson

Jessica Gibson was fortunate enough to spend a large part of her childhood tagging after her Grandmother Mimi's apron strings.

Through this book we discover that Mimi was not only a colourful character, but an extravagent and effortlessly talented cook who spent a large part of her life indulging those she loved.

As a food connoisseur she collected, sifted and perfected recipes with a passion.

This sumptuous book is an unashamed return to the traditional, rich, classic recipes; in danger of being forgotten in the fast paced, food fad world of the nineties.

Pizza Primer or Lyndas Low Fat Kitchen

2009-11-29T16:21:00.000-08:00

Pizza Primer

Author: Cole Group

In "Pizza Primer" complete coverage is given to the fundamentals of pizza-making, beginning with an overview of ingredients and instructions for making fresh pizza dough by hand or machine. Enter the world of pizza with 50 recipes, from the original Neapolitan Pizza with Mozzarella and Vine-Ripened Tomatoes, to classic Chicago Deep-Dish, to specialty pizzas such as the Roasted New-Potato Pizza.

Books about: Asymmetrical Warfare or The Opium Season

Lynda's Low-Fat Kitchen: Meatless Meals for Every Day

Author: Lynda Pozel

You'll find more than 100 easy-to-follow meatless recipes for soups, salads, main dishes, breads and desserts. Every delicious recipe derives fewer than 30% of its calories from fat and adds little or no cholesterol to your diet. No serving size trickery, no strange ingredients, just great tasting food.

Gusto or Dinner and Dessert with Victoria

2009-11-28T12:40:00.000-08:00

Gusto: Essential Writings in Nineteenth-Century Gastronomy

Author: Denise Gigant

The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same.
This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reynière, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus.

Dinner and Dessert with Victoria

Author: Victoria L Cooksey

Victoria L. Cooksey has compiled a culinary tour-de-force of fresh, borderless recipes that abandon all convention and immediately engage her readers. Incredibly easy to follow, Dinner and Dessert with Victoria urges the novice and the veteran to set aside stodgy, boring traditionalism, and opens the doorway for readers to put their own definitive mark on personal culinary achievements. A truly original piece of art, this cookbook will re-write the definitions of dinner and dessert, and send culinary professionals the world over back to the kitchen in a desperate effort to keep up with Victoria L. Cooksey's fresh ideas. An exceptional read.

About the Author:
Victoria L. Cooksey, 29, writes cookbooks, recipes for newspapers, magazine articles, and develops recipes for food related businesses. Victoria currently has weekly cooking segments on The Morning Mix on WMBD ch. 31. She also gives baking demonstrations.

100 15 Minute Fuss Free Recipes or Plates and Dishes

2009-02-23T14:26:00.000-08:00

100 15-Minute Fuss-Free Recipes: Time-Saving Techniques And Shortcuts To Superb Meals In Minutes, Including Breakfasts, Snacks, Main Course Meat, Fish And Vegetarian Dishes, Plus Dazzlingly Simple Desserts

Author: Jenni Fleetwood

100 clever quick-cook recipes emphasise freshness, flavour and convenience to produce a stunning range of appetizers, snacks, lunches, main course meals and desserts.

Plates and Dishes

Author: Stephen Schacher

The blue plate special, meatloaf, a cheeseburger deluxe, a milkshake in a frosty mixing canister, a hot cup of joe—all served by a friendly face in a well-lighted aluminum tube. Such are the special joys of the American diner. And it was just these pleasures that photographer Stephan Schacher set out to document when he left New York on a journey through North America that would test both his stomach and his resolve. Schacher's mission: to feed his hunger only at diners, and to photograph both his meal and his server every time. The result is a unique and deeply human story—quirky and nostalgic and generous—of one man's quest to discover North America's diner culture and his own place in it.Traveling from a Jersey diner to the Canadian Rockies to a shoreside clambake shack on the Pacific Ocean, Schacher's culinary adventure is documented here with a wealth of visual materials. The author's arresting

Author Biography: Stephen Schacher studied fine arts and photography at the Art Center College of Design. He has workedon assignment for various magazines, including Interview, Rolling Stone, and Vanity Fair, and has done portraits of such celebrities as Christo, Wolfgang Joop, and the Dalai Lama. Schacher has been living and working in New York and Zurich since 1997.

Entertaining at Home or Hideous Absinthe

2009-02-22T10:44:00.000-08:00

Entertaining at Home

Author: Bridget Jones

Mouthwatering recipes to impress guests.

Hideous Absinthe: A Story of the Devil in a Bottle

Author: Jad Gerard Adams

"The book looks at absinthe's contribution to the hedonistic culture of the French Second Empire and to Toulouse-Lautrec's Paris of the 1890s. It gives a sceptical examination of the agitation against absinthe in the bizarre world of the French temperance movement where wine was not considered to be alcohol and drunks were referred to as absintheurs even if they never drank it." "The book details the outraged English reaction to absinthe in the context of resistance to French art. Absinthe was seen as a foreign poison undermining the national resolve just as the decadence of Oscar Wilde and his circle was undermining national culture at a time when war with France was thought to be inevitable." It comes up to date via the thrill-seeking American absinthe drinkers in the twentieth century, from Hemingway to the backpackers of Prague. It ends with the rediscovery of absinthe in England's club culture of the twenty-first century.

The New York Times - Christine Schwartz Hartley

Adams offers rich historical context, cultural perspective, anecdotes and pointed observations, for instance, that for turn-of-the-century British bohemians, ''coming to terms with absinthe was as much a part of becoming an artist as finding a studio.'' He finds no reason to believe, as is often claimed, that the ''green fairy'' sparked the radical new art of heavy drinkers like Verlaine, Rimbaud, van Gogh, Gauguin, Wilde and Strindberg. Still, as absinthe's recent European comeback demonstrates, the promise of rare new altered states remains. This book is as titillating as it is sobering.

	Illustrations
	Acknowledgements
	Introduction: The Devil Made Liquid	1
1	Bitter Beginnings	15
2	The Green Hour and the New Art	24
3	Absinthe for the People	46
4	Poets Breaking the Rules	65
5	Madmen of Art	87
6	The Absinthe Binge	123
7	English Decadence and French Morals	138
8	Anglo-Saxon Attitudes	159
9	Absinthe Paranoia	177
10	Twilight of the Fee Verte	196
11	Green in the USA	216
12	Pop Goes the Fairy	236
App	'Lendemain'	251
	Notes on the Text	253
	Select Bibliography	275
	Index	283

One Pot Wonders or What to Have for Dinner

2009-02-21T07:02:00.000-08:00

One Pot Wonders

Author: Conrad Gallagher

About the Authors:
Conrad Gallagher was born in Donegal in 1971. At the early age of 17, after a stint working at the local hotels, he moved to New York where his natural talent for producing delicious and beautiful food became public knowledge. He was quickly discovered by the Waldorf Astoria where he became the youngest ever sous chef. Alain Ducasse then offered him the rare privilege of working at the Michelin 3-star Hфtel de Paris where Conrad, revelling in the superb standards, stayed for a year. The food and service was, as one would expect, out of this world, representing a standard which had by now become normality to Conrad and one which he knew he could bring to a business of his own.

In May 1994 a dream became a reality and Dublin's Peacock Alley was opened to critical acclaim and great commercial success. After two moves to bigger and better premises it has now settled in the Fitzwilliam Hotel in Dublin's St. Stephen's Green.

Gus Filgate is a highly acclaimed photographer and winner of the James Beard Award for Best Food Photography.

What People Are Saying

Claire Boylan
"The skill of this chef is to make each ingredient an adventure. . . . Every forkful bursts like a rainbow on the palate."
—Image Magazine

New interesting textbook: Chestnut or Canadians at Table

What to Have for Dinner: 32 Easy Menus for Every Night of the Week (The Best of Martha Stewart Living Series)

Author: Martha Stewart

All the recipes from "What to Have for Dinner, " one of the most popular features of Martha Stewart Living Magazine, are collected here in one beautifully illustrated volume. Organized by season, the book gathers 30 simply laid-out menus for four, complete with a preparation schedule. Includes a resource guide for flatware, napkins, plates, and related items. 200 color photos.

1000 Best Wine Secrets or Cafe y pastas

2009-02-20T03:21:00.000-08:00

1000 Best Wine Secrets

Author: Carolyn Hammond

What is the appropriate way to taste wine at a restaurant? What type of wine is best served with catfish? 1000 Best Wine Secrets contains all the information novice wine drinkers and experienced connoisseurs alike need to feel comfortable in any restaurant, home or vineyard.

1000 Best Wine Secrets is the book for readers seeking the confidence to select and enjoy the perfect bottle from among the wines of the world.

Includes such tips as:
--Secrets of buying great wine
--Detecting faulty wine and sending it back
--Serving wine like a pro
--Wine tips from around the globe-from Argentina to France and Spain to California
--Knowing when to drink wine

Acknowledgments
Introduction

Part One: Selecting That Perfect Bottle
Chapter One: Buying Great Wine
Chapter Two: Ordering Wine in a Restaurant
Chapter Three: Pairing Food and Wine
Chapter Four: Knowing When to Drink It
Chapter Five: Reading the Label

Part Two: Tasting and Serving Wine
Chapter Six: Tasting Wine Like a Pro
Chapter Seven: Serving Wine Like a Pro
Chapter Eight: Detecting Faulty Wine and Sending It Back

Part Three: Revealing the Flavors of the World
Chapter Nine: French Wine
Wines of Bordeaux
Wines of Burgundy
Wines of Champagne
Wines of Alsace
Wines of the Loire
Wines of the Rhône
Wines of Provence and Corsica
Wines of Southwest France
Wines of Languedoc and Roussillon
Vin de Pays
Wines of the Rest of France
Chapter Ten: Italian Wine
Wines of Northwest Italy
Wines of Northeast Italy
Wines of Tuscany
Wines of the Rest of Central Italy
Wines of Southern Italy and the Islands
Chapter Eleven: Spanish Wine
Wines of Rioja
Wines of Ribera del Duero
Wines of Northeast Spain
Wines of Northwest Spain
Wines of Central and Southern Spain
Sherry
Chapter Twelve: Portuguese Wine
Wines of Portugal
Port
Madeira
Chapter Thirteen: German Wine
Chapter Fourteen: Austrian Wine
Chapter Fifteen: Swiss Wine
Chapter Sixteen: Central and Eastern European Wine
Chapter Seventeen: Mediterranean Wine
Chapter Eighteen: American Wine
Wines of California
Wines of Oregon, Washington, and Idaho
Wines of New York State
Wines of the Rest of the UnitedStates
Chapter Nineteen: Canadian Wine
Chapter Twenty: Chilean Wine
Chapter Twenty-One: Argentinean Wine
Chapter Twenty-Two: Australian Wine
Chapter Twenty-Three: New Zealand Wine
Chapter Twenty-Four: South African Wine
Chapter Twenty-Five: Wine from the Rest of the World

Part Four: Trade Secrets
Chapter Twenty-Six: Wine Myths
Chapter Twenty-Seven: Storing Wine
Chapter Twenty-Eight: Giving the Gift of Wine
Chapter Twenty-Nine: Learning More about Wine
Chapter Thirty: Talking the Talk-Wine Terminology

Appendix A: 50 Best Wines under $20
Appendix B: Resources
Index
About the Author

Book review: Food and Cooking of Greece or The Small Town Big Kitchen Cookbook

Cafe y pastas (Cocina tendencias Series)

Author: Blum

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious recipes put elegant dishes within the reach of the novice cook. Each book in the series contains 50 recipes.

Un concepto nuevo de libros de cocina, diseñada pensando en los que quieren replicar los platos culinarios internacionales que normalmente disfrutan en los restaurantes. Recetas sencillas y saludable para hacer platos elegantes para los principiantes.

Fixin to Party or Grilling and Barbecuing

2009-02-18T23:40:00.000-08:00

Fixin' to Party: Texas Style

Author: Helen Bryant

Nobody knows more about Texas parties than Helen Bryant, veteran social scene reporter for the Dallas Morning News. Helen gives the reader great hints on how to throw a party that people will talk about for years. And she throws in fabulous party recipes for all sorts of occasions. She does all of this with the same wonderful tongue-in-cheek humor that made her first book, Fixin' to be Texan, a best-seller success story.

Grilling and Barbecuing (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

Authoritative: Written by experts in their field so you have the most reliable information available.
Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
Concise: You’ll learn just what you need to know—no more, no less.
Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
Portable: Your know-how goes with you wherever your projects lead.

Become a backyard chef.

Nothing says summer like an outdoor cookout. From grilled steak and vegetables to hickory-smoked ribs, you can make mouth-watering meals and have a great time doing it. So light the fire, grab some tongs, and read on for:

Essential grilling and barbecuing equipment you’ll need to get started
Tips and techniques for grilling meat, chicken, fish, vegetables, and more
Barbecue basics, including dry rubs, mops, and finishing sauces

Sweet Treats or How to Make Salad Dressings

2009-02-17T19:59:00.000-08:00

Sweet Treats: Over 150 Recipes for Every Occasion

Author: Valerie Ferguson

An irresistible collection of mouthwatering desserts that includes luscious fruit-filled creations, refreshing iced delights and delicious guilt-free desserts.

Look this: Hickling Blanchard or Mary of Nazareth Prophet of Peace

How to Make Salad Dressings (Quamut)

Author: Quamut

Think outside the bottle.

A dressing is what really ties a salad together. Transform your salads into tasty culinary delights by learning:

How to choose the perfect ingredients for your dressings

How to make vinaigrettes, emulsified dressings, and creamy dressings

Recipes for the most popular salad dressings

Authoritative: Written by experts in their field so you have the most reliable information available.

Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.

Concise: You’ll learn just what you need to know—no more, no less.

Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.

Portable: Your know-how goes with you wherever your projects lead.

Poetical Cook Book or Dining on Turtles

2009-02-16T16:17:00.000-08:00

Poetical Cook-Book

Author: Maria J Moss

"When I wrote the following pages, some years back at Oak Lodge, as a pastime, I did not think it would be of service to my fellow-creatures, for our suffering soldiers, the sick, wounded, and needy, who have so nobly fought our country's cause, to maintain the flag of our great Republic, and to prove among Nations that a Free Republic is not a myth. With these few words I dedicate this book to the Sanitary Fair to be held in Philadelphia, June, 1864. "

Go to: Neuerungsspiele: Das Schaffen von Durchbruch-Produkten Durch das Zusammenarbeitende Spiel

Dining on Turtles: Food Feasts and Drinking in History

Author: Tanja Luckins

When the gentlemen of the Royal Society in London sat down to their turtle dinner in 1793 they were participating in an historical event: an act simultaneously of fine dining and colonialism. Feasting and drinking, the communities in which they occurred, and larger themes of historical significance are explored here in case studies from the banquets in Ancient Rome through to dinners at the Olympic Games in twentieth-century Melbourne. These histories illuminate food and drink's value in offering new insights into the past.

Natural Food Cookery or Tassajara Dinner and Desserts

2009-02-13T08:46:00.000-08:00

Natural Food Cookery

Author: Eleanor Levitt

Fabulous collection of over 300 imaginative recipes made exclusively from natural ingredients. Hors d’oeuvres, seafood, soups, sauces, salads, breads, desserts and more. Glossary of natural food terms prepares reader for any unfamiliar terms. Glossary. Vitamin appendix. List of mail-order suppliers. Index.

Interesting textbook: Amministrazione

Tassajara Dinner and Desserts

Author: Dale Kent

Recipes and stories from the Tassajara Zen Mountain Center

Godly Business Woman or The Wild Olive

2009-02-12T05:05:00.000-08:00

Godly Business Woman: Cooking and Entertainment Guide

Author: Kathleen Jackson

A user-friendly information that women need as they plan, organize, and execute special entertaining events--while providing a foundation for continued spiritual growth.

Book about: Timed Readings Plus Book 1 or Alternative Strategies for Economic Development

The Wild Olive

Author: Basil King

Illustrated by Lucius Hitchcock.

Canning Preserving or The Every Day Cook Book

2009-02-09T14:33:00.000-08:00

Canning & Preserving (Quamut)

Author: Quamut

Authoritative: Written by experts in their field so you have the most reliable information available.
Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
Concise: You’ll learn just what you need to know—no more, no less.
Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
Portable: Your know-how goes with you wherever your projects lead.

Put a lid on it.

Wish you could savor sweet summer blackberries all year long? Canning, preserving, and pickling let you enjoy delectable fruits and vegetables anytime. Whether you’re craving oil pickles or orange marmalade, tighten up your knowledge on:

What types of foods can be preserved, and which methods to use for each
What equipment you need to can, preserve, or pickle foods easily and safely
How to make jams, sour pickles, canned vegetables, and more, step by step

Book about: Ultimate Cocktail Book or Porter

The Every-Day Cook-Book

Author: E Neill

Miss Neill's 1889 work is much more than a basic cookbook. A comprehensive source of cookery information and household hints, this is a practical work for housewives who need a wealth of household information presented in a practical manner. Miss Neill not only provides hints and recipes for wholesome meals created on limited means, but also supplies readers with practical advice on household management, illnesses, and domestic issues.

Sport Fishermens Cookbook or Directions for Cookery in Its Various Branches

2009-02-08T10:51:00.000-08:00

Sport Fishermen's Cookbook

Author: Anders Walberg

Cooking your catch outdoors over a campfire or at home in the kitchen is without a doubt one of the finest endings a fishing adventure can offer. With its enormous variety of tastes and textures, fish is a fantastic raw material suited to brilliantly simple methods of outdoor cooking and elegant presentations from the kitchen at home. But it is also a sensitive product that demands proper treatment all the way from the water to the frying pan; a fish that is handled correctly gives the person who catches it a degree of gastronomic pleasure equal to the pleasure of the contest itself.

Go to: Words Stones and Herbs or Cath Kidston Mending Kit

Directions for Cookery in Its Various Branches

Author: Eliza Lesli

This book was the most popular cookbook printed in America in the nineteenth century -- the author was a legend in her own lifetime and one of the earliest successful, well-known cookbook authors in the United States. This is a reprint of the 1848 edition. The first edition is believed to have been published around 1828-29.

	Soups; including those of Fish	13
	Fish; various ways of dressing	42
	Shell Fish; Oysters, Lobsters, Crabs, &c.	57
	Beef; including pickling and smoking it	68
	Veal	93
	Mutton and Lamb	106
	Pork; including Bacon, Sausages, &c.	114
	Venison; Hares, Rabbits, &c.	133
	Poultry and Game	140
	Gravy and Sauces	162
	Store Fish Sauces; Catchups, &c.	171
	Flavoured Vinegars	179
	Vegetables; including Indian Corn, Tomatas, Mushrooms, &c.	183
	Eggs; usual ways of dressing, including Omelets	206
	Pickling	212
	Sweetmeats; including Preserves and Jellies	230
	Pastry and Puddings; also Pancakes, Dumplings, Custards, &c.	272
	Syllabubs; also Ice Creams and Blancmange	318
	Cakes; including various sweet Cakes and Gingerbread	334
	Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, Cheese, Tea, Coffce, &c.	367
	Domestic Liquors; including home-made Beer, Wines, Shrub, Cordials, &c.	391
	Preparations for the Sick	411
	Perfumery	423
	Miscellaneous Receipts	431
	Additional Receipts	438
	Animals used as Butchers' Meat	456
	Index	459

Arizona Cook Book or Old and New Cook Book

2009-02-07T07:09:00.000-08:00

Arizona Cook Book

Author: Applewood Books

This cookbook was created on behalf of the Williams Public Library Association (Williams, AZ) to fund the construction and maintenance of a public library for the town. Recipes are contributed by town residents and other supporters of the public library appeal.

Interesting textbook: Croustillant :en Écrivant l'E-mail Efficace, l'Édition révisée :Amélioration de Votre Électronique

Old and New Cook Book

Author: Martha Stanford

Published in 1904 by Martha Stanford this book is a treasure of New Orleans cookery.

Eat and Grow Thin or Pineapples

2009-02-06T03:26:00.000-08:00

Eat and Grow Thin

Author: Vance Thompson

Known as one of America's first low-carb diet books, author Vance Thompson offers his strategy for "escaping the tragedy of growing fat."

What's more.

"The Mahdah menus tell you exactly what to eat just what food values should be banked every day. The menus are composed. Each luncheon is complete in itself. Each dinner provides exactly the nutriment needed and in exactly the right proportions. And breakfast? Oh, we of the slim-waisted gracilities breakfast on a cup of yellow tea or a cup of black coffee or a dish of fresh, ripe fruit."

Originally published in 1914 and long out-of-print, Eat and Grow Thin proves just how long low-carbohydrate eating plans have been around. Of course, contemporary dieters familiar with the current low-carb craze will find memorable advice here as well as a wealth of "slimming recipes" from the turn of the century.

VANCE THOMPSON (1863-1925) was an American author and literary "Renaissance Man" of the early 20th century.His work covers a wide-range of genres including poetry, stage plays, miscellaneous manuscripts as well as sheet music.

Capitalizing on popular tastes of the era, his earlier works include The Ego Book: A Book of Selfish Ideals (1914), Drink and Be Sober (1916), and Live and Be Young (1920). An extensive collection of his literary works and personal papers are stored in the Library for Rare Books and Special Collections at Princeton University.

Pineapples (Quamut)

Author: Quamut

Authoritative: Written by experts in their field so you have the most reliable information available.
Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
Concise: You’ll learn just what you need to know—no more, no less.
Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
Portable: Your know-how goes with you wherever your projects lead.

Pineapples, explained.

Everything you need to know in order to buy and prepare perfect pineapples every time, including:

The history, different types, and nutritional value of pineapples
What to look for when buying pineapples, and how to store them after you buy
How to peel and prepare pineapples

Food in Colonial and Federal America or Every Day Chicken Cookbook

2009-02-04T23:44:00.000-08:00

Food in Colonial and Federal America (Food in American History Series)

Author: Sandra L Oliver

The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs.

Every Day Chicken Cookbook: Over 365 Step-by-Step Recipes for Delicious Cooking All Year Round

Author: Simona Hill

A comprehensive introduction to the different types of poultry and game bird, with techniques for every method of preparation and cooking from boning, trussing, and carving to stir-frying, barbecuing and roasting. More than 400 recipes.

Rice and Spice or All New Easy Low Carb Cooking

2009-02-03T20:02:00.000-08:00

Rice and Spice: 100 Vegetarian One-Dish Dinners Made with the World's Most Versatile Grain

Author: Robin Robertson

More than half of the world's cuisines are shaped around rice.

Book about: Attack On America or The United Nations and Changing World Politics

All New Easy Low Carb Cooking: Over 300 Delicious Recipes Including Breads, Muffins, Cookies and Desserts

Author: Patricia Haakonson BSc

This collection of delicious and easy-to-prepare low-carb recipes includes appetizers, soups, salads, vegetables, poultry, fish, meat dishes, and desserts. Readers looking to reduce their carbohydrate intake will delight in these delectable variations on everything from Waffles and Eggs Benedict to Walnut Pumpkin Loaf and Chocolate Nut Protein Bars, from French Onion Soup and Waldorf Salad to Turkey Stuffing and Beef Bourguignon, and from Coconut Macaroons and Crème Brulée to Peach Cobbler and White Chocolate Mousse. Every recipe contains nutritional information on a per-serving basis, including the calories, grams of carbohydrates, grams of protein, grams of fat, and percent of calories in fat. Low-carb eaters will discover menu alternatives ideal for everyday, entertainment, or holiday fare. In addition to tips for using fresh herbs to enhance taste and presentation, substitutions for sugar and flour, the uses of Xanthan gum, and the sources of low-carb chocolate, this cookbook offers no-nonsense, quick meals that will satiate and surprise.

Vinegar of Spilamberto or Foods of the Hudson

2009-02-02T16:21:00.000-08:00

Vinegar of Spilamberto: And Other Italian Adventures with Food, Places and People

Author: Doris Muscatin

In 1958, Doris Muscatine's husband, a medieval scholar, got a Fulbright for a year of research in Italy. They lived in Rome and almost immediately became hopeless Italophiles. The Vinegar of Spilamberto is the enchanting story of their experiences. The couple returned often, staying in various apartments--a house in Venice, a medieval tower in Tuscany, and a villa on the Appia Antica with its own catacombs.

From such small places as Populonia and Rovescala to bigger ones like Riace and Dozza, the family immersed themselves in the Italy off the typical tourist tracks. Muscatine describes the extreme cultural differences everywhere, but most notable in Sicily, and delights in various foods--including Il Ranocchio, dall'antipasto al dolce (The Frog, from antipasto to dessert)--and the wines that went with them. Chapters are devoted to the Italian appreciation of slow food and of special products such as truffles and balsamic vinegar.

The New York Times - Neil Genzlinger

It's a genial account full of interesting places and food tidbits.

Library Journal

Reading this book will make your stomach growl in hunger. Muscatine (A Cook's Tour of San Francisco; Monday Night at Narsai's) captures the culture, celebration, and history of Italy, the country she often visited with her family. She also supplies a lovingly detailed look at another essential aspect of Italy: its food. Whether enjoying delicate truffles, describing varied Sicilian desserts, or savoring strawberries tossed in balsamic vinegar made in the traditional Spilamberto way, Muscatine offers details that bring both well-known and little-known delicacies to life. While she spends time in places like Venice, it is her forays into smaller areas-a winery in Greve or a grand dinner in a trattoria in Rovescala-that really bring Italian food and traditions to life. The book's only shortcoming? It paints a picture that leaves your mouth watering but offers few recipes, and there's nary a chef in sight. This travelog will appeal to cooks and travelers alike with its description of the making of balsamic vinegar and the evolution of truffles presented alongside accounts of cathedrals and Sicilian carvings. Recommended for public libraries and culinary collections.-Mari Flynn, Keystone Coll., La Plume, PA Copyright 2005 Reed Business Information.

Book review: Globalization and the Postcolonial World or Concepts In Federal Taxation 2007 Edition

Foods of the Hudson: A Seasonal Sampling of the Region's Bounty

Author: Peter G Ros

There is perhaps no other American region as rich in agricultural, culinary, and ethnic history as the Hudson River Valley in New York State. The strongest influences are those of the Native Americans and the Dutch settlers-other population groups add appealing diversity that all adds up to a distinctly delicious cuisine. In Foods of the Hudson, noted food writer and historian Peter G. Rose draws on this rich tradition, bringing a contemporary touch to the special offerings of the region.

No matter where you hail from, you'll be delighted with the 172 tantalizing recipes in this collection: Trout Pate, Pheasant with Portobello Mushrooms, Pumpkin Cornmeal Pancakes, Lamb Loin with Hudson Valley Stuffing, Fettuccini with Asparagus Marinara, and Maple Syrup Cake with Maple Butter Frosting are just a few of the items in this wonderful harvest of the best of the Hudson River region.

"A likeable and enticing cookbook ....Foods of the Hudson can be read as much for lore as for recipes."—The New York Observer

"An extraordinary new cookbook ...this volume will be savored by every cooking household in the Valley." —Hudson Valley Magazine

"-Rose writes knowledgeably about the dishes and their provenance, providing a lively introduction to another regional cuisine."—Library Journal

Library Journal

Food historian Rose is author of a syndicated column callled ``The Country Cook.'' A native of the Netherlands, she now lives in upstate New York, where she can luxuriate in the seasonal offerings presented here, such as Pickled Shad Salad or Sorrel Soup in the early spring, Hudson River Crab Cakes in the summer, Roast Venison or Apple Pancakes in the fall and winter. She has collected recipes from area chefs and purveyors, from family and friends, and from historical sources; many reflect the large Dutch immigrant population in the Hudson Valley. Rose writes knowledgeably about the dishes and their provenance, providing a lively introduction to another regional cuisine.

125 Best Chocolate Recipes or 125 Best Chocolate Chip Recipes

2009-02-01T12:38:00.000-08:00

125 Best Chocolate Recipes (Best Series)

Author: Julie Hasson

Chocolate really is the world's perfect food.

Rich, smooth and complex, there are few foods that people feel as passionate about as chocolate. So it comes as no surprise that chocolate is the world's favorite baking ingredient.

In 125 Best Chocolate Recipes, baker and chocolate lover Julie Hasson brings together the love of chocolate with superb recipes ranging from traditional to sophisticated:

Chocolate Espresso Cake

Chocolate Devils (mini cakes filled with a fluffy vanilla filling and topped with a decadent chocolate glaze)

Chocolate Macaroon Bars

White Chocolate Key Lime Pie

Chocolate Dipped Fruit Skewers

Baklava with Walnuts, Chocolate and Honey Syrup.

These recipes are easy-to-follow and work to perfection every time. There are also baking tips and techniques as well as recommended tools and equipment. Practical information is provided on all the different types of chocolate from store-bought milk and dark chocolate to Italian-made Amedei Procelana... the world's most expensive chocolate at $90 a pound.

So whether you are a chocolate fanatic or simply love to cook and bake with chocolate, this cookbook is sure to become a favorite.

125 Best Chocolate Chip Recipes

Author: Julie Hasson

All resistance is futile.

Nestle(tm) first invented chocolate morsels (the first chocolate chip) in 1939, after discovering the first chocolate chip cookie recipe which was created at the Toll House Inn in Massachusetts by Ruth Wakefield. With a deal for the rights to the recipe The Famous Toll House Cookie was born.

You will be amazed by all of the delicious opportunities the chocolate chip delivers. Chocolate chips are specially formulated to retain their taste in any recipe and give off bursts of intense flavor during the cooking process.

125 Best Chocolate Chip Recipes features superb, imaginative and fail-safe recipes for cookies, cakes, pies, breads, puddings, bars and squares, muffins, hot and cold beverages and extraordinary sauces. For hot summer days, imagine a Blended Mocha Frappe or Chocolate Malted Moothie. For cold winter nights, there is a Hot Chocolate Chai Latte. Start the day right with Chocolate Chip Oat Breakfast Biscuits, Chocolate Chip Hotcakes or Chocolate Orange French Toast for a weekend brunch. Children will adore the Chocolate Mousse Filled Cupcakes, Chocolate Dipped Pretzels and Chocolate Chip Cherry Bars. Adults will swoon over the Chocolate Espresso Lava Cake that was featured on the Today Show. If you find yourself with a bumper crop of zucchini, be sure to make Double Chocolate Zucchini Cake.

Cookie recipes include The Quintessential Chocolate Chip Cookie, Double Chocolate Mint Chunkers and Chocolate Dipped Coconut Macaroons. These recipes are so good that the cookies will never make it to a cookiejar.

Donuts or Classic Cuban Cuisine

2009-01-31T08:56:00.000-08:00

Donuts: An American Passion

Author: John T Edg

Acclaimed food writer and cultural historian John T. Edge conjures nostalgia by revealing portions of our history through our most cherished foods. Donuts is the cap on a scrumptious series toting comfort food, belying calorie-counting, and embracing those cornerstone, iconic dishes that have come to define American cuisine and customs over the years.

In Donuts, Edge walks us though the donut's inception as Dutch fare, the Salvation Army's wartime donuts, the invention of the donut machine, the 1950s donut-shop craze, the Krispy Kreme revolution, the appropriation by other ethnicities, and the fanatical chefs that take donuts to a new art form. Nothing encourages our sweet-tooth cravings like the donut. It is honest. It is satisfying. It is a national symbol that has survived the low carb-diet dogma and the death of the local donut shop, and it is making a comeback into the hearts of Americans.

Library Journal

Edge's (Hamburgers & Fries) exploration of iconic American foods, including fried chicken, apple pie, and hamburgers, concludes with this work that looks at the origins and cultural meaning of donuts. Spanning North-South and East-West traditions, it includes recipes, profiles of bakers, and must-visit shops, as well as a meditation on the conflict between artisan and commercial foods. In addition, Edge traces the development of the donut from seasonal ethnic treat to proletarian breakfast fare and the recent mania for Krispy Kremes. Edge has a prodigious appetite and an amazing tolerance for sugar-no donut style, glaze, or flavor is left untasted, from austere cake donuts to Hawaiian malassadas to haute cuisine deconstructions, including donut soup. Despite their ubiquity, donuts don't seem easy to make; Edge's 15 recipes look good, but the primer on frying would be more useful earlier in the book. However, armchair cooks as well as ambitious types will enjoy this fun read.-Devon Thomas, DevIndexing, Chelsea, MI Copyright 2006 Reed Business Information.

Interesting book: Systems of Production or Annual Editions

Classic Cuban Cuisine, Vol. 1

Author: Andy Gravett

African, Latin American, North American and European cuisines combine to produce mouth-watering and unique recipes in Classic Cuban Cuisine. Evoking the faded grandeur of Havana, it offers more than 120 authentic and delicious recipes, including Rainbow Peanut Soup, Cuban Papaya Cheese, Havana Pickle Sauce, Quiqui Marina's Caldosa Stew, and Zapote Sorbet. The book covers the history and usage of Cuban ingredients, profiles Havana's main restaurants, and lists alternatives for ingredients difficult to obtain. Gravette tells the story of Cuban rum and offers exciting cocktails from mojitos to 4 kinds of daiquiri.

About the Author:
Andy Gravette is a former foreign correspondent on the Sunday Times of London who spent a total of four years in Cuba. He has written almost 30 books including seven on the island's culture.

Feeding the Healthy Vegetarian Family or In Madeleines Kitchen

2009-01-30T05:14:00.000-08:00

Feeding the Healthy Vegetarian Family

Author: Ken Haedrich

At last, here is a vegetarian cookbook the whole family will relish. Ken Haedrich offers hundreds of meat-free dishes that he and his own family have been enjoying for years. Whether you are a vegetarian or are just seeking an occasional healthy meatless alternative, you will find what you are looking for in this extraordinary cookbook. Here is hearty, satisfying vegetarian fare that really tastes good and says'Yes!' to your most important questions: Will my family eat it? Can I prepare it in a reasonable amount of time? Is it wholesome and balanced? The focus is on whole grains, fresh produce, and the kind of cooking that invites the whole family into the kitchen to help. From tantalizing appetizers and savory soups to mouthwatering entrees, sinful desserts, and tasty snacks, Feeding the Healthy Vegetarian Family is a treasury of fine foods that will nourish the body and enrich the heart.

Publishers Weekly

'Eat your vegetables!' That once dreaded parental directive is given a deliciously new spin by Haedrich (whose Home for the Holidays won a 1993 Julia Child Cookbook Award). Haedrich has devised over 200 appealing starters, entrees, side dishes and desserts to please the confirmed -- or occasional -- vegetarian family. From positively inspired Salad Burritos (kids roll their own) to Sesame Peanut Noodles and savory enchiladas, frittatas, pizzas, gratins, curries and quesadillas, dishes are not only attractive to kids but also flavorful enough for the discriminating adult. Some, like Mom's Squash with Applesauce, have few ingredients and can be quickly put together for family suppers; others, such as multi-step Neoclassical Polenta Lasagna are meant for special occasions. Kids are invited into the kitchen to help, and Haedrich, father of four, understands their food foibles and deals with them humorously (slipping them, say, Deliciously Disguised Mushrooms, sauteed, pureed and tucked into risotto). Haedrich is an expert baker and his recipes for breads, tortillas and cakes are especially notable; 'Food for Thought' sidebars offer valuable tips and advice.

Library Journal

Haedrich (Simple Desserts) says that few of the many vegetarian cookbooks around are 'grounded in the reality of family life,' but his new book should remedy the situation. His four children have grown up on a vegetarian diet, and there are lots of kid-friendly recipes here, as well as advice on feeding a family with different likes and dislikes. Some of the recipes include variations or options for grownups only, and although Haedrich isn't a strict vegetarian, his partner (as he identifies her) is, and she's contributed some vegan recipes and alternatives. Any parents who are committed to a vegetarian diet should be interested in Haedrich's new book. Lemlin, who has written a number of excellent vegetarian cookbooks (including Main-Course Vegetarian Pleasures, LJ 4/15/95), is less concerned with avoiding dairy products, chocolate, and so forth than Haedrich is, but she is no less aware of the time constraints facing busy family cooks. She offers an attractive collection of quick and easy recipes, often with make-ahead suggestions. With its simple but fairly sophisticated recipes, Lemlin's latest should appeal to "sometime" as well as "all the time" vegetarians.

Interesting book: Cause of Death or Coroners Journal

In Madeleines Kitchen

Author: Madeleine Kamman

Available for the first time in paperback, In Madeleine's Kitchen quickly established itself as a cooking classic when it was first published in 1984. Hailed as "the most innovative cook in America today" by the Washington Post, Madeleine Kamman does not simply offer a collection of recipes: she teaches, analyzes, and explains. In Madeleine's Kitchen is composed of more than 350 of Mrs. Kamman's personal combinations, inspired by the food cooked by women not only in France, but throughout the world, ranging from complex mousselines to grilled meats and fresh vegetables.

Cool Tools or Catch of the Day

2009-01-28T13:15:00.000-08:00

Cool Tools: Cooking Utensils from the Japanese Kitchen

Author: Kate Klippensteen

What do chefs use to grate wasabi, the eye-watering Japanese "horse radish"? To pick up the delicate cubes of tofu from boiling water? To cut those elegant slices of sashimi? Or scoop freshly steamed rice from the cooker?

Japanese cuisine is flourishing among the food-conscious all over the world-as are the recipe-laden cookbooks. Now, this book goes inside the kitchen, but this time into the cupboards and drawers, onto stovetops and wall hangers where all sorts of utensils, pots and pans are stored. Here are the items that are manipulated in the hands of the famous in their awe-inspiring kitchens-and the not-so-famous in their homes.

As with so many Japanese creations, the utensils that stock a Japanese kitchen are both functional and artistic. And the pieces that are the focus of this book are treated as both works of art and items of practical interest. The photography, by one of Japan's leading lensmen, celebrates the care in materials and design. The text, by a longtime columnist on Tokyo dining and entertaining, celebrates the history, the usage, the people behind these tools in brief, informative and entertaining entries.

This is a book for the professional chef and the curious amateur, a perfect addition to the well-stocked cookbook library.

Publishers Weekly

Japanese cooking is no longer considered an exotic cuisine, available only in big cities with large Asian populations. Today, many of us can buy ready-made sushi at our local supermarkets along with wasabi-covered peas and frozen edamame. What are not so familiar to us are the traditional tools used to prepare authentic Japanese dishes. Klippensteen, a freelance writer living in Japan, fills this void with a beautiful guide to Japanese cooking utensils. Enamored with the organic quality of these handmade instruments, she considers them works of art. Vibrant photos by Konishi dominate the book and reinforce this belief. Not surprisingly, Klippensteen pays particular attention to Japanese knives: their history, specific functions, and production. Along the way, she explores the less familiar, such as the versatile suribachi (mortar) and the oroshigane (wasabi grater). Kuminabe-stackable, handle-less metal cooking pots-double as measuring cups; the okama, precursor to the electric rice cooker, is made of heavy cast iron to retain heat and make fluffy rice. From the recognizable, such as the makisu sushi mat, to the unusual, such as the oni oroshi, used to grate daikon radish, Klippensteen provides an enjoyable and informative journey through the Japanese kitchen. (June) Copyright 2006 Reed Business Information.

Library Journal

In this beautifully crafted book, freelance writer Klippensteen and photographer Konishi have teamed together to create an elegant tribute to Japanese cooking tools. Traditional tools and utensils used in all phases of Japanese cuisine, from preparation to cleaning up, are carefully described and photographed. Klippensteen admits to being drawn to their handmade quality and organic nature, which is evident throughout, especially in the descriptions and color photographs of well-used tools. Klippensteen provides details on the history of specific tools, how they are made, and how they are currently used in both home and professional kitchens. Unfortunately, all the suppliers in the list she provides are located in Japan, but she does append a list of utensils with their English, Japanese, and Romanized Japanese names to make shopping simpler for the dedicated cook. This book is a winner and will surely engage many readers. Recommended for public libraries where there is interest in Japanese cooking and the design of cooking tools. Andrea R. Dietze, Orange Cty. Pub. Lib., Santa Ana, CA Copyright 2006 Reed Business Information.

What People Are Saying

Terence Conran
"I cannot think where you could find a more beautiful collection of products than the Japanese cooking utensils illustrated and described in this book. If there was ever an example of the form and beauty following function, this is it. They make you want to slice, grind, sieve, strain, cook and eat."
—

Nobu Matsuhisa
"These kitchen tools-like the dishes they are used to prepare and serve-are windows into the heart of Japanese culture. They are made by dedicated artisans for very specific uses, and only come to life in the hands of a chef who honors and respects them."

Go to: Toxic Consumer or Salud Total En 8 Semanas

Catch of the Day: Catch It, Clean It, Cook It

Author: Carla Johnson

Carla Johnson loves the sea, fishing, diving and cooking. The next natural step - Catch Of The Day.

Carla will teach you all you need to know about your favorite southern waters seafood. She starts with catching those favorites with tackle, snorkeling, free diving, or SCUBA in the United States and the Bahamas. She moves on to properly cleaning the fresh catch. Last but most important, she will lead you through her delicious recipes for preparing your freshly caught favorites.

Even if you don't like to fish or can't stand the thought of cleaning any seafood, you owe it to yourself to prepare all of Carla's unique and inventive recipes in these pages. Your taste buds will thank you for it.

Illustrated

Introduction
Chapter One
A Word on Conservation
Chapter Two
Laws and Limits-Know Before You Go
Chapter Three
Diving Techniques
Chapter Four
Caribbean Spiny Lobster
Chapter Five
The Queen Conch
Chapter Six
Reef Fish
Chapter Seven
Deep Sea Fish
Chapter Eight
Crab
Chapter Nine
Shrimp
Chapter Ten
Potpourri
Chapter Eleven
Provisioning and Galley Guide
Chapter Twelve
Resources
About the Author

Flavoring with Olive Oil or Its a Picnic

2009-01-27T09:34:00.000-08:00

Flavoring with Olive Oil

Author: Clare Gordon Smith

Olive oil has been, from ancient times, the major ingredient in the fabulous cuisines of the Mediterranean. Healthy and delicious, it's the essential flavoring in these great recipes -- each a modern update of traditional dishes from the region. From Chicken Breasts with Prosciutto and Rosemary Oil to Roasted Bell Peppers in Lemon Oil, they all look and taste fantastic.

It's a Picnic

Author: Emma Summer

Includes practial advice for packing and transporting foods, as well as useful hints for preparation, serving and adding dressing.

Jugo or Entrantes y tapas

2009-01-26T05:52:00.000-08:00

Jugo!: Deliciosos jugos para disfrutar a cualquier hora del dia

Author: Pippa Cuthbert

Eating fruits and vegetables is a vital part of a healthy, balanced diet, with many health organizations and nutritionists recommending we consume at least five servings a day. Eating a banana or tossing a few strawberries on our cereal in the morning is an easy task, but having another four servings the rest of the day is a little more challenging. This collection of juice recipes, with color illustrations throughout, meets that challenge. Juice! begins with motivating recipes, continues with hunger-quenchers at noon, suggests energizers for slower afternoon hours, and offers relaxers for the evening. These delicious libations, all alcohol-free, include such tasty treats as Blackberry Pie, Beetroot Zinger, Ginger Glory, Aromatic Soother, Tuscan Nectar, and dozens more. In addition to the recipes, which are simple to make, the book contains helpful information about their nutritional benefits and the kinds of juicers or blenders needed to prepare these delectable drinks.

Interesting textbook: Secret Potions Elixirs and Concoctions or Pride of Kentucky

Entrantes y tapas (Cocina tendencias Series)

Author: Ana Perez Martinez

Asian Cooking for Health or 70 Chocolate Classics

2009-01-25T02:10:00.000-08:00

Asian Cooking for Health

Author: Periplus Editions

For the at-home chef seeking nutritious, appetizing recipes, Asian Cooking for Health has it all. From nourishing soups to delicious chicken and meat recipes, this superb book presents truly delectable and healthful Asian recipes. From the Learn to Cook series.

70 Chocolate Classics: Famous recipes and special treats using the world's most irresistible ingredient, shown step-by-step in over 250 color photographs

Author: Christine Franc

Chocolate in all its diverse forms must rank as one of the greatest pleasures in life. Its glorious aroma and appearance, whether decorating an elaborate gfteau, poured over ice cream or baked in biscuits, set the tastebuds tingling even before the first melting mouthful. This superb collection of over 70 chocolate treats is every chocoholic's perfect dream.

Favorite Recipes from Quilters or Cellulite Buster

2009-01-23T22:28:00.000-08:00

Favorite Recipes from Quilters: More Than 900 Delectable Dishes

Author: Louise Stoltzfus

More than 900 favorite recipes from quilters across North America! From Ham Loaf to Peach Stuffed Chicken Breasts, from Sourdough Dinner Rolls to Raisin Bran Muffins, from Cranberry Coffee Cake to Oatmeal Brownies, from Beef and Lentil Salad to Baked Onion Soup, and from Pineapple Bread Pudding to Fudge Pie, this wonderful collection mirrors the lives of quilters far and wide.

Many quilters are devoted homemakers who enjoy cooking almost as much as quilting. Many other quilters develop recipes and invent shortcuts to decrease food preparation time, freeing themselves to spend more time by their quilt frames and sewing machines. This easy-to-use cookbook is packed with their simple and elegant recipes.

Also includes more than 100 anecdotes about cooking and quilting from the lives of these remarkable women and men.

Interesting book: Cyberethics or Simply Visual Basic 2008

Cellulite Buster: The 30-Day Diet Plan

Author: Monica Grenfell

Here is a bright and breezy, no-nonsense book to tackle cellulite. Monica Grenfell is back with a clear 30-day diet plan with emphasis on soluble fibre, spring water, and 6 key foods. The book includes clear home exercises with measurement charts to keep tabs on your progress, as well as motivational beauty regimes.

Sense of Place An Intimate Portrait of the Niebaum Coppola Winery and the Napa Valley or Cocina Vegetariana

2009-01-22T18:46:00.000-08:00

Sense of Place: An Intimate Portrait of the Niebaum-Coppola Winery and the Napa Valley

Author: Steven Kolpan

In A Sense of Place , renouned wine expert Steven Kolpan tells the stry of how Francis Ford Coppola brought California's most distinguished and historical vineyard back to life. Gustave Niebaum's Inglenook Estate, started in 1879, was one of California's first established vineyards and the birthplace of its premium wine industry. Generations after Niebaum's death, the vineyard was sold to Heublein (the distributor of Smirnoff Vodka, among others) who broke up the land and changed the brand from a premium, connoisseur wine to a mass-market jug wine. In 1975, Coppola bought the Niebaum residence and the surrounding estate. Along with the original estate reputation, he also brought back some of its original workers, including Rafael Rodriguez, who, in his late seventies, now serves as the vineyard manager and historian. Coppola overcame naysayer, red tape, and financial turmoil to reestablish the winery as a defender of quality, producing wine under four different labels, including the revered winedRubicon and Cask Cabernet. In 1995, Coppola purchased the Inglenook Chateau and its adjacent vineyard, fulfilling his dream of reuniting the original Napa Valley Estate. Kolpan's luscious, flavorful narrative is worth enjoying now and keeping for later.

Publishers Weekly

Kolpan, wine professor at the Culinary Institute of America, tells of the rise, fall and rebirth of the Niebaum-Coppola Winery. In 1879, Gustave Niebaum, a Finnish immigrant, purchased 1000 acres of property in Northern California's Napa Valley, which he christened Inglenook (Scottish for "cozy corner"). Having already made his fortune in the Alaskan fur trade, Niebaum tried his hand at wine making, a venture that proved very profitable. The years following Niebaum's death in 1908, however, were turbulent for Inglenook. Fourteen years of Prohibition nearly forced the winery to close. Even after the law was repealed, Americans were slow in developing a taste for the grape. Consequently, the winery suffered extreme financial difficulties and was sold to corporate interests that had no intention of producing fine wine. In 1975, film director Francis Ford Coppola resuscitated the estate, which had fallen victim to years of mismanagement and neglect. While parts of the book read like publicity material for the Coppola vineyards ("To think of Rubicon [the flagship wine] as a commodity is to ignore its viticulture and viniculture"), Kolpan nicely incorporates vivid figures (including Rafael Rodriguez, a Mexican who started at Inglenook as a migrant worker in the 1940s and now serves as the vineyard manager and historian) and explanations of such viticultural concepts as terroir--the French term for the "elusive, indefinable mix of soil" and climate that gives wines their unique character. Illustrations. (Oct.) Copyright 1999 Cahners Business Information.

Books about: Northwest Homegrown Cookbook Series or Simple Cuisine

Cocina Vegetariana

Author: Ursel Fischer

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious sushi, fish, salad, and wok recipes put elegant appetizers and entrees within reach of the novice cook. Each book in the series contains 50 recipes.

Vandidades

Fabuloso libro . . . No te pierdas este libro.

Reflections Under the Sun or Recipes from an Italian Terrace

2009-01-21T15:04:00.000-08:00

Reflections Under the Sun: The Brightest Collection of the Best Recipes from the Junior League

Author: Junior League of Phoenix

This exciting book features more than 200 recipes reflecting the resort lifestyle of the Valley of the Sun. Favorites from the group's previous books have been combined with more than 100 new contributions from current members and 23 renowned area chefs. Unique menus and wine recommendations enhance this cookbook, making it perfect for cooks of every skill level.

Interesting textbook: Low Carb Italian Cooking with the Love Chef or Family Circle Eat What You Love Lose

Recipes from an Italian Terrace

Author: Valentina Harris

Famed chef Valentina Harris returns with a delicious follow-up to her popular Risotto! Risotto! This time she's taking the good eats outdoors, focusing on al fresco dining and entertaining. From Spaghetti al Cartoccio to Stuffed Swordfish Rolls to Polenta Verde, the recipes are scrumptious. Savor a selection of starters and antipasti, including cold soups and crostini that will whet your appetite for the barbecue to come. Grill up a banquet of fish and meat, and even slow-roast some to perfection in the very heart of the fire. Season fresh, crispy vegetables with herbs, garlic, and olive oil, and grill. Whip up Italian summer salads that are just right for an impromptu picnic. And don't forget to finish off the feast with tarts, puddings, and irresistable gelati. Every dish celebrates the pleasure and art of cooking outdoors.

First Come First Served in Savannah or Fine Cooking Annual

2009-01-20T11:22:00.000-08:00

First Come, First Served . . . in Savannah: A Taste of Southern History and Hospitality

Author: St Andrews School

From the first chapter to the last, First Come, First Served...In Savannah highlights Savannah's many historical firsts. In this cookbook, the "Hostess City of the South" shares her finest and her favorite recipes, historical tidbits, and suggestions for entertaining Southern style. A 2002 South Regional Winner of the Tabasco Community Cookbook Award.

Book review: La direction et le Leadership pour les Administrateurs d'Infirmier

Fine Cooking Annual: A Year of Great Recipes, Tips & Techniques

Author: Fine Cooking Magazin

A year-end collection of the best recipes from Fine Cooking--appetizers, soups, sandwiches, pastas, all manners of main courses, a multitude of side dishes, and a host of fabulous desserts, organized by course and ingredient. Also includes the kitchen how-to technique sequences the magazine is known for, as well as useful tips, short-cuts, and other handy kitchen advice. Unlike other "best-ofs" from the competition, this year-end collection of the best recipes published by Fine Cooking features full-color photography throughout, an original design, as well as tips and techniques.

Judith Sutton - Library Journal

This first annual from Fine Cookingmagazine presents more than 200 recipes, all shown in color photographs, along with information on ingredients and equipment, helpful kitchen hints, and illustrated step-by-step guides to important techniques. Contributors include well-known chefs, cookbook authors, and other professionals, and the recipes range from sophisticated dishes like Grilled Salmon with Wasabi-Ginger Mayonnaise to satisfying comfort food such as Chicken-Vegetable Pot Pie. For most collections.

From the Editor     2
Starters & Snacks     4
Salads     36
Soups     72
Pasta & Grains     114
Chicken, Game Hens, Turkey & Duck     142
Beef, Lamb & Pork     190
Fish & Shellfish     236
Vegetables     266
Potatoes Every Day     304
Cakes, Cookies & Other Sweet Endings     330
Contributors     376
Index     378

Best of the Best from Utah or Touring Texas Wineries

2009-01-18T00:53:00.000-08:00

Best of the Best from Utah: Selected Recipes from Utah's Favorite Cookbooks

Author: Gwen McKe

The best recipes from Utah's favorite cookbooks are now available in one cookbook! Here are more than 300 recipes from 66 leading Utah cookbooks. It's easy to get cooking Utah-style with perfect instructions for popular Dutch-oven dishes done outdoors or in. There's warming Spicy Southwestern Chowder, and refreshingly cool Indian Paint Brush Salad. Every kid -- and grown-ups, too -- will want to try Bread on a Stick for sit-around-the-campfire fun. And what's for dessert? How about Grandma's Candied Apple Dumplings, or Cherry Chewbilees, or bowl-shaped Chocolate Snowball -- these are just as much fun to make and take as they are to eat! Yum! You'll also find fascinating facts and photos sprinkled throughout that mirror Utahns' strong sense of heritage and state pride. Contributing cookbooks are listed in a special section along with ordering information -- a dream for cookbook collectors. Editors Gwen McKee and Barbara Moseley have developed more than 65 best-selling cookbooks, including 41 volumes in the acclaimed Best of the Best State Cookbook Series. Over 1.7 million cookbooks in this series have been sold. Taste Utah -- you'll come back for more.

	Preface	7
	Contributing Cookbooks	9
	Beverages and Appetizers	11
	Utah Parks	18
	Bread and Breakfast	31
	Soups, Chilies, and Stews	63
	Salads	81
	Vegetables	99
	Pasta, Rice, Etc.	115
	Meats	125
	Poultry	157
	Seafood	181
	The History of Latter-day Saints	192
	Cakes	193
	Cookies and Candies	213
	Pies and Other Desserts	233
	A Little Bit About Dutch Oven Cooking	258
	Catalog of Contributing Cookbooks	259
	Index	277
	Best of the Best State Cookbook Series	288

Book about: Malt Whisky or Recipe of the Week

Touring Texas Wineries: Scenic Drives along Texas Wine Trails

Author: Tom S Ciesla

This book combines a travel guide and reference work for the wine connoisseur who is interested in Texas's 38 wineries, broken down into five separate, scenic drives.

Ultimate Little Shooter Book or 1000 Best Bartenders Recipes

2009-01-17T14:11:00.000-08:00

Ultimate Little Shooter Book

Author: Ray Foley

The Ultimate Little Shooter Book gives the best recipes for more than 1,000 shots that are sure to please anyone looking for a new and exciting drink.

Ray Foley is the ultimate authority on bartending. He is the publisher of Bartender Magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bars and bartenders across the country to find such shots as:

--Carrot Cake Shooter
--Electric Sambuca
--Key Lime Pie
--Red-Eyed Smiley Face
--Shock Treatment

This is an essential guidebook for any professional or amateur bartender.

Book review: I Love a Fire Fighter or Becoming A US Citizen

1000 Best Bartender's Recipes

Author: Suzi Parker

Go from novice mixer to expert in no time

Learn the ropes from bartender extraordinaire Suzi Parker

-101 shot recipes for the perpetually 21
-Over 100 tropical drinks for your next backyard barbecue or beachfront luau
-Recreate the Hollywood glam of the Roaring Twenties and the Vintage Cool of Sinatra and the Rat Pack
-Martini recipes for the James Bond (The Original) or Carrie Bradshaw (The Cosmopolitan) in all of us
-A bartender’s must-have list--from the essential ingredients to glassware and tools of the trade
-Drinks for New Year’s, 4th of July, Christmas and every holiday in between
-Fun facts about some of your favorite drinks
--Drinks for every time of day and every occasion--you’ll never have to serve the same drink twice

From the tried-and-true classics you know to exotic new drinks you’ll love

	Acknowledgments	ix
	Introduction	1
	Bartending 101	5
	Glossary	9
Chapter 1	Breakfast and Brunch Cocktails-The All-Night Party Crowd's Eye-Openers	27
Chapter 2	Lounge Lizards' Classic Cocktails-Making Sinatra Proud	79
Chapter 3	Champagne Concoctions-Park Avenue Potions	131
Chapter 4	Martini Madness-Bond and Babe Drinks	181
Chapter 5	After Dinner Dreams-Turn Your Lamp Down Low	235
Chapter 6	Bahama Mama Tropical Drinks-Hula 'Til It Hurts	287
Chapter 7	Shots and Slammers for the Perpetual 21-Year-Old-Sorority and Fraternity Fantasia	343
Chapter 8	Vintage Cocktails-Gone but Not Forgotten	395
Chapter 9	Tempting Tipples for Festive Frolics-'Tis the Season	447
Chapter 10	Virgin Jacks and Jills-For the Sober One in All of Us	505
Chapter 11	Cures without Cussing-The Morning After	557
	Index	561
	About the Author	566

Elaboracion artesanal del pan or Elsies Christmas Party

2009-01-17T03:29:00.000-08:00

Elaboracion artesanal del pan

Author: Anthony Blak

With bread-baking tips from around the world, this beautifully illustrated cookbook, now in paperback, offers more than just recipes. It includes step-by-step sequences from breadbaking masters as well as descriptions of different world traditions linked to bread and bread-baking. This book explores everything from the milling of the grains to different kinds of leavening agents and shaping the dough.

Esta bella obra ofrece mucho más que recetas, se explora completamente el proceso completo de la elaboración del pan, empezando por la molienda de los cereales hasta el modelado de la masa y su posterior horneado. Hay recetas de panes maravillosos de todas las clases, desde los tradicionales y rústicos pasando por los más innovadores. Incluye anécdotas y experiencias de panaderos de todo el mundo. Este libro es a la vez practico e inspirador. Las recetas son claras y fáciles de seguir y están acompañadas de fotografías sugerentes, muchas con detalles paso a paso.

Look this: Creative Resources or Private Medicine and Public Health

Elsie's Christmas Party

Author: Martha Finley

A gift/activity book for girls ages 10-14 that shows how to put on an old-fashioned Christmas celebration, including step-by-step instructions for making homemade Christmas ornaments, decorating a pretty table and tree, preparing menus and recipes, playing parlor games, making party favors and gifts, and more. The book, which is full of 4-color photographs, also includes a section on what Christmas celebrations were like in the Victorian era.

Mushrooms or Passion for Protein

2009-01-16T15:47:00.000-08:00

Mushrooms: Over 100 Tantalizing International Recipes

Author: Rita Rosenberg

Discover wild and cultivated mushrooms and the new choices now becoming available in supermarkets. Learn to use them in more than 125 delicious recipes for appetizers, soups, salads, side dishes, main dishes and sauces.

New interesting textbook: Pilates for Core Strength or Beyond Design

Passion for Protein: High-Protein, Low-Carbohydrate Recipes for Food Lovers

Author: Henry Harris

Inspired by his wife's example following a well-known diet, Henry devised his own high protein, low carbohydrate regime with recipes that are both healthy and designed for food lovers. Within four months he had lost 28 poounds and was feeling healthier and more energetic, while still enjoying the foods he loved. The particular genius of his recipes is in the clever ways he finds of replacing — or living without — the carbohydrates traditionally paired with favorite proteins. As well as the more obvious chapters on meat, fish, salads and vegetables, etc., Henry provides help for the dieter where it is really needed, with selections on breakfasts, snacks, and quick easy dishes. There are also complete menus for entertaining.

Festive Picnics or Taste for Adventure

2009-01-16T07:05:00.000-08:00

Festive Picnics: Recipes, Crafts and Decorations for Outdoor Occasions

Author: Pamela Sheldon Johns

PAMELA SHELDON JOHNS is the author of more than 26 cookbooks. A former cooking school director, she now travels and lectures to groups and conducts food and wine workshops at her Tuscan villa in Montepulciano, Italy.
JENNIFER BARRY is the creator and designer of several award-winning cookbook series. She has won James Beard and Julia Child cookbook awards and the Literary Market Place Publishing Designer of the Year award. Her book packaging and design firm is based in Fairfax, California.

1	Introduction	9
	Thinking Outside the Lunch Box
	Getting Ready
	Setting the Table (or Blanket)
	Keeping it Cool or Hot: Food Safety
	Cooking Away from Home
	Cooking on a Grill
	Cleanup
	Before You Go
	A Picnic Packing List
	Grilling Checklist
	Festive Picnic Menus
2	Soups, salads, & sandwiches: recipes	15
	Cold Avocado and Cucumber Soup
	Gazpacho
	Chili
	Roasted New Potato Salad with Pancetta-Rosemary Dressing
	Corn, Roasted Pepper, and Arugula Salad
	Creamy Tarragon Chicken Salad
	Old-Fashioned Coleslaw
	Asian Coleslaw
	Couscous Salad
	Enoki Cucumber Rolls
	Goat Cheese, Arugula, and Tapenade Tea Sandwiches
	Grilled Sesame Chicken Sandwiches with Wasabi Mayonnaise and Radish Sprouts
	Shrimp and Fennel Salad in Mini Pita Pockets
	Avocado, Pecorino, and Watercress Baguettes
	Hummus and Pickled Onion Sandwich Wraps
3	Picnic baskets & boxes: crafts	37
	Picnic Bento Boxes
	Decorative Picnic Takeout Containers
	Picnic Sand Pails
	Mother's Day Picnic Tea Baskets
	Hand-Stamped Picnic Boxes
4	Picnic Barbecued: recipes	49
	Grilled Prosciutto-Wrapped Figs on Gorgonzola Crostini
	Garlicky Barbecued Corn
	Grilled Salmon Fillets with Pepper-Papaya Chutney
	Mediterranean Marinated Swordfs and Shrimp Kabobs
	Grilled Halibut Packets with Tomato, Feta, and Olive Salsa
	Grilled Italian Sausage Skewers with Onion and Sweet Pepper
	Grilled Hamburgers
	Split and Skewered Grilled Game He with Chili-Orange Glaze
5	Picnic tables: crafts	65
	Decorative Tablecloth Weights
	Flag Place Mats and Star-Folded Napkins
	Sand Shovel Napkin Rings
	Beach Bottle Place Cards
6	Picnic desserts: recipes	75
	Minted Orange and Mango Salad
	Meyer Lemon Squares
	Black and White Chocolate Brownies
	Raspberry Scones
	Banana Cake with Blueberry Sauce
	Apple-Zucchini Cake
	Red, White, and Blue Tartlets
	Cheesecake with Brandied Cherries
7	Picnic decorations: crafts	89
	Fourth of July Centerpiece
	Picnic Party Fans
	Father's Day Party Ties
	Rice Paper Candle Holders
8	Picnic drinks: recipes	99
	Iced Green Tea Spritzers
	Honey-Orange Sun Tea
	Strawberry-Mint Lemonade
	Prosecco-Cassis Spritzers
	Sangria
	Lime-Cooler Margaritas
	Metric Conversions
	Craft Resources
	Index

Interesting book: Interactive Computer Graphics or Rick Steves Italys Countryside DVD 2000 2007

Taste for Adventure: A Culinary Odyssey Around the World

Author: Anik Se

One of the most accessible entrees into another culture is through its food, as Anik See aptly demonstrates through these tales of place and community and the cuisines that shape them. See describes in loving detail the meals and memories shared on journeys through eleven beautiful and diverse countries. On bicycle, See travels the breathtaking mountains of Argentina's Patagonia and partakes in a spontaneous roadside asado -- the region's mouthwatering rendition of American barbecue -- with two gracious and gregarious vacationing butchers. Riding into post-Soviet Georgia, See, a "victim" of incredible Georgian hospitality, lunches with a former mercenary-turned-cop, then continues on to a wine harvest feast in the mountains, the morning after matching her hosts glass for vodka-filled glass (and eating tripe soup as a hangover cure).

Relayed in gorgeous, detailed prose, A Taste for Adventure includes almost forty selected recipes sure to make every reader run to the kitchen to re-create roti, a flaky Malaysian flatbread; Rosita's pozole from Mexico; or adzhapsandali, a luscious Georgian ratatouille.

Publishers Weekly

Canadian cyclist See travels off the beaten path and returns with exotic recipes in this tale of adventure and exploration. As she bikes, often solo, through Malaysia, Georgia (Russia), Patagonia, Argentina, Iran and half a dozen other countries, she does so with the belief that one can come to know a culture through its food. Her respectful and forthright approach to travel in different lands pays off in the eating department. Charmed by the lone cyclist, people around the globe press local delicacies upon her, sharing glimpses of their ways of life along with their meals. Each chapter finishes with a selection of recipes for dishes See has eaten along the way: Rosita's Pozole from Mexico, a creamy hominy dish; Tkemali, a pungent sour plum sauce from Georgia; Bubur Injin, a rich Balinese black rice pudding. Although some recipes include somewhat exotic and perhaps difficult-to-find ingredients, the preparations are straightforward and the results delicious. When See writes that "realizing in places where culture is celebrated vivaciously, fear simply dissipates the world is much more opened-armed than we think," it may be hard for the reader to hold back a wistful, rather melancholy smile. Yet it's equally difficult not to be charmed by her sunny and disarming narrative, which is full of vivid details and telling moments. This is a hopeful and fascinating book for armchair travelers with a taste for exotic adventure. (Jan.) Copyright 2001 Cahners Business Information.

Library Journal

A Canadian best seller last year as A Fork in the Road, this installment in the publisher's series is finally available in the United States. See, a cycling editor for Canada's Big World magazine, has worked in television as a food researcher and traveled around the world, investigating the food and culture of 11 countries. In this delicious book, which will whet the appetite of every traveler and everyone who loves to cook, she encourages readers to expand their worlds both by traveling to exotic places and by experimenting with exotic foods. With a sharp eye for detail, she describes the taste and texture of each morsel of food that passes her lips. Moving from Mexico, through the Middle East, and into British Columbia, she shares her many culinary experiences and provides thorough insight into each culture. In Georgia she joins a wine harvest festival; in Argentina she stumbles upon and is invited into a wedding celebration; in Patagonia she feasts grandly at an asado, or barbecue. Each chapter ends with a few recipes of native dishes that See has personally tasted. A joy to read, this book is highly recommended. Stephanie Papa, Baltimore Cty. Circuit Court Lib. Copyright 2001 Cahners Business Information.

Gardens of Plenty Gail Grecos Little Bed and Breakfast Cookbooks or Why We Eat What We Eat

2009-01-15T20:22:00.000-08:00

Gardens of Plenty: Gail Greco's Little Bed and Breakfast Cookbooks

Author: Gail Greco

This culinary celebration of herbs and vegetables contains fresh delights like Windowsill Corn Muffins made in flowerpots and savory Tomato Cobbler. The recipes come from special inns where gardens of plenty abound and meals inspired by the good, giving earth are placed before guests.

New interesting book: Cooking with David Burke or Food for Today

Why We Eat What We Eat: The Psychology of Eating

Author: Elizabeth D Capaldi

This volume explores the shift in eating research from the search for bodily signals that trigger hunger to a focus on eating patterns emerging from a learning process that is based on life experience. This new book offers hope that healthful eating patterns can be learned. The volume proposes models for normal eating behavior and discusses how and why eating deviates from these norms. Leading investigators in the field present their findings on four factors that influence how our eating patterns develop: physiological factors, including those factors leading to taste aversions; developmental factors, starting with the effects of a pregnant woman's food choices on her child's later food preferences; biological factors, including genetics and the search for internal cues that prompt eating factors; cultural factors, including the powerful influence of family and social norms. Why We Eat What We Eat explores how these factors interact to shape our individual eating preferences and discusses the implications of this research for practitioners. The volume also compares eating patterns in the nonobese and the obese person and discusses the short-term satiety factor that ensures consumption of a variety of foods. Why We Eat What We Eat expands on themes in the well-received volume Taste, Experience, and Feeding and makes the information accessible to a wider audience. It will be of value to anyone interested in eating and its psychological aspects: health psychology researchers and practitioners, physicians, pediatricians, nutritionalists, educators, students, and parents.

	List of Contributors
	Introduction	3
1	Ingestive Homeostasis: The Primacy of Learning	11
2	Taste Aversion Learning	31
3	Conditioned Food Preferences	53
4	The Early Development of Human Flavor Preferences	83
5	The Role of Experience in the Development of Children's Eating Behavior	113
6	Sensory Factors in Feeding	145
7	Brain Mechanisms and the Physiology of Feeding	173
8	Social Influences on Food Preferences and Feeding Behaviors of Vertebrates	207
9	Sociocultural Influences on Human Food Selection	233
10	Sensory-Specific Satiety: Theoretical Frameworks and Central Characteristics	267
11	The Behavioral Phenotype in Human Obesity	291
	Author Index	309
	Subject Index	325
	About the Editor	339

The Messy Gourmet Cookbook or Chef Manager

2009-01-15T10:41:00.000-08:00

The Messy Gourmet Cookbook: Fun, Adventurous Cooking

Author: Sharon Kroo

Experience the thrills, chills and spills of cooking with this fun adventurous cookbook for cooks of all flavors.

Introducing The Messy Gourmet Cookbook, from the creators of the award winning Website Messygourmet.com. Created to promote fun, adventurous cooking—and removal of the inevitable stains that result—Messy Gourmet has garnered accolades from the venerable (Encyclopedia Britannica) to the irreverent (Yahoo! Top 50 website).

Now you can experience the thrills, chills and spills of cooking with The Messy Gourmet Cookbook! From Cream of Dracula soup to pine nuts, this book is chock-full of scrumptious, messy creations and stain removal tips. Cast off your cooking fears, experiment, and experience the joy of accidental cuisine.

This unique messy outlook is shared by the seven Messy Gourmets—Bloody, Sexy, Smelly, Smokin', Tacky, Tipsy, and Trendy. And don't forget Pot Luck—recipes and tips that are just too good to leave out.

So whether you've got a dinner party to cater or just want an entertaining read, you're bound to find a lot to love—The Messy Gourmet Cookbook is a smorgasbord in book form!

Books about: Princípios básicos de Negócios

Chef Manager

Author: Michael Baskett

This book gives new chefs in the modern hospitality industry the opportunity to learn detailed management and human relation skills necessary for competitive markets and diverse workplaces. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on an easy-to-read level, with true-life culinary examples and applications of management theory, this book helps to redefine the role of chef as manager and businessperson. Chapter topics include the changing role of chef; new values in hospitality; the structure of kitchen organization; implementing TQM; personal management; the chef supervisor; managing diversity; the chef leader; defining leadership; team building; personal development; concept engineering; establishing operational standards; menu management; production management; the business of quality food service; and the future of information technologies. For chefs who are also managers–or considering expanding their culinary portfolios to include the people skills and management tools that Chef Manager puts on the proverbial table.

Booknews

Examines the managerial responsibilities of the modern executive chef and applies business management, human resource management, and quality management practices to food service hospitality. Concepts of Total Quality Management, such as strategic planning, quality control, concept engineering, and the controlled use of creativity and innovation, are explored from the professional chef's perspective. Chapters cover kitchen organization, personnel management, diversity, communication, team building, menu management, and the future of information technologies. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Ch. 1	The changing role of chef	3
Ch. 2	New values in culinary leadership	36
Ch. 3	The structure of kitchen organization	63
Ch. 4	Foundations in quality	79
Ch. 5	W. Edwards Deming's fourteen quality points	90
Ch. 6	Joseph Juran's trilogy and the Pareto principle	106
Ch. 7	Discovering Philip Crosby's zero defects	117
Ch. 8	Kaoru Ishikawa and Armand Feigenbaum	126
Ch. 9	Implementing quality management programs	137
Ch. 10	Personnel management	151
Ch. 11	The chef supervisor	171
Ch. 12	Communication	176
Ch. 13	Managing diversity	190
Ch. 14	Defining leadership	201
Ch. 15	Team building	208
Ch. 16	Personal development	217
Ch. 17	Managing the modern workplace	233
Ch. 18	Concept engineering	242
Ch. 19	Establishing operational standards	253
Ch. 20	Menu management	264
Ch. 21	Production management	275
Ch. 22	A place for creativity	283
Ch. 23	The business of quality food service	291
Ch. 24	The future of information technologies	301

Veg or Indian Menu Planner

2009-01-15T01:58:00.000-08:00

Veg: The Greengrocer's Cookbook

Author: Gregg Wallac

Whether they're roasted, grilled, fried, boiled, or steamed, vegetables are nature's perfect, healthy fast food! Most cook in four minutes or less, and bring amazing versatility to any meal. On these pages is every type you'd ever expect to buy--from artichokes and asparagus to bok choi and brussels sprouts to spinach, squash, and sweetcorn--complete with descriptions of their flavor and texture, hints on identifying the pick of the bunch, and advice on preparing them perfectly, in every possible way. Try these as part of a quick and delicious meal: Eggplant-Based Moussaka; Broccoli and Cauliflower Gratin; Stuffed Cabbage Leaves, with Minced Beef and Long-Grain Rice; and New Potato, Watercress, and Bacon Salad.

Go to: The American Reader or Founding Father

Indian Menu Planner

Author: Dheeraj Paul

Twelve celebrated chefs from Welcome Group Maurya Sheraton, New Delhi, bring you an array of traditional Indian recipes and delicacies from the subcontinent's cuisine. These chefs have not only simplified and adapted the old recipes to modern times but also generated new ones. The Indian Menu Planner is divided into three sections such as Tandoor and Dry Dishes, Curries and Simmering Pot and Vegetarian Dishes and Desserts. This book is innovatively packaged in a unique triple-section button pack.

180 Every Day Cakes and Bakes or Turkish Cooking

2009-01-14T14:15:00.000-08:00

180 Every Day Cakes and Bakes

Author: Martha Day

A superb collection of over 180 recipes suitable for all the family, from cookies, bars and breads to buns, muffins, pies, tarts and celebration cakes

Turkish Cooking: A Culinary Journey Through Turkey

Author: Carol Robertson

We immerse ourselves first in a dozen "Traveler's Tales" describing the Robertson's experiences--clambering among Lydian rock tombs, taking a ferry up the Bosporus, exploring the ancient cities of Ankara and Istanbul. These adventures entice us into the second part of the book, which presents classic Turkish dishes--such as Fried Mussels, Stuffed Grape LEaves, Ciscassian Chicken, Raki Shrimp with Feta Cheese, and Baklava.

Low Carb Baking and Dessert Cookbook or Life and Food in the Basque Country

2009-01-14T04:33:00.000-08:00

Low-Carb Baking and Dessert Cookbook

Author: Mary Dan Eades MD

Scrumptious, easy-to-make low-carb breads, pastries, and confections from a chef who is revolutionizing low-carb cooking and eating

"Ursula has worked tirelessly to develop scores of recipes for breads, biscuits, pastries, cookies, pies, cakes, candy, and confections that are not merely low-carb, they’re delicious to boot! Her culinary alchemy gives us all a leg up on the learning curve to make luscious low-carb treats that, if we use them wisely, will make it that much easier to stick to the low-carb plan for life."

–From the Foreword by Dr. Mary Dan Eades, M.D.

coauthor of The Low-Carb Comfort Food Cookbook

In The Low-Carb Baking and Dessert Cookbook, low-carb chef par excellence Ursula Solom–the ingenious chef who is revolutionizing the way the low-carb world cooks–proves that you don’t have to sacrifice the delights of your favorite high-carb treats to live a low-carb lifestyle.

From Basic White Bread, Date Bread, Peanut Butter Chocolate Muffins, Honey Spice Cookies, and Macadamia Nut Biscotti to Strawberry Soufflé, Tiramisu, and Praline Truffles, The Low-Carb Baking and Dessert Cookbook is packed with more than 200 easy-to-prepare recipes for savory treats and scrumptious sweets that will satisfy your high-carb cravings while helping you slim down, shape up, and realize all the benefits of low-carb living.

Library Journal

Despite the recent glut of low-carb cookbooks, few have focused only on baking and desserts, so this title might fill a special niche. However, not surprisingly, low-carb baking is not particularly easy. Solom, coauthor with Mary Dan Eades and Michael Eades of The Low-Carb Comfort Food Cookbook, uses a variety of special ingredients to adapt baked goods to a low-carb program, from soy protein powder and almond meal to vital wheat gluten, sugar-free chocolate, and xylitol, an expensive "sugar alcohol" that, Solom notes, may have undesirable side effects. Many of the recipes have lengthy ingredients lists, and while some of them may be healthful, they don't have much appeal as a sweet treat (Soy Grit Cookies, anyone?). Unlike those with wheat allergies and the like who must monitor their diets carefully or suffer often severe consequences, most Atkins fans may not want to spend hours in the kitchen making breads and desserts when low-carb baked goods are increasingly available in supermarkets. For special collections. Copyright 2004 Reed Business Information.

Book about: Networking or Visual Studio Tools for Office

Life and Food in the Basque Country

Author: Maria Jose Sevilla

In this beautifully written book, Maria Jose Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them.

Sushi Economy or Irish

2009-01-13T17:51:00.000-08:00

Sushi Economy: Globalization and the Making of a Modern Delicacy

Author: Sasha Issenberg

Now in paperback, the highly acclaimed exploration of sushi's surprising history, global business, and international allure

One generation ago, sushi's narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet's most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world's most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time?

A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization's dynamics, the book traces sushi's journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you'll never see the food on your plate—or the world around you—quite the same way again.

Entertainment Weekly

An authoritative, expertly reported account of this increasingly global business, with the smart elegance of a dinner at Nobu.

Steve Johnson

One of those rare books that reveals a vast and fascinating system behind something you've taken entirely for granted. . . . Brilliant.

Wall Street Journal

Eminently readable . . . anecdote-rich and quirky.

Publishers Weekly

In this intriguing first book, Philadelphia-based journalist Issenberg roams the globe in search of sushi and takes the reader on a cultural, historical and economic journey through the raw-fish trade that reads less like economics and more like an entertaining culinary travelogue. In the years since the end of WWII, the practical protein-and-rice delicacy once unknown outside Japan has become so commonplace that the elements of its trade affect a far-flung global network of fanatics, chefs, tuna ranchers and pirates. While the West reached out for things Japanese, from management techniques to Walkmans, the growth of the market for quality fish, especially maguro, the bluefin tuna beloved by sushi eaters everywhere, paralleled Japan's rise from postwar ruin to 1980s economic powerhouse and into its burst-bubble present. Issenberg follows every possible strand in this worldwide web of history, economics and cuisine-an approach that keeps the book lively with colorful places and characters, from the Tokyo fish market to the boats of North Atlantic fishermen, from tuna ranches off the coast of Australia to the sushi bars in Austin, Tex. He weaves the history of the art and cuisine of sushi throughout, and his smart, lively voice makes the most arcane information fascinating. (May) Copyright 2007 Reed Business Information.

What People Are Saying

Mark Bittman
Sasha Issenberg's The Sushi Economy is a perfectly timed book about two important topics. Like a good piece of sushi, it's simple, complex, and full of delicious surprises. (Mark Bittman, author of The Best Recipes in the World and How to Cook Everything)

Douglas Brinkley
Everywhere I travel in the world there seems to be a sushi bar awaiting me. Now, for the first time, I understand the culinary phenomenon with informed eyes and stomach. Sasha Issenberg's The Sushi Economy is a riveting and witty inquiry into the raw fish explosion. As a non-fiction stylist, he's first-rate. A must read! (Douglas Brinkley, Professor of History at Tulane University, bestselling author of The Great Deluge)

Steven Johnson
This is one of those rare books that reveals a vast and fascinating system behind something you've entirely taken for granted. The Sushi Economy is not just a book about our growing appetite for raw fish -- it's a brilliant look at globalization in practice. (Steven Johnson, bestselling author of The Ghost Map and Everything Bad is Good for You)

Franklin Foer
Sasha Issenberg has produced an exquisite specimen of culinary anthropology--and literary journalism and political economy. He reveals fascinating wrinkles in the global economy with wit and color. (Franklin Foer, bestselling author of How Soccer Explains the World)

Book review: Kundalini Yoga Meditation or A Complete Guide to Obesity Surgery

Irish: The Taste of Ireland in Traditional Home Cooking (Classic Cuisine Series)

Author: Matthew Drennan

This celebration of the culinary traditions of the Emerald Isle features soups such as Leek and Thyme, main courses of Guinness and Oyster Pie or Irish Stew, and puddings such as Chocolate Carragheen with Irish Coffee Sauce. With practical hints and stunning photography throughout, this book captures the real essence of the unique Gaelic spirit.

Wild Garlic Gooseberries and Me or Beer School

2009-01-13T07:09:00.000-08:00

Wild Garlic, Gooseberries and Me

Author: Denis Cotter

Whether creating a restaurant masterpiece or foraging in hedgerows and woods, the author searches for a new connection between food, people, and land. Divided into four themed chapters, It's a Green Thing, Wild Pickings, Nature and Nurture, and Growing in the Dark, each include information and anecdotes about the vegetables that feature as well as many delicious recipes. There are simple salads and soups as well as more challenging main meals and mouth-watering desserts. Recipes include: Fresh Tagliolini with Abyssinian Cabbage, Pine Nuts & Sheep's Dressing; Courgette Flower, Pea and Chive Risotto; Samphire Tempura with Coriander Dressing; Sea Spinach, Potato and Hazelnut Pancakes; Braised Celeriac Gratin of Chestnuts and Blue Cheese with Red Wine Sauce. Stunning images of the landscape, the food, and the finished recipes complete this delightful read and unique recipe book.

Publishers Weekly

Irish chef Cotter's lyrical rumination on local fruits and vegetables is much like a relaxing Sunday afternoon walk in the country. Following a loose structure, Cotter wanders from topic to topic, from discussing the etymology of sea spinach to an early morning wild mushroom hunt with little transition. While this may frustrate some readers, Cotter covers a remarkable amount of culinary ground and eventually gets to all the major players in the garden, from root vegetables and tomatoes to multiple varieties of kale and the joys of fresh asparagus. Supplemented with plenty of recipes for dishes ranging from the familiar (Tomatillo Salsa, Field Mushroom and Potato Gratin) to the exotic (Nettle Risotto, Watercress Soup with Walnut and Sweet Pepper Salsa), the real treasures are buried in the text, where Cotter offers numerous riffs on standards like beets, and how to employ turnips in a curry. Readers accustomed to skimming will gloss over many of the jewels scattered throughout the book, but patient cooks will be rewarded with a renewed appreciation for their garden's bounty.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Book about: Cristinas of Sun Valley or Pesach for the Rest of Us

Beer School: Bottling Success at the Brooklyn Brewery

Author: Steve Hindy

What do you get when you cross a journalist and a banker? A brewery, of course.

"A great city should have great beer. New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist's skepticism-as though he has forgotten that he is reporting on himself. Tom is even less forgiving-he's a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement."
—Michael Jackson, The Beer Hunter(r)

"An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that's not enough, it is all about beer!"
—Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School

"Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom's book an A++!"
—Norm Brodsky, Senior Contributing Editor, Inc. magazine

"Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readerscan learn from these lessons too."
—Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, The Road to Success: How to Manage Growth

"Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale."
—Ken Grossman, founder, Sierra Nevada Brewing Co.

Publishers Weekly

This winning tale of the rise of the Brooklyn Brewery follows the basic pattern of every entrepreneur's memoir: a restless visionary sets out to accomplish a dream, barely survives a series of setbacks, emerges victorious-and ready to tell readers how they can do the same. But this account serves up more than the usual suds and foam-its counsel is sound and its prose lively, and it should appeal to both wannabe industrialists and beer drinkers, not that those categories are mutually exclusive. In fact, the authors, foreign correspondent Hindy and banker Potter, decided to found their New York brewery, now 17 years in business and among the top 40 in the U.S. in sales, after consuming many bottles of Hindy's homebrew. The longtime partners tell their story in engaging, candid voices, delivering cautionary anecdotes, reflections on longstanding disagreements and lingering resentments, and brutally frank self-assessments. It helps the story immeasurably that beer is a more colorful subject than, say, spreadsheet software, a fact that gets the reader past the inevitable chapter on financing. Though Hindy and Potter may not help the aspiring entrepreneur strike gold, they offer a compelling model and a heartening story. (Oct.) Copyright 2005 Reed Business Information.

Foreword.

Preface Steve and Tom Introduce the Brooklyn Brewery.

Acknowledgments.

Chapter 1. Steve Tells How Choosing a Partner Is Like a Second Marriage.
Lesson One: Even a Dog Can Shake Hands.

Chapter 2. Steve Discusses the Importance of Building a Solid Team.
Lesson Two: Is It a Business or a Family Business?

Chapter 3. Tom Talks about Creating the Business Plan: A Money-Raising Tool and More.
Lesson Three: The Business Plan Won’t Be Graded on a Curve.

Chapter 4. Tom Asks, “What’s the True Mission of the Business?”
Lesson Four: Being Flexible If the Mission Statement Becomes “Mission Impossible”.

Chapter 5. Steve Discusses the Keys to Successfully Motivating Employees.
Lesson Five: Feeling Good Is No Substitute for Prudent Controls.

Chapter 6. Tom Tells the Story of Their Dot-Com Revolution: Fishing for Finance and Failing.
Lesson Six: Chasing Money Is Not a Business Strategy.

Chapter 7. Steve Talks about Building a Brewery in Brooklyn.
Lesson Seven: Sometimes You Stand Alone.

Chapter 8. Steve Discusses Publicity: The Press Wants You!
Lesson Eight: A News Release Can Go a Long Way.

Chapter 9. Steve Reveals How the Revolution Kills Its Leaders First.
Lesson Nine: Hiring and Firing.

Chapter 10. Tom Talks about Cashing Out and Reinventing the Business, Again.
Lesson Ten: Only You Will Know When It’s Time to Sell.

Chapter 11. Tom Wants to Know If You Have What It Takes.
Lesson Eleven: There Are No EntranceExams for Entrepreneurs.

Timeline.

Index.

Making and Using Flavored Vinegars or Classic Scots Cookery

2009-01-12T19:27:00.000-08:00

Making and Using Flavored Vinegars

Author: Glenn Andrews

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Interesting textbook: Current Trends and Corporate Cases in Transfer Pricing or Business Ethics

Classic Scots Cookery

Author: Catherine Brown

In Classic Scots Cookery, award-winning food writer Catherine Brown brings you everything you'll ever need to know about food in Scotland. Scotland's varied landscape defines the nation's produce: the fertile lands of Angus and Tayside which produce slow-ripened, full-flavoured grains and soft fruits, the clear rivers and seawaters where fine seafood is caught by hand, line and net and the Highland pastures which provide gamey venison from red deer. Catherine's abundant knowledge of these riches allows you to experience Scotland's best traditional ingredients in a range of exceptional recipes. Along the way, you will also gain an understanding of the history and evolution of Scotland's food produce as she takes you on a journey to the kitchens, inns, crofts and fishing villages of the past. The scope of classic dishes in this comprehensive approach to Scots cooking is unparalleled. Everything is here, including all the festive classics from a Hogmanay Het Pint to a harvest home Cranachan. So step into the kitchen and experience truly Classic Scots Cookery.

	Introduction	1
1	Broths
	Cock-a-Leekie (Chicken and Leeks)	6
	Scotch Broth (Barley and Vegetable)	7
	Ham and Lentil Broth	8
	Hotch Potch (Spring Vegetable Soup)	9
	Spring Nettle Broth	10
	Wild Mushroom Soup	11
	Orcadian Oatmeal Soup	12
	Shetland Reestit Mutton Broth	13
	Venison Broth	14
	Grouse Soup	15
	Cullen Skink (Finnan Haddock Broth)	16
	Mussel Broth	17
	Partan Bree	18
	Dulse Broth	19
2	Fish and Shellfish
	Oily Fish
	Fried Herring, Mackerel or Trout Fillets in Oatmeal	26
	Soused Herring	27
	Tatties an' Salt Herrin'	28
	Jugged Kipper	28
	Grilled Kipper	29
	Whole Grilled Mackerel, Herring or Trout in Oatmeal	29
	Potted Hot Smoked Mackerel with Lemon	30
	Baked Salmon with Dill	31
	Seared Salmon Steaks with Rocket Salad	32
	White Fish
	Fish 'n' Chips	33
	Buttered Smokie	34
	Finnan an' Poached Egg	35
	Smokie Kedgeree	36
	Eyemouth Fish Pie	37
	Salt White Fish and Potatoes	38
	Shellfish
	Crab in its Shell	39
	Fresh Cooked Lobster	40
	Oysters in their Shells	41
	Norway and Squat Lobster with Mussels and Scallops	42
	Scallops an' Bacon	43
3	Birds and Game
	Braised Haunch of Red Deer with Redcurrant Jelly	47
	Venison Collops with Sloe Jelly	48
	Venison Pasty	49
	Roast Young Grouse with Bread Sauce and Berries	50
	Roast Pheasant with Tarragon	51
	Braised Pheasant with Whisky and Juniper	52
	Rabbit an' Onions	53
	Bawd Bree	54
	Jugged Hare	56
	Roast Chicken and Oatmeal Skirlie	57
	Chicken Stovies	58
	Roast Duck with Fried Potatoes and Oranges	59
	Roast Goose with Apple Stuffing	60
4	Meat
	Roast Rib of Scotch Beef	68
	Mince an' Tatties	70
	Mince an' Doughballs	70
	Beef Olives and Skirlie	71
	Boiled Beef with Carrots and Dumplings	72
	Steak and Kidney Pie	73
	Grilled Steak and Chips	74
	Scotch Beef in French Claret	75
	Spiced Beef	76
	Roast Rack of Lamb	78
	Braised Lamb Shoulder with Carrots	79
	Pickled Lamb or Mutton	80
	Baked Ham on the Bone	81
	Meat Loaf	82
	Grilled Black and White Pudding with Ayrshire Bacon and Poached Egg	83
	Jellied Tripe	84
	Tripe and Onions	85
	Haggis Neeps an' Tatties	86
5	Grains and Vegetables
	Grains
	Oatmeal Porridge	92
	Pease Brose	93
	Oatmeal Skirlie	93
	Sweet Haggis	94
	Vegetables
	Boiled Floury 'Mealy' Potatoes	95
	Chappit (Creamed) Tatties	95
	Clapshot and Burnt Onions	96
	Rumbledethumps	97
	Potato Stovies	98
	Roasted Leeks	99
	Young Leek Salad	100
	Turnip Stovies	101
	Glazed Carrots	102
	Buttered Kail	103
	Roast Root Vegetables	104
6	Fruits and Puddings
	Cranachan (Soft Fruit, Cream and Toasted oatmeal)	110
	Caledonian Cream	111
	Ice Cream and Raspberry sauce	112
	Blackcurrant Sorbet	113
	Hazelnut Meringue with Cream and Raspberries	114
	Raspberries and Meringues	115
	Strawberries and Cream with Shortbread	116
	Fruit Crumble (apple, plum, gooseberry, rhubarb, blackcurrant, bramble)	117
	Morayshire Apple Crumble with Oatmeal	118
	Eve's Pudding	119
	Apple Dumpling	120
	Apple Frushie (Pie)	121
	Lemon Meringue Pie	122
	Ecclefechan Butter Tart	124
	Burnt Cream	125
	Whipkull	126
7	Baking
	Baking Classics
	Oatcakes	132
	Beremeal (Barley) Bannocks	133
	Shortbread	134
	Mixed Grain Mashlum Bannock	136
	Oven Scones	137
	Cakes and Tea Breads
	Vanilla Butter Sponge	138
	Date and Walnut Chocolate Loaf	140
	Cream Sponge	141
	Dundee Cake	142
	Fochabers Gingerbread Loaf	143
	Sticky Gingerbread	144
	Granny Loaf	145
	Rock Buns	146
	Girdle Baking
	Girdle Oatcakes	147
	Potato Scones	148
	Soda Scones	149
	Currant or Sultana Scones	150
	Scots Girdle Pancakes (Dropped Scones) and Girdle Crumpets	151
	Yeast Baking
	Aberdeen Rowies or Butteries	152
	Baps	154
	Oatmeal Bread	155
	Scots Cookies	156
	Selkirk Bannock	157
	Other Biscuits
	Petticoat Tails	158
	Balmoral Shortbread	159
	Pitcaithly Bannock	160
	Parkins	161
	Oaties	162
	Abernethy Biscuits	162
	Almond Biscuits	163
	Parlies (Ginger snaps)	164
8	Sweeties
	Basic Sugar Boiling Process	170
	Tablet	171
	Treacle Toffy for Coughs	172
	Glessie	173
	Gundy	174
	Edinburgh Rock	175
	Barley Sugar	176
	Butterscotch	177
	Whisky Fudge	178
	Rum Truffles	179
9	Preserves and Pickles
	Sweet Preserves
	Seville Orange Marmalade (thick cut)	182
	Seville Orange Marmalade (thin cut)	183
	Fresh Raspberry Conserve	184
	Raspberry Jam	184
	Strawberry Conserve	185
	Strawberry Jam	185
	Rum Preserved Berries	186
	Bramble Jam	187
	Bramble Jelly	187
	Blackcurrant and Apple Jam	188
	Blackcurrant Jam	188
	Plum Jam	189
	Rhubarb and Ginger Jam	189
	Gooseberry and Elderflower Jam	190
	Rowan Jelly	191
	Redcurrant Jelly	191
	Mint and Apple Jelly with Cinnamon	192
	Lemon Curd	193
	Candied Fruit or Peel	194
	Chutneys, Relishes and Pickles
	Green Tomato Chutney	195
	Red Tomato Chutney	196
	Apple Chutney	197
	Plum Chutney	198
	Raisin Chutney	199
	Creamy Mustard	200
	Wholegrain Mustard	200
	Horseradish Sauce	201
	Green Herb Relish	201
	Raspberry Vinegar	202
	Spiced Vinegar	202
	Pickled Onions	203
	Pickled Eggs	204
	Spiced Damsons	204
10	Hogmanay Halloween and Christmas
	Hogmanay
	Hot Toddy/Het Pint	209
	Atholl Brose	210
	Trifle	211
	Clootie Dumpling	212
	Black Bun	214
	Halloween
	Halloween Stapag	208
	Halloween cake with charms	216
	Christmas
	Christmas Pudding	217
	Christmas Cake	218
	Christmas Cake Marzipan and Icing	219
	Mincemeat	220
	Mince Pies	220
	Mincemeat Cake	221
	Measurements	222
	Bibliography	223
	Index	226

Stir Ups or Remembering Bill Neal

2009-01-12T10:45:00.000-08:00

Stir Ups

Author: Junior Welfare Leagu

Stir-Ups salutes the unique flavor of today's Home on the Range. Oklahoma, with its blue skies and golden fields of grain, offers its own flavor to America's kitchens. Whether you are stirring up a gourmet treat or simply making play dough... Stir-Ups brings unique flavor to your table.

Look this: Asian Appetizers or Best Bake Sale Ever Cookbook

Remembering Bill Neal: Favorite Recipes from a Life in Cooking

Author: Moreton Neal

A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence.

Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill's former wife and business partner, Moreton Neal, has compiled a book that embodies the diversity and range of his cooking and illustrate the aesthetic that he applied to making meals. Remembering Bill Neal features more than 150 recipes--most of them never published before--from all stages of Bill's career: classic French dishes from La Residence, Southern traditional cooking from Crook's Corner, and fast and easy recipes from home. Moreton's introductory passages and headnotes introduce Bill to readers and put his recipes in the context of his career and his legacy as a chef.

Part cookbook, part memoir, this volume both instructs and entertains, showing the lasting importance of Bill Neal's influence in the American regional cooking movement as well as being a muse and a mentor to a generation of Southern home and professional cooks.

Library Journal

Neal (1950-91) is best remembered as a celebrated innovator of Southern cooking through his two Chapel Hill (NC) restaurants and three cookbooks, most notably Bill Neal's Southern Cooking. A creative chef and food historian, Neal documented ancient recipes and reveled in regional variety and, in doing so, raised Southern cooking's social status. As his former wife and business partner, the author is well qualified to examine Neal's life and his recipes. She organizes the book into three distinct chapters, the first two taking their names from his restaurants. "La R sidence" features French continental cuisine with a Southern twist; "Crook's Corner" offers Lowcountry, Carolina Piedmont, and Cajun dishes; and "At Home" presents family favorites and seasonal dishes. Each chapter has several pages of introduction, and each recipe has a few lines of elaboration on its history or evolution. At first glance, this collection is almost too diverse (where else would Osso Bucco appear in the same pages as Deviled Eggs?), but it functions as an entertaining memoir as well. An essential purchase for research collections in the culinary arts; for public libraries it will have regional interest.-Julie James, Forsyth County P.L., NC Copyright 2004 Reed Business Information.

Vegetarian Cooking for Healthy Living or Napa Valley Wine Country California

2009-01-12T00:02:00.000-08:00

Vegetarian Cooking for Healthy Living

Author: Mary Ter Meer

This ideal, to-the-point guide describes how to remain healthy without eating red meat, fish, or poultry. This beautiful title is endorsed and highly recommended by Dean Ornish, M.D. All of the 130 recipes are creative and easy to follow, require no exotic ingredients, and follow the heart disease reversal guidelines advocated by Dr. Ornish. Sidebars highlight unique features of the dish. Full-color photo pages, mail order sources, index. 262 pp.

Interesting book: Road Racing for Serious Runners or Hormonal Balance

Napa Valley Wine Country California (Images of America Series)

Author: Lin Weber

California's upper Napa Valley is regarded by many as the premier wine-growing region in America. Producing vintages since the 1850s, the mountain-ringed valley studded with ancient oaks is the setting for several wineries that have been active for more than a century, overcoming a variety of challenges from insect invasions to Prohibition. But Napa's "Up Valley" also has a rich pioneer heritage that extends beyond its famous vineyards and cellars. Home to some of California's earliest settlers and the staging and recruiting area for the Bear Flag Revolt, the region was also home to California's first resort spas and a silver and cinnabar mining industry that brought wealth to some investors but disappointment to many others.

Galatoires Restaurant Cookbook or Turkish Cooking

2009-01-11T14:20:00.000-08:00

Galatoire's Restaurant Cookbook

Author: Leon Galatoir

Unchanging in the face of culinary fads and trends, Galatoire's tops the list of New Orleans restaurants serving classic French cuisine. Now, Leon Galatoire, a fourth-generation member of the founding family of Galatoire's Restaurant, has recreated these recipes for home use while retaining the flavors that he knows so well.

Turkish Cooking: Classic Traditions, Fresh Ingredients, Authentic Flavours, Aromatic Recipes

Author: Ghillie Basan

Discover the mouthwateringly senual flavors of a classic cuisine with a blend of 75 authentic and contemporary recipes.

Hedonist in the Cellar or MinuteMeals

2009-01-11T05:38:00.000-08:00

Hedonist in the Cellar: Adventures in Wine

Author: Jay McInerney

In the two decades since Bright Lights, Big City reinvigorated contemporary fiction, Jay McInerney can claim a great many accomplishments, including the mantle that Salon has given him: “the best wine writer in America.” Of his previous collection, Bacchus and Me, Robert M. Parker, Jr., concluded: “Brilliant, witty, comical, and often shamelessly candid and provocative.” And The New York Times added: “McInerney’s wine judgments are sound, his anecdotes witty, and his literary references impeccable. Not many wine books are good reads; this one is.”

In A Hedonist in the Cellar, he gathers more than five years’ worth of essays and continues his exploration of what’s new, what’s enduring, and what’s surprising, giving his palate a complete workout and the reader an indispensable, idiosyncratic guide to a world of almost infinite variety. Rieslings from the Finger Lakes, Armagnac from Gascony, powerhouse amarones from Valpolicella, the most fearsome critics in England, chocolate-friendly bottles from all over the globe, new developments in Chile and Argentina—these are only some of the delights now ready to be savored in a collection driven not only by wine itself but also the people who make it and those whose enjoyment is matched by their curiosity.

Full of terroir and flavor, svelte personalities, and keen insight into the trade, these are irresistible essays for anyone enthralled by the manifold pleasures of wine.

The Washington Post - Bruce Schoenfeld

In the prologue to A Hedonist in the Cellar, his second collection of columns, [McInerney] offers what may be the clearest, most direct explanation I've read for why wine is worthy of our interest. It's "an inexhaustible subject," he writes, "which leads us, if we choose to follow, into the realms of geology, botany, meteorology, history, aesthetics, and literature. Ideally, the appreciation of wine is balanced between consumption and pleasure on the one hand and contemplation and analysis on the other." I promptly ran down to the cellar to grab a bottle.

The New York Times - Michael Steinberger

… what's impressive is how fresh and jargon-free McInerney's wine writing remains a decade into his House & Garden gig. From start to finish, first sip to last, A Hedonist in the Cellar is crisp, stylish and very funny.

Publishers Weekly

Those who've ever thought wine writing was a bit sniffy will find McInerney's cheeky and informative squibs on wine a generous, almost ham-handed pleasure. In this collection of short essays, reproduced from his monthly column in House & Garden, the increasingly avid reader is enveloped in the various wines he tastes. It's sexy. But it's not just wine that's sexy here, it's also the people who have "caught the wine bug" and dedicate themselves to making their own labels. McInerney (Bright Lights, Big City; The Good Life) ferrets out the small winemakers, investigates their ethos and tastes their efforts with the same glee and tireless interest he dedicates to the big bottlers. This sense of discovery permeates each essay as he links the wine to its history, where the grapes come from and the culture that goes into its making. Readers will learn more than even the most dedicated oenephile can use, but everyone can be inspired to find the next bottle of something special for any occasion. (Oct.) Copyright 2006 Reed Business Information.

Introduction     XIII
Foreplay
My Favorite White     3
Friulis Favorite Son: Tocai Friulano     7
Thin Is In: The New Wave of California Chardonnays     11
The Whites of the Andes     15
The Forgotten Whites of Bordeaux     19
No Respect: Soave     23
Gray Is the New White: Pinot Gris     27
Translating German Labels     31
"All Wine Wishes It Could Be Red"
The Shedistas of Santa Barbara     37
The Roasted Slope of the Rhone     41
The House Red of the Montagues and the Capulets     46
"An Extreme, Emotional Wine": Amarone     50
Cape Crusaders: South African Reds     54
The Black Wine of Cahors     58
Major Barbera     62
Go Ask Alice: The Dark Secret of Bandol     66
The Spicy Reds of Chile     70
Malbec Rising     74
Personality Test: Julia's Vineyard     78
How to Impress Your Sommelier
How to Impress Your Sommelier, Part One: German Riesling     85
No More Sweet Talk, or How to Impress Your Sommelier, Part Two: Austrian Riesling     89
The Semi-Obscure Treasures of Alsace     93
The Discreet Charms of Old-Style Rioja     97
The Mysterious Beauty of Sagrantino di Montefalco     101
Lovers, Fighters, and Other Obsessives
Oedipus at Hermitage: Michel Chapoutier     107
Ghetto Boys: Greg Brewer and Steve Clifton Get Radical     111
Jilted Lover: Auberon Waugh     115
The Obsessive: Remirez de Ganuza     119
Berkeley's French Ambassador: Kermit Lynch     123
The Mad Scientist of Jadot     127
Voice in the Wilderness: Willy Frank and the Finger Lakes     131
Finessing the Fruit Bombs     135
Mountain Men: The Smith Brothers of Smith-Madrone     139
Do the Brits Taste Differently? Michael Broadbent and Jancis Robinson     143
Robert Mondavi's Bizarro Twin: The Passions and Puns of Randall Grahm     147
Expensive Dates
First Among Firsts? The Glories of Cheval-Blanc     153
The Name's Bond     158
"A Good and Most Perticular Taste": Haut-Brion     162
The Maserati of Champagne     166
Bacchanalian Dreambook: The Wine List at La Tour d'Argent     170
Matches Made in Heaven
Fish Stories from Le Bernardin     177
What to Drink with Chocolate     181
Provencal Pink     185
Odd Couples: What to Drink with Asian Food     189
Bin Ends
Baby Jesus in Velvet Pants: Bouchard and Burgundy     195
Strictly Kosher     199
Body and Soil     203
New Zealand's Second Act     208
Bubbles and Spirits
Number Two and Bitching Louder: Armagnac     215
White on White: Blanc de Blancs Champagne     219
Monk Business: The Secrets of Chartreuse     223
Tiny Bubbles: Artisanal Champagnes     227
The Wild Green Fairy: Absinthe     231
Epilogue: What I Drank on My Forty-eighth Birthday     337
Selected Bibliography     241

MinuteMeals

Author: minutemeals Chefs

A complete meal (including dessert) in 20 minutes! Unbelievable? Not with theexperts from minutemeals, who provide gourmet-quality meals in mere minutes,using clever shortcuts, dovetailing and their creative cooking expertise. This unique cookbook contains 150 innovative, delicious menus for a complete dinner (with dessert!) in 20 minutes or less. Each menu includes tips, nutrition information, and a shopping list.

The Apprentice or Jeanne Roses Herbal Body Book

2009-01-10T17:56:00.000-08:00

The Apprentice: My Life In The Kitchen

Author: Jacques Pepin

In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award<en>winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.

As a homesick six-year-old boy in war-ravaged France, Jacques works on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in France's most famous restaurant, finally becoming Charles de Gaulle's personal chef.
When he comes to America, he falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child. The master of the American art of reinvention, Jacques goes on to earn a graduate degree from Columbia University, turn down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switch careers to become a charismatic leader in the revolution that changed the way Americans approached food.
The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. It is also the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

Kirkus Reviews

From chef, author, and cooking-show veteran Pйpin (The Short-Cut Cook, 1990, etc.), an easygoing but proud memoir of his journey through the stations of the kitchen and the food world. Pйpin doesn't gloss over the difficulties involved in scaling the French culinary ladder, but there is never any question that it was exactly what he wanted to be doing. His mother ran a series of comfortable, small-scale, well-received restaurants outside Lyon, and young Jacques took to "the hurly-burly noise of the kitchen. The heat. The sweat. The bumping of bodies. The raised voices. The constant rush of adrenaline." His apprenticeship, feudal in duration and circumstances, wasn't easy, but he reveled in the learning process of observation and imitation, a "visual osmosis" that he conveys in warm, willowy prose. Cooking in a restaurant, we realize, is a calling, not a job. Gradually introduced to a variety of French regional foods, Pйpin learned thoroughly and from the ground up the responsibilities and techniques of each kitchen position. He landed a succession of jobs at great restaurants in Paris and as a private chef before moving to New York and immersing himself in the revolution overtaking American cooking. Hungry for work, he was also gratifyingly unpretentious; he took a job at Howard Johnson's rather than the Kennedy White House because he liked his life in New York. At Ho Jo's, he worked with chefs (many of them blacks from the American South) who lacked formal training but had "natural grace and gut-felt understanding." After a horrific car accident shattered too many bones to count and forced him to leave the kitchen, he turned to writing, teaching, and fostering the growing Americanawareness of good food. Pйpin offers a worm's-eye view of culinary personalities and approaches, and there's no doubt he has earned every ounce of bounty he has received from the kitchen Prose as joyful and rich as the author's food. (Photos, not seen) Author tour. Agent: Doe Coover/Doe Coover Agency

Contents
Acknowledgments · vii
1. The War Years · 1
2. The Call of the Stove ·23
3. My Apprenticeship · 46
4. Seasons ·66
5. Paris · 76
6. The Plaza Athenee · 88
7. Cooking for Presidents · 106
8. Home Again · 128
9. New York, New World · 134
10. Only in America · 151
11. Cooking with Friends · 168
12. Gloria · 185
13. Living Off the Land · 200
14. Soup’s On · 216
15. Teaching · 224
16. Writing · 250
17. Television · 262
18. Gloria’s Restaurant · 272
19. A New Way to Cook · 286
Index · 295

Read an Excerpt

1
The War Years

My mother made it sound like a great adventure.
“Tati,” she said, using the nickname my brother had given me as a
toddler, “you are going to a marvelous place. A farm. A real farm.”
My six-year-old’s imagination filled in the rest of the details.
Enormous plow horses. Fat, grunting pigs. Dairy cows with sharp horns and
swollen, swaying udders. All manner of fowl: chickens, ducks, geese. Dogs
and cats. In short, heaven.
Maman had more practical reasons for sending me to a farm.
School had ended, and I would be on summer vacation for the next two and a
half months. In towns and cities, food was always scarce in France during
the Second World War. In the countryside, farmers may not have had two
sous to rub together, but gardens produced vegetables, corn grew in fields,
pigs became fat, chickens laid eggs, and cows gave milk that was turned
into cream, butter, and cheese. Out of kindness, rural folk would take in the
children of townspeople, giving room and board in exchange for chores.
Although hearty, the food at the farms was simple and straightforward,
coarse and without variety. A gratin of squash with cream, homemade
cheeses, roasted or boiled potatoes, and cured pork held in barrels from the
previous year were the most common dishes. Occasionally on Sundays,
farm families ate roast chicken or rabbit, followed by plum or apple tarts.
Nothing fancy, but compared to what we ate in town, this was feasting. In the
fall, the children would return home tanner, stronger, and fatter.
The big day came. Maman prepared a picnic lunch. I hopped into
a trailer that she towed behind her bike, and together we set off through a
landscape of hills, valleys, vineyards, fields, and roadsides shaded by the
leafy branches of plane trees. Late that afternoon, we arrived in Foissiat, a
hamlet in the center of the rich agricultural region of La Bresse. We pulled
into the courtyard of a farmhouse identical to any of a hundred Maman had
already pedaled past. It was fashioned from blond-colored mud and round
stones and had a red tile roof, plain except for being topped by the ornate
and vaguely Middle Eastern–style Saracen chimney. Just as I had imagined,
chickens, ducks, and a pair of majestic geese squabbled, quacked, and
honked in the courtyard, and a stinky, mud-caked pig grunted in one corner.
It was exciting and a bit scary to be that close to real farm animals.
The farmer’s wife greeted us, ruffling my hair and cooing. It was a
surprising sound, given its source: the tallest, roughest-looking, and most
powerfully built woman I had ever laid eyes on. She had a bright red face and
wore the traditional peasant’s bonnet.
While she and my mother went into the house, the farmer, a big
man with a great moustache that curled up at the corners, took me to the
barn, which was even more exhilarating than the courtyard. Although I had
seen plenty of cows in my day, I had never stood close to one. In that
shadowy building, where the sweet scent of hay and raw milk mingled with
the acidity of manure and urine, a dozen broad, wet noses turned in my
direction. The closest cow, an enormous beast, lifted her tail and hunched
her back. I jumped away just in time to avoid being splattered by the resulting
mess. That was my first act as an apprentice cowherd.
We returned just as the farmer’s wife heaped dinner on the table —
literally. She slopped spoonfuls of a yellowish brown porridge, called gaudes,
not onto plates or bowls, as we ate it at home, but directly into hollows
carved into the wooden tabletop. We gathered around as the farmer’s wife
poured cool, raw milk over our gaudes. With no further ceremony, we all sat
down and dug in. The gaudes were thick and smooth and had the salty,
slightly nutty taste of the roasted corn flour from which they had been made.
The best part of dinner was getting to eat with my elbows on the table and
not even being asked whether I had washed my hands. What a summer this
was shaping up to be!
But as soon as the last oil lamp was blown out that night, my
excitement vanished, replaced by a hollow sense of emptiness and
abandonment, sadness and fear. The farmer’s wife had done her best to
provide what comforts her home offered. I was given a tall bed beside the
wall. For warmth, she tucked an eiderdown around me, and I curled up
beneath its homespun cover. It smelled of the fields and outdoors, a foreign
scent to a six-year-old boy who, until that night, had always fallen asleep in
his own bed in a second-floor apartment in a busy little town. Lying there with
a coeur gros, a heavy heart, I thought of my family. Papa, a jovial bear of a
man. Zizi, or Roland, eighteen months my senior, a mentor, constant
companion, and best friend, so much more than a big brother. Richard,
known as Bichon, just a baby. And, most of all, my beautiful, effervescent
mother, who had slipped away without my even knowing.
My pillow was still damp from tears when I woke up the next
morning to begin the routine that would set the tone of my summer days. At
first light, after a breakfast of cafe au lait and bread and jam, the farmer led
me into the barn and presented me with a wooden staff. The other component
of my cowherd’s uniform was a pair of wooden shoes stuffed with hay. I was
also introduced to my work mate, a big black mutt. Our job was to escort the
cows out into the fields in the morning, watch over them during the day, and
see that they returned safely to the barn in the evening. Although I fancied
myself very important and hardworking, the truth is that the cows and their
canine overseer knew what was expected of them far better than I did.
Still, there have been few prouder dairymen than I as I trailed
home behind my twelve charges that evening. Inside the barn, the woman sat
me on a stool beneath one of the animals, which caused me some
nervousness, given the size of the beast and my close call the previous day.
She took my fingers gently in her callused hand and placed them on the
cow’s teat, showing me how to pinch the top with my thumb and forefinger
and then pull down, squeezing with my palm. To my delight, milk squirted
noisily into the pail, more each time I repeated the motion, until it brimmed
with creamy, frothy milk. The woman took down a small bowl and filled it.
“It’s yours, mon petit,” she said, handing me the bowl.
The milk was foamy and slightly tepid, with a rich, buttery flavor.
She had no way of knowing it, but that plain country woman,
whose name I have long forgotten, taught me one of the most important
lessons of my life: food could be much more than mere sustenance.
That night, I didn’t cry.

I was born on the eighteenth of December, 1935, in the town Bourg-en-
Bresse, about thirty miles northeast of Lyon, the second of three sons of
Jeanne and Jean-Victor Pepin. Weighing only two and one half pounds, I
nearly died at birth. The midwife lined a shoebox with dishtowels and put me
inside, placing the makeshift incubator between two bricks that had been
warmed on the stove.
Like his grandfather, father, and older brother before him, Papa
was a cabinetmaker, an ebeniste, from the word for “ebony.” He specialized
in period furniture such as the table en chiffonnier, a narrow dresser made of
cherry wood, with three drawers and elegant curved legs carved in the Louis
XV Provençal style. It was precise work, more art than craft. In his workshop,
he had a can of colle de bois, or wood glue, that he kept hot on a small wood
stove. It had an awful smell. He told me it was made from mistletoe berries. I
was fascinated by the idea of those little white berries turning into that
darkish, thick, sticky, and smelly mixture.
In contrast to my small, energetic mother, my father was big,
barrel-chested, and jovial — a happy guy, a man’s man, more like one extra
overgrown kid under our roof than an authority figure. He’d throw us in the air
and catch us, bounce us on our beds, and wrestle with us, and he was
always up for a game of soccer or rugby, a sport at which he excelled. He
loved to drink wine in the company of his many friends. It always put him in a
cheery mood, and when he had a few too many glasses of Côtes du Rhône,
he would sometimes remove his shirt and dance on a table, La Bresse’s
answer to Zorba the Greek. When fooling around like this, he would show off
by hurling walnuts against the outside windows of the cafe with the accuracy
of a major league pitcher. The nuts shattered each time but never broke the
glass. It was his private trick, and he got a kick out of seeing our puzzled
faces. No one ever found out how he did it. My mother, who tried it once,
broke the window, and Roland and I never dared to attempt it.
But like virtually all young Frenchmen, Papa, then twenty-nine,
was drafted when war was declared against Germany. Nine months later, the
French army was routed and a period of confusion and disarray called la
debâcle began. We had no idea where my father was, whether he was safe
among the hordes of retreating soldiers who clogged the roadways trying to
get home, whether he was suffering in some military hospital, or whether he,
like thousands of young French soldiers, lay dead in the mud of what was
once the invincible Maginot Line. But by then, those of us at home had our
own war to fight.

At first they were quiet, like wind moaning through branches or the howling of
distant dogs. But they became louder, like the whistle of an approaching
locomotive.
I awoke, sitting up.
Maman was already there with Bichon in her arms.
“Hurry, Zizi, Tati,” she said to Roland and me.
We hopped out of bed, still in our pajamas, and ran outside
behind her. We crossed the street and dove beneath a railroad underpass,
where some of the neighbors had already gathered. Maman wrapped us in
blankets, and we waited.
The sky lit up. A second later we heard thuds and felt the ground
vibrate. Then silence. The adults whispered among themselves. After the
consultation, Maman turned to us and said, “We can go back now.”
Our home was part of a small apartment complex near a key
bridge leading to Lyon and next to a railroad sorting depot. Because of the
depot and bridge, it was a strategic area frequently targeted by bombers.
After the first raid, we never knew whether or not we’d get a full night’s sleep.
Night after night, siren wails awakened me, and I ran from the house with my
mother and brothers.
The responsibility of keeping three young boys safe and fed during
this time fell solely to my mother, then only in her mid-twenties. Maman was
strikingly beautiful, with proud, erect posture, high cheekbones, large brown
eyes, and masses of black curls swept back from her forehead. She was a
tiny, wrenlike bundle of energy, always on the move.
She earned money by working all day as a waitress at L’Hôtel de
Bourgogne in Bourg-en-Bresse. In the evenings, she sewed every article of
clothing the family wore. And on her one day off from the restaurant each
week, she shopped for our food, though hers was hardly your typical grocery
run. Early in the morning, she would put on one of her Provençal-style floral
dresses and wrap her dark curls in a scarf before mounting an old bicycle
with solid rubber tires (no inner tubes), pedaling down our street onto the
main road and out to the dusty byways of the countryside. With her slim,
muscular legs, she pedaled thirty-five or forty miles, going from farm to farm,
filling the wicker basket strapped on the back of her bicycle with bread, eggs,
meat, chicken, honey — anything that she could find that would help feed us.
Somehow she managed, and we ate every day, but necessity
exposed my taste buds to some unconventional recipes. In lieu of sugar,
which wasn’t available, Maman made a wartime sweetener by cooking beets
in water on her wood stove for hours, straining the mixture, and then reducing
the syrup to a thick brownish liquid. It filled the entire apartment with an
earthy, slightly caramelized sweet scent — an aroma every bit as appealing
to me as the inside of a pastry shop. I loved the stuff almost as much as I
hated another one of our staples, Jerusalem artichokes, which we
consumed “natural,” with no butter, oil, or cream. Their smell made me gag.
But when I grimaced and said, “I don’t like these,” Maman would say, “Too
bad, Tati, that’s all we have.” And I would eat them, though I haven’t put a
Jerusalem artichoke in my mouth since.
At the end of each meal, our plates were sparkling clean, so clean
that we would turn them over, and the small circle in the center of the
underside would serve as a dessert plate. Usually, when we had dessert at
all, it consisted of a few tablespoons of jam or fruit puree that Maman had
made, bartered for at a farm, or purchased on the black market.
When she had the ingredients, Maman made something she
called coque, or matefaim, roughly translated as “hunger quencher,” a kind of
French toast. For this, she used eggs that she had preserved in a whitish,
slimy mixture of lime and water, which made the shells very brittle and rough.
She mixed the eggs with flour and water, or milk, if available, creating a thick,
unsophisticated crêpe batter, in which she soaked slices of dark, tough, dry
bread. To produce the coque, she cooked the soaked bread and some of the
batter in a skillet coated with a little rapeseed oil. Not exactly French toast,
but it did quench our hunger.
Another unlikely favorite of mine was mou au vin rouge: cubes of
beef or veal lungs cooked with onion and the sediment left in the bottom of a
red wine barrel. Before cutting them into cubes, Maman inflated the lungs by
blowing into the trachea. I once witnessed the disastrous results of omitting
this step. The lung pieces expanded in the cooking liquid, tripling or
quadrupling in size, until the lid of the vessel suddenly lifted and pieces of
lung spewed out of the pot like volcanic lava. Maman never had such
problems with her mou and served it several times a month. Even though the
spongy texture of the lungs and the acidity of the sauce would not thrill a
gourmet, I loved mou au vin rouge. In a perverse way, I still do.
Occasionally, my mother got a few pounds of butter, which she
would cook and salt to preserve in jars. The darkened scum that rose to the
top of the butter and stuck in a ring to the sides of the pot as the butter
cooked was la crasse du beurre, or “butter’s dirt.” Despite the name, it had a
deep, nutty taste that turned a stale piece of bread into a culinary triumph
that ranked right up there with mou.
To supplement what my mother acquired on her excursions
through the countryside, we had a plot in a community garden about a half-
mile from home. Roland and I were assigned to push a homemade cart and
clean up behind a large Percheron horse that made grocery deliveries through
the neighborhood. Often competing with other local boys, we rushed in and
shoveled up the malodorous but precious “piles of gold.” Our garden was truly
organic. And, thanks to us, the streets of Bourg were kept impeccably clean.
The few crops we grew in our plot were precious: potatoes,
radishes, onions, leeks, parsley, zucchini, beans, and, especially, salad
greens. One day, Roland and I were instructed to get salad from the garden.
But when we arrived there, we were confused. Which plants were we
supposed to pick? After some discussion, we chose the tender young greens
aligned in well-cultivated rows, by far the most appetizing specimens and
also the easiest to pick, although gathering enough for a salad required the
uprooting of three entire rows. We proudly bore our harvest home, only to be
greeted by a shriek from Maman. Those seedlings had been transplanted
from the cold frame only days before. Although baby greens may be all the
rage today, size often trumped quality on the tables of wartime France.
One afternoon, during the peak of Mussolini’s bombing of Bourg-
en-Bresse, Maman was off waitressing. Roland, Grandmother, and I were
weeding the garden, while Bichon napped in his carriage at the end of a row.
By then, the howls of air raid sirens and the thuds of exploding bombs had
become so common that we barely looked up from our chores when a loud
blast went off nearby. It wasn’t until we turned the corner at the top of our
street on our way home that we saw the destruction. In front of our building,
the landlord’s car had been reduced to a blackened, smoldering tangle of
metal. Much of the ground floor had been blown away. Protruding above,
completely windowless and minus its balcony and the exterior staircase that
provided access, was the apartment that had been the only home I had
known.
Everyone was gathering what belongings they could and fleeing
from the advancing German columns. We lacked a car, but my aunt, La
Marraine, said we could get out of Bourg with her. Nothing could have
delighted me more. La Marraine was the mother of my favorite cousin,
Robert, who was a teenage version of Papa. Traveling with him would make
Robert just like another brother.
But to my disappointment, La Marraine informed me that Robert
wouldn’t be going with us. He had joined the army, and La Marraine said that
he had disappeared. We climbed into my uncle’s old Citroën; he had also
gone to war. La Marraine, who did not drive, drove. Crowded into that car,
which smelled of gasoline fumes, old leather, and Uncle’s tobacco, we struck
out toward the mountains of the massif Central, near the Auvergne region.
Our progress was anything but smooth. La Marraine worked the shift like an
uncooperative pump handle, and the gears crunched and grated before
engaging, jolting the car forward. Just as often, it jerked to a stall. During
those interludes when La Marraine got us moving in the right direction, she
drove at full throttle, swerving from side to side like someone who’d enjoyed
one too many glasses of wine at lunch. We might never have survived that
journey had we not passed a young soldier wandering the road. La Marraine
stomped the brake.
“Where are you going?” she asked.
The soldier shrugged. “I don’t know. I’ve lost my regiment.”
“Well, you do know how to drive, don’t you?”
He nodded.
“Good, it’s yours,” she said, sliding over so he could take the
wheel.
A few kilometers later, he spotted a couple of trucks filled with
French soldiers along the side of the road. Hoping to get some information
about his regiment, our driver stopped and called out. Immediately, a young
man in the dark blue uniform of the French army jumped from the truck and
embraced him. La Marraine screamed. Incredibly, it was Robert. He took over
the driving, and we ended up in a small hamlet called Baribas, where we
found lodging in a farm for a few weeks. Eventually, we moved back into our
home on rue de l’École normale. One morning I woke up and there, seated at
the table as if not a day had passed, was Papa.
Unfortunately, this period of tranquility turned out to be but a
moment of peace in the eye of the storm. In late 1943 and early 1944, the
Germans began gathering able-bodied men at random and coercing them into
forced labor for their war machine. Many men, moved by patriotism as well as
unwillingness to participate in a German labor camp, joined the French
underground, known as le maquis, the term applied to the tight, impenetrable
bush regions of Corsica, where bandits would hide from the law.
One day my father was strolling down avenue Alsace-Lorraine, the
main street of Bourg, when a German officer accosted him, accusing him of
being part of le maquis. The soldiers lined up Papa and seven other
townsmen against a wall outside the Prefecture de police, a seventeenth-
century castle-like building at the bottom of the street, and held them there
all day at gunpoint. In the late afternoon, the soldiers dragged two of the men
away and summarily shot them. The Germans returned. Instead of taking
more victims, however, they told the survivors to go home. Shortly afterward,
Papa moved to the mountains and joined some of his friends in the
Resistance.
For a second extended period, he was gone. But this time, he
would occasionally slip home, often at night when my brothers and I slept.
We would not even know he had been there until the next morning when
Maman, wearing a faint smile, told us that our father had visited. He often left
behind small gifts of food. For a while, we were awash in sardines. Papa had
brought us a few dozen tins that he had gotten from parachuted goods,
compliments of the American air force. I still love canned sardines, served
simply on top of salad with finely sliced onion and a sprinkling of red wine
vinegar.

Summer came, and once again I was going to leave home to spend a few
months on a farm. This time, much to my delight, Roland and I went
together. There were tears on my cheeks when Maman left us at the train
station in Lyon, but they dried quickly as the train, filled with other young
boys, chugged toward Chambery, a town in the Savoy area known for its
vermouth, pasta, and fish from nearby lac du Bourget. We spent the night in
an army barracks in Chambery and the next day boarded a small shuttle
train to complete our journey to St.-Jean-de-Maurienne, a small town in the
foothills of the Alps.
Standing on the platform, I heard a voice calling, “Pepin! Les frères
Pepin!”
Roland and I separated ourselves from the crowd.
A priest with a rough, leathery outdoorsman’s complexion and
clad in an old-fashioned ground-length black soutane was calling. We
presented ourselves, and without much more conversation, this most
unpriestly-looking priest led us to a distinctly unpriestly conveyance: a two-
wheeled cart to which a small donkey was hitched. The priest climbed
aboard, indicating that we were to sit beside each other on a bench that
faced backward. From that vantage point, I had my first encounter with big
mountains, immense peaks glowing in the bright sun of that early June day.
The priest and his donkey headed up a dirt road, bordered by the
abrupt wall of the mountain on one side and the gaping abyss of the valley on
the other. Finally, we arrived in the village of Montvernier. I was hoping that
Roland and I would stay in the same house that summer, but the priest took
me alone to the home of the family where I would stay, leaving Roland on the
cart. Mme. Mercier was waiting for us in the large, central — and only —
room of the farmhouse. After a few minutes of conversation, the priest left
with my brother, facing backward, waving goodbye to me. Once again, I was
alone.
Every couple of weeks, Mme. Mercier undertook the formidable
task of making bread, a staple for the family. Preparation started two to three
days ahead of time. She began with a leftover hunk of dough about the size
of a plucked chicken, which she kept covered with water in an earthen jar in
the cool cellar under the house. To that, she added flour, water, and salt to
form a soft mixture, like slurry, in the petrin, or kneading vessel. The petrin
was made of carved hardwood and resembled a coffin in size and
appearance. Proudly displayed, with its beautiful carved lid, it functioned as a
table or sideboard when not in use for bread baking.
Making the dough was backbreaking work. The first slurry would
be left to ferment and rise a little, usually overnight. In the morning, the
fermentation would have run its course, and Mme. Mercier added fresh flour
and water to the mixture to give it new life. She left the dough again for a few
hours to activate and ferment, repeating this process, called a rafraîchi, or a
refreshing, several times over the course of three days. Eventually, her dough
became strong, elastic, and filled with pockets of air, which would burst and
produce a wonderfully aromatic, yeasty fragrance that permeated the
farmhouse. On the final day, Mme. Mercier shaped the dough into round
loaves, saving a piece to store in the cellar as a starter for the next batch of
bread.
Like every other household in Montvernier, the Merciers lacked an
oven large enough to bake the dough Mme. Mercier had so laboriously
prepared. Instead, the people of the town shared a massive common baking
oven with the residents of a nearby village called Montbrunal. Bread-baking
day had all the excitement of a carnival. Villagers greeted each other loudly
and gossiped in small clusters. Kids ran about and played. I was standing
forlornly on the outskirts when Roland appeared.
He was staying with a family in Montbrunal, which meant that I
would not only see him on baking days but on Sundays as well, since the
villages also shared a single church. Montvernier and Montbrunal were so
close together that we could even walk to visit each other during the week
when our farm duties permitted.
The oven seemed as large as a house, and together Roland and I
watched the baker-farmer feed it with the pile of wood needed to bring it to
the proper temperature. The smell of so much baking bread was enthralling.
We stood there for hours. One after the other, farmers arrived with their
loaves, two dozen or so each, and the baker would take over. At the end of
the day, some farmers brought casserole dishes, containing anything from
beans to cabbage, to be cooked overnight in the heat retained by the oven.
Back at the farm, Mme. Mercier arranged her loaves like
decorative plates on the high, narrow shelves running along two entire walls of
the room. Every night for dinner, she brought down a new loaf. Seated at the
head of the table, M. Mercier held the loaf on its edge and marked a cross on
its underside with his folding wood-handled knife. This was intended as a sign
of respect for the bread and an offering to God, although it was more a ritual
of food than a religious observance. Only then would he cut the bread into
large chunks and distribute it around the table.
An unusual custom dictated that cheeses, made in the village,
were always to be consumed with bread at the start of the meal. One of
these was a wonderful cheese called Beaufort, rich, dense, and nutty, similar
to a Gruyère. Another Savoy cheese, Tomme de Savoie, was harder and
more pungent than the Beaufort. Sometimes we ate the Beaufort by itself.
Other times Mme. Mercier grated it into soups, gratins, souffles, and
stuffings, but the Tomme was always eaten on its own. Mme. Mercier’s
meals always ended with a soup — precisely the opposite order that I had
been used to. We also ate homemade cured, dried ham, redolent of the hay
in the summer fields. For dessert we had plum tarts made with sugary yellow
mirabelle plums about the size of cherry tomatoes.
Montvernier offered plenty of experiences for a young city boy: the
glorious peaks of the Alps, the frightening chasms bordering the narrow
mountain roads, the powerful and intoxicating smell of the summer hay that
we spent hours cutting and gathering, the hair-raising rides perched on bales
of hay in a cart pulled by a donkey that occasionally slipped as he headed
down treacherous paths on his way to the barn. But for me the most
impressive thing about the Alps was that wood-.red bread oven and the way it
not only nourished but also brought together the people of two remote
mountain communities.

I had reason to dread the end of summer. Although I was officially too young
to attend, Roland was already enrolled in Lycee St. Louis, a boarding school
in Bourg. Between her six-day-a-week job and her day-off food-gathering
expeditions, not to mention caring for Bichon, who’d grown into a big, active
toddler, Maman did not have time to watch over me. The solution was to see
if she could prevail upon the Jesuit priests who ran Lycee St. Louis to grant
me what amounted to early admission.
She, Roland, and I approached the somber stone edifice that
housed the lycee. We were shown into a dark reception room. A door shut
behind us, and we waited. At length le directeur entered. He was a tall,
austere priest whose pure white hair made him seem old enough to be on
speaking terms with St. Peter himself. He took a seat behind his desk and
glowered.
“What is it you want?” he said to Maman.
Normally not easily cowed or at a loss for words, she
stammered, “My husband is away.”
This merited only a faint snort from the exceptionally long nose of
le directeur.
“And I have a job, and a baby to take care of, and since Jacques’s
older brother is already enrolled . . .”
Le directeur did not so much as cast a glance at or in any way
acknowledge the presence of Roland and me. Children, clearly, were beneath
this man’s contempt.
“The boy is not of age,” he said.
“But, please . . .”
The adult conversation continued for a long time. I’m not sure what
she said, but somehow she accomplished a minor miracle: she got le
directeur to change his mind and, more impressive, to bend one of Lycee St.
Louis’s strict rules.
I immediately learned that one of the most important of those
numerous rules was that students were forbidden to talk. A policy of silence
prevailed unless we were addressed directly by a priest or given explicit
permission to speak. A natural chatterbox like all Pepins, I ran afoul of that
rule early in my studies. The priest who was teaching our class said
something that I couldn’t hear from my desk in the back of the room, so I
asked a neighboring student to repeat it for me. I spoke in my quietest
whisper, but the Jesuits of Lycee St. Louis, aged though they may have
been, possessed superhuman hearing.
“Pepin!” he roared, before I’d gotten out two syllables.
I snapped to attention bedside my desk.
“Come to the front of the room.”
I came forward and was ordered to get down on my knees in front
of the class and extend my arms to the side, palms up. On each palm, the
priest placed a heavy book. He forced me to hold those books until my arms
burned with pain. Whenever I lowered them, even by an inch, he ordered me
to get them back up.
Thursday provided us with a day off from classes, but not from
discipline and rules. The priests’ idea of letting boys play in the woods was to
make us form a single-.le line, with a priest at its head and another at its
end, and march us along in that manner. The forest had been the scene of
some fighting, and the priests warned us not to touch any military ordnance
that we might see lying around. I resisted until near the end of our “play”
session, when I spotted a brilliant gleam of brass under a leaf. I checked
behind me. The priest bringing up the rear was behind some trees, out of
sight. The lead priest was looking the other way. I made a swipe. It was a
spent cartridge casing, sleek and beautiful, a treasure beyond compare to a
boy whose father was off in the mountains fighting with le maquis, wearing an
ammunition belt studded with shells just like that one. I pocketed it.
When we emerged from the forest, the priests stood before us.
One demanded, “Did any of you pick anything up in there?”
I was too frightened to confess, even if I had wanted to, so I stood
there shaking, my prize clutched in a sweating palm deep in my pocket.
“No?” the priest asked.
We all remained silent.
“If you have anything, drop it immediately.”
Nothing hit the ground.
“Pepin!” he said. “Hands out of your pockets.”
I did as told, leaving the cartridge in my pocket.
He strolled over to me and frisked the outside of my pants. Before
I could speak, he smacked me twice, as hard as he could across the face.
Corporal punishment was swift, certain, and harsh at Lycee St.
Louis, but it was an era when stern discipline was the norm, even at home,
and to their credit, the priests meted it out equally. I got used to it. But the
same cannot be said for the food, which was simply inedible. On my first
morning there, an older student told me that for breakfast, we were having le
caca de Rene. Rene was the infant son of the female cook, and caca
being . . . well . . . if you’ve ever changed a soiled diaper, you understand. In
the dining hall my bowl was filled with some ignoble gruel, whitish and thick.
It turned out that we were served — and required to eat — le caca de Rene
several times a week. The slop lived up to its name in every way. Although
we were hungry and nearly starving, we would even pay fellow students to
consume our servings of that vile concoction.
Things started looking up after breakfast, however. As we filed out
of the dining room after the meal, we were each allowed to take one piece of
black bread out of a basket. The bread was hard and stale, but it had to be
better than le caca de Rene. I was about to gnaw off a chunk when my new
friend cautioned me to stop. Taking his own piece, he struck it on the corner
of the table. Several flea-like insects fell out and began scurrying for freedom.
In time, this step became routine.
Many of the boarders were farmers’ kids who from time to time
received parcels of goodies, honey or salted lard or sausages, items that city
kids like us never got. I became excellent at bartering, and for a few marbles
or a roll of string, I would wangle all kinds of food. When I had nothing to
trade with, I cajoled and pleaded. One day I convinced a farm boy to spread
some of his jam on my dry piece of bread. I was just about to bite into this
delicacy when I glanced down the table and saw that another boy was
dipping his knife into a strong-smelling puree of salted fish. I deftly turned my
slice of bread jam side down, so only the bare side was visible, and begged
the other boy for a smear of his puree. Assuming that the only thing I had to
eat was a piece of dry bread, he took mercy. I thoroughly enjoyed my some-
bites-sweet, some-bites-fishy open-face sandwich.
During the winter, the dorm was cold enough at night to freeze the
water in the trough where we were supposed to wash. My feet stayed cold for
so long that they grew red, raw, cracked, and painfully itchy with chilblains.
Finally, spring came, and with it the prospect of a great celebration. Roland
was to have his first communion. All the family, including La Marraine and my
cousins from Bourg, even Robert, were going to gather at our apartment on
rue de l’École normale. My mother would be cooking.
I needed to acquire a suitable gift for Roland, and I finally decided
that the perfect thing would be the dry salami sausage called saucisson.
Every member of our family loved saucisson, especially Roland, particularly
after six months of le caca de Rene. In war-rationed France, acquiring a
saucisson was difficult, and for a boy confined to Lycee St. Louis, it was
attempting the impossible. But I was determined.
At school I knew a farm kid whose father kept cattle and pigs and
was also adept at sausage making. The boy, well aware of the value of
decent food at St. Louis, flatly refused to get me a saucisson. I bartered with
him for days. First I put my collection of marbles on the table. He shook his
head. I asked him what he wanted. What possession of mine could be more
valuable than my beautiful cat’s-eyes and puries?
“Your knife,” he said.
My prized pocketknife. That was too much.
“Absolutely not,” I told him.
For a time we each stood our ground. Finally, with only a week to
go until the big day, I approached him and told him he could have the knife. It
was a major sacrifice, but this was, after all, Roland’s first communion.
“And your marbles,” the farm boy said.
We sealed the deal, and I placed the precious saucisson in my
casier personel, the small locker each student had, which was as close as
we got to having private space at that school. Hopefully, it would be safe from
other hungry students. I couldn’t resist checking on my prize two or three
times a day to see if it was still there. Each time I looked at it, my mouth
watered and my hand reached out toward it. Eventually, I gave in to
temptation and bit into the end of the sausage, just to taste it. After that, I
continued to gnaw at my saucisson. Luckily, with a couple of days to go
before that special Sunday, I had nibbled only about a half-inch off the end
and was pleased that I had managed to keep the original shape of the
sausage intact.
As the weekend approached, my anxiety increased. I couldn’t
wait to see the look on Roland’s face. My mind was not focused on my
studies, a bad idea at any time at Lycee St. Louis, but especially so when
asking for dispensation to attend a special event. So maybe I was a few
seconds behind the rest of the students in lining up before morning classes.
“You’re late, Pepin,” said a priest, a notorious stickler for
punctuality who had never much cared for me anyway. The same priest later
made me stand up in class and explain aloud to one and all why I was
gazing out the window instead of reading my lessons. What was I to say?
That I was daydreaming about the apartment on rue de l’École normale filled
with relatives and friends there for Roland’s party? I apologized, and I guess I
murmured something under my breath as I sat down after receiving my public
humiliation.
“That’s it, Pepin,” said the priest. “We’ll see if you learn to behave
after being grounded for the weekend.”
My mother pleaded with le directeur, but he did not relent; I was to
be restricted to school during that weekend. On Sunday after church and
before the big meal, the whole family came to visit and comfort me. I handed
my saucisson to my mother as they left and went up to the empty dorm.
There was no one there to hear me crying.
But it has always been hard for me to stay unhappy for long. Time
passed. Papa continued to visit occasionally in the night, leaving exotic
treats like bananas and oranges. Word reached Bourg that the Allies had
landed on the beaches of Normandy. Paris was liberated. Our home was
bombed again, this time compliments of the retreating Germans, but no one
was hurt, and we soon returned. Then one afternoon, people poured into the
streets, yelling, “They’re coming! They’re coming!” Roland and I joined the
crowds standing in the sunshine along avenue Alsace-Lorraine. In the
distance there was a rumble, clearly different from the familiar drone of Italian
and German bombers. Certainly no car, not even La Marraine’s ancient
Citroën, ever produced such a racket. The noise got louder, and then its
source appeared: an Allied army tank.
Roland and I burst from the crowd and, along with every other kid
in Bourg-en-Bresse, began running behind the tank. The soldiers —
Americans! — laughed and tossed goodies to us. Roland and I managed to
catch gum, something entirely new and such a luxury that we kept it for
days, passing it between us; I’d chew it for a while and then Roland would.
The soldiers also threw candy bars. Running behind the tank, I
caught one, broke off a piece, and put it in my mouth. For the first time in
memory, I experienced the silky, bittersweet richness of milk chocolate.
My war had ended.

Les Oeufs Jeannette
(Eggs Jeannette)
yield: 4 servings
When we were kids, eggs were a staple on our table. Meat or poultry showed
up there once a week at the most, and more often than not, our “meat”
dinners consisted of a delicious ragout of potatoes or cabbage containing bits
of salt pork or leftover roast. Eggs were always a welcome main dish,
especially in a gratin with bechamel sauce and cheese, and we loved them in
omelets with herbs and potatoes that Maman would serve hot or cold with a
garlicky salad.
Our favorite egg recipe, however, was my mother’s creation of
stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never
seen a recipe similar to hers, and we still enjoy it often at our house. Serve
with crusty bread as a first course or as a main course for lunch.

6 jumbo eggs (preferably organic)
1 teaspoon chopped garlic
2 tablespoons chopped fresh parsley
2 to 3 tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (preferably peanut oil)

DRESSING
2 to 3 tablespoons leftover egg stuffing (from above)
4 tablespoons extra-virgin olive oil
1 tablespoon Dijon-style mustard
1 tablespoon water
Dash of salt and freshly ground black pepper

FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and
cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10
minutes. Drain off the water, and shake the eggs in the saucepan to crack
the shells. (This will help in their removal later on.) Fill the saucepan with cold
water and ice, and let the eggs cool for 15 minutes.
Shell the eggs under cold running water, and split them
lengthwise. Remove the yolks carefully, put them in a bowl, and add the
garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse
paste. Spoon the mixture back into the hollows of the egg whites, reserving 2
to 3 tablespoons of the filling to use in the dressing.
Heat the vegetable oil in a nonstick skillet, and place the eggs,
stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes,
until the eggs are beautifully browned on the stuffed side. Remove and
arrange, stuffed side up, on a platter.

FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with
a whisk or a spoon until well combined.
Coat the warm eggs with the dressing, and serve lukewarm.

Copyright © 2003 by Jacques Pepin. Reprinted by permission of Houghton
Mifflin Company.

Book review: Managing Innovation and Change or Evolution and Procedures in Central Banking

Jeanne Rose's Herbal Body Book: Natural Beauty and Health for Men and Women

Author: Jeanne Ros

Jeanne Rose's Herbal Body Book pairs a wide variety of ailments with possible plant cures. Each plant recommended is described in anecdotal detail. This book includes recipes for the newcomer and expert. It also includes a glossary of specialized terms, herbs, and recipes. Everything you need from hair products to belly salve for a pregnant woman is inside this most useful companion. Jeanne Rose encourages the reader to make your own blend of herbs to target specific conditions and not only follow a limited number of recipes.

Mamas Tea Cakes or Barley Wine

2009-01-10T08:14:00.000-08:00

Mama's Tea Cakes: 101 Delicious Soul Food Desserts

Author: Wilbert Jones

"Mama's Tea Cakes" provides 101 recipes which introduce home chefs to all theheavenly pleasures of delicious soul food desserts.

Interesting book: Eat Drink and Be Mindful or The Sociopath Next Door

Barley Wine: History, Brewing Techniques, Recipes, Vol. 11

Author: Fal Allen

Finally, the definitive book on one of the world's mysterious beers that clearly explains the romantic term barley wine.

All New Purity Cook Book or Treats

2009-01-09T21:33:00.000-08:00

All New Purity Cook Book

Author: Whitecap Books

The Purity Cookbook has long been part of family traditions in many homes, and rare first editions are collector's items. Carefully reproduced from the original 1967 edition, this cookbook contains the recipes for an incredible variety of dishes, as well as tiny gems of kitchen wisdom that have been passed on from generation to generation. Handy charts detail the times for cooking vegetables, roasting turkeys, and cooking meat. With the Purity Cookbook, you can create an era of good, wholesome food just like your grandmother used to make.

What People Are Saying

The Purity Cookbook is a Canadian classic, part of the cooking tradition that I grew up with.

Books about: Chicana Leadership or Labor Markets and Employment Relationships

Treats!: For Dogs Cats and Birds

Author: Kathleen Stacey

You're killing your dog! Your cat! And your bird! Did you know there are things in your home that you are unaware of that are seriously jeopardizing your animals' health? It's happening every day in every home. Treats! is a cookbook that contains safe, easy-to-prepare recipes to cook for your pets along with silly facts from around the globe and a detailed list of toxins inside and outside your home that may seriously harm your animals' health. Some pet cookbooks on the market have you cook with toxic ingredients without realizing it, or just concentrate on one specific animal. Treats! is educational and fun to read...the perfect book for people who like to cook for their pets.

Coffee Roasting at Home or Learning Annex Presents the Pleasure of Wine

2009-01-09T10:50:00.000-08:00

Coffee Roasting at Home: The Magic Bean

Author: Susan Sanders

This book contains easy, step-by-step instructions and recipes which enable you to roast coffee at home using household appliances. Includes instructions for a hot air popper method, stove top method, oven method, and for home roasting machines. Roasting coffee at home is easy and fun to do. Using high quality green beans you can quickly create a roast to surpass specialty coffee roasts.

Go to: COMPTIA A 2006 in Depth or Special Edition Using Microsoft Office Excel 2003

Learning Annex Presents the Pleasure of Wine

Author: The Learning Annex

Learn what you need to know about wine–in a single evening!

Though more and more Americans enjoy wine each year, many still feel intimidated by the subject. The image of the wine snob – swirling glass in hand, taking luxurious sniffs, and spouting obscure factoids about the vintage – persists, making the rest of us feel lost in a seemingly elite world.

In fact, anyone and everyone can appreciate wine. The Learning Annex Presents the Pleasure of Wine is a straightforward guide that squeezes a seminar’s worth of information into a book and answers questions such as:

• What are the different types of wine?

• What kinds of wine come from France, Italy, North America, Australia and New Zealand, South Africa, and South America?

• How do I taste wine, and how do I pair wine with food?

• What are some fun ways to integrate wine into my life?

Full of sidebars and other special features, The Learning Annex Presents the Pleasure of Wine gives you the tools and knowledge you need to select, judge, and enj oy wine – and all in a single night’s reading!

Lesson 1	What Is Wine?	1
Lesson 2	How to Appreciate Wine	17
Lesson 3	White Wines	29
Lesson 4	Red Wines	37
Lesson 5	Special Wines	45
Lesson 6	North America's Wine Regions	57
Lesson 7	France's Wine Regions	75
Lesson 8	Italy's Wine Regions	91
Lesson 9	Other European Wine Producers	103
Lesson 10	Wine Regions of Australia, New Zealand, and South Africa	123
Lesson 11	South America's Wine Regions	135
Lesson 12	Buying Wine	141
Lesson 13	Getting Started with Wine	161
Lesson 14	Pairing Wine with Foods	183
Lesson 15	Fun Things to Do with Wine	199
Appendix A	Wine Pronunciation Guide	207
Appendix B	Resources and Recommended Reading	209
Appendix C	Glossary of Wine Terms	213
	Index	219

Eat Drink and Be Kinky or Heres to You

2009-01-08T23:08:00.000-08:00

Eat, Drink, and Be Kinky: A Feast of Wit and Fabulous Recipes for Fans of Kinky Friedman

Author: Mike McGovern

The work you are about to read is far more than a cookbook. Eat, Drink, and Be Kinky will have a broad, engaging appeal not only to serious gourmands but also to alcoholics and sex perverts as well. In fact, I think of this book as sort of a culinary version of James Joyce's Ulysses. McGovern's masterwork, to my mind, compares quite favorably with Tolstoy's Anna Karenina. For one thing, it's shorter.

From the Introduction by Kinky Friedman

Written by Mike McGovern, one of the Kinkster's legendary Village Irregulars, Eat, Drink, and Be Kinky is a feast of wit, wisdom, and some damn good recipes as featured in, drawn from, and inspired by the novels of Kinky Friedman, private dick extraordinaire and culinary mastermind.

When Richard Kinky "Big Dick" Friedman was only a little Kinky, growing into his Texas jeans and ten-gallon hat, he had two choices at mealtime—take it or leave it. But the years have been kind to the Kinkster, and thanks to a successful career first as a singer/songwriter and more recently a bestselling author, Kinky has become a connoisseur of good wine, good food, and the best cigars (that he still prefers bad women just goes to show that some things never change).

With a choice from a full menu of everything from appetizers and soups to desserts and libations, the reader is invited to indulge in the best of Kinky cuisine, including:

Downtown Judy's Tortilla Soup with Chili Puree

Fried-Egg Sandwich a Go-Go

Saddle Up Burritos

Teri and Chinga Chavin's Ol' Ben Lucas Swordfish Stew

Son of Chicken McGovern

Steve Rambam's Jailhouse Chili

Frankie Lasagna

Beer Bread

Jack Daniel's Tiramisu

Crunchy CoconutBanana Cake

The book also features the world according to Kinky—selections of wit and wisdom from all twelve of his novels on everything from life and death, love and sex, religion and God, food and wine, and the state of the onion.

Whether you're a fan of Kinky's music, a devotee of his novels, or just a lover of good cookin' and good eatin', Eat, Drink, and Be Kinky wilt be sure to satisfy your appetite.

Here's to You!: Creating Your Own Meaningful Toast or Tribute for Any Occasion

Author: Florence Isaacs

Is your best friend getting married? Is your boss retiring? Are your parents celebrating their thirtieth anniversary?
On these and many other occasions, you’ll probably need to give a toast–and you might well have trouble finding the right words.

Fear no more. The bestselling author of Just a Note to Say… is back with Here’s to You!, an invaluable guide to giving meaningful, personal toasts and tributes on any occasion, including: weddings, graduations, anniversaries, birthdays, holidays, roasts, retirements, promotions, award ceremonies, office gatherings, professional anniversaries

"If anyone is going to stand up at your wedding and give a toast, you’ll want to make sure they’ve read Here’s To You! first. It’s chock-full of funny, warm, poignant real-life toasts, as fun to read as they must have been to hear. Any toast-writer will find his creative juices flowing the minute he finishes reading."
–Antonia van der Meer, editor-in-chief, Modern Bride

What People Are Saying

Antonia van der Meer
"If anyone is going to stand up at your wedding and give a toast, you'll want to make sure they've read Here's to You! first. It's chock-full of funny, warm, poignant real-life toasts, as fun to read as they must have been to hear. Any toast-writer will find his creative juices flowing the minute he finishes reading."

The Vermont Cheese Book or Winenotes

2009-01-08T14:26:00.000-08:00

The Vermont Cheese Book

Author: Ellen Ecker Ogden

A tour of more than three dozen cheesemakers in a behind-the-scenes exploration of the landscape, people, and cheeses that put Vermont on the global epicurean map.

Over the last decade, artisan and farmstead cheesemaking have transformed Vermont into one of the nation's (and the world's) most beloved sources of fine cheeses. Ogden describes all the cheeses from all the cheesemakers. Through visits to the farms, talks with the cheesemakers, and descriptions of the cheeses, Ogden illustrates the expert technique and knowledge of craft that have transformed the small state into an influential contributor to the national food scene. 8 color pages, 50 black & white

About this Book     xi
Introduction     1
Cheesemaking Basics     4
How Cheese is Made: Step by Step     5
Milk Type and the Seasons     9
Types of Cheese     12
Discovering the Vermont Cheese Trail: County By County     15
Windham and Bennington Counties     17
Putney: Vermont Shepherd     20
Grafton: Grafton Village Cheese Company     23
Townshend: Peaked Mountain Farm     27
Londonderry: West River Creamery     30
Londonderry: Taylor Farm     33
Windsor County     37
Weston: Woodcock Farm     40
Healdville: Crowley Cheese     43
Plymouth Notch: Frog City Cheese     47
South Woodstock: Woodstock Water Buffalo Company     51
North Pomfret: Thistle Hill Farm     54
Hartland Four Corners: Cobb Hill     58
Rutland and Addison Counties     63
West Pawlet: Consider Bardwell Farm     66
Salisbury: Blue Ledge Farm     70
Whiting: Crawford Family Farm     73
West Cornwall: Twig Farm     76
Bridport: Dancing Cow Farm     80
Vergennes: Champlain Valley Creamery     84
New Haven: Orb Weaver Farm     87
Granville: Three Owls Sheep Dairy     91
Chittenden, Grand Isle, and Franklin Counties     95
Shelburne: Shelburne Farms     99
Milton: Willow Hill Farm     103
Alburg: Lakes End Cheeses     107
Highgate Center: Green Mountain Blue Cheese     110
East Fairfield: Does' Leap     114
Washington and Orange Counties     119
Warren Three Shepherds of the Mad River Valley     122
Randolph Center: Neighborly Farms of Vermont     125
Corinth: Blythedale Farm     128
Websterville: Vermont Butter & Cheese Company     132
Cabot: Cabot Creamery Cooperative     136
Essex and Orleans Counties     141
Greensboro: Jasper Hill Farm     143
Craftsbury Common: Bonnieview Farm     147
Westfield: Lazy Lady Farm     150
East Charleston: Hope Farm Sheep Cheese     154
Appendices     157
Building a Cheese Plate     158
Cheese Pairing Suggestions     159
How to Wrap and Store Cheese     162
Tasting Notes Worksheet     164
Cheese-Tasting Descriptions     165
Cheesemaking Classes     166
Technical Terms and Phrases     168
Index     173

Go to: Consumption and Everyday Life or Germany in the Age of Absolutism

Winenotes: The Place to Note Your Wine Discoveries, Vol. 2

Author: Julie Tucker

Use this portable, colorful notebook to chronicle your wine adventures. You'll find plenty of space to keep track of the wines you've tasted plus essential information on reading a wine label, wine regions, and more.

Made in the Shade or 200 Healthy Meals in 30 Minutes or Less

2009-01-08T03:44:00.000-08:00

Made in the Shade

Author: Junior League of FT Lauderdal

One of the most exciting cookbooks to rise up from the South, Made in the Shade reflects the lives of the Junior League members and friends who contributed to the book. Discover unique recipes for appetizers, beverages, pastas, entrees, fish, vegetables, and desserts, many with a tropical flair. A creative addition is a kids play chapter with recipes and crafts designed for children.

Book about: Rosen Method Bodywork or Diabetes Meals On 7 A Day Or Less

200 Healthy Meals in 30 Minutes or Less

Author: Robyn Webb

"Tired of juggling healthy cooking with the time crunch in today's busy schedules? Ready to make something spectacular out of those dusty foodstuffs in your pantry? If so, then Robyn Webb's 200 Healthy Recipes in 30 Minutes or Less! is the cookbook for you. From quick and easy family favorites, like Best Oven-Fried Chicken, to sumptuous treats, such as Chocolate Spice Pudding, you'll never run out of tasty, healthy meals for you and your family." You'll also rediscover your passion for grilling, with 23 recipes containing marinades and grilling instructions. And the two weeks' worth of complete menus for any occasion, each with its own individualized recipes, will allow you to entertain guests, share a romantic dinner, or feed a hungry family with ease. Complete nutritional information and exchanges are also included with each recipe for your convenience.

Crisp Toasts or Risotto

2009-01-07T18:02:00.000-08:00

Crisp Toasts: Wonderful Words That Add Wit and Class to Every Time You Raise Your Glass

Author: Andrew Frothingham

Wonderful words that add wit and class to every time you raise your glass.

Sample toasts:

Friends & Friendship: To our best friends, who know the worst about us but refuse to believe it.

Generosity: Life 'em high and drain 'em dry to the guy who says, "My turn to buy!"

Golf: To golf, the most frustrating and masochistic sport in the world, which may be why golf spelled backward in flog.

Happiness: May we be happy and our enemies know it.

Gambling: Life consists not in holding good cards, but playing those you hold well.

Politics & Politicians: To Washington, our country's capital, where the roads, and everything else, go around in circles.

Library Journal

These two contemporary collections from The New Yorker 's Frothingham and Evans ( And I Quote , St. Martin's, 1992) will prove useful for any collection. Crisp Toasts lists at least three toasts for more than 100 alphabetically arranged topics, from absent friends to work. Ranging from timely to traditional, most of the toasts are short one-liners, ideal for weddings, christenings, reunions, and retirement dinners. Well-Done Roasts is one of the first collections of roasts for every occasion. Roasts are becoming an ever more popular form of testimonial for everyone from politicians to retired sports heroes, and the authors offer hundreds of friendly tributes disguised as insults, arranged alphabetically from old age to youth. There is even a helpful list of synonyms. This user-friendly, nonsexist manual will keep audiences in stitches. Some contemporary samples: ``Those aren't acne scars on his face, he just had a hard time learning to eat with a fork,'' and ``She went to the Tammy Faye Baker cosmetics school.''-- Brian E. Coutts, Western Kentucky Univ. Libs., Bowling Green

Look this: Statistische Techniken im Geschäft und Volkswirtschaft

Risotto

Author: Judith Barrett

"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It] . . . is not just a recipe book but a piece of man's history."
—Arrigo Cipriani

"Delectable."
—Booklist

"For the rice lover . . . this well-crafted book is a unique source."
—Chicago Tribune

Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.

Here is just a sampling of the many delicious risotto variations you'll find:

Scallops, Shrimp, and Mushrooms

Lamb with Egg and Lemon Sauce

Turkey, Red Peppers, and Tomatoes

Prosciutto, Chicory, and Fontina

Monkfish in Tomato Basil Cream

Chicken with Olives

Mussels in White Wine

Sausage, Artichoke, and Peas

Fresh Tuna and Curry

Veal in White Cream Sauce

In addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.

Soups or 3 Step 30 Minute Recipes

2009-01-07T09:19:00.000-08:00

Soups

Author: Anna Horn

Cooking is all about making delicious dishes that give extra zest to mealtime. The recipes in this collection come from using wholesome ingredients, splendid sauces, and robust seasoning.

Soup fills you up, yet it can also be healthfully low in fat and calories. And it always tastes just as wonderful the next day as it does the first. From stick-to-the-ribs favorites to cool fruit specialties, every recipe is the winner.

3-Step 30-Minute Recipes

Author: Better Homes Gardens

More than 200 super-simple 3-step recipes make it easy to serve your friends and family great tasting, homemade food anytime.

Each recipe has just 8 ingredients or less, and takes 30 minutes or less from start to finish.

Incredibly simple ideas for breakfast, lunch, dinner and of course, dessert-everything from appetizers to hearty stews to sandwiches, salads and wraps.

16 full pages of tempting color photos showcase many of these fabulous recipes.

Every recipe includes a complete nutritional analysis so you know exactly what you're consuming.

A full serving of hints, tips and ideas to make cooking faster, safer and all-around tastier!

My Daughter Wants to Be a Chef or DO CARROTS MAKE YOU SEE BETTER

2009-01-06T21:37:00.000-08:00

My Daughter Wants to Be a Chef!: Everything You Should Know about Becoming a Chef!

Author: Martin Lapris

Finally, a book designed to help budding chefs from all backgrounds figure out the best culinary path and learn valuable inside information.
- facts from inside the walls of professional kitchens
- helpful tips on choosing a culinary school
- qualities needed to become a great cook and/or a great chef
- how much money you should be expecting
- basic kitchen management strategies
- real-life stories
- a few heads up to know before you become a chef
- interview skills set to get the job you want

And plenty more

Book review: Each Day a New Beginning or What Your Doctor May Not Tell You About Autoimmune Disorders

DO CARROTS MAKE YOU SEE BETTER?, Vol. 1

Author: Appleton

Do Carrots Make You See Better? is an innovative resource that focuses on practical food learning experiences for children from infancy to age eight. Young children learn about food and nutrition through food preparation, eating together, play, science activities, games, and more. The text guides you as you bring nutrition activities and awareness into your classroom. Involve children in decision-making and food preparation and watch them develop fine and gross motor skills, language and social skills, and early math understanding through counting and measuring.

Children's Literature

This comprehensive, well-researched guide to nutrition and eating for early childhood centers is the best seen so far. Based on the rationales that "we are what we eat," and that good nutrition and ideas about food should be shared experiences between adults and children, this book explores the many nutritional, cultural and social experiences of food. It provides a framework and resources for approaching this subject with preschoolers. More and more preschoolers are receiving at least two meals a day plus many ideas about food and eating in early childhood centers. Although most states provide guidelines for serving meals in these facilities, parents and teachers often do not make nutrition and the formation of good eating habits a priority. This workbook-type guide provides suggestions for establishing an overall approach to nutrition and eating for staff as well as children. Also, it emphasizes that decisions about forming good eating habits can be a shared experience between adults and children. Suggestions for incorporating nutrition in the science, math and health curricula are provided as well as incorporating good nutrition in language, drama, physical education and social living activities. Nothing is left out¾illustrated menus, ideas about food safety, preparation and presentation and much more is available. The program itself is a product of action research on the part of the authors. Highly recommended for anyone working with groups of preschoolers. 2001, Gryphon House, $19.95. Ages Adult. Reviewer: Meredith Kiger

	Foreword	5
	List of figures and tables	9
	Preface	10
	Acknowledgments	11
Chapter 1	An Introduction to Food Foundations	13
	A rationale	14
	Foods and food learning	14
	Food is a vital part of our lives	14
	Roles of adults	15
	Ways of learning	15
	Children can learn about ...	16
	A variety of children's programs	17
Chapter 2	A Framework for Learning About Food	19
	Introduction	20
	The Food and Nutrition Curriculum Development Framework	20
	Key principles for formal and informal curriculum	20
	Learning and teaching considerations	21
	The learning process	22
	From framework to implementation	23
Chapter 3	Approaches to Children's Food Learning	25
	Introduction	27
Approach 1	Children's decision-making	29
	Introduction	29
	Example of a shared decision-making process	29
	Making pizza	29
	Other decision-making opportunities	30
Approach 2	Science and mathematics	31
	Introduction	31
	The body and the senses	31
	Science activities	35
	Mathematical concepts	45
	Sorting and classifying	46
	Money	46
	Space and time	47
Approach 3	Food cycles	49
	Producing	49
	Processing	50
	Purchasing	52
	Preparing	52
	Partaking	53
	Processing wastes	53
Approach 4	Language, drama, and social studies	55
	Curriculum webs of children's books	55
	Curriculum webs of cultures and countries	65
Approach 5	Physical activities and motor skills	71
	Gross motor skills	73
	Eye-hand coordination	74
	Fine motor skills	75
	Safety and hygiene	76
	Physical activities and games	77
	Setting the scene	78
Approach 6	Food selection, preparation, and presentation	79
	Food selection	79
	Food preparation and recipes	79
	Food presentation	79
	Picture recipes	80
Chapter 4	Food and Nutrition Issues and Information	113
	Introduction	115
Section 1	Nutrition guidelines and terms	116
	Dietary guidelines	116
	The USDA Food Pyramid	118
	Common nutrition terms	119
Section 2	Nutritional needs of infants and young children	124
	Infant feeding	124
	Young children and their nutritional needs	126
Section 3	Children with special food needs	129
	Food chemicals and associated problems	129
	Lactose intolerance	131
	Vegetarian diets	131
	Diabetes	131
Section 4	Meal planning	133
	Meal planning for early childhood settings	133
	Ideas and information for family child care homes and parents	140
Section 5	Safety and food hygiene	146
	Food poisoning	146
	Personal hygiene	146
	Cross contamination	147
	Temperature danger zone	147
	Cleaning and sanitizing	147
	Sterilizing, preparing, and cleaning infant bottles	148
	Pests and their control	149
	Safety in the kitchen	150
	A food safety and hygiene checklist	150
Section 6	Information and ideas for parents	154
	Food foundations for children	155
	Food needs	156
	Snack ideas	157
	Ideas for the lunch box or evening meal	158
	The USDA Food Pyramid	159
	Feeding fussy eaters	160
	Looking after teeth	161
Chapter 5	Making Decisions About Food Foundations	163
	Introduction	165
Section 1	Children's rights	165
Section 2	Negotiating food foundations	167
	Resolving different perspectives	167
	A negotiator's guide	167
	Attitudes and actions related to food events	170
	Negotiating perspectives and practices	171
Section 3	Sample food education and nutrition policies	172
	Policy for food living and food learning	173
	Infant and toddler nutrition policy	175
	Preschool nutrition policy	177
	Nutrition policy when food is brought from home	178
	After and before school nutrition policy	179
	Family child care nutrition policy	180
Section 4	A management process for food issues in early childhood programs	181
Section 5	References and resources	184
Section 6	Organizations for resources and information	189
	Index	191

The What to Eat if You Have Cancer Cookbook or New Farmers Market

2009-01-06T11:55:00.000-08:00

The What to Eat if You Have Cancer Cookbook

Author: Maureen Kean

Features more than 100 easy-to-prepare recipes that meet the unique dietary needs of cancer patients.

Go to: The Inner Structure of Tai Chi or Accepting Your Power to Heal

New Farmers' Market: Farm-Fresh Ideas for Producers, Managers and Communities

Author: Eric Gibson

As concerned citizens recognize that the vibrancy of urban centers goes hand-in-hand with the vitality of the surrounding rural areas, a farmers' market renaissance is beginning throughout the country. Helping to increase local market success for both farmers and customers, this book serves as a three-part guide to marketing, being a resource for farmers or market gardeners selling their produce at farmers’ markets; for city planners or market managers in starting and building a market; and for community activists and city planners trying to foster appreciation for farmland while reinvigorating economic and social vitality in urban areas. Appendices cover insurance, customer surveys, farmers’ market profitability, and benefits of farmers’ markets.

The Food of Paradise or The Gunflint Lodge Cookbook

2009-01-06T01:13:00.000-08:00

The Food of Paradise: Exploring Hawaii's Culinary Heritage

Author: Rachel Laudan

Hawaii has one of the richest culinary heritages in the United States. Where else would you find competitions for the best saimin, sushi, Portuguese sausage, laulau, plate lunch, kim chee, dim sum, shave ice, and hamburgers? Hawaii's contemporary regional cuisine (affectionately known as "Local Food" by residents) is a truly amazing fusion of diverse culinary influences. In The Food of Paradise: Exploring Hawaii's Culinary Heritage, Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history that have led to such creations as saimin, crack seed, and butter mochi. Part personal memoir, part historical narrative, part cookbook, The Food of Paradise begins with a series of essays that describe Laudan's initial encounter with a particular Local Food, an encounter that puzzled her and eventually led to tracing its origins and influence in Hawaii. Representative recipes follow. Like pidgin, the creole language created by Hawaii's early immigrants, Local Food is a creole cuisine created by three distinct culinary influences: Pacific, American and European, and Asian. In her attempt "to decipher Hawaii's culinary Babel," Laudan examines the contributions of each, including the introduction of new ingredients and the adaptation of traditional dishes to Hawaii's way of life. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiian buffs.

New interesting book: What Your Doctor May Not Tell You About Depression or The Sivananda Companion to Yoga

The Gunflint Lodge Cookbook: Elegant Northwood's Dining

Author: Gunflint Lodg

The Gunflint Lodge Cookbook is a "reader's cookbook," organized by season with introductory essays by chef Ron Berg. Berg delights in adding fresh Minnesota ingredients to his Gunflint Blueberry Pie and his Wild Rice and Smoked Chicken Soup. There is an extensive section on fish cookery, including tips on frying, sauteing, and grilling, and recipes for a selection of breads, batters, and sauces for fish. The Gunflint Lodge Cookbook is more than just recipes, however. Resort owner Sue Kerfoot writes about life at the lodge, feeding hungry visitors, and running a gourmet kitchen far from civilization. Justine Kerfoot, author of Woman of the Boundary Waters, wrote the introduction that looks at lodge history stretching back to 1927, including filling the icehouse, securing ingredients, and pinch-hitting when the chef quits mid-season.

Asian Barbecue or Lucindas Rustic Italian Kitchen

2009-01-05T14:31:00.000-08:00

Asian Barbecue

Author: Vicki Liley

Asian Barbecue offers up the classic backyard joy of the barbecue mingled with the fun and excitement of Asian flavors. Barbecue enthusiasts will learn how to incorporate Asian ingredients with quick-and-easy marinades, dry rubs, condiments and flavored butters. With over 50 delicious recipes, from Korean Style Steak to Grilled Shrimp Salad, home cooks will find a wide range of recipes for grilled appetizers, salads, main dishes and desserts that will tempt the whole family.

Interesting textbook: Institutional Environments and Organizations or The Debt and Deficit

Lucinda's Rustic Italian Kitchen

Author: Lucinda Scala Quinn

Even the writing has an irresistibly Italian flavor in this cookbook by Lucinda Scala Quinn, a cohost of Everyday Food and head of the food department of Martha Stewart Living. Quinn presents fifty-two delicious, easy-to-prepare Italian recipes from her Italian-American childhood and her extensive travels throughout Italy. Gorgeous color photos tempt you to cook up everything from appetizers to desserts. Mangia!

Publishers Weekly

In this small but tasty collection of Italian recipes, Quinn, host of the PBS series Everyday Food and author of Lucinda's Authentic Jamaican Kitchen, draws on her travels and ancestral past for classic home-cooked dishes. In bringing rustic Italian food to the busy American table, Quinn cuts out several steps such as homemade stock and freshly rolled pasta (although she does include a recipe for pizza dough that can be topped with escarole and Gaeta olives or served Margherita-style). Technique is perhaps not as important as ingredients: Her "Notes to the Cook section" covers some basic territory such as how to control the flavor of garlic, the merits of salted capers and her secret dredging weapon, Wondra flour for gravy. Though selections like Carolina's Wine Taralli (cookies) and Tuna Gremolata Dip have a sophisticated flair, there are plenty of earthy, elemental pleasures, like Polpette (a meatball in Italian, but Quinn turns it into a meatloaf), which is baked with mortadella slivers and pistachios, and Tuscan kale sauteed with olive oil and seasoned only with salt and pepper. Along with plenty of color beauty shots by Quentin Bacon, Quinn's book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors. (Apr.) Copyright 2007 Reed Business Information.

Judith Sutton - Library Journal

Quinn, head of the food department for Martha Stewart Livingand one of the hosts of the PBS series Everyday Food, made her cookbook debut with Lucinda's Authentic Jamaican Kitchen, "an ode" to a place she loves. Her new title includes favorite recipes from her childhood: Italian American classics like Fettuccine alla Carbonara and Grilled Calamari. The book has the same attractive format as her first one, with color photographs of many of the dishes, but the recipes are very familiar, and most can be found in any Italian cookbook. For comprehensive subject collections.

SIMPLE FRENNOP COOKING or 30 Day Low Carb Diet Solution

2009-01-05T02:49:00.000-08:00

SIMPLE FRENNOP COOKING: THE VERY BEST OF A CLASSIC

Author: Carole Clements

France has a culinary tradition that is the most renowned in the world--from the sun-drenched specialities of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast.

Interesting textbook: Trade Industrialization and Integration in Twentieth Century Central America or International Trade and Human Rights

30-Day Low-Carb Diet Solution

Author: Mary Dan Eades MD

From the authors of the phenomenal bestseller Protein Power comes a quick, easy-to-follow low-carb diet plan designed to get you on the fastest possible track to losing weight, feeling fantastic, and improving your health. If you've heard all the recent publicity about how low-carb eating can turn your health around - by keeping your insulin levels down and getting your excess weight off - but don't want to wade through hundreds of pages of explanation or complicated formulas before you get started, The 30-Day Low-Carb Diet Solution is for you. Unlike any other low-carb diet book in the market, this book gives you low-carb 101: the basics of low-carb eating without all the fuss.

In this much-needed book, two of the most trusted names in low-carb dieting who have helped millions of readers lose weight provide the simplest possible diet designed for the best possible results. Drs. Michael and Mary Dan Eades give you the step-by-step basics-what to eat, what to avoid-and even provide specific low-carb meal plans to guide you at breakfast, lunch, dinner, and snacks for a full month. For those who would rather design their own meals, they include expert advice for easily creating a customized plan based on your current weight, health status, and goals. They show you the exact portions of carbohydrate-rich foods you can enjoy now to reach those goals and how to increase those amounts to maintain your health and weight for the long haul.

Simply by knowing your height, weight, and gender, you can quickly determine how much protein to eat for optimal health-no complicated measurements, charts, or formulas to follow. The Drs. Eades include everythingyou need to get started now: self-assessment quizzes to help you effortlessly tailor your program to fit your needs, fill-in worksheets for planning meals and tracking your progress, and other important nutritional information for easy reference.

By following the simple but highly effective and powerful diet in The 30-Day Low-Carb Diet Solution, complete with 30 days of meal plans and more than 100 delicious and easy recipes, you'll be on your way to a thinner and healthier you in just a month!

AUTHORBIO: MICHAEL R. EADES, M.D., and MARY DAN EADES, M.D., are the authors of the New York Times bestselling Protein Power, which has sold more than three million copies. They are also the coauthors of The Low- Carb Comfort Food Cookbook (Wiley) and authors of The Protein Power LifePlan. The Eades have done many appearances on national television shows, as well as several highly successful infomercials that have helped millions of people lose weight and get healthy.
END

Acknowledgements
Introduction
Chapter 1. Why Low-Carb Works?
Chapter 2. Getting Ready to go Low Carb
Chapter 3. So... What Do I Eat?
Chapter 4. The 30-Day Low-Carb Diet Solution Meal Plans
Chapter 5. Recipes
Appendix A: Carbohydrate Content of Combination Foods (Dairy, Nuts, Soy)
Resources
Meal Planner Worksheet
Appendix B: Recommended Multivitamin and Mineral Profile
Appendix C: Visualizing Meat Portion Sizes
Appendix D: Protein Serving Sizes
Index

Panna Cotta or Low Fat Mediterranean Diet

2009-01-04T18:08:00.000-08:00

Panna Cotta: Italy's Elegant Custard Made Easy

Author: Camilla V Saulsbury

Panna Cotta: Italy's Elegant Custard Made Easy is a collection of panna cotta recipes that are both simple and sophisticated. It is the perfect book for dessert recipes that have plenty of style but require little fuss.

Born in the Piedmont dairy country of northeast Italy, panna cotta is a soft, creamy, eggless custard whose name translates as "cooked cream." Despite its luxurious texture and elegant presentation, panna cotta is simple to prepare: heat some heavy cream, add sugar, softened gelatin, and flavorings, and then chill until set. And though the name means cream, many of the panna cotta in this collection are reinterpreted with other dairy products, including plain milk, creme fraiche, buttermilk, yogurt, sour cream, cream cheese, and mascarpone cheese.

This collection of recipes highlights how panna cotta, much like vanilla ice cream, is a blank slate for flavor possibilities. From the traditional—Vanilla Bean Panna Cotta with Balsamic Berries and Bittersweet Chocolate Panna Cotta—to nouveau interpretations—Lavender Panna Cotta with Blueberry Coulis and Muscovado Butterscotch Panna Cotta—there is a panna cotta recipe in this collection for most every taste and occasion.

While panna cotta is traditionally a dessert, this collection includes a chapter on savory panna cotta recipes that follow the same theme as the sweet recipes—refined yet still uncomplicated—and reflect recent restaurant trends in serving panna cotta as a first course. Recipes include panna cotta made with vegetable purees, such as Cauliflower Panna Cotta with Truffle Oil, and panna cotta made with a variety of savory cheeses, such as Goat Cheese Panna Cotta with Arugula-Roasted Beet Salad.

Readers are offered tips for adapting panna cotta to a wide variety of occasions, making the recipes suitable for weeknight dining, small supper parties, or large gatherings. Fuss-free entertaining tips are proffered as well as an appendix for locating harder-to-find ingredients and equipment. Includes 28 small, color photographs.

Chapter 1: Top 10 Panna Cotta Favorites
Chapter 2: Chocolate, Caramel & Spice Panna Cotta
Chapter 3: Fruit Panna Cotta
Chapter 4: Spirited Panna Cotta Chapter recipes made with a variety of liqueurs & spirits)
Chapter 5: Enlightened Panna Cotta Chapter recipes lighter in fat in calories)
Chapter 6: Savory Panna Cotta Chapter savory recipes for appetizers and first courses)

Interesting textbook: Excellence in Business Communication or Late Breaking Foreign Policy

Low Fat Mediterranean Diet: 110 Slimline Recipes for a Long Life and Healthy Eating

Author: Anne Sheasby

Eat better and live longer with the naturally low-fat low-cholesterol diet of the Mediterranean, with expert advice and 110 deliciously healthy recipes

Very Virginia or Matt Kramers New California Wine

2009-01-04T07:26:00.000-08:00

Very Virginia: Culinary Traditions With a Twist

Author: Staff of Junior League of Hampton Roads Incorporated

More than 400 triple-tested recipes emphasizing fresh ingredients and foods indigenous to Virginia. Other highlights include seasonal menus for entertaining and a children's section.

New interesting textbook: Art of Garnishing or A Year of Spicy Sex

Matt Kramer's New California Wine

Author: Matt Kramer

California has become the hottest wine producing area in the world, and it happened in less than 25 years. Now the acclaimed Wine Spectator columnist and critic Matt Kramer traces the dramatic progress of the California winemaking industry—the who, how, why, what, and where. No one is better equipped to provide insight into the ways in which West Coast vintners are working to create extraordinary wines, and to explain the myriad developments in character, quality, and technology that have taken place. Kramer’s book provides the first comprehensive look at how new approaches to wine making have contributed to California’s current high status in the world order of wine.

Beyond Macaroni and Cheese or Chinese Cuisine Beijing Style

2009-01-03T21:44:00.000-08:00

Beyond Macaroni and Cheese

Author: Mary Beth Lagerborg

When the family has got to eat, and there's little time to prepare a meal, and the kids are picky eaters, and you've already exhausted the week's quota for macaroni and cheese, turn here. You'll find meals tasty and easy enough to coax you beyond the familiar, boxed standbys. These recipes were submitted and tested by moms in MOPS (Mothers of Preschoolers) groups across the country. Moms on the front lines, swapping recipes they know will work for families.

Book about: Alzheimer Disease and Other Dementias or Quick Easy Ayurvedic Cookbook

Chinese Cuisine - Beijing Style

Author: Wei Chuan Cultural and Educational Foundation

How is Beijing cuisine different from Szechwan, Shanghai, Cantonese, or Taiwanese cuisines? Did you know that the famous "Peking Duck" originated in the 1850's? You can find out in this delightful addition to Wei-Chuan's "Chinese Regional Cuisine" series which brought together in one volume the unique tastes and flavors of Northern China.

Through the course of seven hundred years, Beijing was the capital of the Liao, Kin, Yuan, Ming, and Ching dynasties. The diverse flavors owe their uniqueness to the cultural influences of the conquering Han, Manchurian, Mongolian and Moslem people. Being the ancient capital and cultural center, Beijing cuisine has integrated the essence of the imperial court banquets and Northern tribal dishes. These combinations of various seasonings and ways of cooking; quick stir-frying, roasting, stewing, produces the distinctly unique flavors and one of the most favored of Chinese regional cuisines.

Bud Blossom Leaf or Cajun and Creole Cooking with Miss Edie and the Colonel

2009-01-03T13:02:00.000-08:00

Bud, Blossom & Leaf: The Magical Herb Gardener's Handbook

Author: Dorothy Morrison

By Air, Earth, Rain, and Shining Sun

Every spring, the raw power of each Element works its magic on a seed, and Nature's creative cycle begins anew. Your own magic and spellwork can flourish and grow when you plant, tend, and harvest your own herbs and flowers for magical use-it's easy with the step-by-step techniques and practical advice found in Bud, Blossom, & Leaf: The Magical Herb Gardener's Handbook.

Do you want to know how to tend herbs with hydroponic magic? Or brew them into fine wines fit for the gods? Learn how to work with home spirits so your plants will prosper. Then step into the kitchen and whip up soothing ointments, pest control solutions, and house cleaning supplies.

This gardening grimoire offers over 125 spells, invocations, rituals, and recipes for your magical gardening practices. Inside, you'll find:

Magical garden shapes and themes for different purposes
Recipes for culinary, cosmetic, and first aid uses for herbs
The secret to appeasing fairies so your garden will thrive
Tips for predicting the weather by using the moon and winds

With down-to-earth approaches rooted in magic, Bud, Blossom, & Leaf shows you how to enlist the help of Nature's Elemental energies to create your own enchanted garden.

Publishers Weekly

As "winter thaw" turns to spring verdure, spiritual gardeners begin sharpening their tools. In Bud, Blossom, & Leaf: The Magical Herb Gardener's Handbook, Dorothy Morrison (In Praise of the Crone) digs through the spiritual side of gardening, offering 125 invocations, rituals, recipes and spells to help readers connect with the spirit of their bit of earth. Morrison's good humor and practical tips make this an entertaining ode to springtime. Copyright 2001 Cahners Business Information.

	Preface	xi
	Acknowledgments	xiii
Part 1	Mother Nature's Playground
	Planning, Locating, and Preparing	3
	Initializing the Magic
	Magical Garden Themes
	Shapes, Symbolism, and Magical Portents
	Harmonizing with Your Climate
	Herbs Need Friends, Too
	Sizing the Magic
	Choosing an Outdoor Gardening Spot
	Gardening Permission Ritual
	Compost Recipe
	Choosing an Indoor Gardening Location
	Home Spirit Help Ritual
	Starting Seedlings Indoors
	Blessing the Seeds
	Sterilizing the Soil
	Cleansing Pots and Containers
	More Seed Planting Preparations
	Protection for Sprouts and Seedlings
	Learning, Turning, and Discerning	29
	Tools of the Trade
	Tool Consecration
	Marking the Outdoor Garden Area
	Turning, Tilling, and Playing in the Dirt
	The Thanksgiving Ritual
	Invoke the Spring Ritual
	Mother Nature's Weather Predictions
	Windsock Workings
	The Winds
	Thinning and Strengthening
	The Cold Frame
	Getting Started Indoors: Working with Moon Phases and Moon Signs
	The Strawberry Pot
	Gardening with Hydroponics
	The Hydroponic System
	Conventional Potting
	Compost Tea
	Magical Help for Indoor Plants
	The Balancing Act
	Dealing with Pesky Critters
	Mole, Gopher, and Field Mouse Begone Ritual
	Rabbit and Deer Away Ritual
	Bird Flyaway Ritual
	Purchased Plants: How to Find Healthy Ones
	Transplanting Seedlings Outdoors
	Garden Blessing Ritual
	Alternative Garden Blessing Ritual
	Growing, Hoeing, & Keeping Things Going	61
	Give the Garden a Drink
	Giving Herbs Some Breathing Room
	To Mulch or Not to Mulch
	Herbs Need Snacks and TLC
	The Gardeners' Rede: Pull That Weed
	Waging the War on Flying, Crawling, and Creeping Critters
	Heavy Artillery
	Fighting Fleabane Formula
	Wormwood Warlord Formula
	Screaming Banshee Formula
	Basil Bomber Formula
	Garlic Guerrilla Formula
	Waging the War on Slime
	Beer Trap
	Tube Trap
	The Horticultural Medic
	Fungus Among Us
	Chamomile Fungal Remedy
	Horsetail Fungal Remedy
	Old-Fashioned Fungal Remedy
	Garden Meditation
	Harvesting the Bounty
	Harvest Thanksgiving Ritual
	Preparing the Harvest
	Herb Drying Techniques
	Storing Fresh Herbs
	Plant Propagation Methods
	Starting Cuttings
	Living Herb Wreath
	Starting Plants by Layering
	Procreation by Division
	Planting Fall Bulbs
	Bulb Planting Spell
	Putting the Garden to Bed
	Giving the Garden a Blanket
Part 2	Mother Nature's Household
	After the Harvest	95
	General Enchantment Notes
	About the House
	Herbal Pest Control	99
	Ants
	Flies
	Mice and Rats
	Roaches
	Weevils
	Trash Can Repellent
	Flea and Mosquito Repellent
	Moths
	Cleaning with Herbs	105
	Household Cleaner Recipes
	All-purpose Cleanser
	Carpet and Upholstery Deodorizer
	Wood Cleaning Polish
	Room Freshener Jelly
	Bath and Boudoir	109
	Bronwen's Bath Tub Fizzies
	Multipurpose Bath Milk
	Personal Empowerment Bath and Shower Soap
	Worry-Free Garden Shampoo
	After Shampoo Rinse
	Herbal Talcum Powder
	Love and Romance Lingerie and Linen Sachet
	Dryer Sachet
	Herbal Beauty	119
	Lemon Balm Makeup Remover
	Peel-Off Mask
	Moisturizing Mask
	Lemon Balm Toner
	Herbal Moisturizer
	Dandelion Skin Bleach
	Peppermint Lip Gloss
	Miracle Cure for Dry, Rough Feet
	Herbal Hygiene and First Aid	125
	Aunt Henny's Lip Balm
	Powdered Toothpaste
	Herbal Mouthwash
	Upset Stomach Tea
	Indigestion and Heartburn Tea
	Simple Cough Syrup
	Sunburn Soother
	Quick Herbal First Aid Fixes
	Culinary Treasures	131
	Herbal Vinegars
	Grandma Sadie's All-purpose Seasoning Mix
	Rose Geranium Jelly
	Herbal Shortbread Cookies
	Lavender Thirst Quencher
	Quick Culinary Herbal Tricks
	Herbs in the Magical Realm	137
	Who's Herb? (And Why's He Talking to Me?)
	Magical Herb Lamps
	Herbal Beeswax Candles
	Quick Wish Spell
	Magical Herb Beads
	Herbal Paper
	Basic Incense Cones
	Herbal Altar Pentacle
	Absinthe Liqueur
	Magical Herb Wines
	Basic Wine Recipe
	Afterword	155
Appendix A	Resource Guide to Mail Order Seeds and Plants	157
Appendix B	Monthly Gardening Checklist	158
Appendix C	Floriography	160
Appendix D	Magical Uses of Herbs, Plants, and Flowers	164
Appendix E	Planetary Rulership	167
Appendix F	Elemental Rulership	169
Appendix G	Magical Uses of Stones	171
	Bibliography	174
	Index	176

Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking

Author: Edie Hand

This is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences.

Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking.

The second part analyzes the varied ethnic influences-French, Spanish, Italian, African, and American Indian-that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs.

The final section consists of 150 recipes prepared by Miss Edie and the Colonel in a modern kitchen and field tested for their accuracy and simplicity. The recipes include classic sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts. The recipes are lavishly illustrated with pictures of all of the recipes presented.

An appendix lists culinary resources, popular Cajun and Creole restaurants, famous Louisiana festivals, measurement conversions, and a bibliography of books on Louisiana history, culture, and cuisine. Part of the proceeds from the sales will go to the Louisiana Disaster Recovery Foundation in Baton Rouge, Louisiana.

Vegetarian or Entertaining in the Raw

2009-01-03T01:19:00.000-08:00

Vegetarian

Author: Armando Minuz

For many people, vegetarianism represents a life philosophy, while for others it is simply a healthy alternative to a traditional meat-based diet. In Vegetarian, you’ll find original and creative ideas for delicious, flavorful vegetarian dishes, such as unusual vegetable-based appetizers; imaginative uses for farro, corn, rice, and beans; and light and healthy main courses with tofu and seitan.

An information-packed introduction includes tips and advice on how to get the most out of vegetables, grains, and meat substitutes—whether you’re shopping for ingredients at the market or preparing dinner in your own kitchen. You’ll also learn which cooking methods are best for retaining both the nutrients and flavor of your vegetables.

Each recipe includes helpful tips on preparation, cooking time, and difficulty level, as well as occasional suggestions for variations. The recipes are enhanced by beautiful full-color photographs throughout. Whether you’re a strict or occasional vegetarian, you’re sure to please with these recipes that even a meat-eater could love.

Entertaining in the Raw

Author: Matthew Kenney

ENTERTAINING IIN THE RAW

Chef Matthew Kenney takes the raw food lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and his philosophy on food to create recipes for outstanding raw food dishes that will titillate the tastebuds of all your guests.

Whether it is something simple, like Orange-Pineapple Flan and Lime Syrup, or something more complex, like Vegetables and Grape Leaf Dolmas with Sumac Flatbread, and Cool Mint, Tahini, and Aleppo Pepper Sauces, this book offers recipes to delight the palate and entertain the senses.

The recipes span many ethnicities, including Asian, Latin, French, and Indian, and include everything from appetizers and tapas to main dishes, breads, sauces, and decadent desserts. Kenney's focus is always on fresh fruits and vegetables, organic, and buying food locally in season. He believes eating raw food can lead to greater health and fosters creativity in the kitchen. Raw food made right will always enhance the flavors and pleasures of eating, whether alone or with a large gathering of friends.

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the the Food Network, Today Show, and other morning and talk shows. He was named one of Food and Wine's Ten Best New Chefs, and was twice nominated for the James Beard Rising Star Chef award. Matthew has been the chef and partner of several well-known restaurants and is currently involved in a number of projects in New York, Florida and Spain. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney's Mediterranean Cooking. Visit his Web site, matthewkenneylifestyle.com.

Food Culture in Mexico or Meals and Recipes from Ancient Greece

2009-01-02T15:37:00.000-08:00

Food Culture in Mexico (Food Culture Around the World Series)

Author: Janet Long Solis

Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century--when the Spaniards introduced new foodstuffs, adding variety to the diet--and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact.

Meals and Recipes from Ancient Greece

Author: Eugenia Salza Ricotti

Ancient Greek literature contains a wealth of culinary information on everything from etiquette to menu planning. Fifty-six delicious--and preparable!--recipes, gleaned from ancient sources and updated with ingredients available to the contemporary American cook, are compiled in this book. Readers will also learn about the role of food in ancient Greek culture--from simple family menus to lavish wedding feasts--beginning with the age of Homer and culminating with the ostentatious banquets of the Hellenistic era.
Drawing from Athenaeus's The Deipnosophists, the most important source on ancient Greek food and cooking, as well as from comic writers, the author brings to life the delights of the food and wine and conviviality that were an important aspect of meals in ancient Greece.

Complete Idiots Guide to Spices and Herbs or The Bialy Eaters

2009-01-01T02:43:00.000-08:00

Complete Idiot's Guide to Spices and Herbs

Author: Leslie Bilderback

Zest it up!

Using spices and herbs-the key to any delicious meal-can be daunting with so many to choose from, not to mention the many possible combinations. In this book, a master chef and baker unlocks the key to the dazzling world of flavor by showing cooks of every level how to use and combine over 150 of the most popular spices and herbs. She also provides delicious recipes, fun facts, tips on storage, and a resource guide on where to get hard-to-find spices and herbs. The book also includes dozens of easy-to-follow and delicious recipes.

Book about: Career Counseling and Services or Why People Buy

The Bialy Eaters

Author: Mimi Sheraton

The legendary food writer tells the poignant, personal story of her worldwide search for a Polish town’s lost culture and the daily bread that sustained it.

A passion for bialys, those chewy crusty rolls with the toasted onion center, drew Mimi Sheraton to the Polish town of Bialystock to explore the history of this Jewish staple. Carefully wrapping, drying, and packing a dozen American bialys to ward off translation problems, she set off from New York in search of the people who invented this marvelous bread. Instead, she found a place of utter desolation, where turn of the century massacres, followed by the Holocaust, had reduced the number of Jewish residents there from fifty thousand to five.
Sheraton became a woman with a mission, traveling to Israel, Paris, Austin, Phoenix, Buenos Aires, and New York’s Lower East Side to rescue the stories of the scattered Bialystokers. In a bittersweet mix of humor and pathos, she tells of their once vibrant culture and its cuisine, reviving the exiled memories of those who escaped to the corners of the earth with only their recollections, and one very important recipe, to cherish.
Like Proust’s madeleine, The Bialy Eaters transports readers to a lost world through its bakers’ most beloved, and humble, offering. A meaningful gift for any Jewish holiday, this tribute to the human spirit will also have as broad appeal as the bialy itself, delighting everyone who celebrates the astonishing endurance of the simplest traditions.

Library Journal

The bialy is a small, round yeast bread with an indentation in the center, topped with onions and, sometimes, poppy seeds. This bread was a staple of the 60,000 Jews who lived in Bialystok, a city in northeastern Poland, before they were murdered or forced to flee during the Holocaust. After having discovered the bialy in New York, Sheraton, cookbook author (Food Markets of the World) and former New York Times food critic, set out to investigate the history of this salty, crusty bread. She began her quest in 1992 with a visit to Bialystok, where she found a Jewish population of five--and no bialys. Undaunted, she tracked down and spoke with former Bialystokers throughout the world. With warmth and candor, Sheraton records her aging interviewees' memories, allowing them their anger as well as their longing for the bread of their lost home. A bialy recipe is included. Highly recommended.--Jane la Plante, Minot State Univ., ND Copyright 2000 Cahners Business Information.

Internet Book Watch

Bialys are bread rolls with toasted onion centers: her passion for these rolls led the author to the Polish town of Bailystok, where she investigated the origins of the Jewish staple and those who invented it. Bialy Eaters blends a culinary expose with a travel memoir and will prove of particular interest to Jewish food fans.

Easy Gourmet Baby Food or Unofficial Guide to Selecting Wine

2008-12-31T17:01:00.000-08:00

Easy Gourmet Baby Food: 150 Recipes for Homemade Goodness

Author: Jordan Wagman

Providing the best possible food for baby -- made in the home kitchen.

When it comes to introducing solid food to babies at approximately six months, providing the best means using fresh, organic ingredients and paying attention to how food is prepared. For the very best, it means preparing those foods at home and introducing children to a variety of foods, nutrients and unique flavors.

Easy Gourmet Baby Food features 150 recipes that introduce very simple ways for parents to prepare meals for their infants and toddlers. Here's a small sampling:

Green beans with fresh basil leaves; orange lentil and root vegetables; roasted cauliflower and white bean purée

Seared salmon, cauliflower and russet potato; grilled chicken breast with yogurt; three-cheese vegetable lasagna

Parmesan polenta cakes; pork tenderloin with prunes and bliss potatoes; corn and fennel soup.

Recipes are conveniently divided into age groups: 6-9 months, 9-12 months, and 12-24 months. Each recipe contains a complete nutritional analysis. Many transition seamlessly to older family members, so meals can be shared by everyone. Also included are instructions on how to create multiple-meal purées to be frozen and used later, plus extensive tips on meal preparation, nutrition and feeding.

Acknowledgments     6
Nutrient Analysis     8
From the Chef     10
From the Nutritionist     14
Preparing Your Own Baby Food     26
Starting Solids (6 to 9 Months)     31
Establishing Preferences (9 to 12 Months)     79
Food for Toddlers (12 Months +)     113
Snacks and Desserts     169
Not for Adults Only     199
Index     245

Unofficial Guide to Selecting Wine

Author: Felicia Sherbert

There's a perfect wine for every occasion, but who knows which to pick from the many available? Rest assured, The Unofficial Guide to Selecting Wine walks you through how to choose between whites, reds, vintages, and countries of origin. Learn the finer points of tasting wine, reading the label on a bottle, and understanding a restaurant wine list. When you're ready to make a purchase, this book can show you how to avoid restaurant and wine merchant mark-ups as well as how to buy wine online and at auctions.

Louies Backyard Cookbook or Williams Sonoma New Healthy Kitchen Desserts

2008-12-31T08:18:00.000-08:00

Louie's Backyard Cookbook

Author: Jane Stern

Mixing elegance with an island attitude, Louie's Backyard is an award-winning Key West, Florida restaurant famous for its fine food and relaxed oceanfront ambience. Lunch regulars say the Conch Fritters are the best in Key West, and dinner regulars praise the Conch Chowder. Everything is homemade in the restaurant, from the tangy Balsamic Vinaigrette to Louie's famous Key Lime Pie. The entrees are an artist's creation with the finest ingredients, from the Jerk-Rubbed, Free-Range Chicken Breast with Black Beans and Papaya Salsa to the Sauteed Key West Shrimp with Bacon, Mushrooms, and Stone-Ground Grits.

Louie's Backyard Cookbook not only contains the creative recipes of Executive Chef Doug Shook but also takes you to the edge of the sea with photos and stories that will make you feel the ocean's breeze. It is the next best thing to experiencing the islands themselves. This important addition to the Roadfood Cookbook series is sure to be a fa vorite with people in the Keys and throughout the country.

Williams-Sonoma New Healthy Kitchen Desserts

Author: Annabel Langbein

With New Healthy Kitchen Desserts, you can improve your diet while enjoying dishes such as Golden Kiwifruit Pavlovas, Walnut and Date Tart, or Sautéed Plums with Amaretto.

This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes.

We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well.

The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that.

The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "Fresh Ideas" suggest simple ways of enjoying freshproduce as an impromptu dessert.

With New Healthy Kitchen Desserts, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat.

Library Journal

Each volume in this new series includes 60 recipes, arranged by color of the main ingredient. The general introductions emphasize the nutritional benefits of a diet "rich in fruits, vegetables, legumes, and grains," as well as of "eating the rainbow," listing the health benefits of each color group. Brennan is a well-known cookbook author (e.g., Foods and Flavors of Haute Provence), and Langbein, a prolific cookbook writer from New Zealand. The recipes are simple and uncomplicated, and there are suggestions for other easy dishes in each section as well. Lavishly illustrated with color photographs, these large-format books have a design somewhat similar to that of Donna Hay's popular cookbooks. For larger collections. Copyright 2006 Reed Business Information.

Sushi Book or Book of Coffee and Tea

2008-12-30T20:37:00.000-08:00

Sushi Book

Author: Celeste Heiter

Everything about sushi. How to choose, order, eat. How to make it at home. The history, evolution and art of sushi. How to become a sushi chef. Nutritional value, health and safety concerns. The pronunciation guide, together with a 39-page sushi glossary, and a reverse dictionary, are especially helpful in identifying and ordering sushi. Beautifully photographed in leading sushi restaurants.

Book review: Web Design in a Nutshell or Unix

Book of Coffee and Tea: A Guide to the Appreciation of Fine Coffees, Teas, and Herbal Beverages

Author: Joel Schapira

The book of coffee and tea is a passionate guide to selecting, tasting, preparing, and serving the beverages caffeine connoisseurs can't live without. Written by acknowledged experts in the coffee-roasting and tea-importing business, this book will tell you everything you ever wanted to know about that beloved cup of joe (or orange pekoe), including how to: distinguish between Kona, Jamaican, Mocha, Java, and the other varieties of coffee; choose the method of brewing that's best for you; make the perfect cup of coffee at the ideal temperature, no mater which method you choose; recognize ginseng, oolong, Earl Grey Ceylon, and the myriad other types of tea; blend and prepare your own herbal teas at home; recognize quality and freshness; find the best coffee, tea, equipment, and accessories, using the completely updated mail order section.

Rich with the lore, steeped in tradition, and brimming with expert information, this is the only book coffee and tea lovers will ever need.

Bluegrass Winners or Essential Baker

2008-12-30T10:55:00.000-08:00

Bluegrass Winners

Author: Garden Club of Lexington

The original Bluegrass Winners cookbook has a rich history of legendary farms of the Bluegrass, historical accounts and photos of area horse farms are the centerpiece of hundreds of recipes and menus reflecting the internationally renowned hospitality of the region.

Interesting textbook: Modern Control Engineering or Librarians Guide to Online Searching

Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients

Author: Carole Bloom CCP

If you are a beginning baker, this book offers an accessible introduction to essential baking ingredients, equipment, and techniques as well as detailed, step-by-step recipes that make it easy to prepare even the trickiest baked goods. If you are already an accomplished baker, it offers many sophisticated and unusual recipes that will help you refine your knowledge and skills.

The book features a distinctive organization based on six key baking ingredients, from fruits and vegetables, nuts and seeds, and chocolate to dairy products, spices and herbs, and coffee, tea, and liqueurs. Select an ingredient or flavor you love, and you'll find many delicious ways to incorporate it into your baking.

Bloom's recipes encompass every type of baking. You'll find spectacular versions of familiar favorites - Cherry Pie, Carrot Cake with Cream Cheese Frosting, and Double Peanut Butter Cookies - as well as intriguing variations and extravagant indulgences, including Coconut Biscotti, Lemon Verbena and Walnut Tea Cake, and Dark Chocolate Creme Brulee. Her meticulous recipes specify essential gear, offer tips on streamlining the recipe and storing the finished dish, and provide advice on varying ingredients and adding panache.

With in-depth guidance on techniques and ingredients, 225 standout recipes, variations and embellishments for almost every dish, and 32 pages of striking full-color photographs, The Essential Baker is truly the only baking book you'll ever need.

Publishers Weekly

Bloom, the author of eight cookbooks whose work has appeared in Bon Appetit, Gourmetand Food + Wine, adopts an unusual approach in this exhaustive and tantalizing look at baking. Instead of categorizing recipes by food type, she organizes them by primary ingredient—a useful approach for the baker with a craving or surplus of one ingredient. Sections include fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs; and coffee, tea, liqueurs and spirits. The recipes themselves are uniquely formatted in a table layout that lists the ingredients across from their steps to help with organization. Bloom includes a list of equipment needed for the dish along with instructions on storage, streamlining, altering the recipe and recovering from mishaps. The collection covers the gamut with 225 recipes, including such delectable gems as Pear and Walnut Layer Cake with Maple–Cream Cheese Icing; Coconut Biscotti; and Cranberry Nut Tea Loaf. Other highlights range from Chocolate Chip Cookies and Macadamia Nut Blondies to Malted Milk Chocolate Cheesecake and Carrot Cake with Cream Cheese Frosting. Bloom also provides valuable instruction in sections on essential ingredients, equipment and supplies, and techniques. 32 full-color photos. (Apr.)

Judith Sutton - Library Journal

Food writer and cooking teacher Bloom is the author of seven other cookbooks, including All About Chocolateand Cookies For Dummies. Her big new book, obviously a labor of love, presents more than 250 recipes, along with a thorough introduction to baking techniques, equipment, and ingredients. Organized by main ingredient (e.g., fruits, chocolate, liqueurs, and spirits), the recipes offer a wide array of treats, with carefully written and thorough instructions. Although the recipe head notes are somewhat repetitious, and it would have been helpful to have a listing of the desserts by category (e.g., pies, cakes), this is an essential purchase for baking collections.

Country Baking or Wagon Wheel Kitchens

2008-12-30T00:13:00.000-08:00

Country Baking: Recipes for Freshly Baked Goodies from Grandma's Kitchen to Share with Family and Friends

Author: Gooseberry Patch

Remember freshly baked treats from Grandma's kitchen? You'll find old-fashioned delights like apple pandowdy, country cheddar loaf, shoo-fly pie, buttermilk biscuits, sweet rolls and more in Country Baking Cookbook. It's packed with easy recipes for pies and pastries, biscuits and breads, cookies and cakes...lots of homemade favorites! Filled with fun, friendship and easy how-to's for thoughtful baked gifts.

Go to: Modern Indian Cooking or Magic Teaspoon

Wagon Wheel Kitchens: Food on the Oregon Trail

Author: Jacqueline B Williams

"This book holds an encyclopedia of information culled from diaries and contemporary newspapers. I can't think of a more intimate account of the lives of the overlanders, how they turned their rude wagons into homes, how they made meals both a comfort and a celebration. Some readers will want to try out recipes; others will read in awe as in the midst of difficult travel, women made certain their families marked the Fourth of July with cakes—fruit jelly and sponge-puddings, and ice cream—and clean underwear!"—Lillian Schlissel, author of Women's Diaries of the Westward Journey and Western Women: Their Lands, Their Lives

"This lively book puts the reader squarely on the Oregon Trail—baking bread in a Dutch oven over a campfire, searing buffalo meat, and trading for fresh vegetables and fish. Through emigrant guides, diaries, and 'receipts' of the day, Williams reconstructs the meals that succored emigrants as they crossed the Plains. To understand trail women's contributions to the migration, simply try one of Williams's 'pinch-and-a-handful' recipes—and do it over an open fire in a rainstorm."—Glenda Riley, author of The Female Frontier: A Comparative View of Women on the Prairie and the Plains

"It is tempting to think of Wagon Wheel Kitchens as a feminist supplement to De Voto's Across the Wide Missouri. Its cast of characters, its often rousing glimpses of trail life—and the recipes—illuminate the hard facts of the western migration. As one of the author's overlanders exclaims with ardor, 'What cooks we are!'"—Evan Jones, author of American Food: The Gastronomic Story

"A fascinating trip-within-the-trip on the great Oregon Trail. Williams is like the gold prospector who spent years digging constantly into mountains of material just to find a nugget of gold from time to time. This book is a large collection of her nicely polished gold nuggets of historical archaeology. It's a gift to us all."—Sam'l P. Arnold, author of Eating Up the Santa Fe Trail

Author Biography: Jacqueline Williams is coauthor of several popular books on nutrition, including Lowfat American Favorites and Hold the Fat, Sugar, and Salt, as well as numerous articles on frontier dining and pioneer cooking..

Publishers Weekly

Pioneers along the Oregon Trail in the mid-to-late 19th century not only traveled stoically, risked their lives, spent their savings and suffered, but cooked and ate as well. ``Simply surviving the trip was not the only goal,'' Williams ( Lowfat American Favorites ) notes. ``Food was a primary way of providing some pleasure and variety during the endless days of riding and walking.'' Her culinary history of an essential episode of the American story calls for its facts on diaries and letters written by the voyagers, newspapers and magazines of the era and period cookbooks. The result of research is a dutiful chronicle distinguished more by the information imparted than by much verve in the telling. How, let us say, did boudin blanc come to be cooked by travelers on the Trail? It was ``an ancient recipe for sausages'' made new, based on buffalo cow meat killed fresh while the settlers were en route. (Williams supplies the complete recipe, seductively archaic: cooks are instructed to make ``love to'' the ``lower extremity of the large gut of the Buffaloe'' with ``forefinger and thumb'' maneuvering the gut to keep what is needed and eject what is not.) Faithful readers will find lore like this interspersed with rather dull prose. (Aug.)

	My grandmother Mimi	8
	Appetising appetisers	18
	Dressing the rabbit food	48
	Dutiful drinks	56
	The main event	60
	Sticky endings	104
	A trip to Harrods and other sweet stories	128

1	Introduction	1
2	Foodstuffs	39
3	Food preparation : cooking and cooks	89
4	Eating habits	125
5	Concepts of diet and nutrition	195

	Introduction	6
	Common Ingredients	8
	Tools and Equipment for Perfect Desserts	12
	Kitchen Tips	15
	Muffins, Breads & Scones	17
	Cakes	35
	Cookies & Bars	55
	Pies & Tarts	91
	Frozen Desserts	103
	Sauces	119
	Candies & Other Treats	133
	Beverages	155
	Puddings	171
	Sources	181
	Index	183

	Introduction	3
	Basic Asian Ingredients	4
	Pickles, Salads and Appetizers	8
	Tofu and Vegetables	24
	Soups	42
	Noodles and Rice	58
	Fish and Seafood Dishes	78
	Poultry and Meat	84
	Complete Recipe Listing	96

	Series foreword
1	Historical overview	1
2	Major foods and ingredients	31
3	Cooking	63
4	Typical meals	83
5	Regional and cultural differences	97
6	Eating out	123
7	Special occasions	139
8	Diet and health	163

	List of Illustrations
	Foreword
	Preface
	Acknowledgments
1	Stocking Up	1
2	The Mobile Pantry	48
3	Essential Equipment	77
4	The Way They Cooked	113
5	The Glorious Fourth	164
	Epilogue	187
	Notes	191
	Suggestions for Further Reading	211
	Index	215

Vegetarian & Vegan

The Oxford Companion to American Food and Drink or Galaxy Global Eatery Hemp Cookbook

The Oxford Companion to American Food and Drink

John Charles - Library Journal

School Library Journal

Galaxy Global Eatery Hemp Cookbook

Back Lane Wineries of Sonoma or Official TEX Mex Cookbook

Back Lane Wineries of Sonoma

Official TEX-Mex Cookbook

No Frills Vegetarian or Come Lo Que te Pida el Cuerpo

No Frills Vegetarian

Come Lo Que te Pida el Cuerpo: Da un Cambio a Tu Vida Renovando Tu Manera de Comer

Bernadette Lopez-Fitzsimmons, O'Malley Lib., Manhattan Coll., Riverdale, NY Copyright 2003 Cahners BusinessInformation. - Criticas

Good Game or Pasta Perfect

Good Game: British and European Game Cookery

Pasta Perfect: The Great Little Book of Pasta Dishes

Cooking Light Pasta Cookbook or Vegan Dinner Parties

Cooking Light Pasta Cookbook

Vegan Dinner Parties

Aficionados Southwestern Cooking or Tales from My Grandmothers Kitchen

Aficionado's Southwestern Cooking

Los Angeles Times

Arizona Daily Star

Tales from My Grandmother's Kitchen

Table of Contents:

Pizza Primer or Lyndas Low Fat Kitchen

Pizza Primer

Lynda's Low-Fat Kitchen: Meatless Meals for Every Day

Gusto or Dinner and Dessert with Victoria

Gusto: Essential Writings in Nineteenth-Century Gastronomy

Dinner and Dessert with Victoria

100 15 Minute Fuss Free Recipes or Plates and Dishes

100 15-Minute Fuss-Free Recipes: Time-Saving Techniques And Shortcuts To Superb Meals In Minutes, Including Breakfasts, Snacks, Main Course Meat, Fish And Vegetarian Dishes, Plus Dazzlingly Simple Desserts

Table of Contents:

Plates and Dishes

Entertaining at Home or Hideous Absinthe

Entertaining at Home

Hideous Absinthe: A Story of the Devil in a Bottle

The New York Times - Christine Schwartz Hartley

Table of Contents:

One Pot Wonders or What to Have for Dinner

One Pot Wonders

What People Are Saying

What to Have for Dinner: 32 Easy Menus for Every Night of the Week (The Best of Martha Stewart Living Series)

1000 Best Wine Secrets or Cafe y pastas

1000 Best Wine Secrets

Table of Contents:

Cafe y pastas (Cocina tendencias Series)

Fixin to Party or Grilling and Barbecuing

Fixin' to Party: Texas Style

Grilling and Barbecuing (Quamut)

Sweet Treats or How to Make Salad Dressings

Sweet Treats: Over 150 Recipes for Every Occasion

How to Make Salad Dressings (Quamut)

Poetical Cook Book or Dining on Turtles

Poetical Cook-Book

Dining on Turtles: Food Feasts and Drinking in History

Natural Food Cookery or Tassajara Dinner and Desserts

Natural Food Cookery

Tassajara Dinner and Desserts

Godly Business Woman or The Wild Olive

Godly Business Woman: Cooking and Entertainment Guide

The Wild Olive

Canning Preserving or The Every Day Cook Book

Canning & Preserving (Quamut)

The Every-Day Cook-Book

Sport Fishermens Cookbook or Directions for Cookery in Its Various Branches

Sport Fishermen's Cookbook

Directions for Cookery in Its Various Branches

Table of Contents:

Arizona Cook Book or Old and New Cook Book

Arizona Cook Book

Old and New Cook Book

Eat and Grow Thin or Pineapples

Eat and Grow Thin

Pineapples (Quamut)

Food in Colonial and Federal America or Every Day Chicken Cookbook

Food in Colonial and Federal America (Food in American History Series)

Table of Contents:

Every Day Chicken Cookbook: Over 365 Step-by-Step Recipes for Delicious Cooking All Year Round