Aficionados Southwestern Cooking or Tales from My Grandmothers Kitchen

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.

Table of Contents:

	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

Pizza Primer or Lyndas Low Fat Kitchen

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

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.

See also: English Civil War or Zionism Militarism and the Decline of US Power

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

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.

Table of Contents:

Great Food Fast     6
The 15-Minute Kitchen     8
Breakfasts and Brunches     26
Light Bites and Appetizers     48
Fish and Meat Dishes     64
Vegetarian Dishes     82
On The Side     98
Hot and Chilled Desserts     108
Index     126

Read also Make up Your Mind or Political Advertising in Western Democracies

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

Entertaining at Home

Author: Bridget Jones

Mouthwatering recipes to impress guests.

Read also Pedometer Power or Libro de Cocina Ilustrado de la Nueva Dieta Atkins

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.

Table of Contents:

	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