Desperation Entertaining or Pig Perfect

Desperation Entertaining!

Author: Beverly Mills

Yes, you can be desperate and still be a great host
No more harried get-togethers, dreary take-out, or dreading it being your turn to have friends and family over. The Desperaton Cooks solve the entertaining conundrum with the same brilliant approach they bring to everyday dinner dilemmas—by concocting delicious, crowd-pleasing dishes using timesaving techniques, shortcut ingredients, and tried-and-true planning.

The desperate details
1. All recipes can be made in 20 minutes or less or in phases where actual hands-on work is 20 mintues or less.
2. Bottled chopped garlic, washed salad greens, precooked bacon, individually quick-frozen shrimp—wisely used convenience foods save time while boosting flavor.
3. The Crock-Pot—if you have one, dust it off. If not, think about investing in one.
4. The Desperate Pantry, easily stocked during weekly shopping trips, okays the spontaneous "Let's have dinner at my place" whim.
5. The plan—decide on the who, what, and where, then how to carve out simple blocks of time for preparation and cooking.
6. Relax.

Desperate but have time to plan? Try phased and flexible.
Roasted Garlic Artichoke Dip
Mushroom Lasagna Alfredo
Shrimp Creole à la Beverly Pork Chops with Fruit Salsa Baked Party Paella Enchanting Chicken Enchiladas Rocky Road Brownie Sundaes

Fast and fabulous for when you're really desperate
Golden Curry Dip Chicken with Mustard Glazes Three-Bean and Meatball Chili Blue Jay Point Pasta Amazing Steaks Lemon Cake Sandwiches

Chicago Tribune

Party in a jiffy. Beverly Mills and Alicia Ross... aim to please time pressed hosts and hostesses.

Library Journal

From the authors of Desperation Dinners! come 200 new recipes for "Desperate Cooks" e.g., busy moms like Mills and Ross. The recipes are organized into such chapters as "Welcoming Light Bites," "The Good Ol' Crock-Pot," and "The Casual Cookout" and then into two categories within them: "Fast and Fabulous," dishes that take only minutes from start to finish; and "Phased and Flexible," which take a bit more time but can be prepared in stages, often almost entirely in advance. Recipes that are especially "kid friendly" are indicated with a special symbol, and there are numerous boxes and sidebars on how to make cooking for guests stress-free. Sure to be popular, this is recommended for most collections. Copyright 2002 Cahners Business Information.

What People Are Saying

"The desperation gals have done it again! Their doable, delicious, and festive fare makes me want to get on the phone and cook up a party!"
—Anne Byrn, author of The Cake Mix Doctor

Table of Contents:

How Desperate Are You? (2)

All of the Desperate Details: Fast and Fabulous and Phased and Flexible menus, how to make your own game plans for entertaining, and what to keep in a Desperate Pantry so you can entertain with just a moment's notice.
What! Dinner Tonight? (5), The Do-Ahead Solution (10), The Basic Equipment (12), How to Make Your Own Game Plans (16), Desperation Symbols (21)

Beguiling Beverages (22)

Beverages that are a cinch to serve in warm weather—think Frozen Fruit Smoothies—or cold—think Rich Hot Chocolate. Plus drinks that can be made with and without alcohol.
Serving Wine? (24), Beer Buying Rules (26), About Serving Hot Beverages (30), Designated Drivers Must Drink, Too (33), The Perfect Pitcher (34), About the Ice Bucket (36)

Entertaining Entrees (80)

Festive and substantial no-sweat main dishes. Look for Crispy Oven-Baked Chicken Fingers, Pepper-Sauced Pasta with Ham and Asparagus, Lazy Spinach Lasagna, and Baked Party Paella.
Making More Space at the Table (84), Pasta Perfect for a Crowd (86), Perfect Basic Pasta (88), The Pasta Pot (93), The boss is Coming (100), Buy a Big Ham (103), Game Night (107), Meat Loaf—The Perfect Family dinner (109), Basic White Rice 1(20), Pick a Place to Eat (123), Containers of Your Dreams (125).

The good Ol' Crock-Pot (128)

Everything goes into the slow cooker effortlessly for dishes like New Old-Fashioned Pot Roast, Big Beefy Burritos, Our Favorite Spaghetti and Meatballs, or Chill-Out Chicken Chili.
AboutBuying a Slow Cooker (131), About Crock-Pots and This Book (135), The Poker Party (138), Kid-Friendly Ideas (141), About Children's Birthday Parties (145), About Using a Slow Cooker (149)

The Casual Cookout (150)

Gather guests around the grill for Amazing Steaks, Stuffed Bacon-Cheddar Burgers, Vacation Fish Boats, and Portbello Mushroom "Steak" Sandwiches.
Handling Hot Peppers (156), Little Things Count (159), Gas Grills (162), Hot Dogs for All (167), Gadgets: Burger Presses (173), The Yard Olympics (174), Cookout Essentials for a Smooth Evening (177), Let's Hear it for the Garlic Press (179), Baby-Sitter Salvation, Sort Of (181), Fish for Company? Build a Boat (183), Foil Baggin' It (187)

Standout Salads (188)

Delicious, main dish salads and side salads are a snap to throw together for company. Try Chunky Chicken Salad with Macadamia Nuts, Niçoise Salad with Dijon Vinaigrette, Louise's Big Bowl Slaw, or Rainbow Wild Rice Salad.
Back Home and Hungry? Think Salads (193), Pretty Food in a Pinch (197), Salad in a Sandwich (201), About Buying Shrimp (207), Salad Greens (213), Precooked Bacon? Come On! (218), Dressing Up Yur Salad (220), Sing for Your Supper (223), The Coleslaw Show (227), Desperate Holidays (231), Take It on the Road (232), Serve Up Some Art (245)

Super Simple Sides (246)

Reliable side dishes that get to the table without taxing the cook. Think of Perfect Baked Potatoes, Dressed-Up Asparagus, Can-Do Corn on the Cob, or Succotash with a Twist.
Potato Mashers (249), Our Idea of Decorations (250), Dealing with Garlic (259), Roasted Garlic (262)

Everybody's Brunch (268)

Casseroles and quiches put together ahead of time are hot and tasty when guests arrive. Baked Omelet with Italian Salsa, Eggs Benedict Casserole, Overnight French Toast Casserole, and Three-Cheese Broccoli Quiche are all crowd pleasers.
Bring on the Bagels (271), The Fail-Proof Breakfast Casserole (27), Dihing It Out (281), Almost-Instandt Breakfast Fix-Ups (284), School's In! Mom's Special Brunch (287)Giving Breakfast and International Flavor (291)

Decadent Desserts (298)

Fast and gratifying desserts like Easy Elegant Pears with Red Wine Glaze, Strawberry Shortcake Trifle, Apple Brown Betty, and Granny Zeta's Pecan Pies let you end the meal gracefully.
The Ice Cream Sundae Social (302), Desperate Ways to Decorate That Desssert (308), The Elegant Trifle Bowl (310), The Peppermint Parable (317), The Desperate Dish (325), Easy, Equitable Slicing (327), The Party's Over (334)

Book about: Encyclopedia of Foods or Sacred Path Companion

Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them

Author: Peter Kaminsky

What Bill Bryson did for trees and walking shoes and Mark Kurlansky did for cod, Peter Kaminsky now does for pork in Pig Perfect.

Do you crave a juicy pork chop? An old-time country ham? Or maybe some Southern-style barbecue? Then you'll want to join Peter Kaminsky on his pilgrimage in search of the perfect pig.

Part travelogue, part cookbook, part naturalist's encounter, and part love letter, Kaminsky's book takes us from Kentucky, Burgundy, and Madrid to the Yucatбn and back to Brooklyn to tell the tale of the pig. From the wondrous techniques of tailgate chefs to Mayan home cooking, competitive barbecuing, and the ancient rite of the pig killing that has bound communities together over the centuries, Pig Perfect brings together an oddball pork-loving band of chefs, farmers, and food lovers and offers a tasty history of the oft underappreciated pig.

Still hungry for more? Try these delicious recipes interspersed throughout the book:

--Porchetta, Burgundy Style
--Suckling Pig Braised in White Wine and Herbs
--Emile and Rachel's Roast Loin of Pork with Greens and Cantaloupe

Peter Kaminsky, a lifelong "hamthropologist," is the author of numerous books, including The Moon Pulled Up an Acre of Bass. Formerly New York Magazine's "Underground Gourmet," he has written award-winning articles that have also appeared in the New York Times, Food & Wine, Outdoor Life, and Field & Stream. Currently he is a columnist for the New York Times. He divides his time between New York City and Long Island.

Men's Journal

"Consider a bib - this is drool-inducing reading."

Publishers Weekly

In this sprawling love letter to hogdom, hamthropologist and food and fly fishing writer Kaminsky takes readers to France and Spain as well as to such American cities as Memphis, Louisville and Des Moines to visit a broad variety of pork-related venues. He waxes ecstatic about long-aged country ham and laments today's leaner, less flavorful meat. He seeks out a pig slaughter, considers why pork is taboo to Jews and Muslims, and excoriates the brutality and environmental damage wreaked by hog factories. Kaminsky (The Moon Pulled Up an Acre of Bass) celebrates family farmers who give their pigs freedom in the field, offer them natural foods and produce a far better pork. The author's enthusiasm is infectious, but since he races all over the map, the chatty accounts of his various adventures and the people he meets along the way are often fleeting as well. The narrative is, however, generously embellished with dozens of facts about pigs (such as the staggering statistic that about 350,000 U.S. hogs are slaughtered every week). Nine recipes, ranging from Country Ham Braised in Cider and Molasses to Emile and Rachel's Roast Loin of Pork with Greens and Cantaloupe, are scattered throughout to honor the oinker itself. Agent, Lisa Queen at IMG. (May 11) Copyright 2005 Reed Business Information.

Library Journal

Kaminsky, an award-winning writer of numerous articles for Field & Stream, Food & Wine, and Outdoor Life magazines and currently a columnist for the New York Times, is a lifelong lover of ham; this is his culinary search for the best pork. He travels from Kentucky to Madrid to Brooklyn, NY, regaling readers with stories and mouth-watering recipes (e.g., Porchetta, Burgundy Style). Meanwhile, Kaminsky reveals a disquieting fact: the industry has changed processing procedures to market large quantities-the end result of which has only compromised flavor and our health. Kaminsky's passion and love of pork is reminiscent of Peter Mayle's fervor for food and the south of France (see A Year in Provence). For those who enjoy food literature and cooking, this work is an ideal escape; it will inspire creativity in your kitchen, as well as have you embarking on your own pork adventure! For all collections.-Jennifer A. Wickes, Suite101.com, Pine Beach, NJ Copyright 2005 Reed Business Information.

Ralph Ayres Cookery Book or Incredibly Easy Gifts From the Kitchen

Ralph Ayres' Cookery Book

Author: Jane Jakeman

Every day at noon in the dining hall of New College, Oxford in the 1770s, a feast was laid for students and the dons, clad in white waistcoats and wigs. They sat down to cod with oysters, ham, fowls, boiled beef, rabbits smothered with onions, mutton, veal collops, pork griskins, New College Puddings, mince pies, and roots (vegetables). That was only the first course. For the second course, they were served roast turkey, a haunch of venison, a brace of woodcocks, snipes, veal olives, trifle, blancmange, stewed pippins, and preserved quinces. Ralph Ayres was the genius behind this daily repast, and his choice recipes are chronicled here in Ralph Ayres' Cookery Book.
If you've ever wondered what a London Wigg was or why plum cake does not actually contain plums, Ralph Ayres' Cookery Book will prove to be a most rewarding collection. Here the details of sumptuous British meals are meticulously presented, as is their larger context in the history of cooking. Recipes for such famous dishes as Quaking Pudding, Oxford Sausages, Damson Preserve, and other savory English delights fill the pages. Some, such as the famous New College Pudding, are still used today. The volume is beautifully produced, featuring a wealth of full-color botanical illustrations and elegant script reproduced from the original text, and also includes an informative foreword by Bodleian emeritus  librarian David Vaisey.
A captivating glimpse into the world of eighteenth-century food and the culture of academia's apex, Ralph Ayres' Cookery Book is a valuable and engaging historical chronicle of British cuisine. It will appeal to social and culinary historians, as well as to the many loversof griskin and collops.

Table of Contents:

Foreword Introduction The Recipes Glossary Select Bibliography Index of Recipies

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Incredibly Easy Gifts From the Kitchen (Incredibly Easy Series) (Favorite Brand Name Series)

Author: Staff of Publications International

Looking for the perfect gift, but not sure what to buy? Search no further! Present friends and family with thoughtful gifts they're sure to love—homemade breads, muffins, cookies, candies, snack mixes and jar mixes. With this collection of delectable, no-fuss recipes, you'll find gift giving has never neen so...Incredibly Easy!

Perfection Salad or Food That Says Welcome

Perfection Salad: Women and Cooking at the Turn of the Century

Author: Laura Shapiro

Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history, now in its fourth paperback edition, tells the remarkable story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. In Perfection Salad, Laura Shapiro investigates a band of passionate but ladylike reformers at the turn of the twentieth century--including Fannie Farmer of the Boston Cooking School--who were determined to modernize the American diet through a "scientific" approach to cooking. Shapiro's fascinating tale shows why we think the way we do about food today.

Publishers Weekly

A journalist who has written extensively on aspects of feminism, Shapiro presents a well-researched history of women as nutritional revolutionaries during the late 19th and early 20th centuries. This serious study is lively entertainment, spiced by the author's wit and wry perceptions. Through her, we discover clues to the motives of women who turned American kitchens into laboratories, run according to the dicta of the Boston Cooking School and similar establishments that proliferated across the country. The most memorable of the culinary movers was Fannie Farmer, whose cookbook was published in a modest 3000-copy edition in 1896. Stories about Farmer and other domestic scientists of the period add strong appeal to Shapiro's report. So do the parallels between early feminists and today's advocates of equal rights. It is somber to realize, as the author emphasizes, that fear of significant power for women ``even over themselves'' kept their aims restricted. By 1900, they had settled for the status of experts in home economics instead of independence. (March 3)

Library Journal

In documenting the history of the American domestic science movement at the turn of this century, Shapiro's very readable book helps explain why middle-class Americans developed a preference for a cuisine that sacrifices taste to the pure and the plastic. It was an era when science was in ascendency, and the leaders of the domestic science movement hoped to change the eating habits of the nation and to do away with the irrational methods of traditional housekeeping. How these women succeeded and where they failed is a fascinating story. A good bibliography nicely supplements this admirable book, which should appeal to a wide audience. Highly recommended. Joyce S. Toomre, Russian Research Ctr., Harvard Univ.

Nach Waxman

Dazzling may be an odd word to use about a work of social history, but dazzling it is. Laura Shapiro's gimlet-eyed exploration of the roots of modern home cooking in America offers utterly fascinating research, analytic acuity, wit, pace, and writing so exhilaratingly good that it's sometimes hard to remember what an important book this is. Three cheers for this classic. Entertaining, and it's good for you. What more could we ask?
—Owner, Kitchen Arts and Letters

Richard Saz

How good to see this worthy book in print again. And how rare a writer is Laura Shapiro-she has synthesized an immense amount of research through the lens of her own crystal-clear thinking (and not incidentally her sly humor). Along the way: white sauce as purifier and ennobler, color-coordinated menus, Crisco as sandwich spread (!), "Dainty Desserts for Dainty People," home economics as agent for keeping "the male world male." This book is a pleasure to read. Welcome back, Perfection Salad.
— author of Classic Home Desserts

Interesting book: Tappan on Survival or Lavender

Food That Says Welcome: Simple Recipies to Spark the Spirit of Hospitality

Author: Barbara Smith

Make Your Friends and Family Feel Welcome, One Meal at a Time.

"Welcome to my home as we share life and laughter around the table. It means sharing my life in such a way that there is always room for one more."- Barbara Smith

Some people naturally have the gift of hospitality, instinctively creating inviting, mouth-watering meals and a warm environment that assures guests, "We're glad you're here." Fortunately, says food expert Barbara Smith, the rest of us have the same potential to make guests feel nurtured, and here she offers an unforgettable, not-to-be-missed treasury of recipes, tips, and how-to's for everyone with the spiritual gift of hospitality- and for all the rest of us who want to look like we do.

In Food That Says Welcome you'll learn to:

• Make "welcome" food that is healthy and easy to prepare.

• Create an atmosphere that says to your guests, "You are special."

• Make hospitality your ministry and service.

The mother of Grammy Award winner Michael W. Smith, Barbara has cooked for and entertained numerous celebrities- extending to them the same warmth and exuberance as to her large family. Learn what makes Barbara Smith's meals and outreach so rave-worthy and discover how you can invoke the same spirit of hospitality in your own home and kitchen in Food That Says Welcome.

Publishers Weekly

Hospitality is a spiritual gift, according to this beginner-level, Christian-themed cookbook, but it can also be learned. Smith, a former caterer, shares the recipes she has made for family, friends and church gatherings. Beginning each chapter with a personal reminiscence and a Bible quote, Smith emphasizes her religious orientation and traditional values. Her culinary aesthetic is equally conservative, hearkening back at times to the 1960s. Smith reports that she is acquainted with the Bush family, and her convenience-oriented, anachronistic but crowd-pleasing cuisine resembles that of Ariel de Guzman's recent Bush Family Cookbook. Salads include both green and gelatinous creations; soups are as straightforward as Tomato-Basil Bisque and as exotic as Chicken Pot Pie Soup. Entr es are old-fashioned American favorites (Ham Loaf) or inauthentic versions of international dishes (Ravioli Lasagna; marmalade-sweetened Mandarin Chicken). There are also chapters devoted to nonalcoholic drinks, appetizers, brunch, breads and dessert. Many ingredients can be found in cans and packets, and Smith helpfully supplies a grocery list and pantry checklist for every recipe. While this work won't seem particularly welcoming to serious foodies or, for that matter, nonbelievers, it may offer inspiration to some. (Mar.) Copyright 2006 Reed Business Information.

By the Sackful or Cookie Sensations

By the Sackful: A Scrapbook with Recipes from 85 Years of White Castle Craving

Author: White Castl

If White Castle is more than just a burger to you, you'll love this memory book of vintage photos, Craver memories, and inventive and delicious recipes created by Cravers like yourself. The key ingredient in each recipe is ten White Castle hamburgers! Best of all, proceeds from By the Sackful will support Turkeys 4 America!

Book about: In a Persian Kitchen or Picnics 50 Inspired Recipes Card Deck

Cookie Sensations: Creative Designs for Every Occasion

Author: Meaghan Mountford

Cookie Sensations is a step-by-step guide to creating edible art. It features templates, detailed instructions, illustrations and information on resources. Everything you need to succeed is in this book, including recipes for cookies and icings, directions for coloring icings, instructions on master your decorating technique and even tips on fixing mistakes.

Miracle Juices or Filipino Cuisine

Miracle Juices: Hangover Cures: Juices for Speedy Recovery (Miracle Juices Series)

Author: Hamlyn

Last night's indulgence results in today's headache and queasiness. But the bad feelings caused by one type of drink can be cured by an entirely different kind: juices that settle the stomach and rehydrate the body. Here is exactly why that hangover happens, and helpful hints to alleviate the pain. Then, choose from a selection of the healthy potions to start the healing process. Can't function, and hurt from head to toe? Down an Acher Shaker of strawberries, pineapple, and banana. It's already high in revitalizing potassium, but a spoonful of blackstrap molasses will boost the vitamin content even more. A Pick-Me-Up of carrots, tart apple, and fresh root ginger relieves nausea. Try the Mind Bath, with lettuce to ease that pounding head. Each one makes the "morning after" just a little bit better.

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Filipino Cuisine: Recipes from the Islands

Author: Gerry G Gell

A surprise to those unfamiliar with the Philippines is the great geographical diversity of the Islands and their six major culinary regions. Gerry Gelle's contribution to our understanding of this diversity is his knowledge of these regions. His recipes include the mountain and coastal regions of Northern Luzon and the many islands of the Visayas and the island of Mindanao. We learn of the rich mixtures of people, from the Pangasinans of Luzon with their specialty of "cultured" fish, to the Tagalogs, who use vinegar and fruits to give their dishes the preferred sour taste. He explains the use of guinamos, a paste of fermented shrimp or fish in the Visayas, and the use of hot chilies and spices to make curry in Mindanao. After cooking with these recipes, you will know the aromas and tastes of Filipino cooking.

"Although he gives a culinary geography lesson of the spread-out islands that make up the Philippines, Gelle says 'the book was written from a Filipino-American point of view, not a Filipino point of view.' Thus, the recipes sometimes have been modified to fit both American ingredients and the Americanized tastes of those born and raised in this country. The recipes are no less authentic for being adapted."-San Francisco Chronicle

"There are far too few Filipino cookbooks on the market; most competitors appearing in non-durable paperback which may not survive the rigors of library lending. This solid hardcover is perfect for a library's ethnic cookbook collection: over 200 recipes complete with a selection of fine color photos embellish an in-depth reference to the cuisine of many Philippine islands. Included are an index and glossary, plus plenty ofcultural references."-The Bookwatch

Grape vs Grain or Fiamma

Grape vs. Grain: A Historical, Technological, and Social Comparison of Wine and Beer

Author: Charles W Bamforth

Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutritive value'Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? Charles Bamforth explores several paradoxes involving these beverages, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle. Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, nature of the market for each, quality attributes, types and styles, and the effect that they have on human health and nutrition.

Interesting textbook: Starting Something or European Business

Fiamma: The Essence of Contemporary Italian Cooking

Author: Joanna Pruess

The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu.

Publishers Weekly

Fiamma means flame in Italian, White tells us in his foreword-and his is the fire of the convert; of Norwegian descent, he grew up in Wisconsin and didn't taste real Italian cooking until he was 19. After cooking at Spiaggo in Chicago, he studied and cooked in Italy, married an Italian and ended up opening Fiamma and then Vento in Manhattan. Unlike some books drawing on New York restaurant menus, his recipes are perfect for the reasonably well-equipped and competent home cook, even absent a phalanx of prep and washing-up help. Pasta recipes include Gnocchi with Morels and Fava Beans. For main courses, seafood stands out: there's Tuna with a caponata of eggplant, as well as Grilled Swordfish with Artichoke Caponata. Often he and pastry chef Katz offer store-bought alternatives to scratch components, such as commercial vanilla, hazelnut or other gelato to replace the Wildflower Honey Gelato that accompanies Crustless Apple Tart, but the gelato recipes are so simple and so appealing that readers without ice cream makers are likely to buy one immediately. Appealing closeup photos are notably natural, suggesting real food from a kitchen, not a stylist's studio. (Oct.) Copyright 2006 Reed Business Information.

Library Journal

The talented chef of Fiamma, a highly regarded restaurant in New York City (there are now also Fiamma Trattorias in Las Vegas and Scottsdale, AZ), White lived and cooked in Italy for seven years, where his final stint was as head chef of a Michelin two-star restaurant. He likes "the notion of combining old and new, local and imported," and his menu features the best local American ingredients prepared "in an Italian manner." Many of his dishes are reinterpretations of classics, such as grilled swordfish served with an unusual artichoke caponata, or imaginative combinations such as seared sea scallops with crispy artichokes. The delectable dessert recipes come from the restaurant's equally talented pastry chef, Elizabeth Katz, and there are full-color photographs throughout. For most collections. Copyright 2006 Reed Business Information.

Table of Contents:

Acknowledgments.

Foreword.

Introduction.

Antipasti - Antispasti.

Paste, Polenta e Risotto - Pasta, Polento, and Risotto.

Pesce - Fish.

Pollame e Carni - Poultry and Meat.

Le Verdure - Vegetables.

Dolci - Desserts.

Ricette di Base - Staples.

Sources for Buying Ingredients.

Index.

Mauna Loa Macadamia Cooking Treasury or Savage Barbecue

Mauna Loa Macadamia Cooking Treasury

Author: Leslie Mansfield

Mention macadamias and visions of chocolate-glazed clusters of crunchy, buttery heaven come to mind. But this tropical treat is also a versatile ingredient in both sweets and savories. Enjoying a greater availability than ever before, macadamias have been eagerly embraced by chefs around the world who are delighted by their contribution of creamy flavor and smooth texture. And, amazingly, something that tastes so good, is also good for you. The oil in macadamias has a higher level of the all-important omega-3 fatty acid than olive oil.

The finest macadamia orchards in the world climb the majestic slopes of Mauna Loa on the Big Island of Hawaii. A divine conspiracy of volanic soil, abundant rainfall, and equatorial sunshine create ideal growing conditions for the world's premium nut. Leslie Mansfield offers a lavish buffet of more than 100 dishes donated by the islands' top chefs, as well as recipe contest winners from the annual Hilo Harvest Moon Festival, and her own inspired creations.

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Savage Barbecue: Race, Culture, and the Invention of America's First Food

Author: Andrew Warnes

And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps, then, it is no surprise that the roots of this food tradition are often misunderstood. In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture.

Barbecue, says Warnes, is an invented tradition. Much like Thanksgiving, it has close associations with frontier mythologies of ruggedness and relaxation. Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolve from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths barbecue's etymological origins, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes.

Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. The word barbecue retains an element of violence that can be seen in our culture to this day.

About the Author:
Andrew Warnes is Lecturer in American Literature and Culture at Leeds University. He is the author of Hunger Overcome? (Georgia) and Richard Wright's "Native Son"

Bill Burge - Sauce Magazine

[F]or those interested in how food and culture intertwine together, Savage Barbecue: Race, Culture, and the Invention of America's First Food is painstakingly well researched and will surely be included in the bibliographies of many books one day.

Michael E. Ross - Pop Matters

Andrew Warnes places 'this most American food' [barbecue] in a surprisingly broad historical context.... [He] has a firm hand on the ways in which the power to name is also the power to define...[and he] smartly deconstructs the history of the word itself, offering an informed speculation on the word's genesis.... This is a full exploration of a food bigger than any plate it's served on.... Savage Barbecue gets the story done just right.

Kitchen Essentials or Food Festivals of Italy

Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques Used by Le Cordon Bleu

Author: Carroll Brown

A concise, colorful resource for both the novice cook and experienced chef

This comprehensive, highly illustrated book is chock-full of enlightening and eye-opening culinary information, covering a vast range of topics that teach readers what they need to know to be successful in the kitchen—from cooking techniques and equipment to essential ingredients. Le Cordon Bleu Kitchen Essentials offers expert guidance on everything from choosing pots and pans to deboning poultry to storing ingredients—as well as logical solutions to common mistakes. The easy-to-follow text, clearly defined terms, and uncommonly helpful tips make this reference a must-have for all modern kitchens. It demonstrates techniques with 1,100 step-by-step color photographs. Plus, the book outlines the vast range of equipment, along with buying tips and cleaning and care information. Le Cordon Bleu Kitchen Essentials illustrates the cleaning and preparation of food, as well as cooking times and features classic recipes to teach the principal uses of each ingredient.

Le Cordon Bleu provides expert training in cuisine, pastry, and baking. Through its six schools, a student body of over fifty nationalities, and a distinguished team of thirty international Master Chefs, Le Cordon Bleu is dedicated to preserving and passing on the mastery and appreciation of the culinary arts.

Internet Book Watch

Kitchen Essentials is a compendium of culinary instruction and creations from the famed French cooking school with detailed information on ingredients, equipment, terms, and techniques utilized by their instructor chefs. Wonderfully illustrated throughout with full-color photography, Kitchen Essentials is a superbly presented, very highly recommended, single volume course for elegant cooking that covers fish and shellfish, meats, poultry and game, dairy products, bean and grains, vegetables (including seaweed and sea vegetables), fruits and nuts, and flavorings (including pantry extras, sweeteners, chocolate, coffee and teas).

Book review: The Perfect Fit Diet or Fitness Food

Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs

Author: Leonardo Curti

Each year Italy's beautiful countryside is spattered with numerous food festivals that showcase various delectable foods such as garlic, pasta, lentils, fruits, nuts, chocolates and more. Now Italian Food Festivals highlights 50 of Italy's most diverse food fairs, bringing a taste of authentic Italy into your home with 100 recipes that use the featured festival foods.

Judith Sutton - Library Journal

Curti, the chef/owner of Trattoria Grappolo in Santa Ynez, CA, and Fraioli, a food and travel writer, previously collaborated on Trattoria Grappola. This lavishly illustrated new title showcases 50 Italian food fairs, from "Le Marche's Artichoke Festival" to "Campania's Watermelon Festival." The festivals are grouped into four categories-antipasti, primi, secondi, and dolce-and there are two recipes for each. Linking the festivals with regions rather than with individual towns known for their food fairs gives them a somewhat generic feel, and more specific travel information would have been helpful. Carol Field's Celebrating Italy, a far more ambitious book on the topic, includes a 50-page "Traveler's Calendar," along with culinary history and dozens of recipes, but Curti and Fraioli's attractive book should appeal to armchair travelers and home cooks.

Table of Contents:

11 Introduction

22 PART ONE: Antipasti
24 Artichoke Festival
26 Balsamic Vinegar Festival
30 Chile Pepper Festival
38 Couscous Fest
40 Focaccia Festival
44 Garlic Festival
46 Goat Cheese Festival
50 Grape Festival
54 Mozzarella Festival
62 National White Truffle Fair
70 Parmesan Cheese Festival
76 Prosciutto Festival
80 Salami Festival
88 Snail Festival
92 Traditional Chestnut Hunt

94 PART TWO: Primi
96 Bean Fest
102 Gnocchetti Festival
106 Herb Festival
110 Lentil Festival
114 Macaroni Festival
118 Mushroom Festival
122 Omelet Festival
124 Onion Fair
128 Pasta Festival
138 Pizza Fest
148 Polenta Festival
150 Pumpkin Festival
154 PART THREE: Secondi
156 Asparagus Festival
160 Bean Festival
162 Beef Festival
168 Dried Cod Festival
170 Fish Festival
180 Frog Festival
182 Rabbit Festival
184 Radicchio Festival
188 Sausage Festival
192 Seafood Festival
202 Swordfish Festival
206 Tuna Festival

210 PART FOUR: Dolce
212 Apple Festival
214 Cherry Festival
218 Chocolate Festival
224 Dessert Festival
228 Lemon Festival
232 Pistachio Festival
234 Prickly Pear Festival
238 Strawberry Festival
242 Strudel, Muscat Wine, and
Vin Santo Wine Festival
244 Watermelon Festival

248 Acknowledgments

248 Photo Credits

249 Index

Raw and Radiant or Michael Broadbents Vintage Wine

Raw and Radiant: Simple Raw Recipes for the Busy Lifestyle

Author: Mary Rydman

Whether you are already an avid raw-foodist looking for new ideas, or completely new to creating raw food meals, you will find this book helpful and easy to use. Inside you will find over 100 recipes, most of which are relatively uncomplicated, and all with easy to follow directions. These recipes are especially for those who do not want to spend hours in the kitchen but still want delicious food. More than just a recipe book, you will also find helpful, and perhaps new, hints on live food preparation and ways to improve your health in general.

Book review:

Michael Broadbent's Vintage Wine

Author: Michael Broadbent

Unquestionably unique, demonstrably delightful, Michael Broadbent's Vintage Wine is the culmination of one of the most extraordinary careers in the world of wine. Michael Broadbent quite possibly knows more about fine, old wines than anyone else alive, and he writes about them with unparalleled expertise.

Hired by Christie's in 1966 to revive their wine auctions, Broadbent threw himself into his work, searching out great collections of the world's finest wine--and keeping meticulous tasting notes. Here are evocations of Chateau d'Yquem from 1784--one of Thomas Jefferson's favorites--and hundreds of vintages and thousands of wines right up to the present.

Years of "cellars visited and pillaged, involving the checking and packing of dust- and grime-laden bottles in distinctly dank and chilly conditions," jet-set auctions around the world, legendary tastings and society events, have all helped to create an unrivalled store of vinous anecdotes as well as an unsurpassed wine-tasting history.

EXCERPT

From a tasting of 1784 Chateau Yquem:
"The most renowned vintage of the late 18th century and well-documented thanks mainly to the original copies of the letters and orders of Thomas Jefferson. . . . Jefferson did not trust wine merchants and insisted on bottling at the chateau. . . . The wine has a warm mahogany-amber colour with a pronounced yellow-green rim. Initially, the nose, unsurprisingly, was creakingly old but after fifteen minutes settled down to reveal a remarkably rich, tangy, honeyed scent."

Publishers Weekly

After devoting five decades to sampling, studying and selling wine, Broadbent boasts encyclopedic vinous knowledge. Head of Christie's wine department since 1966, the author has tasted almost everything. In this volume, Broadbent offers detailed accounts of wines he's tried (always mentioning when his last tasting took place), peppered with anecdotes of wine dinners and wealthy oenophiles. Each major wine-producing region, from Bordeaux to California to New Zealand and everywhere in between, has its own chapter. Chapters are subdivided into time periods, with an introduction to the region during each period, a list of specific years that produced great vintages, year-by-year highlights, and a zero-to-five star rating system for each wine catalogued. Broadbent gushes about his favorites, but he remains forthright: while a 1945 Bordeaux from Chateau Latour is a "great wine. Surely one of the best ever Latours, drinking beautifully now but with many years more life," a 1954 Bordeaux from that same vineyard is "chunky, coarse, and blunt." Anyone considering a vintage purchase or wondering about the right time to uncork a dusty bottle could consult this extensive guide. And anyone seeking to impress friends with wine bravado could easily quote Broadbent's colloquial opinions. (Nov.) Copyright 2003 Cahners Business Information.

Napa Stories or Polish Cookery

Napa Stories: Profiles, Reflections, and Recipes from the Napa Valley

Author: Michael Chiarello

The story of Napa Valley winemaking is the story of its people—their triumphs and failures, their passion and commitment, and their ongoing struggle to produce world-class wines. In Michael Chiarello's stories and profiles, we meet the people who make the wine that gives the Napa Valley its singular reputation.

Napa Stories profiles some of the most prominent people in the valley—Mondavi, Trefethen, and Duckhorn—as well as some essential Napa characters whose names rarely reach the public.

Napa's appeal goes far beyond its wine. More than 150 stunning photographs by acclaimed photographer Steven Rothfeld capture the visual splendor of this remarkable place and highlight its cultural and culinary contributions. These include images of Napa Valley celebrations featuring menus and recipes created by Chiarello to complement some of the winemakers' signature wines.

A California native and Napa resident for 15 years, Chiarello brings an insider's insightful and intimate perspective to the story of this legendary region. He has created the ultimate gift book for everyone who enjoys the pleasures of fine wine.

Author Biography: Michael Chiarello began apprenticing in restaurants at the age of fourteen. In 1985, just a few years after graduating from the Culinary Institute of America, he was named Chef of the Year by Food & Wine magazine.

Chiarello's successful Tra Vigne Cookbook: Seasons in the California Wine Country (Chronicle) was the basis for the television series Season by Season, which is broadcast every week on more than 170 PBS stations nationally. His NapaStyle line of distinctive foods is sold nationwide.

Look this:

Polish Cookery

Author: Marja Ochorowicz Monatowa

Poland, like France, is a country where people really know food. One can stop at a wayside inn in the country or at a modest restaurant in a working-class city neighborhood and be served a meal worth remembering. Good food is a tradition. Polish Cookery is an American adaptation of Uniwersalna Ksiazka Kucharska (The Universal Cookbook), long the most famous standard cookbook in Poland. All weights and measures have been converted to American usage, and suitable substitutions are provided for hard-toget ingredients. The recipes range from the familiar to the exotic and include soups like Polish Mushroom and Barley Soup, Fresh Cabbage Soup, many variations of Barszcz, the famous Polish beet soup, and Sorrel Soup with Sour Cream.

The Poles are very fond of pates, dumplings, and meat pastries. In Polish Cookery, you'll find recipes for Meat Patties, Potato Croquettes, Venison Pastry, Partridge Pie, Game Pate, many variations on the celebrated Pierogi, or dough pockets, and Buckwheat Cakes. Authentic entrees include Loin of Venison, Roast Wild Goose, Smothered Pike, Turkey in Madeira Sauce, Chicken Casserole with Currants, Smothered Duck in Caper Sauce, Hussar Pot Roast, Tenderloin Smothered in Sour Cream, and perhaps Poland's most famous dish, Bigos, or Hunter's Stew.

To round out the Polish meal, there are recipes for Mashed Turnips and Potatoes, Split Pea Fritters, Stuffed Kohlrabi, Fried Carrots, Mushroom Ramekins, and Pearl Barley with Dried Mushrooms. Finally Polish Cookery offers such dessert treats as Almond Torte, Cracow Torte, Spice Cake, and Almond Babka. Polish cuisine evolved over centuries, a combination of East and West, aristocratic hauteur and peasant fare. It is a rich culinary heritage that is faithfully represented here in Polish Cookery.

Table of Contents:

1	General Information	vi
2	Soups	3
3	Soup Garnishes	23
4	Meat Pastries, Pates, Dumplings, and Croquettes	29
5	Fish and Shellfish	50
6	Poultry and Poultry Stuffings	72
7	Beef	94
8	Veal	116
9	Lamb and Mutton	139
10	Pork	148
11	Venison, Game, and Game Birds	159
12	Sauces for Meat, Fish, and Vegetables	173
13	Vegetables	190
14	Mushrooms	216
15	Mayonnaises and Aspics	221
16	Salads	232
17	Egg Dishes	239
18	Flour and Cereal Dishes	248
19	Pastries, Mazurkas, and Tortes	261
20	Souffles, Puddings, Strudels, etc.	275
21	Dessert Sauces	288
22	Party Recipes	290
	Index	301

Taste or Make It Memorable

Taste: The Story of Britain Through Its Cooking

Author: Kate Colquhoun

A fascinating history of how Britain learned to cook, from prehistory to the modern age.

Written with a storyteller's flair and packed with astonishing facts, Taste is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British; it covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking—which is, of course, the history that led up to American colonial cooking as well—Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

The New York Times - Ian Jack

The story is well known, and Kate Colquhoun tells it well in Taste…Colquhoun is a writer of lively detail…the real delight of her book lies in the abundance of illuminating and curious facts.

Publishers Weekly

A history of British cooking may sound like the setup for a joke, but what Colquhoun has written is an invaluable work of social history and one of the more fascinating kitchen-related books to cross the Atlantic since the Oxford Companion to Food. Colquhoun (The Busiest Man in England) begins her march through culinary Britain in the pre-Roman era, sifting through archeological evidence on the Orkney coast, and moves steadily toward the present day. Yet what could have been as dry and stale as a biscuit soon yields one interesting fact or minihistory after another. The Roman conquest brought liquamen, a fermented fish condiment and forerunner of Worcestershire sauce. The Middle Ages contributed pastry crusts, and in the court of Elizabeth I there was a total of 13 forks. Spoons, ale, fish, sugar, each makes its appearance in the kitchen or at table, and so, at various times and through various personages, did manners, morals, affectations and decadence. As the pace of innovation and progress accelerates, Colquhoun slows to take in the information, allowing the reader to linger over the provenance of sticky puddings and damask napkins. Her supple BBC-Four-meets-Julia-Child voice is just one of the book's pleasures; another is her interest in etymology. This is a triumph to savor. (Nov.)

Copyright 2007 Reed Business Information

School Library Journal

Adult/High School In whole or in part, this accessible tome has high appeal to both history buffs and foodies. Colquhoun approaches her topic with the skill and energy of a raconteur, providing clearly drawn contexts in natural science, political history, and technology's developments against which to examine aspects of food and dining customs in a manner that is both engaging and entertaining. The book is organized chronologically from prehistory to the late 20th century, and each era is described in terms of domestic economy, the health effects of both the popular and upper-class diets, and efforts to guide cooks and hostesses through such means as prescriptive handbooks. Readers may not be surprised to discover how long ketchup (or catsup) has been valued, but they will be properly intrigued by the debates about the relative merits of faddish table manners. Both social science and health curricula can be enriched by this title, either by teachers in the classroom or students utilizing it for research; however, its slog-free nature assures that some will simply devour it for pleasure.-Francisca Goldsmith, Halifax Public Libraries, Nova Scotia

Kirkus Reviews

The history of British food, beginning with a tough grain that was all the rage among Neolithic farmers. That was einkorn, in 4000 BCE. From there, Colquhoun (The Busiest Man in England: A Life of Joseph Paxton, Gardener, Architect & Victorian Visionary, 2006, etc.) moves through Roman feasts calling for ample servings of flamingo, sumptuous Georgian meals relying heavily on melted butter, the class-inflected foodie mania of the mid-1980s and the increasingly processed, commercialized foodstuffs we rely on today. Refreshingly free of jokes about British cooking, her text uses cookery through the ages to explain everything from the British Isles' waves of invaders and immigrants to class conflict and consciousness, patriotism and terror during World War II rationing. The prose is occasionally stiff and often overly formal, but it thoroughly recounts the fascinating history of an empire. And Colquhoun can reach passionate heights, as in this passage about Victorian celebrity cook Eliza Acton, who "turned away from melted butter to its French equivalent-rich, unguent mayonnaise made by working drops of oil carefully into whisked egg yolks to form a smooth custard, coloured green with parsley juice or flavoured with a pea-sized piece of bruised garlic or a drop of tarragon vinegar." As it seems most modern books about food must, this one laments meals gone by. "We buy green beans from Kenya and asparagus from Peru without considering its absurdity," notes the author, who wonders whether this generation will be the last to know fresh fruits picked straight from the vine or bread collected that day from the baker. In discussing Britons' tormented relationship with eating, Colquhoun points outthat "we spend more on the slimming industry than we do on aid for the starving." They're not alone: Americans fork out an estimated $30 to $40 billion annually on weight-loss programs and products. A thoughtful and detailed book to be savored-but not on an empty stomach. Agent: Caroline Dawnay/PFD

New interesting book: Successful Salon Management or Confined Space Rescue

Make It Memorable: An A-to-Z guide to Making Any Event, Gift or Occasion ...Dazzling!

Author: Robyn Freedman Spizman

Learn How to Make Any Occasion Shine!

Have you ever attended a party so clever it had you talking for days? Or received an invitation that made you feel like royalty? Were you ever given a gift so "you" that you never forgot it? Make It Memorable is an A to Z thematically organized resource for making the most of every special occasion and highlighting the little things in life. From anniversaries and birthdays through weddings and zero-cost ideas, it includes:

- It was a very good year! For a special anniversary, select bottles of wine with vintages from special years for the couple---the year they met, the year they married, etc.
- A blast from the past! For a memorable birthday for an old friend, rent a limo and take a tour down memory lane---past the birthday girl's high school, first house, etc., reminiscing as you go.
- Love is in bloom! For a garden party shower theme, have each guest bring a plant. Distribute the plants around the room to create your own greenhouse atmosphere for the bride.
- A to-do bag just for you! For a get-well present, create a to-do bag filled with things your friend can do while recuperating. You can include everything from favorite missed shows on videotape to assorted magazines and goodies.
- Plus fabulous favors, inviting invitations, party ideas, dazzling centerpieces, memorable gifts, unforgettable weddings, and much more!

Gift-giving expert Robyn Spizman has packed Make It Memorable with the most creative ideas under the sun for enlivening every party, event, and occasion with a touch of pizzazz.

Healthy Cooking for IBS or One Pot Meals for People with Diabetes

Healthy Cooking for IBS: 100 Delicious Recipes to Keep You Symptom Free

Author: Sophie Braimbridg

Irritable Bowel Syndrome (IBS) is a somewhat vague and all-encompassing term, but to the 35 million Americans who suffer from it, it means specific and sometimes debilitating symptoms. So varied are these symptoms, though, that in 2004 alone, 281 different treatments were administered to remedy them. But one constant in all of these treatments was a change in diet, and here, finally, is the first cookbook ever to address the dietary demands of this common and chronic ailment.

Created by a chef/dietician team, Healthy Cooking for IBS offers more than 100 scientifically developed and tested recipes that help alleviate the symptoms of IBS but are tasty enough for everyone in the family to enjoy. With delicious recipes for breakfasts and breads, snacks and appetizers, soups and salads, main courses, and desserts; practical information on the causes and symptoms of the syndrome, as well as possible treatments; key nutritional and dietary recommendations; and helpful guidelines for meal planning, shopping, and eating out, this indispensable book will prove to be a godsend for all those who live with IBS.

Book about: Microeconomics or Credit Risk Modeling

One Pot Meals for People with Diabetes

Author: Ruth Glick

Cook in less time without missing out on all the delicious possibilities

One-pot meals are the answer to your cooking prayera—fastto prepare and fast to clean up. This second edition of One PotMeals for People with Diabetes covers everything from Crock-Potdinners to tasty oven-baked casseroles. And most of these 150delicious meals can be ready in 30 minutes or less! Now completelyupdated with the latest ADA nutrition recommendations.

Ruth Glick is the author of 12 cookbooks, including thebestselling Diabetes Snack Munch Nibble Nosh Book, and a former foodeditor and health/nutrition columnist whose recipes have appeared inFamily Circle, Mademoiselle,Weight Watchers, Shape, and other national publications.

Nancy Baggett is the author of the bestselling All-American Cookie Book. Her work has appeared in Gourmet, Food & Wine,Bon Appetit, and Ladies’ Home Journal.

Taste of Sweet or Best Food Writing

Taste of Sweet: Our Complicated Love Affair with Sugar

Author: Joanne Chen

Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into. In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you thought you knew and reveals a world you never imagined.

Sweet is complicated, our individual relationships with it shaped as much by childhood memories and clever marketing as the actual sensation of the confection on the tongue. How did organic honey become a luxury while high-fructose corn syrup has been demonized? Why do Americans think of sweets as a guilty pleasure when other cultures just enjoy them? What new sweetener, destined to change the very definition of the word sweet, is being perfected right now in labs around the world?

Chen finds the answers by visiting sensory scientists who study taste buds, horticulturalists who are out to breed the perfect strawberry, and educators who are researching the link between class and obesity. Along the way she sheds new light on a familiar taste by exploring the historical sweet­scape through the banquet tables of emperors, the pie safes of American pioneers, the corporate giants that exist to fulfill our every sweet wish, and the desserts that have delighted her throughout the years. This fabulously entertaining story of sweet will change the way you think about your next cookie.

Publishers Weekly

In her thoughtful first book, Chen, a longtime magazine editor and writer, examines the physical, psychological and historical relationship between sweet flavors and humans, especially Americans. She begins by looking at how we taste by examining the human tongue, and taste buds in particular, meeting up with a psychologist whose work strongly suggests that some of us simply taste things differently. But while the tongue just absorbs this information, the stomach and the brain communicate what we like, what we want more of, whether we've had enough or whether one or the other or both wants to override the system for a variety of reasons, including emotional ones, and permit overindulgence. The author follows a technician whose work includes finding and using flavor components such as the "1950s strawberry." Turning her focus to stateside sweetness in the second half of the book, Chen argues that for a variety of historical and cultural reasons we Americans are uniquely vulnerable to sweetness because of external factors, thus, our uneasy relationship with it. The result is a large industry for and about sugar, another against, yet another for artificial sweeteners and connected others such as those for nutrition, exercise and diet. (Mar.)

Copyright 2007Reed Business Information

School Library Journal

Adult/High School- This rollicking survey of desserts is as addictively compelling as the author finds red velvet cake to be. Referencing agricultural history, gastronomic invention, medical research, and social changes, Chen weaves readily between science and art, expertly including readers in her exploration of taste buds, kitchen technology, and up-to-the-moment news about weight and health. Not only is it fun to read about chocolate, sugar, and dueling recipes, but Chen also offers intriguing narrative on the history of candy (the name of which was borrowed by Crusaders from the 11th-century Arabic sweet called Qandi ); how experiments like the Edible Schoolyard, funded by the Alice Waters Foundation, can instill food literacy in adolescents; and the economics of food shopping that distinguishes gustatory selections made by wealthy and poor Americans. Accessible and focused by turns on such topics as fat, hybrid fruit, and artificial sweeteners, this volume can be dipped into or read in full. It's an excellent choice for teens who have any interest in knowing why candy bars are attractive and for curriculum planners in search of stellar writing to add to courses in science, history, health, or sociology.-Francisca Goldsmith, Halifax Public Libraries, Nova Scotia

Books about: Vietnamese Cooking or The Greek Cookbook

Best Food Writing

Author: Holly Hughes

Now in its eighth year, Best Food Writing 2007 hosts a literary feast of the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. With eight sections ranging from Food Fights to Fast Food, The World’s Kitchen to Why I Cook, this stellar collection features both established food writers and rising stars who serve up their culinary forays, musings, and discoveries. By turns luminous, nostalgic, witty, sensual, and sometimes just plain funny, this delectable sampler will invoke your imagination and tantalize your taste buds-whether you’re in the mood for tartare-or tacos.Contributors include: Salma Abdelnour • Bill Addison • Steve Almond • Matthew Amster-Burton • Brett Anderson • Colman Andrews • Dan Barber • Anthony Bourdain • Frank Bruni • Violaine Charest-Sigouin • Melissa Clark • Andrea King Collier • Nancy Coons • Sara Deseran • John T. Edge • Barry Estabrook • Hugh Fearnley-Whittingstall • Charles Ferruzza • Tim Gihring • Ame Gilbert • Jonathan Gold • John Grossman • Dara Moskowitz Grumdahl • Madhur Jaffrey • John Kessler • Barbara Kingsolver • Todd Kliman • Ivy Knight • Francis Lam • David Leite • Shuna Fish Lydon • Adam Nagourney • Daniel Patterson • Alan Richman • Adam Sachs • Irene Sax • Kim Severson • Steven Shaw • Jason Sheehan • Gail Shepherd • Raymond Sokolov • James Sturz • Mark Stusser • Carolyn Theriault • John Thorne • Anya Von Bremzen • Robb Walsh • Pete Wells• Marco Pierre White and James Steen • Rita Williams • Laurie Winer • Joe Yonan

Entertainment Weekly

Stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent.

Pittsburgh Post Gazette

The perfect gift for the literate food lover.

Houston Globe and Chronicle

Spans the globe and palate.

Frank Stitts Southern Table or Fondue

Frank Stitt's Southern Table: Recipes from the Highlands Bar and Grill

Author: Frank Stitt

R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method.

Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.

The New York Times - Korby Cummer

In this handsome book, Stitt offers the sort of food you want to make and eat right away: pork chops and brochettes with creamy grits and Maker's Mark bourbon sauce, lemon buttermilk chess tart with a cornmeal-flecked butter crust.

Publishers Weekly

"I have eaten at the Highlands Bar and Grill more than twenty times and have never had a single dish that was not superb," gushes novelist Conroy in his laudatory introduction to this sumptuous journey through one man's passion for fine food, dining pleasure and life's good stuff. The book bursts with mouthwatering recipes for Stitt's take on low country cooking seen through the lens of his Proven al training (he learned the latter at Alice Waters's legendary Chez Panisse in San Francisco). Throughout, Stitt, chef and owner of the Birmingham, Ala., eatery, preaches the gospel of using fresh ingredients. Exotic spices from Asia and the Middle East meet down home succotash and humble cornbread, bringing the food Stitt learned about at his mother's elbow firmly into the 21st century. Each main course recipe, from simple favorites (Flounder with Clam Chowder Sauce) to complex show stoppers (Quail Stuffed with Cornbread and Figs with Molasses Vinaigrette) is accompanied by a brief list of suitable accompanying wines. Christopher Hirshiemer's photos incite drooling, and the deluxe four-color printing throughout the book will beckon to the hungry. A restaurateur of estimable success, Stitt remains humble. He glories in nature's bounty and the talent of his mentors and employees, and generously shares it all in this marvelous book. (Oct.) Copyright 2004 Reed Business Information.

Library Journal

Winner of a James Beard Award for Best Chef of the Southeast, Stitt has compiled an admirable collection of recipes, anecdotes, and memories that portray his passion for food and cooking. The third-generation Alabamian experienced a variety of cuisines and great restaurants through travels with his parents. While working for Alice Waters in Berkeley, CA, and Richard Olney in France, he developed his culinary skills and deepened his appreciation for fresh, local ingredients. He eventually opened Highlands Bar & Grill in Birmingham, which for the past 20 years has served its devoted clientele a satisfying array of Southern dishes prepared with a decidedly French flair. These are clearly reproduced here with pairing suggestions for wines and beers and (often) with color photographs (not seen). The narrative is nostalgic and homespun. Recommended for larger public libraries and collections with a focus on contemporary Southern cooking.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2004 Reed Business Information.

Interesting textbook: Four Handed Dentistry or Mandates and Democracy

Fondue

Author: Lou Seibert Pappas

Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Best-selling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entr e options include Filet Mignon and Shrimp Fondue or Beach Lover's Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue!

Table of Contents:

Introduction     6
Celebratory Menus     8
Equipment     12
Safety Guidelines     12
Techniques     13
Serving Fondue     14
Etiquette     14
Cheese Fondues     15
Classic Swiss Cheese Fondue Neuchateloise     17
Scotch Highland Fondue     18
Lobster Gruyere Fondue     19
Jarlsberg-Crab Fondue     20
Bavarian Beer Fondue     22
Norman Cheese and Apple Fondue     25
Fonduta     26
Dutch Caramelized Onion-Smoked Gouda Fondue     27
Tuscan Cheese Fondue     29
Mexican Green Chile Fondue     30
Queso Fundido     32
Welsh Rarebit     33
Bagna Cauda     35
Oregon Fruit Harvest Buttermilk Fondue     36
Entree Fondues     37
Filet Mignon and Shrimp Fondue     38
Beef Bourguignonne Fondue     40
Beef Teriyaki Fondue     41
Greek Island Lamb Fondue     42
Lamb Curry Fondue     43
Shabu-Shabu     45
Asian Duck and Vegetables in Broth     47
Chinese Steamboat     48
Hawaiian Pork Fondue     51
Indonesian Turkey or Pork Sate     52
Beach Lover's Fish Pot     55
Scallop, Shrimp, and Fish Fondue     57
Salmon Dinner in a Pot     58
Japanese Tempura, Fondue Style     60
Seafood Fondue     62
Chicken and Baby Vegetables in Broth     63
Sauces     64
Chutney-Curry Sauce     65
Horseradish-Sour Cream Sauce     65
Blender Hollandaise Sauce     66
Bearnaise Sauce     66
Tomato Cocktail Sauce     67
Sour Cream-Dill Sauce     67
Aioli     68
Remoulade Sauce     68
Sesame-Cilantro Sauce     70
Soy-Wasabi Sauce     70
Chile-Peanut Sauce     72
Ponzu     72
Tarragon-Mustard Mayonnaise     73
Basil Pesto     73
Teriyaki Sauce     74
Sun-Dried Tomato-Balsamic Sauce     74
Yogurt Sauce with Mint, Cilantro, or Oregano     75
Thousand Island Sauce     75
Dessert Fondues     76
Chocolate-Orange Fondue     77
Classic Chocolate Fondue      79
Cappuccino Fondue     80
White Chocolate-Almond Fondue     83
Chocolate-Hazelnut Fondue     84
Chocolate-Peanut Fondue     85
Caramel-Pecan Fondue     86
Butterscotch Fondue     88
Blackberry-Balsamic Fondue     89
Candied Ginger, Lemon, and Cream Cheese Fondue     91
Raspberry Fondue     93
Index     94
Table of Equivalents     96

Beautiful Breads and Fabulous Fillings or Perfect Health

Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

Author: Margaux Sky

Take your bread and sandwich-making to the next level. Margaux Sky, whose Art Cafe and Bakery in San Luis Obispo has drawn major media attention for her wonderful fare, now shares the secrets of her success. Beginning with basic white, wheat, and sweet bread dough, Sky shows you how to make the best breads and sandwiches in America.

Just browsing through the titles and the ingredients provides a feast for the senses, yet from her list of ingredients to directions for preparation, readers will think, "I can do this!" Her daring combinations produce these tempting dishes and more:

• Avacoado and Melted Swiss on Salsa Bread
• Roasted Rumble Bumble with Roasted Red Pepper Sauce on Honey Nut Wheat Bread
• TBLT on Horseradish Parmesan Bread
• And the "O" Special-Curried Chicken on Spicy Pepper Jack Bread

In Beautiful Breads and Fabulous Fillings, you'll find over 150 full-color photographs and over 140 recipes for these simply divine loaves, sandwiches, fillings, and accompaniments. Margaux's stunning combinations of flavors and textures will have your friends and family clamoring for more.

Library Journal

Sky's claim to fame began when Oprah Winfrey ate a Curried Chicken Sandwich on Spicy White Pepper Jack Bread (now the "O Special") from the author's Art Cafe and Bakery in San Luis Obispo, CA. Oprah proclaimed Sky "the best sandwich maker in America," and she promptly subsidized the caf . In addition to recipes for breads, filled sandwiches, and sandwich fillings, Sky here offers recipes for sauces, salads and dressings, soups, breakfasts, sides, and desserts. This is not a guide for novice cooks or for those who are thinking of weight control. A basic white bread contains both milk and half-and-half, and there is no warning that the 16 cups of flour used in making four loaves of said bread will not fit in a standard mixer. Sky recommends using butter because "15% of the fatty acids in butter are used by vital organs as an energy source." And use it she does-the recipe for two sandwiches of Grilled Peanut Butter and Raspberry Jam with Potato Chips on French Bread has eight tablespoons of the stuff, plus a cup each of peanut butter and raspberry jam and two cups of crushed potato chips. This and the Two-Ton Bitter-sweet Chocolate Fudge Cake are not on Oprah's diet. Sweets are also used with abandon in traditional sandwich fillings-tuna and turkey salads contain brown sugar and honey. The book is visually pleasing with many full-page color photographs of the food that will inspire readers to cook. Recommended for libraries that cater to adventurous and experienced bakers and cooks.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2006 Reed Business Information.

New interesting book: Best Mans Handbook or Vegetables Herbs and Fruit

Perfect Health: The Natural Way

Author: Mary Ann Shearer

Dieters and anyone who wants to lose weight in a healthy and balanced way will find a plethora of safe and wholesome methods, recipes, and nutrition facts in this holistic look at wellness. By exposing the eating problems that lead to allergies, depression, cellulite, dermatitis, ear infections, obesity, fatigue, frequent colds, and flu, this nutritional guide shows how a natural plan of eating can cure these ailments, leading to pure and vibrant health. Packed with encouraging anecdotes from the author's own struggles with health and size, as well as testimonials of those who have tried these methods and found success, readers will relate to these stories that show them they are not alone in their struggles and encourage them to forge ahead on the path to wellness. Not just a diet program, this resource focuses on whole-body health—including exercise, water intake, and life choices—and will benefit anyone who would like to enhance their overall fitness, combat disease, or enjoy food while experiencing improved levels of health and energy.

In Defense of Food or Humble Pie

In Defense of Food: An Eater's Manifesto

Author: Michael Pollan

What to eat, what not to eat, and how to think about health: a manifesto for our times.

The New York Times - Janet Maslin

…a tough, witty, cogent rebuttal to the proposition that food can be reduced to its nutritional components without the loss of something essential…In this lively, invaluable book—which grew out of an essay Mr. Pollan wrote for The New York Times Magazine, for which he is a contributing writer—he assails some of the most fundamental tenets of nutritionism: that food is simply the sum of its parts, that the effects of individual nutrients can be scientifically measured, that the primary purpose of eating is to maintain health, and that eating requires expert advice…Some of this reasoning turned up in Mr. Pollan's best-selling Omnivore's Dilemma. But In Defense of Food is a simpler, blunter and more pragmatic book, one that really lives up to the "manifesto" in its subtitle.

The Washington Post - Jane Black

…in this slim, remarkable volume, Pollan builds a convincing case not only against that steak dinner but against the entire Western diet. Over the last half-century, Pollan argues, real food has started to disappear, replaced by processed foods designed to include nutrients. Those component parts, he says, are understood only by scientists and exploited by food marketers who thrive on introducing new products that hawk fiber, omega-3 fatty acids or whatever else happens to be in vogue…what makes Pollan's latest so engrossing is his tone: curious and patient as he explains the flaws in epidemiological studies that have buttressed nutritionism for 30 years, and entirely without condescension as he offers those prescriptions Americans so desperately crave. That's no easy feat in a book of this kind.

Publishers Weekly

In his hugely influential treatise The Omnivore's Dilemma, Pollan traced a direct line between the industrialization of our food supply and the degradation of the environment. His new book takes up where the previous work left off. Examining the question of what to eat from the perspective of health, this powerfully argued, thoroughly researched and elegant manifesto cuts straight to the chase with a maxim that is deceptively simple: "Eat food, not too much, mostly plants." But as Pollan explains, "food" in a country that is driven by "a thirty-two billion-dollar marketing machine" is both a loaded term and, in its purest sense, a holy grail. The first section of his three-part essay refutes the authority of the diet bullies, pointing up the confluence of interests among manufacturers of processed foods, marketers and nutritional scientists-a cabal whose nutritional advice has given rise to "a notably unhealthy preoccupation with nutrition and diet and the idea of eating healthily." The second portion vivisects the Western diet, questioning, among other sacred cows, the idea that dietary fat leads to chronic illness. A writer of great subtlety, Pollan doesn't preach to the choir; in fact, rarely does he preach at all, preferring to lets the facts speak for themselves. (Jan.)

Copyright 2007 Reed Business Information

Publishers Weekly

Pollan provides another shocking yet essential treatise on the industrialized "Western diet" and its detrimental effects on our bodies and culture. Here he lays siege to the food industry and scientists' attempts to reduce food and the cultural practices of eating into bite-size concepts known as nutrients, and contemplates the follies of doing so. As an increasing number of Americans are overfed and undernourished, Pollan makes a strong argument for serious reconsideration of our eating habits and casts a suspicious eye on the food industry and its more pernicious and misleading practices. Listeners will undoubtedly find themselves reconsidering their own eating habits. Scott Brick, who narrated Pollan's The Omnivore's Dilemma, carries forward the same tone and consistency, thus creating a narrative continuity between the two books. Brick renders the text with an expert's skill, delivering well-timed pauses and accurate emphasis. He executes Pollan's asides and sarcasm with an uncanny ability that makes listening infinitely better than reading. So compelling is his tone, listeners may have trouble discerning whether Brick's conviction or talent drives his powerful performance. Simultaneous release with the Penguin Press hardcover (Reviews, Nov. 26). (Dec.)

Copyright 2007Reed Business Information

New interesting textbook: Wheres Mom Now That I Need Her or Betty Crocker Cookbook

Humble Pie: Musings on What Lies beneath the Crust

Author: Anne Dimock

Anne Dimock grew up in a household where, she notes, "A dearth of good pie was a hardship I never encountered, never knew must be borne up by most folk." When she realized that the decline of the American pie civilization might be a harbinger of even deeper cultural problems, Anne became a woman on a mission to save pie from extinction.

Dimock shares her thoughts on the Zen of making pie crust, the politics of pie, judging a man's character according to his pie protocol, state fair pie competitions, the kinship between pie and baseball, and the search for edible pie at roadside diners.

Folksy and full of humor, Humble Pie is more than just an evocative journey through a life lived in pie. It is a culinary manifesto for a pie renaissance, inviting readers to take up their rolling pins and revive an endangered slice of American culture. Dimock advises us all to "Roll back the apprehension, the doubt, and enter the childlike state of grace where all things are possible and anything lost can be found again. The pie you seek resides not only in memory and imagination-your next piece of pie begins right here."

(Sylvia Carter) - Newsday

Dimock, who came from a line of Pie Queens, knows of what she speaks. She as good as takes you by the hand.

(Craig Wilson) - USA Today

I have never met Anne Dimock, but I am in love with her .... I kept reading the pie-making treatise, thinking sooner or later that she would go off on some wacko tangent, forcing me to lay down the book and shake my head in dismay. She never does. She is pure.

What People Are Saying

Garrison Keillor
Anne Dimock is the Proust of pie and her remembrance of pies past is meant to inspire the pies to come. This is a lovely and elegant memoir.
—(Garrison Keillor, best-selling author and host of A Prairie Home Companion)

Ed Levine
Anne Dimock's passion is so contagious she even has me, who has never baked a pie, thinking about taking the pie-making plunge.
—(Ed Levine, author of Pizza: A Slice of Heaven and New York Eats More, and frequent contributor to the New York Times Dining Section)

Cooking 1 2 3 or Cheese Board

Cooking 1-2-3: 500 Fabulous Three-Ingredient Recipes

Author: Rozanne Gold

This comprehensive volume contains the very best recipes from Gold's award-winning 1-2-3 cookbook series, featuring exquisitely simple dishes, each made with only three ingredients. Designed to make everyday cooking effortless, this definitive tome contains 500 recipes, including 150 brand new ones and hundreds of new recipe ideas.Gold is known as the "diva of simplicity," and her singular approach focuses on ingredients of uncompromising quality. The result is food that bursts with fresh, clean, resounding flavors. Each recipe features concise, easy-to-follow directions, and all are organized by category—vegetables, fish, meat, pasta and grains, soups and simple breads, eggs and cheese, and more—making shopping and meal preparation easy as 1-2-3. As Bon Appétit "Entertaining Made Easy" columnist, Gold knows how to entertain simply and with great style. She includes special sections on drinks and party food and hors d'oeuvres, and has created 30 delicious menus that provide the promise of abundance without the burden of hours of preparation. This is the "Gold standard" for simple, original, and satisfying food—perfect for the way we live today.

Author Bio: Rozanne Gold is one of America's most influential food writers and chefs, who has taught a generation of home cooks and professional chefs to keep it simple. Gold is chef-director of the Joseph Baum & Michael Whiteman Company, the international restaurant consulting group best known for re-creating New York's magical Rainbow Room and Windows on the World. Author of eight cookbooks, she is the entertaining columnist for Bon Appétit magazine and appears regularly on national television.

New interesting book: Land of Cotton or Opa

Cheese Board: Collective Works, Bread, Pastry, Cheese, Pizza

Author: Alice Waters

When a tiny cheese shop opened for business on a quaint Berkeleystreet in 1967, there was little hint of what the shop—and the neighborhood—would grow into over the next 30 years. The Cheese Board became a collective a few years later, and Chez Panisse opened across the street, giving birth to one of the country's most vibrant food neighborhoods, the epicenter of California's culinary revolution. Known and loved by locals and travelers alike, the Cheese Board is equal parts bakery, cheese store, pizzeria, and gathering place—a patchwork of the local community, where a passion for good food runs deep. For the first time ever, THE CHEESE BOARD presents the classic recipes that have made the store one of the San Francisco Bay Area's most acclaimed gourmet destinations. Complete with a history of the shop and neighborhood, a cheese primer, and all the classic recipes—including the corn-cherry scones, cheese rolls, and zampanos, all of which have a cult following—THE CHEESE BOARD is as rich and varied as the institution that inspired it.

Library Journal

The Cheese Board began as a small cheese shop, not much more than a hole in the wall, in a quiet Berkeley neighborhood in 1967. Soon thereafter, Alice Waters opened Chez Panisse across the street, and eventually the area became what was referred to as "The Gourmet Ghetto." Today, the cheese shop has larger quarters (but there's still always a line out the door) and has added a morning caf and a pizzeria, a few doors away. Here are the recipes for the breads, pizzas, scones, and other baked goods that have gained a legendary following, along with details on selecting, storing, and serving cheese, including informative suggestions for a variety of cheese plates. The book is as much the story of the shop's evolution as it is a cookbook, and numerous reminiscences and anecdotes from loyal longtime members of the collective are scattered throughout. For area libraries and most other collections. Copyright 2003 Reed Business Information.

Flavors or American Heart Association Low Fat and Luscious Desserts

Flavors

Author: Junior League of San Antonio

Flavors, the 1978 Junior League of San Antonio's cookbook, re-debuted in October 2003. This cookbook has not been available since 1987! Over 75,000 cookbooks were previously sold. The 1,000 treasured recipes remain untouched in our well-known cookbook. The tantalizing recipes are representative of the fiesta melting pot of San Antonio.

New interesting book: Conversational Spanish for Hospitality Managers and Supervisors or Management

American Heart Association Low-Fat and Luscious Desserts: Cakes, Cookies, Pies, and Other Temptations

Author: American Heart Association

With its first-ever dessert cookbook, the American Heart Association proves that you can indulge in soul-satisfying desserts — and still keep your heart healthy and your waistline trim. These sweet treats are heavy on decadence, but light on saturated fat, cholesterol, and calories. Here are more than 100 mouthwatering recipes, every one of which can fit into a healthful eating plan.

Whether you want to pack a special treat into a lunch box, whip up a quick goodie to end a weekday meal, or create a show-stopping finish to a birthday, dinner party, holiday feast, or other special occasion, here are your answers. You'll satisfy the most discriminating sweet tooth with these delectable, easy-to-prepare cakes, cookies, puddings, pies, fruit treats, and frozen delights — and, of course, chocolate, chocolate, and more chocolate!

With its gorgeous photography, this beautiful volume will be the perfect finale to your American Heart Association cookbook collection.

Library Journal

This latest cookbook by the American Heart Association (e.g., American Heart Association Meals in Minutes, American Heart Association Kids' Cookbook) is devoted exclusively to desserts. Having made and eaten low-fat desserts, I have to admit that I was skeptical as to how "luscious" anything low fat could be. However, some of the recipes here are surprisingly tasty. While the recipes are not particularly difficult, most require quite a few steps. At the bottom of each recipe is a nutritional chart detailing the calories, fat grams, cholesterol, and fiber count per serving. The introduction and appendixes cover a wide range of topics, including basic equipment, a well-stocked pantry, a heart health and body mass index, and tips on how to read labels. This slim volume is essential for public libraries.--Debra Mitts Smith, Jamaica Plain, MA Copyright 2000 Cahners Business Information.

Cucina Di Calabria or Tasting Club

Cucina Di Calabria: Treasured Recipes and Family Traditions from Southern Italy

Author: Mary Amabile Palmer

The recipes are interwoven with anecdotes about Calabrian culture and history (as multi-layered as one of the region's signature dishes, Sagne Chjine, a special lasagna), traditions, festivals, and folklore, and of course, the primary role that food plays in all aspects of Italian life.

From the best-kept secrets of her mother's kitchen to Calabrain family, friends, and local chefs, first-generation Italian American Mary Amabile Palmer has collected the best the region has to offer, thus preserving the past for generations of future cooks.

New interesting book: Macroeconomic Essentials 2nd Edition or From Walt to Woodstock

Tasting Club: Gathering Together to Share and Savor Your Favorites Tastes

Author: Dina Cheney

A complete guide to planning and hosting tasting parties, this book will appeal to everyone who is too busy to throw a dinner party but who loves to entertain, and foodie sophisticates searching for that best olive oil, wine, cheese, or other food and beverage

Tasting combines the growing trend for food appreciation with the popular book-group phenomenon Introduces the 4 W's of tasting: what, where, when and why, for developing a sensitive and sophisticated palate.

Offers 10 different tastings, each focusing on a different food or drink, such as cheese, extra virgin olive oil and chocolate. Each gives practical advice for savouring food in a structured way to understand your palate

A full guide for hosting easy-to-organise tasting sessions with friends, with 'cheat sheets' and taste cards Tastings are suitable for large events, one-on-one romantic occasions or independent tasting

Publishers Weekly

Gourmands and novices alike can cultivate their palates with this DIY guide to themed tasting parties. Seizing on a growing home entertaining trend, culinary educator Cheney offers 10 different plans for tasting, including the most popular items like wine, chocolate and cheese, to more obscure tasting subjects like honey, tea, balsamic vinegar and apples. In the Basics chapter, Cheney explains how to structure your party using the book and photocopied "tasting grids" that can be distributed to each guest for exploring and recording the experience. She recommends choosing six different variations for a tasting and explains how to set up a table to accommodate the foods as well as palate cleansers and complementary accompaniments. Each of the following chapters is devoted to a single subject, with important background information, such as how and where olive oil is made and how the product is graded in different countries. For every tasting, Cheney has included a menu and recipes for sophisticated, appropriate pairings (wines, radishes and a wild mushroom quiche for an evening French cheese tasting; antipasto platter, vin santo, red grapes and biscotti for a global extra virgin olive oil tasting). Throughout, Cheney proves to be an excellent guide, making her urbane subject matter accessible and her parties both fun and informative. (Sept.) Copyright 2006 Reed Business Information.

Caffeine Blues or Greece

Caffeine Blues: Wake up to the Hidden Dangers of America's #1 Drug

Author: Stephen A Chernisk

An accomplished nutritional biochemist and medical writer exposes the harmful side effects of caffeine and gives readers a step-by-step program to reduce intake, boost energy, create a new vibrant life and recognize the dangers.

New interesting book: Leadership and Spirit or Latin America

Greece: Mediterranean Cuisine

Author: Elodie Bonnet

How to cook like a king in France? With the Mediterranean Specialties series, it's no problem! In eight individual volumes — France, Italy, Morocco, Spain, Turkey, Greece, Tunisia and Islands of the Mediterranean — aficionados of Mediterranean cuisine will find a delightful cross-section of delicacies specific to each country. In each book, eleven renowned master chefs demonstrate the preparation of the recipes in steps that are described in detail, so that even cooks with little experience can be assured of success. Anecdotes and background information about local customs and the origins of select ingredients round out the presentation. Hot and cold appetizers, soups, creative main dishes with fish and meat, and ingenious desserts to crown any meal: in this series readers will discover the fascinating world of Mediterranean specialties with fragrant spices that taste of sun and the sea, awakening vivid associations with these vibrant cultures and cuisines.

Vegan Express or Vegetarian Times Complete Cookbook

Vegan Express

Author: Nava Atlas

From one of the most respected names in vegetarian cooking: a collection of creative, uncomplicated recipes for the new generation of vegans—and every cook who wants to introduce tasty, healthful dishes to everyday meals.

Nava Atlas, a committed vegan, offers a cookbook packed with recipes that can be prepared in thirty to forty-five minutes. Covering every course, Vegan Express presents appealing soups and stews like Udon Noodle Soup with Bok Choy and Shiitake Mushrooms; grain-and-bean-based recipes like Paella Vegetariana; Jambalaya Pasta and other noodle dishes; a wide variety of sandwiches, wraps, tortillas, pizzas, and main-course salads; and such delicious desserts as Caramel Pudding and Berry-Apple Skillet Crumble.

Book about: Fundamental Financial Accounting Concepts or Strategic Management of Technology and Innovation

Vegetarian Times Complete Cookbook

Author: Vegetarian Times Magazin

Vegetarian Times is known for its "great recipes" (Chicago Tribune), and this new edition of the Vegetarian Times Complete Cookbook offers more than 600 fabulous recipes, along with comprehensive information on vegetarian diet and nutrition. It's the definitive guide for vegetarians as well as an inspiration to all cooks who want fresh new ideas and great taste. Forget about labels—this is the vegetarian cookbook that everyone will love!

"The new edition of the Vegetarian Times Complete Cookbook beautifully updates this classic. The recipes are practical and sensitive to the seasons."

—Deborah Madison, author of Vegetarian Cooking for Everyone

"Vegetarian Times has long been a respected presence in the world of vegetarian cooking. This impressive collection of innovative recipes ranging from homestyle to elegant will be a valuable guide to new cooks and a repertoire-refresher for the experienced cook."

—David Hirsch, Moosewood Restaurant

"From ethnic twists galore to healthy, vegetarian versions of standard dishes, and with many more recipes than it had the first time around, this new edition of the Vegetarian Times Cookbook earns the designation 'complete.' Classic subjects (main courses, baking) are joined by new chapters addressing real-world vegetarian challenges: meals that are kid-friendly, what to fix at the holidays, and more. Soy in all its forms (tofu, tempeh, 'soysage,' etc.) is given new prominence, too. With both vegan and lacto-ovo offerings, the book will please eaters, vegetarian or not, ready for fresh, interesting food. It's a cookbook likely to make many happy trips from your bookshelf to yourprep counter."

—Crescent Dragonwagon, author of Passionate Vegetarian

"This book has a wealth of contemporary vegetable-based recipes, from quick and flavorful meal ideas to recipes you'll want to pull out for an elegant dinner party. Drawing influences from around the globe, the Vegetarian Times Complete Cookbook features the exotic as well as vegetarian variations on comforting favorites. Lots of inspired cooking will come from this book. The Vegetarian Times Complete Cookbook will be a great resource for both the novice and the experienced cook alike."

—Eric Tucker, Millennium Restaurant

Publishers Weekly

Since the mid-1970s, Vegetarian Times-where Moll was executive editor-has grown from a simple newsletter to a four-color magazine. This all-purpose, appealing collection of 750 recipes is drawn mainly from the magazine's pages and caters to the vegetarian spectrum, from complete vegetarians to those who eat eggs and cheese. Introductory chapters explain differences between ovo-lacto vegetarians, lacto vegetarians and vegans, and tout the animal-free diet as healthy (most recipes derive only 20 to 25 percent of their calories from fat) and environmentally sensible (feeding a meat-eater requires 3.25 acres a year; an ovo-lacto vegetarian needs half an acre). But the real question is whether a vegetarian meal can be as tasty as a meat-, fish-or poultry-based meal. The proof here is in the pudding (a Spiced Pumpkin Custard or Spiced Carrot Pudding) and in appetizers, soups, main courses, sandwiches and breakfast foods. Recipes range from standard meat-replacement dishes (Nutty Lentil Loaf) to the imaginative (Chile-Mole Popcorn; Spaghetti Squash Salad), with nods to ethnic cuisine (African Peanut Soup). Included are plentiful recipes using less common ingredients such as soy-based tempeh and seitan, derived from wheat. Menu suggestions are also listed. (Nov.)

Library Journal

Vegetarianism has gone mainstream, and so has Vegetarian Times, with a fast-rising circulation now close to 400,000. This hefty cookbook features more than 700 recipes. The 100-page introduction includes, not surprisingly, a strong sell for the vegetarian way, as well as sections on menu planning, ingredients, and techniques. The diversity of the recipes demonstrates the evolution of the vegetarian diet from the unappetizing millet stews of the 1960s. There are lots of beans and grains, along with soy-based dishes and what the authors refer to as "taste-alikes," such as tofu "egg salad," but the majority are much more sophisticated and inspired by a wide range of cuisines, from Snow Peas with Radish Cream to Green Coconut Curry; it's too bad so many have such long ingredients lists. Recommended for most collections.

BookList

Moll, the former executive editor of "Vegetarian Times", and the current editors have pooled their considerable resources and put together what may well become the standard vegetarian cookbook. With more than 600 recipes, this outstanding volume provides vegetarians, or part-time vegetarian cooks and homemakers, with answers to myriad questions. The introductory sections delineate the many reasons people choose to be vegetarian and explain how to lower your fat intake, plan meatless menus, shop for vegetarian ingredients, and excel at key kitchen techniques. The easy-to-prepare recipes themselves cover the entire array from appetizers to soups, salads, main dishes for breakfast, lunch, and dinner, drinks, and desserts. Add to that an inviting page design, and a nutritional breakdown of each recipe, and you have a winner.

Table of Contents:

Introduction.

1. What Is the Vegetarian Diet Anyway?

2. The Healthy Choice.

3. More Reasons to Go Vegetarian.

4. Meatless Menu Planning.

5. Let's Shop!

6. Ready-Made Menus.

7. Kitchen Techniques.

8. How to Lower Your Fat Intake.

The Recipes.

9. Appetizers and Snacks.

10. Drinks.

11. Soups.

12. Salads.

13. Salad Dressings.

14. Vegetable Main Dishes.

15. Legumes.

16. Grains.

17. Pasta.

18. Soy-Based Dishes.

19. Under Thirty Minutes.

20. Side Dishes.

21. Desserts.

22. Cakes, Tarts and Pies.

23. Baked Goods.

24. Breakfast.

25. Sandwiches.

26. Sauces and Such.

Appendices.

A. Yields, Weights and Measures.

B. Mail-Order Sources.

Index.