Cooking Books

The New York Book of Tea or BitterSweet World of Chocolate

2009-12-05T14:02:00.000-08:00

The New York Book of Tea

Author: Bo Niles

Discover the soothing delights of tea. The act of "taking tea" has long been known to relax and rejuvenate the soul. Newfound health benefits have increased tea's popularity, as have the tasty new variations-from chai lattes to Asian tapioca pearl teas. This new third edition of The New York Book of Tea takes the reader on a journey beyond the hustle and bustle of New York City to discover the finest tea oases, from a proper English tea for an afternoon with friends to a late-night cup to end the perfect evening out.

Author and tea aficionado Bo Niles also uncovers the best retail shops in which to buy tea and teaware, hotel teas that offer civilized atmosphere for a party, and the multitude of new Chinese and Japanese teahouses.

Revised and updated for this new third edition, The New York Book of Tea is the must-have reference for anyone who cherishes this ancient elixir and the rituals that enhance it.

Go to: The Dromedary Cook Book or Remembering Recipes

BitterSweet World of Chocolate

Author: Nikki Van der Gaag

For some people, one of the most enjoyable pleasures is a delicious piece of chocolate. Chocolate is more than just a sweet. It's a rich sensation, a comfort, a stimulant, and it's good for you - in moderation. And of course chocolate is the magic ingredient in many sweet and savory dishes.

But with people becoming more aware of the sources of this delectable food, this book explores the story of chocolate. It reveals an eventful history and explains why more of us are buying Fair Trade chocolate. Accompanied by 50 recipes from around the world, such as turkey in chocolate sauce, orange and chocolate biscuits, fondue and cheesecake, this book is chocolate for the mind and the body.

Foreword     7
Introduction     8
A passion for chocolate     10
Recipes
Main courses
Chili con carne with chocolate     12
Spanish roast with chocolate     14
Chocolate & zucchini/courgette chili     18
Chicken chocolate mole     20
Turkey & bean chocolate chili     24
Chicken-chocolate enchiladas     26
Chili sin carne con chocolate     28
Pumpkin & chocolate chili     34
Southwestern chili with chocolate     36
Cakes & cookies
Vegan chocolate cake     40
Brazil nut cake with chocolate chips     42
The sticky world of Big Chocolate     44
Marble chocolate cake     46
Chocolate banana bread     48
Irish potato cake with chocolate     52
Chocolate carrot cake     54
Chocolate cake with lemon filling     58
Oat & chocolate cupcakes     60
Vegan chocolate sponge cake     64
Fruitcake with chocolate     66
The source of our delight     68
Chocolate raspberry shortcakes     70
Oatmeal chocolate cake     72
Orange chocolate muffins     78
Chocolate rum cake     80
No-bake chocolate treats     84
Orange & chocolate cookies     86
Chocolate pumpkin spice cake     90
Dark chocolate brownies     92
The costs of chocolate: unfair trade     94
Chocolate chip scones     96
Chocolate cinnamon flapjacks/squares     98
Easy chocolate cake     102
Desserts, sweets & drinks
Chocolate sorbet     104
Chocolate balls     108
Chocolate pecan pie     110
Biscotti with almonds, orange & chocolate     114
Chocolate truffles     116
From pyramids to plunder     118
Chocolate fruit snacks     120
Fruit & chocolate bars     126
Chocolate cinnamon fondue     128
Chocolate cocktail     132
Coffee with rum & chocolate     136
Brazil nut & chocolate mousse     140
No-bake chocolate, date & nut pie     142
Fair Trade     144
Chocolate cream dessert     146
Pancakes with chocolate sauce     148
Mexican chocolate drink     152
Chilled chocolate drink     154
No-bake chocolate squares     158
Dried fruit crumble with chocolate chips     160
Chocolate chip sponge snacks     164
Chocolate samosas     166
Action - organizations & contacts     170
Index - subject     172
Index - recipes & ingredients     174
About the authors     176
About the NI     176

Basic Cookbook or Farlows Game and Fish Cookbook

2009-12-04T10:21:00.000-08:00

Basic Cookbook: Classic Recipes for Every Kitchen

Author: Lesley Pagett

The Basic Cookbook is a collection of those versatile and simple recipes you grew up with, and how to successfully cook them at home. Being practical and accessible, the book details directions for the novice chef on how to cook rice, scramble eggs, make stock and bake a cake and features those all-important conversion charts, to ensure you get the recipe right the first time around. It also contains classic recipes that have stood the test of time - pumpkin soup, shepherd's pie, coleslaw and cheesecake, as well as delicious curries, stir-fries and casseroles that people enjoy eating today. So whether you are leaving home and want to learn how to cook, or you just want to create those nostalgic dishes from your childhood, The Basic Cookbook will enable you to enjoy good food at home with stunning results.

Look this: Science Sold Out or Personal Beauty

Farlow's Game and Fish Cookbook: With the Game Conservancy Trust

Author: Barbara Thompson

All-new color photography in large hard-cover format

-Outstanding modern and traditional recipes for all levels of cooking expertise

Invaluable addition to every cook and sportsman's library

This spectacular new game and fish cookbook is based upon the best-selling classic, The Game Cookery Book, but it has now been brought up to date, expanded and enhanced by specially commissioned color photography. It caters for the well-seasoned cook who might be looking for more modern ideas, as well as those new to game cookery who need to know how long to hang a pheasant or the best way to prepare a salmon.

The Food and Cooking of Thailand or Recipes for Sea Food

2009-12-03T06:40:00.000-08:00

The Food and Cooking of Thailand

Author: Judy Bastyra

The book includes all the most famous, popular and classic Thai dishes, and then goes on to feature dozens of more innovative and contemporary ideas and variations. Galangal, Chicken and Coconut Soup, Scented Fish Salad, Red Chicken Curry with Bamboo Shoots, Lemon Grass Pork, Pak Choi with Lime Dressing and Papayas in Jasmine Flower Syrup are just a handful of the delights featured on these pages.

New interesting textbook: Microsoft Office 2007 or Approximation Algorithms

Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp

Author: Creative Cookbooks

Recipes for Sea Food contains recipes on how to prepare and serve fish, oysters, clams, scallops, lobsters, crabs and shrimp. Recipes for Sea Food was originally published in 1913.

Betty Crocker PocketChef Desserts or Gourmet Baby

2009-12-02T02:59:00.000-08:00

Betty Crocker PocketChef Desserts

Author: Silverback Books Staff

Introducing PocketChef cards - the perfect combination of your favorite Betty Crocker recipes with portable convenience!

Say goodbye to lost and crumpled shopping lists. Fitting easily into your purse, briefcase, backpack or glove box, PocketChef's handy "bookmark" format provides you with a simple approach to cooking and menu planning.

PocketChef cards fan out to reveal 36 scrumptious Betty Crocker recipes, as seen in the latest edition of the bestselling Betty Crocker Cookbook. These timeless recipes haven been chosen by consumer focus groups for their reliability, ease of preparation and great taste.

Available in six convenient titles: Breakfast and Brunch, Appetizers, Soups and Salads, Quick Dinners 1, Quick Dinners 2, and Desserts. A must-have for cooks on the go who don't have much time to spend in the supermarket!

Book about: The Science of Getting Rich or 101 Ways to Promote Your Web Site

Gourmet Baby: Fresh, Fun Healthy Recipes

Author: Kristi Riches

As a professional cook, restaurant owner and a mum, I wanted to give my son Oscar the very best that I could. Gourmet Baby offers an exciting range of healthy, fresh and fun recipes for your child and whole family to enjoy.The challenge of brand new taste buds with nothing but an honest opinion to give (whether I agreed or not!) has rewarded with recipes such as apricot chicken, fruit pate, peach salsa spaghetti, five*star*vegetable*mash and orange braised carrots among many. Happy Eating

Diane II or Between Bites P

2009-11-30T23:18:00.000-08:00

Diane II

Author: Dianne Cag

Food is the art of table, the art of the plate. Food evokes memories and is an individual reflection of our past. To some people a recipe is not just a piece of paper but a piece of their soul, piece of their self-esteem, piece of their pride and a place in a family. I have tried to give credit where credit is due and it is really hard. When a recipe in question is in many different books and magazines, whose was it, whose is it? A recipe is style, your style; you put your touch, flair and swing into it. It is yours. Food and entertaining is a reflection of one's graciousness, the precision of taste in food, flowers, dйcor and mood. When entertaining, in small groups, try and have people that have common interests, something they all enjoy. Pay special attention to special likes and dislikes of your guests. Who you have is very important. One thing for sure, if you are happy, relaxed and having fun, your guests will depart with a smile on their face and look forward to the next. Time.

Look this: Learn to Earn A Beginners Guide to the Basics of Investing and Business or Selling the Invisible

Between Bites P

Author: James Villas

Praise for BETWEEN BITES

"This is a wonderful book for all to cherish and enjoy–those who love gloriously meticulous writing, wit, the joy of good food from French to Southern, the love of friends who truly accept them, and the pleasure of dispute, which I intend to keep doing with Jimmy as long as he will let me. Bravo!"
–Barbara Kafka

"[An] entertaining memoir . . . testimony to the delicious life of one of the last true bons vivants."
–Barb ara Fairchild, Editor-in-Chief, Bon Appétit

"An incredible journey of gastronomy by one of America's greatest journalists. Wow!"
–Chef Emeril Lagasse

"For anyone interested in disciplined hedonism, this gripping book reminds us where real style comes from and how it is sustained."
–Jeremiah Tower

"Villas writes with the grace of a poet, the wisdom of a philosopher, and the raucous humor of someone who knows better t han to take himself too seriously."
–Damon Lee Fowler, Savannah Morning News

Great food and stimulating prose come together in this provocative insider’s memoir of a life driven by a passion for fine cuisine and the good life. With a Southerner’s knack for storytelling, acclaimed writer and former Town & Country food and wine editor James Villas delivers a delectable tale of his personal and professional odyssey–and an exclusive peek at the intrigue behind the vibrant gastronomic evolution of food in America over the past forty years.

	Preface: I've Seen the Elephant	1
Chapter 1	From Grits to Gaul	7
Chapter 2	Hungry for New Horizons	43
Chapter 3	Learning to Break the Rules	65
Chapter 4	Lost in Puff Pastry	93
Chapter 5	Born to Serve	107
Chapter 6	How to Tame a Wolf	125
Chapter 7	An Appetite for Risk	135
Chapter 8	Never Enough Caviar	153
Chapter 9	My Master Class	173
Chapter 10	One Chromosome Away from Happiness	189
Chapter 11	Bocuse and Me	205
Chapter 12	Dubious Lessons from a Hired Belly	217
Chapter 13	Feasting with Giants	237
Chapter 14	In the End is the Beginning	257
	Epilogue: An Optimistic Rebel	275
	Acknowledgments	283
	Index	285

Through the Kitchen Window or Southern Fried Yankee Cookbook

2009-11-29T19:37:00.000-08:00

Through the Kitchen Window: Women Explore the Intimate Meanings of Food and Cooking

Author: Arlene Voski Avakian

These days any woman knows that the sensual pleasures of food and cooking are all too often obscured by the increasing demands of careers, families, battles over body image, and the desire for a life outside the "traditional" domain of the kitchen. Through the Kitchen Window offers a fresh look at food and cooking, arguing that food is a cultural declaration, an expression of hidden hungers, a symbol of our intimate connections to one another. Including memories of Latina, Geechee, Chinese and Indian kitchens, this book reveals everything from the painful struggles to overcome an eating disorder to the tantalizing delights of cornbread and barbecue eaten from a lover's hands, and challenges assumptions about women, food, and the true satisfaction of cooking.

Books about: Oracle DBA Pocket Guide or Programming Excel with VBA and NET

Southern-fried Yankee Cookbook

Author: Lorene Brooks

Lorene Brooks was born in 1972 in Attleboro, Massachusetts. She moved to Florida when she was 16 and has lived there ever since. Lorene is married to her wonderful Texan husband, Jerry, and they have two beautiful children-Zachary and Rachel. Lorene was taught at a young age how to bake by her maternal grandmother and has loved cooking her entire life. After her grandmother passed away, she decided to collect all the family recipes from both her Yankee heritage and her husband's Texan heritage and create a cookbook that would preserve her family's cooking heritage. She worked hard on her project and was able to compile over 300 family recipes to create this wonderful heirloom of classic family cooking-easy cooking for everyday people. Today, Lorene is still gathering as many recipes as possible. Her cookbook continues to grow along with her love of cooking.

Science of Sugar Confectionery or Mary Frances Cook Book

2009-11-28T15:56:00.000-08:00

Science of Sugar Confectionery

Author: William Pearson Edwards

"Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings."--BOOK JACKET.

Booknews

An introduction to the chemistry of sugar-based candy, including sugar glasses (boiled sweets), grained sugar products (fondants), toffees and fudges, and hydrocolloids (chewing gum, pastilles, and jellies), as well as sugar-free confectionery. Though it includes a few simple recipes, the book is intended not as a cookbook, but as a guide to scientific and manufacturing techniques for anyone who has eaten sugar confectionery and wondered how it came to be. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Book review: 101 Reasons Why Im a Vegetarian or Natural Foot Care

Mary Frances Cook Book: Or Adventures among the Kitchen People

Author: Jane Eayre Fryer

Dear Girls:
This book tells the story of Mary Frances, a little girl whose great ambition was to help her mother. So anxious was she to do this that even the humble Kitchen People became her teachers and instructors. They talked to her, a thing never heard of before; helped her over the hard places, and explained mysterious secrets she could never otherwise have understood. They wove around a simple little book of recipes her mother had made for her the spell of Fairyland; they led her through a series of delightful adventures such as never happened to any girl before, in which she lived for three whole happy weeks, and out of which she emerged no longer a little girl, but a real little woman.

Encarnaci Ns Kitchen or Homebrewing

2009-11-27T12:15:00.000-08:00

Encarnaciуn's Kitchen: Mexican Recipes from Nineteenth-Century California

Author: Dan Strehl

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food--Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today.
Of some three hundred of Pinedo's recipes included here--a mixture of Basque, Spanish, and Mexican--many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.

Library Journal

Under the guidance of Strehl, a writer (One Hundred Books on California Food and Wine) and a librarian at the Los Angeles Public library, Pinedo's classic El cocinero espanol (The Spanish Cook), first published in 1898, finds a modern audience. The first cookbook written by a Hispanic in the United States, it succeeds on two levels. First, it presents many sophisticated and mouthwatering recipes. In Pinedo's time, Mexican cooking was a celebration of Spanish and other gourmet cookery, not humble food. While the measurements are not as precise as those found in today's cookbooks, the recipes seem both workable and intriguing. Second, the book allows a glimpse at a proud woman whose culture was trampled by Anglo settlers. Readers will sense the place and the role of a woman-and an unmarried one at that-in a 19th-century kitchen, but, more important, they should gain a clear picture of how the Mexican populace in California clung fast to its heritage. While this may make for more learned reading than for easy cooking, this volume deserves inclusion in both academic and large public library culinary history collections, especially in California.-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.

New interesting book: Fatigue Factor or Bible Readings for Caregivers

Homebrewing (Quamut)

Author: Quamut

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

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

Got a thirst for something new?

No mass-produced beer can match the generous flavor of a fresh, handcrafted lager or ale. And you don’t have to be a brewing expert-with basic supplies and a little creativity, you can make every month feel like Oktoberfest. Get a handle on:

The homebrewing equipment and ingredients you’ll need
The entire beer-brewing process spelled out, step-by-step
A troubleshooting guide to making your beer taste better

Untamed Hospitality or World Grilling

2009-11-26T08:34:00.000-08:00

Untamed Hospitality: Welcoming God and Other Strangers

Author: Elizabeth Newman

Christian hospitality is more than a well-set table, pleasant conversation, or even inviting people into your home. Christian hospitality, according to Elizabeth Newman, is an extension of how we interact with God. It trains us to be capable of welcoming strangers who will challenge us and enhance our lives in unexpected ways, readying us to embrace the ultimate stranger: God.

In Untamed Hospitality, Newman dispels the modern myths of hospitality as a superficial commodity that can be bought and sold at The Pottery Barn and restores it to its proper place within God's story, as displayed most fully in Jesus Christ. Worship, she says, is the believer's participation in divine hospitality, a hospitality that cannot be sequestered from our economic, political, or public lives. This in-depth study of true hospitality will be of interest to professors, students, and scholars looking for a fresh take on a timeless subject.

Publishers Weekly

What passes for hospitality in contemporary life-being "nice," reaching out to consumers, and practicing multiculturalism for its sake-is a distortion of real hospitality, according to Newman, a professor of theology and ethics at Baptist Theological Seminary. In our political, economic and ethical common life, as well as within our Christian congregations, we have domesticated hospitality. True hospitality is learned in worship, which, at its best, teaches people to receive from God, as well as to give everything back. Rather than motivating us to be hospitable, Newman explains, worship transforms us so that no other choice is possible. Newman explores how corporate worship (singing, praying and so on) can help people overcome the individualism of contemporary culture, which works against Christian understandings, and begin to see their lives as gifts from God. Particularly in the Eucharist, people learn to be both guest and host, and "become people capable of recognizing and receiving Christ," able to see God in others, no matter how strange or challenging they appear. This scholarly study of how North American culture understands, and has marginalized, true hospitality will be of interest primarily to academics, clergy and students. (Apr.) Copyright 2006 Reed Business Information.

Acknowledgments     11
Introduction     13
A "Strange Apprehension" of the Grace of God
The Distortions of Hospitality     19
The Strange Hospitality of Christian Worship     41
Hospitality as a Vigilant Practice
The Challenge of Science and Economics: How the Faith of Hospitality Tells a Different Story     73
Ethics as Choosing My Values? How the Hope of Hospitality Lies Elsewhere     105
The Politics of Higher Education: How the Love of Hospitality Offers an Alternative     123
Hospitality as a Unifying Practice
A Divided House? Hospitality and the Table of Grace     147
Strange Hospitality to the Stranger     173
Notes     193
Index     225

Go to: The Magnolia Cook Book or Cooksmart Juices

World Grilling: With More than 100 International Recipes

Author: Denis Kelly

Forget the fryer; bypass the broiler. With more than 130 original, easy-to-do recipes, this repackaged and revised cookbook reinvigorates the humble but versatile grill. Popular cookbook author Denis Kelly has assembled a wide-ranging collection of recipes to please all the senses. Organized by type of meat, with special chapters for seafood and vegetarian dishes, the recipes include alluring appetizers (Smoke-Roasted Garlic), scrumptious seafood (Barbecued Oysters with Habanero Salsa), and satisfying soups (Thai-Roasted Tomato, Prawn, and Basil Bisque). Published in a smaller, giftier format than the previous edition and featuring a new introduction, World Grilling presents a delicious array of dishes for both the grilling guru who likes a challenge and the interested amateur aiming to impress family and friends.

The Literary Gourmet or Liqueurs Liqueur Drinks

2009-11-25T05:10:00.001-08:00

The Literary Gourmet: Menus from Masterpieces

Author: Linda Wolf

A culinary classic, the award-winning The Literary Gourmet is a collection of dining scenes from the masterpieces of world literature, accompanied by historically-accurate recipes that were tested in the kitchens of New York's Four Seasons Restaurant.

Liqueurs & Liqueur Drinks (Quamut)

Author: Quamut

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

Keep it cordial.

Liqueurs have been delighting drinkers the world over since they were invented in the Middle Ages. Now you too can enjoy the endless varieties of liquor-, fruit-, and nut-based liqueurs, either straight up or as part of spectacular cocktails. Learn:

A brief history of liqueurs and the basics of how liqueurs are made
A rundown of the taste and character of all the most popular liqueurs
Liqueur cocktail recipes from the Four Seasons restaurant

Desperation Entertaining or Pig Perfect

2008-12-29T12:06:00.000-08:00

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

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

2008-12-29T00:25:00.000-08:00

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.

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

2008-12-28T15:44:00.000-08:00

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

2008-12-28T05:03:00.000-08:00

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

2008-12-27T19:22:00.000-08:00

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.

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

2008-12-27T10:41:00.000-08:00

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.

Mauna Loa Macadamia Cooking Treasury or Savage Barbecue

2008-12-26T23:00:00.000-08:00

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.

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

2008-12-26T13:19:00.000-08:00

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.

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

2008-12-26T01:38:00.000-08:00

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

2008-12-25T15:57:00.000-08:00

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.

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

2008-12-25T05:15:00.000-08:00

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.)

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

2008-12-24T18:34:00.000-08:00

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

2008-12-24T06:53:00.000-08:00

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.)

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

2008-12-23T22:12:00.000-08:00

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!

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

2008-12-23T11:31:00.000-08:00

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

2008-12-23T01:50:00.000-08:00

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.)

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.)

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

2008-12-22T17:09:00.000-08:00

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

2008-12-22T05:27:00.000-08:00

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

2008-12-21T19:45:00.000-08:00

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

2008-12-21T09:03:00.000-08:00

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

2008-12-20T22:22:00.000-08:00

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.

La Varenne Pratique or Classic Asian Cakes and Desserts

2008-12-20T10:41:00.000-08:00

La Varenne Pratique

Author: Anne Willan

Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.

Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.

La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.

The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with speciallycommissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.

There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.

Library Journal

This massive undertaking is a comprehensive guide to the ingredients and techniques of ``classic modern cuisine.'' There are thousands of photographs--of unusual ingredients, of difficult-to-master techniques, of artful presentations of the recipes included almost as a bonus--and pages of invaluable facts and information. Far more ambitious than the California Culinary Academy's Cooking A to Z ( LJ 2/15/89), this is closer to an expanded version of Jacques Pepin's classics La Methode ( LJ 2/15/80) and La Technique ( LJ 3/15/77) . Fascinating reading for the serious cook, and an essential reference for any collection.

New interesting textbook: I Cant Chew Cookbook or Good Housekeeping Cookbook

Classic Asian Cakes and Desserts

Author: Periplus Edition Staff

With more than 60 essential Asian desserts, this fantastic volume offers everything from layered cakes to mouth-watering wraps. A quick trip to your local supermarket for some basic ingredients is all you need to enjoy these amazing recipes. From the Learn to Cook series.

Slow Cookers For Dummies or 1000 Mexican Recipes

2008-12-20T03:48:00.000-08:00

Slow Cookers For Dummies

Author: Glenna Vanc

The foolproof guide to no-fuss, no-mess home-cooked meals. Delicious food doesn't have to be labor-intensive; with a slow cooker and this handy guide, it's easy! Food and appliance experts Glenna Vance and Tom Lacalamita show how this classic kitchen tool is the ideal cookbook for anyone who wants to spend less time in the kitchen and still enjoy tasty, satisfying home-cooked meals. The book includes:

80 multiple-machine-tested classic and new recipes for soups, stews, roasts, vegetarian dishes-even desserts
Sure-to-please dishes such as South-of-the-Border Beef Stew, Curried Chicken with Basmati Rice, Chocolate Caramel Bread Pudding, and more
Directions for all types of machines, plus tips and techniques on foods well-suited for slow cookers

About the Authors:

Glenna Vance (Franklin, Wisconsin) works at Red Star Yeast developing and implementing consumer assistance programs. She is also a food writer, cooking instructor, and recipe developer.

Tom Lacalamita (New York, New York) is the author of five cookbooks based on appliance cookery. Vice President of the Bread Machine Industry Association, he has been featured on Good Morning America, CNBC, and NPR.

1,000 Mexican Recipes

Author: Marge Poor

A celebration of Mexican cuisine - old and new - written especially for home cooks.

Mexican cooking is made wonderfully accessible with this comprehensive yet personal cookbook. Offering 1,000 recipes for traditional fare from all the regions of Mexico, as well as dishes inspired by the nueva cocina of today's top Mexican chefs, this cookbook covers what home cooks need and want to know about Mexican cooking. Throughout, the author shares the cultural and culinary heritage of the people and food of Mexico from her perspective as a traveler and impassioned enthusiast of the country.

Home cooks will delight in the mouthwatering recipes such as Corn with Chipotle Butter, Chicken Quesadillas, Pork Chops with Poblano Child Sauce, and Mexican Coffee Flan. There are two dozen kinds of salsa and more than 45 delicious chicken dishes, plus much more - enough exciting choices to fill weeknight dinner and special occasion menus for years.

About the Author

Marge Poor has taught Mexican cooking for two decades and has led culinary tours of Mexico for 30 years. The author of five cookbooks, she writes for many publications including Food & Wine. She lives in California.

Chile Pepper Encyclopedia or No Salt Lowest Sodium Baking Book

2008-12-16T07:26:00.000-08:00

Chile Pepper Encyclopedia: Everything You'll Ever Need to Know about Hot Peppers with More than 100 Recipes

Author: Dave DeWitt

The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted "chile-heads" will be satisfied. The encyclopedia is researched and written by Dave Dewitt, the country's foremost expert on hot and spicy foods and longtime editor-in-chief of Chile Pepper magazine.

In addition to entries on chile species, culture, terminology, and agriculture, the encyclopedia includes more than one hundred fiery recipes like Madras Fried Chile Fritters from India and Jamaican Jerk Chicken Wings are sure to please any hot-and-spicy food lover. Black and white drawings and photographs, charts, and graphs appear throughout, and an eight page insert includes color photographs of dozens of varieties of chiles, invaluable for identification. The Chile Pepper Encyclopedia is an indispensable sourcebook for chile aficionados, gardeners, cooks, and anyone else who has a burning interest in fiery foods.

Library Journal

From Thailand to Mexico, chile peppers play an important role in culinary culture. Recognizing the growing interest in the capsicum, as the genus is called, DeWitt--editor for nine years of Chile Pepper magazine and co-author of numerous books, including The Hot Sauce Bible (LJ 5/15/96)--has written an informative book that will answer all kinds of questions about chile peppers. Entries, many of which are flavored with the author's piquant wit, are arranged alphabetically for easy access and range from a sentence to ten pages in length. From pod types to which beverages go best with chile peppers, nothing seems to have been left out. A scattering of various pepper statistics, an appendix devoted to pepper resources, and a variety of chile pepper recipes all spice up this delightful title. Suitable for both circulating and reference collections, this is recommended for all libraries.--John Charles, Scottsdale P.L., AZ

No-Salt, Lowest-Sodium Baking Book

Author: Donald A Gazzaniga

Donald Gazzaniga, diagnosed with congestive heart failure, was headed for a heart transplant. Urged by his doctor to keep his sodium intake “under 1,500 to 2,000 milligrams a day,” Don headed for the kitchen and went to work devising recipes for delicious low-sodium dishes that added up to less than 500 milligrams daily. The results? Don’s name has been removed from the transplant list, and Don shared his recipes with the world in The No-Salt, Lowest-Sodium Cookbook.

Readers of that first book have kept in touch with Don via his Web site, and have written him letters asking for more. What they most often ask for is a book with more bread recipes, more recipes for cakes and cookies and muffins and tea breads, more of all those great baked things—in short, for the book you now hold in your hands. Don teamed up with his daughter, professional nutritionist Dr. Jeannie Gazzaniga Moloo, to fill The No-Salt, Lowest-Sodium Baking Book with recipes that are as healthy and delicious as possible. As in the previous book, they tell you just how much sodium is in each ingredient. They provide satisfactory substitutes for flavorings that patients with congestive heart failure and high blood pressure shouldn’t have. All easy to make and delicious to eat. Go for it!

Library Journal

Gazzaniga was diagnosed with congestive heart failure in 1997 and placed on a heart transplant list. While waiting for his transplant, he began developing a diet with recipes that contained little or no sodium. The consequences were twofold: a cookbook aimed at combating heart failure and hypertension and his removal from the transplant list. In this follow-up to The No-Salt, Lowest-Sodium Cookbook, Gazzaniga concentrates on the recipes most requested from his readers, such as bread, pastries, muffins, waffles, and cookies. Over 100 tempting recipes are included-from Don's Best Soft Pretzels and Hearty Cinnamon Bread to Apple Streusel Muffins and Bear Claws. Recipes that call for baking powder require a particular no-sodium brand in order to work correctly, but instructions are given for substituting double-action baking powder if desired. In addition to providing nutritional values and sodium content, each recipe indicates whether it can be adapted for diabetics. Gazzaniga's daughter, Jeannie, a licensed nutritionist, collaborated on this unique title. Recommended for most consumer health and diet collections.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2003 Reed Business Information.

Kitchen Confidential or Big Book of Breakfast

2008-12-15T20:44:00.000-08:00

Kitchen Confidential: Adventures in the Culinary Underbelly

Author: Anthony Bourdain

New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.

Onion A.V. Club - Joseph Klein

Anthony Bourdain's Kitchen Confidential has already turned a few stomachs with its frank discussions of what goes on in the kitchens of America's favorite restaurants. He revels in anecdotes that would make an Ozzy Osbourne roadie question the catered stuff on his plate. Sex, drugs, sex near food while on drugs: Bourdain gleefully dishes the dirt on some of his former haunts, from the fish houses of New England to the elegant-on-the-outside eateries of New York. Yet the tone he takes with his joyously muckraking expose/memoir follows a distinctive rhythm, a blunt, boastful swagger that recalls some accounts of organized crime. Bourdain is just as likely to tantalize with his descriptions of food as disgust with his descriptions of the people and actions swirling around it, the activities disgusting yet somehow funny at the same time. It's an exhilarating combination often invoked in mobster tell-alls, but while there's more than a little goodfella in Bourdain -- he dices, dresses, and dishes with trash-talking braggadocio -- he clearly loves what he does. While he admits early on that the call of the kitchen often comes only after every other option has failed, he clearly enjoys working in such terrible conditions. It's like he has the key to the ultimate backroom club, a place of privilege where everyone operates with a different set of rules and gets off on a different set of thrills. Eat to live, don't live to eat, the saying goes, and for Bourdain, life is never better than when he's the one doing the cooking.

Restaurant Business

With equal parts wit and wickedness, Bourdain [does] the unthinkable by revealing trade secrest that chefs and restauranteers cringe to read.

USA Today

...the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.

Denver Post

You'll laugh, you'll cry...you're gonna love it.

New York Magazine

Utterly riveting, swaggering with stylish machismo and precise ear for kitchen patois.

Publishers Weekly

Chef at New York's Les Halles and author of Bone in the Throat, Bourdain pulls no punches in this memoir of his years in the restaurant business. His fast-lane personality and glee in recounting sophomoric kitchen pranks might be unbearable were it not for two things: Bourdain is as unsparingly acerbic with himself as he is with others, and he exhibits a sincere and profound love of good food. The latter was born on a family trip to France when young Bourdain tasted his first oyster, and his love has only grown since. He has attended culinary school, fallen prey to a drug habit and even established a restaurant in Tokyo, discovering along the way that the crazy, dirty, sometimes frightening world of the restaurant kitchen sustains him. Bourdain is no presentable TV version of a chef; he talks tough and dirty. His advice to aspiring chefs: "Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: `Shut the fuck up.' " He disdains vegetarians, warns against ordering food well done and cautions that restaurant brunches are a crapshoot. Gossipy chapters discuss the many restaurants where Bourdain has worked, while a single chapter on how to cook like a professional at home exhorts readers to buy a few simple gadgets, such as a metal ring for tall food. Most of the book, however, deals with Bourdain's own maturation as a chef, and the culmination, a litany describing the many scars and oddities that he has developed on his hands, is surprisingly beautiful. He'd probably hate to hear it, but Bourdain has a tender side, and when it peeks through his rough exterior and the wall of four-letter words he constructs, it elevates this book to something more than blustery memoir.

Morse Partners

From that magical boyhood visit, when he became a "foodie" in France, to today, when he is executive chef of the chic New York bistro, Les Halles, Tony Bourdain has experienced it all. A graduate of the Culinary Institute of America, he learned his trade, as he puts it, "knocking around" Europe and toiling in some famous multi-starred restaurants in New York and cities north, west, east, and south. He has served as dishwasher, prep-drone, fry-cook, grillardin, saucier, and sous-chef along the way, and the strange and exotic and horrendous subculture of the professional kitchen is as familiar to him as the meals he and his fellow "lifers" turn out, noon and night, in the great -- and sometimes not so great -- restaurants of our world.

Now, in this astonishingly frank, often outrageous, more-often hilarious romp of a book, Bourdain opens up the swinging, clattering kitchen doors to show vividly, pungently, "what it feels like, looks like, and smells like in the clutter and hiss of a big-city restaurant kitchen."

Woven in are the stories of some of the great and less than great characters he has known--Howard, the "revered elder statesman of Cape Cod cookery," with wild, unruly white hair and a gin-blossomed face, who had a lifelong love affair with seafood and wrote two books about it; Tyrone, the broilerman, "big, black, hugely muscled, with a prominent silver-capped front tooth, a fist-sized gold-hooped earring, and a size 56 chef's coat stretched across his back like a drumhead;" "Bigfoot," the giant Jewish restaurateur of Greenwich Village who remains beloved and/or despised by generations of waiters, bartenders, cooks and chefs but who taught Bourdain how to wring the last penny from this hugely difficult business; Nando, the famous pastry chef of the Rainbow Room, who found time to hurl profiteroles at the skaters in the Rockefeller Center rink, sixty-four floors down; Pino Luongo, the "Prince of Restaurant Darkness," who ran a string of Tuscan restaurants in high-priced New York venues; and all the zany, beleaguered, unpredictable talents, many of them immigrants and the self-styled marginals, who have worked for and with Bourdain in his 25 years in the business.

Woven in too are the secrets of the trade and their consequences, sometimes nefarious, for diners: Why Tuesday, Wednesday, and Thursday are the only truly good nights to eat in a restaurant, why chefs rub their hands over customers who want their beef well-done; why seafood frittata is a definite no-no at a weekend brunch.

And with no nonsense clarity, Bourdain spells out in a few pages what it takes to bring your kitchen up to par with the pros. It is not as difficult as you might think. It may take as little as a new Global chef's knife and the right kind of bottle to spritz your serving plates like a pro…

Tony Bourdain may be a master chef by profession, but he is also a born raconteur. A portion of his book, in a somewhat different form, ran in The New Yorker and his portrayal of the "underbelly" of the contemporary big-city restaurant can only be compared to George Orwell's in DOWN AND OUT IN PARIS AND LONDON. The great difference between Orwell's hellish vision and Bourdain's is that Bourdain is enormously proud of his profession, and trumpets its "grandeurs" as well as he bemoans its "miseries." As he puts it, "For me, the cooking life has been a long love affair, with moments both sublime and ridiculous. But like a love affair, looking back you remember the happy times best, the things that drew you in in the first place, the things that kept you coming back for more."

KITCHEN CONFIDENTIAL is that kind of meal.

The Weekly Standard - Joseph Epstein

...the best book I have ever read about the nuts and bolts mechanics of running serious restaurant kitchens...brilliant on the tumult of running a kitchen that might turn out anywhere from two hundred to four hundred serious meals a night...Bourdain is a wild old boy and a bit of a lost soul, and, being strongly anti-malarkey, utterly believable.

USA Today

Bourdain clearly operates with all six burners on scorch, and the result keeps the reader excited.

The New York Times

[A] literary chef, as appreciated for quips as for steak frites.

Newsweek

Unique…mesmerizing.

New York Magazine

Utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois.

The Denver Post

You'll laugh, you'll cry…you're gonna love it.

The New York Times Book Review

The guy is hysterical…in a style partaking of Hunter S. Thompson, Iggy Pop and a little Jonathan Swift, Bourdain gleefully rips through the scenery to reveal private backstage horrors.

New York Daily News

Funny, irreverent, scandalous.

Books about marketing: Science of Cooking or Back to the House of Health

Big Book of Breakfast: Serious Comfort Food for Any Time of the Day

Author: Maryana Vollstedt

The latest in the best-selling Big Book series, The Big Book of Breakfasts starts the day right with over 280 recipes for every kind of breakfast food imaginable. It s classic Maryana Vollstedt: every delicious dish is so easy to make you can hit the snooze button again and again. From classic blue-plate specials of Corned Beef Hash and Eggs to an innovative brunch of Spicy Orange Pancakes, here are frittatas and omelets, quiches and stratas, casseroles and skillet entrees, sandwiches and wraps, French toast and pancakes, waffles and cereals, meats and potatoes, breads and fruits plus a bevy of beverages and the basic how-to. Breakfast-it s not just for breakfast anymore.

	Preface	8
	Introduction	10
	Breakfast Beverages	14
	Egg Cookery	33
	Omelets	76
	Frittatas	100
	Quiches	120
	Stratas	136
	Breakfast Casseroles	147
	Breakfast Sandwiches	164
	Skillet Entrees	175
	French Toast	187
	Pancakes	199
	Crepes and Blintzes	218
	Waffles	229
	Meats	239
	Potatoes	253
	Grains and Cereals	265
	Breakfast Breads and Cakes	273
	Breakfast Fruits	306
	Index	330
	Table of Equivalents	344

Made Simple or Favorite Brand Name

2008-12-15T11:03:00.000-08:00

Made Simple: Crock Pot Recipes

Author: Publications International

Enjoy great-tasting recipes with all the convenience of slow cooker perparation. Make 'em in the morning and return to a fully cooked dish. Choose from a variety of ideas, from entertaining and appetizers to light dishes, main meals, and soups and sides You'll also find tips and techniques to make cooking in your Crock-Pot® a snap! Gorgeous full-color recipe photography is included throughout.

New interesting book: Food You Want to Eat or Home Creamery

Favorite Brand Name: Made Simple Appetizers

Author: Publications International

This wonderful appetizer cookbook provides over 110 easy recipes that are pleasing to the palate and take only a short time to prepare. From tasty dips and spreads to cocktail party chicken wings to deviled eggs and everything in between, you will find just the right appetizer for any occasion.

BBQ Joints or Paleys Place Cookbook

2008-12-15T02:22:00.000-08:00

BBQ Joints: Stories and Secret Recipes from the Barbeque Belt

Author: David Gelin

In Barbecue Joints, travel the highways and byways with a true barbecue aficionado, David Gelin, and share the scrumptious odors of hickory pits and the tangy sauces and rubs that make barbecue the signature dish of the South. Look closely and you will recognize a South where barbecue is a kind of national dish and the people who cook and serve it are, well, national heroes. This book is not just about the joints, but even more so about the good folks who are the heart and soul of them. Barbecue Joints is more than a heartfelt tale of the colorful characters that run them-it also serves as a travel guide as well as a how-to on barbecue, filled with recipes as well as instruction on building a BBQ pit of your very own!
Recipes Include:
Patricia Newton's Sweet Potato Pie
Abe's Cole Slaw
Duard Dockal's Beans
Scott's BBQ Hot-Sauce
Elvis's Pound Cake
Ricky William's Hot Dog Chile
S.W. Buck's Macaroni & Cheese
Katy Garner's Hog Heaven Fruit Cobbler
Shack by the Tracks Butter Scotch Squares
Author Biography: David Howard Gelin was born in New York and raised outside of Washington, D.C. Fate, college, and mild winters brought him to the South. Along with his aptly named Buddy, an animal rescue dog slated for that big doghouse in the sky, they are most at home on the open road. They hope to see you out there.

Book review: Tates Bake Shop Cookbook or Sauciers Apprentice

Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest

Author: Vitaly Paley

Chef Vitaly Paley brings his French training & international influences to bear on the local foodstuffs & ingredients of his adopted state, Oregon & his restaurant, Paley's Place Bistro & Bar, adapting his recipes for the home cook. Featuring 80 recipes, wine notes, & farm-to-kitchen stories in a colorful volume.

Publishers Weekly

This scrumptious collection of recipes and stories from the owners of Paley's Place Bistro and Bar in Portland, Ore., offers an intriguing mélange of Eastern European Jewish, Mediterranean, mainstream American and Pacific Northwest culinary influences, from Truffled Crab Melt to Duck Wellington with Mole Sauce, designed to match a Syrah's flavors of cinnamon, clover, black pepper, cayenne, butter, chocolate, tobacco and fungus. Some recipes are almost outrageously simple, like George's Gathered Greens: mixed greens, lemon, olive oil, salt and pepper. But most are complex, and many, like Chicken Roulade, in which chicken legs are ground with herbs and wrapped with breasts in caulfat-the lacy "lining of a pig's abdominal cavity" that keeps the chicken "beautifully moist, then melts away in the cooking"-require elaborate preparation, which, fortunately, the authors illustrate with excellently detailed photos. The Paleys often highlight their suppliers, such as Gene Thiel, a potato farmer in his 70s, who "speaks of the pleasing esters present in potatoes, explaining how they affect both taste and smell" and likes to breakfast on a pan-sized steamed potato pancake with herbed scrambled eggs and vinegared bread. Recipes for "pantry" items such as ketchup, maraschino cherries and persillade (a mix of chopped garlic and parsley) are included, as well as imaginative suggestions for wines to complement the dishes. (Oct.)

Cookshack or Julias Kitchen Wisdom

2008-12-14T14:41:00.000-08:00

Cookshack: 190 Award-Winning Smoker Oven Recipes

Author: Victoria Hyun

From the leader in smoker oven production for more than 40 years -- Cookshack -- comes an unbeatable smoked foods cookbook, which includes nearly 200 of the best recipes collected from creative cooks who have used these smokers for years. With recipes for jerk chicken wings, smoked leg of lamb, whiskey onion marmalade, Florida smokehouse prawns, and much, much more, this cookbook is perfect for novice smokers and experienced barbecuers alike!

Look this: Effective Meetings or The Entrepreneurial Educator

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime in Cooking

Author: Julia Child

Julia Child has given us answers to these and other questions in the ten masterful volumes she has publishedover the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.

Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fstest way. And once you've masteree this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.

And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

Publishers Weekly

This slender book from the doyenne of gourmet cooking is a boon for those who need a refresher course in, or a handy source for, basics. These notes come from Child's own kitchen notebook, years in the making. Generally, each recipe is included in "master" form with numerous variations; for example, a section on potatoes explains the ins and outs of Mashed Potatoes, as well as provides a recipe for Garlic Mashed Potatoes. Child's voice is always welcome, and never more so than when she is providing no-muss-no-fuss advice like this. A quick section on dried beans covers soaking as well as cooking in a pressure cooker or Crock-Pot, and some more esoteric treats, such as homemade bread and souffl s, have their place here. Helpful tips proliferate throughout: Sea Scallops Saut ed with Garlic and Herbs are followed by a paragraph on scallops that exude too much juice, and a section on tarts explains how to prebake a shell. Even Hamburgers (plain and flavored) are covered here. (Nov. 19) Copyright 2000 Cahners Business Information.

Library Journal

Appearances can indeed be deceiving. Of course, this comes from the inestimable Child, but it is a short, small-format book, packaged as the companion volume to a two-hour PSB special that will air in December. In fact, it is packed with more information than many cookbooks three times its size contain. Julia refers to it as a "mini aide-m moire" for home cooks, a book that grew out of her own loose-leaf kitchen notebook, revised and rethought over the years. The focus is on technique, but there are dozens of recipes as well, both "master recipes" and their spin-offs, and others that stand alone--an amazing variety, in fact. This would be the one cookbook to take to a summer vacation house, for example, but any home cook will find it a useful reference time and time again. An essential purchase, obviously; most libraries will want multiple copies. Copyright 2000 Cahners Business Information.

Food for Fifty or Real Men Cook

2008-12-14T04:59:00.000-08:00

Food for Fifty

Author: Mary Molt

The twelfth edition of Food for Fifty, with all the features that have made it an invaluable food production resource for nearly 70 years, is attractively designed with more color photographs, easier-to-read charts and tables, and an improved user-focused layout. This new edition also serves as an unparalleled source for standardized quantity recipes and as a useful tool for developing menu items based on ideas gleaned from pictures or recipes in popular magazines and culinary publications.

Food professionals and students are encouraged to use the book's recipes and information as the foundation for adapting nearly any recipe to make a quality food product. They are encouraged to apply the recipe writing and standardizing principles as used in Food for Fifty recipes when adapting recipes from less-standardized sources.

Featured include:

Resource for a broad variety of tested quantity recipes
Approximately 50 new recipes including non-meat, pasta, bean, and vegetable entrees
Improved HACCP and food safety information
Updated tables, charts, and cooking information
General information plus purchasing and storage guidelines for most food categories
Expanded fresh produce chapter with pictures to identify fruits and vegetables
Production fundamentals—kitchen readiness, production scheduling, cooking methods
Food product evaluation forms and information
Knife care and identification of various knife cuts
Newly organized chapters sequenced for teaching quantity food production skills followed by quantity recipes

Food for Fifty,Twelfth Edition, expertly provides readers with the fundamentals for producing quality food in quantity. This book makes available in one comprehensive text the food production information and recipes necessary for keeping up with ever-changing dining trends and for satisfying the expectations of today's customer.

Real Men Cook: More Than 100 Easy Recipes Celebrating Tradition and Family

Author: Karega Kofi Moyo

A delicious, heartwarming collection of soul-stirring stories and soul-satisfying recipes, from real men who do it in the kitchen!

Every Father's Day, men -- from the guy next door to politicians, entrepreneurs, athletes, and artists -- gather together in cities across the country to participate in Real Men Cook for Charity events. It has become the largest Father's Day charity event in the United States, raising over a million dollars for charities such as the Boys & Girls Clubs of America, the YMCA, and Real Men Charities, Inc., for various family and health initiatives.

Now, some of the remarkable Real Men Cook volunteers have come forward to express their love of cooking, family, and community by sharing more than one hundred delectable recipes (some handed down over the generations) and the memories that inspire them to live as Real Men. A unique book with a priceless legacy that will nourish your family in body and spirit.

Cookies in a Jar or Rachael Ray Express Lane Meals

2008-12-12T16:54:00.000-08:00

Cookies in a Jar: Recipes for Layered Cookie Mixes

Author: Jackie Gannaway

26 recipes for layering cookie mixes in a quart canning jar.
Give as an unusual gift! Include a card telling the recipient to add butter and egg, mix and bake. Easy for both of you.

Books about economics: Strategies for Business and Technical Writing or Organization Theory and Public Management

Rachael Ray Express Lane Meals: What to Keep on Hand, What to Buy Fresh for the Easiest-Ever 30-Minute Meals

Author: Rachael Ray

How can you get a wholesome, delicious dinner on the table without spending time on long lines at the supermarket? Rachael knows how!

Her secret weapon is keeping plenty of versatile, flavorful ingredients in the cupboard, fridge, and freezer, combining these staples with just a few fresh items—never more then ten—to create delicious meals for every night of the week. In Express Lane Meals, Rachael provides her personal go-to list of must-have items—so you can do a big shop every week then simply zip through the Express Lane to make any of these 30-minute meals.

She divides the recipes into three categories: “Meals for the Exhausted,” “ Meals for the Not Too Tired,” and “Bring It On! (But, Be Gentle).” No matter which you choose you’ll learn handy tricks and shortcuts to get the most impressive-looking meals on the table in 30 minutes or less.

These are Rachael’s quickest and easiest recipes yet and a breeze to shop for—because you shouldn’t have to spend all of the time Rachael saves you in the kitchen standing in line at the grocery store!

RACHAEL RAY IS A VERY BUSY LADY . . .

And she knows you’re busy, too. But that doesn’t mean you can’t enjoy a delicious, healthy, and home-cooked meal every night of the week. Not when cooking is as simple as this!

In Express Lane Meals, Rachael Ray is back and faster than ever! With her latest batch of recipes this beloved Food Network phenomenon takes her 30-Minute Meal concept to the next level, creating recipes based on staples from a well-stocked pantry and just a few fresh items—sofew you’ll never be stuck on a long grocery line again.

YUMMO!

Library Journal

The latest cookbook from prolific author and Food Network star Ray features recipes grouped into three categories: "Meals for the Exhausted," "Meals for the Not Too Tired," and "Bring It On! (But, Be Gentle)." She also includes chapters on grocery shopping and stocking the pantry, with the idea that any recipe in the book requires no more than the supermarket's express lane limit of ten items, and she provides a shopping list and another of what to have on hand for each recipe. Some of these seem as if they may take more than 30 minutes to prepare, but that won't stop Ray's many fans from clamoring for her newest title. For most libraries. Copyright 2006 Reed Business Information.

Madhur Jaffreys Quick Easy Indian Cooking or Eat Memory

2008-12-12T06:13:00.000-08:00

Madhur Jaffrey's Quick & Easy Indian Cooking

Author: Madhur Jaffrey

With more than ten reprints, it's clear cookbook author Madhur Jaffrey wins the popular vote for delicious Indian recipes that can be prepared in 30 minutes or less. Now with a beautiful new design and all-new photographs, Madhur Jaffrey's Quick & Easy Indian Cooking is ready to wow another generation of home cooks. Written by the world's foremost authority on Indian cooking, this terrific volume boasts a tantalizing array of appetizers, entr es, beverages, and desserts for every occasion. From Silken Chicken and Pork Vindaloo to Fresh Red Chutney with Almonds and Sweet, Pale Orange, Mango Lassi, Quick & Easy Indian Cooking makes this exotic cuisine accessible and enjoyable as perfect for entertaining as it is for everyday cooking.

Look this: IT Project Portfolio Management or Pharmaceutical Care Practice

Eat, Memory: Great Writers at the Table

Author: Amanda Hesser

A collection of the best "Eat, Memory" columns from The New York Times Magazine, as edited by Amanda Hesser, "one of the best of the young food writers." — Jeffrey Steingarten, Vogue food critic

Publishers Weekly

Editor and food writer Hesser (Cooking for Mr. Latte) selects 26 essays that originally appeared in the New York Times Magazine to conjure up foreign places and familiar people through tastes and smells. While some of the essays follow a classic Proustian remembrance-a pungent clove of garlic evokes Gary Shteyngart's escape from the bland boiled dinners of his parents' home in Little Neck, Queens, N.Y., and dizzying orange blossom oil stirs up embarrassing moments from Henry Alford's trip to Morocco-the collection's wide-ranging essays also include less conventional descriptions of meals, such as Ann Patchett's elusive word game with her future husband in the Paris restaurant Taillevent, where the conversation is memorable but the sole and a sublime dessert escape her recollection. Empty Tang bottles become a powerful signifier in Yiyun Li's China, and the sound of crashing pots and pans invites a memorable excursion with John Burnham Schwartz and his expat friends in Paris. Chef Gabrielle Hamilton's faces a profound test of patience with a blind line cook emptying French fries into the drain, while George Saunders offers a hilarious and hyperbolic recipe for air. Illus. (Nov.)

Low Fat Low Cholesterol Cookbook or Juicemans Power of Juicing

2008-12-11T22:31:00.000-08:00

Low-Fat, Low-Cholesterol Cookbook: Delicious Recipes to Help Lower Your Cholesterol

Author: American Heart Association

Eat wisely, eat well.

The nation’s most trusted authority on heart-healthy living presents the fourth edition of this classic cookbook, with the most up-to-date information on heart health and nutrition—including the effects of saturated and trans fats and cholesterol—and 50 exciting new recipes.

American Heart Association Low-Fat, Low-Cholesterol Cookbook offers more than 200 delicious, easy-to-prepare dishes, including:

•Fresh Basil and Kalamata Hummus
•Elegant Beef Tenderloin
•Tilapia Tacos with Fresh Salsa
•Garlic Chicken Fillets in Balsamic Vinegar
•Peppery Beef with Blue Cheese Sauce
•Thai Coconut Curry with Vegetables
•Sweet Potatoes in Creamy Cinnamon Sauce
•Pumpkin-Pie Coffeecake
•Streusel-Topped Blueberry Bars
•Key Lime Tart with Tropical Fruit

The perfect companion for today’s healthy cook, this indispensable cookbook will help you put delicious food on the table and make the best choices for your heart’s health.

Read also New Cook Book or Superfoods Rx

Juiceman's Power of Juicing: Delicious Juice Recipes for Energy, Health, Weight Loss, and Relief from Scores of Common Ailments

Author: Jay Kordich

The secret to staying healthy, looking young, getting trim, and feeling great?

The natural healing power of fresh fruit and vegetable juices.

The Juiceman^®'s Power of Juicing shows how you can use fresh juice combinations to improve your health. Simple, flavorful recipes for drinks such as Grape-Pineapple Punch, Carrot-Cantaloupe Coolers, and Pear-Apple Cocktails can help you lose weight, overcome fatigue, reduce your risk of many serious diseases, and relieve scores of common ailments.

The Juiceman^®'s Power of Juicing is the ultimate guide, for beginners and for avid juicers, to the health revolution that will give you more energy and have you feeling and looking better than you ever dreamed possible!

The Little House Cookbook or Dr Gotts No Flour No Sugar Diet

2008-12-11T10:47:00.000-08:00

The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories

Author: Barbara M Walker

More than 100 recipes introduce the foods and cooking of Laura Ingalls Wilder’s pioneer childhood, chronicled in her classic Little House books.

Notable Children’s Books of 1979 (ALA)
Best Books of 1979 (SLJ)
Notable 1979 Children's Trade Books in Social Studies (NCSS/CBC)
Children's Books of 1979 (Library of Congress)
1980 Western Heritage Award

Horn Book

A Culinary and literacy Feast.

Dr. Gott's No Flour, No Sugar Diet

Author: Peter H Gott

No calorie counting.

No gram counting.

Cheating is allowed!

It's uncomplicated. Inexpensive. A cinch to maintain. And most of all, a sensible guide to healthy eating that will help you lose weight fast and keep it off for the rest of your life.

During his forty years of medical practice and in his nationally syndicated medical column, Dr. Peter Gott has been asked constantly by patients and readers for a simple, foolproof way to lose weight. In response, he developed the No Flour, No Sugar Diet, which has prompted countless success stories from his patients, thousands of letters from his readers raving about their phenomenal weight loss, and this New York Times bestselling book.

While Dr. Gott's program teaches you how to eliminate flour and sugar from your diet, you won't go hungry. The diet includes selections from all the food groups, with a stong emphasis on nutrient-dense foods that leave you feeling satisfied. You'll still enjoy lean meats, brown rice, low-fat dairy products, vegetables, fruits, and other goodies'and discover how to satisfy your sweet tooth and carb cravings without sugar or flour. In addition, DR. GOTT'S NO FLOUR, NO SUGAR DIET? features:

· Easy-to-follow meal plans you customize to your needs
· More than 50 mouthwatering recipes for soups, entrees, desserts, and more--from Omelet Muffins to Pork Tenderloin Roasted with Fennel, Apples, Potatoes, and Onions to Strawberry Crepes with Dark Chocolate Sauce

· Pantry and food lists

· Guidelines for finding the hidden flour and sugar in many foods

· Important nutritional and exercise tips

· Inspirational stories from Dr.Gott's patients and letters from readers

...and much more.

Get ready to let four powerful words "No Flour, No Sugar"make you healthier than you've ever been before!

Low Salt Cookbook or Semi Homemade 20 Minute Meals

2008-12-11T02:06:00.000-08:00

Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet

Author: American Heart Association

This revised and expanded third edition of the American Heart Association Low-Salt Cookbook is an indispensable resource for sodium-watchers.

The statistics are in—65 million Americans have high blood pressure, and nearly 5 million suffer from congestive heart failure. Whether you have these health problems now or want to avoid having them in the future, keeping your sodium intake low is one of the best ways to help your heart.

The human body requires sodium to function properly, but if you are like most other Americans, you consume about ten times more than you need. If that’s because you think low-sodium food means low flavor, think again! The American Heart Association shows here that a low-salt diet is not only good for you but delicious, too.

Encompassing everything from appetizers and soups to entrées and desserts, the American Heart Association Low-Salt Cookbook, 3rd Edition, is a wonderful collection of more than 200 scrumptious low-sodium recipes—50 of them brand-new to this edition. Whether you’re in the mood for a beloved classic dish or an up-to-the-minute future favorite, you’ll find just the thing to please your palate—and you’ll learn that shaking the salt habit is easier than ever before.

The American Heart Association knows that food is one of life’s great pleasures and that no one should have to sacrifice tasty meals for a healthful lifestyle. This new edition of one of its classic cookbooks is the perfect guide to making flavorful, satisfying low-sodium food. With the latest dietary information and tips on substituting ingredients, avoiding hidden sodium, and diningout, the American Heart Association Low-Salt Cookbook, 3rd Edition, will help you follow a low-sodium diet—and thoroughly enjoy it.

More than 200 low-sodium recipes, including:

Appetizers such as Hot and Smoky Chipotle-Garlic Dip; Spinach-Artichoke Hummus

Soups such as Onion Soup with Cheesy Pita Crisps; Corn and Green Chile Soup

Meats such as Caribbean Jerk Pork; Sirloin with Red Wine and Mushroom Sauce

Seafood such as Cajun Snapper; Halibut with Cilantro Pesto

Vegetarian Entrées such as Fettuccine Alfredo; Cheese-Topped Stuffed
Eggplant

Salads such as Balsamic-Marinated Vegetables; Tomato-Artichoke Toss

Poultry such as Tarragon Turkey Medallions; Cumin-Lime Chicken

Breads and Breakfast Dishes such as Rosemary Rye Bread; Oatmeal-Banana Waffles with Strawberry Sauce

Desserts such as Denver Chocolate Pudding Cake; Lemon Cream with Raspberries and Gingersnap Topping

Side Dishes such as Scalloped Potatoes; Parmesan-Lemon Spinach

The American Heart Association is the nation’s most trusted authority on cardiovascular health. Its bestselling library of books includes:

•American Heart Association No-Fad Diet
•The New American Heart Association Cookbook, 7th Edition
•American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition
•American Heart Association Low-Calorie Cookbook
•American Heart Association Quick & Easy Cookbook
•American Heart Association Meals in Minutes Cookbook
•American Heart Association One-Dish Meals

Go to: Global Marketing or First the Seed

Semi-Homemade 20-Minute Meals

Author: Sandra Le

New York Times best-selling author Sandra Lee is back with more fast and fabulous family-friendly recipe.

Sandra brings her Semi-Homemade cooking approach of 70 percent store-bought, 30 percent homemade to create super-quick meals in 20-minutes or less--from start to finish.

Irresistible recipes for main dishes, sides, appetizers, desserts and more are included along with a foolproof list of at-the-ready convenience foods to make dinners in a dash.

New Becoming Vegetarian or Fireside Cook Book

2008-12-10T15:25:00.000-08:00

New Becoming Vegetarian: The Essential Guide to a Healthy Vegetarian Diet

Author: Vesanto Melina

The New Becoming Vegetarian provides practical tools to help you make food choices that promote optimal health. In this new edition, you'll find the latest information on protein, calcium, iron, good fats, vitamins (including B[subscript 12]), protective phytochemicals, and more -- and you'll learn how to get these nutrients in a well-balanced vegetarian diet.

	Acknowledgements	vi
	Introduction	viii
1.	Why Be Vegetarian?	1
2.	Maximizing the Vegetarian Advantage	15
3.	Power from Plants...legumes, nuts, and seeds	49
4.	Bone Boosters...milks, greens, and other calcium champions	89
5.	Energy Plus...goodness from grains	119
6.	Perfect Protectors...vegetables and fruits	137
7.	Fat Feuds...who's winning?	155
8.	Fine-Tuning the Vegetarian Diet...vitamin B[subscript 12]	177
9.	Designing the Diet... the vegetarian food guide	191
10.	Vegetarian for Life	205
Part 1	Pregnancy and Lactation	206
Part 2	Infancy (Birth to Two Years)	217
Part 3	Childhood (Two to Twelve)	230
Part 4	Focus on Teens (Thirteen and Over)	242
Part 5	The Prime of Life (Fifty Years Plus)	247
11.	Vegetarian Victory over Weight	255
12.	Vegetarian Diplomacy	269
13.	From Market to Meals	291
14.	Recipes...simple treasures	299
Appendix	Dietary Reference Intakes for Vitamins and Minerals	353
	Index	363

Book review: Sushi Kit or Pizza

Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert

Author: James Beard

The Fireside Cook Book is designed for people who are not content to regard food just as something one transfers periodically from plate to mouth. It is for those who recognize that a simple family meal (as well as a dress-up dinner party) can be a pleasure and a special event.

The wide variety of I-can't-wait-to-try-it dishes in the book are presented according to a new and different theory. You will find here no attempt to overwhelm the cook with all the recipes ever concocted. Instead, you will find clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by fascinating variations. The basic recipes and variations add up to 1,217 tested dishes — simple enough for the novice, delicious enough for the most meticulous master chef, complete enough for the most imaginative menus without a repetition.

A detailed chapter is devoted to the art of outdoor cookery, another to the preparation of hors d'oeuvres, cocktail snacks, and supper snacks. There is an entire section of suggested menus subdivided into cold weather meals and summer doldrum hints. There is also a complete section on wines and liquors.

The 36 full-color pictures and the nearly 400 other color pictures are themselves full of helpful invention. Handsome double-page spreads employ visual-aid methods to give practical details about, and special uses of, cuts of meat, varieties of wine, and types of fish.

Here, in short, is a book that is an indispensable addition to every American home in which good food is appreciated. It is a book to use constantly, to pore over with delight, and give to all friends from whom you can reasonably expect a future dinnerinvitation.

Judith Sutton - Library Journal

The Fireside Cook Book, originally published in 1949, wasn't Beard's first cookbook, but it was his first big book. It includes more than 12,000 recipes and variations, with chapters on every course of a meal, as well as "Outdoor Cookery," "Frozen Foods and Pick-Up Meals," and more. This 60th-anniversary edition includes the original watercolor illustrations and a brief new foreword by cookbook author Mark Bittman. While some of the information and language is dated, of course, it's amazing how ahead of his time Beard often was; the vegetable chapter, for example, lists chayote, the Caribbean squash that has only recently been appearing in produce markets here, and an Italian menu includes the regional specialty rabbit agrodolce, at a time when most Americans thought of spaghetti and meatballs as exotic. The amount of information the book provides is equally impressive, and Beard's straightforward, opinionated prose remains a delight to read. For all cookery collections.

Cheese and Wine or Taste of Home Cookbook

2008-12-10T05:44:00.000-08:00

Cheese and Wine: A Guide to Selecting, Pairing, and Enjoying

Author: Janet Fletcher

From the best-selling author of The Cheese Course comes a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of 70 cheeses, exploring the best wine pairings and serving suggestions. From Oregon's autumnal Rogue River Blue to aromatic Brin d'Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings.

Taste of Home Cookbook

Author: Taste of Home Magazine Editors

Make room on your kitchen shelf-our biggest, most complete cookbook ever is here!

The Taste of Home Cookbook is jam-packed with over 1,200 family-favorite, classic recipes... plus all the cooking basics, practical tips and how-tos you'll need to make every meal a guaranteed winner.

You'll find over 300 main dishes alone, like succulent "Honey-Ginger Barbecued Ribs." Hundreds of desserts are included, too, along with appetizers, sides, salads and more.

This sturdy hardcover, 5-ring binder book has 676 pages with more than 1,300 full-color photos! 9-1/8" x 10".

This popular cookbook now includes a "Celebrations" CD-ROM packed with 473 recipes for year round entertaining.

Windows on the World Complete Wine Course 2008 Edition or Sugar Solution Cookbook

2008-12-09T21:04:00.000-08:00

Windows on the World Complete Wine Course, 2008 Edition

Author: Kevin Zraly

Windows on the World Complete Wine Course is simply the bestselling wine book in North America—it’s a classic. The 2007 edition alone has sold over 100,000 copies and reorders continue to pour in. Along with the expanded text that has made last year’s update so successful, the 2008 revision will include a special 16-page supplement on “How to Taste Wine,” taken directly from Kevin’s world-famous class. This new material will include more than 100 wines that Zraly selects for his students to taste, along with the tasting sheet they use for their evaluations. Organized by region, from simple to complex, his list begins with white wines from France, the U.S., and Germany; moves on to the red wines of Burgundy and the Rhône, Bordeaux, the U.S., Italy, Australia, Argentina, and Chile; and concludes with champagnes and ports. By following Kevin’s order, readers will experience the best wines and the wide diversity of taste, style, region, and country. It’s not only a comprehensive and bargain-priced hands-on wine education, but a superb catalog from which to start a wine cellar or find a bottle appropriate to any occasion. In addition, the label for each of the 101 wines is shown, along with commentary on how to read it, suggestions for alternative wines, and specific instructions on how to set up a tasting using Kevin’s techniques. This is the first time Kevin’s actual list has ever been offered in book form and it alone is worth the cover price of Windows on the World Complete Wine Course.
Of course, as always, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeousstyling of the previous editions—all presented in Zraly’s inimitable, irreverent style. This is the wine guide against which all others are judged.

USA Today

A thoroughly user-friendly overview that asks and answers all the right questions.

House Beautiful

. . .a terrific gift.

New York Times Book Review

An elegant smorgasbord. . . One of the best start-from-scratch wine books ever written. . .If you have never bought a wine book before, start with this one. If you have a roomful of wine books, get this one anyway. It's a whole new way to look at the subject.

Boston Globe

. . .should be required reading for neophytes and intermediary wine lovers.

Wine and Spirits

Lively, down-to-earth style makes this an easy and enjoyable read.. . .a must-read. . . .Recommended.

Chef

. . .indispensable.

	Dedication	4
	Foreword	5
	Introduction	7
	Prelude to Wine	9
Class 1	The White Wines of France	21
Class 2	The White Wines of California and New York	44
Class 3	The White Wines of Germany
Class 4	The Red Wines of Burgundy and the Rhine Valley	75
Class 5	The Red Wines of Bordeaux	95
Class 6	The Red Wines of California	111
Class 7	The Wines of the World: Italy, Spain, & Australia	121
Class 8	Champagne, Sherry, and Port	139
	Matching Wine and Food	153
	Wine-Buying Strategies for Your Wine Cellar	159
	Creating an Exemplary Restaurant Wine List	164
	Wine Service in Restaurants	170
	Award-Winning Wine Lists	176
	Glossary and Pronunciation Guide	178
	Index	187

Sugar Solution Cookbook: More Than 200 Delicious Recipes to Balance Your Blood Sugar Naturally

Author: Prevention Magazine Editors

and/or stickers showing their discounted price. More about bargain books

Italian Grill or Art of Simple Food

2008-12-09T09:23:00.000-08:00

Italian Grill

Author: Mario Batali

From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers.

Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well.

Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.

Mario's Ultimate Grilling Challenge sponsored by VIVA® towels*

Submit the best GRILLING recipe and video demonstration for a chance to win! The winner will get to grill up his/her winning recipe with Mario Batali and good friend Rachael Ray at the Dickies 500 NASCAR Sprint Cup race at Texas Motor Speedway on November 2nd.

For every entry $1.00 will be donated to Food Bank For New York City by our friends at UNCLE BEN'S® (minimum of $5,000 and up to $20,000).

HERE'S HOW IT WORKS

GET CREATIVE!
April 28th—July 30th
Entrants must submit their recipe and video demonstration.

CHECK OUT THE COMPETITION
August
Select video submissions will be available for viewing while recipe entries are being reviewed and judging is taking place.

VOTE VOTE VOTE
September
The seven quarter-finalists will be chosen by a qualified judging panel. Those seven videos and recipes will be posted on the contest site for site members to rank (only one vote per email address). The top three highest ranked entries at the end of the two week period will go on to the semi-finalist round.

AND THE WINNER IS...
October
The three semi-finalists will be announced on the contest site. The grand prize winner will then be announced in mid-to-late October which announcement may be made on The Rachael Ray Show. The grand prize winner and a guest will be joining Mario Batali and Rachael Ray at Texas Motor Speedway on November 2nd.

*NO PURCHASE NECESSARY. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. Open only to legal residents of the 48 contiguous United States and D.C., 21 years or older. VOID IN ALASKA, HAWAII, GUAM, THE U.S. VIRGIN ISLANDS AND WHERE PROHIBITED. Begins 10:00 AM EST 4/28/08 & ends 11:59 PM EST 7/30/08. To enter and for Official Rules, including additional eligibility restrictions, prize descriptions, ARVs, odds disclosure and complete details visit http://mariobatali.com/grillingcontest. Sponsors: Mario Batali LLC, c/o Otto Enoteca, One Fifth Avenue, New York, New York 10003; Kimberly-Clark Global Sales, LLC, 2300 Winchester Road, Neenah, Wisconsin 54956.

The New York Times - Sam Sifton

…shows the big man in good form…and displays some of the wonderful lunacy that shows up on the best of his menus and in televised "Iron Chef" competitions…Unless you received a rotisserie attachment for your birthday, there's probably too much in the way of spit-roasting over live fire. But most everything is adaptable to a plain-Jane grill, and the flavors are worth the improvisation.

Susan Hurst - Library Journal

Chef Batali's latest cookbook, written with LJ's Cookery columnist, Sutton, covers antipasti to vegetables, stopping at pizza, fish, poultry, and meats along the way. There is also a nice section at the beginning covering Italian wines and grilling info and featuring a glossary of ingredients and techniques. Many of the recipes, including pizzas, flatbreads, shellfish, and vegetables, are grilled on a piastra, which is a metal griddle or piece of granite heated directly on the grill. This allows many foods not normally suited for the grill to be included. Rotisseries are also used for some larger cuts of meat, like fresh ham and turkey breast. Recipes are not complicated, and spices and seasonings ensure big flavors. The usually fast process of grilling also adds to the appeal. Illustrations include close-ups of beautifully prepared food. A list of sources for hard-to-find ingredients and a thorough index round out the book. With Batali's following, this will be in demand; for public libraries with cookery collections.

Art of Simple Food: Notes and Recipes from a Delicious Revolution

Author: Alice Waters

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.
With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

Publishers Weekly

The delicious dishes described in the latest cookbook from Chez Panisse founder Waters, such as a four-ingredient Soda Bread and Cauliflower Salad with Olives and Capers, are simple indeed, though the book's structure is complex, if intuitive. After a useful discussion of ingredients and equipment come chapters on techniques, such as making broth and soup. Each of these includes three or four recipes that rely on the technique described, which can lead to repetition (still preferable to a lack of guidance): a chapter on roasting contains two pages of instructions on roasting a chicken (including a hint to salt it a day in advance for juicy results), followed by a recipe for Roast Chicken that is simply an abbreviated version of those two pages. The final third of the book divides many more recipes traditionally into salads, pasta and so forth. Waters taps an almost endless supply of ideas for appealing and fresh yet low-stress dishes: Zucchini Ragout with Bacon and Tomato, Onion Custard Pie, Chocolate Crackle Cookies with almonds and a little brandy. Whether explaining why salting food properly is key or describing the steps to creating the ideal Grilled Cheese Sandwich, she continues to prove herself one of our best modern-day food writers. (Oct.)

Biggest Loser Cookbook or Wookiee Cookies

2008-12-09T03:22:00.000-08:00

Biggest Loser Cookbook: More Than 125 Healthy, Delicious Recipes Adapted from NBC's Hit Show

Author: Devin Alexander

More Than 125 Healthy, Delicious Recipes From The Biggest Loser Experts and Cast—As Seen On NBC’s Hit Show!

By The Biggest Loser experts and cast

Building on the groundbreaking success of The Biggest Loser brand, this sequel to last year's best-selling book is sure to be a hit!

The Biggest Loser Cookbook offers:

• 125 recipes from The Biggest Loser cast, trainers, and fans

• motivational before-and-after photographs of the cast

• 50 beautiful 4-color food shots

• dozens of trainer tips from The Biggest Loser trainers

• inspiring stories of how the cast members did it

• at-a-glance guides to The Biggest Loser Diet and The Biggest Loser Exercise plan

Armed with this arsenal of nutritional information and training tips, readers will be inspired to achieve the dramatic weight loss transformations that have amazed TV fans around the country.

Wookiee Cookies: A Star Wars Cookbook

Author: Robin Davis

Boba Fett-Uccine and Princess Leia Danish Dos are just the beginning when the Force is with you in the kitchen. Wookiee Cookies is your invitation to fine culinary experiences in the Star Wars frame of mind. From C-3PO Pancakes to Jedi Juice Bars, this intergalactic Star Wars cookbook features healthy snacks, delicious dishes, sweet treats, and easy main courses no Rebel can resist. With hilarious photos and safety tips for cooking on Earth as well as in most space stations, Wookiee Cookies even includes a sheet of shiny Star Wars stickers. Age is no issue when it comes to Star Wars cuisine-kids as well as adults will have a great time with this book. Whether you drove to your first Star Wars flick or just had your fifth birthday, there's no reason you can't whip up some Crazy Cantina Chili at near light speed.

Joy of Cooking or Deceptively Delicious

2008-12-08T13:55:00.000-08:00

Joy of Cooking: 75th Anniversary Edition

Author: Irma S Rombauer

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

Today, nine revisions later, the Joy of Cooking -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were "stand facing the stove."

JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sautй, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense.

This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.

In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.

This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles -- those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.

As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY.

This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.

Even after 75 years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.

Happy Anniversary, JOY!

Publishers Weekly

They say mother knows best, but in the case of this classic cooking volume, first published 75 years ago, the adage might be more accurately "mother-and grandmother-know best." For while some previous editions of Joy have embraced passing fads and shunned the earlier versions' old-school charm, this time, the editors (led by Irma's grandson and Marion's son, Ethan) have stayed true to the spirit of the original. Fond of its forebear's quirky phrases ("There is nothing simple about these uncomplicated-looking fungi" or "a pig resembles a saint, in that he is more honored after death than during his lifetime"), the new narrative of Joy is one of, well, joy. Its recipes will prompt readers to bound into the kitchen; their range and depth is such that there really is something for everyone. Enchiladas, sushi, bagel chips, smoked brisket and corn dogs make their first appearance, while ice cream, nut butters and beef fondue return after some time away. The use of "we" throughout the text will reassure those skeptical of, say, preparing game (a section that, incidentally, has been expanded), and the overall feeling of the kitchen as a place of empowerment and enrichment makes this an essential work for all cooks. (Oct. 31) Copyright 2006 Reed Business Information.

Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food

Author: Jessica Seinfeld

It has become common knowledge that childhood obesity rates are increasing every year. But the rates continue to rise. And between busy work schedules and the inconvenient truth that kids simply refuse to eat vegetables and other healthy foods, how can average parents ensure their kids are getting the proper nutrition and avoiding bad eating habits?

As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tear–out shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that "must have" the latest sugar bomb cereal.

But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its long–term (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal ofinformation related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein, calcium, vitamins, and Omega 3 and 6 fats.

Jessica Seinfeld's book is practical, easy–to–read, and a godsend for any parent that wants their kids to be healthy for a long time to come.

Publishers Weekly

Seinfeld, mother of three and wife of comedian Jerry, devised an elegant plan: puree fruits and vegetables and incorporate them into kid friendly dishes like Mac & Cheese (cauliflower or beans); Chicken Nuggets (broccoli); Chocolate Cake (beets). The recipes blend nutrition into a meal and harmony into mealtime. Seinfeld writes that mealtime should be about "happiness and conversation" not about "power struggles and strife," and her plan diminishes nagging. Although her program is easy, Seinfeld is honest about the need for shortcuts and offers some good ones. The nutritional breakdown of each vegetable/fruit featured in the recipes is valuable. While some parts smack of self-promotion (she encourages parents to share her recipes with other parents), Seinfeld does supplement her recipes with sound tips for learning to say no to junk when kids ask, encouraging conversation, getting children to participate in prep and cleaning, and developing age-appropriate eating habits. (Oct.)

Diners Drive ins and Dives or Top Chef

2008-12-08T13:18:00.000-08:00

Diners, Drive-ins and Dives: An All-American Road Trip ... with Recipes!

Author: Guy Fieri

Food Network star Guy Fieri takes us on a tour of America's most colorful diners, drive-ins, and dives-including a classic recipe from each establishment-in this tie-in to the enormously popular TV show.

Join Guy Fieri, host of the hugely popular Food Network show Diners, Drive-ins and Dives, as he takes you on a tour of 60 of the best local restaurants across America, as featured in his very favorite episodes. Bursting with his iconic personality, the book will follow his hot-rod trips around the country, mapping out the best places you've never heard of. Whether he's visiting the legendary Squeeze Inn in Sacramento, CA, delighting in clam chowder from Evelyn's Drive-In in Tiverton, RI, or savoring mini-Mex rolls at Psycho Suzi's Motor Lounge in Minneapolis, MN, he's showcasing the amazing personalities, the fascinating stories, and most important, the outrageously good food provided by these American treasures. Replete with recipes, photos, and memorabilia, and featuring Guy's hilarious voice and rampant enthusiasm for these hidden culinary gems, Diners, Drive-ins and Dives is the perfect gift for the his countless fans and for lovers of the American food scene.

Publishers Weekly

The iron-stomached Fieri, restaurant owner and Food Network personality, has probably choked down more burgers, bacon, pancakes, hash browns and fried eggs than any person should have to, and this dense, photo-packed retrospective allows viewers to replicate many of his favorite restaurants' recipes at home. Like the show, Fieri takes diners on a tour of the country's best local eateries, like Kansas City favorite YJ's Snack Bar, which uses two electric burners and a sidewalk grill to crank out exotic fare from around the world; James Beard Award-winning Al's Breakfast in Minneapolis; and all culinary points in between. The book contains a fair number of predictable classics like coconut cream pie, macaroni and cheese, meatloaf and burgers (including one that's dipped in batter and deep-fried), but has an equal number of interesting riffs such as Cap'n Crunch French Toast, Nut N' Honey Pancakes, Pork and Sweet Potato Empanadas and Chicken Fried Lamb Chops. Viewers' requests are also featured, including the Red Arrow Diner's American Chop Suey. Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Top Chef: The Cookbook

Author: Chronicl

Pack your knives and go . . . straight to the bookstore. Top Chef presents the official companion cookbook to the No. 1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes from the Elimination Rounds and the Quick-Fire Challenges, The Top Chef Cookbook invites fans into the hottest kitchen on prime time. In-depth discussions with contestants, judges, and crew reveal the inner workings of the show, and lavish photographs take readers behind-the-scenes into the Top Chef pantry and the competition sites. Handsomely packaged with a canvas cover inspired by the chef's jacket worn by each of the Top Chef contestants, this cookbook will have aspiring culinary contenders reliving classic show moments and relishing new recipes just in time to obsess over Padma's outfits in Season 4.

Publishers Weekly

Part fanzine, part cookbook, this volume will appeal to the anyone who tunes into Top Chef each week to see contestants out-cook each other, using vending-machine ingredients to make appetizers or preparing lunch for the cast of a telenovela. Replete with dozens of glamour shots of contestant/contributors and sweetly old-fashioned profiles of the judges (host Padma Lakshmi is "a no-nonsense kind of gal"), this volume feels like a guide to a strange, food-obsessed cult. The author sighs over pretty, eccentric Betty Fraser, "it was always hard to know what to make of Betty," and notes that season two winner Ilan Hall was "good at falling into the kind of cliquish drama you might find in a high school cafeteria." The recipes themselves, taken directly from the show's "quickfire" and elimination challenges, are dauntingly involved, much more suited to cooking competitions than the average home kitchen: they never use one ingredient when three will do, nor do they shy away from expensive options like foie gras, truffles and abalone. Even simple-sounding dishes like Chiles Rellenos are accented with complicated sauces and garnishes. It's hard to imagine anyone consulting this book to whip up dinner, but it's easy to see how a Top Chef obsessive would get much satisfaction out of it, if not necessarily a full stomach.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Barefoot Contessa Back to Basics or Rachael Rays Big Orange Book

2008-12-08T13:02:00.000-08:00

Barefoot Contessa Back to Basics: How to Get Great Flavors from Simple Ingredients

Author: Ina Garten

Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.

Ina Garten’s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.

Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.

For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

Publishers Weekly

The sixth cookbook from the Barefoot Contessa juggernaut contains exactly the kind of appealing, simple-yet-just-gourmet-enough recipes Garten devotees adore. There's nothing very surprising (Garten tries to claim an ingredient-focused premise), but her formula works. She offers such dishes as Lobster Corn Chowder, Creamy Cucumber Salad, Tuscan Lemon Chicken, Tagliarelle with Truffle Butter (which has just five ingredients, plus salt and pepper), and Brownie Pudding. Garten suggests tips on such things as setting the table and "10 things not to serve at a dinner party." Her tone can be charmingly pretentious, but she comes down to earth with admissions like "I have to admit that pastry still makes me anxious. When I discovered puff pastry, it was such a relief." Recipes are short and simple, and she often squeezes in insightful hints for making things work perfectly. (Oct.)

Judith Sutton - Library Journal

Simple recipes with lots of flavor have always been Garten's hallmark, from her days as the owner of her gourmet take-out shop, Barefoot Contessa, in Long Island's Hamptons to her current Food Network shows. Here, she emphasizes finishing touches that brighten a dish and "bring out [its] essence," whether it's a squeeze of lemon juice or a final scattering of fresh herbs. Each recipe chapter opens with a page of ideas for easy entertaining (e.g., "10 No-Cook Things To Serve with Drinks") or other tips. Garten's previous cookbooks have sold more than six million copies, and her new Food Network show, Back to Basics, premieres in the fall, so her latest title is sure to be in demand.

Rachael Ray's Big Orange Book: Her Favorite All-New 30-Minute Meals, Veggie Meals, Holiday Menus, Dinners-for-One, Kosher Meals, Rollover Menus, and Much, Much More!

Author: Rachael Ray

In the 10 years since she served up her first 30-minute meal—and thousands of delectable dinners later— Rachael Ray has learned just about all there is to know about getting a great tasting meal on the table in a hurry, whether it is one of her patented 30-minute miracles or something just a tad more involved for a special gathering. Rachael’s Big Orange Book is the ultimate resource for busy cooks. Need kitchen inspiration? It’s all here and it’s all new—and bigger than ever!

Just one for dinner tonight? Forget the cold cereal. Rach has a chapter of recipes that make dining on your own a thoroughly civilized occasion, with great meals that won’t leave you with a fridge full of leftovers. Vegetarians on the guest list? No problem! Choose from dozens of meat-free meals that are every bit as satisfying as your tried-and-true standards and savory enough to please the carnivores in your crowd. Observing a Kosher menu? Check out the selection of menus just for Kosher cooks, all ready in less than, you guessed it, 30 minutes. There's even a mother lode of burger recipes for fans of the bun—so many options you could make a different burger every day for a full month!

In addition to her latest 30-minute creations, Rachael has put together an array of menus and recipes for easy entertaining, from quick snacks to serve for game night and easy hors d’oeuvres, to soup-to-nuts menus for her favorite holidays and special occasions. Whip up a pasta buffet for a special mom on Mother’s Day, please a crowd with a super-simple Oscar party menu, and give thanks for not one but four fantastic menus that keep holiday stressto a minimum by getting you out of the kitchen in record time.

Best of all, these recipes have all the huge flavors you’ve come to expect from Rachael, with something to please every taste—and every food budget. You’ll even find the treasured family recipes that Rachael and her husband, John, have enjoyed for years; see if they don’t become beloved family traditions in your home as well. Whether this is your first introduction to cooking the 30-minute way or you are a long-time convert, you’ll find irresistible new recipes here to make the most of every second you spend in the kitchen.

Publishers Weekly

Ray offers up her biggest collection of recipes to date. Dedicating whole chapters to kosher and vegetarian meals, meals for one, burgers, holiday menus, starters and appetizers, her trademark 30-minute meals and more, Ray covers the gamut in this tome named after her favorite color. Recipes are designed for cooks of all levels, and meals with more than one course are marked so that cooks can maximize time and effort. Dishes range from the familiar, such as a weeknight pot roast, to the more ambitious lemon and garlic chicken with grilled prosciutto-wrapped asparagus served with a pesto three-bean salad. Ray includes something for every appetite, from the hearty Buffalo chicken chili mac and sausage mushroom ragu with rigatoni to the more refined tomato and shrimp salad with horseradish dressing. She also includes family hand-me-down recipes and dishes that require longer than 30 minutes. Lavish photographs accompany each dish, making even the simplest meal mouthwatering. With its attractive package and moderate price tag, Ray's multitude of fans will flock to this extensive collection, making it a great holiday gift purchase. (Nov.)

Pt. 1	Food Preparation Information	1
Pt. 2	Recipes	69
Pt. 3	Planning the Menu and Special Events	623
App. A	Suggested Menu Items	653
App. B	Use of Herbs and Spices in Cooking	661
App. C	Potentially Hazardous Foods	665
	Glossary of Menu and Cooking Terms	667
	Index	675
	About the Author	693

Cooking Books

The New York Book of Tea or BitterSweet World of Chocolate

The New York Book of Tea

BitterSweet World of Chocolate

Table of Contents:

Basic Cookbook or Farlows Game and Fish Cookbook

Basic Cookbook: Classic Recipes for Every Kitchen

Farlow's Game and Fish Cookbook: With the Game Conservancy Trust

The Food and Cooking of Thailand or Recipes for Sea Food

The Food and Cooking of Thailand

Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp

Betty Crocker PocketChef Desserts or Gourmet Baby

Betty Crocker PocketChef Desserts

Gourmet Baby: Fresh, Fun Healthy Recipes

Diane II or Between Bites P

Diane II

Between Bites P

Table of Contents:

Through the Kitchen Window or Southern Fried Yankee Cookbook

Through the Kitchen Window: Women Explore the Intimate Meanings of Food and Cooking

Southern-fried Yankee Cookbook

Science of Sugar Confectionery or Mary Frances Cook Book

Science of Sugar Confectionery

Booknews

Mary Frances Cook Book: Or Adventures among the Kitchen People

Encarnaci Ns Kitchen or Homebrewing

Encarnaciуn's Kitchen: Mexican Recipes from Nineteenth-Century California

Library Journal

Homebrewing (Quamut)

Untamed Hospitality or World Grilling

Untamed Hospitality: Welcoming God and Other Strangers

Publishers Weekly

Table of Contents:

World Grilling: With More than 100 International Recipes

The Literary Gourmet or Liqueurs Liqueur Drinks

The Literary Gourmet: Menus from Masterpieces

Liqueurs & Liqueur Drinks (Quamut)

Desperation Entertaining or Pig Perfect

Desperation Entertaining!

Chicago Tribune

Library Journal

What People Are Saying

Table of Contents:

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

Men's Journal

Publishers Weekly

Library Journal

Ralph Ayres Cookery Book or Incredibly Easy Gifts From the Kitchen

Ralph Ayres' Cookery Book

Table of Contents:

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

Perfection Salad or Food That Says Welcome

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

Publishers Weekly

Library Journal

Nach Waxman

Richard Saz

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

Publishers Weekly

By the Sackful or Cookie Sensations

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

Cookie Sensations: Creative Designs for Every Occasion

Miracle Juices or Filipino Cuisine

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

Filipino Cuisine: Recipes from the Islands

Grape vs Grain or Fiamma

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

Fiamma: The Essence of Contemporary Italian Cooking

Publishers Weekly

Library Journal

Table of Contents:

Mauna Loa Macadamia Cooking Treasury or Savage Barbecue

Mauna Loa Macadamia Cooking Treasury

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

Bill Burge - Sauce Magazine

Michael E. Ross - Pop Matters

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

Internet Book Watch

Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs