Wednesday, December 31, 2008

Cooking for a Crowd or Marshmallow Fluff Cookbook

Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50

Author: Susan Wyler

Susan Wyler's indispensable classic is back in print-now better than ever, with more than a dozen new menus, over 70 new recipes, and a wealth of updated strategies

The original edition of Cooking for a Crowd won great praise all around: Florence Fabricant named it one of the New York Times best books of the season. Perla Meyers, author of How to Peel a Peach, advised, "Keep this book as a reference whenever you are entertaining." And Rose Levy Berenbaum, author of The Cake Bible, declared, "She puts together the components of a dinner with the passion, perfection, and ease of a master painter. The game plans . . . enable any cook to impress without risk."

This new edition builds on the premise of the original-that many a home cook can manage the occasional dinner party for 4 to 6, but when it comes to entertaining a crowd of 10 or more, the logistics become exponentially more complicated. Wyler's ingeniously user-friendly combination of creative menus, do-ahead game plans, and crowd-pleasing recipes makes it possible for any home cook to entertain on a large scale.

Wyler has expanded the volume to include over 225 recipes and 35 menus for a variety of sizes and occasions-such as Tuscan Lunch for 12 to 16, Black and Orange Halloween Party for 24, even a Wedding Supper for 50.

A perfect balance of inspiring and instructive, Cooking for a Crowd is a must-have for all home cooks who want to bring large groups of family and friends together at the table.

Library Journal

Recipes for a variety of occasions, from a backyard barbecue to a dessert and champagne party. Wyler, food editor of Food & Wine , believes in relaxed, unfussy entertaining; this is company food, but advance preparation and practicality are emphasized. The recipes are not always exciting, but there is a good mix here, and Wyler's reassuring tone and helpful tips will be appreciated by anyone intimidated by cooking for guests. JS



Interesting textbook: New Vegetarian Cooking or The Go Green East Harlem Cookbook

Marshmallow Fluff Cookbook

Author: Justin Schwartz

Marshmallow Fluff has been a sweet component of American pop culture since the 1920s, when two entrepreneurs began manufacturing the white confection in their kitchen by night and selling it door-to-door by day. With its familiar red lid and blue label, it's long been a favorite guilty pleasure and a kitchen staple beloved by people of all ages.

In addition to all the favorite Fluff sauces, side dishes, cakes, pies, candy, shakes, and sandwiches, this collection of more than 100 recipes includes creations concocted by celebrity contributors Andy Schloss, Gale Gand, Carole Bloom, Sally Sampson, Carolyn Beth Weil, Dede Wilson, Lauren Chattman, Lora Brody, Tish Boyle, Nicole Kaplan, Bruce Weinstein and Mark Scarbrough, Lee Zalben, Duane Winfield, Jonathan King and Jim Stott, and King Arthur Flour. Readers will discover there's a whole world beyond Fluffernutter sandwiches including delectable recipes like Never-Fail Fudge, Fluffy Crispie Treats, and Lynne's Cheesecake.



Williams Sonoma or Totally Bread

Williams-Sonoma: San Francisco

Author: Janet Fletcher

Authentic recipes, beautiful photography, and in-depth stories about an incomparable food town mark this exciting entry in the popular series. The book contains dozens of profiles of the people and places that have contributed to San Francisco's renowned culinary reputation, along with recipes for the best of its local fare. The city's distinctive approach is sampled in such delights as Cioppino with Focaccia Toasts; Beet, Fennel, and Avocado Salad with Ricotta Salata; Meyer Lemon Pots de Crиme with Raspberry Sauce; and more than 40 other delicious dishes.



See also: Career Patterns or Dental Front Office Administration

Totally Bread

Author: Helene Siegel

Longing for a lovely challah loaf or crusty slab of sourdough? Care for a light, flaky croissant, a piping hot pan of corn bread, or a baker's dozen of crumbly scones? Ready to sell your soul for a basket of buttermilk biscuits, bagels, or brioche? Do you pine for panettone, pan dolce, or pumpernickel? Let Helene Siegel rescue you from these doughy daydreams and make them a delicious reality. In addition to her definitive pizza dough and perfect pretzels, she will demystify donuts, take the drag out of baguettes, and steal your heart with her stollen. So stop loafing, roll up your sleeves, and give in to that need to knead, because Totally Bread will banish that crumbly feeling and satiate your cravings for the staff of life. It has been said that man cannot live by bread alone, but he may be tempted!



Tuesday, December 30, 2008

Parisian Home Cooking or Dictionary of Food and Ingredients

Parisian Home Cooking: Conversations, Recipes, and Tips from the Cooks and Food Merchants of Paris

Author: Michael Roberts

In Parisian Home Cooking, Michael Roberts offers a look at how real people shop, cook, and eat in the City of Lights. The side streets and markets of Paris come alive with anecdotes about traditional recipes and the daily shopping. Each chapter takes a trip to a different part of the market, with descriptions of the shopkeepers and their goods. And more than 150 recipes document the meals that many Parisians know by heart and consider their daily fare.

This isn't fancy restaurant cooking that is difficult to duplicate in the home kitchen, but rather wholesome, easy-to-make recipes, most of which take less than thirty minutes to prepare. Take your pick from Smothered Duck Legs and Apples, Baked Tomatoes with Pesto, and Stuffed Cod with Asparagus. Indulge yourself in Lamb and Red Bean Stew, Tuna Braised in Sherry with Rosemary, or Parisian Bread Pudding. From cover to cover, Parisian Home Cooking is a delicious way to bring a bit of everyday Paris into your own home.

Publishers Weekly

Chef and hotel restaurant consultant Roberts brings a disarmingly relaxed approach to French cooking and succeeds in taming a cuisine that can intimidate with its sometimes exacting procedures. He shows that Parisian home cooks are as hampered by small kitchens and time shortages as the rest of us, and that, as a result, their daily recipes are far less complicated than traditional French cookbooks suggest. Roberts proves that techniques are within the reach of anyone; his book provides ingredient lists that are not overwhelming and brims with such fresh ideas as the simple Cream of Radish Leaf Soup. Steamed Mussels West Indian Style tingles with coriander, curry and red pepper flakes. Pan-Seared Tuna Served with Its Marinade boasts a virtually effortless sauce of red wine, Dijon mustard and shallots. Casserole Roasted Chicken is one of several recipes that recall earlier Parisian stoves without thermostats, while delivering a very moist bird. Veal Shanks with Bread Sauce has a braising liquid ingeniously thickened with bread crumbs. Beef Tenderloin Steaks with Roquefort Sauce lavishly weds savory flavors popular with Parisians, as does Pork in the Style of the Butcher's Wife, heady with a mustard cream sauce, herbs, capers and cornichons. Many dishes are not for the fat conscious, but those who want to prepare French food with an informality that's almost Italian will relish Roberts's delectably casual recipes. (June) Copyright 1999 Cahners Business Information.

NY Times Book Review

The new rush-to-the-stoves book....will make cooks...fall in love with French food all over again.



See also: Amazing Grace or Debunking 9 11 Myths

Dictionary of Food and Ingredients

Author: Robert S Igo

Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.

Booknews

Defines and describes some 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Definitions cover functionality, chemical properties, and applications. Unfortunately, there is non pronunciation guide. New to this edition is a section which groups ingredients by function and describes characteristics and applications of each group. Also new is a list of food ingredients approved for use in the EU. Igoe is a consultant to the food industry. Hui works in the private sector. Annotation c. Book News, Inc., Portland, OR (booknews.com)



Great American Eat Right Cookbook or Italian Baking Secrets

Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes

Author: Jeanne Besser

Eating right never tasted so good!

Whatever you choose, whether it’s our succulent appetizers, savory soups, hearty salads, mouth-watering entrees and side dishes, or our scrumptious desserts, you'll be in taste-bud heaven. Here are 140 tantalizing recipes to satisfy any desire for delicious and nutritious meals for every day or special occasions. Dig into Stuffed Greek Chicken Breasts with Lemon-Roasted Asparagus and Roasted Potatoes. Greet the day with Baked Eggs Florentine or Oatmeal- Raisin Scones. Readers can satisfy snack attacks with a Grapefruit Granita. Or curl up on the sofa with a TV remote and a bowl of Chili-Spiced Popcorn.

Jeanne Besser is a food columnist for

the Atlanta Journal-Constitution and a published cookbook author (Working Mom’s Fast & Easy Family Cookbook, (0-517222590) 1998 and 2003; and 5:30 Challenge cookbook, (0-743266382) 2006). Colleen Doyle, M.S., R.D. director of nutrition and physical activity for the American Cancer Society, has more than 20 years of experience in health promotion.



Look this: Way Of Energy or Olive Leaf Extract

Italian Baking Secrets

Author: Giuseppe Orsini

Italian Baking Secrets is Father Orsini's sixth cookbook, and once again the reader gets not only wonderful recipes from the great-tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge.

This book begins with what to most of us is an amazing story: how the use of grain developed as long ago as--or possibly even prior to--the Neolithic period. Orsini tells us about the grains that were raised--and eaten--more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone--making our mouths water to hear about them.

But don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste--and once they're tasted, you will want to make them again and again.

Publishers Weekly

One might expect a baking book that doesn't include its first recipe until page 57 to have excessive information. But that's not the case in Fr. Giuseppe Orsini's seventh title (including Cooking Rice with an Italian Accent), which includes useful, well-written prose on the history of bread in Italy as well as baking basics, ingredients (including thorough entries on cheese and herbs) and tools. The 150-plus recipes are titled in their traditional Italian (with English translation listed below) and are divided into such concise chapters as Regional and Rustic Breads, Sweet and Holiday Breads, Tarts, and Cakes. Biscotti enthusiasts can indulge in enticing versions such as cinnamon and almond raisin, rum macadamia nut and triple ginger pecan. Staples such as pizza, focaccia and ciabatta are presented alongside seasonal holiday treats including Christmas-time Panettone and Pastiera di Grano (Easter Cooked Wheat Pie). Bakers will be glad Orsini shared this collection of Italian gems that span the boot from top to bottom. (Apr.)

Copyright 2006 Reed Business Information.



Food in the Movies or Best of Bloodroot

Food in the Movies

Author: Steve Zimmerman

Although food has been part of motion pictures since the silent era, for the most part food has been treated with about as much respect as movie extras: It's always been there on the screen but seldom noticed. From the very beginning, the marginalization of food was based on practical reasons-the cost and the inconvenience of having to place food in exactly the same position in scenes that might require five, 10, or as many as 20 takes.

To document how food has been used in movies from the silent era to the present, the authors reviewed over 500 American and foreign films and found that filmmakers had settled on three basic ways to treat food. First, food has been used as a prop and in these situations it's usually obscured by the camera or ignored by the actors who busy themselves with other things to help advance the plot. Second, food has been used as a transition device to compress time so that a meal that might ordinarily take a half hour to eat is completed in a matter of seconds through the use of creative editing techniques. Third, food has been used as a symbol or metaphor to make a dramatic point or to reveal an aspect of an actor's character, mood or thought process. The final chapter is dedicated exclusively to films released theatrically since the late 1980s-like Tampopo, Babette's Feast and Like Water for Chocolate-that treat food as the star of the film, thus creating food films as a new genre. A filmography is included that lists the film's title, year of release, distributor, producer, director, screenwriter, cinematographer and cast, along with a brief description of how food was used in the film.



Interesting book: The Complete Reflexology Tutor or Jivamukti Yoga

Best of Bloodroot: Vegan Recipes, Vol. 2

Author: Selma Miriam

The New York Times calls Bloodroot "legendary" and Vegetarian Times has listed it as one of the ten best vegetarian restaurants in the nation. Bloodroot is a wonderfully unique restaurant/bookstore tucked away on the same residential street since 1977, in a Bridgeport Connecticut neighborhood with great views of the Long Island Sound.

The Best of Bloodroot—two juicy cookbooks filled with time-tested recipes, gorgeous photographs, and fiery essays detailing their cooking and living philosophies. A thorough glossary includes discussion of the ethnic ingredients on which Bloodroot relies. Personal essays describe the owners' experiences with feminism in a changing world as well as discussions of work ethics, community, economic success, and of course, an examination of the political and moral aspects of vegetarianism and veganism. Volume Two contains the most exciting collection of over 350 dairy-free recipes available today. It opens with an essay on the merits of coconut milk and coconut oil in vegan cooking, and then dives right into recipes like: African Curried Butternut Squash and Banana Soup. Who says eating vegan style has to be boring? Spiced Winter Squash Cake, Yam and Ground-Nut Stew, Southwest Chili Corn Enchiladas, Chilled Thai Rice Paper Spring Rolls and Callaloo (a Caribbean soup) make up just a sliver of Volume 2.



Monday, December 29, 2008

Complete Vegetarian or Living in the Raw Desserts

Complete Vegetarian

Author: Nicola Graimes

This superb book is a complete guide to vegetarian cookery. It features over 300 classic and original recipes, from hearty soups and nutritious weekday meals, to a tempting selection of dishes for special occasions. Includes over 300 recipes.



Book review: Complete Idiots Guide to Cheeses of the World or Lemonade

Living in the Raw Desserts

Author: Rose Lee Calabro

In Living in the Raw Desserts, you'll find a recipe perfect for any mood or occasion-from birthday parties and after-dinner treats to special celebrations. These sweet confections are outrageously delicious and spectacular to serve. Most are simple to prepare, requiring no special equipment or ingredients.

Rose Lee's scrumptious raw and living food gourmet desserts can be made with organic nuts and fruit, which are rich sources of healthful nutrients. Because the recipes contain no wheat, sugar, or eggs, they can be enjoyed by many people who have food allergies. Cherish the magic of raw desserts! Expand your horizons and provide a visual feast for family and friends that will delight their taste buds.



Table of Contents:
Introduction     7
Cakes     11
Candies and Truffles     43
Cookies and Bars     51
Dessert Breads     69
Ice Creams and Sorbets     83
Puddings, Parfaits, and Mousses     91
Pies     103
About the Author     123
Index     124

Dim Sum or Pizza

Dim Sum

Author: Vicki Liley

Dim Sum is a contemporary collection of traditional Chinese appetizers. A variety of succulent and healthy recipes can be found here, including Steamed Pork Buns, Pot Sticker Dumplings, Vegetable Spring Rolls, and Mango Pudding. Also included is information about the culture surrounding Dim Sum, ingredients and utensils, and cooking methods. Full-color photos accompany every recipe, guaranteed to inspire you to discover the superb flavors of Chinese cuisine in your own home.



Book about: Enjoy Chinese Cuisine or Joseph C Piscatellas Healthy Heart Cookbook

Pizza: A Slice of Heaven

Author: Ed Levin

Pizza is the single most popular food in the world, and wherever you go in America you can always find it. In fact, we consume 33 billion dollars worth of pizza annually from the 63,873 pizzerias in America. That's a lot of slices.

This year's pizza centennial is a milestone laid claim to by Lombardi's Pizza, which opened its doors in New York in 1905. Celebrating this anniversary is Ed Levine's A Slice of Heaven: The Ultimate Pizza Guide and Companion, in which Levine and some of America's best writers and cartoonists set out to answer every cosmic question involving this beloved food: Is Chicago pizza really more of a casserole? What makes New York pizza so good? Is the pizza in New Haven better than anything found in Naples? Is the best pizzeria in the world found in Phoenix, Arizona? What and where is the Pizza Belt? How good can homemade pizza be? Why was Nora Ephron petrified that her very first date would take her to a pizzeria? How did someone named Fats Goldberg end up being New York's preeminent thick-crust pizza maker? Is there an American pizza aesthetic? How does one go about judging pizza? Is there such a thing as a good frozen pizza? All these questions and more will be answered in A Slice of Heaven by Levine, along with some of his favorite writers, including, among others, Calvin Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and Eric Asimov. A Slice of Heaven tackles the profound questions and never-ending debates that invariably come up whenever the subject of pizza is brought up in polite company.

Matthew Reed Baker - Forbes

It's a simple food, really-cheese and tomato sauce on flat dough, sprinkled with meat 'n' veg-but as anyone knows, pizza is much more than the sum of its toppings. In this exhaustive new book, New York Times food writer and 'za zealot Ed Levine tucks into every slice of lore and searches for the perfect pie. While navigating the pizza landscape from East Coast thin crust to Chicago deep dish to California's "designer" varieties, Levine explains the meal's Neapoli-tan roots, offers recipes and chokes down Pizza Hut in the name of research. Along the way, he spices the pages with anecdotes: Who knew that a desperate Frank Sinatra, stuck in the pizza purgatory of L.A., would have his order deliv-ered cross-country from the legendary Sally's in New Haven, Connecticut? Levine also reviews our most-storied pizza joints. Manhattan's Lombardi's, he says, is the best anywhere on a good day, but "I say that as someone who had a small pie there recently that had virtually no puff, no lip and was all sog." The book is topped off by contributions from such pizzaholic literati as Nora Ephron and Calvin Trillin, proving that pizza can inspire the muse as well as fill the stomach.

Publishers Weekly

Having consumed 1,000 slices of pizza in one year, across 20 states, Canada and Italy, Levine certainly possesses a firsthand, encyclopedic knowledge of the dish. But in his attempt to create "the ultimate guide and companion," he has constructed an unwieldy book with too many toppings. It is at once an anthology of reprinted essays and articles, a collection of celebrity mini-memoirs, a history of pizza both ancient and modern, and a collection of capsule reviews of dozens of pizza purveyors (including classic pizzerias, larger chains and staples of the frozen-food aisle). For the essays, Levine (New York Eats) raids the stables of the New York Times and Cond Nast on the East Coast, and culls from various Pacific coast journalists in the West. Highlights include an amusing piece by Jeffrey Steingarten on how to create a 700-degree heat source at home, and Levine's own seminal 2002 Times piece, "The State of the Slice." But Nora Ephron's memory of her "first time" eating pizza is disappointingly brief and hurried, and actor Ed Norton's 79-word cameo appearance in a paragraph about stromboli feels out of place. New York gets the most attention with reviews from all five boroughs, Westchester and Long Island (an eating trip to Italy merits just 10 pages). Levine at least ends on a high note, profiling the top six pie makers he encountered. B&w photos. (Mar.) Copyright 2005 Reed Business Information.



Sunday, December 28, 2008

Chinese Japanese Cook Book or Food Culture in the Near East Middle East and North Africa

Chinese-Japanese Cook Book

Author: Onoto Watanna

Published originally in 1914, this is the first Asian cookbook published in America. The fascinating new introduction by Asian cooking authority Jacqueline M. Newman reveals the trickery at play from the two sisters of Anglo-Chinese descent who wrote the book. The Chinese recipes are simple Chinese-American ones using ordinary ingredients. Many are for chop suey and chow mein using lots of celery, bean sprouts, and gravy. The Japanese meat and fish recipes are also simple even though several use rabbit, pheasant, venison, pigeon, even whale; the vegetable dishes are more Chinese than Japanese. Desserts straddle both cuisines. This book marks the beginning of the interest in Asian cuisine in America, and it is notable, almost 100 years later, to see the way authenticity had been edited for both the public and the author's purposes.



New interesting textbook: Adobe Flash CS3 Professional Bible or ebay Powerseller Secrets

Food Culture in the Near East, Middle East, and North Africa (Food Culture Around the World Series)

Author: Peter Hein

The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters. This thorough overview provides huge insight into lives of everyday people in the regions through their food culture.



Table of Contents:
1Geographical, historical, and cultural overview1
2Ingredients19
3Cooking and the kitchen71
4Typical meals99
5Eating out119
6Special occasions139
7Diet and health159

Omelette and a Glass of Wine or The Doves Nest Restaurant New American Recipes from a Historic Texas Town

Omelette and a Glass of Wine

Author: Elizabeth David

An Omelette and a Glass of Wine, a collection of articles originally written for The Spectator, Gourmet magazine, Vogue, and The (London) Sunday Times, among others, is the penultimate book by Elizabeth David. This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other such gems as "Syllabubs and Fruit Fools," "Sweet Vegetables, Soft Wine," "Pleasing Cheeses," and "Whisky in the Kitchen." Her many admirers will cherish this new edition, and readers coming to know Ms. David for the first time will marvel at her wisdom and grace. (6 X 9, 320 pages, b&w photos, illustrations)



New interesting textbook: Day of Empire or Freedoms Battle

The Dove's Nest Restaurant: New American Recipes from a Historic Texas Town

Author: Doves Nest Restaurant

The historic Texas town of Waxahachie is where guests rendezvous by the hundreds to experience the Southwest-inspired New American Cuisine at the highly acclaimed Dove's Nest Restaurant. This long-awaited compilation of over 100 favorite recipes at The Dove's Nest will be a treasure to anyone's cookbook collection.



Saturday, December 27, 2008

Gourmet Garnishes or Naples at Table

Gourmet Garnishes: Creative Ways to Dress Up Your Food

Author: Mickey Baskett

Starting in the kitchen and ending at the table, this delectable guide to garnishes teaches the home cook how to prepare elegant dishes suitable for entertaining. Think quick, easy, and luscious: these amazing ideas don't involve time-consuming and intricate preparation. The focus stays on simple tricks for food design that anyone can achieve—whether an artfully poured sauce, pretty pats of butter and cheese, or edible flowers. There's a heaping helping of information on tools and techniques, including tips and shortcuts that even professional chefs use. From roses of smoked salmon to use as an appetizer to chocolate leaves adorning a luscious layer cake, the food looks mouthwatering and tastes delicious.



Book review: Le Cordon Bleu at Home or Complete Book of Mexican Cooking

Naples at Table: Cooking in Campania

Author: Arthur Schwartz

Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia -- and, of course, Naples itself, Italy's third largest and most exuberant city -- Campania is the cradle of Italian-American cuisine.

In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world -- its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts -- and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.

Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.

This is the Italian food the world knows best, at its best -- bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren -- and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in thepopular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be -- from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.

Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes -- delizie or delights -- are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore."

A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.

I acclimated quickly to Naples. The palm trees in the park along the sea seduced me. The decrpiet Baroque splendor of the city stunned me...And, of course, there was the food. The catering shops carried all kinds of macaroni-filled pastries, individual size and huge ones to cut a wedge from; cakes of fried pasta, fried balls of rice, stacks of vegetable frittatas, baked lasagne, and ziti. There were fry shops with fritters and croquettes, trendy pizzerias with long pies sold by the meter, and traditional pizzerias, every surface white marble, where I first learned to eat pizza with a knife and fork. I indulged in pastries and baba every morning and afternoon, drank short, powerful coffeess all day, and finished each evening with a stroll and a gelato. I ate linguine with clams oin Posillpo (then took a nap on a jetty on the sea); drank Gredo di Tufo (whoite winer) and stuffed myself and buffalo mozzarella at every opportunity. I could see right away it was a tough place to eat through, so I kept going back for more.

There were still warm almond-studded taralli, rings of crisp lard dough, from a street vendor by the sea, pasta and beans on a nineteenth-century trattoria, lamb ragu and cavatelli in the hills of Benevento, goat ragu and fusilli in the Monti Alburni, squid and potatoes on Capri, rabbit braised in tomatoes on Ischia, fish stew at the beach near Gaeta, the lemon chicken in Ravello.
from the introduction

Totally Bagels or Reverse Diet

Totally Bagels

Author: Helene Siegel

Who ever would have guessed that from this relatively humble, slightly homely, turn-of-the-century immigrant would come one of the next century's fastest growing phenomena--the bagel specialty store. This volume Helene Siegel's TOTALLY cookbook series offers every possible permutation of this perfect carbohydrate. Recipes are as quick and convenient or as leisurely and luxurious as the reader's lifestyle demands. 96 pp.



See also: A Treatise on the Family or Entrepreneurship and Self Help among Black Americans

Reverse Diet: Lose 20, 50, 100 Pounds or More by Eating Dinner for Breakfast and Breakfast for Dinner

Author: Heidi Skolnik MS CDN

Here is the breakthrough diet plan that has people all across North America eating better, losing weight, and getting healthier. Now you can stop counting calories, avoiding carbs, and feeling deprived. Eat dinner for breakfast and shed pounds! If you’ve been a yo-yo dieter and nothing seems to work, this terrific new diet plan allows you to lose 20, 50, 100 pounds or even more for good, simply by reversing your meals. Dozens of tasty, easy recipes are included.

Publishers Weekly

The adage "breakfast like a king, lunch like a prince, dinner like a pauper" inspired this book, for Cunningham, a motivational speaker who lost 172 pounds in nine months with that approach. She and coauthor Skolnik, a nutritionist, met while filming a food-centric segment for Good Morning America, and have paired up to recommend a lifestyle change that emphasizes fueling up with a larger meal early in the day and, in the later hours, replenishing as needed via snacks and smaller meals. While much of the duo's advice is not new (whole foods are preferable to processed ones, eat more vegetables, avoid sugary sodas), it is intriguing. Food lists, portion information and recipes help with planning ahead-preparing meals ahead of time is also key, the authors say. A section on setting realistic goals aims to help readers manage their expectations, and recommendations for using a "hunger scale" encourage mindfulness. (Jan.) Copyright 2006 Reed Business Information.



Main Course Vegetarian Pleasures or Lancaster County Cookbook

Main-Course Vegetarian Pleasures

Author: Jeanne Lemlin

Sophisticated and stylish vegetarian main course pose the greatest challenge for the busy cook seeking meatless meals. With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pleasures, has created 125 recipes for savory vegetarian entrees to suit all occasions. Delicious, healthful, and easy to prepare, the recipes in Main-Course Vegetarian Pleasures--Roasted Vegetables with Polenta, Risotto Primavera, Pumpkin and Corn Chowder, among many others--take vegetarian cooking into that magical realm where style and substance produce genuine pleasure.

Washington Post

It would be hard to beat Lemlin's second book, "Quick Vegetarian Pleasures", winner of a James Beard award and one of the most practical, accessible and dependable cookbooks around. But this new book at least equals her previous effort. Lemlin's food is quick and comforting, the kind you're always in the mood to eat... Buy this book.

Publishers Weekly

Lemlin (Vegetarian Pleasures), winner of a James Beard Cookbook Award, serves up 125 meatless main-course recipes to which speed of preparation is the key. Most of the recipes require only 30 minutes of prep time, and many can be prepared ahead in stages. While arguably asserting that frozen vegetables can be substituted for fresh ``without sacrificing flavor or texture,'' Lemlin also observes, rather sensibly, that if she used only freshly cooked beans rather than canned she would eat fewer beans. She suggests keeping on hand certain non-perishable staples and rotates them in and out of her recipes. Although there are few lightning bursts of imagination and her spicing tends to the minimalist, Lemlin does offer recipes of flavor and heartiness in helping sizes meant to satisfy, which they do. A recipe for Baked Vegetables with Garlic, White Beans and Olives that seems on paper likely to be a bit bland is, on the plate, just right. (May)

Library Journal

Here are two good books for the increasing number of vegetarians or "almost" vegetarians among us. Lemlin, author of Vegetarian Pleasures: A Menu Cookbook (Knopf, 1986) and Quick Vegetarian Pleasures (LJ 2/15/92), realized that it's always hardest to come up with the centerpiece of a vegetarian meal, and she provides more than 100 recipes for meatless entres. Quick recipes are highlighted, and there is also a chapter devoted to more elaborate dishes especially for entertaining. For most collections. Lee is a New York City caterer, cooking teacher, and author of several other cookbooks, including Chinese Cooking for the American Kitchen (1980). Her latest offers a wide variety of sophisticated but generally uncomplicated recipes, along with dozens of helpful sidebars and suggested menus. Like Diane Shaw's Almost Vegetarian (LJ 9/15/94), Lee's book is directed to those who haven't necessarily given up meat but who are no longer eating it every day; although stricter vegetarians will certainly enjoy her recipes, many include suggestions for nonvegetarian variations or accompaniments. An attractive collection from an enthusiastic and accomplished cook, this is highly recommended. [HomeStyle main selection and BOMC alternate.]



Interesting textbook: HTML XHTML and CSS All In One Desk Reference For Dummies or Special Edition Using Microsoft Office Word 2007

Lancaster County Cookbook

Author: Louise Stoltzfus

The residents of Lancaster County, Pennsylvania, are famous for their Pennsylvania Dutch cooking. With Pepper Cabbage, Chicken Pot Pie, Creamed Celery, Apple Dumplines, Whoopie Pies, Funnel Cakes, and Shoofly Pie, this new cookbook overflows with their old-time, traditional recipes. Stoltzfus is author of the enormously popular Favorite Recipes from Quilters.

Cooks from every corner of Lancaster County and the various sections of Lancaster City submitted their favorite family recipes to be included in this timeless collection. From their kitchens comes this compilation, filled with recipes which are easy to prepare and pleasant to the palate.

A collection of essays also profiles particular Lancaster County villages and several sections of Lancaster City. A wonderful treasure for people everywhere.



Friday, December 26, 2008

Fair Shares for All or One Potato Two Potato

Fair Shares for All: A Memoir of Family and Food

Author: John Haney

In this beautifully written, vividly rendered memoir, John Haney, Gourmet magazine’s copy chief, describes his family’s day-to-day struggles, from the twilight of Queen Victoria’s reign to the dawn of the third millennium, in London’s least affluent working-class enclaves and suburbs, including a place called the Isle of Dogs–and reflects on how his family’s affection for the past and the food they loved brought them all together.

As a young John grows up in the fifties and sixties, the Haneys are a rough-and-tumble clan of bus drivers, telegraph operators, salesmen, junior civil servants, and secretaries. They work hard to put meals on the table and a shilling in the gas meter. When they gather at weddings and wakes and Christmas parties, they talk about politics and two world wars, drink cheap sherry, chain-smoke cigarettes, and eat platefuls of distinctly British fare: winkles, whelks, sausage rolls, marmalade sandwiches, and spotted dick.

Enchanted and, at the same time, slightly embarrassed by his Cockney pedigree, the young John Haney lives a life torn between his colorful East End relatives–with their penchant for bangers, bacon sandwiches, and highly irreverent banter–and his lower-middle-class mother, who is preoccupied with her children’s education. Thanks to the generosity of his more moneyed neighbors, John is able to take trips to France and Italy, where, despite his continuing passion for baked beans on toast and toad-in-the-hole, he cultivates a taste for snails, Sancerre, stinky cheese, and minestra di pasta grattata.

Having survived grammar school, university, four years of part-timehorsing around in the RAF’s equivalent of the JROTC, and a stint of semi-starvation in the music business, John is poised to break out of the working class–and ends up in Manhattan, where he promptly falls in love and decides to stay put.

But crossing the Atlantic–and with it the class barrier–leaves John with deep feelings of displacement and nostalgia. As he eats in some of New York City’s most expensive restaurants, he tries (and fails) to reconcile his new appetites with the indelible tastes of his youth. His sense of self becomes further conflicted when his father, a taciturn but loving man, dies and later when his ferociously proud mother, following the death of her second husband, must subsist on a minuscule pension. Suddenly John is forced to reconsider his defection and to grapple with memories, fleeting but formidable, of the long-ago life that has continued to, and always will, define him.

Peopled with unforgettable characters who find in even the greasiest kitchens the sustenance to see them through life’s hardships, Fair Shares for All is a remarkable memoir of resolve and resilience, food and family.


Publishers Weekly

This colorful and heartfelt autobiography of Haney's family life and English heritage focuses on food, both as sustenance and as a vehicle to examine issues of class and identity. The culinary descriptions make for a mouthwatering and occasionally cringe-worthy scene-stealer at the author's boyhood home in Chipping Ongan, in the Essex, England, countryside, where "much was eaten... and surprisingly little said." Now copy chief at Gourmet, Haney penned the book following the 2003 publication of a personal essay for the magazine on the same topic. He has successfully mined three generations of his family, threading together vignettes from his parents' childhood experiences with his own, highlighting commonalities of financial struggles and alcoholism. Into these rather macabre topics, Haney's writing breathes new life with poetic details (he paints an autumnal drizzle as "the color of unwashed sheep"). Reminiscent of Roald Dahl's Boy, with a gastronomic bent, this memoir is insightful and evocative, expertly conveying the author's emotional connection to food. Having inherited a legacy of "sausages and sadness," Haney sees what he eats as representative of a choice between the working and upper classes, and family loyalties. One wishes for more action and fewer exhaustive culinary images, but to Haney, food is sometimes both the starring character and the action. Photos. (Jan.)

Copyright 2007 Reed Business Information

Library Journal

After moving from London to New York City and eating in its finest restaurants, Haney, copy chief for Gourmet magazine, became nostalgic for the food of his youth-distinctly British fare from bacon sandwiches to spotted dick (a pudding with dried fruit) to whelks (sea snails). In this memoir, Haney revisits his childhood in London, describing his East End, working-class family in the 1950s and 1960s. Each of the book's three section titles mentions food: "High-Speed Burnt Toast," "Fake Coffee," and "Damage from Oily Chickpeas." Photographs of the author and his family are peppered throughout the book, much of which is based on interviews Haney conducted with various relatives. Developed from Haney's 2003 essay of the same title published in Gourmet , his memoir is recommended for public libraries.-Nicole Mitchell, Univ. of Alabama at Birmingham Lib., Lister Hill

Copyright 2006 Reed Business Information.

School Library Journal

This colorful and heartfelt autobiography of Haney's family life and English heritage focuses on food, both as sustenance and as a vehicle to examine issues of class and identity. The culinary descriptions make for a mouthwatering and occasionally cringe-worthy scene-stealer at the author's boyhood home in Chipping Ongan, in the Essex, England, countryside, where "much was eaten... and surprisingly little said." Now copy chief at Gourmet, Haney penned the book following the 2003 publication of a personal essay for the magazine on the same topic. He has successfully mined three generations of his family, threading together vignettes from his parents' childhood experiences with his own, highlighting commonalities of financial struggles and alcoholism. Into these rather macabre topics, Haney's writing breathes new life with poetic details (he paints an autumnal drizzle as "the color of unwashed sheep"). Reminiscent of Roald Dahl's Boy, with a gastronomic bent, this memoir is insightful and evocative, expertly conveying the author's emotional connection to food. Having inherited a legacy of "sausages and sadness," Haney sees what he eats as representative of a choice between the working and upper classes, and family loyalties. One wishes for more action and fewer exhaustive culinary images, but to Haney, food is sometimes both the starring character and the action. Photos. (Jan.)

Copyright 2007 Reed Business Information

Kirkus Reviews

Poignant, loquacious recollections of growing up in postwar, working-class Britain by Gourmet magazine copy chief Haney. Named for the Labour Party's winning slogan in 1945, this stylistically knotty memoir focuses on the Cockney relatives of the author's father, Denis Haney, a "grapher" (telegraphist) from London's East End. Denis relocated his family to suburban Chipping Ongar, 20 miles outside the city, but they were still eating the unappetizing fare of blue-collar Britons: Kippers, bangers and bacon sandwiches served as madeleines for young John, born in 1954. At the rare family outings to the East End's Isle of Dogs neighborhood, he was charmed by the rough, chain-smoking bonhomie (induced by hard drinking) of his father's siblings and extended kin. Plenty of food here too: Pickled onions, cocktail sausages "lined up like fatalities on stretchers," winkles, welts and prawns were the holiday delicacies at these functions, and the author rapturously devoured them all. Weekly excursions to South Woodford to visit his mother's father, a barely educated man who grew up in the London slum of Limehouse, yielded exciting, grisly tales of battle in World War I, as well as meals larded with Marmite spread on white bread. John was a bookish lad, and his ambitious, poorly educated mother had plans to inject culture into his upbringing, but he gradually and painfully became aware of class distinctions at the King Edward VI Grammar School and auxiliary military groups such as the Boys' Brigade and the Air Training Corps. Haney's reflections turn rueful with his emigration to New York to marry an American. He was far away for the deaths of his parents and various relatives, whose memories arouseacute homesickness. Though clotted with Briticisms, this keenly felt memoir will evoke tender impressions of childhood in patient readers.



Table of Contents:
A cliff face of stilton
A Monstrous Bowl of Peanuts in the Shell     3
Kippers and Custard     29
Bottomless Bumpers of Port     50
A nice cup of tea and a biscuit
A Pipsqueak of Marmalade     63
High-Speed Burnt Toast and Fake Coffee     88
The Hasty Consumption of Pilchards     100
Cocoa and Corned Beef Sandwiches     114
Greasy Grub and Gliding     134
The Birthplace of Toad-in-the-Hole     150
A splat or two of all-devouring mustard
Damage from Oily Chickpeas     167
The Graying Purveyors of Haddock and Eels     184
A Nonconsolatory Splurge of Meursault     217
Drip-Dry Shirts, Spilt Milk, and Sugared Almonds     238
Epilogue: Ham and Cheese, Egg Salad, Ham Solitaire     261
Author's Note     277
Acknowledgments     281

Books about: Kitchen Essentials or Food Festivals of Italy

One Potato, Two Potato: 300 Recipes from Simple to Elegant - Appetizers, Main Dishes, Side Dishes, and More

Author: Roy Finamor

Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Finamore shows how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes made from a few ordinary ingredients.

He presents dozens of soups and salads, including rich Summer Vichyssoise and Herb Garden Potato Salad. There are more than fifty main-dish possibilities, such as Sunday Lamb with Proper Roast Potatoes and Chicken Stuffed with Potatoes and Shiitake Mushrooms — not to mention a sophisticated rendition of Shepherd's Pie. The potato turns up as the hidden ingredient in such breads as Potato Cheddar Bread with Chives and in such desserts as moist Farmhouse Chocolate Cake.
Finamore shows how to master crisp steak fries, silky mashes,
and sumptuous gratins. A bonus feature of the book is the sweet potato,
in dishes from a delightfully nostalgic Baked Sweet Potatoes with Marshmallow to an urbane Semifreddo with Chocolate Sauce.

Publishers Weekly

If there were any doubt an ingredient as basic as the potato could result in exciting cooking, this tribute to the humble spud should dispel it. Cookbook editor Finamore and Fine Cooking magazine's Stevens have paired up to produce an impressive, wide-ranging potato Bible which covers everything one could hope to know about Solanum Tuberosum. The authors do a heroic job of categorizing the thousands of potato varieties, from waxy vs. starchy to news, blues, yellows and sweets. The 300-plus recipes are organized by different cooking techniques soups, gratins, baked, roasted, fried (29 recipes for mashed alone!); each begins with a brisk run-through of potato science and chemistry. Ambitious home cooks will delight in fussy offerings like "Venison and Potato Stew Cooked in a Pumpkin" and the infamously tricky Pommes Souffl s (aptly subtitled "Heartbreak Disguised as a Potato"). But even simple recipes (Basic Mashed Potatoes, Classic French Fries) have been carefully tested and scaled to yield consistent results. Traditional potato recipes from around the world Vichyssoise, pierogi, samosas, shepherd's pie, red flannel hash, gnocchi, and latkes all make an appearance. The authors have also secured recipes for signature dishes by such celebrities as Martha Stewart, Tom Colicchio, Julie Sahni and Diana Kennedy. Although this is not the first potato cookbook on the market, it is certainly the most comprehensive; written with heart and humor and as versatile as the potato itself, this delightful volume should be at home on almost any cook's bookshelf. (Oct.) Copyright 2001 Cahners Business Information.



The New Orleans Cookbook or Terrine

The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present

Author: Richard Collin

Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.



Interesting book:

Terrine

Author: Stephane Reynaud

Easy to prepare and visually stunning, terrines are the perfect dishes to serve when entertaining your friends. Terrines are made with layered meat and cooked in earthenware molds; they are popular and versatile, guaranteed to impress and inspire. In this slim new cookbook, Stéphane Reynaud serves up a delightful selection of traditional and contemporary recipes, including ingredients ranging from meat and fish to vegetables and cheeses. The selection of terrines includes sweet as well as savory variations on this classic dish.



Thursday, December 25, 2008

Dr Jensens Juicing Therapy or Professional Bartenders Handbook

Dr. Jensen's Juicing Therapy: Nature's Way to Better Health and a Longer Life

Author: Bernard Jensen

Dr. Jensen's years of study have proved the juices--both fruit and vegetable--are the fastest method for getting nutrients into our bodies. Dr. Jensen's Juicing Therapy offers more than 100 nourishing, easy-to-make juice combinations to enhance health and well-being. Also included are case histories demonstrating the extraordinary effects juices can have on rejuvenation and healing.



Bernard Jensen, D.C., Ph.D., known as the Father of Holistic Health, has practiced natural healing therapies for more than 70 years, lectured in more than two dozen countries, and counseled and taught more than 350,000 patients. He is the recipient of the President's Award by the National Nutritional Foods Association, the Golden Carrot Award by the Center for the Advancement of Cancer Education, and the Pioneer Doctor of the Year Award by the National Health Federation. A true legend in the field of natural health, Dr. Jensen has helped millions achieve a better quality of life in body, mind, and spirit.



Look this:

Professional Bartenders Handbook: A Recipe for Every Drink Known: Including Tricks and Games to Impress Your Guests

Author: Valerie Mellema

The Professional Bartender's Handbook is written for the professional bartender, but anyone can learn the simple tips and tricks this book provides. A copy belongs behind every bar, big or small. Whether running a stand-alone business-or one incorporated into a restaurant, hotel, or food service operation, the successful bartender needs product and equipment knowledge and a strong-grasp of mixology. The Professional Bartender's Handbook is more than a recipe guide. If you have ever wondered what ingredients were in your favorite drink, this book will teach you. With nearly 1,500 different cocktails, shooters, and even a non-alcoholic section, there is a drink (or two) for everyone. This new book is fun and easy to read. The recipes are in alphabetical order, along with suggested glassware, ingredients, and garnishes. You will learn tips and tricks, bar terminology, measurements, how to set up a bar, glassware, responsible serving issues, garnishes, bar games and tricks, famous toasts, and much more. You will learn the most popular brands of alcohol, as well as what wines complement your dinner selection.



Table of Contents:
Foreword     7
Introduction     9
All About Liquor, Beer, and Wine     11
Setting Up Your Bar     35
Tools Of The Trade     53
Bar Management     63
1,500 Drink Recipes     97
Non-Alcoholic Drink Recipes     295
Bar Add-Ons     301
Games, Tricks, & Toasts     305
Case Studies     315
Glossary     325
References     329
About The Author     330
Index     331

Dieticians Guide to Vegetarian Diets or Fearless Frying Cookbook

Dietician's Guide to Vegetarian Diets: Issues and Applications

Author: Reed Mangels

The Dietitian's Guide to Vegetarian Diets: Issues and Applications, Second Edition highlights the current trends and research on vegetarian diets and translates the information into practical ideas to assist dietitians and other health care providers in aiding their clients. The text presents vital information on vegetarian nutritional needs, healthier and more satisfying diets, as well as guidelines for treating clients of all ages and clients with special considerations, such as pregnant women, athletes, and diabetics. This edition takes into account new research, epidemiological studies, debates, and changes in the food market as well as the different types of vegetarian diets.



Read also

Fearless Frying Cookbook

Author: John Martin Taylor

Hoppin' John's collection of more than 125 fast, easy-to-prepare recipes. He shows how to deep-fry, panfry, stir-fry, and saute' just-so to achieve the moist, sumptuous flavor and irresistible crunch that gives fried foot its almost primal appeal.



Wednesday, December 24, 2008

Coffee Basics or reFresh

Coffee Basics

Author: Knox

Put your local coffee bar to the test with Coffee Basics!

With thousands of coffee bars and restaurants serving an endless variety of blends, roasts, and brews, ordering a specialty coffee drink has become as daunting a task as selecting a fine wine. How can you distinguish between great coffee and great hype? Read Coffee Basics.

Kevin Knox and Julie Sheldon Huffaker have filled this handy reference with hundreds of industry truths and trade secrets. You'll learn the fundamentals of coffee buying, brewing, and tasting; and develop an aficionado's ability to see beyond the expensive trappings of today's coffee explosion. You'll discover:

  • The basic coffee facts: its origin, history, and many varieties
  • Step-by-step methods for selecting, roasting, blending, and flavoring coffee "to taste"
  • A coffee taster's glossary
  • Simple charts showing grind progression, relative grinding times, and regional characteristics
  • The scoop on decaffeinated, organic, and espresso beans
  • Specialty coffee recipes
  • Lists of the best sources for beans and professional equipment

Whether you make coffee at home or at a fine restaurant, Coffee Basics offers a bottomless cup of brewing knowledge and drinking pleasure.



Table of Contents:
Preface
Acknowledgments
Ch. 1What Is Coffee?1
Ch. 2A Brief History of the Bean15
Ch. 3The Name Game: Reading Coffee Labels21
Ch. 4A Taster's Guide to Cupping Coffees29
Ch. 5Regional Character41
Ch. 6Roasting and Blending73
Ch. 7How to Brew Great Coffee at Home89
Ch. 8Espresso: A World unto Itself121
Ch. 9Putting Restaurants to the Test139
Ch. 10Customizing Your Coffee147
Ch. 11Issues in the Marketplace155
Appendix AGlossary of Tasting Terms177
Appendix BEquipment Sources, Related Reading, and Industry Information183
Index191

Interesting book: Alexander Hamilton or Make It Plain

reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants

Author: Ruth Tal

One of Canada’s hottest restaurants puts a Fresh spin on vegetarian cuisine!

Toronto’s Fresh restaurants are consistently rated as among the most popular restaurants in the city. Appealing to vegetarians, vegans and those who enjoy meatfree meals as part of a healthy diet, Fresh has evolved from a humble juice bar into a chain of three dynamic and gorgeous downtown restaurants.

reFresh is a new edition of Ruth Tal’s first book, Juice for Life (Wiley 2000, 978-0-7715-7690-4). Completely revised and updated, reFresh offers the reader a sumptuous selection of the best recipes found on the restaurant’s menu today, all in a gorgeous full colour package that reflects the award-winning style and design of the restaurants themselves.

New in this edition:



• Over 100 of the latest recipes from the three Fresh restaurants

• A fresh new design that calls attention to the health benefits of various menu items

• Information on nutritional supplements that can be incorporated into the recipes for an added boost!

• Up-to-date information on buying and using a juicer at home

• A complete recipe index

• A new foreword by renowned chef Susur Lee




Greetings from the Finger Lakes or Living Foods for Optimum Health

Greetings from the Finger Lakes: A Food and Wine Lover's Companion

Author: Michael Turback

For nearly three decades, restaurateur MICHAEL TURBACK operated Turback's of Ithaca, New York. He was named a Rising Star by Restaurant Hospitality Magazine and his pioneering concepts have been recognized by the New York Times, LA Times, Boston Globe, Washington Post, Philadelphia Inquirer, USA Today, Wall Street Journal, Fortune, Gourmet, Bon Appйtit, and Wine Spectator, among others. Turback lives in Ithaca, New York.



Go to:

Living Foods for Optimum Health: Staying Healthy in an Unhealthy World

Author: Brian R Clement

Did you know that what you eat could be making you sick? It's true. Some foods clog your body with energy-depleting fats, toxins, and chemicals. Where can you find the optimum nourishment your body needs to stay strong, healthy, and vigorous? For millions of people, the answer is in the health and healing properties of living foods—foods that are eaten raw and produced without dangerous, nutrient-robbing chemicals or additives.



For more than forty years, the Hippocrates Health Institute has been teaching people how to cleanse and heal their bodies with naturally potent living foods. In this book, the first-ever sponsored by the Institute, authors Brian R. Clement and Theresa Foy DiGeronimo explain why living foods are vital to good health and offer a sensible plan for making the switch to a living foods diet.



With step-by-step instructions, lifestyle suggestions, and more than 100 healthful, delicious recipes, Living Foods for Optimum Health provides everything you need to take control of your health and well-being.



"An important and eminently readable book for the new era of self-care."

—Marilyn Diamond, co-author of Fit for Life



"A landmark guide to the essentials of healthy living."

—From the foreword by Coretta Scott King



"This book will open the way to a healthier and happier millennium."

—Helen Nearing, author of Living the Good Life and mother of the Back to Earth Movement



"Living food will change your life."

—Kenny Loggins, musician and composer



"The way to optimum healthis more natural food. Thanks, Brian, for leading the way."

—Edgar Mitchell, Sc.D., Apollo Astronaut and founder of The Institute of Noetic Sciences

About the Authors

Brian R. Clement
, a leader in natural health and healing, is director of the Hippocrates Health Institute in West Palm Beach, Florida, and founding director of the Coalition of Holistic Health.

Theresa Foy DiGeronimo is adjunct professor of English at The William Patterson College of New Jersey and author of numerous books, including The Natural Way of Healing Chronic Pain.



Table of Contents:
Foreword by Coretta Scott King
Introduction
1.What We Know Now That We Didn't Know Then
2.The Facts About Living Foods
3.Living Longer and Better: A Program for Physical Health
4.Sometimes It Really Is All in the Mind: A Program for Mental Health
5.Counting Food Energy: Living Foods and Weight Management
6.Becoming a Living-Foods Vegetarian
7.Getting the Most from the Hippocrates Health Program
8.Shopping for Your Health
9.In the Kitchen with Living Foods
10.Eating in the Real World
11.Time to Eat: Living-Foods Recipes
Hors D'oeuvres
Breads
Butter Substitute Spreads
Soups
Salads
Dressings
Main Courses
Desserts
Juices and Drinks
Menus for One Week
Epilogue
Notes
Ingredient Glossary
Index

Groovy Girls or Remarkable Service

Groovy Girls: Sleepover Surprise: A Twin-sational Birthday

Author: Robin Epstein

It's double the fun for the Twins' birthday bash! O'Ryan and Reese are turning 10 and that can only mean one thing: the girls are in for some supremely groovy surprises. The Groovies get the party started with a super secret search for some pizzaz-zy presents, a spagetti mis-adventure, and a road trip that'll be a "tail" to remember! Join the Groovy Girls for a fabulous birthday bash and their third sleepover!



New interesting book: Sensational Skillet Cookbook or 5

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

Author: The Culinary Institute of America

Topics include:

  • Dining room and kitchen organization and personnel
  • Reservations, greeting, and seating
  • Classic and modern styles of table service
  • Beverage and wine service
  • Money handling
  • Service challenges––what to do when things go wrong
  • Front-of-the-house safety and sanitation

Industry surveys consistently show that service is the number one reason that people come back to a restaurant–or dine elsewhere. With competition increasing for today’s dining dollar, restaurants must go beyond culinary excellence to ensure their success. They must offer Remarkable ServiceSM, the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty.

This book offers unique, comprehensive coverage of the principles, standards, and practices that are the hallmark of truly Remarkable ServiceSM. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation’s most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.

Remarkable ServiceSM places detailed practical information within the framework of Nine Basic Principles of Hospitality and Service. These critical principles provide the foundation for building an outstanding customer service program in any setting, from informal to fine dining. Filled with invaluable real-life examples and important do’s and don’ts, this book gives both new and veteran servers–and their managers–the skills, confidence, and flexibilityto bring Remarkable ServiceSM to virtually any situation–and keep customers coming back for more.

Booknews

The Culinary Institute has produced a clearly written, well- illustrated guide to restaurant service that also includes details of food and dining history to make this an unusually interesting didactic work. The text is designed for fine restaurants of all types, where diners are seated and served more than one course, with descriptions of table setting, when to bring drinks, how to deal with mistakes, how to organize staff, etc. Appendices provide a glossary of culinary terms and a selection of sample forms. Annotation c. Book News, Inc., Portland, OR (booknews.com)



Table of Contents:
ForewordVII
IntroductionIX
Chapter 1The Nine Basic Principles of Hospitality and Service1
Chapter 2Styles of Table Service: Classic to Modern21
Chapter 3Dining Room Organization and Personnel39
Chapter 4The Front Door49
Chapter 5Getting Ready for Service73
Chapter 6Serving Guests: The Main Event103
Chapter 7Beverage Service123
Chapter 8Wine Service137
Chapter 9Farewells159
Chapter 10Special Service Challenges173
Chapter 11Special Functions183
Chapter 12Money Handling: Taking Care of Business193
Chapter 13Safety and Sanitation205
Afterword219
Appendix A221
Glossary of Technical Terms
Frequently Confused Culinary Terms
Glossary of Restaurant Slang Terms
Appendix B257
Sample Forms
Bibliography265
Periodicals
Government, Trade, and Professional Groups
Internet Sources
Recommended Videotapes
Index277

Tuesday, December 23, 2008

Pat and Bettys No Fuss Cooking or Playboy Bartenders Guide

Pat and Betty's No-Fuss Cooking: More Than 200 Delicious, Time-Saving, and Easy Recipes from the Reynolds Kitchen

Author: Patricia A Schweitzer

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

Table of Contents:
Introductionvi
Stock Your Kitchen Right2
Appetizers, Snacks, and Salads12
Fish and Seafood52
Poultry and Meat90
Holiday Cooking142
Casseroles, Packet Meals, and One-Dish Dinners164
Vegetables and Side Dishes208
Cakes, Cupcakes, and Cookies244
Desserts296
Holiday Desserts324
Index352

Book review: Health Management Information Systems or Handbook of Marketing

Playboy Bartender's Guide

Author: Thomas Mario

Whether you're a professional mixologist looking for a few new drink recipes to wow the crowd or simply a social drinker with plans to host an unforgettable party in your own home, the Playboy Bartender's Guide is the perfect handbook for spiritual success. Let Thomas Mario, former food and drink editor of Playboy magazine, tutor you in the fine art of the cocktail.

  • Provides hundreds of valuable tips covering every detail of bartending, from drink-mixing and presentation to party-planning and stocking your bar
  • Features some 1,400 mouth-watering cocktail recipes to suit every season, mood, and occasion
  • Easy-to-use format organizes recipes by alcohol type
  • Plus tips for throwing swinging theme parties at your pad



Tamales 101 or Complete Book of Korean Cooking

Tamales 101: A Beginner's Guide to Making Traditional Tamales

Author: Alice Guadalupe Tapp

Bundles of fresh masa plump with wonderful combinations of sauces, meats, and vegetables, tamales are a simple and delicious staple of Hispanic cuisine. At the age of seven, Alice Guadalupe Tapp learned to make tamales from her Mexican relatives. Now, nearly fifty years later-fifty years of making thousands of tamales for family, friends, and customers at her tamale shop-Alice imparts her knowledge and passion for these edible treasures. Following Alice's illustrated, step-by-step instructions, you'll quickly learn how to make authentic tamales. As you bite into your first, homemade tamale-be it a Red Pork Chile, Cilantro Pesto Chicken, or Spinach Mushroom Tamale-you'll find a bit of the love and tradition that have sustained tamales since pre-Columbian times. From Alice's kitchen to yours, the charming and accessible Tamales 101 bestows the delightful gift of preparing homemade tamales upon every cook.



Table of Contents:
Prefacexiv
Introduction1
The History of Tamales1
My History with Tamales3
The History of Tamara's Tamales9
Starting Your Tamale History12
Assembling the Tamales15
Tamale-Making Equipment17
Making the Fillings17
Making the Sauces18
Preparing the Masa19
Preparing the Wrappings and Ties21
Spreading the Masa on the Wrappings23
Filling the Tamales26
Wrapping and Tying the Tamales26
Steaming the Tamales30
Testing the Tamales31
Serving the Tamales32
Storing, Freezing, Reheating, and Shipping the Tamales34
And Last but Not Least ...35
The Masas37
The Sauces47
Traditional Mexican Tamales63
Vegetarian and Vegan Tamales79
Specialty Tamales97
Regional Tamales121
Low-Fat Tamales153
Sweet Tamales161
The Basics177
Bibliography182
About the Author185
Index186

Look this: Shaping the Future or Business Strategy in a Semiglobal Economy

Complete Book of Korean Cooking

Author: Young Jin Song

Typical traditional Korean dishes are defined by healthy, home-produced ingredients, low in fat and high in fibre, and natural tastes that can be fresh and delicate as well as robust and spicy. The cooking relies heavily on seasonings and spices.



Monday, December 22, 2008

Healthy Homestyle Cooking or Colettes Birthday Cakes

Healthy Homestyle Cooking: 200 of Your Favorite Family Recipes with a Fraction of the Fat

Author: Evelyn Tribol

Inside Healthy Homestyle Cooking you'll find more than 200 family favorite recipes dramatically reduced in fat, calories, cholesterol, and sodium without sacrificing taste or texture. It also includes a complete guide to transforming any dish into a healthier irrestible version.

What People Are Saying

Barbara Harris
Not only does Evelyn offer hands-on strategies for making over favorite recipes, but she reveals how easy it is to make healthful eating a part of your lifestyle.
—Barbara Harris, Editor-in-Chief, Shape magazine




Go to: Biogeochemistry of a Forested Ecosystem or Building Professionals

Colette's Birthday Cakes

Author: Colette Peters

No birthday celebration is complete without a birthday cake, and no one makes more astoundingly beautiful or imaginative cakes than Colette Peters, cake decorator extraordinaire. Here are cakes for every month in the year and every sort of birthday celebrant. Each month has a sign of the zodiac cake (for Aquarius, a Water Pitcher mosaic), a birthstone cake (for June, a Crown of Pearls), and a flower cake. In addition there are Colette's fabulous one-of-a-kind cakes, such as an astonishingly realistic "leather" doctor's bag, a chess set, an art deco cake, and a Cherry Pie Purse.

Although the cakes are almost too beautiful to eat, Colette has divulged her own delicious recipes for bourbon chocolate cake, basic buttercream, chocolate ganache, and cookies. And she has provided detailed instructions for everything from how to build a tiered cake to airbrushing on sugar, piping techniques, painting with gold, and much more. Filled with step-by-step, easy-to-follow directions, hundreds of line drawings, and gorgeous color photographs, this newest book from America's foremost cake decorator will enable anyone to duplicate her fantastic creations.



Olives Table or Salmon

Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English

Author: Todd English

In 1989, Todd English and his wife Olivia opened the original Olives; since then the restaurant has moved to larger quarters, and Todd and his bold, inventive Mediterranean-inspired cooking have earned an international reputation. Voted one of the Top Ten Restaurants by Esquire magazine and the Best New Restaurant by Boston magazine, it has also been voted Favorite Restaurant in the Zagat Guide to Boston and Vicinity. In The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay.

Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures -- not exotic equipment or techniques -- by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table.

Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Plan a simple but deeply satisfying supper of Roasted Clams with Chicken, Tomatoes, Artichokes, and Bacon served with roasted new potatoes and end with Gingersnap RisottoPudding. Whatever meal you decide to create from these recipes, you won't be disappointed.

Publishers Weekly

In an introductory Q&A interview with food writer Sampson, English, owner-chef of Boston's Olives restaurant, suggests that culinary traditions offer cooks guidelines from which they should stray in order to make best use of ingredients at hand. He practices that belief at his Mediterranean-influenced restaurant and in the 200 recipes collected here. The results yield such innovative, yet slightly familiar dishes as Grilled Scallops with Walnut Butter Paste (threaded on rosemary branches) and Olives Marinated Lamb Sandwich on Olive Bruschetta. A trip to Israel sets English's mind whirring with Lentil Hummus and Fresh Tuna Tabouli. The weak points here are those that typically mark a restaurant cookbook. Most recipes carry lengthy lists of ingredients. Even My Favorite Baked Potato Salad, topped with green salad, which English claims to indulge in on Sunday nights at home, requires a saut pan and assorted separately prepared ingredients, while others are ill-directed for home cooks. Among the latter, both Everyday Polenta (with butter, cream and cheese) and Green Apple Risotto With Cabbage and Bacon are presented as side dishes but are significant projects in themselves. (Mar.)

Library Journal

English, chef/owner of Olives, a well-known Boston restaurant, likes Mediterranean-inspired food with strong flavor combinations, what he characterizes as "refined rustic." It's a good description of dishes such as Chilled Black Olive Spaghetti Salad and Gorgonzola-Stuffed Figs with Balsamic Glaze. Other more refined, less rustic dishes feature foie gras, truffles, and other such indulgences. The recipes themselves, however, are generally straightforward and refreshingly approachable for a chef's cookbook.

Library Journal

English, chef/owner of Olives, a well-known Boston restaurant, likes Mediterranean-inspired food with strong flavor combinations, what he characterizes as "refined rustic." It's a good description of dishes such as Chilled Black Olive Spaghetti Salad and Gorgonzola-Stuffed Figs with Balsamic Glaze. Other more refined, less rustic dishes feature foie gras, truffles, and other such indulgences. The recipes themselves, however, are generally straightforward and refreshingly approachable for a chef's cookbook.

1996 Zagat Guide to Boston and Vicinity

"Food that will take your breath away."

What People Are Saying

Jasper White
Todd and Sally have made Olives' food come alive in this collection of bold flavors and lusty food combinations. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry... deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta... This book will make you want to rush to a market and back home again to start cooking.


Paula Wolfert
A stunning presentation of the big, bold flavors that make Todd English one of my favorite chefs. The recipes are clear, authoritative, and delicious.


Barbara Kafka
Todd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book.


Sheila Lukins
Just between us chickens, there's nothing more alluring that I can think of right now than immersing myself in the culinary delights of Todd English. From the first moment I walked into Olives and nibbled on the namesake, an explosion of flavor led the way. I've longed to follow every chance I've had.


John Willoughby
Todd English has achieved a feat that eludes many top-level chefs: He has transformed the robust, gutsy food of his restaurant into recipes for the ome cook. Todd's vision of his food is right here in these pages.


Lydia Shire
This book is Todd. Who else would describe their love of cooking as "lust"? ... Just try the foie gras flan to believe it or "char the skin of a fig while the gorgonzola oozes."




New interesting book: Site Planning and Design Handbook or Janitors Street Vendors and Activists the Lives of Mexican Immigrants in Silicon Valley

Salmon: A Cookbook

Author: Diane Morgan

Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmon it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.



Sunday, December 21, 2008

Drinktionary or New Lasagna Cookbook

Drinktionary: The Dictionary of Cocktail Recipes

Author: Elmo Strutter

Whether you are a beginner or a seasoned pro, Drinktionary is the only book you'll ever need. Why buy several other books to have a complete list of alcohol recipes?

Drinktionary has over 6000 recipes! From the classics to the trendiest, its all here in this easy-to-use dictionary-style reference.

Drinktionary is a collection of cocktail recipes that are arranged to resemble a dictionary. It is the most complete and modern compilation of mixed drink recipes available with more than 5000 cocktail recipes and 1200 shooter recipes as well as sections listing manhattans, martinis, margaritas, frozen and hot drink concoctions.



Book review: Understanding Patient Financial Services or The New Global Economy and Developing Countries Thw

New Lasagna Cookbook: A Crowd-Pleasing Collection of Recipes from Around the World for the Perfect One-Dish Meal

Author: Maria Bruscino Sanchez

Maria Bruscino Sanchez has a secret: she’s just wild about lasagna. She just can’t get enough of that hearty deep-dish Italian favorite, stuffed with juicy fillings, sauced to perfection and bubbling over with cheesy goodness. But she also knows she’s not alone. In The New Lasagna Cookbook, Maria gives every lasagna lover their heart’s desire. She has scoured the world for inspiration to create a book brimming with delectable lasagna triumphs from traditional versions to classics with a twist to new-wave, meat and vegetarian varieties. Tempt the taste buds with such crowd-pleasers as Lasagne Quattro Formaggi, Artichoke and Spinach Lasagna, Pulled Pork Barbecue Lasagna, and many others. Completing the book with starters and salads, as well as some delicious desserts, Sanchez provides the tasty blueprint for a meal bursting with flavor for every craving. Her easy-to-follow and engaging style gives beginning cooks an excellent primer on lasagna basics while seasoned kitchen veterans will find themselves joining her on a culinary trip around the world. Perfect for family dinners big and small, as well as the best answer to the perennial question "What should I bring?” The New Lasagna Cookbook is destined to become a well-worn classic on the shelf of home cooks everywhere.

Publishers Weekly

While the trend of single-subject cookbooks continues, one might still question an entire volume dedicated to the seemingly simple dish, lasagna. Luckily for home cooks, this title isna't just gimmick. Bruscino Sanchez, owner of Sweet Mariaa's bakery in Connecticut and author of multiple Sweet Mariaa's cookbooks, goes beyond sugar and flour in her latest collection. Straightforward, well-organized recipes are divided into easy-to-follow numbered steps (most fewer than 10), guiding even the amateur through a hearty one-dish meal. The "Classic Lasagnas" chapter includes just what it promises with crowd-pleasing selections such as Lasagna Bolognese and Vegetarian Lasagna. While the "New Flavors" chapter showcases creative gems (Asparagus, Goat Cheese, and Lemon Lasagna, and Lobster Lasagna with Roasted Red Pepper Sauce), international flavor-inspired dishes such as Chinese Pork and Scallion Lasagna, and Middle Eastern Lasagna, and a surprising Breakfast Lasagna feel like a bit of a stretch, trying to cover all flavor bases. Short, yet worthy, chapters on "Starters," "Salads and Dressings" and "Desserts" make it possible to create a balanced, three-course meal from this concise and upbeat title. (Sept.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Library Journal

Sanchez, the owner of Sweet Maria's bakery in Waterbury, CT, and the author of Sweet Maria's Italian Desserts and two other baking books, here switches to savory dishes, with 75 recipes for lasagna and variations on the theme, as well as appetizers, salads, and a few desserts. The lasagna recipes are grouped into "classics" and "new flavors," but some of them don't really seem like lasagna: Bacon, Egg, and Cheese Breakfast Lasagna, for example, made with bread instead of noodles, seems more like a strata. Some of the recipe instructions are a bit confusing, and the recipes for starters and salads are fairly ordinary. An optional purchase.



The Doggy Bone Cookbook or Home Brewers Answer Book

The Doggy Bone Cookbook

Author: Michele Bledso

A fun way for the over 60 million dog owners to bake love and nutrition into their dog's diet, The Doggy Bone Cookbook includes easy-to-bake and veterinarian-approved recipes ranging from Peamutt Butter, Bark-B-Q, and Cinnabone, to Dig n' Cheese, Santa Paws, and Howl About a Mint. New to this addition are recipes for dogs with bad breath and for a dog's birthday. Color illustrations appear on every page and quotes from canine connoisseurs testify to the quality of these stellar snacks.



New interesting textbook: Human Resources Management or Contemporary Hollywood Cinema

Home Brewer's Answer Book: Solutions to Every Problem, Answers to Every Question

Author: Ashton Lewis

Tap into All the Answers

Ashton Lewis, Brew Your Own magazine's popular "Mr. Wizard," supplies practical, easy-to-follow answers to the questions that bubble up frequently in the course of home-brewing. Fix the problems, understand the chemistry, and achieve the flavor and balance you want in all your craft beers with this essential reference to the magic of brewing.



Delicious Food for a Healthy Heart or Kitchen Book and the Cook Book

Delicious Food for a Healthy Heart: Over 120 Cholesterol-Free, Low-Fat, Quick & Easy Recipes

Author: Joanne Stepaniak

Delicious Food for a Healthy Heart: Over 120 Cholesterol-Free, Low-Fat, Quick & Easy Recipes — Presented here is a life saving menu plan that will start you on the road to a healthier heart. A diet based on unprocessed natural foods such as fruits, whole grains, vegetables, and legumes, is high in soluble fiber, antioxidants, unsaturated fats, and omega-3 fatty acids. These nutrients can prove to be significant in preventing, controlling, and even reversing heart disease. With over 120 quick and easy recipes that the whole family will enjoy eating, here is the incentive to adopt healthier eating habits now.



See also: Philippine Cookbook or How to Cook a Turkey

Kitchen Book and the Cook Book

Author: Nicolas Freeling

Nicolas Freeling, best known for producing some of the finest of modern crime fiction, began his working life as an apprentice cook in a large French hotel, and continued cooking professionally for many years. Here, reprinted in a single volume, are the two books of gastronomical memoir drawn from those experiences. Each is a fortuitous blend of the culinary and the literary, and includes such recipes as cinnamon lamb stew and bouillabaisse, embedded in entertaining text. Funny, wise, full of inspiration and delight, The Kitchen Book and The Cook Book will find a place close to every cook's hearth and heart.