Everyday Greens or The Well Fed Backpacker

Everyday Greens: Home Cooking from Greens, the Celebrted Vegetarian Restaurant

Author: Annie Somervill

Everyday Greens

Home Cooking from Greens, the Celebrated Vegetarian Restaurant

For more than twenty years, San Francisco's beloved Greens Restaurant has been in the avant garde of the cooking revolution in America. Through its endlessly inventive, ever-changing menus and bestselling cookbooks, Greens has introduced millions of delighted fans to a sophisticated, meatless cuisine packed with transcendent, satisfying flavor.

The innovation continues. Everyday Greens is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. Greens's high level of flavor and creativity is everywhere, but the cooking is simpler, more relaxed. Here are more than 250 of the restaurant's most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today.

This is spirited cooking for every day -- from casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragoûts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor; innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts.

The heart of Greens cooking is to use the best, freshest ingredients -- whether from the grocery store or your local farmers' market. Advice on finding and preparing these ingredients is combined with restaurant tips that simplify work in the kitchen. Through clever use of the freezer and pantry, Somerville shows how to minimize prep time with make-aheaddishes and born-again leftovers. Special features include pairing wine with Greens's food; advice on stocking the pantry with Asian ingredients, cooking oils, and dessert-making essentials; a resource guide for locally made cheeses; and the Kitchen Tool Box, a decidedly low-tech list of invaluable equipment. A final section on worm composting brings everything back to the source -- the earth -- and is sure to delight the passionate gardener.

Readers of Fields of Greens love Somerville's warm, inspiring, friend-in-the-kitchen style. And Everyday Greens is more personal, so confidence-building that even beginners will want to dash into the kitchen and start cooking.

The New York Times

Chef Annie Somerville's cuisine couldn't be more shrewd and exacting -- she's a long way from tofu and spinach-chickpea mush. Cooking from this accessible book, you simply won't miss the meat. Somerville's recipes run the gamut from soups and sandwiches to tarts, salads, pastas, risottos, casseroles and curries. — Dwight Garner

Publishers Weekly

San Francisco Bay restaurant Greens has always had a reputation for innovative vegetarian cooking, and once more Somerville (Field of Greens) brings together more of her distinctive style in this latest volume. While the Everyday Greens of the title refers to the Zen concept of everyday mindfulness, the Buddhist teaching of bringing awareness and acceptance to every moment of everyday life, most of the recipes could be competently produced at home. Ranging in skill levels, the recipes vary in complexity but are full of flavor. Whether it's the ingredient-intensive but simple to cook Spring Stir-Fry with Peanut Sauce and Thai Basil, dense Debbie's Pecan Brownies or the composite Baguette with Tapenade, Grilled Peppers, and Fontina, all the recipes are bursting with texture and taste. Mixing the influences of world cuisine whether from the Far East, Middle East or South American, Somerville blends and melds cuisine styles with ease, drawing her inspiration from the fresh and unusual ingredients that have now become readily available. In Somerville's hands, tofu becomes another ingredient rather than a substitute. Unusually the chapter on ingredients and tools, The Kitchen Cupboard, is located at the end of the book; coupled with explanatory panels throughout the book, this section helps the home cook select items available in most markets, allowing anyone to experiment with vegetarian recipe options and lifestyle. (May) Copyright 2003 Reed Business Information.

Library Journal

Somerville (Fields of Greens) has been executive chef of Greens, the well-known San Francisco restaurant, since 1985. When she started working there, the chef was Deborah Madison, who wrote the restaurant's first cookbook, The Greens Cookbook. Greens has always been known for its sophisticated, innovative vegetarian food, and it was one of the first to offer a menu that showcases seasonal local ingredients at their best. Like the earlier cookbooks, Somerville's latest offers fresh and imaginative vegetarian recipes, but this time more of them are relatively easy and quick to prepare (the earlier books were noteworthy for the length of their ingredients lists). In addition to the 200 recipes, a section called "The Kitchen Cupboard" provides useful information on ingredients, pairing wine with vegetarian dishes, and other topics (including composting), and lovely woodcuts illustrate the text. For most collections. Copyright 2003 Reed Business Information.

Table of Contents:

	Introduction	xvii
	Savory Bites	1
	Warm Spiced Almonds	2
	Lotus Root Pickles	3
	Pickled Daikon Radish	4
	Crispy Spring Rolls with Spicy Dipping Sauce	5
	Vietnamese Spring Rolls with Peanut-Hoisin Sauce	7
	Filo Turnover Samosas	10
	Hummous	12
	Guacamole	13
	Grilled Asparagus	14
	Grilled Artichokes with Mint	15
	Quince and Sour Cherry Compote	16
	To Spread on Bread
	Garlic Toasts	17
	Picholine Olive Tapenade	18
	Artichoke Relish	19
	Fava Bean Puree	20
	Warm Cannellini Beans and Wilted Greens	22
	Grilled Pepper and Fennel Relish with Capers	23
	Spicy Tomato Jam	24
	Salads of All Kinds	25
	Leafy Greens with Lively Vinaigrettes
	Green Salad with Beets, Fennel, Walnuts, and Ricotta Salata	28
	Butter Lettuce with Ruby Grapefruit, Avocado, and Grapefruit-Chili Vinaigrette	30
	Butter Lettuce with Blood Oranges, Tangerines, Pistachios, and Citrus-Honey Vinaigrette	32
	Garden Lettuces with Pears, Fennel, Pomegranates, and Pear Vinaigrette	34
	Bitter Greens with Fuyu Persimmons, Asian Pears, and Pecans	35
	Romaine Hearts and Watercress with Apples, Beets, Stilton, and Cider Vinaigrette	37
	Romaine Hearts with Sun-Dried Tomatoes, Chunky Sourdough Croutons, and Red Wine Vinaigrette	40
	Wilted Spinach and Escarole Hearts with Portobello Mushrooms and Parmesan	42
	Wilted Spinach Salad with Pears, Gorgonzola, and Toasted Pecans	45
	Pick-of-the-Season Salads
	Asparagus and Beets with Meyer Lemon Vinaigrette	48
	Panzanella with Artichokes, Olives, and Manchego	50
	Moroccan Beet Salad	51
	Simple Artichoke Salad	53
	Fennel and Parsley Salad with Meyer Lemon	55
	Corn and Cherry Tomato Salad with Arugula	56
	Green Beans and Shelling Beans with Cherry Tomatoes	58
	Couscous Salad with Cherry Tomatoes, Lemon, and Pine Nuts	60
	White Runner Beans with Champagne Vinaigrette and Tarragon	61
	Corn and Fire-Roasted Poblano Salad with Cilantro	63
	Heirloom Tomato Salad with Shaved Manchego	65
	Tomato Salad with Creamy Blue Cheese Dressing	66
	Grilled Fig and Endive Salad with Watercress	68
	Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes	70
	Yellow Finn Potato Salad with Green Beans and Tarragon	72
	Roasted Japanese Eggplant Salad with Pine Nuts and Capers	74
	Farro Salad with Roasted Peppers and Arugula	75
	Green Papaya Salad	76
	Lentil Salad with Goat Cheese and Mint	77
	Grilled Portobello Mushroom and Endive Salad with Shaved Parmesan	80
	Asian Noodle Salad with Peanut Sauce and Lime	82
	Soups	85
	Corn Soup with Ginger and Thai Basil	86
	Chilled Three Beet Soup	87
	Chilled Cucumber Soup with Yogurt and Mint	89
	Kabocha Squash Soup with Coconut Milk and Lime Leaves	90
	Potato, Spring Onion, and Sorrel Soup	91
	Borlotti Bean Soup with Roasted Garlic and Parmesan Croutons	93
	Butternut Squash and Chestnut Soup	95
	Carrot-Parsnip Soup with Orange Creme Fraiche	97
	Potato, Fennel, and Celery Root Soup	99
	Moroccan Chick-Pea Soup	101
	Mushroom-Farro Soup	103
	Giant Peruvian Lima Bean Soup	105
	Curry-Laced Lentil Soup	108
	Vegetable Stock	110
	Corn Stock	111
	Mushroom Stock	112
	Sandwiches	113
	Sourdough Baguette with Goat Cheese, Watercress, and Tomatoes	114
	Avocado and Tomato Sandwich with Chipotle Aioli	115
	Baguette with Tapenade, Grilled Peppers, and Fontina	117
	Grilled Mexican Sandwich with Poblano Chilies and Cheddar	119
	Focaccia with Roasted Eggplant, Sun-Dried Tomatoes, and Asiago	120
	Fresh Mozzarella Sandwich with Grilled Onions and Wilted Chard	121
	Santorini Sandwich on a Rosemary Roll	123
	Baguette with Grilled Summer Vegetables, Fromage Blanc, and Basil	125
	Portobello Sandwich with Tomatoes, Roasted Onions, and Basil Aioli	127
	Tai's Vietnamese Tofu Sandwich	129
	All Wrapped Up: Filo, Tarts, and Tortillas	131
	Filo Purses with Artichokes, Mushrooms, and Asiago	133
	Filo Turnovers with Butternut Squash and Gruyere	135
	Filo Turnovers Filled with Goat Cheese, Leeks, and Walnuts	137
	Artichoke and Spring Onion Tart	139
	Corn and Basil Tart	141
	Provencal Tartlets	142
	Chanterelle Tart with Roasted Garlic Custard	144
	Mexican Tartlets with Roasted Winter Vegetables	146
	Tart Dough	148
	Yeasted Tart Dough	150
	Corn Quesadillas	151
	Soft Tacos with Grilled Summer Vegetables	152
	Soft Tacos with Butternut Squash, Plantain, and Poblano Chilies	154
	Roasted Winter Vegetable Enchiladas	156
	Pizza	159
	Tomato Pizza with Feta, Lemon, and Scallions	161
	Mexican Pizza with Corn, Tomatillos, and Chipotle Chilies	162
	Roasted Eggplant and Cherry Tomato Pizza with Basil	164
	Potato Pizza with Roasted Tomatoes, Olives, and Manchego	165
	Pizza with Wilted Greens, Goat Cheese, and Hot Pepper	167
	Artichoke and Roasted Shallot Pizza	169
	Pizza with Portobello Mushrooms, Spring Onions, and Arugula	171
	Pizza Dough	172
	Griddle Cakes and Crepes	173
	Corn and Scallion Griddle Cakes	174
	Spinach and Feta Griddle Cakes	175
	Artichoke Griddle Cakes with Gruyere	177
	Butternut Squash Risotto Griddle Cakes	179
	Yellow Finn Potato Cakes with Asiago	180
	Two Potato Griddle Cakes	182
	Potato Gordas	184
	Masa Harina Crepes with Summer Vegetables, Poblano Chilies, and Cheddar	185
	Rosemary Crepes with Goat Cheese and Wilted Greens	187
	Buckwheat Crepes with Winter Vegetables and Caramelized Onions	189
	Crepe Batter	191
	Curries, Ragouts, and Stews	193
	Indian Curry with Tamarind and Chilies	194
	Red Curry with Summer Vegetables and Thai Spices	196
	Vietnamese Yellow Curry	200
	Fall Vegetable Ragout with White Beans	203
	Winter Vegetable Ragout with Portobello Mushrooms	205
	Spring Vegetable Tagine	207
	Spring Stir-Fry with Peanut Sauce and Thai Basil	210
	New Mexican Border Stew	212
	Baked in a Casserole	215
	Asparagus Bread Pudding	216
	Corn Pudding	217
	Macaroni and Cheese	218
	Potato and Green Garlic Gratin	220
	Butternut Squash Gratin	222
	Polenta Gratin with Fire-Roasted Poblano Chilies and Roasted Garlic	223
	Winter Root Vegetable Gratin	225
	Artichoke and Portobello Mushroom Lasagne	227
	Roasted Winter Vegetable Lasagne	229
	Pasta and Risotto	231
	Fusilli Col Bucco with Grilled Tomatoes, Gorgonzola, and Pine Nuts	232
	Linguine with Summer Beans, Gremolata, and Olives	234
	Papparadelle with Spring Vegetables and Lemon Cream	236
	Spinach Tagliarini with Corn, Cherry Tomatoes, and Basil	238
	Pasta and White Beans with Roasted Garlic, Rainbow Chard, and Olives	239
	Orecchiette with Broccoli Rabe, Almonds, and Manchego	241
	Linguine with Arugula, Sun-Dried Tomatoes, and Ricotta Salata	243
	Penne with Roasted Butternut Squash, Brown Butter, and Sage	244
	Udon with Miso, Shiitake Mushrooms, and Bok Choy	246
	Risotto with Asparagus, Morels, and Parmigiano-Reggiano	249
	Summer Risotto with Tomatoes, Mascarpone, and Basil	251
	Risotto with Roasted Butternut Squash and Kale	253
	Roasted and Stuffed Vegetables	255
	Roasted Butternut Squash Rounds with Sage Leaves	256
	Glazed Cipollini Onions	257
	Crisp Sliced Potatoes with Garlic and Fresh Thyme	258
	Gingered Yams	259
	Roasted Portobello Mushrooms	260
	Roasted Tomatoes	261
	Mashed Yellow Finn Potatoes	262
	Roasted Portobello Mushrooms Filled with Winter Vegetables and Fontina	263
	Anaheim Chilies Filled with Corn, Cheddar, and Cilantro	265
	Gypsy Peppers Filled with Fromage Blanc and Fines Herbes	267
	Artichokes Stuffed with Garlic Bread Crumbs, Lemon, and Pine Nuts	269
	Warm Beans and Grains	271
	Spicy Rattlesnake Beans	272
	Warm White Beans	273
	Braised French Lentils	275
	Basmati Rice with Pumpkin Seeds	276
	Jasmine Rice with Cashews	277
	Coconut Jasmine Rice	278
	Almond-Cherry Couscous	279
	Polenta	280
	Crisp Polenta Triangles with Gorgonzola Cream, Walnuts, and Basil	281
	Salsas and Sauces	283
	Cucumber Raita	284
	Avocado-Mango Salsa	285
	Corn and Tomatillo Salsa	286
	Fire-Roasted Salsa	287
	Salsa Negra	288
	Tomatillo Sauce	289
	Roasted Pepper Sauce	290
	Grilled Tomato, Garlic, and Basil Sauce	292
	Charmoula	293
	Mushroom-Sherry Sauce	294
	Tomato-Zinfandel Sauce	295
	Meyer Lemon Beurre Blanc	296
	Herb Cream	297
	A Few of Our Favorite Greens	299
	Broccoli Rabe with Hot Pepper	300
	Dinosaur Kale with Toasted Almonds	301
	Rainbow Chard with Pumpkin Seeds	302
	Sauteed Winter Greens	304
	Spicy Asian Greens	305
	Desserts and Pastries	307
	Ginger Cookies	308
	Almond Macaroons	309
	Candied Ginger Shortbread	310
	Debbie's Pecan Brownies	312
	Raspberry-Plum Cobbler	313
	Shortcake	314
	Nectarine-Blackberry Shortcake	315
	Ginger Crunch Cake with Poached Pears	316
	Almond Brown Butter Cake with Plums	318
	Nectarine-Almond Upside-Down Cake	320
	Poached Pears	322
	Poached Sour Cherries	323
	Rhubarb Tartlets with Almond Streusel	324
	Apricot Lattice Tart	326
	Apple-Quince Turnovers	328
	Cream Cheese Dough	331
	Fromage Blanc Cheesecake with Pistachio Crust	332
	Triple Chocolate Angel Food Cake	333
	Chocolate Mousse with Filo Crisps	335
	Chocolate-Rum Steamed Pudding	337
	Chocolate-Chestnut Mousse Cakes	338
	Basmati Rice Pudding with Mascarpone	339
	Cranberry Compote with Tangerines	341
	Bittersweet Chocolate Sauce	342
	Rose Geranium Ice Cream	343
	Toasted Almond Ice Cream	344
	Plum Sorbet	345
	Blackberry Sorbet	346
	Blueberry-Orange Bread	347
	Currant-Pecan Scones	348
	Maple-Pecan Spice Muffins	349
	The Kitchen Cupboard	351
	Wines with Greens	351
	Oils in the Greens Kitchen	352
	Some Outstanding Locally Made Cheeses	354
	The Asian Pantry	358
	The Dessert Pantry	363
	Kitchen Tool Box	369
	Worm Composting	371
	Acknowledgments	375
	Index	377

Book about: Mac OS X Leopard Bible or Digital Photography For Dummies

The Well-Fed Backpacker

Author: June Fleming

A vastly expanded edition. Offers a long list of food sources, new material on drying techniques and many more winter meals to provide heat and sustenance on an icy hike. Haute hiking menus for spring, summer, fall, and winter.

The Taste of Portugal or Walnut Cookbook

The Taste of Portugal: A Voyage of Gastronomic Discovery Combined with Recipes, History and Folklore

Author: Edite Vieira

Very unfairly, the cuisine of Portugal remains largely unknown outside Portuguese-speaking communities. Perhaps it is presumed to be too much a poor relation of Spanish food to be worth exploring. If so, it is a pity, for, as Edite Vieira demonstrates in her classic The Taste of Portugal--now reissued by Grub Street--it retains a distinctive, vibrant identity.

Among the very interesting characteristics of Portuguese food are the presence, uniquely in Europe, of fresh herb coriander as a flavoring, a most imaginative use of clams and what almost amounts to a mania for salt cod. The Taste of Portugal gives a wonderfully rounded picture of this robust and fascinating cuisine, with its bread-heavy soups, its salt cod and fish dishes, its high-flavored stews (in one well-known dish, combining pork and clams), its game and its extravagantly sweet desserts, rich with eggs.

The first recipe is for what has become virtually a national dish: Caldo Verde, a simple but delicious potato soup enlivened with finely sliced greens. It was this soup which apparently prompted a British journalist to remark on the poverty of the Portuguese that forced them to make soup from grass.

Edite Vieira provides a lively commentary that puts the food into its cultural and historical context--a number of the dishes are of great antiquity--and is an absolute delight to read. --Robin Davidson

Read also Microsoft Publisher 2007 For Dummies or iMac Portable Genius

Walnut Cookbook

Author: Jean Luc Toussaint

Hailed as a healthful addition to modern diets, walnuts have long been a staple of classic French cooking. This charming book, originally published in France, pays homage homage to the simple, fabulous walnut in stylish salads and condiments, as a rustic accompaniment to hearty entrees, in chic desserts and pastries--even as a flavorful liqueur. 192 pp.

From Symposium to Eucharist or Perfect Parties

From Symposium to Eucharist: The Banquet in the Early Christian World

Author: Dennis E Smith

The social history and theology of table fellowship from Plato to the New Testament

Table fellowship in the ancient Mediterranean was more than food consumption. From Plato on down, banquets held an important place in creating community, sharing values, and connecting with the divine.

"The primary change from symposium to eucharist is the evolution of the ritual from the dining table to the altar and from the social world of the banquet to that of sacred law. This change took place rather quickly and can be documented in early Christian literature. It represented a transition from the social code of the banquet to another social code. The banquet tradition was carried on somewhat longer in the form of the Agape, or fellowship meal. This ritual meal co-existed with the eucharist for some time and tended to carry the traditions of the banquet. The eucharist, on the other hand, soon lost its connection with banquet traditions. New Testament texts, however, still maintain that connection and provide a means for the church ever and again to reexamine its origins and renew its theology by recapturing and reconfiguring its own traditions." from chapter 9

Author Biography: Dennis E. Smith is Professor of New Testament at Phillips Theological Seminary (Enid, Oklahoma). He is an editor and contributor to the Storyteller's Companion to the Bible series, as well as co-author of Many Tables: The Eucharist in the New Testament and Liturgy Today (1990). He is the editor of the forthcoming Chalice Introduction to the New Testament.

New interesting textbook: Human Resource Management or American Independent Cinema

Perfect Parties: Tips and Advice from a New York Party Planner

Author: Linnea Johansson

Ever wish you could host a glamorous bash like the ones covered in People magazine? You can—with tips and ideas from Linnea Johansson, party planner extraordinaire. She’s thrown celebrations hosting some of the biggest names in the Big Apple, including Jennifer Lopez, Donald Trump, Reese Witherspoon, Sean Combs, and Martha Stewart. And on these fully-illustrated and festive pages is her best advice for planning a fabulous event. She covers everything from invitations to decorating, from hors d’oeuvres to cocktails. So look no further for ways to create a New Year’s Eve extravaganza, birthday blowout, or even just a very special night out with friends. Whatever questions you have, Linnea has the answers.

Shaken Not Stirred or The Little Saigon Cookbook

Shaken Not Stirred: A Celebration of the Martini

Author: Anistatia R Miller

This first-of-its-kind volume features 40 ways to make a classic martini, 60 nouveau concoctions and a directory of the world's best martini lounges. Here, readers will discover the finer points of gin versus vodka, olive versus twist, shaken versus stirred, as well as brands of liquor, ratios of ingredients and every facet of this highly ritualized and specific cocktail. Also included are looks at and recipes for the weird and wonderful new offspring of the martini renaissance: chocolate and espresso martinis, the Cajun Combustion Engine, Martini Navratilova, Very Berry Martini, Pasini Express, Berlin Station Chief and many more. With sidebars featuring quotes from literature, toasts and historical points of interest, plus photos recalling great martini moments in film, politics, culture and advertising, Shaken Not Stirred is a fabulous celebration of a classic and very au courant international tradition.

Book about: Bridal Shower Games or Busy Peoples Low Fat Cookbook

The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon

Author: Ann L

 As featured on the Los Angeles Times website!  For authentic Vietnamese food savvy diners need look no further than Southern California's Little Saigon. From the French-inspired bakeries, the coffeehouses, and the food courts, to the weekend mayhem of the noodle houses and wedding receptions at boisterous seafood restaurants, The Little Saigon Cookbook takes you inside this spectacular enclave and introduces you to the extraordinary meals that Vietnamese diners and others in the know enjoy every day.
The Le family was one of the first to settle and work in Little Saigon after fleeing Vietnam as boat people in 1975. With this cookbook, Ann Le shares the family recipes that she grew up with - many of which survived through oral history alone. She also provides insider tidbits on this wonderful cuisine so home cooks can create their own Vietnamese dishes, just like the locals.Try these Vietnamese favorites at home:
Traditional Shredded Chicken and Cabbage Salad
Grilled Beef with Lemongrass and Garlic
Rice Flour Crepes with Mushrooms and Ground PorkBeef PhoBraised Eggplant and Tofu in Caramel Sauce
Vietnamese Water Spinach Sautéed with Garlic
Steamed Tilapia with Ginger, Scallions, and Onions
Drunken Crab Warm "Shaking Beef" Salad with Watercress and TomatoesChicken Braised in Ginger and CoconutCrispy Coconut and Turmeric Crepes Banana Tapioca in Coconut MilkFresh Avocado Shake

Table of Contents:

(1) Introduction (2) Dmystifying Vietnamese Food (3) Recipes: A Drive Down Bolsa Avenue (a) The Market: Salads (b) The Asian Mall: Appetizers

(c) The Pho House: Noodle Soups and other Soups (d) The Buddhist Temple: Vegetarian Dishes (e) The Fish Market: Seafood (f) The Lazy Susan: Meat Dishes (g) The Bakeries: Breads and Dessert (h) The Coffeehouse: Vietnamese Drinks (i) Tet and the Moon Festivals: Holiday and Seasonal Dishes (4) Menus (5) Appendix: Sources of Ingredients; Tourism Information (6) Index

Bridal Shower Games or Busy Peoples Low Fat Cookbook

Bridal Shower Games: Fun Party Games and Helpful Tips for the Hostess

Author: Sharron Wood

It's a cinch for the hostess to celebrate the bride-to-be with this light-hearted collection of eight classic shower games. The perforated game sheets enough for a party of 15 plus instructions and hostessing advice, make it easy to throw a splendid shower.

Book about: Eat More Weigh Less or Weight Watchers Great Cooking Every Day

Busy People's Low-Fat Cookbook

Author: Dawn Hall

Over 300,000 copies of Busy People's Low-Fat Cookbook have already been sold! What's a busy people's recipe? It's one that has seven ingredients or less and can be cooked in 30 minutes or less. Most take only 15 to 20 minutes. Here's a cookbook with more than 240 fast and easy, homestyle, heart-healthy recipes.

When her husband's cancer created a situation in which Dawn Hall realized she had to become the family breadwinner, Dawn, a self-described food addict, turned her passion - creating quick and easy recipes for delicious heart-healthy meals - into a solution that made her self-published cookbooks a nationwide sensation. With her charm, enthusiasm, and energy, Dawn has sold more than 650,000 copies of her cookbooks, won national awards, opened doors to speaking engagements, landed her press appearances and magazine covers. She created a wildly successful cookbook franchise with a fiercely loyal following.

Each recipe in Busy People's Low-Fat Cookbook has nutritional information, preparation time, and cooking time as well as menu ideas. The book also contains instruction on how to maintain an ideal body weight and tips on saving time and money in the kitchen. It is bound in an easy-to-use hardcover concealed spiral binding.

My French Vue or Power Juices

My French Vue: Bistro Cooking at Home

Author: Shannon Bennett

My French Vue brings great food to your table -- easily. Shannon Bennett is passionate about food cooked at home and served at the family table. He believes a simple, shared meal amongst family and friends is at the heart of close relationships. My French Vue presents French cuisine that's easy to cook but doesn't compromise on flavour. The techniques are familiar, the ingredients can be found in local stores, and the instructions are simple to follow. Enjoy a family dinner of French Onion Soup, Coq au Vin and Raspberry Tart; or for a special dinner, Avocado Soup with Smoked Salmon Rillettes, Bouillabaisse Risotto and Honeycomb Souffle; and for a lazy, relaxed Sunday meal, Sardines on Toast or Eggs Cocotte with Peas and Bacon.

Go to: Miladys Standard Comprehensive Training for Estheticians or La Farmacia Popular

Power Juices: 50 Energizing Juices and Smoothies

Author: Fiona Hunter

Juices can boost energy levels before exercise, aid fluid and electrolyte replacement, and provide invaluable carbohydrates to maintain stamina--plus these 50 nutrient-rich drinks are also delicious! Every one of these tasty juices and smoothies, made from fresh fruit and vegetables, has been especially designed to keep exercisers feeling great no matter what their routine. Both weekly gym-goers and regular marathoners can benefit from such power-packed pick-me-ups as Carrot and Kiwifruit (great for athletes training in low light); calcium-rich Orange and Raspberry; and a scrumptious (and cancer-inhibiting) Banana and Peanut Butter Smoothie. In addition to the recipes, which feature detailed nutritional analyses, an introduction offers an overview of sports nutrition, eating and competing, top ingredients, and juice and smoothie preparation.

Food Fight or Saving Dinner Basics

Food Fight: The Inside Story of the Food Industry, America's Obesity Crisis, and What We Can Do about It

Author: Kelly Brownell

"The evergreen subject of American gluttony and sloth brings out the best in scientist-advocates, and the authors, while drawing on a mountain of statistics and studies, make their indictment both funny and appalling."
--Publishers Weekly

"Brownell and Horgen uncover some of America's biggest diet hazards and how to avoid them."
--Self magazine

"This is a fascinating, empowering must-read filled with practical ways to take action."
--Shape magazine

"Food Fight is . . . an important contribution to the discourse around the obesity epidemic. I highly recommend it to anyone who wishes to learn more about the role of the food industry, and especially to public health advocates looking for clearly presented research and ideas for positive change."
--Michele Simon, founder and director of the Center for Informed Food Choices

Kelly D. Brownell, Ph.D., is one of the nation's best-known experts on nutrition and weight disorders. He is a psychology professor at Yale University and the director of the Yale Center for Eating and Weight Disorders. He regularly appears in the media as an expert on obesity, nutrition, and eating disorders.

Katherine Battle Horgen, Ph.D. , is on the staff at the Yale Center for Eating and Weight Disorders.

Book review: Ventilation for Control of the Work Environment or Handbook of Laboratory Health and Safety

Saving Dinner Basics: How to Cook Even If You Don't Know How

Author: Leanne Ely

Cooking 101

If you think that folding an egg has something to do with laundry, or that a wok is good exercise, you’ve come to the right place.

Nutritionist and family meal-planner extraordinaire, Leanne Ely knows her way around a stove and a pantry–and she provides everything you need to know, from mincing garlic and barbecuing beef to pulling off your first dinner party. Select chapters feature tasty recipes that can be prepared with the greatest of ease. You’ll find practical and trustworthy advice on

• equipping your kitchen: what you must have, what you don’t need

• stocking your cupboards, fridge, and freezer with the essentials

• selecting fresh produce and high-quality meats, poultry, and fish

• slicing, dicing, sautéing, simmering, and other prep techniques

• whipping up quick, scrumptious dishes with ingredients on hand

• ensuring that your main course and side dishes are ready at the same time

• preparing mouthwatering one-pot meals, from Lemon Tarragon Chicken to Easily the Best Casserole in the World

• baking fast and easy cookies, pies, cakes, and cobblers

Saving Dinner Basics also includes a handy glossary of common food terminology, a spice primer (it’s about time you discovered thyme!), and a troubleshooting guide for various cooking challenges. Let Leanne Ely help you turn your kitchen into what it was meant to be: the place where great meals begin.

Leanne Ely is considered the expert on family cooking and healthy eating. She is a syndicated newspaper columnist (The Dinner Diva), a certified nutritionist, and the host of SavingDinner. Leanne has a weekly“Food for Thought” column on the ever-popular FlyLady.net website, as well as her own e-zine, Healthy Foods. She is the author of Saving Dinner, Saving Dinner the Low-Carb Way and Saving Dinner for the Holidays. She lives in North Carolina with her two teenage children.

“Anyone who finds cooking a mystery needs Saving Dinner Basics.”

–Marla Cilley, The FlyLady, author of Sink Reflections

KLIATT

This book will help readers cook with confidence. What sets it apart from other basic cookbooks is that it makes cooking simple and fun without all the fuss. The chapters contain much essential information about a wide variety of kitchen essentials such as: equipping your kitchen (what you must have, what you don't need); stocking your cupboards, fridge and freezer; selecting fresh produce and high quality meats, poultry and fish; slicing, dicing and many other prep techniques; whipping up great meals; ensuring that all courses are ready at the same time; and fast-and-easy baked goods. Ely has included some wonderful recipes for all aspects of dining: Hash Brown Quiche, Blender Bean Dip, Potato Sausage Soup, Potato Salad with Salmon, Mexican Skillet Turkey, Double Mustard Skillet Pork Chops, Blueberry Crumble, and Linzer Bars, to list just a few. An extensive index makes it easy to locate recipes according to ingredients and cooking techniques. Leanne Ely is a syndicated newspaper columnist, certified nutritionist and the host of SavingDinner.com. She has also written several cookbooks. Experienced cooks will find it reassuring that they are "doing things right" and newbies will find a wealth of essential information.

Library Journal

Nutritionist, syndicated columnist (the "Dinner Diva"), and cooking personality Ely adds this latest volume in her series (e.g., Saving Dinner the Low-Carb Way) aimed at beginning cooks. The fundamentals of cooking are covered in an easy, colloquial style: topics include choosing utensils, cookware, and knives; stocking a pantry; selecting fruit, meat, and fish; and laying a table. Interspersed throughout are recipes that should accommodate a wide range of tastes. The author particularly focuses on salads, soups, and a variety of one- and two-step meals, as well as recipes that can be quickly assembled with pantry staples. Instructions are clear, and helpful diagrams are included where appropriate. Opinionated and humorous, Ely has succeeded in creating a nonthreatening introduction to cooking that will also assist those who are more experienced in the kitchen. Recommended for public libraries. Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2006 Reed Business Information.

Gourmets Guide to New Orleans or Viva Food

Gourmet's Guide to New Orleans: A Creole Cookbook

Author: Natalie V Scott

The most popular and enduring of all the great New Orleans Creole cook books, this fabulous volume features hundreds of time-tested recipes for which the city is famous.

Includes the personal recipes of New Orleans' most celebrated hostesses and restaurateurs, the secrets that have enabled the city's cooks to reach a degree of perfection not attained anywhere else in America.

Included are the house specialties of Antoine's, Arnaud's, Galatoire's, Brennan's, Dunbar's, the Pontchartrain-- in short, most every great New Orleans restaurant, along with many fine but unheralded dining establishments.

Look this: Ultimate George W Bushisms or Truth and Consequences

Viva Food

Author: Julie Le Clerc

A collection of the best recipes of Viva's food page (New Zealand Herald) since Julie Le Clerc has taken over as Food Editor. Gorgeous food for lunches, dinners, and desserts-arranged by season, and presented in a casual and unstructured way. Full colour photography throughout.

Perfect Mix or Art of American Indian Cooking

Perfect Mix

Author: Diane Phillips

Diane Phillips has been giving gifts of baked goods from her kitchen for years. When she discovered that the expensive beer bread mix sold in gourmet shops was identical to her own homemade beer bread, she had a brilliant idea. Why not create her own homemade mixes for gift giving at a fraction of the cost? The result? The Perfect Mix,it's filled with make-your-own-mix recipes for soups, rice, seasonings and dressings, breads, muffins and scones, cookies and cakes, and beverages. Each entry includes clear instructions for preparing the mix; a recipe using the mix; creative gift packaging suggestions, including ideas for gift baskets; and detailed instructions for making decorative gift tags. Give a southwestern gift of chili Mix and California Corn Bread Mix, packaged with chili bowls and bandana-print napkins; or a bean crock filled with Fitz-Patrick's Boston Baked Beans Mix, Mom's Heirloom Brown Bread Mix, and a jar of molasses. Dozens of other imaginative mixes include Shellfish Seasoning, Orange Blossom Rice, Lentil Soup, Dutch Baby Pancake, Scottish Shortbread, and Warm Spiced Cranberry Cider. An introductory section on necessary supplies and a source guide for ordering supplies and ingredients round out this unique collection of homemade and heartfelt edible gifts.

BookList

Although holiday cakes and cookies and foodstuffs are a joy to receive, they might not be a delight to prepare, especially in large quantities. Cooking teacher Phillips presents a creative and convenient alternative to stove slavery: blending ready-to-make mixes. More than 90 ideas are featured, from dillweed dip and fine herbs to biscotti and risotto. The time needed is minimal; in addition, there are suggestions for packaging. Most of the recipes, however, represent more traditional tastes, such as shrimp and pasta salad, fresh mozzarella-basil pizza, and shrimp jambalaya. Still, a wonderful way to truly celebrate gift-giving times.

New interesting textbook: Getting Started with MATLAB 7 or Microsoft Office 2007 Illustrated Introductory Windows XP Edition

Art of American Indian Cooking: Over 150 Delicious, Authentic and Traditional Dishes from Five North American Regions

Author: Yeffe Kimball

The Art of American Indian Cooking is a sensuous journey of color, scent, and flavor through five North American regions. Using the bounty in ingredients available - such as avocados, sweet or Idaho potatoes, pineapples, pumpkins, wild game, and seafood, the American Indian first combined these gifts of the earth into what many of us now consider to be traditional American cooking. Offering such delicacies as Zuni green chili stew and roast pheasant stuffed with grapes and nuts, plus simple favorites such as baked acorn squash with honey and Chippewa wild rice, The Art of American Indian Cooking presents some of the best-loved dishes our continent has to impart. Adapted for modern kitchens, these recipes are as inspired today as they were at their inception, reflecting the terrain, climate, and culture from which they emerged. (5 1/2 X 8 1/4, 216 pages, illustrations)

Oranges or Boulevard

Oranges

Author: John McPhe

A classic of reportage, Oranges was first conceived as a short magazine article about oranges and orange juice, but the author kept encountering so much irresistible information that he eventually found that he had in fact written a book. It contains sketches of orange growers, orange botanists, orange pickers, orange packers, early settlers on Florida’s Indian River, the first orange barons, modern concentrate makers, and a fascinating profile of Ben Hill Griffin of Frostproof, Florida who may be the last of the individual orange barons. McPhee’s astonishing book has an almost narrative progression, is immensely readable, and is frequently amusing. Louis XIV hung tapestries of oranges in the halls of Versailles, because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the great orangeries of European monarchs to a custom of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.

Book about: Rules of Play or Being Digital

Boulevard: The Cookbook

Author: Nancy Oakes

Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building -- a survivor of the 1906 earthquake -- with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and it's impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurant's hand-blown lights, with stunning views of the waterfront, dining at Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced regional American cooking.

In BOULEVARD, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Watercress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula.

With every recipe prefaced by the chefs' wise and unapologetically opinionated cooking notes, BOULEVARD answers the long-running demand for a dialogue with the creative team behind the restaurant's enduring popularity.

Larousse Encyclopedia of Wine or Vegan Success

Larousse Encyclopedia of Wine

Author: Christopher Foulkes

A visual and cultural feast, this generously illustrated book is a comprehensive reference to the world's vineyards and to the enjoyment of wine. Hundreds of full-color photographs, maps and drawings illustrate the country-by-country, vineyard-by-vineyard descriptions of all the world's wine regions from the United States and Europe to New Zealand and the Orient. Full of practical information, the book also details the intricacies of pairing wine with food, wine selection and etiquette, as well as historical and technical information about how wine is made.

Library Journal

Interest in wine shows no signs of diminishing, and wine encyclopedias appear to be keeping pace. This latest, edited by a wine expert of almost two decades, focuses on European-primarily French-viticulture, with overviews of the Americas, Australia, New Zealand, and "the rest of the world." Each zone includes a discussion of its major wine producers, a map, photographs, and unique minutiae. Just as useful is the emphasis on self-education: reading labels; decanting, tasting, selecting, keeping, and serving wine; evaluating corkscrews and glasses; and forming wine and food partnerships. The section on wine-making is fascinating, and readers should find the page on ordering in restaurants very helpful. At the end, there are charts of vintages and of criteria and regulations for quality wine status. The seven pages of wine production statistics seem a bit removed from the book's more sensual purpose, and the glossary favors European spelling, e.g. "oenology." Nevertheless, this is a versatile addition to public libraries. [See also The Oxford Companion to Wine, LJ 12/94.-Ed.]-Wendy Miller, Lexington P.L., Ken.

Booknews

Chapters on the history of wine and choosing, keeping, serving, and tasting wine, as well as matching wine with food, winemaking techniques, and maturing wine, are followed by sections devoted to the wines and producers of particular countries and regions. An excellent, comprehensive reference, with plenty of detailed information for the connoisseur and more general information for the novice. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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Vegan Success

Author: Susan C Daffron

Every day, you have to answer that eternal question: what's for dinner? But if you are vegan, you can't just zoom through the drive-through for the quick solution. (Sure, it was fast, but was it food?) As a vegan, you don't eat any animal products - no milk, cheese, eggs or meat. So when you are trying to figure out what's for dinner, you can't just zap a microwave meal or rely on mainstream fast food joints to get you out of a jam.

Even if you're not vegan, you might have resolved to "eat healthier" but when push comes to shove and time is of the essence, you too guiltily head for MickyD-land at the first hunger pang.

If this sounds like you, Vegan Success is a new book that can help.

Vegan Success is designed to take the drudgery out of vegan cooking. It's filled with easy recipes anyone can make, even after a long day when you don't feel like cooking. The recipes have no complex techniques or obscure ingredients. Many can be made from ingredients you already have sitting in your refrigerator or pantry.

What it does include is a whole bunch of delicious, hearty, satisfying, melt-in-your-mouth good vegan recipes that don't take all day to make, and don't leave you hungry an hour later!

If you're hungry and want to eat now, this is the book for you!

One Smart Cookie or Tru

One Smart Cookie

Author: Julie van Rosendaal

Think rich, chewy, gooey, chocolatey cookies, brownies and squares are off-limits? Not so! In One Smart Cookie, you'll be thrilled to find more than 200 recipes for goodies such as Triple Chocolate Chunk Cookies, Decadent Cheesecake Brownies, Pecan Pie Squares and Cranberry White Chocolate Blondies, trimmed of fat but not the flavor!

Everybody loves cookies. They are as welcome at a dinner party as they are tucked into a lunch box or hanging on the Christmas tree. And we all have longtime favorites that have often become family traditions. In this book, you will find lower fat recipes for your favorite cookies, squares, brownies, and biscotti, as well as a wealth of information that will help you to reduce the fat in your own special cookie recipes.

The desserts and snacks in this book aren't just a healthy alternative to the cookies you crave-- they are the real thing!

Books about: Taking on the System or QuickBooks 2007 For Dummies

Tru: A Cookbook from the Legendary Chicago Restaurant

Author: Rick Tramonto

The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest European traditions.

Tru reveals the secrets of Tramonto and Gand's award-winning cuisine-techniques and recipes they have evolved over the past twenty-five years of preparing some of the most delectable food in the world. This glorious cookbook, illustrated with more than sixty photographs by the renowned photographer Tim Turner, offers more than seventy-five never-to-be-forgotten Tru favorites-starting with first courses such as Ricotta Gnocchi with Parmegiano-Reggiano Cream; greens such as Lemon Balm Salad with Yuzu Soy Dressing; and entrees including Black Trumpet Mushroom—Crusted Ahi Tuna and Roasted Beef Tenderloin with Truffled Potato Puree. Gale Gand provides recipes for an irresistible array of cheese courses and a variety of exquisite desserts, including Apricot Tart Tatin and Fromage Blanc Mousse with Blueberry Stew.

Masterfully written recipes with careful attention to detail and easy step-by-step instructions will enable cooks of all levels to prepare and present unforgettable meals, enhance the dining ambience, and enjoy the taste of Tru perfection at home. Award-winning sommelier Scott Tyree suggests wines to complement every course. Tramonto and Gand also share the remarkable story of how they became two of the world's great chefs and how they made Tru a four-star restaurant.

On every page,Tru reflects an abiding love for food, a great passion for the table, and attention to all that goes into producing superb meals. Tru is the ultimate cookbook for anyone who appreciates food as inventive as it is beautiful.

Publishers Weekly

This collection is full of the kind of over-the-top recipes that give chef cookbooks a bad name. Tramonto's frou-frou constructions, like Rabbit Roulade with a Salad of Fris e, French Beans and Radish, and Arctic Char Poached in Duck Fat with Spinach-Almond Puree, sound delicious, but with their numerous subrecipes (Roasted Beef Tenderloin, Truffled Potato Puree and Bone Marrow Foam with Red Wine Sauce requires extracting chlorophyll from spinach and parsley, as well as pouring a marrow mixture into a canister powered by N2O chargers) and long ingredient lists, they also sound about as accessible for the home cook as the summit of Mount Everest is for someone who takes occasional strolls in the woods. These rarefied creations do offer a pleasurable peek into the mindset of a creative chef: there's an entire chapter on foie gras, for example. Pastry chef Gand's desserts are equally complex and include small treats the restaurant offers, like Honey-and-Lemon Tea Lollipops, which are "surprisingly easy to make," as long as readers have sucker collars on hand and don't mind pouring 305-degree syrup. Recipe headers are lengthy and sometimes repetitive, adding to the feeling of dizzying information overload this book provides. Photos. (On sale Nov. 2) FYI: Tramonto and Gand have won awards for their earlier books, and Gand hosts a Food Network show. Copyright 2004 Reed Business Information.

Library Journal

Tramonto's last book, Amuse-Bouche, featured the dazzling hors d'oeuvres he serves at his acclaimed Chicago restaurant, while Butter Sugar Flour Eggs and Gale Gand's Just a Bite provided the dessert recipes that pastry chef and partner Gand creates there. Here is the rest of their menu, from Roasted Sweetbread Salad with Walnut Vinaigrette and Beet Paint to Malaysian-Crusted Rack of Lamb with Truffled Bread-and-Butter Pudding (along with a few more desserts for good measure). These are chef's recipes indeed, with multiple components and many exotic ingredients. Tramonto is certainly talented, but home cooks are more likely to enjoy browsing through the book, which is illustrated with full-page color photographs. For area libraries and other collections catering to foodies. Copyright 2004 Reed Business Information.

Picnics or 250 Best Cakes and Pies

Picnics

Author: David Herbert

Grab this book, start cooking--and before long, you'll be ready to fill a hamper, pack a blanket, and head off on the perfect picnic. These mouthwatering recipes feature everything from a quick selection of nibbles for a romantic afternoon à deux to a big, fun lunch with the family. Choose from spicy bites no bigger than a mouthful; substantial salads with delicious dressings; inventive sandwiches; creative antipasti; tiny cakes to please the kids; and frozen cocktails to cheer adults. Plus, there's practical advice on making sure the food travels in style and is packed perfectly. The meal ideas here include lunch on the road, with chicken and chive sandwiches and bacon, cheese, and potato pie; a beach barbeque with kebabs, corn on the cob, an easy banana tart, and sangria; and a bike ride picnic with wrapped baguettes, stuffed dates, and muffins.

New interesting textbook: Adobe Photoshop Elements 6 or Scam Proof Your Life

250 Best Cakes and Pies

Author: Esther Brody

The ultimate collection of cake and pie recipes

Find the perfect cake or pie to suit any occasion in 250 Best Cakes and Pies -- from chocolate cakes, cheesecakes, coffeecakes, sponge cakes, fruit pies, cream pies along with frostings, fillings and glazes. Also included are detailed and easy-to-follow instructions for preparing perfect pie crusts.

Create bakery classics like Boston Cream Pie, New York Style Cheesecake and Lemon Cream Meringue Pie. Take a new spin on an old classic with Baked Alaska Loaf or the home-inspired goodness of Mom's Sour Cream Chocolate Layer Cake and Upside-Down Apple Pie. An after-school special that everyone can enjoy is easy and delicious Pineapple Carrot Cake.

There are extensive baking tips and techniques. Novice cooks soon find that baking a cake or pie is not the challenge once imagined. Brody's baking experience and wonderfully inventive recipes make 250 Best Cakes and Pies an important baking reference.

Diane Warners Big Book of Parties or Entertaining at the White House with Nancy Reagan

Diane Warner's Big Book of Parties: Creative Party Planning for Every Occasion

Author: Diane Warner

This is the most helpful, complete party book ever published. Whether you're throwing a "Teddy Bear Birthday Party", hosting a 50th anniversary gala, celebrating your daughter's Quinceanera, or planning a light-hearted "Tacky Party," you'll find everything you need to make the party special, unique and "theme-appropriate" for the occasion. Although Diane covers the "mechanics" of planning over 175 types of parties, she also helps you develop a heart for your guests, making them - and especially the guest of honor - feel honored and special. She covers the latest trends in party giving, and in a section called "Party Planning 101," she summarizes the general elements that should be considered for every party: etiquette, venues, invitations, ambience, entertainment and more. Also included are seven chapters of party recipes, as well as user-friendly, fill-in-the-blanks planning sheets, to help you stay organized and "on task."

New interesting book:

Entertaining at the White House with Nancy Reagan

Author: Peter Schifando

What do you serve the Sultan of Oman and his enormous entourage for dinner? Who should sit next to a foreign dignitary who doesn't speak a word of English? Why is it that there is always less silverware at the end of a state dinner than you had when the night began?

Former First Lady Nancy Reagan answers these questions and more as she provides a rare and intimately personal look at life as a White House hostess. Mrs. Reagan embraced this role with a unique energy and joie de vivre rare among her predecessors, and she has been waiting for the right moment in history to share her stories. From tales of her first event as a White House hostess (the President's surprise 70th birthday party, which was mistakenly announced by Tom Brokaw on Today that very morning), to the state dinner at which Mikhail Gorbachev refused to wear a tuxedo, to John Travolta's infamous dance with Princess Diana, Mrs. Reagan has seen it all. She will write the book's foreword, and world-renowned interior designers Peter Schifando and Jonathan Joseph have worked closely with her to create the ultimate insider's guide to these fantastic soirees.

Chock full of personal anecdotes and glorious photographs from the former First Lady's private collection, the Ronald Reagan Library, and the White House Historical Society, as well as historical tidbits, Entertaining at the White House with Nancy Reagan is the definitive source on classic formal entertaining.

Foods of the Southwest Indian Nations or Suddenly a Centerpiece

Foods of the Southwest Indian Nations

Author: Lois Ellen Frank

In this gloriously photographed book, renowned photographer and Native American-food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.

About the Author: Lois Ellen Frank is based in Santa Fe, New Mexico. She has a master's degree in cultural anthropology from the University of New Mexico with a focus on Native American foods and plants. Currently, she is a featured cooking instructor at the Santa Fe School of Cooking.

See also:

Suddenly a Centerpiece: Assemble These Clever Table Designs in No Time at All

Author: Sher Simon

Anyone can quickly pull together one of these twenty-five original table centerpieces for entertaining or seasonal decorating.

Suddenly a Centerpiece presents 25 projects that will instantly transform a dining table from blah to brilliant. Each centerpiece is super-easy yet interesting, beautiful, and impressive. The projects require no crafting experience and combine wonderful craft materials, faux florals, candles, foods, or textiles with decorative objects and dishes that you already have. A little of that, a little of this, and you have a centerpiece to perk up your table. Full of fresh ideas, the designs include centerpieces for every season, holiday gatherings, and casual or special entertaining.

• 25 table centerpieces for entertaining or seasonal decorating.
• The only project book about just centerpieces.
• Projects are sensational and surprisingly easy-crafters will love them, and the craft-challenged can easily make them.
• Projects use a wide range of materials and accessories sold in craft, fabric, and discount stores.

Table of Contents:

Suddenly a Centerpiece Contents

A Little of This, a Little of That

Part 1: Decorating Your Table for the Season

• A Calming Center: Cherry Blossom with River Rock
• Wreathed Bowl: Clean Design on a Rice Wreath
• Wild Grasses: Zinnias and a Vintage Tin Pan
• Wake Up and Smell the Coffee: Kitchen Design with Vintage Coffee Cans
• Summer Cooler: Brights on Ice
• Layers in Glass: Fascinating Fills for Vases, Bowls, or Candlesticks
• Candelabra Flourishes: Simple Elegance with Bows and Berries
• Tuscan Fruits and Wine: Fruits in Pottery
• Harvest Bowl: With Airy Accents and a Shawl
• Red, Red, Red: One-Color Groupings
• Candlescape with Magnolias: Decorating a Candle Tray
• Four Seasons with Feathers: A Vase Design to Change with the Seasons
• Garland for Harvest to Holidays: Tucking Seasonal Accents into a Beaded Fruit Garland
• Holiday Treasures: A Display of Favorite Ornaments

Part 2: Entertaining

• Asian Simplicity: Orchids and Split Bamboo Candleholders
• Hot Colors, Hot Peppers: For a Menu with heat
• Radicchio and Ivy: Garden Design with Vegetable Vases
• Your Special Serving Piece: On a Bed of Colorful Foods
• Champagne and Roses: Romantic Dinner for Two
• Tea and Pearls: Teacups and a Pearl Garland
• Dinner at Eight: Orchids, Ivy, and Your Crystal
• Sweet Spring Arbor: An Arched centerpiece for a Dramatic Buffet Table
• Watermelon: A Natural Holder for Fresh Flowers
• Tropical Beach: Big Outdoor Fun

Index

Cooking in Ancient Civilizations or Field Dressing and Butchering Upland Birds Waterfowl and Wild Turkeys

Cooking in Ancient Civilizations

Author: Cathy K Kaufman

This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks--is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.

Interesting book:

Field Dressing and Butchering Upland Birds, Waterfowl, and Wild Turkeys

Author: Monte Burch

Here are step-by-step instructions for bringing wild birds from field to table. To enjoy fresh wild turkey on the table, it is essential to care for it properly in the field. In this informative guide, Monte Burch explains the best methods for field dressing turkeys, upland birds, and waterfowl, and tells you how to handle your freshly dressed fowl once you get it to your kitchen. With this guide's detailed instructions and illustrations, you can learn the fundamental butchering techniques necessary to process and preserve game birds. You'll find handy lists of the tools and equipment you'll need, plus descriptions of basic cooking methods. Burch shows you how to prepare a bird for freezing, curing, or smoking. The Field Dressing and Butchering series also contains delicious recipes that bring out the best in all types of game. Try Burch's simple recipe for an orange sauce that will complement the flavor of any fresh fowl.

Table of Contents:

	Introduction	vii
Chapter 1	Tools and Equipment	1
Chapter 2	Dressing Upland Game Birds	9
Chapter 3	Dressing Waterfowl	33
Chapter 4	Dressing Wild Turkey	51
Chapter 5	Freezing Wildfowl	67
Chapter 6	Smoking and Drying Wildfowl	73
Chapter 7	Cooking Wildfowl	83
Chapter 8	Wildfowl Recipes	91
	Sources	127

Welcome to Juniors or Naked Chef Takes Off

Welcome to Junior's!: Remembering Brooklyn With Recipes And Memories From Its Favorite Restaurant

Author: Marvin Walter Rosen

Welcome to Junior's! is a nostalgic tour of Brooklyn from the 1930s to the 1990s with reminiscences and recipes from the legendary restaurant renowned for its rich and creamy cheesecake. Junior's holds a special place in Brooklyn, also home of the Brooklyn Dodgers, Coney Island, and the Brooklyn Bridge. As well as a decade-by-decade history of the golden age of Brooklyn with wonderful photographs from the past fifty years, scattered throughout are memories and stories of how Junior's grew from its modest beginnings to its success today.

From the very first day Junior's opened its doors in 1950 on the corner of DeKalb and Flatbush Avenue Extension in downtown Brooklyn, three generations of the Rosen family have worked hand in hand to build their restaurant into one of the most popular eateries in the borough today. First Harry Rosen, then his sons, Marvin and Walter, and now his grandsons, Kevin and Alan, have worked tirelessly to create and continue a famous Brooklyn neighborhood tradition -- a family restaurant that commands loyalty from its customers, and one to which they return day after day.

Going to junior's is an event. It is a place that has become a home-away-from-home for Brooklynites over the years and is a popular destination for people from the entire New York metropolitan area. Today, just as on the day it opened, Junior's remains a quintessential Brooklyn phenomenon. It even looks remarkably like it did in the fifties -- bright orange booths that seat nearly four hundred, a glistening counter surrounded with diners, a busy soda fountain, and, of course, the bakery, brimming with all kinds of cheesecakes, homemade pies, towering layer cakes, andbuttery pastries. Not only does Junior's stand for the best of ethnic, down-home fare but it also serves the best cheesecake in New York -- at the last count over four million slices each year.

Welcome to Junior's! is not only a memory book to treasure but a cookbook with over one hundred favorite recipes. From Junior's signature cornbread, matzoh ball soup, crisp fried chicken, cheese blintzes, and baked stuffed shrimp to its legendary desserts -- Junior's famous #1 pure cream cheesecake, lemon meringue pie, strawberry shortcake, chocolate fudge layer cake, and ice-cream sundaes -- these recipes allow you to re-create a small slice of Junior's right in your own home kitchen.

Publishers Weekly

Since it opened its door on Election Day 1950, Junior's has been a Brooklyn landmark: a place where politicians and performers eat comfortably alongside teachers and taxi drivers. In this book of New York diner recipes, founder Harry Rosen's sons, Marvin and Walter, team up with author Allen to provide a chatty cookbook/cultural history of the business and its neighborhood. In chapters arranged by decade, from the 1930s to the 1990s, the book maps how the 1929 Enduro Sandwich Shop, which catered to vaudeville and moviegoers during the Depression and to the Brooklyn Navy Yard's 70,000 workers during WWII, evolved into the family-style restaurant that sells about 7000 of its famous cheesecakes a week. Today, Junior's menu reflects the cultural diversity of Brooklyn. From the 1930s are recipes for the standard Matzoh Ball Soup and Chocolate Egg Cream. In the 1950s, the restaurant introduced Old-Fashioned French Toast, made with Challah bread soaked in eggs and sugar for 15 minutes. The 1960s was marked by such selections as the rich Homemade Chili and Big Meatballs with Spaghetti. The desserts stand out; highlights include recipes for Junior's famous, Jewish-style cheesecakes (of the eight included, Junior's Famous No. 1 Pure Cream Cheesecake stands out). Home cooks looking to bring Brooklyn comfort food to the table will enjoy taking this nostalgic tour--and the book's handsome packaging, featuring b&w photos and orange lettering and highlights that reflect Junior's famed orange booths, adds to the pleasure. (Mar.)

Library Journal

Junior's is a Brooklyn institution, now run by the third generation of the Rosen family. The restaurant is always full of customers, who come for its oversize portions of Jewish deli-style food and other homey fare, but it is most famous for its cheesecake, and there are seven versions of it here. Although recipes are included for all the popular Junior's dishes--more than 100 of them--this is almost as much social history as cookbook. Chapters are organized by decade, from the 1930s and 1940s ("When Brooklyn Was...Everything") to the 1990s, and food writer Judith Blahnik has distilled the second-generation authors' memories and reminiscences into an engaging, readable personal history of the borough. Suitable for larger cultural and social history collections and recommended for all area and other larger libraries.

Gourmet Observer

...not just a cookbook, but a rich, moving memoir.

Read also Alexander Hamilton or Make It Plain

Naked Chef Takes Off

Author: Jamie Oliver

Now in paperback, the two cookbooks that introduced us to Jamie Oliver and his groundbreaking concept of paring down food to its bare essentials

Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of "naked" food, and shares his simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. Oliver's cookbooks appeal to anyone who wants to prepare fantastic meals but doesn't want to spend all night cooking.

The Naked Chef, filled with more than 120 fuss-free recipes and with full-color photographs throughout, proves that even kitchen novices can make perfect foolproof roast chicken, homemade ravioli, five-star risotto, and a chocofreak's dream chocolate tart.

The Naked Chef is an international bestseller, and has sold more than 200,000 copies in hardcover in the U.S.

In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver's commentary, which will encourage and inspire cooks of all levels!

The Naked Chef Takes Off has sold more than 150,000 copies in hardcover in the U.S.

Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight and has since become an international culinary superstar. He is now running Fifteen, one of the best restaurants in London and the subject of the television series Jamie's Kitchen. Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia. His shows Oliver's Twist and The Naked Chef can be seen on Food Network. He also started and continues to be involved with the charity Cheeky Chops, which provides training and mentoring for disadvantaged young people, allowing them to follow their dreams and become chefs. Jamie lives in London with his wife, Jools, and their daughters, Poppy and Daisy.

Mollie Katzen

Jamie Oliver is down-to-earth and contagiously passionate about food. In this competitive world of celebrity chefs, I truly believe he is the Next Big Thing.

Rolling Stone

Who's the hardest-working man in show business this year? We nominate 25-year-old British cook Jamie Oliver.

People

. . . charm shines even brighter than the glossy pictures . . . recipes for dishes like paparadelle with mixed wild mushrooms are clearly written.

Publishers Weekly

The young, hip Londoner (The Naked Chef) again brings his big personality to bear on cuisine that isn't "cheffy food, it's for normal people who want shortcuts and tips...." However, normal people may be put off by instructions as vague as the "2 good handfuls of arugula, 1 small handful of capers and 1 handful of anchovies" specified in the Slow-Cooked and Stuffed Baby Cherry Chilli Peppers. Also, simple recipes such as Crunchy Thai Salad are presented in descriptive text alone; ingredient quantities are left unspecified. Yet Oliver wields an adventurous hand in combining flavors, as with Monkfish Wrapped in Banana Leaves with Ginger, Cilantro, Chilli and Coconut Milk. Playful ideas also abound, such as Squashed Cherry Tomato and Smashed Olive Salad, in which the tomatoes are squashed by hand. On a more sophisticated note, there's Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans. Oliver's Basic Bread recipe is adaptable enough for Chocolate Twister Bread, Pizzas and Chickpea Moroccan Flatbread. Desserts include Two-Nuts Chocolate Torte with almonds and walnuts and Cr?me Br?l?e The Way I Like It, which is only an inch thick with a thin layer of crisp caramel. Venting his youthful spirits, he even tells how to spike a watermelon with vodka to intoxicate your "mates." Agent, Borra Garson. (Sept.) Forecast: Already a popular Food Network host, Oliver airs new episodes this year in conjunction with the book. Naked Chef has 100,000 copies in print, and for its sequel, Hyperion plans a $100,000 marketing campaign, including a five-city tour and confirmed appearances on Rosie O'Donnell, Late Night with David Letterman and Entertainment Tonight. Last year, theauthor made People's "Sexiest Man Alive" list. Sales should be brisk. Copyright 2001 Cahners Business Information.

Library Journal

The title of Oliver's second book is apt indeed less than a year ago, the talented young British cook was unknown in this country. Now, however, with his own Food Network TV series and more than 100,000 copies of The Naked Chef in print, he's practically become a household name. ("Naked" refers to his style of cooking, "using the bare essentials of your larder and stripping down restaurant methods to the reality of home.") His new cookbook is, if anything, even more engaging than the first. It's not about "cheffy" food but simple but inspired recipes, presented with such charming enthusiasm that they are likely to lure even noncooks into the kitchen: Squashed Cherry Tomato and Smashed Olive Salad, Roasted Slashed Fillet of Sea Bass Stuffed with Herbs, and Chocolate Pots. Color photographs and a lively design further add to the book's appeal. Essential. Copyright 2001 Cahners Business Information.

Table of Contents:

	Introduction	10
	Make life easy	14
	Potty about herbs	16
	Morning glory	20
	Tapas, munchies and snacks	36
	Simple salads and dressings	52
	Soups and broths	82
	Pasta and risotto	94
	Fish and shellfish	146
	Meat, poultry and game	170
	Vegetables	198
	Bread	220
	Desserts	238
	Bevvies	262
	Stocks, sauces, bits, bobs, this, that and the other	274
	Index	279
	Thanks, nice one, shout going out, cheers, respect	286

McDonalds or Foxfire Book of Appalachian Cookery

McDonald's: Behind the Arches

Author: John F Lov

McDonald's: it is the world's premier entrepreneurial success story, a company whose growth worldwide continues to be astonishing. In tough financial times, McDonald's proved that ingenuity, trial and error, and gut instinct were the keys to building a service business the entire world has come to admire. In the years since McDonald's: Behind The Arches was first published, McDonald's has been a trendsetter in advertising, focusing on different ethnic groups as well as the physically disabled. McDonald's created McJobs, a program that employs both mentally challenged adults and senior citizens. And because its franchisees have their fingers on the pulse of the marketplace, McDonald's has evolved successfully with the health food revolution, launching dozens of new products and moving toward environmentally-safe packaging and recyclable goods. Inspiring, informative, and filled with behind the scenes stories, this remarkable saga offers an irresistible look inside a great American business success.

Publishers Weekly

Love presents a completely revised and updated version of the history behind the voracious hamburger empire. (Aug.)

Library Journal

``The history of the McDonald's system is the story of an organization that learned how to harness the power of entrepreneursnot several, but hundreds of them.'' This work is not the story of Ray Kroc, McDonald's colorful founder, but that of all of the individuals, including the McDonald brothers, suppliers, financiers, franchisees, as well as the early employees, who made McDonald's the undisputed champion of the fast food industry. The complex financial arrangements that were necessary to McDonald's success are made clear, as is the company's commitment to quality, service, and cleanliness. This entertaining work is highly recommended for most public and academic libraries. Michael D. Kathman, St. John's Univ. Lib., Collegeville, Minn.

Look this:

Foxfire Book of Appalachian Cookery

Author: Linda Garland Pag

The Foxfire group are dedicated to preserving and recording the traditions of America's Appalachian area, and this book of over 500 recipes, with black and white photography of the people of the area, is a classic from them. The food is nutritious, easy to prepare, and totally unpretentious, including recipes for potato candy, cry-baby cookies, lime pickles, and much more.

Table of Contents:

	Acknowledgments	ix
	Introduction	xi
	Prologue	xvii
	The Foxfire Book of Appalachian Cookery	vi
1.	Appalachian Cooking "As far as the good part of it, I don't know if cooking today is any better."	1
2.	Menus "I don't never make a menu."	36
3.	Beverages "Used to you couldn't make it too strong but what I could drink it."	41
4.	Milk, Butter, Cheese, Eggs "Mama'd tell me to pull on the cow's tit to learn how to milk and that's the way I learned how."	58
5.	Soups and Stews "I made soup every fall, every summer."	74
6.	Salads "When you get all that chopped up, you've got a bowl full."	83
7.	Fish "They was plenty of fish in the river."	91
8.	Poultry and Wild Game Birds "Now I like the old-fashioned way of cooking wild turkey."	100
9.	Pork "We used to kill five or six big hogs every winter."	116
10.	Beef "Daddy didn't think you had much if you didn't have meat on the table."	126
11.	Wild Game "People say I make good squirrel dumplings."	132
12.	Gravies and Sauces "Mighty good for sopping biscuits in."	143
13.	Vegetables "They will melt in your mouth if you're a hillibilly."	148
14.	Breads "He's married a woman that can't even cook corn bread."	177
15.	Desserts "The best sweet potato pie you ever put your tooth on."	207
16.	Pickles, Relish, James, and Jellies "I like to cook my jellies fast and my preserves slow."	270
17.	Cooking for Crowds "I usually don't have any choice but to cook for a big crowd--especially on Sunday."	298
	Participants	315
	Index	321