Thursday, February 19, 2009

Directions for Cookery in Its Various Branches or Spices

Directions for Cookery, in Its Various Branches

Author: Eliza Lesli

The author has spared no pains in collecting and arranging, perhaps the greatest number of practical and original receipts that have ever appeared in a similar work; flattering herself that she has rendered them so explicit as to be easily understood, and followed, even by inexperienced cooks.



Interesting book: Women at War or Publics and Counterpublics

Spices: Flavor Chemistry and Antioxidant Properties, Vol. 660

Author: Sara J Risch

Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices.
Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.

"Explores the chemistry of spices to illuminate the significant volatile and nonvolatile compounds that create the distinctive flavor of various spices, and those that are responsible for the preservative effect of many spices. Examines the flavor chemistry of fenugreek, vanilla, onions and various other; describes analytical techniques including aroma extract dilution analysis, chromatography, chemiluminescent nitrogen detection, and mass spectrometry; and considers the antioxidant properties of such components as capsanthin in soybean oil, curcumin in ginger, and lavandin in rosemary. The 19 papers are from an international symposium in New Orleans, March 1996."--SciTech Book News

Booknews

Explores the chemistry of spices to illuminate the significant volatile and nonvolatile compounds that create the distinctive flavor of various spices, and those that are responsible for the preservative effect of many spices. Examines the flavor chemistry of fenugreek, vanilla, onions and various other "Allia"; describes analytical techniques including aroma extract dilution analysis, chromatography, chemiluminescent nitrogen detection, and mass spectrometry; and considers the antioxidant properties of such components as capsanthin in soybean oil, curcumin in ginger, and lavandin in rosemary. The 19 papers are from an international symposium in New Orleans, March 1996. Annotation c. by Book News, Inc., Portland, Or.



Wednesday, February 18, 2009

The New Classic Cook or Christinas Cookbook

The New Classic Cook: Fast and Fabulous: Delicious Meals Without the Wait

Author: Pamela Clark

Ask any busy person what they want more of and the answer is likely to be 'more time!' This collection of mouth-watering meals allows you to spend less time in the kitchen and more time doing what you want. Fast and Fabulous has over 75, full-color recipes of truly memorable meals that can be presented with flair in minutes and which will delight the most discerning palates as well as the most ravenous of appetites.

Every recipe has been carefully tested, not once, but three times so you are guaranteed each dish will be successful every time. Fast and Fabulous is a great resource for the busy cook who wants both delicious and quick meals.



Interesting book: Business to Business Marketing or Charismatic Leadership in Organizations

Christina's Cookbook: Recipes and Stories from a Northwest Island Kitchen

Author: Christina Orchid

Deeply evocative of the San Juan Islands, the recipes and ingredients of Christina's Cookbook give readers a flavorful tour through all of the area's eddies, bays, and gardens. Just for starters, readers can try recipes for Crab Fondue and Fennel Breadsticks, Mussels with Garden Lilies and Curry, or Singing Scallops with Sweet Cicely and Cider. Add to this a side dish of charming tales and worldwide adventures, and the innovative recipes become all the more enticing. Roasted Halibut comes with a story on how it got its glaze; a millionaire playboy in the South of France is behind the delicious lamb recipe; and if readers want to discover how icy Doug Fir Granitas came to be served at the James Beard House, they can open up to the chapter on desserts (which also includes Poached Cherries and Lavender Ice Cream). For fans of authentic northwest cooking and seafood alike, this colorful cookbook is deliciously entertaining.

Publishers Weekly

Over the past 25 years, Orchid's intimate restaurant, Christina's, situated over a refurbished gas station on Orcas Island north of Seattle, has developed a local cult following as well as become a pilgrimage destination for foodies. With her first book, Orchid shares the robust approach to American cooking that has won her so many fans. Bringing together her grandparents' ranch traditions, basic French and Italian techniques and the Northwest's abundant local ingredients, she has produced an appealing volume that showcases both her skill and her down-to-earth philosophy. Orchid's impeccably clear and simple recipes are organized around the parts of the meal-appetizers, salads, main courses, etc.-interspersed with essays on ingredients (tomatoes, salmon) and objects (tools). There are familiar dishes, such as Planked Salmon, but also a happy abundance of more idiosyncratic Orchid twists, including her signature chutneys and breadsticks, as well as dishes like Cold Halibut Ceviche Soup, Grilled Sturgeon with Blueberry Chutney, and Pomegranate Lamb Chops. Those living outside the Northwest may find certain ingredients hard to find (e.g., Ling cod, sockeye and Dungeness crab), but Orchid's fondness for pairing strong natural flavorings is within the reach of most dedicated home cooks. Photos. (Oct.) Forecast: The book should enjoy an especially strong life in the Northwest region through the holidays and beyond. Copyright 2004 Reed Business Information.



Tuesday, February 17, 2009

Soyfood Recipes for The American Table or Cheese

Soyfood Recipes for The American Table: Favorite Dishes from the Folks at White Wave

Author: White Wave Inc

Learn how to create delicious, nutritious foods your family will really go for from one of the pioneers of soyfood development in the U.S. White Wave, Inc. has produced delicious tofu and flavored tofu products, as well as soymilk, soy yogurt, tempeh and seitan products since 1977. Here are recipe favorites from the product developers and taste testers at White Wave that are sure to fit right in on the dinner table of any American family.



Book review: The Peach Sampler or Taste of Thyme

Cheese: Chemistry, Physica and Microbiology: Third Edition, Volume 2 Major Cheese Groups

Author: Patrick F Fox

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

*Reflects the major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables



Monday, February 16, 2009

For the Love of Potatoes or Compendium of Nosh

For the Love of Potatoes: Comfort Cooking with an American Favorite (Versatile Vegetable Cookbook Series #1)

Author: Darlene Kronschnabel

Warning: If you're looking for low-fat, heart healthy recipes, don't look here! But when only true comfort food will do, this collection of 115 lip-smacking recipes unapologetically celebrates potatoes and all their favorite companions: butter, cheese, sour cream and more. Award-winning veteran cookbook author Darlene Kronschnabel brings her creativity and expertise to dozens of ways to enjoy America's favorite tuber in this humorously written, easy-to-follow cookbook. The author shares her enthusiasm for the homely brown root that has become an American icon, covering clever and sometimes fascinating ways to use potatoes in soups, salads, side dishes and casseroles, as well as main dishes, breads and desserts. Two full sections are devoted to the most popular potato treatments: Roasting & Frying, and Baked & Mashed. Clearly explained recipes are prefaced with a bit of history telling how the lowly spud came to be a staple food the world over. The main text is interspersed with interesting facts and potato ephemera, and accompanying several of the recipes are quick variations, tips for helpful preparation, cooking, and serving. Useful appendices contain specific characteristics of common potato varieties and handy kitchen tips such as weights and measures and common cooking terms. A handy index is provided for fast location of the perfect last minute recipe.



Table of Contents:
Dedicationi
Acknowledgmentsi
Introductionii
Buying Tipsiv
Storage Tipsv
Preparation Tipsvi
Serving Suggestionsviii
Soups1
Overview: The Ultimate Comfort Food1
Potato-Spinach Bisque2
Chilled Potato and Beet Soup2
Potato-Carrot Soup3
Quick Potato Frankfurter Soup3
Green Onion Potato Soup with Spaetzle4
Potato and Cabbage Soup5
Country Style Potato Leek Soup5
Hungarian Potato-Mushroom Soup6
Cheesy Corn and Potato Chowder6
Manhattan Clam and Potato Chowder7
Salmon Potato Chowder7
Polish Potato and Sausage Soup8
Salads9
Overview: Seasonings, Garnishes, Tips9
Spicy Pineapple and Shrimp Potato Salad11
Warm Oriental Potato Salad12
Sweet Potato Waldorf Salad13
Warm Potato and Cabbage Salad13
Bleu Cheese and Almond Potato Salad14
German Potato Salad14
Ham 'n Cheese Potato Salad15
Spanish Potato Salad16
New Potato-Green Bean Tomato Salad16
Confetti Potato Salad for a Crowd17
Old-Fashioned Potato Salad with Variations18
Main Dishes19
Potato-Beef Moussaka19
Onion Steak-Potato Bake20
Potato Gnocchi with Tomato Beef Sauce21
Beef Roast with Potatoes And Onions22
Rosemary Chicken and Potatoes22
Tarragon Chicken and Potatoes23
Country Style Ribs, Potatoes and Sauerkraut23
Potato Topped Chili Pie24
Greek Pouch Potatoes25
Barbecue Beef Pouch Potatoes26
Potato Stroganoff26
Spanish Potatoes27
German Onion-Potato Scramble27
Side Dishes28
New Potatoes 'n Baby Onions28
Minted New Potatoes And Peas29
Lemon-Buttered Blue Potatoes29
Dressed Fingerlings30
'Tato Balls30
Baked Sweet Potatoes and Apples31
German Style Potatoes and Mushrooms31
Caraway Potato Dumplings32
Hungarian Paprika Potatoes33
Hot Potato-Broccoli Vinaigrette33
Potatoes with Sweet Red Peppers34
Basil-Garlic Potato Wedges34
Potato Pancakes35
Potato Zucchini Curry36
Mashed And Baked37
Tips37
Basic Mashed Potatoes38
Garlic-Parmesan Mashed Potatoes39
Mashed Potatoes with Horseradish Cream39
Garlic 'n Sweet Pepper Mashed Potatoes40
Mashed Potatoes with Sauerkraut40
Mashed Potatoes with Butternut Squash41
Refrigerator Mashed Potatoes42
Jalapeno-Ham Stuffed Potatoes42
Twice Baked Potatoes with Blended Cheese43
Reuben Spuds43
Salmon Stuffed Potatoes with Dilly Cream Sauce44
Baked Potatoes45
Seasoned Butters for Baked Potatoes45
Assorted Hot Toppings for Baked Potatoes46
Roasted And Fried47
Sesame Herb Roasted Potatoes47
Oven Roasted Potato Wedges48
Hasselback Potatoes48
Balsamic-Roasted Potatoes49
Potato Fans49
Oven Roasted Sweet Potatoes with Tarragon50
Swiss Potato-Onion Cake50
Cottage Fries51
Turkey Hash Browns51
Rosemary Potato and Garlic Oven Fries52
Roasted Potato Skins52
Rosti Potatoes53
Easy Oven Fries53
Assorted Dips for Roasted Potato Skins and Oven Fries54
Casseroles And Gratins55
Bleu 'n Brie Potato Casserole55
Beef Cheddar Potato Scallop56
Coconut and Sweet Potato Casserole56
Greek Potato-Lamb Casserole with Green Beans57
Swiss Potato 'n Ham Casserole57
Caraway Cheese Potatoes58
Salmon Potato Strata58
Florentine Potato Puff59
French Potato-Garlic Gratin59
Basil Potato-Vegetable Au Gratin60
Golden Shepherd's Pie60
Asiago and Potato-Egg Gratin61
Jansson's Temptation62
Bread, Rolls, Muffins And Scones63
Overview63
Potato Bread64
Potato Egg Bread65
Pumpernickel Bread66
Cheddar Cheese Potato Bread67
French Twist Potato Bread68
Potato Rolls69
Potato Batter Buns70
Potato Scallion Biscuits70
Spicy Apple Muffins71
Crisp Potato Fingers71
Dilled Potato Scones72
Cocoa-spudnuts73
Spicy Sweet Potato Prune Bread74
Homemade Croutons74
Desserts75
Rhubarb Custard Potato Kuchen75
Potato Pecan Torte76
Potato 'n Apple Spice Cake77
Potato Chip Cookies77
Double Chocolate Potato Drops78
Potato Date Bars79
Potato-Cranberry-Apple Crisp80
Orange Fluff Potato Pie80
Mashed Potato Cheese Cake81
Spicy Sweet Potato Pie82
Graham Cracker Crust83
Pecan Pastry for 9" Single Crust Pie83
Crunchy Ice Cream Balls84
Chocolate-Dipped Chips84
Coconut Potato Candy Bites85
Appendices86
Fresh Potato Types86
North American Potato Varieties88
Miscellaneous Helpful Kitchen Information113
References121
Index122
About the Author129

Interesting book: un'introduzione ad economia del comportamento: Una guida per gli allievi

Compendium of Nosh

Author: Jack McLean

The Compendium of Nosh is all about the weird and wonderful things we put in our mouths. From A through to Z it gives wickedly funny, informative insights into foods, flavors, produce, etiquettes, and observances. You can discover the odd hobbies of J.H. Kellogg, the cornflake king, or the plutocratic origins of baked beans and why coffee and tea have caused wars, revolutions, and draconian punishments in every continent. The Compendium of Nosh is an extraordinary confection and a must-have for foodies.



Saturday, February 14, 2009

100 20 Minute Easy Recipes or Baked Products

100 20-Minute Easy Recipes

Author: Jenni Fleetwood

This superb collection of simple yet mouth-watering recipes is proof that fast, flavoursome food can remain healthy, home-made and fresh - even if time seems impossibly tight. With 100 recipe ideas to choose from, all prepared and cooked in a total of 20



Books about: Globalisierung und Arbeit: Das Demokratisieren der Globalen Regierung

Baked Products: Science, Technology and Practice

Author: Stanley P Cauvain

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.



Table of Contents:
Preface.
1 The current approaches to the classification of bakery products.
Introduction.
An historical background to the production of baked products.
The traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits.
The concept of recipe balance in the development of baked products.
Reconsidering the basis for baked product classification.
2 The key characteristics of existing bakery product groups and typical variations within such groups.
What makes baked products different from other processed foods?.
An introduction to the methods used to characterise baked products.
Methods for evaluating the character of baked products.
Subjective scoring sheets.
Measurement of size.
Measurement of volume.
Measurement of colour.
Texture properties.
Measurement of cellular structure.
Measurement of product moisture content.
Water activity and its relevance.
Key physical characteristics of bread and fermented goods.
Key physical characteristics of sponges and cakes.
Key physical characteristics of biscuits, crackers and cookies.
Key physical characteristics of pastry.
3 The characterisation of bakery products by formulation and the key functional roles of the main ingredients used in baking.
Introduction.
The key functional roles of individual ingredients.
How baked product formulations are expressed.
Baker’s percentage.
Total weight percentage.
Ingredient level (absolute).
Other methods.
Conversion statistics.
Typical recipes used in the manufacture of baked products.
Relationships between product groups.
Flour types.
Sample recipes.
Bread andfermented goods.
Doughnuts.
Cakes.
Cookies, biscuits and crackers.
Pastries.
Unleavened breads.
Other products.
4 Ingredients and their influences.
Wheat flour.
Fibres.
Soya flour.
Cocoa powder.
Sugars and sweeteners.
Sucrose.
Dextrose/glucose syrups.
Invert sugar/honey.
Glycerol and sorbitol.
Fats and emulsifiers.
Fats.
Butter.
Margarines.
Emulsifiers.
Egg products.
Baking powders and their components.
Dried and candied fruits.
Chocolate chips.
Salt.
Yeast.
Ascorbic acid and other improvers.
Enzymes.
Water.
Milk products.
5 The nature of baked product structure.
Introduction.
Techniques to evaluate baked product structure.
The formation of cellular structures.
The formation of gluten.
The role of fat in the formation of baked product structures.
Mechanisms of structure formation and expansion in baked products.
Bread and fermented goods.
Cakes and sponges.
Biscuits and cookies.
Short and sweetened pastry.
Laminated products and crackers.
Flat breads.
Doughnuts.
Bagels and steam breads.
Hot-plate products.
6 Interactions between formulation and process methodologies.
Introduction.
The main processing methodologies.
Mixing – the importance of energy.
Mixing – gas incorporation.
Mixing – single- and multi-stage methods.
Dividing/scaling/depositing.
Forming/moulding/shaping.
Expansion and relaxation.
Baking.
Frying.
Boiling and steaming.
Using re-work.
The contribution of ingredients and formulation to the evolution of current processing methodologies.
7 Heat transfer and product interactions.
Introduction.
The heat transfer processes.
Refrigeration and Retarding.
Proving.
The baking of cake batters.
The baking of bread dough.
The baking of biscuit and cookie dough.
The baking of pastry products.
The baking of laminated products.
Microwave baking.
The frying of doughnuts and other products.
Baking on a hot-plate.
Cooling.
Deep freezing.
The foam to sponge conversion and the collapse of bakery products.
Ingredient, recipe and product interactions.
8 Understanding and manipulating the end product requirements.
The importance of records.
Optimising baked product quality through test baking.
Control of baked product characteristics by manipulation of ingredients, formulation and processing methods.
Optimising baked product quality through the application of knowledge-based systems.
Knowledge-based systems for bread products.
Using the Bread Advisor.
Fault diagnosis or quality enhancement.
Processing details.
Other software tools for fermented products.
Knowledge-based systems for cake products.
Determining raising or leavening agents in cake and biscuit/cookie products.
9 The opportunities for new product development.
The processes involved in the development of baked products.
The start.
The product development brief.
The product development process.
Characterising the Product.
The potential for new product development using IT methodologies.
Cake product development using IT systems.
Software to determine process settings.
Ensuring product safety using software.
HACCP software.
Company specific knowledge.
Matching patterns in baking for innovation.
Using structure assessment in innovation.
Visualising the world of baked products.
Conclusion.
References.
Further reading.
Index

Friday, February 13, 2009

New World Chinese Cooking or The Crockery Cook

New World Chinese Cooking

Author: Bill Jones


New World Chinese Cooking, will provide you with over 100 recipes guaranteed to stimulate your palate. This book is for anyone who loves traditional Chinese cuisine , but is looking for something newer and fresher.



New interesting book: Tom Clancys Splinter Cell 3 or Practical Guide to Clinical Data Management

The Crockery Cook

Author: Mable Hoffman

Imagine coming home from a long day at work to an appetizing dinner that's ready to serve. The Crockery Cook puts that within reach of every family. The book boasts 120 terrific slow-cooker recipes from around the world, created by popular cookbook author Mable Hoffman. Thanks to these great recipes, busy cooks can throw together a few ingredients in the morning, turn on the Crock-Pot, and let dinner simmer safely throughout the day.

For added ease, Hoffman reveals her ingenious cooking "shortcuts," and organizes the chapters around cooking time. She also includes menu suggestions and recipes for appetizers, soups, beverages, and desserts to accompany the main course. A small chart specifying the amount of calories, protein, carbohydrates, fat, cholesterol, and sodium per serving accompanies each recipe.

The Crockery Cook even provides tips on browning, sauces and gravies, food presentation, and entertaining. It's a terrific boon for working singles, two-career couples, or retirees who are always on the go.



Table of Contents:
Menus     v
Crockery Cooking     vi
Less Than 6 Hours     1
6 to 8 Hours     21
8 to 10 Hours     47
More Than 10 Hours     63
Slow Cooker Entertaining     73
Round-the-World Flavors     89
Slow Cooker and Other Appliances     110
Cook Today-Serve Tomorrow     121
Quick and Easy     134
Index     146

Wednesday, February 11, 2009

Food and Beverage Cost Control with Diskette or Making of a Chef

Food and Beverage Cost Control with Diskette

Author: Jack E Miller

BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS FOR FOODSERVICE MANAGERS AND STUDENTS

In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.

Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:

  • Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
  • Expanded coverage of legal issues that may affect a manager’s decisions
  • Revised material offering a better understanding of the connection between all parts of the ordering process
  • An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
  • A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets

Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.

Author Biography: JACK E. MILLER (deceased) collaborated on several books in hospitality management, including Supervision in the Hospitality Industry and Menu Pricing and Strategy, both from Wiley.
LEA R. DOPSON, EdD, is Chair of the Department of Hospitality Management at the University of North Texas in Denton. Dr. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.
DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.



Table of Contents:
Preface
Acknowledgments
Before You Start: How to Use Spreadsheets
Ch. 1Managing Revenue and Expense1
Ch. 2Determining Sales Forecasts27
Ch. 3Managing the Cost of Food55
Ch. 4Managing the Cast of Beverages133
Ch. 5Managing the Food and Beverage Production Process175
Ch. 6Managing Food and Beverage Pricing235
Ch. 7Managing the Cost of Labor273
Ch. 8Controlling Other Expenses341
Ch. 9Analyzing Results Using the Income Statement369
Ch. 10Planning for Profit399
Ch. 11Maintaining and Improving the Revenue Control System451
Ch. 12Using Technology to Enhance Control Systems479
App. AFrequently Used Formulas for Managing Operations509
App. BManagement Control Forms519
App. CFun on the Web! Sites577
Glossary581
Bibliography593
Index597

Go to: After 9 11 or We Belong to the Land

Making of a Chef: Mastering Heat at the Culinary Institute of America

Author: Michael Ruhlman

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review

Just over a decade ago, journalist Michael Ruhlman donned a chef’s jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country’s oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it’s also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.

Incisively reported, with an insider’s passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

Library Journal

Beginning with Skills One, where Chef Pardus guides his charges through the complexities of creating a perfect stock, journalist Ruhlman provides an insider's view of the exacting program that many consider to be the best formal training a chef can partake of in this country. In his condensed tour of duty at the attractive, suberbly equipped upstate New York campus of the CIA, Ruhlman spends six months sampling the arduous 81-week regimen the institute employs to both educate and toughen students for the competitive, frantic environment of cooking in fine restaurants. Discerning character sketches introduce the diverse group as the author explores the passion for fine food that makes them pursue this difficult calling. An examination of the curriculum and its philosophical framework is provided along with profiles of the master chefs who deliver this demanding training. The program ends in the institute's restaurants, where recently acquired skills and knowledge are put to the test as students perform everything from menu planning to serving actual customers. Although Jeff Riggenbach's reading is too pedestrian for the occasional comic moments, this audio is recommended for larger cooking collections.--Linda Bredengerd, Hanley Lib., Univ. of Pittsburgh, Bradford, PA

School Library Journal

YA The Culinary Institute of America is known as "the Harvard of cooking schools" and many of this country's best-known chefs are graduates. Ruhlman enrolled as a student with the intention of writing this book, which begins as a chronicle of the intense, high-pressure grind of classes and cooking. However, it turns into an engrossing personal account as, his every effort critiqued, the author determines to become a student and not just impersonate one. YAs will enjoy Ruhlman's anecdotes about his instructors and his classmatessome of whom are still in their teens. The appendix offers a chart showing the course work for associate degrees. This will appeal to anyone aspiring to a career as a chef as well as to those interested in food preparation, presentation, and the restaurant industry in America.Patricia Noonan, Prince William Public Library, VA



Tuesday, February 10, 2009

Breakfasts or Taste of Heritage

Breakfasts: More than 80 Inspiring Recipes

Author: Jacqueline Malouf

Would your fantasy breakfast include buttermilk pancakes dripping with maple butter? Or, or do you prefer the dip and dunk of boiled eggs and cocktail sausages? These recipes--from light treats like refreshing poached white nectarines to rib-sticking warm waffles with rhubarb and clotted cream--are guaranteed to kick-start your morning and keep you going for the rest of the day. With so many options, Breakfasts has a recipe for every appetite.



New interesting textbook: Quick and Easy Cooking or Asian Diet

Taste of Heritage: The New African-American Cuisine

Author: Joe Randall

Chef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall’s personal recipes, the book also includes recipes from chefs who have worked with Randall’s A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark.

African-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just "soul food," African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book.



Table of Contents:
Forewordvii
Acknowledgmentsix
Introductionxi
Chapter 1Appetizers and Starters1
Chapter 2Gumbos, Stews, and Soups25
Chapter 3Salads and Dressings57
Chapter 4Vegetables and Accompaniments83
Chapter 5Breakfast and Lunch Dishes117
Chapter 6Fish and Shellfish135
Chapter 7Poultry and Wild Game155
Chapter 8Beef, Lamb, Veal, and Pork179
Chapter 9Breads, Rolls, and Biscuits217
Chapter 10Cakes, Pies, and Desserts235
Chapter 11Wines and Extras265
Chapter 12The Basics: Stocks, Sauces, and Gravies277
Menu Suggestions from Chef Randall295
Featured Chefs: Their Menus, Recipes, and Stories299
About the Authors323
Index325

Monday, February 9, 2009

Betty Crocker PocketChef Breakfast or CookSmart Barbeque

Betty Crocker PocketChef Breakfast

Author: Silverback Books Staff

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

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

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

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



Interesting textbook: Knowing Practice or Baldness

CookSmart Barbeque

Author: Silverback Books Staff

You'll find easy-to-use recipes and a shopping list all-in-one with these conveniently-sized cookbooks. It looks like a bookmark, but allows you the ease of carrying over 74 recipes in a purse, backpack, briefcase, or whatever you like. Each card lists preparation time, serving size, what you'll need, and how to prepare each recipe. From classic and newer cocktails, to barbequing the perfect Pork Kebabs or That Chicken, CookSmart makes eating at home as much fun as dining out.



Saturday, February 7, 2009

Authors Famous Recipes and Reflections on Food or Great Entertaining

Authors' Famous Recipes and Reflections on Food

Author: Diane E Holloway

This unique cookbook includes over 200 recipes from well-known authors. In addition to recipes, information about each writer is included with many little known facts about them. Quotations by authors complement each recipe adding spice and humor.

Enjoy unique recipes such as Rex Stout's Bread Fried in Anchovy Butter, Charles Dicken's Hot Punch, Ernest Hemingway's Bloody Mary, Thomas Jefferson's Chicken Fricassee, Alexander Dumas' Potato Salad, Abigail Van Buren's Pecan Pie, Vincent Price's Chicken in Champagne Sauce, Garrison Keillor's Meatloaf, Lillian Hellman's Pot Roast, Sir Walter Scott's Cauliflower and Whiskey, Marjorie K. Rawlings' Cornbread, Laura Ingalls Wilder's Gingerbread, Alice B. Toklas' Brownies and Gazpacho, and many other.



Read also Wine Etiquette Guide or Theres a Chef in Your Freezer

Great Entertaining: 1001 Party Tips and Timesavers

Author: Bettie Bearden Parde

Great entertaining takes up where cookbooks leave off—providing a wealth of knowledge on party planning and party giving culled from successful hosts, caterers, florists, and other party professionals.

Drawing upon her own experience as an entertaining specialist, Bettie Bearden Pardee has distilled these practical suggestions and pointers into a quick and easy reference guide. At a glance, you will get an overview of such entertaining essentials as:

  • Creating the guest list
  • Deciphering a party rental contract
  • Entertaining in small spaces
  • Decorating and organizing secrets
  • Pre-party checklists
  • Hostess gifts—and what not to give
  • Conversational gambits for surviving a party bore
  • Easy, elegant, and economical floral choices
And most inviting of all—how to have fun at your own party.



Friday, February 6, 2009

What Goes with What Dishes and Dining Areas or Cocina Rapida

What Goes with What Dishes and Dining Areas: Home Decorating Made Easy

Author: Lauren Smith

ItâЂ™s hard enough to find the right furnishings and tableware for your dining area, but itâЂ™s even harder to put them all together in a room that fits your lifestyle. Now, in this third in CapitalâЂ™s popular What Goes With What series, well-known interior designer Lauren Smith comes to your rescue. Through easy-to-use lists, charts, simple black-and-white drawings, and wise words, sheâЂ™ll help you combine furnishings with tableware for the way you live - from daily dining to entertaining. First, take the enlightening WGWW Quiz to define your personal style, then learn to select and combine your dining room furniture with your dinnerware, flatware, glassware, linens, colors, accessories, and patterns - within your budget. Quickly and easily, discover how to change that look - to dress, set, and accessorize your table for a luncheon, dinner, special occasion or simple eveyday dining. In this very easy-to-use guide, youâЂ™ll also find a comprehensive list of resources for furniture, tableware, flatware, glassware, linens, and other decorating resources. This book is the answer for anyone who wants to decorate a new dining room or redo an old one - with simplicity and ease.



See also: The Hurried Woman Syndrome or Magic Shop

Cocina Rapida

Author: Almudena Frutos Velasco

Revealing all the culinary tips and tricks for technique and preparation, this series fosters creativity and skill in the kitchen while preparing something simple, light, and fast or a more sophisticated, special-occasion dish. Instructions appear in a step-by-step format and a glossary of specific terminology is also included.

Revelando los trucos y los secretos de las técnicas y preparaciones culinarias, esta colección fomenta la creatividad en la cocina. Desde platos fáciles de preparar, ligeros y rápidos hasta versiones más sofisticadas para ocasiones más festivas, estas guías incluyen extraordinarias fotografías e instrucciones paso a paso, así como un glosario de terminología específica.



Thursday, February 5, 2009

2009 Salut Wall Calendar or 2009 Wine Companion Wall Calendar

2009 Salut! Wall Calendar

Author: Buyenlarg

Collection of engaging and colorful vintage posters of wines and other spirits.



Look this: Exploring Adobe Indesign CS4 or Practical Controls

2009 Wine Companion Wall Calendar

Author: DK Publishing

An attractive pictorial reference guide to great wines worldwide.



Wednesday, February 4, 2009

Whats Your Food Sign or Supper at Richards

What's Your Food Sign?: How to Use Food Clues to Find Lasting Love

Author: Alan R Hirsch

Will a potato chip lover find bliss with a nachos fan? What does it mean if she likes martinis and he likes Manhattans? In What's Your Food Sign? medical researcher and psychiatrist Alan Hirsch, M.D., shows how a couple's individual food preferences are among the most reliable indicators of whether their relationship will be ice cold, luke warm, or sizzling hot.

Hirsch has spent years on serious medical research into the senses of taste and smell, and he has found a significant correlation between the foods people like and their personalities. No surprise, then, that he's been able to use food choices to predict compatibility. This entertaining and insightful book explains the scientific basis of his findings but also includes fun-to-take quizzes, enlightening questionnaires, and compatibility charts based on food preferences from ice cream and snacks to spices and drinks. Destined to be this season's most talked-about mating guide, What's Your Food Sign? will make finding love as simple as pairing peanut butter with jelly.



New interesting textbook: Truly Madly Pasta or Sue Lawrences Book of Baking

Supper at Richard's: Recipes from the New Southern Table

Author: Richard Jones

The soulful, homey atmosphere of Richard's Place is reflected in this Queen's based restaurant where Chef Richard Jones offers authentif southern food, which he calls the "original fusion cuiseine." 150 recipes are ideal for anyone with a desire for dow-home cooking.

Publishers Weekly

This collection of the homestyle Southern dishes Jones prepares at his Queens, N.Y., restaurant brims with familiar favorites, such as Corn and Smoked Oyster Fritters, and Collard Greens and Turnip Greens with Smoked Ham Hocks and Smoked Neck Bones. While Jones claims to have a "healthier" approach to Southern cooking, it's hard to see the evidence here. He may substitute canola oil for Crisco, for example, but there's still plenty of fried food: witness Potato Pancakes, Crab Cakes, and Southern Fried Chicken, to name just a few. The occasional head notes are chatty and friendly, if somewhat self-serving (e.g., "My wife often reminds me that not everyone shares the same passion for spending endless hours researching information about food and cooking techniques as I do"). Though some home cooks may be pleased to find straightforward recipes for Waffles, Grilled Boneless Pork Chops, Meat Loaf, and Potato Salad, there's nothing that distinguishes this simple, unadorned book from others on Southern cuisine. (Sept.) Copyright 2005 Reed Business Information.



Tuesday, February 3, 2009

Wagon Wheel Kitchens or Just the Two of Us

Wagon Wheel Kitchens: Food on the Oregon Trail

Author: Jacqueline B Williams

"This book holds an encyclopedia of information culled from diaries and contemporary newspapers. I can't think of a more intimate account of the lives of the overlanders, how they turned their rude wagons into homes, how they made meals both a comfort and a celebration. Some readers will want to try out recipes; others will read in awe as in the midst of difficult travel, women made certain their families marked the Fourth of July with cakes—fruit jelly and sponge-puddings, and ice cream—and clean underwear!"—Lillian Schlissel, author of Women's Diaries of the Westward Journey and Western Women: Their Lands, Their Lives

"This lively book puts the reader squarely on the Oregon Trail—baking bread in a Dutch oven over a campfire, searing buffalo meat, and trading for fresh vegetables and fish. Through emigrant guides, diaries, and 'receipts' of the day, Williams reconstructs the meals that succored emigrants as they crossed the Plains. To understand trail women's contributions to the migration, simply try one of Williams's 'pinch-and-a-handful' recipes—and do it over an open fire in a rainstorm."—Glenda Riley, author of The Female Frontier: A Comparative View of Women on the Prairie and the Plains

"It is tempting to think of Wagon Wheel Kitchens as a feminist supplement to De Voto's Across the Wide Missouri. Its cast of characters, its often rousing glimpses of trail life—and the recipes—illuminate the hard facts of the western migration. As one of the author's overlanders exclaims with ardor, 'What cooks we are!'"—Evan Jones, author of American Food: The Gastronomic Story

"A fascinating trip-within-the-trip on the great Oregon Trail. Williams is like the gold prospector who spent years digging constantly into mountains of material just to find a nugget of gold from time to time. This book is a large collection of her nicely polished gold nuggets of historical archaeology. It's a gift to us all."—Sam'l P. Arnold, author of Eating Up the Santa Fe Trail

Author Biography: Jacqueline Williams is coauthor of several popular books on nutrition, including Lowfat American Favorites and Hold the Fat, Sugar, and Salt, as well as numerous articles on frontier dining and pioneer cooking..

Publishers Weekly

Pioneers along the Oregon Trail in the mid-to-late 19th century not only traveled stoically, risked their lives, spent their savings and suffered, but cooked and ate as well. ``Simply surviving the trip was not the only goal,'' Williams ( Lowfat American Favorites ) notes. ``Food was a primary way of providing some pleasure and variety during the endless days of riding and walking.'' Her culinary history of an essential episode of the American story calls for its facts on diaries and letters written by the voyagers, newspapers and magazines of the era and period cookbooks. The result of research is a dutiful chronicle distinguished more by the information imparted than by much verve in the telling. How, let us say, did boudin blanc come to be cooked by travelers on the Trail? It was ``an ancient recipe for sausages'' made new, based on buffalo cow meat killed fresh while the settlers were en route. (Williams supplies the complete recipe, seductively archaic: cooks are instructed to make ``love to'' the ``lower extremity of the large gut of the Buffaloe'' with ``forefinger and thumb'' maneuvering the gut to keep what is needed and eject what is not.) Faithful readers will find lore like this interspersed with rather dull prose. (Aug.)



Table of Contents:
List of Illustrations
Foreword
Preface
Acknowledgments
1Stocking Up1
2The Mobile Pantry48
3Essential Equipment77
4The Way They Cooked113
5The Glorious Fourth164
Epilogue187
Notes191
Suggestions for Further Reading211
Index215

Look this: Art Law in a Nutshell 4th or Faith of Our Sons

Just the Two of Us: Entertaining Each Other

Author: Isabel Hood

For fifteen years as Chef to the Connoisseur, I provided glamorous food for parties - large and small. Today I no longer cook to impress. I cook in a world a deux for a cosy twosome! I am blessed to have a partner with an enormous appetite who also cooks. I have christened him my Saturday Night Porker and his discerning palate and boundless creativity have contributed greatly to this book.

These are the recipes that we use to dine together. I categorise them as Quickstep, Foxtrot - a little more time - and Waltz - indulge! You won't have to juggle measurements and ingredients, so everything cooks easily and you can enjoy both cooking and sharing delicious food together. Just take my book home and start entertaining each other. It will lift the quality of your life and do wonders for your relationship!



Monday, February 2, 2009

Help My Child Stopped Eating Meat And Milk And Cheese And Eggs or Animal Vegetable Miracle

Help! My Child Stopped Eating Meat! And Milk! And Cheese! And Eggs! (What's Left to Eat?)

Author: Carol Adams

In her many appearances across North America and Europe, Carol Adams has encountered innumerable young people who reported with sadness, "My Parents Don't Understand the Choice I Have Made to Become a Vegetarian." Now in an easy-to-use and accessible format, for both parents and kids, Adams offers an insightful and inspiring book to bridge the generational and culinary gaps between meat-eating parents and vegetarian/vegan children. Help! My Child Stopped Eating Meat! is a comprehensive parental guide. Practical and timely, it is sympathetic both to parental dilemmas and the child or teen's keen interests. The book is also a useful guide to resources for anyone who has recently embarked on the meatless life. A special chapter on nutrition offers an invaluable "Vegetarian Food Guide for Ages 9-18" that answers the concerns of parents about calcium, protein, iron, and other specific health issues. The final chapter, "What's Left to Eat," consists of scrumptious recipes and is not to be missed!

Library Journal

While presenting her "Sexual Politics of Meat Slide Show" throughout North America, feminist thinker Adams (The Sexual Politics of Meat; Living Among Meat Eaters: The Vegetarian's Survival Handbook) heard many complaints from teens about their parents' unwillingness to support vegetarianism. As a result, she created this comprehensive guide for adults coming to grips with their children's choice to stop eating meat, with nutritional information from Messina, a registered dietician. Like similar books (e.g., Joanne Stepaniak and Vesanto Melina's Raising Vegetarian Children: A Guide to Good Health and Family Harmony), this one promotes vegetarian diets by elaborating on their nutritional merits and providing family recipes; however, it also specifically targets the emotional family conflicts that may arise when children separate themselves by becoming vegetarians. Fear, embarrassment, and rejection are common feelings experienced. The author encourages parents to support their children's decision, not view it as merely pubescent rebellion; they should respect it because it is based on healthy moral and nutritional principles. Adams offers practical tips for sanely discussing vegetarianism with children, asking them to help plan and prepare meals, and easily altering family meals to include vegetarian choices. The book's alphabetical format makes it an excellent reference for parents. One quibble: given the format, the information begins to repeat itself when read cover to cover. Highly recommended for public libraries.-Charity Peak, Regis Univ., Colorado Springs Copyright 2004 Reed Business Information.



Table of Contents:
Introduction13
1Family and Emotional Issues23
2Practical Issues63
3Nutritional Issues for Vegetarians86
4Underlying Facts: Philosophy, Peer Relationships, and Traumatic Knowledge110
5What's Left to Eat? Recipes for Surviving and Thriving127
AppendixAn A-Z Guide to Vegetarian Foods178
Acknowledgments182
Metric-conversion Table184

Go to: Menschliche Beziehungen in Organisationen: Anwendungen und Sachkenntnis-Gebäude

Animal, Vegetable, Miracle: A Year of Food Life

Author: Barbara Kingsolver

Bestselling author Barbara Kingsolver describes her family's adventure as they move to a farm in southern Appalachia and realign their lives with the local food chain.

When Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally produced diet, paying close attention to the provenance of all they consume. "Our highest shopping goal was to get our food from so close to home, we'd know the person who grew it. Often that turned out to be ourselves as we learned to produce what we needed, starting with dirt, seeds, and enough knowledge to muddle through. Or starting with baby animals, and enough sense to refrain from naming them."

Animal, Vegetable, Miracle follows the family through the first year of their experiment. They find themselves eager to move away from the typical food scenario of American families: a refrigerator packed with processed, factory-farmed foods transported long distances using nonrenewable fuels. In their search for another way to eat and live, they begin to recover what Kingsolver considers our nation's lost appreciation for farms and the natural processes of food production. American citizens spend less of their income on food than has any culture in the history of the world, but pay dearly in other ways -- losing the flavors, diversity and creative food cultures of earlier times. The environmental costs are also high, and the nutritional sacrifice is undeniable: on our modern industrial food supply, Americans are now raising the first generation of children to have a shorter life expectancy than their parents.

Believing that most of us have better options available, Kingsolver and her family set out to prove for themselves that a local diet is not just better for the economy and environment but also better on the table. Their search leads them through a season of planting, pulling weeds, expanding their kitchen skills, harvesting their own animals, joining the effort to save heritage crops from extinction, and learning the time-honored rural art of getting rid of zucchini. Inspired by the flavors and culinary arts of a local food culture, they explore farmers' markets and diversified organic farms at home and across the country, discovering a booming movement with devotees from the Deep South to Alaska. Part memoir, part journalistic investigation, and complete with original recipes, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life, and diversified farms at the center of the American diet.

The Washington Post - Bunny Crumpacker

This is a serious book about important problems. Its concerns are real and urgent. It is clear, thoughtful, often amusing, passionate and appealing. It may give you a serious case of supermarket guilt, thinking of the energy footprint left by each out-of-season tomato, but you'll also find unexpected knowledge and gain the ability to make informed choices about what -- and how -- you're willing to eat.

The New York Times - Korby Kummer

What is likely to win the most converts, though, is the joy Kingsolver takes in food. She isn't just an ardent preserver, following the summertime canning rituals of her farming forebears. She's also an ardent cook, and there's some lovely food writing here.

Publishers Weekly

In her engaging though sometimes preachy new book, Kingsolver recounts the year her family attempted to eat only what they could grow on their farm in Virginia or buy from local sources. The book's bulk, written and read by Kingsolver in a lightly twangy voice filled with wonder and enthusiasm, proceeds through the seasons via delightful stories about the history of their farmhouse, the exhausting bounty of the zucchini harvest, turkey chicks hatching and so on. In long sections, however, she gets on a soapbox about problems with industrial food production, fast food and Americans' ignorance of food's origins, and despite her obvious passion for the issues, the reading turns didactic and loses its pace, momentum and narrative. Her daughter Camille contributes recipes, meal plans and an enjoyable personal essay in a clear if rather monotonous voice. Hopp, Kingsolver's husband and an environmental studies professor, provides dry readings of the sidebars that have him playing "Dr. Scientist," as Kingsolver notes in an illuminating interview on the last disc. Though they may skip some of the more moralizing tracks, Kingsolver's fans and foodies alike will find this a charming, sometimes inspiring account of reconnecting with the food chain. Simultaneous release with the HarperCollins hardcover (Reviews, Mar. 26). (May)

Copyright 2007 Reed Business Information

Risa Getman - Library Journal

Best-selling novelist Kingsolver and her family moved from Tucson, AZ, to the fertile lands of Southern Appalachia, where agriculture is an accepted excuse for absence from school, to undertake an experiment of sorts. The family joined the locavore movement, which promotes eating only what is locally raised, grown, and produced. This account of their ongoing experiment is a family affair: daughter Lily morphs into a poultry entrepreneur; daughter Camille, a college student, sprinkles her own anecdotes and seasonal menus throughout; and essays by Kingsolver's husband, Hopp, an academic, warn of the high cost of chemical pesticides, fossil fuels, and processed foods environmentally, financially, and on our health. Patience is a virtue in this undertaking, which calls for eating only what is in season; however, Kingsolver's passion for food and near sensual delight in what she pulls from her garden make the enterprise seem enticing. The author's narration is homey, folksy, and warm; Camille and Hopp narrate as well. Part memoir, part how-to, and part agricultural education, this book is both timely and entertaining. With Kingsolver's broad readership; a large movement toward organic, healthful eating; and heavy media attention on the subject, expect demand. Recommended for public libraries.

Library Journal

What happens when the beloved novelist and her family decide to settle in southern Appalachia and eat only food that's available locally. With a 12-city tour; one-day -laydown. Copyright 2007 Reed Business Information.

School Library Journal

Adult/High School -This book chronicles the year that Barbara Kingsolver, along with her husband and two daughters, made a commitment to become locavores-those who eat only locally grown foods. This first entailed a move away from their home in non-food-producing Tuscon to a family farm in Virginia, where they got right down to the business of growing and raising their own food and supporting local farmers. For teens who grew up on supermarket offerings, the notion not only of growing one's own produce but also of harvesting one's own poultry was as foreign as the concept that different foods relate to different seasons. While the volume begins as an environmental treatise-the oil consumption related to transporting foodstuffs around the world is enormous-it ends, as the year ends, in a celebration of the food that physically nourishes even as the recipes and the memories of cooks and gardeners past nourish our hearts and souls. Although the book maintains that eating well is not a class issue, discussions of heirloom breeds and making cheese at home may strike some as high-flown; however, those looking for healthful alternatives to processed foods will find inspiration to seek out farmers' markets and to learn to cook and enjoy seasonal foods. Give this title to budding Martha Stewarts, green-leaning fans of Al Gore's An Inconvenient Truth (Rodale, 2006), and kids outraged by Eric Schlosser's Fast Food Nation (Houghton, 2001).-Jenny Gasset, Orange County Public Library, CA

Copyright 2006 Reed Business Information.

Kirkus Reviews

With some assistance from her husband, Steven, and 19-year-old daughter, Camille, Kingsolver (Prodigal Summer, 2000, etc.) elegantly chronicles a year of back-to-the-land living with her family in Appalachia. After three years of drought, the author decamped from her longtime home in Arizona and set out with Steven, Camille and younger daughter Lily to inhabit fulltime his family's farm in Virginia. Their aim, she notes, was to "live in a place that could feed us," to grow their own food and join the increasingly potent movement led by organic growers and small exurban food producers. Kingsolver wants to know where her food is coming from: Her diary records her attempts to consume only those items grown locally and in season while eschewing foods that require the use of fossil fuels for transport, fertilizing and processing. (In one of biologist Steven's terrific sidebars, "Oily Food," he notes that 17 percent of the nation's energy is consumed by agriculture.) From her vegetable patch, Kingsolver discovered nifty ways to use plentiful available produce such as asparagus, rhubarb, wild mushrooms, honey, zucchini, pumpkins and tomatoes; she also spent a lot of time canning summer foods for winter. The family learned how to make cheese, visited organic farms and a working family farm in Tuscany, even grew and killed their own meat. "I'm unimpressed by arguments that condemn animal harvest," writes Kingsolver, "while ignoring, wholesale, the animal killing that underwrites vegetal foods." Elsewhere, Steven explores business topics such as the good economics of going organic; the losing battle in the use of pesticides; the importance of a restructured Farm Bill; mad cow disease; and fairtrade. Camille, meanwhile, offers anecdotes and recipes. Readers frustrated with the unhealthy, artificial food chain will take heart and inspiration here.



Sunday, February 1, 2009

Todays Herbal Kitchen or Venice Tradition and Food

Today's Herbal Kitchen: How to Cook and Design with Herbs through the Seasons

Author: Memphis Herb Society

Through the years, herbs have sustained their place in the ever-changing American kitchen. Now more than ever, cooks delight in flavoring foods with herbs, often to replace added fat or sodium. This book enlightens today's cook, explaining herb history, offering craft ideas, and sharing recipes through a seasonal approach. Time-saving and low-fat recipes are highlighted.



Book about: Design to Sell Using Microsoft Publisher to Inform Motivate and Persuade or Visio 2007 Bible

Venice, Tradition and Food: The History and Recipes of Venetian Cuisine

Author: Zorzi Alvis

The goal of the authors in this book is to make a real contribution to the survival of Venetian civilization by revisiting the cuisine of the Serenissima Republica. They do with with precise and accurate recipes that are wholly faithful to the originals, with a little local history thrown in.