The Ultimate New York Body Plan or 300 Best Stir Fry Recipes

The Ultimate New York Body Plan

Author: David Kirsch

“When I need to get in shape fast, I know that David’s the man . . .with David, I know I’ll get some real results.”
--Heidi Klum

“I work out with David Kirsch on a regular basis, but I really see his magic when I need to get in shape quickly for a film, event, or photo shoot. He puts me on a detailed but realistic program, that includes diet, supplements and exercise. Within two weeks I see huge results and feel stronger, healthier and 100 percent better inside and out.”
--Liv Tyler, actress

“When I first contacted David, I had five weeks to get in shape for my first movie role. His attitude and take-no-prisoners approach was not only inspiring, it was actually enjoyable! It was more than a workout; it was a lifestyle change.”
--Faith Hill

The ultimate body transformation--now with more tools and inspiration to help you get the envious body you want

Personal trainer and fitness guru to the stars David Kirsch has whipped into shape some of the most famous bodies in America. Supermodels Heidi Klum and Linda Evangelista, as well as celebrities such as Liv Tyler, have turned to David for his foolproof training regimen when they needed to get to their level of optimum fitness--fast. In The Ultimate New York Body Plan, David shows you how to burn fat and get fit in only two weeks—just in time for that class reunion or anniversary cruise.

Read also The Autobiography of Malcolm X or Supervision of Police Personnel

300 Best Stir-Fry Recipes

Author: Nancie McDermott

The most complete book on stir-fries.

Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals quickly and easily. Novices and experienced cooks can create fantastic meals with just one wok, skillet or frying pan.

In 300 Best Stir-Fry Recipes, Nancie McDermott creates outstanding stir fries based on her extensive food and travel experiences. Here's just a sampling of recipes:

• Chicken with honey-ginger sauce


• Spicy beef in lettuce cups, Szechuan-style


• Pork with fresh ginger and mushrooms


• Ham with eggs, onions and peas


• Shrimp with pineapple and peas


• Catfish with turmeric and fresh dill


• Shiitake mushrooms with Napa cabbage and peas


• Sugar snap peas with garlic


• Everyday fried rice, Thai-style


• Egg noodles with barbecued pork and bokchoy


• Lemongrass beef, Vietnamese-style


• Sweet Chinese sausage with eggs, onions and peas.

In addition to thorough information on stir-frying traditions and techniques, there are recommendations for the best equipment. A comprehensive easy-to-follow pantry list and glossary enhance this quintessential stir-fry cookbook.

Table of Contents:

Acknowledgments     4
Introduction     5
History of Stir-Fry Cooking     6
Stir-Frying and the Modern Kitchen     6
Prep Work for Stir-Fry Cooking     7
Equipment Glossary     8
Ingredient Glossary     12
Chicken     21
Beef     55
Pork     87
Shrimp     121
Ham, Sausage, Lamb & Roasted Meats     149
Fish & Seafood     171
Meatless Mains     197
Vegetable Sides     225
Fried Rice     247
Noodles     277
Rice, Grains & Other Sides     313
Extras     331
Bibliography     345
Sources     346
Index     347

The Lowfat Jewish Vegetarian Cookbook or Gault Millau Guide to German Wines

The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions from Around the World, Vol. 1

Author: Debra Wasserman

Over 150 lowfat Jewish vegetarian recipes with an international flavor are profiled, including Rosh Hashanah dinner suggestions and 33 Passover dishes. One can feast on Romanian Apricot Dumplings, Polish Apple Blintzes, Czechoslovakian Noodles with Poppy Seeds, and Ukrainian Kasha Varnishkes. Celebrate with Eggless Challah, Purim Hamentashen, Chanukah Latkes, and more.

See also: Innovation and Entrepreneurship or Using Cost Effectiveness Analysis in Health Care

Gault Millau Guide to German Wines

Author: Joel Payn

In the last decade more and more German wines are again finding distribution in the U.S. The whites are light and elegant and offer great value; in particular the German Rieslings compete well with any other grape variety.

Divided by the major districts, the Gault Millau Guide to German Wines describes the individual regions, and their history and geography, commenting on well established growers and little-known, very often family-run vineyards.

This is an in-depth analysis and critique of the current German wine culture. It's layout is concise and clear, and the rating system is user-friendly. The range is vast and thorough, covering contact information for the producers, best estates, wines of the last three years, and a label primer. The Gault Millau Guide to German Wines embraces the whole spectrum of the world's most under-rated wine country and emphasizes the trend for elegant German Rieslings, Silvaner, and Muller Thurgau grapes, and the increasingly important Pinot Noirs.

Sweet Miniatures or Cooking with Marie

Sweet Miniatures: The Art of Making Bite-Size Desserts

Author: Flo Braker

Award-winning author and acclaimed baking expert Flo Braker knows the best things come in small packages. Now this acclaimed author is back with a revised and expanded edition of her beloved Sweet Miniatures. Winner of the IACP Single-Subject Cookbook Award, Sweet Miniatures offers rich, all-new color photography, a whimsically appealing design, and step-by-step instructions for making all kinds of delectable desserts scaled down to an irresistible one-bite size. Miniature chewy Panforte di Siena, crispy Florentine Squares, and tangy Shreveshire Tarts will whisk family and friends away on an exciting mouthwatering journey. Little sweet somethings-Candied Almond Clusters, Golden Caramels, and Toffee Butter Crunch-make a thoughtful gift during the holidays. From cheerful Chocolate Hedgehogs to a set of Midas Cups for adding that golden touch to a festive soiree, Sweet Miniatures has all the right ingredients for creating the perfect bite-size morsel to suit any occasion. Michael Lamotte is a San Francisco-based photographer.

Go to: A Survival Guide for Restaurant Professionals or Public Relations Worktext

Cooking with Marie

Author: Marie Hejl

Focusing on healthy, easy-to-prepare dishes, this lavish cookbook contains 87 recipes for time-crunched cooks faced with the challenge of preparing meals for special occasions such as dinner parties, wedding showers, birthdays, or holiday lunches. Recipes are organized into seven chapters covering breakfast, lunch, appetizers, soups and salads, side dishes, main courses, and desserts. Detailed, step-by-step photographs show how to prepare each recipe and close-ups of the finished dishes are provided.

Austin Woman Magazine

Full of mouthwatering photographs that just seem to leap off the page

Big Book of Pasta or Fish Shellfish

Big Book of Pasta: 365 Quick and Versatile Recipes

Author: Hilaire Walden

From smooth, creamy pappardelle with salmon and saffron sauce to tangy tagliatelle with chicken, lemon, and basil; from hearty, comforting pancetta and mushroom carbonara to fiery penne with anchovies, olives, and chili, these pasta dishes are absolutely intoxicating. Serving up both traditional and innovative recipes, this superb and expansive collection features 365 easy to make meals, all flavorful and with dozens of tempting variations. See how to whip up your own fresh pasta and an array of basic sauces, as well as pasta-based soups, meat, fish, and vegetarian feasts. There’s something wonderful to cover everyday lunches, snacks, and dinners, as well as more elaborate preparations for entertaining and special occasions.

Books about: A Handbook on the GATS Agreement or Native American Issues

Fish & Shellfish: The Definitive Cook's Companion

Author: James Peterson

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness andhow to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

Publishers Weekly

Peterson (Sauces and Splendid Soups) has compiled a comprehensive, deftly organized guide to the preparation of seafood. The volume's four easily cross-referenced parts begin with cooking techniques and recipes in "Finfish" and "Shellfish." "Seafood in Other Guises" contains recipes for salads, soups, stews and such dishes as Ricotta and Sage Agnolini in Tomato Shrimp Broth and Salmon and Smoked Salmon Mousse Napoleons. "Finfish Dictionary" includes tips for identifying and cooking more than 200 species. The impressive range of Peterson's 150-plus recipes moves from the simple (Baked Mackerel with Mustard and Bread Crumbs) to the more challenging (Curry-Flavored Monkfish Croquettes with Pear Chutney) and includes the unusual (Arctic Char Baked in Salt; Indian-Style Sweet-and-Hot Seafood Chowder with Coconut Milk). Sidebars and boxes include tips for such things as taking the meat from lobster shells and buying scallops or seasoned vinegar for sushi. Charts for traditional ethnic dishes offer at-a-glance guides to ingredients, flavors, enrichers and garnishes. Peterson's authoritative, informal prose style blends well with the book's organization to make this volume a reference sure to please amateur and professional cooks. Also included are a glossary, source list and color photos. Homestyle Book Club selection.

BookList

There is an incredible amount of information presented here, in headnotes preceding each of the more than 150 recipes, in the sidebars, and in the step-by-step photographs. The dishes represent innovative approaches to old and new cuisines; information on necessary equipment and notes from Peterson's own experience round out this outstanding cookbook.

Big Book of Pasta or Fish Shellfish

Big Book of Pasta: 365 Quick and Versatile Recipes

Author: Hilaire Walden

From smooth, creamy pappardelle with salmon and saffron sauce to tangy tagliatelle with chicken, lemon, and basil; from hearty, comforting pancetta and mushroom carbonara to fiery penne with anchovies, olives, and chili, these pasta dishes are absolutely intoxicating. Serving up both traditional and innovative recipes, this superb and expansive collection features 365 easy to make meals, all flavorful and with dozens of tempting variations. See how to whip up your own fresh pasta and an array of basic sauces, as well as pasta-based soups, meat, fish, and vegetarian feasts. There’s something wonderful to cover everyday lunches, snacks, and dinners, as well as more elaborate preparations for entertaining and special occasions.

Books about: A Handbook on the GATS Agreement or Native American Issues

Fish & Shellfish: The Definitive Cook's Companion

Author: James Peterson

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness andhow to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

Publishers Weekly

Peterson (Sauces and Splendid Soups) has compiled a comprehensive, deftly organized guide to the preparation of seafood. The volume's four easily cross-referenced parts begin with cooking techniques and recipes in "Finfish" and "Shellfish." "Seafood in Other Guises" contains recipes for salads, soups, stews and such dishes as Ricotta and Sage Agnolini in Tomato Shrimp Broth and Salmon and Smoked Salmon Mousse Napoleons. "Finfish Dictionary" includes tips for identifying and cooking more than 200 species. The impressive range of Peterson's 150-plus recipes moves from the simple (Baked Mackerel with Mustard and Bread Crumbs) to the more challenging (Curry-Flavored Monkfish Croquettes with Pear Chutney) and includes the unusual (Arctic Char Baked in Salt; Indian-Style Sweet-and-Hot Seafood Chowder with Coconut Milk). Sidebars and boxes include tips for such things as taking the meat from lobster shells and buying scallops or seasoned vinegar for sushi. Charts for traditional ethnic dishes offer at-a-glance guides to ingredients, flavors, enrichers and garnishes. Peterson's authoritative, informal prose style blends well with the book's organization to make this volume a reference sure to please amateur and professional cooks. Also included are a glossary, source list and color photos. Homestyle Book Club selection.

BookList

There is an incredible amount of information presented here, in headnotes preceding each of the more than 150 recipes, in the sidebars, and in the step-by-step photographs. The dishes represent innovative approaches to old and new cuisines; information on necessary equipment and notes from Peterson's own experience round out this outstanding cookbook.

Ligurian Kitchen or Healthy Eating for Pregnancy

Ligurian Kitchen: Recipes and Tales from the Italian Riviera

Author: Laura Giannatempo

Born and raised in Torino, Italy, Laura Giannatempo spent most summers growing up at her family's seaside house in Liguria, a narrow strip of beautiful coastal land in the northwest of Italy known as the Italian Riviera. Here she developed a passion for the region's vibrant food--refreshing and piquant, best known for its lavish use of fish as well as fresh herbs and produce. A Ligurian Kitchen is a sophisticated love story between the author and the land whose foods and people she vividly describes. It's a lively, pulsating account of the intermingling of life and cuisine in the best tradition of the cookbook memoir.
Quintessential regional specialties such as Trofie con Pesto alla Genovese, (Trofie Pasta with Pesto, Green Beans, and Potatoes) and focaccia fill the book's pages, along with original dishes like Maltagliati con Pesto Piccantino (Fresh Maltagliati with Spicy Purple Pesto) and Ciuppin con Crostoni di Paprika (Ligurian Seafood Bisque with Paprika Crostoni). You'll be tantalized by the delights of seafood lasagna and olive oil gelato--but breezy tales of lovable uncles and a lyrical account of making pasta in the midst of a thundering storm tempt just as much.
With 100 delicious recipes and a beautiful selection of color photographs, Giannatempo takes you on a spirited gastronomic journey through "that extraordinary marriage of land and sea that is Ligurian cuisine." The recipes are peppered by zestful portraits of artisanal bread bakers and wine makers, along with evocative reminiscences that are part memoir, part diary and travelogue with a dash of humor.

October 2006 - Fine Cooking Magazine

A highly engaging, charmingly personal cookbook packed with authentic Ligurian recipes that can be recreated deliciously with American ingredients.

Book review: Bush Tragedy or The Conscience of a Conservative

Healthy Eating for Pregnancy: The Complete Guide to a Healthy Diet Before, During and After Pregnancy

Author: Amanda Grant

For the sake of herself and her child, every mother-to-be—or new mother who is breast-feeding her infant—should know these strategies for eating well and staying healthy. Complete with more than 40 nourishing and delicious recipes—including vanilla-roasted fruits and sweet potato frittata—Healthy Eating for Pregnancy gives women clear and concise answers to all their nutritional questions. It addresses eating to enhance fertility, the elements that make up a good pregnancy diet, food safety during this vulnerable time, and what your needs are during the first few weeks of motherhood. Find out which foods you can eat during pregnancy and which to avoid, and precisely how much of each nutrient you require and where to get it.

Prairie Table Cookbook or Connoisseurs Guide to Sushi

Prairie Table Cookbook

Author: Bill Kurtis

The Prairie Table Cookbook includes great tasting recipes with a fascinating look at life and food on the cattle trails of the 19th century.

Tallgrass Beef represents a return to "classic" ranching- grass-fed, grass-finished cattle that produce meat that consistently tastes better and is better for you than grain-fed modern methods realize. Statistics show that demand for organic and natural food is increasing 20 percent per year, and Tallgrass itself is growing 20 percent each month.

The Prairie Table Cookbook will immerse readers in the cowboy's world, with anecdotes, letters and photographs
from the heyday of the Kansas cattle trade. Historical recipes "from the trail" sit next to their modern equivalents, using Tallgrass Beef. Celebrity chefs, such as Charlie Trotter and Rick Bayless, supply their favorite recipes.

Includes 77 great-tasting recipes suitable for modern kitches, plus many more presented as historical artifacts or for the truly adventurous modern chef. Plus read Bill Kurtis's insights about the grass-fed beef movement and how he came to found Tallgrass Beef.

New interesting textbook: The Psychology of Entertainment Media or Law for Advertising Broadcasting Journalism and Public Relations A Comprehensive Text for Students and Practitioners

Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and More

Author: Dave Lowry

Sushi is now more popular than ever. With detailed explanations of everything from maki to sake, Dave Lowry demystifies the language, lore, and food that diners may encounter. He offers an alphabetical exploration of both the mainstays of the sushi restaurant and the more adventurous offerings and toppings.

Publishers Weekly

Lowry, restaurant critic for St. Louis Magazine, offers an amenable guide to the little-known (to Westerners) world of sushi. A sort of sushi appreciation course, the book covers everything from the cuisine's history (it wasn't until 1834 that people started eating the kind of sushi we're used to) to the various kinds of sushi (hand-pressed, wrapped and rolled, etc.) and a reasonably comprehensive explanation of ingredients like aji (horse mackerel), kajiki (swordfish) and uni (sea urchin). Lowry's easygoing style can get a little grating-as he sidetracks into his umpteenth foray, some readers may want to scream "get to the point already!"-but you can't fault him for being approachable. Among his lessons: adding wasabe to a dish of soy sauce for dipping is a big no-no, as is dipping a piece of nigiri sushi (rice with a slice of fish on top) into a bowl of soy sauce rice-side-down (flip the piece upside down just long enough so the fish side is touched with soy sauce). For many people, sushi restaurants are intimidating places, and Lowry's handbook will serve them well as a friendly lifeline. (Oct.) Copyright 2005 Reed Business Information.

Library Journal

Sushi bars and restaurants offer a dizzying and often confusing array of choices for diners unfamiliar with the specialized techniques and ingredients. Lowry, the restaurant critic for St. Louis Magazine, helps readers make those decisions and, in effect, become what he calls "sushi snobs." Although potentially useful abroad, this book focuses on what's found in American sushi restaurants. The text is organized into three parts: a profile of the different types of rice and sushi preparation methods, including seasonal and regional variations; an A-to-Z listing of fish and other ingredients; and coverage of side dishes, rituals, utensils, and sushi chef training. The author deftly defines the many sushi terms and uses romanized English spelling for Japanese words similar to those found on menus. Readers looking for recipes and preparation tips will be disappointed, but those seeking to maximize their sushi dining experiences will be delighted. Recommended for special collections and public libraries where there is local interest.-Andrea Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2005 Reed Business Information.

Cocktail Basics or Miracle Juices

Cocktail Basics

Author: Bibiana Behrendt

Cocktails are colorful and tasty. But are they basic? Sure! Discover them in this ultimate Basics know-how book. Learn all the cocktail mixing techniques and dive into 200 recipes from classics, long drinks, smoothies, pick-me-ups and tropical drinks. Mix it up. Easy and basic.

Read also Aging Well or Cancer and the Lords Prayer

Miracle Juices: Over 50 Juices for a Healthy Life

Author: Charmaine Yabsley

Wholesome and invigorating juices are the ultimate all-in-one health drink. Consuming just one glass a day can provide all the vitamins and minerals you need, and this hugely appealing recipe book has more than 50 nutritious suggestions. Quick and easy to prepare, each drink is guaranteed to boost health and vitality and combats specific ailments, such as asthma and high blood pressure. Nutritional analyses detail the vitamin, mineral, and calorie content of the beverages so you can be sure that each miracle juice is helping you to maintain a balanced and healthy diet.

Vinegar or 70 Classic Pasta Sauces

Vinegar: Making and Enjoying Vinegar

Author: Lawrence J Diggs

Authoritative reference work on vinegar for beginners, hobbyists, and professionals.

Vinegar is one of the most common, yet unique and wonderful, substances known to mankind. Think for a moment. What other substance can you name that can be found on the shelves of kitchens all over the world and in small villages as well as large cities? What else can be used almost irrespective of cultural or religious belief, as food, medicine, beauty aid, cleaner, and preservative? And finally, what other substance with all its uses, complexities and varieties can be simply, safely, and economically made at home? I know of none except vinegar.

This book will attempt to cover the subject of vinegar well enough to live up to its title Vinegar, The User Friendly Standard Text Reference and Guide to Appreciating, Making, and Enjoying Vinegar.

To keep the book as exciting as vinegar itself, much of the scientific jargon has been distilled away. That which remains is quite necessary to truly understand vinegar. Many photos and diagrams have been included to make it even more enjoyable.

Read also World of Warcraft Strategy Collection 2008 or Left 4 Dead

70 Classic Pasta Sauces: The authentic taste of Italy--traditional sauces shown step-by-step in 300 easy-to-follow photographs

Author: Linda Fraser

Pasta is quick and easy to cook, economical and very nourishing - but it is the sauce that makes the dish. This marvellous collection of over 75 recipes offers an extensive repertoire of sauces, from classics, such as Spaghetti alla Carbonara, to innovat

In the Sweet Kitchen or Yummy Potatoes

In the Sweet Kitchen: The Definitive Baker's Companion

Author: Regan Daley

This professional-quality, 704-page reference was singled out by the International Association of Culinary Professionals as the best cookbook of the year in 2000, in addition to being chosen as the best book of its category (Bread, Other Baking and Sweets).

What makes a book that special and that deserving? It's the wealth of information, the experienced voice, the eagerness to share. Celebrated pastry chef Regan Daley unravels the mystery of the baking process, explaining the "how" and "why" behind the components that go into making the perfect dessert, and provides the tools and information home bakers need to create delicious recipes of their own--in their own sweet kitchens. Includes 140 of Regan's favorite recipes.

Gourmet Magazine

...is as chunky as the best chocolate chip cookie with information and good recipes.

Los Angeles Times

...you can see for yourself that the award (IACP best cookbook of the year) was deserved.

Publishers Weekly

It is easy to see why the International Association of Culinary Professionals named this title 2001's Cookbook of the Year (published last year in Canada). As a pastry chef at some of the finest eateries in Toronto, Daley became convinced that it was the choice of ingredients that "made the greatest difference between a nice dessert, and one that was explosively flavorful and truly memorable." Fittingly, then, much of her book is devoted to ingredients: shopping guides, storage tips, preparation instructions and an occasional chemistry lesson about what they do. A section on tools is organized according to type and purpose; symbols designate their likely cost range, and Daley advises whether expensive items are necessary. She provides lucid explanations of sifting, folding and creaming, as well as helpful charts listing such items as flavored liqueurs and spirits, ingredient substitutions and compatible flavors. Daley's 140 recipes showcase the best of modern gourmet sensibility by encouraging simplicity and harmony as well as adventure and innovation: she includes classics like Chocolate Raspberry Torte and Wild Blueberry Pie as well as such bold creations as the Poppyseed Angelfood Cake with Grapefruit Curd; Polenta-Almond Cakes with Golden Raspberries and Cr?me Fra?che; Port Wine Jellies with Melon and Fresh Figs; and the humorously decadent S'mores Roulade. First published by Random House Canada, this book is an inspiration to novice and expert alike. Beautiful color photos. Agent, Susan Lescher. (Sept.) ~ Forecast: The IACP award, pleasing visuals and authoritative tone will help sell this impressive work. Copyright 2001 Cahners Business Information.

Library Journal

Obviously a labor of love, this ambitious handbook provides a thorough guide to the ingredients, equipment, and techniques used in baking; the 150 or so delectable recipes that make up the second half of the book are an added bonus. Daley, who worked as a pastry chef in some of Toronto's top restaurants, has an engaging conversational style, and even the most inexperienced home cook will find her book as unintimidating as it is informative. Professionals, too, will find it a handy reference. The recipes include both old favorites like Chocolate Chunk Cookies and sophisticated creations like Roasted Clementine and Chocolate Tart, as well as desserts Daley describes as "unashamedly trashy," such as her S'more Roulade. This book won the 2001 Book of the Year Award from the International Association of Culinary Professionals this spring, before it had an American publisher. Recommended for all baking collections. Copyright 2001 Cahners Business Information.

Book about: Knife Skills in the Kitchen or More Bread Machine Magic

Yummy Potatoes: 65 Downright Delicious Recipes

Author: Marlena Spieler

Baked, mashed, boiled, or fried, potatoes are always yummy. In this collection of recipes dedicated to the humble spud, 65 mouthwatering dishes range from classic gratins to pan-fried potato cakes to hearty stews. French fries go Vietnamese when tossed into a terrific stir-fry, and potatoes take center stage in entr es like Malaysian Stew and the Mushroom Forager's Cottage Pie. Check out the 20 different ways to make mashed potatoes and the 25 variations on potato salad. With a short history of the tater and a description of its many varieties, vegetarians and meat-eaters alike will be craving some Yummy Potatoes.

Table of Contents:

Introduction     11
Breakfast Potatoes     22
The Best Hash Browns/Home Fries     24
Huevos Estilo Andalucia: Eggs Poached in Potato-Pepper-Tomato Sauce     27
Papeta pur Eeda: Parsee Potatoes with Cumin, Chile, and Poached Egg     28
Car Breakdown on a Greek Island, Mechanic's Flat Potato and Feta Omelet     30
Leah's Potato and Cheese Scramble     33
Corned Beef Hash a la James Beard     34
Tapas, Meze & Antipasti     36
The Olive Presser's Tortilla     38
Cazilli     40
Patatas a la Riojana     42
Tikki Aloo: Indian Potato Fritters     43
Rosemary Roast Potatoes with Black Olive-Rosemary Aioli     44
Bibeleskaes     46
Patatas a la Importancia     47
Grilled Marinated Potato Slices with Whole Green Onions and Romesco Sauce     49
Chermoula Potatoes     51
Potato Soup     52
Minestra al Orzo: Italian Alpine Soup of Broccoli, Barley, and Potato     55
Potato and Leek Soup from the Highlands of Scotland     56
Potato-Cauliflower Soup     58
Polish Pickle Soup     60
South Indian Potato-Coconut Soup     61
Aqua Cotta: GarlickyPotato-Tomato Broth with Arugula from the Maremma in Tuscany     62
Potato Salad     64
Salade Tiede aux Pommes de Terre et aux Lardons     68
Bruce's Deli Potato Salad     70
Old Country Potato Salad with Dill and Purslane     71
Causa a la Limono: Peruvian Mashed Potato Salad with Lemon, Olive Oil, Olives, and Chiles     72
Chef Arlene Coco's and Avery Island's Cajun Potato Salad     73
Bollywood Batata Bowl     75
Salade Russe: Russian Potato Salad with Beets, Chopped Pickle, and Fresh Dill     77
Boiled, Stewed & Saucy Sides     78
Raclette     81
Kartoffel mit Frankfurter Gruen Sosse: Hot Buttered Potatoes with Frankfurt Green Sauce     84
Papas Chorreadas: Potatoes with Spicy, Tomatoey Cheese Sauce     86
Yellow-Fleshed Potatoes with Asparagus, Duck or Goose Fat, and Truffle Paste     89
Aloo Tamatar Bhaji: Gingered Tomato-Curry Potatoes     91
Creamy Swedish Potatoes     93
Mashed and Crushed, on Your Plate or in a Bowl     94
Mashed Potatoes     98
Crazy Rich, Creamy Double-Garlic Mashed Potatoes     101
Crushed Potatoes with Olive Oil     103
Irresistible Basil Mashed Potatoes to Make You Swoon     105
The Prince's Potatoes: Mexican Mash from Highgrove     106
Aligot: Mashed Potatoes Whipped into a Garlic Frenzy with Lots of Melty Cheese     109
Baked, Roasted & Gratineed: As a Sideshow or Main Event     110
Gratin Girl's Potatoes: Classic Potato Gratin     115
It's All about the Potatoes! Potatoey Gratin     118
Patatas me Limono: Greek Lemon-Garlic Potatoes     120
Edouard's Frankfurt Book Fair Gratin, also known as Pommes a la Vignerons     122
Auntie Stellie's Twice-Baked Thanksgiving Potatoes     124
Gratin Forestier: Mighty Wild Mushroom Potato Gratin     127
Kate's Hasselbacks with Bajan Spicing     128
Fried in a Pan: Alongside Anything!     130
French Fries     133
Charles Phan's Slanted Door Tomato-Beef Stir-Fry with French Fries!     135
Kathleen's Potatoes with Rosemary, Bacon, and Duck Fat     136
Rockin' Fried Potatoes with Wild Citrus Mojo Sauce     138
Thin Wafers of Fried Potato with Preserved Lemon, Garlic, and Saffron Aioli     140
Pommes de Terra a l'Ail: Pan-Browned Potatoes with Garlic and Parsley     143
Latkes: Eastern European Jewish Potato Pancakes     144
Persian Saffron-Dill Pilaf with a Crisp Potato Crust     147
Potatoes for Dinner!      150
Pasta con le Patate: Pasta with Potatoes, Tomatoes, and Cheese, from Old Napoli     153
Kim's Carnitas with Potatoes     154
The Mushroom Forager's Cottage Pie     155
Roesti: Swiss Buttery Shredded Potato Cake     158
Enchiladas de Patatas: Potato Enchiladas with Red Chile Sauce and Melty Cheese     160
Bacalao con Papas: Salt Cod and Potatoes Stewed with Chorizo and Tomatoes     162
Traditional Ligurian Gnocchi with Fragrant Basil Pesto     164
Yellow Curry of Potatoes and Chicken     168
Savory, Spicy Middle Eastern Pot of Tomatoey Potatoes and Meat     170
Greek Veal, Pork, or Turkey, Stuffed with Feta and Braised with Wine and Potatoes     173
Malaysian Stew of Black Mushrooms, Tofu, Miso, and Potatoes     174
Patata Pitta: Crisp Filo Pies of Mashed Potato, Cheese, and Olive Paste     176
Index     177
Table of Equivalents     180

Slow Cookers Go Wild or Redeeming the Season

Slow Cookers Go Wild!: 100+ Recipes for Wild Game

Author: Teresa Marron

Preparing meals in a crockpot, slow cooker, or low-temperature oven is very popular. This unique book gives cooks recipes and tips for preparing wild game with ease and skill. The focus is on preparation of big game, small game, upland birds, and waterfowl (venison, bear, elk, moose, rabbit, squirrel, turkey, pheasant, duck, goose, and more).

Includes information on the advantages and disadvantages of equipment and appliances. Also, how to match the type of meat to the appropriate recipe, cooking method, and appliance. More than 100 recipes are grouped into these categories: breakfast/brunch, appetizer/party, soup/stew/chili, sandwich, side dish, entree. Includes index.

Among the delicious recipes are: Italian Venison Stew; Quail and Rice Soup; Wild Boar Sauerbraten; Moose Au Jus; Elk Swiss Steak; Duck Frittata; Teriyaki Pheasant; and Sweet & Sour Rabbit.

Book about: Espresso Coffee or Tween Kwisine

Redeeming the Season

Author: Kim Wier

Redeeming the Season offers families the hope of reclaiming the spiritual significance of Christmas. Coauthored by two mothers who were searching to bring more meaning to their own family celebrations, this book offers ideas that are sane, simple, and original! At times both hilarious and heartwarming, Redeeming the Season will inspire readers to establish traditions that are meaningful and memorable.

Publishers Weekly

Think of this book as an evangelical Christian version of Unplug the Christmas Machine, Jo Robinson and Jean Coppock Staeheli's classic how-to guide to slowing down and creating a more meaningful, less commercialized Christmas. "The heart of Christmas is in savoring the Savior Himself and understanding that the tiny Baby in the manger had an enormous, eternal purpose," explain Wier and McCune. Christmas, they say, presents unique opportunities for telling others about Christ, and they include suggestions for various activities to spread that message. The holiday also offers chances for families to experience an unusual amount of togetherness, and is a time to create new traditions, such as reaching out to friends or family members who are facing their first Christmas after the death of a loved one. There is both tenderness and humor here, and evangelical readers who want to learn new ways to help others understand how "Jesus is the reason for the season" will greatly appreciate this book. (Oct.) Copyright 2002 Cahners Business Information.

History in a Glass or Essentials of Roasting

History in a Glass: Sixty Years of Wine Writing from Gourmet

Author: Ruth Reichl

When Gourmet magazine debuted in the 1940s, America’s wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. But for every closed door, there was an open bottle: The bleak postwar years were actually a prelude to today’s unprecedented and widespread appreciation for the grape. New York Times bestselling author Ruth Reichl reread sixty-five years of wine articles in Gourmet to select the best for History in a Glass. The result is a rollicking tale of great meals, great walks, and wonderful drinks as Americans discover the pleasures of wine.
These marvelous essays were written by men and women who were not only on hand to witness wine’s boom but, in many cases, helped to foster the environment that made it thrive. The early days after World War II provided a great opportunity for James Beard and Frank Schoonmaker to reacquaint oenophiles with the joys of European wines. Through tireless dispatches from the Continent, they inspired American vintners to produce world-class wines on their own rich soil.
In subsequent pieces, an impressive, surprisingly diverse roster of writers revel in the sensual and emotional pleasures of wine: the legendary Gerald Asher reflects on the many faces of Chianti; Hillaire Belloc dispenses bits of wisdom by the glass to his niece on her wedding day; the science fiction titan Ray Bradbury rhapsodizes about the earthy pleasures of dandelion wine; Kate Colman explores the moral quandary surrounding a friend’s unintentionally generous gift of a rare Bordeaux; Hugh Johnson reports on Hungarian varieties during the height of Cold War tensions in the early 1970s; evenGourmet’s current spirits editor, James Rodewald, reminisces on the first time he fell in love–with a bottle of Pinot Noir.
With an Introduction by Ruth Reichl, and covering more than six decades of epicurean delights, History in a Glass is an astonishing celebration of all things good and grape.

Publishers Weekly

Gourmet's editor-in-chief peers into the archives for an intriguing perspective on wine-making history since the magazine's 1941 founding. Reichl culls from a cornucopia of famous food writers-Gerald Asher, James Beard, Frank Schoonmaker-and bares an unabashed boosterism for American wines. As Schoonmaker notes in a series of shimmering early pieces, American vintners had a grand opportunity for growth during the war years, with eminent French chateaux under German control, and yet American viticulture was still reeling from the abuses of Prohibition. Moreover, American vintners resisted using indigenous grape varieties, ignoring "the greatest natural grape-growing area on the earth's surface." With time, the second "American Revolution" was achieved, as Hugh Johnson and Frederick S. Wildman Jr. note enthusiastically in articles from the 1960s and '70s. Meanwhile, Gourmet's bon vivants traveled from France's Bordeaux, Burgundy, C te d'Or and Rh ne regions to Germany's Rhineland, Hungary's elusive Tokay and Spain's Sherry capital, Jerez de la Frontera. Hugh Johnson's supercilious essay "The Wines of Italy" (1972) asks sneeringly, "What great wines, if any, are there in Italy?" thus demonstrating the occasional datedness of the pieces. Wines of Chile, Australia and New Mexico have also inspired these literary oenophiles, happily so. (On sale Mar. 7) Copyright 2005 Reed Business Information.

Library Journal

This sampling of columns from the past 60 years in Gourmet magazine touches on many aspects of wine and winemaking. Arranged by topic rather than chronologically, the signed and dated columns are not particularly in-depth but offer enjoyable eyewitness snapshots from a particular time and place. Their authors range from Gourmet's own columnists to notables like Ray Bradbury and James Beard. The first chapter focuses on the devastating impact of Prohibition on American winemaking and its struggles to recover in the late 1930s. Subsequent chapters cover everything from winemaking around the world to the impact of California wines. Editor Reichl (Tender at the Bone), who is currently editor in chief of Gourmet, contributes an introduction (which was not included in the proofs). Public libraries with strong wine history collections should consider adding this book; for all others it is an optional purchase.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2006 Reed Business Information.

Read also Scratch That or Cornbread Nation 4

Essentials of Roasting: Recipes and Techniques for Delicious Oven-Cooked Meals

Author: Williams Sonoma

Williams-Sonoma Essentials of Roasting includes everything you need to know to roast successfully, from how to season food before cooking to how to test when food is perfectly done. More than 130 delicious recipes for starters and small plates, a variety of meats and poultry, fish and shellfish, and vegetables and fruit, all with clear directions, encourage you to put your newfound knowledge to work. Beautifully photographed, this comprehensive teaching volume and recipe collection will be an "essential" addition to your cookbook shelf. A chestnut-brown turkey with garlic and herbs hidden beneath its crisp skin. A whole sea bass perfectly cooked inside a coarse-salt crust. Thick, Caribbean-inspired pork chops basted with a tropical blend of lime, brown sugar, and dark rum. Slender fingerling potatoes shiny with olive oil and flecked with fresh herbs. Warm, tart apples spiced with cinnamon and served with a silky creme anglaise. The secrets behind roasting these tantalizing dishes and dozens more can be found in Williams-Sonoma Essentials of Roasting.

This information-packed volume opens with a brief history of roasting and a discussion of the many ways that this technique transforms and enhances food. Comprehensive descriptions cover the types of roasting and explain every stage of the roasting process, from preparing the food to properly testing the food for optimum doneness, providing all the knowledge you need to roast even without a recipe. Detailed instructions and step-by-step photographs show how to make accompanying sauces and gravies. Roasting pans, thermometers, and other equipment and tools are clearly described and pictured. Five chapters, with more than 130 traditional and innovative recipes, offer a broad range of irresistible ideas for preparing starters and small plates and for roasting fish and shellfish, poultry, meats, and vegetables and fruits. The chapters begin with advice on buying and preparing their subjects, and the recipes, each handsomely photographed, balance everyday fare, such as winter squash soup, meat loaf, and spareribs, with special-occasion dishes, including Christmas goose and standing rib roast with Yorkshire pudding. Delicious recipes for seasonings, sauces, and both savory and sweet accompaniments to roasted foods; illustrations and descriptions of beef, pork, and lamb cuts; instructions on trussing and carving; and an informative glossary complete this indispensable volume, leaving you fully prepared to turn on the oven and start roasting.

Table of Contents:

	Preface	6
	Roasting, Past and Present	8
	Types of Roasting	11
	Equipment for Roasting	14
	Roasting Basics	18
	Starters and Small Plates	26
	Fish and Shellfish	60
	Poultry	94
	Meats	158
	Vegetables and Fruits	232
	Basic Recipes	278
	Basic Techniques	282
	Beef, Lamb, and Pork Cuts	288
	Glossary	294
	Index	298

Texas Cowboy Kitchen or 125 Best Vegan Recipes

Texas Cowboy Kitchen

Author: June Naylor

Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas—both of which satisfied wagonloads of hungry customers.

Table of Contents:

Foreword   Nolan Ryan     9
The Chisholm Trail   Douglas Harman     10
Cowboy Photographer   Barbara McCandless     12
Introduction     14
Just for Starters     17
Soups, Salads, and Sides     34
The Texas Chef's Corral     60
From the Butcher Shop     83
Things You Don't Rope     105
From the Pantry and Larder     127
From the Bakery     159
Before the Bedroll     176
Campfire Cocktails     197
Chuck-Wagon Secrets     214
Sources and Resources     221
Index     224
Acknowledgments     228

Books about: How to Build a Robot Army or C 30 in a Nutshell

125 Best Vegan Recipes

Author: Maxine Chuck

Delicious easy-to-prepare vegan recipes.

The vegan lifestyle is becoming more and more popular. There are many different reasons for not eating meat, milk, or eggs. Yet all vegans desire tantalizing dishes and meal ideas.

125 Best Vegan Recipes offers appealing recipes for everything from soups, salads and wraps, to pasta and grains, and desserts and baked goods. Many families have at least one adolescent vegan and need kid-friendly recipes the whole family will enjoy. Far from the mundane, these creative recipes have an international flair, are easy to execute, and guarantee delicious results every time.

Here's just a sampling:

• Spicy Black Bean Dip


• Hot and Sour Udon Noodle Soup


• Corn Meal Waffles with Wild Blueberry Compote


• Penne with Sautéd Mushroom Marsala and Caramelized Onion


• Spaghetti and Soy Meatballs


• Pistachio Biscotti


• Cranberry Orange Scones.

Besides the outstanding recipes, there is also nutritional information helpful to the vegan lifestyle. To aid in meal planning and preparation, there is a useful vegan pantry list with freezer recommendations. For vegans or even those considering the vegan lifestyle, this cookbook is vital.

Indian Cooking or Michael Broadbents Pocket Vintage Wine Companion

Indian Cooking

Author: Jan Purser

Indian Cooking presents a collection of over 60 authentic and yet simple dishes from across the regions of India, some of which are familiar and others of which are inspirational. From the basic spice mixes so important to Indian cooking, to the crisp and light dosai from southern India, to the creamy homemade ice cream called kulfi, the dishes within are superb on their own or when served in combination as a traditional thali-style meal.

Go to: Commodities and Capabilities or The Real State of the Union 2004

Michael Broadbent's Pocket Vintage Wine Companion: Over Fifty Years of Tasting Over Three Centuries of Wine

Author: Michael Broadbent

Michael Broadbent almost certainly knows more about fine wine than anyone else in the world. He recently celebrated the completion of half a century in the wine trade and the publication of Vintage Wine, his first major book for more than a decade and his most important work to date. Building on his earlier works but concentrating on the world's great classic wine regions, it was both the ultimate fine wine reference book and a remarkable record of a life­long passion.  
Pocket Vintage Wine is an updated pocket version of this classic and award-winning book and presents Michael Broadbent's tasting notes in a format you can carry with you, so that whether traveling, buying at auction, or dining out you can have his unrivaled expertise at your fingertips. Here are Michael's most important notes from Vintage Wine, along with hundreds of new notes on the finest wines Michael has tasted since Vintage Wine was published in 2002.

Guinness 1886 1939 or Vietnamese Cooking

Guinness 1886-1939: From Incorporation to the Second World War

Author: Oliver McDonagh

For most of the period 1886-1939, Guinness was the largest and most successful brewery in the world. It was easily the leading international enterprise in what is now the Irish Republic, dominant in the home market, a key player in the British, and increasingly significant in the pre-war overseas trade. Its remarkable growth in the late nineteenth and early twentieth centuries owed much to its differences from other large breweries. Unlike them it concentrated on a single product - - stout --, and had no capital locked away in tied houses. It also gained from the lengthy, shrewd family management of the first Lord Iveagh and from investing early in scientific inquiry, barley and hop research, and the employment of scientists as its managerial caste.

The First World War produced a more hostile climate for the company, for many reasons but chiefly by changes in excise duty, as well as difficulties of maintaining sales as the post-war depression approached. The step that Iveagh had long resisted - -advertising - - had at last to be adopted. Characteristically Guinness leapt to the front immediately in this field too.

This is the story of the company's rise to high prosperity and subsequent struggle to hold its ground in an increasingly inimical environment. It is also the story of a company unique in its recruitment, welfare, and industrial relations systems, which insulated Guinness to a remarkable degree against the vicissitudes of Dublin life in the stormy years between the heyday of Home Rule and Hitler's precipitation of world conflict in 1939

Booknews

A history of the Guinness brewing company, told from the inside and based on internal records. This account reflects the company's detachment from both its own industrial context and the general course of outside events. Includes chapters on sales and profits, the development of scientific brewing, employees, and raw materials. Distributed by ISBS. Annotation c. by Book News, Inc., Portland, Or.

Table of Contents:

	List of tables
	Preface
1	Partnership and Sole Proprietorship 1868-86	1
2	The Incorporation	16
3	Management, Sales, Costs and Profits 1886-1914	29
4	The Organisation and Problems of Trade 1886-1914	49
5	Foreign Trade 1886-1914	61
6	The Development of Scientific Brewing	77
7	Raw Materials: Barley, Malt and Hops 1886-1914	94
8	The Employees: Work and Welfare 1886-1914	115
9	Industrial Relations 1886-1914	134
10	The War Years 1914-18	149
11	The Decline in Sales 1920-7	160
12	Trade, Advertising and Profits 1928-39	176
13	Foreign Trade 1914-39	193
14	Raw Materials: Barley and Malt 1914-39	203
15	Raw Materials: Hops 1914-39	218
16	The Brewery's Employees: Industrial Relations and Welfare 1914-39	231
17	A Brewery in England	248
18	Conclusion	263
	Appendices	271
	Note on Sources	273
	Index	275

Book review:

Vietnamese Cooking: Over 60 Step-by-Step Recipes in 250 Stunning Photograph

Author: Ghillie Basan

With a whole host of mouth-watering dishes, from soups and noodles to vegetable dishes and sweet snacks, this book will help you explore the essence of Vietnamese culinary tradition.

Basque Table or Cooking Light Annual Recipes 2006

Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine

Author: Teresa Barrenechea

Originally published in hardcover in 1998, The Basque Table is now available in paperback. Although popular in the '90s, Spanish food has since become one of the hottest trends in the culinary world! With Spanish tapas restaurants popping up all over, more and more people across the globe are learning to love the fresh and wholesome flavors that characterize Spanish, and especially Basque, cuisine. This book offers 130 authentic recipes for every course from an expert on Basque regional cooking.

Go to:

Cooking Light Annual Recipes 2006

Author: Cooking Light Editors

Hold on to your spatulas-it's the 10th anniversary edition of this always-popular collection. Now, more than ever, readers are flocking to Cooking Light, and this annual volume packs in all the healthy, easy-to-make recipes from every issue of Cooking Light for 2005.

Seasoned and novice cooks alike love this all-around resource for everything cooking-related:  tips, techniques, planning, preparation, presentation-it's all here, and in the lighter versions we all crave.

Features: 10th Anniversary Collector's Edition; More than 1,000 kitchen-tested recipes-a year's worth of Cooking Light magazine
Great-tasting, good-for-you, easy-to-prepare recipes make eating smart a culinary delight
Get skinny versions of traditional favorites, international cuisine, and classic comfort foods
Triple-indexed so you can find what you need in a flash; Over 40 black & white technique/how-to photos

Taste of France or Church Ladies Divine Desserts

Taste of France

Author: Rob Freson

First published by Stewart, Tabori & Chang 25 years ago, this classic tour of France and French regional cooking was hailed as "the season's most spectacular book about food and drink" and has gone on to sell more than 100,000 copies. With 375 full-color photographs, 100 recipes, and a narrative description of the culinary customs of the 14 great food regions, The Taste of France conveys a sense of the color, flavor, variety, and imagination of a meal in France. From Brittany to Lyons, Provence to Normandy, the book celebrates regional cuisine as well as the beauty and traditions of the farms, markets, and tables of France.

Leading European food writers, including Anne Willan, Richard Olney, Arabella Boxer, and Caroline Conran, contributed to a text that serves as a gastronomic guide to the French provinces. Each section of the book includes regional recipes, researched and adapted by Jacqueline Saulnier, a noted French cookbook author, enabling food lovers to appreciate the distinctive culinary sensibility of each area.

With a map of the culinary regions, a text rich with anecdote and atmospheric detail, and gorgeous photography, The Taste of France is a tribute to the legendary pleasures of French cooking.

Publishers Weekly

Explores French regional cooking with close to 400 photos and 100 recipes. (July)

Interesting textbook: Honest to Goodness or RV Cookbook

Church Ladies' Divine Desserts: Heavenly Recipes and Sweet Recollections

Author: Brenda Rhodes Miller

In the tradition of The Black Family Reunion Cookbook, Celebrating Our Mothers' Kitchens, and A Gracious Plenty, The Church Ladies' Divine Desserts brings together more than two hundred recipes, culled from local, church, and family cookbooks. But this book is much more than a compilation of recipes for decadent (or divine) sweets. It honors church ladies, those revered African-American women who have contributed immeasurably to their churches as teachers, mentors, keepers of tradition, and as culinary experts.

A homemade dessert is more than just a sweet finale to a meal in the African-American kitchen. It is a way to demonstrate special affection while underscoring the bounty of God's blessing on the home. And no one more than a church lady is aware of the power of a fine chocolate confection or a down-home bread pudding prepared with love and served with respect.

Author Biography: Brenda Rhodes Miller, the deputy director of the National Campaign to Prevent Teen Pregnancy, has written for numerous publications and contributed to The Black Family Reunion Cookbook. The wife of a Baptist preacher, she is a bona fide church lady.

Library Journal

The "church ladies" are the loyal women the author describes as "the movers and shakers in the congregation," the ones responsible in many African American churches for making sure things run smoothly. Miller, a contributor to The Black Family Reunion Cookbook and the wife of a Baptist preacher in Washington, DC, has collected recipes and reminiscences from "church ladies" all over the country. Her text is informative and engaging, and the stories of many of these special churchwomen are often moving. The more than 200 recipes include old-fashioned sweets like Floating Island, perennial favorites such as Strawberry Shortcake, and unusual desserts like Caribbean Bread Pudding. For most collections. Copyright 2001 Cahners Business Information.

Pasteles or Cocinar Sin Grasas

Pasteles

Author: Clara E Serrano Perez

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.

Look this: Game Art or Cross Cultural Trade in World History

Cocinar Sin Grasas: Una coleccion de sabrosas recetas bajas en grasas (Cocina paso a paso series)

Author: Staff de Edimat Libros

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.
 

La cocina dejará de ser un secreto con esta colección de 40 títulos con las recetas más exquisitas de la cocina nacional e internacional. Si comer es un placer, cocinar puede ser un deleite. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros le harán descubrir la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecerán sus comidas.

Cooking for Mr Latte or Sylvias Soul Food

Cooking for Mr. Latte: A Food Lover's Courtship with Recipes

Author: Amanda Hesser

"Tender, wry, passionate, truthful. To read Hesser's prose is to hunger for more."—Nigella LawsonLife in the city, love, and unforgettable meals—can a food writer find happiness with a man who has an empty refrigerator? Amanda Hesser's irresistible book is the tale of a romance where food is the source of discovery, discord, and delight—a story of universal desires: good food, great company, and a mate. At each stage of her courtship—from her first date with "Mr. Latte" (a near-disaster) to her first uneasy dinner at his parents' home, from intimate suppers in her Upper West Side apartment to his first attempt at cooking for her—Amanda supplies menus for the meals they share: more than one hundred well-balanced and well-seasoned recipes that will leave you satisfied yet wanting more. With warmth and honesty, Amanda shares her feasts and foibles, triumphs and near-misses, tense encounters and good times in the kitchen and beyond. Her humorous, sensuous tale leads us date by date, recipe by recipe, to a jubilant conclusion. 42 b/w illustrations.

Author Biography: A food reporter and columnist for the New York Times since 1997, Amanda Hesser wrote the award-winning cookbook The Cook and the Gardener. She lives in New York City.

Interesting book:

Sylvia's Soul Food, Vol. 1

Author: Sylvia Woods

Sylvia Woods has been barbecuing, baking, frying, and smothering New York City's best soul food for nearly thirty years. According to the Zagat New York City Restaurant Survey, "For down-home delicious Soul Food, this funky Harlemite is the real thing; go for great ribs, incredible fried chicken, fiery greens, and other artery-clogging Southern staples. Don't tell your doctor what you ate."

Now, for the first time, the "Queen of Soul Food" reveals her recipe secrets for more than one hundred of the authentic, stick-to-your-ribs soul food and classic Southern dishes she serves at her world-famous Harlem restaurant.

Start off with a breakfast of homemade pork sausage with eggs and the tenderest, flakiest biscuits you've ever eaten. Move on to tried-and-true soul food favorites that include Smothered Chicken, Fried Catfish with Hushpuppies, Sweet and Spicy Chicken Wings, Blackeyed Peas and Rice, and, of course, "Sylvia's World-Famous Talked-About Barbecued Ribs."

Of course, no meal at Sylvia's would be complete without a couple of "sides": Fried Green Tomatoes, Collard Greens with Cornmeal Dumplings, Candied Sweet Potatoes, and more. Sylvia's desserts are enough to satisfy any sweet tooth: Peach Cobbler, Lemon Pie, and Three-Layer Caramel Cake.

So, "if you're craving great barbecue, down-home soul food, and something uniquely New York, catch a cab up to Sylvia's, a marvelous restaurant serving up batches of great ribs, pork chops, candied sweet potatoes, and pecan pies that will satisfy the biggest eater in the family" (Passport to New York Restaurants). If you can't make it to New York, Sylvia's Soul Food will make you feel like you're there.

Publishers Weekly

While not all gourmands know soul food as well as they should, these authentic, stick-to-the-ribs recipes from the famous Harlem establishment will send many readers on a journey to this culinary genre. Collected by restaurateur Woods, with assistance from chef Styler ( Primi Piatti ), the recipes include both classics and innovations: fried chitlins, hash venison, smothered chicken, barbecued short ribs of beef and sweet potato pie. While the recipes and methods are well delivered--and, happily, recorded for posterity--the volume may disappoint those who hunger for more information than bare-bones recipes. A little shared research about this important American tradition would have broadened the book's appeal and answered readers' inevitable questions about the origins of foods like collard greens, okra and ham hocks--and might have helped the book to make the leap from recipe catalogue to gastronomic history. (Nov.)

Library Journal

Sylvia's Restaurant is a casual family-run place that serves great barbecue and other down-home fare. A Harlem institution since the 1960s, it has gained fans far away from New York City since it was discovered by the media in the late 1970s. In this cookbook, Woods gathers more than 100 recipes for her World-Famous Talked-About Spareribs, Smothered Chicken, Fried Catfish, and other soul food classics. In short, these are simple, delicious, and unpretentious recipes. Recommended for most collections.

BookList

In almost every American metropolis there's sure to be at least one restaurateur who claims the moniker of "queen/king of soul food." So watch for some grumblings and raised eyebrows on publication date of this book. Woods, proprietor of the Sylvia's Soul Food in Harlem, and co-author Styler have pulled together more than 100 recipes from the restaurant's kitchen, all very representative of the cuisine. From the familiar hotcakes and grits to smothered steaks and fried chicken, the recipes' directions are easy and require little in the way of exotic ingredients. A few of the inclusions are reminiscent of newer gastronomic trends: fried green tomatoes, banana pudding, red beans and rice, for example. Plus, soul food is one of the most cost-conscious, since it capitalizes on bringing out the flavor of little-used foodstuffs such as collard greens, turkey wings, and oxtails.

Vietnamese Cooking or The Greek Cookbook

Vietnamese Cooking

Author: Robert Carmack

Vietnamese Cooking will show you how easy it is to create the delicate taste of Vietnam in your own kitchen, using a unique blend of fresh herbs with sweet and salty sauce dressings. Simple step-by-step instructions, beautiful photographs, and an extensive guide to Vietnamese ingredients makes it easy to prepare vibrant salads, delicious main dishes and refreshing drinks and sweets.

From fresh spring rolls to banana flower salad, this book is the perfect introduction to Vietnamese cuisine.

New interesting textbook: Developing the Public Relations Campaign or Television Field Production and Reporting

The Greek Cookbook

Author: Sophia Skoura

Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown's Classic Cookbook series features a collection of the world's best-loved foreign cookbooks, specially adapted for use in American kitchens. Authentic and comprehensive, these reasonably priced books are a welcome addition to the culinary library of any cook.

Jewish Cookery by Leah H. Leonard

The classic book on Jewish cuisine, featuring traditional recipes for gefulte fish, kreplach, knishes, challah, and kugel, as well as guidelines for keeping a kosher kitchen and menus for holiday meals.

The Finnish Cookbook by Beatrice A. Ojakangas

The first cookbook devoted to introducing Finland's fascinating but little known cuisine to America. Including recipes for Sour Rye Bread, Fish in a Crust, Finnish Smorgasbord, and Bishop's Pepper Cookies.

German Cookery by Elizabeth Schuler

Germany's best-selling cookbook adapted for American kitchens. Containing recipes for all the German favorites such as Wiener Schnitzel, Sauerbraten, Spatzle, and Apple Strudel.

The Greek Cookbook is a translation and adaptation of Greece's best-selling cookbook, containing 500 of its choicest recipes. Yet all of these — many of them exotic by American standards — use American measurements and can be easily prepared from ingredients readily available to the American cook.

Phyllo, that versatile pastry used as the basis for many Greek entrees and appetizers as well as desserts, appears here in many delectable forms. Try the baklava with honey syrup, or Copenhagen (the pastry named for the Greek king who was originally a Danish prince).

You'll find excellentrecipes too for the famed Greek dolmathes (rolled grape leaves) and yemista (stuffed vegetable preparations such as stuffed artichokes ). You might prefer to sample a baked specialty like moussaka or one of the au gratins made with lamb, eggplant, or squash.

Having visitors? Welcome them as the Greeks do, with a choice of glykos or spoon sweets — perhaps eggplant, or rose petal, or apricot. For a cocktail party, serve any of the marvelous canapes or hot hors d'oeuvres like taramosalata (pureed roe salad) and piroski (dumplings). And formal entertaining takes on a new exotic twist when you serve lamb on a spit or an octopus main course.

The Greek Cookbook also includes a glossary explaining all Greek culinary terms as well as examples of typical Greek menus. For the experienced cook who wants to prepare an authentic Greek banquet or the novice who wants to spice up an ordinary meal with a Greek specialty, The Greek Cookbook is indispensable.

Family Kitchen or Trader Vics Tiki Party Cocktails and Food to Share with Friends

Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together

Author: Debra Ponzek

Want to prepare one meal the entire family will actually eat? Get your children to finish their vegetables? Spend more quality time with your kids?

Enter The Family Kitchen, where award-winning chef and mother of three Debra Ponzek shares recipes that are simple enough to please kids, refined enough to satisfy parents, and easy enough for everyone to roll up their sleeves and help make. From Breakfast to Dinnertime, Bake Sales to Vegetables and Salads, Snow Days to Summer Supper on the Grill, chapters include 125 flavorful crowd-pleasers such as Pan-Seared Pork Chops with Green Apple-Cranberry Compote, Honey-Glazed Carrots, and Double Hot Chocolate with Homemade Marshmallows. This is food you and your kids will want to eat every day--and not a smiley-face pizza in sight!

While dinner may frequently be over all too soon--cut short by homework, practice, or bath time--preparing meals together in the kitchen can help you steal a little more time with your kids. The kitchen is warm, the pace relaxed, and the conversation easy. Children are also proud of their culinary accomplishments, exclaiming at the table: "I helped make it!" and then diving into a huge portion of those very same carrots they peeled just minutes earlier. Each recipe includes a list of exactly which steps kids can tackle. In addition, there are tips on how to incorporate healthful ingredients and new flavors into a child's diet; how to make a kitchen safe for children; and how to pull off a kids' cooking party. The indispensable companion to every family's favorite gathering spot, The Family Kitchen has a place in every home.

Surely I am not the only mother who can barely recall what it waslike before three kids took over the house, the car, the backyard, and my heart, and it's precisely because of this 180-degree turnaround that I wanted to write this book. The book is for moms and dads who like to cook, who want to teach their kids proficiency in the kitchen, and who want to eat well--without pretension--when they find time to cook at home. Above all, this book is about the possibilities for connecting with your kids and enjoying your family by cooking together. --From the Introduction

Publishers Weekly

Ponzek, mother of three, owner of the Connecticut specialty food chain Aux Delices and a former chef at New York's Montrachet, aims to extend the time families spend together for meals by assembling the family before they even get to the table. She invites kids into the kitchen to help, teaching them kitchen skills, encouraging them to discover new flavors and bonding with them. Each breakfast, lunch and dinner recipe lists tasks that kids (even little ones) can enjoy doing. The excellent introduction helps children become familiar with kitchen safety and cooking techniques, while the 125 recipes will teach them to cook with seasonal produce and adult flavors. There's Garden Vegetable Soup with Pesto for lunch, Grilled Spicy Red Snapper Tacos for dinner and Double Hot Chocolate with Homemade Marshmallows for a snow day snack. Selections in each chapter (which include "Picnics," "Lazy Winter Weekends" and "Kids' Parties") range from simple to more complicated, but all contain lessons for willing kids. Although there are plenty of kid-friendly favorites like Patchwork Apple Pie (with scraps of dough flattened by little hands forming the topping), Ponzek's experience as a chef and mother assures that each dish is homey yet sophisticated. Photos. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

Ponzek (The Summer House Cookbook) was chef of New York City's acclaimed Montrachet restaurant for eight years, but once she started a family, her cooking style changed. The recipes in her new book are designed for cooking with kids, and while they are simple, they are not dumbed down. Even grownups will enjoy Golden Gazpacho, Grilled Shrimp Satay with Ginger and Lime, and Grilled Corn Ratatouille. Each recipe includes a box titled "Call the Kids," a list of the tasks that children, depending on age, should be able to do; in some, a few of the steps are set off under the heading "Use Your Judgment," as they are probably more suited to older kids. In addition to chapters on breakfast, "Lunch at Home," and dinner, there are others that feature recipes especially for "Snow Days," "Kids' Parties," "Bake Sales," and the like. Color photographs illustrate many of the recipes-and show Ponzek and her kids having lots of fun in the kitchen. Highly recommended. Copyright 2006 Reed Business Information.

Read also A Cancer Battle Plan or Suzanne Somers Eat Great Lose Weight

Trader Vic's Tiki Party! Cocktails and Food to Share with Friends

Author: Steve Siegelman

STEVE SIEGELMAN has written or contributed to 14 cookbooks, including Firehouse Food. His television writing credits include Mexico One Plate at a Time with Rick Bayless, Mario Eats Italy with Mario Batali, and Yan Can Cook with Martin Yan. Steve lives, works, and eats in Berkeley,California.

101 Things to Do with Canned Soup or One Pot French

101 Things to Do with Canned Soup

Author: Donna Kelly

From creamy varieties to everyone's favorite (tomato, of course!), find 101 new uses for the most popular staple in your cupboard. Easy favorites are simplified with canned soup shortcuts: Classic Tuna Casserole, World's Best-Baked Beans, Chile Verde Enchiladas, and Southwest Black Bean Chili, plus try creative new recipes for Souper Tamale Pie, Upside Down Pizza Casserole, Tomato Soup Cake, Potato Chive Biscuits, and Chocolate Zucchini Cake!

Donna Kelly, was born and raised in Southern Arizona. Her previous books include 101 Things to Do with a Tortilla, 101 Things to Do with Chicken, and 101 Things to Do with Tofu. She lives in Provo, Utah.

Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost 20 years. She lives in Tucson, Arizona.

Table of Contents:

Helpful Hints 9

Appetizers

Sour Cream Meatballs 12

Salsa Nacho Cheese 13

Baked Pepperoni Dip 14

Creamy Chicken Dip 15

Pork Chili Dip 16

Beefy Bean Dip 17

World's Easiest Cheese Fondue 18

Savory Sun-Dried Tomato Cheesecake 19

New England Clam Dip 20

Bean and Bacon Fondue 21

Zesty Roast Beef Bites 22

Side Dishes

Decadent Spinach Casserole 24

French Onion Mushroom Rice 25

Squash Cornbread Stuffing 26

Midwest Veggie Casserole 27

Easy Cauliflower Casserole 28

Grilled Potatoes, Mushrooms and Onion 29

Vegetable Custard Cups 30

Souper Scalloped Potatoes 31

World's Best Baked Beans 32

Caesar Veggie Bake 33

Cheesy Baked Corn Pudding 34

Creamy Baked Risotto Primavera 35

Classic Green Bean Bake 36

Soups & Stews

Sizzling Rice Soup 38

Dinner Stew in a Pumpkin 39

Wedding Soup 40

Chicken Enchilada Soup 41

Creamy Corn Chowder 42

Autumn Mushroom Soup 43

Bacon Red Potato Chowder 44

Easy Clam Chowder 45

Cheesy Sausage Soup 46

Pork Stew 47

Oyster and Shrimp Soup 48

Hamburger Taco Stew 49

Poultry & Seafood

Weeknight Bistro Chicken 52

Chicken Durango 53

Southwest Chicken Polenta Stacks 54

Chicken Chile Verde Enchiladas 55

Chicken and Broccoli Cups 56

Hot Turkey Salad 57

Company's Coming Chicken 58

Turkey Tetrazzini 59

Creamy Italian Chicken 60

Chicken Fettuccine 61

Parmesan Chicken and Rice Bake 62

Creamy Chicken Spaghetti 63

Cornbread Chicken 64

Chicken Cordon Bleu 65

Cajun Jambalaya 66

Seafood Gumbo Casserole 67

Maryland Crab Cakes 68

Beef & Pork

Souper Tamale Pie 70

Broccoli Beef Stir-Fry 71

Unstuffed Cabbage Casserole 72

Corn Chip Casserole 73

Effortless Beef and Mushrooms 74

Tater Tot Gumbo Casserole 75

Wrapped Up Pot Roast 76

Creamy Tender Cube Steaks 77

Main Dish Bread Pudding 78

Saucy Pork Chops 79

Pork Chops and Potatoes 80

Shredded Barbecue Pork Sandwiches 81

Slow-Cooked Potatoes and Sausage 82

Kielbasa Lasagna 83

Polynesian Pork and Rice 84

Family Favorites

Specialty Sauces 86

Winter Chili 88

Upside Down Pizza Casserole 89

Classic Tuna Noodle Casserole 90

Do-It-Yourself Quesadillas 91

Sloppy Joes 92

Debbie's Mushroom Burgers 93

Yummy Meatballs 94

Easy Chicken Potpie 95

Hamburger Vegetable Pie 96

Chile Relleno Casserole 97

Harvest Veggie Stuffing Casserole 98

Potluck Potatoes 99

Never-Fail Veggie Souffle 100

Creamy Pasta Primavera 101

Florentine Lasagna Rolls 102

Cheesy Stuffed Mushrooms 103

Family Favorite Meat Loaf 104

Breakfast or Brunch

Canadian Bacon and Egg English Muffins 106

Spinach and Sausage Breakfast Casserole 107

Breakfast Pizzas 108

Baked Hashbrown and Ham Casserole 109

Cheesy Egg and Sausage Casserole 110

Mix 'n' Match Quiche 111

Baked Brunch Enchiladas 112

Ham and Asparagus Rolls 113

Baked Goods

Tomato Soup Cake 116

Cheesy Mexicali Cornbread 117

Savory Mushroom Muffins 118

Baked Potato Biscuits 119

No-Knead French Onion Bread 120

Sweet Potato Pie 121

Chocolate Zucchini Cake 122

Books about: Connective Leadership or The Medical Malpractice Myth

One-Pot French: More Than 100 Easy, Authentic Recipes

Author: Jean Pierre Challet

For the first time ever, classic French cuisine is paired with the perennial appeal of easy, one-pot cooking. Illustrated with over 75 full-color photographs, One-Pot French offers more than 100 mouthwatering recipes for traditional soups and stews; fish, poultry, and meat dishes; vegetables; sauces; and even desserts. Celebrated chef Jean-Pierre Challet includes recipes that represent the Mediterranean seafood of Provence, the buttery roasts of Tours, and the cheese-and cream-based dishes of Normandy. Here at last is authentic French cooking made easy!

Publishers Weekly

Chefs taking this volume at face value may assume that Lyon chef Challet's collection is suited for a lonely Le Creuset dutch oven, but Challet's focus, confusingly, is on classic dishes (Tarte Tatin, the Croque Monseuir sandwich, basic roast chicken) prepared any number of ways (some don't even call for a saucepan or pot, others require more than one). Misleading title and cover photo aside, the recipes are a mixed bag. Some, such as Vichysoisse and Cabillaud en Papillote, in which black cod fillets are covered in pesto and baked in parchment with lemons and tomatoes, are virtually foolproof. Others, such as a carrot soup garnished with roasted pecans, are needlessly complex. Then there are the sins of omission: in his recipes for roast chicken and Chicken with Beer, Challet includes no mention of how to tell when the chicken is done cooking. Veteran cooks will find Challet's collection well within their abilities, and those interested in creating a soup-to-nuts French meal will find more than enough ideas. Novices, however, will likely find Challet's instruction lacking.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

South of the Fork or Cooking by Hand

South of the Fork: Fresh, Simple-to-Prepare Recipes from the Junior League of Dallas

Author: Junior League of Dallas

Since it was first published in 1976, The Dallas Junior League Cookbook has become a timeless classic. Fondly referred to as the "Blue Cookbook," offering 400 pages of time-honored recipes and menu ideas, it is a cornucopia of good eating, from high-toned to everyday home cooking!

Look this: Microeconomics or Global Transformations

Cooking by Hand

Author: Paul Bertolli

One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California's renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O'Neill of the New York Times described as "deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille."

From "Twelve Ways of Looking at Tomatoes" to Italian salumi in "The Whole Hog," Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that's destined to become required reading for any food lover.

Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother's ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.

Publishers Weekly

Bertolli (Chez Panisse Cooking), former chef at Chez Panisse and now chef and co-owner of Oliveto restaurant in Oakland, Calif., persuasively encourages cooks to understand ingredient essentials and to appreciate the open-ended joy of learning and discovery. With stimulating essays on everything from gathering wild mushrooms and types of pasta flour to a 14-page section on the wonders of balsamic vinegar, Bertolli is nothing less than a pied piper for the Italian kitchen. Irresistibly, he explains how to replicate his restaurant's take on the Bloody Mary by using fresh tomatoes, how to prepare Risotto of Leeks with Balsamico and how to plan a menu by choosing dessert first, thus ensuring that it is a fitting conclusion for preceding courses. Atypically arranged in thematic sections-"Twelve Ways of Looking at a Tomato," "Bottom-Up Cooking," "The Whole Hog"-this volume is seductive, both in voice and because some of the 120-plus recipes, such as the one for Saltimbocca of Chicken, are so conversationally presented as to be narratives rather than precise lists of components and directions. When Bertolli extols the virtues of a home extruder machine for making fresh macaroni or supplies an illustrated seven-page procedure for curing prosciutto at home, he often gives the home cook a process to marvel at rather than aspire to. But even then, his enthusiasm for the result is infectious. This is an absorbing effort throughout. (Aug.) Copyright 2003 Reed Business Information.

Library Journal

Oliveto, Bertolli's restaurant in Oakland, CA, has a national reputation, but he is also well known from his long tenure as chef at Alice Waters's Chez Panisse, and he was her coauthor on Chef Panisse Cooking. Here he presents his philosophy of cooking in a series of thoughful essays accompanied by some 100 recipes, grouped by themes such as "Ripeness" and "Cooking Backward: The Place of Dessert in a Menu." Inspired by the annual tomato tasting held at the restaurant to celebrate the summer's bounty, "Twelve Ways of Looking at a Tomato" features the fruit in many guises, from Conserva (homemade Italian-style tomato paste) to Simple Stuffed Tomatoes to Green Tomato Condiment. Some of the recipes are written in a more conversational style rather than the standard recipe setup; all are very detailed, although occasionally the descriptions can be a bit awkward. And some readers may find Bertolli's text verging on the precious at times (see "Letter to My Newborn Son," on the virtues of balsamic vinegar). Nevertheless, the recipes are delicious and imaginative, and the author has many fans. For most collections. Copyright 2003 Reed Business Information.