Food in Russian History and Culture or Cooking with the Food Chat Family

Food in Russian History and Culture

Author: Musya Glants

This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present. A wide array of sources - including chronicles, diaries, letters, police records, poems, novels, folklore, paintings, and cookbooks - help to interpret the moral and spiritual role of food in Russian culture. Stovelore in Russian folklife, fasting in Russian peasant culture, food as power in Dostoevsky's fiction, Tolstoy and vegetarianism, restaurants in early Soviet Russia, Soviet cookery and cookbooks, and food as art in Soviet paintings are among the topics discussed in this appealing volume.

Library Journal

Fourteen scholars have contributed 13 essays, each impeccably documented with endnotes, on the place of food ("foodways") in Russian history and culture. Edited by Glants, a specialist on 19th- and 20th-century Russian painting, and Toomre, a Slavicist and culinary historian, the book spans over ten centuries, from Kievan Rus to the present. Relying on sources as diverse as personal journals, police records, paintings, poems, and cookbooks, the writers examine changing attitudes about foodmoral, ideological, and spiritualthrough the eyes of peasants as well as tyrants. Recent works have dealt with the relationship between food and power (Sidney Mintz, Tasting Food, Tasting Freedom, LJ 8/96), but certainly the specificity and breadth of this one makes it unique. Although lively reading, it is particularly recommended for academic collections with a strong focus in Russian history.Wendy Miller, Lexington P.L., Ky.

Table of Contents:

	Acknowledgments
	Introduction
1	Stovelore in Russian Folklife	1
2	Food in the Rus' Primary Chronicle	15
3	Food in Catherinian St. Petersburg	31
4	Forced Hunger and Rational Restraint in the Russian Peasant Diet: One Populist's Vision	49
5	The Practice and Significance of Fasting in Russian Peasant Culture at the Turn of the Century	67
6	Tolstoy's Way of No Flesh: Abstinence, Vegetarianism, and Christian Physiology	81
7	Is Hay Only for Horses? Highlights of Russian Vegetarianism at the Turn of the Century	103
8	An Appetite for Power: Predators, Carnivores, and Cannibals in Dostoevsky's Fiction	124
9	Strawberries and Chocolate: Tsvetaeva, Mandelstam, and the Plight of the Hungry Poet	146
10	Communal Dining and State Cafeterias in Moscow and Petrograd, 1917-1921	162
11	The Beginnings of Soviet Culinary Arts	177
12	Food and National Identity in Soviet Armenia	195
13	Food as Art: Painting in Late Soviet Russia	215
	Contributors	239
	Index	243

See also: The Purification Plan or Menopause Manager

Cooking with the Food Chat Family

Author: Dawn Marie Schrandt

From all over the world food chatters have come together and selected their finest recipes for the benefit of people suffering from Cystic Fibrosis. All the recipes in this book are from the kitchens of all the food chat friends and consist of their families' favorite recipes. We hope that you all enjoy using this book and feel good knowing that all proceeds go to the Cystic Fibrosis Foundation in hopes that a cure will be found in the not too distant future.

Barbecues or Accounting for Taste

Barbecues: Skewered Prawns to Hot Beef Satays

Author: Clare Ferguson

Thirty tasty dishes for barbecues and other outdoor feasts. Here are recipes for all stages of a barbecue, from the marinade, and soups and salads, to main courses, desserts, and drinks. To begin, there's guacamole, salsas, and beignets, while Chicken Fajitas and Skewered Prawns feature among the grilled main courses. To end your barbecue on a sweet note, there's Raspberry Fool and Chocolate Cream Pots, and to wash it all down, try one of the refreshing drinks.

See also: Pedras angulares de Contabilidade Administrativa

Accounting for Taste: The Triumph of French Cuisine

Author: Priscilla Parkhurst Ferguson

French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine.

This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself.

To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do.

“Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)

Apple Orchard Cookbook or Down the Bayou

Apple Orchard Cookbook

Author: Janet M Christensen

Everyone loves apples, and now there are over 100 apple recipes for every course of the meal. The book also offers handy tips about the varieties of apples and how to use them. Janet Christensen is a food writer and home economist. Betty Bergman is an author and founder of Re:Sources, a communications company.

Books about: South Wind through the Kitchen or Every Day Soup

Down the Bayou: A Collection of Favorite Cajun Recipes

Author: Bayou Civic Club

Take a trip Down the Bayou to Southern Louisiana and Cajun Country! More than jambalaya and gumbo, Down the Bayou showcases true Cajun recipes and stories of the Cajun way of life. Taste the bountiful goodness with world-famous Cajun recipes mixed together with local delicacies such as Alligator Sauce Piquante, Oysters Larose, Crawfish Pie or Dip White Pralines and Primos Bread Pudding with Brandy Sauce. Experience the legend, romance and lifestyle of Down the Bayou.

70 Classic Mexican Recipes or A in Cooking

70 Classic Mexican Recipes

Author: Elisabeth Lambert Ortiz

A unique fusion of native Indian tradition and European influence from the Spanish conquistadors, Mexican cuisine is taking the world by storm. An introductory section outlines the fascinating history of Mexican cuisine and provides a useful glossary of

Table of Contents:

Introduction     6
Corn Dishes     10
Soups     22
Vegetables and Salads     32
Fish and Shellfish     44
Meats and Poultry     56
Desserts and Puddings     70
Drinks     82
Index     96

Book about: The Odd Body or Womans Guide to Natural Hormones

A+ in Cooking

Author: Cleone Colvin

A collection of diverse recipes collected by Cleone Colvin from families and pupils she taught over the past 44 years. Makes a great teacher's gift.

Karaoke Nights or Great American Supper Swap

Karaoke Nights: An Ethnographic Rhapsody

Author: Rob Drew

Karaoke. The word conjures all kinds of visions - possible stardom, abject performance terror, or just head shaking bewilderment. Ten years ago when the Japanese craze had only recently arrived in the U.S., Rob Drew was drawn to the phenomenon as subject of research. What he discovered will fascinate and surprise you, whether you're a student of popular culture or just curious what's going to happen next Saturday when you get up to sing your first song at the corner bar. "Karaoke Nights" is both a keen observation on the external behavior of deejays, performers, and audience and an intimate portrait of the emotional roller coaster that is the internal life of a karaoke singer. Drew lets you feel just what it's like to be the performer - agonizing over the song, feeling the nervous anticipation, analyzing your performance. At the same time he provides a probing analysis of the varied roles karaoke plays in popular culture and how it can guide an understanding of "local music" and the relationship of ordinary people to stardom.

Book review: Comptabilité des Meilleures Pratiques

Great American Supper Swap: Solving the Busy Woman's Family Dinnertime Dilemma

Author: Trish Berg

Most families blast through mealtimes en route to the next activity. But The Great American Supper Swap offers today's women an alternative that not only makes mealtimes more fun, but also much more meaningful.
Once a week you prepare a meal large enough for your family and another family. In turn, on another day you'll receive a meal from someone else and will have more time to spend with the kids.

It's a great way for families to save time and share the joy of family, fellowship, and community!

Table of Contents:

Acknowledgments     11
Foreword   Barbara Smith     13
Introduction     15
What's for Dinner?
Food Follies: Let Supper Swapping Simplify Your Life     23
The Disappearing Dinner: The Deterioration of the Family Meal     29
The Suppertime Surprise: The Importance of the Family Meal     38
You Need More Chefs in Your Kitchen
The Great Adventure: How Supper Swapping Works     51
From Frazzled to Dazzled: My Supper-Swapping Story     59
Right from the Start: How to Start Your Own Supper-Swapping Group     72
Cashing in at the Checkout: How Supper Swapping Saves You Money     80
From the Sidelines: What Dads and Kids Say about Supper Swapping     92
Troubleshooting in the Community Kitchen
Supersizing Your Meals: One Portion Size Does Not Fit All     105
The Lighter Side: Surviving Supper-Swapping Mishaps with Your Sanity Intact     118
Honestly Speaking: Sharing Your Opinions without Hurting Feelings     125
The Good-bye Girl: Moving Forward After Someone Leaves Your Group     131
The Ministry of Meal Making
Ministering through Meals: How to Use Supper Swapping as a Ministry     143
Growing a Garden of Friends: Building Deeper Friendships through Supper Swapping     151
Supper-Swapping Inspiration:Scriptures, Sayings, and Quotes to Swap Along with Your Meal     162
Garnishes for Your Supper-Swapping Kitchen
Q&As: Answers to All Your Supper-Swapping Questions     175
Raving Recipes: Proven Supper-Swapping Recipes to Get You Started     186
Mealtime Prayers for the Whole Family     235
Cooking Tables and Information     238
All the Supper-Swapping Resources You Will Need     241
Bibliography     243
About the Author     245
Recipe Index     246
Talk with Trish about Supper Swapping     249
My Supper-Swapping Recipes!: Add Your Supper-Swapping Recipes to Share with Others     251

Grow Organic Cook Organic or Introduction to Foodservice

Grow Organic, Cook Organic

Author: Ysanne Spevack

A gardener's guide to growing food the natural way, with a plant-by-plant directory and hundreds of practical tips. A food-lover's guide to cooking organic produce to get the best of taste.

New interesting textbook: Princípios básicos de Prestar contas de Organizações Governamentais e Sem lucro

Introduction to Foodservice

Author: June Payne Palacio

Introduction to Foodservice, Tenth Edition is a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for higher education programs in dietetics, foodservice administration, and hospitality management. The text includes the essential information to understand and manage any type of foodservice operation in both the commercial and noncommercial sectors of the foodservice industry.

The book is organized into five parts. Part 1 provides an informative, historical overview of the foodservice industry and a review of foodservice as a system. Part 2 presents the fundamentals of foodservice that form the foundation of any operation. Included are chapters on food safety and menu planning. Part 3 serves as the heart of the text by providing a description of each functional operation of a foodservice operation in relation to the systems model. Part 4 emphasizes the physical plant and covers facility design, equipment, and environmental management. The book concludes with Part 5, which is a presentation of the linking processes used to manage foodservice operations. Included here are chapters on leadership, performance improvement, and marketing.

Unique features of this book include:

• Integration of the systems model into each chapter
• The latest information on food safety and HACCP
• A progressive case study with critical thinking questions for practical application of chapter contents
• A list of review questions at the end of each chapter
• A runningglossary for easy access to word definitions
• A 16-page four color insert

Booknews

A text on all aspects of both noncommercial and commercial foodservice, for introductory courses in food service management. Coverage encompasses foodservice organizations, quantity food production and service, physical facilities, and organization and administration. Learning features include detailed key concepts, summaries, and review questions, plus a glossary, b&w photos, and appendices on cooking methods and equipment. This eighth edition contains new material on food safety, facilities management, and quality management, and comes with a new instructor's manual. Annotation c. by Book News, Inc., Portland, Or.

Table of Contents:

1	Foodservice Organizations	1
1	The Foodservice Industry	3
2	Types of Foodservice Operations	28
2	Quantity Food Production and Service	47
3	Food Safety	49
4	The Menu: The Focal Point of the Foodservice Operation	87
5	Purchasing, Receiving, and Storage	115
6	Production Management	166
7	Assembly, Distribution, and Service	199
3	Physical Facilities	227
8	Cleaning, Sanitation, and Facility Safety	229
9	Environmental Management	266
10	Facilities Planning and Design	279
11	Equipment and Furnishings	332
4	Organization and Administration	363
12	Designing and Managing the Organization	365
13	Staffing and Managing Human Resources	391
14	Administrative Leadership	433
15	Work Improvement and Productivity	457
16	Financial Management	485
17	Marketing and Promotions in Foodservice Organizations	521
Appendix A	Principles of Basic Cooking	543
Appendix B	Foodservice Equipment	556

Vegetarianism or Ancient Wine

Vegetarianism: A History

Author: Colin Spencer

Colin Spencer provides an in-depth account of vegetarianism. From prehistory to the present, he discusses those who came to vegetarianism by choice, from the religions who preach it such as Hinduism and Seventh-Day Adventism, to the individuals who practice it, including Leonardo da Vinci and, ironically, Adolf Hitler. Throughout history, vegetarians have been maligned and persecuted by their meat-eating brethren. Spencer looks at the psychology of abstention, the ideas behind a meat-free diet, as well as the environmental effects of meat production and the implications of genetic engineering. Although the vegetarian movement dates back to 600 B.C., it is only now becoming a practice valued by many who previously would have wondered, "Where's the beef?"

Table of Contents:

	Foreword for 2nd Edition
	Foreword
	Acknowledgements
1	In the Beginning	1
2	Pythagoras and His Inheritance	38
3	India	70
4	Plato to Porphyry	85
5	Early Christianity	107
6	Gnostic Sects and the Manicheans	126
7	The Bogomils, the Cathars and the Orthodox Church	142
8	The Renaissance	169
9	The Clockwork Universe	187
10	The Rise of Humanism	213
11	Docks and Dandelions	238
12	Sunlight and Sandals	275
13	Sentient or Machine?	296
	Afterword	331
App. 1	The Later History of Buddhism	336
App. 2	Manicheanism in China	339
App. 3	Modern Hinduism	342
	App. 4: The Rise of the Vegetarian Cookery Book	344
	Notes	346
	A Select Bibliography	367
	Index	372

Book about: Il libro della Preventivo-Costruzione per Nonprofits: Una guida graduale per i responsabili ed i bordi

Ancient Wine: The Search for the Origins of Viniculture

Author: Patrick E McGovern

The history of civilization is, in many ways, the history of wine. This book is the first comprehensive and up-to-date account of the earliest stages of vinicultural history and prehistory, which extends back into the Neolithic period and beyond. Elegantly written and richly illustrated, Ancient Wine opens up whole new chapters in the fascinating story of wine and the vine by drawing upon recent archaeological discoveries, molecular and DNA sleuthing, and the texts and art of long-forgotten peoples.

Patrick McGovern takes us on a personal odyssey back to the beginnings of this consequential beverage when early hominids probably enjoyed a wild grape wine. We follow the course of human ingenuity in domesticating the Eurasian vine and learning how to make and preserve wine some 7,000 years ago. Early winemakers must have marveled at the seemingly miraculous process of fermentation. From success to success, viniculture stretched out its tentacles and entwined itself with one culture after another (whether Egyptian, Iranian, Israelite, or Greek) and laid the foundation for civilization itself. As medicine, social lubricant, mind-altering substance, and highly valued commodity, wine became the focus of religious cults, pharmacopoeias, cuisines, economies, and society. As an evocative symbol of blood, it was used in temple ceremonies and occupies the heart of the Eucharist. Kings celebrated their victories with wine and made certain that they had plenty for the afterlife. (Among the colorful examples in the book is McGovern's famous chemical reconstruction of the funerary feast--and mixed beverage--of "King Midas.") Some peoples truly became "wine cultures."

When we sip aglass of wine today, we recapitulate this dynamic history in which a single grape species was harnessed to yield an almost infinite range of tastes and bouquets. Ancient Wine is a book that wine lovers and archaeological sleuths alike will raise their glasses to.

J. Madeleine Nash - Time Magazine

No one is better qualified to sift through the widely scattered clues [to the origins of winemaking] than McGovern, a skilled scientific sleuth who wields the most powerful tools of modern chemistry in his search for the roots of ancient wines.

Remembrance of Things Paris or Sober Celebrations

Remembrance of Things Paris: Sixty Years of Writing from Gourmet

Author: Gourmet Magazine Editors

For sixty years the best food writers have been sending dispatches from Paris to Gourmet. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living. Beautifully written, these dispatches from the past are intimate and immediate, allowing us to watch the month-by-month changes in the world's most wonderful city. Remembrance of Things Paris is a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner.

Table of Contents:

	Introduction
	Paris in the Twenties	3
	After the War	11
	Chicken Demi-Deuil	18
	Cuisine Parisienne	23
	Paris One Step at a Time	33
	The Old Flower Market	39
	All that Glitters	43
	Haute Couture	49
	Sold!	59
	Bibliotheque du Gourmet	65
	A Night at Les Halles	71
	Les Halles: A Last Look	78
	La Vie Moderne	87
	Cold Comfort	93
	The President of Pastry	98
	Paris's Haute Chocolaterie	101
	La Vie en Rose	119
	Home Away from Home	125
	Bistros	133
	Allard	139
	Le Bistrot de Paris	144
	La Tour d'Argent	151
	Prunier	154
	Lucas-Carton	159
	A Secret Club	167
	Maxim's	171
	Maxim's	177
	When Michelin Comes Knocking	191
	La Grande Cuisine Francaise	194
	Jacques Maniere's Human Factor	198
	Young Chefs of Paris	202
	When I Was Green	217
	A Memory of Alice B. Toklas	227
	Noel a Paris	234
	A Little Black Magic	244
	An Insincere Cassoulet	246
	She Did Not Look Like an Actress to Me	259
	The Christening	269
	High and Dry	286
	Parisian Police	290
	A Nose	295
	The Seventh Art	298
	The Most Intimate Room	302
	Grand Masters	313
	The New Face of Paris	327
	The Three Musketeers	333
	It's What's For Dinner	340
	Notes on Contributors	343

Book review: Valeur de Client Supérieure dans la Nouvelle Économie :les Concepts et les Cas, Vol.0

Sober Celebrations: Lively Entertaining Without the Spirits

Author: Liz Scott

On the heels of her ground-breaking, award-winning 'Sober Kitchen' cookbook, Chef Liz Scott serves up this "must-have" innovative guide to holiday and special occasion entertaining for anyone who chooses to celebrate alcohol-free. With 25 diverse menus and 150 delicious recipes, Chef Liz proves that festivity and fun can be effortlessly achieved without a drop of alcohol. Included are creative, sober ingredient substitutions for use in classic holiday dishes, alcohol-free beverage pairings for every course, and abundant tips and suggestions for simple and imaginative party hosting that will guarantee an atmosphere of liveliness and "high spirits." Beautifully photographed throughout, this is a unique and dazzling cookbook that addresses the needs of a health-conscious audience. An invaluable tool for the host who may need to accomodate, either entirely or in part, for specific needs, tastes, and preferences of guests who avoid alcohol in their diet permanently or temporarily.

Library Journal

Expanding on her earlier cookbook, The Sober Kitchen, Scott has filled an important niche. The requirements of recovering alcoholics are often overlooked at party time, but this cookbook exemplifies how to party without alcoholic beverages or ingredients. With 25 menus focusing on birthdays and weddings as well as major holidays like New Year's Eve, Christmas, and Hanukkah, Scott has created a celebratory atmosphere without alcohol. Each menu includes tips for purchasing ingredients, with cautions for avoiding hidden alcoholic additives. The menus incorporate festive beverages to accompany the luscious food courses. A renowned chef, Scott has developed interesting dishes and even adjusted old favorites like Irish coffee, Concord grape fizzes, and English trifle. The recipes vary from comfort food such as Fortuna Lentils with Italian Chicken Sausage to light fare such as Cool Cucumber Soup with Mint and Cumin. Each of the 150 recipes would stimulate the appetite of any gourmand, recovering alcoholic or not. Recommended for all public libraries. (Photographs and index not seen.)-Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA Copyright 2006 Reed Business Information.

Analyzing and Controlling Foodservice Costs or Merry Christmas from Kentucky

Analyzing and Controlling Foodservice Costs: A Managerial and Technology Approach

Author: James Keiser

A great resource and reference book, the authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas.

This book explores the role of computer applications, management information systems, and new developments in management through numerous examples that realistically portray the field. Provides valuable insight regarding the food industry with segments written by leaders in the field.

Food Service personnel.

See also: On the High Wire or Forestry Handbook

Merry Christmas from Kentucky

Author: Michelle Ston

Celebrate the holidays with quick, easy, elegant dishes to serve family and friends. From appetizers, soups and salads, entrées and sides, to melt-in-your-mouth desserts, breads and "gift giving goodies," the recipes are perfect for Christmas entertaining.

Hamptons Diet Cookbook or Best Places Northwest Desserts Cookbook

Hamptons Diet Cookbook: Enjoying the Hamptons Lifestyle Wherever You Live

Author: Fred Pescatore MD

Cooking and Entertaining Secrets of the Rich, Famous—and Thin!


How do the rich and famous who congregate each summer in the Hamptons stay so thin, healthy, and gorgeous? In The Hamptons Diet Cookbook, you'll discover that enjoying exquisitely satisfying taste sensations doesn't have to result in your becoming overweight. You'll learn how to get thin, stay svelte, and be healthier than ever before while indulging yourself in such seemingly sinful pleasures as:

• Ham Roll-Ups with Poached Egg and Mornay Sauce

• Tropical Key Lime Chicken Salad

• Simmered Shrimp with Shiitake Mushroom and Scallions

• Cheese and Jalapeño Quesadillas

• Creamy Chickpea and Farro Soup

• Sausage, Bacon, and Bean Casserole

• Stuffed Pork Chops with Spinach, Cheese, and Pine Nuts

• And hundreds more temptingly delicious recipes

Praise for The Hamptons Diet

"Dr. Pescatore's diet is delicious and sound and represents one of the best options."
—Ann Louise Gittleman, author of The New York Times bestselling The Fat Flush Plan

"Dr. Pescatore's The Hamptons Diet takes the Diet Revolution to the next level—a healthy, sensible diet and lifestyle plan that will make us all thinner, happier, and healthier."
—Fran Gare, N.D. Southampton, author of Anti-Aging Diet Evolution

Table of Contents:

Foreword by Art Smith.

Acknowledgments.

Introduction.

1 The Hamptons Diet Principles.

2 A Healthy Kitchen Equals Healthy Food.

3 Hamptons Diet Breakfast Recipes.

4 Hamptons Diet Lunch Recipes.

5 Hamptons Diet Dinner Recipes.

6 Hamptons Diet Side Dishes and Salads.

7 Entertaining the Hamptons Diet Way.

8 Hamptons Diet Desserts.

Appendix: Resource Guide and Contact Information.

Recipe Index.

Index.

Interesting book: Economía

Best Places Northwest Desserts Cookbook

Author: Cynthia C Nims

Strawberry and White Chocolate Sponge Cake, Wild Blue Huckleberry Créme Brûlé, Rustic Pear Tart with Hazelnuts, Chocolate Raspberry Cake with Raspberry Swirl Ice Cream . . . let the decadence begin. From the familiar to the innovative, this tempting new entry in the popular series of Best Places cookbooks - and the only one to focus on desserts - taps into the boundless talent of the northwest's top pastry chefs and bakers. Gathering 80 recipes from more than 50 of the best restaurants and inns in the region, - including the Dahlia Lounge and Palace Kitchen in Seattle, Wildwood and Caprial's in Portland, and Aqua Riva in Vancouver - the book is divided into seven chapters: Cakes; Cookies and Bars; Custards, Mousses, and Puddings; Frozen Desserts; Fruits and Nuts; Pies and Tarts; and Special Occasions. The Best Places Northwest Desserts Cookbook is an easy-to-use resource for anyone who wants to create memorable desserts at home.

Restaurant Recipes of the Ozarks Missouri or Make Mine Vodka

Restaurant Recipes of the Ozarks, Missouri

Author: JE Cornwell

This is the first of a three-cookbook series, Arkansas & Oklahoma Ozarks to follow later this year.

You can now prepare and enjoy the colorful tastes of the Missouri Ozarks in your own kitchen. Featuring over 200 of the best recipes from over 100 of the areas favorite restaurants. Enjoy!

See also: Le Secteur À but non lucratif :un Manuel de Recherche

Make Mine Vodka: 250 Classic Cocktails and Cutting-Edge Infusions

Author: Susan Waggoner

It's like the difference between Pravda and Prada. Vodka-once the liquor favored by beet-faced Soviet bureaucrats-has undergone a complete makeover, becoming the spirit of choice for fashion-forward cocktail aficionados worldwide. With more than 200 different vodkas now on the market-including a burgeoning, international array of top-shelf and flavored varieties-it's high time for a book devoted solely to vodka's distinctive, sometimes sublime pleasures.

Susan Waggoner and Robert Markel-the authors of two of STC's most popular mixology guides, Vintage Cocktails and Cocktail Hour-have teamed up again to create a book especially for the contemporary vodka drinker. In Make Mine Vodka, the authors evaluate a wide range of today's vodkas, comparing them by origin, key ingredients, and available flavors. Designed in a beautiful retro style and illustrated with vintage art, the book offers 250 vodka-based recipes, from irresistible classics to today's cutting-edge cocktails, and advises readers on making their own flavored vodkas, including coffee, honey, peach, and key lime infusions. Tips on expert drink-making-when to shake and when to stir, how to create stunning garnishes-abound, as do suggestions for vodka-friendly dips, canapes, and other cocktail party fare.

Green Tea or The Dessert Bible

Green Tea: 50 Hot Drinks, Cool Quenchers, and Sweet and Savory Treats

Author: Mary Lou Heiss

This gorgeous, four-color gift book showcases just why green tea is so popular in American culture today. The opening chapter covers the basic health benefits of drinking green tea, its history, and how to select, store, and brew it. With beautiful color photos throughout, and 50 delicious recipes for hot and cold teas, smoothies and cocktails, and even savory and sweet foods, this is the perfect gift for anyone who enjoys green tea.

Interesting book: Change Your Food Change Your Mood or 100 Questions Answers About Sleep and Sleep Disorders

The Dessert Bible

Author: Christopher Kimball

Master chef and Cook's Illustrated founder and editor Chris Kimball presents the best and easiest way to make more than 300 of America's favorite desserts.The Dessert Bible is the definitive dessert cookbook for the American home cook. Chris Kimball reviews equipment from mixers to rolling pins, and discusses which are the best ingredients regarding types of flour, sugar, baking chocolate, and more. He explains basic techniques like beating and folding in egg whites, working with pie dough, and folding flour into batters. The recipes include layer cakes, pies, tarts, cookies, brownies, puddings, mousses, ice cream, sorbets, fruit desserts, sauces, and frostings. In addition, Kimball offers a section on favorite restaurant desserts from around the country that can be made at home.

Publishers Weekly

Devil's Food Cake is a classic American dessert that every serious baker should know, but it is also one of the most challenging recipes to authenticate. In his new book, Kimball (The Cook's Bible) thoroughly demystifies this timeless treat and many others, with an occasional history lesson and a food-lover's commitment to quality gastronomy. Those familiar with Cook's Illustrated magazine (of which Kimball is founder, editor and publisher) will recognize his meticulous approach. Test charts neatly display the results of empirical equipment and ingredients tests. Techniques are described in great detail and illustrated masterfully with simple yet precise drawings. The recipes include humble basics like bars and cookies, standards like pies and cakes, and more difficult items such as souffl s, custards and even famous restaurant-style desserts. Kimball begins by defining the essence of a particular dessert, often citing recipes from other well-known baking authorities. He then carefully deconstructs each of the basic elements, explains alterations and still manages to respect different tastes. The final master recipe combines great teaching skill and a fresh, unpretentious style to deliver a truly authentic pleasure. Seasoned bakers will appreciate his zeal to learn "what makes desserts work, what makes them fail, and why." The detailed knowledge base and solid master recipes in this valuable instructional compendium will inspire many. (Oct.) Copyright 2000 Cahners Business Information.

Library Journal

The latest book from Cook's Illustrated founder and publisher Kimball, the follow-up to his Cook's Bible (LJ 10/15/96), offers 300-plus recipes for traditional American desserts such as Peanut Butter Cookies and Boston Cream Pie, along with other classics like Trifle and Cr me Caramel. As in the magazine, Kimball has tested each recipe countless times, playing with proportions of ingredients, oven temperatures, and other variables. Sometimes these seem to be experiments for the sake of experiment (why bother to bake a cake on the bottom of the oven, where it is sure to burn ?). And Kimball is a man of strong individual tastes, prone to pronouncements such as, "Julia Child's recipe [for g noise, on which she is surely an expert] was good, although not sweet enough." However, there is a lot of information here and many good basic recipes, and Kimball, who has a new PBS cooking series this fall, and his magazine have a large audience. For most collections. Copyright 2000 Cahners Business Information.

Field Guide to Cocktails or Williams Sonoma Baking

Field Guide to Cocktails: How to Identify and Prepare Virtually Every Drink at the Bar

Author: Rob Chirico

Quirk's popular Field Guide series has taught readers how to identify stains, gestures, fruits and vegetables, meats, and even power tools. Now it's time to kick back and relax—with Field Guide to Cocktails. Here are recipes for more than 200 libations, from tried-and-true classics like the Tom Collins and the Fuzzy Navel to contemporary favorites like the Caipirinha and the Añejo Highball. In addition to recipes and suggested food pairings (try extra-sharp cheddar cheese with that Gin and Tonic!), you'll also learn the fascinating histories of your favorite cocktails (the Bellini, for instance, was created at the legendary Harry's Bar in Venice). Of course, no field guide would be complete without photographs—this one has more than 200 gorgeous full-color images. So whether you're trying to identify a trendy new drink or planning a cocktail party, Field Guide to Cocktails is the only mixology book you'll ever need. Drink up!

Author Biography: Writer and bartender Rob Chirico lives in Greenfield, Massachusetts.

Book review: George C Marshall or Eyes to My Soul

Williams-Sonoma Baking

Author: Williams Sonoma

Baking presents over 200 recipes, both classic and contemporary, from the award-winning Williams-Sonoma Kitchen Library series. Find delicious preparations for muffins, breads, pizzas, cookies, cakes, pies, and fruit desserts. The basic recipes and techniques section includes an illustrated glossary. Also available: Desserts; Holiday Favorites; Italian Favorites; Meats & Poultry; Soups, Salads & Starters; and Vegetarian.

Features: Each recipe is kitchen-tested and accompanied by a full-color photograph of the finished dish, as well as suggestions for planning, serving, garnishing, and storing
Step-by-step photographs illustrate instructions and tips for kneading and shaping bread dough, baking and decorating beautiful cakes, and ideas for topping a variety of baked goods

Indian Vegetarian Cooking from an American Kitchen or Savoring the Past

Indian Vegetarian Cooking from an American Kitchen

Author: Vasantha Prasad

Recipes include:
 ¸  Cucumber Pirogue
 ¸  Spicy Potato Soup
 ¸  Fruit Salad with Yogurt Cheese Dressing
 ¸  Sautéed Eggplant and Bell Pepper Curry
 ¸  Spinach with Homemade Cheese (Saag Paneer)
 ¸  Mixed Vegetable Korma (Navarathna Korma)
 ¸  Rice Pilaf with Cashews, Black Pepper,
and Coconut
 ¸  Vegetable Biryani
 ¸  Basic Toovar Dal
 ¸  Spicy Black-eyed Pea Curry
 ¸  Chapatis (Whole Wheat Flat Breads)
 ¸  Parathas (Whole Wheat Flaky
Griddle Breads)
 ¸  Aloo Parathas (Potato-stuffed Breads)
 ¸  Masala Dosa
 ¸  Rava Idli
 ¸  Minty Yogurt Drink
 ¸  Sweet Vermicelli Pudding
 ¸  Almond Milk Fudge

Library Journal

Sahni (Savoring Spices and Herbs, LJ 4/15/96) has already written the introduction to Indian cooking, her authoritative Classic Indian Cooking (1980). In her new book, however, which might be considered the "light" version of the earlier one, she presents simpler, more casual dishes in an effort to make Indian food seem unintimidating even to the novice cook. The recipes are uncomplicated--most have only three steps--and the headnotes are informative but very user-friendly. Recommended for most libraries Prasad's book, on the other hand, written with more or less the same goal in mind--to make Indian vegetarian cooking accessible to busy family cooks--is rather disappointing. Some of the dishes don't seem particularly Indian, while many of the others can be found in any basic Indian cookbook, and the bland, "generic" headnotes don't add much ("Black pepper lends a special flavor to this okra dish"). Neelan Batra's The Indian Vegetarian (LJ 6/15/94) does a far more interesting job of combining Indian and American tastes and flavors.

Books about: Wolfgang Pucks Modern French Cooking for the American Kitchen or Coffee and Coffeehouses

Savoring the Past: The French Kitchen and Table from 1300 To 1789

Author: Barbara Ketcham Wheaton

In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table.

Publishers Weekly

A history of the culinary arts in France, discussing such topics as the development of haute cuisine and the growth of cooking as a profession. (Mar.)

Library Journal

Few nationalities are as immediately associated with food as the French. According to LJ's reviewer, "This well-researched volume covers haute cuisine and cuisine bourgeoise from the Middle Ages to the French Revolution." Along with a detailed history of cooking and utensils, the volume includes upwards of 40 classic recipes. "It will be valuable not only to those interested in the development of French cuisine, but also to students of French social history" (LJ 5/1/83).

Island Lighthouse Inn or Olive Oil

Island Lighthouse Inn: A Chronicle

Author: Jeffrey Burk

After years of Berkeley activism in the 1960s and '70s, Jeff and Judi Burke threw up their hands and drove east. They eventually restored an old inn on Isle au Haut, a harsh, barely inhabitable outcrop seven miles off the Maine coast, setting out to do what they could not do in California: create their own utopia. For the past ten years the Burkes have led a life of simple pleasures - of nature, cool sea spray, warm fires on howling nights, good food shared with small groups of guests around a single table, hiking trails - where the only link to civilization is the daily (and sometimes unreliable) mail boat. Island Lighthouse Inn is a collection of entertaining stories of their everyday adventures - of fixing the vintage Servel refrigerator in the B&B kitchen, of buying a dinner bell from a crotchety local antique dealer, of figuring out how to run the inn's septic tank without electrical power, of painting the 796 windows in the lighthouse and outbuildings - as well as tales of the often colorful people who have stayed at the inn and others they have met on and off the island. Island Lighthouse Inn includes recipes for twenty-one tantalizing dishes served at the inn, from Downeast Blueberry Muffins to Ida's Sea Clam Pie, as well as engravings by Maine artist Siri Beckman.

Book about: Country Living One Dish Country Suppers or Spain

Olive Oil: Minor Constituents and Health

Author: Dimitrios Boskou

Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil. It discusses recent technological developments to retain optimal levels of bioactive ingredients s well as methodologies for the future study of olive oil's biological effects. The text covers research on the bioavailability of olive oil phenols and addresses the role of olive oil in the prevention of cardiovascular disease and certain types of cancer.

Italian or Feta and Related Cheeses

Italian (Smartcook Collection Series)

Author: Delia Smith

An exciting new DK cookbook series - showcasing classic, foolproof recipes, each book demonstrates how the home cook can easily master the art of preparing delicious meals using fresh, seasonal ingredients, good sense and a dash of creativity.

• Easily accessible library of favorite recipes, grouped by subject
• Contains only the best and most popular recipes
• Easy-to-follow instructions are ideal for the busy cooks
• Includes mouthwatering photography
  
  
  

  New interesting textbook: Um Manual de Fala Público Conciso

  Feta and Related Cheeses

  Author: A Y Tamim

  Feta cheese has become popular in recent years as part of a broad consumer demand for ethnic foods which are perceived to be natural, wholesome, and tasty. Today Feta cheese is readily available in the cheese section of most food retailers. This book provides a detailed guide to Feta and other white brined cheese: raw materials, processes, manufacture, equipment, and packaging. Both traditional and modern industrial methods are covered. Specifications, chemistry, microbiology and sensory considerations are also examined. The book is well illustrated with flow charts, diagrams, photographs and microphotographs. Extensive technical reference data is provided in the many tables. The authors are all specialists in cheese and other dairy products. This is a basic guide and reference for dairy product and other food product personnel involved in product development and processing. Copies are now available for prompt delivery. An order form follows the detailed table of contents on the reverse. From the Preface White brined cheeses are the main varieties of cheese consumed in the Middle East and along the shores of the Mediterranean, and yet the literature describing the manufacture and/or properties of the major types is extremely sparse. The aim of this book is to provide a detailed guide to the cheeses in this category, and to review the available information relating to their production, their maturation and their distribution to the consumer. In most cases, the cheese are still produced on a small scale, and only one variety, Feta, has achieved real popularity outside its land of origin. One of the reasons for this single success is the degree of mechanization that can now beemployed in the manufacture of Feta, including the latest technological developments such as ultra-filtration.

  
  
  

Pass the Sweet Potatoes Please or Delia Collection

Pass the Sweet Potatoes Please!

Author: Velonda Thompson

An educational cookbook featuring sweet potatoes.

Pass the Sweet Potatoes, Please! is an easy to follow educational cookbook. The reader will delight in the variety of recipes for the all-American favorite—sweet potato. It's not just for Thanksgiving anymore. Short preparation times will motivate even the novice chef. Up-to-date research information on cancer and nutrition is also included.

Books about: Exploring IBM SOA Technology and Practice or Alison Balters Mastering Microsoft Access 2003

Delia Collection: Chocolate

Author: Delia Smith

This luscious collection is a must for chocolate lovers, with recipes for cakes, cookies, brownies, and other desserts, including Chocolate Blancmange with Cappuccino Sauce, Chocolate Mascarpone Cheesecake, Florentines, Melting Chocolate Risotto, and Hot Chocolate Rum Soufflé with Chocolate Sauce.

Delia Smith is Britain's reigning queen of cooking, with more than 18 million copies of her cookbooks now in print. In The Delia Collection, she has chosen and compiled, by featured ingredient, her most popular recipes--updating the classics and adding some that are brand new. These are books aimed at experienced cooks as well as kitchen novices, who will be guided by a trusted hand through superb, no-fail recipes.

Author Comments: In compiling these collections, I have chosen what I think are the best and most popular recipes and, at the same time, have added some that are completely new. It is my hope that those who have not previously tried my recipes will now have smaller collections to sample, and that those dedicated followers will appreciate an ordered library to provide easy access and a reminder of what has gone before and may have been forgotten.

Food in Early Modern England or First Catch Your Hare

Food in Early Modern England: Phases, Fads and Fashions

Author: Joan Thirsk

What did ordinary people eat and drink five hundred years ago? How much did they talk about food? Did their eating habits change much? Our documents are mostly silent on such commonplace routines, but this book digs deep and finds surprising answers to these questions. Food fads and fashions resembled those of our own day. Commercial, scientific and intellectual movements were closely entwined with changing attitudes and dealings about food. In short, food holds a mirror to a lively world of cultural change stretching from the Renaissance to the industrial Revolution. This book also strongly challenges the notion that ordinary folk ate dull and monotonous meals.

Interesting book: Optimal Muscle Training or Healthy Aging

First Catch Your Hare: The Art of Cookery Made Plain and Easy (1747)

Author: Hannah Glass

"This book is, quite simply, the most important English cookery book of the eighteenth century, defining for many the food and dining customs of the Georgian era. This is a facsimile edition, for the first time in paperback. The facsimile is of the first (1747) edition and preserves its large format." "This edition also contains considerable information about Hannah Glasse in a biographical introduction, as well as two essays on the degree to which Glasse was indebted to other authors for her recipes. These essays (by Jennifer Stead and Priscilla Bain) were important milestones in our understanding of the techniques of early cookbook compilation. There is also a detailed and informative glossary, with illustrations where necessary, which help the reader interpret the recipes and the ingredients referred to." Hannah Glasse was a remarkable woman. She was not a professional cook; rather her expertise was in dressmaking and mercery. Even if her recipes are often filched from other people's books, she certainly puts her own gloss on many of them, and there is a definite authorial voice to the text as a whole. The book is particularly significant both in its attitudes to the influence of French cookery on the English middle classes, and in its reflection of the roles of mistress and servant in the running of an urban household. Its recipes are often successful and still capable of reproduction. The first curry recipe printed in England appears here.

German Wine Guide or Wine Spectators Ultimate Wine Tasting Kit

German Wine Guide

Author: Armin Diel

For years this has been, as the largest newspaper in Germany said, "the definitive guide to German wine." Now available for the first time in English, the German Wine Guide presents nearly 400 of the country's best producers and reviews almost 3,000 wines.

At the beginning of this century German Rieslings were the most expensive wines in the world, commanding higher prices than the top growths of Bordeaux. Today, in their incomparably light and elegant style, they offer value for money unmatched by any other wine-producing country. During the past decade, German producers have been paying more attention to quality of their wines, reducing yields but enhancing their reputations. The wine world has noticed, and the consumer is beginning to as well, meaning that there are more and better German wines in our stores all the times.

The German Wine Guide provides a region-by-region critique of individual vineyards and wines, including tasting notes and a price guide. The scope, while selective, is vast, taking in both the known estates of the Mosel and little-known vineyards crafting fine wines. The authors are considered the two most influential wine writers in Germany. As German wines continue to attract more attention, this will be the resource both for aficionados and amateurs.

Other Details: 500 illustrations and maps 520 pages 5 1/2 x 5 1/2" Published 1999

relations gimmick. As the German Wine Institute has stated for years, it's the quality of the wine in the glass that counts!

With our best wishes and "Prost!"

Booknews

German wine and food critic Diel owns one of the country's leading wine estates. Payne is an American wine critic living in Germany. They team up to describe the red and white wines of Germany, providing information by which readers can evaluate which will suit their own taste and budget. They include directions and other information for visiting wineries. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

	Preface	4
	About This Book and How to Use It	6
	The Growing Regions	8
	Germany's Wine Terminology	10
	The Wine Label	11
	It's All in the Grapes	12
	What Is the "Pradikat?"	13
	Wine Styles	14
	Vintage Chart	15
	The Classification Debate	16
	Stars of the German Wine World	18
	Our Rating System	24
	Germany's Best Estates	26
	The Authors' Favorites	28
	Wines of the Year - 1995, 1996, 1997
	Best Dry Red Wines	30
	Best Dry White Burgundies	32
	Best Dry Rieslings	34
	Best Off-Dry Rieslings	36
	Best Riesling Spatlese Wines	38
	Best Riesling Auslese Wines	40
	Best Noble Late Harvest Rieslings	42
	Wines for Bargain Hunters	44
	The Regions, the Producers, the Wines
	Ahr	46
	Baden	60
	Franken (Franconia)	117
	Hessische Bergstra[s ligature]e	152
	Mittelrhein	158
	Mosel-Saar-Ruwer	182
	Nahe	258
	Pfalz (Palatinate)	294
	Rheingau	348
	Rheinhessen	397
	Saale-Unstrut	438
	Sachsen (Saxony)	442
	Wurttemberg	447
	The Best Sparkling Wines	475
	The Best Marc and Fine	484
	Information Bureaus	495
	The Right Glasses	496
	Index of the Estates	498
	Index of Individuals	505
	Copyright	516

Look this: Great Chicken Cookbook for People with Diabetes or Curiosities of Food

Wine Spectator's Ultimate Wine Tasting Kit

Author: Wine Spectator Magazine Staff

The editors at the distinguished Wine Spectator, America’s definitive publication on wine, reveal the secrets to tasting wine like the experts do, utilizing the magazine’s well-established 100-point system. This Ultimate Wine Tasting Kit contains everything necessary to conduct more than 25 different tastings, in addition to fundamental information about buying, storing, and serving wine. The comprehensive book-plus kit, designed for holding at-home blind tastings of wine for up to six participants, contains Harvey Steiman’s Essentials of Wine, Wine Spectator’s Pocket Guide to Wine and Quick Guide to Wine Tasting, bottle bags, tasting checklists, stemware tags, and bottle tags. It’s an impressive package, and there’s nothing else this complete in bookstores anywhere. With new, more efficient, and buyer-friendly packaging, we are bringing this exceptional kit back into our frontlist and have the opportunity to emphasize the high quality of its combined elements.

Miracle Foods Cookbook or Quantity

Miracle Foods Cookbook: Easy, Low-Cost Recipes and Menus with Antioxidant-Rich Vegetables and Fruits That Help You Lose Weight, Enhance Your Immune System, Fight Disease, and Slow the Aging Process

Author: M J Smith

Antioxidant Recipes for a Long, Healthy Life Here’s the definitive compendium of the healthiest and most delicious recipes ever. Each recipe is naturally high in antioxidants (vitamins A, C, and E, and beta carotene), which help slow the aging process, deter cancer, heart disease, stroke, and a long list of other diseases—as well as enhance your immune system and help you lose weight. In accordance with the guidelines set by the National Institutes of Health, the National Cancer Institute, and the new food pyramid, this cookbook clearly and creatively shows how to incorporate five servings of fruits and vegetables (the best and most natural source of antioxidants) in your daily diet. Not a vegetarian cookbook, The Miracle Foods Cookbook offers a tantalizing collection of sumptuous, heart-healthy appetizers, snacks, main meals, side dishes, drinks, and desserts, plus dishes just for kids. Each recipe takes under 30 minutes to prepare and uses low-cost ingredients found in just about any grocery store, with most meals costing less than $10. Complete with shopping and entertaining tips, this exciting cookbook offers helpful meal plans and over 200 mouthwatering creations that are high in fiber, vitamins, and minerals and low in sodium, sugar, and fat. Each recipe includes an expanded nutrition analysis that lists antioxidants, calories, carbohydrates, protein, fat, fiber, sodium, and food exchanges. "A delightful collection of healthy recipes in a straightforward, easy-to-read format." Jeanne Jones, "Cook-it-Light" Syndicate "She’s done it again. M.J.Smith has come up with another collection of eminently useful recipes." Ann Burckhardt,Minneapolis Star Tribune

See also: Safe Liposuction and Fat Transfer or Skinny Mexican Cooking

Quantity: Food Production, Planning, and Management

Author: John Barton Knight

A major revision of a classic text-how to be an effective foodservice manager.

When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.

Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on:
* Employee productivity
* Total Quality Management
* Innovative cooking methods and trends
* Cultural diversity
* Hazard Analysis Critical Control Points (HACCP)
* Industry growth
* Career opportunities

Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

Booknews

This book presents all phases of food service operation, from health and nutrition standards, to menu planning, operating a facility, and the basics of purchasing and receiving. Knight (director, hospitality management, Indiana U.) and Kotschevar (emeritus, Florida International U.) have updated their text to incorporate new trends in food service, such as cultural diversity, the heart-healthy environment, genetic engineering, innovative cooking methods and cooking trends, and dining etiquette. Eleven appendices cover issues such as troubleshooting bread failures and herb, spice and seasoning data, as well as provide portion and conversion information. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

QUANTITY FOOD PLANNING AND MANAGEMENT.
Raising the Standard.
Understanding Trends in Nutrition and Health.
Producing a Menu.
Implementing Equipment.
Controls.
Service and Dining Etiquette.
Human Resources.
Products and Profits.
Property and Promotion.
QUANTITY FOOD PRODUCTION AND MANAGEMENT.
Cooking Principles, Methods, and Trends.
Sanitation and Safety.
Pantry Products.
Stocks, Soups, and Sauces.
Fruits, Vegetables, and Cereals.
Meats, Poultry, and Seafood.
Bakeshop Production.
Dairy Products and Eggs.
Appendices.
Index.

Casseroles Revised or CocktailSmarts

Casseroles, Revised

Author: Christie Katona

In this book -- old favorites, new ideas, international fare and lots of ways to cut the fat and calories

• tips about containers, garnishing, storage, reducing fat
• hearty meat casseroles
• chicken and seafood casseroles
• international favorites
• side dishes and vegetables
• "soup-er easy" casseroles use soups for sauces
• " can-do" dishes from off-the-shelf ingredients are great for camping, boating
• breakfast and brunch ideas

Look this: Fresh at Home or Cooking with Shakespeare

CocktailSmarts: The Question and Answer Cards That Make Learning about Cocktails Easy and Fun

Author: Stepahnie V Lucianovic

What's in a Cosmo? Why would you want your martini dirty? Which country did gin come from? Test your cocktail connoisseurship with CocktailSmarts the game with 60 questions on alcohols, history, lingo and other intoxicating facts that will make you as much of a pro in front of the bar as the guy or gal behind it.

This sleek tin includes:
60 cards in four categories
In My Glass popular drinks
Trade Tools bar tools
Lingo cocktail terminology
Wild Card history, trivia and more
12 coasters featuring intoxicating drink recipes
CocktailTips companion guide
Score pad

Opportunities in Culinary Careers or Essence of Herbal and Floral Teas

Opportunities in Culinary Careers

Author: Mary Donovan

OPPORTUNITIES IN . . . SERIES PROVIDES VALUABLE CAREER INSIGHT TO STUDENTS AND JOB SEEKERS!

The most comprehensive career book series available, Opportunities in . . . explores a vast range of professions.

Each book offers:

• The latest information on a field of interest
• Training and education requirements for each career
• Salary statistics for different positions within each field
• Up-to-date professional and Internet resources
• And much more

Mary Donovan is an editor and author and has been active in the field of culinary arts for the past twenty-two years.

See also: Society on the Line or Planning Your Future

Essence of Herbal and Floral Teas

Author: Mary El Baz

Enjoy gourmet tea shop flavors made in your own kitchen! Bring together the aroma of the sweetest flowers, as well as the tastes and health benefits of herbs in your everyday cuisine when you use the brewing and flavoring tips in The Essence of Herbal and Floral Teas. Discover the exquisite taste of herbs and edible flowers used in brewing refreshing, stimulating, or calming beverages and delectable desserts. Delight in the herbaceous and sweet floral aromas featured in the delicious recipes for sweeteners, lemonades and spritzers, ices and frozen treats, sangrias and party punches, herbal and floral tisane blends, flavored tea blends, and confections. The Essence of Herbal and Floral Teas includes tips on cultivating herbs and edible flowers in your garden and preserving for future use year-round.

Author Mary El-Baz offers delightful recipes for aromatic and healthful herbal and floral teas, tisanes, beverages, and desserts including Lemon Mint Cooler, Nitey-Nite Tisane Blend, Chamomile Pear Cider, Jasmine Limeade, Fruity Mint Punch, Raspberry-Hibiscus Sorbet, Easy Lemon-Peppermint Ice, Candied Rose Hips, Raspberry and Violet Tartlets.

Seasons in Thyme or Ancient Herbs

Seasons in Thyme

Author: Jr League Birmingham

Four seasonal menu sections await you, featuring the best of Michigan traditions, tastes, and flavors. Offering both simple recipes and gourmet fare, this elegant book offers something for every cook - winter, spring, summer, and fall. Some of metro-Detroit's best-known chefs share gourmet recipes in the special chef chapter.

Books about: 100 Questions and Answers about Melanoma and Other Skin Cancers or The Patients Guide to Weight Loss Surgery

Ancient Herbs

Author: Marina Heilmeyer

The forty plants in this book present both herbs and other plants that were important for culinary, medicinal, and cult purposes in classical antiquity. Thus olive and pomegranate, myrtle and rose join coriander and marjoram, garlic and thyme. In the introduction, the author draws on her extensive knowledge of ancient practices to paint an intriguing image of the uses of and myths about plants from Greek and particularly Roman kitchen gardens. Quotes from classical authors testify to ancient practices, some curious, some still standard today.
The delightful illustrations reproduce drawings from early nineteenth-century botanical publications, which often show the plants at various stages of growth, from seeds through ripe fruits.

Table of Contents:

Introduction     1
Ancient Herbs
Absinthe: Artemisia absinthium     18
Anise: Pimpinella anisum     20
Asaferida: Ferula assa-foetida     22
Basil: Ocimum basilicum     24
Bay Laurel: Laurus nobilis     26
Bee Balm: Melissa officinalis     28
Caraway: Carum carvi     30
Celery: Apium graveolens     32
Chamomile: Chamaemelum nobile = Anthemis nobilis     34
Chicory: Cichorium intybus     36
Clover: Melilotus officinalis     38
Coriander: Coriandrum sativum     40
Cretan Dittany: Origanum dictamnus     42
Cumin: Cuminum cyminum     44
Dill and Fennel: Anethum graveolens and Foeniculum vulgare     46
Elecampane: Inula helenium     48
Fenugreek: Trigonella foenum-graecum     50
Garlic and Onion: Allium sativum and Allium cepa     52
Hollyhock: Alcea rosea     54
Horehound: Marrubium vulgare     56
Hyssop: Hysoppus officinalis     58
Iris: Iris x germanica var. florentina     60
Juniper: Juniperus communis     62
Lovage: Levisticum officinale     64
Marjoram: Origanum majorana     66
Mugwort: Artemisia vulgaris     68
Mustard: Sinapis alba     70
Myrtle: Myrtus communis     72
Olive: Olea europaea     74
Parsley: Petrosdinum crispum     76
Pennyroyal: Mentha pulegium     78
Pomegranate: Punica granatum     80
Poppy: Papaver somniferum     82
Rose: Rosa gallica     84
Rosemary: Rosmarinus officinalis     86
Rue: Ruta graveolens     88
Sage: Salvia officinalis     90
Spearmint: Mentha spicata     92
St.-John's-wort: Hypericum perforatum     94
Thyme: Thymus vulgaris and Thymus serpyllum     96
Acknowledgments     98
A Note on Illustrations     99
Suggestions for Further Reading     100

Home Book of Smoke Cooking or Apricots on the Nile

Home Book of Smoke-Cooking: Meat, Fish & Game

Author: Jack Sleight

Get more flavor from pork, cheese, fish, wild game, shellfish, and poultry. Add the unusual home-cured, smoke-cooked taste sensation to foods like these -

• smoked cheese
• tangy smoked oysters
• smoked garlic bread
• quick smoked beef jerky
• summer sausage
• smoked fish and cheese dip
• hot smoked shrimp
• smoked liver paste
• smoked fish
• smoked blueberries

plus smoked beef, turkey, ham - any recipe yopu like! - and home-built smoking skills for making brines, storing salt, dry curing, menus, canning and storing smoked foods.

Interesting book: Fondements de Comptabilité Avancée

Apricots on the Nile: A Memoir with Recipes

Author: Colette Rossant

Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her home away from home -- the cooks and servants in the kitchen. The chef, Ahmet, lets Colette taste the ful; she learns how to make sambusaks for her new friends; and she shops for semits and other treats in the Khan-al-Khalili market. Colette is beginning to understand how her family's culture is linked to the kitchen...and soon she will claim Egypt's food, landscape, and people as her own.

Apricots on the Nile is a loving testament to Colette's adopted homeland. With dozens of original recipes and family photographs, Colette's coming-of-age memoir is a splendid exploration of old Cairo in all its flavor, variety, and wide-eyed wonder.

Wisconsins Hometown Flavors or Viva Vodka

Wisconsin's Hometown Flavors

Author: Terese Allen

Wisconsin's rich and diverse ethnic heritage is expressed most robustly in its food traditions. Here, Terese Allen takes us on a sumptuous tour, visiting family-run bakeries, country meat markets, prizewinning cheese factories, and beloved confection shops. We meet the people behind the foods, hear their interesting stories, and come away with some of their favorite recipes. For people who love to eat, cook and travel, this book is the ultimate companion for both kitchen and car.

Interesting textbook: Das Gruppenraten: Strategien und Sachkenntnisse

Viva Vodka: Colorful Cocktails with a Kick

Author: W Park Kerr

From the author of Viva Margarita come 50 recipes for elegant vodka-based cocktails, down-and-dirty shooters, refreshing patio coolers, frozen and creamy indulgences, and an array of dazzling new flavor combinations. Sure, the recipe for a classic martini is in here, but that's just the beginning. Get a Caipirovska, the Russian equivalent of Brazil's famous Caipirihna (just trade out the cacha a for cold, refreshing vodka, sit back, and enjoy). Or try the Arrivederci Capri, a sunny little drink with citrusy lemoncello. And for the truly hardcore, the In-a-Vodka-Da-Vida section is filled with knockout recipes for shooters and shots. Viva Vodka there's a whole lotta shakin' goin' on.

Best of the Best or Viva Margarita

Best of the Best: The Best Recipes from the 25 Best Cookbooks of the Year, Vol. 9

Author: Food Wine Magazin

Almost one million subscribers heartily agree: Food & Wine is the unrivaled leader in the field, and every year their editors search tirelessly for the most delectable dishes from the crème de la crème of cookbooks. Here are their selections, along with an extra treat: some special and previously unpublished recipes. It comes to more than 100 fully kitchen-tested, temptingly photographed dishes in all. And the food doesn’t come better than this: From Grilling for Life, Bobby Flay presents Smoky and Fiery Skirt Steak with Avocado-Oregano Relish. Paula Deen serves up some of her Southern-style Shrimp and Grits (Paula Deen & Friends), while Marc Meyer prepares Brunch (Baked Eggs Rancheros).

Library Journal

The editors at Food & Wine started with 250 cookbooks published last year from which they selected 25 titles. Then the best recipes from those particular cookbooks were chosen for the Best of the Best. Among the titles included in this ninth collection are Paula Wolfert's splendid The Cooking of Southwest France, Judith Sutton's delicious Sweet Gratitude, and Marc Meyer and Peter Meehan's captivating Brunch-a selection that results in an excellent balance between international and American cooking, as well as a practical assortment of both sweet and savory recipes. At least four different recipes from each cookbook are incorporated, and many of the contributing cookbook authors were also persuaded to provide a "never-before-published recipe." This work shares a similar focus with Frances Monson McCullough and Molly Stevens's The Best American Recipe Series, but by concentrating on individual cookbooks, the Food & Wine editors are able to offer readers a terrific taste of the distinctive flavor of each title that made the cut. Recommended for most public libraries.-John Charles, Scottsdale P.L., AZ Copyright 2006 Reed Business Information.

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Viva Margarita: Fabulous Fiestas in a Glass, Munchies, and More

Author: W Park Kerr

Frozen or on the rocks is for amateurs, now that W. Park Kerr is on the scene. Kerr, a ninth-generation Texan with agave in his blood, really knows his way around a margarita -- as he reveals here with more than 60 recipes for his favorite tequila-kissed concoctions. Patio party or swanky soiree, the opportunities to cha-cha with Senorita Margarita are many. There is, of course, the classic, the timeless, Ultimate Margarita. Witness also the tropical Frozen Mandarina Margarita and Citrus Cantina Cooler, where unexpected fruit flavors make a splash. With rowdy gelatin shooters, potent punches, tasty tequila-friendly snacks, including an outrageous flan cake, Viva Margarita will make the most demure hostess belt out an uninhibited " Viva!"

M774 Blue Plate Specials or Workin More Kitchen Sessions with Charlie Trotter

M774 Blue Plate Specials: Recipes Your Family and Friends Will Love the Most, Inspired by Diners Coast-to-Coast

Author: Gooseberry Patch

Here's what's on the menu...stick-to-your-ribs recipes inspired by diners across the USA. Blue Plate Specials Cookbook includes regional recipe favorites like finger-lickin' chicken wings, Cape Cod chowder, jalapeno cornbread and, the diner standard, savory meatloaf. There are plenty of desserts from the pie case to round out the meal too. Our tips and quotes were also inspired by diners and the open road. You'll love 'em!

Table of Contents:

	Lobster Louie's	5
	Liberty's Diner	39
	Beefy Stu's	75
	Whistlin' Dixie Diner	113
	Cactus Slim's	149
	Salmon Patty's	187

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Workin' More Kitchen Sessions with Charlie Trotter

Author: Charlie Trotter

CHARLIE TROTTER started cooking professionally in 1982 and opened his Chicago restaurant in 1987. Now one of the world's premier dining destinations, Charlie Trotter's was recently named one of the most influential restaurants of the 20th century by Bon Appetit. Chef Trotter has authored 11 books and has won 8 James Beard Awards.
* The companion volume to the new PBS cooking show The Kitchen Sessions with Charlie Trotter, airing nationally beginning in April 2004.
* The first Kitchen Sessions with Charlie Trotter won the James Beard Award in 2000 for Best National T.V. Cooking Show, and the companion volume (60,000 copies sold) was named James Beard book of the year in the Chefs & Restaurants category.
* Illustrated with more than 40 full-color food photographs and extensive location photography.

Library Journal

Trotter's PBS series the "Kitchen Sessions" was inspired by the idea of jazz improvisation, specifically the Workin' albums from the Miles Davis Quintet. This new companion volume (the first was published in 1999) offers more culinary riffs on favorite ingredients, from artichokes to tomatoes, with a separate dessert chapter. Each section includes five recipes, and while the dishes in the earlier book were somewhat less complicated than those in the prolific chef's numerous other cookbooks, these are quite involved, with many steps and separate components, e.g., Roasted Duck with Prosciutto-Wrapped Fennel Bulb and Balsamic-Cherry Reduction. There are snapshots throughout of Trotter in the kitchen (usually looking intense or worried) as well as full-page color photographs of the dishes. For collections where his other books are popular. Copyright 2004 Reed Business Information.

Chili Madness or Fondue

Chili Madness: A Passionate Cookbook

Author: Jane Butel

Beloved chili. Passionate chili. Hot chili . . . and not just because of the chiles. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? A well-stocked supermarket today carries a variety of fresh and dried chiles, fresh cilantro, myriad dried and canned beans, chipotle powder, and all the makings for sides and salsas, from tortillas in the refrigerator case to organic avocados. Jane Butel's Chili Madness has been praised as "an elegant celebration" (Travel + Leisure) that "chile lovers will love" (New York Post), it's the spicy bestseller with over 330,000 copies in print.

Extensively revised, updated, and expanded, the book will fire up a whole new generation of chili fanatics. Of the 160-plus recipes, more than 130 are brand-new. Here are classics, including Reno Red and Navajo Green and Buzzard’s Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili. To accompany the main event are savory breads (Bacon Crumble Cornbread); tempting sidekicks (Hot ’n’ Spicy Okra, Red Hot Sweet Potato Lace); fire-taming salads (Crispy Cilantro Coleslaw); and margaritas, of course. (Six kinds!) Luscious desserts such as Double Chocolate Farmer’s Cakes provide the perfect sweet ending, while chili leftovers are reinvented in crowd-pleasers like Texas-Style Burritos.

Table of Contents:

The Irresistible Passion

Origins of the Bowl of Blessedness

Chili Makings

Basic Training-Methods to Chili

Chili Cookoffs

Recipes for Chili Madness

Pecos River Bowl of Red

Jay's Chili

Santa Clara Chili

Craig Claiborne's No-Salt Chili con Carne

Reno Red

New Mexican Chili Pork

Pedernales River Chili

Amarillo Chili

Midwest Chili

Chili H. Allen Smith

Chili Woody DeSilva

Carroll Shelby's Chili

Chocolaty Chili

Mike Roy's Housebroken Chili

First-Love Chili

Murray's Girlfriend's Cincinnati Chili

Gringo Chili

Esquire Fortnightly's Eastern Establishment Chili

Jeanne Owen's Chili con Carne

Buzzard's Breath Chili

Cookout Chili

Texas/Two Fingers Chili

Diet Chili

Nevada Annie's Cowboy Chili

Navajo Green Chili

Dallas Chili

Sun Dance Chili

Chili a la Franey

Hy Abernathy's Georgia Chain Gang Chili

Wheat and Meat Chili

Serendipity's Southern Chili

Vegetarian Chili

Authentic Texas Border Chili

Clyde's Chili

Bert Greene's Peppered Chili

Australian Dinkum Chili

A Red Chili Nightmare

Go to: Democracy or Organization Theory and Public Management

Fondue

Author: Robert Carmack

Serious lovers of food know that fondue is not about goopy cheese sauces or soupy mixes of chocolate. Fondue is an extremely adaptable and inventivecuisine in its own right, a style of cooking that appears around the world in many different forms, offering dozens of fascinating fondue recipes for the adventuresome home chefs.Whether for a romantic dinner or a child's birthday party, for cocktail hour or a summer picnic, here are recipes for sophisticated, perfectly executed European cheese fondues, Bacchus fondues, Asian hot pots and a variety of delicious and fascinating deserts. With a complete guide to fondue pots and other equipment, this book has all the information readers need to get started-and to go beyond the basics with new fondue innovations of their own.

Author Biography: Robert Carmack, an American residing in Sydney, is a highly acclaimed television food stylist and writer, and holds the coveted Grand Diplome from La Varenne in France. Carmack has worked closely with James Beard in New York and Anne Willan in Paris, and on Time-Life's celebrated The Good Cook Series. A former food editor who has worked on several magazines, Robert travels the world for material to put on his popular website.

Antipasti Made Easy or Everything Diabetes Cookbook

Antipasti Made Easy

Author: Abigail Brown

Not everybody is lucky enough to be born a good cook—but anyone can master the secrets of Italian cooking. And since every proper Italian meal begins with an antipasti, both prospective and expert chefs will rejoice at this mouthwatering selection of possibilities: A cold antipasti can be as simple as a plate of sliced smoked meats and cheeses or as lavish as an array of salads, seafood, bruschetta, and other delights. A hot antipasti may include soups, stuffed clams, deep-fried zucchini flowers, grilled vegetables, and other tempting delicacies. It can also be a meal in itself, and of course, nothing beats antipasto as a party spread. All the recipes are simple and easy to follow, and the results are so lusciously authentic, the guests will shout bravissimo!

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Everything Diabetes Cookbook

Author: Pamela Rice Hahn

The Everything Diabetes Cookbook puts the fun back into cooking for diabetics, providing you with more than 300 recipes to choose from to make a wide variety of tasty, nutritious meals.

Compleat Crabber or Make Out

Compleat Crabber

Author: Christopher R Reask

Complete how-to for catching blue crabs, plus natural history, lore, and recipes.

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Make Out: 60 Recipes for Getting' It On

Author: Tonia Georg

A vibrant cookbook designed in a compact format with a user-friendly plastic wipe off cover. Master the art of flirtatious foreplay by cooking up some late night nibbles, feast on divine desserts, and share a seductive supper with your lover. These risque recipes are certain to tease and tantalize.

Growing Using Chives or Cooking out of This World

Growing & Using Chives: A Storey Country Wisdom Bulletin

Author: Storey Books Staff

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

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Cooking out of This World: A Science Fiction Cookbook

Author: Anne McCaffrey

Anne McCaffrey's cookbook, featuring real (you can cook them) recipes created by science fiction and fantasy writers such as Harlan Ellison, Ursula K. Le Guin, Avram Davidson and of course Anne McCaffrey herself. Mixed in with the recipes are stories and anecdotes about how they were created—some longer than the recipes!

High Fibre Cooking or Vegan Taste of Italy

High Fibre Cooking: Eating for Health

Author: Anne Sheasby

With over 50 delicious and wholesome dishes that are high in fiber and taste, you will find many quick and effortless ways to increase the amount of fiber in your diet.

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Vegan Taste of Italy

Author: Linda Majzlik

Including soups, sauces, risottos, stuffed vegetables, pizza, pasta, vegetables, salads, and desserts, this book provides more than 120 original recipes, all free of animal products, as well as advice on maintaining an Italian pantry. This is the fifth in a series of cookbooks for the increasing number of people who follow a meat-free and dairy-free diet.

Linda Majzlik is the author of a series of vegan and vegetarian cookbooks: Party Food for Vegetarians, Vegan Dinner Parties, and Vegan Barbecues.