Sunday, January 11, 2009

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.



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