The Country Gourmet or Carnal Appetite

The Country Gourmet: Easy Country Recipes and Memories of Mama

Author: Margie S Robertson Toon

Mama was born in Tupelo, Mississippi and grew up in East Texas and Southern Louisiana. Later, living in places like Memphis, Tennessee and Austin, Texas, she developed a style of cooking all her own. A true Southerner at heart, she was The Country Gourmet, cooking up good ol’ country food for her family and friends. Her recipes were simple to prepare and delightful to dine upon. The author, following in her late mother’s footsteps, has an appreciation of country cuisine. Similarly, with inspiration from her late mother’s memory, she has created this book of Easy Country Recipes & Memories of Mama and country life for you to enjoy.

Books about: Titos Partisans 1941 45 or The Other Campaign

Carnal Appetite: Food Sex Identities

Author: Elspeth Probyn

Why is there a new explosion of interest in authentic ethnic foods and exotic cooking shows, where macho chefs promote sensual adventures in the kitchen? Why do we watch TV ads that promise more sex if we serve the right breakfast cereal? Why is the hunger strike such a potent political tool? Food inevitably engages questions of sensuality and power, of our connections to our bodies and to our world.

Carnal Appetites brilliantly uses the lens of food and eating to ask how we eat into culture, eat into identities, indeed eat into ourselves. Drawing on interviews, theory, and her own war with anorexia, Probyn argues that food is replacing sex in our imagination and experience of bodily pleasure. Our culinary cravings and habits express the turmoil in gender roles, in families, and even in the world economy, where famine coexists with plenty. Probyn explores these dark interconnections to forge a new visceral ethics rooted in the language of hunger and satiety, disgust and pleasure, gluttonyand restraint.

From the fat pride movement and diet fads to genetically altered grain and colonial cannibalism, Carnal Appetites looks at what we eat to tell us who we are.

Table of Contents:

Introduction: Gut Feelins 1. Bodies that Eat 2. Feeding McWorld, Eating Ideologies 3. Eating Sex 4. Cannibal Hunger, Restraint in Excess 5. Eating in Balck and White: The Making of a mod Oz 6. Eating Disgust, Feeding Shame Postscript: The New Sexuality? Bibliography

The Diet Code or Pizza

The Diet Code: Revolutionary Weight Loss Secrets from Da Vinci and the Golden Ratio

Author: Stephen Lanzalotta

As a master baker, painter, and woodworker, Stephen Lanzalotta has used the mathematical principles of The Golden Ratio (an integral plot element in The Da Vinci Code) for more than 30 years. His realization that this seemingly magic formula, once used by Da Vinci, held the secret to optimal health and weight loss led him to apply it to his menu at his popular bakery/cafe. Thus was born THE DIET CODE, a revolutionary Mediterranean-style program that makes each meal as easy as 1-2-3 (1 part grain, 2 parts protein, 3 parts vegetable/fruit), to boost metabolism and spark weight loss. The plan reveals Renaissance foods that promote weight control and includes unique tips for diet success, including: * Eat bread--but not without fat or protein * Cook pasta al dente to boost fat loss * Balance your plate by The Golden Ratio of carbs, protein, and fat. Combining menu plans and recipes, as well as Renaissance lore and Italian tips on healthy eating, this is a unique diet plan from the ages for the ages.

Author Biography: STEPHEN LANZALOTTA lives in Portland, Maine.

Book about: 3 Fat Chicks on a Diet or Low Fat Low Carb Southwest Cookbook

Pizza!: Deliciosas recetas para hacer basos y cubiertas para los amantes de la pizza

Author: Pippa Cuthbert

Originating in the south of Italy, pizzas are now an internationally popular meal. Making pizza at home not only saves money but allows the baker to create individual toppings to suit any taste. This collection of recipes for one of America’s favorite foods uses the freshest and tastiest ingredients to make crowd-pleasing pies. Detailed instructions and mouth-watering color illustrations guide the reader through the preparation of a wide variety of pizzas. For purists, a chapter on classics presents traditional favorites. For dessert lovers, a chapter on sweets includes delightful novelties that incorporate bananas, chocolate, and pecans. For younger pizza fans, there’s a chapter on pizza fingers. In addition to toppings, authors Pippa Cuthbert and Lindsay Cameron Wilson cover bases, breads, and sauces, and include a useful section at the end on all the basics of turning dough and almost anything imaginable into a culinary delight.

Great Soup Empty Bowls or Classic and Contemporary Christmas Cakes

Great Soup Empty Bowls: Recipes from the Empty Bowls Fundraiser

Author: Jamie Kennedy

Empty Bowls is an annual event held at the Gardiner Museum in Toronto to raise money to help homeless people get off the streets with the help of the Anishnawbe Street Patrol. This cookbook marks the 10th anniversary of this successful event that combines the talents of Toronto's finest chefs and the artistic vision of Ontario's finest potters to offer a dinner comprised of soups served in original works of art. Here, for the fist time, such renowned chefs as Keith Froggertt, Susur Lee, and Michael Stadlander share some of their sumptuous original recipes.

All royalties from the book will be donated to the Anishnawbe Street Patrol.

New interesting book: Essentials in Emergency Management or Fair Trade and a Global Commodity

Classic and Contemporary Christmas Cakes

Author: Nadene Hurst

Re-creating the desserts in Classic & Contemporary Christmas Cakes may take some time, but the results are gorgeous." --Bon Appetit

Food and Cookery for the Sick and Convalescent or A Handbook of Invalid Cooking

Food and Cookery for the Sick and Convalescent

Author: Fannie Merritt Merritt Farmer

Food and Cookery for the Sick and Convalescent was originally published in 1904 to meet the demands of the numberless classes of trained nurses in cookery school.

The opening chapters are equally valuable to those who care for the sick and those who see in correct feeding the way of preventing much of the illness about us. Emphasis has been laid on the importance of diet from in fancy to old age. The classification, composition, nutritive value, and digestibility of foods have been carefully considered with the same constant purpose of being a help to those who arrange dietaries. Considerable matter has been introduced with reference to diet in various diseases, and the recipes for the diabetic have involved much thought and labor.

Table of Contents:

I.	Food and its Relation to the Body	1
II.	Estimates of Food Values	7
III.	Digestion	12
IV.	Food and Health vs. Drugs and Disease	18
V.	Infant Feeding	21
VI.	Child Feeding	30
VII.	Food for the Sick	36
VIII.	Cookery for the Sick	41
IX.	Water	46
X.	Milk	50
XI.	Alcohol	58
XII.	Beverages	62
XIII.	Gruels, Beef Extracts, and Beef Teas	82
XIV.	Bread	88
XV.	Breakfast Cereals	100
XVI.	Eggs	106
XVII.	Soups, Broths, and Stews	118
XVIII.	Fish	125
XIX.	Meat	134
XX.	Vegetables	151
XXI.	Potatoes	159
XXII.	Salads and Sandwiches	163
XXIII.	Hot Puddings and Pudding Sauces	172
XXIV.	Jellies	179
XXV.	Cold Desserts	187
XXVI.	Frozen Desserts	196
XXVII.	Fruits and how to Serve them	203
XXVIII.	Wafers and Cakes	211
XXIX.	Diabetes	217
XXX.	Diet in Special Diseases	246
	Indexes
	Technical and Descriptive	265
	Recipes	277

New interesting book: The 7 Minute Miracle or The Insomnia Answer

A Handbook of Invalid Cooking

Author: Mary Boland

Mary Boland's 1898 handbook is a practical guide for nurses and all others who care for the sick, providing instruction in the proper feeding to promote health and well-being.

Cultures of Taste Theories of Appetite or Lorenzas Italian Seasons

Cultures of Taste/Theories of Appetite: Eating Romanticism

Author: Timothy Morton

Cultures of Taste/Theories of Appetite brims with fresh material: from fish and chips to the first curry house in Britain, from mother's milk to Marx, from Kant on dinner parties to Mary Wollstonecraft on toilets. It examines a wide variety of Romantic writers: Hegel, Coleridge, Charlotte Smith, Wordsworth, Byron, Shelley and Keats, and lesser-known writers such as William Henry Ireland and Charles Piggot. It includes a look at some legacies of Romanticism in the twentieth century, such as the work of Samuel Beckett, Jean-Paul Sartre and Philip Larkin.

Cultures of Taste/Theories of Appetite is a volume of interdisciplinary essays that brings together a wide range of scholarship in diet studies, a growing field that investigates connections between food, drink and culture, including literature, philosophy and history. The collection considers the full range of social, cultural, political and philosophical phenomena associated with food in the Romantic period, reconsidering issues of race, class and gender, as well as those of colonialism, imperialism, and science. Cultures of Taste/Theories of Appetite brings two major critical impulses within the field of Romanticism to bear upon an important and growing field of research: appetite and its related discourses of taste and consumption. As consumption--in all its metaphorical variety--comes to displace the body as a theoretical site for challenging the distinction between inside and outside, food itself has attracted as a device to interrogate the rhetoric and politics of Romanticism. In brief, the volume initiates a dialogue between the cultural politics of food and eating, and the philosophicalimplications of ingestion, digestion, and excretion.

Table of Contents:

	List of Illustrations
	Acknowledgments
	Notes on Contributors
	Preface
	Introduction: Consumption as Performance: The Emergence of the Consumer in the Romantic Period	1
Ch. 1	William Henry Ireland: From Forgery to Fish 'n' Chips	21
Ch. 2	The Taste of Paradise: The Fruits of Romanticism in the Empire	41
Ch. 3	The Politics of the Platter: Charlotte Smith and the "Science of Eating"	59
Ch. 4	Sustaining the Romantic and Racial Self: Eating People in the "South Seas"	77
Ch. 5	Eating Romantic England: The Foot and Mouth Epidemic and Its Consequences	97
Ch. 6	Hegel, Eating: Schelling and the Carnivorous Virility of Philosophy	115
Ch. 7	Byron's World of Zest	141
Ch. 8	Beyond the Inconsumable: The Catastrophic Sublime and the Destruction of Literature in Keat's The Fall of Hyperion and Shelley's The Triumph of life	161
Ch. 9	The Endgame of Taste: Keats, Sartre, Beckett	183
Ch. 10	A "Friendship of Taste": The Aesthetics of Eating Well in Kant's Anthropology from a Pragmatic Point of View	203
Ch. 11	(In)digestible Material: Illness and Dialectic in Hegel's The Philosophy of Nature	217
Ch. 12	Romantic Dietetics! Or, Eating Your Way to a New You	237
	Afterword: Let Them Eat Romanticism: Materialism, Ideology, and Diet Studies	257
	Index	277

New interesting textbook: Cannibal Island or Inclusion

Lorenza's Italian Seasons: 200 Recipes for Family and Friends

Author: Lorenza de Medici

The four seasons -- or le quattro stagioni -- have always had the most profound effect on the way we cook, inspiring us to improvise with the finest and freshest produce nature has to offer. In Lorenza's Italian Seasons, Lorenza de'Medici presents her favourite classic and contemporary recipes which reflect the Italian year.

With the expertise that permeates her famous cookery school in Tuscany, Lorenza teaches us to savour the best seasonal ingredients. Sweet, tender broad beans from the spring garden are used in a simple salad with pecorino, olive oil and parsley; softly scented, warm-skinned apricots from summer orchards are transformed into a fragrant yoghurt and apricot mousse; musky wild mushrooms from the autumn woods become the basis of an elegant dish of roast partridge; and dark-leaved cavolo nero from the frosty winter soil is an essential ingredient for authentic ribollita, the thick bean and vegetable soup of Tuscany. Recipes such as Cinghiale ai Mirtilli Rossi (Wild Boar with Cranberries), Pan coi Santi (All Saints' Day Bread), and Torta di Pinoli al Limone (Lemon and Pine Nut Tart) tell of the changing landscape and weather, of religious festivals celebrated and observed, of harvests, blossoming orchards and sleeping winter fields.

In Lorenza's introductions to each season, food is described in context to each seasonal celebration which bring joy to cooking and eating -- a torch-lit supper in the Renaissance garden of the family estate, Badia a Coltibuono, as well as simpler feasts, such as family picnics with her eight grandchildren, for which she prepares fresh wholegrain bread, a pasta salad with fresh cherry tomatoes, mozzarella cheese, basil and extra virgin olive oil and a creamy panna cotta with fresh summer berries. Feast menus for every season -- Easter, Midsummer, Autumn and Christmas -- accompany each chapter, while a store cupboard section provides recipes and tips for preserving and storing produce for other occasions.

River Cottage Cookbook or Curious Cook at Home

River Cottage Cookbook

Author: Hugh Fearnley Whittingstall

Published to tie in with the third series of the acclaimed Channel 4 River Cottage , this book draws on Hugh Fearnley-Whittingstall's experiences at his home in Dorset.
Hugh writes:"There are two reasons why you may want to buy this book. The first is more or less selfish, because the main aim here is simply to help you enjoy your life more - your life with food, that is. One of the most satisfying things about my life at River Cottage is that I've hardly ever had a bad meal here. Of course I've burned things and messed up once in a while. But I rarely have that experience that used to seem all too common, where I find myself thinking "why am I eating this rubbish?"
The second reason is more political. This book is written with a strong awareness that our current food production system leaves a great deal to be desired. Most of the meat we eat comes from industrially farmed animals who lead miserable lives and are fed on inappropriate diets. It is neither as tasty nor as healthy as it should be. Much of the fruit and vegetables we eat is the product of intensive agriculture that pollutes the land we live on and leaves unnecessary residues on and in the produce. I don't like that, and I know more and more people who feel the same way.
How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more."
With over 100 recipes, and Simon Wheeler's acclaimed photography, "The River Cottage Cookbook" should appeal to all downshifters and to all those who prefer their food tobe full-blooded and wholesome.

Go to: Healing Immune Disorders or Cellulite Solutions

Curious Cook at Home

Author: Dee Hobsbawn Smith

In her new cookbook, highly acclaimed Calgary chef and Calgary Herald Food Writer dee Hobsbawn-Smith invites readers to take an intimate look into her kitchen, and shares her favourite family recipes. This sparkling collection guides you through the week: on Mondays, indulge in delicious greens and beans variations, mid-week try meaty mains, and surprise your family and friends with sumptuous Sunday birds. From Classic Smoked Salmon on Wild Rice to Roasted Pepper Salsa, Asparagus and Orange Salad, to succulent Oven Squash, there is sure to be something that pleases everyone. dee writes and cooks with flare and gusto. With fact-filled sidebars, delicious variations on traditional dishes, and insider tips on preparation, these recipes are as fun to read as they are to prepare and eat.