Maran Illustrated Wine or Extreme Brewing

Maran Illustrated Wine

Author: Maran Graphics Development Group

Wine is among the most popular drinks in the world. 17 billion bottles of wine are bottled each year - about 3 bottles for every person on earth. 190 million American adults consume an average of 10 bottles of wine per person. 30 million Americans are categorized as regular wine drinkers. (Rural Migration News). With wine pervasive in world and North American culture, correct and up-to-date knowledge of wine is a valuable life skill. Better knowledge of wine will allow consumers to purchase and enjoy their wine in the most pleasing light. Maran Illustrated Wine is a valuable resource to a wide range of readers - from individuals selecting a wine for a quiet evening at home to those wanting to impress their colleagues with the perfect wine to go with a business dinner. Instead of paragraph after paragraph of dry text, Maran Illustrated Wine uses clear, concise points to help the reader fully understand the complexities of wine. The full-color photographs complement the text to help walk the reader through each topic from beginning to end. Thorough introductions and useful tips provide additional information and advice to help enhance the readers' overall wine experience. Maran Illustrated Wine costs less than one moderately priced bottle of wine, and will be a permanent resource that can be accessed at any time. Maran Illustrated Wine is the perfect companion book to the best-selling book, Maran Illustrated Bartending.

Table of Contents:

Chapter 1: Wine Basics

Chapter 2: How Wine is Made

Chapter 3: Tasting Wine

Chapter 4: Buying Wine

Chapter 5: Serving Wine

Chapter 6: Storing and Collecting Wine

Chapter 7: Selecting Wine in Restaurants

Chapter 8: Matching Wine and Food

Chapter 9: French Wines

Chapter 10: Italian Wines

Chapter 11: Other European Wines

Chapter 12: New World Wines

Chapter 13: Champagne and Sparkling Wines

Chapter 14: Fortified and Sweet Wines

Chapter 15: Learning More About Wines

Chapter 16: Glossary

Books about: The Sex Life of Food or Get Stronger Feel Younger

Extreme Brewing: An Enthusiast's Guide to Brewing Unique Craft Beer at Home

Author: Sam Calagion

Extreme Brewing is a recipe-driven resource for aspiring home brewers who are interested in recreating these specialty beers at home, but don't have the time to learn the in-depth science and lore behind home-brewing. As such, all recipes are malt-syrup based (the simplest brewing method) with variations for partial-grain brewing. While recipes are included for classic beer styles -- ales and lagers -- Extreme Brewing has a unique emphasis on hybrid styles that use fruit, vegetables, herbs and spices to create unique flavor combinations. Once their brew is complete, readers can turn to section three, The Rewards of Your Labor, to receive guidance on presentation, including corking, bottle selection and labeling as well as detailed information on food pairings, including recipes for beer infused dishes and fun ideas for themed dinners that tallow the reader to share their creations with family and friends.

Americas Best Bread Machine Baking Recipes or Cereal Lovers Cookbook

America's Best Bread Machine Baking Recipes

Author: Donna Washburn

For anyone who enjoys the flavor and aroma of freshly baked bread, nothing beats the convenience of a bread machine. So it's not surprising that today you'll find this exceptionally useful appliance in millions of kitchens across America.

A bread machine is, after all, just a machine. If you want the best results, you need the best recipes - that not only taste great, but are specifically designed to meet the exacting requirements of the technology. That's just what you get with America's Best Bread Machine Baking Recipes.

Here you'll find a collection of more than 125 great recipes, each thoroughly tested to ensure successful bread-machine baking every time. Try traditional Sourdough Bread, spicy Jalapeno Cheese Bread, flavorful (but low fat) Potato Chive Bread or, for something sweet, Chocolate Banana Bread. Also included are recipes that let you take advantage of a bread machine's ability to prepare dough for a wide variety of other treats, including Middle Eastern Flatbread, New York-style Cheese Onion Bagels, Focaccia with Parmesan Walnut Topping and Giant Pecan Sticky Buns.

Ask bread machine owners what they want most and chances are they'll tell you - plenty of really good recipes! Now, with America's Best Bread Machine Baking Recipes, that wish has just come true.

About the Authors:

Donna Washburn and Heather Butt are professional home economists and experts in the field of bread machine baking. Together they have developed recipes for many major bread machine manufacturers such as Black & Decker, Philips and Proctor-Silex. They are also the publishers of The Bread Basket, a newsletter for bread machine owners.

Library Journal

There is nothing like the aroma of fresh-baked bread. Now authors Washburn and Butt, home economists and publishers of The Bread Basket, a newsletter for bread machine owners, offer cooks over 125 different recipes that should keep their bread machines busy. From English Muffins and Focaccia to Orange Pecan Loaf and Prairie Bread, the recipes clearly illustrate that cooks have a wide range of choices beyond the basic recipes featured in most bread machine manuals. One of the best things about this practical cookbook is the simple, easy-to-understand layout of each recipe. Both U.S. and metric ingredient measurements are provided, and each recipe has its own tips and variation ideas. A good choice for most public libraries.--John Charles, Scottsdale P.L., AZ Copyright 1999 Cahners Business Information.

Interesting textbook: Everyday Asian or Hotel Bemelmans

Cereal Lover's Cookbook

Author: Duane Winfield

Everybody loves cereal. It doesn't matter if you're young or old. You probably have a box (or two or three) in the cupboard right now. Well, it's not just for breakfast anymore. Start thinking of cereal as your special secret ingredient!

In The Cereal Lover's Cookbook, the great American staple comes out of the kitchen cabinet and goes into delicious recipes for everything from baked goods and snacks to salads, soups, and main dishes. There are more than fifty homestyle dishes to choose from, such as mustard-dill salmon fillets with a crispy corn flake crust, jam-filled muffins with a Grape Nuts® streusel topping, blueberry parfaits with layers of Fruit Loops®, and even meatloaf made with Wheaties®. All of your favorite cereals are here—Cap'n Crunch®, Cheerios®, Kix®, Special K, and more—adding crunch and pizzazz to recipes that are easy to make and hard to resist.

The Cereal Lover's Cookbook is packed with practical information, such as how to store cereal and the best ways to crush it, plus all kinds of fascinating cereal lore, not to mention dozens of gorgeous color photos. The creative recipes also offer a great way to get kids to try their hand at cooking and to get picky young eaters to start eating different foods. After all, anything with cereal in it has to be good. This cookbook proves it!

Lauren Chattman (Sag Harbor, NY) is the author of several cookbooks including Mom’s Big Book of Baking (1-55832-194-2), Icebox Pies (1-55832-213-2), and Icebox Desserts (1-55832-271-X). She has sold over 20,000 books during appearances on QVC. Chattman’s recipes have appeared in Food & Wine, BonAppetit, the New York Times, Redbook, and Metropolitan Home, and she has developed over 500 recipes for The Cook’s Illustrated Complete Guide series. She is a graduate of the Professional Baking and Pastry Program at Peter Kump’s New York Cooking School.

Library Journal

Chattman is the author of several dessert cookbooks, including Icebox Pies and Mom's Big Book of Baking. Here she offers 50 recipes made with cereal for all courses of a meal, from breakfast to late-night snacks. Some--such as Oatmeal Pecan Waffles--sound a bit more enticing than others--Pappa al Pomodoro (bread soup) made with Wheaties. And some, such as Fruit Loop and Blueberry Parfaits, will certainly appeal more to children than to grownups. The recently published Kellogg's Cookbook includes 200 recipes for cereal lovers; Chattman's is recommended for larger libraries or collections where that volume has been especially popular. Copyright 2006 Reed Business Information.

Betty Crocker Basics or Great Firehouse Cooks of Texas

Betty Crocker Basics: How to Cook and Entertain with Confidence

Author: Betty Crocker Editors

2 great books, 1 low price!

Cooking Basics and Entertaining Basics—all in one accessible guide

Do you yearn to cook something tasty for dinner, but don't know where to start?

Want to host an easy and elegant cocktail party for friends, but aren't quite sure how to do it?

Now you can—with a little help from Betty Crocker! With this 2-in-1 book, you'll learn to cook and entertain with confidence in no time. First, Cooking Basics gives you the guidance you need on kitchen tools and equipment, ingredients, cooking methods and more, complete with how-to photographs that guide you every step of the way. It includes the 100 recipes you most want to prepare—and shows you how to cook them, from Juicy Hamburgers to Caesar Salad to Frozen Chocolate Mousse. Then, Entertaining Basics gets you into party mode with a simple Entertaining Equation that helps you combine people, food, setting and planning into one great time. With the help of crowd-pleasing recipes and fun decorating ideas to get you started, you'll be completely confident throwing a party.

Betty Crocker Basics gives you:

• 200 delicious recipes for virtually every type of occasion


• More than 150 illustrated cooking how-to's, from chopping a tomato to carving a turkey


• Special menus for casual get-togethers as well as Thanksgiving, Christmas and Easter holidays


• Simple do-ahead tips, serving suggestions and presentation ideas


• Hundreds of color photos of techniques and finished dishes


• And much more

Table of Contents:

Introduction.

Chapter 1. The Basic of Getting Started.

You'll find measuring help, all about pots and pans and knives.

Chapter 2. Beef and Pork Main Dishes.

Hamburgers, meat loaf, steak, pork chops and ham.

Chapter 3. Poultry and Seafood Main Dishes.

Chicken breasts, stir-fry, fried chicken, scallops and shrimp.

Chapter 4. Pasta and Meatless Main Dishes.

Lasagna, quesadillas, wraps, soups and eggs.

Chapter 5. On the Side.

Breads, salads, vegetables.

Chapter 6. Snacks and Desserts.

Dips, appetizers, smoothies, shortcake and brownie cake.

Chapter 7. Beyond the Basics.

You're ready for stocking the pantry, food safety and tablesetting.

Glossary of Ingredients.

Glossary of Cooking Terms and Techniques.

Understanding restaurant Menus.

Helpful Nutrition Information.

Metric Conversion Chart.

Index.

Check It Out For Confident Cooking:

Thanksgiving Dinner.

Do-Ahead Vegetable Lasagna Dinner.

Vegetable Preparations.

Common Preparations Techniques.

Twelve Terrific Herbs and Top Five Spices.

About Pasta.

About Salad Greens.

Yields and Equivalents.

Substitutions.

Look this: Everyday Grain Free Gourmet or Worlds Greatest Wine Estates

Great Firehouse Cooks of Texas

Author: Ron McAdoo

A unique collection of recipes for some of the greatest grub to come out of a firehouse kitchen...or any kitchen!

Food Wine Annual Cookbook 2007 or Lebanese Cooking

Food & Wine Annual Cookbook 2007: An Entire Year of Recipes

Author: Food Wine Magazin

Almost one million subscribers heartily agree: there’s always something delicious going on in Food & Wine. And it’s all here in the annual cookbook, which includes every recipe published in the magazine during 2006—more than 500 dishes accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar—cuisine’s finest—including such cookbook authors, chefs and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Paula Wolfert, and Eric Ripert. Mouthwatering recipes like Smokey Spiced T-Bone Steaks with Chilean Salsa (from Stephen Raichlen, author of Barbeque Bible), Spring Pea Falafel with Marinated Radishes and Minted Yogurt (from personal chef Nicki Reiss), and Fluffy, Buttery Cinnamon Rolls (Deborah Racicot of New York’s Gotham Bar & Grill) were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here’s real food that real people who want to eat well can actually prepare; dishes that reflect the many ways we cook today.

New interesting textbook: 101 Tips for a Healthy Pregnancy with Diabetes or The Burden of Sympathy

Lebanese Cooking

Author: Dawn Anthony

The Lebanese Cooking is a traditional and authentic collection of Lebanese recipes passed down from mother to daughter for generations. Featuring 140 authentic recipes, with popular favorites such as Kibbi, Tabbouleh Salad, Hoummus and Baba Ghannouj and other delicious dishes including a generous selection of meat-free and dairy-free meals.

Five A Day Fruit and Vegetable Cookbook or Taming of the CANDY Monster

Five-A-Day Fruit and Vegetable Cookbook

Author: Kate Whiteman

Features more than 400 classic and contemporary recipes for appetizers, soups, salads, dinner-party dishes family favorites, light lunches,and desserts.

Table of Contents:

	Make it Five	6
	Fruit
	Discovering Fruit	10
	Equipment	12
	Purchasing, Preparing and Cooking	14
	Apples, Pears, Quinces and Medlars	18
	Apple, Pear and Quince Recipes	38
	Stone Fruits	58
	Stone Fruit Recipes	72
	Berries and Currants	92
	Berry and Currant Recipes	112
	Citrus Fruits	134
	Citrus Fruit Recipes	148
	Exotic Fruits	170
	Exotic Fruit Recipes	198
	Melons, Grapes, Figs and Rhubarb	226
	Melon, Grape, Fig and Rhubarb Recipes	240
	Vegetables
	Discovering Vegetables	254
	Equipment	256
	Purchasing, Preparing and Cooking	258
	Onions and Leeks	262
	Onion and Leek Recipes	274
	Shoots and Stems	286
	Shoot and Stem Recipes	298
	Roots	312
	Roots Recipes	332
	Greens	348
	Greens Recipes	366
	Beans, Peas and Seeds	382
	Bean, Pea and Seed Recipes	394
	Squashes	406
	Squash Recipes	418
	Vegetable Fruits	430
	Vegetable Fruit Recipes	446
	Salad Vegetables	460
	Salad Vegetable Recipes	472
	Mushrooms	484
	Mushroom Recipes	492
	Index	504

Book review: Wild Edible Fruits and Berries or New Vegetarian Baby

Taming of the C.A.N.D.Y Monster: Continuously Advertised Nutritionally Deficient Yummies

Author: Vicki Lansky

It's been 20 years since Vicki Lansky's cookbook first hit the New York Times bestseller list. In this new edition, Lansky provides less sugary desserts, tasty alternatives to junk food snacks, and easy meals to please even the pickiest eaters.

Kitchen Literacy or Hot Drinks for Cold Nights

Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back

Author: Ann Vileisis

Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day?

 

Ann Vileisis’s answer is a sensory-rich journey through the history of making dinner. Kitchen Literacy takes us from an eighteenth-century garden to today’s sleek supermarket aisles, and eventually to farmer’s markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don’t know could hurt us.

 

As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods’ origins to instead relying on advertisers’ claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms.

 

Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now beregained, Kitchen Literacy promises to make us think differently about what we eat.

The Washington Post - Juliet Eilperin

Kitchen Literacy chronicles how the growth of the increasingly complex food distribution system—railroads transporting animals and factories producing canned goods—eventually led consumers into a "covenant of ignorance" with supermarket chains, food manufacturers and advertising firms…Vileisis's tone can be preachy at times…Yet her book performs a valuable service in reminding readers that we were not always so clueless when it came to making food choices.

Rosemarie Lewis - Library Journal

Vileisis, author of the award-winning Discovering the Unknown Landscape: A History of America's Wetlands, lights her own torch in the flames of Michael Pollan's The Omnivore's Dilemmaand directs her attention to the forces that shaped the way Americans act today. Scarcely 200 years ago, a cook had intimate knowledge of every ingredient in his or her kitchen. In the intervening decades, seemingly independent parties-the government, the farm industry, major university health departments, advertisers, and manufacturers-worked to create a consumer who would be brand loyal, and familiar logos replaced generations of knowledge about food, agriculture, and farming. It is not that we have never read this before, but Vileisis gathers it all in one place, weaving a clear, easy-to-read tapestry whose meaning is plain by the end of the book: you are what you eat, so think about what you've been eating. Her extensive notes bring together decades of evidence regarding the unhealthy merger of something we need-food-with something we're told to want-products. This important and eye-opening book uncovers the machinery behind the modern food industry and is an essential purchase for most academic and public libraries.

Interesting textbook: When Your Child Is Cutting or The Fibromyalgia Solution

Hot Drinks for Cold Nights: Great Hot Chocolates, Tasty Teas and Cozy Coffee Drinks

Author: Liana Krissoff

When cold winds blow and snow piles up on the windowsills, there is nothing more comforting than a steaming mug of hot chocolate or a soothing cup of tea. And haven't we all wished that we could make a coffee drink at home that rivals the brew from that expensive coffee shop on the corner? With the more than 50 recipes in Hot Drinks for Cold Nights, the perfect cup is always at your fingertips.

From teapots and strainers to espresso makers and hand-held blenders, author Liana Krissoff offers a review of the myriad machines and accessories available and describes the best methods and ingredients for making hot drinks. In each chapter, she presents a tempting array of recipes both classic and exotic, such as Orange-Scented Hot Chocolate, Green Tea "Cappuccino," Lychee Black Tea with Cherry Wine, and Cafe Brulot with Cinnamon Cream. The last chapter offers all manner of "spirited" hot drinks, with special tips on serving them to a crowd. Along the way are recipes for flavored whipped creams, sweeteners, and butters, as well as toothsome treats to serve with hot drinks, including Peppermint-Stuffed Marshmallows, Persimmon Tea Cake, and Spiced Candied Nuts.

This warmth-filled volume will help stave off winter's chill and keep you cozy the whole season long.

Allergy Self Help Cookbook or Smoothies and Juices

Allergy Self-Help Cookbook: Over 325 Natural Foods Recipes, Free of All Common Food Allergens

Author: Marjorie Hurt Jones

The most comprehensive kitchen resource for overcoming food allergies-now completely revised and updated!

Since its original publication in 1984, The Allergy Self-Help Cookbook has helped thousands of people overcome their food sensitivities and intolerances. Now, the tips and recipes have been entirely revamped for 21st-century cooks with little or no time to spare! Includes:

* Extensive breakfast and dessert chapters
* Updated nutrition information
* New recipes using ingredients such as Kamut flour and quinoa pasta
* How to help allergic children eat right and feel better
* Complete guide to new allergy-free products
* Tips for creating an allergy-free kitchen and home

With your doctor's diagnosis in one hand and this book in the other, let your new allergy-free life begin!

See also: Globalization Growth and Poverty or The World of Customer Service

Smoothies and Juices: A Selection of Refreshing and Invigorating Drinks

Author: Christine Ambridg

Discover a colorful range of refreshing and invigorating drinks, with blends of mouthwatering ingredients such as coffee, chocolate, and a variety of exotic fruits.

Arise Sir Jamie Oliver or Gelato Sorbet and Ice Cream

Arise Sir Jamie Oliver

Author: Stafford Hildred

Jamie originally harbored dreams of pop stardom with his band Scarlet Division, but by the age of 16 decided to become a chef. After college he earned his stripes in France and then as a pastry chef before starting at the River Café, where he really learned his trade. It was during a television documentary about the River Café that Jamie first caught the attention of the program's editors. Thanks to his on-screen charisma he was featured heavily in the finished documentary and the offers came flooding in. So The Naked Chef was born. The program was a huge success, with an intimate and fresh approach to the television chef. Jamie's informal and playful demeanor, as well as his obvious passion and enthusiasm for food drew in a younger audience and revolutionized the traditional cooking program: cooking became cool! The subsequent television series and books gave Jamie fame and fortune the world over, but he always wanted to do something positive with his success. Jamie established the Fifteen charity restaurant, where he trained 15 disadvantaged young people to work in the kitchen. The restaurant and accompanying television series proved that there is more to Jamie than his bubbly persona lets on. As if to complete his transition from cheeky chap to responsible adult, Jamie tackled his toughest challenge yet when he began a campaign to ban unhealthy food in schools and get kids eating fresh, nutritious meals. His boundless enthusiasm and passion for his cause brought him into conflict with parents, teachers, and even politicians, but his desire to bring about radical change eventually saw him meet with Tony Blair and succeed in gettinghundreds of millions in extra funding for school meals.

Interesting book: Trade and Human Health and Safety or Regional Multinationals

Gelato, Sorbet, and Ice Cream

Author: Elsa Petersen Schepelern

Thirty recipes from around the world including Italy, France, India, Southeast Asia, Scandinavia, and Australia -- each photographed in full color by James Merrell. Easy-to-make recipes are included for gelati, ice creams, sorbets, frozen yogurts, coconut-milk ices -- for adults and for children.

Table of Contents:

	Gelato sorbet and ice cream	6
	Italian gelato	8
	Liqueur-flavored gelato	14
	Fruit and spice gelato	22
	Chocolate coffee and nuts	32
	Sorbets and sorbetti	42
	Asian flavors	52
	Index	64

Mouth Wide Open or Hongas Lotus Petal

Mouth Wide Open: A Cook and His Appetite

Author: John Thorn

Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook’s journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

The Washington Post - Linda Kulman

John Thorne's Mouth Wide Open is a journey around his own kitchen. His exhaustive essays, most of which were previously published in his food letter, "Simple Cooking," tackle all manner of dishes, including some, like fried eggs, that might seem beneath consideration. Thorne deconstructs each recipe until he understands not just how it evolved but what each ingredient contributes. In an era marked by celebrity chefs and mundane microwavable meals, the amiable author takes pleasure in "the laying of hands on real food," a process he makes approachable to others through both his commentary and recipes. "Cooking is about doing the best with what you have...and succeeding," he writes. Thorne succeeds masterfully.

Publishers Weekly

This cornucopia of previously published pieces by James Beard Award-winning food writer Thorne, from his newsletter, "Simple Cooking," along with a few from other publications, showcases his relaxed, unfussy attitude, refreshing in this age of cookbook and food-personality overabundance. That casualness comes through on subjects from bagna cauda to pepper pot. It's all foodstuff to him, and his affection for foods of all kinds is boundless. Some of the most intriguing suggestions, reprinted from a regular feature of the newsletter, reflect an awareness that the avocado-green electric range is as legitimate as the Viking. Thorne likes to delve into the source and cultural history of individual dishes, and many spur-of-the-moment concoctions, whose recipes are given, were prepared out of a sense of what-the-heck invention and appetite. He fervently promotes his belief that in every foodie lurks a cook capable of doing wonders with prepared foods, that the opposite also holds, and that the ultimate authority on food is the person eating. (Dec.)

Copyright 2007 Reed Business Information

Book about: Finding the Light in Cancers Shadow or Understanding Depression

Honga's Lotus Petal: Pan-Asian Cuisine

Author: Honga Im Hopgood

Sample the delicious flavors and eclectic Asian fare of Honga's Lotus Petal. A local favorite, this venerable restaurant serves up fresh Asian-influenced cuisine from an American skiing mecca. Honga's menu combines flavors from Thailand, Japan, Bali, Korea, China, Vietnam, India, and even Polynesia to create a truly unique culinary perspective. Whether it's the sushi, curry, or vegetarian fare, the focus here is organic, natural, and hormone-free.

Honga's menu defines creative. Favorites include Blackened Tofu, Asian Pumpkin Soup, Coconut Curry Mussels, Spicy Poke, and Grilled Salmon and Bok Choy. From the tofu to the fish dishes to Honga's exquisite sauces, this book includes recipes for soups, salads, appetizers, main dishes, sushi, drinks, desserts, and more. The easy-to-follow, step-by-step instructions guide you and the luscious full-color photographs inspire you to bring the simple elegance of Honga's Lotus Petal into your home.

Honga Im Hopgood has visited the kitchens of chefs in Korea, Thailand, Japan, Bali, Bhutan, Nepal, and Hawaii, which have all influenced her cuisine and philosophies on food. At the age of twenty-six, she opened Honga's Lotus Petal in Telluride, Colorado. Sixteen years later, her restaurant has evolved into a popular, thriving establishment, loved by locals and tourists and touted by many national publications. She lives with her husband and young daughter in Telluride.

Espresso Coffee or Tween Kwisine

Espresso Coffee: The Chemistry of Quality

Author: Rinantonio Viani

Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.

Chapters Include:
* Quality of espresso coffee
* The plant
* The raw bean
* Roasting
* Grinding
* Packaging
* Percolation
* The cup
* Physiology

Interesting book: Live Longer Live Better or Babies with Down Syndrome

Tween Kwisine

Author: Corie Goodson

Our children are experiencing a serious health crisis. If we do not get educated about it and facilitate change it is estimated that our children will not even live to the current lifespan of adults today. In fact, cancer, diabetes, asthma, obesity, ADHD and degenerative diseases are more prevalent than ever.
One in four children is obese and nearly 50% of children who remain obese as adolescents continue the trend as adults (Int'l Journal of Obesity 1999 &
Pediatrics, 1998). By age 3, children have fatty deposits in their arteries and by age twelve, 70%
have developed beginning stages of hardening of the arteries (Bogalusa Heart Study NHLBI, 2002).
More than 8 million children have asthma. This statistic has increased 232% over the last 40 years
(Archives of Pediatric/Adolescent Medicine, 2000)
and 25% of all 12 year olds have higher than normal blood pressure (Berenson, 2004)
Did you know that less than 7% of all school age kids get the recommended 2 servings of fruits and
3 servings of vegetables per day? (Archives of Pediatric/
Adolescent medicine, 1996). If ketchup and French fries were not considered the figure would be even less.

Martha Stewart Living Christmas Cookbook or Backyard Sugarin

Martha Stewart Living Christmas Cookbook

Author: Martha Stewart Living Magazin

SinceMartha Stewart Living Magazine's debut more than a decade ago, readers have come to look to its holiday issues for the best seasonal entertaining and menu ideas. Each issue of Living has included Martha's favorite recipes, as well as the staff's. For the first time, more than six hundred of these holiday dishes are collected in one volume: The Martha Stewart Living Christmas Cookbook.

Throughout the ten chapters of recipes, every element of holiday entertaining-from hors d'oeuvres and cocktails through main courses and desserts-is covered. Whether you're searching for an eggnog to sip on Christmas Eve, planning to serve a traditional roast goose for Christmas dinner, or putting together a festive brunch for overnight guests, The Martha Stewart Living Christmas Cookbook offers a comprehensive array of classics and new favorites to choose from. Guiding you are how-to photographs and illustrations, along with sixty-four pages of beautiful color photographs that will inspire even novices to get into the kitchen and start cooking. The book is filled with tips and techniques, and it also includes a special menu section to help you create the perfect meal.

This collection of recipes-ranging from simple to extravagant-makes an indispensable cookbook, not just for Christmas Day, but for the entire holiday season.

Interesting book: Staying Alive in Avalanche Terrain or The Ketogenic Diet

Backyard Sugarin': A Complete How-To Guide

Author: Rink Mann

From buying equipment to tapping your own trees to boiling the sap, this is the classic, best-selling guide to making maple syrup.

This little book swept maple sugarin' buffs off their feet when it first appeared and is still the top-selling guide to the craft after nearly 30 years in print. Like the previous editions, this one tells you how you can make maple syrup right in your own backyard without having to build a sap house or buy buckets, holding tanks, evaporators and other expensive paraphernalia. Provides detailed "how-to" information, and makes some new and noteworthy revelations-including tips sugarers across the country have shared with the author. 60 black & white photographs, 6 line illustrations, index.

Cookie Dough Fun or Sunset Grill

Cookie Dough Fun

Author: Publications International Limited

Create yummy snacks, whimsical treats and fanciful cookies with convenient refrigerated cookie dough. round up a parent, older sister or brother, grandma or grandpa to help you in the kitchen. But before you start cooking, read the following tips with a grown-up to make sure that every cooking experience is a success!

Interesting book: Brown Sugar or Decoding Ferran Adria

Sunset Grill: 125 Tasty Recipes for Casual Get-Togethers and Easy Weeknight Cookouts

Author: Sunset Magazin

Sunset has long been recognized as an authority on grilling and was instrumental in pioneering the acceptance of grilling as a year-round part of a casual lifestyle, beginning with its books on backyard barbecues in the 1930s and continuing to the present day with its magazine.The Sunset Grill is about enjoying meals with family and friends. It describes a way to cook that is at once easy and sophisticated. It also describes a way to entertain that is friendly, cheerful, and inviting-whether you are getting dinner on the table during a busy weeknight or relaxing with friends in the backyard on a Saturday afternoon. The book features tasty ribs, juicy burgers, mouth-watering chicken, fresh fish, inventive side dishes, and yummy desserts from Sunset magazine's fabled test kitchens in Northern California. With a photograph for every recipe, and additional photos showing entertaining ideas, grilling techniques, and wine-and-food pairings, The Sunset Grill is sure to be a frequent reference book for weekend barbecue enthusiasts and weeknight grillers alike. Four-time James Beard Award-winning authors Cheryl and Bill Jamison wrote the book's foreword.

The 150 Best American Recipes or Justin Wilson Cookbook

The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks

Author: Fran McCullough

The Best of the Best from the Last Decade

Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes.

Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print -- in cookbooks, magazines, newspapers, and even in flyers and on the Internet -- from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks -- they chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn't spectacular, it didn't make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best.

In The 150 Best American Recipes, you'll find:

Scores of brilliantly simple dishes that are sensationally delicious.

The best recipes from the great chefs and cooks of the era, including Jamie Oliver, Thomas Keller, Judy Rodgers, and Alice Waters.

Miraculously quick, remarkable everyday dishes that you'll want to make countless times and share with your friends.

Holiday dishes that are certain to become instant traditions in your family.

Valuable tips and techniques to make all your cooking easier.

Publishers Weekly

Daunted by the task of selecting the year's best recipes, James Beard Award-winners McCullough (Low-Carb Cookbook) and Stevens (All About Braising) realized that "our fellow home cooks were confronted with the same hopeless task" and decided to create the cookbook they themselves would want to have. The result: a well-written compendium of standout recipes from culinary stars (Jamie Oliver, Alice Waters), newspapers, magazines and lesser-known chefs and Web sites. Rick Bayless's foreword includes a recipe for Black Pepper French Toast that exemplifies the book's goal: to suggest new twists on classics, unexpected flavor combinations and dishes that work at a party or on a traditional Thanksgiving table. Highlights include Pasta with Asparagus and Lemon Sauce (Gourmet), Mussels with Smoky Bacon, Lime, and Cilantro (Food & Wine) and Bitter Orange Ice Cream (Nigella Bites). Each recipe has a brief introduction, and "notes from our test kitchen" offer savvy advice. This book will please a range of palates, and suit every skill level. It's a resource to keep near at hand, whether for special events or daily meals. 60 color photos. (Sept.) Copyright 2006 Reed Business Information.

Library Journal

McCullough and Stevens are also the editors of the long-running annual The Best American Recipes. For this new volume, they have selected the "best of the best" recipes from that series, the ones they return to again and again, choosing from more than 1000 contenders. The recipes come from a variety of sources, from cookbooks to web sites to cooking schools, and the result is a mouthwatering array: Charred Tomatillo Guacamole; Tuscan Pork Roast with Herbed Salt; Mussels with Smoky Bacon, Lime, and Cilantro; and Mocha Fudge Pudding. (Note that the "American" in the title does not mean American classics but rather contemporary American recipes.) The editors have revised many of their original recipe headnotes, and they include useful and informative "Notes from the Test Kitchen" and helpful tips as well. There are also full-page color photographs of many of the dishes. A marvelous collection of recipes, this is highly recommended. Copyright 2006 Reed Business Information.

Book about: Quicken 2002 For Dummies or The Trainers Handbook

Justin Wilson Cookbook

Author: Justin Wilson

This unique collection of Cajun recipes (and humor) will surely set your imagination on the right track. "I garontee". Recipes for everything from the perfect roux to Eggplant Appetizer a la Justin are included.

New American Bartenders Handbook or Deliciously Easy Main Dishes with Herbs

New American Bartender's Handbook

Author: Broom

New American Bartender's Handbook is the ultimate guide for anybody who wants to become (or already is) a bartender, either professional or amateur. It details how to properly set up a home bar and provides recipes for over 1,000 different drinks. There is an extensive guide to wine including proper selection, storage, and serving tips. New American Bartender's Handbook even provides a complete index by ingredients and information on everything from glassware to garnishes. Over 300 full color photographs are included.

New interesting book:

Deliciously Easy Main Dishes with Herbs

Author: Dawn J Ranck

Deliciously Easy Recipes with Herbs is a series of eight books, each offering savory and scrumptious recipes, each with directions you can trust.

All the recipes give amounts for both fresh and dried herbs.

Gathered from the top herb shops in the country, the recipes are favorites of the shopkeepers and their customers-- tried, trusted, and wondrously tasty!

Without Reservations or Simple Mediterranean Cookery

Without Reservations: How to Make Bold, Creative, Flavorful Food at Home

Author: Jennie Schacht

Praise for Without Reservations

"In this enticing book, Joey Altman shows us that with the proper techniques, the knowledge and craftsmanship of the professional chef can be translated to the home kitchen with great menus."
—Jacques Pépin

"I am lucky enough to be able to cook with Joey quite a bit, and I promise you, Joey knows food. With this book, we are lucky to bring his expertise into our own kitchens."
—Tyler Florence, host of Tyler's Ultimate on Food Network

"Joey's Without Reservations exudes personality, insight, and enthusiasm. From his tour through the chef's palette of flavors, ingredients, and techniques to his uniquely 'Joey' takes on all the food we want to eat, this is a book that'll inspire many a happy meal."
—Rick Bayless, Chef of Chicago's Frontera Grill and host of PBS's Mexico—One Plate at a Time

"This is the kind of food I love to cook and eat! Joey has triumphed with a book chock-full of recipes perfect for every day of the week. And the best part, they're doable. This book should find a place in every cook's library."
—Joanne Weir, cookbook author and host of PBS's Joanne Weir's Cooking Class

Publishers Weekly

Altman, a San Francisco chef and host of Bay Café, a popular local TV cooking show, enthusiastically encourages people to cook California cuisine in their own homes. He introduces an array of global flavors that aim to highlight the best ingredients, particularly citrus and spices, putting a spark into recipes like Island Gazpacho, which features mango, papaya, chiles and horseradish, and Oven-Roasted Beet and Orange Salad. Intriguing combinations like tamarind, pecan and cherries with chicken, or maple, apple and mango with pork augment the dishes' central elements without overwhelming them. Like any good California chef, he gives suggestions for what to drink with main-dish recipes, and he also provides helpful tips throughout about preparation, presentation and ingredients. Altman includes a few simple classics like pasta carbonara, but despite his goal of making chef-style innovation accessible at home, most of the recipes involve numerous steps and techniques that are more suited to cooks with some experience than to absolute beginners. Altman's gusto is infectious for any reasonably confident cook with a love of putting great ingredients to use in unexpected ways. This is an excellent springboard for experimentation. Color photos not seen by PW. (Apr.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Table of Contents:

Acknowledgments.

Introduction.

Joey's No-Blues Pantry.

Cocktail Hour.

Guests at the Door?

Garden Greatness.

Liquid Love .

Noodles And Beyond.

Oceans of Flavor.

Sultry Poultry.

Meat Matters.

All Dressed Up.

Rounding Out the Plate.

Save Room for Dessert.

Menus.

Sources.

Index.

Look this:

Simple Mediterranean Cookery

Author: Claudia Roden

The easy-to-follow recipes in Simple Mediterranean Cookery guarantee delicious results every time, with dishes that range from Tunisian Roasted Salad and Spiced Lentil Soup to Lamb Tagine and Chicken with Preserved Lemons and Olives. Sequential color photos and clear instructions make these authentic recipes absolutely foolproof, and with invaluable information on ingredients, equipment, and menu-planning, this is an essential book for beginners and experienced cooks alike.

Library Journal

The latest additions to this attractive series (following Raymond Blanc's Simple French Cookery) are devoted to two of America's favorite cuisines. Hom, well known for his Chinese cookbooks, worked as a chef in Thailand for years, and he provides an excellent guide to Thai cooking. Roden is an authority on the foods of the Mediterranean (as well as of the Middle East), and she offers an eclectic selection of her favorite dishes from that region. Each book opens with an illustrated glossary, and each recipe includes step-by-step technique photographs in color. Despite its popularity, there are relatively few books on Thai food, and Hom's accessible introduction should appeal to many home cooks. And though there are dozens of titles on the cooking of the Mediterranean, larger collections will want to consider Roden's latest book. Copyright 2006 Reed Business Information.

Totally Eggs or Cast Iron Cooking

Totally Eggs

Author: Helene Siegel

Regardless of their bad press in recent decades, eggs are here to stay. Recipes include all the domestic classics, along with some exotic surprises. There is also a chapter on egg-essential basics such as the perfect pound cake, the supreme souffle, and the zenith in zabaglione. Why not give the "incredible, edible egg" a break and rediscover this low cost, high-protein, low-fat and highly versatile food. 96 pp.

Go to: Kitchenless Cookbook or Old Time Farmhouse Cooking

Cast Iron Cooking: 50 Gourmet-Quality Dishes from Entrees to Desserts

Author: Dwayne Ridgaway

The adage "everything old is new again" is proven to be true once more as evidence of the resurgence in popularity of cooking with cast iron. Celebrity chefs like Emeril, Paula Deen, Rachel Ray, and Alton Brown are touting the virtues and versatility of cast-iron cookware. Now cooking enthusiasts can learn the age-old techniques that have made cast iron cooking a perennial favorite.

Cast Iron Cooking describes attributes of cast-iron pans and how best to use them; provides a review of all shapes, kinds, and brands of iron utensils; and explains what each is best suited for. It includes recipes for easy, healthy, gourmet-quality dishes from entrйes to desserts made in cast-iron pans. A special chapter covers live-fire and charcoal cooking and grilling with cast iron. (Psst! Cast-iron cookware is perfect for outdoor cooking and entertaining.)

Sidebars cover interesting facts about cast iron, such as its history as a chuck-wagon favorite, how to use a Dutch oven with live coals, how to prepare and maintain a natural no-stick surface (a process called "seasoning") on these pans, and more.

Kingsford Complete Grilling Cookbook or Cooking with Heirlooms

Kingsford Complete Grilling Cookbook

Author: Kingsford Charcoal

The definitive grilling guide from America's original charcoal brand.

Firing up the grill is a rite of summer and an American tradition. Approximately 85 percent of American households grill at least once a month between May and September, and many grill year-round. Perfect to spark the interest of beginners or to get seasoned pros really fired up, this definitive cookbook features a collection of recipes and grilling tips that celebrate and enhance the distinct experience of charcoal cookingâreal fire, real smoke, and great taste. It has great dishes for family barbecues, holiday cookouts, relaxing weekend picnics, and tailgating. Accessible and reader-friendly, it is filled with advice on everything from selecting the right charcoal grill to cooking the perfect steak, and covers grilling basics such as starting the fire, choosing cuts of meat, using the right amount of heat, and experimenting with different cooking methods.

Spiced up with charts, tips, and hints, the book also includes guidance on shopping for the perfect ingredients, caring for equipment, and grilling more efficiently for quick weeknight cookouts. Recipes include beef, chicken, seafood, pork, vegetables, and even desserts. Some surefire favorites require less than ten minutes of grilling time. With straightforward information, color photos, and recipes that are sure to become family favorites, this is the perfect book for every "backyard magicianâs" collection.

Kingsford Charcoal has been a leading manufacturer of charcoal since the 1920s and is the bestselling charcoal brand in America today. More than 70 percent of charcoal users buy the Kingsford brand, and it iswidely used in top restaurants and barbecue contests around the country. Rick Rodgers (East Orange, NJ) is the author of over 25 cookbooks, including the bestselling 101 series. He has been a coauthor, editor, or recipe tester for approximately two dozen additional cookbooks.

New interesting textbook: Yield Management or Understanding Health Insurance

Cooking with Heirlooms: A Collection of Recipes with Heritage-Variety Vegetables and Fruits

Author: Karen Keb Acevedo

Cooking with Heirlooms celebrates America's cooking heritage with a delightful array of recipes featuring heirloom vegetables and fruits. Each season of the year is represented with more than 150 recipes and mouthwatering full-color photographs featuring such favorites as chicken and dumplings, stuffed tomatoes, buttermilk pancakes, and cherry cobbler. From hobby farmers to kitchen gardeners, homesteaders, foodies, and those who cherish food history, Cooking with Heirlooms is for anyone interested in heirlooms or who simply enjoys the art of home cooking and the comfort of good food.

What People Are Saying

David Cavagnaro
"It is rare that we can joyfully serve two important causes with one book, improving our health with wholesome food while helping to preserve valuable agricultural biodiversity."--(David Cavagnaro, horticultural photographer and former manager of the preservation gardens at the Seed Savers Exchange's Heritage Farm)

Jessica Walliser
"A must have for every vegetable gardener interested in preserving a bit of our heritage and getting back to basics. Good home cookin' has never been so easy - or so beautiful!"--(Jessica Walliser, co-author of Grow Organic: Over 250 Tips and Ideas for Growing Flowers, Veggies, Lawns and More and host of Sirius Satellite Radio's The Organic Gardeners)

Jere Gettle
"Amazing recipes combined beautifully with mouth-watering photos make this the best book ever about using traditional crops in the kitchen . . . .A book that we will treasure for years and a sure favorite of gardeners everywhere!"--(Jere Gettle, owner/publisher, Baker Creek Heirloom Seed Co. and The Heirloom Gardener magazine)

Table of Contents:

Table of Contents
I. For the Love of Heirlooms
II. Spring
1. Heirloom Grower: Shady Elm Farm
2. Appetizers & Soups
3. Breads & Breakfast
4. Entrées
5. Salads & Sides
6. Desserts
III. Summer
1. Heirloom Grower: Home Sweet Farm
IV. Fall
V. Winter

Rainbow Green Live Food Cuisine or Dont Try This at Home

Rainbow Green Live-Food Cuisine

Author: Gabriel Cousens

Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens addresses the dangers of foods that have been genetically modified, treated with pesticides, microwaved, and irradiated—and presents an alternative diet of whole, natural, organic, and raw foods that can reverse chronic disease and restore vitality.

Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs. Combining modern research on metabolism, ecological consciousness, and a rainbow of live foods, Dr. Cousens dishes up comprehensive, practical, and delectable solutions to the woes of the Western diet.

New interesting book:

Don't Try This at Home: Culinary Catastrophes from the World's Greatest Chefs

Author: Kimberly Witherspoon

Finally in paperback, the hugely popular anthology in which forty of the world’s greatest chefs, including Anthony Bourdain, Daniel Boulud, and Ferrán Adrià, reveal their worst kitchen disasters.
 
From Gabrielle Hamilton on hiring a blind line cook to Michel Richard on rescuing a wrecked cake to Eric Ripert on being the clumsiest waiter in the room, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren’t always perfect, Don't Try This at Home is a hilarious must-have for anyone who’s ever burned dinner.

Dessert Express or New Way to Cook

Dessert Express: 100 Sweet Treats You Can Make in 30 Minutes or Less

Author: Lauren Chattman

Though constantly pressed for time, moms want to bring something homemade to the table—Dessert Express allows them to indulge their family and still get to soccer practice on time. Mother of two and former pastry chef Lauren Chattman is here to save the course most people crave. Molten Chocolate Cherry Cake, Homemade Mallomars, Bourbon Brown Sugar Fudge, and other tantalizing treats are among the 100 from-scratch recipes that just about anyone can prepare in a half hour or less. Her secrets?

Downsize: make only what you need for that moment
Turn Up the Heat: focus on baked goods that do well in hotter ovens
Chill Out: use ice or a freezer to quickly cool down dishes
Think Outside the Oven: make good use of waffle irons, frying pans, and other alternatives
Use Convenient Ingredients, Get Organized, and more

Dessert Express offers 100 deliciously indulgent recipes to satisfy your sweet tooth in 30 minutes or less.

Go to: Who Was Ben Franklin or The OReilly Factor

New Way to Cook

Author: Sally Schneider

Sally Schneider was tired of doing what we all do—separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but don't especially want—so she created A New Way To Cook.

Her book is nothing short of revolutionary, a redefinition of healthy eating, where no food is taboo, where the pleasure principle is essential to well-being, where the concept of self-denial just doesn't exist.

• More than 600 lavishly illustrated recipes result in marvelous, vividly flavored foods. You'll find quintessential American favorites that taste every bit as good as the traditional "full-tilt" versions: macaroni and cheese, rosemary buttermilk biscuits, chocolate malted pudding. You'll find Italian polentas, risottos, focaccias, and pastas, all reinvented without the loss of a single drop of deliciousness. Asian flavors shine through in cold sesame noodles; mussels with lemongrass, ginger, and chiles; and curry-crusted shrimp. Even French food is no longer on the forbidden list, with country-style pâtés and cassoulet.
  
• Hundreds of techniques, radical in their ultimate simplicty, make all the difference in the world: using chestnut puree in place of cream, butter, and pork fat in a duck liver mousse; extending the richness of flavored oils by boiling them with a little broth to dress starchy beans and grains; casserole-roasting baby back ribs to render them of fat, then lacquering them with a pungent maple glaze.
  
• Scores of flavor catalysts—quickly made sauces, rubs, marinades, essences, and vinaigrettes—add instant hits of flavor with little effort.Leek broth dresses pasta; chive oil becomes an instant sauce for broiled salmon; a smoky tea essence imparts a sweet, grilled flavor to steak; balsamic vinegar turns into a luscious dessert sauce.
  
• Variations and improvisations offer infiinite flexibility. Once you learn a basic recipe, it's simple to devise your own version for any part of the meal. "Fried" artichockes with crispy garlic and sage can be an hors d-oeuvre topped with shaved cheeses, part of a composed salad, or as a main course when tossed iwth pasta. It's equally happy on top of pizza or stirred into risotto. And by building dishes from simple elements, turning out complex meals doesn't have to be a complex affair.
  
• A wealth of tips and practical information to make you a more accomplished and self-confident cook: how to rescue ordinary olive oil to give it more flavor, how to make soups creamy without cream, how to freshen less-than-perfect fish.

So here it is, 756 glorious pages of all the deliciousness and joy that food is meant to convey.

Chicago Sun Times

The book has so much solid, practical information-and some truly revolutionary ideas-it deserves attention.

New York Times Book Review

This is the "Silver Palate" for the new generation of sophisticated eaters but unconfident cooks.

Publishers Weekly

Every era must have its cookbook, and the cookbook for the early 21st century has arrived. It is not that the recipes Schneider, a columnist for Food & Wine, has included are particularly or innovative. These are recipes that reflect the way Americans cook and eat today, or perhaps the way we wish we cooked and ate. Schneider sets forth a list of techniques for cooking healthful and tasty food, then presents 600 recipes that follow these guidelines. She includes nutritional information charts at the back of the book. Introductory material to each chapter is comprehensive, e.g., a chapter on beans opens with a guide to buying, soaking and cooking dry legumes and combining beans and grains, then follows up with Chickpea Stew with Saffron and Winter Squash and Fat Beans with Mole. Asian, Italian and other multiculti fare typifies modern American cuisine, which means that Oven-Steamed Whole Fish with Chinese Flavors, Thai Seafood Salad with Lemongrass Dressing, and Salmon Cured with Grappa coexist happily in a chapter on fish and seafood. Often Schneider provides a jumping-off point for variations, as in Open Ravioli with a list of possible fillings and sauces. A chapter on desserts tantalizes with such treats as Rustic Rosemary-Apple Tart. Final chapters on flavor essences, flavored oils, sauces and more, as well as instructions for doing anything from peeling citrus fruit to seasoning a cast-iron pan, round out this impressively substantial effort. (Nov.) Copyright 2001 Cahners Business Information.

Shirley Reis - KLIATT

Move over, Joy of Cooking and Silver Palate-here is a cookbook for the future! Over 600 recipes are included in this highly informative book, which is sure to be read and reread many times by both novice and veteran cooks. Schneider offers a wealth of essential techniques and strategic ingredients in addition to innovative recipes that reflect our global society. Each chapter is organized in a logical progression of simple approaches or techniques, followed by recipes that illustrate them. Many recipes in each chapter can also be made as component parts of dishes that are more complex. For example: Rustic Garlic Toasts may be topped with Slow Roasted Tomatoes. Enhancing dishes by use of various components is a recurring theme in this book. Located in the back of the book is a section of highly comprehensive basic techniques, and there are comparative nutritional analyses of all the recipes in addition to comprehensive menus for every occasion along with additional books and Web sites for further information. Some of the recipes are: Scaloppine Marsala, Pan Smoked Fish, Crispy Saffron Noodle Gratin, Coriander and Orange Scented Scones, Fresh Corn Polenta, Baked Penne With Wild Mushroom Ragu and Ricotta Salata, Curry Crusted Shrimp, Herb Scented Tuscan Pork Roast, Rustic Free Form Fruit Tarts, and many more. Schneider is an award-winning food writer who has been a professional chef. She currently contributes to Food and Wine in addition to NPR. This book is destined to become a classic. KLIATT Codes: SA*-Exceptional book, recommended for senior high school students, advanced students, and adults. 2001, Artisan, 737p. illus. bibliog. index., Ages 15 to adult.

Library Journal

Schneider's motto could be everything in moderation. Her ambitious new cookbook contains over 600 recipes for healthy and delicious eating. Schneider (The Art of Low Calorie Cooking, LJ 9/15/90) eschews dieting dogma and fake foods for a cuisine in which no ingredient is taboo, intense flavors dominate, and preparing food is considered rewarding, not drudgery. A quick look at the recipes Honey-Cured Pork Loin with Peppery Juniper and Fennel Seed Rub, Savory Rosemary Biscotti, and Mussels with Lemongrass, Ginger, and Chilies shows that most dishes rely on high-flavor ingredients for their impact, but Schneider also offers techniques that maximize the judicious use of flavorful fats and sugar. Several recipes are blueprints for improvising new dishes, in keeping with Schneider's desire to encourage creativity in the kitchen. Though she explains basic techniques throughout the book, experienced cooks will best appreciate this collection, which calls upon myriad ingredients and sophisticated flavors. Copyright 2001 Cahners Business Information.

How to Read a French Fry or Remembrance of Things Paris

How to Read a French Fry: And Other Stories of Intriguing Kitchen Science

Author: Russ Parsons

In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.

Publishers Weekly

In this unique book, Los Angeles Times food editor Parsons combines complex science (rendered accessible to lay readers), workable cooking techniques, and excellent recipes. Each chapter addresses a specific culinary-scientific process (e.g., deep-frying, the secret post-harvest life of fruits and vegetables), provides a list of rules to follow therein, then offers a range of recipes that use the technique in question. In a chapter titled "From a Pebble to a Pillow," for example, Parsons explains the various ways in which grains, beans and other starches cook. He clears up myths about cooking beans and explains what makes an apple "mealy" (it's the pectin). The chapter ties up with some guidelines for preparing starch-thickened sauces, pasta, etc. Recipes include Smoky Cream of Corn Soup, a flour-thickened concoction, and a Gratin of Sweet Potatoes and Bourbon. The recipes are never gimmicky but are genuinely appealing, for instance Smoked Tuna Salad in Tomatoes and Lavender Fig Tart, and they are evidence of how a handful of techniques can turn out diverse results. Scientific information is handled in a light tone with plenty of examples. With his analyses of frying, roasting, and other processes, Parsons proves that the unexamined dish is far less rewarding than the meal we understand. Copyright 2001 Cahners Business Information.

Library Journal

Award-winning journalist and Los Angeles Times food editor Parsons offers this delightful book that is one part kitchen science, one part cookbook. Ever wonder why onions make people cry, or why some potatoes are better for boiling rather than baking? The author answers these questions and discusses other basic issues like cooking processes (e.g., frying, emulsifying, and roasting). Using the premise that an understanding of the basics enables people to become better cooks, the book uses science to explain process. It then demonstrates with more than 100 recipes, ranging from macaroni and cheese with green onions and ham to apricot-almond clafoutis. While the author's conversational tone simplifies complex scientific processes, it sometimes makes it difficult to glean information; thankfully, each section contains lists of cooking tips and advice for quick reference. Recommended for public and academic libraries. Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2001 Cahners Business Information.

Booknews

Parsons (the food editor of the ) has written a book that explains in detail the science behind food and its cooking. We learn about such things as gluten, water, and cellulose, what they do and why, and how to make the essential elements work for us in the kitchen. Many recipes are included, which are undoubtedly tasty, though they refer to scientific details we've never bothered to wonder about. Annotation c. Book News, Inc., Portland, OR (booknews.com)

What People Are Saying

Mark Bittman
Russ Parsons not only unravels some of the intrigue of the kitchen but, in entertainment fashion, shows us why this understanding matters. The great recipes are a bonus and make How to Read a French Fry invaluable.
— (Mark Bittman, New York Times columnist and author of How to Cook Everything)

Paula Wolfert
Mouthwatering recipes, fascinating information and charming commentary.
— (Paula Wolfert, author of Mediterranean Grains and Greens)

Thomas Keller
Russ Parsons knows that the best cooking comes from a genuine understanding of basic techniques, and he illuminates them here with lively writing and smart recipes. This is an unlikely creation: a kitchen-science book that makes you hungry, and it's also a cookbook that teaches, from an authority on food and cooking.
— (Thomas Keller, chef and owner of the French Laundry and author of The French Laundry Cookbook)

Deborah Madison
With passion and enthusiasm, Russ Parsons explains the science behind kitchen common sense, then illustrates it with recipes. His book makes me feel smarter and more in control. As if that's not enough, the recipes are some of the most appealing ever.
— (Deborah Madison, author of Vegetarian Cooking for Everyone)

Interesting book: Inside Delta Force or Guests of the Ayatollah

Remembrance of Things Paris: Sixty Years of Writing from Gourmet

Author: Gourmet Magazin

For sixty years the best food writers have been sending dispatches from Paris to Gourmet. At once unique and universal, these essays by Joseph Wechsberg, Naomi Barry, and Diane Johnson, among others, present tantalizing glimpses of culinary life in the world capital of love and food.
From unforgettable vignettes of resourceful chefs feeding hungry Parisians after World War II to the birth and rise of nouvelle cuisine–it’s all here: the old-time bourgeois dinners, the tastemakers, the hero-chefs, and, of course, Paris in all its charm, arrogance, and splendid refinement.

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

Cucina del Sole or Swedish Christmas

Cucina del Sole: A Celebration of Southern Italian Cooking

Author: Nancy Harmon Jenkins

Nancy Harmon Jenkins has lived in Italy for fifteen years and describes this wonderful region from Naples to the toe of Italy that is still unspoiled by tourism with its own rich culinary traditions quite different from Tuscany and Northern Italy. In addition to a wealth of recipes, the book gives capsule portraits of local features: a fish market, an olive oil press, a bakery, a shepherd cheese–maker. Headnotes describe local folklore and traditions and what makes the food of Southern Italy a world on its own. Included are recipes for focaccias, pizzas and savory pies; soups and minestre; sauces for pasta; pasta, beans, rice, and other grains; fish and seafood; meat and poultry; vegetables; salads; and desserts.

Publishers Weekly

In her previous cookbooks, which include Flavors of Tuscanyand Flavors of Puglia, Jenkins distinguished herself with a no-nonsense and informative approach. She employs the same tone in her latest effort, which offers recipes from the regions of Campania, Calabria, Basilicata, Puglia and Sicily. As the author explains, these regions, called the Mezzogiorno, boast a vibrant and varied cuisine. Indeed, the only criticism that might be levied here is that each of the five regions could support a cookbook of its own rather than being lumped into one. Poverty appears to have been the mother of invention in Southern Italy: Jenkins provides several versions of pancotto, basically soup stretched with leftover bread. She also points up the much less frequent use of meat and the prevalence of vegetable stews such as Basilicata's Ciaudedda o Stufato di Verdure with artichokes and fava beans. Jenkins is frank about the difficulty of finding some ingredients in the U.S.: the recipe for Sicily's classic Pasta Colle Sarde acknowledges that its wild fennel is both irreplaceable and hard to track down. A chapter on travel to Southern Italy rounds out this pragmatic volume about an area that Americans are just beginning to explore in large numbers. (Mar.)

Copyright 2007 Reed Business Information

Judith Sutton - Library Journal

Jenkins, author of the impressive Essential Mediterranean, wrote about one region of southern Italy in an earlier title, Flavors of Puglia. Here, she expands her focus to the area known as the Mezzogiorno, which encompasses Campania, Calabria, Basilicata, and Sicily, as well as Puglia. Traditionally one of the poorest parts of Italy, it is enjoying increasing prosperity and the emergence of more affluent eaters. Exploring the traditional and contemporary "foods and foodways" of these five closely related regions, Jenkins provides recipes from home cooks and restaurant chefs alike set in a historical context that stretches from the early Greek voyageurs through Arab occupation to modern times. Her text is highly readable and informative, and many of the recipes will be unfamiliar even to fans of Italian food. Highly recommended.

Look this: Employment Dispute Resolution and Worker Rights in the Changing Workplace or Branding Health Services

Swedish Christmas

Author: Catarina Lundgren Astrom

Swedish Christmas is not just a cookbook but an inspiring book full of Christmas memories, recipes and tips of how to make Christmas enchanting. With its atmospheric photographs and engaging stories, it can be used as the ultimate handbook to a magical Christmas or simply be enjoyed as an armchair book. All the recipes have been adapted to the American kitchen.

Jim Murrays Whiskey Bible or The Hungry Soul

Jim Murray's Whiskey Bible: The World's Leading Whiskey Guide from the World's Foremost Whiskey Authority

Author: Jim Murray

This established market leader is published well in time for the Christmas whiskey-buying surge and takes account of all the latest developments in the world of the wee dram. What makes this book such a tour de force, however, is the tasting notes on hundreds and hundreds of different brands. The author has traveled around the world checking out whiskey from distilleries as far-flung as Argentina and Thailand, as well as the world-leaders in Scotland, Ireland, the United States and Japan. In terms of whiskey, this is the gospel!

Book about: Setting the Table or Grill Pan Cookbook

The Hungry Soul: Eating and the Perfecting of Our Nature

Author: Leon Kass

The Hungry Soul is a fascinating exploration of the natural and cultural act of eating. Kass brilliantly reveals how the various aspects of this phenomenon, and the customs, rituals, and taboos surrounding it, relate to universal and profound truths about the human animal and its deepest yearnings.
"Kass is a distinguished and graceful writer. . . . It is astonishing to discover how different is our world from that of the animals, even in that which most evidently betrays that we too are animals—our need and desire for food."—Roger Scruton, Times Literary Supplement
"Yum."—Miss Manners

Tikkun - Joseph Epstein

[A]n intellectual feast, soup to nuts.

Times Literary Supplemen - Roger Scruton

Kass is a distinguished and graceful writer and his message and his example are of the first importance. It is astonishing to discover how different is our world from that of the animals, even in that which most evidently beetrays that we are animals—our need and desire for food.

Super Salads or Complete Sourdough Cookbook

Super Salads: More than 250 Super-Easy Recipes for Super Nutrition and Super Flavor

Author: Readers Digest

The 250-plus delicious recipes in this book are the perfect way to explore a variety of new healthy, flavorful salads—and will satisfy both vegetarians, and meat and fish lovers alike.

Research indicates that eating at least five servings of vegetables and fruit a day provides a wide range of nutrients required for general health and daily function. Salads are a perfect mix of appetizing flavors and important nutrients. Salads are easy to make, attractive, full of flavor, economical, and versatile. This book provides more than 250 delicious recipes—filled with crunchy vegetables and robust flavors—catering to both vegetarians, and meat and fish lovers alike.

Sidebars—including "Mix & Match" and "Cook's Tip" plus step-by-step instructions—are scattered throughout the book and offer valuable nutritional, how-to information, plus advice on shopping and storing ingredients. Filled with classics recipes from all over the world, Super Salads is guaranteed to add healthy ideas to very meal.

New interesting book: Pumpkins and Squashes or Backyard Grilling

Complete Sourdough Cookbook: Authentic and Original Sourdough Recipes from the Old West

Author: Don Holm

From the right "starter" to delicious sourdough goodies; this book offers one of the most significant collections of sourdough recipes ever to be tested. Many recipes have been adapted for the hunter and camper and can be cooked in the camp stove, over the campfire, or in the most modern of kitchens.

Book of Sake or Cooking with Jack

Book of Sake: A Connoisseur's Guide

Author: Philip Harper

Once found only in sushi bars and Japanese restaurants outside its native land, sake now lines the shelves of our gourmet food shops, liquor stores, supermarkets, and restaurants of all types. And as sake increasingly becomes a part of the way we dine and entertain, people everywhere are looking for guidance in sorting out the confusing and intimidating array of choices available.

In THE BOOK OF SAKE, brew master Philip Harper provides all the information anyone needs to discover the many pleasures of Japan's national tipple. Harper, the only non-Japanese to rise to the official rank of Master Brewer, describes..

how to find each sake's sweet spot

how to distinguish all types of sake

how to enjoy their distinctive flavor and bouquet

what makes a good sake

how to match sake with food

where sake is made, and its regional flavor

how sake is made

how professional tasters judge sake

how to have a home sake-tasting party
and much more.

Harper also introduces tidbits of sake lore (as only an insider can), a groundbreaking new tasting chart, and a selection of sakes for all palates and pocketbooks by the esteemed sake journalist Haruo Matsuzaki. To round out the volume, Harper offers a fascinating tour of Japan's sake regions, then presents the most intriguing view of the sake brew master's art ever to be published in English.

Books about: How to Think about Information or Slavery and American Economic Development

Cooking with Jack: The New Jack Daniels Cookbook

Author: Lynne Tolley

Deep in Tennessee's tiniest county (Moore County) rests the internationally acclaimed Jack Daniel Distillery. Each year, over 250,000 visitors find their way here from across the world. Many end up sitting down for dinner (known outside the South as "lunch") at Miss Mary Bobo's Boarding House, welcomed by the hospitality of Lynne Tolley. In Cooking With Jack Tolley and Merrell share over 120 time-honored recipes (most including Jack Daniel's), many never before shared with the legions of fans of her Great-Grand Uncle Jack and his Old No. 7 that made Lynchburg famous.

Table of Contents:

Introduction vi,

Jack Hour Cocktails 1

Jack Hour Bites 25

Breads & Breakfast 45

Salads & Soups 63

Vegetables & Sides 83

Dinner 103

Supper Outside 121

Sweets 143

Relishes & Little Extras 171

Recipe Index 179

Index 181

About the Authors 184

Joan Nathans Jewish Holiday Cookbook or Gourmets Guide to Cooking with Wine

Joan Nathan's Jewish Holiday Cookbook

Author: Joan Nathan

Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan’s decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother’s table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families’ recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.

Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.

Library Journal

Not merely a revision of The Jewish Holiday Kitchen, first published 25 years ago, Nathan's big new book also includes recipes and material from The Jewish Holiday Baker and her numerous articles for the New York Times. The hundreds of recipes, representing both the Ashkenazic and the Sephardic traditions, come from Jewish communities all over the world: Moroccan Challah, Greek Leek Patties, Mexican Banana Cake, and Haroset from Surinam. There are regional and cultural variations of many recipes--for example, in addition to the one from Surinam, there are also Egyptian, Venetian, Persian, and Yemenite harosets. Recipes are organized by holiday, from Rosh Hashanah to Shavuoth, with separate chapters on the Sabbath and "The Life Cycle," a selection of traditional dishes for events such as bar mitzvahs and weddings. Detailed, thoroughly researched head notes provide historical and religious context, and numerous boxes cover a wide variety of topics. Highly recommended. Copyright 2004 Reed Business Information.

Interesting book: The Budget Building Book for Nonprofits or Leveraging the New Human Capital

Gourmet's Guide to Cooking with Wine: How to Use Wine to Take Simple Recipes from Ordinary to Extraordinary

Author: Alison Boteler

Building on the concept of The Spaghetti Sauce Gourmet, this book shows how to use wine as the ultimate convenience ingredient that will add big impact to recipes and simple dishes. Why? Wine is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from everyday to elegant. Add a splash (even from that half-drunk bottle in the fridge from two days ago) and you instantly add class to the most humble fare.

Alison Boteler is the author of eight books on cooking, crafts and entertaining children including The Disney Party Handbook and Creative Children's Parties. She has contributed to magazines as well as Family Fun's website. Television credits include appearances on NBC's Today Show and a regular guest on Lifetime's Our Home.

Ann Weber - Library Journal

Boteler (The Great American Bake Sale) has produced a winner with this collection of classic recipes and innovative renditions. She gives a brief description of wine varietals and the wine regions of France and Italy as well as other parts of the world. Also included is a table for determining the percentage of alcohol that burns off during various cooking methods. Ten chapters are replete with appetizers and soups, salads and salad dressings, great European classics, main dishes, side dishes, brunch dishes, and desserts. The recipes for European classics, including beef bourguignon, coquilles Saint Jacques, and veal marsala, evoke memories of past elegance. Many recipes put a new twist on old favorites, such as adding mirin, Japanese rice wine, to green beans with slivered almonds and shiitake mushrooms. Food traditions from Europe, Asia, the American South, and other corners of the world are integrated. Both aspiring new nesters and seasoned cooks will appreciate the book's elegant simplicity. All instructions are easy to follow, and the ingredients are readily available. Highly recommended.

Philippine Cookbook or How to Cook a Turkey

Philippine Cookbook

Author: Reynaldo Alejandro

Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted, for the first time, to the specific requirements of U.S. kitchens. In it you'll find adobo - a rich, marinated stew of chicken or pork, succulently flavored with vinegar and soy sauce; pancit guisado - sauteed noodles laced with crunchy vegetables, thinly sliced sausage and baby shrimp; estofado, prepared with burnt-sugar sauce; and ginataan, meat prepared with coconut milk. Reflecting the best elements of the cooking of Malaysia, China and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious - perfect for the health - minded American with more imagination and taste than time or budget. If you're looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments and desserts, you'll find your palate wonderfully stimulated by The Philippine Cookbook.

Table of Contents:

	Introduction: The Philippine Culture and Its Cuisine	11
1	The Basics of Philippine Cooking	17
2	Appetizers	21
3	Rice Dishes	37
4	Adobos-Variations and Other Stews	49
5	Poultry Dishes	61
6	Pork Dishes	83
7	Beef Dishes	107
8	Fish and Shellfish Dishes	127
9	Noodle Dishes	155
10	Vegetable Dishes	177
11	Salads, Relishes and Condiments	191
12	Desserts, Refreshments and Beverages	205
	Glossary	237
Appendix	Sources for Filipino Ingredients	243
	Index	251

Interesting textbook: The Anthrax Letters or Worlds Apart

How to Cook a Turkey: *And All the Other Trimmings

Author: Fine Cooking

How to Cook a Turkey* is meant to be holiday survival guide for a wide range of home cooks: first timers who have no idea where to even begin; more experienced cooks who, nonetheless, forget every year what temperature to cook their turkey at and for how long; and cooks of all levels who like the idea of having one compact holiday handbook of recipes and how-to information specific to their circumstances.

The book contains 100 recipes for everything from appetizers to desserts (including an entire chapter on pies), as well as lots of information on everything to do with turkeys (buying info, thawing times, oven temperatures, cook times), as well as on stuffing and making gravy.