One Dish Meals or Passion for Fruit

One Dish Meals

Author: Jean Par

Keep it simple -- bring your meal to the table in one dish! Jean Pare draws from her background as a professional caterer and mother of four to present this tempting collection of quick and easy recipes. One-Dish Meals is the thirty-second title in the original best-selling Company's Coming cookbook series. Explore the variety of dinner ideas including hearty stews, casseroles, stir fries, salads and soups, or something for the slow cooker. Try Spicy Beef Salad or Red-Topped Frittata at your next luncheon. One-Dish Meals offers you the chance to bring complete, satisfying meals to your table in a single dish. Nothing could be simpler!

New interesting textbook: Who Really Cares or Reading Financial Reports for Dummies

Passion for Fruit

Author: Lorenza DeMedici

Lorenza de'Medici has been teaching cookery for many years at her family-run school, The Villa Table, in Tuscany. Her name is synonymous with Italian cookery in many households, thanks to her highly successful television series. She is also the author of the The Renaissance of Italian Cooking, Lorenza's Pasta, and Lorenza;s Antipasta. Mike Newton is a photographer specializing in Italian wine, food, landscapes, and still lifes. He lives in London.

Table of Contents:

Introduction

Orchard Fruit: Apples; Pears; Apricots; Peaches; Nectarines; Cherries; Crabapples; Plums; Quinces; Medlars

Soft Fruit: Strawberries; Raspberries; Mulberries; Blackberries; Blueberries; Cranberries; Gooseberries; Blackcurrants; Redcurrants

Mediterranean Fruit: Figs; Grapes; Oranges; Lemons; Grapefruit; Persimmons; Melons; Watermelons

Exotic Fruit: Bananas; Kiwis; Limes; Mangoes; Guavas; Lychees; Papayas; Pineapples; Pomegranates

Acknowledgments

Open to the Public or Bartending

Open to the Public

Author: Linda Putney

In her book Open to the Public, Linda Putney has given us a directory of over 200 worldwide training restaurants and hotels which are open to the public. Her listings include the names and addresses, telephone, fax number, days and hours of operation, type of cuisine, web sites, and other descriptive information supplied by the establishments. In addition, Ms. Putney has included some sample menus.
In her research, the author found that most of these restaurants and hotels are booked early, and reservations are therefore usually needed. This information is also supplied in each listing.
Although there are many fewer training hotels, Ms. Putney has unearthed them and included them in her book.
This book is written for the value-seeker and traveler who enjoys eating out at a good price.

Book review: Kitchen in Corfu or Moveable Feasts

Bartending (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Stir up your own signature cocktail.

Whether you’re hosting a party, aiming for a bartending job, or just conjuring a cocktail for your own enjoyment, mixing drinks is a fun and worthwhile craft. Become the toast of the town by learning to:

• Stock your bar with essential alcohol, mixers, tools, and glassware
• Master techniques from stirring to shaking to cutting lemon twists
• Mix more than 60 of the most popular cocktail recipes

Spice Science and Technology or World of Street Food

Spice Science and Technology, Vol. 89

Author: Hirasa

Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.

E-Streams

This fine monograph presents a treasure trove of fascinating information about spice chemistry, use patterns, and the multiple beneficial properties of spices." —Journal of Food Processing and Preservation "Spice Science and Technology is chock full of interesting tidbits of information about a heretofore-neglected area of food science.... "...recommended for all libraries that maintain cookery collections....It presents a vivid perspective on the importance of understanding the role spices assume in increasing our overall enjoyment and quality of life.

Journal of Food Science and Technology

The book is interesting and useful to food scientists, microbiologists and biochemists. It should be a useful addition to libraries as a reference material.

Food Chemistry

...a useful book.

World Animal Review

...one of the few detailed sources of information on spices.... "...useful as a reference for a broad audience.

Booknews

A comprehensive introduction to the basic knowledge and applications of spices in food science. Subjects covered include: the chemical composition of spices; the factors that change spice function during cooking; physiological reactions elicited by spices and their aromas; antibacterial and antifungal properties; major quality specifications of importing and exporting nations; and an introduction of "patterning theory," in which the relationship of each spice to cooking methods and materials is summarized in efficiency charts. Annotation c. by Book News, Inc., Portland, Or.

Interesting textbook: Squawk or Millionaire Next Door

World of Street Food: Easy, Quick Meals to Cook at Home

Author: Troth Wells

This is the book to take the taste buds traveling. Arepas from Venezuela, tom yam soup from Thailand, delicious mezze from the Middle East-The World of Street Food offers the best in fast food from Africa, Latin America, the Middle East, and Asia. Over a hundred recipes have been chosen for their popularity at street stalls and markets around the world.

A collective effort by the author and fans of street food worldwide, this book combines thorough research with personal stories from the people and places the recipes come from: for instance, how the South African bunny chow was invented through a combination of Asian curry, European bread, and apartheid; or the stories from Penang, Malaysia, said by many to be the street food capital of the world.

Each recipe is accompanied by award-winning food photography and evocative travel pictures. The majority of recipes are vegetarian, and many are vegan or vegan-adaptable. As with all New Internationalist food books, The World of Street Food includes information on nutrition and organic and fair trade ingredients.

Festival Cookbook with Other or Feast of a Lifetime

Festival Cookbook with Other

Author: Phyllis Pellman Good

Celebrate the rich variety of the seasons. These recipes demonstrate the earth's bounty. They are never difficult, but always above the ordinary. A great collection!

Book about: Mold and Real Estate or An Angel at My Side

Feast of a Lifetime: Sara's Story

Author: Nadine Leonard

Feast of a Lifetime is a cookbook written in the form of a biography. As the title implies, the book contains a unique collection of recipes and cooking tips that will assist the culinary enthusiast in preparing a diverse repertoire of fabulous international dishes. The recipes emphasize Italian cooking, as they were accumulated by two generations of Italian women.

The narrative tells the story of one of those women, the author's mother, Sara, who faced extraordinary challenges as a young adult. By the age of 25, Sara's mother had passed away, her son had been born with problems, her husband was unfaithful, and she had become the sole caretaker of her paralyzed father. With Sara's courage, combined with her sense of adventure and humor, she overcame those challenges to lead a fascinating life. Sara was lost in a revolution in Baghdad, lived in a haunted house in Brazil, and was later caught in an avalanche in Peru. With these and many other stories, the title of the book takes on a secondary meaning: Sara's lifetime itself was a feast--a feast of experiences.

The All American Outdoor Cookbook or Concise Encyclopedia of Foods and Nutrition

The All-American Outdoor Cookbook

Author: Favorite Recipes Press

Great recipes for any outdoor enthusiast, The All-American Outdoor Cookbook grills up easy to prepare meals along with tips on outdoor entertaining. Portable recipes for picnicking and tailgating are included as well as great ideas for campfire cooking. Everybody knows that food tasts better when eaten outside, and here's a cookbook that celebrates America's great outdoor food.

See also: Chem Tech Soft Drinks Juices or The Basic Basics Soups Handbook

Concise Encyclopedia of Foods and Nutrition

Author: Audrey H Ensminger

Highlighting the practical and nutritional facts readers want to know, The Concise Encyclopedia covers the whole gamut of foods, health, and nutrition. The topics are arranged alphabetically and cross-referenced, provide alternative names, and are indexed for ease-of-use. The book contains 2,800 entries and includes 1,962 illustrations, 96 of which are full color photographs. It provides 462 tables, the USDA food pyramid, recommended daily allowances of vitamins and minerals, and nutritional analyses of 314 of the most popular fast foods. In addition, it discusses food labeling legislation and offers ways to reduce the chances of death by heart disease, stroke, and cancer through diet and nutrition.

Seasons of the Italian Kitchen or Great American Beers

Seasons of the Italian Kitchen

Author: Diane Darrow

Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea. The Seasons of the Italian Kitchen presents two hundred recipes according to the four seasons and the traditional courses of the Italian meal: antipasto, primo, secondo, contorno, dolce. All are wed (as they always are in Italy) to the wines that best match them, and the recipes have been tested and adapted to seasonal ingredients readily available in the United States. Richly stocked with delightful anecdotes and culinary lore gathered from the authors' long love affair with Italy, they invite both amateur and expert to experience the Italian genius for making the most of the moment.

Library Journal

Darrow, a food writer, and Maresca, a wine authority, are also the authors of La Tavola Italiana (LJ 2/15/88), a regional Italian cookbook with an emphasis on wine. Here they offer more of their favorite recipes, this time organized seasonally, each with a wine suggestion. Lengthy headnotes and boxes include culinary history, preparation, notes, and information on ingredients and Italian specialties such as gnocchi and granitas. Many of the recipes are exquisitely simple, while others are more involved and time-consuming. Italian cookbooks abound, and some of these dishes will be familiar, but the authors' text is well written and informed, and there are some unusual regional specialties here, too. For most collections.

New interesting textbook: Healthy Foods for Happy Kids or Promoting Physical Activity and Health in the Classroom

Great American Beers: Twelve Brands that Became Icons

Author: Bill Yenn

This book celebrates 12 of those great regional quaffs, some of which still exist as brand names under large brewers. Each chapter is devoted to the history, players, advertising, breweries, and, of course, the product associated with each brewer. All regions of the United States, as well as Canada, are represented. Brands include Acme, Ballantine, Falstaff, Hamm's, Lone Star, Lucky Lager, Miller, Olympia, Pabst, Rainier, Rheingold, and Schlitz. Archival photography, period advertising, and other breweriana have been sourced from some top collections in the country, illustrating how each brand survived and thrived despite such external factors as wars, Prohibition, and tax hikes, and the ultimate fate of each is explained. About the AuthorBill Yenne is the San Francisco-based author of more than three dozen books, mainly on historical topics. He is also a member of the American Society of Journalists & Authors (ASJA) and the American Book Producers Association (ABPA), and he is a graduate of the Stanford Professional Publishing Course. Among his beer books are Beers of North America, Beer Labels of the World, Beers of the World and the Field Guide To Breweries, Microbreweries of North America and an MBI bestseller The American Brewery (0-7603-1470-5).- Rare archival imagery from collections around the nation- In 1950, the nation's top ten brewers accounted for 38 percent of annual production. By 1980 that number had risen to 93 percent- The industry went from a high 4,131 breweries in 1873 to a low of 80 in 1983

Easy and Healthful Mediterranean Cooking or The Candy Cook Book

Easy and Healthful Mediterranean Cooking

Author: Mary El Baz

Are you looking for a simple yet savory way to make healthy improvements in your diet? Well, look no further! Easy and Healthful Mediterranean Cooking is a collection of delicious and nutritious recipes to satisfy you and your entire family. With easy to follow steps and easy to find ingredients, you can begin to explore the healthy world of Mediterranean home cooking--from spicy North African sauces to tantalizing Eastern Mediterranean appetizers.

From North Africa: Moroccan Mint Tea . Tunisian Carrot Salad . Algerian Green Beans with Almonds . Cauliflower with Algerian Hot Sauce . Moroccan Chicken with Couscous . Couscous and Tomatoes . Sweet Couscous with Nuts

From Southern Europe: French Provençal Vegetable Tart . Ratouille . Mediterranean Chicken Paella . Andalusian Lentil Stew . Black Olive Tapanade . Spanish Frittata . Salad Niçoise . Italian Flatbread . Easy Cappuccino . Dessert Ices

From the Eastern Mediterranean: Turkish Cheese Polenta . Spinach and Chickpeas . Tabbeouleh . Mediterranean Chopped Salad . Three-Bean Salad . Stuffed Vegetables . Date-filled and Nut-filled Shortbread Cookies . Spinach Phyllo Triangles . Mediterranean Steak Sandwiches

Easy and Healthful Mediterranean Cooking is your passport to preparing classic meals for yourself, your friends, and your family.

Book review: How Starbucks Saved My Life or When Markets Collide

The Candy Cook Book

Author: Alice Bradley

From the author's preface: "Candy bought in the stores is likely to be expensive, poorly made, or impure. Candy made at home need be none of these things. And how enjoyable the process of candy making! What a pleasure it is some afternoon or evening when there is time to spare, to gratify the appetite with come confection, easily made! Even the little folks may take part, may help in the exciting business of manufacture, learn something of the mysteries of the kitchen, gain a little in power to use their head and hands. All of us enjoy the process and relish the product. Why, candy making is one of those all important household pleasures that make family life mean what it does. The hours thus spent are an intimate part of that life. The writer believes, therefore, that she serves all homelovers in compiling this book. Its recipes have been thoroughly tried and tested in our school kitchens. They are simple and well adapted for ordinary use. It is in the hope that they will be the source of many a pleasant time at home that this work is committed to its readers." The book was originally published in 1917.

Table of Contents:

	Preface	v
I	Candy Ingredients and Necessary Equipment	1
II	Uncooked Candies	21
III	Assorted Chocolates	32
IV	Fudges	49
V	Fondant Candies	82
VI	Caramels and Nougatines	106
VII	Pulled Candies	117
VIII	Hard Candies	126
IX	Glaces and Pulled Flowers	137
X	Crystallized Fruits	145
XI	Fruit and Gelatine Candies	151
XII	Dried Fruits and Nuts	166
XIII	Meringues and Macaroons	175
XIV	Popcorn Candies	186
XV	Decorated Candies and Cakes	192
XVI	Favors	205
	Index	213

Food in China or 101 recetas con papas

Food in China

Author: Frederick J Simoons

This volume is a study of Chinese food from a cultural and historical perspective. Its focus is on traditional China before establishment of the People's Republic. It identifies and provides comprehensive information on a broad range of Chinese food plants and animals for general readers, as well as for specialists whose interests have led them to questions relating to the food of China. Readers will find discussions regarding origins, how things came to be, time and place of food-plant and animal domestication, the spread of plants and animals from and to China, and other historical questions regarding the foods used by the Chinese people. The book is written with Canton and the southeast as points of departure, but embraces all of China and is directed towards people unfamiliar with China.

Books about: Mercadotecnia de Servicios:la Gente, Tecnología, Estrategia

101 recetas con papas (Recopilacion de sus favoritas)

Author: The Staff of Publications International

En purй. Asadas. Horneadas. Gratinadas. Fritas. No importa como las prefiera, las papas estбn en la lista de favoritos de todo el mundo. Y 101 Recetas con Papas le ofrece innumerables maneras de cocinar esta verdura tan versбtil. Ya sea que este planeando desayuno o el almuerzo, un entremйs, una guarniciуn, in tentempiй o preparaciуn de la papa espera dentro de este " papбstico " libro de cocina.

One Pot Wonders or Damon Lee Fowlers New Southern Kitchen

One-Pot Wonders: Effortless Meals for Hectic Nights

Author: Womans Day Editors

Woman's Day One-Pot Wonders presents fuss-free dinner solutions for today's busy woman. With a million and one things to do and dinner too, this book offers a wealth of easy and practical recipes that can be cooked or baked in only one pot! Just throw in the ingredients, turn up the heat and walk away...you can attend to your life while a delicious casserole or skillet dinner prepares itself. And with scarcely any dishes to do at the end of the meal, what more of an incentive could one need? One-Pot Wonders is the perfect, simple-dinner-solutions resource.

St. Louis Today

This book is aimed at those with hectic lifestyles, but it ought to work for anyone who wants to get out of the kitchen in a hurry, even when the big rush is only to get to the sofa to turn the page.

Read also Still Going Strong or Antipasto Table

Damon Lee Fowler's New Southern Kitchen

Author: Damon Lee Fowler

It's the way Damon Lee Fowler, author of Classical Southern Cooking, coaxes the timeless flavors of yesterday from the markets and kitchens of today. Rather than simply reproduce traditional Southern food, Fowler presents more than 160 mouthwatering, perfect-every-time recipes that take into account how we come by ingredients, the equipment we use to prepare them, and our more health-conscious way of living. The result is food that honors the spirit, the history, and especially the taste of the classic Southern table. Southern cooking, as most people think of it, doesn't exist. After all, there are as many ways to make "real" corn bread, gumbo, or fried chicken as there are cooks. So instead of dwelling on hidebound notions of authenticity, Fowler focuses on the essence of great Southern food, combining traditional ingredients in fresh ways and finding nuances of flavor and texture that may have been overlooked before. This is an unapologetically opinionated and singular book, both colored by the tastes of the author's palate, upbringing, and experiences, and connected to every cook who has ever and will ever step into a kitchen with a Southern idea of flavor in mind. In these pages you won't find "nouveau" Southern dishes that simply add cilantro or jalapeno peppers. You will find Pecan-Crusted Goat Cheese with Warm Peach Chutney, combining the best of old and new Southern elements. Pan-Broiled Pork Tenderloins with Caramelized Onions honors the Southern passion for pig but uses a lean cut of meat. Asparagus Shortcake and Shrimp and Green Tomato Gumbo put a savory twist on old favorites. Pound Cake Sandwiches, made with Bourbon Pound Cake; Orange-Praline Trifle; and Sweet Potato Ice Cream are all soul-satisfying endings to any meal. With suggested menus and resources for finding the best Southern ingredients, Damon Lee Fowler's New Southern Kitchen is sure to become a contemporary classic and an essential volume in every cookbook library, whether north or sout

Publishers Weekly

Resolutely unsplashy, Fowler (Classical Southern Cooking) is the anti-Emeril. Roasted Pecans at first seem ho-hum, but these aren't any roasted pecans: they represent the South, "a tangle of earth and refinement," and introduce a quintet of pecan-themed appetizers. The classics Buttermilk Fried Chicken, two Gumbos, Grits and Croquettes are lovingly explained, and sidebars and introductions describe everything from rendering lard to peeling tomatoes. Savannah Cutlets may seem nouveau (they use bourbon as well as parmesan cheese), but Fowler, who tempers innovation with historical background, points out parmesan has been imported to Georgia since the 18th century. Cucumber Buttermilk Soup nods to Greek influence, while Sweet Potato Latkes show Jewish flavor. The chapter on eggs is worth the price alone Fowler explains how to poach quantities of eggs without elaborate equipment. While bacon and ham appear regularly, for example in Broiled Snapper with Bacon, vegetables are often main courses, such as Scalloped Eggplant a la Creole. Seafood, such as Shrimp in Savannah Sweet Red Pepper Sauce and Lowcountry Crab au Gratin, is well represented. The dessert chapter, while short, has Bourbon Pound Cake, Lillie's Little Lemon Puddings and Gingered Peaches. Fowler's enthusiasm and thorough explanations make this book a must for anyone who loves Southern cuisine. (May) Copyright 2001 Cahners Business Information.

Library Journal

Fowler, cookbook author (Classic Southern Cooking) and food historian, emphasizes that his "new Southern kitchen" does not mean fusion cuisine or contrived nouvelle-style recipes rather, it refers to creating Southern flavors in a modern kitchen, preserving classic dishes in the face of today's hectic lifestyle. In fact, many of Fowler's recipes are inspired by old cookbooks. Although some of the techniques have been streamlined, and dishes such as those traditionally made with a lot of cream have been lightened, the recipes remain mouthwatering and undeniably "Southern" (i.e., as Fowler points out, an amalgam of Native American, African, and European influences): Pork Tenderloin Biscuits with Chutney Butter, Shrimp and Green Tomato Gumbo, Bourbon Grilled Steak, and Lillie's Little Lemon Puddings. Thoughtful menu suggestions accompany most recipes. Highly recommended. Copyright 2002 Cahners Business Information.

Table of Contents:

	A Preface and Explanation--of Sorts	13
	Introduction	19
1	To Begin With: Appetizers and Snacks for Before and Between	57
2	Eggs: For Breakfast and Everything Else	83
3	Grits and Rice: The Great Southern Grains	97
4	The Southern Soup Kettle: Soups, Stews, and Gumbos	111
5	Fish and Shellfish: From Sea and Stream	141
6	Meats: From Field and Farmyard	171
7	Chicken and Other Poultry: The South's Golden Icon	213
8	Vegetables: The Staple of the Southern Table	251
9	Salads: Of Leaves and Leftovers	321
10	New Southern Baking: Breads, Cakes, and Pastries	343
11	The Southern Dessert Table: Puddings, Ices, and Other Composed Sweets	375
	Gathering Around the New Southern Table	411
	Resources	415
	Index	419

Wine Report or Camp Cookery

Wine Report

Author: Tom Stevenson

The essential insider's guide to every major wine-growing region in the world, the book offers dozens of helpful Top 10 lists covering a broad range of topics, including Best-Value Producers, Greatest-Quality Wines, and Most Exciting or Unusual Finds.

Author Biography: Tom Stevenson has been writing about wine for nearly thirty years and is the author of more than 20 books. He's been nominated Wine Writer of the Year on three occasions and received the coveted Wine Literary Award, America's lifetime achievement award for wine writing.

Go to: Objective Based Safety Training or Capitalism and Modernity

Camp Cookery

Author: Horace Kephart

Originally published in 1910, this early outdoor cookery book gives recipes for outdoor delicacies such as Lungwort bread and dried beans. Written by Horace Kephart, who was a reknowned outdoorsman of the time, this delightful and fully-illustrated cookbook contains, in addition to recipes, a wealth of advice and comment on camping and life in general.

Table of Contents:

	Foreword	vii
I	Provisions	1
II	Utensils	18
III	Fires	28
IV	Dressing and Keeping Game and Fish	36
V	Meat	49
VI	Game	65
VII	Fish and Shellfish	82
VIII	Cured Meats, etc. Eggs	93
IX	Breadstuffs and Cereals	102
X	Vegetables. Soups	121
XI	Beverages and Desserts	135
	Appendix	144

Foodservice Facilities Planning or Organic Cooking

Foodservice Facilities Planning

Author: Edward A Kazarian

The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to—

• cost-effectively design an operation
• properly select and efficiently maintain equipment
• successfully plan and accurately evaluate foodservice layouts
• plan fast-food facilities and bakeshops
• cut costs through more efficient energy planning.

Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers inthe foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

Read also The Six Unsolved Ciphers or Office 2007 Bible

Organic Cooking: 300 Simple Organic Gourmet Recipes for a Healthier Life

Author: World School Publication

This book is a healthy lifestyle guide that contains complete, organic meal plans-from breakfast specials to super suppers, from fabulous lunches to vegetarian delights, from amazing drinks to delectable desserts. Organic ingredients, chosen for their health value, have been combined in creative ways to produce incredibly delicious, nutritionally well-balanced, gourmet meals, yet which are very simple to prepare. Serving suggestions are included, as well as valuable nutritional and health information, and an organic source guide.

Pizzas rapidas y faciles or Planning Meals

Pizzas rapidas y faciles

Author: Edimat

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

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

See also: Understanding and Overcoming Depression or The Type 2 Diabetes SourceBook

Planning Meals (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.
• Durable: A laminated finish helps Quamut charts withstand repeated use (Car Care & Roadside Emergencies) and abuse (Cooking Basics).

Tired of takeout?

Planning a weekly menu not only reduces the time and money you spend on food, it also gives you control over what goes into each meal you make for yourself, family, and friends. Read on for a taste of how to:

• Shop for food more efficiently and cost-effectively

• Plan meals and schedule your cooking time in advance

• Cook for kids, dinner parties, picnics, potlucks, and other gatherings

Smoked Salmon or Flavorful Seasons Cookbook

Smoked Salmon: Delicious Innovative Recipes

Author: Max Hansen

The French Laundry's Thomas Keller calls Max Hansen's smoked salmon "arguably the finest smoked salmon produced in America." Now Hansen brings us his 60 favorite ways to enjoy its incomparable flavor. Each succulent dish highlights the versatility of this irresistible, easy-to-find delicacy, whether it's featured in a soup, salad, sandwich, or main course. For elegant parties, the Smoked Salmon Deviled Eggs with fresh dill make a fantastic starter. Creative dinner ideas include Smoked Salmon Ravioli and Roasted Smoked Salmon on a Bed of French Lentils, drizzled with Bacon-Horseradish Butter Sauce. With gorgeous photographs, instructions for smoking salmon at home, and useful tips such as how to make beautiful salmon "rose" garnishes, this is the ultimate guide to life in the pink.

Author Biography: Max Hansen owns Max & Me Catering in Bucks County, Pennsylvania, where his signature product is his smoked salmon. Suzanne Goldenson is a Princeton-based food writer and restaurant critic, as well as the author of numerous books on food and wine. Sang An is a New York-based photographer specializing in still life, interiors, and food.

Publishers Weekly

Hansen, owner of Max & Me Catering in Bucks County, Pa., offers his restaurant's signature dish, smoked salmon, among many other recipes in a nicely designed cookbook full of enticing photos and fun retro designs. A chapter on "Canapes and Hors d'Oeuvres" opens with such entries as Smoked Salmon "Roses" on Eli's Raisin-Pecan Bread, and Crostini with Smoked Salmon, Arugula, Mascaropone, and Fried Shallots. Hansen and food writer Goldenson then move on from first courses (Smoked Salmon and Spoonbill Caviar with Shaved Fennel and Herbs) to breakfast basics, such as Scrambled Eggs with Lox and Onions, and Smoked Salmon Frittata with Potatoes, Onions, and Chervil. Rounding out the book are great ideas for lunch: Smoked Salmon Croque-Monsieur, for example, and Whole-Grain Wheat Bread with Smoked Salmon, Hummus, Avocado, Tomato, and Sprouts. The authors' recipes are accessible, their tone is friendly, and they include all the steps necessary to prepare and serve salmon, from smoking to slicing. (Sept.) Copyright 2003 Reed Business Information.

Go to: Homeopathic Medicine or The More We Find in Each Other

Flavorful Seasons Cookbook: Great-Tasting Recipes for Winter, Spring, Summer and Fall

Author: Nancy S Hughes

Whether its winter, spring, summer, or fall, here are hundreds of seasonal recipes waiting with one thing in common--well-balanced great taste. FLAVORFUL SEASONS COOKBOOK includes complete nutrition information. Information on calories, protein, fat, fiber, saturated fat, sodium, cholesterol, carbohydrate counts and diabetic exchanges accompany every recipe.

La Chef or The Federation Cook Book

La Chef: Americas Modern Fish and Seafood Guide

Author: Mark J Carey

А La Chef is the fish and seafood source book for chefs! Chef Carey provides the modern chef with specific and accurate information on the classification and families of 80 categories of fish, mollusks and crustaceans. 700 species are represented in this remarkable and most comprehensive work of its type. А La Chef is packed with nutritional values information, healthy diet suggestions, and cooking methods for every category of fish and seafood! Additionally, current food safety guidelines are presented for fish and seafood purchasing, receiving, storage, and handling. А La Chef is a must for every kitchen and dining room.

Look this: Commercializzazione di servizi: La gente, tecnologia, strategia

The Federation Cook Book

Author: Katherine Tillman

The recipes in this early twentieth-century volume were collected from the "colored women of the State of California." This important volume gives access into the homes of these women through the food they were preparing for their own families.

Food in Painting or Animal Vegetable or Woman

Food in Painting: From the Renaissance to the Present

Author: Kenneth Bendiner

From the hearty meals being devoured by peasants on a Bruegel canvas to the lush and lifelike fruits of a trompe l'oeil, food has enjoyed a central place in painting for centuries. These two great sensory pleasures come together in the sumptuously illustrated Food in Painting. Here Kenneth Bendiner journeys from the Renaissance to the present day—through the works of artists from Rembrandt to Manet to Warhol—to make the case that, though understudied, paintings of food are so important that they should be considered a separate classification of art, a genre unto themselves.

Bendiner outlines the history of these paintings, charting changes in both meaning and presentation since the early Renaissance. The sixteenth century saw great innovations in food subjects, but, as Bendiner reveals, it was Dutch food painting of the seventeenth century that created the visual vocabulary still operative today. Alongside paintings that feature food as the central subject, he also considers topics ranging from Renaissance menus to aphrodisiacs to bottled water to the portrayal of dogs at the table—always with an eye towards how the meaning of food imagery is determined by such factors as myth, religion, and social privilege. Bendiner also treats purely symbolic portrayals of food, both as marginal elements in allegorical paintings and as multi-layered sexual references in Surrealist works.

Packed full of images of markets, kitchens, pantries, picnics, and tables groaning under the weight of glorious feasts, Food in Painting serves up a delicious helping of luxuriously painted meals certain to win a spot on the shelves of art lovers and gastronomesalike.

Go to: Paris After the Liberation 1944 1949 or The Huey P Newton Reader

Animal, Vegetable, or Woman?: A Feminist Critique of Ethical Vegetarianism

Author: Kathryn Paxton Georg

Kathryn Paxton George challenges the view held by noted philosophers Tom Regan and Peter Singer and ecofeminists Carol Adams and Deane Curtin who assume the Principle of Equality to argue that no one should eat meat or animal products. She shows how these renowned individuals also violate the Principle of Equality, because they place women, children, adolescents, the elderly, and many others in a subordinate position. She reviews the principal arguments of these major ethical thinkers, offers a detailed examination of the nutritional literature on vegetarianism, and shows how this inconsistency arises and why it recurs in every major argument for ethical vegetarianism. Included is her own view about what we should eat, which she calls "feminist aesthetic semi-vegetarianism."

Booknews

George (philosophy, U. of Idaho) challenges animal rights/vegetarian views held by philosophers, Tom Regan and Peter Singer, and by ecofeminists, Carol Adams and Deane Curtin, asserting that these thinkers do not fully consider the nutritional needs of those in other cultures and classes, and of women, children, adolescents, and the elderly. So, for example, while George and her husband have chosen vegetarianism for themselves, they do not restrict their daughter's diet, nor would they assert to anyone a moral obligation to become a vegetarian. George believes there are, nonetheless reasons, especially nutritional, to become a vegetarian and even a vegan, just not moral reasons. An intriguing book this: one written by a feminist philosopher vegetarian discounting the feminist and philosophical foundation of a practice she came to, and remains with, through feminist, vegetarian philosophy. For George, veganism is only an ideal diet under conditions of plenty, robust health, an appropriate age, and an appropriate body condition. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Souper Tomatoes or Asian Perfection with DVD

Souper Tomatoes: The Story of America's Favorite Food

Author: Andrew F Smith

On cold winter afternoon, countless American children have been warmed by hot lunches of comforting tomato soup. In Souper Tomatoes, culinary historian Andrew F. Smith tells the definitive story behind this familiar food. This saga, he writes, "is a juicy tale filled with unexpected twists and turns. It is action packed, peopled with seedsmen and farmers, grocers and scientists, commercial artists and hard hitting advertisers, and just plain old everyday consumers-all of whom have contributed to the transformation of tomato soup into one of America's favorite dishes.

Library Journal

Was Robert Gibbon Johnson the first person in America to eat a tomato? That's the question that originally started culinary historian Smith (The New School) on his research journey into the meaning and history of the tomato. Following up on his Pure Ketchup and The Tomato in America, his latest work uses tomato soup as a lens through which to consider the histories of not only tomatoes but also soup and canning. The result is a very interesting, readable set of essays (which are, however, only loosely connected) on topics ranging from the development of various strains of tomato plants to the contributions of Andy Warhol to the art world. Smith includes numerous notes and sources for each chapter, as well as a representative sample of historical recipes. For libraries with a particular interest in food or agriculture.--Mary Martin, New Hampshire State Lib., Manchester Copyright 1999 Cahners Business Information.

What People Are Saying

Joseph M. Carlin
From Joseph M. Carlin, Food Heritage Press

Andrew Smith has squeezed out of New Jersey every last drop of tomato lore and history to fashion a readable tale that is as refreshing to read as a cold Bloody Mary on a hot summer day. This book will forever establish New Jersey, not as the Garden State but at the Tomato State.

Go to: Health or Radical Grace

Asian Perfection with DVD (Cooking Perfection Series)

Author: Belinda Jeffery

This new series of books will help you get back into the kitchen and experience the fun of creating sensational mouth-watering meals through the simplicity of easy-to-read, step-by-step instructions. Stunning photography and recipes by accomplished chefs will make you want to collect every single title.

Table of Contents:

	Introduction	4
	Soups, salads and appetizers	10
	Poultry and meat	28
	Seafood	44
	Vegetarian	58
	Desserts	68
	Glossary	74
	Conversions	76
	Index	78

The Cultural Work of the Late Nineteenth Century Hostess or Opportunities in Food Service Careers

The Cultural Work of the Late Nineteenth-Century Hostess: Annie Adams Fields and Mary Gladstone Drew

Author: Susan K Harris

The Cultural Work of the Late Nineteenth-Century Hostess explores the influence upper-class, socially engaged women had on literary and political culture in the U.S. and in England in the years 1870-1920. Annie Fields, an American, was first married to James T. Fields, a prominent Boston publisher; after his death she became companion to Sarah Orne Jewett, one of the foremost New England writers. Mary Gladstone was a daughter of William Gladstone, one of Great Britain's most famous Prime Ministers. Both became well known as hostesses, entertaining the leading figures of their day; both also kept journals and wrote letters in which they recorded those figures' conversations. Susan K. Harris reads these records to exhibit the impact such women had on the cultural life of their times and to show how the skills acquired as hostesses in the 19th century facilitated their entry into the public arena in the 20th. The Cultural Work of the Late Nineteenth-Century Hostess shows how Fields and Gladstone negotiated alliances, won over key figures to their parties' designs, and fought to develop major cultural institutions ranging from the Organization of Boston Charities to London's Royal College of Music.

Books about: Andrew Jackson vs Henry Clay or The Cultural Origins of the French Revolution

Opportunities in Food Service Careers

Author: Carol Caprione Chmelynski

Your passport to a successful and rewarding career

If you're looking for an exciting and fulfilling career, McGraw-Hill's Opportunities in series provides the latest information on more than 100 professions. From skill and training requirements to current salary statistics, Opportunities in Food Service Careers helps you confidently pursue the profession that's right for you, including:

• An overview of job opportunities, from restaruant manager to short order cook to positions in manufacturing
• Tips on determining which particular job is right for you
• Clear-cut advice on getting started in this growing and secure industry
• Information on salaries, benefits, and career flexibility
• Descriptions of the daily routines of each job covered
• Details on education, training, and other qualifications you may need

Recipes of a Pitchfork Ranch Hostess or Old Cookery Books and Ancient Cuisine

Recipes of a Pitchfork Ranch Hostess: The Culinary Legacy of Mamie Burns

Author: Cathryn A Buesseler

The Pitchfork Land and Cattle Company of West Texas had already established a reputation for the high quality of its cattle and horses when D and Mamie Burns arrived on the ranch in 1942. D became the fifth manager of the ranch's vast holdings, and Mamie took over management of the ranch's Big House, including the feeding and entertaining of many guests who arrived there to conduct business or simply unwind. The recipes and reminiscences in Mamie's notes, reproduced in this book, show that she certainly enjoyed setting a bountiful table. Although she tells us, "On the Ranch I cooked more and enjoyed it less than anyone alive, I guess," her recipes, and her comments on the life of the ranch, show her enthusiasm for preparing wonderful food to enjoy with treasured friends, family, and ranch visitors. This book will give you a taste of her special dishes, as well as a glimpse of West Texas ranch life as it was lived by Mamie and D Burns, their cowboys, and other ranch hands at the Pitchfork Land and Cattle Company.

Interesting textbook: Organisatorische Kommunikation für das Überleben: Das Bilden der Arbeit, Arbeit

Old Cookery Books and Ancient Cuisine

Author: William Carew Hazlitt

Edited by Henry B. Wheatley F.S.A.

Sauces for Sweets or Sweeteners and Sugar Alternatives in Food Technology

Sauces for Sweets

Author: Michel Roux

Sauces for Sweets is an irresistible collection of sweet sauces. Featuring over 50 recipes, it includes classics like rich chocolate sauce as well as fresh fruit coulis to accompany cr?pes and sorbets. All recipes are creative and easy to make in your kitchen at home. Each sauce is explained simply and clearly with photography of techniques and finished sauces.

See also: Gift Giving in Japan or Labour Economics

Sweeteners and Sugar Alternatives in Food Technology

Author: Helen Mitchell

Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available.

Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Part I of this comprehensive book addresses these health and nutritional considerations. Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities. Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener. Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties. Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. Thebook is directed at food scientists and technologists as well as ingredients suppliers.

The Book of Tea or Hertfordshire Inns and Public Houses

The Book of Tea

Author: Kakuzo Okakura

Written in English by a Japanese scholar in 1906, The Book of Tea is an elegant attempt to explain the philosophy of the Japanese Tea Ceremony, with its Taoist and Zen Buddhist roots, to a Western audience in clear and simple terms.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

The Cup of Humanity     1
Tea ennobled into Teaism, a religion of aestheticism, the adoration of the beautiful among everyday facts
Teaism developed among both nobles and peasants
The mutual misunderstanding of the New World and the Old
The Worship of Tea in the West
Early records of Tea in European writing
The Taoists' version of the combat between Spirit and Matter
The modern struggle for wealth and power
The Schools of Tea     17
The three stages of the evolution of Tea
The Boiled Tea, the Whipped Tea, and the Steeped Tea, representative of the Tang, the Sung, and the Ming dynasties of China
Luwuh, the first apostle of Tea
The Tea-ideals of the three dynasties
To the latter-day Chinese Tea is a delicious beverage, but not an ideal
In Japan Tea is a religion of the art of life
Taoism and Zennism     33
The connection of Zennism with Tea
Taoism, and its successor Zennism, represent the individualistic trend of the Southern Chinese mind
Taoism accepts the mundane and tries to find beauty in our world of woe and worry
Zennism emphasizes the teachings of Taoism
Through consecrated meditation may be attained supreme self-realisation
Zennism, like Taoism, is the worship of Relativity
Ideal of Teaism a result of the Zen conception of greatness in the smallest incidents of life
Taoism furnished the basis for aesthetic ideals, Zennism made them practical
The Tea-Room     51
The tea-room does not pretend to be other than a mere cottage
The simplicity and purism of the tea-room
Symbolism in the construction of thetea-room
The system of its decoration
A sanctuary from the vexations of the outer world
Art Appreciation     73
Sympathetic communion of minds necessary for art appreciation
The secret understanding between the master and ourselves
The value of suggestion
Art is of value only to the extent that it speaks to us
No real feeling in much of the apparent enthusiasm to-day
Confusion of art with archaeology
We are destroying art in destroying the beautiful in life
Flowers     87
Flowers our constant friends
The Master of Flowers
The waste of Flowers among Western communities
The art of floriculture in the East
The Tea-Masters and the Cult of Flowers
The Art of Flower Arrangement
The adoration of the Flower for its own sake
The Flower-Masters
Two main branches of the schools of Flower Arrangement, the Formalistic and the Naturalesque
Tea-Masters     107
Real appreciation of art only possible to those who make of it a living influence
Contributions of the Tea-Masters to art
Their influence on the conduct of life
The Last Tea of Rikiu

New interesting textbook: Cheapskates Guide to Wine or Cruising Cuisine

Hertfordshire Inns and Public Houses: An Historical Gazetteer

Author: Graham Jolliff

This reference updates Branch Johnson's 1962 historical gazetteer of inns and pubs in Hertfordshire. Arranged alphabetically by parish, this collection contains the history of approximately 1,000 pubs established before 1900 and information on their former names. Illustrations throughout and a detailed parish map complete this thoroughly researched resource.

Author Biography: Graham Joliffe is a software manager who has written numerous articles on the history of pubs in Hertfordshire and Essex. Arthur Jones is a librarian and the author of Bedrooms, Chimneys and Lavatories. He has held positions as senior government advisor in the Office of Arts and Libraries, chairman of the Hertfordshire Association for Local History, and editor of the history journal Hertfordshire's Past.

Michel Biehns Healthy Recipes or Ice Cream

Michel Biehn's Healthy Recipes: International Cuisine from a Provencal Kitchen

Author: Michel Biehn

Michel Biehn has loved Provence and its culinary traditions since childhood. For over twenty years, he has been cooking for family and friends, and experimenting with his favorite recipes. The only drawback to his lifelong love affair with food was in keeping his weight in check. After years of ineffective dieting, Biehn decided at age 50 to focus his talents on light-calorie recipes. The dishes are often inspired by his travels and fully-rooted in his Provençal cooking tradition. The result allows one to healthfully succumb to delicious dishes without guilt from breakfast to dinner-even during holiday feasts-just as the French do!

The recipes include a balance of vegetables, meat, fish, pasta, and desserts: Niçoise salad, tomato tartare, stuffed peppers, meat and cheese stuffed tomatoes, saffron dusted chicken and shrimp, roasted salmon, spring rolls, olive bread, vegetable couscous, zucchini and pea risotto, lemon pasta, artichoke fusilli, strawberry and raspberry cake, figs wrapped in Parma ham, hot chocolate à l'ancienne.

These recipes will get the entire family trim on delicious French food. The 100 easy-to-prepare dishes made with readily available ingredients embrace a healthy way of eating that does not require strict limitations or militant measuring. With stunning photography, this is like no other diet book, and shows how to enjoy healthy eating in a truly French way.

Book review: Missile Contagion or The Uprooted

Ice Cream (Cook's Practical Handbook Series): An Enticing Guide to Making Ice Creams and Iced Desserts

Author: Sara Lewis

This enticing and colorful book includes everything you need to know about making and serving ice creams, granitas, and sorbets, featuring essential ingredients, equipment and techniques.

Sam Okamotos Incredible Vegetables or Winepassport

Sam Okamoto's Incredible Vegetables

Author: Osamu Okamoto

One of Vancouver's premier chefs has combined his knowledge of the health-giving aspects of food with traditional Japanese cooking techniques, Western-style cuisine, and a vegan vegetarian menu. Covers the basic ingredients that provide the necessary balance of vitamins and minerals for healthy living, with cooking techniques.

See also: C'est PR :les Réalités de Relations publiques

Winepassport: California: The Handy Guide to California Wines

Author: Jennifer Elias

Need a little help navigating the world of wine? This colorful little pocket guide with a pop-out map quickly makes sense of the wines, grapes, and regions of the world's most fascinating wine areas.

Each WinePassport includes:
Pop-out maps of wine regions
Overview of wines and grapes
Easy-to-use charts to interpret what's in the bottle

Smoothies Blends and Shakes or Cooking from the Heart

Smoothies, Blends and Shakes: Over 75 Deliciously Healthy and Irrestible Step-by-Step Recipes

Author: Suzannah Olivier

This fabulous book opens with an essential guide to somothie ingredients and the juicing and blending techniques.

New interesting book: Model Minority Imperialism or Exceptional State

Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish

Author: Michael J Rosen

America’s best-known chefs—in a stellar gathering—recall the dishes that warm their hearts in a collection benefiting one of the nation’s leading antihunger organizations.
Cooking from the Heart features one hundred of the country’s most beloved and well-known chefs, who each contribute not only a superb dish—whether a holiday tradition, comfort food, cross-cultural innovation, or family classic—but also the story of why that dish means the world to them. The chefs speak as parents, children, partners, neighbors, husbands, wives, and friends. Cooking from the Heart is a joyous collection of recipes in which love is always the first ingredient. Here are Ming Tsai and his family wrapping potstickers on the Ping-Pong table in his grandmother’s house; Gale Gand and her son making pie crusts with a rolling pin that’s been in their family for five generations; Seth Bixby Daugherty improvising a mulberry crisp on a cross-country peace march; Marcel Desaulnier recounting the Christmas his mother sent him her chocolates and cookies while he was serving in Vietnam; and Lidia Bastianich crushing herbs under her infant grandchildren’s noses to awaken their senses to rich aromas. From Jean-Georges Vongerichten’s grandmother’s Alsatian Lamb Stew to Rick Bayless’s hometown Orchard Peach Cobbler, from Sara Moulton's Grilled Fish discovered on a magical trip to Greece to Emeril Lagasse’s favorite Bolognese Sauce for Sundays with friends, Cooking from the Heart presents an inexhaustible range of recipes you’ll want to make your own. These are stories to cherish; they will remind you of—and even inspire—your own family’s mealtimes and traditions.

Publishers Weekly

To support the Share Our Strength anti-hunger agency, 100 of the most notable American-based chefs have contributed recollections and recipes to this fundraising volume. A whiff or taste of food evokes love, hate, comfort or amusement as food heritage and memories are intertwined. Whether of Italian, Jewish, Chinese or any of the other cultures that form the American melting pot, a mother's or grandmother's cooking has always been a display of love. Drawing on the reminiscences of many American food notables, such as Emeril Lagasse, Alice Waters, Daniel Boulud and Thomas Keller, the book offers a format for each chef to provide a dish and its corresponding memory: Gordon Hamersley brings to the table Slow Roasted Duck, in honor of his own wedding; Martin Yan's Home-style Clay Pot reminds him of China before the Cultural Revolution; and Nancy Silverton bakes Coconut Cupcakes for her third-grade son's birthday. Ranging in complexity from Lisa Schroeder's simple Moroccan Poached Halibut to Joyce Goldstein's more complex Chocolate-dipped Custard-filled clairs, many of the dishes are made up of several parts. While sometimes challenging for the inexperienced cook, these components provide additional recipes that are excellent in themselves, for example the aromatic Curried Tomatoes that goes with Susan Feniger's Bombay Chicken. The book's quality recipes will fill the stomach and inspire the inner chef, while providing a delightful read. (Sept.) Copyright 2003 Reed Business Information.

Library Journal

A stellar cast of chefs contributes recipes to this book, which will benefit Share Our Strength, the national antihunger agency that sponsors Taste of the Nation and other fund-raising events involving restaurants throughout the country. Along with recipes, the chefs supply thoughtful, often touching reminiscences about their selections and the importance of food and family in their lives. Pastry chef Gale Gand, for example, talks about her mother, "the best baker [she's] known," and then describes teaching her six-year-old son to carry on the family pie-baking tradition; other contributors include such well-known names as Jean-Georges Vongerichten, Emeril Lagasse, Rick Bayless, and Daniel Boulud. Recipes range from homey treats like Blueberry Roly-Poly to elegant dishes such as Roasted Wild Scottish Salmon with Morel Vinaigrette. Highly recommended. Copyright 2003 Reed Business Information.

Food in the USA or International Bartenders Guide

Food in the USA: A Reader

Author: C Counihan

From Thanksgiving to fast food to anorexia nervosa, Food in the USA brings together essential reading on these topics and is the only substantial collection of essays on food and culture in America. The broad range of essay topics include: the corporate food industry, soup kitchens, meat-eating, fast food, waitressing, Coca-Cola, Aunt Jemima, the Passover seder, soul food, diabetes, and nutrition. Together, the collection provides a fascinating look at how and why we are what we eat.

Look this: Fit Over 40 for Dummies or A Potters Notes on Tai Chi Chuan

International Bartender's Guide

Author: Ballantine Books

THE MOST COMPREHENSIVE BOOK OF ITS KIND!
* More than 2,000 drink recipes—alphabetically organized for easy access
* Simple-to-follow instructions—how to mix and serve
* Tips on wines, beers, and champagne
* Complete guide to glassware and bar utensils
* Includes nonalcoholic drinks and punches
* For beginners and professionals

How to Choose Wine or Making the Most of Onions

How to Choose Wine: A Complete Guide to Buying, Storing, and Serving Wine

Author: Susy Atkins

Beaujolais or Bordeaux? Chianti or Côtes de Rhone? Sauvignon Blanc or Vinho Verde? Choosing a wine can be so hard—but this guide will make life a lot easier. It covers wines from almost every country in the world; clears up the mysteries of labels, brands, appellations, and grape varieties; and interprets the language of labels. Find out about the three key wine issues you must know; which wines will improve with time; how to store wines at home; and how to open a bottle. There's an A to Z of reds, whites, rosés, sparkling wines, and sweet and fortified ones—and advice on sticking to a budget, too!

See also: Girl Food Cathys Cookbook for the Well Balanced Woman or Smart Food

Making the Most of Onions: Over 70 Delicious Recipes for Onions, Garlic, Shallots, Scallions and Chives

Author: Brian Glover

Here are over 50 delicious and easy to follow recipes written by an award winning food writer, including all time favorites as wellas contemporary classics from around the world.

Somersize Desserts or Soups

Somersize Desserts

Author: Suzanne Somers

Suzanne Somers' revolutionary Somersize program and bestselling weight-loss books have helped countless people. Now, she shares thirty delicious recipes for decadent, flavorful desserts that not only taste great but are made without refined sugar. Sound too good to be true?

Library Journal

Somers's earlier books on her Somersize weight-loss/fitness program have literally sold millions. Her latest presents 30 dessert recipes made with a new natural sugar substitute that she is introducing called SomerSweet. While sugar and carbohydrates are a concern in her regimen, fat and calories don't seem to be: even the recipes categorized as "Level One" (for the weight-loss part of the program) are filled with heavy cream, eggs, and cream cheese. Buy for the demand there is sure to be. Copyright 2001 Cahners Business Information.

New interesting textbook: Fundamentals of Wireless Networking or Multiculturalism in Latin America

Soups: Over 200 Delicious Recipes for Any Occasion

Author: Hamlyn

Here’s a recipe book that’s dedicated wholly to the world of soup, the most convenient and cheapest meals to make. It contains over 200 simple-to-follow recipes for creating quick, healthy, and delicious soups that range from refreshing summer starters and warming first courses to hearty one-dish suppers. Choose from classics such as Cream of Chicken, Bouillabaisse, Gazpacho, and Borscht. Don’t worry—preparing them is much easier than pronouncing them! Or, try some more adventures recipes like Mussel Soup with Saffron, Spiced Chickpea and Lamb, or the legendary Eight Treasure Soup!

A Taste of New England or Wild Wonderful A Cookbook with Flair

A Taste of New England

Author: Junior League of Worchester

Creative menus for easy entertaining, from tailgate parties to symphony galas. Watercolor paintings of New England scenery enhance the fresh look of this easy-to-read collection.

Look this: Jesus Prescription for a Healthy Life or Absolute Beauty

Wild! Wonderful! A Cookbook with Flair

Author: Junior League of Wheeling staff

A community cookbook in every sense, Wild! Wonderful! celebrates the flair of the Ohio Valley community. The book includes everyday recipes for the beginner cook, as well as more elaborate fare, such as Tuscan Roasted Game Hens, for the more adventurous chefs. Features signed recipes from country singer superstar Brad Paisley.

Making Ice Cream and Iced Desserts or At Hankas Table

Making Ice Cream and Iced Desserts

Author: Joanna Farrow

Experiment with different flavors, learn to layer and ripple use molds of different shapes and sizes, and make your own baskets, cones, cookies and ice bowls.

Read also Healing through the Mass or The Cellulite Solution

At Hanka's Table

Author: Hanka Sawka

A touching culinary autobiography by an expert home cook whose table has offered succor and warmth to friends around the world for 30 years. Over 100 recipes featuring Polish specialites, including those for Christmas and Easter, and other internationally inspired dishes for appetizers, soups, and main and side dishes, and dessert.

Table of Contents:

	Introduction	3
Chapter 1	Growing Up Under Communism	7
Chapter 2	The Past Storms of My Country and My Family	19
Chapter 3	The Independent Polish Mother	37
Chapter 4	The Beatles Behind the Iron Curtain	45
Chapter 5	Falling in Love	51
Chapter 6	The First Year of Marriage	63
Chapter 7	Pompidou, Paris, and Poverty	75
Chapter 8	A New Life in New York	87
Chapter 9	A Growing Circle of Friends	103
Chapter 10	Country Life	117
Chapter 11	Travels with the Artist	131
Chapter 12	Life in an Open World	141
Chapter 13	New Horizons	165
	Recipes	178
	Index	279

400 Blender Cocktails or Tequila

400 Blender Cocktails: Sensational Alcoholic and Non-Alcoholic Cocktail Recipes

Author: Andrew Chas

All you need are your blender and the recipes in this book.

Cocktails are back in vogue -whether for hosting a party or simply relaxing at home. But when unfamiliar bartending paraphernalia is involved, creating these concoctions can be daunting. A blender and the easy recipes from 400 Blender Cocktails are all that it takes to create truly delicious -- and sometimes decadent -- drinks that will amaze friends, colleagues and family members. The 400 recipes include cocktails for every occasion:

• Holiday festivities will sparkle with a Cuban punch, a cranberry cooler, a coconut rum punch or a hot pink ginger.


• Long summer days will cool off quickly when sipping a frozen lichee daiquiri or a watermelon cosmo.


• Elegant affairs will be enhanced with an essence of pear martini, a gin fizz or a pineapple sparkler.


• Hangovers can be cured with a bitter morning or a hair of the clam.

In addition, there are valuable tips and techniques for turning any novice into a seasoned bartender. Also included are 40 alcohol-free drink recipes for other special occasions or special guests.

Book review: Running Colorados Front Range or Mantra

Tequila: The Spirit of Mexico

Author: Enrique F Martinez Limon

An appreciation of one of the most popular liquors in the world, including ratings of more than 100 brands.

Long considered a lowbrow liquor, tequila today is one of the fastest-growing beverages in the world, and the growth is decidedly upscale. An entire tequila culture has developed, not only throughout Mexico but in sophisticated restaurants and bars all over the world, from New York to Los Angeles, London to Tokyo.

Despite this trend, little has been published about tequila and its origins, varieties, and method of production-until now. In this delightfully visual book author Enrique Martínez Limon takes the reader on a fascinating anecdotal journey through the history of tequila, complete with information about how it is grown and produced, and descriptions of its legends, heroes, songs, and artistic manifestations. The lively text is enhanced by Michael Calderwood's beautiful photography and the specially commissioned artwork.

The final chapters provide recipes for tequila-based cocktails and for dishes using tequila, as well as professional ratings of more than a hundred brands.

Other Details: 155 full-color illustrations 184 pages 9 1/2 x 9 1/2" Published 2000

".the information is extensive. Evocative color photography by Michael Calderwood helps bring Tequila country alive." —Wine & Spirits

"Wow- what a beautiful and thorough introduction to the subject of tequila! You can read this sizable tome or leave it on your coffee table... [It] is just loaded with gorgeous photos, from artsy shots of bottles to fields of Agave plants and the inner-spaces of distilleries and cantinas. Readers will find pages on the proper ways to drink tequila (which goes beyond the crude salt and licking business that so many Americans learned in college), a glossary that will help you tell your Resposado tequilas from you Anejos, and a collection of brand ratings, best tequila bars, and recipes for tequila based cocktails and dishes." —Alcoholreviews.com

".captures the romance and spirit of Mexico." —Playboy

Author Biography: Carlos Monsiváis is a highly respected journalist and one of Mexico's most distinguished contemporary writers. An authority on the popular culture of his country, his publications include anthologies of twentieth-century Mexican poetry and an important work on the golden era of Mexican cinema. He is the recipient of numerous national prizes and awards.

Michael Calderwood was born in Guildford, England. In 1973, after graduating from Cambridge University with a degree in history, he set off on a journey to Latin America. He began his travels in Mexico and became so fascinated with that country that some twenty-five years later he has yet to cross the border into Guatemala. Among his published works are Mexico: A Higher Vision and Mexico City: An Aerial Portrait of Hidden Splendour.

Enrique F. Martínez Limon discovered literature in 1968 and science in 1972. As a result, most of his stories and novels combine Gothic and science-fiction themes. He has been published in several Mexican literary collections and magazines, and since 1981 he has worked as an editor, researcher, and writer for his own company and other publishing houses. He lives in Hermosillo, Sonora, in northwestern Mexico.

To Serve with Love or Simply Shrimp

To Serve with Love: Simple, Scrumptious Dishes from the Skinny to the Sinful

Author: Carnie Wilson

Author and entertainer Carnie Wilson brings you To Serve with Love, a beautiful, inspirational, lifestyle cookbook that's a celebration of our love affair with cooking, as well as the enjoyment we get out of eating meals that have been prepared for us. This book will stir up universal feelings about food, life, love, and having the "home-plate" advantage because -- yes, it's true -- anyone can be a good cook! In other words, dinner out is fine, but the real culinary adventure starts in our kitchens.

The recipe portion of this cookbook is suited for anyone who loves comforting, delicious meals. It also features lower-fat or lower-sugar variations of some of these outstanding dishes.

Of course, a cookbook shouldn't just be just a list of meals. Carnie also sets the entire scene with music, candles, and flowers -- the little, inexpensive, but meaningful touches that round out the perfect dining experience.

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Simply Shrimp: With 80 Globally Inspired Recipes

Author: James Peterson

Grilled, sautéed, baked, poached, or fried: No matter how you make it, shrimp is just about everybody's favorite seafood. It's great in cold appetizers, stunning in soups, and a knockout ingredient in stuffed pastas, dumplings, and Asian-style rolls. Shrimp's taste complements an incredible diversity of other foods, from honey-sweet tropical fruits, to mouth-searing chiles, to smoky/tomatoey barbecue sauces. As if all this weren't enough to recommend it, shrimp is actually good for you-low in fat and calories and high in the omega-3 fatty acids that promote cardiovascular health.

In Simply Shrimp, award-winning cookbook author and popular cooking teacher James Peterson brings his culinary acumen to the creation of dishes showcasing the world's best-loved shellfish. In this sequel to his very successful Simply Salmon, Peterson begins by demystifying the process of buying and cleaning shrimp, then offers 80 outstanding recipes that celebrate shrimp's unmatchable versatility. Chapters are devoted to specific methods of preparation, with step-by-step photos to guide you through particular techniques and gorgeous color shots of finished dishes, all taken by Peterson himself. Peterson's sumptuous, international bill of fare includes Thai Shrimp Curry, Shrimp Ravioli, Shrimp Quesadillas, Shrimp Samosas with Sweet and Sour Chutney, and even a delicate, savory Shrimp and Tarragon Custard.

Chili Lovers Cookbook or Taste of the Middle East

Chili-Lover's Cookbook

Author: Jenni Fleetwood

This book is essential reading for all lovers of hot and spicy food and the only chili sourcebook, reference manual and recipe collection you will ever need.

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Taste of the Middle East: The Food and Cooking of a Rich Cultural Heritage

Author: Jenni Fleetwood

Bringing together the traditional cooking styles and classic foodstuffs of many of the countries that make up the Middle East region, this exciting book creates a colourful and enticing collection of these wonderful authentic dishes which share origins, i

Best of Austrian Cuisine or Nutrilicious Cookbook

Best of Austrian Cuisine

Author: Elisabeth Mayer Brown

Austrian cuisine consists of rich, satisfying dishes: roasted meats in cream sauces, hearty soups and stews, tasty dumplings, warm and cold salads, and, of course, the pastries and cakes that remain Vienna's trademark. This cookbook provides a comprehensive guide to Austrian desserts, including six recipes for strudel, twenty recipes for gateaux, and many other sweet-tooth favorites. A new guide to Austrian wines provides the history, main varieties, and regional information about the Austrian winemaking tradition.

Elisabeth Mayer-Browne takes an engaging, conversational approach to her art with commonsense advice about preparing, serving, and even improvising. Best of Austrian Cuisine includes nearly 200 recipes for traditional family favorites, interesting variations, and menus for everyday meals and holidays.

Table of Contents:

	Introduction	9
	Meat: Veal	11
	Beef	17
	Pork	26
	Mutton and Lamb	30
	Ground Beef and Pork, mixed	32
	Organ meats
	Brains	38
	Liver, Kidneys etc.	41
	Poultry and Game	45
	Fish	51
	Entrees
	Cold	56
	Hot	126
	Essentials	59
	Sauces etc.	62
	Dumplings, Potatoes, Rice etc. (Beilagen)	71
	Vegetables	78
	Salads	94
	Soups	104
	Plain Dishes mainly without Meat	129
	Desserts:
	Warm	134
	Cold	150
	Small Pastries and Cakes	156
	Gateaux	182
	Cocktail Titbits and open Sandwiches	195
	A few tasty methods for using up leftovers	203
	Typical Austrian Menus	205
	A Guide to Austrian Wines	209
	Index	216

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Nutrilicious, Cookbook

Author: Edith Rothschild

An easy-to-read vegetarian cookbook, containing all the recipes needed for a healthier lifestyle, with the least amount of time and effort in the kitchen. The ingredients used are all fresh, unprocessed, whole, organic - wherever possible, and kosher. Occasional humor adds a light touch to the writing and provides comic relief from the serious and well researched health issues candidly dealt with in the book.

Stand Facing the Stove or 60 Days of Low Fat Low Cost Meals in Minutes

Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking: The Lives of Erma S. Rombauer and Marion Rombauer

Author: Anne Mendelson

In 1931, Irma S. Rombauer, a recent widow, took her life savings and self-published a cookbook that she hoped might support her family. Little did she know that her book would go on to become America's most beloved cooking companion. Thus was born the bestselling Joy of Cooking, and with it, a culinary revolution that continues to this day.

In Stand Facing the Stove, Anne Mendelson presents a richly detailed biographical portrait of the two remarkable forces behind Joy -- Irma S. Rombauer and her daughter, Marion Rombauer Becker -- shedding new light on the classic kitchen mainstay and on the history of American cooking. Mendelson weaves together three fascinating stories: the affectionate though often difficult relationship between Joy's original creator, Irma, and her eventual coauthor, Marion; the bitter dealings between the Rombauers and their publisher, Bobbs-Merrill (at whose hands the Rombauers likely lost millions of dollars); and the enormous cultural impact of the beloved book that Irma and Marion devoted their lives to refining, edition after edition.

Featuring an accessible new recipe format and an engaging voice that inspired home cooks, Joy changed the face of American cookbooks. Stand Facing the Stove offers an intimate look at the women behind this culinary bible and provides a marvelous portrait of twentieth-century America as seen through the kitchen window.

Table of Contents:

Preface

Acknowledgments

Introduction

Part I

1 The Golden Age of St. Louis
2 Beginnings and Endings
3 The Rombauers After the War
4 The Birth of Joy

Part II

5 Chronicles of Cookery 1
6 Rombauer and Bobbs-Merrill: The Making of an Enmity
7 Family Regroupings
8 War Maneuvers

Part III

9 Chronicles of Cookery 2
10 Indian Summer Interrupted
11 The Last Battle

Part IV

12 Little Acorn and Wild Wealth
13 Marion's Last Years

Epilogue

Notes

Selected Bibliography

Suggested Reading

Index

Copyright © 1996, 2003 by Anne Mendelson

Read an Excerpt

In 1931, Irma S. Rombauer, a recent widow, took her life savings and self-published a cookbook that she hoped might support her family. Little did she know that her book would go on to become America's most beloved cooking companion. Thus was born the bestselling Joy of Cooking, and with it, a culinary revolution that continues to this day.

In Stand Facing the Stove, Anne Mendelson presents a richly detailed biographical portrait of the two remarkable forces behind Joy -- Irma S. Rombauer and her daughter, Marion Rombauer Becker -- shedding new light on the classic kitchen mainstay and on the history of American cooking. Mendelson weaves together three fascinating stories: the affectionate though often difficult relationship between Joy's original creator, Irma, and her eventual coauthor, Marion; the bitter dealings between the Rombauers and their publisher, Bobbs-Merrill (at whose hands the Rombauers likely lost millions of dollars); and the enormous cultural impact of the beloved book that Irma and Marion devoted their lives to refining, edition after edition.

Featuring an accessible new recipe format and an engaging voice that inspired home cooks, Joy changed the face of American cookbooks. Stand Facing the Stove offers an intimate look at the women behind this culinary bible and provides a marvelous portrait of twentieth-century America as seen through the kitchen window.

Look this: Les Principes fondamentaux de FMEA

60 Days of Low-Fat, Low-Cost Meals in Minutes

Author: M J Smith

Delicious and Healthful Meals and Menus That Won’t Take a Bite Out of Your Family Budget. If you’re among the millions of Americans watching your fat intake, as well as your pocketbook and time, here’s good news. This innovative and exciting cookbook helps you save on all three. Most of these mouth-watering, health-wise recipes take under 30 minutes to prepare with ingredients that usually cost less than $10 per meal. 60 Days of Low-Fat, Low-Cost Meals in Minutes introduces more than 150 flavor-packed, easy-to-make recipes for real food—without all of the cholesterol, fat, sodium, and calories. Using nutritious ingredients found in virtually any grocery store, this guide contains a 60-day plan for low-fat dining, complete with shopping lists and preparation tips. M.J. Smith, author of the best-selling All-American Low-Fat Meals in Minutes also explains what foods to buy and what to avoid. She offers:

• A pocket guide to fat grams
• Inexpensive ingredient substitutes
• A kitchen-tested guide on cutting fat from your favorite recipes
• Meat and poultry cooking charts
• A sure-fire guide for selecting first-rate produce
• Microwave cooking tips
• Measurement shortcuts
• Complete nutrition information, including exchanges

From hearty entrees to enticing desserts, 60 Days of Low-Fat, Low-Cost Meals in Minutes contains the blueprints for such scintillating dishes as: • Banana Breakfast Muffins • Winter in New England Clam Chowder • Creole Shrimp Salad • No-Fat Fried Chicken • Beef Burgundy in a French Bread Crust • Grilled Halibut with Pineapple Salsa • Coconut Lover’s Macaroons • Better Than Sex CakePlus, the Special Binding Keeps the Book Open While You Work.

Cocina de Los Postres or Cooking with Johnny Vee

Cocina de Los Postres

Author: Anna Maria Perez Martinez

Delicious desserts occupy center stage in this book that serves up practical preparation techniques for creative cuisine. From light and refreshing springtime sweets to puddings and pies in winter, these recipes feature the best of each season.

Go to: Evaluation with Power or Natural Attenuation of Fuels and Chlorinated Solvents in the Subsurface

Cooking with Johnny Vee: International Cuisine with a Modern Flair

Author: John Vollertsen

With its rich culinary history, Santa Fe, serves as Mecca for "foodies" worldwide and Chef and Las Cosas Cooking School Director, Johnny Vee, is no exception. His new book Las Cosas Cooking School teaches the basics of cooking and provides recipes that are not only fun, but are a joy to entertain with. Las Cosas Cooking School is filled to the brim with unique and delicious recipes, full-color photography, useful tips, menus for entertaining, and a section on stocking the pantry.
Sections Include:
Comforting Covered Casseroles
Celebrating Salty
Shrimply Delicious
The Art of the Artichoke
BBQ Bravado
Fab Fajitas and Sexy Salsas
Hostess with the Mostess
Delicious Decadent Desserts
Author Bio: Chef John Vollertsen ("Johnny Vee") is director and creator of the Las Cosas Cooking School in Santa Fe, New Mexico. He has taught cooking for over 15 years and enjoys a second career in food writing as a regular columnist for The Santa Fe New Mexican and as the dining and food editor for The Santa Fean magazine.

Secrets of Fat Free Greek Cooking or Chile Aphrodisia

Secrets of Fat-Free Greek Cooking: Over 150 Low-Fat and Fat-Free, Traditional and Contemporary Recipes from Baklava to Moussaka

Author: Elaine Gavalas

Greek cooking is healthy, satisfying, and low in fat and cholesterol, resulting in reduced rates of heart and diet-linked disease. Elaine Gavalas starts her cookbook with an introduction to the simplicity of this cuisine and then offers a plethora of Greek favorites, all made by substituting spices and herbs for fat. Throughout the book, Gavalas includes helpful tips to further reduce fat content.

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Chile Aphrodisia (Cook West)

Author: Amy Reiley

A sensual celebration of colorful, contrasting flavors.

Whether it's a quiet evening at home or a spicy night on the town, chile offers a wide variety of flavors to spice up your meals and your love life. Heat things up with such seductive delights as South American Ceviche and a Three Sisters Bloody Mary, followed by Secret Passion Crème Brûlée. 24 color photos.

About the Cook West Series: Savor the flavors of the West. Each book in the Cook West Series celebrates the tastes, colors, aromas, and ingredients that create the food of the American West. Home cooks and industry professionals alike will welcome these single-ingredient cookbooks into their kitchens. Each title in the Cook West Series offers 50 original recipes and helpful tips to impress, inspire, and invigorate. Western cuisine is gaining in popularity, and rightly so! Where, but in the West, can one experience the marital bliss of chile and chocolate? Or a refreshing glass of prickly pear lemonade on a hot summer day? Soothe your soul with the creaminess of avocado or allow your taste buds to dance around a tantalizing olive. Enjoy the pleasantly stimulating aroma of roasting garlic or the zesty tang of cilantro. From rubs and sauces to delightful desserts, Western cooks have laid claim to a culinary art as original and distinct as the landscape itself. Conveniently sized and affordably priced, each book in the Cook West Series is the perfect addition for every cookbook library.

Keep It Seasonal or Rosalind Creasys Recipes from the Garden

Keep It Seasonal: Soups, Salads, and Sandwiches

Author: Annie Wayt

In our increasingly busy lives, meals need to be fast, healthy, and light. In Keep It Seasonal, acclaimed chef Annie Wayte offers 100 recipes, each with a spectacular color photograph of the finished dish, for simple soups, salads, and sandwiches organized by season so that home cooks can make the most of fresh, available produce. Keep It Seasonal is the ideal cookbook for those who shop at farmer's markets, Whole Foods, and Wild Oats.

Why purchase asparagus out of season when the prices are sky high? Why buy strawberries in winter when they are tasteless and full of water? Not only is produce more affordable when it is in season, but its quality and nutritional content are at their peak. In Keep It Seasonal, chef Annie Wayte awakens cooks to ingredients that are truly fresh, local, and in season, and explains why buying locally grown foods is better than buying organic food trucked in from thousands of miles away.

Within the four seasonal chapters, the recipes are organized into three sections: soups, salads, and sandwiches. Home cooks can mix and match with recipes such as Fresh Pea Soup with Morels, Crispy Prosciutto and Leek Salad with Mustard Dressing, and Grilled Spicy Lamb Sandwiches on Flat Bread with Pistachio Relish (spring), or Squash Soup with Roasted Chestnuts and Pancetta, Pomegranate Glazed Quail with Cinnamon and Raisin Tabbouleh, and Gorgonzola, Pear, and Honey Open Sandwiches (autumn). The recipes are simple and easy to prepare because the fresh ingredients speak for themselves, and each includes a full–color photo of the finished dish.

Publishers Weekly

Wayte has an upper-crust chef's taste for the finest, freshest ingredients, and it's nicely matched to the three kinds of food that show off their flavors most effortlessly-soups, salads and sandwiches-though the recipes she includes are not all as undemanding to assemble as she claims. For each season, Wayte, executive chef of 202 in New York's Chelsea Market, provides creative dishes from each of the categories, all revolving around foods that are abundant and in season. She strives to let the produce shine, especially in minimalist takes like basic but rich Spiced Parsnip Soup with Crunchy Parsnip Chips, and the satisfyingly complex flavors of Roasted Autumn Vegetable Salad with Maple-Cider Dressing, where she recommends that cooks "retain [the vegetables'] natural shape as much as possible." Wayte takes a freewheeling approach when describing preparation and tosses in measures like a "smidgen" and a "handful," and some cooks will appreciate Wayte's green light to expand on her innovative ingredient combinations. Interspersed throughout are helpful sidebars that expand on the possibilities for using some of the ingredients, as well as brief profiles of artisan food producers who share Wayte's passion for all things fresh and local. Photos. (May) Copyright 2006 Reed Business Information.

Library Journal

Wayte, who was executive chef of Nicole Farhi's flagship restaurant in London, opened Nicole's in New York City in 1999 and is now also chef of Manhattan's 202, a more casual venue. Seasonality has become something of a cliche in the restaurant world, but Wayte's bright, imaginative recipes show what respecting the seasons can mean in the hands of an expert. She has focused on soups, salads, and sandwiches because these are what many of her customers prefer to eat, and she has organized them by category within each season: Wild Salmon, New Potato, and Asparagus Salad with Sorrel Dressing in spring, for example, or Chilled Red Pepper and Tomato Soup with Cucumber-Herb Salad in the height of summer. She also includes simple recipe ideas for the various seasonal ingredients, along with profiles of some of the farmers, growers, or other purveyors she relies on, and there are striking color photographs throughout. For most collections. Copyright 2006 Reed Business Information.

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Rosalind Creasy's Recipes from the Garden: 200 Exciting Recipes from the Author of The Complete Book of Edible Landscaping

Author: Rosalind Creasy

Luscious, perfectly ripe tomatoes; crisp, sweet melons; sharp onions and mellow garlic-nothing tastes better than freshly picked food right out of the garden.

This collection of mouth-watering recipes from Rosalind Creasy, a pioneer of the edible landscaping movement, will help you celebrate the incredible flavors of the garden-fresh vegetables, fruits and herbs waiting in your backyard. Feast on delicious, fresh salads ranging from the classic-Basic Garden Salad, Tangy Mesclun Salad and Creamy Caesar Salad-to the extraordinary-Crab and Asparagus Salad with Fancy Greens and Sorrel Dressing, Watermelon Spicy Salad and Flower Confetti Salad. Indulge with Rhubarb and Strawberry Cobbler, Asparagus with Hollandaise Sauce, Gardener's Spring Lamb and Savory Bread Pudding with Sorrel and Baby Artichokes.

Featuring delectable recipes perfect for both vegetarians and meat eaters; for family breakfasts, solo lunches, and grand, celebratory dinners; this indispensable cookbook will broaden your food horizons and inspire countless delicious and healthy meals.

Publishers Weekly

Landscape designer Creasy's cornucopia of recipes using ingredients plucked fresh from a garden should appeal to the growing number of people interested in eating locally. After all, nothing is more local than a garden in one's own backyard, though unfortunately, unlike the books in her Edible Garden series, she provides little guidance on getting started with gardening after recounting her own impressive endeavors. Still, even cooks who lack time or a green thumb can enjoy most of the recipes if they have access to a good farmers' market or organic vegetable supermarket section. Her creamy succotash may not taste quite as fresh without corn that has been picked after the water has already been put on to boil, and the stuffed zucchini blossoms might not look quite as elegant with ingredients bought elsewhere and toted home, but apart from the extravagant flower petal-filled salads most of her ingredients are widely available. With many of the recipes contributed by Creasy's friends and chefs she has met, the book has a very personal feel that is augmented by her enthusiastic descriptions and detailed instructions. Color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Judith Sutton - Library Journal

Creasy's Complete Book of Edible Landscaping, originally published in 1982, is a classic in the field, and she has written many other books and cookbooks since. Her latest includes an eclectic mix of recipes highlighting her garden's bounty, from Riot of Color Salad (garnished with pansies and other edible flowers) to Pea Shoots with Crab Sauce. Some of the recipes are unusual; others are as familiar as New England Boiled Dinner. Most are shown in color photographs; unfortunately, the food styling seems somewhat amateurish. For larger collections and others where Creasy's books have been popular.