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!