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.