Saturday, January 31, 2009

Cooking the French Way or Cooking the Mexican Way

Cooking the French Way

Author: Lynne Marie Walde

An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes. Also includes typical menus and a brief description of the special features of a French table setting.

School Library Journal

Gr 5-8-These three titles are, for the most part, worthy successors to the originals. (Cooking the East African Way was originally called Cooking the African Way [Lerner, 1988].) Each well-organized and well-written book now has a greater emphasis on low-fat and vegetarian recipes. An introductory section contains information on the culture, geography, food, holidays, and festivals of the country or region. This is followed by safety tips; glossaries of cooking utensils, terms, and special ingredients; healthy and low-fat cooking tips; and a metric conversion chart. A short discussion on eating customs is followed by sample menus complete with shopping lists. The clearly written recipes that follow are organized by type of meal. Brief introductory notes, suggestions for substitute ingredients, and cooking tips are included in many of the recipes. Preparation time and serving size are indicated. The books are visually appealing with many full-page, full-color photographs (frequently adjacent to the recipes they refer to). A couple of minor quibbles are the lack of pronunciation guides (present in the previous editions) and the lack of a nutritional breakdown for each recipe. Carole L. Albyn and Lois S. Webb's The Multicultural Cookbook for Students (Oryx, 1993) would be a good companion to any of these volumes. Fran Osseo-Asare's A Good Soup Attracts Chairs (Pelican, 1993; o.p.) introduces West African cuisine. These new titles will be useful for cultural and heritage school projects as well as fun reads for intermediate cooks.-Janice Greenberg, formerly at Brooklyn Public Library, NY Copyright 2001 Cahners Business Information.



Interesting book: The New Leaders or The Asian Financial Crisis

Cooking the Mexican Way

Author: Rosa Coronado

Introduces fundamentals of Mexican cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes.

Susan Smith <%ISBN%>0822541173 - VOYA

First published in the 1980s, this title is part of the revised and expanded series, Easy Ethnic Menu Cookbooks, containing recipes from different countries. The most noticeable change is in the design and format of the books. They are taller and better laid out, with more pictures and more pages, and feature extra white space and less crowding and clutter on each page. Newly added is information on holidays and festivals, healthy and lowfat cooking tips, and recipes for holiday and festival food. The color and quality of the photographs are improved greatly, and most recipes are illustrated in a full-page photograph. Mexican Way is typical, beginning with an introduction that includes information on land and people, Mexican heritage, holidays and festivals, and Mexican markets. Next are sections for the cook, including cooking terms, special ingredients used in Mexican cooking, and Mexican menus. Nineteen recipes are collected under the headings of breakfast, dinner, supper, snacks, and holidays and festivals. Most are recognizable, such as tacos, refried beans, or Mexican rice, and two, turkey mole and three kings bread, are new to this edition. The steps involved in cooking each dish are straightforward and could be followed easily by teens, but the recipe for fried pastry or bunelos includes no hints or cautions about frying in hot oil. This series, which includes books on Italian, Chinese, Spanish, and French cooking among others, is recommended for most collections. More extensive and in-depth than single volume works such as Passport on a Plate (Simon & Schuster, 1997), the set is essential for projects involving cooking food from other countries. Glossary. Index. Illus. Photos.Maps. VOYA CODES: 4Q 2P M J (Better than most, marred only by occasional lapses; For the YA with a special interest in the subject; Middle School, defined as grades 6 to 8; Junior High, defined as grades 7 to 9). 2002, Lerner, 72p. PLB

School Library Journal

Gr 5-8-These three titles are, for the most part, worthy successors to the originals. (Cooking the East African Way was originally called Cooking the African Way [Lerner, 1988].) Each well-organized and well-written book now has a greater emphasis on low-fat and vegetarian recipes. An introductory section contains information on the culture, geography, food, holidays, and festivals of the country or region. This is followed by safety tips; glossaries of cooking utensils, terms, and special ingredients; healthy and low-fat cooking tips; and a metric conversion chart. A short discussion on eating customs is followed by sample menus complete with shopping lists. The clearly written recipes that follow are organized by type of meal. Brief introductory notes, suggestions for substitute ingredients, and cooking tips are included in many of the recipes. Preparation time and serving size are indicated. The books are visually appealing with many full-page, full-color photographs (frequently adjacent to the recipes they refer to). A couple of minor quibbles are the lack of pronunciation guides (present in the previous editions) and the lack of a nutritional breakdown for each recipe. Carole L. Albyn and Lois S. Webb's The Multicultural Cookbook for Students (Oryx, 1993) would be a good companion to any of these volumes. Fran Osseo-Asare's A Good Soup Attracts Chairs (Pelican, 1993; o.p.) introduces West African cuisine. These new titles will be useful for cultural and heritage school projects as well as fun reads for intermediate cooks.-Janice Greenberg, formerly at Brooklyn Public Library, NY Copyright 2001 Cahners Business Information.



Friday, January 30, 2009

Poker with the Girls or Pecan Lovers Cook Book

Poker with the Girls: How to Deal the Perfect Poker Party

Author: Pamela K Brodowsky

WHAT HAPPENS IN YOUR LIVING ROOM STAYS IN YOUR LIVING ROOM!

Perk up your next get-together with the hottest trend in women's entertainment-Poker Night.

Poker with the Girls provides you with a complete crash course in all the hottest poker games, from hold'em and draw poker to stud games, plus quirky variations like "The Queen and What Follows," "Acey Deucey," and "Mexican Sweat." Plus, you'll get tons of creative ideas for making your poker party unforgettable (for all the right reasons), with tips on:

• Poker cocktails-from Appletinis to Zombies
• Poker foods-from nachos and dips to down-home Texas barbeque
• Poker gear-from cards and chips to coasters and swizzle sticks
• Poker decorations-to transform your place into a swinging poker pad
• Poker music to set the scene
• Poker movies to watch between hands

Packed with fun quizzes, informative sidebars, and online resources to keep you playing long after the party's over, Poker with the Girls is the ultimate guide to a fun and fabulous night your friends will never forget!



Books about: Wireless Guide to Wireless Communications or OpenGL ES Game Programming

Pecan Lovers' Cook Book

Author: Mark Blazek

Recipes for people who love pecans. Includes pecan divinity, deviled pecans, apple-pecan ice cream, pecan pralines, pecan brownies, spicy pecan muffins, pumpkin-pecan pie, pecan puffs, fancy pecan torte, and many more!



Wednesday, January 28, 2009

My Favorite Recipes or Way We Ate

My Favorite Recipes

Author: Helen J Moncrief

After over 50 years of marriage, raising two children and Retirement I finally found time to gather my favorite recipes. More than 150 lavishly recipes result in marvelous, vividly favored foods. The idea started when I decided to compile recipes for my daughters for their Christmas presents. Many of their friends and family loved the recipe book, so I decided to have it published.
In these pages you'll find quick meals but, if you have the itch to cook something from scratch, there are recipes for that, too. The recipes reflect my style of life, which is tightly interwoven into the context of my family life as well as countless gathering with friends.
My mother was a great cook! "Mama" worked all week, therefore, she would cook enough food on the weekend for the entire week. By Sunday afternoon, a galaxy of divine flavors-Fried chicken, hearty main dishes, potato salad, collard or turnips greens, slivers of red peppers, black-eye peas and the freshness of garlic floating throughout the house. This was coupled with the aroma of freshly baked buttery rolls, blackberry, peach or cherry cobbler and luscious sweet-potato pie.
Some of the recipes were gathered from many corners of America. Many kinds of soups, appetizers, beverages, breads, cakes, desserts, fish, steak, pork chops, and tacos. All kind of pies, salads and vegetables. Quickly made sauces, barbecue chicken and ribs, and marinades add instant hits of flavor with little effort. ENJOY!



Books about: Self Awakening Yoga or Kickboxing

Way We Ate: Pacific Northwest Cooking, 1843-1900

Author: Jacqueline B Williams

Probing diaries, letters, business journals, and newspapers for morsels of information, food historian Jackie Williams here follows pioneers from the earliest years of settlement in the Northwest to the time when railroads brought Pacific Northwest cooks the latest ingredients and implements. Like she did in her earlier acclaimed volume, Wagon Wheel Kitchens: Food on the Oregon Trail, Williams sheds important new light on a little-understood aspect of our past.



Tuesday, January 27, 2009

Another 250 Best Muffin Recipes or The Kitchenary Dictionary and Philosophy of Italian Cooking

Another 250 Best Muffin Recipes

Author: Esther Brody


Biting into a still warm muffin from the oven, is one of life's simple pleasures! In Esther Brody's first book, The 250 Best Muffin Recipes, she offered up a wealth of recipes that were quick, nutritious, easy to make and most importantly incredibly delicious. Now for all of those people who enjoyed Esther's first set of tantalizing recipes, we bring Another 250 Best Muffin Recipes.

Start your day with a 'Blueberry Breakfast Gem' or have a wonderfully satisfying meal on the run with a 'Meal in a Minute Muffin.' With more than 250 muffin recipes to choose from, Another 250 Best Muffin Recipes offers up a myriad of choices and options. There are recipes created for the microwave like 'Refrigerator Micro-Bran Muffins' and the 'Specially For Kids' chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from mom and dad, but each recipe is sure to appeal. 'Banana Split,' 'Candy Apple' and 'Pizza' muffins are sure to be a hit whether in a lunch box or at the next birthday party. Perfect for busy households, the 'Mix-A-Mix' chapter enables you to prepare batter in advance which can be refrigerated, and then popped into the oven at a later date. Sometimes we all crave something decadent. 'Chocolate Lover's Delight' and 'Fudgey Nut' muffins will certainly satisfy the craving for something sumptuous.

As a delicious alternative to muffins, there are recipes for 'Buffins,' 'Cuffins' and 'Puffins.' What are they you ask? According to Esther: a little bit of biscuit, a little bit of cupcake, a little bit of muffin but a whole lot of delicious! Try these delightful variations of themuffin: 'Banana Nut Cuffins,' 'Chocolate Cream Cheese Cuffins' and 'Potato Cheese Cuffins.'

A perfect addition to anyone's baking library, Another 250 Best Muffin Recipes offers tips and techniques for baking the perfect muffin. Recipe variations, as well as all the information you will ever need to make the perfect muffin is here! You may ask why Another 250 Best Muffin Recipes? The answer: simply because more great recipes are needed for something that everybody loves!

Oklahoma City Oklahoman, March 21, 2001 - Sharon Dowell

Choosing which muffin to make first will be a dilemma.

Diane Hodges

Brody's new book of simple pleasures, showcasing even more versatility of muffin making.

Cookbook Digest

Brody's new book of simple pleasures, showcasing even more versatility of muffin making.

Internet Book Watch

Popularly known as "The Muffin Lady", Esther Brody has selected more than 250 of her most original homemade muffin mixes that are delicious, nutritious, and as much fun to make as they are great to eat in Another 250 Best Muffin Recipes. From Currant Nut Whole-Wheat Muffins, Apple Honey Muffins, Peanut Orange Breakfast Puffins, and Fruit Muffin Buns, to Ham and Cheddar Muffins, Blueberry Bran Yogurt Muffins, Banana Crumble Muffins, and Creamy Pumpkin Nut Muffins, Another 250 Best Muffin Recipes offers a welcome variety of tastes and is a "must" for the kitchen cookbook collection for all muffin fans. This superbly presented cookbook is enhanced throughout with muffin-baking tips and techniques and features 8 pages of full-color muffin photography.



New interesting textbook: Women Power and AT T or Blackwell Handbook of Organizational Learning and Knowledge Management

The Kitchenary Dictionary and Philosophy of Italian Cooking: Il Cucinario Dizionario e Filosofia Della Cucina Italiana

Author: Brook Nestor

The Kitchenary is a unique combination of Italian cooking terms and attitudes regarding cuisine presented in Italian and English. University Italian instructor Brook Nestor brings 18 years of insight to the impassioned cook, traveler and language buff. Discover little-known facts about staples in the Italian diet: was pasta imported from China? Learn language subtleties like the difference between salami and salumi or tavola and tavolo. Want to be a welcome guest? Find out how to eat, speak and act at an Italian table.

Italians have a great sense of pride regarding their culinary history, particularly for their regional dishes. However, their traditions are being threatened by modern industry and the encroachment of corporate interests in th



Monday, January 26, 2009

EveryWomans Canning Book or Haute Cuisine

EveryWoman's Canning Book

Author: Mary Catherine Hughes

The start of the First World War focused society's attention on the limits of the public food supply and the need for food conservation to support the war-effort. Housewives of all classes, even those with little or no agricultural experience, were called upon to start Victory Gardens and with this call came the question of how to preserve these garden products for use throughout the year. In response, the art of canning and preserving once again came into vogue. To aid housewives with no prior experience in this area, Mary Catherine Hughes published this 1918 work, which provides clear instructions and recipes for canning and preserving using the simplified cold-pack method.



New interesting textbook: Exploring Microeconomics or Unpopular Culture

Haute Cuisine

Author: Brandon Bowman William

Haute Cuisine was realized ultimately to showcase legendary cooking of the past 40 years. There's no l950s franchise food here, rather you'll find the care, thought, planning and talent that culminate in a cuisine specific to a place, a time and a people. I extend my great thanks and gratitude to so many friends who have submitted recipes from among their very finest and whose food I have enjoyed for a good portion of my life. Along with that cuisine, AIDS Project of the Ozarks has chosen very deliberately to illustrate Haute Cuisine with art of the very highest caliber. And like a bride's necessities of "something old, something new, something borrowed and something blue," the art has been selected from among the finest artists now living and working in Springfield or whose origins are here. That art reflects several artists of my generation but more importantly, the art reflects work by the next generation whose successes continue to inspire, dazzle and amaze.



Sunday, January 25, 2009

Sopas or Simple Italian Cookery

Sopas (Cocina tendencias Series)

Author: Joan Barris Sabates

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious recipes put elegant dishes within the reach of the novice cook. Each book in the series contains 50 recipes.
 

Un concepto nuevo de libros de cocina, diseñada pensando en los que quieren replicar los platos culinarios internacionales que normalmente disfrutan en los restaurantes. Recetas sencillas y saludable para hacer platos elegantes para los principiantes.



Look this: Wild About Turkey or Dulce lo vivas

Simple Italian Cookery

Author: Aldo Zilli

Aldo Zilli, restaurateur and Italian cooking authority, demonstrates 40 delicious traditional and modern Italian recipes, from Tuscan Bean Soup with Pasta and Spaghetti with Cherry Tomato Sauce to foolproof desserts, like Pannacotta with Fresh Berries. For something a little different, try Seared Tuna Sicilian Style or Rump Steak Paillard Grilled with Radicchio, Olive Oil and Lemon. With clear color photos to accompany each stage of the recipe, Aldo’s instructions guarantee even the novice excellent results every time.



Saturday, January 24, 2009

Slow Cooking from around the World or Land OLakes Cookies

Slow Cooking from around the World

Author: Carolyn Humphries

All you have to do is prepare these ingredients and let everything cook for you while you're away. If you are new to using your slow cooker you have many treats in store. It offers a seismic shift in lifestyle improvement if you use the right recipes. And here they are. This is the best compilation of food from around the world, adapted for the slow cooker with exciting new twists to delight and inspire you. Almost any style that appeals is yours to choose - from great British fare to Creole or Chinese, Mexican or Mediterranean, African or Australian Fusion and many more. There's something for everyone, every day of the week.

Spoil yourself! You can come home to the welcome aromas of freshly cooked gourmet food at the end of a long hard day. All you have to do is pour yourself a glass of wine and indulge yourself every night! This is an exciting addition to our previously, published slow cooking titles. We are sure that you will find yet more great eating from this fine collection of recipes.



Table of Contents:
Introduction     7
Using your slow cooker     9
Cooking tips for using the slow cooker     10
Looking after your slow cooker     12
Cooking times     13
Notes on the recipes     14
A taste of Northern Europe     15
A taste of Eastern Europe     30
A taste of the Mediterranean     42
A taste of North America     56
A taste of Central and South America     68
A taste of North Africa and the Middle East     79
A taste of Central and Southern Africa     91
A taste of Southern Asia     103
A taste of the Far East     114
A taste of the Pacific Rim     127
Index     140

New interesting textbook: Geschäftsorganisationen für Anwaltsgehilfen

Land O'Lakes Cookies

Author: Land OLakes Incorporated

Presenting the best-loved cookie recipes from Land O' Lakes kitchens. With recipes culled from its hugely successful cookie booklets, this new volume includes winners from this year's cookie contest. Included are cookie jar classics, holiday fantasies, and contemporary favorites, accompanied by helpful tips and 60 color photos.



Thursday, January 22, 2009

Chili from the Southwest or Pescado Y Marisco

Chili from the Southwest: Fixin's, Flavors, and Folklore

Author: W C Jameson

W.C.Ameson's book combines the lore and the lure of chili with 135 recipes organized by history, geography, fact, and folklore. His recipes reflect traditional and nontraditional ingredients and include wild game, seafood, and health and vegetarian varieties. He also includes explanations of terms, ingredients, and techniques for a quality bowl of chili.



See also: Microsoft Access 2007 Data Analysis or Penetration Testing and Cisco Network Defense

Pescado Y Marisco

Author: Maite Rodriguez Fischer

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious sushi, fish, salad, and wok recipes put elegant appetizers and entrees within reach of the novice cook. Each book in the series contains 50 recipes.



Wednesday, January 21, 2009

Hungry for Home or Island Cookbook

Hungry for Home: Stories of Food from across the Carolinas

Author: Amy Rogers

This mouth-watering collection of more than 200 recipes showcases the best of traditional Southern cooking and storytelling. This is no ordinary cookbook, though it boasts plenty of old-fashioned recipes for cakes, pies, casseroles, and stews.

Each recipe is accompanied by a story, telling where the dish came from, a firsthand account of how it became part of a family tradition, or a profile of the cook who submitted it. The stories are humorous, poignant, sometimes surprising, and always memorable.

Author Bio: Amy Rogers is the author of Red Pepper Fudge and Blue Ribbon Biscuits and a contributor to Cornbread Nation I: The Best of Southern Food Writing. Amy lives in Charlotte, North Carolina.



Books about: As Seis Disciplinas de Ruptura das linhas inimigas que Aprende:Como Converter Aprendizagem e Desenvolvimento em Resultados de Negócios

Island Cookbook

Author: Barbara Sherman Stetson

The Island Cookbook is a collection of the best kitchen-tested recipes that the Islands of southern New England have to offer, along with anecdotes of people, places, and more than 100 years of just plain cooking. Written by Certified Home Economist and Ford Foundation Achievement award recipient, Barbara Sherman Stetson, with illustrations by noted artist and wood sculptor, Marion King.



Tuesday, January 20, 2009

Going Wild in the Kitchen or Jazzy Jars

Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking

Author: Leslie Cerier

Go wild in the kitchen! Be creative! Venture beyond the usual beans, grains, and vegetables to include an exciting variety of organic vegetarian fare in your meals. Step outside the box and prepare dishes with beautiful edible flowers; flavorful wild mushrooms, herbs, and berries; tangy sheep and goat cheeses; tasty sea vegetables; and exotic ancient grains like teff, quinoa, and Chinese "forbidden" black rice. Author and expert chef Leslie Cerier is crazy about the great taste and goodness of organically grown foods. Now she shares scores of her favorite recipes that spotlight these fresh, wholesome ingredients in this exciting cookbook.

Going Wild in the Kitchen contains over 150 kitchen-tested recipes for healthful, taste-tempting dishes, including breakfast favorites, satisfying soups and salads, sensational main course creations, delectable desserts, and much more. There is even a chapter devoted to making your own flavored oils and vinegars. The book encourages the creative side of novice and seasoned cooks alike, prompting them to follow their instincts and "go wild" in the kitchen by adding, changing, or substituting ingredients in existing recipes. To help, an extensive ingredient glossary is included, along with a wealth of helpful cooking tips and techniques. Lively illustrations and a complete resource list for finding organic foods rounds out this user-friendly cookbook.

Going Wild in the Kitchen is more than a unique cookbook-it's a recipe for inspiration. So let yourself go! Excite your palate with this treasure-trove of distinctive, healthy, and taste-tempting recipe creations.

Library Journal

If you're up for an ingredient adventure, this book is for you. Where else can you find a recipe for Pine Needle Vinegar, or one using teff, kamut pasta, or calendula flowers? The chapter devoted to flavored oils and vinegars alone is worth a look through the book. Also covered is an array of breakfasts, soups, sauces and dips, salads and wraps, main dishes, and desserts. Cerier, a kitchen designer, organic gourmet caterer, and cooking instructor, gets readers' creative juices flowing by suggesting excellent alternative ingredients for just about every recipe she provides (more than 200 in all). The strength of her book, however, is also its weakness, as some of the ingredients she lists might not be easily found in all parts of the country. Though Cerier provides plenty of mail-order sources, by the time readers receive, say, the Bhutanese red rice flour called for in one recipe, their craving may have already passed. A reliable glossary helps decipher unfamiliar ingredients. Nutritional values are not provided. Recommended for urban public libraries, where unusual ingredients can more easily be procured.-Marija Sanderling, Lane Memorial Lib., Hampton, NH Copyright 2005 Reed Business Information.



Table of Contents:
Acknowledgmentsvii
Forewordix
Introduction1
1Recipe for Inspiration3
2Morning Bliss23
3Loving Spoonfuls39
4Sauces, Dips, and Dressings67
5Flavored Oils and Vinegars83
6Salads and "Wraps,"109
7Super Sides127
8Ancient Wisdom, Ancient Grains147
9Main Attractions169
10Just Desserts191
Metric Conversion Tables210
Resources211
Index217

New interesting textbook: To End All Wars or The Hitler Files

Jazzy Jars: Glorious Gift Ideas

Author: Marie Browning

“More than 45 one-page patterns, complete with color photographs and directions....Of inordinate help, even more so than the jars, are the ideas for filling the packaged jar....A good source.” —Booklist. “Turn a humble glass container into a great gift with dozens of recipes for instant-mixes and an inspiring array of embellishing techniques.”—Crafts’n Things.



Sunday, January 18, 2009

Southwestern Grill or Cooks Guide to Grains

Southwestern Grill: 200 Terrific Recipes for Big and Bold Backyard Barbecue

Author: Michael McLaughlin

Grilling, America's favorite home-grown cooking technique, and southwestern food, the country's best-loved regional cuisine, together make a sizzling perfect match.

Publishers Weekly

There may be 200 recipes in this fine collection, but most of them share a single basic, time-proven secret: opposites attract. For McLaughlin (All on the Grill; The Silver Palate Cookbook), that means taking the ingredients to be found near his Santa Fe home and combining them so that sweet becomes enamoured of hot, and crisp runs off with chewy. Often a marriage of fruit and spice carries the day, such as with Spice-Rubbed Venison Tenderloin with Dried Blueberry Sauce (in which berries are soaked in Tequila, mixed with beef stock, whisked with butter and spooned over meat that has been rubbed with chipotle chile powder and sugar). Or else land and sea converge and simmer in such dishes as Grilled New Mexico Mountain Trout with Cider, Bacon and Pi on Sauce. Because grilling requires as much smoke as fire, every recipe comes with a recommended Smoking Chip Option, be it Mesquite for the Cumin-Grilled Butterflied Leg of Lamb or Apple for the Sweet and Smokey Corn Relish. With Frozen Raspberry Margarita Pie, and Tequila Mixed Berry Compote with Dulce de Leche, McLaughlin's chapter on desserts intoxicates nearly as much as his chapter on Cocktails and Coolers. And the extensive chapter on Salsas, Sauces and Condiments runs the gamut from a basic Black Pepper Rub to a sobering Coffee Barbecue Sauce that blends French Roast with cumin and red chilies. All in all, this cookbook provides a summer's worth of adventurous grilling. (July) Copyright 2000 Cahners Business Information.|

Library Journal

Prolific cookbook author McLaughlin (All on the Grill, LJ 5/15/97) offers a mouthwatering array of easy grilled dishes with a Southwestern accent, from Santa Fe Chicken Satay to Grilled Salmon Steaks with Haba nero Butter. He includes a chapter devoted to tacos, tostadas, and "other hand foods," as well as one on salsas, sauces, and rubs; there are refreshing drinks and cocktails, too, and some unusual desserts. For most collections. Copyright 2000 Cahners Business Information.



Interesting book: Monetary Policy Inflation and the Business Cycle or How to Conduct Surveys

Cook's Guide to Grains

Author: Jenni Muir

Grains are one of the most tasty, versatile, and nutritious food sources available, a delight to eat and easy to cook. In this ground-breaking new work, you can travel the world, exploring each continent’s indigenous grains and the best ways of using them in meals. As well as established favorites such as oats, wheat, and corn, there’s North America’s wild rice; bulgur and freekeh from the Middle East; the rye used in Scandinavian and Russian cooking; quinoa from Peru, and the ancient Aztec grain amaranth. The first section provides an in-depth look at each of the grains, while the second features over 100 recipes, taking you from breakfast through dinner. Discover a new world of cooking for eating well in the twenty-first century.
 

Judith Sutton - Library Journal

Muir is a food writer and editor based in London, and her latest book is an attractive, informative, and readable guide to some 20 grains, from the familiar (corn and wheat) to the exotic (freekeh, roasted green barley, or wheat). Along with chapters on each grain, she includes an introductory section on grain farming and processing, ethical concerns, and health benefits. The more than 100 recipes are sophisticated and unusual, inspired by a wide variety of cuisines. Although U.S. measures are given in most cases, the book, originally published in England, has not been Americanized, and some "Britishisms" remain. Nevertheless, this is a good companion to Lorna Sass's big Whole Grains Every Day, Every Way and is recommended for most collections.



Saturday, January 17, 2009

Sushi Making at Home or Easy Italian Cookbook

Sushi Making at Home

Author: Yasuko Kamimura

Learn to make the most popular varieties of sushi: chirashi-zushi (scattered), maki-zushi (rolled), bou-zushi (bar-shaped) and fancy sushi. Basic ingredients, simple instructions and tips are detailed throughout.



New interesting textbook: American Presidency or Essentials of Global Health

Easy Italian Cookbook: The Step-By-Step Guide to Deliciously Easy Italian Food at Home

Author: Jennifer Donovan

You don’t have to be Italian to make your own pasta, risotto, and pizza dough, or create fabulous desserts like tiramisu, or demonstrate how delicious marinara sauce tastes when it doesn’t come out of a jar. The secrets of Italian cooking are made accessible here in a step-by-step format that even the most inexperienced cook can follow. With more than 70 lavishly illustrated recipes plus cross-referenced meal plans, this unique cookbook offers a full introduction to the ingredients, methods, and principles of Italy’s rich and varied cuisine. The parade of mouthwatering classics includes zesty Tuna Carpaccio, richly satisfying Chicken Cacciatora, and many other classics. And it comes with its own CD of music to provide atmosphere for the meals!

Kristen Mastel - Library Journal

Novice cooks will feel at home with this book containing more than 70 recipes, each with full-page color illustrations, step-by-step directions for preparation, generous cooking time allotments, and a one-sentence description of each item. The contemporary font, layout, and menu planner make the recipes less intimidating, and a CD of Italian opera is included to set the ambience as you prepare dinner. Donovan, a successful caterer and stylist in London, provides each dish with an English title and uses the classic Italian name as a subheading, taking away from the charm of Italian cooking. For the beginner, recipes include staples such as a fragrant tomato sauce and mouthwatering leg of lamb. More experienced cooks will find little of interest here, as recipes, e.g., for gnocchi, lack detailed directions to make the dish properly. Those who want to advance their recipe collections and cooking techniques beyond the basics should check out one of Mario Batali's cookbooks. Recommended for public libraries lacking easy-to-prepare Italian cookbooks.



Cooking the Polish Way or Cocktails

Cooking the Polish Way

Author: Danuta Zamojska Hutchins

An introduction to the cooking of Poland, featuring traditional recipes for lunch, appetizers, dinner, and desserts. Also includes information on the geography, customs, and people of Poland.



Book about: Design for Tea or Fruit

Cocktails

Author: James A Butler

Cocktails is the definitive guide to entertaining with mixed drinks. It includes more than 100 recipes—ranging from the traditional to the exotic. Renowned bartender James Butler and celebrated food stylist Vicki Liley cover all the basics: from the essentials of a well-stocked bar, to fundamental glassware, shakers, and jiggers, to the latest trends in mixology. And their tips on technique—the proper way to shake, stir, blend, or build a cocktail or how to add the finishing touches—will turn anybody into a master of spirits. Ideas for hors d'oeuvres and a handful of non-alcoholic drinks are included. Fully illustrated, and in full color, this handbook to the wonderful world of cocktails will delight both the eye—and the palate.

Author Bio:

James Butler was a cocktail maker at the innovative Tonic Bar and Restaurant in Sydney, then Assistant Manager of the award-winning International Bar and Restaurant, Kings Cross.

Vicki Liley is an international author, recipe writer, food editor and stylist. She has worked for Australia's leading food magazines and has appeared on television and radio shows. She is the author and stylist for several titles in Periplus' Essential Kitchen Series including Asian Wraps & Rolls, Curries, Dim Sum, Hors d'Oeuvres, and Wok, among others.



Friday, January 16, 2009

Voluntary Food Intake and Diet Selection in Farm Animals or Light Desserts

Voluntary Food Intake and Diet Selection in Farm Animals

Author: J M Forbes

This book is, in part, a second edition of the author's previous work The Voluntary Food Intake of Farm Animals (Butterworths, 1986). However, it has been revised and extended to such an extent that it is effectively a new book in its own right. More emphasis has been placed on diet selection, learning and appetites. All other sections have been brought up-to-date and completely reorganized. The text is copiously referenced to provide access to the original literature. It represents a standard work on its subject and is essential reading for advanced students and research workers in animal nutrition.



Read also Microeconomia intermedia: Un metodo moderno

Light Desserts

Author: Robert Ros


Now indulge your sweet tooth - absolutely guilt free. These recipes contain less than 200 calories a serving: Raspberry Cheesecake, Crunchy Apple Cobbler, Baked Alaska, Chocolate Angel Food Cake and much more.



Second Helpings or Meltdown

Second Helpings: Fresh Ways to Feed Your Family

Author: Jeanette Orrey

A wonderful family cookbook with over 120 simple, delicious and healthy recipes from the bestselling author of The Dinner Lady - the school-dinners cook who inspired Jamie Oliver, and is changing the way our children eat.



Book about: Relieving Pain Naturally or Eat More Weigh Less

Meltdown: The Official Fiery Foods Show Cookbook and Chilehead Reso Guide

Author: Dave DeWitt

This cookbook illustrates the use of fiery foods products in cooking. Salsas, hot sauces, mustards, pickles and dozens of other products are incorporated into delicious recipes that are easy to prepare. Based on recipes collected from manufacturers who exhibit at the National Fiery Foods Show, now in its 12th year, Meltdown is also an insiders guide to the history and trends of fiery foods. If you ever wanted to know what else you can do with that bottle of habanero salsa besides dip chips in it, this book will tell you. A handy substitution guide allows you to switch brand names among 21 categories of fiery foods, including chile-infused vinegars, spice mixtures, pepper jellies, spicy barbecue sauces, and more.



Table of Contents:
Introduction
The Hottest Show on Earth1
Sizzling Starters13
Sassy Sauces, Salads, and Soups31
Mighty Meats51
Stimulating Seafood77
Power Pastas and Galvanized Grains99
Sensational Side Dishes115
Brave Breads and Dazzling Desserts131
Index157

Thursday, January 15, 2009

100 Meals for 5 or Less or Unique Vegetarian Recipes

100 Meals for $5 or Less

Author: Jennifer Maughan

ONE FAMISHED HUSBAND, THREE HUNGRY CHILDREN, rising food costs, and a fixed income could lead to disaster, but Jennifer Maughan successfully navigates the world of grocery shopping by pinching those pennies for all they're worth. She shows how anyone can creatively survive the onslaught of higher grocery bills and still eat tasty, healthy meals.

SHE TELLS FRAZZLED FOOD BUYERS TO:

Allocate funds to the most important foods.

Stop spending money on impulse buys.

Make a shopping plan before heading to the store.

Find the best places to shop in your area.

Be smart about coupons and sales.

In addition, the average cost per serving is highlighted in each recipe, making it easier to calculate the cost of each meal.

The Wall Street Journal reported that wholesale prices of key food items have risen dramatically from 2006.

Retail food prices at the supermarket increased in the first quarter of 2008, according to an American Farm Bureau survey. The total cost of sixteen basic grocery items in the first quarter of 2008 was up about 8 percent, or $3.42, from 2007.

Online marketing and promotions.

Print and web advertising campaign.

National broadcast and print publicity.

Co-op available.

Jennifer Maughan is a freelance writer and editor with more than 15 years of experience in the publishing industry. Her areas of specialty include travel, food, celebrations, parenting, and family life. She lives near Salt Lake City.



New interesting book: Partisan Politics Divided Government and the Economy or Personal Finance8th Edition

Unique Vegetarian Recipes

Author: Irene W Rundell

You will delight in the taste, appreciate the good nutrition, and enjoy the ease in preparing the recipes in this book. As people become nutrition conscious, they seek healthier ways to prepare food. This cookbook, primarily for vegetarians, includes a chart on how a person can change to a healthier or a vegetarian diet. Many recipes non-vegetarians and vegans will enjoy without change. Others they can adapt by adding meat or egg substitutes. The main course recipes, for most people, will resemble and taste just like the similar meat dish. I would have loved to find a cookbook like this one. Since I didn't find one, and store products contain so many preservatives, food coloring and additives, I had to develop and home-test these dishes myself. You will truly savor the main courses, breakfast dishes, soups, side dishes, salads, muffins, desserts, and bread recipes found in Unique Vegetarian Recipes.



Fundamentals of Cheese Science or Cookies Year Round

Fundamentals of Cheese Science

Author: Patrick Fox

Although there is extensive primary literature on the science and technology of cheese, numerous reviews on several aspects of the subject and many textbooks ranging from the advanced to the popular, there is a conspicuous absence of a broadly—based introductory text on the scientific aspects of cheese. This book is written to fill that gap for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post—graduate students.

Booknews

Scientists from Cork, Ireland, two with the Dairy Products Research Centre and two with University College, offer a broad account of the scientific aspects of cheese, for anyone who works with it from researchers and professionals to graduate and undergraduate students in food science and technology. They assume readers are familiar with biochemistry, microbiology, and diary chemistry. Their emphasis is on fundamental principles rather than technological aspects. The topics include historical aspects, manufacture, enzymatic coagulation, the microbiology of ripening, rheology and texture, the principal families of cheese, nutritional aspects, pathogens and food-poisoning bacteria in cheese, processes cheese and substitute or imitation cheese products, and analytical methods. Annotation c. Book News, Inc., Portland, OR (booknews.com)



Table of Contents:
Prefaceix
Chapter 1Cheese: Historical Aspects1
1.1Introduction1
1.2Cheese Production and Consumption5
1.3Cheese Science and Technology7
Chapter 2Overview of Cheese Manufacture10
2.1Selection of Milk10
2.2Standardization of Milk Composition10
2.3Heat Treatment of Milk12
2.4Cheese Color13
2.5Conversion of Milk to Cheese Curd14
2.6Ripening17
2.7Processed Cheese Products17
2.8Whey and Whey Products17
Chapter 3Chemistry of Milk Constituents19
3.1Introduction19
3.2Lactose20
3.3Milk Lipids25
3.4Milk Proteins31
3.5Milk Salts39
3.6pH of Milk41
3.7Physicochemical Properties of Milk43
Chapter 4Bacteriology of Cheese Milk45
4.1Contamination of Raw Milk45
4.2Pasteurization47
4.3Alternatives to Heat Treatment49
4.4Prematuration53
Chapter 5Starter Cultures54
5.1Introduction54
5.2Types of Cultures54
5.3Taxonomy62
5.4Metabolism of Starters69
5.5Plasmids82
5.6Inhibition of Acid Production83
5.7Bacteriophage83
5.8Bacteriocins92
5.9Production of Starters in Cheese Plants94
5.10Measurement of Generation Times96
Chapter 6Enzymatic Coagulation of Milk98
6.1The Primary Phase of Rennet Coagulation98
6.2Rennet101
6.3FaAtors That Affect the Hydrolysis of k-Casein and the Primary Phase of Rennet Coagulation102
6.4The Secondary (Nonenzymatic) Phase of Coagulation and Gel Assembly103
6.5Factors That Affect the Nonenzymatic Phase of Rennet Coagulation108
6.6Measurement of Rennet Coagulation Properties109
6.7Factors That Affect Rennet Coagulation120
6.8Rennet Substitutes130
6.9Immobilized Rennets135
Chapter 7Post-Coagulation Treatment of Renneted Milk Gel138
7.1Introduction138
7.2Methods for Measuring Syneresis139
7.3Influence of Compositional Factors on Syneresis139
7.4Influence of Processing Variables on Syneresis140
7.5Kinetics and Mechanism of Syneresis145
7.6Textured Cheese145
7.7Molding and Pressing of Cheese Curd150
7.8Packaging151
Chapter 8Salting of Cheese Curd153
8.1Introduction153
8.2Salting of Cheese Curd155
8.3Effect of Salt on Cheese Composition162
8.4Effect of NaCl on the Microbiology of Cheese163
8.5Influence of NaCl on Enzymes in Cheese165
8.6Effect of Salt on Cheese Quality166
8.7Nutritional Aspects of NaCl in Cheese167
Chapter 9Cheese Yield169
9.1Introduction169
9.2Definition of Cheese Yield169
9.3Measurement of Cheese Yield and Efficiency171
9.4Prediction of Cheese Yield173
9.5Factors That Affect Cheese Yield174
9.6Conclusion202
Chapter 10Microbiology of Cheese Ripening206
10.1General Features206
10.2Microbial Activity during Ripening207
10.3Growth of Starter Bacteria in Cheese213
10.4Growth of Nonstarter Lactic Acid Bacteria in Cheese215
10.5Other Microorganisms in Ripening Cheese217
10.6Examples of Microbial Growth in Cheese226
10.7Microbial Spoilage of Cheese232
Chapter 11Biochemistry of Cheese Ripening236
11.1Introduction236
11.2Ripening Agents in Cheese236
11.3Contribution of Individual Agents to Ripening237
11.4Glycolysis and Related Events238
11.5Citrate Metabolism248
11.6Lipolysis and Related Events249
11.7Proteolysis255
11.8Characterization of Proteolysis in Cheese268
11.9Catabolism of Amino Acids and Related Events274
11.10Conclusion278
Chapter 12Cheese Flavor282
12.1Introduction282
12.2Analytical Methods284
12.3Contribution of the Aqueous Phase of Cheese to Flavor288
12.4Contribution of Volatile Compounds to Cheese Flavor292
12.5Off-Flavors in Cheese293
12.6Formation of Flavor Compounds297
12.7Intervarietal and Intravarietal Comparison of Cheese Ripening300
12.8Conclusion303
Chapter 13Cheese Rheology and Texture305
13.1Introduction305
13.2Cheese Microstructure306
13.3Rheological Characteristics of Cheese311
13.4Cheese Texture333
Chapter 14Factors That Affect Cheese Quality341
14.1Introduction341
14.2Milk Supply341
14.3Coagulant (Rennet)343
14.4Starter343
14.5Nonstarter Lactic Acid Bacteria (NSLAB)344
14.6Cheese Composition345
14.7Ripening Temperature347
14.8Conclusion347
Chapter 15Acceleration of Cheese Ripening349
15.1Introduction349
15.2Elevated Temperature350
15.3Exogenous Enzymes351
15.4Selected, Activated, or Modified Starters355
15.5Adjunct Starters358
15.6Secondary Cultures359
15.7Enzyme-Modified Cheese359
15.8Addition of Amino Acids to Cheese Curd360
15.9Prospects for Accelerated Ripening360
Chapter 16Fresh Acid-Curd Cheese Varieties363
16.1Introduction363
16.2Overview of the Manufacturing Process for Fresh Acid-Curd Cheese Products363
16.3Principles of Acid Milk Gel Formation364
16.4Prerequisites for Gel Formation368
16.5Effect of Gel Structure on Quality369
16.6Factors That Influence the Structure of Acid Gels and the Quality of Fresh Cheese Products374
16.7Treatments of the Separated Curd378
16.8Major Fresh Acid-Curd Cheese Varieties379
Chapter 17Principal Families of Cheese388
17.1Introduction388
17.2Rennet-Coagulated Cheeses392
17.3Acid-Coagulated Cheeses422
17.4Heat/Acid-Coagulated Cheeses422
17.5Concentration and Crystallization423
17.6Ultrafiltration Technology in Cheesemaking425
Appendix 17-ACompositions of Selected Cheese Varieties428
Chapter 18Processed Cheese and Substitute or Imitation Cheese Products429
18.1Introduction429
18.2Pasteurized Processed Cheese Products429
18.3Imitation and Substitute Cheese Products443
Chapter 19Cheese as a Food Ingredient452
19.1Introduction452
19.2Overview of the Requirements of Cheese as an Ingredient452
19.3Functional Properties of Cheese as an Ingredient456
19.4Dried Cheese Products475
19.5Conclusion482
Chapter 20Pathogens and Food-Poisoning Bacteria in Cheese484
20.1Introduction484
20.2Pathogens in Raw Milk487
20.3Pathogens in Cheese488
20.4Listeriosis489
20.5Pathogenic Escherichia Coli490
20.6Growth of Pathogens during Cheese Manufacture491
20.7Growth of Pathogens in Cheese during Ripening493
20.8Raw Milk Cheeses498
20.9Control of the Growth of Pathogens499
20.10Enterococci500
20.11Biogenic Amines501
Chapter 21Nutritional Aspects of Cheese504
21.1Introduction504
21.2Fat and Cholesterol504
21.3Protein and Carbohydrate506
21.4Vitamins and Minerals506
21.5Additives in Cheese508
21.6Cheese and Dental Caries509
21.7Mycotoxins509
21.8Biogenic Amines in Cheese512
Chapter 22Whey and Whey Products514
22.1Introduction514
22.2Clarification of Whey515
22.3Concentrated and Dried Whey Products516
22.4Lactose516
22.5Whey Proteins517
22.6Whey Cheese519
22.7Fermentation Products522
22.8Conclusion522
Chapter 23Analytical Methods for Cheese523
23.1Introduction523
23.2Methods of Sampling Cheese523
23.3Compositional Analysis525
23.4Biochemical Assessment of Cheese Ripening527
23.5Techniques To Study Volatile Flavor Compounds536
23.6Microbiological Analysis of Cheese536
23.7Objective Assessment of Cheese Texture540
23.8Sensory Analysis of Cheese Flavor and Texture540
23.9Detection of Interspecies Adulteration of Milks and Cheeses543
Table of Sources545
Index559

Book review: Current Care of Women or Aromatherapy A Z

Cookies Year-Round: 50 Recipes for Every Season and Celebration

Author: Rosemary Black

Few kitchen projects are as pleasurable as baking cookies. On a stressful day, getting out the measuring cups and baking sheets and immersing yourself in the comforting rituals of sifting, mixing, rolling out and shaping the dough can be immensely therapeutic. What's more, cookie-baking is an activity in which the whole family-even young children-can participate. And the results of the process are, of course, especially gratifying, as the house fills with the cookies' enticing aroma and anticipation builds for that first delectable, sweetly satisfying crunch.

In Cookies Year-Round-the follow-up volume to STC's Cupcakes Year-Round-New York Daily News food editor Rosemary Black first acquaints you with the basic cookie-making techniques (including icings for frosted cookies) and then sets out an array of cookie recipes with which to celebrate each season of the year. Summon spring with Lemon Madeleines and Double Mint Chocolate Chip Cookies. Relax into summer with Key Lime Squares and Super S'Mores. Welcome autumn's harvest with Apple Cobblers and Pumpkin Spice Bars. And in winter, snuggle up with Ginger Stars and Peanut Butter Kisses. Illustrated with luscious color photographs, the book has a sensible easel format that makes it especially easy to use.



Tea Book or Tried True

Tea Book

Author: Dawn L Campbell

Unique in its more than three hundred recipes, The Tea Book is a comprehensive look at tea. It's about its history, where it's grown, how it is prepared, what the various grades of tea are. There are chapters on decaffeinated teas, flavored teas, tea accessories, and tea medicinal uses. Campbell also describes British teatimes, tea leaf reading, and the Japanese Tea Ceremony. You'll find tea recipes and brewing techniques from around the world.



New interesting textbook: Merchant of Death or History Buffs Guide to the Presidents

Tried & True: All Season Grilling & BBQ

Author: Allrecipescom Staff

*The latest cookbook in the Allrecipes Tried &True series, featuring 200 recipes for the barbecue.
*Access interactive features for each recipe on Allrecipes.com. Plug in the recipe's page number to obtain nutritional information; scale ingredient amounts; print out or email recipes; create a personal recipe box or categorize shopping lists; and convert U.S. standard measurements to metric.
*The Allrecipes.com community includes over 10 million visitors.



Wednesday, January 14, 2009

Noble Rot or Home Warming

Noble Rot: A Bordeaux Wine Revolution

Author: William Echikson

In the wine capital of the world, a battle royal of tradition against innovation in the quest for ratings and market share.For wine lovers the world over, Bordeaux is the center of the universe. But in the past two decades, revolutionaries have stormed its traditional bastions, making their mark—and their fortunes—modernizing the production and marketing of wine. Noble Rot introduces us to the figures who epitomize the changes sweeping Bordeaux: the noble family behind Château d'Yquem engaged in a soap-opera feud; a stonemason turned winemaker whose wine, made in a garage, sells for $100 a bottle; the Maryland-based critic Robert Parker, whose opinion routinely makes or breaks a wine; and the New World operations that have used branding to undercut Bordeaux's supremacy. It also delves into the mysteries of the legendary classification of 1855: how it became the bible of Bordeaux, and how it was at last successfully challenged. William Echikson takes readers inside the center of the French wine business to examine the schism between defenders of the old order and architects of the new.

Author Biography: William Echikson, author of Burgundy Stars, lives in Brussels, where he is bureau chief for Dow Jones Newswires and a wine columnist for Wall Street Journal Europe.

Jonathan Yardley - The Washington Post

..."Noble Rot" is based on the implicit assumption that the reader is familiar with these wines not just as famous old names but also as gustatory pleasures. I felt a bit like the boy pressing his nose against the toy-store window since purchasing most of the wines so lavishly praised by Echikson would require taking out a second mortgage. You, dear reader, may well feel the same, leaving you to share my lament that Echikson did not devote more attention to the lower end of the Bordeaux market.

Still, conflict in the wine business is as amusing and occasionally as instructive to read about as conflict in any other business, and for several decades Bordeaux has had plenty of it....[I]t is always fun to watch the elite squabbling in their sandbox, and that is the chief pleasure provided by "Noble Rot."

Publishers Weekly

In vino veritas. Yet as Echikson (Burgundy Stars) shows in this entertaining journey through Bordeaux's wine-making landscape, the truth of wine is also highly subjective and subject to change. Bordeaux has long epitomized fine wine. In 1662, Echikson relates, the English diarist Samuel Pepys described "a sort of French wine called Ho Bryan that hath a good and most particular taste...." This Haut-Brion was the first Bordeaux wine; it would soon join a handful of other chateaux that became the coveted "first growths." Indeed, Thomas Jefferson noted there were "four vineyards of first quality": Margaux, Latour, Lafite and Haut-Brion. After a rigid classification system was imposed in 1855, it seemed likely that the French reverence for tradition would make "innovative Bordeaux" an oxymoron. Over the last several decades, however, some revolutionary "garagistes" (garage wine makers) have begun using new growing and wine-making techniques to show the world that less than perfect land and less than blue blood can yield extraordinary wines. Echikson, a wine columnist for Wall Street Journal Europe, profiles merchants, brokers, enologists and the most influential wine critic in the world, the American Robert Parker. The title comes from Chateau d' Yquem, the maker of a legendary sauterne ("noble rot" has to do with allowing grapes to begin to rot on the wine to achieve concentration and sweetness). Oenophiles will come away from this lively account with a sense of how globalization and economics have challenged the rot and created ferment and growth in ancient Bordeaux. 23 illus. Agent, Michelle Tessler. (May) Forecast: Bordeaux is the world's wine capital, and few books have covered it as accessibly as Echikson does. The author's connection to WSJ Europe and his status as Brussels bureau chief for Dow Jones Newswires will help his book get media coverage. Copyright 2004 Reed Business Information.

Kirkus Reviews

Wall Street Journal wine columnist Echikson explores the return of quality to Bordeaux over the past 20 years, as well as the economic flat-lining that will put a check on the recovery. Although his satisfying portrait of the Bordeaux wine industry in the late 20th century concentrates on a few producers, brokers, and merchants, it nonetheless provides an overview of what is happening in the region as a whole. What looked like "another painful lesson in globalization, the latest chapter in France's ongoing and mostly losing struggle to balance its artisan traditions with the unyielding demands of the marketplace," produced an interesting twist. A good number of producers decided to cut back on quantity, no longer making "the vine piss wine" and taking a more severe approach to the selection of grapes. This was most evident in the work of the garagistes, whose social battles with the mandarins are chronicled in sprightly fashion by Echikson, as is the whole depressing ballyhoo at Chateau d'Yquem. The author considers Robert Parker's impact on the area-wide move toward a denser wine, which infuriates many of the 10,000 producers who understand the existential mandate of terroir to be the delivery of variety, not homogenization. He brings his background in economics smartly to bear on challenges to bureaucratic regulation, the rise of cooperatives, and the overpricing of bottles (particularly those that get the Parker nod); when the stock market tanked, Echikson notes, so did the Bordeaux bubble. The most original materials here are the close portraits, in broad cross-section, of a few Bordeaux winemakers, including the profoundly artisanal garagiste Michel Gracia, arriviste Yves Vatelot atChateau Lascombes, and Chateau d'Yquem's difficult feudal paternalist, Count Alexandre de Lur-Saluces. Echikson's sleeve across the pedigreed windpipe of undeserving premier crus is a welcome reminder to seek quality, not fancy names. An entertaining introduction to Bordeaux, though little of it is new. (23 illustrations, 1 map)Agent: Michelle Tessler/Carlisle & Co.



New interesting book: Customer Behavior or Law Business and Society

Home Warming: Secrets to Making Your House a Welcoming Place

Author: Emilie Barnes

Bestselling author Emilie Barnes shares her gift of gracious hospitality with those longing to express kindness and joy in their home's décor, personality, and style.

Artist Susan Rios' paintings of charming living spaces invite readers to relax, take in the ambience, and glean from Emilie's passion for creating a home with a heart.

  • Treat strangers like friends, friends like family, and everyone like royalty.
  • Let your living room become the home's hearth, a place of warm conversation.
  • Make spaces that welcome everyone from little children to the elderly.

This beautiful collection of friendly advice and practical ideas inspires every woman's personal touch and is a radiant gift for weddings, showers, and housewarmings.

Material excerpted from Welcome Home.



Her Fork in the Road or Better than Homemade

Her Fork in the Road: Women Celebrate Food and Travel

Author: Lisa Bach

Women's relationship to food is passionate and obsessive, embracing and comforting, complex and frustrating. This savory sampling of stories — by some of the best writers in and out of the food and travel fields — journeys to the heart of this age-old relationship, taking the reader from the familiar kitchens of contemporary America to the far reaches of the globe. In France, an overly enthusiastic waitress serves M.F.K. Fisher the lunch of a lifetime to sustain her on a walk to Avalon. In Tunisia, Ruth Reichl dines at the home of a local, where the meal is eaten with one's hands and a dash of sensuality. And, in Fiji, where the women are big and beautiful and walk like royalty, Laurie Gough encounters food as a grand and constant celebration.



Go to: Fundamentals de Contabilidade Promovida

Better Than Homemade: Amazing Foods That Changed the Way We Eat

Author: Carolyn Wyman

(1)Who put the Minute in Minute Rice? (2)What, exactly, is Spam? (3)And why do Pringles come in a tennis ball can?

Discover the answers to all these questions and more in Better Than Homemade, a freewheeling illustrated history of the packaged foods industry. From Green Giant and Hamburger Helper to Jiffy Pop and Jell-O, syndicated columnist Carolyn Wyman reveals the fascinating origins of your favorite "food" products—along with never-before published advertisements, innovative packaging (cheese in a can!?), and hilarious "unauthorized uses."
You'll learn that Birds Eye frozen foods were invented by an Arctic adventurer; Kool-Aid got its start from an 11-year-old entrepreneuer; and Twinkies were once used to capture a gang of escaped baboons. Perfect for fans of the Food Network's Unwrapped, this guide is the ultimate paean to processed pleasures!

(1) Afghan prince Attaullah Durrani, who brought the idea to General Foods.
(2) According to Spam's website, "Pork shoulder and ham, mostly." Mostly?!
(3) To answer consumer complaints that potato chips were greasy and broke too easily.

Publishers Weekly

In an effort that will perhaps be best enjoyed by baby boomers who have yet to overdose on the Food Network, Wyman (Spam: A Biography; Jell-O: A Biography) unwraps 46 very familiar products to reveal their histories, revel in their mysteries and devour their marketing ploys. Anyone still intrigued by Hamburger Helper, Twinkies, Wonder Bread and Jiffy Pop will enjoy the efforts at wordplay ("Velveeta, All-American Hunk") and the concise narratives (the saga of Minute Rice in a two-minute read). Trivia connoisseurs will be happy to learn it takes more than 90 minutes a day to wash the walls and floors at the Marshmallow Fluff factory and that "among Hispanics with Caribbean roots, Clamato (and most other shellfish-based foods) is considered an aphrodisiac." Odder than the inclusion of Beer Nuts in a chapter entitled "Triumphs of Technology" is the fact that Instant Mashed Potatoes and Minute Rice are delegated to the more humble "Homemaker Helpers" section. Most interesting is the chapter on "Marketing Marvels," which explores Jell-O flavors that are no longer available, the voice behind the classic SpaghettiOs jingle and the birth of the Jolly Green Giant. The book's graphics sparkle and should induce cravings for Mrs. Paul's Fish Sticks and a nice Hawaiian Punch. (Oct.) Copyright 2004 Reed Business Information.



Tuesday, January 13, 2009

Ultimate Cabbage Soup Diet or World of Street Food

Ultimate Cabbage Soup Diet

Author: Madeline Cooper

Lose up to ten pounds in seven days - and never feel hungry. The cabbage soup diet is the slimming sensation of recent years and this work shows you how to follow it. This book includes a guide to following the diet as well as a host of recipes and meal plans to help you stick to the diet.



New interesting book: The African American Womans Guide to Successful Makeup and Skincare or Advanced Bach Flower Therapy

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.

Troth Wells has been with the New Internationalist since 1972. She has written a number of world food books, and is an editor of The World Guide, a global reference source that focuses on majority-world issues.

KLIATT

The term "street food" best describes the casual, delicious and local cuisine sold in stalls, carts and open air markets around the world. The recipes included in this book represent a well-chosen group of street food favorites from locales as diverse as Pakistan and Jamaica. Reflecting the high cost of meat, most of the recipes are vegetarian. The authors avoid difficult-to-find ingredients for most of the recipes. Each recipe includes additional information such as the history, popularity, and flavor of the street market where it is found. Some of the recipes are Pan Puri (spicy filled pastries), Pad Thai (Thai noodles), Bolinas de Bacalhau (codfish balls), Harira (bean soup), Mafe (peanut stew), Empanadas Criollas (pasties), Batata Bil Kizbara (potato with ccilantro/coriander) and Tom Yam (hot and sour soup). All recipes include both imperial and metric measurements. Extensive color photographs of markets and street side chiefs enhance the book's appeal. Troth Wells has produced five food books and she traveled extensively throughout numerous countries while researching this book. This is a wonderful introduction to a wide variety of delicious foods. Age Range: Ages 12 to adult. REVIEWER: Shirley Reis (Vol. 42, No. 1)

Kristen Mastel - Library Journal

Tasty local tidbits from Ethiopia to Fiji often sold from street vendor carts or markets are the feature of this text from the author of Desserts & Drinks from Around the World. Arranged by region, the recipes feature a few that will be familiar to most cooks, such as the Chicken Satay from Indonesia, but the majority of the entries celebrate foods off the beaten track. Tchedoudiene will make your mouth water as you prepare fresh fall picks of carrots, eggplants, and pumpkins combined with fish and fresh spices for this one-pot wonder. Unlike in many cookbooks, the majority of the ingredients needed to prepare these recipes are readily available in all supermarkets. For those that are not, Wells has added a resource list. Each entry includes a wonderful description of where the item is found in the world, a color photograph, and an anecdote regarding the dish, illustrating how food is a part of one's culture. Recommended for medium to large public libraries that want to expand their global cookbook collections.



Flavors of the Gulf Coast or Windows A Tasteful Reflection of Historic Rhode Island

Flavors of the Gulf Coast

Author: Tim Creehan

Flavors of the Gulf Coast is a collection of simple Gulf Coast recipes. This regional hit includes Louisiana, European, and Asian cuisine influences. Creehan presents a simple style of cooking - where flavors are highlighted, not hidden. This book is designed to make any home cook feel like a chef!



Interesting textbook: Retailing Management or Understanding Health Care Reform

Windows: A Tasteful Reflection of Historic Rhode Island

Author: Junior League of Rhode Island

Windows is a beautiful collection of regional and national recipes coupled with fun and interesting historical tidbits from the State of Rhode Island. This cookbook makes a unique and useful souvenir that is a true, tasteful, reflection of Rhode Island and New England. We would love for you to peek into our "windows". The 1996 New England Regional Winner of the Tabasco Community Cookbook Award.



Monday, January 12, 2009

Guinness Drinking Companion or Really Useful Guide to Red Wine

Guinness Drinking Companion

Author: Leslie Dunkling

An entertaining blend of factual information and literary anecdote, The Guinness Drinking Companion is an endlessly fascinating anthology. Leslie Dunkling treats his readers to quotes from such luminaries as Winston Churchill and Ogden Nash, excerpts from sonnet and novel alike, reproductions of woodcuts, etchings, paintings and vintage advertisements, recipes for cocktails, a treasure trove of facts, figures, and miscellany, and a complete glossary of drinking terms. The Guinness Drinking Companion makes the perfect gift for those who, like Leslie Dunkling, consider moderate drinking in pleasant company one of life's great pleasures.



See also: O Leitor de Comportamento Organizacional

Really Useful Guide to Red Wine

Author: Susy Atkins

Whether you're looking for a full-bodied red to drink with a hearty casserole, or a lighter ros' to accompany a fresh summer salad, this clever little guide will help you make the right choice. Chapters include Light Smooth Reds, Medium-bodied Smooth Reds, Full-bodied Reds and Ros's. In each chapter the principal characteristics of each of the different wines are assessed in terms of their texture, appearance, aroma, flavor and finish. With a wide variety of wine choices to suit every pocket, as well as practical tips on serving and storing, and advice on matching food with wine, this book makes the perfect purchase for someone who wants to learn more about appreciating red wine.



Authentic Recipes from Malaysia or Weir Cooking in the City

Authentic Recipes from Malaysia

Author: Wendy Hutton

Drawing on their multi-ethnic heritage, Malaysians have developed unique variations on Asian favorites like Malay satay, Chinese fried noodles, and Indian curry puff.



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Weir Cooking in the City: More Than 125 Recipes and Inspiring Ideas for Relaxed Entertaining

Author: Joanne Weir

The American city is thriving. In urban neighborhoods across the country you can find intriguing restaurants, gourmet and ethnic markets, farmers' markets, and artisanal breads and cheeses. In her new book, Weir Cooking in the City, chef and teacher Joanne Weir takes readers and home cooks into our nation's ethnically diverse and vibrant culinary and cultural urban landscape.

Exploring her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the myriad international flavors and tastes they will find there. From local ethnic neighborhoods to the butcher to the farmers' market, Joanne seeks out the best ingredients and most delicious dishes and shows how they can be re-created in home kitchens anywhere. A companion volume to her new series on public television, Weir Cooking in the City brings every city to life.

With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes, created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Start your meal with Joanne's Straw Potato Cakes with Smoked Salmon and Caviar, Parmesan Flan, or Kale Soup with Pancetta and White Beans. Showcase beautiful salad greens in a Radicchio, Arugula, Golden Raisin, and Pine Nut Salad or a Duck Salad with Pecans and Kumquats, or spice things up with a Thai Beef Salad with Mint and Cilantro. Simple yet delicious main courses include Silver-Roasted Salmon with Sweet-Hot Relish; Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers; and Green Lasagna with Artichokes and Leeks. Sweets like WarmChocolate, Cinnamon, and Coffee Tart; Plum Cake; Double Chocolate Ice Cream with Dried Cherries; and Panna Cotta with Raspberries will complete your meal. Each recipe is accompanied by wine suggestions from wine expert Tim McDonald.

Filled with mouth-watering photographs throughout, Weir Cooking in the City is the cookbook for the modern home cook, with essential information on stocking your pantry, matching wine with food, and effortless entertaining. From creating a party of Mediterranean-inspired small plates to a simple but sophisticated supper after a movie or play, from bustling neighborhood markets to Joanne's welcoming kitchen, this excursion into city cuisine will inspire you to create a weekday meal or an impromptu dinner party.

Publishers Weekly

This collection of Asian- and Mediterranean-influenced dishes from celebrated cooking teacher Weir (Joanne Weir's More Cooking in the Wine Country, etc.) succeeds on many levels. The recipes are solidly written; the dishes are appealing and flavorful. As Weir explains, "That range of possibility is so incredibly interesting to me and may be at the heart of why I love to be in the city, cooking and eating city food." She offers such recipes as Spicy Bulgur and Lentil Salad and Shanghai Noodles with Chicken, Cashews, Cilantro, and Mint, as well as Croutons with Tapenade, Orange and Fennel, and Autumn Cheddar, Apple, and Walnut Salad. Weir makes a valiant effort to develop the city theme by including quotes from the famous about cities, with a particular emphasis on her home, San Francisco. (Quotes such as Norman Mailer's "Chicago is a great American city," however, feel more like padding than insight.) And many headnotes refer back to urban living, like the one that introduces Grilled Squid Salad with Winter Citrus and extols indoor grilling. However, this loosely bound collection of modern dishes feels unfocused in the aggregate, and it's surprising to see such a practiced author playing fast and loose with language: a "Tuscany by Candlelight" menu consists of Bagna Cauda (from Piedmont), Prosciutto, Parmigiano, and Pepper Breadsticks (with main ingredients from Emilia-Romagna), Golden-Saut ed Veal with Arugula and Tomato Salad (from Milan, Lombardy's capital) and Warm Polenta Custard with Grappa-Soaked Golden Raisins (relying on ingredients from Friuli). (Mar.) Forecast: Despite the book's setbacks, Weir is a justly admired cooking teacher, and as the companion to a television series of the same name, this is likely to fare well. Copyright 2003 Reed Business Information.

Library Journal

In addition to two Cooking in Wine Country titles, companion volumes to her PBS series, Weir is also the author of From Tapas to Meze, one of the best books on these Mediterranean "small plates." Her new title, another companion volume, highlights the diversity of the markets and neighborhoods of her home, San Francisco. She begins with lists for three "essential" pantries-Mediterranean, Asian, and Latin-then moves on to easy, vibrant recipes that reflect those cuisines, from Fiery Peppered Feta with Pita to Japanese Pickled Vegetable Salad to her take on San Francisco's famous Cioppino. Weir provides useful suggestions for both impromptu, casual entertaining and more formal meals; menus for different occasions, such as "A Party of Small Plates," appear throughout. Wine suggestions accompany most recipes. Another appealing collection of imaginative recipes from an enthusiastic and knowledgeable cook and teacher, this is highly recommended. Copyright 2004 Reed Business Information.



Table of Contents:
Preface: City!15
The Essential City Pantry19
Entertaining in the City23
The Right Wine35
Firsts
Rice Paper Shrimp Rolls45
Potato Rosemary Flatbread48
Phyllo Pizza with Feta and Tomatoes50
Croutons with Tapenade, Orange, and Fennel53
Crostini with Dried Plum Paste and Goat Cheese54
Smoked Eggplant with Pita Chips55
Pita Chips with Cucumbers, Feta, Dill, and Mint57
Bagna Cauda, a Warm Italian Bath58
Prosciutto, Parmigiano, and Pepper Breadsticks60
Fiery Peppered Feta with Pita62
Falafel with Tahini and Herb Salad64
Tahini65
Chicken Lettuce Wraps66
Dried Plums Stuffed with Gorgonzola and Walnuts68
Parmesan Flan69
Fettuccine with Wild Mushrooms71
Fresh Fettuccine72
Baked Eggs with Summer Vegetables74
Jalapeno-Jack Scones with Chive Butter77
Five-Onion Pizza79
Favorite Pizza Dough80
Moroccan Shellfish Cigars81
Straw Potato Cakes with Smoked Salmon and Caviar84
Scallop Seviche with Tomatoes, Hot Peppers, and Cilantro87
Oysters with Champagne Mignonette90
Yakitori with Red and Green Peppers92
Salads
Garden Greens with Tomatoes, Lime, Olives, and Cilantro97
Cherry Tomato Salad with Herbed Feta98
Roasted Pepper Salad with Eggplant Croutons101
Autumn Cheddar, Apple, and Walnut Salad103
Roasted Beet, Avocado, and Watercress Salad105
Orzo Salad with Capers, Corn, Red Onion, and Peppers107
Artichoke, Endive, and Arugula Salad109
Warm Grilled Fennel Salad111
Escarole Salad with Anchovy Vinaigrette and Garlic Croutons113
Spicy Bulgur and Lentil Salad114
Dried Plum, Fennel, and Manchego Salad with Prosciutto116
Fennel Oil117
Celebration Salad of Endive, Creme Fraiche, and Caviar118
Radicchio, Arugula, Golden Raisin, and Pine Nut Salad121
Asparagus Salad with Brown Butter and Meyer Lemons123
Farro, Pesto, and Tomato Salad124
Farro Salad with Prosciutto and Grapefruit125
Thai Beef Salad with Mint and Cilantro128
Shrimp, Papaya, and Avocado Salad130
Shrimp Salad with White Beans, Mint Oil, and Watercress132
Japanese Pickled Vegetable Salad133
Gravlax with Spring Salad134
Grilled Squid Salad with Winter Citrus136
Duck Salad with Pecans and Kumquats138
Soups
Yellow Tomato Gazpacho143
Champagne Oyster Soup with Celery and Fennel147
Miso Soup with Edamame148
Dashi149
Gratin of Tomato and Eggplant Soup150
Hot and Sour Soup154
Lobster, Roasted Pepper, Tomato, and Corn Chowder156
Yellow Split Pea and Carrot Soup with Cilantro Yogurt158
Kale Soup with Pancetta and White Beans161
Summer Tomato Soup with Basil Cream163
Tortilla and Tomato Soup165
Tomato Rice Soup with Tiny Meatballs168
Mains and a Few Sides
Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers173
Spice-Crusted Chicken Breasts with Cucumber Lemon Raita175
Braised Chicken with Green Garlic177
Oven-Fried Potato Chips with Marjoram Salt178
Truffle-Scented Roasted Cornish Hens with Prosciutto and Wild Mushrooms180
Roasted Cornish Hens with Toasted Bread Crumb Salsa182
Fontina, Capocollo, and Roasted Pepper Panini185
Panini with Meatballs and Tomato Sauce187
Panini Caprese188
Risotto with Gorgonzola190
Spaghetti and Meatballs, the Ultimate Comfort Food192
Orecchiette with Brussels Sprouts and Bacon194
Oven-Baked Penne with Wild Mushrooms and Fontina197
Green Lasagna with Artichokes and Leeks200
Shanghai Noodles with Chicken, Cashews, Cilantro, and Mint202
Herb-Crusted Tuna Skewers with Tomato Aioli205
Halibut Parcels with Capers and Lemon Thyme207
Olive Oil-Poached Salmon with Asparagus and Sugar Snap Peas210
Silver-Roasted Salmon with Sweet-Hot Relish212
Cedar-Planked Lemon Salmon with Dill214
Salmon with Lemon-Shallot Relish and Crispy Prosciutto216
Salmon Burgers with Mustard Mayonnaise218
Pepper-Salt Crabs219
Clam and Mussel Boil with Corn and Red Potatoes222
Cioppino with Crab, Clams, and Shrimp224
Pork and Tomatillo Burritos227
Fiery Green Salsa228
Pan-Seared Pork Medallions with Riesling and Apples229
Lamb Tagine with Artichokes, Preserved Lemons, and Olives230
Preserved Lemons232
Grilled Lamb Chops with Green and Black Olive Salsa234
Roulade of Herbed Lamb with Stewed Garlic235
Olive Oil-Mashed Potatoes238
Minted Sugar Snap Peas238
Spiced Lamb Sausage with French Lentils240
Golden-Sauteed Veal with Arugula and Tomato Salad242
Braised Veal Shanks with Olives and Lemon244
Orzo247
Napolitan Braised Beef Ragu in Two Courses248
Soy-Marinated Flank Steak with Asian Pesto250
Wasabi-Mashed Potatoes251
Desserts
Individual Warm Raspberry Souffles255
Panna Cotta with Raspberries256
Warm Polenta Custards with Grappa-Soaked Golden Raisins259
Caramel Pot de Creme261
Caramelized Orange and Rice Custard263
Caramelized Chocolate Almond Budino266
Summer Fruits in Sweet Spiced Wine268
Watermelon, Mango, Blueberries, and Lime "Salad"270
Little Almond and Plum Galettes271
Dried Plum and Walnut Caramel Tart274
Prebaked Short Crust Tart Shell275
Warm Chocolate, Cinnamon, and Coffee Tart276
Flakiest Apricot and Raspberry Tart279
Plum Cake281
Cranberry Upside-Down Cake283
Triple Ginger Pineapple Cake286
Walnut Torte with Maple Cream288
Maple Leaf Cookies290
Ginger Crisps291
Italian Lemon "Milkshake"293
Miss Judy's Sienese Almond Cookies294
Chocolate Hazelnut Biscotti295
Apricot, Meyer Lemon, and Cardamom Triangles297
Crispy Moroccan Phyllo with Orange Custard and Almonds299
Nectarine Sorbet with Blueberry Compote301
Rose Petal Sorbet305
Pear Granita307
Double Chocolate Ice Cream with Dried Cherries308
Butter Pecan Ice Cream311
Chestnut Honey Ice Cream with Riesling Poached Fruit313
Bellinis315
Conversion Charts316
Acknowledgments317
Index322