Take Control of Your Kitchen or House of Mondavi

Take Control of Your Kitchen!: A Guide to Organizing Your Cooking Routines

Author: Collette M Rogers

"A kitchen organizing guide to make cooking both easy and enjoyable. Has kitchen layouts and more importantly explains the process of arranging an existing kitchen to get optimal use. Walks the novice and expert cook through a process of making meal-planning and cooking an easier task.

How to turn a kitchen into a place where it is easy to make meals people dream of cooking. Assists the novice to expert in setting up a kitchen to make it fun in which to cook. With step-by-step, simple approaches it helps organize a kitchen for easy use."

Interesting book: Object Design or The Complete Idiots Guide to Starting an Ebay Business

House of Mondavi: The Rise and Fall of an American Wine Dynasty

Author: Julia Flynn Siler

The New York Times bestseller, now in paperback: a scandal-plagued story of the immigrant family that built—and then lost—a global wine empire Set in California's lush Napa Valley and spanning four generations of a talented and visionary family, The House of Mondavi is a tale of genius, sibling rivalry, and betrayal. From 1906, when Italian immigrant Cesare Mondavi passed through Ellis Island, to the Robert Mondavi Corp.'s twenty-first-century battle over a billion-dollar fortune, award-winning journalist Julia Flynn Siler brings to life both the place and the people in this riveting family drama. A meticulously reported narrative based on more than five hundred hours of interviews, The House of Mondavi is a modern classic.

Barrons

Based on exhaustive research and interviews, each page is packed with facts and footnotes which, by dint of superb writing, manage to engage the reader and avoid the data brain-lock that would have plagued a less-talented journalist.

Eric Asimov

Call it Greek tragedy or Shakespearean drama, Biblical strife, Freudian acting out, or even soap opera. . . . Compelling. (Eric Asimov, The New York Times)

Wine Spectator - James Laube

Explores the Mondavis' bumpy journey in grand and fascinating detail. . . . Fluid and well-written.

BusinessWeek

A fascinating chronicle . . . a twisted tale filled with big egos, beautiful backdrops, and charismatic-yet-flawed characters who pull off towering feats and then throw them all away.

U.S. News & World Report

Epic

Seattle Post–Intelligencer

A first-rate job of creating a balanced view of this epic A merican drama. . . . T he book reads like a novel and her crisp style makes the book compelling regardless of whether the reader has an interest in wine. . . . It's a great summer read but it also belongs on the reference shelf of any wine library.

NPR Day to Day

A riveting story that is part soap opera, part Shakespearean family drama.

Rogovs Guide to Israeli Wines 2005 or A Paradiso Year

Rogov's Guide to Israeli Wines, 2005

Author: Daniel Rogov

Over the past two decades, the wine producers of Israel have raised their standards to world-class levels. With over 120 wineries now producing thousands of wines annually, Israeli wines have made their way onto the world wine scene. Rogov's Guide to Israeli Wines is the only comprehensive guide to the exciting new and growing phenomenon of Israeli wines.

In a convenient pocket sized format, Rogov's Guide to Israeli Wines will be published annually. The 2005 Guide reviews and rates in detail all available wines from Israel, through the 2003 vintage.

See also: The Asphodel Plantation Cookbook or Food Morals and Meaning

A Paradiso Year: Spring and Summer Cooking

Author: Denis Cotter

An Irish cookbook representing Spring and Summer recipes.

Cocina Marroqui or Latina Lite Cooking

Cocina Marroqui

Author: Ana Maria Perez Martinez

From Morocco’s savory light dishes—stuffed pancakes, fennel and olive salad, and sweet tomato jam—to a celebration of its haute cuisine, here are all the tastes and scents of Moroccan cooking. Spicy kebabs, rich vegetarian and meat tagines, perfect couscous, and rosewater-infused desserts are just a few of the recipes inside. Each one explains special techniques with color photographs of finished dishes. Ingredients integral to each meal are featured in special expanded focus sections, and cultural classics, such as Moroccan mint tea service and the spicy tradition of chorizo sausage, delve into the intricacies of regional cuisine.

Book about: Éthique D'affaires :Partie prenante et Approche de Direction d'Éditions

Latina Lite Cooking: 200 Delicious Lowfat Recipes form All Over the Americas

Author: Maria Dolores Beatriz

Entertaining, practical, and informative, Latina Lite Cooking provides 200 recipes for low-fat yet delicious fare from the cuisines of Mexico, Puerto Rico, Cuba, Spain, and all of Latin America, plus the author's state-of-the-art weight reduction plan and her unique message of self-empowerment.

Food in the Ancient World or Southern Kitchens and Dining Spaces

Food in the Ancient World

Author: John M Wilkins

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.


• Explores a millennium of food consumption, from c.750 BC to 200 AD.

• Shows the pivotal role food had in a world where it was linked with morality and the social order.

• Concerns people from all walks of life – impoverished citizens subsisting on cereals to the meat-eating elites.

• Describes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.

• Considers the role of food in ancient literature from Homer to Juvenal and Petronius.

Read also Just a Lump in the Road or Contra la depresion

Southern Kitchens and Dining Spaces: Design, Inspiration, and Hospitality from the American South

Author: Alicia K Clavell

Gracious living, southern style

A home is more than a compilation of beautifully designed spaces; it is a place to entertain and share our lives with family and friends. Nowhere is this mindset more evident than in the kitchens and dining spaces of today's American south, where the culture of the table and the social aspect of design are key requirements to southern living. Graciousness is a quality that has special meaning in the south, and Southern Kitchens & Dining Spaces showcases the region's well-known hospitality in page after page of kitchen and dining room designs from the most sought-after designers and architects. Style sidebars, including entertaining ideas, decorating tips, storage/organizing solutions, and accessory ideas are interspersed through the text to show readers how to bring southern style into every aspect of their lives.

A Pike in the Basement or Green Tea

A Pike in the Basement

Author: Simon Loftus

"Simon Loftus is a man with a sense of adventure and a nose for the good things in life. In A Pike in the Basement he combines a love of food and travel with beguiling style and takes us on a voyage of discovery round some of the world's lesser-known culinary delights. He understands the importance of the right food in the right place at the right time, and the evocative power of tastes and smells to the traveller." Each of these sixteen traveller's tales ends with a recipe - fried eggs, bacon, boiled potatoes and salad, Devilled Spuds, Frozen Oranges and of course, Pike Quenelles - and wine suggestions to go with them.

Publishers Weekly

From frozen oranges in Asia Minor to catfish in Tennessee, Loftus is bent on one thing (and ready to travel extensively to find it): enjoyment and ambience in dining. The author ( Anatomy of the Wine Trade ) on his favorite omelet, pinned down in the ``deserted countryside'' of France: ``The ingredients were well combined: fresh eggs, good butter and the pleasure of the harvest, with the sweet smell of new hay drifting across from the other side of that tiny valley.'' Bursting with a desire to describe and evaluate everything he sees and tastes on four continents, and amply endowed to do so, the writer (who is an English publican) is such a food snob that he sneers at French truffles as pretentious and inferior, placed beside the ``white truffle of Piedmont,'' and even ventures the ``heretical'' view that ``I seldom think homemade bread is as good as that from a decent professional.'' This opinionated posture is so up-front, however, that readers won't mind. Brief and enticing recipes, with recommended wines, sing off each chapter. Illustrated. (Nov.)

Look this: Entrepreneurship and Small Business Management or Financial Sector Transformation

Green Tea: Health Benefits and Applications, Vol. 106

Author: Yukihiko Hara

A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious diseases and cancers, and underlying mechanisms of tea polyphenols. It reveals the bioantimutagenic potency of epigallocatechin gallate (EGCg) found in green tea.

Food Trade Review

...timely and comprehensive.

Australian Journal of Nutrition and Dietetics - Publisher

...the first detailed treatise on tea's history and production. "Coverage of the subject matter is excellent.

Doody Review Services

Reviewer: Zhaoming Xu, BSc, MSc, PhD (University of British Columbia)
Description: This book provides an overview on a broad range of topics related to green tea with a focus on the chemical and biochemical functions and potential health benefits of tea polyphenols.
Purpose: It deals primarily with the health benefits of tea polyphenols, in particular tea catechins.
Audience: It seems that this book is aimed at those individuals who are interested in knowing more about the health benefit of green tea.
Features: This book begins with an introduction of the history of tea followed by information on the health benefits of green tea. This includes the antioxidant, antibacterial, antiviral and anticarcinogenic activities of polyphenols, and cancer prevention and lipid lowering effects of green tea. It is interesting that this book also devotes one chapter to the practical and industrial applications of polyphenols and related commercial products. An overview on the production, processing, consumption, and trading of Japanese tea and recent trends in the Japanese tea industry are provided in the last chapter under the title of Tea in Japan.
Assessment: This book provides a comprehensive, but brief, survey on the health benefits of green tea. It is interesting reading material for tea drinkers and potential consumers as it provides sufficient information showing potential health benefits associated with green tea. Some of the information may be a bit overwhelming for those less advanced consumers. At the same time, researchers will likely find that the value of this book as a reference is limited.

Booknews

Twenty scientific papers trace the results of studies conducted over the past two decades by Hara, now a vice president of Tokyo Food Techno Co. Ltd., and other researchers. The book deals primarily with the health benefits of tea polyphenols<-->in particular, tea catechins, which are the major component of fresh tea leaves and the element that gives green tea its pungency. Papers review the biosynthesis and fermentation processes in green and black teas, analyze effective methods for extracting tea polyphenols, and investigate the cancer-fighting and other beneficial properties of tea. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Rating

3 Stars from Doody

Pattis Pearls or Eating Out in Europe

Patti's Pearls: Gem's from a Traveling Cook

Author: Patti Griffin

Have you ever wanted to branch out and cook something spectacular? Author Patti Griffin has developed recipes from all over the world that are impressive yet simple. In Patti's Pearls she explains each recipe carefully so that even the most timid cook can prepare the dish with confidence.

Griffin traveled all over Europe and much of the United States as an Air Force Reserve officer. During these worldwide assignments, she was fortunate enough to try cuisines from different cultures. These adventures inspired Griffin to develop her own recipes that reflect the wonderful tastes of the world. Her eclectic recipes come from exotic locales such as Korea, Greece, Belgium, Italy, Morocco, and even from the kitchens of her mother and grandmother. She also provides personal anecdotes with each recipe that explain the origin and background of the dish.

Throughout her travels Griffin discovered that many recipes have one thing in common—passion. Every culture has a zeal of its own that brings uniqueness to the cuisine. Griffin has skillfully captured that passion and shares it in Patti's Pearls!

New interesting textbook: Two Treatises of Government and a Letter Concerning Toleration or The Blackwell Companion to Social Movements

Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century

Author: Marc Jacobs

Europeans are eating out in unprecedented numbers-in cafés, pubs, brasseries, and restaurants. But what if we open up this concept of "eating out" to include any eating that takes place outside the home? What cultural shifts can we see through time? What does this tell us about pre-industrial, industrial, and post-industrial societies?

Eating Out in Europe addresses such questions as it examines changes in eating patterns. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in nineteenth-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway, and countryside traditions in Hungary. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day.

The Simple Soups Deck or John Barleycorn

The Simple Soups Deck

Author: Maryana Vollstedt

The easy, inspiring recipes in this deck focus on everyone's favorite comfort food—soup. From a hot and hearty Oven Beef Beer Stew to a healthy Carrot Vichyssoise—there's a recipe here for every occasion.

Interesting book: Le Démon Derrière le Miroir :la Globalisation et la Politique dans la République Dominicaine

John Barleycorn

Author: Jack London

It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California.

Upton Sinclair

Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man.

Cocktails or More Seasonal Cooking

Cocktails: Over 200 Classic and Modern Cocktail Recipes

Author: Hamlyn Staff

What's your pleasure? Step up to bar and mix it up yourself! Whether you're looking for a cocktail to get the party hopping (try blue champagne), something exotic and tropical to enjoy on a hot day (like a luscious piña colada), or a cool classic (give a Mexican Martini a shot), these are the most perfect rum, gin, vodka, and tequila drinks ever. Crave something creamy? Have a rich Silk Stocking: it contains a succulent combination of chocolate, tequila, white Crème de Cacao, single cream, grenadine, and ice. Shake it and strain it into a chilled glass. Take the "Orange Blossom" special: it's quite a tasty trip, thanks to the blend of gin, sweet vermouth, and fresh juice. Of course, there are also a variety of daiquiris (plain, banana, apricot, coconut, strawberry, melon, and frozen pineapple), fruity zombies, punches and fizzers, and margaritas. You'll learn all about the basic equipment you need to prepare these treats (blender, shaker, and glass), the importance of ice, and how to make sugar syrup to sweeten your concoction. Delicious-looking color photos will tempt you, and there are lots of fun facts about the history of these drinks, too!

New interesting book: On the Road to Freedom or Ghost Plane

More Seasonal Cooking

Author: Claire Macdonald

A collection of some of Claire Macdonald's favourite recipes in a month-by-month selection. Recipes include asparagus timbales and pheasant, cumin and apricot soup, ragout of lamb with lemon and saffron, monkfish baked with lime, and a range of Kinloch Lodge puddings.

365 Fish or The Wild Olive

365 Fish

Author: Antal Vida

From rainbow trout to houting and European hake to the New Zealand longfin eel: 365 fish from around the world are represented here, each with a brief informative text and uniquely detailed color drawing. An indispensible companion for every culinary enthusiast.

New interesting textbook: Rising from the Dead or Radical Ecopsychology

The Wild Olive

Author: Basil King

Illustrated by Lucius Hitchcock.

Absolut Sequel with CD ROM or Youngs

Absolut Sequel with CD-ROM

Author: Richard Lewis

Absolut Sequel is the eagerly anticipated follow-up to the New York Times bestseller, Absolut Book. This companion volume provides a definitive illustrated history of the last ten years of one of the most successful ad campaigns in history. Since Absolut Book's release, the Absolut advertising campaign has broadened its scope from movies to websites and gone global with its international reach. The clever ads found in Absolut Sequel are organized into themes including Cities, Artists, Writers, Album Covers, Collectors, Movies, and the Internet.
This is the ultimate collection of the last ten years of Absolut ads, many never before seen, including controversial advertising created, but never used in print. Absolut Sequel is sure to make readers fall in love with the ads, and the vodka, all over again. As Goran Lundquist, president of Absolut, says about the Absolut sensation, "the consumers drink the ads as much as they drink the vodka."

Book about: Understanding Africa or Accounting Information Systems

Youngs: A Celebration of Fish

Author: Joy Skipper

An introduction to Young's Recipes, this book is divided into seasonal chapters, relating to when the fish is at its best or the dish would most likely be eaten. Each recipe includes a short introduction and a "fishy" tip, and serving and alternative ingredient suggestions. The book includes articles on using and enjoying seafood, statistics about fish, information on the ocean environment, information about health and much more.

A Mouthful of the Denver Blues and Bones Festival or El Mundo de Las Puros

A Mouthful of the Denver Blues and Bones Festival: The Official Cookbook of the Denver Blues & Bones

Author: Amy Krakow

Begun in 1997, the Denver Blues Festival was an immediate hit as people rushed to Denver's Golden Triangle Neighborhood to hear blues greats perform their musical magic. After two successful years, the search was on for a companion to this smokin' event ... and what could be tastier than a first class, rib lickin', tastebud ticklin' barbecue competition?

Hence, the Official Denver Barbecue Championship was born. Since 1999, restaurants, caterers, grill professionals, and avid backyard enthusiasts have vied for cash prizes and esteem as Denver's Best Barbecue. With the release of this exciting new cookbook, 'que aficionados can now bring some of the festival's unique cooking back to own kitchens.

This red hot way cool celebration of the blues for people with a taste for barbecue is beautifully commemorated by this lighthearted cookbook. Deliciously representing the unique identity of this zesty urban tradition, barbecue lovers will delight in the spicy recipes for main dishes, side dishes, slaw, desserts and more. In addition, there are anecdotes and folk tales from the festival archives, plenty of photographs and lots of fun filled facts.

About the Author:
Amy Krakow's THE TOTAL TATTOO BOOK has been in print for eight years and is largest selling book on tattoos. A festival promoter, as well as an author, she lives with her family in New York City.

Book review: Principes fondamentaux de Design Graphiques

El Mundo de Las Puros

Author: Aurelio Pastor

Selección de los mejores cigarros hechos a mano. Un recorrido de puros por marca, por país y por sabor. Cada uno tiene detalles de hechura y de venta.

English Translation: Brand by brand, country by country, cigar by cigar, a compendium. Fully illustrated with detailed intelligent text.

Hueys Best Ever Barbecue Recipes or Microgreens

Huey's Best Ever Barbecue Recipes

Author: Iain Hewitson

A top Australian celebrity chef offers 100 tasty barbeque recipes, with lots of tips on the side, in this saucy volume. Recipes for everything from burgers to kangaroo kebab are included along with plenty of vegetarian options. Offering a multicultural approach to barbeque, steps for making chutneys, marinades, and diverse sauces are featured.

Read also An Almost Kosher Cookbook or Our Family Recipes or Home Cooking V Lauren Groveman

Microgreens

Author: Eric Franks

MICROGREENS

A Guide to Growing

Nutrient-Packed Greens

DUBBED A CULINARY BUZZWORD by National Public Radio, microgreens-vegetables harvested soon after sprouting-are expected to be one of 2009's hottest food trends.

With simple instruction, Microgreens teaches how to plant, grow, and harvest microgreens from one's own garden. The small amount of space needed to grow microgreens-a porch, patio, deck, or balcony will do-allows anyone to easily incorporate them into their daily meals, and the greens' nutritional potency make them a must-eat in a healthy diet.

INCLUDES THESE MICROGREENS:

Amaranth

Arugula

Basil

Beet

Broccoli

Celery

Chard

Cilantro

Cress

Endive

Mustard

Pac Choi

Pea

Purple Cabbage

Radish

Tokyo Bekana

Using microgreens is one of the latest trends in salad making. (National Public Radio)

Harvest time averages between two and three weeks after sowing.

Recipes from chefs in the Big Sur area showcase how microgreens can be used.

Online marketing and promotions.

Print and web advertising campaign.

National broadcast and print publicity.

Co-op available.

Eric Franks and Jasmine Richardson reside in Big Sur, California, where they own Microcosm Microgreens.

Refrigeration Systems and Applications or Rick Steins Fruits of the Sea

Refrigeration Systems and Applications

Author: Ibrahim Dincer

Refrigeration is extensively used in a variety of thermal engineering applications ranging from the cooling of electronic devices to food cooling processes. Its wide-ranging implications and applications mean that this industry plays a key role in national and international economies, and it continues to be an area of active research and development. Providing comprehensive coverage of refrigeration systems and applications, this is a valuable reference source for people in academia and industry who are interested in refrigeration systems and applications, and methods of analysing the heat transfer which occurs during these applications. In addition, it addresses real life technical and operational problems, enabling researchers and practitioners to gain an understanding of the fundamental principles and the practical applications of refrigeration technology. Recent developments in the field are included - many of which are taken from the author's own research activities in the area.

• Presents recent developments in the field such as exergy analysis, environmental impact, new models, correlations and charts
• Addresses real life technical and operational problems
• Provides coverage of heat transfer analysis techniques, with several illustrative examples and study problems
• Includes valuable food refrigeration data and comprehensive references

Essential reading for research scientists, mechanical engineers and practitioners working in industrial refirgeration and cooling and food technology.

Books about: Digital Music Making for Teens or A Practical Guide to Information Systems Strategic Planning

Rick Stein's Fruits of the Sea

Author: Rick Stein

A collection of over 150 recipes based on fish flavours from around the world. They include spicy dishes, fish salads and desserts.

Eat Up or Larder Chef

Eat Up

Author: Mark Hix

This text contains nursery food recipes that adults can enjoy too. Focusing specifically on "comfort food", the book explores ways to get kids to enjoy a diverse, nutritious diet and examines why adults love those nursery favourites. Mark Hix brings all his experience to help parents create that rare phenomenon - the child who will happily eat food which is not camouflaged by a crispy coating. He believes children should be introduced to a variety of foods and natural flavours at an early age, getting away from the culture of separate meals for children as soon as possible. "Eat Up" is his solution: a range of simple and delicious nursery food recipes that can be easily adapted to make dishes adults can enjoy too.

Look this: Economic Reforms in New Democracies or International Finance

Larder Chef: Food Preparation and Presentation

Author: M J Leto

The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style.

A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful.

Table of Contents:

1	The larder chef	1
2	Starters	19
3	Salads, salad dressing and cold sauces	61
4	Fish, shellfish and crustaceans	95
5	Poultry and game	122
6	Butchery	140
7	Forcemeats, garnishes and seasonings	188
8	The buffet chef	225
9	The cheeses	270
10	Larder administration	281

Great Canadian Beer Guide or Great Prawn Cookbook

Great Canadian Beer Guide

Author: Stephen Beaumont

Covering over 163 breweries in Canada, Beaumont provides basic information such as address, phone and fax numbers and web sites, a short history of the business, and tasting notes on over 800 different beers. Each beer across the country is rated using Beaumont's four star system.

New interesting textbook: Mediterraneo or Shelley and the Revolution in Taste

Great Prawn Cookbook

Author: Whitecap Books Staff

Delicious prawn dishes take pride of place on restaurant menus but are often ignored for everyday home meals. Perhaps it is because casual cooks fear this chic shellfish as too tricky to handle. Now it's time to turn the tables! Even a novice cook can confidently prepare prawns in memorable meals for all occasions-from stylish to family. The recipes range from the uncomplicated Potted Prawns to the more innovative Linguine with Prawns and Scallops in Toasted Tomato Sauce. There are even recipes for those who like their seafood hot and spicy. Also included is an introductory section designed to assist cooks select, store and prepare prawns successfully for eye-catching and enticing results.

Delicious Tropical Fruits or La Carte

Delicious Tropical Fruits

Author: Liliana Villegas

This is the first cooking book published by Villegas Editores. It is, just like its protagonists, an exquisite and sweet culinary sample taken from some of the most illustrious tropical children: fruits. Diverse and succulent, fruits do not only enrich a vast and delightful recipe book rich in flavours, vitamins and minerals, but also embody a diverse arsenal of medical benefits, unknown to the regular consumer. The pages of "Delicious Tropical Fruits" include a detailed history on the origin and the practical uses of each fruit, from avocado to zapote. In addition, they introduce the reader to an exquisite array of easy and delicious recipes created around these natural gifts, which are cultivated across the Colombian territory, where the versatile weather diversity offers a wide range of textures, flavours and shapes to suit every taste. Written by Liliana Villegas, the book is not only a delight for taste but also an invitation to know a long and sweet tradition that is part of Colombia’s culinary history. Furthermore, through time, this tradition has delighted, more and more, the most demanding palates of the world with its immensity of colours, scents and flavours.

Read also The Eye Book or Belonging

La Carte

Author: Maria Villegas

Employing a minimalist approach, Colombian chef María Villegas makes use of fresh, top-quality ingredients that are widely available. The recipes are quick and easy to prepare and provide a wide variety of dishes with exotic flavors that appeal to the contemporary cook, whether amateur or professional.


De tendencia minimalista, las 76 recetas presentadas logran conciliar los requisitos de calidad, frescura y disponibilidad de los ingredientes con la rapidez de la preparación, la variedad de la presentación y el exotismo del sabor que el individuo contemporáneo. Cada exquisitas recetas está acompañado de trucos y recomendaciones básicas para facilitar la preparación y asegurar el resultado.
 

De tendencia minimalista, las 76 recetas presentadas logran conciliar los requisitos de calidad, frescura y disponibilidad de los ingredientes con la rapidez de la preparación, la variedad de la presentación y el exotismo del sabor que el individuo contemporáneo. Cada exquisitas recetas está acompañado de trucos y recomendaciones básicas para facilitar la preparación y asegurar el resultado.

Slow Cooking or Colorados Finest Small Town Restaurants and Their Recipes

Slow Cooking: Not So Fast Food

Author: Joanne Glynn

Slow down and savor the flavor.

Slow Cooking is the culinary equivalent of stopping to smell the roses. During the week, most people choose quick meals, but the weekend should be celebrated and enjoyed with a complete change of pace.

This cookbook provides just the right recipes for savoring more leisurely times.

Accompanied by vibrant photographs, it includes traditional favorites, such as Osso Buco and Coq au Vin, as well as modern dishes, such as Prawn Bisque; Vegetable Terrine with Herb Sauce; and Lamb Shanks with Tomato, Chile and Honey.

Chapters include:

• Starting Well


• On the Stove


• In the Oven


• Perfect Sides


• A Happy Ending

Slow Cooking's delicious recipes help cooks revel in the enjoyment of cooking without rushing.

Interesting textbook: Menschliche Beziehungen in Organisationen: Anwendungen und Sachkenntnis-Gebäude

Colorado's Finest Small-Town Restaurants and Their Recipes

Author: Gruber

From the Pine Creek Cookhouse in Ashcroft to the The Silverado Restaurant at the Lake Shore Lodge in Estes Park, Colorado's Finest Small-Town Restaurants and Their Recipes is for the wandering gastronome in each of us. Replete with a variety of restaurant options and their selected best recipes, this is the only guidebook of its kind to provide detailed listings of the best small-town restaurants the Centennial State has to offer. For anyone who travels through Colorado, whether for business or pleasure, this guidebook will take the guesswork out of where to eat while on the road.

Restaurant selections are based on quality and variety, from intimate homestyle eateries to the best resort restaurants. Each review includes information on food, service, and ambiance, as well as a history of the building and the restaurant and brief biographical information on the owners, chefs, and managers. A section on nutrition and special requests rounds out each entry. Finally, each restaurant has contributed a recipe from its menu, along with a wine recommendation for the reader to try out at home.

More than a travel guide, this is a unique and valuable addition to anyone's cookbook collection, with rare, previously unpublished recipes from the master chefs at almost all of the restaurants. Colorado's Finest Small-Town Restaurants and Their Recipes is a book for people who love to dine out, people who love to cook, and people who just love to eat!