Nestle Collection or Modern Classics Book 2

Nestle Collection

Author: Nestle USA Inc

Treat your taste buds to homemade goodness! This delectable cookbook offers nearly 200 pages packed with mouthwatering recipes using Nestle ingredients. With everything from pies and tarts to brownies and bars, cookies and candies to cakes and cheesecakes, and even breakfast dishes, this tantalizing collection offers a wide variety of both classic recipes and new favorites. You're sure to find something for everyone in the Nestle Collection. It's an essential for your kitchen!

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Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts, Vol. 2

Author: Donna Hay

In the Modern Classics series, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic.

In Modern Classics Book 2, Donna brings back trifle, lamingtons and vanilla slice, but gives them a great modern twist. Then she introduces biscotti, muffins and sugar grilled fruit, the new breed of sweet treat.

Modern Classics Books 1 and 2 are set to become the commonsense cookbooks of a new generation and essential for everyone, no matter their age or cooking expertise. More practical inspiration from Donna Hay.

Publishers Weekly

Internationally popular Australian cookbook author Hay (The New Cook) follows the savory classic dishes of Modern Classics 1, with this latest on sweets. Illustrating each recipe with a beautiful color photograph are simple instructions that place all the dishes within the reach of every level of cook. Covering the gamut from cookies to tarts and cakes to hot puddings, her recipes are simple, contemporary takes on time-honored favorites and new standards. From traditional Gingerbread Men and rich Chocolate Mousse to her individual Tiramisus, she includes dishes suitable for any occasion and any palate or diet. Many of the dishes are accompanied by captioned photographs and have adaptations of the finished dish, as with the Shortbread, which provides lemon, ginger and lavender varieties to tempt the palate. At the other end of the scale, "Short Order" pages have several short, snappy recipes that are quick, easy-to-prepare dishes and range from Tart and Bun Glaze to the Cr me Anglaise. Ingredients, methods and bakeware asterisked within the recipes are described in the Glossary and Tools sections at the back of the book for those for whom further explanations are needed. Giving true meaning to the title Modern Classics, the resulting volume is a welcome addition to any cook's shelf and is sure to add to the ranks of Hay's growing number of fans. (Oct.) Forecast: Hay is highly popular in Australia and the U.K., and her presence is sure to be felt soon in the U.S. Copyright 2003 Reed Business Information.

The What Would Jesus Eat Cookbook or Two for the Road

The What Would Jesus Eat Cookbook

Author: Don Colbert

Based on a biblical and historical study of what Jesus ate, as well as scientific research on why these particular foods are ideal for healthy living, What Would Jesus Eat? is the ultimate program for eating well in the twenty-first century. Now, this companion cookbook helps readers to creatively and practically incorporate these foods into their own diets.

These easy-to-follow recipes are designed to help the reader prepare foods commonly eaten during the time of Christ in a way that will satisfy modern-day palates. Dishes feature fresh fruits and vegetables, whole grains, legumes, fish, olive oil, and more. This unique cookbook is ideal for anyone desiring to safely lose weight or simply eat healthier.

Table of Contents:

Contents

Introduction....................VII Appetizers & Sauces....................1
Soups & Salads....................27
Bread, Rice, & Pasta....................57
Meat Dishes....................89
Vegetables....................145
Fruit & Other Sweet Treats....................179
Appendix: Cooking Tips....................195
Stevia Information and Conversion Chart....................202
Index....................204
About the Author....................211

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Two for the Road: Our Love Affair With American Food

Author: Jane Stern

Part memoir, part guidebook, part cookbook, and all parts hilarious,
Two for the Road shares the lessons the Sterns have learned during
thirty years of sampling regional fare on America's back roads. If you want
a great restaurant, forget the Yellow Pages, ask the local cop—and avoid
anything that calls itself "world famous." Sure bets are places with a giant
plastic pig on the roof or pictures of Jesus on the walls. As the Sterns
search for the Holy Grail of barbecue, they relate achingly funny adventures
and misadventures, and what emerges is a big picture of America,
revealing exotic eating customs that flourish right under our noses.

Moveable Thirst or Best Bridal Shower Party Games

Moveable Thirst: Tales and Tastes from a Season in Napa Wine Country

Author: Hank Beal

A rollicking wine country travelogue paired with the only comprehensive guide to Napa’s public tasting rooms

Hank Beal is a wine pro–the executive wine buyer at an upscale supermarket chain. Rick Kushman is an ordinary joe–a guy who enjoys wine but doesn’t know a lot about it. Together, Hank and Rick set out to visit all 141 public tasting rooms in Napa during the course of a year. The result is A Moveable Thirst–an engaging, often hilarious book that’s one part Sideways, one part Frommer’s. The first part recounts their uproarious adventures on the road as Rick learns to sniff and spit like a true oenophile (but never stops asking stupid questions). The second part offers the most complete and detailed guide ever published to Napa’s wine rooms. For wine lovers and the more than 5 million people who visit Napa every year, A Moveable Thirst is a great read and an indispensable guide.

Publishers Weekly

There are 141 wine tasting rooms open to the public in California's Napa Valley, and Kushman, the TV columnist for the Sacramento Bee, decided he was going to visit them all with Beal, an executive wine buyer for a supermarket chain, offering his expert perspective. Both men are listed as coauthors, but it's Kushman alone who narrates their tours. He offers plenty of engaging vignettes, along with practical advice—don't wear white if you haven't gotten the hang of spitting yet—and accessible mini-lectures on subjects ranging from the history of white Zinfandel to the proper technique for fermenting wines in oak barrels. The stories, originally published as a series of newspaper columns, are consistently upbeat, reveling in Napa's image as "the heartbeat of American winemaking," and even Kushman marvels at how polite everyone at the wineries is during their visits. The generous spirit extends to the detailed tasting room guide that follows the main narrative, where about the worst they'll say is that the service in a popular place gets slow during busy hours. So the ratings won't tell tourists if one tasting room is better than another, but they do offer a workable idea of what to expect at each venue. (May)

Copyright 2007 Reed Business Information

Table of Contents:

Acknowledgements.

Introduction.

A Season in Napa Valley.

One: Downtown Napa.

Two: Oak Knoll District.

Three: Carneros.

Four: Yountville/Stags Leap.

Five: Oakville.

Six: Chiles Valley and Pope Valley.

Seven: Rutherford.

Eight: St. Helena.

Nine: North Valley.

Ten: The Mayacamas Mountains.

Eleven: Calistoga.

The Tasting Rooms of Napa Valley.

Tips for Wine Tasting.

Downtown Napa Tasting Rooms.

Oak Knoll District Tasting Rooms.

Carneros Tasting Rooms.

Yountville/Stags Leap Tasting Rooms.

Oakville Tasting Rooms.

Chiles Valley and Pope Valley Tasting Rooms.

Rutherford Tasting Rooms.

St. Helena Tasting Rooms.

North Valley Tasting Rooms.

Mayacamas Mountains Tasting Rooms.

Calistoga Tasting Rooms.

Tasting Room Index.

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Best Bridal Shower Party Games: Four Pencil Games With Duplicate Game Sheets for Eight People Plus Four Entertaining Party Activities, Vol. 2

Author: Courtney Cook

Make your bridal shower fun!

Here's all you need to get your bridal shower off to a fast and funny start: four pencil games that everyone will enjoy (with duplicate game sheets for eight people) plus four entertaining group activities.

Diabetes Cooking for Everyone or Christina Cooks

Diabetes Cooking for Everyone: 250 All-Natural, Low-Glycemic Recipes to Nourish and Rejuvenate

Author: Carol Gelles

An award-winning cookbook author, professionally trained nutritionist, and type 2 diabetic, Carol Gelles combines gourmet flair with cutting-edge dietary knowledge in this essential, all-in-one diabetes cookbook. All 250 of the recipes in Diabetes Cooking for Everyone accommodate the dietary restrictions that accompany common diabetes complications by providing recipe variations for reducing fat and saturated fat, cholesterol, sodium, protein, or carbohydrates. Plus, each recipe has a GI rating for optimal nutrition and a list of diabetic exchanges to facilitate meal planning. These truly delicious yet easy-to-make dishes address the health needs of everyone with diabetes and nourish the entire family, too.

Publishers Weekly

Gelles, author of 1,000 Vegetarian Recipes (which won an IACP/Julia Child Cookbook Award), has a master's degree in food and nutrition and herself suffers from diabetes. Her knowledge of food, as well as her own experience with this disease, which affects 17 million Americans, enables her to provide nutritionally correct recipes for fellow diabetics. As she points out in her introduction, many patients within this population are faced with additional complications such as heart disease, hypertension and kidney problems; each carefully composed recipe, therefore, addresses the limitations imposed by these conditions. For instance, Shredded Pork with Garlic Sauce comes with suggestions for palatably reducing sodium, protein and fat when necessary. Diabetic exchanges are suggested, and menu ideas provided. Readers get a quick nutritional summary with each recipe, and a more complete breakdown at the back of the book. Ingredient lists are short, cooking procedures straightforward, portions small, and flavors satisfying. Creamy Portobello Mushroom Soup, Herbed Veal and Spinach Meat Loaf and Ginger Bread Pudding all prove that despite adherence to strict guidelines, there can still be real "pleasure to be found in eating" for all diabetics. (Apr.) Copyright 2003 Reed Business Information.

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Christina Cooks: Everything You Always Wanted to Know about Whole Foods but Were Afraid to Ask

Author: Christina Pirello

TV's Christina cooks more than 200 recipes.

Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair.

A whole foods cookbook, Christina Cooks offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating.

Author Biography: Christina Pirello is the Emmy Award-winning host of public television's "Christina Cooks!", now in its sixth season and author of Cooking the Whole Foods Way; Cook Your Way to the Life You Want; and Glow. Along with her husband, she publishes Christina Cooks, a bi-monthly magazine. She has been teaching whole foods cooking classes and lecturing nationwide for over a decade.

Complete Idiots Guide to Wine Basics or Ambitious Brew

Complete Idiot's Guide to Wine Basics

Author: Tara Q Thomas

From Chardonnay to Cabernet, discover the world of wine...

The senior editor of Wine & Spirits magazine helps beginners understand everything about wine from the process to popular varieties, from tips for tasting to advice on buying, and more. She also covers world wine regions and offers tips on wine making, storage, etiquette, wine and food pairing, and entertaining.

• Author is a wine expert with contacts throughout the wine world
• The U.S. is the third largest wine-consuming nation in the world and wine consumption in the U.S. has more than doubled in the past 12 years
• Wine books are consistently strong sellers

Author Biography: Tara Q. Thomas has been a senior editor of Wine & Spirits magazine since 1996. She also serves as the wine editor for the Denver Post where she writes a bi-weekly column. She has served as editor for the 2003 and 2004 Food and Wine guides and has held staff positions at Martha Stewart Living, Vogue, and Kitchen Arts and Letters. She has a degree from the Culinary Institute of America.

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Ambitious Brew: The Story of American Beer

Author: Maureen Ogl

Ambitious Brew, the first-ever history of American beer, tells an epic story of American ingenuity and the beverage that became a national standard. Not always America’s drink of choice, beer finally took its top spot in the nation’s glasses when a wave of German immigrants arrived in the mid-nineteenth century and settled in to re-create the beloved biergartens they had left behind. Fifty years later, the American-style lager beer they invented was the nation’s most popular beverage—and brewing was the nation’s fifth-largest industry, ruled over by titans Frederick Pabst and Adolphus Busch. Anti-German sentiments aroused by World War I fed the flames of the temperance movement and brought on Prohibition. After its repeal, brewers replaced flavor with innovations such as flashy marketing and lite beer, setting the stage for the generation of microbrewers whose ambitions would reshape the brew once again.

Grab a glass and a stool as Maureen Ogle pours out the surprising story behind your favorite pint.

Publishers Weekly

Conventional wisdom has it that giant breweries, driven by corporate greed, have flooded the U.S. with inferior-tasting swill, and the only beer worth drinking is from scattered boutique microbrewers. Nonsense, says Ogle: companies like Miller and Anheuser-Busch are actually near-perfect embodiments of the American dream (in which "liberty nurtured ambition, and ambition fostered success")-and if their beers became noticeably blander 50 years ago, it's because consumers wanted it that way. Ogle (All the Modern Conveniences) looks back at the early years of brewers like Phillip Best, Frederick Pabst and Adolphus Busch as they rose to success making European-style beers for fellow immigrants, converting plenty of native palates along the way. Such men, she claims, should be heralded as captains of industry like Gilded Age icon J.P. Morgan. This material is strong, as is Ogle's analysis of the slow but steady rise of the Prohibition movement, but her narrative loses momentum as she tries to encompass the post-WWII era and add the most successful microbrewers to her list of heroes. Her exuberant musings on the American spirit become distracting, but there's more than enough drama in the family sagas to keep even the soberest of readers turning the pages. (Oct.) Copyright 2006 Reed Business Information.

Kirkus Reviews

From kegs to bottles to cans, the making and selling of beer encapsulates in various ways the larger history of American taste and how business catered to it. Once upon a time, writes social historian Ogle (All the Modern Conveniences, not reviewed, etc.), dark ale was the liquid of choice. Then came the peaceful, mid-19th century Teutonic invasion. Occupying brew houses in New York, St. Louis, Milwaukee and wherever else German immigrants settled, Biermeisters began brewing Pilsner- and Budweiser-style lagers. Americans consumed the stuff in sumptuous beer gardens, the amusement parks of the day, and they drank it in the new taverns and in the ubiquitous old saloons. Then came WWI and anti-German sentiment, followed by Prohibition. Brewers suffered, and the happy days ushered in by Repeal weren't quite the same. Industrial beer-makers lost more steam after WWII. They tried vertical integration from cooperage to barrooms; they tried mergers and acquisitions. Drinkers wanted their beer not too malty, but along with its color, the quality of corporate brew faded. Homebrews, watery lites and microbrews entered the market. Ogle gives flavor to her heady portrait of the American brewing craft with vivid descriptions of brew kettles, fermenting kegs, mashing tuns, malt kilns, cellars and more. The spigot flows with human-interest tales of the beer barons and their progeny: the Best, Busch and Blatz families, the Rupperts, Millers and Schaeffers, along with the Greisediecks, the Yuenglings and Uihleins (the last of the late, great Schlitz label). And she's just as adept delineating the frothy stuff's intricate business history. A beer garden of a book that leaves no stein unturned.

Table of Contents:

CONTENTS INTRODUCTION 
CHAPTER ONE German Beer, American Dreams 
CHAPTER TWO “I Must Have Nothing But the Very Best” 
CHAPTER THREE “Masters of the Situation” 
CHAPTER FOUR The Enemy at the Gates 
CHAPTER FIVE Happy Days? 
CHAPTER SIX “You Have to Think About Growth” 
CHAPTER SEVEN Make Mine Small, Pure, Real, and Lite 
CHAPTER EIGHT Something Old, Something New 
EPILOGUE 
ACKNOWLEDGMENTS 
ENDNOTES 
BIBLIOGRAPHY 
INDEX