Sunday, December 6, 2009

Skewered or Violence Hospitality and the Cross

Skewered!: The Rudest Food Reviews

Author: Michelle Lovric

Featuring more than 600 quotations by famous foodies, this collection presents rude and highly entertaining criticism about cookery. From reviews about pretentious cuisine and lousy waitstaff to comments on vegetables, seafood, and desserts, these notable critics leave no culinary delight untouched and even offer cutting remarks about gourmet masters. Malicious quips, such as Fred Allen's "the coffee tastes like water that has been squeezed out of a wet sleeve" or Mark Twain's "the food would create an insurrection in the poorhouse," give hungry diners a satisfying selection to use for conversation at their next dinner party or meal out. 



Books about: Harry Potter and the Deathly Hallows or On the Night You Were Born

Violence, Hospitality, and the Cross: Reappropriating the Atonement Tradition

Author: Hans Boersma

The cross is central to understanding Christian theology. But is it possible that our postmodern setting requires a new model of understanding the cross?

Hans Boersma's Violence, Hospitality, and the Cross proposes an understanding of the atonement that is sensitive both to the Christian tradition and to the postmodern critiques of that tradition. His fresh approach draws on the rich resources of the Christian tradition in its portrayal of God's hospitality in Jesus Christ.

Library Journal

Boersma (religious & worldview studies, Trinity Western Univ., British Columbia) here offers a scholarly review and analysis of differing historical and contemporary understandings of God's work of reconciliation in Jesus Christ, particularly with regard to hospitality and violence. He examines and compares three main atonement models: moral influence, penal representation, and Christ as victor. Boersma sees Christ not just as priest and king but also as prophet and teacher and argues that moral influence is an indispensable anchor for the hospitability of God. He asks evangelicals to recover the Catholic emphasis on moral integrity and the visible Church, viewing Christ's death on the cross as "the divine punishment of exile." Further, he sees the Resurrection as God's pure hospitability as illustrated in the parable of the prodigal son. Though well structured and readable, this book is scholarly in tone and would be of interest only to graduate studies faculty, particularly those wrestling with the atonement in its historical and contemporary understanding. Recommended for scholarly theological collections.-George Westerlund, formerly with Providence P.L., Palmyra, VA Copyright 2004 Reed Business Information.



Saturday, December 5, 2009

Invitados or Farmstand Vegetables

Invitados

Author: Editores

Las fiestas y reuniones sociales constituyen acontecimientos vitales para marcar nuestro lugar en la sociedad, Parecen ser situaciones espontaneas pero estan dirigidas por estrictos ritos que hay que respetar como invitado y como anfitrion.

(A way to become the perfect host for all social and family functions.)



Book about: Leading with Questions or First in Last out

Farmstand Vegetables

Author: Jane Wilson Morton

Farmstand! The word alone recaptures a feeling, an atmosphere, a warm colorful seasonal memory. Who has not driven by a tottering, handmade contraption of a farmstand-loaded down with sultry red tomatoes, bright green asparagus stalks, a row of snow white cauliflower heads--and not been tempted to stop? In fact the more rickety the stand, the more chance of stopping in hopes that this farmer and his crop will provide us with the freshest of edibles, the lowest of prices, and as a bonus, the most homespun of rural chatter. Some folks look at the farmstand simply as a place to buy the freshest of produce for the least amount of money, but in fact there was a time when farmstands were the social connectors. Small and personal, they also created a sense of identity and place, and told a story about the inhabitants of a town. Over 70 pages of recipes follow a delightful history of the farmstand.



Friday, December 4, 2009

Scots Kitchen or Rowntree and the Marketing Revolution 1862 1969

Scots Kitchen

Author: F Marian McNeill

A delightful account of eating and drinking in Scotland through the ages, with definitive recipes for all the old national dishes.



Look this: We Are Everywhere or Firehouse

Rowntree and the Marketing Revolution, 1862-1969

Author: Robert Fitzgerald

This is a business history that deals with an important but surprisingly neglected topic. There have been no comprehensive accounts of Rowntree, the confectionery manufacturer, and no assessment of its role in a global industry. For the first time this book reveals the importance of marketing to the success of Rowntree, and makes a substantial contribution to our understanding of marketing and mass consumption in economic development. Rowntree was also a pioneer in managerial organization and industrial relations, as well as in marketing.



Thursday, December 3, 2009

Plato Unicos Menus Completos or Orange

Plato Unicos, Menus Completos

Author: Igone Marrodan

El inicio del verano comporta un cambio de horario que en la mayoría de los hogares obliga a economizar en esfuerzo, tiempo y vajilla. Por la comodidad de su elaboración un plato único es la solución ideal, siempre teniendo en cuenta que dicho plato debe aportar el valor nutritivo necesario para que podamos cubrir las necesidades de nuestro cuerpo.

Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.



Book about: Pharaohs Feast or Exotic Appetites

Orange: Golden Joy

Author: John Train

This beautiful and fascinating illustrated book tells the story of the orange from earliest times. Brought back from India by Alexander the Great, citrus proved to be a lifesaver on long sea voyage s, since it was the antidote for scurvy, which could incapacitate an entire crew.



Wednesday, December 2, 2009

Kitchen Gardens or Michigan Cooking and Other Things

Kitchen Gardens (Green-Fingered Gardener Series)

Author: Richard Bird

This book gives practical advice on how to design the kitchen garden, with tips on planning crops for maxmum efficiency, how to work with varying types of soil, and how to choose the right tools and equipment for specific tasks.



New interesting book: Carved in Sand or Beating Depression

Michigan Cooking... and Other Things

Author: Carole Eberly

Michigan--to know it is to love it. From the peaceful northern shores of the Great Lakes to the bustling city-pace of Detroit, we've got it all.

When it comes to agricultural products Michigan shines--cherries, blueberries, apples, peaches, asparagus, beans...

Captured inMichigan Cooking...and Other Thingsare some of Michigan's favorite recipes, along with a few wonderful tales about living in this truly Great Lakes state.



Monday, November 30, 2009

Simplifica Tus Fiestas y Celebraciones or Seasonal Food

Simplifica Tus Fiestas y Celebraciones

Author: Martha Storey

Disfruta siendo el anfitrión perfecto sin tirar la casa por la ventana o sin agobiarte. Organizar fiestas y celebraciones familiares puede suponer un inmenso placer. Aprende con este libro.

(Planning a party or family function can bring happiness or a headache. Learn to simplify the joy of getting people together with this great book.)



See also: The Last Days of Europe or The Young Hitler I Knew

Seasonal Food: How to Enjoy Food at Its Best with More Than 200 Recipes

Author: Susannah Blak

Being ecologically smart has never tasted so good! Cooking seasonally makes sense for the environment and the palate: just picked, locally grown food simply has more flavor than vacuum-packed specimens that travel thousands of miles. Find out how to make the most of fresh produce with this invaluable sourcebook. Each chapter in the four sections—winter, spring, summer, and fall—showcases the season’s best, complete with advice on buying, storing, and preparing the ingredient, and insight into its textures, aromas, tastes, appearance, and history. More than 200 fabulous recipes cover everything from simple sauces (such as rocket pesto) to more complex dishes, including Venison with Celeriac Rosti, Spring Leaf Salad with Chargrilled Asparagus, and Cranberry and Apple Tart Tatin.



Sunday, November 29, 2009

Ayuda Cook Book or 100 Stir Fries and Quick Curries

Ayuda Cook Book

Author: Ayuda Wi Circl

This church cookbook was compiled by the members of the Ayuda Wi Circle of the United Presbyterian Church of Long Beach, California.



See also: The Power of Sound or Living Well with Parkinsons

100 Stir-Fries and Quick Curries: Spicy, Fast and Aromatic Dishes from Asia and the Far East, Shown Step-by-Step in More than 300 Sizzling Photographs

Author: Jenni Fleetwood

A fabulous step-by-step collection of 100 quick, sizzling stir-fries and simmering curries--shown in 300 colour photographs.



Saturday, November 28, 2009

Root Beer Advertising and Collectibles or Cranks Fast Food

Root Beer Advertising and Collectibles

Author: Tom Morrison

Here's a big second serving for sassafras softdrink lovers. Ever since Tom Morrison's first beverage book, Root Beer Advertising and Collectibles, was published, a second edition about this popular pop was inevitable. More than 650 photographs of root beer bottles, cans, dispensers, mugs, signs and emblems, and more are depicted in this volume, which was made possible by the groupings of some of the largest root beer collections in America. Root beer tidbits, recipes, lists of clubs and newsletters, and a guide to the brand names also make this book a valuable guide for those who want to know more about these popular collectibles.



See also: Our Iceberg Is Melting or The Gone Fishin Portfolio

Cranks Fast Food: For Vitality and Health

Author: Nadine Abensur

If you think you don't have time to cook after a busy day, this book will make you think again. Nadine Abensur shares her passion for vibrant flavors in a collection of recipes that are quick and flavorful. There are recipes for all occasions, from mid-week suppers to feasts for friends: Miso Noodle Soup with Tempura, White Onion Tart with Parmesan, Linguini with Asparagus and Truffle Oil, Gnocchi with Broccoli and Roasted Butternut Squash, and Thai Green Vegetable Curry. All the recipes are absolutely in tune with today's lighter, healthier style of eating—delectable food for vitality and health that will have you out of the kitchen in no time. Nadine Abensur is one of Britain's top vegetarian chefs; her previous books include Cranks Light and Secrets from a Vegetarian Kitchen.



Monday, February 23, 2009

Golden Cuisine of India or Good Game

Golden Cuisine of India

Author: Brier Tyler

Making a curry, pilau, or biriani is a sensuous and creative process that is presented simply and clearly, but in authentic detail in 53 recipes. Soups, meats, sea foods, and rice dishes are described, while most of the book is devoted to vegetarian preparptions so widely used in India. You should become aware of the feel and scent of the fresh vegetables, meats, and grains as you handle, wash or slice them. In preparing the dish, be a part of the process rather than oriented toward the finish. A series of delightful aromas will arise from your pan as you prepare the meal. 'Golden' in the title refers to the colour of turmeric root used so often in the book.
Curry and pilau recipes should not be considered immutable. As one gains experience with Indian dishes, spice proportions should be altered, and extra spices added to achieve new effects, the vegetables and meats should be exchanged. Most dishes have an initial saut, followed by stewing or braising, both being necessary for the combination of oil extract, and then water extract to develop and blend the host of individual flavours. The result of the process is always a blend.
Trained by traditional family cooks, the authors have made a lifetime of preparing dishes of India. Along the way Brier Tyler received cookery instruction from a number of friends from India, and has developed his own approach to writing about the recipies. He is a retired university professor of fishery oceanography living on Salt Spring Island. Natalie Moir is a biochemist who later became a scientific writer and editor. She has cultivated her interest in Indian cuisine from her experiences with a delightful group of people who understandand enjoy the art.



Read also Zero Configuration Networking or Internet Routing Architectures

Good Game: European and British Game Cookery

Author: Victoria Jardine Paterson

Good Game is a new departure in game cookery books, drawing together a wide range of traditional and modern recipes from all over Europe. Over 25 different species of game animals, birds, and fish are included, each in a separate section, in which Colin McKelvie gives an introduction to its natural history and hunting traditions. There are also practical sections on the preparation of game for the kitchen, with easy-to-follow illustrations.



Sunday, February 22, 2009

Consumed or Amy Willcocks Aga Seasons

Consumed: Why Americans Love, Hate, and Fear Food

Author: Michelle Stacey

Something has happened to food in America: It is no longer simply food - filling, good-tasting, life-sustaining. Rather, it is "fat-free" or "high in fiber" or "low in cholesterol" - either an enemy that will steal life away or a savior that will prolong it indefinitely. In this provocative book, Michelle Stacey chronicles the psychological and cultural forces behind this American obsession, forces that have transformed oat bran and broccoli into magical totems, and steak, butter, and eggs into killers. We have refashioned food into preventive medicine, a moral test, sometimes literally a mortal enemy - and in the process we have lost sight of one of its most basic functions: the giving of pleasure. Stacey takes us on a revealing journey through the landscape of American food paranoia, from supermarket aisles, research laboratories, and the factories of food manufacturers to restaurant kitchens and food conventions. We peer inside the heads of advertising slogan writers, and learn from "restrained eaters" why there is no such thing as "normal eating" anymore. In each chapter of Consumed, Stacey delves into a different aspect of the American food obsession, introducing us to the people most actively and publicly involved with our food - rethinking it, selling it, cooking it, refiguring it in the lab. We meet, among others, the inventor of the first FDA-approved fat substitute, who explains how technologically engineered foods are designed to fool us into eating well; the head of nutrition research at the Quaker Oats Company, who takes us through the rise and precipitous fall of the quintessential American health-food fad; a lobbyist for futuristic foods that are designed to prevent specific diseases; a back-to-nature food scientist/baker who is touting a little-known grain he says is the next oat bran; a chef who reveals a kitchen's-eye view of America's conflicted eating patterns. The story these people tell is that of a culture trying to satisfy a near-impossi

Publishers Weekly

Elle columnist Stacey interviews chefs, scientists, high-fat lovers, health gurus and others to examine America's obsession with food. (Apr.)

Library Journal

A contributor to such magazines as The New Yorker and a former editor at Mademoiselle , Savvy , and Outside magazines, Stacey here attempts a look at America's neurotic love-hate relationship with food. Cataloging the long history of food hype and hysteria from the Puritans through the 19th century's health-food revival down to our current low-fat, low-cholesterol present, she examines the paradoxical view of food as both fat-laden killer and sensuous sustainer of life. In conclusion, Stacey calls for a return to ``normal'' eating, asking Americans to rediscover the social and ritual joys of food. Unfortunately, by providing a one-sided polemic, Stacey is guilty of the same sin of which she accuses health-food advocates. She dismisses mainstream concerns for food safety and ignores global environmental and other nonnutritional factors for changing one's diet. By lumping together genuine health concerns such as pesticide residues and chemical additives with zero-calorie fat and designer food, Stacey does a great disservice to the serious issues of food safety and healthier eating habits. It's a shame that a much-needed call for moderation is subsumed by facile arguments and shallow reportage. Not recommended except for some interesting historical trivia.-- Jeffery Ingram, Newport P.L., Ore.



Table of Contents:
Introduction: A Pinch of Anxiety, A Dash of Sin: Fin de Siecle Eating in America9
Ch. 1Seeds of Self-Denial: The Transformation of Food in the 1890s27
Ch. 2Foods from the Lab: Building the Illusion of Fat60
Ch. 3Inside the Hype Machine: The Life and Death of Oat Bran85
Ch. 4Eating Your Medicine: The Battle Over Superfoods103
Ch. 5Designer Foods: Making Breads with a Blueprint130
Ch. 6Fear of Fats: The American Diet on Trial151
Ch. 7Food Control: An Epidemic of Disordered Eating172
Ch. 8Public Eating: Serving the Food Phobes188
Conclusion: A New (And Old) Way of Eating: Rediscovering Pleasure206
Notes219
Index229

New interesting book: El Edificio de Inteligencia Cultural (CQ):Nueve Megahabilidades

Amy Willcock's Aga Seasons

Author: Amy Willcock

Amy Willcock's Aga Seasons will show you how to cook and enjoy produce at its best, when it should be eaten, in harmony with farming calendars. In spring, Amy brings you perfect recipes such as Milk-fed lamb with lavender, while the summer recipes are all perfect for long hot days and balmy evenings, making the most of seafood, vegetables, and even preserving a little bit of summer for the rest of the year in the ultimate Raspberry jam. Autumn brings Halloween parties and delicious Squash soup with ginger, and winter boasts Cod and saffron kedgeree and Queen of Puddings. Accompanying the 180 recipes is a comprehensive calendar for produce and a section on preserving so that you can enjoy the best of the harvest throughout the year. Written in Amy's simple, informative style, featuring conventional cooking instructions and with stunning colour photographs throughout, this is the culinary calendar no Aga owner should be without.



Saturday, February 21, 2009

Prehistoric Cooking or Middle Eastern

Prehistoric Cooking

Author: Jacqui Wood

Based on experimental archaeology at the author's world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation.



Interesting textbook: For the Love of Food or Great Wedding Parties

Middle Eastern: Aromatic Dishes From A Varied Cuisine (Classic Cuisine Series)

Author: Southwater

This exciting collection of recipes from Persia, Syria, Turkey and North Africa includes many authentic dishes.



Friday, February 20, 2009

Perla Meyers Art of Seasonal Cooking or Feed a Crowd Southern Cook Book

Perla Meyers' Art of Seasonal Cooking

Author: Perla Meyers

Perla Meyers, the award-winning author, combines the culinary sophistication of the last decade with her original simple notion of seasonality. Here are more than 300 recipes that bring pure pleasure in any season. In the spring try Ziti with Asparagus, Peas & Lemon Cream, Warm Shrimp Salad with Crisp Vegetables Nicoise, & Stuffed Strawberries in Pineapple-Mint Coulis. The book is divided by season, with five superb menus for each time of the year, followed by that seasons appetizers, soups, main courses, vegetables, salads, & desserts. A chapter of classic Basics is handy at the back of the book.

Library Journal

Long before ``fresh'' became a catchword, Meyers wrote The Seasonal Kitchen ( LJ 8/73), full of dishes that made the most of seasonal ingredients. In her first book in many years, she emphasizes ingredients that are ``truly seasonal''--not strawberries flown in from Chile in midwinter, but those picked in New Engalnd in late spring. She offers five menus for each season, along with dozens of additional recipes. The recipes are varied and international in inspiration; however, some are quite complicated, and some of the menus seem rather heavy on cream-based dishes. For larger collections.



New interesting book: Imperialismo:a Etapa mais Alta de Capitalismo

Feed a Crowd Southern Cook Book

Author: Rebecca Smith

211 Recipes from the state of Georgia. Favorite recipes for family gatherings. Beverages, Breads, Cake Recipes, Cookie and Candy Recipes, Casseroles, Vegetables, and Recipes everyone enjoys.



Table of Contents:


HORS D'OEUVRES
Date Balls
Surprise Roll-Ups
Sausage

Thursday, February 19, 2009

Just Cook It or Nana Lenas Kitchen

Just Cook It!: How to Get Culinary Fit...1-2-3

Author: Roe Valenti

Discover the revolutionary way of "Thinking Differently" about cooking and eating. Learn how getting back-to-the-basics yet throwing out the rules can motivate you to hit the kitchen. Find out how you can create whimsical dishes for yourself, family and friends. Cook to your mood. Wow everyone with magical leftovers. Think of cooking as an art. Forget following strict recipes. Enjoy tasty meal ideas-without measurements.

Just Cook It! will help you shed unwanted pounds and body fat and stay healthy forever. Isn't that the bottom line? (You are what you eat. It's about changing your eating habits.)

Inside, you'll find unique and wonderful ways to enjoy cooking so you can be your own personal chef.

  • It's time to retrain your brain and learn to cook.
  • Get kitchen-friendly with Cooking Smarts 101.
  • Be bold, resourceful and budget-wise.
  • Kill the grocery shopping jitters and dance down the aisles.
  • Find your groove in the kitchen, and much more!

Roe Valenti is a veteran chef and caterer who cooks for herself, family and friends. A culinary goddess, she works hard at making cooking creative and easy for everyone, at any age. Cooking is her calling and she wants to share her one-of-a-kind recipe with you.



See also: British Columbia Wine Country or Design and Layout of Foodservice Facilities

Nana Lena's Kitchen: Recipes for Life

Author: Amy Ostrower

One part Tuesdays with Morrie, one part Like Water for Chocolate, Nana Lena's Kitchen by Amy Ostrower is an inspirational collection of stories and recipes from a Southern Jewish kitchen. These recipes read almost like folk tales, fables from a mythic past handed down generation to generation with love. As an extended family of sisters, daughters and granddaughters gather to make a Passover meal or prepare the Shivah table, Nana Lena's recipes are dispensed with an equal measure of wisdom - about life and death, courage and responsibility, family and faith.
We see the spirited Lena grow in these pages from a young girl and impetu-ous bride to a loving mother and grandmother. Her story mirrors the larg-er currents of her times. The daughter of immigrants, Lena Goodman was born on the Fourth of July, 1912 in Berkley, Virginia. During her lifetime she saw the Flu Epidemic of 1918, the Great Depression, the Second World War, the invention of indoor plumbing -- even a Jewish boy named Sandy Koufax play Major League Baseball. She continues to live on in these sto-ries,
fondly remembered by her granddaughter Amy, who is a screenwriter living in Los Angeles.
Nana Lena's Kitchen is a gem -- and a perfect gift for mothers, daughters,
bubbies and best friends.
nanalenaskitchen.com

"Nana Lena's Kitchen warms your heart. In an age of indifference here is a woman, her stories and recipes deliciously remembered, who reminds you of the beauty of the human heart. Pull up a chair and have a nosh."
--Jan Goldstein, Author of All That Matters
"Here are charm and wisdom, served with love."
--Amy Hill Hearth, Co-Author of Having Our Say:
The Delany Sisters' First 100Years



Tuesday, February 17, 2009

Cooks Guide to Poultry and Game or Taylors Weekend Gardening Guide to Cooking From the Garden

Cook's Guide to Poultry and Game

Author: Lucy Knox

This essential cook's compendium provides all the information you will need to cook these meats successfully.



See also: O que Deu errado?: Estudos de Caso de Desastres de Fábrica de Processo

Taylor's Weekend Gardening Guide to Cooking From the Garden

Author: Margaret Leibenstein

Covering everything from appetizers to desserts, this book shows how wonderful, sun-ripened vegetables can be transformed into imaginative and succulent dishes.

"Taylor's Guides are the best, most authoritative guides on the market."



Monday, February 16, 2009

Land OLakes Holiday Cooking or Food Culture in the Caribbean

Land O'Lakes Holiday Cooking

Author: Land OLakes Incorporated

Land O' Lakes, one of America's oldest and most trusted names in baking, proudly introduces a volume of holiday treasures. This shining collection spotlights traditional cookies, buttery coffee cakes, elegant tarts and other baked indulgences. As always, helpful tips and hints and beautiful photos tastefully complete a classic cookbook that captures the holiday spirit.



Read also Urteil im Bilden der Unternehmerischen Entscheidung

Food Culture in the Caribbean

Author: Lynn Marie Houston

Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of "making do"--using whatever is on hand or can be found--the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors.

Kim Zach - VOYA

These two volumes, Food Culture in the Caribbean and Food Culture in Spain, in a twelve-book series join others that cover Sub-Saharan Africa, Russia and Central Asia, South America, Mexico, Japan, India, China, Italy, Great Britain, and the Near East, Middle East, and North Africa. The purpose of the series, as explained in the foreword that appears in each book, is to examine the role of food in the shaping of human culture. Each volume is consistently formatted, definitely a strong point for any series. At the front is an area map and a detailed time line. The chapters include a historical overview of the region, major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health, with recipes provided throughout. One of the most impressive things about the series is that each volume has been written by an expert for that particular region and not by an author who has simply researched the topic. For example, Houston is a food historian whose writing specialty is Caribbean cuisine. Medina is a Senior Researcher at the European Institute of the Mediterranean in Barcelona and is an editor for the journal Anthropology of Food. Even with such a wide spectrum of authorship, each volume remains true to the philosophy of the series. Gathering and growing food is a common denominator for all people throughout history, yet how each group accomplished this task is unique to geographical area and natural resources. By studying the culinary rituals and traditions of others, one can develop an understanding and appreciation for the diversity in cultural attitudes toward food. The series also emphasizes a connectedness between cultures, a key conceptin today's climate of globalization. For example, in Food Culture of the Caribbean, the author asks the reader to consider what other world cuisines would look like without the foods that European explorers discovered there and took with them to other parts of the world. Similar questions are posed by the other authors. Overall this series would be a marvelous addition to any junior or senior high library. The books provide an excellent resource for students who are researching countries about which little has been written previously, such as the Middle East and Africa. Students who want more in-depth information about countries for which basic information has been readily available will also benefit. In addition, teachers of geography, world civilization, history, and foreign languages will find the series an invaluable aid for enriching their regular classroom lesson plans. (Food Culture Around the World). VOYA CODES: 4Q 3P J S (Better than most, marred only by occasional lapses; Will appeal with pushing; Junior High, defined as grades 7 to 9; Senior High, defined as grades 10 to 12). 2005, Greenwood, 166p.; Glossary. Index. Illus. Photos. Maps. Biblio. Source Notes. Further Reading. Chronology., Ages 12 to 18.



Table of Contents:
Series foreword
1Historical overview1
2Major foods and ingredients31
3Cooking81
4Typical meals95
5Eating out121
6Special occasions129
7Diet and health141

Sunday, February 15, 2009

Wine Appreciation or American Veterans Cookbook

First Steps: Your Healthy Living Journal

Author: Richard P Vin

Do you want to eat better and become more active but are unsure about where to even begin? Then get on the path to lasting lifestyle change with First Steps: Your Healthy Living Journal, the one tool you need in order to overcome bad habits permanently and shape the healthy life you want.

Both a journal and guidebook, First Steps presents a simple, four-step process to improving your health habits:

1. Build awareness of your starting point, desired results, and obstacles.
2. Create solutions to your barriers to healthy living.
3. Boost your confidence in order to achieve your goals.
4. Sustain commitment to your new healthy lifestyle.

First Steps: Your Healthy Living Journal allows you to track your progress according to your goals, preferences, and fitness level, and it is based on the life-changing principles of Active Living Partners. Active Living Partners programs are offered in hospitals, fitness centers, worksites, colleges, and communities in the United States and abroad.



Interesting book: Breads or Joanne Weirs More Cooking in the Wine Country

American Veterans Cookbook: A Collection of Recipes from Veterans and Their Families

Author: Terry P Rizzuti

Fifty percent of all author royalties from sales of The American Veterans Cookbook: A Collection of Recipes from Veterans and Their Families will be donated directly to the Armed Forces Veterans Homes Foundation, located in Suitland, MD. While the authors believe this organization is worthy of our support, we are not associated with it in any way whatsoever. This Foundation is a non-profit, non governmental organization that operates exclusively for charitable purposes and solely for the public welfare. The organization solicits, receives, manages and disburses financial resources by means of grants and awards to agencies nation wide that serve the needs of elderly and infirm veterans of America's armed forces.

If sales of this recipe collection go well, we plan to produce new editions in the future to continue our fund raising efforts for programs and projects that benefit American Veterans and their families. We appreciate very much your contribution to this worthy goal on behalf of our nation's veterans who have sacrificed so much to ensure our American way of life. Some have sacrificed life or limb(s), others their professional careers and schooling; still others have sacrificed their physical and/or mental health. We as a nation have an obligation to this special segment of our population that absolutely must be expressed in heartfelt ways and actions. Please join us in doing just that.



Thursday, February 12, 2009

Tasty and Exotic Foods or The World of Soy

Tasty and Exotic Foods: Tempt Your Taste Buds with These Exotic Foods of the Tropics

Author: Claudia Foleng Achunch

After completing my bachelor's degree in International Relations and Biology from Keele University, Staffordshire, England, and receiving a diploma in Travel Studies from the Greenwich School of Management, I joined the travel and hospitality industry. Spending some seven years in the industry and discovering how very little is known of the culture and cuisine of the West African region, I decided to make my lifelong passion for the delicious flavours and the fresh and unique tastes of this region's cuisine accessible for the world to discover and enjoy. "Discovering a new taste is just like meeting a person for the first time and not knowing that that person might soon be a friend, or even a spouse." Being born and bred in Cameroon, I spent 21 years of my life learning about and cooking the many delicious produce available. I spent hours each day in the kitchen with my family, preparing some of the truly tasty and heartwarming foods. We are a region of food lovers, with the finest fields and fertile lands, producing some of the best organic foods in the world. Sitting down and sharing freshly cooked meals each day is something we cherish.



Book review: Cafe Food at Home or Chicken Etc

The World of Soy

Author: Christine M Du Bois

As the most ecologically efficient and economical source of complete protein in human food, soy is gradually attracting more use in the American diet for its nutritional and financial value. Derived from soybean plants--the leading export crop of the United States and the world's most traded crop--soy produced for human consumption is part of a global enterprise affecting the likes of farmers, economists, dieticians, and grocery shoppers. An international group of expert food specialists--including an agricultural economist, an agricultural sociologist, a former Peace Corps development expert, and numerous food anthropologists and agricultural historians--discusses important issues central to soy production and consumption: genetically engineered soybeans, increasing soybean cultivation, soyfood marketing techniques, the use of soybeans as an important soil restorative, and the rendering of soybeans for human consumption.



Contributors are Katarzyna Cwiertka, Christine M. Du Bois, H. T. Huang, Lawrence Kaplan, Jian-Hua Mao, Sidney W. Mintz, Akiko Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire de Sousa, Chee-Beng Tan, and Rita de Cássia Milagres Teixeira Vieira.



Table of Contents:

Introduction The significance of soy Sidney W. Mintz Mintz, Sidney W. Chee-Beng Tan Tan, Chee-Beng Christine M. Du Bois 1 1, Christine M. Du Bois

Sect. 1 Acceptance of soy in global and historical context

1 Legumes in the history of human nutrition Lawrence Kaplan Kaplan, Lawrence 27

2 Early uses of soybean in Chinese history H. T. Huang Huang, H. T. 45

3 Fermented beans and Western taste Sidney W. Mintz Mintz, Sidney W. 56

4 Genetically engineered soy Christine M. Du Bois Du Bois, Christine M. Ivan Sergio Freire de Sousa de Sousa, Ivan Sergio Freire 74

Sect. 2 Ethnographic studies of soy's acceptance

5 Tofu and related products in Chinese foodways Chee-Beng Tan Tan, Chee-Beng 99

6 Tofu feasts in Sichuan cuisine Jianhua Mao Mao, Jianhua 121

7 Fermented soybean products and Japanese standard taste Erino Ozeki Ozeki, Erino 144

8 Fermented soyfoods in South Korea : the industrialization of tradition Katarzyna J. Cwiertka Cwiertka, Katarzyna J. Akiko Moriya Moriya, Akiko 161

9 Tofu in Vietnamese life Can Van Nguyen Can, Van Nguyen 182

10 Soyfoods in Indonesia Myra Sidharta Sidharta, Myra 195

11 Social context and diet : changing soy production and consumption in the United States Christine M. Du Bois Du Bois, Christine M. 208

12 Soybeans and soyfoods in Brazil, with notes on Argentina : sketch of an expanding world commodity Ivan Sergio Freire de Sousa de Sousa, Ivan Sergio Freire Rita de Cassia Milagres Teixeira Vieira Vieira, Rita de Cassia Milagres Teixeira 234

13 Soy in Bangladesh : history and prospects Christine M. Du Bois Du Bois, Christine M. 257

14 Soybeans and soybean products in West Africa : adoption by farmers and adaptation tofoodways Donald Z. Osborn Osborn, Donald Z. 276

Conclusion Soy's dominance and destiny Christine M. Du Bois Du Bois, Christine M. Sidney W. Mintz Mintz, Sidney W. 299

App. A Scientific names for plants and edible fungi

App. B More on tofu in Chengdu 320

Contributors 325

Index 329

Monday, February 9, 2009

Count Me in or 1001 Recipes for Every Occasion

Count Me in!: The Houston Fire Department's Hottest Chefs Share Their Sizzling Secrets

Author: Houston Fire Dept

As the third-largest fire department in the United States, the Houston firefighters shares some of their favorite recipes prepared both at home and at the fire station. Enjoy recipes including Totally Involved Chicken Casserole, Ready-To-Roll Picante Sauce, Relief Time Nachos Pizza and 7-Alarm Jalapeno Cheese Squares.



Go to: Serendipity or The Disabled Father

1001 Recipes for Every Occasion

Author: Martha Day

Here is the ultimate collection of 1001 delicious everyday and special occasion recipes, suitable for every cook and every skill level. Each recipe is accompanied by a beautiful color photograph to both inspire and guide.



Sunday, February 8, 2009

Mini Bar or Applied Ethnobotany

Mini Bar: Whiskey: A Little Book of Big Drinks

Author: Chronicl

The Mini Bar series maybe small in size, but each tiny tome is filled with classic and original recipes that pack quite a wallop! Whiskey lovers will find everything from the Perfect Manhattan to the Traditional Southern-Style Mint Julep. Each volume in this new series tells the history of its particular alcohol, as well as its distinct traits and characteristics. A glossary of essential bar tools and cocktail terminology will ensure readers not only walk the walk of an expert mixologist, but also talk the talk. With more than 50 delicious recipes, this little cocktail book makes a spirited stocking stuffer or great gift.



New interesting textbook: Gesetz und Geschäft der Unterhaltungsindustrien: Die Fünfte Ausgabe

Applied Ethnobotany: People, Wild Plant Use and Conservation

Author: Anthony Cunningham

Wild or non-cultivated plants are crucial to the lives of a large portion of the world's population, providing low-cost building materials, fuel, food supplements, medicines, tools and sources of income. Despite their importance, their vulnerability to harvesting and other social impacts is not well understood. This is the first practical guide to be published on how to manage wild plant species sustainably.
This practical manual on the value and management of wild plant resources sets out the approaches and field methods involved in participatory work between conservationists and researchers and the primary resource users. Supported by extensive illustrations, it explains how local people can learn to assess the pressures on plant resources and what steps to take to ensure their continued availability.
This guide will be invaluable for all those involved in resource management decisions regarding plant species and diversity, in particular those studying or working in conservation, rural development and park management. Published in association with WWF International and UNESCO

Journal of Ethnopharmacology

One of the book's most important strengths is the excellent didactical presentation of the material.. the numerous maps and other figures provide excellent visual material. The book can be highly recommended to anyone interested in the conservation and sustainable use of tropical landscapes and is particularly useful in the context of biological approaches.

Medicinal Plant Conservation

Supported by 97 excellent illustrations, 16 tables and 22 text boxes, it explains how local people can learn to assess the pressures on plant resources and what steps to take to ensure their continued availability. This guide is invaluable for all those involved in resource management decisions regarding plants and diversity, and in particular those studying or working in conservation, rural development and park management.

TEGNews

The numerous diagrams, tables of data, information flow charts, fieldwork sketches etc. give a great vibrancy to the work. It deserves a wide readership.

Plant Talk

excellent contribution to the science and practice of ethnobotany.. this new book fills a large and important gap by deliberately focusing on tools that will help researchers work within communities and resource managers to understand conservation priorities.

British Ecological Society Bulletin

as well as acting as a manual, this book contains a great deal of information that will be of interest to anyone working with plants in the tropics..this volume contains a great deal of factual and practical information. This alone will be of great interest to plant ecologists, especially those working in the tropics. The socio-economic context into which this material is placed is an important aim of the book and one that anyone wishing to understand the complexities of sustainable management should appreciate. The author is to be congratulated on producing an informative and readable volume. Good value for money for those working on plants in tropical countries.

Bois & Forets des tropiques

(This is the first practical guide to be published on how to manage wild plant species sustainably. This detailed manual on wild plant resources sets out the approaches and field methods involved in participatory work between conservationists, researchers and the primary resource users. Supported by extensive illustrations..For all those involved in resource management decisions regarding plant species and diversity, and in particular those studying or working in conservation, rural development and park management, this guide is invaluable.



Table of Contents:
List of Figures, Tables and Boxes
The People and Plants Initiative
Preface
Introduction
People and Plants partners
Acknowledgements
1Conservation and context: different times, different views1
Historical context3
Management myths and effective partnerships5
Vegetation and change: spatial and time scales7
Human influence: landscapes and species8
2Local inventories, values and quantities of harvested resources10
Local priorities: vegetation types, resource categories and species10
Choosing the right methods12
Before starting: attitudes, time spans and cross-checking15
Taxonomy with all your senses: the use of field characters32
Potentials and pitfalls: combining skills in inventories44
Local to international units51
3Settlement, commercialization and change60
Local markets: order within 'chaos'63
Location and mapping of marketplaces64
Characteristics of markets73
Market schedules78
Marketing chains and types of seller82
Inventory and frequency of plants on sale87
4Measuring individual plants and assessing harvesting impacts96
Necessary equipment97
Measuring diameter, height and bark thickness97
Methods for ageing plants115
Harvesting impacts126
5Opportunities and constraints on sustainable harvest: plant populations144
Plant populations and practical constraints: selecting species145
Bridging gaps in knowledge: life forms, plant architecture and reproductive strategies150
Plant life forms150
Costs and complexity: inventory, management and monitoring156
Yields: supply versus demand180
Population modelling using transition matrices184
6Landscapes and ecosystems: patterns, processes and plant use192
Tools for the 'big picture': aerial photographs and satellite images196
Distribution, degree of threat and disturbance202
Local knowledge, landscapes and mapping212
7Conservation behaviour, boundaries and beliefs222
Conservation and the ingredients for common property management223
Ecological factors, land use, tenure and territoriality233
Property rights: land and resource tenure238
Boundaries and tenure, meaning and mapping245
Ritual, religion and resource control253
Who are the stakeholders?259
8Striving for balance: looking outward and inward264
Looking outward267
Looking inward; examining innovative local approaches269
Acronyms and abbreviations272
Further reading274
References278
Index295

Saturday, February 7, 2009

The Abandoned Narcotic or Pasta Sauces

The Abandoned Narcotic: Kava and Cultural Instability in Melanesia

Author: Ron Brunton

Ron Brunton revives a problem posed by the great anthropologist W. H. R. Rivers in History of Melanesian Society (1914): how to explain the strange geographical distribution of kava, a narcotic drink once widely consumed by south-west Pacific islanders. Rivers believed that it was abandoned by many people even before European contact in favour of another drug, betel, drawing his speculations from the ideas of the diffusionist school of anthropology. However, Dr Brunton disagrees. Taking the varying fortunes of kava on the island of Tanna, Vanauta, as his starting point, he suggests that kava's abandonment can best be explained in terms of its association with unstable religious cults, and not because of the adoption of betel. The problem of kava is therefore part of a broader problem of why many traditional Melanesian societies were characteristically highly unstable, and Dr Brunton sees this instability as both an outcome and a cause of weak institutions of authority and social coordination.



Interesting textbook: The Biopsychosocial Approach or The Fit Traveler

Pasta Sauces: 100 Sauces, Starters, Salads and Soups

Author: Jeni Wright

This superb book is truly comprehensive guide to choosing, making, cooking and enjoying Italian pasta. The identification section contains fabulous photographs of the huge range of dried and fresh pasta types.



Friday, February 6, 2009

Contented Poachers Epicurean Odyssey or Bread Making Quality of Wheat

Contented Poachers Epicurean Odyssey: Tales and Recipes from an Epicure in the Wilderness

Author: Elantu B Veovod

ELANTU B. VEOVODE knew how to catch fish with an umbrella and how to bring down a moose without a gun by the time she was 10 years old. She has lived all over North America and earned her living as a chef, cooking instructor, garbage collector, fire-watch resident, and artist. She lives in the Rocky Mountains of Colorado, where she is currently working on several other books.



New interesting book: Hamptons Diet or Meals to Come

Bread-Making Quality of Wheat: A Century of Breeding in Europe

Author: B Belderok

Wheat is the world's most important agricultural commodity. In Europe, where wheat is the main staple, bread wheat (Triticum aestivum) covers the majority of land on which wheat is cropped. Wheat breeders and technologists have contributed greatly to the continued success of bread wheat and its products. The 'bread-making quality' of a wheat variety can be described in relation to the processing its kernels must undergo to make a good bread. Bread wheat kernels must be suitable for proper milling into a flour that can produce a dough capable of becoming fine bread. The type of bread varies depending on local bread-making practices.
Part I of this book contains a study of the anatomy and chemical composition of wheat kernels, and of the fundamental difference between 'soft' and 'hard' kernelled varieties. It relates these characteristics to the processes of milling, dough-making and manufacturing of bread, and to biscuit and pasta making. The genetic basis for these characteristics is illustrated, and assay methods for characterizing wheat varieties - ranging from Saunders' chewing test to the most recent developments in glutenin and gliadin research - are evaluated.
Part II briefly describes - country by country - how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the conflict between yield and quality. It describes how quality wheats 'travelled' around the world - from their endogenic source in Eastern Europe to North America, and back again to Europe. This explains how specific genetic material can appear in the pedigrees of varieties grown in a widerange of agro-ecological zones.
In addition to giving an interesting historical survey, the book points the way forward for breeders' efforts in the future. Bread-Making Quality updates and interprets knowledge in a way that makes it particularly accessible for food technologists, breeders, students, and teachers.



Thursday, February 5, 2009

Sweet Cravings or Entertain

Sweet Cravings

Author: Jean Par

Satisfy your sweet tooth with a delicious dessert or a tasty treat. Any occasion, any excuse -- indulge yourself, and those you love, with Sweet Cravings.



See also: Yoga Secrets for Business Success or In the Shadow of Gods Wings

Entertain

Author: Ed Baines

Ed Baines knows how to entertain, from light lunches and summer frasts to party food and exquisite dinners, and even for that laid-back weekend spirit.



Table of Contents:
Acknowledgements6
Introduction8
Brunches18
Lunches32
Dining56
Barbecues100
Sunday food142
Party food170
Picnics194
Bread, cheese, & pickles222
Sauces & dressings238
Index254

Tuesday, February 3, 2009

Simple Recipe Cookbook or Deliciously Easy Vegetables with Herbs

Simple Recipe Cookbook

Author: Shelly Hadley

Remember coming home from school to the smell of cookies or cakes; or the roast in the crock pot? Good old fashioned home cooking! MMMM!

Sometimes, we need something that tastes great, but that doesn't take all weekend to make. Other times, we want to spend the afternoon baking and cooking, just to bring back the home cooking smell to our own kitchen!

Well, my cookbook shows easy ways for you to cook something up without breaking your wallet and without ingredients that you cannot pronounce.

I bring you my cookbook, filled with stuff for us "regular people"! These recipes are truly - SIMPLE RECIPES FOR SIMPLE LIFESTYLES, SIMPLY DELICIOUS!

If you want something that tastes great to eat without a lot of fuss, you can look no further! This cookbook is for regular people, real people, who need something simple to make and wont cost a bundle to buy all of the ingredients! These are recipes for people who want the traditional or want to try something new, and it will always come out great! Your family and friends will beg you for more!

So, go on, get to the kitchen!!

WAIT, Come back, you gotta buy the book first. Click on the link and then get to the kitchen!! Happy Eating! ;)



Table of Contents:
7-Layer Mexican Dip
7-Layer Salad
Apple Crisp Bars
Apple Pie
Artichoke Dip
Bacon Cheese Dip
Bagels
Baked Beans
Baked Macaroni
Baked Onion Dip
Baking Soda Bread
Barbeque Sauce
Bean Burgers
Beef With Broccoli
Beefy Enchiladas
Best Brownies
Betty's Banana Bread
Biscuits
Breakfast Casserole
Broccoli & Rice Dish
Butter Balls
Cabbage Rolls
Caramel Corn
Carrot Cake
Cheese Peas Please
Chicken With Rice
Chile Relleno
Chili
Chocolate Cake
Chocolate Chip Cookies
Chocolate No Bake Cookies
Chopped Chicken Salad
Christmas Potatoes
Cinnamon Rolls
Classic Hollandaise
Coconut Macaroons
Coffee Cake
Cole Slaw
Corn Casserole
Corned Beef & Cabbage
Country Fried Steaks
Crabby Patties
Cranberry Relish
Creamy Cheesecake
Crepes
Deviled Eggs
Dinner Rolls
Dogs in a Blanket
Dumplings
Easy Cheesy Ball
Egg Noodles
Egg Rolls
Egg Salad
Fettuccine Alfredo
Fiesta Bean Salad
Fiesta Quiche
Fried Bread
Fried Potatoes
Frito Pie
Frog Eye Fruit Salad
Fruit Salad Basket
Fudge
Garden Fresh Mayonnaise
Garden Fresh Vinaigrette
Garlic Roasted Chicken
Garlic Vinaigrette
German Green Beans
German Potato Salad
Glazed Carrots
Green Bean Casserole
Green Chile
Green Chile Roll-ups
Guacamole
Ham
Hannah's Banana Bread
Herb Dip
Hush Puppies
Jalapeno Corn Bread
Jalapeno Radish Dip
Jo Jo's
Kicked Up Club
Kitchen Sink Salad
Lazy Lasagna
Lemon Bars
Lemon Loaf
Lemon Pepper Chicken
Lemon Pie
Lemon Poppy Seed Bread
Lemon-Lime Salad
Macaroni Salad
Mayonnaise Cake
Meat & Cheese Roll-ups
Meat Ball Bites
Nacho Cheese
No Need To Knead Rolls
No Roll Pie Dough
Oatmeal Cookies
Oatmeal Cranberry Cookies
Oh My Gosh Bread
Old Fash. PB Cookies
Olive Cheese Bites
Oriental Salad
Overnight Caramel Rolls
Party Potatoes
Party Wings
Pasta Salad
Pastrami Toasts
Peach Cobbler
Peanut Brittle
Peanut Butter Choc. Bars
Peanut Butter Cookies
Peanut Dressing
Peanut Toffee
Pecan Pie
Pickled Cucumbers
Pineapple Casserole
Platter Salad
Porcupine Meatballs
Pork Chops With Rice
Potato Salad
Potato Soup
Potatoes Au Gratin
Potatoes O'Brien
Pumpkin Bars
Pumpkin Cheesecake
Pumpkin Cookies
Pumpkin Pie
Raviolis
Rocky Road Clusters
Salmon Packets
Saturday Night Pizza
Sausage Balls
Simple Salsa
Sloppy Janes
Snickerdoodles
Soda Salad
Sopapillas
Spare Ribs
Spice Cake
Spider Leg Bread
Spinach Dip
Spinach Salad
Stuffed Bell Peppers
Stuffed Shells
Sugar Cookies
Surprise Meatloaf
Sweet & Sour Sauce
Swiss Steak
Taco Dip
Tator Tot Casserole
Teriyaki Sauce
Tomatillo Salsa
Tomato & Basil Trios
Tomato Pie
Tomato Sandwiches
Tortilla Casserole
Tuesday Night Pizza
Tuna Salad
Turtle Cookies
Vegetarian Empanadas
Vegetarian Loaf
Waldorf Salad
Wheat Bread
Wheat Rolls
White Bread
Zucchini Bread
Zucchini Casserole

See also: Wireless Communication Technology or A Companion to Tourism

Deliciously Easy Vegetables with Herbs

Author: Dawn J Ranck

Deliciously Easy Recipes with Herbs is a series of eight books, each offering savory and scrumptious recipes, each with directions you can trust.

All the recipes give amounts for both fresh and dried herbs.

Gathered from the top herb shops in the country, the recipes are favorites of the shopkeepers and their customers-- tried, trusted, and wondrously tasty!



Monday, February 2, 2009

Olive or Rose Elliots Pasta Pocketbook

Olive: Tree of Civilization

Author: John Train

The Olive Tree of Civilisationhas a rich and varied history. The gnarled tree and its fruits has been extolled by bards from Ovid and Homer to Kipling, Tennyson and Nerua. What other fruit provides light, is a fundamental ingredient in perfume and adds joy and flavour at the table? The ancients knew these virtues and olive oil became a key to their religious and political ceremonies, from the temples of Ra in Egypt where lamps burned olive oil, to the temple of Soloman, where kings were anointed with oil based ointments. Christ was offered a sip of oil on the cross; Hanukah is, at its origin, a festival to celebrate olive oil; the tree and its oil are found in the Koran. Today the oil is worshipped by chefs for its flavours and its colours. For decades, cooks and anthropologists have divided Europe along an olive oil/butter boundary; that line is vanishing as olive oil spreads around the globe. This book explores and brings to life the olives's glorious past, with chapters on the fruit's role in



Look this: Fast Food Fast Talk or 50 Fabulous Parties for Kids

Rose Elliot's Pasta Pocketbook: 100 Fast, Fresh and Fabulous Suppers

Author: Rose Elliot

Pasta remains one of the UK's foremost staple foods. It is fast, healthy, and perfect for quick and easy suppers. With 100 recipes, each recipe is designed to take no longer than 20 minutes and most will take 15. Organized by type of sauce—tomato, cream, pesto, etc.—all the recipes make the most of modern, fresh, Mediterranean-style ingredients. Pop it into your handbag or pocket, then go supermarket shopping!



Table of Contents:
Pasta basics6
Pasta sauces12
1Creamy pasta21
2Garlicky pasta45
3Mushroomy pasta87
4Tomatoey pasta113
5Veggie pasta157
Index220

Sunday, February 1, 2009

Native Indian Wild Game Fish and Wild Foods Cookbook or Breaking Bread Nourishing Connections

Native Indian Wild Game, Fish, and Wild Foods Cookbook: 340 Mouthwatering Recipes from Native Cooks

Author: Lovesick Lake Native Womens Assocation

Celebrate the culinary heritage of America's native people in this cookbook filled with fascinating cultural facts and tidbits. Over 340 recipes for wild edibles, fruits, fish and seafood, venison, small and big game. Gathered from Zuni, Pueblo, Cherokee, Tlingit, Ojibway and other tribes across North America and updated for the modern cook.



See also: Macroeconomics or The Business of Employee Empowerment

Breaking Bread, Nourishing Connections: People with and without Disabilities Together at Mealtime

Author: Karin Melberg Schwier

Mealtimes are about much more than eating. When we share a meal, we're enjoying the company of others, participating in a meaningful social ritual, and nourishing human connections. But sometimes, people with disabilities miss out on these essential aspects of dining-and that's where this warm, engaging guidebook comes in.

Developed by authors with extensive personal and professional mealtime experiences with people with and without disabilities-and incorporating the input of a nutritionist, human services professionals, educators, and people with disabilities and their families-this practical handbook helps you ensure pleasurable, fully inclusive mealtimes. Whether you're a parent, a friend, or a human services professional, you'll gain new insight on what dining can mean and learn how to support people with disabilities as they make the most of each mealtime's social opportunities with family, friends, and neighbors, make their own informed decisions about what, where, when, and how to eat, communicate choices and needs, prepare meals, with the help of simple recipes (some fully illustrated) complete with nutritional information provided by a licensed nutritionist.

With this easy-to-use book, enhanced with personal stories and photographs from individuals and families around the world, you'll enjoy meaningful and inclusive mealtimes with people who have disabilities.



Table of Contents:
Foreword : an appetizer
Introduction : searching for sustenance
Sect. IJust for starters
Ch. 1Food for thought3
Ch. 2Feeding or dining?15
Ch. 3Mealtime in purgatory35
Sect. IIA balanced diet
Ch. 4Mealtime as a chance to refocus41
Ch. 5Connecting with Catherine61
Ch. 6The hunger for choice and control69
Ch. 7The experience of disability and dining87
Ch. 8Mallory and the circle girls : good food, good friends, good gossip93
Sect. IIIAn intimate a-fare
Ch. 9Comfort food, comfort context99
Ch. 10Celebrating the sacred in shared meals : grace and blessing113
Ch. 11The social implications of mealtime119
Ch. 12Giving and receiving hospitality131
Ch. 13BYOB151
Ch. 14Check the pantry155
Sect. IVBest served warm
Ch. 15Memorable meals175

Saturday, January 31, 2009

The Frog Run or Biscuits Pancakes and Quick Breads

The Frog Run: Words and Wildness in the Vermont Woods

Author: John E Elder

The North Woods tradition of making maple syrup serves as an illuminating backdrop for John Elder's reflections on nature, literature, playfulness, and fatherhood, as he builds a sugaring house with his sons.



Book about: Biography of a Runaway Slave or Freedom from Oil

Biscuits, Pancakes and Quick Breads: 120 Recipes to Make in No Time Flat

Author: Beverly Cox

Here are 120 scrumptious recipes that go from scratch to serving platter in minutes flat. Award-winning author Beverly Cox presents old-fashioned favorites like Cowboy Biscuits with Sausage Gravy, Blueberry Sour Cream Pancakes, and Quick Anadama Bread together with such contemporary tastes as Goat Cheese and Pepper Biscuits, and Quinoa Breakfast Bread, with each chapter yielding recipes suitable for breakfast, lunch, dinner-and even for serving at cocktail hour. Most welcomed by busy cooks will be the make-ahead mixes that the author has developed especially for this book. Stored in the freezer and ready to go, these provide all the convenience of mass-produced foods without any of the preservatives. Fresh from the oven, hot off the griddle, they satisfy the craving for home-cooked goodness-fast!Author Bio: BEVERLY COX is food editor of Native Peoples magazine and former food editor and director of food styling for Cook's magazine. She is the author of ten cookbooks, including-with Martin Jacobs-Spirit of the Harvest, winner of the IACP Cookbook and James Beard awards, Spirit of the West, winner of the IACP Cookbook award, and Spirit of the Earth (all Stewart, Tabori & Chang). She lives in Colorado on a ranch homesteaded by her great-grandfather in 1870. MARTIN JACOBS is the photographer of the award-winning cookbooks The New American Cheese, The Foods of Vietnam, Spirit of the Harvest, Spirit of the West and Spirit of the Earth (all Stewart, Tabori & Chang).

Library Journal

Cox, the author of ten other cookbooks, describes her easy biscuits, quick breads, and pancakes, warm from the oven or skillet, as "comfort food for modern schedules." She includes recipes for "always ready" biscuit, pancake, and bread mixes to keep on hand in the pantry, along with old-fashioned favorites like Buckwheat-Molasses Griddle Cakes and innovations such as Chocolate Crepes Filled with Dulce de Leche. A nice companion to James Villas's recent Biscuit Bliss, this is recommended for larger baking collections. Copyright 2004 Reed Business Information.



Friday, January 30, 2009

Tapestry or Farmers Daughters

Tapestry: A Weaving of Food, Culture and Tradition

Author: The Junior Welfare League of Rock Hill

A tapestry is a work of art that in its creation resembles a richly and intricately designed cloth. Composed of many strands of thread and rich in design, our Tapestry represents a collection of recipes and southern family traditions as well as the history of Rock Hill and the surrounding area.



Look this: Beste Buchhaltungspraxen

Farmer's Daughters

Author: Flora R Sisemor

Growing up on a farm, these three farmer's daughters learned to cook at an early age. Devour some of their tried-and-true recipes. Check out the strong candy section loaded with fudge and nut recipes.



Wednesday, January 28, 2009

Florencia or Party Cakes

Florencia (Florence)

Author: Lori de Mori

In a city where Renaissance art flourished, bakers, chefs, and wine and cheese makers are equally revered as masters. These culinary artists adhere to a centuries-old belief: That foods are best when their essential flavors are allowed to shine through. More than 45 recipes, from antipasti to desserts, demonstrate this straightforward principle, from classics such as Ribollita, Grilled Florentine Steak, and Almond Biscotti to elegant dishes like Ricotta and Spinach Dumplings with Truffles and Parmesan Risotto Cakes with Saffron Sauce. With lush photos, authentic recipes, and in-depth stories, this Spanish-language entry in the Foods of the World series captures the foods and flavors of Florence.



See also: Theoretical Neuroscience or Microsoft Office Publisher 2007

Party Cakes: 45 Fabulous Cakes for All Occasions, with Easy Ideas for Children's Cakes

Author: Carol Deacon

Whip up eye-popping, lip-smacking cakes for every special occasion. This sweet cookbook is jam-packed with practical information plus gorgeous designs and decorations for 34 fun novelty desserts that will delight and surprise everyone. An introduction to sugarpaste explains how to make, color, model, and store it—and a troubleshooting section ensures great results. Then comes a series of time-tested, easy recipes for cakes, fillings, and coverings. Most impressive of all are the amazing projects themselves, which range from a beautiful bouquet of flowers and a pair of lovebirds for adults to a magical fairytale castle and soccer team for kids.



Tuesday, January 27, 2009

Under the Canopy or Quick and Easy

Under the Canopy

Author: Tallahassee Junior Womens Club

Broaden your knowledge of Florida history while cooking some favorite recipes of the residents around the historic Canopy Roads area. There's even a wild game section, including recipes for duck, venison and quail.



Book about: Ride the Tiger to the Mountain or Cheating Destiny

Quick and Easy

Author: Parragon

This inspirational and comprehensive cookbook features 246 delicious recipes for simple and fast, but wholesome, dishes for those with a hectic lifestyle. Dishes include soups, salads, appetizers, light snacks, main meals, side dishes and even a range of desserts. Here you have all the guidance you need to follow a healthy, nutritious, as well as speedy diet!



Monday, January 26, 2009

Jewish Food or Horsemen of the Esophagus

Jewish Food: The World at Table

Author: Matthew Goodman

For centuries Jewish communities around the world forged dynamic cuisines from ancient traditions combined with the bounties -- and limitations -- of their adopted homelands. In this important new collection, Matthew Goodman has assembled more than 170 recipes from twenty-nine countries, handed down through the generations and now preserved in this historic volume.

The heirloom offerings Goodman gathered range from such iconic specialties as bagels, kugel, and chopped liver to such favorites, mostly unknown in the United States, as Turkish borekas, flaky cheese-filled turnovers; chelou, an Iranian rice specialty; and shtritzlach, a sweet blueberry pastry unique to Toronto. Together the recipes celebrate the ingenuity of Jewish cooks around the world, in Mexican Baked Blintzes with Vegetables and Roasted Poblano Peppers, Syrian Bulgur Salad with Pomegranate Molasses, Moroccan Roast Chicken with Dried Fruit and Nuts, Iraqi Sweet-and-Sour Lamb with Eggplant and Peppers, Italian Baked Ricotta Pudding, and many other unexpected delights.

These dishes have been shaped by the histories of the communities from which they come. This book also features dozens of lively, engaging essays that present the history of Jewish food in all its richness and variety. The essays focus on ingredients, prepared dishes, and cultures.

Food is a repository of a community's history, and here, in its broad strokes, is the history of the Jews. The recipes and essays in this book provide a fascinating new perspective on Jewish food. More than a cookbook, Matthew Goodman's Jewish Food: The World at Table is a book to learn from, to cook with, and to pass on through the ages.

Publishers Weekly

Jewish food is almost too huge a topic to be covered exhaustively, but Goodman, the "Food Maven" columnist at the Forward, takes a decent stab at it by dividing his book into chapters on appetizers, soups, fish, eggs and dairy, poultry, meat, kugels, breads, and desserts and interspersing them with essays pertaining to peoples, ingredients and dishes. For example, in the chapter on fish, Goodman spotlights a Jewish community in Northern Morocco, where one woman saved the almost lost language Jaquetia (a combination of Spanish, Hebrew, Arabic and Berber). A recipe for Pescado en Colorado (fish in tomato sauce with peppers and paprika), popular in that region, follows. In the poultry chapter, a piece on pomegranates explores the contention that the fruit on the tree of knowledge was not an apple, but a pomegranate; readers then find a recipe for Chicken in Pomegranate Sauce with Walnuts and Figs. In the soup chapter, an essay on chicken soup looks at the dish's legendary healing properties and also at how variations developed in Greece, Turkey, Iraq, Italy and Yemen (instructions for making chicken soups from Eastern Europe, India and Iraq follow). Goodman deftly tackles his vast subject with these enlightening, engaging essays, which, coupled with the volume's 170 recipes, make for a fine tribute to Jewish cuisine. 2-color illus. throughout. Agent, Bill Clegg. (Mar. 1) Copyright 2005 Reed Business Information.



New interesting textbook: More or The Global Economy and International Financing

Horsemen of the Esophagus: Competitive Eating and the Big Fat American Dream

Author: Jason Fagon

“To be up on stage, shoving food in your face, beats everyday existence for most people.” —David “Coondog” O’Karma, competitive eater

“Hungry” Charles Hardy. Ed “Cookie” Jarvis. Sonya “The Black Widow” Thomas. Joey “Jaws” Chestnut. Will such names one day be looked back upon as the pioneers of a new manifestation of the irrepressible American appetite for competition, money, fame, and self-transformation? They will if the promoters of the newly emerging sport of competitive eating have their way. In Horsemen of the Esophagus, Jason Fagone reports on the year he spent in the belly of this awakening beast.

Fagone’s trek takes him to 27 eating contests on two continents, from the World Grilled Cheese Eating Championship in Venice Beach, California, to Nagoya, Japan, where he pursues an interview with the legendary Takeru Kobayashi, perhaps the most prodigious eater in the world today, and to the Nathan’s Famous Hot Dog Eating Contest at Coney Island, the sport’s annual grand finale, where Kobayashi has eaten more than 50 dogs in 12 minutes. Along the way, Fagone discovers an absurd, sometimes troubling subculture on the make, ready to bust out of its county fair and neighborhood-fat-guys niche and grab a juicy piece of the big-time television sports/Vegas spectacle jackpot.

Fagone meets promoters like George Shea, the P. T. Barnum of the International Federation of Competitive Eating (aka IFOCE, “the governing body of all stomach-centric sport”) and enters the lives of three “gurgitators”: David “Coondog” O’Karma, a fiftyish, six-twohouse painter from Ohio who’s “not ready to become invisible”; Bill “El Wingador” Simmons, the Philly Wing Bowl legend who is shooting for a fifth chicken-eating championship despite the fact that it may be killing him; and Tim “Eater X” Janus, a lean young Wall Street trader who takes a seriously scientific and athletic approach to the pursuit of ingesting mountains of food in record-breaking times. Each in his own way feels as if he has lost or not yet found something essential in life, and each is driven by the desperate hope that through consumption he may yet find redemption, that even in the junkiest of America’s junk culture, true nourishment might be found. After all, as it says on the official IFOCE seal: In Voro Veritas (In Gorging, Truth).

With forays into the gastrointestinal mechanics of the alimentary canal (“it’s what unbuilds the world to build you,” but, hey, you can skip that part if you like), the techniques and tricks of the experienced gurgitators (pouring a little club soda on top of high-carb foods makes them easier to swallow), and the historical roots of the competitive eating phenomenon, Horsemen of the Esophagus gives the French something else to dislike about America. And it gives the rest of us food for thought about the bizarre and unlikely places the American Dream can sometimes lead.



Table of Contents:
Prologue: The Passion of the Toast     1
Coondog O'Karma's Got Nothing
In Gorging, Truth     11
The Fifty-Dog Day     27
The Sweet Science     39
The Big Tomato and the Blank Slate     61
"Mistah Coondog-He Full"     81
The Big Man Fights Back
Wing Bowl     101
El Wingador     113
Big Country     121
No Dipping, No Dunking, No Desecrating     135
Four-X is a Love Letter     167
Sonya, Where's My Massage?     179
Who is This Mysterious Eater X?
Slaughterhouse-Forty     209
The Teeth of Jim Mullen     215
The Two-Thirds Rule     227
The Gurgitator Islands     243
Coney Island     263
Epilogue: Thank You, Blueberry Fairies     289
Acknowledgments     299

Sunday, January 25, 2009

Saloon or Nuevo Tex Mex

Saloon: Public Drinking in Chicago and Boston, 1880-1920

Author: Perry R Duis

This colorful and perceptive study presents persuasive evidence that the saloon, far from being a magnet for vice and crime, played an important role in working-class community life. Focusing on public drinking in "wide open" Chicago and tightly controlled Boston, Perry Duis offers a provocative discussion of the saloon as a social institution and a locus of the struggle between middle-class notions of privacy and working-class uses of public space.



Interesting book: Estatística de Negócio e Economia e CD Estudantil

Nuevo Tex-Mex: Festive New Recipes from Just North of the Border

Author: David Garrido

Nuevo Tex-Mex cooking, the hottest new trend in Nuevo Latino cuisine, embraces and celebrates both its zesty Latin American flavors and no-nonsense Texas personality. Here Texan chef David Garrido's hip and innovative recipes are presented by Texan food writer Robb Walsh with humor and attitude. Selected recipes include Hibiscus Margaritas, Chicken in Mole Tejano, Chipotle Swordfish Fajitas, Pumpkin Flan, and more. 24 color photos.



Friday, January 23, 2009

Beach Lovers Guide to the Perfect Sandwich or Nobody Does It Better

Beach Lovers Guide to the Perfect Sandwich

Author: Linda Bostwick

Menu challenged? Tired of always making the same boring sandwiches for the beach? Get your cooler ready and try Beach Lover's Guide to the Perfect Sandwich. The wide variety of new and unique sandwiches in this book may not be for the diet conscious or promise to give you thin thighs in 30 days. But it does promise you will never pack the same sandwich twice. While preparing sandwiches for the beach or a picnic, most people try to find something quick and easy, yet nutritious, but often run out of ideas. In our book, you will find a chapter on easy roll-up sandwiches, sandwiches made with leftovers, ethnic sandwiches, and sandwiches you can even cook in the sun. This book includes recipes that will be enjoyed by everyone from children to the young at heart.



Interesting book: Where Soldiers Fear to Tread or Vermeers Hat

Nobody Does It Better: Why French Home Cooking is Still the Best in the World

Author: Trish Desein

We may hate to admit it (and never would to the French), but the truth is that there is still nowhere in the world where food and cooking are so passionately and intricately woven into lives, hearts and minds than in France, a country where masterpieces of home cooking are produced nightly, whether for a family supper or chic dinner party.So how does that archetypal Frenchwoman do it? With chapter titles such as 'Shops Wisely', 'Knows Her Classics', 'Steals From Chefs' and 'Rises to the Occasion', this book will tell you how. An affectionate yet unsentimental, irreverent but non-patronizing guide from one of France's top cookbook authors, Nobody Does It Better is set to steal a place on your kitchen shelf.



Thursday, January 22, 2009

Christmas Cupcake Baking Book Kit or Turkish Cookery

Christmas Cupcake Baking Book & Kit

Author: Elaine Cohen

Colorful cupcakes make a great holiday treat that everyone will love. And they're easy to make. Everything you need to know is explained in this book. It has two delicious recipes (Deep Dark Chocolate and Vanilla Heaven Cupcakes) and directions for topping them with polka dots, stenciled sprinkle and sugar designs, a candy snowman, a chocolate Christmas tree, and frosted shapes like stars. Surprise your family and friends with their own specially decorated holiday cupcake!

A cupcake is a yummy mini dessert that you don't have to share with anyone! It can be topped with colorful frosting and decorated with ingredients you love like candy and marshmallows. Now you can make all kinds of great Christmas cupcakes using this complete kit that comes with:

· 3 clear pastry bags
· 8 plastic icing tips
· 1 plastic coupler
· 6 silicone cupcake baking holders in 6 bright colors
· 24 foil baking cups in red and green
· 4 stencils for creating sugar and sprinkle designs on the top of the cupcakes
· 12 flags with Christmas motifs to attach to 24 toothpicks
· 48 page, all-in-color Christmas Cupcake book



Book about: Living with Kundalini or Rebounding from Childbirth

Turkish Cookery

Author: Sally Musto


This is no ordinary cookbook. Some of the world's great chefs have come together here to share their favorite Turkish recipes. Sample Nigella Lawson's hummus with seared lamb and toasted pinenuts, Huseyin Ozer's almond cake, Antony Worrall-Thompson's freshwater trout, Claudia Roden's yogurt soup, or Gary Rhodes' Turkish delights.

Not only are there classic Turkish recipes for falafel, kebabs, and baklava, but there are also wonderful introductions to the famous wines, raki, and coffee that complement these dishes, from a cuisine that has been refined since ancient times.

Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Huseyin Ozer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalcin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.



Wednesday, January 21, 2009

Nueva Cocina Saludable or License to Cook Oregon Style

Nueva Cocina Saludable: Postres: The New Healthy Kitchen: Desserts, Spanish-Language Edition

Author: Annabel Langbein

Healthy desserts can be just as delicious as their decadent cousins. Enhancing the highest quality fresh fruit with a touch of delicious dark chocolate or a sprinkling of nuts preserves their appealing colors, textures, and nutrients while a beautiful presentation delights the senses. The sweet treats include Golden Kiwifruit Pavlovas, Sauteéd Plums with Amaretto, and a luscious Walnut and Date Tart.



Read also Miscarriage or Raising Depression Free Children

License to Cook Oregon Style

Author: Daniela Mahoney

A collection of recipes featuring foods from the fields, water, orchards, and people of Oregon.



Tuesday, January 20, 2009

Great Texas Chefs or Gullah Home Cooking the Daufuskie Way

Great Texas Chefs

Author: Judy Alter

In Texas, "chef" covers a wide range of cooking styles. Included here are chefs who are heavily influenced by classical training, but there are also chefs who take Southwestern cuisine to a state of high art, chefs who specialize in Tex-Mex and others who cook the traditional dishes of the interior of Mexico and who bring new innovative touches to Mexican cuisine. There are even winery owners who combine their passion for fine wine with a passion for fine food. And what picture of Texas cooking would be complete without chuck-wagon cooking?

This small book is not a comprehensive study of Texas chefs. Because of size limitations, many of the state's best have been omitted with regret. The chefs on these pages were chosen to represent the styles of food available to the discriminating diner. Most but not all have cookbooks available. All but two have restaurants that beckon the Texas palate.



See also: Flavors of India or Ready to Use Food and Drink Spot Illustrations

Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites

Author: Sallie Ann Robinson

If there's one thing we learned coming up on Daufuskie, remembers Sallie Ann Robinson, "it's the importance of good, home-cooked food." In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.

Living on an island accessible only by boat, in a community that was, until recently, largely left alone by the mainland world, Daufuskie Island folk have traditionally relied on a bounty of fresh ingredients found on the land and in the waters that surround them, growing vegetables, picking berries, raising livestock, and catching fish, crab, shrimp, and oysters. The one hundred home-style dishes presented here make the most of such ingredients, with recipes for salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie.

"Here are my family's recipes," writes Robinson, weaving warm reminiscences of the people who made and loved these dishes throughout her clear and straightforward instructions for preparing them. With this charming cookbook, she invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.

The New York Times

Robinson knows what to do with classic soul food ingredients like pig's feet, ham hocks, chitterlings and even possum. But Southern food lovers will also find plenty of down-to-earth recipes for dishes like crab rice, fried shark, a variety of roasts and stews, ribs and oysters. — Dwight Garner

Publishers Weekly

The Gullah people of the Sea Islands of South Carolina have preserved ways of life and speech from West African slave culture and plantation times. Robinson, a native of Daufuskie, one of the islands, writes that "most of our food came from the land-and water-around our tin-roofed home." This book honors a love of her childhood and her family, and that love is intertwined with food. Introducing most recipes are reminiscences of loading the wood stove, trips to the store, fishing for sheepshead, washing clothes on a washboard and cooking "long pots" (slow-cooked meals). Beautiful photos of island life and a relaxed attitude toward cooking ("these are recipes, not rules") make for accessible additions to anyone's Southern repertoire, with homespun dishes like Tada Salad, Sea Island Okra Gumbo and Fuskie Crab Patties. Sticky-Bush Blackberry Dumpling and Crackin' Conch and Rice are the kind of authentically regional recipes that are harder and harder to come by these days. Pot Full O' Coon and Fried Squirrel may not be the next trendy item on a Manhattan menu (Robinson admits she doesn't cook possum anymore), but these are the recipes that give the book its unique, almost anthropological intrigue. Given that many recipes begin with bacon or pork fat, this is not a cookbook meant for nouveau palates as much as it is for the preservation of a unique, fascinating culture. Wonderful to browse through and experiment with, this is an excellent volume for anyone interested in Southern and African-American culture and food. (Mar.) Copyright 2003 Cahners Business Information.

Library Journal

Robinson grew up on Daufuskie Island, off the coast of South Carolina, which Pat Conroy wrote about in The Water Is Wide. In fact, she was one of his students in that two-room schoolhouse some 30 years ago. With Smith, Robinson recalls growing up on this isolated island, where her hardworking mother and father struggled to raise their 12 children. But her memories are of a happy childhood and a strong, supportive family, not of deprivation ("We didn't always have a lot, but we always had enough," she says). Meals depended on what there was in the garden, the ocean waters, and the farmyard, and they were simple but tasty: Hand-Picked Cucumber and Tomato Salad, Pop's Smuttered Mullet, Down-Home Chitlins. Robinson's stories come from another era (the map of Daufuskie today shows that much of the island has been taken over by gated communities for rich people from the mainland, and only a few natives still live there), and her memoir provides a warm, touching account of a time gone by. For area libraries and most collections on regional American fare. Copyright 2003 Reed Business Information.



Sunday, January 18, 2009

Soup or Youre Invited

Soup

Author: Anne Catherine Bley


Hot, cold, savory and sweet for any occasion.

Served hot in the heart of winter or cold on the hottest summer day, a well-crafted soup is always a hit with family and friends. The 90 recipes in Soup are fun and easy, and will appeal to any home cook. With a wide variety of ingredients, cooking methods and serving ideas, this collection includes familiar favorites as well as recipes that offer unexpected flavors. A lush photograph accompanies each recipe.

Served with noodles or croutons, filled with whole vegetable pieces or blended to a smooth cream, Soup has something for every palate -- and every occasion.

The 90 recipes include:


  • Tomato veloute with fresh coriander

  • Pea soup with mint

  • Corn and red pepper chowder

  • Bouillon with potato quenelles

  • Melon and mango soup.



New interesting book: Blowing up Russia or The Adams Women

You're Invited: Please Join the Junior League of Raleigh for a Celebration of North Carolina's Finest Recipes

Author: Junior League of Raleigh

The Junior League of Raleigh extends an invitation to sample some of the best dishes North Carolina's state capital has to offer. With menus for all occasions. this cookbook serves up easy to prepare meals that will make a novice cook appear to be an accomplished chef. These recipes were carefully selected by the Junior League to represent the gracious hospitality, always present in Raleigh, along with the community's tireless embrace of progress as it continues to grow. This cookbook truly is a celebration of Raleigh's tradition and pride.