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.

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.

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.

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!

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

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.

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.

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.

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.

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.

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.

I Love Cheesecake or Artful Cookie

I Love Cheesecake

Author: Mary Crownover

Your must have guide to making, shraring and savoring everyone's favorite dessert.

Library Journal

A revised edition of Crownover's Cheesecake Extraordinaire (1990), this book includes updated versions of many recipes from the original edition, along with a new section on lower-fat cheesecakes made with yogurt. There are 125 recipes in all, organized into chapters by major flavoring ingredient, from caramel to coconut to vanilla. There's also an informative though brief introduction to baking cheesecakes and nutritional analyses for the yogurt-based recipes (but not the full-fat versions!). For most baking collections. Copyright 2005 Reed Business Information.

Books about: Macroeconomia

Artful Cookie: Baking & Decorating Delectable Confections

Author: Aaron Morgan

Thanks to the careful guidance and boundless creativity of Aaron Morgan, an experienced and talented pastry chef, even the most intimidated cook can achieve spectacular results. Most of these 34 cookie recipes use a simple sugar, shortbread, or gingerbread base, so they’re no trouble to make. Magnificent color photographs and easy-to-follow instructions will have you piping, dipping, and painting these delicacies in no time at all. For pure indulgence, imagine this: luscious chocolate crowns sitting upon a crunch cookie base, covered in a thin layer of mouthwatering white chocolate. Kids will keep on begging for more of the peanut butter and jelly cookie rolls. With so many tempting treats to make, the cookie jar will never go empty again.

El Nuevo Libro de Cocina Dietetica del DrAtkins con Recetas Rapidas y Sencillas or Harvesting the Dream

El Nuevo Libro de Cocina Dietetica del Dr.Atkins con Recetas Rapidas y Sencillas

Author: Robert C Atkins

Suculentas Recetas en un Abrir y Cerrar de Ojos

Le presentamos el complemento perfecto al libro La Nueva Revolución Dietética del Dr. Atkins con suculentas recetas que podrán pasar de la estufa a su mesa en treinta minutos o incluso menos.

Olvídese de la ensalada sin aderezo, o de las resecas pechugas de pollo sin piel y de las insípidas verduras cocidas. Olvídese de las pequeñas porciones, de los alimentos sin grasa o desabridos, y dese el gusto de repetir su platillo favorito. Olvídese de pasar horas en la cocina. Con las deliciosas recetas de El Nuevo Libro de Cocina Dietética del Dr. Atkins se regocijará con jugosos filetes, suculentas costillas, deliciosos huevos y platillos con queso; además podrá permitirse el placer de gozar de cremosas salsas y postres.

Cada receta especifica la cantidad de carbohidratos por porción, e incluso contiene una guía para convertir sus propias recetas de acuerdo al estándar Atkins. Este libro de cocina está diseñado para alimentarse saludablemente y le ayudará a preparar comidas deliciosas todos los días, con lo que se sentirá como nuevo.

Library Journal

This new diet cookbook can be seen as a complement and logical sequel to the author's previous book, Dr. Atkins' New Diet Revolution. Explaining the key role that carbohydrates play in the chemistry of human metabolism, Atkins argues for the reduction of carbohydrate intake. People who love to eat well can enjoy the delicious meals outlined here without feeling guilty, since the mechanisms for weight loss and weight maintenance are carefully kept in balance. The recipes cover a variety of dishes, from salads and soups to main courses and desserts, with step-by-step instructions and suggestions for combining them. Recommended for public libraries.--Jos Fornes

Book review: Partisan Politics Divided Government and the Economy or Personal Finance8th Edition

Harvesting the Dream: The Rags-to-Riches Tale of the Sutter Home Winery

Author: Kate Heyho

Harvesting the Dream is the rare story of a large and successful business that remains family owned and continues to operate on the basis of professional and personal integrity. You’ll follow the Trinchero family from their common origins in a New York flooded with immigrant families like themselves, to their uncommon rise to success, to the present business challenges they face in the new Napa Valley. Their story brings the American dream to life–and underscores the reality that hard work and the willingness to defy well-rooted conventions are still the building blocks of business success.

Penguin Atlas of Food or Wines of the Northern Rhone

Penguin Atlas of Food: Who Eats What Where and Why

Author: Eric Millston

From the excessive use of grain to satisfy meat-eating demands to the safety of new food technologies, The Penguin Atlas of Food utilizes ninety-six pages of maps and graphics to show how the food chain is affected by historical events, political economy, natural disasters, and changing lifestyles.

Table of Contents:

	Contributors	6
	Introduction	7
Pt. 1	Contemporary Challenges
1	Feeding the World	12
2	Population and Productivity	14
3	Environmental Challenges	16
4	Water Pressure	18
5	Consuming Disease	20
6	Under-nutrition	22
7	Over-nutrition	24
8	Food Aid	26
9	Food Aid as Power	28
Pt. 2	Farming
10	Mechanization	32
11	Animal Feed	34
12	Mad Cow Disease	36
13	Industrial Farming	38
14	Agricultural R&D	40
15	Genetic Modification	42
16	Genetically Modified Crops	44
17	Pesticides	46
18	Working the Land	48
19	Urban Farming	50
20	Fishing and Aquaculture	52
21	Agricultural Biodiversity	54
22	Sustainable Farming	56
Pt. 3	Trade
23	Trade Flows	60
24	Animal Transport Worldwide	62
25	Animal Transport in Europe	64
26	Food Miles	66
27	Subsidies and Tariffs	68
28	Trade Disputes	70
29	Developing Trade	72
30	Fair Trade	74
Pt. 4	Processing Retailing and Consumption
31	Staple Foods	78
32	Changing Diets	80
33	Processing Giants	82
34	Retail Power	84
35	Functional Foods	86
36	Organic Food	88
37	Food Additives	90
38	Eating Out	92
39	Fast Food	94
40	Alcohol Consumption	96
41	Advertising	98
42	Citizens Bite Back	100
Pt. 5	World Tables
	Agriculture	104
	Consumption	112
	References	120
	Photo credits	125
	Index	126

Book review: El Arte de Interpretación de Voz:el Arte y Negocio de Realización para Voz en off

Wines of the Northern Rhone

Author: Jonathan Livingstone Learmonth

For anyone who wants to understand the full story that lies within a glass of wine, this book opens up the inner secrets of the geology, the vineyards, the wines, and the growers of the northern Rhône Valley in France. Home to the spicy Syrah, or Shiraz, and the floral Viognier grapes, the northern Rhône Valley is one of France's oldest wine-growing regions; its appellations include Hermitage, Côte-Rôtie, Condrieu, Crozes-Hermitage, St-Joseph, and Château-Grillet. With evocative descriptions and marvelous insights, this accessible, elegant book, the culmination of more than thirty years following the Rhône, is a comprehensive and authoritative survey of the various estates, winemakers, and their wines.
Taking a deeper look at the northern Rhône than Livingstone-Learmonth's highly regarded previous volumes on the Rhône Valley, this revised and up-to-date edition covers more producers and includes more in-depth information on the various terroirs, the histories of the wines, and the methods for making the wines. Livingstone-Learmonth concentrates on letting the producers explain their outlook and methods and includes much local color.

The Wines of the Northern Rhône includes
* Assessments of thousands of wines, with guide dates onwhen to drink and how long to age them
* Winemakers' views on what foods best accompany their wines
* New vineyard maps for each appellation
* Detailed descriptions by growers discussing the effect of different soils on their wines
* Precise information on how each domaine makes its wines
* New research on the historical links between Hermitage and Bordeaux

The South Beach Heart Health Revolution or Neapolitan Recipe Collection

The South Beach Heart Health Revolution: Cardiac Prevention That Can Reverse Heart Disease and Stop Heart Attacks and Strokes

Author: Arthur Agatston

Heart disease is the numberone killer of men and women in this country. This year alone, 865,000 people will have a new or recurrent heart attack, and another 700,000 will have a stroke. Don’t become a statistic—heart attacks and strokes can be prevented!

Assess your cardiac risks, avoid unnecessary surgery, and beat the odds of suffering from cardiovascular disease with this groundbreaking book. Let pioneering cardiologist and #1 bestselling author Dr. Arthur Agatston teach you:

Why your cholesterol level may not accurately indicate your risk for heart attack

How a simple noninvasive heart scan can reveal if you are a cardiac time bomb

How you can have a negative stress test and still be at risk for a heart attack

Why belly fat can be deadly—and what you can do about it

What you need to know about life-saving state-of-the-art blood testing, heart imaging, medications, and more

How to transform your lifestyle with a satisfying heart-healthy eating and exercise program that’s easy to integrate into your daily routine

...and more with The South Beach Heart Health Revolution. Change the way you treat your health, your heart, and your approach to living well—now!

“Dr. Agatston has been a guest on my show with this book. Unfortunately, it was too late to help me but, maybe, not you. The doctor is here with a revolution that can save your life.”
—Regis Philbin

Jennifer Johnston Copyright 2007 Reed Business Information - Library Journal

Agatston (medicine, Univ. of Miami; The South Beach Diet) adds yet another book to his successful series. A cardiologist for more than 30 years, Agatston focuses his expertise on what he knows best: maintaining a healthy heart. He espouses four preventive techniques: diet, exercise, diagnostic tests, and medications. The first half of the book includes Agatston's reasoning for utilizing these preventive measures, documented studies and patient testimonials, a gender-specific questionnaire, and information on when invasive surgeries such as angiograms and angioplasties might be necessary. The second part is devoted to Agatston's four-step plan, with a basic overview and sample meal plans from the South Beach Diet, a detailed workout regimen of walking and Pilates-based exercises, and discussions of which medical tests are most important in monitoring one's heart and which prescription and over-the-counter medications (and supplements) are most beneficial and why. Those previously reluctant to take medications won't necessarily be persuaded by Agatston's confidence, and the diet chapter is too slight for most to grasp—but ultimately, Agatston's popularity makes this a necessary purchase for public libraries.

Interesting textbook: O Programa de Aptidão de Carreira:Exercício das Suas Opções

Neapolitan Recipe Collection

Author: Terence Peter Scully

The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes.

Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition--with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes--will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy.

The Neapolitan Recipe Collection offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects.

Terence Scully is Professor Emeritus of French, Wilfrid Laurier University, and the author, with D. Eleanor Scully, of Early French Cookery, also published by the University of Michigan Press.

Table of Contents:

I. Introduction 1

Flavors of Bon Appetit or Garlic and Sapphires

Flavors of Bon Appetit, Vol. 6

Author: Bon Appetit

Comforting one-dish suppers. Quick and easy main courses. The desserts of your dreams. Good-for-you greens and culinary souvenirs from distant lands. They're all here, in this new collection of Bon Appetit's best-of-the-year recipes-over 200 of them, plus more than 125 color photographs, informative sidebars, do-ahead tips and great menus.

Deviled Eggs with Curry. Flourless Chocolate Cake with Chocolate Glaze. Rib-Eye Steaks with Bearnaise Butter. Orange and Roasted Garlic Shrimp Skewers. Ginger and Vanilla Bean Creme Brulee. What do these irresistible recipes have in common? They are all signature dishes featured in The Flavors of Bon Appetit 2000, a special collection of the magazine's best recipes.

In this delicious look back at 1999, you'll discover the tastiest trends the year had to offer. Take simple and comforting one dish suppers, for example. Popular years ago, these easy, all-in-a-pot stews have made a comeback recently, looking and tasting better than ever. Be sure to try the Beef Stew with Herbed Dumplings or the Chicken. Shrimp and Sausage Paella.

Convenience is a hot topic as the century turns, specifically top quality, ready made ingredients that make dinner a snap. A terrific bottled barbecue sauce works as well as any made-from-scratch sauce in the Kansas City Spareribs, while canned tomatoes with Italian herbs are a great start for a flavorful sauce in Pasta with Roasted Provencal Vegetable Sauce.

Another trend that isn't so much new as it is gaining strength is our curiosity about all things healthful, Good-for-everyone greens, especially, have become almost commonplace of late. If you haven't yet experimented with robust kale or Swiss chard, be sure to try Spicy Rice and Kale or Orecchiette with Greens. Goat Cheese and Raisins, a delicious pasta dish.

That interest in the healthy side of eating hasn't stopped us from the occasional splurge, ideas for which are in abundance here. If it's a savory indulgence you had in mind, take a look at the Beef Medallions with Cognac Sauce; if it's something sweet you've been dreaming of, there's Peanut Butter and White Chocolate Cream Pie, among other temptations.

Also included in these pages are delicious souvenirs from Bon Appetit's journey to sun-kissed Provence, among them Roast Leg of Lamb with Potatoes and Onions, as well as recipes from a special millennium issue called "The American Century in Food." That decade-by-decade look at the best of American cooking over the past hundred years takes the shape of an add on section at the end of this book-a bonus that comes with updated versions of everyone's all-time favorites, including a deliciously modern take on macaroni and cheese: Three Cheese Pasta Gratin with Almond Crust.

Publishers Weekly

A compilation of the year's 200 best recipes from the editors of Bon App tit, this latest edition of the magazine's annual cookbook is a mix of old favorites and cutting-edge cuisine, all of it seasoned with practical advice and helpful tips. Readers learn how to make Nuevo Latino dishes, such as Shrimp and Sweet Potato Cakes with Chipotle Tartar Sauce, how to shop for chayote and how to prepare other distinctive recipes. As the editors found in their most recent annual survey, trends such as a return to simplicity are also reflected in the foods Americans like to eat and cook. And with increasing globalization, cooks are trying new and exotic cuisines. The book's description of these trends is disappointingly limited (for instance, the new Indian cooking is described as "a widely talked about fusion phenomenon"). Similarly, readers are informed that desserts "are as popular as ever" but not how they are changing. Finally, because fast and simple are two of the book's overriding themes, a number of the recipes call for packaged foods, which arguably make preparation easier but may turn off some readers. A luscious-sounding Chocolate Crunch Layer Cake with Milk Chocolate Frosting has Heath and Hershey's bars in the filling; and the Chocolate-Mint Brownie Tart is based on a commercial mix. Despite these shortcomings, the book offers Americans easy, memorable fare and the opportunity to creatively expand their culinary repertoire. (May) Copyright 2001 Cahners Business Information.

New interesting book: Asia in Crisis or GAIA Connections

Garlic and Sapphires: The Secret Life of a Critic in Disguise

Author: Ruth Reichl

Ruth Reichl, world-renowned food critic and editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world-a charge she took very seriously, taking on the guise of a series of eccentric personalities. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us-along with some of her favorite recipes and reviews-her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives.

"This wonderful book is funny-at times laugh-out-loud funny-and smart and wise." -The Washington Post
"Reichl is so gifted . . . the reader remains hungry for more." -USA Today
"Expansive and funny." -Entertainment Weekly

The Washngton Post - Jonathan Yardley

… as a memento of her time at the Times she gives us this wonderful book, which is funny -- at times laugh-out-loud funny -- and smart and wise. Maybe a bit too much food talk, but that isn't what matters, which is Reichl, and she's a gas.

The New York Times - David Kamp

The meat of the book, its selling point, is its revelation of the elaborate lengths to which Reichl went to conceal her identity as she reviewed restaurants, and how this affected both her work and personal life. Early on, Reichl decided to take a populist approach, shrouding herself in anonymity in order to avoid the amped-up service and extra truffle shavings and cremes brulees that restaurateurs bestow upon V.I.P. guests. In Garlic and Sapphires, she recounts how she enlisted her mother's old friend Claudia Banks, a retired acting coach, to create various non-Ruth personae for reviewing purposes, each with her own back story, wardrobe, wig and name.

Publishers Weekly

As the New York Times's restaurant critic for most of the 1990s, Reichl had what some might consider the best job in town; among her missions were evaluating New York City's steakhouses, deciding whether Le Cirque deserved four stars and tracking down the best place for authentic Chinese cuisine in Queens. Thankfully, the rest of us can live that life vicariously through this vivacious, fascinating memoir. The book-Reichl's third-lifts the lid on the city's storied restaurant culture from the democratic perspective of the everyday diner. Reichl creates wildly innovative getups, becoming Brenda, a red-haired aging hippie, to test the food at Daniel; Chloe, a blonde divorcee, to evaluate Lespinasse; and even her deceased mother, Miriam, to dine at 21. Such elaborate disguises-which include wigs, makeup, thrift store finds and even credit cards in other names-help Reichl maintain anonymity in her work, but they also do more than that. "Every restaurant is a theater," she explains. Each one "offer[s] the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality." Reichl's ability to experience meals in such a dramatic way brings an infectious passion to her memoir. Reading this work-which also includes the finished reviews that appeared in the newspaper, as well as a few recipes-ensures that the next time readers sit down in a restaurant, they'll notice things they've never noticed before. Agent, Kathy Robbins. (On sale Apr. 11) Copyright 2005 Reed Business Information.

Library Journal

Reichl follows up two charming memoirs with an account of the various disguises she donned so she would not be recognized as restaurant critic of the New York Times. Copyright 2004 Reed Business Information.

Kirkus Reviews

Tasty revelations of Gourmet magazine editor Reichl's undercover antics as the former food critic at the New York Times. Some readers might pause at the thought of a third volume of memoirs from a woman not even through her middle age, but for foodies with a penchant for the inside scoop, Reichl's behind-the-scenes stories of the Gray Lady deliver the goods. Before working at the Times, Reichl was quite happy writing restaurant reviews at the Los Angeles Times; she was wooed and won in spite of her misgivings. Almost immediately, her photo was posted in restaurant kitchens across the city. In response, Reichl embarked on a cloak-and-dagger-or wig-and-pseudonym-campaign that she carried on through her tenure at the paper. Her first role was as the fictional Molly Hollis; to achieve the transformation, Reichl donned the wig, suit, padding and makeup she imagined for the character of a midwestern, middle-aged, former schoolteacher. She also dressed up as a flamboyant redhead, a nearly invisible elderly lady, and her own inimitable mother. Where Reichl went, controversy followed. As Molly Hollis, she had a dreadful experience at Le Cirque, prompting her to take away the restaurant's fourth star. A casual Californian, she widened the paper's scope to include as many truly fine restaurants as she could find, touting soba, bulgogi and sushi to readers more accustomed to reading about Continental cuisine. Here, some characters are disguised, while others, such as her predecessor Bryan Miller, whose campaign against her was revealed in the gossip column of the New York Post, are right out in the open. Reichl also discusses her disrupted family life. And then there's the food: Reichl excels atmaking long-gone meals live vividly on the page. Spicy and sweet by turns, with crackle and bite throughout. Author tour

Food and Cooking of Malaysia and Singapore or Home on the Range

Food and Cooking of Malaysia and Singapore

Author: Ghillie Basan

A wonderfully tantalizing blend of rich aromas and tastes, Malaysian cooking fuses the distinctive flavors of South-east Asian food with Chinese and Indian influences. The result is a heady mixture of herbs and spices, sometimes cool, some fiery, but always in perfect harmony.

Interesting book: La loi, les Affaires et la Société

Home on the Range: Cast Iron Recipes for Success

Author: Emma Parry

Cast iron cookers grace the kitchens of country homes (and townhouses) throughout the land. With over 120 recipes and ideas by Emma Parry, Home on the Range is the ideal gift for experienced and novice cooks alike and, with Bryn Parry's humorous cartoons throughout, will inform and delight evey owner-and those who wish they were!

Ceserani and Kintons the Theory of Catering or Heinermans Encyclopedia of Juices Teas and Tonics

Ceserani and Kinton's the Theory of Catering

Author: David Foskett

Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the industry as a whole and presenting the theory necessary for competent professional practice. The content follows the food chain through its natural path, from commodity and its science, through delivery from the supplier, storage, preparation and production, to final service to the waiting customer. First published in 1964, this latest 11th edition has been comprehensively revised to reflect changes in the industry, including the new hygiene standards introduced in January 2006 and up-to-date information on the new licensing laws. The content continues to be divided into six parts covering, in turn: the hospitality industry as a whole, including current influences and trends; food commodities, nutrition and science; planning, production and service; organization and business development; and legislation. S/NVQ and VRQ mapping grids are included for ease of use. The companion digital resource, a new feature for this edition, includes 16 video clips highlighting key aspects of the industry and a Knowledge Quiz facility that enables students to test their knowledge of catering theory as they work through the book and their course, and prepare for examinations and assessment. The Resource Center makes available all the photos and digital artwork, tables and charts from the book that students can drop into essays, reports and presentations, helping them to complete their coursework and enhance the quality and presentation of what they produce.

Books about: Veg or Indian Menu Planner

Heinerman's Encyclopedia of Juices, Teas and Tonics

Author: John Heinerman

From a medical anthropologist's files, here are juices, teas and tonics for hundreds of today's most common health problems.From coltsfoot tea for asthma and a tomato brew for constipation, to a 'weed' from the Southwest that wards off arthritis and oregano juice for varicose veins, this remarkable guide offers an array of practical, tasty ways to use the healing power of common herbs and foods to relieve over 100 health conditions.

Table of Contents:

CONTENTS
INTRODUCTION vii
ACNE Clear Skin Again with Red Clover Tea 1
AGING How a 40-Year-Old Who Looked 60 Recovered Her
Youthful Appeal 5
ALCOHOLISM Tomato Tonic Saves an Uncle's Liver and Keeps Him Sober 8
ALLERGIES An Oklahoma Family Spared Symptoms with My Parsley Tonic 12
ALZHEIMER'S DISEASE Utah Senior Regains Partial Memory with Bilberry
Tea Extract 16
AMENORRHEA How Cheryl Started Her Monthly Periods Again with a Dynamic Vegetable Duo 19
ANEMIA Chlorophyll, the Key to Healthy Blood and Boundless Energy 21
ANGER FedEx Driver Calmed with Chamomile Tea After Theft of
Machine Gun 24
ANGINA A Tonifying Tea Formula for a Common Heart-Lung-Blood
Disorder 28
ANOREXIA (see Anxiety, Bulimia, and Underweight)
ANXIETY Hysterical Woman Put at Ease with Valerian-Skullcap Potion 31
ARTERIOSCLEROSIS/ATHEROSCLEROSIS A Great Juice Workout for the Cardiovascular System 36
ARTHRITIS Fifty-Eight-Year-Old Telephone Sales Rep Finds Relief with
Apple-Mixed Greens Drink 40
ASTHMA/BRONCHITIS Divinely Inspired Tea Remedy Saves Lives of Utah Herbalist and My Dad 47
BACK STRAIN Hot Tonic Packs and Refreshing Juices to Soothe Back Pain 51
BAD BREATH/BODY ODOR What the Chinese Did for 'Dragon Breath' and the Aztecs Did for 'Goaty Armpits' 55
BALDNESS What a Japanese Sumo Wrestler Does for His Male-Pattern
Baldness 60
BENIGN PROSTATIC HYPERTROPHY (BPH)(see under Prostate Problems)
BLADDER INFECTION Tonic Juices and Herbal Therapy for Infected Men and
Women 64
BLOOD CLOTS How a Former American Vice-President Might Have Been Saved
from a Life-Threatening Medical Situation with Herbal Tonics 69
BREAST CANCER Juice Tonics forWomen to Take to Avoid Getting
Breast Cancer 71
BREAST CYSTS Cleansing Teas to Flush Debris from a Woman's Body 79
BREAST TENDERNESS Things a Woman Can Do to Help Reduce Breast
Hypersensitivity 82
BREECH BIRTH Rapid Recovery from a C-Section for a New York Massage
Therapist 84
BULIMIA Answering Fear of Fat with Positive Nutritional Reinforcement 87
BURNS A Religious Snake-Handler's Incredible Burn Remedy 89
CANCER The Late Ann Wigmore's "Answer to Cancer" 93
CANDIDIASIS (see Vaginitis and Yeast Infection)
CATARACTS Nutritional Support for More Clear Vision 103
CAVITIES Green Tea High in Natural Fluoride, Which Prevents Tooth
Decay 104
CELLULITE A Proven Remedy for a Distressing Women's Problem 107
CERVICAL CANCER Juice and Tea Douches as Useful Adjuncts to Regular Medical Treatment 109
CERVICAL DYSPLASIA Food Helps for Abnormal Pap Smears 112
CERVICITIS (see Vaginitis)
CHILDBIRTH PAIN (see Labor Pains)
CHOLESTEROL (ELEVATED) (see Obesity)
CHRONIC FATIGUE SYNDROME Marketing Manager's Great Love Affair with Herbal Tea Blends 114
COLITIS State Trooper Helped with Papaya Juice and Chamomile Tea 119
COMMON COLD Lady Skydiver Relies on Echinacea Tea to Get Well 124
CONSTIPATION The Old Standby Still Works—Prune Juice 127
COUGHING When You Bark Like a Dog, Take Dogwood 129
CRAMPS The Pause that Refreshes—Iced Tea 131
CROHN'S DISEASE Mother Makes Terrific Recovery with Aloe/Carrot Juice Combo 133
CRYING (UNCONTROLLABLE) How One Woman Conquered Her Moods of Weeping 136
CYSTITIS (see Bladder Infection)
DEPRESSION (see Anxiety, Insomnia, and Mood Swings)
DIABETES A Tonic Duo for Hyperglycemia 139
DERMATITIS (see Eczema)
DIARRHEA World War II G.I. Remedy Used by the "King of the Blues" 141
DIGESTIVE DISTURBANCES(see Heartburn, Indigestion, Peptic Ulcer)
DIVERTICULITIS Alleviating the Distress with Czech Remedy 144
DYSENTERY Two Herbal Tea Remedies from Early Mormon Pioneers 145
DYSFUNCTIONAL UTERINE BLEEDING Chinese Herbal Tonics Are a Woman's Friend 149
DYSMENORRHEA (see Cramps and Menstrual Difficulties)
ECZEMA Cold Black Tea Good for Red, Itchy Skin 151
EDEMA Getting Rid of Excess Fluid with More Fluid 153
EMPHYSEMA Utah Cattle Rancher Treats Lung Condition with Herbal Tea 155
ENDOMETRIOSIS Genetic Research Assistant Uses Alfalfa and Red Clover Teas to Prevent "Career Woman's Disease" 159
EPILEPSY Naturopathic Tonic Reduces the Incidence of Seizures 162
FALSE LABOR An Herbal Tea Preventive 167
FIBROADENOMA Chlorophyll and Beet Juice Should Keep a Benign Tumor from Becoming Malignant 169
FIBROCYSTIC DISEASE Correct Information, Not Remedies, Is What Is Needed Here 171
FIBROID TUMORS (see Fibroadenoma)
GALACTORRHEA Green Tea­Raspberry Leaf Fruit Drink Stops Unnecessary Milk Production 173
GALLBLADDER PROBLEMS Fruit, Vegetable, and Herb Therapies for the Gallbladder 176
GLAUCOMA What Some Doctors in Rome Have Done for This Eye Problem 179
GOUT An Old Russian Cossack Remedy for Uric Acid Accumulations 181
HEADACHE Herbal Tea Secrets from the Tenth Annual Conference of the International Herb Association 185
HEARTBURN Fruit Juices and Herb Teas to Soothe Burning Sensations 188
HEART DISEASE Elixirs for Preventing Diseases of the Heart and Liver 189
HEMORRHOIDS Iced Tea Compress and Green Chlorophyll for Treating Piles 191
HERPES ZOSTER Oatmeal Water and Spinach Juice Work Unbelievable Wonders 192
HIATAL HERNIA (see Heartburn)
HIGH BLOOD PRESSURE Hot Vegetable Tonic for Normalizing Blood Pressure 193
HOT FLASHES Cooling Herbal Beverages from the Orient for Flushes 195
HUMAN PAPILLOMA Grape Juice Strengthens the Immune System to Fight HP Virus 198
HYPERTENSION (see High Blood Pressure)
HYPOGLYCEMIA (see Mood Swings)
HYPOTHERMIA Tomato Zinger for Raising Internal Body Temperature 200
IMPOTENCY (see Infertility)
INDIGESTION Warm Herbal Teas Settle Upset Stomachs 203
INFERTILITY (MALE/FEMALE) Removing the Emotional Pain and Raising Pregnancy Expectations 206
INFLUENZA (see Common Cold)
INGUINAL HERNIA Herbal Teas that Help to Mend Abdominal Muscle
Weaknesses 209
INSOMNIA (see Nervousness)
ITCHING Immediate Relief for Sensitive and Inflamed Skin 212
JOCK ITCH (see Itching)
KIDNEY PROBLEMS Rinsing Clean the Waste Filtration System of the Body 215
LABOR PAINS End the Reign of Pain with Raspberry Leaf Tea 217
LACTATION (INADEQUATE) Spicey Teas that Help the Milk to Flow 219
LEG ULCERS Antibiotic Herbal Wash for Skin Breakdown 220
LIVER COMPLAINTS Jump-Starting the Body's Most Important Organ with Dandelion, Carrot, and Tomato 221
MALNUTRITION Health Magic in Brewed Beverages 225
MENOPAUSAL SYMPTOMS (also see Hot Flashes) Irish Hospitals Prescribe World-Famous Local Brew for Wide Variety of Ailments 229
MULTIPLE SCLEROSIS Oil and Water Do Mix in this Tonic Treatment 237
NERVOUSNESS Anxious Councilwoman Calms Her Jittery Nerves with Some Peppermint Tea 239
NEURALGIA The Remedies of a Medical Herbalist 241
NIGHT SWEATS Something to Help You Sleep Dry 243
OBESITY How a Secret Herbal Brew Enabled One Overweight Catholic Pope
to Shed Many Unwanted Pounds 245
OSTEOPOROSIS 249
OVARIAN BLEEDING
PARKINSON'S DISEASE
PEPTIC ULCER
PREMENSTRUAL SYNDROME (PMS)
PROSTATE DISORDERS
PSORIASIS Sunrise Breakfast Shake: "Miracle" Health Drink in a Glass 249
SHINGLES (see Herpes Zoster)
SMOKING HABIT Licorice-Ginger Tea Combo Helps Break the Nicotine Habit 257
STOMACH ULCERS (see Peptic Ulcer)
STRESS Two-Mint Tea Alleviates Fear of Ghosts for Female Mortician 260
STROKE Rehabilitation Tea Formula for Restoration of Bodily
Functions 262
SWEATING (see Night Sweats)
THYROID DYSFUNCTION Retired Nurse Finds My Juice Recommendations Very Helpful 267
TOOTHACHE Juice Ice Cubes to Make the Pain Magically Disappear 271
UNDERWEIGHT (see Malnutrition)
URINARY TRACT INFECTIONS Ruthless Ex-Dictator Cured Himself with South American erb Tea 273
UTERINE CANCER (see Cancer)
VAGINITIS (see Yeast Infection)
VARICOSE VEINS Herbal Trio Makes an Award-Winning Medical Treatment 277
WARTS A Remedial Measure Passed on During Fat Tuesday's
Festival Day 281
WORMS
YEAST INFECTION Antiseptic Soup Tonic for "Critter" Removal 285
PRODUCT APPENDIX 287
INDEX 291

Cheesemaking Practice or Poaching

Cheesemaking Practice

Author: R K Robinson

The widely used previous edition has been brought fully up—to—date by authors with a worldwide reputation for excellence. From the basic descriptions of "how to" complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery.

This highly practical book is written specifically for those involved with commercial cheesemaking — either directly or as ingredient or equipment suppliers.

Table of Contents:

Contents: Preface * Acknowledgements * A Brief History of Cheese * Importance of Cheese as a Food * Cheese Varieties * Introduction to Cheesemaking * Milk as a Raw Material for Cheesemaking * Bacteriology in Relation to Cheesemaking * Tests for Acidity and Chemical Analysis in Process Control * Additives Used in Cheese Milks * Starter Cultures * Preparation of Cheese Milks * Coagulants and Precipitants * Cheesemaking Operations * Cheese Manufacture * Machanization of Cheesemaking * Cheese Maturation * Cheese Faults and Cheese Grading * Membrane Filtration of Milk and Whey * Cheese Whey and Its Uses * Selected Cheese Recipes

New interesting book: Imperial Hubris or Who Let the Dogs In

Poaching: 20 New Ways With A Traditional Skill: Light And Healthy Eating With A Difference: A Delicious Classic Cooking Technique That Traps The Full Flavor Of Food

Author: Bridget Jones

This delightful book opens with an indispensable introduction to poaching, with essential advice on poaching techniques and essential equipment. The recipe section offers a fabulous selection of dishes including breakfasts and brunches, tasty soups, light

Arab Israeli Cookbook or Bottomless Cocktail

Arab-Israeli Cookbook

Author: Robin Soans

A companion to Robin Soans' docudrama The Arab-Israeli Cookbook, this volume collects the actual recipes shared by the people Soans interviewed in Israel and Palestine. The dishes range from carrot cake to kebabs, from falafels to gefilte fish, from tabbouleh to tuna melt. Includes color photographs and commentary on the people who provided the recipes. Winner of a Gourmand Cookbook Award in 2004.

Interesting textbook: Assessment of Addictive Behaviors or Cuando el Embarazo Termina en P rdida

Bottomless Cocktail: The Art of Shag

Author: Shag

Blending cartoon, tiki aesthetic, and vintage illustration, Shag creates art that looks back on mid-20th-century culture, adding modern irony, humor, and joy. Retro on the surface, this art is a loving, fanciful paean to pop culture and consciousness. Carefully designed and incorporating Shag's best work, Art of Shag provides a well-balanced overview of this popular artist.

Last Chance to Eat or Magical Mushrooms Mischievous Molds

Last Chance to Eat: The Fate of Taste in a Fast Food World

Author: Gina Mallet

A witty and vividly remembered culinary memoir about how eating once was, and still can be, a joy.Food has never been more exalted as part of a lifestyle, yet fewer and fewer people really know what good food is. Drawing on enough culinary experiences to fill several lifetimes, Gina Mallet's irreverent memoir combines recollections of meals and their milieus with recipes and tasting tips. In loving detail, Last Chance to Eat muses on the fates of foods that were once the stuff of feasts: light, fluffy eggs; rich cheeses; fresh meat; garden vegetables; and fish just hauled ashore. Mallet's gastronomic adventures appeal to any palate: from finding the perfect grilled cheese ("as delicate tasting as any Escoffier recipe") to combing the bustling food department at postwar Harrod's for the makings of "an Elizabeth David meal." The search for taste often takes her far from the beaten path—to an underground "chevaline" restaurant serving horsemeat steaks and to purveyors of contraband Epoisses, for instance—but the journey is always a delight.

Author Biography: Gina Mallet, a writer living in Toronto, was a theater critic for the Toronto Star and now writes about food for the National Post.

The New Yorker

This gourmand’s polemic cum memoir may have an unoriginal premise—that cuisine is being ruined by the demise of the local producer, the spread of bland, chemically altered ingredients, and the influence of hysterical dietary fatwas—but Mallet’s impatient scorn for anyone standing between her and the next scrumptious morsel is engaging. At times, it’s easy to lose track of whether she’s railing against the F.D.A., the food industry, nutritionists, environmentalists, or all of them, but her basic dictum is simple: taste rules. Mallet’s strength lies in the sensual evocation of food; even a vegetarian might find pleasure in her rhapsody over the perfect steak. She saves her greatest encomiums for earthy, mammalian flavors that reflect their pastoral origins. An artisanal butter is a “six-ounce roll of golden bliss that melts on the tongue and warms the mouth with a hot, sexy, animal taste.”

Publishers Weekly

Being a gourmet isn't simply about ferreting out the best victuals; it's also about luxuriating in good food the way others might stroke a new mink coat. Toronto writer Mallet is one such epicure. In this combination of memoir and essay, she balances remembrances of growing up in wartime England with zesty opinions on various foodstuffs ("I don't consider cod a fish at all," she writes. "It's like eating twenty-dollar bills"). Mallet opines that in an era of Big Macs and a dizzying array of snack foods, people don't know what they're missing. Rather than delight in a few gulps of richly flavored raw milk, she laments, consumers today simply go for quantity over quality. Readers of this work will know better, however, since Mallet goes beyond describing comestible ecstasy and digs deep into topics like cheese, beef and fish. Like an excellent dinner guest, Mallet lets her thoughts roam freely, yet always with focus and a dose of intriguing fact. In writing about kitchen gardens, for example, she begins with the loss of her mother's vegetables and herbs from an errant German bomb that destroyed land and greenhouses alike. From there, she chats about Versailles, organic farming and supermarkets. This breadth of insight, mixed with Mallet's childhood memories, makes for a tasty treat. (Aug.) Copyright 2004 Reed Business Information.

Library Journal

Mallet, a former restaurant and theater critic, has turned her attention to the state of food today. The result is a recipe-sprinkled memoir cum examination of modern agriculture. Five iconic food groups-cheese, eggs, beef, fish, and vegetables-are viewed through the lens of history, including Mallet's childhood in postwar Britain and France, and then compared with the current situation. The book is quite up-to-date, including the discovery of mad cow disease in U.S. beef in December 2003 and the reports of high levels of chemicals in farmed salmon in January 2004. Mallet closes with a grimly futuristic epilog in which beef is outlawed owing to pathogens and home-cooked meals are so obsolete that they are called "granddads." Overall, a well-crafted and engaging book; the reminiscences about food in Europe after the war provide a welcome personal touch. Recommended for public and academic libraries with food collections.-Susan Hurst, Miami Univ. Lib., Oxford, OH Copyright 2004 Reed Business Information.

Kirkus Reviews

In a wistful memoir of her British/American upbringing, a food writer for the Canadian National Post urges us to grab all the flavor we can while we still can. It should come as no surprise to anyone who has a palate that the industrial processes of bringing three squares a day to the modern world, particularly in the US, tend increasingly to suppress flavor and freshness in foods in favor of such economic factors as overcoming the rigors of mass distribution and insuring longer shelf life. Add the repeated blows from this doctor's or that university's medical research confirming once again that what tastes best is bad for you, and there's no more familiar phrase to the average American food shopper than, "You just can't get that anymore." Mallet, unfortunately, chooses to commiserate and document the trend in terms of long-suffering favorites (her first hundred pages are on eggs alone) rather than flesh out any kind of battle plan. Yet her nostalgia may well assist those with a few decades of what passes for gourmandise here in the colonies in realizing how far indeed we've strayed from pastoral European ideals like, say, cheeses made from the milk of a single farmer's herd of cows bred to the task of producing butterfat sans interference from any national health ministry. The author has in fact beaten the bushes to find full-flavored alternatives from free-range egg producers to "illegal" raw-milk cheeses sold over the Internet and "beef boutiques" offering the same Scottish Highland cattle meat that the Queen of England prefers. She also scatters some nostalgic recipes with authentique ingredients along the way, including English clotted cream and sole Meuniere. Most instructive:documentation of health research flip-flops that have indicted and hence crippled the markets for food favorites, then later exonerated said favorites. Pessimistic, protracted lament for the death of food. Agent: Marilyn Biderman/McClelland & Stewart

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Magical Mushrooms, Mischievous Molds

Author: George W Hudler

Mushrooms magically spew forth from the earth in the hours that follow a summer rain. Fuzzy brown molds mischievously turn forgotten peaches to slime in the kitchen fruit bowl. And in thousands of other ways, members of the kingdom Fungi do their part to make life on Earth the miracle that it is. In this lively book, George Hudler leads us on a tour of an often-overlooked group of organisms, which differ radically from both animals and plants. Along the way the author stops to ponder the marvels of nature and the impact of mere microbes on the evolution of civilization. Nature's ultimate recyclers not only save us from drowning in a sea of organic waste, but also provide us with food, drink, and a wide array of valuable medicines and industrial chemicals.

Some fungi make deadly poisons and psychedelic drugs that have interesting histories in and of themselves, and Hudler weaves tales of those into his scientific account of the nature of the fungi. The role of fungi in the Irish potato famine, in the Salem Witch Trials, in the philosophical writings of Greek scholars, and in the creation of ginger snaps are just a few of the many great moments in history to grace these pages.

Hudler moves so easily from discussing human history to exploring scientific knowledge, all with a sense of humor and enthusiasm, that one can well understand why he is an award-winning teacher both at Cornell University as well as nationally. Few, for instance, who read his invitation to "get out of your chair and take a short walk" will ever again look without curiosity and admiration at the "rotten" part of the world around them. Magical Mushrooms, Mischievous Molds is full of information that willsatisfy history buffs, science enthusiasts, and anyone interested in nature's miracles. Everyone in Hudler's audience will develop a new appreciation of the debt they owe to the molds for such common products as penicillin, wine, and bread.

The Toronto Star - Mary Esch

BE GRATEFUL for fungus. Sure, it's to blame for athlete's foot, mouldy bread and that slimy mildew on your shower curtain. But without fungi, there would be no beer, no penicillin, no Gorgonzola cheese. And we'd be up to our necks in dead plants and animals if there were no fungi to rot them. In fact, fungus has had a key role in human history. Just ask George Hudler, professor of plant pathology at Cornell University. Better yet, read his book.

Library Journal

True, you don't think you're interested in fungus, but when a patron asks for a book on molds and fungi, this is the most entertaining and informative one there is. It's hard to make fungus interesting, but Hudler has done it, just as he has in his popular plant pathology classes at Cornell University. After a review of history and some basic science, Hudler gets into the entertainment: fungus's effects on everything from bread and wine to penicillin, Dutch elm disease, the Irish potato famine, and sick-building syndrome. Edible and hallucinogenic mushrooms are discussed in scientific and cultural contexts. Sidebars on "Humongous Fungus," "Lip-Smacking Smut," and molds in mystery novels as well as numerous illustrations actually make this a fun book. There are no comparable titles in print. While advanced for high school students, this is excellent for college and public library collections, where needed.--Laura E. Lipton, Ctr. for Urban Horticulture, Univ. of Washington, Seattle

School Library Journal

YA-From the history of the potato and its fungal-caused "blight," which resulted in starvation in Ireland and mass immigration to the United States, to the invention of gingersnap cookies by an ingenious miller faced with an abundance of foul-smelling, gray-colored fungal-infested wheat, this book is a delightful trove of little-known facts. Each chapter captures another facet of fungi capabilities; explains how the history of humanity has been effected by these traits; and even brings in pertinent references to movies, books, or articles. From "sick building syndrome" to penicillin to athlete's foot to mushrooms on a salad, people have had a long-standing love-hate relationship with the Kingdom Fungi. Hudler's presentation is an enjoyable read, which most teens will probably find hard to believe, and it's also useful for reports.-Carol DeAngelo, Kings Park Library, Burke, VA Copyright 1999 Cahners Business Information.

Allen Lacy

. . .[M]akes an excellent brief on behalf of the fungi. -- The New York Times Book Review

What People Are Saying

James W. Kimbrough
Hudler's light-hearted approach to the subject of the impact of fungi on human history is refreshing and will attract students and lay people who have some interest in this area. Better yet,it will entice readers who were not concerned with this topic at all before delving into the book. . . . [Hudler] is to be commended for discovering some extremely exciting information,some of it little known even to mycologists.

Table of Contents:

	Preface and Acknowledgments
	Introduction
Ch. 1	Classification and Naming	3
Ch. 2	What Fungi Do and How They Do It	16
Ch. 3	Fungi as Pathogens of Food Crops	35
Ch. 4	Fungi as Agents of Catastrophic Tree Diseases	52
Ch. 5	Ergot of Grain Crops	69
Ch. 6	Mycotoxins: Toxic By-Products of Fungal Growth	85
Ch. 7	Mycoses: Fungus Diseases of Humans	99
Ch. 8	Medicinal Molds	113
Ch. 9	Yeasts for Baking and Brewing	132
Ch. 10	Edible and Poisonous Mushrooms	147
Ch. 11	Hallucinogenic Mushrooms	172
Ch. 12	Wood Decay	186
Ch. 13	Interactions of Fungi and Insects	202
Ch. 14	Symbiotic Relationships of Fungi with Plants	217
	Epilogue	230
	Notes	235
	Index	245

Dog Parties or Upper Crusts

Dog Parties: 101 Ways to Celebrate with Your Canine Companion

Author: Arden Moor

Our entertainment guide is packed with the best doggone ideas available for themes, decorations, games, invitations, favors, menus, and more. From Bark-mitzvah's to Howl-a-ween Happenings.

Interesting book: Essential Book of Jewish Festival Cooking or 101 Low Cholesterol Recipes

Upper Crusts: Fabulous Ways to Use Bread: Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, and More

Author: Sheilah Kaufman

BREAD IS BACK! (Did it ever really go away?) Popular cookbook author, food editor, and cooking instructor Sheilah Kaufman presents a new collection of scrumptious, easy-to-prepare recipes that use bread as an ingredient in everything from appetizers to dessertsâЂ"âЂ"for festive celebrations and intimate family meals.

Into UPPER CRUSTS: Fabulous Ways to Use Bread, Sheilah has put her recipes for timeless classics and comfort foods like bread pudding and French toast (with daring new spins on these perennial crowd pleasers)
âЂ"âЂ"as well as innovative entrées, soups, appetizers, salads, vegetables, and desserts, all with an international flair.

Also featured are favorite recipes (all made with bread, of course) from renowned chefs like Patrick OâЂ™Connell of the Inn at Little Washington, Michel Richard of Washington, DCâЂ™s Citronelle, Henry Haller of White House fame, and Aulie Bunyarataphan of Bangkok JoeâЂ™s, to name a few.

Dust off your hands and put the flour awayâЂ"âЂ"this is NOT a bread-baking book. Most of these delectable recipes:
·
use store-bought bread to create quick and delicious dishes for everyday dining or special occasions
· can be assembled in less than 30 minutes
· can be made ahead and frozen, a necessity for todayâЂ™s busy cooks
· feature creative ways to use leftover and fresh bread
· provide dozens of cooking tips, plus fun tidbits on the history of the worldâЂ™s "staff of life."

Sample this recipe from Upper Crusts

Apple Brown Betty
No one remembers who Betty was, but a Brown Betty is both layered and topped with sweet buttered crumbs. In this recipe (and others), it is important for the crumbs to be dry since they will absorb the juices from
the middle and bottom layers and remain crunchy on top.

1&1/2 cups dry unseasoned bread crumbs
6 tablespoons unsalted butter, melted
1& 1/4 cups dark brown sugar, packed (sift if lumpy)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pound apples (about 3 medium apples), peeled, cored, and sliced
3 tablespoons fresh lemon juice, divided in half

Place your oven rack in the lower third of the oven and preheat the oven to 350°F.
In a medium size bowl, mix the bread crumbs and butter.
In a small bowl, whisk together the sugar, cinnamon, nutmeg, and cloves.
Spread one third of the crumb mixture evenly over the bottom of an 8x8-inch baking pan or a 9-inch pie pan.
Place half of the apples over the crumb mixture and sprinkle with half of the sugar mixture.
Drizzle on 1 & 1/2 tablespoons of lemon juice and cover with another third of the crumb mixture, the rest of the apples, and the rest of the sugar mixture.
Drizzle on the remaining lemon juice and cover with the remaining crumb mixture.
Cover the pan with aluminum foil and bake until the apples are nearly tender, about 40 minutes.
Uncover the dish, increase the oven temperature to 400°F and continue baking until the Betty is browned, about 15 minutes. Great served with vanilla ice cream.
Serves 6.

To keep brown sugar from hardening, store it in a container with a tight-fitting lid, along with a piece of bread.

Big Soft Chewy Cookies or Wok vegetariano

Big, Soft, Chewy Cookies: More Than 75 Recipes for the Best Cookies in the World

Author: Jill Van Cleav

Newly revised, this bestseller now boasts even more to chew on with 25 additional recipes for colossal cookie creations. While it's clear--from malls to vending machines to grocery stores--that big, old-fashioned cookies are incredibly popular, many cookbook recipes still produce bite-size, crunchy results. EnterBig, Soft, Chewy Cookies to right this wrong with more than75 recipes for enormous, gooey cookies to sink your teeth into.

Readers will find traditional and new favorites like:

• Coconut Bars
• Chocolate Chips
• Apricot Pillows
• Oatmeal White Chocolates... and more

Big, Soft Chewy Cookies has a cookie for every palette. Easy to-follow recipes for bar, drop, and holiday treats make this tasty tome a staple for every kitchen.

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Wok vegetariano (Cocina Tendencias Series)

Author: Jo Kirchherr

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

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

In Great Taste or License to Cook Alaska Style

In Great Taste: Fresh, Simple Recipes for Eating and Living Well

Author: Evelyn H Lauder

Every two and one-half minutes, a woman in the United States is diagnosed with breast cancer. The incidence of breast cancer in women has increased from one in twenty in 1960 to one in seven today. Fortunately, there are many doctors and organizations actively searching for a cure. And the top organization is The Breast Cancer Research Foundation (BCRF), founded in 1993 by Evelyn H. Lauder, Senior Corporate Vice President of The Estée Lauder Companies Inc.

Now, Evelyn H. Lauder turns her energy to this gorgeous, full-color cookbook. Drawing on her years of experience working with doctors and nutritionists at leading hospitals, as well as her own personal eating philosophy, Mrs. Lauder has created a testament to living well and being well.

All of her royalties will be donated to The Breast Cancer Research Foundation. A great gift for a mother, a sister, a husband, or a friend, this cookbook is a must-have for anyone interested in a healthy lifestyle.

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License to Cook Alaska Style

Author: Shelly Carroll

Shelly and Larry Carroll and their two young sons live in Big Lake, Alaska. Completing the family are one cat and thirty-five sled dogs. Hunting and fishing are year-round interests for the whole family. This compilation of recipes, using the bounty of the land, comes from the collections of Shelly and Larry, as well as friends, family, and public representatives of Alaska. The flavor of the book is enhanced by the listing of historically significant events. Delicious recipes for fish and shellfish, wild game, and fruits and vegetables reflect the innovative spirit of Alaskans. Ptarmigan with Brandied Peach Glaze, Bear Tenderloin with Blackberry Sauce, Cranberry-glazed Spruce Hen, Hawaiian Caribou, and Fireweed Jelly are just a few of the almost 100 recipes used by the Carrolls and other Alaska residents. They include Carleen Pepper, Kaylea Edick and Dawn Fitzpatrick of Willow; Eileen Pickett and Margie Erps of Palmer; Mike Garner and Sheila Hayes of Wasilla; and legislators Bill Hudson, Con Bunde, Gail Phillips and Randy Phipps.

Cooking at Home on Rue Tatin or Appalachian Home Cooking

Cooking at Home on Rue Tatin

Author: Susan Herrmann Loomis

In Cooking At Home On Rue Tatin award-winning cookbook author and professional chef Susan Herrmann Loomis takes cooks and readers on a friendly and delicious tour of French home cooking, from the refined to the rustic. In this collection of Susan's favorites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines that are rapidly entering the realm of classic French. You will meet Susan's inspirations, from neighbors in her small town to starred chefs, as they share their own home recipes, which have become standard fare on Susan's own table.

Susan invites the busy home cook to relax, unwind, and enjoy the tastes, textures, and aromas of simple yet often sophisticated French fare. The book is filled with contemporary recipes, such as Tuna with Ginger Yogurt Sauce and Cilantro Coulis, Spiced Fish Fillet in Parchment Paper, Skate with Potato Puree; classics, such as Soupe au Pistou, Coq au Vin, Pot-au-Feu, and Quiche Lorraine; and cross-cultural dishes, such as Chorba (Algerian Ramadan soup), Chicken Soup with Tamarind, and Lamb and Dried Plum Tagine with Toasted Almonds. What sets apart all of these recipes, from the contemporary to the classic, is Susan's clear presentation, which makes them so easily accessible.

Susan's food, along with her warm hospitality, puts people at ease and makes them feel as if they are honored guests or members of Susan's own family.

Publishers Weekly

At first glance, Loomis's eighth cookbook may look like just another collection of French staples explained by a savvy American cook. Upon closer inspection, it's clear the work, while based largely on traditional French fare, reflects the ever evolving nature of Gallic cuisine, with its strong African and Asian influences. The author, who runs On Rue Tatin, a cooking school in Normandy, has met many people during her 15-plus years in France, and she shares their recipes here. The result is a pleasing French cookbook, with recipes for traditional Leek and Bacon Quiche, Savory Beef Stew, and Cherry Clafoutis appearing alongside instructions for Chorba (an Algerian vegetable and lamb soup), Franco-Vietnamese Spring Rolls, and Chicken with Turmeric and Coconut Milk from the island of Reunion. There are some time-consuming dishes, such as A Homemaker's Chicken Liver Terrine, which takes at least 24 hours to make, and the ingredient lists can be intimidating (some recipes require as many as 17 ingredients). Only the most intrepid cooks will attempt Gazpacho with Mustard Ice Cream, or Frosty Lentils (which entails topping barely cooked lentils with shaved frozen cucumbers and cornichons). Those bored with straightforward French cooking (ce n'est pas possible!) and those with more adventurous tastes stand to benefit most from this atypical French cookbook. Illus. Agent, Angela Miller. (June) Copyright 2005 Reed Business Information.

Library Journal

Professional chef and food writer Loomis's earlier memoir, On Rue Tatin, not only described how she moved to France with her family and renovated a 15th-century house in Normandy but also included several recipes. This companion volume contains more than 100 recipes that incorporate the flavors of Asia, Africa, and the Middle East, reflecting the cross-pollination of Francophone culture. Modern dishes like Steamed Chicken with Cilantro Oil and Lamb and Dried Plum Tagine with Toasted Almonds sit comfortably next to more traditional fare like Pot-au-Feu, Leek Salad, and Tomatoes Proven ale. Head notes put the recipes in context, and multiple tips ease preparation and storage. Loomis uses many classical techniques practical for the home cook, and though she is precise about ingredients, she offers substitutions when necessary. Clearly, she loves France and its rich culinary history. Sophisticated in recipes and presentation, this book is charming but never twee or touristy. A solid addition to cookery collections that will interest anyone who likes good food and fans of Loomis's first book.-Devon Thomas, Hass MS&L, Ann Arbor, MI Copyright 2005 Reed Business Information.

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Appalachian Home Cooking: History, Culture, and Recipes

Author: Mark F Sohn

Mark F. Sohn's classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia's food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods, Appalachian Home Cooking celebrates mountain food at its best.