Sunday, December 6, 2009

Spice of Vegetarian Cooking or Brides Cook Book

Spice of Vegetarian Cooking: Ethnic Recipes from India, China, Mexico, Southeast Asia, the Middle East, and Europe

Author: Steven Foster

Martha Rose Shulman--former food editor with Cosmopolitan and winner of the Tastemaker Award--brings her expertise to this inspired selection of vegetarian recipes from India, China, Mexico, Southeast Asia, the Middle East, Europe, and the United States. Each dish is characterized by its unique combination of spices--the ingredients that have for centuries given ethnic food its distinctive allure.

Table of Contents:

The Spice of Vegetarian Cooking
Ethnic Recipes from India, China, Mexico, Southeast Asia, the Middle East, and Europe

A Glossary of Spices
Spice Blends
1.  Breads
2.  Soups
3.  Vegetables
4.  Tofu, Grains, Legumes, and Pasta
5.  Dairy and Eggs
6.  Mexican and Tex-Mex Dishes
7.  Salads and Dressings
8.  Seasonings, Dips, Chutneys, and Beverages
9.  Desserts
Bibliography and Suggested Reading

See also: Wholefood and Vegetarian Cookery or Findhorn Book of Vegetarian Recipes

Bride's Cook Book

Author: Douglass Publishing Co

Published by Douglass Publishing of San Francisco, this work is full of basic recipes, kitchen tips, and hints on starting the day, this work is designed to educate the new bride on how to become an efficient and effective household manager.

Saturday, December 5, 2009

The Best Midwest Restaurant Cooking or Hors DOeuvres Everybody Loves II

The Best Midwest Restaurant Cooking

Author: Margaret E Guthri

The author traveled thousands of miles visiting restaurants, talking to chefs, & enjoying everything from a piece of pie to five-course meals throughout the region to find out what Midwestern cuisine is. She presents premier recipes by master chefs & cooks at 78 restaurants from the entire Midwest. The regions cooking is not restricted to a distinctive culture, such as Mexican or Creole; it abounds in fine restaurants, expert cooks, & superb ingredients. Youll find: Apple Cider Soup with Cinnamon Dumplings, Minnesota Wild Rice Waffles, Lasagna of Quail, Foie Gras, Wild Mushrooms, Ginger & Persimmon Muffins, & much much more!

New interesting book: Kitchens of Biro or The Vegetarian Chili Cookbook

Hors D'Oeuvres Everybody Loves II: Party Menus with Recipes to Win Your Heart

Author: Mary Leigh Furrh

Jo Barksdale, former food columnist and author of several cookbooks, and Mary Leigh Furrh, food editor of Mississippi Magazine, decided to join forces when they had a hard time finding recipies for party savories and sweets. Their first cookbook, Hors D'Oeuvres Everybody Loves was the delicious result, and so popular that they decided to embark on a second book, Hors D'Oeuvres Everybody Loves II, which is already proving to be just as appealing.

Barksdale and Furrh say they wrote the book, "Perhaps because we love people, we love parties, and we find parties as endlessly fascinating as people. They afford a marvelous opportunity to exercise your theatrical talents by providing a lovely setting; your culinary abilities by cooking extraordinary food; your creative imagination by planning a festive home."

Friday, December 4, 2009

Plantworks or Wheres My Dinner


Author: Karen Shanberg

Plantworks focuses on 15 commonly-found wild edibles. Illustrations and color photos help ensure positive plant identification. Recipes incorporate wild edibles into family-appealing foods. You'll also find tips on how some of these plants were used by our ancestors, when and where to look for them and activities to do. This book will appeal to parents, group leaders and teachers.

Look this: The Brothers Bulger or The State of the University

Where's My Dinner?: Real Recipes for Busy People

Author: Moyra Fraser

Wholesome and delicious food that is simple enough for a weekday supper and exciting enough for a dinner party - the perfect answer for hard-pressed cooks.
For those of us who are short of time and inspiration but keen to produce attractive and nourishing meals on a daily basis, Moyra Fraser (whose food column "Where's My Dinner" appears in the Saturday "Telegraph" newspaper), is the ideal companion - imaginative but practical and comfortingly down to earth. Her cheering recipes ar proof that good, fresh, sustaining food can be produced with a minimum of time and labour - the perfect antidote to celebrity cooks, with all their mincing and marinating.
Within half an hour you could be sitting down to a delicious, nutty-flavoured stew of aubergine and sweet potatoes, or enjoying a steak with a leek and mustard sauce. Pork chops with plums and ginger, mussels with cider and saffron broth - this is English cooking at its best, simple enough for a weekday supper and exciting enough for a dinner party.
Those who get into "Moyra-Mode" might wonder how they ever managed before.

Thursday, December 3, 2009

Power Desserts or My Mothers Cookbook

Power Desserts: The Ultimate Collection of Nutrition-Packed, Reduced-Fat Indulgences

Author: Karen Pellegrin

Dessert can be good for you! What if you could enjoy dessert without a guilty conscience? You can with Karen Pellegrin's Power Desserts! These easy-to-prepare desserts are power-packed with nutrients and reduced in fat. Learn about the components of a healthy diet and power- baking while preparing cookies, brownies, cakes, pies, muffins and cheesecakes. You can't go wrong with great-tasting recipes like Amaretto Cheesecake Brownies, Chocolate Peanut Butter Crunch Bars, Blueberry Crumb Pie, Butter Pecan Ice Cream, Black Forest Pie, Banana Pistachio Coffee Cake, Milk Chocolate Peanut Fudge and many other delectable treasures!

My Mother's Cookbook

Author: Thomas S Degraziano

These recipes were tested and improved in the kitchens of my mother, her mother, good friends and family over generations.
After long hard days of laboring in the mines, at the factories and on the farms, we gathered in the evenings not only to the love of God, family, and friends, but to these wonderful foods.
As did so many others, our family proudly fought world wars for our new country. And as we prospered and built new lives in America, these were the recipes that fueled our bodies and our spirits.
My mother, Mary Harrison DeGraziano, collected these recipes over her entire lifetime from a multitude of loving friends and family. A history of her life and her many friendships can be found in these recipes.
Mom had to stop school in the seventh grade, leaving home and working elsewhere to earn and send money back to a large family. Finally Mother ended up in New York City in the 1930's and 40's.
In New York City, at a dance one night, she met and about one year later married, my father Peter Frank DeGraziano.
When I was young, we moved from Brooklyn, New York to Berwick, Pennsylvania, near Mother's family. Here I grew up.
Twelve years later, my parents moved to Goshen, Indiana, then Chicago, Tom's River, New Jersey, Westchester, New York, and then back to Berwick, where Mother lived until her passing.
All along the way Mother made many wonderful friends as she collected recipes. Mom often just looked at a recipe with a faraway gaze, recalling warm golden memories of so many deep and special friendships.
Now I realize that Mother spent her life not only collecting and preparing these recipes, but, even more importantly,collecting and cherishing her friends. These recipes served to bookmark memories of her many valued friendships.
Everywhere Mother went, people greeted her as a life-long friend. She understood people, human needs and dynamics better than most, and people everywhere just flocked to her.
I never heard her judge another person.
Thank you, Mother, for all your love, guidance, advice, understanding, friendship and these exceptional recipes.
Your Son,
Thomas S. DeGraziano