Wednesday, December 31, 2008

The Twelve Teas of Friendship or The Baby Bistro Cookbook

The Twelve Teas of Friendship

Author: Emilie Barnes

From the author who brought you If Teacups Could Talk and The Twelve Teas® of Christmas, Emilie Barnes offers a warm and exciting tea party theme for each month of the year. Delightful decorating ideas and delectable teatime recipes will inspire you to welcome friends into your home. Soft, quiet rooms, lush floral gardens, and peaceful ocean settings created by artist Susan Rios provide the perfect backdrop for planning a cozy day among friends.



Go to: Dictionary of Beer and Brewing or China to Chinatown

The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You

Author: Joohee Muromcew

The Baby Bistro Cookbook

Healthy, Delicious Cuisine for Babies, Toddlers, and You

You no longer need to exclude your baby or toddler from a gourmet lifestyle! The Baby Bistro Cookbook shows you how easy it is to introduce your child to the experience of fine dining. This cookbook offers 150 delicious, foolproof recipes for children from their first bites through toddlerhood. From first foods such as simply prepared pureed fruits and vegetables to more complex meals of meats, sandwiches, snacks, and beverages, The Baby Bistro Cookbook will walk you through your child's nutritional and gustatory stages.

Most baby and toddler cookbooks contain outdated nutritional advice, lack menus for kids with special dietary needs, or offer unpalatable dishes that hold little appeal for your child. Joohee Muromcew was inspired to change those dismal options when she began to cook for her son. Armed with her expert culinary skills and her desire to create healthy, delicious foods with a sophisticated flair, she developed a cookbook that is without equal.

The Baby Bistro Cookbook is packed with 150 delicious, easy-to-follow upscale recipes, like Ratatouille and Fresh Mozzarella Omelet. Here are some other unique features that put this book in a class by itself.

* Substitutions for children with food allergies
* Directions for preparing an entire week's supply of dishes that can be easily refrigerated or frozen
* Pediatrician-approved information on adapting recipes to suit your child's age and tastes
* Hints on what foods to pack when traveling with children
* Recipes for special occasions

Teaching your child at an early age toappreciate and enjoy the same fresh, delicious meals you find so delectable is easy. Once you experience the simple pleasures of knowing that your young one is eating happily and healthfully, you'll never want to touch, or feed your baby, another jar of bland baby food again!



Dictionary of Beer and Brewing or China to Chinatown

Dictionary of Beer and Brewing

Author: Dan Rabin

This treasury of 2,500 definitions is the most comprehensive and up-to-date dictionary on beer and brewing terms ever published in English. The completely revised and expanded edition of the dictionary includes concise, clear definitions, glossary-style pronunciations for every word, arcane terms and historical references, conversion tables--plus more than 400 terms that appear for the first time in this second edition.

The Dictionary of Beer and Brewing in its first edition was recognized as a definitive reference text in its field; it has now been substantially improved.

Booknews

Even those who know pretty much all they want to about the subject will be very pleased now and again to find out how to pronounce words they have seen written for years, and perhaps heard as well without connecting the two. The entries include ingredients, equipment, creatures good and bad, processes, festivals, commercial terms, types of beer, measurements, organizations, acronyms, and other topics. They are well cross-referenced. Conversion tables and other data are appended. A substantial preface summarizes the history of beer. No date is noted for the first edition. Annotation c. by Book News, Inc., Portland, Or.



Book about: How to Eat like a Vegetarian Even if You Never Want to Be One or Way of Tea

China to Chinatown: Chinese Food in the West

Author: J A Roberts

New in paperback, this book describes one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan friars who traveled to the East, and concluding with the relatively recent phenomenon of Chinese restaurants, it will appeal to food historians and specialists in Chinese culture, as well as to anyone interested in Chinese cuisine.



Tuesday, December 30, 2008

Seafood Handbook or Feast of Santa Fe

Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation

Author: Diversified Business Communications

The only professional seafood reference book available anywhere, The Seafood Handbook contains over 100 species of finfish and shellfish from around the globe. It offers details on sourcing, cooking, nutrition, product forms and seasonal availability for each species and is formatted to be a quick and easy-to-use reference tool.



Books about: Hot Flat and Crowded or The Senator and the Socialite

Feast of Santa Fe: Cooking of the American Southwest

Author: Huntley Dent

Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land. More than 150 recipes have been adapted to suit the modern coo k, making it easy to create an authentic feast from appetizer to dessert. 2-color illustrations.



Eating My Words or Stop the Clock Cooking

Eating My Words: An Appetite for Life

Author: Mimi Sheraton

As one of the country's foremost restaurant reviewers, Mimi Sheraton set the standard for food writing and criticism. In this engrossing memoir, the doyenne of food criticism explains how she developed her passion for writing about food and wine, sharing the secrets of her career, including her years at the New York Times. Witty and honest, she talks openly about the importance of anonymity, her battle with weight, and the demands of juggling work with the needs of a husband and son. From fine dining to lunch in New York City public schools, Mimi Sheraton gives readers the big dish on a life in food.



Look this: The American Political Tradition and the Men Who Made It or The Dollar Crisis

Stop the Clock! Cooking: Defy Aging -- Eat the Foods You Love

Author: Cheryl Forberg

Did you know that the foods we eat can be our most powerful weapon in the battle against aging? Wrinkles, fatigue, and strained vision are just a few of the challenges that more than 75 million Baby Boomers are facing daily. But for 40-something Cheryl Forberg, getting older meant fighting back. She invented antidotes in the place she knows best -- the kitchen. In this innovative book, Forberg shares advice and a feast of her best-kept antiaging recipes.

From cocoa to cabbage, Forberg unearths ingredients from around the world that turn back the clock on the aging process. The results are delicious with over 110 recipes to perk up vision, memory, digestion, complexion, and more. With sections on berries, salmon, tomatoes, soy, grains, and even chocolate, Stop The Clock! Cooking: Defy Aging--Eat The Foods You Love easily puts delicious foods into your arsenal of weapons against the aging process.


About the Author

Cheryl Forberg is a graduate of the California Culinary Academy and UC-Berkeley and a former research dietitian at Cedars Sinai Medical Center. She is a contributing writer and recipe developer for publications including Sunset magazine, the Washington Post and Health magazine. Forberg is in private practice in Los Angeles and teaches cooking classes nationally.



New Soul Food Cookbook for People With Diabetes or Grilling

New Soul Food Cookbook for People With Diabetes

Author: Fabiola Demps Gaines

The first and only African-Americancookbook for people with diabetes

Although there are many cookbooks for peoplewith diabetes, there is only one for people interestedin African-American cooking. The New Soul FoodCookbook for People with Diabetes enters a new editionwith great-tasting and offers you flavorful recipes such as barbecue pulled pork, fried okra, orange sweet potatoes, shrimp jambalaya and more.All of the Cajun, Creole, and down-home favorites arehere for you--and now in healthier versions than ever before!Each recipe adheres to the new nutrition guidelines ofthe American Diabetes Association and is guaranteedto be low in saturated fat.



Interesting book: Reading Economic Develpmnt P or Hollywood Cinema

Grilling: Exciting International Flavors from the World's Premier Culinary College

Author: Culinary Institute of America

The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enjoy.

Publishers Weekly

New York State's famed C.I.A. takes backyard grilling up a level in this attractive volume, with an arsenal of tips for mastering the grill, whether it's charcoal or gas, using briquettes or wood chips, with a smoker or without. Expansive sections on meats, seafood and poultry are a given, but more unexpected fare, such as vegetables, breads and even breakfast (Toad in a Hole with Red Pepper Ketchup) and desserts (Grilled Banana Split with Homemade Ice Cream), get outdoor treatment as well. More than 175 uncomplicated but stylish recipes play with international influences, such as Guava-Glazed Baby-Back Ribs, Seafood Grill with Tamarind Glaze, Jerked Game Hens with Rice and Beans and Grilled Pineapple-Jicama Salsa, Grilled Ratatouille, Grilled Cubano Sandwich, Herbed Crepes with Grilled Asparagus and Shallots, and Grilled Papaya and Mango Skewers with Lime Sorbet. Full-color, full-page photos by Ben Fink offer tantalizing peeks at the finished products. (Apr.) Copyright 2006 Reed Business Information.



Monday, December 29, 2008

Low Carb Smoothies or Classic Breads

Low-Carb Smoothies: More Than 135 Recipes to Satisfy Your Sweet Tooth Without Guilt

Author: Donna Pliner Rodnitzky

Watching your carbs? Look inside for more than 135 fabulous recipes for frosty drinks so delicious it's hard to believe they're legal.

If you're a committed carbohydrate counter or a calorie-conscious eater, you can reclaim the pleasure of sipping a yummy, nutritious smoothie. Donna Pliner Rodnitzky, a proven master at whipping up palate-pleasing glassfuls, presents a host of great-tasting, sin-free delights.

In Low-Carb Smoothies, you'll learn how to transform a carb-and calorie-laden smoothie into a guiltless treat by replacing forbidden ingredients with intensely flavored sugar-free syrups, low-glycemic fruits, and protein powders. Get tips on how to find the best fruit and the basic equipment you'll need to create low-carb smoothie perfection. With both low-carb and ultra-low-carb options, you'll find recipes to suit every phase of your diet, whether you're on the most stringent plan or in a less-restrictive maintenance phase. All the recipes minimize the carb count and maximize taste.

Discover too a host of ideas for low-carb garnishes, from strawberry fans to carb-friendly peanut-butter cookies, to make your smoothies not only taste great but look great. A smoothie is the perfect treat to serve your guests at the end of a meal or as a midday refresher—they'll never know it's diet-friendly.

Choose from a host of delectable recipes, including:
•Huckle-berry Thin
•Blueberry Chill
•Coconut CarbBuster
•Raspberry Tornado
•South Peach to Diet For
•Raspberry Chocolate Espresso
•Chocolate Almond Bar Smoothie
•Peanut Butter Cup
•Happily Ever Apple
•And more .. .



Table of Contents:
IntroductionXIII
1The Skinny on Low-Carb Diets
What's It All About?1
2Fruit for Thought
Low-Carb Smoothie Ingredients7
3Getting up to Speed
All You'll Ever Need to Know to Prepare a Low-Carb Smoothie19
4Simple Pleasures
Basic Low-Carb Favorites25
Ultra Low-Carb (6 grams or less)27
Low-Carb (10 grams or less)53
5Frosty and Fortified
Pumped-Up Smoothies For Your Health77
Ultra Low-Carb (8 grams or less)79
Low-Carb (12 grams or less)107
6Maintenance Low-Carb Smoothies
Now That You've Taken it off, Keep it off!131
Ultra Low-Carb (12 grams or less)133
Low-Carb (15 grams or less)157
7The Garnish Factor
How to Embellish a Low-Carb Smoothie185
8Mail-Order and Online Shopping
Where to Get Low-Carb Ingredients207
Index211

New interesting book: Obscene in the Extreme or The Last Men Out

Classic Breads: Delicious Recipes from Around the World

Author: Manuela Caldirola

Take a gastronomic tour around the globe without leaving your kitchen. Forty carefully tested recipes allow you to prepare traditional breads from all over the world and savor their satisfying, freshly baked pleasures. An introductory section explains the basics so simply that even complete beginners can create the most exotic mouthwatering loaves. Get a taste of France with a baguette or pain de campagne. Make focaccia or ciabatta to complement your Italian meals. Enjoy the renowned Irish soda bread or English scones. Hearty multigrain bread and soft pretzels take you on a journey to Germany. Try Nordic bread with walnuts, bear bread from Belgium, Greek pita, Arabian bread, Mexican tortillas, Indian chapati, and many more. Ideas are also included for making decorative breads to use as centerpieces, serving bowls and trays, and unusual gifts.



Bruce Aidellss Complete Book of Pork or University Wine Course

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Author: Bruce Aidells

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.

This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.

Publishers Weekly

Thanks to decades of breeding for less fatty animals as well as an effective ad campaign pork has shed its unhealthy stigma. Unfortunately, much of today's leaner supermarket cuts are often dry and bland. Aidells, founder of the Aidells Sausage Company, comes to the rescue with well over 100 flavorful recipes. Including Thai Seafood and Pork Dumplings, Alb ndigas Soup and Quebec Pork Pie, his selections reflect the pig's popularity around the world and highlight the meat's versatility as both an appetizer and main course. Unsurprisingly (given his background), Aidells includes both master recipes and several variations for hearty links and patties. He uses a similarly in-depth technique to convey the range of possible approaches to hams and barbecued ribs and roasts. Though the writing is sometimes awkward, the recipes are refined and well balanced. Advanced cooks will appreciate some of the more exotic concoctions and the section on curing meats, but there are accessible recipes for all levels, and the introductions offer plenty of background information on choosing cuts, learning how to brine and much more. Agent, Susan Grode. (On sale Nov. 2) Forecast: Author appearances, radio interviews and a national media campaign could get carbophobes interested in Aidells's paean to "the other white meat." Copyright 2004 Reed Business Information.

Library Journal

Americans may love steak, but they love their bacon, pork tenderloin, and roast ham, too. Founder of Aidells Sausage Company, the author fills his latest book (after The Complete Meat Cookbook) with delectable recipes and practical information on just about every part of the pig anyone would ever want to cook. The introductory section includes a brief history of the pig and "Pork Particulars": the different cuts, techniques such as brining, flavoring ingredients, and so forth. Then there are chapters on breakfast, appetizers, and soups, followed by main courses, organized by cut and/or cooking method. The more than 150 recipes, which come from the United States, the Mediterranean, Asia, South America, and beyond, range from Panko-Crusted Pork Cutlets with Japanese Dipping Sauce to Braised Pork Cheeks with Pappardelle. There is also, not surprisingly, a section devoted to preserving pork. An appendix lists both suppliers of hard-to-find cuts and farmers raising organic, heritage, and/or other special breeds. Highly recommended. Copyright 2004 Reed Business Information.



Look this: Food and Mood or Way of the Shaman

University Wine Course: A Wine Appreciation Text and Self Tutorial

Author: Marian W Baldy

This 12-week program takes you from sensory evaluation through the science of wine making and viticulture. Lab exercises, final exams (both written and practical), a complete teacher's guide, and a bibliography are included. Baldy was recently awarded USDA's prestigious Excellence in College and University Teaching Award.



Sunday, December 28, 2008

A 186 Building Homebrew Equipment or Soups Stews Quickbreads

A-186 Building Homebrew Equipment

Author: Karl F Lutzen

Since the 1973 publication of Storey's first Country Wisdom Bulletin, our commitment to preserving the arts, crafts, and skills of country life has never wavered. We now have more than 200 titles in this series of 32-page publications, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Storey's Country Wisdom Bulletins contain practical, hands-on instructions designed to help you master dozens of country living skills quickly and easily. From traditional skills to the newest techniques, Storey's Bulletins provide a foundation of earth-friendly information for the way you want to live today.



See also: Taste of Africa An African Cookbook or Martha Stuarts Better than You at Entertaining

Soups, Stews & Quickbreads: 495 Quick and Easy Recipes from around the World

Author: Jan Thomson

This book is a lifesaver for the average busy person who needs to get tasty healthy meals on the table on time, maintain a lively variety, and would like to enjoy doing it. In this book Thomson offers hundreds of light and hearty "meals in a bowl" and a nearly endless choice of breads to be served on the side. She has tested and retested each recipe to reduce it to essential steps while preserving flavor, flair, and good healthy eating. The book includes 450 recipes from many different cuisines-traditional standards to exotic imports-as well as dishes for every taste-from elegant bisques to hearty stews, soups both meaty and vegetarian, and quickbreads plain, sweet, or tangy.

Jan Thomson has turned simplicity, time-saving, and culinary fun into an art all its own. Recipes are presented in a clear, convenient format of her own devising that cuts reading time to a minimum and reduces the errors that are the common result of cooking in a hurry. She offers a wealth of practical information about a variety of subjects, such as shortcuts for making soup stocks, substituting ingredients, secrets that produce never-fail quickbreads, and a down-home trick to avoid burning food ever again. This book is equally useful as a source of quick informal meals or a treasury of distinctive soup courses for more festive dining. Thomson's book will become a standard for busy cooks who want to offer up lively eating without fuss and bother.

Reviewers Bookwatch

Thomson's unique methods of grouping and combining ingredients in a sequential manner not only cuts down the time required for preparing the meals, but also the cooking time, with most meals being ready in a half hour. [This cookbook] offers a cornucopia of imaginative nutritious, attractive easy gourmet recipes that will delight the eye as they please the palate.

The wide range of dishes are sure to appeal to every taste.... Jan Thomson has combined simplicity, time-saving techniques, and culinary fun to create an art form all of its own.



Kitty Treats Cookbook or KaffeeHaus

Kitty Treats Cookbook

Author: Michele Bledso

Following up on the success of her Doggy Bone Cookbook, Michele Bledsoe has concocted a collection of nutritious cat treats that owners can whip up in their own kitchens. The Kitty Treats Cookbook comes complete with a plastic fish-shaped cookie citter, easy instructions, and charming color illustrations on every page.



Read also Designing Forms for Microsoft Office InfoPath and Forms Services 2007 or Learning Processing

KaffeeHaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

Author: Rick Rodgers

Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.

Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs.

Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.

Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.

Publishers Weekly

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague by Rick Rodgers (Barbecues 101, etc.) celebrates the sweet excesses of the Austro-Hungarian Empire's fascination with elegance, music and romance. Rodgers explores the lore of these legendary establishments, traces the creation of their extraordinary desserts loved throughout the world and provides detailed instructions for their re-creation at home for the enjoyment of new generations. Kelly Bugden's full-color photographs of the sumptuous confections, as well as the coffeehouses themselves, pay homage to an earlier more gracious era. Sachertorte, Apfelstrudel and Croissants are among the creations Rodgers demystifies. ( Feb.) Copyright 2001 Cahners Business Information.

Library Journal

Rodgers is a food writer and prolific author with more than a dozen other cookbooks to his credit. His latest is clearly a labor of love: "Austro-Hungarian desserts are part of my heritage," he writes, and the idea for the book began with recipes from his great-aunts and other bakers in the family. Because the featured desserts (e.g., Apfelstrudel and Sachertorte) are steeped in tradition, this is as much a fascinating culinary history as it is a recipe collection. The recipes for simple and fancy cakes, sweet yeast breads, "slices" and other individual desserts, crepes, and more are for the treats that appear on the menu of any traditional coffee house. Some come from the cafes, while others are derived from the cooking schools, pastry chefs, and home cooks whom Rodgers encountered on his travels. The recipes are clearly written and accessible even to novice bakers, but professionals will also learn from the book. Thoroughly researched histories of both individual desserts and various aspects of the coffee house tradition appear throughout, and there is a useful culinary glossary as well as a personal guide to favorite cafes. Highly recommended for all baking collections. Copyright 2001 Cahners Business Information.



Saturday, December 27, 2008

Fantastico or Joy of Drinking

Fantastico!: Little Italian Plates and Antipasti from Rick Tramonto's Kitchen

Author: Rick Tramonto

Rick Tramonto, one of America’s most renowned and award-winning chefs and author of Amuse-Bouche, among other titles, now has written a cookbook showcasing the best of Italian cuisine, the food he grew up eating and has explored in depth on his extensive travels throughout the country. The little plates in Fantastico! are all tempting, tasty dishes that can be mixed and matched for relaxed cooking and dining in true Italian style..
Italians have traditionally enjoyed this small-plate way of eating and now Americans have caught on. Increasingly, restaurants specializing in this kind of experience have been opening across the country. With Fantastico! fans of Italian food have the opportunity to reproduce at home the irresistible dishes served at enotecas, osterias, trattorias, pizzerias, and ristorantes throughout Italy, for quick weeknight meals or innovative entertaining.
Fantastico! is the ideal source for a stunning array of antipasti, assaggios, salumis, and cheeses, the perfect accompaniments to a variety of wines and surprising additions to everyday and formal meals. Tramonto’s terrific recipes, accompanied by wine recommendations and his tips on buying the best ingredients, provide readers with the inspiration and the know-how they need to make a big impression by thinking small. The selection includes such festive recipes as Tramonto’s Razor Clams Casino and Roasted Medjool Dates with Gorgonzola, Bacon, and Toasted Walnuts; innovative ideas for grilled breads with robust toppings (bruschetta) and little toasts with refined toppings (crostini); an extraordinary variety of panini, along with wonderful Venetian-style,open-faced mini-sandwiches (cicchetti); and a delightful assortment of simple-to-prepare dishes—including a spectacular canned tuna salad with a caper and herb vinaigrette—Tuna Conserva Cicchetti—that will enliven traditional antipasti platters and serve as the centerpiece of a light meal for family and friends.
With more than 100 simple recipes and beautiful full-color photographs, Fantastico! will inspire anyone who loves the casual charm of Italian cooking.

Judith Sutton - Library Journal

Tramonto is the chef/co-owner of Chicago's acclaimed Tru and several other restaurants in the area, including Osteria di Tramonto and RT Lounge. Amuse-Bouche, one of his four previous cookbooks, showcased recipes for the ultrasophisticated amuse-bouches-essentially little bites to start the meal-served at Tru. Now he turns to the flavors he grew up with in an extended Italian American family, which he features in the little plates served in his more casual restaurants. The recipes are grouped into ten chapters, such as "Crudo" and "Bocconcini," and although they may be somewhat less rarified than the Tru amuses, overall they are more refined than rustic: Beef Carpaccio with Green Apple and Pea Shoot Salad, for example, or Grana Padano Flan with Basil Olive Oil. Full-page color photographs show off many of the dishes, and there is an extensive source list for ingredients and equipment. For most libraries.



Table of Contents:
Acknowledgments     XI
Introduction     2
The Glory of italian food     6
Assaggio: a taste of something, a morsel     10
Crudo: raw, salted, and marinated     40
Bocconcini: small simple plates of quintessentially italian foods     68
Bruschetta: grilled bread with robust toppings     110
Crostini: little toasts with refined toppings     132
Panini: grilled sandwiches     156
Ciccheti: mini venetian-style sandwiches     178
Antipasti: little plates before the pasta     190
Cheese: the cheese course     240
Sources: hard-to-find ingredients and equipment     257
Index     263

Book about: Miracle Juices or Filipino Cuisine

Joy of Drinking

Author: Barbara Holland

With characteristic elegance and delicious wit, Barbara Holland, (“a national treasure,”—Philadelphia Inquirer) celebrates the age-old act of drinking in this gimlet-eyed survey of man’s relationship with booze, since the joyful discovery, ten thousand years ago, of fermented fruits and grains. In this spirited paean to alcohol, two parts cultural history, one part personal meditation, Holland takes readers on a bacchanalian romp through the Fertile Crescent, the Mermaid Tavern, Plymouth Rock, and Capitol Hill and reveals, as Faulkner famously once said, how civilization indeed begins with fermentation. Filled with tasty tidbits about distillers, bootleggers, taverns, hangovers, and Alcoholics Anonymous, The Joy of Drinking is a fascinating portrait of the world of pleasures fermented and distilled.

The New York Times - Robert Harris

And as you might guess, Holland, who has written a dozen or so previous books, has done impressive research on a subject dear to some of us — writers who drink. Mentioned are Johnson and Boswell, John Donne (!), Byron, Oscar Wilde, Evelyn Waugh, Hemingway and Fitzgerald, Dorothy Parker and Robert Benchley, Eugene O'Neill, Edmund Wilson, Thomas Wolfe, Hart Crane, Malcolm Lowry, Robert Lowell, John O'Hara, Kingsley Amis. And, of course, Dylan Thomas, who once defined an alcoholic as "someone you don't like who drinks as much as you do."

Holland has a light, winsome touch and is always funny. Here she is on Winston Churchill making a martini: he "poured the gin into a pitcher and then nodded ritually at the bottle of vermouth across the room."

Publishers Weekly

Holland, a prolific and wide-ranging writer (Gentlemen's Blood, among others), distills a considerable tonnage of fact and trivia into this casual, shot-sized volume, the kind once found in every libation-related library, tucked behind every bar next to the Mr. Boston guide and a dog-eared paperback joke collection. She has a breezy, whimsical style, perfectly suited to her swift romp across the histories and cultures of alcohol down through the ages. While disclosing facts about the drinking habits-and abuses-of characters like Mark Anthony, Samuel Pepys and Pope Leo XIII, Holland includes summaries of how various kinds of fermentations and distillates were developed, often accidentally, in cultures from ancient Arabia to present-day America, and in times from Ptolemy's to Prohibition. She includes several recipes for home-style "remedies" like elderberry wine and applejack, as well as diagrams and instructions for the construction of your own backyard still. It's the sort of book-length essay that makes a perfect Father's Day gift, with stocking-stuffer backlist potential in seasons to come. (May) Copyright 2007 Reed Business Information.



Italian Pride or Sunday Roast

Italian Pride

Author: Federico Moramarco

This exploration of all things Italian presents its subjects in four sections: Food, People, Places, and Culture and History. The result is a combination tour guide, cookbook, historical and biographical record as well as a philosophical primer. The richness of this culture makes Italian Pride a joy to read and a treasure to own.



Book review: Capitalism vs Capitalism or Quantum Investing

Sunday Roast: The Complete Guide To Cooking And Carving

Author: Clarissa Dickson Wright

Sunday lunch is synonymous with relaxing and eating with friends and family and this book ensures that the cook has an enjoyable time too. Clarissa gives you classic and imaginative ways to cook all types of meat and fish broadening your repertoire and inspiring you to try new creations, whilst Johnny provides essential information on carving so that a beautiful roast isn't turned into a hacked-up travesty. Basic Stuffed Roast Chicken, Beef Wellington and Pheasant with Figs are just a few of the tasty dishes that will have you cooking up a storm every Sunday - or in fact any time you want to cook something special without too much hassle.



The Perfect Recipe or Great Good Food

The Perfect Recipe: Getting It Right Every Time -- Making Our Favorite Dishes the Absolute Best They Can Be

Author: Pamela Anderson

Pam Anderson roasted more than 40 turkeys, steamed and boiled more than three dozen lobsters, cleaned and cooked more than 100 pounds of greens,
baked more than 50 cobblers — all so you can have the perfect recipe . . .

Which comes first when mashing potatoes — the butter or the milk? What grade and grind of meat make the best hamburgers? How do you roast a turkey so the breast meat is as moist and juicy as the legs? For the tenderest muffins, should you use buttermilk, yogurt or milk? At what temperature should you cook prime rib for the most succulent results? Is it possible to create a fudgy, cakey, chewy brownie all in one?
Most of us don't have time to figure out the answers to questions like these. We need somebody to do the work for us and get our favorite recipes just right. In this book, Pam Anderson, the food editor of USA Weekend magazine, does just that. Painstakingly conducting test after test, Anderson arrives at not only the best recipe but frequently the most convenient and sensible one:
• A simple formula for a stir-fry that can be varied with different combinations of meat, vegetables and sauces
• French bread so easy it can be baked every day
• Chicken pot pie for weeknights, made with convenient chicken breasts rather than a whole chicken
• Macaroni and cheese as effortless as boxed, but three times as satisfying
• Pizza dough that rises in just one hour or throughout the day
• A cobbler that can be prepared with dozens of different fruits, making it 40 desserts in one.

THE PERFECT RECIPE includes more than 150 recipes in all, with dozens of step-by-step illustrations oftechniques, comparisons of products and useful tips.



See also: Adobe Creative Suite 3 Design Premium All in One Desk Reference For Dummies or Perfect Digital Photos in a Snap

Great Good Food: Luscious, Lower-Fat Cooking

Author: Julee Rosso

Julee Rosso, the co-author of The Silver Palate Cookbook brings us the cookbook for the '90s, focusing on today's number-one food-health concern: reducing fat. Rosso offers a broad collection of more than 800 delicious and easy, new recipes and a treasure trove of nutritional information, gardening and shopping tips, seasonal and international menus, and food history and lore. Illustrations.



Friday, December 26, 2008

The P tissier or Making Homemade Wine

The Pвtissier: Recipes and Conversations from Alsace, France

Author: Hossine Bennara

Author Susan Lundquist and photographer, Frederic Lacroix, were in search of the authentic European life after spending a few years in Silicon Valley- and they ran right into it. Just days after moving into their new apartment in the heart of the aptly named Petite France, the oldest and most beautiful neighborhood in the city of Strasbourg in Alsace, they came face to face with a two week garbage strike in a town full of restaurants, a furnished apartment that included creepy critters, and a 90 year old land lord who was proud of his WWII plumbing. They were in over their heads until their neighbor invited the couple over for dinner and gave them advice on everything including local recipes, thus creating a beautiful friendship centered around French cuisine. After this life-changing meeting, the concept of The Pвtissier: Recipes and Conversations from Alsace, France developed naturally - a collection of stories, humor, and meals reflecting Ben's life and family recipes.

Together, Ben and Susan have compiled the ultimate combo in The Pвtissier- good food and good company!



Read also Home and Work or The Nature of the Firm

Making Homemade Wine: A Storey Country Wisdom Bulletin A-75

Author: Robert Cluett

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.



Table of Contents:

None

Heart and Soul or Love by the Glass

Heart and Soul: Stirring Recipes from Memphis

Author: Junior League of Memphis

A beautifully crafted book that celebrates two gifts: fabulous food and Memphis music. Each section tells the story of a famous Memphis musician, including B.B. King, Al Green, Jerry Lee Lewis, and Elvis Presley, of course. A 1993 National Tabasco Community Cookbook Award winner.



New interesting book:

Love by the Glass

Author: Dorothy J Gaiter

Love by the Glass is a captivating memoir by the authors of The Wall Street Journal’s weekly “Tastings” column, Dorothy J. Gaiter and John Brecher, who have merged their journalism careers with their love of wine. She grew up in the all-black environment of Florida A&M University in Tallahassee, and he was raised in Jacksonville, where his was one of a handful of Jewish families. Follow Dottie and John from their June 4, 1973, meeting in the newsroom of The Miami Herald to their first “Open That Bottle Night,” which put them on the road to becoming full-time wine columnists. From the André Cold Duck that accompanied their first date to the bottle of Taittinger Champagne smuggled into the delivery room to wet the lips of their newborn second daughter, lovers of books as well as lovers of wine can now join the wine world’s favorite couple as they embark on the ultimate quest for the perfect grape.



Thursday, December 25, 2008

Finger Food or Cooking with Beans Grains Pulses Legumes

Finger Food

Author: Cordon Bleu

Finally, from the world's most famous cooking school, comes this collection of fresh, modern dishes for the home cook. The renowned Le Cordon Bleu cooking school shares the secrets of their famous kitchens and most outstanding dishes in Le Cordon Bleu Home Collection. This invaluable collection of books brings you simple, elegant recipes, offering you the inspiration and joy of successful cooking. Each delicious recipe is illustrated with a full color photo and each book includes easy and more complicated recipes with an illustrated step-by-step techniques section. The dishes blend traditional home cooking with a fresh modern touch.



Interesting book:

Cooking with Beans, Grains, Pulses & Legumes

Author: Nicola Graimes

Everything you need to know about beans, plus 150 healthy and wholesome low-fat recipes for everyday and special occasions using rice, chickpeas, split peas, barley, couscous, bulgar wheat, lentils, quinoa and buckwheat - all shown in over 700 step-by



Betty Crocker One Dish Meals or Best Loved Foods of the 50s

Betty Crocker One-Dish Meals: Casseroles, Skillet Meals, Stir-Fries and More for Easy, Everyday Dinners

Author: Betty Crocker Editors

Make mealtime easy and delicious with one-dish recipes from Betty Crocker!

From a hearty casserole to a sizzling stir-fry, one-dish meals are the ultimate fix-it-and-forget-it solution for busy cooks on the go. This book packs flavor and convenience into more than 300 all-in-one recipes that will help you put variety on the menu every day of the week. You'll find a whole range of tempting soups, stews, salads, pizzas, foil-packet dishes and more to explore. With tantalizing choices like Pizza Alfredo, Tuna Twist Casserole and Spicy Black Bean Barbecue Chili to choose from, who needs sides? And you'll save energy on shopping, prepping and cleanup, too. Home cooking has never been so stress-free.




• Make Chicken Pot Pie and other classic dishes, or try new favorites like Greek Pita Pizzas


• Pick up valuable recipe tips, from cooking and shopping how-to's to do-aheads, substitutions, serve-with ideas and storage advice.


• Make the most of slow-cooker options and grilling recipes to put great food on the table year-round.


• Looking for inspiration? Check out handy recipe lists for kid-friendly, potluck, brunch and casual entertaining ideas.




Table of Contents:
Tools of the Trade.

Flavor Boosters.

Lighten Up.

Freezer-Friendly Foods.

Zap It! Reheating Foods in the Microwave.

One-Dish Meals for (Almost) Every Occasion.

Helpful Hints for Making and Taking Dishes to Share.

Hearty Soups, Stews and Chilies.

Sizzling Skillet Dishes.

Comforting Casseroles, Gratins and Stratas.

Satisfying Slow Cooker Suppers.

Pizzas with Pizzazz.

Main-Dish Salads.

One-Dish Grilling.

Helpful Nutrition and Cooking Information.

Metric Conversion Guide.

Index.

Interesting book:

Best Loved Foods of the 50's

Author: Publications International

Take a delicious trip down memory lane. From cocktail nibbles to classic cakes, all your favorites are here. Whether you want to hold a retro party with a luau theme or indulge in the comfort of a good old-fashioned casserole, its time to put on your poodle skirt and make culinary history all over again.



Wednesday, December 24, 2008

Best Recipes From American Country Inns And Bed Breakfasts or At Home in the Vineyard

Best Recipes From American Country Inns And Bed & Breakfasts

Author: Kitty Maynard

The best crowd-pleasing recipes from widely acclaimed country inns and bed & breakfasts in the United States are collected in this unique cookbook and travel guide. More than 340 inns and 1,500 recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking.

More than a cookbook, Best Recipes from American Country Inns and Bed & Breakfasts is organized alphabetically - state-by-state. It is a reliable guide to the inns themselves, including addresses, phone numbers, and a listing of activities available at each inn. There are two extensive indexes. One allows you to find the inns by city and state, and the other allows the reader to find any recipe or type of recipe quickly and easily.

Kitty and Lucian Maynard have written two similar books, The American Country Inn and Bed & Breakfast Cookbook, Vol. I and Vol. II. These have been selections of Book-of-the-Month Club, the Better Homes and Gardens Book Club, and Family Bookshelf. The first book was featured on the back of Just Right cereal boxes. Reviews rave about the excellent, tasty recipes:

"Everything we tried was terrific!" - Brunswick (Maine) Times Record
"Many of these dishes are unique creations of the inn chefs and are not to be found elsewhere." - The Midwest Book Review
"Chock full of mouthwatering recipes . . . a grand selection of entrees." - Levittown (Pennsylvania) Courier-Times



Table of Contents:
Prefacevii
Introductionix
Alabama1
Alaska7
Arizona18
Arkansas27
California34
Colorado77
Connecticut95
Delaware100
Florida103
Georgia108
Hawaii116
Idaho119
Illinois122
Indiana125
Iowa130
Kansas141
Kentucky145
Louisiana151
Maine157
Maryland171
Massachusetts178
Michigan193
Minnesota204
Mississippi212
Missouri215
Montana226
Nebraska230
Nevada233
New Hampshire234
New Jersey250
New Mexico255
New York257
North Carolina268
North Dakota305
Ohio307
Oklahoma318
Oregon321
Pennsylvania332
Rhode Island355
South Carolina358
South Dakota365
Tennessee366
Texas377
Utah391
Vermont396
Virginia409
Washington424
West Virginia435
Wisconsin445
Wyoming456
Index of Cities & Inns465
Index of Recipes475

Go to: Kingsford Complete Grilling Cookbook or Cooking with Heirlooms

At Home in the Vineyard: Cultivating a Winery, an Industry, and a Life

Author: Susan Sokol Sokol Blosser

This moving, evocative memoir, woven with lyrical descriptions of the sights and smells of vineyard life, tells the inspirational story of one woman's journey to success in an industry run mostly by men. At Home in the Vineyard, filled with colorful characters and unexpected experiences, brings a local rural community vividly alive as Oregon wine pioneer and industry icon Susan Sokol Blosser recounts how she fell in love with a vineyard, learned how to run it, and ultimately achieved her vision of producing Pinot Noirs to rival those of Burgundy. An intimate family story, At Home in the Vineyard also gives a candid insider's view of Oregon's flourishing wine industry.
Sokol Blosser begins her narrative in the 1970s, when, as a young, idealistic wife, she helped her husband make his wild idea of planting a vineyard in the Dundee Hills become a reality. By the book's final pages, she has become president of Sokol Blosser Winery, widely respected for gaining national visibility and for producing world-class wines, especially the elusive Pinot Noir. Along the way, Sokol Blosser tells how she learned to do everything from driving a tractor and managing a picking crew to selling Oregon wine in Manhattan. She also shares some special accomplishments: how she instituted values of environmental sustainability and social responsibility at the vineyard, integrated family and business life, and successfully brought the second generation on board.



Cheese Course or Portuguese Cooking

Cheese Course

Author: Janet Kessel Fletcher

Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep's milk cheeses, toasted almonds, and oven-dried tomatoes, or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, The Cheese Course decribes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. The Cheese Course is rounded out with 50 sweet and savory recipes for salads, breads, and desserts that match deliciously with cheese.



New interesting textbook:

Portuguese Cooking: The Traditional Cuisine of Portugal

Author: Carol Robertson

One of Europe’s oldest countries, Portugal is blessed with a flavorful, complex food tradition that brings together influences from Europe, Africa, and the Muslim world. It is also one of the world’s most scenic destinations, luring travelers with its pristine beaches and charming villages. Carol and David Robertson have traveled extensively in Portugal, and that depth of experience resonates throughout this happy blend of travel guide and cookbook. Carol’s lively journal entries and witty drawings, accompanied by David’s evocative photographs, showcase the wonders of the Portuguese landscape, culture, and cuisine. The first half of the book describes each region and its people. The second half is a stylish cookbook containing simple, delicious dishes based on pork and seafood of all kinds, as well as tomatoes, olives, kale, hot and sweet peppers, garlic, mint, and olive oil. Highlights include Chicken Braised in Red Wine, Bacalhau (Codfish) Fritters, Tomato Acorda, and Pudim Flan, as well as regional favorites unknown to the American palate. The result is a personal travel book for “foodies” looking for more adventurous fare. Portuguese Cooking also includes a primer on ports, Madeiras, and other wines from the country’s notable wine tradition.



Williams Sonoma Entertaining or Complete Cocktails

Williams-Sonoma Entertaining: Dinner Parties

Author: Williams Sonoma

A dinner party celebrates friends gathering around your table for a meal. And hosting one never needs to be stressful or time-consuming. Williams-Sonoma Dinner Parties is a comprehensive guide to creating stylish and fun dinner parties that fit the way we live, work, and entertain today. It's packed with easy, inventive recipes and simple decorating ideas for everything from sophisticated soirees to casual alfresco dinners. Each of the seven seasonal menus include work plans, serving suggestions, hosting tips, elegant tabletop ideas, and gorgeous photography. This book provides all the inspiration and information you need to become a confident dinner party host.



See also: Rational Recovery or Carole Maggio Facercise

Complete Cocktails

Author: R R Publications

Learn how to create the perfect drink for every occasion.  You don't need to take a mixology course to master the art of mixing drinks with style and confidence.  All you  need to know is in Complete Cocktails. 

From classic cocktails to recent innovations, this comprehensive reference contains easy-to-follow recipes for more than 300 drinks that will make you the toast of any party.

This indispensable resource also includes:

  • Handy tips on setting up your bar and buying the right liqueur and supplies

  • All the techniques for mixing cocktails

  • A glossary of liquor types

  • Professional tricks and shortcuts

  • Recipes for delicious non-alcoholic drinks and much more



Tuesday, December 23, 2008

Cheesecake Extraordinaire or Girlfriends Forever

Cheesecake Extraordinaire: More than 100 Sumptuous Recipes for the Ultimate Dessert

Author: Mary Crownover

Who can resist the rich, creamy, melt-in-your-mouth bliss of cheesecake? Cheesecake Extraordinaire presents 121 recipes for this indulgent yet easy-to-make treat. From luscious Chocolate Toffee Cheesecake to lighter-than-air Creamy Lemon Cheesecake, each recipe is sure to please even the most discriminating dessert lover.



Read also How to Read a French Fry or Remembrance of Things Paris

Girlfriends Forever

Author: Susan Stewart Branch

Girlfriends Forever is a whole book of GIRL TALK! A celebration of US! ('Cause I couldn't say what my best friends have meant to me in just a couple of sentences!)

Besides being a book of memories & girlfriends, there's clothes, chocolate, creativity, love, books, heartbreak & money - & everything in between! PARTIES!

And, of course, what would a GIRL BOOK be without FOOD, GLORIOUS, FOOD? GIRL FOOD, for strong bones & healthy hearts; delicious recipes that are vibrant, alive, juicy & wholesome (just like us!), LOW in fat but BIG in flavor; Asian Chicken Salad w/ Peanuts, Ginger & Lime, Avocado-Kiwi Salsa, Lobster Cakes w/ Peach Mango Mayo, Chinese Noodle Bowl, Velvet Chicken, Ya Ya Munchies & Spicy Mango Salad - & much, much more.

As usual, I handwrote & watercolored this book from my studio at home in Martha's Vineyard, & it comes with BIG love from the Heart of the Home & me . . . Susan Branch.

Susan Branch started watercoloring in 1977. Her first book, Heart of the Home, a cookbook to "all the wonderful moms" like hers was published fourteen years ago. Susan Branch is currently living on Martha's Vineyard with Joe Hall, whom she met in 1987.



Table of Contents:
Can We Talk?8
Love19
Girl Jalk22
Girl Power27
Parties28
Forever Friends33
Jaking Good Care42
The Art of the Home55
Creativity59
Girl Food63
Healthy Recipes69
Chocolate115
Cocktails117
The Skinny118
Index126

Neiman Marcus Cookbook or The French Dont Diet Plan

Neiman Marcus Cookbook

Author: Kevin Garvin

For nearly a century, Neiman Marcus has epitomized luxury—urbane merchandise in an elegant ambience. Neiman Marcus is also famous for the extraordinary food it serves at its restaurants and cafés across the country. Now, at long last, the renowned institution shares more than fifty years' worth of legendary dishes in this lavishly illustrated cookbook.

From the flagship store in Dallas, featuring the Zodiac Restaurant, to its landmark Rotunda restaurant overlooking Union Square in San Francisco and its newest restaurant, Mariposa, in Coral Gables, Florida, there are forty-two Neiman Marcus restaurants in stores across the country. The first one opened in 1953, and in the last half century Neiman Marcus has become almost as well known for its fresh and delicious cuisine as it is for its fashion.

Neiman Marcus Cookbook will delight the store's loyal fans and food connoisseurs alike, with more than 160 delectable recipes. The exquisite dishes range from simple soups and salads such as Summer Tomato Soup with Basil and Ricotta and Mediterranean Fattoush Salad to more ambitious entrées like Burnt Honey-Orange Chicken and Soy-Glazed Farm-Raised Trout. Longtime fans will be delighted to find recipes for Neiman Marcus's famous Strawberry Butter, Mandarin Orange Soufflé Salad, Popovers, and Chicken Salad—not to mention their legendary Chocolate Chip Cookie.

Neiman Marcus Cookbook is a celebration of a store that has been a trusted institution for nearly a century, and of a cuisine that's been the favorite of discerning Americans for generations.



Go to: New Encyclopedia of Vitamins Minerals Supplements and Herbs How They Are Best Used to Promote Health and Well Being or 1000 Vegetarian Recipes

The French Don't Diet Plan: 10 Simple Steps to Stay Thin for Life

Author: Will Clower

Wouldn’t you rather savor a buttery croissant instead of inhaling an artificially flavored diet shake? Isn’t taking a relaxing stroll preferable to pounding out early morning miles on the treadmill? The French live this way, yet stay thin and healthy. Now, with The French Don’t Diet Plan, you can, too!
In his groundbreaking book, The Fat Fallacy, Dr. Will Clower was the first to present a theory of how the French maintain low obesity and heart disease rates despite their seemingly “unhealthy” lifestyle. Dr. Clower learned that the French don’t worry about dieting but rather are more concerned with how they eat. That means paying attention to the taste, pacing, and enjoyment of meals, instead of counting calories, cutting fat and carbs, or taking guilt trips to the gym.
With The PATH, his revolutionary weight-loss plan, Dr. Clower has helped thousands of people lose weight, lower cholesterol, and increase energy. Now, in The French Don’t Diet Plan, Dr. Clower shows how easy it is to incorporate his remarkably effective techniques and the French lifestyle into a busy American day.
Dr. Clower has found that natural foods have overwhelmingly been pushed out of the American diet by what he calls “faux foods”: processed, additive-filled convenience products, often marketed as healthy with buzzwords like low fat and low carb. In addition, mealtimes should be a slow, sensual break for the body and mind—not a face-stuffing frenzy while standing up in the kitchen or sitting behind the wheel. As a result of such habits, Dr. Clower says, we are not eating what our bodies need, and we’re eatingin a way that is not conducive to proper digestion. Science shows this precise combination of factors causes weight gain.
The French approach is about taking the time to enjoy real food without guilt or deprivation. Not only a successful path to becoming thin for life, The French Don’t Diet Plan will help you put joie de vivre back into your relationship with food.
The Most Delicious and Decadent Way to Lose Weight

• Formerly forbidden foods, welcome back! Learn why butter, cheese, bread, and chocolate are health foods that keep hunger at bay. . . . See Step 2.
• Spend more time eating! Discover why you should plan on having seconds and make meals last longer. . . . See Step 5.
• Hate to work out? Find out why you don’t have to exercise to lose pounds—and how relaxation can help keep weight off for good. . . . See Step 10.
• Now you’re cooking. Enjoy dozens of easy recipes for satisfying comfort foods, from Hot Artichoke-Cheese Dip to Creamy Alfredo Sauce, and Double-Almond Biscotti to Practically Flourless Chocolate Cake. . . . See Easy Recipes for Fabulous Foods.

Publishers Weekly

While it may have once been true that the French have no weight problems, that's no longer the case: at the current rate, the French could be as fat as Americans by 2020. Neurophysiologist Clower (The Fat Fallacy) acknowledges only research supporting his premise, however, in this more pragmatic version of the bestselling French Women Don't Get Fat. Clower picks apart our bad habits and replaces them with healthier (and, incidentally, "French" ones), pushing, for instance, the French habit of obtaining calcium from food rather than supplements, quoting data indicating supplements are linked to kidney stones. In another example, he pits the French practice of eating butter against the American penchant toward margarine, citing butter as healthier. He later admits this is only true if you eat a little butter (eat a little margarine and the results will be similar). And so it goes throughout this sentimental homage to the French. The advice is, at heart, sound: eat fresh foods and smaller portions, and exercise more. Readers who would like to accomplish this nibbling Camembert while walking along the Seine will be pleased, although a stroll through the American food pyramid will net similar, though admittedly less romantic, results. (On sale Apr. 11) Copyright 2006 Reed Business Information.



Monday, December 22, 2008

Chronic Heartburn or In Search of Perfection

Chronic Heartburn: Managing Acid Reflux and GERD Through Understanding, Diet and Lifestyle -- Includes More than 100 Recipes

Author: Barbara E Wendland


44% of Americans experience heartburn and acid reflux on a regular basis.

Acid reflux disease, or gastroesophageal reflux disease (GERD), is a serious affliction affecting millions of Americans. With GERD's severe symptoms not always responsive to treatment, the result is often a poor quality of life. This welcome book is a comprehensive resource to crucial medical facts and coping mechanisms for those who suffer from this condition.

Information from the most recent scientific studies is included on such key topics as:


  • Understanding the condition and its medical considerations

  • Signs and symptoms

  • Healthy eating habits

  • Conventional medical treatments, including drug therapy, endoscopy, and surgery

  • Effects on personal and family lifestyle



Since healthy eating is key to the management of acid reflux and GERD, the authors include 100 specially tailored recipes. These creative and tempting dishes are satisfying and delicious, and all will be well tolerated by those with acid reflux problems. They include:

  • Vegetable Spring Rolls

  • Chunky Tzadziki Spread

  • Super Soothing Vegetable Stock

  • Nonna Vertolli's Minestrone

  • Baked Spinach and Rice Casserole

  • Smoked Salmon Stuffed with Light Cream Cheese



Chronic hearthburn is a recurring problem affecting millions. For them, this encouraging book will be useful on a daily basis.



Book review: Bagel Bible or Simple Japanese

In Search of Perfection: Reinventing Kitchen Classics

Author: Heston Blumenthal

Fish and chips; roast chicken; spaghetti bolognese; steak and salad; pizza; sausages and mashed potatoes; black forest cake; and treacle tart and ice cream: all as good as they can possibly be. With this book, a tie-in to the BBC series of the same name, Michelin three-star winner Heston Blumenthal delivers the absolute last word in how to cook these timeless dishes. He looks at the origin of the dishes, how to find the best ingredients (in America as well as in the UK) and what to look for, and, of course, how to cook them to perfection. Along the way, readers are treated to priceless culinary lessons: everything from how to cut potatoes for flawless frying to where to find the choicest beef to the two secret ingredients in spaghetti Bolognese (nutmeg and cream!). Lavishly illustrated with gorgeous photos, and including “perfect” recipes for each dish, this unrivaled book deserves a place as a staple in every cook’s home.



Gastronomical Me or Field Dressing and Butchering Deer

Gastronomical Me

Author: MFK Fisher

In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.

James Beard

She writes about fleeting tastes and feasts vividly, excitingly, sensuously, exquisitely. There is almost a wicked thrill in following her uninhibited track through the glories of the good life.

Clifton Fadiman

She writes about food as others do about love, but rather better.

Patricia Storace

M.F.K. Fisher ... brings onstage a peach or a brace of quail and shows us history, cities, fantasies, memories, emotions.

Shana Alexander

M.F.K. Fisher is our greatest food writer because she puts food in the mount, the mind and the imagination all at the same time. Beyond the gastronomical bravura, she is a passionate woman; food is her metaphor.



Read also Flavors or American Heart Association Low Fat and Luscious Desserts

Field Dressing and Butchering Deer: Step-by-Step Instructions, from Field to Table

Author: Monte Burch

To a deer hunter, nothing surpasses the savory taste of properly dressed, butchered, and prepared venison. With the help of step-by-step instructions and illustrations, Monte Burch passes down the wisdom of his practical experience and explains how to field dress and butcher deer in order to prepare and preserve it for cooking or storage. (6 x 9, 164 pages, b&w photos, illustrations)



Sunday, December 21, 2008

Peeling the Wild Onion or Ultimate Peanut Butter Book

Peeling the Wild Onion

Author: Junior League of Chicago

The culinary culture of the city of Chicago.



Book about: Organic Baby and Toddler Cookbook or Splendid Grain

Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread

Author: Bruce Weinstein

Peanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced? Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In The Ultimate Peanut Butter Book, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), The Ultimate Peanut Butter Book takes Peanut butter way beyond the same old PB&J.



Table of Contents:
Introduction1
A Brief History of Peanut Butter2
Peanut Butter Facts6
A Guide to Some Ingredients Used in the Recipes7
The Classics15
Breakfast26
Breads51
Sauces and Dressings67
Main Courses88
Snacks121
Drinks128
Cookies142
Desserts170
Source Guide237
Index239

Christina Cooks or Nathalie Duprees Shrimp and Grits Cookbook

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

Author: Christina Pirello

TV's Christina cooks more than 200 recipes.

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

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

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



Books about: Semi Homemade 2 Pack or Kafkas Soup

Nathalie Dupree's Shrimp and Grits Cookbook

Author: Nathalie Dupre

"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season. Now, renowned Southern cuisine maven and author Nathalie Dupree is pleased to offer an entire cookbook dedicated to this famed Southern dish that will inspire people around the world to discover its appeal and versatility for any meal!

Shrimp and grits have emerged from their humble origins to become a signature for sophisticated Southern dining. The magical combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entree in the finest New York restaurant can be deliriously wonderful. Nathalie Dupree, along with Marion Sullivan, present the most cherished and famous recipes for this lowcountry classic. Their colorful recipes and no-nonsense approach share essential tips about how much and what liquid to use, what kind of pan, and how long to cook grits, along with information about how to catch, clean, freeze and cook shrimp.

Recipes include:

BLT Shrimp and Grits

Short-Cook Shrimp and Grits

New Orleans-Style Grits Cakes with Shrimp and Tasso

Plus a section of recipes for using grits in breads, crackers and desserts!

"Dupree . . . advances the welcoming traditions of Southern hospitality."

-Publishers Weekly

Library Journal

Dupree has written several books on Southern cooking and hosted several PBS, Food Network, and other television series. The Charleston, SC, native here presents more than 75 recipes for a favorite Lowcountry combination. There are both elegant recipes, including some from restaurant chefs, and simple, quick dishes, such as BLT Shrimp and Grits; many are shown in striking color photographs. A narrow topic, but grits inspire passionate fans. For all collections on Southern cooking and any others where Bill Neal and David Perry's Good Old Grits Cookbook has been popular. Copyright 2006 Reed Business Information.



Small Bites or Vegan Fusion World Cuisine

Small Bites

Author: Jennifer Joyc

Celebrating the delights of tapas, sushi, dim sum, antipasti, and many other finger foods from around the world, this no-fuss cookbook is packed with ideas for small, healthy, and delectable dishes that are perfect for chic but informal meals, snacks, picnics, or eating on the go.

Author Biography: Jennifer Joyce has traveled the world in search of new ideas and recipes. For the last 10 years she has been teaching her simple-to-make dishes to Londoners and is the author of two books, The Well Dressed Salad and Diva Cooking: Unashamedly Glamorous Party Food .

Library Journal

Joyce, a London-based American food writer and cooking teacher, is the coauthor of Diva Cooking: Unashamedly Glamorous Party Food. Here she presents sophisticated recipes for delectable tidbits (some are finger food, but others do require a fork or spoon) perfectly suited to entertaining, whether for a casual get-together or an elegant meal. The recipes are organized into chapters, such as "Fried" or "Skewers," or by main ingredient, and each offers suggestions for several complementary recipes to serve alongside, as well as a few simpler dishes, described as "Buy and Arrange"-though most of these require a bit more than just setting out a plate of store-bought olives or charcuterie. There are also six full-scale menus (e.g., "Bollywood Nights"), each of which provides ideas for tableware and color schemes, a game plan, and a recipe for a special party drink. The individual recipes include prep times and useful make-ahead guidelines. All of the recipes are shown in mouth-watering full-color photographs, and the striking design adds to the appeal of the book. Strongly recommended. Copyright 2005 Reed Business Information.



See also: Economic Analysis in Health Care or Post Walrasian Macroeconomics

Vegan Fusion World Cuisine: Extraordinary Recipes & Timeless Wisdom from the Celebrated Blossoming Lotus Restaurants

Author: Mark Reinfeld

Vegan Fusion World Cuisine, a groundbreaking work that has won five national awards, is a celebration of international gourmet vegan cuisine that introduces us to the simplicity of a vibrant, healthy lifestyle.

Much more than a cookbook, this artistic treasure contains stunning food photography, inspiring graphics, natural-food cooking charts and kitchen wisdom for all. A foreword by Dr. Jane Goodall highlights its aim to inspire peace and understanding amongst individuals, cultures and all who care about our planet.

Vegan World Fusion Cuisine contains 200+ sumptuous recipes from the award-winning Blossoming Lotus Restaurants, uniting cooking traditions from around the world. It's an all-encompassing guide to health, beauty and an inspired lifestyle. Mark and Bo hope to awaken people to the healing potential within themselves.

What People Are Saying

Deepak Chopra
I heartily recommend VEGAN WORLD FUSION CUISINE for anyone seeking a healthier, more inspired life.


John Robbins
Beautifully presented recipes that are delicious, fun, easy to prepare, and healthy. Try some and see what happens. I'll bet your body will thank you for the rest of your life.




Table of Contents:
Foreword     2
Introduction: Vegan World Fusion Cuisine     4
Appetizers, Snacks & Spreads     18
Soups     14
Dressings & Sauces     50
Salads & Sides     65
Wraps & Sandwiches     84
Breads, Pizza & Pasta     96
Tempeh, Tofu & Seitan     114
Casseroles, Grains & Beans     134
Desserts     154
Breakfast, Juice & Smoothies     176
Vegan Natural Food Preparation     190
Resource Guide     218
Index     238

Saturday, December 20, 2008

Complete Home Bartenders Guide or Food Network Kitchens Favorite Recipes

Complete Home Bartender's Guide: 780 Recipes for the Perfect Drink

Author: Salvatore Calabres

This is the one home bar guide you'll need--it has every drink you'll ever be asked for. See how to set up a bar, choose the right glass, plan the perfect party, and add a special, finishing touch with garnishes. Whether it's a Black Russian or a Caipirinha, you'll mix cocktails like a professional.

Book review: Lobster Rolls and Blueberry Pie or Vegan Menu for People with Diabetes

Food Network Kitchens Favorite Recipes

Author: Food Network Kitchens

  • 250 recipes from the food staff that work behind the scenes in the Food Network Kitchens.

  • Includes kitchen tips and techniques that will ensure recipe success.

  • Exquisite photography provides inspiration and confidence that every dish will be a success.



Wednesday, December 17, 2008

Toddler Cafe or Lucindas Authentic Jamaican Kitchen

Toddler Cafe

Author: Jennifer Carden

Every toddler goes through the stage where they want nothing but "O"-shaped cereal. The challenge for parents is getting kids to ask for fruit salad instead of cupcakes. Faced with this seemingly impossible task with her own child, Jennifer Carden has created The Toddler Caf , a guide to making mealtime with children fun and interactive. It offers simple, creative ways for kids to identify with their food, like saying tuna salad is what mermaids eat, or making Minty Pea Pops in ice cube trays. Carden has created over 50 unique recipes that encourage families (including toddlers) to work together to prepare, eat, clean up, and best of all, look forward to a healthy, delicious meal.



See also: Coaching That Counts or Industrial Maintenance

Lucinda's Authentic Jamaican Kitchen

Author: Lucinda Scala Quinn

The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package

Where classic Jamaican foods like "jerk" chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica’s authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It’s filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica’s roadside vendors, jerk stops, and other scenes–a must for Caribbean food lovers and culinary adventurers.

Lucinda Scala Quinn (New York, NY) leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.

Publishers Weekly

Culled from Quinn's Jamaican Cooking, published in 1997, this slim collection of Jamaican recipes reflects Quinn's love affair with Jamaican food and culture. The introduction moves from the origins of Jamaican cooking styles-which span diverse ethnic traditions-to a tour of roadside stops where specialties include Fish Tea, a savory hot broth, and pork, chicken or sausage with jerk sauce. Recipes such as Chicken Fricasee, Codfish Fritters, Stewed Fish, and Pepper Shrimp or Curry Shrimp can be made with readily available ingredients, but in cases where more unusual ingredients are needed-bammy, bread made from grated cassava; or callaloo, a hearty, firm leafy green-Quinn describes the ingredient and offers suggestions for substitutions. Scotch bonnets, small but very spicy-hot peppers, are called for in many recipes, reinforcing the notion that Jamaican food is hot and making readers thankful for the inclusion of enticing recipes for refreshing beverages such as Pineappleade and Ginger Beer. Although the book may not succeed in convincing home cooks brand new to Jamaican cuisine to try it-the head notes are flat, and the book lacks energy-those already converted will enjoy these recipes. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

Quinn (Jamaican Cooking) is food editor of Martha Stewart's Living, Weddings, and Kids magazines and one of the hosts of the PBS series Everyday Food. She describes her new book as the "smaller, full-color version of the original," including her recipes for the most popular roadside food and snacks as well as main courses, desserts, and drinks. Quinn has traveled to Jamaica frequently over the last 20 years, and she refers to the book as "an ode to the country I love so much." Along with the recipes, there is a brief introduction to the cuisine and its culinary history, and the readable recipe head notes contain additional information. Color photographs of the island's food and people provide further context. Recommended for most collections. Copyright 2006 Reed Business Information.



Tuesday, December 16, 2008

Feast or How to Be a Domestic Goddess

Feast: Food to Celebrate Life

Author: Nigella Lawson

Feast is written to stand alongside Nigella’s classic and best loved book, How to Eat. Comprehensive and informed, this stunning new book will be equally at home in the kitchen or on the bedside table.
A feast for both the eyes and the senses, written with Nigella Lawson’s characteristic flair and passion, Feast: Food that Celebrates Life is a major book in the style of her classic How to Eat, applying Nigella’s “Pleasures and Principles of Good Food” to the celebrations and special occasions of life.
Essentially about families and food, about public holidays and private passions, about how to celebrate the big occasions and the small everyday pleasures — those times when food is more than just fuel — Feast takes us through Christmas, Thanksgiving and birthdays, to Passover and a special Sardinian Easter; from that first breakfast together to a meal fit for the in-laws; from seasonal banquets of strawberries or chestnuts to the ultimate chocolate cake; from food for cheering up the “Unhappy Hour” to funeral baked-meats; from a Georgian feast to a love-fest; from Nigella’s all-time favourite dish to a final New Year fast.
Evocative, gorgeous, refreshingly uncomplicated and full of ideas, Feast proclaims Nigella’s love of life and great food with which to celebrate it. Packed with over 200 recipes from all over the world — and from near home — with helpful menus for whole meals, and more than 120 colour photographs, Feast is destined to become a classic.

The New York Times - Korby Cummer

Lawson is always full of good sense, but she strikes me as exceptionally sensible in her chapter on cooking for children.

Wine News

The genius on display here is the exotic combination of irony, joie de vivre, curiosity and nurturing.

Publishers Weekly

"Cooking has many functions, and only one of them is about feeding people," writes Lawson in a cookbook that makes the preparation of Thanksgiving, Christmas and other feasts seem so approachable and richly rewarding that it may coax even hardcore cynics or cowards to give roast turkey with all the trimmings a try. For starters, there is Lawson's star quality. "When we go into a kitchen, indeed when we even just think about going into a kitchen, we are both creating and responding to an idea we hold about ourselves, about what kind of person we wish to be." The person that Lawson has demonstrated a wish to be while cooking on her TV show Nigella Bites and in her cookbooks (How to Be a Domestic Goddess, etc.) is a woman in full, alive in body and mind. Lawson has always playfully gloried in the erotic possibilities of cooking. She has always proclaimed herself an eater rather than a chef, but what she is really is a marvelous, funny food writer for our pressured times. She knows exactly how to balance her relish of the earthy with just the right twist of smarty-pants, Oxford-inflected wit. Explaining, for example, why she now chooses to bake stuffing in a terrine, she hastens to note that while she is "perfectly happy with my arm up a goose as I ram it with compacted sauerkraut, or whatever the occasion demands, I find turkey-wrangling just one psycho-step too far. The bird is too heavy, the cavity too small, and the job is just too tragi-comic to be managed alone and after all that Christmas wrapping, too." Lawson knows how to make her readers fall in love (or at least in lust) with her. Readers will come away from this book with a sense of what she thinks is worth loving. Along with her recipes for Christmas pudding or her "amplification" of her mother's green beans (involving "vicious amounts of lemon"), Lawson teaches what is primal and timeless about feasting. "I am not someone who believes that life is sacred, but I know it is very precious," she writes in a final section about funeral feasts that describes Mormon potatoes and Jewish eggs, comfort food to remind the bereaved "that life goes on, that living is important." She ends the book with Rosemary Remembrance Cake in honor of her grandmother Rosemary (and anybody else who happens to have read Shakespeare and knows that rosemary is for remembrance). Lawson shows that creating a feast doesn't just nourish the body and the mind-it creates an even more interesting self that also has a heart, whose function is remembering. 150 color photos. Author tour. (Nov.) Copyright 2004 Reed Business Information.



Interesting book: Families and Poverty or Entrepreneurship

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

Author: Nigella Lawson

Now in paperback, the cookbook in which Nigella Lawson shows us how to release the domestic goddess inside each of us

"The trouble with much modern cooking is not that the food it produces isn't good, but that the mood it induces in the cook is one of skin-of-the-teeth efficiency, all briskness and little pleasure. Sometimes that's the best we can manage, but at other times we don't want to feel like a postmodern, postfeminist, overstretched woman but, rather, like a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake . . ."

How to Be a Domestic Goddess, filled with more than 220 lavishly illustrated recipes, makes cooking and baking as luxurious as it should be, with recipes for cakes, pies, pastries, and breads, and feeds our fantasies of making sumptuous treats at home.

Nigella Lawson is one of the world's most influential food writers. Her column appears every other week in the Dining In section of the New York Times, and she appears regularly on the Today show. In 2002, she was named "Tastemaker of the Year" at Bon Appétit's fifth annual American Food & Entertaining Awards. She is the author of four other cookbooks: How to Eat, Nigella Bites, Forever Summer, and Feast. She lives in London.

Gourmet

England's it girl . . . She cooks, she writes, she looks like a movie star . . . Nigella Lawson has the whole country talking.

New York Daily News

Her cookbook, written in a warm, familiar style, is sure to win her many fans on this side of the Atlantic.

Publishers Weekly

Called "England's it girl" by Gourmet magazine, Lawson (How to Eat) brings to America her second cookbook, highly popular in England. Lawson, the food editor for British Vogue, suggests ways to feel like a domestic goddess (rather than undergo the necessary lifestyle changes to become one), taking cooks back to an era of less stress and more simple pleasures. The recipes, written in Lawson's characteristic lively, witty manner, encourage this theme. The Store-Cupboard Chocolate-Orange Cake will please the nose with its rich, intense aroma and indulge the taste buds with its full chocolate and orange flavor. The Coconut Macaroons seem soft and chewy with a concentrated coconut essence (though they may need to bake for slightly longer than the suggested 20 minutes). The chapters cover categories from cakes to pies and from chocolate to Christmas. One chapter includes recipes for kid foods as well as recipes that children can follow. The book is designed to instill confidence and capability, positing that if Nigella can make these delights with ease and in a relaxed manner, so can anyone else, "trailing nutmeggy fumes." The beautiful color photos set the mouth to watering. (Nov.) Forecast: Timed to launch with her television series Nigella Bites on the E! channel and Style networks this fall, this book will bask in the warm, fuzzy and competent glow of Lawson's renown. She'll be a hit in the U.S.; her book will get ample promo and fly off the shelves. Copyright 2001 Cahners Business Information.



Bar and Beverage Book or Fat Flush Cookbook

Bar and Beverage Book

Author: Costas Katsigris

This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations.



Table of Contents:
Preface
Acknowledgments
Ch. 1The Beverage Industry: Past and Present1
Ch. 2Responsible Alcohol Service25
Ch. 3Creating and Maintaining a Bar Business57
Ch. 4Bar Equipment105
Ch. 5The Beverages: Spirits147
Ch. 6Wine Appreciation195
Ch. 7Wine Sales and Service233
Ch. 8Beer261
Ch. 9Sanitation and Bar Setup303
Ch. 10Mixology One339
Ch. 11Mixology Two371
Ch. 12The Staff409
Ch. 13Purchasing, Receiving, Storage, and Inventory465
Ch. 14Planning for Profit505
Ch. 15Marketing Your Business551
Ch. 16Regulations583
Glossary603
App. AResponsible Beverage Alcohol Service General Audit627
App. BCocktail Lounge Design Questionnaire637
Index647

New interesting textbook: Global Corporate Finance or Product Planning Essentials

Fat Flush Cookbook

Author: Ann Louise Gittleman

COMPANION VOLUME TO THE NEW YORK TIMES BESTSELLER THE FAT FLUSH PLAN

The popular weight-loss program now has a companion cookbook

"(Ann Louise Gittleman's) rundown of the therapeutic and culinary benefits of her favorite 25 cooking herbs makes a perfect introduction to her popular nutritional philosophy."--Natural Health Magazine

The Fat Flush Cookbook contains more than 200 recipes using fat-flushing foods and featuring the thermogenic herbs and spices--including ginger, cayenne, mustard, anise, fennel, and cinnamon--introduced in the popular diet program The Fat Flush Plan. This indispensable cookbook can be used as either a standalone volume or a companion book.

This tasty, heart-smart volume includes:

  • Time-saving, one-dish dinners
  • Packable lunches
  • Vegetarian-friendly ideas
  • Recipes with delicious and unique fat burning herbs and spices
  • An extended list of name brands suitable for Fat Flushing

In addition, The Fat Flush Cookbook shares new research explaining why certain Fat Flush staples speed up fat loss and provide profound detoxifying benefits while protecting overall health. Key ingredients such as lean proteins, phytonutrient-dense vegetables and fruits, psyllium, lemons, flaxseed and flaxseed oil, thermogenic herbs and spices, high-protein whey, stevia, cooking broths, and more are prominently featured in these delicious recipes. Cranberries, for example, which are now ranked among the best health foods we can consume, are an essential component to the success of Fat Flushers everywhere, and The Fat Flush Cookbook provides creative ways toenjoy this delicacy--along with tips on simple ways to sneak all these staples into existing favorites without making any major adjustments.

With delicious recipes, Fat Flushing information, and meal choices to suit every lifestyle, The Fat Flush Cookbook is perfect for the millions of Fat Flushers around the country.

Publishers Weekly

A nutritionist and the author of 20 books on health and healing, Gittleman here offers a companion cookbook to her best-selling The Fat Flush Plan. The three-phase plan calls for a strict avoidance of white rice, white flour, salt and sugar (Gittleman prefers Stevia Plus when she simply can't avoid sweetness) and the embrace of fruits, vegetables, and whole grains. The 200-plus recipes include dishes for each of the plan's phases (which will mean nothing to readers who don't own the original volume), from breakfasts to snacks to desserts. While the fat flush philosophy seems commonsensical, the plan itself is rigid, if not downright draconian, and the puritanical zeal with which Gittleman expounds upon fat-flushing may begin to grate on any but the truest converts. Half a grapefruit, broiled with 1 teaspoon of honey, is a "special occasions" snack, flaxseeds are everywhere and Fragrant Fat Flush Meatballs use cauliflower in place of breadcrumbs: for a foodie, this is some dispiriting stuff. Nevertheless, while the utter lack of salt does her recipes some disservice (in Phase 3 recipes, there is occasional permission for "salt to taste"), Gittleman's reliance on fresh herbs, which she cites for various healing powers, wholesome ingredients and easy cooking techniques makes her cookbook worth a look for those serious about making big diet changes. (Jan.) Copyright 2003 Cahners Business Information.