Saturday, January 31, 2009

Savory Suppers and Fashionable Feasts or Clambake

Savory Suppers and Fashionable Feasts: Dining in Victorian America

Author: Susan Williams

Savory Suppers and Fashionable Feasts offers a delightfully flavorful tour of dining in America during the second half of the nineteenth century. Susan Williams investigates the manners and morals of that era by looking at its eating customs and cooking methods. As she reveals, genteel dining became an increasingly important means of achieving social stability during a period when Americans were facing significant changes on a variety of fronts - social, cultural, intellectual, technological, and demographic. Focusing on the rapidly expanding middle class, Williams not only examines mealtime rituals, but she looks at the material culture of Victorian dining: the furniture, the furnishings, and the growing array of accouterments - from asparagus tongs to sardine servers and lace doilies - that supported genteel expectations for tableside behavior. She also explores changing ideas about meals - how they fit into the daily schedule and what kinds of food and drink came to characterize specific meals and menus. Complementing Williams's analysis and descriptions is a lavish array of illustrations, as well as a rich sampling of recipes from the diaries and cookbooks of the era. The result is at once an informative look at life in Victorian America and a sumptuous celebration of a key moment in the country's culinary experience.

Library Journal

This lively and informative volume gives a good general picture of the eat ing patterns of the middle and upper classes in late 19th-century America. Separate chapters are devoted to ``The Victorian Middle Class,'' ``Etiquette of the Table,'' ``Dining Rooms and Their Furnishings,'' and ``Fashions in Food and Drink.'' The book concludes with a discussion of typical menus and a selec tion of period recipes. The final copy apparently will contain numerous black-and-white photographs and line drawings, although this reviewer has not seen them. With its many choice quotations and entertaining anecdotes, this well-written book should appeal to a wide audience. Highly recommend ed. Joyce S. Toomre, Russian Re search Ctr., Harvard Univ.

Booknews

Williams (history, Fitchburg State College) investigates Victorian eating customs, cooking methods, and foodstuffs, revealing how genteel dining became an increasingly important means of achieving social stability, particularly for the middle class, during a period when Americans were faced with significant changes. Includes numerous recipes, b&w photographs, and drawings. Annotation c. Book News, Inc., Portland, OR (booknews.com)



Table of Contents:
Preface
Introduction
1Proper and Prosperous: The Victorian Middle Class1
2The Mandates of Manners: Etiquette of the Table15
3The Altar of Gastronomy: Dining Rooms and Their Furnishings49
4The Bountiful Pantry: Fashions in Food and Drink91
5Front Soup Tureen to Pudding Dish141
Breakfast158
Lunch164
Dinner168
Tea185
Supper191
Holidays and Special Occasions196
Table of Weights and Measures205
Beverages206
Breakfast Cakes, Muffins, Tea Cakes, and Bread212
Breakfast Cereals and Porridges218
Eggs and Egg Dishes220
Soups224
Fish229
Removes: Meat, Game, and Poultry236
Entrees243
Vegetables251
Salads257
Provisions for Picnics261
Kickshaws, Pickles and Relishes263
Fruit and Preserves272
Desserts280
Treats296
Notes301
Bibliography315
Picture Credits and Descriptions321
Index327

See also: Introduction to Health Science Technology or Trade Finance Handbook

Clambake: A History and Celebration of an American Tradition

Author: Kathy Neustadt

Both a loving celebration of an annual community event, the century-old Allen's neck clambake, and an insightful examination of how public rituals like it help people define who they are.

Publishers Weekly

Combining history, ethnography, reportage and essay, an independent folklore scholar offers a wealth of perspectives on the not-so-humble clambake. Prompted by a visit to the Allen's Neck Clambake, a southeastern Massachusetts institution for more than 100 years, Neustadt traces the clambake's roots to both Native American practice and invented Yankee tradition. Her earnest, effusive description of the Allen's Neck feast covers the town's heritage (Quaker, Portuguese, summer visitors) and details the anatomy and aesthetic of the clambake--from ticket sales to constructing a fire to picking clams. Neustadt is no Calvin Trillin, but for two-thirds of the book she eschews academic jargon in favor of clear prose. In a final, more academic section, she argues that none of the common analytical categories--clambake as food, festival or ritual feast--sufficiently explains the event. With its old-fashioned foods and community spirit, the clambake, she writes, affirms identity in a time when society is fragmenting. Illustrations. (Aug.)

Library Journal

The annual clambake, celebrated for over 100 years by the community of Allen's Neck in southeastern Massachusetts, is the focus of this ethnographic study. Neustadt, who has a doctorate in folklore and folk life, examines the history of the New England clambake from its Native American origin to its reinvention as a postindustrial pastime. She carefully records every aspect of properly preparing the seaside feast at Allen's Neck. She also explores the clambake's symbolic significance, revealing its importance as an expression of community identity. Recommended for academic and regional history collections.-- Eloise R. Hitchcock, Tennessee Technological Univ. Lib., Cookeville



Friday, January 30, 2009

Polar Journeys or Lee Wades Korean Cookery

Polar Journeys: The Role of Food and Nutrition in Early Exploration

Author: Robert Earl Feeney

Polar expeditions depend heavily on recent advances in food preservation, and the extreme conditions bring into sharp relief such dietary problems as insufficient vitamin C or an accidental overdose of vitamin A. In this history the author surveys current thinking about human nutrition and examines nutritional issues for future explorations, particularly in space.

Booknews

Using his expertise in biochemistry, Feeney relates the history of polar exploration to the history of the science of nutrition. He discusses how advances in food preservation helped make possible human survival on the expeditions; problems caused by too large or small a supply of vitamins; the valuable lessons explorers learned from Eskimos; and the role of diet in space exploration. Distributed by Oxford University Press. Annotation c. by Book News, Inc., Portland, Or.



Read also Global Production Networking and Technological Change in East Asia or Mexico

Lee Wade's Korean Cookery

Author: Joan Rutt

This book describes 55 popular Korean recipes with concise and easy-to-follow instructions. It includes meats, fish, soups, vegetable salads and desserts. Every recipe in this book has been thoroughly tested to make sure it can be prepared with ease and confidence by cooks who are unfamiliar with Korean ingredients and cooking techniques. Step-by-step preparations are illustrated in full color.



Wednesday, January 28, 2009

Camp Cookery or Hey Leslie Whats Cooking

Camp Cookery

Author: Horace Kephart

Originally published in 1910, this early outdoor cookery book gives recipes for outdoor delicacies such as Lungwort bread and dried beans. Written by Horace Kephart, who was a reknowned outdoorsman of the time, this delightful and fully-illustrated cookbook contains, in addition to recipes, a wealth of advice and comment on camping and life in general.



Table of Contents:
Forewordvii
IProvisions1
IIUtensils18
IIIFires28
IVDressing and Keeping Game and Fish36
VMeat49
VIGame65
VIIFish and Shellfish82
VIIICured Meats, etc. Eggs93
IXBreadstuffs and Cereals102
XVegetables. Soups121
XIBeverages and Desserts135
Appendix144

Books about: To Serve with Love or Simply Shrimp

Hey, Leslie! What's Cooking?

Author: Leslie Bailey

Leslie Bailey has compiled more than 150 of her favorite recipes for her first cookbook. From appealing appetizers to decadent desserts, Leslie shares her most-asked-for recipes. Those who have sampled her delicious dishes at her restaurant, the Silver Spoon Café, or at one of her many catered events will be delighted to get the recipes for a host of Silver Spoon signature dishes. Whether you're looking for an exquisite holiday dessert, a hearty casserole for a covered dish supper, or just something quick to fix for a weeknight dinner, these tried-and-true, Southern-style recipes come to the rescue every time. According to Leslie, "Good food doesn't have to be fancy or hard to make," and the cookbook reflects this philosophy. Leslie also shares her secrets for entertaining and food presentation, letting readers in on her catering secrets for impressing guests without effort. Guaranteed to be easy. Guaranteed to be good. What more could you ask for in a cookbook? It's the next best thing to having Leslie come over and cook for you.



Tuesday, January 27, 2009

Folding Table Napkins or When Champagne Became French

Folding Table Napkins: A New Look at a Traditional Craft

Author: Sharon Dlugosch

Each of the 38 napkin folds provides step-by-step diagrams and photographs. Most folds can be done with paper napkins as well as fabric. Highlights tables beautifully.



See also: Barbecue Biscuits and Beans or Outdoor Tables and Tales

When Champagne Became French: Wine and the Making of a National Identity

Author: Kolleen M Guy

Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture -- luxury wine -- and the rural communities that profited from its production.

Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nation-building process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagne-producing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.



Table of Contents:
Acknowledgments
1Introduction1
2Consuming the Nation: Champagne Marketing and Bourgeois Rituals, 1789-191410
3Industry Meets Terroir: Champagne Producers in the Marne, 1789-189040
4Resistance and Identity: Cultivation Methods and the Wine Community, 1890-190086
5Boundaries: The Limits of the "True" Champagne, 1900-1910118
6Revolution and Stalemate: The Revolt of 1911158
7Conclusion: Champagne and Modern France186
Appendix197
Notes199
Bibliographic Essay231
Index239

Monday, January 26, 2009

Classic Preserves or Tante Maries Cooking School Cookbook

CLASSIC PRESERVES

Author: Catherine Atkinson

Homemade preserves are delicious, easy to make and a delight for the whole family. They are increasingly popular today, with the current accent on real foods, the concern about the origin of what we eat and what has gone in it.



Look this: Grow Organic Cook Organic or Introduction to Foodservice

Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook

Author: Mary S Risley

Have you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The Tante Marie's Cooking School Cookbook provides recipes and detailed cooking techniques -- it's like going to cooking school without ever leaving your home. With more than 250 delicious yet approachable recipes and countless techniques, The Tante Marie's Cooking School Cookbook enables readers to become familiar with the basics of cooking and then encourages them to improvise. Because the recipes have been tested in the San Francisco kitchens of Tante Marie's by hundreds of students, home cooks can be assured that they are virtually foolproof.

Having guided thousands of students through the world of French cooking for the past thirty years, renowned cooking teacher Mary Risley is well aware of common mistakes made in the kitchen. Risley troubleshoots a multitude of problem areas for cooks (such as what to do if your soup is too thick, or not thick enough), allowing home cooks to avoid common pitfalls. With variations provided for many dishes and instructions on how to cook without recipes, more advanced home cooks can start to create dishes on their own.

From delicious hors d'oeuvres like Fava Bean Crostini with Pecorino and Miniature Shrimp Quiches and Asparagus-Fontina Pizza with Truffle Oil, to enticing entrees like Roast Chicken with New Potatoes and Olives, Halibut Baked with Warm Shallot Compote, and Herbed Rack of Lamb with Béarnaise Sauce, Risley presents an impressive array of French-inspired recipes for contemporary American tastes. Classic recipesare updated with modern twists in dishes such as Fresh Pea Soup with Cilantro and Meyer Lemon Crème Brûlée. Delectable dessert recipes include Grand Marnier Soufflé, Gingerbread Napoleon with Poached Pears and Caramel Sauce, Compote of Fresh Berries with Lemon Verbena Ice Cream, and classic Tiramisù.

Additional chapters on first courses, soups, salads, pasta and risotto, fish and shellfish, vegetables, breads, cookies, chocolates, cakes, and pastries offer the home cook a recipe for every occasion. Risley also provides in-depth discussions on ingredients such as cheese, chocolate, truffles, and planned leftovers. A section of Suggested Seasonal Menus as well as a chapter of foundation recipes for accomplished cooks complete this wonderful volume.

Illustrated with gorgeous black-and-white drawings, The Tante Marie's Cooking School Cookbook will become the cookbook you can't live without. It's the next best thing to having a cooking instructor cook right beside you.

Publishers Weekly

Operating a full-time cooking school in San Francisco since 1979, Risley brings an authoritative voice to her serious instructive approach. Don't even think of cooking leeks al dente, she declares, due to their fibrous quality. Eschewing the chumminess prevalent in cookbooks today, she resolves to teach the user every home cooking technique necessary. After proceeding through the book, cooks of any stripe can learn hors d'oeuvre from the simple Parmesan Cheese Twists to Caviar in Beggar's Purses, a first course like Whole Artichoke Filled with Roasted Garlic Souffl and entrees as uncomplicated as Linguine with Roasted Peppers and Sausage or as sophisticated as Magret of Duck in Cassis Sauce. As the title suggests, French is the dominant accent, but international favorites appear throughout, as in Osso Buco with Risotto Milanese, Paella and Chicken Saut with Preserved Lemons and Olives. The fat police should beware of such dishes as Mushrooms Filled with Garlic Butter, and Mussels with Mashed Potatoes Gratin e, each of which contains three sticks of butter and serves four. Sidebars appear frequently to describe how, for example, to deep fry properly or butterfly a leg of lamb. Desserts run the gamut from the familiar Blueberries in Lemon Mousse to the far more demanding Hazelnut Dacquoise. Directing with a firm but gentle hand, Risley has earned the mantle of culinary tutor. (May) Copyright 2003 Reed Business Information.

Library Journal

Risley's cooking school, which she opened in 1979, has become a San Francisco institution, with well-known chefs among both its visiting teachers and its alumni. Now Risley has distilled the essence of her culinary curriculum in this big cookbook, designed for the ambitious home cook. A brief introductory section covers equipment, general cooking methods, and other such basics; chapter introductions include more details on purchasing, storing, and serving; and numerous boxes focus on ingredients and specific techniques. The recipes are, overall, a mix of the classic French and more contemporary California-style dishes that have become the standards of the cooking school repertoire, and, as such, many of them are rather familiar. There's a lot of information here, but for those seeking a cooking school course at home, Darina Allen's impressive Ballymaloe Cooking School Cookbook, for example, or Madeleine Kammen's masterful The Making of a Cook are both more ambitious and more diverse in terms of their recipes. For area libraries and other larger collections. Copyright 2003 Reed Business Information.



Sunday, January 25, 2009

By Invitation Only or Tea Cuisine

By Invitation Only: Artful Entertaining Southern Style

Author: Junior League of Pensacola

This guide is for anyone who loves to entertain! Eight chapters contain ideas for three different parties that can easily be adapted to a variety of other occasions. Included are recipes, decorating tips, and even sample invitations. Finally, a book that puts everything you need to plan and host the perfect party in one place.



Interesting book: Digital SLR Photography with Photoshop CS2 All In One For Dummies or Taking Your iPhone to the Max

Tea Cuisine: A New Approach to Flavoring Contemporary and Traditional Dishes

Author: Joanna Pruess

Since nearly 3,000 BC, tea has been recognized and imbibed by many cultures of the world for its capacity to soothe, restore, and refresh both body and mind. In TEA CUISINE, Joanna Pruess and John Harney harness the amazing power of these versatile leaves and take it from the teapot to the soup pot, frying pan, and mixing bowl to create dozens of elegant and easy-to-prepare dishes. Pruess, an award-winning cookbook author and consultant to the specialty food trade, and Harney, master tea blender and owner of the renowned Harney and Sons Fine Teas, introduce us to a whole new world of flavors as they creatively blend the spicy, smoky, herbal, and fruity tastes of tea into our favorite traditional and contemporary meals. This unique cookbook will change the way you think about seasoning food and add a new and exciting shelf to your spice cabinet.





Saturday, January 24, 2009

Sufi Cuisine or Fish and Shellfish

Sufi Cuisine

Author: Halici Nevin

Sufi Cuisine features over one hundred sumptuous recipes inspired by the teachings of Sufism, alongside lavish illustrations and charming anecdotes surrounding the preparation of each dish.

The eating and cooking of food is intrinsically connected to Sufi religious practices, and the truly inspiring array of dishes here illustrates this beautifully. From chick pea soup and griddle cheese to swordfish casserole and sweet spinach, with desserts such as preserved rose petals and almond halvah, as well as Turkish coffee, these delightful recipes offer the ideal introduction to the art of Sufi cooking.



Look this: Vogue Make Up or Antitargets

Fish and Shellfish: The Essential Cookbook

Author: Aldo Zilli


100 seafood dishes for every occasion and taste.

Fish and Shellfish shows how to prepare this healthy choice simply and with stunning results. The book is organized by type of fish and Shellfish and each chapter opens with an identification guide. Step-by-step photographs demonstrate the essential culinary equipment and the best preparation and cooking techniques, empowering the home chef with new skills. Information on how to store and preserve fish as well as tips on where to buy, completes this indispensable reference.

Some of the 100 recipes are:


  • Pan-fried Red Snapper Wrapped in Grilled Zucchini

  • Charbroiled Lobster in Oriental Herbs

  • Sautéed Scallops on Broad Bean Mash

  • Salmon Poached in Coconut Milk with Mustard Fruits



Also included are valuable tips from top international chefs such as Wolfgang Puck, Jamie Oliver, Anthony Bourdin, Roger Verg, Christian Germain, and Giorgio Locatelli, who share their personal culinary approaches to cooking fish and Shellfish.



Thursday, January 22, 2009

101 Ways to Eat Macaroni and Cheese or Bay Leaves

101 Ways to Eat Macaroni and Cheese: A Guide for the Poor and Starving College Student! (And Everyone Else on a Budget)

Author: Andrew Mann

Andrew found out that going to school on a budget often "eats" into your grocery money, and as a result the quality of food prepared often declines in direct proportion to the money that is being re-allocated for other uses! As you can guess, macaroni and cheese became a big part of his university and single life. Andrew has spent the last ten years working for major cruise lines, as well as on mega-yachts, cruising all over the world, visiting exotic lands, and collecting interesting recipes. Most of the macaroni and cheese variations within this collection were collected from various people over time as a result of his travels.



Interesting book: Bipolar Puzzle Solution or Reiki Healer

Bay Leaves

Author: The Junior Service League of Panama City

Panama City has a reputation for gracious hospitality, beautiful sandy shores, and a plethora of coastal cuisine. Celebrating 20 years of success, this cookbook was honored as a Southern Living Hall of Fame Cookbook.



Wednesday, January 21, 2009

Legendary Illinois Cookbook or Real Fast Indian Food

Legendary Illinois Cookbook: Historic and Culinary Lore from the Prairie State

Author: Agnes M Feeney

The Legendary Illinois Cookbook is an affectionate journey through Illinois that offers a panoramic view of the state and its favorite foods. The six geographical areas of Illinois provide the framework for a comprehensive collection of over 600 recipes that will please any member of the family. Along with the broad selection of delicious foods, the authors have included fascinating historical background for each of the six geographical sections and have also scattered interesting town tidbits among the recipes. To round out the image, charming original artwork and wonderful old photographs highlight many of the unique characteristics of Illinois. The overall result is a cookbook chock full of food, fun, and facts that will be as much fun to read as it will be to use.



Book review: Beginning Joomla or Nikon D200 Digital Field Guide

Real Fast Indian Food

Author: Mridula Baljekar

Fast Indian food? A sumptuous feast in half an hour or less? Impossible? Not if you rely on Mridula Baljekar. She shows that creating delicious Indian dishes with fresh ingredients need not be time-consuming. All it takes to make her tasty and authentic meals is a little organization and a few simple steps. Enjoy both classic and contemporary dishes gathered from her many travels throughout India—recipes like spinach and potato soup with fresh ginger, chili chicken with coconut and curry leaves, fish in aromatic yogurt sauce, and onion raita with roasted peanuts. Ranging from soups to sweets, Real Fast Indian Food also includes a guide to ingredients and a menu planner. Mridula Baljekar is a leading authority on Indian cooking; among her many books are Curries: Fire and Spice, The Real Balti Cookbook, and The Complete Indian Cookbook.



Tuesday, January 20, 2009

And Roses for the Table or Lemongrass and Sweet Basil

And Roses for the Table: A Garden of Recipe

Author: Junior League of Tyler Inc Staf

This lovely cookbook shares a collection of unique and innovative recipes. Tantalizing foods will stir up a big appetite for cookbook collectors and gourmet chefs as well as everyday cooks. Culinary delights are enhanced by the beauty of the rose in cooking and decorating. It is the official cookbook of the City of Tyler, Texas.



Books about: The Prince or Hackers

Lemongrass and Sweet Basil: Traditional Thai Cuisine

Author: Khamtane Signavong

"Creating the tastes of Thailand is an irresistible challenge for cooks who love the pungent combinations and subtle balance of ingredients. True to Thai traditions, Lemongrass and Sweet Basil features recipes based on Royal Thai Cuisine, but the author has moved from the highly decorative and intricately carved presentation to a more easy-to-follow, modern approach." "Based on the traditional recipes of each Thai region, every cook has his or her own version of a dish including the addition of a secret ingredient or two. Kham shares with us over 50 of his recipes from Isan and Central, Southern and Northern Thailand. Also included is a chapter of Thai "tapas," Khap Klaem, with mouthwatering dishes such as Fresh Oysters with Spicy Thai Sauce and Drunken Noodles." The photographs accompanying the recipes give a strong sense of the Thai way of life. The beautiful location photography shows the seamless integration of food and the Thai Buddhist religion and the vibrant and informative food photographs reflect the Thai's liking for strong color and the importance of garnishes.



Sunday, January 18, 2009

Joy of Grilling or Williams Sonoma Savoring Meat and Poultry

Joy of Grilling

Author: Joseph J Famularo

Learn all about the state of the art of grilling today. This wonderful volume contains more than 250 recipes for barbecuing on outdoor grills or kitchen ranges for beef, chicken, pork, lamb, fish, shellfish, vegetables, and even pasta-with some the work of selected outstanding chefs. Enjoy learning basic barbecue techniques, as well as the proper use of the equipment.



Book review: Scene of the Cybercrime or Understanding Child Abuse and Neglect

Williams-Sonoma Savoring Meat and Poultry

Author: Williams Sonoma Editors

The very best recipes from the highly acclaimed Williams-Sonoma Savoring series, collected in new volumes. Offering more than 125 globe-spanning recipes and striking photography, Savoring Meat and Poultry reveals the very best of meat and poultry cooking. You'll discover a bounty of delectable dishes, from American barbecue to classic French charcuterie, from spicy Malaysian curries and rich Mexican moles to garlic-laced Spanish stews and succulent Tuscan roasts.



Saturday, January 17, 2009

Biggest Book of 30 Minute Meals or Complete Idiots Guide to Slow Cooker Cooking

Biggest Book of 30 Minute Meals: More Than 450 Hassle-Free Recipes Plus More Than 200 Menus

Author: Better Homes Gardens

Complete family-friendly meals—from ingredients to table—in less than 30 minutes.

Recipes for fast, flavorful main dishes, sides, and desserts and deliciously creative menu combinations for each entrée.

Helpful tips to shorten meal prep and clean-up time.

Shortcut pantry list to make time-saving meals a snap.

Bonus chapter of simple party foods for effortless, easy entertaining.

Complete nutrition information, prep and cook times for each recipe.



Table of Contents:
1Meat9
2Poultry109
3Fish & Seafood175
4Meatless213
5Side Dishes251
6Desserts331
7Bonus: Party Foods383
Index & Metric Information402

Book review: A Gaia Busy Persons Guide to Indian Head Massage or Prozac Diary

Complete Idiot's Guide to Slow Cooker Cooking

Author: Ellen Brown

The convenient way to cook!

Slow cooking has become more popular than ever. And this guide, written by an award-winning author, offers over 200 recipes for side dishes, classics, vegetarian specialties and desserts.

Includes:

- Vegetarian and Healthy Dishes
- Appetizers
- Chowders, Soups, Stews, and Chilis
- Braising and Roasting Beef, Pork, Chicken, and Fish
- Ethnic Casseroles and One-Pot Dishes
- Cobblers, Crisps, and Fondues


About the Author:
Ellen Brown is the founding food editor of USA Today, and is the author of seven cookbooks, including the IACP/Seagrams Award-winner, Gourmet Gazelle Cookbook.



Out of Our League or Bartending Quick Book

Out of Our League

Author: GREENSBORO

A special 20th anniversary edition of Out Of Our League features original artwork by Greensboro artist Maggie Fickett and hundreds of tried-and-true recipes that have become a mainstay of hospitality in the Tarheel state. Southern Living inducted this book into its Cookbook Hall of Fame in 1993. This 20th-anniversary edition mingles the classic recipes from the original 1978 edition with a new section on substitutions for today's health-conscious lifestyles.



Go to: 100 Years of American Lafrance or International Business Law and Its Environment

Bartending Quick Book

Author: Harry Patterson

Easy does it! Fun, fast and informative, The Bartending Quick Book is your ticket to party hosting with loads of tips, tricks, and trivia. Quick it up a notch with this how-to guide.



Friday, January 16, 2009

Handheld Computers for Chefs or Wine Chronicles

Handheld Computers for Chefs

Author: Mohammad Al Ubaydli

Culinary success is in your hands!

Whether it's keeping and using ingredient lists, contacts and appointments, employee and team tasks, or just random pearls of culinary wisdom, your handheld personal digital assistant (PDA) is reshaping the culinary profession. Unlocking the potential of this useful device, Handheld Computers for Chefs gives you an edge in handling stresses - especially the logistical ones-and better enables you to deliver great meals to your customers.

Written in collaboration with the author of the highly successful Handheld Computers for Doctors, this pocket-sized resource is the premier guide to PDAs in the foodservice industry. It offers a proven format for teaching both novice technology users and experts, featuring detailed explanations of handhelds, their applications, and more. Real-world case studies highlight uses of PDAs in today's culinary environments, making this resource fun to read and easy to put into practice.

Handheld Computers for Chefs includes coverage of:



• Choosing the best handheld and software

• Maintaining food inventory and ordering

• Entering menu items

• Managing projects and large teams

• Utilizing music, ebooks, and games for chefs

• Using the Web on your handheld

• Organizing your life with your handheld

• Taking written and voice notes


Ready for use by professional chefs, purchasing managers, and other foodservice professionals, as well as culinary students, Handheld Computers for Chefs is the key guide for successfully using a PDA in thefoodservice industry.



New interesting book: Bill and Dave or Configuring SonicWALL Firewalls

Wine Chronicles: Writing Your Own Fine Wine Book

Author: Greg Moor

We're pleased to present this sophisticated and practical cloth journal. It's the perfect place to keep track of purchases and make notes about wines recently tasted. The journal is enhanced by a full-color reference section with expert tips on buying and tasting wine and other useful information.



Asian Ingredients or Everyone Comes to Elaines

Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

Author: Bruce Cost

First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource. 

Craig Claiborne

Asian Ingredients is by far the most comprehensive guide to essential ingredients for Asian cooking ever published in English. It unfolds the many mysteries of precisely what you are tossing into your wok or skillet . . . the recipes are excellent.

Alice Waters

Bruce Cost is one of the greatest cooks I've ever known . . . He truly demystifies many previously forbidding and odd ingredients.

Ruth Reichl

For a long time, I have valued Bruce Cost as a cook. And his recipes, of course, are terrific. But even if you never set foot in the kitchen, you'll probably want this book. For if you have ever eaten in a Chinese, Japanese, Thai, or Korean restaurant and wondered what was on your plate, this book has the answers. I honestly can't imagine that any curious eaters will want to be without it. —Gourmet



New interesting textbook: Economic Change in China C 1800 1950 or Supervision

Everyone Comes to Elaine's: Forty Years of Movie Stars, All-Stars, Literary Lions, Financial Scions, Top Cops, Politicians, and Power Brokers at the Legendary Hot Spot

Author: A E Hotchner

You know the name -- you've heard of the people -- and now the doors to Elaine's, New York City's famed night spot, are finally open. And no one, not even Elaine herself, is standing guard at the door.

Elaine Kaufman's creation certainly came from humble beginnings. Forty years ago the now legendary restaurant on Eighty-eighth Street and Second Avenue was deemed too far uptown for anyone of importance to frequent. It was there that Elaine served, catered to, and nursed young starving writers and artists of the day.

As these customers grew and matured into Woody Allen and Norman Mailer, Andy Warhol and Jack Nicholson, Elaine's grew with them. By the time these artists were deemed legends, well, Elaine's had already become legendary.

A. E. Hotchner was there at the beginning, is still there today, and has a table reserved for tomorrow. There is no better person than "Hotch" to tell the story of Elaine's. He was there for every bit of it.

They're all inside: Jackie O., Truman Capote, Frank Sinatra, Liz Smith, Joan Rivers, Lauren Bacall, Judy and Liza. The stories are all here. The night Jackie came to dance. The night Sinatra snubbed The Godfather author, Mario Puzo. When Sinatra's ex-wife, Mia Farrow, asked Michael Caine to introduce her to Woody Allen. When George Steinbrenner was turned away at the door the night his Yankees beat the Mets in the Subway Series.

Everyone Comes to Elaine's is more than a story about New York City. It's more than a story of celebrities. This is the story of a "family" with a domineering mother who will stop at nothing to protect those dearest to her. This is an American saga.

Elaine's is a microcosmof the people and events of the last forty years, from the sixties, when Beatles and Stones held forth there, to the start of the twenty-first century, when painful wakes were held for the regulars who perished on September 11. Just as Gertrude Stein presided over her salon in Paris in the twenties, Elaine now presides over hers.

So pull up a seat. You're invited. Everyone comes to Elaine's. Enjoy!

Publishers Weekly

The daughter of working-class Jewish New Yorkers, Elaine Kaufman barely graduated from high school, but for some 40 years she has owned and managed one of the most exclusive nightspots in Manhattan: Elaine's. As Hotchner (Papa Hemingway) puts it, what "Rick's place was to Casablanca, Elaine's is to New York." Soon after Elaine bought the old neighborhood bar at 88th Street and Second Avenue in 1963, she welcomed writers as her favored clients, allowing them to run tabs and make her place their second home. Authors George Plimpton, Pete Hamill, Hotchner and others were among Elaine's earliest customers-but as word spread, the tables filled. After the writers came their agents and editors, and then glitterati of all persuasions. As Hotchner explains, the food has never been the point (sometimes it's quite inedible, he indicates). But the atmosphere is everything, and the atmosphere is pure Elaine. Young men just starting out could eat at Elaine's and find their first agent, sell their first play or be consoled over their first failures. As for young women, well, Elaine's nastiness was notorious, reports Hotchner. Writers' wives were treated, according to Nora Ephron, "as if they were temps." "Women were not welcomed at early Elaine's, except as d cor," Jules Feiffer remarked. Why? Perhaps Elaine herself needed to be "the principal female attraction," as Gay Talese put it. Readers offended by Elaine's misogyny may savor the account, near the end, of her disastrous attempt to lose weight and get a husband. Hotchner isn't known for writing fluff, but this reads like an extended glossy magazine feature, dripping with famous names and celebrity photos, full of dish-but leaving readers with little appetite. Photos. (On sale Mar. 30) Forecast: This titillating tribute to a New York City landmark is bound to attract local and national media coverage, culminating in respectable sales. Copyright 2003 Reed Business Information.



Thursday, January 15, 2009

Daughter of Heaven or Candyfreak

Daughter of Heaven: A Memoir with Earthly Recipes

Author: Leslie Li

Now in paperback, the powerful, touching memoir of a Chinese-American woman, in which taste becomes the keeper of memory and food the keeper of culture when Nai-nai, her extraordinary grandmother, arrives from mainland China.

Author Biography: Leslie Li is the author of Bittersweet: A Novel and coauthor of Enter the Dragon, a book of children's plays based on Chinese folktales. She has written for various publications, including the New York Times, Gourmet, Saveur, and Travel & Leisure. She divides her time between New York City and Vermont.

Publishers Weekly

Like an amuse bouche, each vignette in Li's memoir tantalizes with a taste of Li's life as a Chinese-American in suburban New York, leaving readers longing for more delicious tidbits. Li chronicles incidents in her life from her 1950s childhood to her grandmother Nai-Nai's centenary in Guilin, China, in the 1980s. The essays lyrically show the tension in Li's family between her father and mother, between herself and her father, and most of all, between Li's American ways and her Chinese history. Li uses the food of her family to tell her stories: "At a Chinese table," she writes, "it's the unspoken words that count. The meal is the message." A silent meal with her Chinese-born father speaks more of the disintegration of her parents' marriage than explication could. She writes, "I... didn't want him to have to eat alone, not when my parents' marriage was dissolving, like the pierced egg yolk seeping and disappearing into his noodles." The prose comes most alive when Li focuses on Nai-Nai, who lived with the author's family for 15 years when Li was young. Leaping decades ahead, Li returns to China to visit her senile grandmother, and she begins to try to reconstruct Nai-Nai's life. The focus shifts as Li begins writing her novel, Bittersweet, and she includes some of her conjecture about the years her grandmother spent in the U.S. While readers may wish for yet more stories of Nai-Nai and of Li herself, the book is more than satisfying, and the mythical ending (Li recounts a fable of her own) is haunting. Agent, Joanne Wang. (May) Copyright 2005 Reed Business Information.

Kirkus Reviews

A Chinese-American daughter recalls the kitchen and its chores as a safe haven from the tensions within a family trying to assimilate while maintaining traditional values. It's not news that ethnic cooking forges a vital link to one's cultural heritage in the turmoil of the American melting pot. But Li (Bittersweet: A Novel, 1992), whose paternal grandfather was the first elected president of Nationalist China, conveys surprising depth of feeling in her description of food's impact on her upbringing. Though she begins with a somewhat self-absorbed series of girlhood recollections, the narrative quickly picks up steam with the arrival from China of her grandmother to put at least the culinary side of the house in order. Watching the aging Nai-nai sharpen her cleaver "with the single-mindedness of an axe murderer" on the flagstone porch of their suburban north Bronx home or dodging traffic to access the vegetable garden she has installed on the median of a nearby expressway, the author begins to plumb the relationship of food preparation to the integrity of a Chinese household. Knowledge is imparted with every meal. The painstaking shaping and even tinting of New Year's holiday bread to resemble a peach, for example, evokes that fruit's connotation of longevity, although the fiercely pragmatic Nai-nai suggests that eating the peach itself would probably be better for the teeth. Authentic recipes from Nai-nai and others appear at the end of most chapters. Some seem at first starkly minimalist, but American cooks who think they know their way around a wok may find themselves realizing they've never tried it exactly that way. (One surprisingly recurrent ingredient: brown sugar.) It's anunusual format, but the author artfully blends episodes of gastronomic education with often poignant recollections of a stern father who could never quite bridge the cultural divide between himself and an essentially American daughter. An engaging family portrait enriched by an insider's view of the Chinese kitchen. First printing of 30,000



Interesting book: Contabilidad Financiera

Candyfreak: A Journey Through the Chocolate Underbelly of America

Author: Steve Almond

Perhaps you remember The Marathon, Oompahs, Bit-O-Choc, or Kit Kat Dark. Where did they go? Driven by his obsession, stubborn idealism, and the promise of free candy, self-confessed candyfreak Steve Almond takes off on a quest to discover candy's origins in America, to explore little companies that continue to get by on pluck and perseverance, and to witness the glorious excess of candy manufacturing. Part candy porn, part candy polemic, part social history, part confession, Candyfreak explores the role candy plays in our lives as both source of pleasure and escape from pain. By turns ecstatic, comic, and bittersweet, Candyfreak is the story of how Steve Almond grew up on candy---and how, for better and worse, candy has grown up too.

The New York Times - Kate Ja.cobs

…p; for the most part, Almond goes at the subject as if he were a giddy 5-year-old, creating an entertaining book full of repeatable tidbits about the candy industry.

Publishers Weekly

The appropriately named Almond goes beyond candy obsession to enter the realm of "freakdom." Right up front, he divulges that he has eaten a piece of candy "every single day of his entire life," "thinks about candy at least once an hour" and "has between three and seven pounds of candy in his house at all times." Indeed, Almond's fascination is no mere hobby-it's taken over his life. And what's a Boston College creative writing teacher to do when he can't get M&Ms, Clark Bars and Bottle Caps off his mind? Write a book on candy, of course. Almond's tribute falls somewhere between Hilary Liftin's decidedly personal Candy and Me and Tim Richardson's almost scholarly Sweets: A History of Candy. There are enough anecdotes from Almond's lifelong fixation that readers will feel as if they know him (about halfway through the book, when Almond is visiting a factory and a marketing director offers him a taste of a coconut treat, readers will know why he tells her, "I'm really kind of full"-he hates coconut). But there are also enough facts to draw readers' attention away from the unnaturally fanatical Almond and onto the subject at hand. Almond isn't interested in "The Big Three" (Nestle, Hershey's and Mars). Instead, he checks out "the little guys," visiting the roasters at Goldenberg's Peanut Chews headquarters and hanging out with a "chocolate engineer" at a gourmet chocolate lab in Vermont. Almond's awareness of how strange he is-the man actually buys "seconds" of certain candies and refers to the popular chocolate mint parfait as "the Andes oeuvre"-is strangely endearing. (Apr. 9) Copyright 2004 Reed Business Information.

Lynn Evarts - VOYA

Almond is obsessed with candy. He claims that not one day of his life has passed when he has not had a candy bar. He takes his obsession on the road and details for readers his travels to small candy factories around the country, encouraging others to engage in his candy feast. He visits the home of the Idaho Spud, the Goo Goo Cluster, Valomilk, and the five Star Bars. On his way, he entertains readers with candy trivia and his longing for Caravelle candy bars. Peeps, Chuckles, Jordan Almonds, and Circus Peanuts are included in his list of MWMs (mistakes were made), products that never should have been candies in the first place. Almond's sense of humor and his encyclopedic knowledge of candy makes this book an enjoyable trip across the chocolate-covered countryside. He is fanatical in his interest, and he quickly pulls readers into his obsession, making a trip to the candy counter a necessary result of reading. Young adults will feel his passion and most likely will begin searching for the elusive Violet Crumble and Twin Bings. Although not for everyone, this book will touch teens who appreciate the eccentric, and they will love Almond and his candy crusade. VOYA Codes 4Q 2P S A/YA (Better than most, marred only by occasional lapses; For the YA with a special interest in the subject; Senior High, defined as grades 10 to 12; Adult-marketed book recommended for Young Adults). 2004, Algonquin, 280p., Ages 15 to Adult.

Library Journal

A former journalist, Almond (creative writing, Boston Coll.; My Life in Heavy Metal) is obsessed with candy; it shaped his childhood and continues to define his life in ways large and small. Fascinated by the emotional bonds that people develop with their childhood favorites, Almond began a journey into the history of candy in America and discovered a lot about himself in the process. Once hundreds of American confectioners delivered regional favorites to consumers, but now the big three of candy-Hershey, Mars, and Nestl -control the market. To find out what happened to those candies of yesteryear, Almond talks to candy collectors and historians and visits a few of the remaining independent candy companies, where he learns exactly what goes into creating lesser-known treats such as the Idaho Spud. Flavored with the author's amusingly tart sense of humor, Candyfreak is an intriguing chronicle of the passions that candy inspires and the pleasures it offers. Recommended for most public libraries as a nice counterpart to Tim Richardson's more internationally focused Sweets: A History of Candy.-John Charles, Scottsdale P.L., AZ Copyright 2004 Reed Business Information.

Kirkus Reviews

Almond, a self-diagnosed "candyfreak," details with mouthwatering descriptions his visits to the minor league of candy makers who continue to churn out their distinctive products. Claiming to have eaten at least a piece of candy every day of his life, Almond first establishes his candy credentials. He always has at least three to seven pounds of candy in his home; he's stashed 14 boxes of Kit Kat Limited Edition Dark in a warehouse; he has further supplies in drawers in case of an emergency; and at Halloween his haul was between 10 and 15 pounds. But mourning the disappearance of so many independent candy makers-a street in Cambridge, Massachusetts, was once known as Confectioner's Row-and his own favorite bar, the Caravelle, he decides to find out what happened, and what makers still remain. The search, serendipitously fueled by boxes of free samples, leads him to factories in such places as Dorchester, Massachusetts (Necco wafers and candy hearts); Burlington, Vermont (the Five Star Bar); and Sioux City, Iowa, where he watches The Bing, a regional favorite, being made. At each factory he witnesses every step of the process, and always gets to sample the product. He also meets Steve Traino, a fellow candyfreak who has tapped into the nostalgia candy market by buying and then selling discontinued items online, and Ray Broekel, the industry's historian, who has a vast collection of candy memorabilia, from wrappers to advertising. Almond is impressed with these independent manufacturers, always generous and dedicated, but also realistic about their limitations, both in distribution and longevity. All are up against the Big Three-Mars, Hershey, and Nestle-who have the money and the muscle tokeep the little guys out of the big stores, as well as to steal their ideas: facts that inevitably sour this otherwise delicious celebration of all things sweet. Sweet, never sickly-and quite informative.



Table of Contents:
Prologue : some things you should know about the author1
The author will now rationalize9
Chocolate = enabler17
In which an unhealthy pattern of dependence is established18
An ill-advised discussion of freak economics24
Night of the living freak30
Mistakes were made33
Caravelle : an elegy38
I [love] Manny48
Feeding the beast54
A top-secret chocolate situation61
The politics of the rack66
The last man in America with Black Jack gum72
The Capo Di Tutti freak81
The love song of Ray Luthar Broekel86
Welcome to the boom92
There are men upon this earth who tread like gods100
Feuilletine, revealed107
Freak fetish115
The official dark horse freak of Philadelphia118
Wee Willie and the Pop-a-Licks rage125
Southern-fried freak133
Chocolate haiku140
Freak retentive149
In the belly of the freak152
The unstoppable freak energy of Mr. Marty Palmer155
Southbound with the hammers down173
The candy bar on your chin178
The marshmallow parallax188
A depressing but necessary digression199
Boise : gateway to... Boise201
Ladies and gentlemen, the Idaho Spud205
Huckleberry, hounded216
American lunch224
How will the Spud survive?228
The past is just ahead234
Remember this name : Banana-Zaba241
A second depressing but necessary digression248
A little hidden bomb in my Idaho Spud250
A few final relevant facts254
Acknowledgments263
Freak appendix265

In Praise of Poteen or Riesling Renaissance

In Praise of Poteen

Author: John McGuffin

Bringing to life a legendary but little-known aspect of Irish history, this is a serious but by no means solemn study of illicit alcohol distilling in Ireland. It is a human and social document of unusual interest and a unique blend of folklore, economics, law, and, in its accounts of the inevitable conflicts between the revenue men and the poteen makers, tragicomedy. Neither romanticizing nor sentimentalizing the business, this study also includes background on the mania for ether-inhaling that afflicted certain places and people. This witty collection of historical anecdotes, recipes, and verses also contains a section of old photographs, which bring their own atmosphere and authenticity to the story.



New interesting textbook: Personal Health or From Boys to Men

Riesling Renaissance

Author:

Riesling has enjoyed a recent leap in reputation, and this illuminating guide celebrates its fascinating history. It covers all nine countries and fifteen regions that produce this delicious wine, with detailed accounts of the world's top producers—including vital information on specific vineyard sites, production methods, and range of wines. There are reviews of the best vintages, as well as recommendations for the best wines to drink now. More than fifty color photographs illustrate a diversity of landscapes, and ten maps locate the top vineyard sites.



More Homebrew Favorites or Cooking with Winter Squash and Pumpkins

More Homebrew Favorites: More than 260 New Brews!

Author: Karl F Lutzen

Lutzen & Stevens are back with more than 260 of the latest great homebrew innovations.

All brewers, even those who formulate their own recipes, will want to own this wide-ranging recipe book, which includes:

* Recipes for both extract and all-grain beers, offering combinations for novices and experienced homebrewers

* Clear, straightforward directions for making ales, lagers, meads, and specialty beers

* Unusual recipes for exotic brews

* Directions for brewing lesser-know beers

* Comments and brewing tips from contributing brewers



Interesting book: Financial Modelling with Jump Processes or Wireless Communications and Networking

Cooking with Winter Squash and Pumpkins: Storey Country Wisdom Bulletin A-55

Author: Mary Anna Dusablon

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

Wednesday, January 14, 2009

Cookies Brownies Bars Biscuits or 50 Best Stuffings and Dressings

Cookies, Brownies, Bars & Biscuits

Author: Catherine Atkinson

150 fantastic recipes for making fabulous classic and modern cookies and biscuits of all types for every event and occasion



Look this: Finanzbuchhaltung für das Publikum, die Gesundheit, und die Gemeinnützigen Organisationen

50 Best Stuffings and Dressings

Author: Rick Rodgers

Get the inside story on stuffing everything from a turkey or a chicken to a flank steak or an acorn squash.

Whether you call it stuffing or dressing, you'll call these 50 recipes delicious. From traditional, all-American varieties to those influenced by international cuisines, this collection of recipes will inspire you all year long. These creative stuffings, made with bread and cornbread, grains, fruits and vegetables, and meat, will brighten up turkeys and chickens, pork, fish, shellfish, and vegetables. Best of all, you don't even need to stuff anything to make these stuffings: just bake them in an ovenproof dish and you've got a side dish or even a main course.



A Taste of the British Isles or The Way We Cook

A Taste of the British Isles

Author: Linda Lilly

Brimming with original recipes from every region of the United Kingdom, A Taste of the British Isles contains authentic dishes for every type of meal and occasion, with the added bonus of snippets of interesting historical facts.



Book about: La rencontre des Défis Éthiques de Leadership :Répandre de la lumière ou Ombre

The Way We Cook: Recipes from the New American Kitchen

Author: Sheryl Julian

For the past twenty years, in their wildly popular newspaper and cooking columns, Sheryl Julian and Julie Riven have been providing hundreds of thousands of cooks with recipes they can depend on. Now, in this long-awaited cookbook, which is an essential reference for anyone who wants to get the most out of time in the kitchen, they present 250 of their favorites. From Roast Side of Salmon to Creamy Chocolate Tart, each dish is straightforward, contemporary, and elegant: home cooking at its best.

Julian and Riven have an unerring sense of what busy people need: appetite-provoking nibbles that won't set back dinner preparations; easy meals for the time of day when the cook is most exhausted; impressive but relaxed dinners for company; simple side dishes; slow-cooked suppers served straight from the pot; weekend breakfasts that leave plenty of time for reading the paper; desserts anyone can master.

It's all here in The Way We Cook:

  • Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * Marinated Shrimp in White Wine Vinaigrette
  • Salads: Eggless Caesar Salad * Wilted Spinach Salad * Cucumber and Red Onion Salad
  • When You're in a Rush: Ten-Minute Bolognese * Pork Tenderloins with Caramelized Onions * Chicken Roasted on a Bed of Apples
  • Dishes We Make All the Time: Chicken and Corn Chili * Yankee Pot Roast with Caramelized Vegetables * Old-Fashioned Vegetable Soup
  • New Classics: Succotash with Seared Scallops * Chicken Pot Pie
  • Good Enough for Company: Herb-Roasted Flattened Chicken * Ossobuco * Orange-Marinated Turkey Breast
  • Simmering Pots: Spring Garden Stew * Portuguese Chicken Stew
  • Sides: Asparagus Cooked for Two Minutes * Potato Crisps with Fresh Herbs * Casserole-Roasted Fall Vegetables
  • Rise and Dine: Sour Cream Coffee Cake * Leek and Egg Frittata
  • If You Love to Bake: Lemon Pudding Cake * Free-Form Apple Tart * Double-Chocolate Refrigerator Cookies

The New York Times

Julian and Riven toss off a lifetime's worth of sensible advice as they march along. — Dwight Garner

Publishers Weekly

Julian and Riven, cooking columnists for the Boston Globe, promise their book to be uncomplicated and practical while at the same time elegant and informed-and they more than live up to their promise. "We aren't restaurateurs and we don't think people at home, taking times from their busy lives, should pretend to be either," they tell the reader, and say they've written a book the average American household can really use. Filled with simple recipes for the modern kitchen, the book offers enthusiastic introductions to each dish, and the recipes, which are written in a warm, mentoring tone, have ample guidelines and helpful tips. The authors shed light on cooking the Roast Pork Tenderloins with Caramelized Onions: "Pork is safe-and quite good-cooked until it is pink, not grayish-white like everyone did years ago." The suggestions for variations on any recipe are novel without being showy: for Chicken Pot Pie with Rich Pastry, they recommend a Salmon and Mushroom Pot Pie variation, which instructs the cook to simply halve the pastry recipe. The photographs that accompany the recipes are simple and instructive. Sections, aptly named "When You're in a Rush," "Good Enough for Company" and "If You Like to Bake," make choosing the right recipe a snap. Reminiscent of that 1980s standby, The Silver Palate, Julian and Riven's cookbook is innovative enough to be inspiring but familiar enough not to strike fear in the heart of the average cook. (June) Copyright 2003 Reed Business Information.

Library Journal

Julian and Riven write a popular, long-running weekly column for the Boston Globe, where Julian is also food editor. Here they have collected their favorite recipes. Some are updated versions of classics, while others are more contemporary discoveries; some are comfort food for weeknight suppers, while others are elegant company fare-but all are easy and few are time-consuming. In short, they are real recipes for real people, those busy home cooks in today's kitchens. Recipes are grouped into categories such as "When You're in a Rush" and "Dishes We Makes All the Time," and they range from Honey-Roasted Chicken Wings, for when "there are lots of kids in the crowd," to Succotash with Seared Scallops ("instant cooking at its most luxurious"), with a selection of mostly homey desserts for anyone who has the time to bake. Photographs of both the recipes and the step-by-step techniques round out the book. For most collections. Copyright 2003 Reed Business Information.



Tuesday, January 13, 2009

Banquet or How to Cook

Banquet: Dining in the Great Courts of Late Renaissance Europe

Author: Ken Albala

The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it?

In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haut cuisine. This development involved increasing use dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late Renaissance styles found in other arts.



Interesting book: The Signers or Fleeced

How to Cook: An Easy and Imaginative Guide for the Beginner

Author: Raymond Sokolov

A fully revised and updated edition of the classic kitchen primer, filled with 150 simple, sophisticated recipes, easy-to-learn techniques, and indispensable advice.

How to Cook does not assume any prior cooking instruction or skills but, rather, guides the reader through the entire cooking process with simple explanations in ordinary language. In this sophistication of even adamant noncooks in today's food-obsessed climate while he sticks to an unfussy, straightforward approach that made the original such a hit. Home cooks will learn everything they need to know for years' worth of fabulous meals, from how to decipher recipe measurements to how to fry an egg or steam a lobster. Written with Sokolov's trademark wit and wisdom. How to Cook is an invaluable kitchen classic you'll turn to again and again.

The New York Times - Dwight Garner

First published in 1986 and long out of print, Sokolov's book has finally been revised and reissued … Buy this for the young and clueless person in your life.



Book of Tea or Bakers Dozen Cookbook

Book of Tea: The Classic Work on the Japanese Tea Ceremony and the Value of Beauty

Author: Kakuzo Okakura

The Book of Tea has served for more than a century as one of the most perceptive introductions to Asian life and thought in English. Publication of the book was a pioneering effort in the cultural bridge-building between East and West. Kakuzo Okakura perceived chanoyu-literally, "the way of tea"-as a form of spiritual culture, a disipline that transforms itself into the Art of Life.
In writing of chanoyu, his concern was the broad current of Asian culture flowing eastward from India, and its potential contribution to the culture of all humankind. Buddhism, Taoism, Zen, and Chinese and Japanese aesthetics are discussed, giving voice to traditional Asian values and ideals that had been little recognized in the West. Thus, he sought to convey the spirit of chanoyu as a crystallization of the cultural life of the East.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)



New interesting textbook: Miss Daisys Healthy Southern Cooking or El Paso Chile Companys Sizzlin Suppers

Baker's Dozen Cookbook: Become a Better Baker with 135 Foolproof Recipes and Tried-And-True Techniques

Author: The Bakers Dozen

Ten years ago, renowned bakers Marion Cunningham and Flo Braker gathered together a baker's dozen of their professional friends to share their wisdom and common passion for baking. Today the Baker's Dozen embraces 300 amateur and professional bakers, and now with this remarkable cookbook, they invite the bakers everywhere to join their celebrated circle and discover the pleasures of baking.

In this essential resource, these experts reveal the secrets for creating flawless favorites every time, from muffins and meringues to pound cakes and popovers. Here are ultimate recipes for coffee cakes and custards, tarts and tea loaves, accompanied by detailed step-by-step directions garnered from eyars of experience. Throughout, they encourage bakers to form their own baking groups, offering time-tested wosdom and tips on everything from ingredients to techniques.

Publishers Weekly

Best known for The Fanny Farmer Cookbook, Marion Cunningham is as American as, oh, say, the Peanut Butter and Strawberry Jam Layer Cake in her group's latest compilation, which she introduces. Cunningham belongs to a group of bakers, calling itself the Baker's Dozen, devoted to sharing tips, talking shop and taking mouth-watering field trips to places such as the Guittard chocolate factory. Cunningham and 12 other members of the group impart just the sort of insider information to make readers feel part of an exclusive club. All the classics are covered here: cakes, custards, pies (with an excellent, comprehensive introduction to pie crusts), distinctive regional baked-fruit recipes and a chapter on cookies, with a recipe contending for "The Best Chocolate Chip Cookies." The book offers clear guidance to ensure consistently impressive results in the home kitchen, particularly in the "Cakes for Family and Friends" chapter. Building on the classics, there are several trend-worthy variations: try the Five-Spice Angel Food Cake for a novelty dessert, the Blood Orange Chiffon Pie with Chocolate Crust for a dramatic update of the venerable chiffon pie or the Sherried Zucchini-Currant Tea Loaves for a more sophisticated use of surplus summer zucchini. Chapters on bread baking (including quick breads) clearly explain potential pitfalls and how to sidestep them and turn what could be an intimidating process into a stress-free experience for first-time bread bakers. The professional baking tips, detailed recipes and extensive glossaries will have readers well on their way to mastering techniques for perfect pastry. (Nov.) Forecast: The book's top names will draw attention from home bakers, many ofwhom have already formed informal bakers' groups of their own. Simple word of mouth will help this book's sales. Copyright 2001 Cahners Business Information.

Library Journal

The Baker's Dozen is an organization of West Coast bakers that started with a gathering of 40 people in 1989 and has grown to include more than 300 members. The group shares information, offers programs, and holds bake-offs: their angel food bake-off has become a familiar story in professional circles because 60 entrants followed the same recipe, yet no two cakes turned out the same. Their cookbook is intended to show home bakers how to avoid pitfalls and achieve great results at every turn. The detailed introduction covers ingredients and techniques, and "Testing and Tasting" boxes throughout provide more information; recipe chapters range from "The Basics of Cake" to "A Harvest of Fruit Desserts" to "Yeast Breads and Flatbreads." Although many of the classics are included, this is not a comprehensive collection and will not replace general titles such as Nick Malgieri's How To Bake (HarperCollins, 1995) or more specific baking books such as Carole Walters's Great Pies & Tarts (LJ 2/15/98). But with delicious recipes and dozens of useful tips from a roster of talented bakers that includes Flo Braker, Marion Cunningham, and Alice Medrich, it is recommended for most collections. Copyright 2001 Cahners Business Information.



Monday, January 12, 2009

Jewish Holiday Style A Beautiful Guide to Celebrating the Jewish Rituals in Style or Grand Finales

Jewish Holiday Style: A Beautiful Guide to Celebrating the Jewish Rituals in Style

Author: Rita Milos Brownstein

The Jewish holidays are transformed into exquisite celebrations, graced with sublime chic and elegant ease. With the flair of Martha Stewart and the warmth of a delightful neighbor, Brownstein breathes new life into traditional holiday celebrations, providing recipes and instructions for decorations and crafts projects. 98 full-color illustrations.

Library Journal

Jewish cookbooks have become a rapidly burgeoning category. Appearing at the beginning of the annual cycle that starts with Rosh Hashanah and Yom Kippur, three of these four new titles focus on Jewish holidays and holy days, while Friedland's concentrates just on the Sabbath. Greene's book, a revision of her 1985 title, is by far the most ambitious of the group, with more than 250 recipes (80 or so entirely new, the others thoroughly revised) for all the major holidays and some minor ones, and including Israel's Independence Day as well as religious celebrations. A cooking teacher and the longtime food editor of the Baltimore Jewish Times, Greene also offers extensive background on each holiday, and her diverse recipes are from all around the globe. Highly recommended. Recently, a growing number of Jews have found themselves returning to their religious roots and observances they have let lapse, making Friedland's book on celebrating the Sabbath particularly timely. A cookbook editor and author of The Passover Cookbook, Friedland presents 175 recipes for the three meals of Shabbat (Friday dinner, Saturday lunch, and the "third meal," marking the end of the Sabbath later on Saturday). Like Greene's, her recipes are international in scope, reflecting both the Ashkenazic and Sephardic heritages, and her text is readable and informative. Recommended for most collections. Brownstein, the former art director of Good Housekeeping and House Beautiful, offers a lavishly illustrated crafts book with recipes and ideas for the holidays. For each holiday, there is a menu, several crafts projects, and decorating suggestions. Brownstein's approach will not be to everyone's taste (the three sukkahs for Sukkot, for example, include a "fantasy" Penthouse Sukkah, "high-tech and sleek," but the minimatzo vases for the Passover seder are pretty cute). For larger collections. Rubin seems like a nice woman, but would her cookbooks have been published if she weren't actor/singer Mandy Patinkin's mother? Her second book, which opens with "testimonials" from grandchildren and other family members, includes recipes for Thanksgiving, a bridal luncheon, and a barbecue as well as for four major Jewish holidays. The recipes are simple, and many of them rely on convenience foods; some have little to do with traditional Jewish holiday cooking (the buffet menu includes Mexicali Layered Dip and two shellfish dishes). Only for collections where Rubin's Grandma Doralee Patinkin's Jewish Family Cookbook is popular. Copyright 1999 Cahners Business Information.



See also: Delicias Vegetarianas de Mexico or Art of Aureole

Grand Finales: The Art of the Plated Dessert

Author: Timothy Moriarty

"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New York A Gallery for the New Century A New Way to See, Taste, and Appreciate Neo-Classicism Echoes a classic dessert in form, preparation, or ingredients. Minimalism A single, primitive form supported by spare garnish. Illusionism Resembles a person, object, or scene. Architecturalism Features a prominent vertical component. Impressionism Communicates a theme or mood. Modernism Abstract forms with bold colors and a satirical edge. Performance Art Displays action at the touch of fork or spoon. Eclecticism Combines elements from other schools found herein. Fusionism Includes an ingredient or seasoning outside the European and American dessert tradition.



Table of Contents:
Recipe Contentsix
Prefacexiii
Chapter 1Introductionalism1
Chapter 2Neo-classicism9
Chapter 3Minimalism45
Chapter 4Illusionism75
Chapter 5Architecturalism113
Chapter 6Impressionism151
Chapter 7Modernism195
Chapter 8Preformance Art229
Chapter 9Eclecticism261
Chapter 10Fusionism299
Bibliography333
Index335

Cooking with Chimineas or Bittle En Ting

Cooking with Chimineas: 150 Delicious Recipes for Barbecuing, Grilling, Roasting and Smoking

Author: Wendy Sweetser

The recent surge in popularity of outdoor dining has left many of us searching for fresh and exciting ways to entertain al fresco. The chiminea—a terracotta or cast iron heater originating in Mexico—has now superseded the barbecue: not only does it offer a greater range of cooking methods, but it also serves as a decorative object for the modern garden and as a heater during the winter months. Beginning with an exploration of the history of chiminea cooking style, this guide is brimming with new ideas and helpful advice for anyone considering purchasing one of these versatile heaters. Over 150 tastebud tinglers like Salmon Smoked in Gingered Tea and Toasted Brioche with Sunshine Fruits are sure to delight.



Table of Contents:
Introduction     6
Starters and Light Meals     12
Party Food     49
Main Courses - Fish     70
Main Courses - Meat     87
Main Courses - Poultry     103
Vegetarian Dishes     119
Salads and Vegetable Accompaniments     136
Pickles, Dressing, Dips and Salsas     148
Desserts     164
Index     175

Interesting textbook: Amélioration de la Performance :Comment Diriger l'Espace Blanc sur l'Organigramme (le 2ème RÉDACTEUR)

Bittle 'En T'ing': Gullah Cooking with Maum Chrish

Author: Virginia Mixson Geraty

A collection of recipes from South Carolina's Low Country, written in Gullah with English translations. A tribute to a unique language and way of life.



The Sommeliers Guide to Wine or Eating Soulfully and Healthfully with Diabetes

The Sommelier's Guide to Wine: A Primer for Selecting, Serving, and Savoring Wine

Author: Brian H Smith

A leading wine educator from the esteemed Culinary Institute of America offers this engaging, in-depth introduction to the often intimidating world of wine. Brian H. Smith has distilled his years of experience into this beautifully illustrated, streamlined guide to oenology. His goal is twofold: to provide a basic text for aspiring wine professionals; and to give wine lovers the confidence and savvy to navigate the wine list in a restaurant or the aisles of the local wine store. The Sommelier's Guide to Wine is an insider's tour of the making, tasting, selecting, and serving of wine. It takes readers from grape types and wine-making methods through buying, ordering and presenting all varieties of wine. It is an invaluable tool for becoming a great wine waiter - or a smart consumer.



Read also Napoleon or The Coming Collapse of China

Eating Soulfully and Healthfully with Diabetes: Includes Exchange List and Carbohydrate Counts for Traditional Foods from the American South and Caribbean

Author: Constance Brown Riggs

Eating Soulfully and Healthfully with Diabetes is a comprehensive guide that provides nutrition information and carbohydrate-counts for foods that will appeal to African Americans who suffer from diabetes.

Author Constance Brown-Riggs, a certified diabetes educator with over twenty-five years of experience, shares her vast knowledge of nutrition and dietetics in order to encourage African Americans to prepare and enjoy traditional ethnic fare from the American South and the Caribbean while maintaining normal glucose levels and healthy food intake. As she encourages all people with diabetes to shed pounds, improve food choices, and exercise, Brown-Riggs provides important resources and valuable tips:

  • A description of the Diabetes Soul Food Pyramid
  • An extensive listing of traditional foods from the South and Caribbean
  • Fast food and brand-name nutrient information and label-reading advice
  • A two-week soul food menu plan and sample food diary
  • A dictionary of food terms
  • Tips for upscale dining

    Eating Soulfully and Healthfully with Diabetes will not only provide life-saving information for people with diabetes but will also educate their families and serve as an excellent resource for health care providers and diabetes and dietetics professionals.



Sunday, January 11, 2009

Pomegranates and Prickly Pears or Go Fish

Pomegranates and Prickly Pears: Flavorful Entertaining from the Junior League of Phoenix

Author: The Junior League of Phoenix

Pomegranates & Prickly Pears is a collection of flavorful entertainment-style recipes. These kitchen-tested delights are a true reflection of the Phoenix community. Whether you are hosting a backyard barbecue or preparing a candlelight dinner for two, you can choose from more than 250 recipes throughout the book to perfectly suit any occasion.



See also: The Best of Virginia Farms Cookbook and Tour Book or My Tuscany

Go Fish: Fresh Ideas for American Seafood

Author: Andrew Friedman

"I don't cook or fish. This wonderful cookbook makes me regret both those decisions."
- Alan Richman

"With the publication of Go Fish, we can all learn [Laurent Tourondel's] secrets and gain inspiration from his recipes. This book is essential reading."
- Robert Mondavi

From swordfish to littleneck clams, exotic sea urchin to succulent monkfish, America's waters are home to a stunningly diverse array of fish and shellfish that are ideal for home cooking. And, as celebrated chef Laurent Tourondel of New York's BLT Steak reveals in Go Fish, creating elegant, mouthwatering seafood at home can be marvelously easy'and faster than you might think.

An acknowledged fish fanatic, Tourondel offers a beautiful and easy-to-follow guide to the fine art of preparing restaurant-quality seafood at home. From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go Fish shows how the mild but nuanced flavors of fish, married with a chef's palette of herbs and spices, can yield a wide range of dinner-table masterpieces.

Go Fish delivers more than 100 seafood recipes infused with flavor, style, and simplicity. Melt-in-your-mouth appetizers, hearty chowders, perfect pastas and risottos, and aromatic main courses are matched with sides and desserts that complete the seafood-centered feast. Whether presenting vibrant adaptations of time-honored classics like New England Clam Chowder or bold signature dishes like Salmon Steak with Ginger Chili Glaze, Tourondel reveals how sophisticated seafood cuisine can be prepared with accessible ingredients and uncomplicated techniques.

Along with each main course, Tourondel providesa wine recommendation that perfectly accents the flavors and textures of the meal.

Complete with an overview of more than fifty varieties of American fish and shellfish, plus helpful shopping and preparation tips, Go Fish gives home cooks all the tools they need to create memorable meals for family and friends.

Featuring a foreword by the legendary Daniel Boulud and two dozen tantalizing photographs, Go Fish is a stylish yet down-to-earth blueprint for exquisite seafood cookery at home. With a bare minimum of hard-to-find ingredients, complex stocks, or painstaking boning chores, these contemporary recipes will become an integral part of your own culinary repertoire.

Library Journal

Tourondel made his name as chef of Cello, an acclaimed fish restaurant on Manhattan's Upper East Side. Now he is cooking meat at BLT Steak, but this first cookbook is a collection of his favorite fish dishes, from Crab Cake Remoulade to Gazpacho with Dungeness Crab. These reflect both his French background and training and his experience in American restaurants. While some dishes are uncomplicated, many have long ingredients lists; there are numerous boxes about the more unusual ones, as well as various techniques, but the recipe headnotes and text are somewhat pedestrian. The New York Times Seafood Cookbook offers many more recipes, both simple and sophisticated, and James Peterson's Fish & Shellfish is the classic big book on the topic; Tourondel's will appeal mostly to experienced cooks looking for unusual new ideas for fish dishes. For larger collections. Copyright 2004 Reed Business Information.



At Home Cafe or Taste of Old Cuba

At Home Cafe: Great Food and Fun for Everyone

Author: Helen DeFranc

At Home Cafe, brings us back down to earth. The family unit is constantly strained and this book is devoted to bringing families back into the heart of the home, the kitchen. With kid-friendly recipes and family favorites like Grandmother's Dinner Rolls, Tasty Tender Pork Tenderloin, Carrot Fries and MandM peanut butter cookies, At Home Cafe is a cookbook for the entire family. Each chapter begins with a charming introduction and easy to follow kid notes alongside each recipe that help even the youngest cooks achieve success. Pull out grocery lists for each menu, make shopping a breeze.



Books about: Good Nights or Homeopathy for Pregnancy Birth and Your Babys First Year

Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes

Author: Maria Josefa Ohiggins

An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes.

Publishers Weekly

When reading de O'Higgins's first cookbook, evocative prose seems to bring a distant Cuba back to life. Thanks to a lifelong love of Cuban food and devotion to her extended family, O'Higgins never lost touch with her Caribbean roots: she was raised there in the 1920s and '30s. With a sensibility that is responsive to both the flavors of food and the feelings that accompany meals remembered, the writer lets readers understand the myriad of influences that have formed Cuban cuisine. From her Catalan grandmother came recipes for cocido and sopa de ajos-classic Spanish soups. From her father, sportsman and bon vivant, came recipes for rabbit stews and lisa frita, or black mullet fish, pan-fried in olive oil and lime juice. Dried shrimp, a staple of the Chinese immigrants who settled in Cuba, makes a Cuban-style fried rice when blended with saffron, Valencia rice and pimentos. The 150 recipes O'Higgins collected and tested are clear and accessible, with prefaces that both entertain and inform the cook, making the book a worthwhile addition to the cookbook lover's library. Photos not seen by PW. (Oct.)

Library Journal

Lluria de O'Higgins grew up in Cuba during the 1920s and 1930s, and her food memoir offers a look at a bygone culture as well as recipes for classic Cuban specialties. Because the author's family was rich for the early part of her life but thereafter relatively poor, she draws on a broader range of experiences-including both elaborate meals and simpler ones (she fondly describes some favorite dishes as "dclass")-than Mary Urrutia Randelman in Memories of a Cuban Kitchen (LJ 10/15/92). Her well-written text provides a vivid picture of her early life, and the recipes are indeed authentic. Joyce LaFray's Cuba Cocina (LJ 6/16/94) showcases today's Cuban American cuisine; Lluria de O'Higgins fills in the background. For most collections.



Saturday, January 10, 2009

Mama Dips Family Cookbook or Great Wings Book

Mama Dip's Family Cookbook

Author: Mildred Council

This sequel to Mildred "Mama Dip" Council's bestselling first book emphasizes the importance of family and community. Among the more than 300 recipes are recipes and tips that are specially suited for parties, reunions, and other large gatherings. Her introduction combines food-related reminiscences of her rural North Carolina life with a wry recounting of her experiences since the huge success of her first cookbook. Aiming to help novice cooks learn the joys of feeding family and friends, Council includes basic information about staple ingredients, utensils, and measurements.



Go to: Strategies for Electronic Commerce and the Internet or Pissing on Demand

Great Wings Book

Author: Hugh Carpenter

The perfect accompaniment for summer barbecues, sporting events, picnics, and parties, chicken wings have come a long way since the city of Buffalo popularized them more than 40 years ago. Not stopping at hot sauce and blue cheese dip, The Great Wings Book presents more than 40 classic and innovative recipes, from old-fashioned buffalo wings to globetrotting sauces, rubs, and marinades guaranteed to make your wings take flight. Seasoned cookbook authors Hugh Carpenter and Teri Sandison cover everything you need to know to buy, store, roast, grill, smoke, deep-fry, and braise amazing wings of your own.



Hostess with the Mostess or Pink Panther Entertains

Hostess with the Mostess: A Galaxy of Retro Recipes

Author: Caroline Barty

This fun, funky, and kitschy guide to entertaining 1950s style offers a delicious range of recipes to suit any dinner table or party buffet. Retro recipes from the drive-in, the diner, and mom's secret recipe book, including skyscraper-sized club sandwiches, smoked salmon with asparagus twists, mini cheese toasts cut into shapes, and rainbow milkshakes, are explained for 21st-century cooks. Menu planners help to plan meals for any occasion, and recipes for snacks, cocktails, and cakes are also included. This book will keep swinging hosts and hostesses inspired and entertained in the kitchen.

Author Biography: Caroline Barty is a food writer and food stylist. She is the author of Best Loved Chocolate and has contributed to many cookbooks, including Low Fat Cooking, The Encyclopedia of Mexican Cooking, and The Health and Vitality Cookbook. She is a regular contributor to Caledonia magazine, Gary Rhodes Good Cooking, and You magazine.



New interesting textbook: Essentiel d'Économie

Pink Panther Entertains: Food, Drink and Game Plans for the Purrfect Parties

Author: Lisa Skolnik

Fueled by Shag's stylishly bold graphics and hosted by the inimitable Pink Panther, this witty new book serves up seven party ideas to excite even the most jaded hipster. A Pink Tie Affair finds Panther and guests in formal mode. Aprиs Ski imagines a shindig on the slopes. For more intimate moments there's a cozy Fireside Chat, with romantic possibilities expanding as the crowd shrinks to a Party for Two. A down-home Barbecue lets guests get greasy, but sophistication returns with Cocktails Around the World and Debutante's Debauch, complete with watercress sandwiches and sherry flips. And who could resist a Birthday Party hosted by the Pink One himself? Each swank soiree includes a dozen recipes for cocktails, appetizers, snacks, and buffet foods, as well as suggestions for hostess gifts, party games, and minding one's p's and q's. Bartender Adam Rocke offers chic tips for stocking bar and fridge.