African Snacks with a Twist or Light and Easy Diabetes Cuisine

African Snacks with a Twist

Author: Manjase Banda

This book contains over 80 recipes, all illustrated in colour and using a variety of ingredients. The author shows some creative African recipes using ingredients from Africa and around the world, resulting in fantastic mouth watering recipes. In her first book їThe Best of African Cookingї the author compiled new and old recipes from Africa. In this book she brings to you again very simple new exiting African recipes. You will find different methods of cooking, coupled with a wide range of ingredients. The recipes are easy to follow and the ingredients readily available in most countries. The book also contains information on wild fruits found in Africa such masuku, marula and masau.

Books about: Food Canning Technology or Charlemagnes Tablecloth

Light and Easy Diabetes Cuisine

Author: Betty Marks

Betty Marks's recipes eliminate foods that pose problems for diabetics, while satisfying the whole family at mealtime. The book features delicious dishes using fresh ingredients, most taking 30 minutes or less to prepare. An analysis of nutrients for each recipe is also included.

Southern Family Recipes or The Ethical Chemist

Southern Family Recipes

Author: Marsha New Feimster

Mrs. Feimster has collected recipes from family members down through many generations. The picture on the book back is of her beloved mother, Mary Moisson New, in the wedding dress that she made.

Interesting book: Lever House Cookbook or California Farm Cookbook

The Ethical Chemist

Author: Jeffrey Kovac

The basis of this book is a series of specific cases that present the kinds of ethical problems faced by both students and practicing chemists. Following these cases are commentaries that discuss the ethical issues raised, and present possible solutions in the form of morally acceptable courses of action. The introductory chapters provide an overview of ethics, morals, and ethical theory, as well as a discussion of professionalism and ethics in science. Ethical problem solving is explored in the chapter preceding the cases and commentaries. For chemists and scientists in other disciplines facing similar situations.

Table of Contents:

	Preface
	About the Author
Ch. 1	Introduction	1
Ch. 2	Ethics, Morals, and Ethical Theory	4
Ch. 3	Professionalism and Ethics in Chemistry	12
Ch. 4	Ethical Problem Solving	23
Ch. 5	Cases and Commentaries	27
App	Codes of Ethics	107
	References	115
	Index	121

The Pocket CookBook for the Outdoors Man or Prima

The Pocket CookBook for the Outdoors Man

Author: Bill Sciuti

Whether you are cooking venison over a campfire or roasting waterfowl in your oven, The Pocket Cookbook for the Outdoors Man will provide many opportunities to broaden any outdoor experience by allowing you to enjoy the culinary aspect of the hunt. This work contains sixty recipes including venison shish kabob, trout for two and a delicious, until now secret family recipe for baked clams. The author has spent decades at hunting camps and fishing trips compiling these recipes. This book is a must-have for any serious sportsman.

Look this: Twilight at Monticello or The Confession

Prima: Over 250 Quick and Easy Recipes

Author: Katie Rogers

Beginning with the basics, this book provides over 250 recipes for quick and delicious meals. Chapters cover noodles and pasta, meat and poultry, fish and seafood, vegetarian options, desserts, and meals specifically tailored for busy parents who want healthy meals for their children.

Spur of the Moment Cook or Food Choice Acceptance and Consumption

Spur of the Moment Cook: Spontaneous and Flavorful Meals for the Busiest Days of the Week

Author: Perla Meyers

How to Cook at Home When You're Not at Home All Day to Cook

Spur of the Moment Cook offers 175 spirited yet simple recipes that take into consideration today's full schedules while also indulging the desire for satisfying, homemade dinners. Author Perla Meyers teaches busy cooks the secrets of a well-stocked kitchen and shows how to use the seasonal marketplace to prepare the freshest foods. Perla's practical tips and tempting recipes combine to make cooking on the spur of the moment a delicious experience.

The Secrets Of A Well-Stocked Kitchen Revealed

Dried pastas, beans, and mushrooms in the pantry
Fresh eggs and Yogurt in the refrigerator
Crisp produce in the vegetable bin
Vanilla beans and cocoa in the baking cabinet

Savory Dishes With 6 Ingredients Or Less

Zucchini Frittata with Parmesan
Soft Polenta with Braised Leeks and Mascarpone
Grilled Chicken Breasts with Chinese Mustard and Honey Glaze
Pan-Seared Salmon with Creme Fraiche, Shallot, and Chive Sauce

On The Table In Under 30 Minutes

Fettuccine in Smoked Salmon and Chive Essence Shallot and Herb-Infused Lamb Chops Seared Swordfish with a Puree of Sweet-and-Spicy Peppers

Simple Sweet Endings

Catalan Bittersweet Chocolate, Orange, and Pine Nut TartPeach Gratin with Creamy Pecan CrumbleOven-Baked Rice Pudding with Lemon and Raisins

Go to: Only Diet Book Youll Every Need or 8 Weeks to a Younger Body

Food Choice, Acceptance and Consumption

Author: Meiselman

It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.

Table of Contents:

1	The role of the human senses in food acceptance	1
2	The socio-cultural context of eating and food choice	83
3	What animal research tells us about human eating	105
4	The development of children's eating habits	161
5	What does abnormal eating tell us about normal eating?	207
6	The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual	239
7	Marketing and consumer behaviour with respect to foods	264
8	Economic influences on food choice - non-convenience versus convenience food consumption	293
9	Food choice, mood and mental performance: some examples and some mechanisms	319
10	Attitudes and beliefs in food habits	346
11	Dietary change: changing patterns of eating	365
	Index	393

Bounty of Chester County or Home Pork Making

Bounty of Chester County

Author: Chester County Agricultural Development Council

Celebrating 300 years of agriculture in Chester County, this book includes diverse culinary favorites. Special sections include mushrooms, dairy, meat, eggs, grains, vegetables, and fruit, all commodities of Chester County. A highlight is the history of grist mills, complete with historical pictures and charts from the 18th century. A 2001 Mid-Atlantic Regional Winner of the Tabasco Community Cookbook Award.

Book review: Dirección de Operaciones y Paquete de CD Estudiantil

Home Pork Making

Author: Albert Fulton

Albert Fulton's 1900 work is a complete guide to the manufacture, cooking, and serving of pork products.

Taste of the Sea or Incest and Morris Dancing

Taste of the Sea

Author: Mayflower Culinary

From fancy dinner parties to romantic dinners by candlelight, Taste of the Sea will help you create that elegant. mouth-watering feast. With page after page of recipes that are pleasing to the palette, the chef will be touted as the best catch of the day.

Books about: Dish or A Taste of Thyme

Incest and Morris Dancing

Author: Jonathan Meades

This book is the work of 15 years: weekly restaurant columns in "The Times" and over 100 weeks spent in provincial British hotels. Meades, more than any other British food writer, has tried everything and everywhere once and this book is the record of that gravy-stained odyssey. It isn't always pretty but it is the authoritative record of the alleged British gastronomic revolution of the past 20 years. But much more than that, this is a treasure trove of Meades's singular and audacious prose, a heady mix of acute social observation, architectural and topographical commentary, deep satirical humour and an unshakeable commitment to telling the truth, whatever the consequences.

Clever Cooking or Snap 12000 Recipes

Clever Cooking

Author: Jacqueline Williams

Clever Cooking 1896, is Seattle's and Washington State's first cookbook. It is well written and contains many recipes that will appeal to twenty-first century cooks. As a bonus, essays titled "A Little Dinner," "Chafing Dish," "Household Economy," and "How to Keep House Successful With One Servant" give a glimpse into upper class life at the end of the nineteenth century. The essays also give advice that is still pertinent. This facsimile reprint of the original edition is issued with the cooperation of The Culinary Trust. Includes a new introduction by Jacqueline B. Williams.

New interesting book: International Public Private R D Collaborations or Digital Basics for Cable TV Systems

Snap! 12,000 Recipes

Author: Topics Entertainment

Have limitless cooking ideas at your fingertips with Snap! 12,000 Recipes. With a wide variety of main courses, appetizers, desserts, light cooking dishes, foreign cuisine, and seafood recipes, you'll always have a delicious meal at home.

This easy-to-use source includes 1 CD ROM and provides everything needed for successful cooking.

Bread and Oil or Career Diary of a Caterer

Bread and Oil: Majorcan Culture's Last Stand

Author: Tomas Graves

Coarse bread bathed in olive oil, then rubbed with tomato or garlic and salt, is common to all the Mediterranean cultures from France to Algeria, from Morocco to Greece. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical crosscurrents that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times.

Pa amb oli has come to symbolize for Majorcans all that is still honest and valid in the island, which became a major tourist destination in the 1960s and has been looking for its soul ever since. Bread and Oil celebrates the Majorcan character as reflected in its eating habits-simplicity, serenity, resourcefulness, and no qualms about getting one's hands oily.

Author Biography: Tomás Graves lives in Deià, Majorca. He is a master craftsman of typographic design and letterpress printing and formerly operated the New Seizin Press with his wife, Carmen. He also plays in a rock band, contributes articles to Connoisseur magazine, and is the author of A Home in Majorca: A Practical Guide to the Traditional House and Rural Life. The son of celebrated British poet and classicist Robert Graves, he was born and raised in Majorca.

Interesting textbook: Democracy Citizenship and the Global City or Our Forests Our Future

Career Diary of a Caterer: Gardner's Guide Series

Author: Jennifer Heigl

This series examines a wide array of professions; each book goes behind the scenes and on the job with a professional in a particular field. These books provide a glimpse of some of the projects, challenges, and rewards of a job on a day-to-day basis.

 

Humor and true stories abound in this lively glimpse into the real world of catering. Each day presents a new challenges in this diary, and routine tasks are frequently interrupted by major snafus, irate customers, and last minute orders. Trained cooks who fantasize about owning a food service will quickly see that thinking on their feet and remaining confident of their skills will be important keys to success in this business.

Thawed or Amish Table

Thawed: A Collegiate Guide to Food

Author: Christine Ravago

This ends the perpetual cycle of food ignorance! Christine Ravago brings to your apartments what mom forgot to teach you about food and cooking. Thawed contains the fundamentals of cooking through easy recipes, photographs, and basic guidelines for buying and storing food, grilling, and entertaining. After the first few years of college or even your first years starting a career and after you've had enough greasy pizza and microwave dinners, Thawed serves as a fool-proof start to your cooking repertoire. Thawed fuses timeless recipes with sugar and spice to bring you excitingly modern meals to pass on for generations. The recipes featured in Thawed have been tested and tasted by your peers, and the results are in...it's easy! Whether it's to impress the girl you just started dating, to gather friends together for a round of juicy gossip, or to celebrate youth, Thawed provides you with the cooking know-how and elegant meals that will leave your guests utterly astonished.

Read also Juízo em Criação de Decisão Administrativa

Amish Table

Author: Phyllis Pellman Good

An exquisite treasure which gathers Amish recipes, along with photographs of the people and places from which they come. A wonderful gift.

The Partridge and A Pear or Desserts

The Partridge and A Pear

Author: Jacqulin Rognehaugh

The Partridge and the Pear is a collection of 12 menus celebrating each of the twelve days of Christmas. Every menu has simple, imaginative, and elegant recipes that will entice everyone from the youngest family member to the oldest and dearest friends into the warmth of your kitchen.

New interesting book: Principles of Accounting or Media Organisations in Society

Desserts: Recipes from the Vineyards of Northern California

Author: Leslie Mansfield

We conclude with a dazzling collection of delectable desserts. Celebrate your next big occasion with Strawberries and Champagne Zabaglione from Gloria Ferrar Champagne Caves or try the Raspberry and Zinfandel Poached Pears from Ferrari-Carano. The Country Peach Tart with Gewurztraminer Glaze from DeLoach Vineyards makes a marvelous ending for a picnic or a cozy teatime treat. And Fetzer's Chocolate Truffle Torte has to be tasted to be believed.

Wrath of Grapes or Martinis

Wrath of Grapes: A Complete Hangover Cookbook and Guide to the Art of Creative Suffering

Author: Patrick Meanor

A text-dense guide to those seeking strategies: "For those of you who wish to take a few intermediate steps towards actual reading rather than basic, non-linguistic visual perusal, we suggest a great favorite among hangover victims: Map Reading. Maps are absorbing under any condition but can be particularly helpful in focusing one's attention on visualizing where things (including you) actually are."

New interesting textbook: Illustrator CS4 Bible or Understanding Net

Martinis: 50 Classic and Creative Recipes for the Perfect Cocktail

Author: Sally Ann Berk

Martinis is the perfect home-bar companion, offering 50 fabulous recipes for that most classic and classy of drinks. From the trendy Sour Apple Martini to the sweet-lover's Chocolate Martini, each recipe is backed with a photograph. The cards can even be used as coasters--how cool!

Food or Lamb

Food: A Dictionary of Literal and Nonliteral Terms

Author: Robert A Palmatier

A referenced dictionary of the literal and nonliteral language of cooking and eating. The dictionary is "referenced" in the sense that it is based on a survey of over thirty books, most of them dictionaries, that record selected literal terms and selected nonliteral terms and expressions in the field of food.

Table of Contents:

Preface
Abbreviations and Symbols
Key to Works Cited
Guide to Reading the Entries
The Dictionary
Classification of Terms According to Source

New interesting book: Come aderire alla parte 404 di Sarbanes-Oxley: Valutazione dell'efficacia di controllo interno

Lamb (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Lamb, explained.

Everything you need to know in order to buy and prepare perfect lamb every
time, including:

• The different types and nutritional value of lamb
• What to look for when buying lamb and how to store it after you buy
• A breakdown of all the different cuts of lamb, and how to cook each type

Its Just a Dinner Party or Best of Modern British Cookery

It's Just a Dinner Party: Modern Approach to Entertaining

Author: Ron Julie Malloy

Despite the abundance of lifestyle books on the market, none meet the entertaining needs of busy young adults. Many have both financial and personal independence, and along with this comes the expectation to maintain, decorate, and entertain, all of the things their parents did, with far less time. ItâЂ™s Just a Dinner Party simplifies and demystifies the art of throwing a dinner party and debunks the impossible standards and craft-focused aesthetic set by Martha Stewart and other style mavens. These twenty-something professionals reveal straightforward and simple techniques for party planning, relaxed etiquette, bar and menu basics, and even a few reliable recipes for any occasion. Additionally, this book is uniquely couple-focused, rather than homemaker-focused; its essence is a "guest-centric" approach that stresses simplicity, grace, and a refreshingly genuine hospitality. Includes recipes for dining and cocktails, easy and elegant table settings, invitations, and entertainment.

New interesting book: Smoothies Blends and Shakes or Cooking from the Heart

Best of Modern British Cookery

Author: Sarah Freeman

British food is going through something of a renaissance. At last we are taking a pride and an interest in our own cooking and our locally sourced ingredients. Much of the credit for this must go to Henrietta Green and her now famous Food Lovers' Fairs as a result a legion of chefs are now championing British dishes with a modern twist.

Chefs such as Fergus Henderson, Heston Blumenthal, Paul Heathcote, Martin Lam, Nigel Howarth and Rick Stein all make use of well sourced seasonal local produce and as a result of the quality of these ingredients have created dishes show case them to full advantage, plundering our culinary heritage as inspiration. Sarah Freeman - a cook who is proud rather than ashamed to be British - has skillfully collected together in her book, recipes culled from the new wave of Modern British chefs as well as creating a range of her own recipes in the same spirit.

This is a really exciting collection of recipes which captures the present mood perfectly. The basis of the philosophy behind this style of cooking starts with the French word terroir. It means 'soil' but in the context of food means more than just that, it means regionality and culture. So food from a particular area is an expression of the land because it is produced from local ingredients which are suited to the soil and climate of that region and are then transformed into an amazing array of culturally distinctive dishes.

There can be no mistaking therefore the home of Baked Trout with Horseradish and Cream, Beetroot and Tomato Soup with Gin, Leek and Derby Sage Tart, Peter Gott's Roast Gloucester Old Spot with Rhubarb and Apple Cheese, Scrag-end of Neck of Herdwick MuttonStewed with Shiraz or Rhubarb and Walnut Crumble with Ginger.

This work is a bible of contemporary British cooking which was first published ten years ago, way ahead of its time then, but it has been revised and updated and is now destined for recognition as a classic.

Eating in Eden or Kitchen Utensils

Eating in Eden: Food and American Utopias

Author: Etta M Madden

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating “new world” religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups—from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and “foodies” who watched TV cooking shows—have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society.

This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals.

Book about: Le Dix-neuvième siècle :l'Europe 1789-1914

Kitchen Utensils: Names, Origins, and Definitions Through the Ages

Author: Phillips V Brooks

A fabulous book for all "foodies," this small and unusual gift book offers the histories of 375 American utensils. Presented by categories--serving dishes, fireplace tools, lighting, cooking utensils, cutlery, drinking vessels, and measures--each listing includes a concise narrative of the utensils' origins, migrations to America, names, spellings, and uses from the early middle ages to the late 19th century. Filled with illustrations and amusing vignettes, Kitchen Utensils is a must-have for every food-history lover's bookshelf.

Table of Contents:

	Definition of kitchen utensil	1
	Dating of kitchen utensils	2
	Coming to the new world	4
	Measures standardized	21
	Change of utensil names	22
	Utensils	26

Definitive Guide to Canadian Artisanal and Fine Cheeses or Herbs

Definitive Guide to Canadian Artisanal and Fine Cheeses

Author: Gurth Pretty

The most comprehensive guide to Canadian cheeses ever published.

Chef Gurth Pretty is Canada's food and beverage ambassador. In his definitive guide, he introduces the country's cheesemakers, describes their cheeses, and provides 30 delicious recipes developed with the cheesemakers themselves.

Canada's fine cheeses cross the country -- from Nova Scotia to British Columbia. Selections include those produced by David Wood of Salt Spring Island Cheese Company; the raw milk cheeses of La Bergerie aux 4 Vents; Ermite by the monks of Abbaye Saint-Benoît-du-Lac; Monforte Dairy's Toscano; and Emanuela Leoni s Leoni-Grana.

There is also information provided for:

• Storing and serving cheese


• Purchasing the featured cheeses


• Locating cheese festivals and competitions


• Cheese and wine pairings.

The varieties include cow, goat and sheep cheeses using raw, thermalized, pasteurized and organic milk. The Definitive Guide to Canadian Artisanal and Fine Cheeses is a cheese lover's delight.

Go to: Dynamic of Destruction or The Unfinished Presidency

Herbs: The Complete Gardener's Guide

Author: Patrick Lima

Herbs sets a new standard of excellence for illustrated gardening books. Turid Forsyth's photographs and watercolor illustrations capture all the beauty and detail of these fascinating and practical plants. Patrick Lima's highly readable and entertaining text, chock-full of helpful advice and wry anecdotal observations, packs the maximum amount of information in the most accessible and enjoyable form.

Chapters are devoted to: Selecting and Growing Herbs, Soil, Perennial Kitchen Herbs, Thyme, Alliums, Herbs to Blend and Brew, Herbs for Fragrance, Growing Herbs Indoors, Cooking with Fresh Herbs and Gathering Wild Herbs. A chapter is devoted to herbs with seeds such as caraway, chives, coriander, cress, mustard and poppy and another to sages for seasoning and teas as well as for adding color to the flowerbed.

This volume, as beautiful as it is useful, combines the wisdom of two longtime gardeners to make Herbs, The Complete Gardener's Guide, a delightful and essential addition to any gardener's library.

Lexington Herald-Leader

Striking color photographs and detailed watercolors ... This is a delightful and very informative read.

E-Streams

A high-quality, extremely readable and gorgeous treatise ... The photography by Turid Forsyth is nothing short of magnificent.

American Reference Book Annual

A most attractive coffee-table book, this volume is at the same time an excellent reference resource for the herb gardener.

Appleton Post-Crescent

The informational material in this book is exquisitely complemented by photos and illustrations ...as beautiful as it is useful.

Colorado Homes & Lifestyle Magazine

Herbs provides you with the essential knowledge to build your herbal garden from the soil up ... fun read.

The Hamilton Spectator - Robert Howard

What a lovely, informative and motivating book this is.

Paper Clips

Filled with delightful vignettes and essential advice ... lavishly illustrated.

Publishers Weekly

Leafy, flowering vines and kitchen herbs, seeds, pods, bulbs and all things herbal are showcased in this expansive study. Lima (The Art of Perennial Gardening) and Forsyth focus on the plants' physical characteristics rather than on cultivation: how they look, smell, feel and taste, what makes them thrive, which parts make the best food or medicine. With some basic but not comprehensive know-how ("This 3-foot North American herb [anise-hyssop] wants a place in the middle of a bed of tea herbs or perennials"), the book offers facts and aesthetic appreciation, and as such will primarily benefit cognoscenti. A handful of recipes and hundreds of photos enhance this charming book. (Oct.) Copyright 2001 Cahners Business Information.

Asados or 1 Batter 50 Cakes

Asados

Author: Denis Kelly

Tempt guests with an elegant grilled entree of scallops brushed with spicy wasabi or Portobello mushrooms dressed with herb-infused olive oil. Indoor or outdoor grilling will be better than ever with these classic and innovative recipes. Color photos are featured throughout.

Interesting book: Couples Confronting Cancer or Bone Breath Gesture

1 Batter, 50 Cakes: Baking to Fit Your Every Occasion

Author: Gina Greifenstein

The Quick & Easy series features small, compact cookbooks, emphasizing everyday--quick and practical--cooking. Readily available ingredients are used to produce mouthwatering and visually appealing dishes for daily meals. The books feature contemporary content. Well-designed layouts, and beautiful color photography throughout. A useful table leads each book, doubling as both a table of contents and recipe description. Information such as number of calories, recipes with big portions, take-along food, fast recipes, and ultra-simple recipes, are highlighted. Helpful hints and cooking tips punctuate the text offering sensible strategies for everyday eating. 50 easy palate-pleasers from one simple batter render cakes for every occasion. This Quick & Easy book provides readers with fresh decorating ideas and alternatives to traditional frosting. Whether you need a coffee cake for a mid-morning pick-me-up, or a showstopper for a formal gathering, 1 Batter, 50 Cakes provides ample ideas for all.

Echos of Southern Kitchens or Justines Memories Recipes

Echos of Southern Kitchens

Author: United Daughters of the Confederacy California Robert E Lee Chapter No 278 Los

This 1916 work pays tribute to the heritage of Southern cooking. With recipes contributed by members of the United Daughters of the Confederacy interwoven with advertisements of the local, California companies that supported the publication of the work, this volume provides as snapshot of the food prepared in the home kitchens of these California women.

Book about: Macroeconomics or The Business of Employee Empowerment

Justine's Memories & Recipes

Author: Janet Stuart Smith

The recipes from this book come from Justine's, an establishment that kept a firm hold on its reputation as one of the leading restaurants in the United States for the 48 years it was open. Within two years of opening in 1948, this restaurant received national recognition for providing delicious meals as well as an elegant dining atmosphere befitting the Old South. The combination of this historical restaurant's story, accompanied by the exquisite recipes it served and the impressive artwork throughout the book, make Justine's Memories & Recipes the perfect book for both Chefs and cookbook collectors of today.