Burgers Books: December 2008

Wednesday, December 31, 2008

Pillsbury One Dish Meals Cookbook or Espresso Starting and Running Your Own Specialty Coffee Business

Pillsbury One-Dish Meals Cookbook: More Than 300 Recipes for Casseroles, Skillet Dishes and Slow-Cooker Meals

Author: Pillsbury Editors

From America's most trusted kitchens comes a collection of delicious and easy recipes for one-dish meals that everyone--even the cook--can enjoy.

Featuring: Kids' Favorites, Easy Entertaining, Tried and True Family Favorites, Brunch Specialties

ESPRESSO! Starting and Running Your Own Specialty Coffee Business

Author: Joe Monaghan

An A-to-Z guide to making it in your own specialty coffee business!

Expert tips, tricks, and a gold mine of crucial how-to information you just can't find anywhere else—learn how to:

Get started in business for as little as $15,000
Secure the optimum location
Get the financing that best suits your goals
Buy, use, and maintain equipment
Find and deal with suppliers
Market your espresso business with little or no capital
Brew delicious, high-quality coffee drinks that keep customers coming back for more
Hire and manage personnel
And much more

Espresso! also arms you with sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; coffee drink recipes; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no espresso entrepreneur should be without.

Edible Wild Plants of Pennsylvania and Neighboring States or World Food Cafe 2

Edible Wild Plants of Pennsylvania and Neighboring States

Author: Richard J Medv

Ralph Waldo Emerson defined a weed as a "plant whose virtues have not yet been discovered." To the wild-plant enthusiast who has discovered the virtues of many plants, there are relatively few weeds. After using this book, you will never again consider lamb's-quarters a weed. Instead, you will nurture it with respect and even encourage its growth in your garden.Edible Wild Plants of Pennsylvania and Neighboring States contains botanically accurate, up-to-date information essential for the identification of more than one hundred delectable wild plants. Each plant entry provides characteristics, habitat, distribution, edible parts, food uses, precautions, and preparation, followed by tasty recipes and interesting remarks about the plant's botanical history. The plants are arranged according to height, with the ground-huggers appearing first and the trees last. Each plant is also cross-referenced by common and scientific names. The authors have written this book with the novice forager in mind, including useful tips on foraging from where to search for food to precautions to take. They also provide a list of toxic look-alikes, a nutrient composition chart, and a glossary of terms.

Book about: Golda or Big Green Purse

World Food Cafe 2: Easy Vegetarian Food from around the Globe

Author: Caldicott

Includes delicious vegetarian recipes from around the world along with stunning photography!

Tuesday, December 30, 2008

Principles of Food Beverage and Labor Cost Controls or Seeds of Wealth

Principles of Food, Beverage, and Labor Cost Controls

Author: Paul R Dittmer

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Booknews

New edition of a textbook for students with little or no experience in the industry. Some topics treated include: cost/volume/profit relationships; purchasing, receiving, storing and issuing control; labor cost determinants. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Books about: ABC of Mens Fashion or The Panic Free Pregnancy

Seeds of Wealth: Four Plants That Made Men Rich

Author: Henry Hobhous

Seeds of Wealth is a collection of four elegant essays focusing on the economic and cultural consequences of the exploitation of timber, tobacco, rubber, and the wine grape. These cash crops have had, for the past three centuries, a profound effect on our world. In this intriguing account, Hobhouse illustrates how timber deficiency sparked an industrial revolution, tobacco lead to a wealthy and young nation, the rubber tree created nations, and wine provided the head, heart, and pocketbook with wealth.

This book offers proof of how the seemingly irrelevant can have widespread unintended consequences. In presenting global history from his own perspective, Henry Hobhouse offers an overview of how nature has unwittingly contributed to the creation of human wealth and economic growth.

Nola Theiss - KLIATT

Five agricultural products?—?timber, wine grapes, rubber, and tobacco, along with coffee (added to this newest edition)?—?have had an enormous impact on the history of the world. Two (timber and tobacco) reflected the changing fortunes of Britain and the United States. Timber and its rampant use for construction and fuel probably added significantly to global warming. Rubber and winemaking were influential in other areas of the world, like Singapore and Ancient Rome, and coffee brings the Arab world into the picture, but all these products have had significant impact on the United States. The author notes that one thing they have in common, beyond the fact that each stimulated or was crucial in wars, was that they have been a boon for "tax gatherers." Hobhouse has also written a related book, Seeds of Change and, although a journalist by trade, he has become an authority on the impact of plants on the history of the world. Because this book is written in an extremely readable style, it would be a good addition to any school library. Students will use it as a reference in history, political science, economics and science classes. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2003, Shoemaker & Hoard, 313p. notes. bibliog. index., Ages 12 to adult.

The Chez Panisse Menu Cookbook or Big Book of Fish and Shellfish

The Chez Panisse Menu Cookbook

Author: Alice Waters

This timeless addition to the Chez Panisse cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.

Books about: Principles of Metal Manufacturing Processes or Understanding Macroeconomic Theory

Big Book of Fish and Shellfish: More Than 250 Terrific Recipes from River, Lake, and Sea

Author: Fred Thompson

For those who love fish or clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimp but are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps. The book is organized by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with catfish, flounder, or whatever similar fish is freshest. The author's tips for selection, preparation, and cooking techniques (including poaching, steaming, baking, grilling, frying, and roasting) allow the reader to cook with confidence. With more than 250 outstanding recipes, from appetizers and main courses to great classic side dishes, this latest addition to the Big Book series means nobody has to be chicken of the sea.

Ricelands or Stout

Ricelands: The World of South-east Asian Food

Author: Michael Freeman

Pad thai, pho, bao: the cuisines of Southeast Asia have ardent enthusiasts far beyond their native lands, and are now among the most-consumed dishes in the world. But the familiar take-out menus and thriving storefronts rest atop a compelling history of food, culture, and modernity. Award-winning photographer and writer Michael Freeman now offers here an all-encompassing guide to the cuisines of eight Southeast Asian countries.
Ricelands takes the reader on a colorful and engaging tour of these popular tourist destinations through the richly layered cultures surrounding the various food traditions. Traveling across the landscapes of Thailand, Vietnam, Burma, Cambodia, Malaysia, Laos, Indonesia, and the Philippines, Freeman explores the origins of their respective cuisines, the defining characteristics of authentic dishes, and the evolution of the cuisines as they entered foreign cultures. From birds’ nests gathered in Thailand's coastal caves to the less familiar dishes of Burma and Cambodia to the pungent durian fruit (and Westerners’ often aghast reactions), the author unearths unexpected treasures and tantalizing facts about Southeast Asia and its social history. The book also examines the cooking techniques, complex spices, and agricultural economies that underpin the countries’ food cultures, and considers how the informal nature of Southeast Asian eating fits into the rhythms of modern-day living.
Vibrantly illustrated and elegantly conceived, Ricelands takes us into the heart of tropical Asia and the delicious foods that define it the world over.

Interesting textbook: Reviving the Invisible Hand or Frontiers of Business Cycle Research

Stout, Vol. 10

Author: Michael J Lewis

Michael Lewis, Ph.D., traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world.

Monday, December 29, 2008

Knife Skills for Chefs or Seasons of Our Joy

Knife Skills for Chefs

Author: Christopher P Day

Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage. Written by Christopher Day, who is considered one of the country’s foremost authorities on knives and is the corporate chef for Mercer Tool Corp, a knife manufacturing company. Co-authored by Brenda Carlos, who is an experienced author and a regular contributor to two American Culinary Federation magazines: The National Culinary Review and Sizzle. Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Introduces readers to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. Shows readers step-by-step how to dice, chop, mince, paysanne, rondelle, oblique, tourne, chiffonade, butterfly, carving/slicing, gaufrette, and even opening clams and oysters. Includes large photos that make it easy to learn proper culinary techniques and procedures. This is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

Table of Contents
1. Knife History and Production
2. Which Knife is Right?
3. Keeping a Knife Sharp
4. Knife Safety
5. Knife Cuts
6. Garnishing
GLOSSARY
BIBLIOGRAPHY
APPENDIX I: Culinarian’s Code
APPENDIX II: An Introduction to the American Culinary Federation
APPENDIX III: Knife and Related Product Usage Chart
APPENDIX IV: Basic Knife Cuts Chart
APPENDIX V: Anatomy of a Chef’s Knife
APPENDIX VI: First Aid for Knife Cuts
APPENDIX VII: Key to Review Questions

Go to: From Cotton Belt to Sunbelt or The The Profession of Dietetics

Seasons of Our Joy

Author: Arthur I Waskow

Circling the Jewish calendar from Rosh Hashanah to Tisha B’Av, this lively, accessible guide includes rituals, recipes, songs, prayers, and suggestions for new approaches to holiday observance.

“A wonderful blend of information and innovation that will help readers find both traditional and new meaning in the Jewish holidays.” —Judith Plaskow, author of Standing Again at Sinai

Restaurant Confidential or Martha Stewarts Pies and Tarts

Restaurant Confidential

Author: Michael F Jacobson

In May 2001, the Center for Science in the Public Interest (CSPI) will break a major pizza story on the ABC television program 20/20 and once again capture front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. Published to coincide with this story is Restaurant Confidential, in which Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide--with 247,000 copies in print--does for fast food.Belgian Waffle or Rib-Eye Steak? Bloomin' Onion or Mrs. Fields's Double-Fudge Brownie? Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What's in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine--Chinese, Mexican, steak house, and more--and covers all the major chains, such as The Olive Garden, Applebee's, and Outback. The book provides specific eating strategies for every kind of restaurant, as well as shocking facts: Did you know that a typical order of stuffed potato skins packs a whopping 1,260 calories and 48 grams--two days' worth--of saturated fat? A 10-point plan for ordering wisely, plus dozens of tips throughout, takes the information one step further by showing how to eat happily and healthfully. It's the nutrition book that reads like a thriller. Take the steak and brownies; a whole fried onion with dipping sauce has a blooming 163 grams of fat, and the seemingly innocent Belgian waffle with whippedtopping and fruit has even more fat and calories than two sirloin steaks.

Publishers Weekly

This book from the Center for Science in the Public Interest is a follow-up to the organization's expos on the dangers of fast food. This guide offers all imaginable nutritional details about restaurant food, including meals available at mall eateries, fast-food outlets and family-oriented establishments, along with ethnic eateries from Chinese to Italian. The material is first presented in a breathless, tabloid style designed to astound the reader ("It is not at all unusual for a typical restaurant meal to pack 1,000 calories, not counting appetizers or dessert, each of which could run another 1,000. Yet, most women need only about 2,000 calories per day, whereas men need only 2,500.") What follows is a practical list of the best and worst meal choices, according to calorie, fat and sugar content. After spelling out the calorie and fat gram content, the authors offer an alternative in "The Bottom Line." For example, after describing the amount of oil and sugar in sweet and sour pork, the authors advise, "No amount of adjusting will make this good enough to eat. Skip it." While the book probably won't change the way most Americans eat, avid dieters or anyone obsessed with eating healthy will find this book useful as they plan their meals. (May 17) Copyright 2002 Cahners Business Information.

School Library Journal

Adult/High School-The Center for Science in the Public Interest publishes the calories, fat, and saturated fats in America's favorite restaurant foods. This book is a compilation of those reports. It begins with a brief overview of the American habit of eating out, the study's methodology, and a basic guide to eating out in a healthy way. The reports are arranged by food type, e.g., breakfast, Mexican, Greek drinks, sweets, etc. Each item ends with a tip on eating it in the most nutritious way. Sidebars highlight special findings, which include the 10 best and worst restaurant meals, the foods highest and lowest in saturated fats, food contamination, etc. An appendix lists the major restaurant chains tested. The bad news is delivered in an easy-to-read style free of scientific jargon. Teens who spend so much of their time in restaurants and fast-food chains will find these reports highly informative and extremely helpful in planning a nutritional strategy when eating out.-Jane S. Drabkin, Chinn Park Regional Library, Woodbridge, VA Copyright 2002 Cahners Business Information.

Booknews

Based upon laboratory analyses of popular restaurant foods, this text reveals their calorie, fat, saturated fat, cholesterol, and sodium content. Information on fiber, vitamins, and other nutrients is not particularly emphasized. Each of the 18 chapters is devoted to a type of restaurant (Mexican, Italian, fast food, etc.) or food (breakfast, movie theater snacks). The authors are nutritionists with the Center for Science in the Public Interest. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Book review: The Sprouting Book or Tough Love

Martha Stewart's Pies and Tarts

Author: Martha Stewart

With more than 100 original recipes, this may be the most inspiring dessert cookbook ever published. Martha's recipes for such delights as Tartan Rhubarb Pie or Walnut Tartlets with Chocolate Lace are accompanied by creative ideas for spectacular presentation and stunning full-color photographs. More than 160 full-color photographs.

Publishers Weekly

This is the third in Stewart's Food & Entertaining series, following Entertaining and Hors d'Oeuvres, written in the informal, conversational style that attracts her readers and may assure them they can achieve the results displayed in Galton's photos. The author is a professional caterer and columnist for House Beautiful, and the elegant creations here bespeak learned skills, inventiveness and enthusiasm. Perfectly reproduced color pictures focus on pies, tarts and tartlets made from fruits (including the citrus types), berries, nuts, chocolate, vegetables. These ingredients are elaborately decorated, some baked in heart-shaped or other unconventional pans, most as rich as Croesus and a treat for the eyes as well as the palate. Stewart's instructions are complete, unmistakably clear and illustrated each step of the way. Still, a kitchen neophyte would probably be frustrated by attempts to make the Concord grape pie, garnished by a grape cluster, leaves and tendrilsall made of pastry; or a swirling, white-and-dark chocolate masterpiece surrounded by hand-fashioned chocolate leaves. The book is outstanding, and it should appeal strongly to people experienced in the art of fine cooking. December 2

Sunday, December 28, 2008

Blue Trout and Black Truffles or Grrrrowlicious Food for Hungry Dogs

Blue Trout and Black Truffles: The Peregrinations of an Empire

Author: Joseph Wechsberg

After World War II, the author revisited some of Europe's most famous restaurants. But every chapter in this book goes far beyond food critiques: each is a delightful essay on the art of graceful living.

Saturday Review

"Mr. Wechsberg is, happily, the possessor of a pervading and delightful humor."

New interesting textbook: Starting Sensory Integration Therapy or Dr Shapiros Picture Perfect Weight Loss Shoppers Guide

Grrrrowlicious Food for Hungry Dogs

Author: Jamie Young

Delicious eats for your best friend.

Jamie Young's resourceful book will inspire dog lovers everywhere to make important choices about their pet's diet and to create some of the tastiest, healthiest meals for their canine friends.

Simple and accessible, this beautifully designed cookbook features 26 recipes that are inexpensive, easy, balanced, nutritious and, most important, tasty. Grrrrowlicious serves up a delicious menu of recipes for cooked and raw food - the classic carnivore diet- and a few treats.

Chapters include:

Cooked. Droolicious recipes for dog dinners

Vitamins. Essentials to keep your dog in tip-top shape, inside and out

Oils. The low-down on all the good oils

Animal. Raw-boned delights to make your hound howl for more

Vegetable. For a well-rounded diet, canines cannot live by meat alone

Toxic. A list of no-nos that should never appear on a dog's plate.

From puppy porridge to pasta, and from raw bones to risotto, here is a wonderful repertoire of feisty and delicious meals for any dog.

Introduction: Can the can and get back to the dogma of fresh food     8
Cooked: Droolicious recipes for the tastiest dog dinners in town     11
Row: Fresh & fast - every canine craves the uncooked     28
Carnivore: Get back to a wild diet and bring out your dog's inner wolf     36
Treats: Every pooch deserves a little pampering now and then     41
Vitamins: Essentials to keep your dog in tip-top shape, inside and out     47
Oils: The low-down on all the good oils for your best friend     55
Animal: Raw boned delights to make your hound howl with joy     56
Vegetable: For a well rounded diet canines cannot live by meat alone     58
Toxic: A list of no-nos that should never appear on your pup's plate     60
Index     62

Paris by Pastry or Best 50 Biscotti Recipes

Paris by Pastry: Stalking the Sweet Life on the Streets of Paris

Author: Joyce Slayton Mitchell

"Paris by Pastry" tours the city in a fresh, new way by tracking down the best pastry shops in town! The tastiest of treats are to be found around every corner with every turn of the page. The book features pastry shops along Paris's top attractions as well as a metro-line pastry tour. It also includes recipes from Paris's finest pastry shops. Savor every stop!

Chicago Sun Times

The book, with a ... map highlighting the shops, attractions and Metro stations ... features recipes for a handful of favorite pastries.

Yahoo News

It's hard to imagine anyone would need inspiration for finding sweets on a trip to Paris, but just in case, a new book called Paris by Pastry can help you find some of the city's best treats and bakeries.

The French Journal

For those of us who don't have Paris in our immediate futures, a few recipes of favorite treats are also included.

Library Journal

Mitchell (Winning the Heart of the College Admissions Dean: An Expert's Advice for Getting into College) gives herself the nom de plume Georgette as she visits the bakeries of Paris with a friend. Mitchell refers to the pair by pseudonyms and in the third person, which immediately sets the tone for this travel/food book, whose unique approach to Paris is as light and airy as the pastries these two women seek. Most of the text is arranged by neighborhood or tourist attraction; entries describe the area, identify a nearby petisserie or boulangerie, and describe the shop's specialties. Recipes are included for several of the treats mentioned. While charming, this book has very limited value as a travel guide, and the sweet-shop listings and recipes can be found in more authoritative sources, such as Patricia Wells's Food Lover's Guide to Paris and Julia Child's Mastering the Art of French Cooking. An optional purchase for public libraries.-Rita Simmons, Sterling Heights P.L., MI Copyright 2006 Reed Business Information.

New interesting textbook: Japanese Multinationals Abroad or The First Industrial Woman

Best 50 Biscotti Recipes

Author: Barbara Karoff

Biscotti has taken America by storm! And at last, 50 different flavors for this twice-baked favorite are at your fingertips.

You'll find Anise Almond Biscotti, Fig Lemon Rosemary Biscotti, Coconut Biscotti Dipped in Chocolate, Pumpkin Pecan Biscotti, Curry Pine Nut Biscotti, Pepper and Peanut Biscotti, and many more.

Also: helpful hints and a section of biscotti-like cookies, as well as biscotti as defined by the Italians.

Saturday, December 27, 2008

Bordeaux or Good Things for Easy Entertaining

Bordeaux: Medoc & Graves

Author: Stephen Brook

One of the world's most respected wine regions receives a high-level yet readable analysis by an award-winning wine writer. Brook, whose books have received such prestigious awards as the Prix du Champagne Lanson, Glenfiddich, and Veuve Clicquot prizes, provides insider information about how the great Médoc, Graves, and other world-famous Bordeaux wines are produced, from the red Pauillac Cabernet Sauvignons to the sweet Sauterne whites. Detailed maps and quality photos cover the most famous châteaux and communes, as well as smaller specialists and newcomers worth watching. Special treat: simple definitions of the complex appellations and the laws that control them.

Interesting textbook: Diet for a Small Planet or Rock Star Momma

Good Things for Easy Entertaining: The Best of Martha Stewart Living (Good Things with Martha Stewart Living Series)

Author: Editors of Martha Stewart Living Magazin

In this latest volume in the Good Things With Martha Stewart Living series, you will find dozens of ideas, projects, and recipes to help you entertain more easily and often. Delicious drinks and hors d'oeuvres, simple lighting projects, beautiful centerpieces, clever place cards, creative table coverings, and luscious desserts round out this inspired collection.

Author Biography:

Making Ice Cream and Frozen Yogurt or Emerils Creole Christmas

Making Ice Cream and Frozen Yogurt

Author: Maggie Oster

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.

Emeril's Creole Christmas

Author: Emeril Lagass

Emeril kicks it up a notch Louisiana-style for the holidays.

The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfies Corn Cakes with Caviar, Brandied Baked Ham with Sugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gift a lagniappe of his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffers gifts from the Creole kitchen including Emeril's Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril's Creole Christmas will be a gift to give yourself as well as family and friends.

The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfies--Corn Cakes with Caviar, Brandied Baked Ham withSugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gift--a lagniappe--of his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffers--gifts from the Creole kitchen--including Emeril's Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril's Creole Christmas will be a gift to give yourself as well as family and friends.

Sweet Myrtle and Bitter Honey or Necessities and Temptations

Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia

Author: Efisio Farris

Sardinia now rivals its northern neighbor Provence as a vacation destination. The coastline lures visitors, but it is the food that will make you linger. Chef Efisio Farris is poised to become the next great ambassador of Italian regional cuisine. To promote the cooking of his native Sardinia, he has appeared on the Food Network, given demonstrations at food festivals across the country, and even launched his own company that imports Sardinian specialties for his restaurants and for retail. It is Mediterranean cooking at its purest, making liberal use of olive oil, fish, and fresh vegetables. But it’s also distinguished by indigenous ingredients that are becoming hot trends in America: pecorino, flatbread, fava beans, fregula, and bottarga. Farris has pulled together more than one hundred recipes–many of them family secrets. Among them are Watermelon Salad with Arugula and Ricotta Salata; Pannacotta with Bitter Honey; and Bruschetta with Sausage and Pecorino Sardo. More than 150 breathtaking images take you on a tour of the countryside–from the terraced olive groves to the riverbanks full of wild asparagus. In sidebars, the author relates charming anecdotes and Sardinian history. Readers will come away not just with a taste for the island’s flavors but also a sense of Sardinia’s magical beauty and culture.

Publishers Weekly

With his first cookbook, Farris leaps into the front ranks of culinary regionalist and troubadour. He's a transplant to Texas, a restaurateur and importer, but his taste buds still twinkle to the lusty, muscular primal cuisine of his ancestral Sardinia. He stirs up an appetite for simple pasta dishes in which the sauce determines the shape of the macarrones, and any number of compositions featuring spiced and herbed lamb, artichokes, olives and various seafood stews enriched with bottarga. The author first tasted this "Sardinian caviar," the roe of gray mullet, at age three on a cherished expedition to catch and cook fish on the beach with his father and uncle. He balances sentimentality with frank delight in testing the reader's mettle. Roasted eels, pictured in full slither, are only a start. Anyone for abbamele, the honey and bee pollen reduction? Raw sea urchin under the full moon? Then there is casu murzu, rotten cheese, which owes its creamy texture to maggots. Our intrepid guide, who "cannot resist its charms," admits that even for him it was a childhood gross-out. Beautifully illustrated, often eminently cookable, the book also has the charms of a picaresque novel. (Oct.)

Look this: Procedures for the Automated Office or First Course In Business Statistics

Necessities and Temptations

Author: Junior League of Austin

A cookbook and a handy kitchen reference guide that includes sections on table settings and napkin folding. Makes a perfect bridal gift. Recipient of numerous awards including a Tabasco Community Cookbook Award.

Friday, December 26, 2008

Complete Idiots Guide to Terrific Diabetic Meals or United States Cookbook

Complete Idiot's Guide to Terrific Diabetic Meals

Author: Lucy Beal

Diabetic-friendly recipes the whole family will love!

From appetizers to desserts and everything in-between, here are 300 easy-to- prepare recipes for diabetics that can be made from everyday household ingredients—and the entire family can enjoy. Food categories include Mexican, Italian, Pan-Asian, fish, poultry, lean beef and pork entrees; appetizers, snacks, side dishes, breads, and desserts; and fruits, vegetables, soups, salads, pastas, and breads.

• First diabetic cookbook to use the new glycemic index for all recipes
• 300 recipes—far more than others on the market
• 6.5% of the U.S. population has diabetes
• World Health Organization is predicting the number of people with diabetes to double from 140 million to 300 million by 2025

Author Biography: Lucy Beale is a weight-loss expert and the author of The Complete Idiots Guide to Weight Loss and The Complete Idiots Guide to Low-Carb Meals.

Joan Clark, R.D., is a clinical dietician and certified diabetes educator with the University of Utah Hospital Diabetes Center.

Barbara Forsberg is an executive chef and co-author of The American Food Library Guide to Regional Food. Her clients include Donald Rumsfeld, Apple Computer, Neutrogena, Coldwell Banker, Century 21, and Serta.

Look this: Forces of Labor or Statistical Aspects of Quality Control

United States Cookbook: Fabulous Foods and Fascinating Facts from All 50 States

Author: Joan DAmico

Take a Tasty Tour of Americas 50 States

1. In what state were both the lollipop and the hamburger-on-a-bun invented?

2. Where do the largest watermelons grow and whats the distance record for spitting watermelon seeds? How big is the worlds largest potato chip and where is it now?

3. Theres more to cuisine in America than just burgers and fries. Heres a mouthwatering journey across the United States where youll discove and learn how to make fabulous foods from every part of the country.

Treat yourself to such simple, kid-tested recipes as:

Banana Berry Pancakes with Real Maple Syrup from Vermont
Key Lime Pie from Florida
Deep Dish Pizza from Illinois

The United States Cookbook is a delicious mixture of fun food trivia, fascinating tidbits about each states history and traditions, and yummy recipes you can cook yourself. What a great way to stuff your face and feed your brain at the same time!

ANSWERS: 1. Connecticut. 2. Hope, Arkansas. The record is 30 feet. 3. 25 feet long and 14 feet wide. 3. Its in the Potato Museum, Blackfoot, Idaho

Children's Literature

I've always believed that food and learning make a great combination. What better way to learn United States geography than by sampling regional foods, state-by-state. The book is divided regionally and fun facts about foods from each state are given along with a typical recipe for that state. Cooking utensils and safety are described at the beginning of the book in preparation for a safe workplace. Each recipe is clearly described and will easily be understood by beginning cooks. Last week, we had historic Waldorf salad with our Sunday lunch. It gave a whole new twist to the recipe to realize that it had such a venerable past. There should be many uses for this cookbook, inside the classroom, at home, 4-H cooking groups, boys and girls clubs, etc. The recipes are nutritious for the most part and definitely an improvement over many other fast food type meals. An index of recipes, states, and state events is helpful in locating items quickly. 2000, John Wiley and Sons, Ages 8 to Adult, $12.95. Reviewer: Barbara Youngblood

School Library Journal

Gr 4-6-Readers can cook their way around the nation while digesting fascinating trivia about the states. The book is divided into seven parts by regions, with each region divided into chapters with states listed alphabetically. The authors present foods of the states as well as a brief history, boxed facts (capital, major cities, state bird, tree, flower, etc.), and "Fun Food Facts." There are helpful sections on the use of equipment; cooking skills, such as cutting, measuring, and mixing; and safety rules. Recipes are presented in a consistent fashion: ingredients, step-by-step directions for preparation, time/tools involved, and number of servings. "Fabulous Food Festivals" are highlighted with month and city or town. The wide range of tempting recipes (breads, vegetables, desserts, a beverage, breakfast, fish, sandwiches, salads, and meats) should please all palates. Readers will discover traditional dishes like Boston baked beans, Maryland baked crab cakes, Key lime pie, Mississippi mud pie, and Waldorf salad. There are also fun-to-prepare recipes such as Kentucky burgoo, Wisconsin cheddar dill puffs, and mallo-mallo fudge squares, and foods with lots of kid appeal like Philadelphia soft pretzels. Simple, black-and-white maps, cartoons, and sketches appear throughout. Like Aileen Paul's The Kids' Fifty State Cookbook (Doubleday, 1976; o.p.), this title will be a popular choice.-Augusta R. Malvagno, Queens Borough Public Library, NY Copyright 2000 Cahners Business Information.|

Kirkus Reviews

This earnest amalgam of cookbook and geography lesson has some charm, but mostly falls flat. Beginning with a brief rundown of skills and safety rules about measuring, mixing, cutting, and using kitchen appliances, the authors then turn to the United States by region (New England, Southwest, Pacific, etc.). Each state gets an outline map, a box of info about its state tree, flower, etc. a few paragraphs of history, and an indication of some of its food products. This is followed by a regional recipe, nicely laid out with ingredients, steps, the time it takes, and the tools needed. Each state's section ends with "Fun Food Facts" and a note about a local food festival. The research is sometimes frustrating (in what African language is "goober" a word for peanut?) and some terms that should be explained aren't (what's shortening?). There's a heavy reliance on pre-packaged, canned, and frozen ingredients in the recipes. Margarine and oil pan spray are used throughout, which might allay some health concerns but will surely offend some purists, too. There isn't much description to carry youngsters through the tricky parts, like yeast dough; or warnings about, for example, adding melted margarine to egg yolk and what might happen if the margarine is too hot. Budding young chefs will be better served by other readily available regional cookbooks. (Nonfiction. 9-14)

Joyce Lamonts Favorite Minnesota Recipes and Radio Memories or Healthy Heart Cookbook For Dummies

Joyce Lamont's Favorite Minnesota Recipes and Radio Memories

Author: Linda Larsen

Do you remember the familiar voice of WCCO’s original on-air home economist? In her more than fifty years of broadcasting, Joyce Lamont became a virtual member of the family to Midwestern households, receiving as many as 10,000 letters a month from her listeners. This collection of Joyce’s best offerings features 300 time-tested recipes, indispensible household hints, and a nostalgic look back at the heyday of WCCO radio.

Here’s a sampling of the recipes you’ll find inside:

Bean and Bacon Soup

Oven Beef Burgundy

Perfect Corn on the Cob

Never-Fail Popovers

Chicken-Broccoli Hot Dish

Strawberry Cloud Cake

Deviled Drumsticks

Easy Cranberry Nut Bread

Golden Parmesan Potatoes

Barbecued Country Ribs

Chocolate Fudge Bars

Pecan Crumble Pumpkin Pie

Packed with comfort food and kitchen wisdom, Joyce Lamont’s Favorite Minnesota Recipes & Radio Memories will be a cookbook you’ll reach for time and time again.

Contents
Foreword by Sue Zelickson
Preface by Linda Larsen
Introduction The Life and Times of an Accidental Radio Star
Chapter 1 Appetizers
Chapter 2 Salads
Chapter 3 Soups and Sandwiches
Chapter 4 Chicken and Turkey
Chapter 5 Beef and Lamb
Chapter 6 Pork
Chapter 7 Seafood
Chapter 8 Side Dishes and Vegetables
Chapter 9 Quick Breads and Coffee Cakes
Chapter 10 Cookies and Candies
Chapter 11 Cakes
Chapter 12 Pies
Chapter 13 Desserts
Chapter 14 Household Hints

Book review:

Healthy Heart Cookbook For Dummies

Author: James M Rippe MD

A heart healthy regimen needn’t be torture. Two hours on a stationary bike, followed by a dish of low-fat cottage cheese topped with a lonely sprig of parsley may be your idea of what it takes to maintain heart health—but it’s actually a lot more enjoyable and fun! Cardiac fitness, like any new lifestyle plan, can be achieved with only a few basic modifications to your diet and activity level.

With The Healthy Heart Cookbook For Dummies, you’ll follow an exciting and delicious food regimen, destined to give you and your heart a boost. Written by James Rippe, a leading cardiologist and chef, and with over 100 recipes from a cadre of expert dietitians and fifty top chefs, you’ll discover some of the secrets to heart health, some common fallacies, and get the lowdown on a few life-saving basics:

The risk factors for heart disease—and how to control them
The eight key eating habits affecting heart health—includ ing the number of calories, cholesterol and fat, and antioxidant-rich foods you consume
“Bad” versus “good” cholesterol—the world of saturated, monosaturated, and polyunsaturated fats
Nature’s gift to health—phytochemicals and what foods contain them
Smart shopping tips—including common supermarket traps, and how to select produce, meats, seafood, dairy, grains, and from the deli counter

You’ll discover what a snap it is to prepare your own menu, assemble meals that are nutritious and balanced and also meet every sort of dietary need (including high blood pressure, diabetes, and food allergies). The book’s rich cornucopiaof recipes will help you explore the delicious possibilities of every meal and dish, including:

Breakfast and brunch—including Pumpkin Cheesecake Muffins, Peach Scones, and Eggs Benedict with Asparagus and Low-Fat Hollandaise Sauce
Appetizers and snacks—including Homemade Dill and Celery Seed Hummus and Chilled Hapa Shrimp Rolls and Thai Citrus Dipping Sauce
Seafood—including Red Snapper with Braised Fennel and Spinach and Seared Scallops in Grilled Eggplant with Mango Salad
Poultry and Meat—including Lemon-Grilled Cornish Hens, Healthy Heart Beef Stroganoff, and Herb-Crusted Lamb Loin with Braised Fennel and Fresh Mint
Vegetarian Entrees—including Curried Tofu and Vegetable-Stuffed Pitas with Cashews and Raisins

With sixteen pages of full-color photos, black-and-white how-to illustrations, a summary cheat sheet of need-to-know info, and humorous cartoons, The Healthy Heart For Dummies Cookbook helps you build a sensible foundation for overall fitness—beginning with your heart.

Thursday, December 25, 2008

Burgers or The Fat Fallacy

Burgers: 52 Easy Recipes for Year-Round Cooking

Author: Sally Sampson

A tasty new burger for every week of the year

If you're tired of the same old boring burgers, this cookbook is just what you need. It gives you a year's worth of delectably different burger recipes—from Caramelized Onion and Blue Cheese Burgers to Salmon Burgers with Wasabi. Whether you want a wonderful weeknight meal or a blissful backyard barbecue, this full-color book is jam-packed with unbeatable burger ideas—everything you need to unleash your burger creativity and delight family and friends!

The Fat Fallacy: The French Diet Secrets to Permanent Weight Loss

Author: Will Clower

Fat is not the enemy!
Croissants. Brioche. Brie. To the American palate, these foods are fattening and oftentimes “forbidden.” Yet they are the regular staples of the French diet. And though almost half of all Americans are overweight, France’s obesity rate is at a low eight percent, while the French also boast fewer cases of stroke and heart disease. It’s clear that America’s obsession with low-fat and fat-free foods has ultimately failed.
In The Fat Fallacy, neuroscientist Will Clower explains precisely why the American diet sabotages weight-loss efforts and discusses how French eating habits can lead to better health and trimmer physiques. In this revolutionary work, Dr. Clower explains:
• How highly processed “fake foods” are the real culprit in the American diet
• Why it’s not just what you eat but how you eat that makes a difference
• Easy ways to adopt the habits of the French to melt the pounds away, including
complete dinner recipes—with dessert!
Finally, here’s a plan that cuts through the high-protein/low-fat debate. It’s not a gimmicky diet program but a way of life that will invite Americans to enjoy food like never before—while being healthier and trimmer than they ever could have imagined.

Author Biography: Dr. Will Clower is a neurophysiologist and neuroscience historian at the University of Pittsburgh. He obtained his Ph.D. from Emory University in Atlanta and spent two years as a research fellow at the Institute of Cognitive Sciences in Lyon, France.

Harley and Davidson Family Recipes or Quick Breads

Harley and Davidson Family Recipes: Celebrating 100 Years of Home Cooking

Author: Margo Manning

MARGO MANNING is the granddaughter of William Sylvester and Anna Caroline Harley. She is currently associate director of development at the Milwaukee Repertory Theater. She lives in Milwaukee, Wisconsin.CAROL LANGE is the granddaughter of William and Mary Bauer Davidson. She currently works in the travel consulting business. She resides in Los Gatos, California.
* A homespun treasury of family recipes from the Harley and Davidson families, celebrating the 100th anniversary of the Harley-Davidson Motor Company.
* Includes archival photos, engaging stories, and historical tidbits about the early days of Harley-Davidson, its founders, their families, and their motorcycles.
* Features recipes for tasty after-the-ride libations such as the Side Car, the Blue Motorcycle, and the Handle Bar.

New interesting textbook:

Quick Breads

Author: Beatrice Ojakangas

Easy and delicious quick breads are perfect for adding that special something to an otherwise dull meal. Renowned baker Beatrice Ojakangas presents more than sixty tasty and inventive recipes, including hearty Cheddar Apple Bread, Sour Cream Cinnamon Coffee Cake, and Hot Pepper and Bacon Corn Bread. She also serves up quick versions of such classics as aromatic Herbed Irish Soda Bread, German Stollen, Scandinavian Julekage, and the sweetly perfumed Italian Panettone. Quick breads require no kneading or rising, and most can be assembled in ten to fifteen minutes. Ojakangas provides recipes for tea breads, fruit and nut breads, sticks and rolls, coffee cakes, and holiday breads. An added bonus is her selection of recipes for spreads -- flavored butters and cream cheeses -- to enhance the taste of quick breads. With easy-to-follow directions and helpful hints, this is a cookbook for novice and expert bakers alike.

Wednesday, December 24, 2008

30 Minute Meals for Dummies or Cakes for Kids

30-Minute Meals for Dummies

Author: Bev Bennett

Walking into a kitchen that’s filled with cooking aromas is a delightful and comforting experience. Yet, between work, chores, family obligations, and a badly needed opportunity to unwind, you find it difficult to get dinner on the table within the time limits that life imposes on you.

But cooking a great tasting meal isn’t nearly as time-consuming as it’s made out to be, and you don’t have to be a chef to pull it off. If you forgot how enjoyable a home-cooked meal can be, 30-Minute Meals For Dummies is your best resource.

If you can identify with any of these descriptions, this book is for you:

Between your frantic day and the demands of your personal life, you’re looking for ways to free up a few minutes. Cooking is one of the activities that gets shortchanged.
Tired of spending your evenings in your car, you long for some semblance of dining-at-home pleasure, instead of inching around a parking lot, waiting for your chance to order dinner from a metal box.
You're not looking to prepare a five-course meal. You want self-contained meals that please, satisfy, and get the job done with minimal hassle.

30-Minute Meals For Dummies shows you how to make one-dish meals that include vegetables, starches, and the traditional “meat.” You'll transform soup and salad side dishes into hearty main courses and turn your skillet into a one-dish dinner utensil. You often get everything a meal has to offer in one dish – well, besides adding a scoop of ice cream to the top of your jambalaya for dessert.

This book is structured around the equipment, ingredients, and recipe choices that fit your time frame. Each page is packed with my kitchen-tested suggestions for streamlining cooking. Even if you’re an experienced cook, you can pick up useful hints. You get great recipes for classic meals, new dishes, and so much more in these chapters. You’ll be pleased to know that you can fix nourishing and memorable dinners within your time frame. So ladies and gentleman, start your ovens!

Introduction.
Part I: Cooking Fast, Eating Well.
Chapter 1: Making Mealtime Matter.
Chapter 2: Tools for Speed.
Chapter 3: Staples for Speed.
Chapter 4: Focusing on Efficiency.
Part II: Mastering Skills for Speed.
Chapter 5: Vegging Out: Fresh and Fast Produce.
Chapter 6: Fast Cooking Techniques.
Chapter 7: Sauces in Seconds.
Chapter 8: Big-Batch Cooking.
Part III: Quick Meals without the Hassle.
Chapter 9: Satisfying Soups.
Chapter 10: Salad Selections.
Chapter 11: Sandwich Entrees.
Chapter 12: Skillet Meals.
Chapter 13: Don't Forget the Beef, Lamb, Pork, Chicken, and Fish.
Chapter 14: Sweet Nothings.
Part IV: Even Quicker Meals without the Hassle.
Chapter 15: Making Every Minute Count: Precooked Meats.
Chapter 16: Two for One: Dining Once, Eating Twice.
Chapter 17: Cooking at Warp Speed.
Part V: The Part of Tens.
Chapter 18: Ten Great Timesaving Tools.
Chapter 19: Ten Tips for Eliminating Mealtime Hassles.
Appendix: Metric Conversion Guide.
Index.

Books about: Ultimate Guide to Weight Training for Running or Mommy Made and Daddy Too

Cakes for Kids: 35 Colorful Recipes with Easy-to-Follow Tips & Techniques

Author: Matthew Mead

What makes an unforgettable birthday party? The cake! In this colorful, charming cookbook, Matthew Mead has created 35 whimsical cakes sure to be a hit at any party. Designed for the novice or expert, Cakes for Kids includes basic cake and frosting recipes as well as guidelines for baking, assembling, and decorating 3-D works of art. The chapters are divided into three levels of difficulty: easy cakes like Over the Rainbow (which uses multicolored candies to do the hard stuff), medium-level masterpieces like the Rockin' Guitar, and trickier designs like the Delicious Dinosaur. No matter what the level of expertise, step-by-step illustrated instructions make preparing of these confections a piece of cake!

Barefoot Contessa Barefoot in Paris Recipe Note Cards set of 12 or True Tuscan

Barefoot Contessa Barefoot in Paris Recipe Note Cards set of 12

Author: Ina Garten

Bestselling and enormously popular Potter author INA GARTEN takes you to the city of light with sumptuous recipe note cards inspired by her new cookbook, Barefoot in Paris- a perfect complement to Ina's other Potter Style products.

Add some joie de vivre to your correspondence with these tri-folded note cards, each featuring a recipe for a French-inspired classic dish and accompanied by beautiful and inviting photographs.

Book review:

True Tuscan: Flavors and Memories from the Countryside of Tuscany

Author: Cesare Casella

A native of Lucca and the chef–owner of Beppe, Cesare Casella is the real thing when it comes to Tuscan food. In True Tuscan, Casella offers authentic recipes and Beppe favorites, as well as history and legends, culinary and otherwise, of Italy's most adored region.

Tuscany has one of the richest cultural and culinary histories of all of Europe. From Catherine di Medici, who introduced the French to the fork and high heels, to Italian cowboys, this region boasts an intriguing and exciting heritage, and an equally thrilling cuisine. In True Tuscan, Casella presents the Tuscany he knows––the time–honored recipes of his ancestors spiced with historical facts and gossip. Casella is not afraid to update and improve, as his Beppe dishes make clear, but he is devoted to the Tuscan spirit, which he is uniquely qualified to celebrate and explore. These 125 tempting and satisfying recipes cover every course, from antipasti to dolci, and feature authentic flavors that promise to surprise and delight you and your guests.

Publishers Weekly

Casella, chef and owner of the Manhattan restaurant Beppe, admits up front that he has included dishes from other regions of Italy besides Tuscany in his cookbook, such as Sicily. His logic? "[P]utting my spin on it makes it Tuscan for me, because I'm Tuscan." That faulty reasoning is made even more glaring by Casella's complaint that the adjective Tuscan has been bastardized by its application to "kitchen design, olive oil, even classical music." That said, Casella's food--wherever it comes from--is quite delicious, and consists mainly of terrific rustic choices, like Potato and Egg Frittata, with its chunks of pancetta; and Tuscan Fried Chicken served with fried herbs. Casella writes like a restaurant chef, for better and for worse. On one hand, he generously shares recipes for some of the highlights on Beppe's menu, such as homemade pinci pasta in walnut and anchovy sauce, and Tuscan spareribs. On the other hand, he blithely calls for hard-to-find ingredients like pork liver, and while his Basic Pasta Dough recipe yields 1 3/4 pounds of dough, the three ravioli recipes that follow each call for 1 1/2 pounds of dough, with no suggestions as to what to do with the extra. Agent, David Black. (Sept. 6) Copyright 2005 Reed Business Information.

125 Best Food Processor Recipes or Headache Prevention Cookbook

125 Best Food Processor Recipes

Author: George Geary

Delicious recipes for the indispensable food processor.

Although millions of food processors are bought each year, they are seldom used to their full potential. With 125 Best Food Processor Recipes, the prep time to create delicious dishes is just a few minutes. These foolproof recipes are specifically created for food processors:

Appetizers: Crab Feta Mushrooms, Herbed Chicken Puffs, Roasted Red Pepper Guacamole Dip

Salads and Salad Dressings: Pepper Pasta Salad, Blue Cheese Peanut Coleslaw, Chipotle Mayonnaise

Salsas, Sauces, Marinades and Rubs: Peach Mango Salsa, Jerk Chicken Marinade, Homemade Ketchup, Hot and Spicy BBQ Rub

Soups: Roasted Pumpkin Pecan Soup, French Onion Soup, New England Clam Chowder

Main Dishes: Fast and Easy Meatloaf, Stuffed Chicken Breasts, Red Hot Chili

Vegetables: Tomato Basil Tart, Pecan Yams, Potatoes Au Gratin

Breads and Rolls: Crusty French Rolls, Honey Whole Wheat Sunflower Bread, Fast and Easy Pizza Dough

Cookies: Lemon Citrus Cookies, Quadruple Chocolate Chunk Cookies, Cinnamon Apple Shortbread

Pies, Tarts and Pastries: All-Butter Pie Crust, Three Berry Pie, Caramel Chocolate Tart, Pear Pandowdy

Cakes and Quick Breads: Deep Dark Rich Chocolate Fudge Cheesecake, Blueberry Pecan Muffins, Fresh Savory Herb Scones

For cooks using a food processor, this book will become the ultimate resource for its outstanding recipes. The wealth of timesaving tips and techniques will appealto cooks at all skill levels.

Headache Prevention Cookbook: Eating Right to Prevent Migraines and Other Headaches

Author: David R Marks

If you're one of the 50 million Americans who suffer from headaches, you can eliminate the pain entirely just by changing the way you eat. A headache sufferer himself, Dr. David Marks treats thousands of patients a year at his internationally known headache clinic. The recipes in this book can help you ward off headaches while ensuring that you eat well in the bargain.

Tuesday, December 23, 2008

Apocalypse Chow or Totally Teatime Cookbook

Apocalypse Chow!: How to Eat Well When the Power Goes Out

Author: Jon Robertson

Right now, somewhere in America, a storm has knocked out the electricity. With Apoclypse Chow! Jon Robertsondelivers a very practical guide to eating with elegence even when the refrigerator, stove, and microwave are rendered powerless.

With simple tips on how to shop, store, and prepare gourmet food, this book will help anyone who is forced to dine in the dark. Discover how the right nonperishables and a little creative heat can turn into renowned chef Robin Robertson's savory Almost-Instant Blak Bean Chili, Pantry Pasta Salad, and Fire-Roasted Blueberry Cobbler, among many others.

Apocolypse Chow! is a valuable resource for anyone who feels (or maybe really is) powerless in the kitchen but still in search of culinary delight.

Totally Teatime Cookbook

Author: Helene Siegel

Totally Teatime is a delightful addition to the Totally cookbook library. As you snuggle closer to your teapot, enjoy this die-cut delight of teatime treats. Enjoy!

World of Cookbooks

This is a buy you can't beat.Wonderfully inventive recipes—easy to make, very flavorful, and innovatively original, rather than a mere rehash.

Best Mans Handbook or Vegetables Herbs and Fruit

Best Man's Handbook: A Guy's Guide to the Big Event

Author: James Grac

The wedding book market is a crowded one, but it focuses largely on the needs of the bride. This fun, practical, and informative guide details the duties, etiquette, and potential pitfalls of being a best man, from the pre-ceremony events to the after-hours party. It's the most comprehensive book on the subject, with wisdom culled from many sources, full of essential tips for everything from planning the bachelor party to making the toast. The elegant trim size makes it a perfect gift for the best man-to-be, but this is more than simply a gift book-it's a valuable tool for an important day.

New interesting book: Lion House Entertaining or Pocket Guide to Scotch Wisky

Vegetables, Herbs and Fruit: An Illustrated Encyclopedia

Author: Bob Flowerdew

The definitive sourcebook for growing, harvesting, preserving and cooking.

Gardeners who want to grow their own vegetables, herbs and fruit will find this book a definitive reference and a remarkable value.

Three expert authors combine superb illustrations with reliable information on choosing vegetables, herbs and fruit that can be cultivated to bountiful success. The information is organized for easy access, with an A-Z directory featuring full color photographs along with thorough information. Cooks will appreciate the nutritional material and the featured recipes.

Vegetables, Herbs and Fruit is useful year-round -- from planning next year's garden to enjoying the harvest. Readers will frequently refer to its wealth of tips and advice, which cover:

Edibility and nutritional value

The most useful and most recommended varieties

Plant hardiness, propagation and growing guidelines

Cropping, harvesting and storing

Weed, pest and disease control

Ornamental and wildlife value

A maintenance calendar

Pruning and training

Companion planting

Container growing.

Practical aspects of gardening are explained in detail, with in-depth sections on creating a garden, pollination, soil fertility and greenhouse growing. A glossary, further reading, seed sources, hardiness zones and detailed index round out this outstanding book.

Monday, December 22, 2008

Best Ever Wheat and Gluten Free Baking Book or Magic Menus for People with Diabetes

Best-Ever Wheat- and Gluten-Free Baking Book: Over 200 Recipes for Muffins, Cookies, Breads, and More

Author: Mary Ann Wenniger

There was a time when being diagnosed with celiac disease or learning you had a sensitivity to wheat or gluten meant a lifetime of dry, tasteless baked goods that crumbled in your hands and often weren't worth the effort you put in to make them. Not any more!

Today, easy-to-use alternative flours, grains, and flavorings are on supermarket shelves everywhere, which means you don't have to learn any new baking techniques or search the Internet for untried ingredients with names you can't pronounce.

In this book you'll find more than 200 easy-to-follow recipes—from moist and hearty breads and muffins to sweet-tooth-satisfying cookies, cakes, and pies—that friends and family will devour. Made with a variety of healthful frains and flours that are packed with protein, these tasty treats will boost energy levels and lift spirits.

Recipes include:

Chocolate Chip Cookies
Blueberry Muffins
Baked Rice Pudding
Birthday Cake
Brownies
Cornbread
And many more!

Book about: Cooking 1 2 3 or Cheese Board

Magic Menus for People with Diabetes: More than 200 low-fat, calorie-controlled diabetic meals

Author: American Diabetes Association

Here is a calorie/carbohydrate-controlled collection of delicious, hassle-free meals to make meal planning a breeze. Based on a 1,500-calorie-a-day menu, every breakfast, lunch, and dinner recipe balances the reader's meal plan perfectly. Every mealspecific recipe includes the same number of carbs no matter which one readers pick--they get 45-60 grams for every breakfast, 60-75 grams for every lunch, and 70-85 grams for every dinner--which helps keep blood sugar levels stable. Readers can mix and match recipes to their tastes. Includes more than 50 breakfasts, 50 lunches, 75 dinners, and 30 snacks. This new edition includes complete nutrition analysis and carbohydrate counts for every meal and recipe.

Santa Monica Farmers Market Cookbook or Martin Yans Quick and Easy

Santa Monica Farmer's Market Cookbook

Author: Amelia Saltsman

Author Amelia Saltsman celebrates the famed Santa Monica Farmers' Market, provides advice on choosing, storing and using seasonal ingredients, shares tips from chefs and farmers, and gives readers more than 100 simple but fabulous recipes inspired by the market. With a foreword by Deborah Madison, a gorgeous design by Ph.D (including color photos of the market and the farmers), and rave reviews from everyone from Alice Waters to Lynne Rossetto Kasper, this book is the essential companion to farmer's market shoppers across the nation.

Judith Sutton - Library Journal

The original Santa Monica Farmers' Market, founded in 1981, is one of the oldest and largest markets in California. Saltsman, a cooking teacher and writer, provides information on choosing and storing seasonal produce and other ingredients, simple but sophisticated recipes based on them, and brief introductions to many of the farmers who come to the market every week. Most of the recipes include "Cook's Tips," "Chef's Tips," or "Farmer's Tips," and there are boxes on various ingredients, along with lists of crops and recipes by season. With the growing interest in-and reliance on-farmers' markets and community-supported agricultural programs, this is recommended for most collections.

New interesting textbook: GL Diet For Dummies or Saving Dinner the Low Carb Way

Martin Yan's Quick and Easy

Author: Martin Yan

The companion volume to Martin Yan's new PBS series of the same name, this cookbook is the ideal introduction to Asian cooking. Wok-full of great tips and techniques, plus sources for easily locating unusual ingredients, here are more than 150 truly easy recipes that taste great and cook up fast — all in under 30 minutes! Classic potstickers with spicy dipping sauce can be made ahead and frozen for impromptu guests-to-impress dinners. Korean-Style Lamb Chops pair up perfectly with crisp-and-tender Flash-Fried Asparagus and Long Beans. For those who like it hot, Three-Alarm Firecracker Shrimp packs a spicy punch with a menage a trois of chiles until Coconut Custard creaminess cools things down. Basics include the recipe for mastering steamed rice, a glossary of terms (know your miso from your mirin), and striking photographs throughout illustrating the food, essential equipment, and helpful techniques. No one is as well-known or well-loved for bringing Asian food into our home kitchens. With foolproof recipes conjured up fast, Martin Yan works his magic once again!

Publishers Weekly

Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates-and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. Photos. (Oct.) Copyright 2004 Reed Business Information.

Sunday, December 21, 2008

Easy Recipes for Wild Game and Fish or Muffins

Easy Recipes for Wild Game and Fish

Author: Ferne Holmes

If you can hunt it, this book will show you how to cook it. Broken down by animal, this book has several recipes for each.

Interesting textbook: From Our House to Yours or Gentlemen Start Your Ovens

Muffins (The Williams-Sonoma Collection Series)

Author: Williams Sonoma

Blueberry muffins crowned with a cinnamon and sugar topping, savory cornmeal muffins spiced with jalape ño, tender lemon and poppy seed muffins served with lemon curd -- these are recipes that any home cook would be proud to make and bring fresh from the oven to the table.

Williams-Sonoma Collection Muffins includes 40 kitchen-tested recipes for these and other muffins as well as coffee cakes and quick breads. Not only can the recipes be prepared in just an hour or two -- they are also wonderfully versatile. Banana-walnut muffins and slices of pumpkin bread are delightful ways to bake with fresh fruits and vegetables. You can serve muffins flavored with Cheddar cheese or pesto as a savory accompaniment to soups and salads. Coffee cakes enriched with raspberries, apples, or chocolate make elegant centerpieces for breakfast, brunch, or afternoon tea.

Each recipe in these pages is shown alongside a beautiful full-color photograph that helps you decide which recipe you want to bake. Additional photographs illustrate side notes with invaluable information about essential ingredients and techniques. You will also find an entire chapter devoted to simple baking basics. This cookbook provides everything you need to create delicious muffins perfect for any meal or occasion.

Fast Food Nation or Versatile Vegetarian

Fast Food Nation: The Dark Side of the All-American Meal

Author: Eric Schlosser

FAST FOOD NATION - the groundbreaking work of investigation and cultural history that has changed the way America thinks about the way it eats - and spent nearly four months on the New York Times bestseller list - now available on cassette!

Are we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelling the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.

Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths - from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, even real estate. He also uncovers the fast food chains' efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward the hot topic of globalization - a phenomenon launched by fast food.

Rob Walker

...Schlosser is a serious and diligent reporter..." "[Fast Food Nation] is a fine piece of muckraking, alarming without beling alarmist. —The New York Times

Atlanta Journal Constitution

'Fast Food Nation' should be another wake-up call, a super-size serving of common sense....

Boston Globe

...reminiscent of Upton Sinclair's 'The Jungle'.....

Time Out New York

Part cultural history, part investigative journalism and part polemic...intelligent and highly readable critique....

Book Magazine

National Magazine Award-winning journalist Schlosser spent three years studying the history of fast food, the business practices of its major chains and the nexus of agribusiness and chemical concerns behind it. Schlosser makes a powerful argument against an industry that exploits its workers, destroys the environment and creates an obese society in the relentless pursuit of profit. We learn about the chemical factories in New Jersey that manufacture fast foods' realistic and delicious flavors, and tour the filthy, Dickensian hell-hole of a modern meatpacking plant, where each year one in every three of its migrant workers can expect to suffer a serious injury. Most troubling, Schlosser argues that the influence of the meatpacking lobby on Congress largely prevents federal agencies from regulating the industry that Upton Sinclair first exposed nearly a century ago in The Jungle. This is in many ways a disturbing book, about much more than the already well-known public health implications of addictive, fattening and potentially disease-carrying foods. Beyond revealing what is actually in those burgers and fries, it shows why their cheap prices do not reflect their true human costs.
—Eric Wargo

Publishers Weekly

In this fascinating sociocultural report, Schlosser digs into the deeper meaning of Burger King, Auggie's, The Chicken Shack, Jack-in-the-Box, Little Caesar's and myriad other examples of fast food in America. Frequently using McDonald's as a template, Schlosser, an Atlantic Monthly correspondent, explains how the development of fast-food restaurants has led to the standardization of American culture, widespread obesity, urban sprawl and more. In a perky, reportorial voice, Adamson tells of the history, economics, day-to-day dealings and broad and often negative cultural implications of franchised burger joints and pizza factories, delivering impressive snippets of information (e.g., two-thirds of America's fast-food restaurant employees are teenagers; Willard Scott posed as the first Ronald McDonald until higher-ups decided Scott was too round to represent a healthy restaurant like McDonald's). According to Schlosser, most visits to fast-food restaurants are the culinary equivalent of "impulse buys," i.e., someone is driving by and pulls over for a Big Mac. But anyone listening to this audiobook on a car trip and realizing that the Chicken McNugget turned "a bird that once had to be carved at a table" into "a manufactured, value-added product" will think twice about stopping for a snack at the highway rest stop. Based on the Houghton Mifflin hardcover. (Jan.) Copyright 2001 Cahners Business Information.

Publishers Weekly

Schlosser's incisive history of the development of American fast food indicts the industry for some shocking crimes against humanity, including systematically destroying the American diet and landscape, and undermining our values and our economy. The first part of the book details the postwar ascendance of fast food from Southern California, assessing the impact on people in the West in general. The second half looks at the product itself: where it is manufactured (in a handful of enormous factories), what goes into it (chemicals, feces) and who is responsible (monopolistic corporate executives). In harrowing detail, the book explains the process of beef slaughter and confirms almost every urban myth about what in fact "lurks between those sesame seed buns." Given the estimate that the typical American eats three hamburgers and four orders of french fries each week, and one in eight will work for McDonald's in the course of their lives, few are exempt from the insidious impact of fast food. Throughout, Schlosser fires these and a dozen other hair-raising statistical bullets into the heart of the matter. While cataloguing assorted evils with the tenacity and sharp eye of the best investigative journalist, he uncovers a cynical, dismissive attitude to food safety in the fast food industry and widespread circumvention of the government's efforts at regulation enacted after Upton Sinclair's similarly scathing novel exposed the meat-packing industry 100 years ago. By systematically dismantling the industry's various aspects, Schlosser establishes a seminal argument for true wrongs at the core of modern America.

"Fast Food Nation presents these sometimes startling discoveries in a manner that manages to be both careful and fast-paced. Schlosser is a talented storyteller, and his reportorial skills are considerable." --Hartford Courant

Library Journal

It is not unusual, from time to time, to read expos s about the unhealthy quality of mass-produced American food. What makes this book special is its indictment of the enormous U.S. fast-food industry. The author, an award-winning contributor to Atlantic Monthly, contends that chains like McDonald's are significant contributors to global ill-health; ugly, homogeneous landscapes; an undertrained and unpromotable work force; and a widespread corporate conformity that discourages the very individualism that propelled these companies to their initial success. While excellently researched, Fast Food Nation is not at all dull but is peppered with acerbic commentary and telling interviews. Of critical importance is the end: just as the reader despairs of a solution, Schlosser outlines a set of remedies, along with steps to get them accomplished. Highly recommended. [Previewed in Prepub Alert, LJ 9/15/00.]--Wendy Miller, Lexington P.L., KY Copyright 2001 Cahners Business Information.

New York Times Book Review - Rob Walker

Schlosser is a serious and diligent reporter . . . An avalanche of facts and observations . . . Pretty compelling . . . A fine piece of muckraking, alarming without being alarmist. At the very least, Schlosser makes it hard to go on eating fast food in blissful ignorance.

New York Times - Michiko Kakutani

Eric Schlosser's compelling new book, Fast Food Nation, will not only make you think twice before eating your next hamburger, but it will also make you think about the fallout that the fast food industry has had on America's social and cultural landscape: how it has affected everything from ranching and farming to diets and health, from marketing and labor practices to larger economic trends...Fast Food Nation provides the reader with a vivid sense of how fast food has permeated contemporary life and a fascinating (and sometimes grisly) account of the process whereby cattle and potatoes are transformed into the burgers and fries served up by local fast food franchises.

Talk Magazine

Millions of Frenchman can't be wrong: American fast food really has homogenized the entire world. More that your postholiday diet's at stake with your next partly-beef patty. This is cultural history from the ground (round) up.

	Introduction	1
I.	The American Way
1.	The Founding Fathers	13
2.	Your Trusted Friends	31
3.	Behind the Counter	59
4.	Success	91
II.	Meat and Potatoes
5.	Why the Fries Taste Good	111
6.	On the Range	133
7.	Cogs in the Great Machine	149
8.	The Most Dangerous Job	169
9.	What's in the Meat	193
10.	Global Realization	225
	Epilogue: Have It Your Way	255
	Afterword: The Meaning of Mad Cow	271
	Photo Credits	291
	Notes	292
	Bibliography	356
	Acknowledgments	362
	Index	365

New interesting textbook: Rethinking Marketing or Essentials of Business Driven Information Systems

Versatile Vegetarian: 150 Easy Recipes for Every Day

Author: Weight Watchers

Weight Watchers - the weight loss program leader - presents vegetarian food in a whole new way!

Over 12 million Americans are vegetarians, and every day more people are incorporating meatless meals into their week. WW Versatile Vegetarian, now available for the first time in paperback, is packed with easy recipes that highlight the best in this healthy way of eating. Every recipe, from delectable main dishes to scrumptious sides, includes complete POINTS program information. Whether a Weight Watchers member or not, everyone is sure to enjoy these delicious vegetarian dishes.

Features 100 hints and tips on everything from preparation shortcuts to vegetarian shopping tips. This book also includes:

150 foolproof recipes, complete with POINTS program information and nutritional analysis
Make-ahead, one-pot, rush-hour, and microwave recipes flagged to make identifying special recipes easy
"Great Advice" and other techniques to make the transition to meatless simple

Weight Watchers is truly the expert when it comes to delivering creative, low-calorie, and low-fat food that is satisfying and tastes great.

The Little House Cookbook or Raising Vegetarian Children

The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories

Author: Barbara M Walker

More than 100 recipes introduce the foods and cooking of Laura Ingalls Wilder’s pioneer childhood, chronicled in her classic Little House books.

Notable Children’s Books of 1979 (ALA)
Best Books of 1979 (SLJ)
Notable 1979 Children's Trade Books in Social Studies (NCSS/CBC)
Children's Books of 1979 (Library of Congress)
1980 Western Heritage Award

Horn Book

A Culinary and literacy Feast.

Raising Vegetarian Children: A Guide to Good Health and Family Harmony

Author: Joanne Stepaniak

When parents choose a vegetarian lifestyle for their child, it can set family fingers wagging in dietary disapproval. It's no easier on steak-loving parents when Junior announces he's sworn off meat. With the strategies in Raising Vegetarian Children, parents can ease family tensions and learn to accommodate the nutritional and emotional needs of their vegetarian offspring.

It includes a detailed explanation of the Vegetarian Food Pyramid and its vitamin- and protein-rich foods, allays concerns over dietary gaps, and is packed with recipes that will please any growing vegetarian, from infant to teenager.

Joanne Stepaniak, M.S. Ed., is the author of The Vegan Sourcebook, Being Vegan, and nine other vegetarian cookbooks.

Vesanto Melina, M.S., R.D., is a registered dietitian and the coauthor of Becoming Vegetarian, Cooking Vegetarian, and Becoming Vegan.

	Foreword	xiii
	Acknowledgements	xvii
Part 1	Approaches to Vegetarian Living
Chapter 1	Charting the Journey: Contemporary Vegetarianism	3
	Ethics and Ideology	6
	From Principle to Practice	10
	Changing Directions	13
	Encountering the Unexpected	17
	Mountains and Rivers	22
Chapter 2	The Inner Landscape: Psychological Perspectives	25
	Family Unity	26
	Emotional Isolation	32
	Deflecting Guilt	34
	Sibling Interaction	37
	Team Building	38
	Uprisings	41
Chapter 3	The Beat of a Different Drummer: Family, Friends, and Culture	45
	Being Different	46
	Dealing with Relatives	48
	Teaching Teacher	52
	Interim Caregivers	54
	Eating In, Eating Out	57
	Celebrations and Holidays	69
Chapter 4	Returning Home: Nourishing Spirit	75
	Establishing House Rules	76
	Communication and Respect	80
	Setting the Example	83
	Creating a Nurturing Environment	85
	Expanding Compassion	86
	Building Community	89
Chapter 5	An Ounce of Prevention: Food Safety for Vegetarians	91
	Sharing Responsibility	91
	Keeping It Clean	92
	The First Line of Defense	94
	Under the Microscope	100
	Learning Good Habits	101
	Brown-Bagging It	110
	Picnic and Potluck Protocol	113
Part 2	Nourishing Our Children
Chapter 6	Vegetarian Nutrition 101	121
	Are Vegetarian Diets Nutritionally Adequate?	122
	Are Vegetarian Diets Risky? Am I Depriving My Child?	123
	Total Vegetarian Food Guide	123
	Beans and Alternates	125
	Fortified Soymilk and Alternates	137
	Great Grains	142
	Fabulous Fruit	145
	The Incredible Vegetable	146
	Vitamin B[subscript 12]	147
	Vitamin D	153
	Supplements: Yes or No?	154
	The Essential Omega-3 Fatty Acid: Alpha-Linolenic Acid	155
	Balancing Protein, Fat, and Carbohydrate	157
	Water and Fluids	157
	Jump for Joy	158
Chapter 7	Getting a Great Start: Nutrition During Infancy	159
	Nature's Formula for Success	159
	Nutrition for Nursing Moms	161
	Breastfeeding Concerns and Questions	171
	Diet for Role Models	175
	Infant Formula	176
	Preparing and Giving Formula	178
Chapter 8	Baby's Big Adventures: Introducing Solid Foods	179
	Cautionary Notes for Infant Feeding	182
	How Do We Know How Much to Feed Our Babies?	183
	Finger Foods	183
	How Do We Prevent or Deal with Allergies?	186
	In One End, Out the Other	186
	Ages One to Three	187
	Supplements	187
	Meal and Snack Planning	187
	How Can We Get Our Children to Eat More?	189
	Optimal Growth: The Middle Path	190
	Shall We Limit Use of Bottles?	191
	What's a Treat?	191
	Will I Ever Have Enough Time?	192
Chapter 9	Children from Two to Twelve	193
	When It Comes to Food	193
	Together: Creating Health	195
	The Weaning Period	195
	Fast- and Slow-Growth Periods	195
	Providing Enough Calories	202
	Picky Eaters	203
	Keeping It Simple	203
	Top Ten Meals for Children	205
	Snacking	206
	The "Perfect" Day	206
	Vitamins--Essential to Life	210
	Supplements	211
	Eating Away from Home	211
	School Meals	212
	Restaurant Eating with Children	213
	Travel Tips	213
	How "Normal" Do We Want to Be?	214
Chapter 10	The Unique Needs of Teens	215
	Nutrition and the Teenage Growth Spurt	216
	Good Nutrition: Authority and Responsibility	221
	Social Life, Independence, and Mealtimes	222
	Nourishing Healthy Skin	223
	Premenstrual Syndrome (PMS)	223
	Weight Management: Controlling Gains	224
	Body Image and Eating Disorders	225
	Weight Management: Bulking Up	227
	Nutrition for Athletes	229
Part 3	Recipes for Every Occasion
Chapter 11	Kitchen Magic: Harmonizing Good Health and Great Food	233
	Four Keys to Enjoying Cooking	233
	Making Healthful Changes	235
	Working with Herbs	238
	Use of Oils in Food Preparation	238
	Nutritional Analysis of Recipes	239
Chapter 12	Recipes	241
	Beverages	241
	Breakfast	250
	Quick Breads	265
	Spreads and Sandwiches	269
	Soups	283
	Dressings, Dips, and Sauces	289
	Salads	297
	Entrees	308
	Vegetable Side Dishes	327
	Celebrations	331
	Desserts	338
	Resources	349
	Where to Find Information	349
	Where to Find Products	358
	Making the Most of School and Camp	360
	References	363
	Index	371

	Timber : the essential carpet	3
	Wine : the grape's bid for immortality	69
	Rubber : wheels shod for speed	125
	Tobacco : more than a smoke	189

	Introduction	vii
Chapter 1	Focus on Lasagna	34
Chapter 2	Focus on Stir-Fry	148
Chapter 3	Focus on Soups	256
	Index	311

	Introduction	1
	Tea Breads	13
	Dark and Rich Breads	39
	Savory Quick Breads	57
	Sticks, Rolls, and Corn Breads	71
	Old-Fashioned Coffee Cakes	91
	Holiday and Ethnic Cakes	103
	Spreads for Breads	113
	Index	120

	Acknowledgments	vii
	Introduction	xi
	About the Recipes	xv
	Antipasti: Appetizers	1
	Primi Piatti: Soup, Pasta, and Risotto	53
	Secondi: Seafood, Poultry, and Meats	119
	Contorni: Vegetables, Beans, and Other Side Dishes	179
	Dolci: Desserts	201
	Sources	221
	Bibliography	223
	Index	225

	Acknowledgments	iv
	Introduction	1
	The Six Food Groups	3
	Guidelines for Good Nutrition	5
	How to Use This Book	8
	Breakfast	15
	Lunch	51
	Dinner	99
	Snacks	193
	Nutritional Analyses	211
	Index	243

Wednesday, December 31, 2008

Pillsbury One-Dish Meals Cookbook: More Than 300 Recipes for Casseroles, Skillet Dishes and Slow-Cooker Meals

Table of Contents:

ESPRESSO! Starting and Running Your Own Specialty Coffee Business

Edible Wild Plants of Pennsylvania and Neighboring States

World Food Cafe 2: Easy Vegetarian Food from around the Globe

Tuesday, December 30, 2008

Principles of Food, Beverage, and Labor Cost Controls

Booknews

Seeds of Wealth: Four Plants That Made Men Rich

Nola Theiss - KLIATT

Table of Contents:

The Chez Panisse Menu Cookbook

Big Book of Fish and Shellfish: More Than 250 Terrific Recipes from River, Lake, and Sea

Ricelands: The World of South-east Asian Food

Stout, Vol. 10

Monday, December 29, 2008

Knife Skills for Chefs

Table of Contents:

Seasons of Our Joy

Restaurant Confidential

Publishers Weekly

School Library Journal

Booknews

Martha Stewart's Pies and Tarts

Publishers Weekly

Sunday, December 28, 2008

Blue Trout and Black Truffles: The Peregrinations of an Empire

Saturday Review

Grrrrowlicious Food for Hungry Dogs

Table of Contents:

Paris by Pastry: Stalking the Sweet Life on the Streets of Paris

Chicago Sun Times

Yahoo News

The French Journal

Library Journal

Best 50 Biscotti Recipes

Saturday, December 27, 2008

Bordeaux: Medoc & Graves

Good Things for Easy Entertaining: The Best of Martha Stewart Living (Good Things with Martha Stewart Living Series)

Making Ice Cream and Frozen Yogurt

Emeril's Creole Christmas

Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia

Publishers Weekly

Necessities and Temptations

Friday, December 26, 2008

Complete Idiot's Guide to Terrific Diabetic Meals

United States Cookbook: Fabulous Foods and Fascinating Facts from All 50 States

Children's Literature

School Library Journal

Kirkus Reviews

Joyce Lamont's Favorite Minnesota Recipes and Radio Memories

Table of Contents:

Healthy Heart Cookbook For Dummies

Thursday, December 25, 2008

Burgers: 52 Easy Recipes for Year-Round Cooking

Table of Contents:

The Fat Fallacy: The French Diet Secrets to Permanent Weight Loss

Harley and Davidson Family Recipes: Celebrating 100 Years of Home Cooking

Quick Breads

Table of Contents:

Wednesday, December 24, 2008

30-Minute Meals for Dummies

Table of Contents:

Cakes for Kids: 35 Colorful Recipes with Easy-to-Follow Tips & Techniques

Barefoot Contessa Barefoot in Paris Recipe Note Cards set of 12

True Tuscan: Flavors and Memories from the Countryside of Tuscany

Publishers Weekly

Table of Contents:

125 Best Food Processor Recipes

Table of Contents:

Headache Prevention Cookbook: Eating Right to Prevent Migraines and Other Headaches

Tuesday, December 23, 2008

Apocalypse Chow!: How to Eat Well When the Power Goes Out

Totally Teatime Cookbook

World of Cookbooks

Best Man's Handbook: A Guy's Guide to the Big Event

Vegetables, Herbs and Fruit: An Illustrated Encyclopedia

Table of Contents:

Monday, December 22, 2008