Cranks Bible or Windows Across Missouri

Crank's Bible: A Timeless Collection of Vegetarian Recipes

Author: Nadine Abensur

This is the definitive collection of Cranks recipes, displaying the exciting breadth of vegetarian cuisine, clearly in tune with today's modern style of lighter, healthier eating. It includes delicious, quick vegetarian recipes for all occasions centred around the key food groups. This volume, featuring colourful, specially commissioned photography, clearly illustrates the richness and diversity of vegetarian meals.

Interesting book: Knowledge and the Wealth of Nations or The 360 Degree Leader

Windows Across Missouri: A Culinary View

Author: Staff of Missouri State Medical Association Alllianc

Enhance your culinary experience with Windows across Missouri

Windows across Missouri features classic and contemporary cuisine portrayed with nostalgic recollections and helpful suggestions to guide you through more than 500 appealing recipes collected and tested by Alliance members and friends.

This tempting and extraordinary tour depicts Missouri's colorful heritage through portraits of the state's natural wonders and scenic waterways, magical and magnificent metropolitan centers, and fascinating and entertaining historic venues.

San Rafael Cook Book or Taste of Dreams

San Rafael Cook Book

Author: Applewood Books

This 1906 cookbook was compiled by the Ladies of San Rafael, California.

Read also Gusto or Dinner and Dessert with Victoria

Taste of Dreams: An Obsession with Russia and Caviar

Author: Vanora Bennett

The Taste of Dreams is both a quest for the romantic Russia of the author's dreams, and a tale of amazement as she discovers and gets caught up in the new, anarchic Russia emerging from its Soviet constraints. At its heart is the story of caviar: beluga, the rarest type of sturgeon, harvested from the Caspian Sea. It is now an endangered species, and no one knows how—or wants—to stop the plunder. People kill for it.

Library Journal

London Times correspondent Bennett (Crying Wolf) has a foreigner's knack for catching Russia's contradictions. From the cramped living conditions in a land so vast to the gourmand attitude in a country of rations and long lines, she knows the tension among the government, the land, and the people, and how all three shape one another. Part memoir and part travelog, this book captures a lot about Russia, not least the sense that there is always something vaguely menacing just beyond view: the low-level radiation in vegetables, a burst of random gunfire in the distance, a sudden governmental decision to devalue the ruble, the disappearance of friends. Russia is a hard place to explain to people who haven't been there, but Bennett gets the feel of it right. Recommended for both public and academic libraries of all sizes. Travis McDade, Ohio State Univ. Law Lib., Columbus Copyright 2004 Reed Business Information.

Table of Contents:

1.	Dreams	1
2.	Three Tastes	9
3.	What Eating Caviar Feels Like	37
4.	No More Caviar for the Masses	53
5.	The Caviar Thieves	71
6.	In the Dollar Bubble	81
7.	South Down the River of Azart	113
8.	The Caspian, Where Sturgeon Come From	121
9.	A Coup on the Caviar Coast	147
10.	How Fish Die	177
11.	Getting Away	215
12.	A Different Kind of Egg	229
13.	Farewell to Dagestan	259
14.	Home	275

Eating and Drinking in Roman Britain or Math Principles for Food Service

Eating and Drinking in Roman Britain

Author: H E M Cool

What were the eating and drinking habits of the inhabitants of Britain during the Roman period? Drawing on evidence from a large number of archaeological excavations, this fascinating new study shows how varied these habits were in different regions and amongst different communities and challenges the idea that there was any one single way of being Roman or native. Integrating a range of archaeological sources, including pottery, metalwork and environmental evidence such as animal bone and seeds, this book illuminates eating and drinking choices, providing invaluable insights into how those communities regarded their world. The book contains sections on the nature of the different types of evidence used and how this can be analysed. It will be a useful guide to all archaeologists and those who wish to learn about the strength and weaknesses of this material and how best to use it.

Table of Contents:

1. Aperitif;
2. The food itself;
3. The packaging;
4. The human remains;
5. Written evidence;
6. Kitchen and dining basics: techniques and utensils;
7. The store cupboard;
8. Staples;
9. Meat;
10. Dairy products;
11. Poultry and eggs;
12. Fish and seafood;
13. Game;
14. Greengrocery;
15. Drink;
16. The end of independence;
17. A brand new province;
18. Coming of age;
19. A different world;
20. Digestif.

Look this: Carmens Kitchen or Kitchen Confidential

Math Principles for Food Service

Author: Anthony J Strianes

"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program.

Booknews

Discusses such math basics as converting recipes, guest checks, and daily cash reports. The fourth edition adds explanations concerning spreadsheet software, food cost procedures, and pricing a menu. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Tofu or Kava

Tofu (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.

Tofu, explained.

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

• The history, different types, and nutritional value of tofu
• What to look for when buying tofu, and how to store it after you buy
• How to make your own tofu from scratch at home

See also: Pattern Oriented Software Architecture Patterns for Concurrent and Networked Objects or Marketing to the Social Web

Kava: The Genus Kava

Author: Singh

Kava is an herb that has been used for ceremonial, ritual, religious, social, political, and medicinal purposes for centuries. In the past few decades, kava has been widely marketed as an over-the-counter treatment for anxiety, stress, restlessness, and sleep disorders. Kava: From Ethnology to Pharmacology describes the history, botanical origins, production, economic aspects, and chemical and biological properties of this medicinal herb. A major part of the book focuses on the chemical and pharmacological properties of kavalactones, the psychoactive constituents of kava that reportedly have sedative, anxiolytic, analgesic, local anesthetic, anticonvulsant, and neuroprotective properties. Clinical and medical studies that provide evidence of kava's therapeutic benefits are balanced with an assessment of the known adverse effects and interactions in which kava has been implicated. With contributions from experts in the field, this volume presents a comprehensive view of the traditional aspects of kava and the latest applications for the herb. It is a valuable reference for botanists, phytochemists, toxicologists, physicians, pharmacists, herbalists, and alternative medicine practitioners.

Leiths Fish Bible or Quality Restaurant Service Guaranteed

Leiths Fish Bible

Author: CJ Jackson

A complete and authoritative guide to preparing meals centered entirely around seafood, this cookbook explains a wide range of dishes, from classic to contemporary, using plenty of diagrams and straightforward language.  Readers will be guided through the proper techniques of filleting, boning, and home-smoking,  and will discover a wide array of simple recipes such as Risotto Nero, or Deep-fried Cod in Beer Batter, to more extravagant menu items including Noisettes of Salmon with Cucumber and Fennel Salsa, or Braised Octopus in Rioja.

Publishers Weekly Review Annex

"Fish enthusiasts of all skill levels are certain to find at least a handful of recipes worth trying in this mammoth compilation billed as “the only fish cookbook you will ever need.”"

Look this: Organisationstheorie: Moderne, Symbolische und Postmoderne Perspektiven

Quality Restaurant Service Guaranteed: A Training Outline

Author: Nancy Loman Scanlon

How to match quality service with increased profitability—a systematic and detailed guide for hotel and restaurant owners, operators, managers, and trainers.

Are you looking for a way to make your food and beverage operation really stand out? One sure way is to improve your service program so that it not only satisfies your customers but increases your operation's profits. This book provides a detailed guide that foodservice professionals can easily follow to discover the hidden potential in every service program.

Foodservice owners and managers will learn how to chart an effective path to high-quality service and what steps they need to take to get there. This approach is one that has been used in dozens of hotels and restaurants nationwide with continued success. With these detailed blueprints in hand, the reader will be well equipped to develop quality service for operations ranging from quick-food establishments to full-service restaurants.

The author thoroughly covers the basic level of service for each type of foodservice operation and then highlights areas where specific techniques can boost overall quality. One important area—identifying and meeting customer needs and expectations—is made less confusing with the help of marketing exercises. Applying this knowledge to real-world situations is seamless with the aid of the worksheets provided. Dozens of photographs throughout vividly illustrate quality foodservice in action in hotels and restaurants throughout the country.

Table of Contents:

	Preface
	Acknowledgments
1	Quality Service Success Stories	1
2	The Keys to Success	13
3	The Quality Service Customer	21
4	Capturing Market Share	39
5	The Successful Service Experience	51
6	Delivering Quality Service	57
7	Creating Quality Service	63
8	Guaranteeing Quality Service	193
	Bibliography	199
	Index	201