Wednesday, December 31, 2008

Bartender Magazines Ultimate Bartenders Guide or Complete Vegan Cookbook

Bartender Magazine's Ultimate Bartender's Guide

Author: Ray Foley

From Bartender magazine, the number one publication for the bartending trade and the most respected name in bartending, comes Bartender Magazine's Ultimate Bartender's Guide.

Based on the best recipes from bartenders across the nation, Bartender Magazine's Ultimate Bartender's Guide includes over 1,300 cocktail recipes guaranteed to make any home bartender look like a pro and keep professional bartenders on top of their game.


Also included are:
• Facts on liquor and proof
• Charts and measures
• Cutting fruit
• Names and origins
• Signature cocktail from across America

And much more!
The cornerstone of the Bartender line, this guide is the definitive drink resource for amateur and professional bartenders everywhere.



Look this: Chain of Command or Fleeced

Complete Vegan Cookbook: Over 200 Tantalizing Recipes Plus Plenty of Kitchen Wisdom for Beginners and Experienced Cooks

Author: Susann Geiskopf Hadler

Now vegan means vitality and vibrant taste!
A simple definition—
The vegan diet consists exclusively of foods from the vegetable kingdom and excludes all animal products—meat, poultry, fish, seafood, eggs, dairy, and honey—as well as products which are processed using animal ingredients.
Good health and great flavor have finally come together! Whether you're a full-time vegan or simply looking for an occasional "ideal" meal—one low in saturated fat and cholesterol and high in health-enhancing nutrients and great taste—here is your definitive source for easy and innovative vegan cooking.
It's proven that eating an abundance of foods from the vegetable kingdom leads to a healthier—and perhaps longer—life. But healthful eating doesn't have to be bland and boring! The Complete Vegan Cookbook is your step-by-step guide to creating delicious and satisfying vegan dishes for breakfast, lunch, dinner, and dessert. You'll discover more than 200 tempting recipes as well as exciting meal plans for special family meals and entertaining. Now you can experience the health benefits of the vegan diet while enjoying hearty meals and mouthwatering flavor!
Enticing recipes include:
·Southwest Corn, Chard, and Potato Soup
·Yellow Beet and Arugula Salad with Dried Cranberries
·Bulgur and Red Lentil Pilaf with Kale and Olives
·Eggplant Enchiladas with Almond Mole
·Spaghetti with Artichoke-Pistachio Pesto
·Arborio Rice Pudding with Pears
·Oat and Buckwheat Pancakes with Blueberry Sauce
·And many, many more



Table of Contents:

Contents
Acknowledgments
Introduction

1. Cooking Fundamentals
2. Stocking the Vegan Pantry
3. Menus for Entertaining and Everyday Meals
4. Appetizers
5. Salads
6. Soups and Stews
7. Vegetable Side Dishes
8. Pasta Dishes
9. Grain and Bean Dishes
10. Sautés and Stir Fries
11. Baked and Grilled Entrées
12. Sandwiches and Wraps
13. Morning Meals
14. Desserts
15. Frequently Used Ingredients
Appendix: Nutrition Fundamentals
Glossary of Specialty Ingredients
Index

Our Favorite Chocolate Recipes or Asian Grilling

Our Favorite Chocolate Recipes

Author: Gooseberry Patch

Decadent, ooey-gooey indulgence... there's nothing more satisfying than chocolate! Our latest best-of book combines tried & true recipes like caramel fudge cake and chilly chocolate malts with new classics like chocolate quesadillas and black forest cupcakes. With Our Favorite Chocolate Recipes Cookbook, you'll get over 60 of our favorites along with cocoa-inspired tips and quotes. A sweet gift for chocoholics...get one to keep for yourself too!



New interesting book: Rum or How to Cook Your Life

Asian Grilling: 85kebabs, Skewers, Satays and Other Asian-Inspired Recipes for Your Barbecue

Author: Su Mei Yu

Now you can bring the authentic tastes and techniques of Asian grilling right into your own home. Su-Mei Yu, renowned Thai chef, teacher, restaurateur, and award-winning author of Cracking the Coconut, shows you just how easy it is to grill in her new book, Asian Grilling.

Su-Mei captures the splendor and diversity of Asia's cuisines -- Chinese, Thai, Vietnamese, Korean, Indian, Burmese, Laotian, and Cambodian -- in this superb collection of 85 recipes. With Su-Mei's guidance and clearly written recipes, you'll be able to cook some of the world's most delicious grilled foods, including Indian Chicken Tandoori, Vietnamese-Style Grilled Beef in Lettuce, and Thai Grilled Pork Strips.

Asian Grilling begins with some of the better-known Asian dishes such as Chicken Yakitori, Pork Satay, and Lamb Kebabs. Su-Mei then takes you through her own treasured recipes for Salt-Grilled Yellowtail Tuna from Japan, Vietnamese Grilled Shrimp on Sugarcane Stalks, Bulgogi (Korean Barbecued Beef), and so much more. Along with these dishes, you'll find recipes for zesty dipping sauces and flavorful relishes to enhance every bite.

In the "Wrapped and Grilled" and "Grilled and Wrapped" chapters, you'll learn how each cuisine uses leaves and casings to make grilling pouches. When these pouches are opened at the table, they fill the room with a unique and savory perfume. The large green leaves of the banana plant are used to wrap everything from Malaysian Spicy Fish Cakes to Chinese-style grilled chicken. In true fusion style, Su-Mei encases a warm filling of grilled vegetables and cheese in a tortilla to make one of her favorite recipes, Thai Quesadillas. Even theubiquitous lettuce leaf makes a great wrapper for curried lamb, grilled shrimp, and more.

Grilled vegetables and salads, main course rice and noodle dishes, and even grilled fruit desserts round out this collection. There are also detailed instructions for preparing the grill and making spice pastes and essential tips on shopping for and preparing Asian ingredients. Stunning color photographs illustrate how the dishes look.

Turn your kitchen into an Asian barbecue. It's easy with Asian Grilling by Su-Mei Yu.



Tuesday, December 30, 2008

Its About Time or French Cooking in Ten Minutes or Adapting to the Rhythm of Modern Life

It's About Time: Great Recipes for Everyday Life

Author: Michael Schlow

This unique cookbook will be used again and again for its inspirational stories, informative sidebars, helpful tricks, and most of all, for its broad range of never-fail recipes that are easy to follow and always special. It's About Time contains more than 150 meticulously tested recipes that range broadly from 30-minute meals and summer barbeques to elegant entertaining. There's even a chapter on spending an entire day in the kitchen - a bottle of wine, music on the stereo - engaging in some much-needed "culinary therapy." It's About Time honors the traditions and social importance of food and eating while recognizing the realities of life today. Visually stunning and indispensably useful, it breaks the cookbook mold in ways that are exciting and refreshing.

Library Journal

Schlow is chef and co-owner of three popular Boston restaurants, including Radius, known for its contemporary French food, and Via Matta, which serves regional Italian fare. Although there are some fairly complicated recipes in his very personal book, it was written with the home cook in mind. The dishes-arranged by theme rather than course-are not the type that would be easier to make with a few sous-chefs in the kitchen. For example, the first chapter, "Time To Eat and Now," includes recipes that "can be on the table in 30 minutes or less"; "Time for a Little Therapy" offers mostly heartier, long-cooked dishes for when a relaxed day in the kitchen would be therapeutic. Recipes are clearly written, with make-ahead options whenever possible and many suggestions and "trucs" (chef's tricks) scattered throughout. Entertaining and engaging, this is recommended for most collections. Copyright 2005 Reed Business Information.



Read also The Moral Leader or Organization Theory

French Cooking in Ten Minutes, or Adapting to the Rhythm of Modern Life (1930)

Author: Edouard de Pomian

A beautiful reprint of Edouard de Pomiane’s classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.

Elizabeth David

"I love the Docteur de Pomiane's work... To me his brief explanations, his methodically organized recipes, unburdened with excess detail but invariably embodying the vital touch of the artist, are worth volumes of weighty expertise. I know of no cookery writer who has a greater mastery of the captivating phrase."

M.F.K. Fisher

"Pomiane's ten-minute cookbook is amazingly useful... I love all the quaintness that the Hymans have not tried to adapt or change."



Sweet and Sugarfree or Food and Wine of Greece

Sweet and Sugarfree: An All Natural Fruit-Sweetened Dessert Cookbook

Author: Karen E Barki

At last there's a way to have your cake without the calories and harmful effects of sugar, honey and artificial sweeteners. Karen Barkie has created over 200 imaginative and easy-to-follow recipes for cakes, pies, cookies, breads, sherberts, custard, and much more, sweetened with a variety of fruit and fruit juices--and without one spoonful of sugar! Luscious pinepple cream pie, easy-to-make apple raisin bars, and peach cheesecake are but a few of the delectable--and wholesome--treats in Sweet and Sugarfree. Complete with charts listing caloric and nutritional values, tips on baking with a dozen different flours, and instructions for creating hundreds of toppings and fruit combinations, Sweet and Sugarfree is a delicious contribution to the better health of us all.



Look this: Pilates or Pilates and Yoga

Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands

Author: Diane Kochilas

Greece and its many islands are rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. To gather these special recipes and the culture that surrounds them, Diane Kochilas spent more than fifteen years living and traveling in Greece. From home cooks and professional chefs she coaxed a wonderful array of authentic recipes to augment her own creations, adapting where necessary to make them accessible to modern cooks with modern ingredients.

This tantalizing collection of recipes covers all aspects of Greek cuisine and pays tribute to the history and tradition behind each dish. Each chapter--from olives and bread to appetizers, stews, savory pies, fish, poultry, meat, eggs, grains, vegetables, and sweets--is filled with detail on the ancient, religious and folkloric origins or various dishes. Basic preparations, such as those for phyllo, avgolemono, and grilling of fish and game, are covered, as are regional variations and local specialties, secrets of village home cookes, and guidelines on how to serve the foods in typical Greek fashion. Also included is a helpful guide on where and how to obtain Greek specialty items by mail.



Monday, December 29, 2008

Taste of the Season or Very Blueberry

Taste of the Season: Inspired Recipes for Fall and Winter

Author: Diane Rossen Worthington

Renowned cookbook author Diane Worthington knows that with the arrival of cooler climes come cozier cravings. And what could be cozier than this collection of 75 hearty recipes? Spicy chicken gumbo, tangy short ribs -- nothing makes a house a home more than a kitchen filled with the aromas of good cooking like this. These are dishes that fit easily into today s busy lives. Roast Duck with Lavender Honey Sauce can be cooking in the oven while the cook is out enjoying the colorful fall foliage. Hearty Lentil Soup with Grilled Sweet and Hot Italian Sausages is equally satisfying before or after skiing. And a slice of Toasted Coconut Cake or Mocha Truffle Tart is the perfect ending to any mid-winter meal. Diane offers an informative peek into her seasonal cupboard for ideas on which ingredients to keep on hand, plus she includes tips for advance prep for each recipe. The Taste of the Season brings a warm glow to the long, dark nights.

Publishers Weekly

Anyone can cook during the summer months, when produce is abundant and grills are at the ready. More challenging, however, is winter cuisine, with its brussels sprouts, cabbages and seemingly endless parade of root vegetables. Snowbound home cooks are likely to welcome any inspiration geared to the season, and Worthington's book serves the purpose well. The author of The Taste of Summer and Seriously Simple knows cold weather can be the best excuse to dig into comfort foods too time-consuming or rich for the rest of the year. Some of her best recipes make the most of complex flavors that develop slowly in stews and braises: White Bean and Arugula Stew Gratin e, or Short Ribs with Dried Mushrooms and Fire-Roasted Tomatoes. Worthington's use of winter ingredients is efficient and at times inspired, as in Butternut Squash and Chestnut Soup, Autumn Salad with Persimmons and Pomegranates, and Pumpkin-Chocolate Bread Pudding. A few dishes lack any clear connection to the season, though, like Crispy Roast Duck with Lavender Honey Sauce, and Toasted Coconut Cake (but they're no less appealing). The book features beautiful photographs, a clean layout and somewhat small print. Down-to-earth and accessible, Worthington's paean to winter does much to make the slow, deep flavors of the colder months something to look forward to throughout the year. (Oct.) Copyright 2004 Reed Business Information.



Read also The Business Judgment Rule or Effective Safety and Health Training

Very Blueberry

Author: Jennifer Trainer Thompson

JENNIFER TRAINER THOMPSON grew up in blueberry country and is the author of 11 books, including FEASTS AFLOAT, JUMP UP AND KISS ME, and Beyond Einstein. Thrice nominated for a James Beard Award, she's the owner and chef of the Jump Up & Kiss Me brand of food products and hot sauces. Thompson lives with her family in rural Massachusetts.



Chinese Cuisine Made Simple or Good Housekeeping 100 Best One Dish Meals

Chinese Cuisine Made Simple

Author: Dorothy Huang

Huang demystifies Chinese cooking and takes you through a culinary journey step-by-step in preparing delectable Chinese dishes. She makes cooking fun.

This beautiful book contains 160 mouth-watering recipes that emphasize nutritional value, easy preparation, and taste appeal.

Gorgeous photographs appear throughout the book. The pictures of Chinese condiments, ingredients, and vegetables are especially helpful to beginners. It's a great shopping guide.

Dazzle your family and friends by using the recipes in this book. They'll think you are the greatest Chinese cook on earth!



Interesting book: Smores or Wine Enthusiast Essential Buying Guide 2008

Good Housekeeping 100 Best One-Dish Meals

Author: Good Housekeeping

Cooking becomes tastier and easier than ever with Good Housekeeping’s help. One hundred delicious and nutritious illustrated recipes for single-dish meals let busy home chefs put dinner on the table faster. Every element is coordinated, the preparations simplified, and the results are fantastic. Select from a tempting variety of soups, stews, casseroles, oven-cooked meals, stir-fries, skillet suppers, pastas, sandwiches, salads, and pies. There’s Curried Vegetable Stew, Peruvian Fisherman’s Soup, Chicken with Rosemary Dumplings, Two-Alarm Chili, Shrimp Risotto with Baby Peas, Taco Salad, Southwestern Turkey Fajitas, and lots more to tempt any palate. Each recipe includes prep and cooking time, number of servings, and key nutritional information. Enjoy!



Food Network Kitchens Cookbook or BBQ Sauces Rubs and Marinades

Food Network Kitchens Cookbook

Author: Food Network Kitchens

Experienced off-camera chefs from the Food Network Kitchens share their cooking secrets and techniques that help make celebrity chefs famous.

Quotes and stories throughout offer consumers a fascinating look inside the Food Network.

Exquisite photography and Food Network recipes provide inspiration and confidence that every dish will be a success.



Read also Enjoy Chinese Cuisine or Joseph C Piscatellas Healthy Heart Cookbook

BBQ Sauces, Rubs and Marinades

Author: Tom Schneider

Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.

Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to:



• Choose the right types of meat

• Build a BBQ tool set

• Craft your own sauces

• Smoke and grill like a pro

• Marinate like a master

• Choose the perfect time to add sauce

• Rub your meat the right way

• Whip up fantastic sides

• Add flavor with the right fuel

• Plan hours (and hours) ahead

• Cook low and slow for the best results

• Avoid flavoring pitfalls

• Turn BBQ leftovers into ambrosia



Complete with helpful lists of dos and don’ts, as well as major barbecue events and associations, BBQ Sauces, Rubs & Marinades For Dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.



Table of Contents:
Introduction.

Part I: Centuries of Barbecue Smarts in Four Chapters.

Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party.

Chapter 2: Gathering Must-Have Equipment.

Chapter 3: Collecting Ingredients and Using Them Wisely.

Chapter 4: Barbecue Methods, Art, and Science.

Part II: Preparation Prevails: Using Rubs and Marinades.

Chapter 5: Mixing and Matching in Rubs and Marinades.

Chapter 6: Crafting Dry Rubs for Any Meat or Taste.

Chapter 7: Mixing Tried-and-True Marinades.

Part III: The All-Important Sauce Story.

Chapter 8: Sorting through the Sauce Story.

Chapter 9: Crafting Barbecue Sauces Traditional and Unusual.

Chapter 10: Getting Saucy while You Cook: Mop Sauces.

Chapter 11: Sauces and Relishes for Dipping and Dashing.

Part IV: Entrees and Sides and Then Some.

Chapter 12: Something(s) to Serve with Your Barbecue.

Chapter 13: A Melange of Main Dishes.

Chapter 14: Great Dishes for Leftover Barbecue.

Part V: The Part of Tens.

Chapter 15: Ten Ways Rookies Ruin Good Meat.

Chapter 16: Ten Truer Words Were Never Spoken.

Chapter 17: Ten (Or So) Places to Turn for Tips.

Chapter 18: Ten World-Famous Barbecue Events.

Appendix: Metric Conversion Guide.

Index.

Sunday, December 28, 2008

The New American Diet System or Classic Art of Viennese Pastry

The New American Diet System

Author: Sonja L Connor

In their breakthrough book, The New American Diet, the Connors developed a low-fat, low-cholesterol diet that dramatically reduces the risk of heart disease, cancer, stroke, and high blood pressure. Now, the overwhelming amount of products and information about cholesterol can be confusing.

The New American Diet System takes us to the next step, providing a unique system that simplifies food choices for people with high cholesterol. Since both saturated fat and cholesterol in foods increase cholesterol in the blood, the Connors developed the CSI -- the Cholesterol-Saturated Fat Index -- the only complete measure of the true heart-healthiness of foods.

This indispensable reference:
-- makes food choices as simple as choosing from 1 to 10 (the lower the CSI, the better)
-- provides easy-to-read charts rating hundreds of foods -- including many brand-name products
-- eliminates confusion about high-fat, low-cholesterol foods (such as tropical oils) and low-fat, high-cholesterol foods (like shellfish)
-- offers more than 300 recipes for tasty, low-CSI versions of your favorite dishes as well as suggested menus
-- helps you compute your own CSI so you can set new dietary goals.

A straightforward, comprehensive resource for anyone with high cholesterol, or anyone concerned about dietary fat, The New American Diet System is an essential part of every cholesterol-conscious kitchen.



Interesting textbook: Public Relations in Health Care or The Spaces of Neoliberalism

Classic Art of Viennese Pastry: From Strudel to Sachertorte--More Than 100 Traditional Recipes

Author: Christine Berl

Professional Cooking/Baking "This book is a resource and guide for all those who did not have the joy of learning the art of baking, side by side, from a mother or grandmother." Markus Färbinger The Culinary Institute of America From the Foreword



Pirates Pantry or 40 A Day

Pirate's Pantry: Treasured Recipes of Southwest Louisiana

Author: Staff of Junior League of Lake Charles Incorporated

Pirate's Pantry has drawn from a rich heritage of French, Spanish, and native cookery to produce a treasury of family recipes, many of which have come down through the generations from Jean Lafitte's day to the present. Special sections on roux, file, gumbos, soups, and rice.



Read also Starting out or Wine Report 2008

$40 A Day: Best Eats in Town

Author: Rachael Ray

A delightful scrapbook for fans of Rachael Ray's popular $40 A Day show. Rachael's revisits over 50 cities. Illustrated with color photos and selected recipes from her favorite restaurants.



Saturday, December 27, 2008

At Freedoms Table or Oz Clarkes New Wine Atlas

At Freedom's Table: More than 200 Years of Receipts and Remembrances from Military Wives

Author: Carolyn Quick Tillery

At Freedom's Table is a collection of recipes, anecdotal stories, and vintage photographs tracing the history and unique contributions of American military wives. Beginning with an Independence Tea Party featuring the foods served by the women of Edenton, North Carolina, at a party on October 25, 1774, it recreates the scenes and foods that recount the stories of the commitments and sacrifice that military wives have given the nation for more than two hundred years.

Presented in menu format, each chapter includes a story that relates to a group of recipes evocative of the period in which the story is set. Some chapters recreate recipes from a historic account, such as "A Colonial Thanksgiving" and "Christmas in the Confederate White House," both of which describe holidays celebrated under wartime conditions. Others are of the international foods they have learned to enjoy from such places as Morocco, Italy, Spain, France, Germany, Japan, and Korea. The book is divided into six large sections: Teas and Coffees; Buffets, Brunches, and Lunches; A Taste of Home: Dinner Family Style; Alfresco Dining; Over There: An International Affair; Home for the Holidays and Other Celebrations.

The women, through whose eyes these stories are told and whose recipes are shared, are truly remarkable. They often balanced the responsibilities of maintaining home and hearth, raising a family, managing a business, and supporting a war effort. In addition, they found time to extend themselves in friendship and hospitality to one another and to women in the places where they were stationed, earning them a well-deserved reputation that continues to this day.

Author Biography: Carolyn Quick Tillery, is a wife, mother, attorney, researcher, and cookbook writer. Her lifelong love of cooking led her to write her first book, The African-American Heritage Cookbook, which contains history, recipes, and remembrances from her alma mater, Tuskegee Institute, now known as the Tuskegee University. She and her husband - a career Air Force officer - and daughter live at Vandenberg Air Force Base in the Los Angeles area. At Freedom's Table is her second book.

St. Petersburg Times

Even history buffs will find something to like about At Freedom's Tale, a collection of recipes and remembrances from military spouses as far back as Elizabeth Custer, wife of Gen. George.

Some of author Carolyn Quick Tillery's well-researched cookbook reads like a novel with recipes put in historical context and photographs of notable soldiers.



Go to: Common Labor or Groupthink in Government

Oz Clarke's New Wine Atlas: Wines and Wine Regions of the World

Author: Oz Clark

Fundamental to the understanding of wine is a sense of place. Knowing which country, which region, which vineyard, and even which hillside a wine comes from adds enormously to the pleasure of drinking it. Through its unique cartography--more than seventy-five spectacular, hand-painted panoramic maps--and Oz Clarke's lively and opinionated prose, this revolutionary atlas illustrates and explains the vital connections between the land, the winemaker, and the wine.

This edition has been completely revised, updated, and expanded, with a closer look at Napa and Sonoma, and new maps for Chile, Argentina, and elsewhere. No other book maps the world of wine as vividly, and no wine library is complete without Oz Clarke's New Wine Atlas.

Publishers Weekly

Wine writer Clarke helps direct armchair connoisseurs to the right vineyards in this revised second edition of his beautifully illustrated guide to the world's great wines. Country by country and region by region, Clarke leads the reader through each location via panoramic maps so meticulously rendered by Keith and Sue Gage that they often convey the feeling of viewing the countryside from a low-flying plane. Beginning with a succinct explanation of how climate, weather conditions and soil affect the growth and taste of grapes, Clarke then moves into a geographical consideration of wines all over the globe, from Austria to Bulgaria to California. With each region-be it the Rhone Valley in France or the Brunello di Montalcino in Italy-Clarke covers history, geography, origins, appellations and classifications. Illustrations inform the reader about soil types and land patterns and show where specific vineyards lie. His margins are filled with samples of wine labels, bottles, various charts of details, keys to the maps and more, all combining to make this first-person account a handsome and truly informative resource. (Nov.) Copyright 2003 Cahners Business Information.



Arizona Cook Book or Diabetic Dream Desserts

Arizona Cook Book

Author: Al Fischer

Includes Native American, Mexican and western recipes made from ingredients for which Arizona is famous.



Book about: The Perfect Recipe or Great Good Food

Diabetic Dream Desserts: More than 120 Simple and Delicious Low-Sugar, Good-Carb Dessert Recipes

Author: Sandra Woodruff

You can still have your cake and eat it, too, with this new edition of a bestselling dessert book for diabetics.

For most diabetics, the hardest part of adjusting to a new way of eating is probably not being able to indulge in the desserts they once enjoyed. Now, diabetics need worry no more! Bestselling author Sandra Woodruff has completely revised and updated her popular Diabetic Dream Desserts, including new and improved recipes for cakes, cookies, brownies, pies, strudels, frozen desserts, and other sweet treats that taste better than ever.

Author Biography: Sandra Woodruff, M.S., R.D., LD/N is a registered dietitian who has been a nutritional consultant to numerous medical groups. The author of several bestselling Avery books, including The Good Carb Cookbook, Secrets of Good-Carb/Low-Carb Living, The Complete Diabetes Prevention Plan, and Secrets of Fat-Free Cooking.



Friday, December 26, 2008

Vegetarian Cooking for Dummies or Everything Pizza Cookbook

Vegetarian Cooking for Dummies

Author: Suzanne Havala

Now that the public knows about the health benefits of going meatless, even meat-eaters are including vegetarian dishes in their diet and loving it. Featuring 100 great recipes for everyday meals and special occasions, this companion to Being Vegetarian for Dummies proves vegetarian food can be delicious and satisfying. Includes menus, nutrition information, and vegetarian shopping tips.

About the Author:
Suzanne Havala is a licensed, registered dietitian and professional nutrition consultant. She writes books and articles, appears on radio and television, and lectures to professionals and the general public. She lives in North Carolina.



Table of Contents:
Introduction1
Part IA Whirlwind Guide to Vegetarian Basics7
Chapter 1What Vegetarianism Is9
Chapter 2Nutrition Myths and Realities21
Chapter 3Moving to Meat-Free33
Chapter 4Planning Vegetarian Meals43
Part IIYour Vegetarian Kitchen57
Chapter 5Common Vegetarian Ingredients59
Chapter 6Stocking Your Vegetarian Pantry83
Part IIITools and Techniques103
Chapter 7Tools of the Trade105
Chapter 8Vegetarian Cooking Basics113
Chapter 9Adapting Recipes135
Part IVThe Recipes147
Chapter 10Beverage Basics149
Chapter 11Rise and Shine, It's Breakfast Time!157
Chapter 12Delicious Dips and Spreads167
Chapter 13Soups for All Seasons175
Chapter 14Simply Scrumptious Salads183
Chapter 15Entrees for Everyone193
Chapter 16Side Dish Spectaculars223
Chapter 17A Bounty of Breads and Rolls237
Chapter 18Desserts251
Chapter 19Hooray for Holidays!273
Chapter 20Menus Made Easy281
Part VThe Part of Tens289
Chapter 21Ten Reasons to Cook Vegetarian291
Chapter 22Ten Practical Vegetarian Cookbooks295
Chapter 23Ten Helpful Web Sites to Check Out299
Chapter 24Ten Online Sources of Ingredients303
AppendixMetric Conversion Guide307
Index311
Book Registration Information

Books about: Intellectual Property or Wealth in America

Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven!

Author: Belinda Hulin

Whether you're partial to thick crust or thin crust, Neapolitan or Sicilian, you can't go wrong with the 300 mouthwatering recipes in The Everything Pizza Cookbook. Beginning with the history of pizza and its origin in Naples, Italy, The Everything Pizza Cookbook slices up everything aspiring pizza chefs like you want to know—from how to buy the correct equipment and the freshest ingredients to preparing an appetizing collection of pies, including:

  • Sweet Dough Pizza Crust
  • Pesto Sauce for Thin-Crust Pizza
  • Fire-Baked Six-Cheese Pizza
  • Chopped Salad Pizza
  • Clams Marinara Pizza
  • Triple-Chocolate Pizza
  • Wild Boar Barbecue Pizza
Author Belinda Hulin offers pizza party tips, diet-breaking-worthy recipes, and pizzas to make with kids—as well as pizzas that meat lovers, vegetarians, and chocolate addicts will salivate over.



Great Scandinavian Baking Book or Party Animal Cakes

Great Scandinavian Baking Book

Author: Beatrice A Ojakangas

Scandinavian Cooking and The Finnish Cookbook, calls upon her own Scandinavian heritage and wide-ranging knowledge of Scandinavian baking to produce the definitive book on the subject.

Library Journal

Scandinavian cookbooks tend to focus on Finland, Sweden, and Denmark; Ojakangas, author of several previous books on the subject, here includes recipes from Iceland as well. There are hearty ``breads for meals,'' rich and delicate cookies, cakes and pies, and breads for ``coffeetime,'' which can be a formal, three-course occasion. A diverse selection of national specialties, for larger collections. JS



Interesting textbook: Baking with Splenda or 12 Best Foods Cookbook

Party Animal Cakes

Author: Smith

Guaranteed to make any party a roaring success, the projects in Party Animal Cakes are both fun to make and delicious to eat! This guide:

* Presents stunning and easy-to-make decorated novelty cakes—all animal-themed—for beginners as well as advanced cake makers

* Explains how to use sugarpaste, buttercream, and clever techniques to create textures, patterns, and shapes

* Includes design variation ideas, quick-and-clever cupcakes projects, and delicious cookie recipes to continue the party-food theme

With over 200 easy-to-follow, step-by-step photographs plus carving templates, this guide will lead to cakes that children and adults alike will love to devour.



Extra Special Crockery Pot Revised or Fine Chocolates

Extra-Special Crockery Pot, Revised

Author: Lou Seibert Pappas

New recipes and old favorites for the genie in your kitchen - your crockery pot

  • 120 delicious dishes cook while you work or play
  • fruit desserts, preserves, chutneys, quick breads, cakes and hot beverages
  • soups, fish, poultry, meats, pasta and casseroles
  • contains low-fat recipes for today's health-conscious cooks
  • also includes recipes that use your crockery pot as a warmer/server, perfect for entertaining



Look this:

Fine Chocolates: Great Experience

Author: Jean Pierre Wybauw

Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography Tony de Luc, this is a book for any chocophile!



Thursday, December 25, 2008

Middle Eastern Cooking or Grit Cookbook

Middle Eastern Cooking

Author: Tess Mallos

Tabouleh, Chicken and Orange with Sweet Rice, Lamb and Okra, Stuffed Tomatoes, Figs in Syrup, and a range of flavorsome coffees are just a few of the tempting and delicious recipes you will find in Middle Eastern Cooking. Discover how simple it is to create these and other tantalizing Middle Eastern dishes in your own kitchen. With beautifully illustrated, easy-to-follow recipes, Middle Eastern Cooking features a mouth-watering selection of dishes that anyone can make.



Go to:

Grit Cookbook: World-Wise, Down-Home Recipes

Author: Jessica Green

The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please.



Native Foods Restaurant Cookbook or Special Recipes from the Charleston Cake Lady

Native Foods Restaurant Cookbook

Author: Tanya Petrovna

When people ask Tanya Petrovna, "Are you a strict vegetarian?" she replies, "No, I'm a fun vegetarian!" As head chef of the popular Native Foods chain of restaurants in Southern California, Tanya treats her customers to a vegan cuisine that is so tasty, satisfying, and hearty that it draws praise from nonvegetarians and vegetarians alike. Tanya is known for creating delicious and satisfying meat substitutes from soy and wheat products such as tofu, tempeh, and seitan. And with signature dishes like her dairy-free cheesecake made from cashew nuts, she proves that healthy, animal-friendly eating can be indulgent and fun. Now, with this book, Tanya's best recipes can be made at home, including: "Fun Mung Curry," "Seitan Olé Mole," and "Rockin' Moroccan Skewers." Plus, there are plenty of outrageous desserts such as "Elephant Chocolate Cake with Cinnamon Peanut Butter Topping," "Sam's Vegan Cheesecake," and "Chocolate French Silk Lingerie Pie." The Native Foods Restaurant Cookbook also features instructions on basic cooking methods, helpful definitions, nutritional information, and a simple kitchen pantry setup.



Book about: Absolute Beginners Guide to Computer Basics or Access 2007 For Dummies

Special Recipes from the Charleston Cake Lady

Author: Teresa Pregnall

For almost twenty years, Teresa Pregnall, also known as the Charleston Cake Lady, has sent thousands of her bakery's beloved cakes to delighted dessert lovers everywhere.  Following the success of her first book, Treasured Recipes From The Charleston Cake Lady, she's back with more recipes that are destined to become family favorites.  Because her divine desserts don't have long ingredient lists or require hard-to-find equipment-some even use cake mixes as their starting point-they can be whipped up when the mood strikes.  Special Recipes From The Charleston Cake Lady includes coveted recipes for the bestselling baked goods like her Odscene Chocolate Cake, Eggnog Cake, and Christmas Cranberry Cake.  They'll all here and they've never been easier.




Wednesday, December 24, 2008

Liquid Jade or Roger Verg s New Entertaining in the French Style

Liquid Jade: The Story of Tea from East to West

Author: Beatrice Hohenegger

Traveling from East to West over thousands of years, tea has played a variety of roles on the world scene – in medicine, politics, the arts, culture, and religion. Behind this most serene of beverages, idolized by poets and revered in spiritual practices, lie stories of treachery, violence, smuggling, drug trade, international espionage, slavery, and revolution.
Liquid Jade’s rich narrative history explores tea in all its social and cultural aspects. Entertaining yet informative and extensively researched, Liquid Jade tells the story of western greed and eastern bliss. China first used tea as a remedy. Taoists celebrated tea as the elixir of immortality. Buddhist Japan developed a whole body of practices around tea as a spiritual path. Then came the traumatic encounter of the refined Eastern cultures with the first Western merchants, the trade wars, the emergence of the ubiquitous English East India Company. Scottish spies crisscrossed China to steal the secrets of tea production. An army of smugglers made fortunes with tea deliveries in the dead of night. In the name of “free trade” the English imported opium to China in exchange for tea. The exploding tea industry in the eighteenth century reinforced the practice of slavery in the sugar plantations. And one of the reasons why tea became popular in the first place is that it helped sober up the English, who were virtually drowning in alcohol. During the nineteenth century, the massive consumption of tea in England also led to the development of the large tea plantation system in colonial India – a story of success for British Empire tea and of untold misery for generations of teaworkers.

Liquid Jade also depicts tea’s beauty and delights, not only with myths about the beginnings of tea or the lovers’ legend in the familiar blue-and-white porcelain willow pattern, but also with a rich and varied selection of works of art and historical photographs, which form a rare and comprehensive visual tea record. The book includes engaging and lesser-known topics, including the exclusion of women from seventeenth-century tea houses or the importance of water for tea, and answers such questions as: “What does a tea taster do?” “How much caffeine is there in tea?” “What is fair trade tea?” and “What is the difference between black, red, yellow, green, or white tea?”

Connecting past and present and spanning five thousand years, Beatrice Hohenegger’s captivating and multilayered account of tea will enhance the experience of a steaming "cuppa" for tea lovers the world over.

Library Journal

This work at first appears to be a historical survey, but Hohenegger-who will curate a related traveling 2009 exhibition on tea history-offers more of a social history of tea (with plenty of miscellany thrown into the pot). While the author does explore the emergence of the humble tea leaf as a global force, she equally touches on the aesthetic appreciation of tea in ancient and modern cultures. Often a mix of myth and history, the text, broken into short chapters, leads from Asia to Europe, weighing tea's significance through the centuries. Ancient tea ceremonies could literally be religious experiences, as well as the subject of poetry, as tea was associated with Taoism and the rise of art and culture throughout Asia. The book's integrity is difficult to maintain in the final sections, which deal with topics like the modern aspects of tea agriculture, water quality for brewing tea, and the varieties of tea available to consumers today. Overall, the author's light, humorous style is welcome and refreshing, especially when compared with other recent "microhistories" such as Betty Fussell's The Story of Corn and Patricia Rain's Vanilla. Recommended only where interest is high.-Elizabeth Morris, formerly with Illinois Fire Svc. Inst. Lib., Champaign Copyright 2007 Reed Business Information.



Table of Contents:
Acknowledgments     ix
Preface     xi
From East...     1
Behind the Veils of Legend and Myth     3
The Tao of Tea     9
Lu Yu, the Tea Sage     12
I Care Not a Jot for Immortal Life, but Only for the Taste of Tea     18
Gloved Virgins at Dawn     22
Tea Bricks, Ox Blood, Horses, and Cash     27
The Guessing Game     31
The Eyelids of Bodhidharma     36
Zen and the Tea Masters of Japan     40
Chanoyu     49
...to West     57
Foreign Devils     59
The Impertinent Novelty of the Century     68
Garway's Slightly Skewed View on Tea and the Resulting Broadside     73
The Penny Universities     77
The Revenge of the Fair Sex     82
Smuggling and Smouch     89
Sugar, Anyone?     98
Gin Lane, Tea Lane     103
The Porcelain Secret     110
The Willow and the Lovers     116
A Large Cup of Tea for the Fishes     120
The Opium Factor     128
China Pried Open     137
The Tea Spy Who Came from the West     145
The Wilds of Assam     153
Tea Tom and Mr. Taylor     161
Tea Clippers: A Race to the End     169
Curiosities, Obscurities, Misnomers, and Facts     177
Tea and Tay, Ch'a and Chai     179
The Enigma of the Camellia     182
I Say High Tea, You Say Low Tea     188
Milk in First?     191
The Tea Bag     195
Iced Tea     198
What Color Is Your Tea?     200
The Mystery of Acronyms     205
The Tea Taster     210
Like Water for Tea     218
Tea Buzz     226
The 22,000 Virtues of Tea     230
Tea Today: The People and the Earth     237
Two Leaves and a Bud     239
A Fair Cup     248
Where the Birds Sing     254
Singpho Tea     262
Epilogue     271
Tea Meditation with Friends     273
Chinese Dynasties and Japanese Chronological Periods     277
Chinese Romanization-Wade-Giles to Pinyin Table     278
Notes     283
Bibliography     303
Index     313

Book about: Yield Management or Understanding Health Insurance

Roger Vergй's New Entertaining in the French Style

Author: Roger Verg

Roger Vergé, proprietor of the famous Moulin de Mougins near Cannes, is a master of modern cuisine. Following the resounding success of his prize-winning Entertaining in the French Style, this fully updated edition of New Entertaining in the French Style showcases contemporary versions of over fifty of Vergé's signature dishes, which are characterized by the generous use of Provençal herbs and market-fresh vegetables.

In his introduction, Vergé explains the finer points of hosting, adding an easy sophistication and contemporary elegance to his elements of basic entertaining. Details include shopping for ingredients, selecting wines and cheeses, and creating exquisite table settings and decorations. He then represents twelve of his favorite seasonal and occasional menus, including "A Luncheon of Flowers," "The Herbs of Provence," "A Party Menu," and "Dinner at the Mougins," among others. Simplified step-by-step recipe instructions and preparation times ensure success for a sumptuous variety of dishes including Warm Rock Lobster Salad with Orange Butter Sauce, Chicken with Aromatic Vegetables and Lemon, Roast Rack of Lamb with Thyme Flowers, and Individual Apple Walnut Tarts.

Vergé's informal yet instructive narrative will benefit both novice and experienced cook. Complete with engaging personal observations and anecdotes, it is accompanied by one hundred full-color photographs by Pierre Hussenot that embrace the color of Provence with brilliant images of market scenes, outdoor table settings, fresh ingredients, and prepared dishes.

Continuing its tradition as a valuable culinary resource,Roger Vergé's New Entertaining in the French Style will add a contemporary Provençal flair to any table.



The Mcdougall Program or Williams Sonoma Collection

The Mcdougall Program: 12 Days to Dynamic Health

Author: John A McDougall

In this groundbreaking book, Dr. John McDouggal, bestselling author and creator of the nationally renowned diet and exercise program at the St. Helena Hospital in Deer Park, California, introduces his remarkable twelve-day plan. Building on the idea that the traditional meat-rich American diet is hazardous to our health, Dr. McDougall has developed a medically sound, low-fat, starch-based diet that not only facilitates weight loss but also reverses serious illness, without drugs, and provides a broad range of dramatic and lasting health benefits. Step-by-step, he takes you through his revolutionary new program.



New interesting textbook:

Williams-Sonoma Collection: Hors d'Oeuvre

Author: Williams Sonoma

Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and crème fraîche.

Williams-Sonoma Collection Hors d'Oeuvre offers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion -- from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf.

"Try any of these recipes and your guests will return for more."




Tuesday, December 23, 2008

Flavors or Edible and Medicinal Plants of the West

Flavors

Author: Donna Hay

Focusing on her favorite ingredients and incorporating them into easy recipes for all occasions, Donna Hay brings a range of rich, tangy, mellow and refreshing flavors -- vanilla and chocolate, lemon and lime, ginger and chilli among them -- to your table. With photography that is as fresh and lively as the food and ideas Donna Hay is acclaimed for, this book begins with the basics, adds some inspiration and delivers dishes that you will want to cook and savor the flavor of again and again.



Look this: The New Beverly Hills Diet or Union Oyster House Cookbook

Edible and Medicinal Plants of the West

Author: Gregory L Tilford

Edible and Medicinal Plants of the West invites anyone interested in plants, personal well-being, and a healthy environment to discover the healing powers of the herbal world. Full-color photographs face detailed descriptions of 250 plant species in the western United States and Canada, covering field identification, habitat and range, edibility, medicinal uses, and more.



Paris Cookbook or Ivy Bake Shoppe Cookbook

Paris Cookbook

Author: Patricia Wells

When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food.

In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market.

Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.

Publishers Weekly

Drawing on more than 20 years of experience as a food writer in Paris, Wells (Bistro Cooking) presents cherished recipes from famous Parisian restaurants, such as Beno?t Guichard of Jamin's Tarte Tatin (Caramelized Apple Tart), Jo?l Robuchon's Creamy White Bean Soup, Caf? Bonaparte's Chicken Salad and Le D?me's Sole Meuni?re. She ferrets out the best recipes from the authority venues, such as La Maison du Chocolat's Bitter-Sweet Chocolate Mousse and Chef William Ledeuil's Fresh White Beans with Mimolette, Roquette and Pistachio Oie. If readers can get over some haute cuisine pretension (a Black Truffle Mayonnaise recipe suggests using "eggs that have been enclosed in a glass jar with the truffles for 1 day"), they will find down-to-earth recipes such as The Market Gardeners' Zucchini and Curry Soup and The Taxi Driver's Wife's Secret Mussels. Regional France is well represented by the likes of southwestern polenta (H?lene's `Polenta' with Sheep's-Milk Cheese) and seafood from Brittany (Memories of Brittany Lobster with Cream). Wells has a knack for choosing simple yet elegant recipes quintessentially French with reliable results in the North American kitchen. She follows a growing trend of replacing red meats (although there is a short chapter on them) with poultry, seafood and vegetables (a whole chapter is devoted to potatoes). This book is a must for any Francophile yearning for Brasserie Balzar's Midnight Onion Soup, and for visitors who want a great resource for where to buy and how to handle the spectacular foods in Paris. Photos. (Nov.) Forecast: Wells's fans will be pleased, for this is very much in the tradition of her other books. Despite a glut of French cookbooks, Wells is thereal deal, and her latest offering will satisfy its readership, which includes anyone who loves France, or who lives there and wants to learn more about its foods. Copyright 2001 Cahners Business Information.

Library Journal

Wells is best known for her enduringly popular Food Lover's Guide to Paris, a gourmet's travel guide that includes recipes. Here she has collected her favorite Parisian recipes in a book that will also send travelers to carefully selected restaurants, cheese shops, olive merchants, open-air markets, and other destinations. Some of the mouth-watering recipes come from chefs, purveyors, and other such experts (e.g., Ledoyen's Saut ed Foie Gras with Garlic and Lemon Pur e); others (e.g., Chunky Green Olive Pistou-Tapenade) are Wells's own, inspired by the ingredients and cuisine of her adopted city. For Francophiles, this is highly recommended. Copyright 2001 Cahners Business Information.



Interesting book: Dr Shapiros Picture Perfect Weight Loss Cookbook or Small Cakes

Ivy Bake Shoppe Cookbook

Author: Martha Wolf

"the sinfully addictive Ivy Bake Shoppe, where
Martha Wolf and Susan Welch Saunders' blackberry scones make the sorry impostors at a certain ubiquitous coffee-house chain taste like clay pigeons. . ."
-Time Magazine

Located in historic downtown Fort Madison, Iowa, the Ivy Bake Shoppe creates the taste of home-cooked goodness with these delectable recipes and more:
• Blackberry Scones
Pecan Sour Cream Muffins
Caramel Apple Tart
Chocolate Mint Brownie
Fresh Strawberry Pie
Tortilla Soup
Warm Onion Pie
Turkey Melon Wrap
Chicken and Spinach Lasagna
Foccacia Bread



Pennsylvania Dutch Cook Book or Cooking at the Kasbah

Pennsylvania Dutch Cook Book

Author: J George Frederick

Now used by many Pennsylvania resorts as their official cookbook, this book by J. George Frederick, one-time president of the Gourmet Society of New York, is an excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d' oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, spaezle, more.



Go to: The Cultural Politics of Food and Eating or Effective Leadership in Adventure Programming

Cooking at the Kasbah: Recipes from My Morroccan Kitchen

Author: Kitty Mors

Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.



Monday, December 22, 2008

American Diner Then and Now or Goodness Gracious

American Diner Then and Now

Author: Richard J Gutman

From the first diner in 1872 to the "rediscovery" of diners in the 1990s, Richard J. S. Gutman's American Diner Then and Now covers the history, architecture, menus, and the appeal of this uniquely American creation. With 275 photographs in color and black and white, this book is the landmark work on its subject, a revised and expanded edition of Gutman's classic American Diner—the book, published in 1979, that inspired people to buy, restore, and reopen diners across the country. This edition includes a state-by-state directory, "Where the Diners Are," listing locations for currently operating diners.

About the Author:
Richard J. S. Gutman, known as "The Dinerman," is regularly consulted by diner manufacturers, owners and restorers, museums, and curators of popular culture collections. He lives in West Roxbury, Massachusetts.

Los Angeles Times

A great guide.

Chicago Tribune

Stuffed with facts and photos, including pictures of old menus, advertising and blueprints. Two directories in the back provide information on diner manufacturers and list, state by state, 1,400 operating diners.

Wall Street Journal

The next time you eat in a diner, thank Richard J. S. Gutman for the experience.

The Hartford Courant

The Bible, the Torah, and the Koran of diner lore, all in one handy volume.

Baltimore Sun

Diners are quintessential Americana, and Mr. Gutman offers a comprehensive view from their humble beginning to their heyday, decline, and revival.

SCA Journal

A welcome revised and expanded edition of Richard Gutman's now classic American Diner.



Book review: Business English for the 21st Century or Macroeconomics

Goodness Gracious: Recipes for Good Food and Gracious Living

Author: Roxie kelley and friends

Goodness Gracious starts with a batch of wonderful recipes and heartfelt illustrations, then mixes in a flavorful philosophy: Good food shared among friends is wonderful, but the flavor of the friendships is even more important.Writer Roxie Kelley and illustrator Shelly Reeves Smith have done it again. Their fourth in a successful series of illustrated cookbooks, Goodness Gracious shines with heart and soul. More than just a collection of entrées, side dishes, and desserts, this lavishly illustrated book combines easy-to-prepare recipes with tips designed to help readers lead a more positive life. The result is an inspiring volume on making a house a home.With recipes such as Apple Streusel Tea Loaf, Company Carrots, Baja Lasagna, and Pumpkin Cheesecake Tarts, Goodness Gracious is brimming with yummy taste treats. In addition, the book offers a grace note at the end of each chapter as guides to more graceful living. Shelly's beautiful, watercolor illustrations permeate Goodness Gracious, giving the book a quality that readers find refreshing, gracious, and accessible.Roxie and Shelly have developed a loyal following of customers since 1992 when they published their first cookbook, which is still in print. They've combined forces to create three illustrated cookbooks, Keeping Good Company, With Heart and Soul, and Just a Matter of Thyme, along with the gift books Sisters as Friends, Friends as Sisters, and A Home Within. In this new book, the duo again delivers on their commitment to sharing their best ideas on good food and gracious living.



Table of Contents:
Appetizers
A Grace Note2
Pickle Treats3
Buffalo Shrimp4
Baked Brie6
Sheila's Shrimp Dip7
Quesadillas8
Caramel Apple Dip9
Lettuce Wraps10
Cheese and Artichoke Torte12
Mild Sweet Salsa13
Chicken Fingers with Honey Mustard14
Such a Sassy Salsa16
Sweet Stuff17
Joyce's Bacon-Tomato Tartlets18
Caesar Dip20
A Grace Note21
Breads & Muffins
Pam's Rolls24
Grandma Pat's Banana Bread26
Country-Style Cheese Biscuits27
Apple Streusel Tea Loaf28
Focaccia30
Honey Sunflower Loaves32
Hawaiian Honey Bread34
Soft Pretzels36
Apple Crisp Muffins37
Sunday Morning Muffins38
Pound Cake Muffins39
Connor's Lemon-Blueberry Muffins40
Sweet Corn Muffins42
Chocolate Chocolate Chip Muffins44
Raisin Rye Bread46
Cream Cheese Spread48
A Grace Note49
Soups & Saiads
Chicken Cheese Soup52
Potato Leek Soup54
Turkey and Mushroom Soup56
Corn Chowder58
Cream of Tomato Soup59
Oodles of Noodles60
Sweet Pepper Bisque62
Shirley's Crunchy Coleslaw63
Missouri Corn Bread Salad64
Janice's Macaroni Salad66
Southwest Sunburst Salad68
Thai Salad70
Cucumber Salad71
Oriental Chicken Salad72
Pasta Salad74
Tomato Basil Salad76
Corn Bread Croutons77
Citrus Vinaigrette78
Pepper Cream Dressing79
A Grace Note80
Main Dishes
Brooke's Tex-Mex Chicken Dinner82
Grilled Swordfish84
Spinach Alfredo Lasagna85
Vegetable Medley Stir-Fry86
Chicken Pot Pie88
Chicken Amandine90
Camden County Catfish92
Baja Lasagna94
Donna's Pork Kabobs96
Fiesta Quiche97
Blake's Baked Eggs98
Skillet Dinner100
Sour Cream Noodle Bake101
Tomato Tart102
Schardts' Sauerbraten104
Pork Chops with Apples106
A Grace Note108
Side Dishes
On the subject of side dishes110
Applesauce Snap111
Oven Roasted Tomatoes112
My Mom's Sweet Potatoes114
Sunshine for Your Soul Veggies116
Company Carrots117
Garlic-Asiago Mashed Potatoes118
Broccoli au Gratin119
Vidalia Onion and Rice Casserole120
Home Fries121
Zucchini with Mozzarella122
Vidalia Honey Baked Onions123
Garden Stuffed Potatoes124
Mushroom Casserole125
Dino's Potatoes126
Monterey Rice127
Mixed Grill of Seasonal Vegetables128
A Grace Note130
Desserts
Cream Cheese Pound Cake132
Pumpkin Cheesecake Tarts133
Buttery Streusel Coffee Cake134
Dee's Blueberry-Lemon Cheesecake136
Myra's Rich Chocolate Chip Cheese Bars139
White Texas Cake140
Margie's Cherry Dessert142
Peanut Butter Cup Cookies144
18-Karat Gold Neighbor Cake146
Cream Cheese Cupcakes148
Sandy's Lemon Cake149
Janet's Welcome Bars150
Vonda's Lemon Custard Cake152
Heavenly Hash Cake153
Norma's Piecrust154
Paula's Coconut Cream Pie155
Peanut Butter Chocolate Cheesecake Bars156
Donna's Chocolate Sauce158
Raspberry Sauce159
A Final Grace Note160
Index161

Setting the Table or Grill Pan Cookbook

Setting the Table: The Transforming Power of Hospitality in Business

Author: Danny Meyer

In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?

In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved.

Some of Danny's other insights:

  • Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts—for and to—express it all.
  • Context, context, context, trumps the outdated location, location, location.
  • Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business.
  • Err on the side of generosity: You get more by first giving more.
  • Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit.
Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant scene, Setting the Table is a treasure trove of innovative insights that are applicable to any business or organization.

The New York Times - Sara Dickerman

Meyer is more persuasive and interesting, both as a storyteller and as a business adviser, when he sticks to concrete examples from his working life instead of spinning them into catchphrases that might work in a PowerPoint presentation. He has built his business not on food or service alone, but on the value of a colorful story — especially the ones that his clients tell to his future clients: the wallet lost in a cab and tracked down by Tabla's manager; the personal call from Meyer before a big anniversary dinner; a superb frozen custard on a sunny day in Madison Square Park.

Publishers Weekly

With the same grace and generosity displayed in his dining rooms, Meyer's instructive how-we-did-it account shares lessons learned on his way to becoming CEO of Union Square Hospitality Group. Meyer opened Union Square Cafe in 1985 when he was 27 years old. It hit its stride three years later when he hired chef Michael Romano, and Meyer charts its evolution from a neighborhood to international institution. Initially cautious about expansion, he opened Gramercy Tavern with chef Tom Colicchio three years later, eventually broadening his New York City restaurant empire to 11 establishments including Eleven Madison Park, Tabla, Blue Smoke, Shake Shack and the Modern. Meyer makes a distinction between service ("the technical delivery of a product") and the "Enlightened Hospitality" at the core of his business strategy-both necessary for restaurant success. He notes that hospitality "is how the delivery of that product makes its recipient feel" and shares tips like hiring "51 percenters," or staff with "skills divided 51-49 between emotional hospitality and technical excellence," and the "Five As" for addressing mistakes: awareness, acknowledge, apologize, act, additional generosity. This honest, modest book will appeal most to foodies and aspiring restaurateurs but also offers insight for entrepreneurs in any industry. (Oct.) Copyright 2006 Reed Business Information.

Library Journal

Meyer is known to foodies as the man behind 11 acclaimed restaurants in New York City, including Union Square Caf and Gramercy Tavern. While that would be more than enough professional accomplishment for most people, apparently Meyer has had time enough on his hands to branch out into writing as well. Anyone who has started or maintained a business will have strong ideas about the best way to run things, and Meyer is no exception. While such chapter headings as "The 51 Percent Solution" and "Constant, Gentle Pressure" evoke the all-too-common themes of most leadership books, this book is something more. It is actually the story of Meyer's restaurant empire and how he got to where he is today, overlaid with his own views on management and what has worked for him. A fun and enjoyable read, it provides a good behind-the-scenes view of the restaurant business, though it's more autobiography than business how-to. Recommended for libraries with strong cookery or business collections.-Susan Hurst, Miami Univ. Libs., Oxford, OH Copyright 2006 Reed Business Information.



Table of Contents:
Introduction     1
The First Course     5
In Business     31
The Restaurant Takes Root     55
Turning Over the Rocks     77
Who Ever Wrote the Rule...?     97
No Turning Back     111
The 51 Percent Solution     139
Broadcasting the Message, Tuning in the Feedback     161
Constant, Gentle Pressure     187
The Road to Success Is Paved with Mistakes Well Handled     219
The Virtuous Cycle of Enlightened Hospitality     237
Context, Context, Context     271
The Art of Hospitality     291
Acknowledgments     317

New interesting textbook: Introduction to Executive Protection or The Marketers Guide to Successful Package Design

Grill Pan Cookbook: Great Recipes for Stovetop Grilling

Author: Jamee Ruth

A new essential in the kitchen, the grill pan is a wonderful tool cooks everywhere are falling in love with. It s great for low-fat cooking and is a must-have for rainy days and city dwellers who dream of grilling but don't have the outdoor space. Delicious, healthy meals happen in minutes with chef Jamee Ruth's easy techniques and recipes. With the Grill Pan Cookbook, home cooks will never be at a loss for an enticing recipe that maximizes the grill pan s amazing potential. Including scores of ideas for lean meats, shrimp, chicken, and succulent vegetables, this fun and inviting cookbook makes whipping up beautifully grilled dishes a snap.



Sunday, December 21, 2008

Organic Baby and Toddler Cookbook or Splendid Grain

Organic Baby and Toddler Cookbook: Easy Recipes for Natural Food

Author: Lizzie Vann

Fresh, additive-free natural foods are essential for the healthy development of all children. Now every parent can prepare tasty and nutritious meals with the Organic Baby & Toddler Cookbook.

 

Why choose organic food? Babies in the womb and young children are particularly vulnerable to the harmful effects of pesticides, additives and genetically modified ingredients in food. Lizzie Vann explains how to avoid these dangerous elements, including helpful tips on deciphering food labels and identifying the most harmful additives to avoid. She also gives advice on where to shop for organic products and what to buy for your organic pantry.

 

Recipes from birth to preschool: Easy and quick recipes and menu plans are carefully adapted for each stage of your child's development. Each section outlines essential superfoods for each age group and provides appetizing recipes for healthy, satisfying meals.

 

From fruity first purées for your baby to healthy snacks and independent food choices for the toddler, there is food here that the whole family will enjoy. Advice for vegetarians and children with special dietary needs is also featured. Organic Baby & Toddler Cookbook explains the benefits of organic food for you, your child and the environment.



Interesting book: Bringing Tuscany Home or Crescent City Collection

Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat, & Fruit

Author: Rebecca Wood

With 250 luscious recipes, along with eight pages of color photographs, The Splendid Grain dramatizes how you can incorporate extraordinarily healthful grains into your life without changing your lifestyle.

Grains can transform taste and texture in unsurpassed ways like these:

  • Nutty, sweet oats form the delicious crust of fried chicken

  • Piquant quinoa heightens and absorbs the savory juices of gingered lamb

  • Hearty buckwheat becomes a sweet, delicate, Parisian-inspired crepe

  • Thai black sticky rice flavored with coconut makes unforgettable exotic banana dumplings.

The natural and native history of each grain is also explored along with its health benefits.

Dean Fearing

'The Splendid Grain' is a much-needed encyclopedia of innovative grain recipes and lore — practical, useful, andstimulating.

Charlie Palmer

Rebecca Wood's "The Splendid Grain" will inspire all cooks to explore the wide world of grains — it is an absolutelysplendid book.

Publishers Weekly

This generous volume expands on other grains cookbooks by embracing such unusual grains as sorghum and mesquite and by offering an exhaustive collection of recipes for the grains it covers. Wood (Quinoa: The Supergrain) organizes the grains by origin (e.g., rye and oats fall under "Native European Grains"). Each grain discussed comes with a history and basic cooking and storage instructions. The section on wheat includes an impressive list of unusual and lesser-known flours (including Kamut and bolted flours) and a riff on pasta. Recipes like Yellow and Purple Bean Tabbouleh (with hazelnuts), Barley Poppy Bagels and Vietnamese Spring Rolls offer new takes on ethnic favorites. Others, such as Chinese Greens with Quinoa and Peanuts, Mango and Wild Rice Salad and Greens and Herbed Cornmeal Dumplings with Roasted Red Pepper Sauce combine flavors in unusual ways. Breakfast choices are particularly strong, encompassing Buckwheat Waffles with Peach Butter and Oat Groat Pancakes. Short notes give tips on techniques (for example, how to french cut string beans) and commonsense substitutions for exotica like buffalo meat. (Jan.)

Library Journal

There have been a number of recent titles on grains, but none as ambitious as this one. Wood, a cooking teacher in Colorado and the author of several other cookbooks, offers more than 200 recipes featuring grains as familiar as corn and rice and as unusual as mesquite and Job's tears. The grains are categorized by "bio-region," from native American wild rice and quince to native African teff; each section opens with a history, including folklore and other esoteric facts, along with information on availability, selection, and storage. Wood has taught macrobiotic cooking, and some recipes are vegetarian or vegan, but she does use fish, some meat and poultry, butter, and other such ingredients in her creative recipes-Strawberry and Blue Corn Waffles, Basmati Rice with Sour Cherries, Salad of Quinoa, Duck, and Greens-which are inspired by cuisines from around the world. Valuable as a reference as well as a cookbook, this is highly recommended.



Washington Wines and Wineries or El recetario de la dieta South Beach

Washington Wines and Wineries: The Essential Guide

Author: Paul Gregutt

During the thirty-five years wine critic and writer Paul Gregutt has lived in the state of Washington, its wine industry has ballooned from a mere half dozen wineries to nearly five hundred. Washington Wines and Wineries offers a comprehensive, critical, and accessible account of the nation's second largest wine-producing region. Gregutt, who has covered Washington wine in books, newspapers, and magazines since the mid-1980s, enthusiastically dispenses information along with his editorial opinion, displaying the depth of his knowledge of the area, the players, the regions, and the wines. He points out the best vineyards, the most accomplished winemakers, the must-have wines, and the newcomers to watch. He rates wineries--not wines--with a unique and detailed 100-point scale, providing an insider's view of the best that Washington state has to offer. As the global wine industry reinvents itself for twenty-first-century palates, Washington is poised to become as important and influential as California on the world stage. Washington Wines and Wineries is the definitive reference book on the subject.



Table of Contents:
List of Wineries     xi
Preface     xv
Acknowledgments     xvii
Introduction     1
History and Background
Which Side of the Potomac? A Brief History of Washington Wines     13
The AVAs     27
The Grapes     49
The Top Ten Vineyards     81
Winery Profiles
The Leaders     113
The Specialists     145
The Bench     186
The Rookies     214
The Future
Where the New World and the Old World Meet     249
A Glimpse into the Future     269
Index     293

Book review: About Wine or Santas North Pole Cookbook

El recetario de la dieta South Beach (The South Beach Diet Cookbook)

Author: Arthur Agatston

Now available in a Spanish edition: the follow-up to Dr. Agatston's blockbuster diet book--a fabulous cookbook packed with great-tasting meals that are good for you!

Since its publication in April 2003, The South Beach Diet has become a nationwide phenomenon. Millions of people around the world have adopted it as their lifelong eating plan, shedding unwanted pounds in the process. Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kinds that stave off cravings for unhealthy and sugary food and promote long-term weight loss. It's not "diet" food--it's satisfying, flavorful dishes that are good for your health and your waistline.

Whether you're already a South Beach Diet success story or brand new to the program, you'll find a wealth of inspiration in The South Beach Diet Cookbook to keep you on track without feeling deprived.



Saturday, December 20, 2008

Alone in the Kitchen with an Eggplant or Southern Living Ultimate Quick and Easy Cookbook

Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone

Author: Jenni Ferrari Adler

In this delightful and much buzzed-about collection of essays, 26 writers and foodies invite readers into their kitchens to reflect on the secret meals they relish when no one else is looking. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor—and finally, recipes that require no division or subtraction.

Featuring essays by:

Steve Almond, Jonathan Ames, Jami Attenberg, Laura Calder, Mary Cantwell, Dan Chaon, Laurie Colwin, Laura Dave, Courtney Eldridge, Nora Ephron, Erin Ergenbright, M. F. K. Fisher, Colin Harrison, Marcella Hazan, Amanda Hesser, Holly Hughes, Jeremy Jackson, Rosa Jurjevics, Ben Karlin, Rattawut Lapcharoensap, Beverly Lowry, Haruki Murakami, Phoebe Nobles, Ann Patchett, Anneli Rufus and Paula Wolfert.

Wall Street Journal

A balanced literary buffet...seasoned with whimsy.

Toast

I've read the introduction and the first two essays, and have decided I want to make it last, and savor it . . . I've got it by the bed, and am allowing myself one chapter per night.

Glorious Food and Wine

The stories are funny, sometimes moving, guilty pleasures . . . If you have any inclination to look into the secret solitary kitchen life of some great writers, then read this book. It is entertaining, it is beautifully written, and you'll also find the occasional recipe. Do not expect pictures. Do not expect gourmet sophistication. But do expect reality.

Walker New York Eats

I admit I devoured it once I got my hands on it; it's almost voyeuristic to read about these private dining moments.

The Wednesday Chef

Charming . . . Each essay is a pleasantly voyeuristic snapshot, like looking into someone's grocery basket.

Cooking With Amy

If you are looking for a book to take on vacation, to the beach, or on a plane, you couldn't ask for a better one than Alone in the Kitchen with an Eggplant.

Publishers Weekly

A mishmash of foodie writers dispute, humorously or more self-seriously, the pros and cons of cooking and dining alone. While eating by oneself can be the busy worker's greatest pleasure, as Colin Harrison notes of his solitary Manhattan lunches during a work day ("Out to Lunch"), and mother Holly Hughes ("Luxury") agrees is a secret but too rare pleasure, other writers see it as depressing or shameful. In "The Lonely Palate," Laura Calder quotes Epicurus as saying, "we should look for someone to eat and drink withbefore looking for something to eat and drink"—then offers a recipe for Kippers Mash. Eating is an act of love, thus prompting Jonathan Ames ("Poisonous Eggs") to dine out and flirt with the waitress. "Table for One" by Erin Ergenbright records how the single diner is perceived uneasily by the wait staff. And M.F.K. Fisher relishes solitary dining ("A Is for Dining Alone") as a way to escape "the curious disbelieving impertinence of the people in restaurants." The collection is named after an essay by Laurie Colwin, who found a dozen different ways to cook eggplant on her two-burner hot plate while living alone in a tiny Greenwich Village flat. (July)

Copyright 2007 Reed Business Information

Rosemarie Lewis - Library Journal

Editor Ferrari-Adler's motley assortment of 26 essays is a quick and often insightful read. Some, including Colbert Reportcocreator Ben Karlin's "The Legend of Salsa Rosa" and Holly Hughes's "Luxury," are laugh-out-loud funny. Reading "Thanks, but No Thanks," Courtney Eldridge's account of her ex-husband's elitist eating habits, is like sitting down to commiserate with a particularly articulate friend. Others are strange and haunting, notably Haruki Murakami's "The Year of Spaghetti" and Rattawut Lapcharoensap's "Instant Noodles." More than half include recipes-goodies such as Amanda Hesser's (food editor, New York Times Magazine) Single Girl Salmon and Steve Almond's enticing Grill-Curried Shrimp Quesarito with Avocado Raita-while others incorporate favorite ways of preparing comfort foods, e.g., Laura Dave's "How To Cook in a New York Apartment" and Nora Ephron's "Potatoes and Love: Some Reflections." There is no obvious order to the arrangement of stories; thumbnail biographies of all of the contributors are available at the end. Many recognizable names make this a great book for literary foodies, but it is not an essential purchase for most public and academic libraries.

Library Journal

Ferrari-Adler takes time off from writing the short stories she's been publishing to compile reflections on what's fun about eating alone. With authors as varied as M.F.K. Fisher, Laurie Colwin, and Haruki Murakami. Copyright 2007 Reed Business Information.



New interesting textbook: Izakaya or Pops

Southern Living Ultimate Quick and Easy Cookbook

Author: Southern Living Magazine Staff

Keep the home fires burning and the family happy with fast, tasty meals from the Southern Living Ultimate Quick & Easy Cookbook. The ultimate solution for families on the go-traditional homestyle cooking, served up fast and fresh. This new edition features over 400 easy-to-prepare dishes from Southern Living's professional test kitchens. One fabulous menu might start off with Berry Mint Iced Tea; Fast Rosemary-Dried Tomato Flatbread for an appetizer; a Southern Favorite like Chicken and Dumplings or Oven-Fried Catfish as the main dish; with some Jalapeno Cornbread and the side. For dessert, try the Pears with Raspberry Sherbet. All recipes include cook and prep times, and those that take 10, 20, and 30 minutes are flagged for quick reference. See how delectable they look with over 100 new tempting color photos. Thanks to the cooking experts at Southern Living, you can put together great tasting, satisfying meals in practically no time at all.



Table of Contents:
Streamlined Southern8
Hot Off the Grill48
Healthy Homestyle66
One-Dish Family Favorites88
Slowcooker Favorites112
Quick Bites138
Drinks In a Blink162
No Fuss Breads180
Main Dishes In Minutes202
Pronto Pizza & Pasta242
Super Sandwiches266
Satisfying Soups & Salads290
Shortcut Sides326
Desserts In a Dash348
The Quick & Easy Kitchen386
Index392