How to Prevent Food Poisoning or Jewish Eating and Identity through the Ages

How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling

Author: Elizabeth Scott

All the information you need to protect yourself and your family

From salmonella to deadly E.coli, from hepatitis-infected berries to mad cow disease, millions of people all over the world are getting sick from food they've eaten. How can you be sure the food you prepare for your family is safe? How can you protect yourself when eating out? What do you need to look out for?

How to Prevent Food Poisoning gives you the facts, figures, and information you need to safeguard your family's health. From the many different causes and complications of food poisoning to workable guidelines that are practical and easy to follow, this unique guide gives you everything you need to select, prepare, and store food without risk or worry. Here are the right ways to:

• Be sure the food you're buying is safe
• Prevent food contamination in your home
• Transport and store food properly — including leftovers
• Eat safely in restaurants
• Reduce germs in the kitchen.

Library Journal

Foodborne illnesses, also referred to as food poisoning, is a signficant public health problem. As with most public health issues, education is the first step in prevention. Scott, a microbiologist specializing in consumer hygeine issues, and Sockett, a microbiologist and epidemiologist, have written a readable guide for the conusmer that discusses the prevalence, causes, and symptoms of foodborne illnesses. Well organized and thorough, the book focuses mainly on prevention in the home, covering shopping, food handling, cooking, and storage as well as safe eating away from home. Special attention is paid to high-risk individualssenior citizens, infants, pregnant women, and individuals with compromised immune systems. Appendixes include a guide to the major causes of food poisoning, a glossary, and a short bibliography. Recommended for public libraries. (Index not seen.)Cathy Weglarz, Univ. of Medicine and Dentistry of New Jersey Lib., New Brunswick

Table of Contents:

WHAT IS FOOD POISONING?
The Rise of Food Poisoning.
What Causes Food Poisoning?
Eggs, Hamburgers, Berries, Water, and Mad Cow Disease.
FOOD POISONING AND YOU.
Symptoms and Complications of Food Poisoning.
What To Do If You Get Food Poisoning.
HOW TO PREVENT FOOD POISONING WHEN SHOPPING.
Choosing Where to Shop for Food.
Shopping for Food.
The Check-Out and Getting the Food Home Safely.
HOW TO PREVENT FOOD POISONING IN YOUR KITCHEN.
Storing Food at Home.
Preparing and Cooking Food Safely.
Serving Food Safely and Dealing with Leftovers.
Cooking for Holidays and Parties.
Home Food Preservation.
Kitchen Design and Sanitation.
SAFE COOKING FOR SPECIAL NEEDS.
Cooking for Higher-Risk Individuals.
Cooking for Seniors and Singles.
SAFE EATING AWAY FROM HOME.
How to Avoid Food Poisoning A La Carte.
THE SCIENCE OF FOOD POISONING.
How Food Poisoning Germs Make You Ill.
SELF-ASSESSMENT.
Food Safety Quiz.
Glossary.
Bibliography.
Index.

Look this: Leadership :le fait d'Améliorer les Leçons d'Expérience

Jewish Eating and Identity Through the Ages

Author: David Charles Kraemer

This book explores the history of Jewish eating and Jewish identity, from the Bible to the present. The lessons of this book rest squarely on the much-quoted insight: 'you are what you eat.' But this book goes beyond that simple truism to recognise that you are not only what you eat, but also how, when, where and with whom you eat. This book begins at the beginning - with the Torah - and then follows the history of Jewish eating until the modern age and even into our own day. Along the way, it travels from Jewish homes in the Holy Land and Babylonia (Iraq) to France and Spain and Italy, then to Germany and Poland and finally to the United States of America. It looks at significant developments in Jewish eating in all ages: in the ancient Near East and Persia, in the Classical age, throughout the Middle Ages and into Modernity. It pays careful attention to Jewish eating laws (halakha) in each time and place, but it does not stop there: it also looks for Jews who bend and break the law, who eat like Romans or Christians regardless of the law and who develop their own hybrid customs according to their own 'laws', whatever Jewish tradition might tell them. In this colourful history of Jewish eating, we get more than a taste of how expressive and crucial eating choices have always been.

Eating Habits for Cancer Patients or Beginning with Chiles

Eating Habits for Cancer Patients: Before, during and after Treatment

Author: Barry Leonard

Helps you learn about your diet needs during treatment for cancer & to help you cope with side effects that may affect eating. Eating the right kinds of foods before, during, & after your treatment can help you feel better & stay stronger. The information reflects the tried-&-true experience of cancer patients & the doctors, nurses, & dietitians who work with them. It is organized in sections that relate to specific stages of cancer treatment. These include: before treatment begins; managing eating problems during treatment; special notes for caregivers; after cancer treatment ends; recipes; special issues; & keeping track of side effects.

Interesting book: Consultar Processo em Ação

Beginning with Chiles

Author: Mary Lou Creechan

Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings.

This handy guide focuses on the most common chiles available in supermarkets, grouping them for easy use, recognition, and substitution. You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, and the seasoners. The authors provide practical preparation tips, handy hints, classic recipes, and information on their personal favorites.

Beginning with Chiles is the ultimate capsicum read for novice and connoisseur alike. Notes, comments, and anecdotes reflect the historical, cultural, and mythical significance of chiles, while recommended readings, chile charts, chile fiestas, and web sites are provided for the more adventurous readers. Versatile, practical, and informative, it's a total chile experience for all chile aficionados, seasoned or otherwise.

About the Authors:

Mary Lou and Jim Creechan have lived and traveled in the Southwest and Mexico. Mary Lou is co-owner of RRRico's catering in Toronto. Jim is a sociologist at the University of Alberta and, in his spare time, a prize-winning cook.

Chocolate Cakes for Weddings and Celebrations or New York Bartenders Guide

Chocolate Cakes for Weddings and Celebrations

Author: John C Slattery

This beautiful book features a stunning selection of chocolate celebration cakes to suit any special occasion-from birthdays to balls, weddings to anniversaries, Christmas to christenings. This unique book features over 20 spectacular chocolate cakes from the simple one-tier to the more extravagant five-tier creations and amazing chocolate table centerpieces. Chocolate Cakes for Weddings and Celebrations includes practical information on selecting from the range of dark, milk, and white chocolates, working with chocolate, and storing chocolate cakes.

Look this: John Barleycorn or Good Housekeeping 100 Best Pasta Recipes

New York Bartender's Guide: Fifty Drink Recipes for the Professional and the Home

Author: Sally Ann Berk

Introducing a new series of clever little boxes with tops that slide off to reveal a deck of 52 cards inside. Each card features a recipe and detailed instructions on one side, and a rich, full-color photograph on the other.

New York Bartender's Guide contains the most popular and palate-pleasing bar drinks, along with preparation and bartending tips, are included in this pack. Color photographs guarantee perfection every time.

Is There a Nutmeg in the House or Best Food Writing 2003

Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes

Author: Elizabeth David

The sequel to her much-acclaimed An Omelette and a Glass of Wine, Is There a Nutmeg in the House? gathers a selection of Elizabeth David's writings, spanning four decades. Insisting that food need not be complicated to be delicious, she emphasizes the practical aspects of cooking and eating. More than 150 recipes from many countries are included, all bearing David's unmistakable personal touch. Always elegant and witty, her writing conveys her sense of season and place, as well as her passionate interest in food, its history, its myriad personalities, and its role in civilized society.

Publishers Weekly

An Englishwoman who traipsed through Africa and the Mediterranean countries in the early 1940s, David (1913-1992) opened up a world of flavors and techniques that must have seemed seductively exotic to a postwar Great Britain still struggling with food rationing. She was perhaps best known for French Provincial Cooking, but was also the author of food essays in such publications as Vogue, the London Sunday Times and Gourmet, some of which were eventually published in the highly regarded collection An Omelette and a Glass of Wine. This volume is a compilation of essays and recipes that didn't make it into the first, chosen by editor and longtime associate Jill Norman. The title essay succinctly sums up David's demand for cultural and gastronomic accuracy in cooking, as well as shows off her exacting writing. In it she bemoans the passing of the 18th-century tradition of carrying one's own nutmeg box and grater. She asserts that in fine London restaurants, she must ask for nutmeg to grate on her pasta and spinach dishes, a spice she considers as integral to Italian cooking as "Parmesan cheese and oregano and for that matter salt." A labor of love, the result is yet another evocative and entertaining exploration of cooking and the time, place and personalities that shaped it. (Nov.) Copyright 2001 Cahners Business Information.

Library Journal

David was one of the preeminent voices in 20th-century food writing. Her recipes read like narratives that recited more the spirit than the letter of the law, and she addressed her subject with opinionated wit. She was certainly prolific, but given her authority, it is difficult to imagine that there have remained works of hers unpublished. Yet there have. A sequel to her 1984 An Omelet and a Glass of Wine, this collection of essays and more than 150 recipes, compiled by David's long-time associate Jill Norman, brings some new work to light. There are 12 sections, from "Stocks and Soups" to "Ice Creams and Sorbets." Within each, topics run the gamut: making stocks, leaf salads, poached eggs and cr me br l e and treatises on the dream kitchen, perfumed toothpicks, and why garlic presses are "utterly useless." Certain English references might momentarily give some U.S. readers pause, but that's nothing compared with the bounty of great culinary and social and cultural material in this book. Anyway, no cookbook collection is grand enough to pass up a volume by David. Highly recommended. Wendy Miller, Lexington P.L., KY Copyright 2001 Cahners Business Information.

Book review: Students for a Democratic Society or Crime and Detection

Best Food Writing 2003

Author: Holly Hughes

Best Food Writing 2003 assembles, for the fourth year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and websites. Within its six sections—Stocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around, The Recipe File, and Personal Tastes—read our best writers on everything from celebrated chefs to extraordinary restaurants, from histories of vital ingredients to food-inspired memoirs. Included are pieces from such stars of the genre as John Thorne, Amanda Hesser, and Calvin Trillin. Selected as required reading by the Culinary Institue of America for all of its undergraduate students, neither cook nor food lover should be without this remarkable annual collection.

Rogues Writers Whores or 5 Ingredient Grilling

Rogues, Writers & Whores: Dining with the Rich & Infamous, or A Stock of Scrumptious Stories from the Centuries (with scores and scores of recipes)

Author: Daniel Rogov

Throughout history, numerous famous and infamous men and women have contributed in their sometimes perverted but almost always intriguing ways to the world of gastronomy. The stories of those people, their culinary habits and the dishes either created by them, named after them or cherished by them, are the subject of this book. Kings and queens, dukes and duchesses, chefs and restaurateurs, novelists and composers, generals and courtesans—all have had dishes named after them. Follow the fortunes and discover the recipes of over sixty rogues, writers and whores, from Apicius to Zola.

Publishers Weekly

The title is not the only thing saucy in this rich collection that matches 69 brief, punchy biographies of historical foodies with the recipes for which they are associated. Several of the subjects are, themselves, the essence of sauce. There's Louis de Bachameil, for whom the famous French concoction was named; the mysterious Suzette, she of the flaming crepe; and tart-baker Franz Sacher, "a fun-loving man who consumed enormous amounts of his own pastries." Among the rogues' gallery, Lucrezia Borgia had a leek tart named for her on her wedding day (though the food taster probably had the first bite) and the Marquis de Sade enjoyed not whipped cream but rather, Partridge à la Burgundy, brutally stuffed with grapes, chorizo and prosciutto. Though some concoctions prove complex, the writing throughout is refreshingly free of pretense. Rogov, the wine and restaurant critic for the Israeli newspaper Ha'aretz, includes only three Americans—Hemingway, Alice B. Toklas and A.J. Liebling—who are best known for their overseas exploits. Papa is paired with sautéed goose liver, a favorite Parisian dish. It's duckling for Toklas, and Liebling evidently once gorged on Lobster Quenelles in Shrimp Sauce. Bonus points for the many amusing illustrations by Yael Hershberg, which include Louis XIV confronting a pineapple. (May)

Copyright 2007 Reed Business Information

Table of Contents:

Introduction     xiii
Feast of the Gods     1
Patron of Good Fare     5
The Founding Father     11
Muse of Chefs     17
Renaissance Man     23
Food for Tasting     27
In Praise of Gluttony     33
The Florentine Touch     37
A Stomach of a King     41
The Great Bearnaise     43
Bitter Tastes     51
Magic in the Saucepan     55
Fresh Tastes     61
A Lucky Fellow     65
A Man of Honor     69
Delicious Entries     73
Bel Esprit     79
Absolutely Divine     83
A Saucy Lady     89
Modern Times     93
Holding Court     97
Esprit de Corps     103
From the Prone Position     107
The Potato Man     113
La Belle Fanny     117
A Man of Marvelous Taste     123
Cherchez la Femme     127
Revolutionary Dreams     133
A Table for Two     137
On the Table     143
You Are What You Eat     149
Food for Thought     155
Extreme Appetites     159
Battle Rations     163
High Stakes     167
To his Credit     171
Catch of the Day     175
Melting Rendezvous     181
Salon's Food     185
A Russian in Paris     191
Menage a Quatre     195
Music of Dining     201
The Chef of Chefs     205
In a Lighter Mood     209
Culinary Fictions     213
Cafe Notes     219
Soul Food     223
A Piece of Cake     227
Fooling the Critic     231
The Sweet Secrets of the Boudoir     235
Provincial Pleasures     239
Merry Dining     243
Elephant Pie     247
Anna a la Carte     251
One Good Meal Every Day     255
Fair Game     259
Turning the Tables     265
In the Flesh     269
The Perfect Irishman     273
Beyond Madeleines     277
The Prince     283
The Melting Pot     289
To Please Gertrude     293
Continental Fare     297
The Mysterious Dame     301
The Inspector's Plat du Jour     305
Salad Days     311
Cafe Days     315
An American in Paris     319
Oven Temperatures     325
Index of Recipes     327
About the Author     333
About the Illustrator     335

Interesting textbook: The Tai Chi Chuans Internal Secrets or Soul Full Eating

5-Ingredient Grilling

Author: Better Homes Gardens

Do you crave great grilled flavor but lack the time for tedious steps and complicated ingredients? Try grilling the 5-ingredient way! Full of sizzling recipes, this book includes everything you can imagine flipping or flopping on your favorite flame-spitting appliance. Inside you'll find: More than 200 sizzlin' hot recipes for all your favorites including meat, poultry, fish, burgers, sauces, sides, and desserts. A bonus chapter filled with 5-ingredient nongrilled side dishes and desserts-perfect for whipping up at the last minute. A section with 16 menu ideas for parties, get-togethers, and everyday dinners featuring the recipes in this book.

New Orleans Chefs Cookbook or Hot and Spicy Kitchen Handbook

New Orleans Chefs Cookbook

Author: Phil Johnson

Twenty of the city's finest culinary experts divulge the secrets of their dishes in 550 tantlizing recipes. Paul Prudhomme, Mike Roussel, and Warren Leruth are just a few.

Publishers Weekly

Cooking enthusiasts will welcome this superb, varied collection, an outgrowth of an annual culinary charity event presided over by by such notable New Orleans chefs as Warren Leruth, Paul Prudhomme and Austin Leslie. Recipe directions are lucid, but beginners may find some instructions a shade too succinct. The wealth of seafood dishes includes several shrimp Creole variations, redfish with crawfish and scallops, and salt-and-pepper shrimp. Green-pepper steak, poulet au fromage, barbecued ribs and zigeuner schnitzel are among the meat dishes. Side dishes are as diverse as sweet-and-sour cabbage, dirty rice, stewed okra and spinach mold. Desserts include lemon tequila souffle, pecan torte and pesche alla Piemontese (peaches Piedmont style). Amateur chef Johnson is assistant manager of a New Orleans television station. Photos not seen by PW. (March)

Book review: Räume der Hoffnung

Hot and Spicy Kitchen Handbook: 200 Sizzling Step-by-Step Recipes for Curries and Fiery Local Dishes from India, Mexico, Thailand and Every Spicy Corner of the World

Author: Ruby Le Bois

This most comprehensive collection of excitingly hot and spicy recipes makes the most of chili peppers, cayenne, cardamon, allspice, ginger, garam masala, turmeric and many other spices.

Some Assembly Required or Quick Loaves

Some Assembly Required

Author: Lee Chadwick

Successful meals and stylish snacks without mess or stress! Beginners will be greatly amused and encouraged with simple-to-follow instructions and constructive anecdotes. Skilled cooks will enjoy great results with minimum effort. This cookbook brings you provocative signature entertaining without any of the burden.

New interesting book: International HRM or Managing Care Not Dollars

Quick Loaves: 150 Breads and Cakes, Meat and Meatless Loaves

Author: Jean Anderson

Easy does it! That's the mantra of today's busy cook. And what could be easier than quick loaves -- no-fuss, no-muss starters, main dishes, sides, breads, and desserts?

When it comes to quick loaves, it's time to think outside the box. And that's exactly what award-winning cookbook author Jean Anderson has done here. She offers up tips for trimming prep time, such as recipes for make-ahead bread, cake, herb, and spice mixes, as well as tricks for speedy cooking, such as making mini meatloaves in muffin pans.

The 150 recipes include everything from exotic new quick loaves to familiar classics. On the savory side there's Little Thai Turkey Loaves, Bobotie (a mildly curried South African lamb loaf), Quick-Mix Five-Ingredient Meatloaf, and Blonde Lasagna. For something sweet, try Frangelico Torte, Key Lime Mousse, or Shenandoah Blackberry Cake with Browned Butter Frosting.

Ever the teacher, Anderson shows you how to cook on fast-forward without dirtying every pan in the kitchen. Indeed, many of her recipes require one bowl, one measuring cup, and one loaf pan. Talk about easy!

Library Journal

Observes Anderson-who has written books on food processor and microwave cooking-the term quick loaf is certainly more associated with tea breads and their relatives than with meat loaves. The juxtaposition of the two may seem somewhat odd, yet she wanted to cover both the sweet and the savory categories. Of the latter, she features meat loaves of all types, plus bread puddings, a terrine or two, and, reflecting her Southern heritage, several gelatin molds. Also included are two basic make-ahead mixes that serve as building blocks for many of the breads and sweet loaves, from Pimiento Cheese Bread to Orange Marmalade Cake. Within these mainly fast and easy recipes, readers will find numerous time-saving tips and shortcuts. For larger collections. Copyright 2004 Reed Business Information.

Goose Fat and Garlic or Wisconsin Cook Book

Goose Fat and Garlic: Country Recipes From South-West France

Author: Jeanne Strang

This is a celebration of la cuisine du terroir-the cooking of the land-the high quality of the yearly harvest and a style of cooking that is rooted in the rural culture of South-west France. With over 200 classical, country cooking recipes, coupled with fascinating information and anecdotes, every page of this book will delight and inspire.

Look this: Police Lab or Activists Beyond Borders

Wisconsin Cook Book

Author: Golden West Publishers

Created exclusively from recipes contributed by homemakers, chefs, gourmet cooks, bed & breakfast owners and a variety of food manufacturers from across the state, Wisconsin Cook Book showcases the state's dairy and agricultural products as well as its abundant wild game, fish and fowl. The "Wisconsin Cook Book" reflects the influence of early Scandinavian, Czechoslovakian, Belgian, English, German and Polish settlers with favorite "Old World" recipes. Entertaining Wisconsin state trivia and contributors' comments on the origins of their recipes lend character and charm to this memorable cookbook.

Indian Home Cooking or Southern on Occasion

Indian Home Cooking: Quick, Easy, Delicious Recipes to Make at Home

Author: Jan Purser

Bring the savory delights of the great subcontinent into your home kitchen with this new installment of the Essential Asian Kitchen series. Indian Home Cooking features 60 authentic, yet simple Indian culinary classics. In no time, home cooks will be enjoying crisp, light dosai, whipping up batches of kulfi, sharing fabulous curries with friends, or mixing their own traditional spice blends-the backbone of Indian cooking. Serving and etiquette tips complement the easy-to-follow recipes and beautifully photographed dishes. The authors also include information on traditional equipment and ingredients and a special section on the history and regionality of Indian cuisine. Indian Home Cooking provides all the essentials for preparing and enjoying a traditional Indian meal.

Indian Home Cooking is the fifth book in the Essential Asian Kitchen series.

Author Bio:

Jan Purser is health and nutrition editor for Australian Good Taste and the author of A Taste of Indochina, Juices: Nature's Cure-All for Health and Vitality, and Meditation: Easy Techniques to Help You Relax and Focus.

Ajoy Joshi was trained in Chennai, India, and is Executive Chef of the Taj Group of Hotels. Ajoy lives in Sydney, Australia, and is the chef and co-owner of Nilgiri's Restaurant and Nilgiri's at Home.

New interesting book: Business Communication or Human Relations for Career and Personal Success

Southern on Occasion: A Companion to Inspire Gracious Living

Author: Junior League of Cobb Marietta

Southern...On Occasion guides you through thematic seasons of living in the South. On Occasion...plan a party choosing from tantalizing menus, including themes, decorating ideas, cooking tips, and party setups. On Occasion...reminisce with heartwarming stories and remembrances of what it is like to be Southern. A 1998 National Winner of the Tabasco Community Cookbook Award.

Allergy Free Cooking or Wine Lover Cooks With Wine

Allergy-Free Cooking: How to Survive the Elimination Diet and Eat Happily Ever After

Author: Eileen Rhude Yoder

Do you have food allergies--or suspect you do? If you have been diagnosed by your doctor, or don't yet know why symptoms recur after eating, Allergy-Free Cooking can help you determine what foods cause your symptoms, without sacrificing good taste and pleasurable eating.

New interesting textbook: Dirección de Mercadotecnia

Wine Lover Cooks With Wine

Author: Sid Goldstein

The long-awaited follow-up to the best-selling Wine Lover's Cookbook, The Wine Lover Cooks with Wine sets its sights on wine as an ingredient. Whether used to delicately poach fresh fish or braise a hearty stew, wine adds complexity and intensity to food -- not to mention flavor. In his usual engaging style, Goldstein explores a range of wine and reveals how each is used best in cooking. From classic Marsala Chicken to savory pork tenderloin topped with a zinfandel-based roasted-plum jam, each tantalizing recipe illustrates to dazzling effect the benefits -- and pleasures -- of cooking with wine. Complete with enticing photographs of both the food and the wine, this cookbook is an inspiring resource for wine lovers looking to think outside of the glass.

Publishers Weekly

According to Goldstein, wine is a "magical ingredient" that "tenderizes and adds moisture to food, as well as imparting a deep, complex flavor." The author of The Wine Lover's Cookbook now explains how to not just pair wine with food, but actually cook with it, presenting his own recipes plus many collected from American chefs, all requiring a certain amount of culinary expertise. Most dishes are made with traditional and contemporary varietal wines, but fortified and specialty wines also make appearances. The recipes are organized by the cooking technique using wine: sauces; steaming; simmering and poaching; marinating; or braising. Traditional recipes mix with international flavors in dishes such as Florida chef Allen Susser's Adobo-Grilled Filet Mignon, and Washington, D.C., chef Nora Pouillon's Coq au Vin, and Tequila-and-Sherry-Marinated Prawns Diablo. There's also a chapter on non-wine-based side dishes designed to complement the entr es in the book, such as Roasted Garlic and Horseradish Mashed Potatoes and Gorgonzola. A final section on desserts and drinks offers recipes for Drunken Chocolate Cake with Port and Hot Mulled "Touchdown" Shiraz. Goldstein recommends wines to drink with each recipe-rarely the same wine that was used in the dish. Paul Moore's unimaginative but palatable photos add color and visual accompaniment to this sophisticated and informative master class in cooking with wine. (Oct.) Copyright 2004 Reed Business Information.

Story of Wine or The Get With The Program Guide to Fast Food and Family Restaurants

Story of Wine

Author: Hugh Johnson

Written by the world’s bestselling wine author, this new illustrated edition is an enthralling read, tracing the story of wine from the dawn of civilization through the bacchanalian splendor of the ancient world to the present day. Updated to include the latest developments in wine, this edition features never before seen archival photographs.
 
 

Publishers Weekly

First published in 1989 in an illustrated 480-page edition, Johnson's sweeping chronicle of the making, merchandising and drinking of wine has been considerably pared down but remains brimful of fascinating information. Beginning with what we know of oenology in ancient Egypt and Greece, the text travels up to the 21st century, citing, for example, countries that produced the "most exciting wines" of 2003. Along the way, famed wine writer Johnson revisits the ongoing debate of who is responsible for introducing vineyards into France, reveals that the coupling of bottle and cork in the 17th century allowed wine to age properly and recalls Thomas Jefferson declaring that wine was "the only antidote to the bane of whiskey." Sidebars throughout relate sprightly anecdotes, such as the story of Magellan stocking his ships for the 1519-1521 circumnavigation of the globe (he spent more on sherry than he did on armaments-and then got himself killed en route). Some 125 maps and illustrations in lush color and b&w depict everything from a 5,000-year-old panel that is the first known illustration of wine drinking to a striking photo of a hyper-modernistic winery in Spain. While necessarily less comprehensive than the initial edition, this version is a thorough survey of the elixir that, as Johnson says, owes its popularity to its power to banish care. (Dec.) Copyright 2004 Reed Business Information.

Interesting book: Book of Curries Indian Foods or International Bartenders Guide

The Get With The Program! Guide to Fast Food and Family Restaurants

Author: Bob Green

It's not where you eat,

it's what you eat!

From Bob Greene, the bestselling author of Get With the Program!, comes a handy portable guide to dining out. With healthy choices from more than 75 fast food and family restaurants, including Applebee's, The Olive Garden, Kentucky Fried Chicken, McDonald's, Burger King, Domino's Pizza, Subway, Dairy Queen, and Taco Bell, now you can feel confident about staying on the Program when dining out with friends or family.

There are no confusing nutritional charts or graphs -- just simple, honest advice for those of us who enjoy dining out. Each restaurant listing offers Bob's Top Picks for healthy and delicious options, as well as a list of menu items that are not on the Program. With tips on portion control, beverage choices, and balancing fat, carbohydrates, and protein, this is an indispensable book for anyone who dines out once a year or once a week.

Whether you're on the Program or just getting started, you will turn to The Get With the Program! Guide to Fast Food and Family Restaurants to make smart choices when dining out.

George Foremans Big Book of Grilling Barbecue and Rotisserie or Ultimate Chocolate Cookie Book

George Foreman's Big Book of Grilling, Barbecue, and Rotisserie: More than 70 Recipes for Family and Friends

Author: George Foreman

King of the ring and king of the grill, George Foreman joins forces with chef Barbara Witt to provide all-new dishes for grill and rotisserie cooking. The recipes in this book can be prepared indoors, using an electric or stovetop grill; or outdoors, on an electric, charcoal, or gas-powered barbecue.

Grilling is healthful and quick. If you do a little work in advance, once you fire up the grill, dinner can be ready in a matter of minutes. So dishes like Rib Roast with Rosemary and Roasted-Garlic Wine Sauce, Chicken Breasts with Peanut Sauce, Ginger Honey Duck, and Curried Salmon Steak become easy weeknight dinners instead of party fare.

Foreman and Witt have created delicious recipes for grilled meats, poultry, seafood, vegetables, innovative grilled salads and pasta sauces—even pizza. Complete with full nutritional information, the recipes reflect an international range of flavors—Caribbean, Pan-Asian, and Latin—and provide new twists on all-American favorites. In the recipe introductions and in the vegetable chapter, there are suggestions for side dishes, some of which can be prepared on the grill alongside the main course.

You'll find everything you need to know about equipment; ways to maximize flavor by using seasoning rubs, pastes, marinades, and brines; and there are sources for the best meats and ingredients. While these dishes are full of big flavors, the ingredients can be found in any well-stocked supermarket. Whether you want a quick-fix family meal, a backyard barbecue feast, or an elegant dinner party, you'll find the perfect recipe in George Foreman's Big Book of Grilling, Barbecue, and Rotisserie.

Publishers Weekly

Foreman could have designed this cookbook as a blatant tool to bolster sales of the electric grill that bears his name. It is a relief then to find that, once again, Foreman, writing with Witt (Pan-Asian Express), has taken the high road. What he presents is a happy-go-lucky collection of more than 75 recipes inspired by his salad days of boxing all over the world. Most entries can be cooked indoors or out, using electricity, gas or good old American charcoal. Foreman leads with a Kingwood Skirt Steak, taking the underappreciated cut of meat and treating it to a dry rub of chili powder, oregano and cinnamon. The thin cuts cook up fast and are served alongside grilled bananas. When Foreman turns chicken he does so with a rotisserie-roasted Moroccan Cornish Hen in a marinade of yogurt with cumin, turmeric and paprika. The seafood section features a Danish Mary Bluefish with a marinade containing Aquavit, the Dutch liquor, and also spicy skewered Tangerine Scallops made with hot Asian chili sauce. These exotic concoctions are superior to the more domestic efforts, the most worrisome of which is an American version of Indonesian chicken satay with a peanut sauce made of peanut butter, ketchup, Worcestershire sauce, honey and vinegar. Rounding out the book are a dozen salad and vegetable offerings including a winning Watercress and Cucumber with Fresh Tuna. The only gap is a section on drinks--and given the author's unique credentials, who better to devise an unforgettable punch? (Oct.) Copyright 2000 Cahners Business Information.|

Table of Contents:

Contents

Foreword by George Foreman Introduction by Barbara Witt About Equipment Checking on Doneness The Pantry Mail-Order Sources

Meat Poultry Seafood Burgers and Pizza Vegetables and Salads

Index Metric Equivalencies

Book about: Geläufigkeit mit der Informationstechnologie: Sachkenntnisse, Konzepte, und Fähigkeiten

Ultimate Chocolate Cookie Book: From Melties to Whoopie Pies, Biscotti to Black and Whites, With Dozens of Chocolate Chip Cookies, Plus Hundreds More

Author: Bruce Weinstein

Can you ever have enough chocolate? Not Likely!

Library Journal

The prolific authors of the "Ultimate" series (featuring muffins, ice cream, potatoes, candy, and more) provide more than 90 master recipes for delicious chocolate cookies of all sorts, along with hundreds of variations. Recipes are organized alphabetically, from Almond Coconut Cookies to those Whoopie Pies, and each one is accompanied by its own "crunch-o-meter," a symbol indicating its texture, from hard to cakey to fudgy. Sure to be popular, this is recommended for all baking collections. A follow-up to Wilson's Christmas cookie book, A Baker's Field Guide to Chocoloate-Chip Cookies might be more accurately described as a collection of cookies with chocolate chips. Although there are certainly variations on the familiar Toll House-type cookie, many of the recipes are in another category entirely: e.g., Black-Bottom Cookie Cupcakes, Amaretto Almond White Chocolate Squares, and Peanut Brittle Chip Bars. As with the first title in the series, "field notes," "lifespan" (storage information), and a color photograph accompany each recipe, and various icons indicate which cookies are best for shipping, fun to make with kids, and so on. For larger collections. Copyright 2004 Reed Business Information.

The Polish Kitchen or Oldest Cuisine in the World

The Polish Kitchen

Author: Mary Pininska

Polish food is domestic, comfort food ideal for occasions when nothing other than hearty soup or rich-flavored stew will do and when generous hospitality is the order of the day.

The harsh Polish winters mean that many key ingredients are those that are preserved or stored--dried mushrooms, pickled herrings, sauerkraut, hot paprika paste, fruits in syrup, cucumbers in brine and root vegetables--so it is the perfect cooking to create from store cupboard essentials.

Drawing on the culinary archives and expertise of her family and friends, Mary Pininska's The Polish Kitchen is a treasury of Polish cooking ancient and modern. It is enlivened with personal annecdotes and spiced with a wealth of customs and folk traditions.

Table of Contents:

Acknowledgements     viii
Introduction to Polish Food     1
Soups     8
Hors d'Oeuvres     27
Fish and Shellfish     41
Poultry     52
Meat and Offal     60
Game     78
Vegetable and Side Dishes     88
Salads     108
Sauces     113
Pancakes and Puddings     125
Cakes and Pastries     139
James and Preserves     155
Easter     158
Christmas     178
Drinks     198
Polish Delicatessens     206
Polish Restaurants     207
Index     208

Read also Symptoms of Withdrawal or Aftermath

Oldest Cuisine in the World: Cooking in Mesopotamia

Author: Jean Bottero

In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéro's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millenniums BCE, as the Mesopotamians recorded them.
Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the region, this book reveals the cuisine of one of history's most fascinating societies. As Bottéro concludes, although the ingredients may have differed, food was prepared in a manner astoundingly similar to how we do it today. Such links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottéro's guide an entertaining and mesmerizing read.

Sue Lawrences Book of Baking or Cooks Tour of Scotland

Sue Lawrence's Book of Baking

Author: Sue Lawrenc

Fill your home with the warm smells of baking with this collection of more than 120 delicious recipes. Baked goods for every occasion, season, and meal are included, including breads for breakfast, Florentines for tea, tarts for supper and of course plenty of scrumptious desserts. From the innovative—such as Ciabatta and Ricotta Citrus Cake—to old-time favorites, from the simple to the ornate, these delectable treats are perfect for indulging friends and family—and yourself.

Table of Contents:

	Introduction	6
	Ingredients	8
	Breads	10
	Savoury Pies, Pastries and Tarts	36
	Sweet Pies, Pastries and Tarts	56
	Traditional Cakes	72
	Modern Cakes	94
	Biscuits and Cookies	112
	Brownies and Bars	130
	Quick Bakes	146
	Healthy Alternatives	160
	Festive Baking	174
	Useful contacts	189
	Glossary of British/American baking terms	190
	Acknowledgements	190
	Index	191

Interesting book: WorkPlace Health Protection or The Managed Care Answer Book

Cook's Tour of Scotland: From Barra to Brora in 120 Recipes

Author: Sue Lawrenc

Award-winning food writer Sue Lawrence journeys the length and breadth of Scotland to meet the people who farm and produce its food in this charming cookbook. An Orkney barley miller, an Isle of Mull cheese producer, a Dundee sausage-maker, and a Brora jam-maker are just a few of the many food heroes she meets along the way. In a cornucopia of recipes inspired by Scotland's sublime ingredients, Lawrence serves up dishes such as Frittata with Smoked Salmon; Lamb Shanks with Asparagus and Mint; Bean, Kale, and Sausage Crusty Hotpot; and Orkney Fudge Cheesecake. Celebrating the Scottish landscape and history as well as its food, this beautifully illustrated volume is a must for visitors or anyone who loves fresh, seasonal fare.

Cooks Oracle or Food Storage Stability

Cook's Oracle

Author: William Kitchiner

Care for a bit of Colcannon? Craving some Winter Hotch-Potch? Wishing for Wow-Wow Sauce?

This newly released edition of The Cook's Oracle is an exact replica of Dr. Kitchiner's original book first published in 1829. A bestseller in its day, Kitchiner's fundamentals of 19th-century cookery cover the gamut from meat & fish to gravies & sauces to puddings & pies, including many of his favorite "receipts."

Interestingly enough, he toured with a moveable taste cabinet; a folding cupboard stocked his unique mustards and sauces. And, unlike most food writers of the era, he whipped up the recipes himself, carried out the dreaded after-dinner clean up, and did all his own housework!

A marvelous culinary artifact of 19th-century cookery, this book is certain to delight both
social historians and food-lovers alike.


A household name during the 19th-century, WILLIAM KITCHINER, M.D. (1775-1827) was an optician, inventor of telescopes, amateur musician and exceptional cook. His other works include: The Invalid's Oracle, The Housekeeper's Ledger, The Traveller's Oracle, and The Art of Invigorating and Prolonging Life.

Interesting book: Fundamentals de Supervisión Clínica

Food Storage Stability

Author: Irwin A Taub

Food Storage Stability addresses one of the foremost problems facedby food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.

Table of Contents:

Ch. 1	Perception of Food Quality	1
Ch. 2	Foods as Cellular Systems: Impact on Quality and Preservation	39
Ch. 3	Protein Instability	75
Ch. 4	Biochemical Processes: Lipid Instability	89
Ch. 5	Biochemical Processes: Carbohydrate Instability	105
Ch. 6	Biochemical Aspects: Nutritional Bioavailability	125
Ch. 7	Color: Origin, Stability, Measurement, and Quality	175
Ch. 8	Effect of Storage on Texture	191
Ch. 9	Water Migration and Food Storage Stability	245
Ch. 10	Factors Affecting Permeation, Sorption, and Migration Processes in Package-Product Systems	269
Ch. 11	Mathematical Modeling of Quality Loss	331
Ch. 12	Stored Product Quality: Open Dating and Temperature Monitoring	353
Ch. 13	Quality Management during Storage and Distribution	369
Ch. 14	Freezer Preservation of Fresh Foods: Quality Aspects	387
Ch. 15	Quality Changes during Distribution of Deep-Frozen and Chilled Foods: Distribution Chain Situation and Modeling Considerations	399
Ch. 16	Technologies to Extend the Refrigerated Shelf Life of Fresh Fruits and Vegetables	419
Ch. 17	Ambient Storage	435
Ch. 18	Toxicological Implications of Postprocessing in Stored or Shipped Foods	459
Ch. 19	Consumer Attitudes and Perceptions	507
	Index	519

Gusto or In a Roman Kitchen

Gusto: Essential Writings in Nineteenth-Century Gastronomy

Author: Denise Gigant

The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same.
This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reynière, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus.

Table of Contents:

	Foreword
	Introduction
1	Alexandre Balthazar Laurent Grimod de la Reyniere (1758-1837) : in English translation by Michael Garval	1
	From The gourmand's almanac (1803-12)	4
	From The host's manual (1808)	40
2	William Kitchiner (1775[?]-1827)	57
	From The cook's oracle (1817)	59
	From Peptic precepts (1821)	70
3	Launcelot Sturgeon (pseudonym)	79
	From Essays, moral, philosophical, and stomachical (1822)	83
4	Charles Lamb (1775-1834)	127
	A dissertation upon roast pig (1823)	129
	Grace before meat (1823)	134
5	Jean-Anthelme Brillat-Savarin (1755-1826)	141
	From Physiologie du Gout (1826)	144
6	Dick Humelbergius Secundus (pseudonym)	175
	From Apician morsels (1829)	179
7	Thomas Walker (1784-1836)	205
	From Aristology, or the art of dining (1835)	207
8	William Makepeace Thackeray (1811-68)	223
	From The book of snobs (1847)	224
9	The Alderman (pseudonym)	233
	From The knife and fork (1849)	235
10	Dining, considered as a fine art (anonymous)	243
	From Harper's New Monthly Magazine (December 1858)	243
11	William Blanchard Jerrold (1826-84)	255
	From The epicure's year book and table companion (1868)	256
12	Alexandre Dumas (1802-70)	263
	From Dictionary of cuisine (1873)	265
App. A	Joseph Berchoux (1760-1839)	275
	From Gastronomy, or the Bon-vivant's guide (1801)	276
App. B	Subjects of the frontispieces	283
	From The gourmand's almanac (1803-12)	283

New interesting book: House of War or Ethical Realism

In a Roman Kitchen: Timeless Recipes from the Eternal City

Author: Jo Bettoja

"Not only has Jo Bettoja captured the intensely flavorful, bubbly, textured cuisine of Rome in her delightful book, she has captured the spirit of the Romans in each recipe.This wonderful addition to the world of Italian cookbooks will make you savor Rome with every bite."

–Lidia Bastianich, author of Lidia's Italian-American Kitchen and Lidia's Italian Table, and host of the PBS series Lidia's Italian-American Kitchen

"Of the major cities, Rome has the biggest heart. Nowhere is this more apparent than in the street markets and at the Roman table. Jo Bettoja takes us there–she cooks with a heart as full of largesse and gusto as that of her adopted city."

–Frances Mayes, author of Under the Tuscan Sun

"No one can come close to Jo Bettoja in either knowledge or intrinsic understanding of Roman cooking. She has lived in Rome for so long that the waters of the Tiber are mixed with her blood. In a Roman Kitchen is a classic."

–Nick Malgieri, author of Great Italian and Perfect Cakes

Taste of Latin America or Human Resources in the Foodservice Industry

Taste of Latin America: Recipes and Stories

Author: Elisabeth Lambert Ortiz

Forget mass-produced tortilia chips and salsa dips. Discover the taste of real Latin American and Caribbean food, as diverse as the region's beautiful landscapes, drawing on age-old indigenous recipes with influences from Spain, Portugal and Africa.

What People Are Saying

Claudia Roden
A beguiling blend of delicious recipes, engaging personal anecdote and fascinating historical background. A thrilling insight into the tastes, the life and the culture of Latin America.

Read also Das Schreiben des NIH-Bewilligungsvorschlags: Ein Schrittweiser Guide

Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches

Author: Dennis Reynolds

Get up-to-date research and innovative management strategies

Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies.

As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas.

Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include:

• A theoretical framework for management development for chain restaurant operations
• The legal, business, and ethical issues in setting language policies for personnel
• Language barriers—and the impact on job satisfaction, performance, and turnover
• Increasing performance to better monitor food temperature
• The efficacy of restaurant sales incentives
• Cultural differences in collaborative ventures
• Four mechanisms to spur employees to provide better customer service
• An empirical study on restaurant cooks' locus of control, job satisfaction, work stress, and turnover intentions
• The perceptions of quick-service-restaurant managers regarding older workers
• Comparison study of intern experiences in the United Kingdom and India

Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.

Nutrition for the Culinary Arts or Fresh and Easy Soups and Spectacular Smoothies for Good Health

Nutrition for the Culinary Arts

Author: Nancy Berkoff

The consummate culinarian needs to understand the interplay of nutrition and culinary preparation. The science and art of the nutrition and culinary professions are combined for the reader in Nutrition for the Culinary Arts.

Food is an integral part of the culinary and nutrition professions. Nutrition for the Culinary Arts shows how the foods we eat contribute to our health and to the enjoyment of our lives. It's the perfect combination of vitamins and veloute.

Features include:

• Nutrition topics as applied to culinary arts
• Up-to-date sources and references for sophisticated and healthy menu planning
• Healthy techniques for food preparation
• A look at industry innovations in nutrition
• Analysis of current health trends

Go to: Take This Job and Ship It or Lincoln and the Court

Fresh and Easy Soups and Spectacular Smoothies for Good Health

Author: Sonia Allison

If you have enjoyed the tantalising flavours of soups from your supermarket chiller - the recipes of Prince Charles' Duchy of Cornwall range for instance - you'll love this book. You can actually make better-tasting soups and smoothies of your own - at home. And they are so quick and easy that you will eat them every week - whenever you are pushed for time. Making Imaginative, mouthwatering meals doesn't mean spending time in the kitchen any more. Most importantly, these soups and smoothies provide the easiest way to ensure you and your family have the designated daily intake of fresh vegetables, fruit and fibre for optimum health. Every recipe has been tested to ensure that it is easy to make and that the flavours will bounce off the palate. So whether you want fast food, good nutrition or some fantastic soup starters for your next round of entertaining, this is the book to deliver great-tasting ideas. Look at what you could put on next week's menu: Spinach and herbed cream cheese soup, Thai rice cream soup with lime, lemon grass and prawns, Broccoli and stilton soup with toasted almonds, Creamy avocado and asparagus beef soup, Plum, marmalade and apple smoothie.

Table of Contents:

Introduction     7
Soups and smoothies storecupboard     10
Notes on the recipes     13
Chilled savoury soups     14
Chilled sweet soups     34
Canned fruit soups     43
Vegetable soups     47
Meat soups     77
Seafood soups     99
Smoothies     107
Index     124

Beyond Gumbo or Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals Sixth Edition

Beyond Gumbo: Creole Fusion Food from the Atlantic Rim

Author: Jessica B Harris

For most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim. From Haiti to Brazil to Barbados, Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas.

In Beyond Gumbo, culinary historian and critically acclaimed cookbook author Jessica B. Harris has brought together 150 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated with beautiful antique postcards.

Creole cuisine incorporates many elements, including composed rice dishes, abundant hot sauces, dumplings and fritters, and the abundant use of fresh vegetables and local seafood. In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole. Harris uses ingredients available in most grocery stores and by mail order that will allow any home cook to re-create favorite dishes from numerous countries.

From Puerto Rico's tangy lechon asado to Charleston's Red Rice, from Jamaica, New York, to Jamaica, West Indies, Harris discovers the secrets of this true fusion cuisine. Mouthwatering recipes such as Corn Stew from Costa Rica, Aztec Corn Soup from Mexico, Scallop Cebiche from Peru, Baxter's Road Fried Chicken from Barbados, Roast Leg of Pork from Puerto Rico, Mashed Sweet Potatoes with Pineapple from the United States, and six different gumbo recipes willlead you to the kitchen again and again. Sweets and confections are an essential part of Creole cooking, and Harris includes delectable dessert recipes such as Lemon-Pecan Pound Cake from the United States, Three-Milk Flan from Costa Rica, Rice Fritters from New Orleans, and Rum Sauce from Barbados.

To complete the fusion experience, sample drink recipes such as Banana Punch from Barbados and Lemon Verbena Iced Tea from New Orleans. Tastes that are as bright as tropical sunshine are hallmarks of this international cooking of the Creole world.

With a comprehensive glossary of ingredients and lists of mail-order sources, Beyond Gumbo will transport you to kitchens throughout the Americas and take you on a culinary journey to the roots of Creole cuisine.

The New York Times

her new book, Harris broadens our understanding of what creole cooking really is -- not merely the familiar flavors of Louisiana gumbo but all the tastes that came together when ''Africa and Europe met in the New World.'' Harris promises ''tastes that are as bright as tropical sunshine,'' and far more often than not she delivers them. — Dwight Garner

Publishers Weekly

Harris achieves the same balanced blend of personal insight, history and recipes that made her previous works (The Africa Cookbook and The Welcome Table) shine in this examination of creole food. Her first hurdle is defining the word "creole," and she comes up with a credible interpretation representing a fusion of the foods of Africa, the Americas and Europe that is "greater than the multiple dishes that spawned them." Recipes are top-notch, and Harris never skips an opportunity to illuminate in a header. Some of these notes report the origins of a dish, as in the header for Limpin' Susan, a rice and okra dish from South Carolina that is a cousin to the better-known Hoppin' John. Harris generously credits far-flung friends who have provided ideas and recipes and sometimes re-creates their notes on the dishes, as in a letter from Chef Fritz Blank of Deux Chemin es restaurant in Philadelphia that arrived with his recipe for Pepperpot Soup with Seafood and Pumpkin. For other recipes, she vividly sets a scene, explaining that bites of the Roast Corn of Jamaica are meant to be alternated with coconut, or at least that's what's encouraged by "ladies who plant themselves and a brazier under the shade of a large tree or umbrella and grill away" throughout the Caribbean. Despite the title, there are recipes for eight varieties of gumbo, including Aunt Sweet's Seafood Gumbo. Sometimes cookbook glossaries feel like throw-away elements, but in typical fashion Harris makes good use of hers, not only to define such potentially unfamiliar items as the fruit cherimoya, but also to entertain (chiles "crosspollinate with the speed of rabbits") and inform. (Mar.) Forecast: Harris is one of those writers who could write about almost anything and make it interesting, but here she has found a subject rich enough to match her impressive talents. Given the paucity of books on the subject (compared to, say, Italian cooking) this should be a strong seller, and most likely will garner some awards as well. Copyright 2003 Reed Business Information.

Library Journal

Although Americans tend to associate Creole cooking with New Orleans, it is actually found throughout a much broader area, extending from Louisiana to the rest of the Gulf Coast (see Constance Snow and Tina Rupp's Gulf Coast Kitchens, above) throughout the Caribbean islands and down to Brazil. The noun Creole has a confusing variety of definitions, but Harris finds the most useful description of Creole cooking as "the mixing of Native American, European, and African culinary arts," resulting in the original fusion cuisine. The author of Tasting Brazil, among other titles, Harris has traveled widely throughout the region that she focuses on here, and once again she combines culinary and cultural history. She prefaces the 175 recipes-from Chorreadas (Costa Rican corn pancakes) to Guadeloupe Chicken Curry to New Orleans Pralines (found in different variations throughout the Creole world)-with a 40-page glossary of ingredients, and chapter openings include vivid reminiscences of favorite places and people encountered along the way. For most collections. Copyright 2003 Reed Business Information.

Book review: Walk Away the Pounds or Diabetics Brand Name Food Exchange Handbook

Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals Sixth Edition

Author: Karen Eich Drummond

Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!

Table of Contents:

FUNDAMENTALS OF NUTRITION AND FOODS.

Tommy Tangs Modern Thai Cuisine or Cakes and Cake Decorating

Tommy Tang's Modern Thai Cuisine

Author: Tommy Tang

About the Author:
Tommy Tang, chef and restaurateur, was born in Bangkok and moved to the United States in 1972. Ten years later, he opened the original Tommy Tang's in West Hollywood, California. With the opening of a second restaurant in New York's Tribeca area in 1986, Tommy became America's first bicoastal chef. Tommy's signature line of spices and seasonings is available in stores throughout the United States and Canada. Tommy also shares his expertise on his PBS cooking show.

Library Journal

Here are recipes from the chef/owner of trendy Thai restaurants in New York and Los Angeles. Tang's cuisine mixes elements of the East and West, as in Crab Spring Rolls with Santa Fe Chili Sauce. His food is innovative and appealing, but it's somewhat irritating that a number of the dishes require Tang's commercially available seasoning mix or marinade. Still, Tang--and Thai cuisine--have many fans, and there are some delicious dishes here. For larger collections. BOMC and Better Homes & Gardens selection.

Books about: Modern Winemaking or Walking the World in Wonder

Cakes and Cake Decorating

Author: Angela Nilsen

200 step-by-step projects, from traditional, novelty and special occasion cakes, to wedding cakes, Christening cakes, birthday cakes, Christmas cakes and many more.

Table of Contents:

	Introduction	7
	Basic Cake Recipes	8
	Basic Icing Recipes	20
	Covering Cakes	30
	Decorating with Royal Icing	36
	Decorating with Sugarpaste Icing	44
	Decorating with Marzipan	52
	Decorating with Butter Icing	58
	Decorating with Glace Icing	62
	Decorating with Chocolate	66
	Using Bought Decorations	74
	Classic Cakes	83
	Special Occasion Cakes	125
	Novelty Cakes	169
	Children's Party Cakes	207
	Index	252

Cooked or Eating up the Santa Fe Trail

Cooked: From the Streets to the Stove, from Cocaine to Foie Gras

Author: Jeff Henderson

Jeff Henderson was just another inner-city black kid born into a world of poverty and limited options, where crime seemed to provide the only way to get out. Raised mostly by his single mother, who struggled just to keep food on the table, Jeff dreamed big. He had to get out and he soon did by turning to what so many in his community did: dealing drugs. But Jeff was no ordinary drug dealer; by twenty-one, he was one of the top cocaine dealers in San Diego, making up to $35,000 a week. Two years later he was indicted on federal drug trafficking charges and sentenced to almost twenty years in prison. Before he knew what had hit him, he was looking at spending most of his life behind bars. The street life had been the only one he'd ever known and even incarcerated he was too hardheaded to realize that no good would come of it.

That is, until he was assigned to one of the least desirable prison jobs: washing dishes. That job helped turn his whole life around. It gave him access to the prison kitchen and he became fascinated watching his fellow prisoners cook for the thousands of other inmates and prison officials. Henderson learned to cook in prison. Not cocaine, but food. And his dream was born: Once outside, he would become a chef.

It was a tough, seemingly impossible journey for an ex-con. Few chefs would give him the opportunity to cook in their restaurants. And once hired, he endured racism and sabotage in the kitchen. But Henderson refused to accept rejection. Driven by a dream and an unshakable will to succeed, Chef Jeff worked hard to overcome unimaginable adversity and eventually reached the top of his profession, becoming executive chef at Cafй Bellagio in Las Vegas.

Alive with the energy of the streets, the sober reality of prison, and the visceral thrill of being inside the fast-paced kitchens of great restaurants, Cooked is an intense, intimate tale of crime, punishment, and redemption -- a deeply poignant story of how the worst wrong can lead to the most extraordinary right.

Book about: Pressured Parents Stressed out Kids or Exercises for Arthritis

Eating up the Santa Fe Trail, Vol. 2

Author: Arnold

: A delightfully entertaining and informative book, Eating Up the Santa Fe Trail is filled with rare information painstakingly culled from thousands of sources, including the diaries and journals of many who rode the trail. Eating Up the Santa Fe Trail contains recipes of trappers, traders, settlers, various Indian tribes, Mexicans, and military soldiers. From Missouri, across Kansas to Bent's Fort, Colorado, and on to Santa Fe, New Mexico, learn in the words of the travelers themselves how to prepare such trail fare as buffalo, elk, crane, Indian "washtunkala" (jerked meat stew), and "belly washes," such as Injun Whiskey (made with black gunpowder, red pepper, and tobacco juice). Eating Up the Santa Fe Trail is filled with the delicacies and oddities of the Old West and is a must for the professional chef, historian, buckskinner, and gastronome.

Booknews

Food historian and restaurateur Arnold culled diaries, journals, and other sources to collect recipes of trappers, traders, settlers, various Indian tribes, Mexicans, and soldiers. He presents them here in two ways--the original narrative directions alongside modern adaptations with measurements--along with historical anecdotes and explanation, the sources of the recipes, and selected further readings. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Internet Book Watch

Eating Up The Santa Fe Trail: Recipes And Lore From The Old West combines authentic recipes used by trappers, traders, settlers, Native American tribes, Mexicans, and frontier soldiers with anecdotes and stories drawn from the American West. This superb compilation of western history and recipes were gathered together by food historian Sam Arnold and ranges in origin and background from Missouri, across Kansas, to Bent's Fort, Colorado, and on to Santa Fe, New Mexico. Here are step-by-step instructions on preparing a wide variety of trail fare including buffalo, elk, carne, washtunkala (jerked meat stew); and traditional eggnog — the drink of choice after a hanging! Eating Up The Santa Fe Trail is a unique addition to any cookbook collection and will have a special appeal for students and enthusiasts of the America West.

Regional French or Wild Roots

Regional French

Author: Le Cordon Bleu

Each of the romantic provinces of France has its own specialties, based on the best of local ingredients, that combine to make French cuisine one of the world's favorites. This collection of timeless recipes includes scallops a la provencale, a rich bouillabaisse, a slow-cooking cassoulet and a creamy Normandy tart.

Read also Essential Book of Jewish Festival Cooking or 101 Low Cholesterol Recipes

Wild Roots: A Forager's Guide to the Edible & Medicinal Roots, Tubers, Corms, & Rhizomes of North America

Author: Doug Elliott

For more than two decades Doug Elliot has wandered the fields, forests, and marshlands of North America gathering roots and herbs, and plant lore. A labor of love, Wild Roots is filled with practical information, extraordinary drawings and lively commentary, and offers a wealth of information about the roots, rhizomes, and tubers of North America.

Winter, 1998/99 - Natural Farmer

A wealth of information about almost sixty roots of North American plants. . . . It, altogether, is a thought-provoking little book, obviously a labor of love.

Table of Contents:

Wild Roots
A Forager's Guide to the Edible and Medicinal Roots, Tubers, Corms, and Rhizomes of North America

The Beginning of the Book
Plant Names
Dilution and Evolution
Scenery Beneath the Greenery
Machinery Beneath the Greenery
1.  Roots of Shade-Loving Forest Plants
2.  Roots of Sun-Loving Field Plants
3.  Roots of Aquatic and Marsh Plants
4.  Other Roots
Appendix
Notes
Bibliography
Index

Hearts and Home or Homemade Meals in Minutes

Hearts and Home: How Creative Cooks Fed the Soul and Spirit of America's Heartland, 1895-1939

Author: Rae Katherine Eighmey

If you liked Rae's earlier book, A Prairie Kitchen, you'll find another equally delightful slice of history in Hearts and Homes. Her research into the foods, families and lifestyles of the people who farmed the Heartland from 1895-1939 makes for a fascinating mixture. You'll find delicious recipes (just like Grandma used to make!) plus gain new inspiration from the challenges these dedicated cooks faced in feeding their families during the scarcity of the war years and the Great Depression.

Developing recipes and sharing the results has been a lifelong vocation for Rae Katherine Eighmey. Today her kitchen library has thousands of recipes from 19th and 20th century cookbooks and pioneers' journals and magazines. It is her goal to make them easy for today's cooks to make in their own kitchens, and she has adapted hundreds of them for modern cooking methods. She says translating these recipes is part detective story, part chemistry and part old-fashioned cooking skill.

New interesting book: Nothing to Fear or The 40 30 30 Phenomenon

Homemade Meals in Minutes: Family-Friendly Menus Made Easy

Author: Linda Spivey

Come gather at the table, say a prayer of thanksgiving, and take part in a feast of comfort food and cozy conversation. The heartwarming country folk art of Linda Spivey accompanies mouthwatering, handed-down-through-the-generations recipes collected by Spivey and her sister, restaurant owner Cinda Coon, in this celebration of food, family, and faith.

Spivey's watercolor, pen, and ink illustrations of old-fashioned kitchen utensils, home-baked treats, and crockery mixing bowls join hand-lettered recipes that inspire families to commit to a daily mealtime together and build bonds of communication and love that keep them connected.

Simple yet satisfying recipes such as taco dip, chunky tomato soup, savory chicken noodle casserole, apple dumplings, and lemon cheese bars are perfect for family dinners, reunions, and special celebrations. This collection of easy-to-prepare dishes makes an ideal gift for wedding or baby showers, housewarming parties, or any occasion.

Vegan Taste of Thailand or Good Housekeeping Great Home Cooking

Vegan Taste of Thailand

Author: Linda Majzlik

This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region’s most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate.


Connoisseurs of Thai cuisine, an amalgam of influences from China, India, and Portugal, can create mouth-watering dishes indigenous to that region with these easy-to-prepare recipes. Beansprout and Lettuce Soup; Tofu and Tamarind Dip; Carrot, Ginger, and Sesame Fried Rice; and Curried Aubergine with Tofu are among the recipes in this cookbook that feature authentic Thai ingredients and spices.

Book review: Damned Lies and Statistics or System under Stress

Good Housekeeping Great Home Cooking: 300 Traditional Recipes

Author: Good Housekeeping

From Good Housekeeping comes the very best in American home cooking. Each of the 300-plus recipes is a classic.

From Southern Fried Chicken to New England Clam Chowder, Good Housekeeping presents the best of traditional, time-tested American home cooking, all in one big, beautiful book. Every cook needs these favorites—with delectable photos and fascinating history tracing the recipes' evolution—at her fingertips. All the recipes were triple-tested in the Good Housekeeping kitchens, where the magazine's experts created the perfect rendition of each beloved dish. And what a delicious portrait of American cuisine they paint! Who could resist Maryland Crab dip, Bear Mountain Butternut Soup, Barbecued Pulled Pork, or Boston Cream Pie? The recipes also reflect the American "melting pot," with dishes ranging from Egg Foo Yong to Huevos Rancheros. Plus—ever wonder how some of the most popular recipes were invented? Delightful historical sidebars provide background on the American culinary scene over time—Friday Night Fish Fries, Cakewalks at County Fairs, and more.

7 Color Cuisine or The Worcester Lunch Car Company Massachusetts

7-Color Cuisine: A Cookbook and Nutrition Guide

Author: Marcia Zimmerman

Looking to improve your diet but don't know where to begin? Let the 7-Color Cuisine show you the way. Following this book's simple four-step system-which helps you plan menus, shop for top-quality ingredients, and prepare and savor beautiful, healthful meals-is like having a personal nutrition coach in your kitchen. It's as easy as counting colors. You'll discover how vibrant rainbow hues and warm earthy tones reveal the phytonutrient pedigrees of certain foods. You'll also learn of the valuable healing zoonutrients found in creamy white dairy foods, fish, and poultry.

An easy-to-follow, flexible color-based plan guides you to food selections that taste great and help you look and feel your best. It's the perfect antidote for anyone who views food as the enemy or has never experienced dietary satisfaction. Along with extensive menu plans, shopping guidelines, and lots of practical tips, there are dozens of recipes for taste-tempting dishes that are as nutritionally rich as they are satisfying. Beautiful full-color photos and an extensive product resource list round out this practical guide.

According to the author, "What you eat becomes part of you. Food can satisfy your deepest psychological, neurological, and social being-provided you choose a variety of high-quality and colorful foods and follow the guidelines presented in this book." 7-Color Cuisine, which partners dietary nutrition with good taste, is the perfect addition to any kitchen.

About the Author:
Marcia Zimmerman, MEd, CN, is an internationally known author, educator, and consultant to some of the country's leading nutrition and supplement companies

Library Journal

Most nutrition and diet books focus on calories, fat, fiber, or protein. Scientist and nutritionist Zimmerman here focuses on phytonutrients, plant-based chemicals that may help to prevent conditions such as cancer, diabetes, obesity, and heart disease, and that are also the pigments responsible for the color of fruits and vegetables. The book is self-described as "a new way of eating" for those who need to improve their diets but don't know where to begin; meals are created around colorful and animal foods, preferably those that contain zoonutrients, which are added secondarily. Three weeks worth of menu plans with appealing recipes for soups, entr es, salads, and breakfast shakes are included as well. Zimmerman stresses the use of organic foods and the importance of mindfulness in food preparation and eating, encouraging readers to savor their food both with their eyes and with their taste buds. Several other books on this topic are available, such as Mindy Weisel's 7-Day Color Diet and James Joseph's The Color Code. Buy for demand.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2006 Reed Business Information.

Table of Contents:

Preface     v
Introduction     xiii
Creating Colorful Cuisine
Guiding Principles     3
Savor the Sweetness of Good, Colorful Food     11
The 7-Color Cuisine Plan     21
A New Way of Eating
Step One: Get Set     47
Step Two: Go Shopping     57
Step Three: Fix Your Meals     77
Step Four: Savor Your Food     197
Appendices
Identifying What You Need to Change     214
How to Read Nutrition Fact Panels     216
Shopping Lists     220
Resources     224
Cooking Essentials     226
Measurement Conversions     228
Index     231

Book review: Confronting Environments or Process to Profits

The Worcester Lunch Car Company, Massachusetts (Images of America Series)

Author: Richard J S Gutman

The Worcester Lunch Car Company monopolized the New England market with its colorful diners. Although Worcester sent a smattering of diners as far as Florida and Michigan, the cars were most popular in their home territory. From 1906 to 1961, the company built six hundred fifty-one diners, with as few as ten or as many as seventy seats. Known for their small size, solid construction, and old-fashioned styling, the cars featured oak and mahogany woodwork, intricate ceramic tile patterns, and a backbar of stainless steel. Their distinctive porcelain enamel exteriors with names emblazoned on them proudly proclaimed their presence along the roadside. Day and night, these diners fed generations of New England's working class; today, fewer than one hundred lunch cars still operate.

Coffee or Church Potluck Supper Cookbook

Coffee: A Guide to Buying, Brewing and Enjoying

Author: Kenneth Davids

Now in its latest revised edition, Kenneth Davids's comprehensive and entertaining Coffee: A Guide to Buying, Brewing and Enjoying, remains an invaluable resource for anyone who truly enjoys a good cup of coffee. It features updated information and definitions, a history of coffee culture, tips on storing and brewing, and other essential advice designed to improve the coffee experience. Coffee lovers everywhere will welcome this lively, complete guide to the fascinating world of America's national beverage.

Read also Dirección de Operaciones

Church Potluck Supper Cookbook

Author: Elaine Robinson

Potluck luncheons and suppers not only nourish bodies, but also souls when people come together for fellowship, community-and wonderful food! The Church Potluck Supper Cookbook presents more than 500 treasured recipes-soups to desserts-gathered by parson's wife Elaine Robinson from church supper "chefs" across the country.

From Raspberry Glazed Chicken to Stuffed Green Peppers to Mint Chocolate Squares, the recipes in The Church Potluck Supper Cookbook show you how to create delicious dishes to take to the next potluck event. Some of the tasty recipes include:

*Real New England Fish Chowder
*Chilly Night Chili
*Old Favorite Ham Loaf
*Hummingbird Cake
*Lemon-Strawberry Punch and Mulled Cider

Make mouthwatering meals perfect for small or large groups and any festive occasion. Anyone who enjoys the warmth of good food and the company of good people will savor The Church Potluck Supper Cookbook.

Elaine Robinson is the wife of a minister and during the past forty years has participated in hundreds of church suppers. Her network of church supper-makers across the country has contributed to this book. She lives in Biddeford Pool, Maine.

French Wine or Celebrate with a Cake

French Wine

Author: Robert F Joseph

An essential guide to the key wine and wine-producing regions of France, this unpretentious and informative reference brings each wine and region to life with detailed maps and photographs to help you discover the best wines and where they are produced.

Read also Coasters Etc or Boards Governance and Value Creation

Celebrate with a Cake!

Author: Smith

Celebrate special moments such as weddings, anniversaries, Christenings and birthdays with a cake as memorable as the occasion.

Well-known novelty cake designer Lindy Smith offers a comprehensive guide to making a range of beautiful celebration cakes, and guides the reader step by step from baking and carving to icing and adding special finishing touches.
A clear techniques section introduces the wide range of equipment available to today's cake maker, and explains how to make sponge, fruitcake, fondant, buttercream and other recipes required. The 15 projects have easy-to-follow illustrated steps revealing how to create and decorate the cakes. Handy tips for short-cuts and creative variation ideas throughout allow you to tailor each cake to your timescale and taste, resulting in personalized cakes for any occasion. Handy templates and cutting guides are provided to ensure professional results every time.

Herbal Bonsai or Too Broke to Shop and Cant Cook Anyhow

Herbal Bonsai: Practicing the Art with Fast-Growing Herbs

Author: Richard W Bender

The author shares his innovative technique, providing you with advice on choosing the appropriate herbs for the kinds of bonsai you wish to create.

Books about: Amministrazione di risorsa umana

Too Broke to Shop and Can't Cook Anyhow: A how to Guide to Frugal Cooking

Author: Suzy Sharp

This hilarious cookbook explains what to do when the paycheck doesn't cover the whole month, easy directions for anything you need to know how to cook, and how to save money on your food bill the rest of your life!

Dining with Marcel Proust or Cooking with Jane Austen

Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque

Author: Shirley King

Marcel Proust's literary masterpiece À la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into “a remembrance of things past.” He wrote with relish and exactitude about Françoise, the family cook in Illiers-Combray, the restaurant at the Grand Hôtel Balbec, meals at Rivebelle, La Raspelière, and the Guermantes' in Paris.

Shirley King, a professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle époque, ranging from the sophisticated elaboration of lobster À l'américaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.

Books about: Olives Anchovies and Capers or Savage Barbecue

Cooking with Jane Austen (Feasting with Fiction Series)

Author: Kirstin Olsen

One of the greatest writers of all time, Jane Austen drew upon her domestic culture to color her works. Included in this book are more than 200 recipes for the many, many meals she alludes to throughout her writings. Recipes appear in modernized form, along with quotations from Austen's writings and excerpts from cookbooks of her era. Sure to entertain her numerous fans, the volume provides readers with recipes for such dishes as fried beef steaks, broiled mutton chops, roast pork loin, buttered crab or lobster, Stilton cheese, syrup of mulberries, almond pudding, French bread, mushroom ketchup, and many others.

Anita Beaman - VOYA

The first book in this new series offers insight into Austen's books from the perspective of the kitchen. Olsen, author of All Things Austen: An Encyclopedia of Austen's World (Greenwood, 2005) and an amateur chef, delves into Austen's works with knife and fork in hand, presenting readers with everything that they will ever need to know about cooking in Regency England. Perfect for school projects that call for culinary information or for Austen aficionados, this resource begins with a thorough introduction describing the acquisition, preparation, and serving of food, delving into the details of each meal. The bulk of the book consists of recipes for the dishes mentioned in Austen's novels. Divided into chapters on various meats and seafood, eggs and dairy, vegetables, bread and pastries, soups, sauces, and beverages, each contains its own introduction. Recipe entries contain a quotation from Austen's work referencing the dish, a few sentences of commentary, the authentic Regency recipe, and a modernized one. The final chapter includes sample menus, and appendixes provide an essay on the use of butter and notes on ingredients and special tools. A bibliography includes the original sources of the recipes as well as additional resources. A must-have for schools and libraries where Austen or the Regency period is part of the curriculum, this book will be less popular where these topics are not emphasized. Be on the lookout for other titles in this series. (Feasting with Fiction). VOYA CODES: 5Q 2P M J S (Hard to imagine it being any better written; For the YA with a special interest in the subject; Middle School, defined as grades 6 to 8; Junior High, defined as grades 7 to 9; Senior High,defined as grades 10 to 12). 2005, Greenwood, 432p.; Index. Illus. Biblio. Further Reading. Appendix., PLB $55.. Ages 11 to 18.

Table of Contents:

Foreword and Acknowledgments
Introduction
French Cuisine
Beef and Veal
Mutton and Lamb
Pork
Poultry
Game
Seafood
Eggs and Dairy
Vegetables
Fruit, Nuts, and Fruit Desserts
Bread and Porridge
Pastries and Sweets
Soups and Stews
Sauces and Spices
Beverages
Sample Menus
Appendix 1: What's with All the Butter?
Appendix 2: Ingredients and Sources
Appendix 3: Special Tools and Sources
Appendix 4: Jane Austen's Works and Their Abbreviations
Bibliography
Meet the Kitchen Maids / Meet the Tasters