Monday, February 23, 2009

Constance Spry Cookery Book or Home Picking

Constance Spry Cookery Book

Author: Rosemary Hum

Selected as one of the Greatest Cookbooks of all time in the January 2004 issue of Waitrose Food Illustrated, the Constance Spry Cookery Book is one of the best-known cookery books of all time.

It has long been out of print and we are delighted to be able to bring this huge volume of over a thousand pages, back to life with the kind permission of Constance Spry Ltd. It was written in the 1950s when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing at the time. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know.

That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim. The Constance Spry Cookery Book is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school. It truly is the only cookbook you will ever need.



New interesting textbook: The Last Word on Lutefisk or Grill Thrills

Home Picking

Author: Saron

Following an explanation of pickling's history, principles and advantages, this manual instructs on the preservation of a variety of foods, and on mixing spices and determining correct levels of acidity and brine.



Constance Spry Cookery Book or Home Picking

Constance Spry Cookery Book

Author: Rosemary Hum

Selected as one of the Greatest Cookbooks of all time in the January 2004 issue of Waitrose Food Illustrated, the Constance Spry Cookery Book is one of the best-known cookery books of all time.

It has long been out of print and we are delighted to be able to bring this huge volume of over a thousand pages, back to life with the kind permission of Constance Spry Ltd. It was written in the 1950s when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing at the time. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know.

That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim. The Constance Spry Cookery Book is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school. It truly is the only cookbook you will ever need.



New interesting textbook: The Last Word on Lutefisk or Grill Thrills

Home Picking

Author: Saron

Following an explanation of pickling's history, principles and advantages, this manual instructs on the preservation of a variety of foods, and on mixing spices and determining correct levels of acidity and brine.



Sunday, February 22, 2009

Time for Tea or In 60 Ways

Time for Tea: Women and Post-Colonial Labor on an Indian Plantation

Author: Chatterje

About the Author

Piya Chatterjee is Assistant Professor of Women's Studies at the University of California, Riverside.

What People Are Saying

Kirin Narayan
Piya Chatterjee presents an innovative ethnography of female tea plantation workers through a kaleidoscope of drama, personal narrative, labor history review, and the interrogations of her subjects. A Time for Tea addresses issues of colonial and postcolonial power structures, transnational flows, subaltern history, labor relations, and feminist ethnography. Tea does not taste the same after one has read this strikingly original book.
author of Storytellers, Saints, and Scoundrels: Folk Narrative in Hindu Religious Teaching




Table of Contents:
List of Illustrations
Acknowledgments
1Alap1
2Travels of Tea, Travels of Empire20
3Cultivating the Garden51
4The Raj Baroque84
5Estates of a New Raj115
6Discipline and Labor168
7Village Politics235
8Protest289
9A Last Act325
Appendix327
Glossary333
Notes335
Bibliography383
Index411

Interesting textbook: Are Your Kids Running on Empty or Classical Northern Wu Style Tai Ji Quan

In 60 Ways

Author: Marshall Cavendish Cuisin

Fix rice in 60 different ways with exciting & varied recipes from all over the world. Warm hearty meals such as Italian Braised Rice with Courgettes & Chinese Fish Soup with Rice, or tasty snacks like Rice Croquettes & Italian Stuffed Rice Balls (Suppli). Part of an exciting new cookbook series!



Saturday, February 21, 2009

Caribbean or Remember when

Caribbean (Classic Cuisine Series)

Author: Southwater

Irrestible and authentic recipes from tropical cuisines, with dishes for all occasions.



See also: Power of Touch or Hot Point Fitness

Remember When...: Family, Friends, Recipes

Author: Clara B Eschmann

Gentle breezes and southern aromas ease their way from these pages and provide a warming caress that whisks the reader back to Saturday afternoon cowboy movies, dressing up for the neighbors' porch parties, the Sumter County fair, and a time when manners and special friendships were the rule and not the exception. Clara Eschmann shares her favorite columns and the recipes that tie special flavors to each story. She brings back true Southern hospitality as it was known many years ago. Her memories of Harold Lane and the families are true, colorful, and heartwarming. She helps us remember a time and a place that is not quite forgotten but almost pushed aside by the hustle and bustle of today's obsession of "hurry up and wait to be disappointed, overcharged, and all but ignored".

The recipes in this book offer to aspiring cooks. Lessons not always learned in the kitchen. Family, neighbors, and true friendship are intertwined throughout the columns to provide a menu for today's young folk, a memory of a time and place that was good, strong, and respectable.

Booknews

A collection of 50 examples of the author's eponymously titled weekly column from Georgia's Macon Telegraph. In the columns she fondly remembers childhood days of growing up in Georgia and includes recipes for the foods that remind her of those experiences. Annotation c. by Book News, Inc., Portland, Or.



Friday, February 20, 2009

Abbey Cookbook or Everyone Can Cook Seafood

Abbey Cookbook: Inspired Recipes from the Great Atlanta Restaurant

Author: Hans Bertram

This book is filled with many great recipes from the great Atlanta restaurant The Abbey.



Read also The Six Unsolved Ciphers or Office 2007 Bible

Everyone Can Cook Seafood: Over 120 Recipes for Entertaining Everyday

Author: Eric Akis


A lively and user-friendly guide.

Seafood is a healthy and popular choice, but many home cooks are intimidated by it. Concerns over freshness, what to buy, or how to prepare it make people reluctant to enjoy seafood more often.

Everyone Can Cook Seafood shows how anyone can cook seafood. The recipes are delicious and easy to follow, and will make even the novice cook more confident of their cooking skills. The book also includes options for altering dishes to create new or bolder flavors.

Here's a sampling:


  • Starters: Mini-shrimp Cocktail; Hot Crab and Asparagus Canapes; Smoked Salmon Pate

  • Soups: Bouillabaisse; Lobster Bisque; Thick and Creamy Clam Chowder

  • Salads and Cold Dishes: Thai-style Tuna Noodle Salad; California Rolls; Sea Shell Pasta Salad with Tuna and Bell Peppers

  • Pastas, Noodles and Rice: Sensational Seafood Lasagna; Eric's Paella; Spaghetti with Anchovies, Cherry Tomatoes, Peppers and Italian Parsley

  • Burgers, Seafood Cakes and Sandwiches: Oyster Burgers; Tex-Mex Salmon Burgers; Mediterranean-style Tuna Wrap

  • On the Stovetop: Lemon Pepper Snapper; Southern-style Fish Fry; Shrimp and Scallop Newburg

  • Brilliantly Baked: 10-Minute Scallops; Greek-style Snapper Fillets; Miso-Glazed Salmon Steaks

  • Grilled to Perfection: Grilled Marlin Steaks with Papaya Ginger Salsa; Foil Barbecued Clams; Seafood Kebabs

  • Sides, Sauces and Batters: Spicy Anchovy Butter; Mango Salsa; Tempura Batter.



Wednesday, February 18, 2009

Dulce Tentacion or Handbook of North European Garden Plants

Dulce Tentacion

Author: Maria Villegas

This book of desserts, the first by the Colombian chef María Villegas, aims to provide alternative versions of the recipes usually employed in the art of French pastry-making –with new flavors, colors, forms, ingredients and techniques. The result is a collection of 69 novel desserts which, based on classical recipes but also inspired by the cultures of places as diverse as Latin America and Asia, incorporates exotic and daring taste combinations – apple and saffron, fennel and peach, cherries and Roquefort, jasmine and corn syrup. It thus broadens the culinary possibilities of any cook, whether amateur or professional. This cookbook offers a detailed, step by step explanation of the procedures needed to faithfully reproduce each dessert that it features. It is worth noting, in this respect, that in many cases the main recipe involves the separate preparation of several components which may then be combined to produce the conventional dish but may also be employed independently, thus multiplying the possibilities for your table. The final presentation of each dessert, which not only reflects its delicious flavor but the sensuality of its textures, forms and colors, is skillfully portrayed in the photos taken by the distinguished English photographer Matthew Leighton: they turn this book into a veritable work of art. An easy to use cookbook that is a pleasure to read, with dishes that are a delight to eat.
 

La chef colombiana María Villegas aspira a ofrecer versiones alternativas de lo aceptado en el arte de la pastelería francesa, en cuanto a sabores, colores, formas, ingredientes, y técnicas. El resultado son recetas novedosasinspirados en culturas tan diversas como la latinoamericana o la asiática, ampliando las posibilidades culinarias del ejecutante.



Interesting textbook: The Week the World Stood Still or Fighting for Faith and Nation

Handbook of North European Garden Plants: With Keys to Families and Genera

Author: James Cullen

This book provides a means for the accurate identification of over 190 families and 2220 genera of flowering plants cultivated out-of-doors in gardens in north-west Europe and in other geographical regions with a similar climate, including parts of North America. The text is an abridged version of The European Garden Flora, published in six volumes, and consitutes a handy single volume digest that considers families and genera, but not species. A key to all the families is provided and for each of the families, a key to the genera within it. Scientifically rigorous descriptions of families and genera follow, including information on the number of constituent genera or species, and details of geographical distribution. Illustrations of genera from most of the major families are included to aid accurate identification.



Table of Contents:

List of illustrations; Introduction and acknowledgements; Keys and descriptions; Glossary; Index.

Tuesday, February 17, 2009

Pie Every Day or La Cuisine Creole

Pie Every Day: Recipes and Slices of Life

Author: Pat Willard

Who says a pie must be perfect to be a perfectly delicious pie? Not Pat Willard, who got her first introduction to pie baking at the BarTen restaurant in Ravenna, Ohio, where baking great pies every day was no big deal. This attitude made a lot of sense to junior waitress-turned-writer Willard, who has since spent her married life proving its point. Whether it's Cheese, Leek, and Ham Pie for breakfast, vegetarian Eggplant and Tomato Tart for lunch, Shepherd's Pie for dinner, Peach Melba Ice Cream Pie for a special treat, here are Pat Willard's wonderful pies, perfect for every occasion, any time, every day.

Library Journal

Dannenberg, the author of a half dozen other books on France and French cooking, presents tarts, tourtes, and quiches from ptissiers, top chefs, and home cooks. There are classics like Tarte aux Poireaux (Leek Tart), more unusual creations such as Tartelettes Tatin au Foie Gras, and variations on the theme, like French Toast Plum Tart. Many of the recipes are accompanied by stunning color photographs, and whimsical illustrations decorate the text. For most baking collections. [BOMC selection.] Willard, a New York food writer, might be described as a pie fanatic; she likes pie at any time of the day, and when she has it for breakfast, it's likely to be freshly baked rather than a leftover. She offers recipes for any occasion, from "quick pies for when friends drop in" to "knock-'em-dead creations and labors of love." There are both savory and sweet pies here, along with "pie history," tips on dealing with the fear of piecrust, and anecdotes about friends and fellow pie bakers. For most collections.



Interesting textbook: A Portrait of Egypt or Iraq and the Lessons of Vietnam

La Cuisine Creole

Author: Lafcadio Hearn

Published circa 1885, this pioneering work compiles the recipes of New Orleans in one volume. Celebrating the range of ethnic influences on Creole cuisine, the book contains recipes for many of the classic New Orleans dishes, including "Gombo file, Bouille-abaisee, Courtbouillon, [and] Jambolaya," as well as those for desserts and mixed drinks. Originally published anonymously but widely accepted to have been written by Lafcadio Hearn, one of New Orleans greatest literary talents, it shows a more literary flair than most modern cookbooks. Because of that, La Cuisine Creole gives a feeling of the flavor, both culinary and cultural, of late-nineteenth century New Orleans.



Monday, February 16, 2009

Holiday Recipes or High Vitality Cooking

Holiday Recipes

Author: Tessa Bramley

These recipe cards offer a feast of holiday dishes in one practical, easy-to-use package. The 40 delicious and foolproof recipe cards include all the seasonal classics: Baked and Glazed Ham, Traditional Stuffing, and Fruitcake. But they also offer more innovative recipes for a variety of delightful festive menus. Entres include Christmas Turkey and Roast Pork with Sage and AppleSide Dishes feature Roast Vegetables and Cream Bread Sauce. Desserts are plentiful, from Pumpkin Pie to Mulled Fruit Compote.



New interesting book: The Pentagon Papers or The Napoleon of New York

High Vitality Cooking

Author: Anne Sheasby

Get the energy you need for today's hectic lifestyle with this wonderful book. There are ideas on how to change your diet by eating less meat for example, or follow the expert tips on how to retain valuable vitamins and nutrients, and learn which foods to avoid.



Friday, February 13, 2009

Pilaf Pozole and Pad Thai or Bread Reflections and Family Distractions

Pilaf, Pozole, and Pad Thai: American Women and Ethnic Food

Author: Sherrie A Inness

For many Americans, eating ethnic food is so commonplace as to be taken for granted. Yet, whether we acknowledge it or not, such foods create a powerful social language that speaks of cultural traditions and tastes that have been handed down from one generation to the next and, in some cases, appropriated and commodified by American commercial culture. Ethnic cooking represents both a source of sustenance and a complex form of communication.

In this volume, eleven scholars explore the role of ethnic food in American culture, with a particular focus on women. The first six chapters offer personal accounts of the ways in which ethnic meals are embedded in women's memories and fortify their connections to one another. From a Sicilian-born mother who affirms her allegiance to her heritage through the loving preparation of traditional tomato sauce and pasta, to a Swedish American woman whose dozens of boxes of recipe cards document a process of cultural assimilation, to an Armenian American who uses a shared passion for cooking to forge a relationship with her lover's family—these essays speak in a personal voice about the power of food as a marker of women's identity.

The final five chapters take a more analytic approach, scrutinizing the social and political aspects of ethnic food and the phenomenon of "culinary tourism." One essay offers a brilliant meditation on the gendered discourse of cooking in the Mexican American community, showing how food preparation provides many Chicanas with a vital language of self-expression. Another essay probes the author's penchant for Thai food and other cuisines from economically dominated cultures, situating it in the context of a larger system of privilege and oppression and as a form of cultural colonialism. By going beyond the obvious, these essays challenge our assumptions and expand our understanding of the significance of ethnic food in women's lives.

Contributors include Meredith E. Abarca, Arlene Voski Avakian, Linda Murray Berzok, Benay Blend, Lynn Z. Bloom, Paul Christensen, Cathie English, Doris Friedensohn, Lisa Heldke, Heather Schell, and Leanne Trapedo Sims.

About the Author:
Sherrie A. Inness is associate professor of English at Miami University of Ohio. Among her publications is The Lesbian Menace: Ideology, Identity, and the Representation of Lesbian Life (University of Massachusetts Press, 1997), which was selected by Choice as an "Outstanding Academic Book of the Year."

Booknews

Editor Inness (English, Miami University of Ohio) has brought together 11 contributions from scholars in diverse fields<-->philosophy, literature, performance studies, English, women's studies, and comparative literature, among others. These essays offer personal accounts of experiences with food, ethnicity, and family connections, as well as analytical studies of the social and political aspects of ethnic food, with particular attention to relevant gender issues. Annotation c. Book News, Inc., Portland, OR (booknews.com)

What People Are Saying

Warren Belasco
A really fine collection of well-written, thoughtful, and interesting pieces, all loosely focused on the gendered nature of food behavior and the underlying theme of ethnicity.
—(Warren Belasco, author of Appetite for Change: How the Counterculture Took on the Food Industry)




Table of Contents:
Acknowledgments
Introduction: Eating Ethnic1
Pt. 1Reflections on Family, Food, and Ethnicity
Ch. 1Mac and Gravy17
Ch. 2Humble Pie40
Ch. 3Dalia Carmel: A Menu of Food Memories50
Ch. 4Writing and Cooking, Cooking and Writing69
Ch. 5My Mother's Recipes: The Diary of a Swedish American Daughter and Mother84
Ch. 6The Triumph of Fassoulia, or Aunt Elizabeth and the Beans102
Pt. 2Changing Relations to Ethnic Food
Ch. 7Los Chilaquiles de mi 'ama: The Language of Everyday Cooking119
Ch. 8"In the Kitchen Family Bread Is Always Rising!": Women's Culture and the Politics of Food145
Ch. 9Chapulines, Mole and Pozole: Mexican Cuisines and the Gringa Imagination165
Ch. 10Let's Cook Thai: Recipes for Colonialism175
Ch. 11Gendered Feasts: A Feminist Reflects on Dining in New Orleans199
Contributors223
Index227

Interesting book: Introdução para as Profissões de Saúde

Bread Reflections and Family Distractions

Author: Dolores Clark Haggerty

The Basic white, sweet and dark-bread recipes and directions are for one loaf or five loaves. The time necessary from start to finish for one loaf or for five loaves is two hours. If you have never made bread, begin with the one-loaf recipe. You will appreciate the explicit directions. If you have baked bread before - with poor results - the explicit directions will encourage you to bake bread again. Because the baker should not have to refer back and forth to various pages to bake bread, the ingredients and directions for each Basic recipe - white, sweet and dark - are written in full.

Before you begin to bake bread, look to the chapter "Mix, Knead, Bake and Serve" and plan your bread making. After you have baked bread a few times, look to "Ingredients That Change Bread Taste and Texture", and design your bread recipes. In the chapter on Tasty Toppings and Wholesome Meals, there are sweet and savory toppings for dough and bread along with recipes for energizing previously baked breads. In the chapter "Reflecting on Your Diet", there is additional information relating to bread/nutrition.



Tuesday, February 10, 2009

Chicken Fried Steak for the Soul or Poetical Cook Book

Chicken Fried Steak for the Soul: For Man Does Not Live by Biscuits Alone

Author: Roy English

Need a few grains of western wisdom? A little rapid-fire advice about bringing out the best in yourself and others? In quick bursts of wit, Roy English provides sudden doses of daily inspiration.

-A fella who is wishy on one side is likely washy on the other

-You can tell a lot about a man by what he doesn't have.

-Wisdom is mostly learning how to pace yourself.

-Man should live below his means and above his values.

Little messages with large meaning. Share them with friends and family; take them to heart.



Go to: Teaching Lifetime Sports or Addiction

Poetical Cook-Book

Author: Maria J Moss

"When I wrote the following pages, some years back at Oak Lodge, as a pastime, I did not think it would be of service to my fellow-creatures, for our suffering soldiers, the sick, wounded, and needy, who have so nobly fought our country's cause, to maintain the flag of our great Republic, and to prove among Nations that a Free Republic is not a myth. With these few words I dedicate this book to the Sanitary Fair to be held in Philadelphia, June, 1864. "



Monday, February 9, 2009

Miracle Medicines of the Rainforest A Doctors Revolutionary Work with Cancer and AIDS Patients or Chicken

Miracle Medicines of the Rainforest: A Doctor's Revolutionary Work with Cancer and AIDS Patients

Author: Thomas David

A doctor's astounding story of promising new treatments from the rainforests of Brazil for diseases that compromise the immune system. 

During a working visit to Brazil, Dr. Thomas David was given a packet of leaves and bark by a native patient as thanks for his work, and a shaman gave him a recipe for a tea used by the rainforest people to treat a variety of ailments. Dr. David began using these plants in his clinical research in Europe and soon discovered that they were producing amazing results among patients suffering from cancer, AIDS, and other diseases that compromise the immune system. 

Preliminary studies performed at Stanford and Harvard have substantiated his findings, bringing Dr. David international attention for his groundbreaking work. 

Dr. David's story is significant not only for its account of research that may herald a major breakthrough in curing diseases that have been the scourge of the modern world, but also for its emphasis on the vast and largely unrecognized pharmacopoeia of the rainforest that is in imminent danger of being lost forever. 



Look this: The Foundations of Athletic Training or The Juggling Act

Chicken: From Maryland to Kiev

Author: Clare Ferguson

The best chicken dishes from around the world -- from tagine to tandoori, korma to Kiev, roasted to stir-fried, 50 celebrated recipes, all photographed in full color, including step-by-step recipes and preparation methods.



Table of Contents:
Introduction6
The Americas8
Europe26
Africa and the Middle East54
The Indian Subcontinent66
East and Southeast Asia80
Australia and New Zealand114
First Know Your Chicken134
Cutting up136
Stuffing137
Trussing138
Carving139
Chicken Cooking Temperatures140
Freezing141
Hygiene142
Index143

Sunday, February 8, 2009

Cuisine Texas or The Lady in the Palazzo

Cuisine, Texas: A Multiethnic Feast

Author: Joanne Smith

People from around the world have found a home in Texas, bringing with them a multiethnic feast replete with dishes that originated in Mexico, Europe, Africa, the Middle East, and Asia. In these pages you'll discover a magical place called Cuisine, Texas, where you can find all these favorite family recipes in one handy source.

Noted food writer Joanne Smith spent several years gathering the traditional recipes of every major ethnic group in Texas. As a result, Cuisine, Texas is a virtual encyclopedia of Texas cooking, with more than 375 recipes drawn from Native American, Spanish, Japanese, French, Cajun, Mexican, Tex-Mex, Anglo-American, African American, Thai, Czech, Swiss, Dutch, Jewish, Greek, German, Polish, Italian, British, Lebanese, Chinese, Russian, Vietnamese, and Scandinavian cooking.

The recipes cover the full range of foods, from appetizers to entrees, salads, vegetables, breads, and desserts, and all have clear, simple-to-follow instructions. Interspersed among them are engaging discussions of the different ethnic cuisines, flavored with delightful stories of some of the cooks who created or perfected the recipes. And to make your cooking even easier, Joanne Smith includes information on how to readily find imported and specialized ingredients and a word about health-conscious substitutions. Cuisine, Texas, may not exist on the map, but it can be found everywhere that people enjoy good food and the fellowship that goes with it. Let this book be your one-stop source for all the tastes of Texas.



Look this: Knowing Practice or Baldness

The Lady in the Palazzo: At Home in Umbria

Author: Marlena De Blasi

With the breathless anticipation that seduced her readers to fall in love with Venice and then Tuscany, Marlena de Blasi now takes us on a new journey as she moves with her husband, Fernando, to Orvieto, a large and ancient city in Italy's Umbria. Having neither an edge to a sea nor a face to a foreign land, it's a region less trampled by travelers and, in turn, less accepting of strangers. So de Blasi sets out to establish her niche in this new place and to win over her new neighbors by doing what she does best, cooking her way into their hearts. (Her recipes are included.)

Rich with history and a vivid sense of place, her memoir is by turns romantic and sensual, joyous and celebratory, as she searches for the right balance in this city on the hill, as well as the right home—which turns out to be the former ballroom of a dilapidated sixteenth-century palazzo.

De Blasi meets and makes friends with an array of colorful, memorable characters, including cooks and counts and shepherds and a lone violinist, and their stories, too, become a part of the tapestry of life that she weaves for herself in Orvieto. With a voice full of wonder, she brings to life these engagingly quirky people and the aloof, almost daunting society that exists in Umbria. Not since Peter Mayle's A Year in Provence has a writer so happily succeeded in capturing the essence of a singular place and in creating a feast for readers of all stripes.

Publishers Weekly

Following A Thousand Days in Venice and A Thousand Days in Tuscany, de Blasi's new book, set in Orvieto, is ostensibly about her effort, with her Italian husband, first to find, then to renovate and at last to move into the ballroom of a splendid, dilapidated medieval palazzo. The renovation becomes an engrossing portrait of the town and some of its inhabitants. Nothing goes according to plan or schedule, but de Blasi uses the years (literally) of waiting to explore the life of the town, centering on the home-based caff -kitchen of her friend Miranda and the caff 's patrons. De Blasi's exuberance and her American disregard of Italian class distinctions at times distress her new friends and also her husband, but eventually, almost by accident, she pulls off a coup of diplomatic d tente just after they finally set up housekeeping in the palazzo. Vvid writing and an affectionate appreciation of the sounds, scenes and flavors of Italy, as well as of the somewhat eccentric Umbrians she meets, will charm lovers of that country. (Jan. 26) Copyright 2006 Reed Business Information.

Library Journal

De Blasi's book will make you hungry, and that's a good thing. The latest gastronomic adventure from the author of A Thousand Days in Venice brings to life an Italian culture steeped in culinary tradition and social eccentricity. De Blasi's narrative focuses on the city of Orvieto a city "built on wine" in Italy's Umbria, where she and her husband, Fernando, search for a home and find one: a former ballroom in a 15th-century palazzo. Her exploration of her new life in Orvieto is meal-centered, showing us mouth-watering community feasts, fascinating culinary traditions did you know that polenta should only be stirred clockwise? and quirky characters who help pass the time between espressos and the construction in the author's home. Recipes are included, so in the end, de Blasi's Umbria may or may not be a place you need to visit, but, thanks to this book, it will already be a place that you have "tasted" and "seen." Recommended for public libraries. Mari Flynn, Keystone Coll., La Plume, PA Copyright 2006 Reed Business Information.

Kirkus Reviews

A third sumptuous volume about the author's quest to find a home in Italy. After A Thousand Days in Venice (2002) and A Thousand Days in Tuscany (2004), de Blasi and her husband move to Umbria, a place where "stories and sins are passed down like sets of silver." There, they enter into a complex, decidedly Italian contract with a local family, the storied Ubaldini, who own a grand, decrepit palazzo. The couple will pony up money to repair the old building, then move in for a few years of rent-free living. While the palazzo is being made habitable, they set up house in a charming cottage-charming, that is, except for the mold and the absence of a kitchen, which poses quite a challenge for the gourmand author. In describing this new life in Umbria, de Blasi follows the formula of her two earlier books, and it works like a tried-and-true recipe. The local eccentrics (and all the locals are eccentric, of course) are charming and sometimes speak real wisdom, though not so often as to be precious. When one of de Blasi's friends cautions her that "Most all of us abide in ruins. . . . Our own, the ones we inherit," he is speaking about more than old houses. The food, of course, is an epicurean's fantasy. The author prepares and includes the recipes for "rustic, refined" dishes like pan-sauteed pears with pecorina and brown-sugar gelato with caramelized blood oranges. In her hands, food also becomes the stuff of metaphor and simile: Her eye shadow is a dab of milk chocolate, she flicks away fatigue "like crumbs of old cake," walls are red like pomegranate seeds. De Blasi is a skilled, quirky writer; her prose is by turns reserved, rococo, earthy and, above all, fresh-fresh, like rich cream andstrawberries, she might say. Delicious.



Saturday, February 7, 2009

Coffee Lovers Bible or Sushi

Coffee Lover's Bible

Author: Jill Yates

Coffee is being grown, traded, sold, and consumed as never before. It is ritualized, poeticized, mythologized. Ordinary people are no longer content with a simple cup of java, but want the best, a favorite roast, an exotic blend, a wildly rich coffee-flavored dessert-or just some coffee innovation their friends don't know about yet. In short, coffee has become a serious matter, but at the same time, a whole lot more fun.

The Coffee Lover's Bible invites you to join in. Try recipes with liqueurs to create Kahlua Toreador, Cafe Brule, or Irish Capuccino. Refresh yourself with Creole Coffee Ice Cream Punch or Cool Caffeine Smoothie. Trip out on desserts to die for-such as Chocolate Truffle Gateau, Agnes's Mocha Velvet Pie, or Six-Layer Toffee Torte. Surprise your friends with a subtle coffee sauce in a main dish they will never forget.

Coffee is an idea whose time has come.



Go to: Refrigeration Systems and Applications or Rick Steins Fruits of the Sea

Sushi

Author: Marlisa Szwillus

40 new recipies and a revised format make this book a much anticipated addition to the popular Quick & Easy series. Master the basics of making sushi at home.... roll up the sleeves, bring out the rice and fresh fish....you'll be an expert in no time!



Friday, February 6, 2009

2009 Budweiser Vintage Wall Calendar or 2009 Herbal Wall Calendar

2009 Budweiser Vintage Wall Calendar

Author: The Time Factory

Anheuser Busch operates the largest brewing company in the United States by volume. This calendar celebrates the history of the Budweiser brand that is not only an American tradition, but popular world wide brand.



Book about: A Terapia Ocupacional Bem sucedida

2009 Herbal Wall Calendar

Author: Tide Mark Press

The Herbal Calendar offers delicious herbal recipes, garden projects, and creative crafts for every season from herbal writer Theresa Loe. Watercolor illustrations from artist Peggy Turchette accompany each month's text and recipe cards are ready for your recipe box!



Wednesday, February 4, 2009

Good Carb Diet for Life or Apple Companion

Good-Carb Diet for Life: Healthy and Permanent Weight Loss in Three Easy Stages

Author: Linda Gassenheimer

Tantalizing dishes for entertaining, weekends and special events and even super-speed suppers for the middle of the week means you can serve delicious, real food to family and friends without a qualm. Eating healthily has never been so easy and yet so flavorsome.



Books about: Fidel Castro or Chinas New Confucianism

Apple Companion

Author: Liz Clark

Each luscious apple recipe was created by one of the best known culinary professionals in the Midwest--Liz Clark. In an Italinate, Villa-Style house, above the Mississippi River in Keokuk, Iowa, Liz prepared each recipe described in this book from Tailgate Pea Soup with Apples to Chicken Liver Pat, with Apples. Recently reviewed in the Des Moines Register, this book will become a classic American cookbook. If the recipes aren't enough to grab your palate, Jill Vorbeck's enlightening story about apples will certainly get your attention. Listing many examples of apple varieties, some known, and others not known, Jill talks about preparing apples for Liz's delightful recipes. You will understand the best way to peel, core, and slice apples quickly as well as know what kinds of apples you can use. We guarantee Jill will assist even the most experienced cook in the preparation of apples.



Tuesday, February 3, 2009

Kayak Cookery 2nd or Handy pocket Guide to Asian Herbs Spices

Kayak Cookery, 2nd

Author: Linda Daniel

Whether you boat in the Canyon or kayak off the coast of Baja, eating is essential. Yet many paddle enthusiasts believe that eating well would be too much trouble. Linda Daniel's Kayak Cookery will show you how to be a culinary master on the water. Kayak Cookery reveals the art of making food complement the situation, from ways to getting pleasantly and properly fed to turning simple ingredients into a celebration. In addition, Daniel shows you what gear is essential, how to package and protect your food, and how to provision for long and short trips. From Crab Benedict and Shiitake Stir-Fry to Split Pea Souper and Sourdough Cobbler, Linda Daniel has mastered the art of gourmet cooking in the wild. Isn't it time you became a wilderness chef? (6 x 9, 208 pages, chart, illustration)

New interesting book: 101 Problema Criativo Resolvendo Técnicas:o Manual de Novas Idéias de Negócio

Handy pocket Guide to Asian Herbs & Spices

Author: Wendy Hutton

Contains descriptions and notes on over 35 different herbs and spices with helpful tips and exciting Asian spice recipes.



Monday, February 2, 2009

Gluten Free Cookery or Raji Cuisine

Gluten Free Cookery

Author: Peter Thomson

This title is a guide offering clear descriptions and suggestions for using the wide range of foods that can be enjoyed as part of a gluten or wheat free diet. It contains both recipes and background information on the ingredients, including where to buy them.



Book about: Cookout USA or Full Bodied And Peppery

Raji Cuisine: Indian Flavors, French Passion

Author: Raji Jallepalli

When Raji Jallepalli was a child growing up in India, she loved to sneak into the kitchen to carefully observe the cook and ask questions about whatever happened to be on the stove. Her parents discouraged such behavior--since Indian ladies did not cook. With a career in the kitchen unthinkable, Raji immersed herself in a career in microbiology. Years later, she visited France and fell in love with French food and wine. On first tasting the food she thought, "This is nice, but it could use some of the assertive flavors of my homeland as well as some lightening up."

Three important influences--her Indian upbringing, scientific background, and love of French cuisine--inform Raji's cooking and account for her incredible success as a chef, and a self-taught one at that. Her eponymous restaurant, Restaurant Raji in Memphis, Tennessee, was nominated for a James Beard Award in 1996 and 1997 and helped establish Raji as one of this country's hottest culinary stars. She has been called "a major player" by the New York Times, and her restaurant was dubbed "one of the most exciting in America" by Food & Wine. Raji defines her brand of fusion as "a rather quiet combining of vastly different cultures, philosophies, and cooking techniques." In her kitchen she retains the basic principles and balance of French cuisine while introducing the profound bouquets of Indian cooking. As star chef and Raji fan Charlie Trotter writes in the foreword, "Hers becomes one cuisine--not a melding of two. It is completely natural, there is nothing contrived about it."

All the recipes in Raji Cuisine come from Raji's restaurant but are adapted for the home kitchen. A full glossaryof Indian spices appears, along with a primer on techniques and notes on choosing wine to accompany Raji's uniquely flavored fare.

Outstanding, easy-to-follow recipes, gorgeous four-color photographs, and Raj'i's own reflections on her incredible journey to stardom in America's foremost culinary circles--all combine to make Raji Cuisine a welcome and remarkable debut from an extraordinary talent.

Washington Post

Jallepalli is no ordinary Indian chef. Brought up in an aristocratic South Indian home, where her family had two cooks, entertained regularly and made frequent trips to Europe, Jallepalli arrived in the United States in 1971 with a highly sophisticated palate. French haute cuisine in particular impressed her. The much-praised food fusion food she serves at Restaurant Raji in Memphis taps into that personal history. There, and in this book, she combines robust Indian flavors with French principles and techniques, and what emerges is an internationally admired personal cuisine.

New York Magazine

As far as we're concerned, there are two compelling reasons to visit Memphis- and only one if you're not a loyal subject of the King. Indian-food fanatics make pilgramages to sample the fusion fare of Raji Jallepalli, whose first career as a microbiologist undoubtedly laid the groundwork for her signature merging of French techniques with ingredients like garam masala and ghee... Save on airfare by trying one of the recipes in her first book, Raji Cuisine, in which she adapts dishes like lamb stew with vindaloo psices, tomatoes stuffed with potato korma, and caradmon creme brulee for the home cook. Plus, a very welcome wine suggestion accompanies each recipe.

Publishers Weekly

HA native of Hyderabad, India, and chef/owner of Restaurant Raji in Memphis, Jallepalli fuses Indian flavors and French technique with well-seasoned verve. A succinct introduction covers essential pantry ingredients, spices, oils and fats, and techniques. Jallepalli assures dubious gastronomes that Indian-French fusion is not a hapless combination of foie gras and curry, emphasizing instead a spice-accented symmetry of complementary flavors. Sundry spices--cilantro, tamarind, turmeric, ginger, cumin, cardamom, among others--lend an exotic sensibility to such French classics as Tamarind Consomm or Baby Lamb Racks with Curry Leaf-Black Pepper Crust and Curried Blackberry Sauce, both less complicated to make than they sound. There are easy-to-make dishes (Fettuccine with White Truffles and Curry Leaves) as well as creative hybrids (Antelope Chop with Blackberry-Ginger Chutney and Anise-Flavored Chocolate Meringues). Recipe instruction is clear and straightforward, often incorporating traditional Indian cooking techniques, such as toasting spices, blending sauces and marinating meats. Oenophiles will appreciate Jallepalli's wine recommendations for most dishes. A thinking-cook's chef, Jallepalli in his first effort delivers an admirable range of innovative and vibrantly full-flavored dishes, accessible to inspired home cooks. (Mar.) Copyright 2000 Cahners Business Information.

The New York Times - A. Hesser

Jallepalli accomplishes something rare with her cooking. As she puts it, she "retains the basic principles and balance of French cuisine while introducing the profound bouquets of Indian cooking." She may no longer be a home cook, but she is a good cook who should connect with any sensible one, home or professional.



Sunday, February 1, 2009

The Best Ever Fish and Shellfish Cookbook or Cooking with Patrick Clark

The Best-Ever Fish and Shellfish Cookbook: 320 Classic Seafood Recipes from Around the World Shown Step by Step in 1500 Photographs

Author: Kate Whiteman

Over 320 recipes from all around the world for inspiring dishes including soups, appetizers, main courses, rice and pasta and special ideas for entertaining and celebrations.



Book review: Design to Sell Using Microsoft Publisher to Inform Motivate and Persuade or Visio 2007 Bible

Cooking with Patrick Clark: A Tribute to the Man and His Cuisine

Author: Charlie Trotter

In this beautifully designed book, over 50 of America's most notable chefs--including Charlie Trotter, Emeril Lagasse, Jacques Pepin, and Alice Waters--have collaborated to memorialize their fellow chef, Patrick Clark, the best way they know how . . . with good food. Photos.

Library Journal

Patrick Clark was a talented and personable New York City chef who died of heart failure last year at the age of 42 while waiting for a heart transplant. He'd cooked in restaurants in Washington, DC, and Los Angeles as well as at New York's Tavern on the Green and was a familiar figure on the charity fundraising circuit. Now some 50 of his colleagues from across the country--Emeril Lagasse, Daniel Boulud, and Alice Waters, among them--have contributed recipes and reminiscences in his honor. Trotter, who put the project together, gathered 60 of Clark's own elegant and delicious recipes, most of which are shown in full-page color photographs. A lovely collection of recipes and a touching testimonial to Clark's influence, this is recommended for any library where chefs' books are popular. (Proceeds will go to a trust set up for Clark's five children.) Copyright 1999 Cahners Business Information.



Table of Contents:
Patrick Clark Recipes
A collection of recipes that spans Patrick Clark's career
PATRICK CLARK: THE CHEF by Charlie Trotter11
PATRICK CLARK: THE HUSBAND AND FATHER by Lynette Clark14
ACKNOWLEDGMENTS17
APPETIZERS
Lobster Spring Rolls20
Barbecued Prawns with Corn Relish23
Sautééd Shrimp Cakes with Cool and Spicy
Cucumber Salsa24
Corn and Mushroom Ravioli25
Shrimp and Shiitake Strudel26
Crab and Corn Filo Tart27
Fried Oysters with Basil Sauce28
Asparagus with Julienned Vegetables and Chive Créme
Fraîche30
Crab and Corn Fritters31
Baked Potato Custard with Salsify and Morels33
SOUPS AND SALADS
Yellow Tomato Soup and Vegetable Timbale36
Caesar Salad with ParmesanCrisps38
Roasted Sweet Potato Bisque with Smithfield Ham and Leek
Ravioli39
Lobster and Corn Bisque41
Grilled Lobster with Warm Corn, Chanterelle, and Bacon
Salad42
Jumbo Lump Crab Salad with Citrus, Ginger, and Soy
Vinaigrette44
Grilled Sweet Potato Salad with Chile and Ginger
Vinaigrette45
Crab, Artichoke, and Potato Salad47
SEAFOOD
Seared Tuna with White Bean and Roasted Artichoke Salad,
Tomato Oil, and Crispy Capers51
Crab-Crusted Halibut with Spinach and Crispy Potatoes52
Jumbo Lump Crab Cakes with Roasted Tomato Sauce and Basil
Mashed Potatoes54
Roasted Rock Bass with Oven-Dried Tomatoes, Shallots, and
Black Olives55
Warm Escalope of Salmon with Tomato Herb Sauce56
Pan-Roasted Chilean Sea Bass with Lump Crab, Sweet Peas,
and Fava Beans57
Roasted Salmon with Moroccan Barbecue Sauce, Couscous,
and Sautéed Savoy Cabbage59
Shrimp and Sweet Corn Ravioli with Corn Coulis61
Halibut in a Horseradish Crust with Mashed Potatoes,
Chive Oil, and Crispy Leeks62
Stuffed Skate Wing with Potato Knish, Leeks, and Truffles65
Chilean Sea Bass with Zucchini, Chanterelles, and Curry
Oil66
Pan-Seared Salmon with Roasted Artichokes, Pearl Onions,
Oven-Dried Tomatoes, and Vegetable-Olive Oil Broth67
Seared Peppered Salmon with Gazpacho Sauce68
Black Sea Bass with Israeli Couscous, Wild Mushrooms, and
Shiitake Butter Sauce71
POULTRY
Roast Chicken Ravioli with Wild Mushrooms and Spinach74
Grilled Jerk Chicken with Caramelized Vidalia Onions and
Sweet Potato Cakes75
Stuffed Squab with Barley Risotto, Crispy Sweetbreads,
and Roasted Shallot Oil76
Barbecued Quail with Moroccan Barbecue Sauce,
Cinnamon-Scented Couscous, and Grilled Red Onion79
Roasted Clay Pot Chicken with Potato Pancakes83
Barbecued Quail with Sweet Potato and Mushroom Hash84
Grilled Duck Breast with Duck Spring Rolls and Japanese
Five Spice Sauce85
MEATS
Barbecued Ribs with Spicy Coleslaw and Buttermilk-Chile
Corn Muffins90
Beef Medallions with Roasted Balsamic Portobello
Mushrooms, Caramelized Shallot Rosti, and Zinfandel Sauce93
Individual Meat Loaves with Chile Mashed Potatoes and
Haricots Verts94
Barbecued Flank Steak with Baked Beans and Spoonbread97
Rack of Pork with Cider-Pepper Glaze, Braised Red
Cabbage, and Vanilla-Scented Sweet Potato Purée98
Merlot-Braised Short Ribs with Horseradish Mashed Potatoes101
Stuffed Crown Roast of Pork103
Roast Pork Sandwich with Cucumber, Tomato, and Basil
Salad Rack of Lamb with Crispy White Bean Ravioli105
Rabbit Loin with Leeks and Wild Mushrooms109
Grilled Lamb Chops with Tomato and Black Olive Couscous
and Braised Fennel110
Venison Saddle with Butternut Squash Puree and
Huckleberry Sauce111
Seared Foie Gras with Sweet-and-Sour Quince112
DESSERTS
Comet Rice Pudding with Fresh Fruit Gratin117
Homemade Applesauce in Baked Apples118
Chocolate Apricot Fondant119
Warm Chocolate Tarts with Bittersweet Chocolate Sauce and
Honey Ice Cream121
Pecan Banana Tart122
Double "Dipt" Crème Brûlée124
Chocolate Truffles125
Banana Upside-Down Cake126
Lemon Pudding Cake with Raspberry Sauce128
Persimmon Créme Caramel129
Guest Chef Recipes
Recipes contributed by many of Patrick's friends
APPETIZERS
JODY ADAMS Toasted Chive Spaetzle with Peas and Smoked
Salmon Cream132
JEFFREY BUBEN Vidalia Onion and Maytag Blue Cheese
Tartlets with Swiss Chard and Country Bacon134
TRACI DES JARDINS Ahi Tuna Carpaccio á la
Niçoise136
STEPHEN MOISE Corn Cakes with Smoked Salmon, Caviar, and
Lemon Créme Fraîche138
KENNETH ORINGER Cassoulet of Autumn Vegetables en Bouche
with Wild Herbs and Sweet Pepper Broth140
GIOVANNI PINATO Sardines in Sauce, Venetian Style142
MICHEL RICHARD Mashed Potato Dip with Wasabe Vinaigrette144
MICHAEL ROMANO Orrechiette with Broccoli Rabe and
Tomatoes146
ALLEN SUSSER Pan-Roasted Shrimp with Orange, Tarragon
and Arugula148
ALICE WATERS Fava Bean Purée150
SOUPS AND SALADS
ROBERTO DONNA Capon-Almond-Potato Soup with Swiss
Cheese-Herbed Bread Pudding and Fried Leeks152
GEOFF FELSENTHAL Spiced Tuna Salad with Crispy Polenta,
Wilted Greens, and Tiny Onions154
THOMAS KELLER Vine-Ripened Tomato Salad with a Naval
Orange and Onion Marmalade156
MICHAEL LOMONACO Better and Hotter Tijuana Caesar158
CHARLIE PALMER Chilled Snap Pea Soup160
ALAIN SAILHAC Salad of Artichoke, Cucumber and Tomato162
JIMMY SNEED Cream of Ramp Soup with Surry Ham164
CHARLIE TROTTER Israeli Couscous Salad with Preserved
Shiitake Mushrooms, Asparagus, and Four Herb-Parmesan166
NORMAN VAN AKEN Shanghai Noodle Salad168
BRIAN WHITMER Dungeness Crab Salad with Watsonville
Artichokes, Blue Lake Beans and Meyer Lemon Vinaigrette170
SEAFOOD
ALAIN DUCASSE Tuna Loin with Green Peppers and Piment
d'Espelette172
MARK FILIPPO Sautéed Shrimp, Asparagus, and Oyster
Mushrooms with Thyme-Lemon Sauce174
BOB KINKEAD Walnut-Crusted Chesapeake Rockfish with
Sherry Beet Sauce and Cauliflower Flan176
EMERIL LAGASSE Patrick's Seared Diver Scallops with
Truffled Wild Mushroom Stew and Celery Root French Fries178
DONNIE MASTERTON Sesame and Wasabi-Crusted Halibut with
Carrot Broth180
NOBUYUKI MATSUHISA Chilean Sea Bass Anticucho182
FEDELE PANZARINO Brook Trout Baked in Corn Husks184
MARCUS SAMUELSSON Potato-Crusted Arctic Char with Ice
Wine Bouillabaisse186
JOACHIM SPLICHAL Scallop Roll with Brown Butter
Vinaigrette and Long Chives188
REGINALD WATKINS Smoked Rock Shrimp and Chanterelle
Mushroom Risotto190
HERB WILSON Sautéed Soft-Shelled Crabs with a
Ginger-Carrot Broth and Baby Bok Choy192
MEATS
OCTAVIO BECERRA Roasted Venison Loin with a Honey-Spice
Glaze and Braised Napa Cabbage194
JODY DENTON Verjus-Braised Lamb Shanks with Sweet Garlic
Polenta196
TODD ENGLISH Olives Family-Style Veal Roast198
DEAN FEARING Wild Boar Flauta with Ranchero Sauce and
Warm Mexican Potato Salad200
MARK MILLER Glazed Pork Back Ribs with Black Coffee
Guajllo Barbecue Sauce202
DREW NIEPERONT Stuffed Cornish Hens with Pine Nuts and
Raisins204
DANIELLE REED Barbecued Sweetbreads with Pancetta and
Sweet Onion Confit and Chive Oil206
CAL STAMENOV Roasted Cervena Venison with Big Sar
Chanterelles and Foie Gras208
ROY YAMAGUCHI New Chinatown Duck210
DESSERTS
DANIEL BOULUD Blueberry Brioche Bread Pudding212
MELISSA DE MAYO Baklava of Banana214
MASON IRVING Warm Chocolate-Peanut Butter Cake216
GRAY KUNZ Chilled Strawberry Soup with Elderflower Ice
Cream218
GEORGE MORRONE Tahitian Vanilla Bean Ice Cream with
Caramel Sauce, Malted Fudge Sauce, and Strawberry Sauce220
BRADLEY OGDEN Pear Skillet Cake with Bourbon Ice Cream222
FRANCOIS PAYARD Chocolate Souffle224
JACQUES PEPIN Cherry-Raspberry Pillow226
JUDY SCHMITT Meyer Lemon Sabayon Tart with Blackberry
Sorbet228
NANCY SILVERTON Strawberry Rhubarb Cobbler with Brown
Butter Biscuit230
BILL YOSSES White Chocolate Mousse232
INDEX234