tag:blogger.com,1999:blog-72990107917391799262024-02-20T00:24:26.997-08:00Confectionery BooksUnknownnoreply@blogger.comBlogger119125tag:blogger.com,1999:blog-7299010791739179926.post-82354571399325743312009-12-06T13:29:00.000-08:002009-12-06T13:40:14.545-08:00Perfect Egg and Other Secrets or Families Friends and Food<h4>Perfect Egg and Other Secrets </h4> <p>Author: <strong>Aldo Buzzi</strong> <p><p><b>A witty and erudite little book about the joys of food, with line drawings by <i>New Yorker </i>artist Saul Steinberg.</b><br><b></b> <br>“The writer who never talks about eating, about appetite, hunger, food, about cooks and meals, arouses my suspicion, as though some vital element were missing in him.” Scholarly, playful, idiosyncratic, and witty, Aldo Buzzi’s <i>The Perfect Egg </i>is an excursion into the food that has obsessed, provoked, and intrigued the author through his life. A book of genial and highly refined chat, enriched with personal anecdotes, recipes, and quotations from literature and history, it is a tribute to the profound pleasures of food. Along the way, the reader discovers recipes from Italy, France, Spain, Germany, and the United States, related by Buzzi in a tone that is casual but delightfully attentive to detail. He writes about how to make lime soup, what goes into an olla podrida, varieties of futurist cuisine, the difference between edible and inedible pigeons, and the emotional resonance of overcooked pasta. And, of course, he reveals how to cook the perfect egg. <br> </p><br><br> <p>Interesting book: <strong><a href="http://minerals-books.blogspot.com">Human Motor Energy Fatigue and the Origins of Modernity or Complete Idiots Guide to Knockout Workouts for Every Shape Illustrated</a></strong> <h4>Families, Friends, and Food: One Family's Recipes and Memories from Summers in Michigan </h4> <p>Author: <strong>Jeanne Knoll</strong> <p><p>What is a vacation without the great meals? It's a fork in the road, some time away from home. But add a great meal and it's an adventure. One you will never forget. Laughing kids, hot coals, and sauce you can't get at a restaurant back home. Savor it. The first time, and the time years from now that you are reminded of it. These are the best times of your life. You can make 'em last. Just like the thirty year old story you just told. Family and friends and a trip to the grocery store are all the ingredients you need. The rest is up to you! </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-73324166167843502092009-12-05T09:48:00.000-08:002009-12-05T09:58:58.899-08:00Greek or Eating In<h4>Greek (Classic Cuisine Series) </h4> <p>Author: <strong>Southwater</strong> <p><p>Over 40 fragrant and flavorful recipes from the heart of the Mediterranean, to enjoy with family and friends. </p><br><br> <p>New interesting textbook: <strong><a href="http://congress-books.blogspot.com/2009/12/power-of-place-or-purity-and-exile.html">The Power of Place or Purity and Exile</a></strong> <h4>Eating In: Ultimate Comfort Food for Entertaining at Home </h4> <p>Author: <strong>Alison Pric</strong> <p><p>A simple, stylish cookbook for entertaining at home, with 150 recipes for every meal, plenty of tips from a professional party planner, and stunning photography.<P>Gone are the days when we had to slave over a stove for hours to impress our guests; what we want today is nourishing, comforting food that's just a little bit special. Serve a simple supper of Hearty Winter Soup; a light lunch of Ham, Fig, Mozzarella and Basil Tart; or a Slow-cooked Leg of Lamb that will look after itself while you look after your guests. There are plenty of ideas for rounding off a meal--try a Rhubarb and Orange Cake, Plum Ice Cream, or a Pine Nut Tart. Seasoned with plenty of tips on cooking and entertaining, this is a treasure trove of recipes that you will turn to again and again. Alison Price, a professional party planner, is also the author of <i>Weddings</i> and <i>Perfect Parties</i>. Nanette Newman is an actress and author; her previous book was <i>Take Two Cooks</i>. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-65168876388369925582009-12-04T06:06:00.000-08:002009-12-04T06:17:31.426-08:00Great Cruising Cookbook or Cocina Vegetariana Mediterranea<h4>Great Cruising Cookbook: An International Galley Guide </h4> <p>Author: <strong>John C Payn</strong> <p><p>No more boring canned foods for those ocean journeys. Helpful tips on foreign foods and tropical fruits, as well as a worldwide provisioning guide, make this a valuable tool for any mariner. </p><br><br> <p>Books about: <strong><a href="http://book-int.blogspot.com/2009/12/good-night-for-ghosts-or-this-book-is.html">A Good Night for Ghosts or This Book is Not Good For You</a></strong> <h4>Cocina Vegetariana Mediterranea </h4> <p>Author: <strong>Janet Swarbrick</strong> <p><p>Healthful meals need not sacrifice tremendous flavor, as this series of substantial vegetarian meals makes clear. Recipes for appetizers, side dishes, soups, main courses, and desserts are included in each cookbook, and all keep nutrients and vitamins in mind when designing their delicious dishes. Full color photographs accompany recipe explanations throughout.<br> <br><br>Sabor tremendo puede acompañar comidas sanas cuando recetas son creados tan atentamente como son en esta colección de libros de cocina vegetariana y sustancial. Entrantes, sopas, acompañamientos, platos principales, y postres deliciosos son todos ideados con nutrición, grasas, y vitaminas en mente. Por todos fotografía linda acompaña las recetas.<br> </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-1566862360337944212009-12-03T02:25:00.000-08:002009-12-03T02:36:05.390-08:00A Pleasing Sinne Drink and Conviviality in Seventeenth Century England or Exotic Brew<h4>A Pleasing Sinne - Drink and Conviviality in Seventeenth-Century England </h4> <p>Author: <strong>Adam Smyth</strong> <p><p><p>By discussing diverse social contexts—from the Inns of Court to rural Derbyshire—contributors ask what kinds of etiquettes and rituals governed different drinking communities in the seventeenth century. What was the significance of particular drink for particular social contexts? How exclusive were drinking communities? And what happened when outsiders breached these coteries? The role of gender in drinking and sociability in considered, including the ambiguous figure of the female drinker: was alcohol a source of female empowerment or a mechanism to enforce a patriarchal culture? The influence of particular kinds of drink—claret, port, beer, ale, cider, perry—and particular kinds of drinkers in generating discourses of politics, nationalism, and xenophobia is considered; and the received views of moderation and excess are analysed: while early modern medicinal tracts championed measured drinking of wine and beer as a cure for sickness, drunkenness was consistently and dramatically aligned with physical decay, madness and sedition. The range of texts discussed is broad: popular broadside ballads and husbandry manuals; dramatic works; verse collections; manuscript miscellanies; scientific and medical tracts; and political treaties. Contributors: STELLA ACHILLEOS, KAREN BRITLAND, CEDRIC C. BROWN, TANYA CASSIDY, LOUISE HILL CURTH, ANGELA MCSHANE JONES, MARIKA KEBLUSEK, CHARLES C. LUDINGTON, CHARLOTTE MCBRIDE, MICHELLE O'CALLAGHAN, SUSAN J. OWEN, VITTORIA DI PALMA, ADAM SMYTH. </p><br><br> <p>Read also <strong><a href="http://healthy-foods-books.blogspot.com">John Barleycorn or Tasty Entertaining</a></strong> <h4>Exotic Brew: The Art of Living in the Age of Enlightenment </h4> <p>Author: <strong>Piero Camporesi</strong> <p><p>This is a concise and elegant account of the eating and drinking habits of the upper classes in the eighteenth century. </p><br><br> <p><h5>Table of Contents:</h5>1. The Science of <i>Savoir Vivre. </i>.<p>2. The Revenge of the Night.<p>3. Good Cooks and Skilful Hairdressers.<p>4. The Purged Century.<p>5. Heavy and Viscous Meats.<p>6. The Strange New Adoptions of Listless Gluttony.<p>7. Ephemeral Decor.<p>8. A Blissful and Drinkable Eternity.<p>9. The Botany of the Palate.<p>10. Perfidious Art.<p>11. Indian Broth.<p>12. Mad and Startling Names.<p>13. Quintessences of Juices.<p>14. The Lavish Table.<p>Notes.<p>Index. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-72219874837715302042009-12-01T22:43:00.000-08:002009-12-01T22:54:54.049-08:00William Turner or One Smart Cookie<h4>William Turner: A New Herball, Vol. 2 </h4> <p>Author: <strong>George T L Chapman</strong> <p><p><P>A New Herball, originally published in three parts during the second half of the sixteenth century, was the first English herbal with any pretensions to scientific status. As such, it provided a landmark in the history of botany and herbalism, breaking new ground in its accuracy of observation and its scientific thoroughness. For the first time since its original publication, the entire Herball is now available in a facsimile edition which faithfully reproduces the beautiful sixteenth-century black-letter text and woodcut illustrations. To aid the twentieth-century reader, a modernised transcript, together with keyed-in notes, a glossary of unfamiliar terms and comprehensive indexes have been provided. Biographical information on this influential physician, naturalist and cleric is also included to give an indication of his contribution to sixteenth-century English history. </p><br><br> <p><h5>Table of Contents:</h5><P>Volume 1: Acknowledgements; Preface; Introductory matter; A New Herball (Part I, 1551); Transcript; Glossary; Notes; Further reading; Index of Turner's chapter headings; Index of persons; Index of places; Index of Turner's English names; Index of modern English names; Index of scientific names; Index of virtues. Volume 2: Preface; William Turner: an assessment; A New Herball (Part II, 1562); Transcript; Notes to <P>Part II; A New Herball (Part III, 1568); Transcript; Notes to <P>Part III; Glossary; List of references; Index of Turner's chapter headings; Index of persons; Index of places; Index of Turner's English names; Index of modern English names; Index of scientific names; Index of virtues. <p>Look this: <strong><a href="http://graphics-design-book.blogspot.com/2009/12/mcse-70-294-exam-cram-or-microsoft.html">MCSE 70 294 Exam Cram or Microsoft Office Word 2003 Illustrated Introductory CourseCard Edition</a></strong> <h4>One Smart Cookie: All Your Favourite Cookies, Squares, Brownies and Biscotti... with Less Fat </h4> <p>Author: <strong>Julie Rosendaal</strong> <p><p><i>Rich, chewy, gooey, chocolatey cookies, brownies and squares are not off limits.</i> </p><p> The first edition of <i>One Smart Cookie</i> sold over 25,000 copies. Now this winning cookbook, with a new look and new recipes, will continue to satisfy cravings for rich cookies, brownies, squares and biscotti. These recipes have less fat but all the flavor you'd expect from full-fat cookies. Author Julie Van Rosendaal has fine-tuned her already popular recipes and added some new ones, along with updated information on fats, fiber and various ingredients. </p><p> <i>One Smart Cookie</i> contains 300 recipes, including such delicious treats as:</p><p> <br>• Triple chocolate chunk cookies <br>• Chocolate, pecan and olive oil wafers <br>• Multigrain shortbread <br>• Parisian almond sandwich macaroons <br>• Rugelach <br>• Cheesecake brownies <br>• Pecan pie squares <br>• Nanaimo bars. <p> As well, there's advice on how to trim the fat and calories from your own favorite recipes without sacrificing flavor. These treats aren't just healthy alternatives. They're the real thing. </p> </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-550861228404818062009-11-30T19:02:00.000-08:002009-11-30T19:13:35.425-08:00Book of Edible Nuts or Introductory Foods<h4>Book of Edible Nuts </h4> <p>Author: <strong>Frederic Rosengarten</strong> <p><p>This unique book takes a fascinating look at the natural history of nuts — their evolution in the world's food supply, and their botany, ecology, and cultivation. The author discusses almonds, Brazil nuts, cashews, chestnuts, coconuts, filberts, macadamia nuts, peanuts, pecans, pistachios, sunflower seeds, walnuts, and more. 370 photographs and illustrations. </p><br><br> <p>Read also <strong><a href="http://education-policies.blogspot.com/2009/11/broken-promises-broken-dreams-or-george.html">Broken Promises Broken Dreams or George Washingtons Expense Account</a></strong> <h4>Introductory Foods </h4> <p>Author: <strong>Marion Bennion</strong> <p><p><P>At last … a guide and reference book on how to use Adobe<SUP>®</SUP> PhotoShop<SUP>®</SUP> for fashion design! <p> <P>If you want to learn how to use Adobe PhotoShop to develop or advance your fashion drawing skills, communicate your ideas to employers, or simply have fun drawing clothing and textile designs, then you will love this book and its approach to teaching in simple-to-follow steps. <p><I>Adobe</I><I><SUP>®</SUP> PhotoShop<SUP>®</SUP> for Fashion Design</I> <P> <br>• Provides you with an easy and visual approach to the mechanics of using Adobe Illustrator in a manner that is simple to learn. <P> <br>• Walks you through a tour of PhotoShop’s tools and functions that pertain to fashion design. <P> <br>• Guides you step-by-step through a series of exercises and provides illustrations of works-in-progress as well as finished examples. <P> <br>• Teaches you the basics of creating fashion flats, illustrations, textile designs, and merchandise presentations. <P> <br>• Includes a variety of tips and suggestions for using PhotoShop in fashion design. <P> <br>• Features fashion drawings created by college students at San Diego Mesa College. <p>The student website includes: <br>• Files for various design exercises <br>• Sample images <br>• Student portfolios of artwork after working with Adobe Illustrator for only one semester. <P> <P>Susan Lazear began her computer fashion design career in the mid-1980s. She is currently a professor of fashion at San Diego Mesa College and also owns Cochenille Design Studio, which specializes in software for thetextile arts. She has developed numerous college level computer fashion courses and traveled extensively throughout the world teaching computer design to many enthusiastic, creative people. Her skill for writing clear, simple instructions is confirmed by her students and her patrons. </p><br><br> <p><h5>Table of Contents:</h5><P>Table of Contents <P> <P>INTRODUCTION <P>1. Food Choices and Sensory Characteristics <P>2. Food Economics and Convenience <P>3. Food Safety <P>4. Food Regulations and Standards <p>PRINCIPLES OF COOKERY <P>5. Back to Basics <P>6. Heat Transfer in Cooking <P>7. Microwave Cooking <P>8. Seasoning, Flavorings, and Food Additives <P>9. Food Composition <p>FATS, FRYING, AND EMULSIONS <P>10. Fats, Frying, and Emulsions <p>SWEETNERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS <P>11. Sweeteners and Sugar Cookery <P>12. Frozen Desserts <P>13. Starch <P>14. Pasta and Cereal Grains <P> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-34807904560988882009-11-29T15:21:00.000-08:002009-11-29T15:32:21.593-08:00Superjuice for Kids or Americas Favorite Food<h4>Superjuice for Kids </h4> <p>Author: <strong>Michael Van Straten</strong> <p><p>This inspirational guide to the wonders of juicing makes fruits and vegetables irresistable to children.<p>Packed with recipes for juices to boost energy, memory, immunity and healing, to protect against stress and to help kids get a good night's sleep.</p><br><br> <p>Book about: <strong><a href="http://art-photography-book.blogspot.com">Visual Studio Extensibility or Maran Illustrated Windows XP</a></strong> <h4>America's Favorite Food </h4> <p>Author: <strong>Alex Barker</strong> <p><p>Americans have used the bounty of the land since the Pilgrims landed at Plymouth Rock to create delicious meals for special occasions and every day. Since we are a nation of immigrants, it's sometimes hard to define American food, but certain things--hamburgers, fried chicken, Waldorf salad, apple pie, popcorn, cranberry sauce, clam chowder--evoke the red, white, and blue, as do the special times and places we eat them. These recipes cover everything from Fourth-of-July casual to Thanksgiving-with-all-the-fixings, and all of our favorite meals in between. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-65564879837852093312009-11-28T11:40:00.000-08:002009-11-28T11:51:01.669-08:00Eat like a Horse Drink like a Fish or Nostalgic Cooks<h4>Eat like a Horse, Drink like a Fish </h4> <p>Author: <strong>Tom OConnor</strong> <p><p>Tom O'Connor is one of Britain's best-loved and funniest entertainers, and in this hilarious book he looks at the funnier side of eating, drinking, dieting, excercising, losing weight, gaining weight, cooking, shopping and all that goes with keeping ourselves alive and fit. Yes, our habits and foibles are unique... and Tom O'Connor celebrates every one in this highly entertaining look at what we all love most in life! </p><br><br> <p>Book review: <strong><a href="http://graphics-design-book.blogspot.com">Building Findable Website or Magic Lantern Guides</a></strong> <h4>Nostalgic Cooks: Another French Paradox </h4> <p>Author: <strong>Sylvie Anne Meriot</strong> <p><p><P>Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different stages and diversities. </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%">I</TD><TD WIDTH="70%">Historiography of foodservices and the food industry : the history of cooking : a skill that originated in the home</TD><TD WIDTH="10%" ALIGN="RIGHT">5</TD><TR><TD WIDTH="20%">II</TD><TD WIDTH="70%">A cook's place in today's foodservices industry</TD><TD WIDTH="10%" ALIGN="RIGHT">43</TD><TR><TD WIDTH="20%">III</TD><TD WIDTH="70%">Professional identity : beyond the skills required</TD><TD WIDTH="10%" ALIGN="RIGHT">83</TD><TR><TD WIDTH="20%">IV</TD><TD WIDTH="70%">Identity formation and personal paths</TD><TD WIDTH="10%" ALIGN="RIGHT">101</TD><TR><TD WIDTH="20%">V</TD><TD WIDTH="70%">A conflicting secondary socialization</TD><TD WIDTH="10%" ALIGN="RIGHT">181</TD><TR><TD WIDTH="20%">VI</TD><TD WIDTH="70%">The dominant identity of French cooks</TD><TD WIDTH="10%" ALIGN="RIGHT">257</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-80938384495435240092009-02-23T13:25:00.001-08:002009-02-23T13:33:02.841-08:00Constance Spry Cookery Book or Home Picking<h4>Constance Spry Cookery Book </h4> <p>Author: <strong>Rosemary Hum</strong> <p><p>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. <br><br>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. <br><br>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.<p> </p><br><br> <p>New interesting textbook: <strong><a href="http://american-cooking-books.blogspot.com/2009/02/last-word-on-lutefisk-or-grill-thrills.html">The Last Word on Lutefisk or Grill Thrills</a></strong> <h4>Home Picking </h4> <p>Author: <strong>Saron</strong> <p><p><P>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.<P> </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-512974840319935192009-02-23T13:25:00.000-08:002009-02-23T13:32:45.596-08:00Constance Spry Cookery Book or Home Picking<h4>Constance Spry Cookery Book </h4> <p>Author: <strong>Rosemary Hum</strong> <p><p>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. <br><br>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. <br><br>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.<p> </p><br><br> <p>New interesting textbook: <strong><a href="http://american-cooking-books.blogspot.com/2009/02/last-word-on-lutefisk-or-grill-thrills.html">The Last Word on Lutefisk or Grill Thrills</a></strong> <h4>Home Picking </h4> <p>Author: <strong>Saron</strong> <p><p><P>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.<P> </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-19051117908391195572009-02-22T09:44:00.000-08:002009-02-22T09:51:10.361-08:00Time for Tea or In 60 Ways<h4>Time for Tea: Women and Post-Colonial Labor on an Indian Plantation </h4> <p>Author: <strong>Chatterje</strong> <p><p><b>About the Author</b><br><p>Piya Chatterjee is Assistant Professor of Women's Studies at the University of California, Riverside.</p><h4>What People Are Saying</h4><p><strong>Kirin Narayan</strong><br>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.<br>—<i>author of Storytellers, Saints, and Scoundrels: Folk Narrative in Hindu Religious Teaching</i> </p><br><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">List of Illustrations</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Acknowledgments</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%">1</TD><TD WIDTH="70%">Alap</TD><TD WIDTH="10%" ALIGN="RIGHT">1</TD><TR><TD WIDTH="20%">2</TD><TD WIDTH="70%">Travels of Tea, Travels of Empire</TD><TD WIDTH="10%" ALIGN="RIGHT">20</TD><TR><TD WIDTH="20%">3</TD><TD WIDTH="70%">Cultivating the Garden</TD><TD WIDTH="10%" ALIGN="RIGHT">51</TD><TR><TD WIDTH="20%">4</TD><TD WIDTH="70%">The Raj Baroque</TD><TD WIDTH="10%" ALIGN="RIGHT">84</TD><TR><TD WIDTH="20%">5</TD><TD WIDTH="70%">Estates of a New Raj</TD><TD WIDTH="10%" ALIGN="RIGHT">115</TD><TR><TD WIDTH="20%">6</TD><TD WIDTH="70%">Discipline and Labor</TD><TD WIDTH="10%" ALIGN="RIGHT">168</TD><TR><TD WIDTH="20%">7</TD><TD WIDTH="70%">Village Politics</TD><TD WIDTH="10%" ALIGN="RIGHT">235</TD><TR><TD WIDTH="20%">8</TD><TD WIDTH="70%">Protest</TD><TD WIDTH="10%" ALIGN="RIGHT">289</TD><TR><TD WIDTH="20%">9</TD><TD WIDTH="70%">A Last Act</TD><TD WIDTH="10%" ALIGN="RIGHT">325</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Appendix</TD><TD WIDTH="10%" ALIGN="RIGHT">327</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Glossary</TD><TD WIDTH="10%" ALIGN="RIGHT">333</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Notes</TD><TD WIDTH="10%" ALIGN="RIGHT">335</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Bibliography</TD><TD WIDTH="10%" ALIGN="RIGHT">383</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Index</TD><TD WIDTH="10%" ALIGN="RIGHT">411</TD></TABLE> <p>Interesting textbook: <strong><a href="http://cosmetics-books.blogspot.com">Are Your Kids Running on Empty or Classical Northern Wu Style Tai Ji Quan</a></strong> <h4>In 60 Ways </h4> <p>Author: <strong>Marshall Cavendish Cuisin</strong> <p><p>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! </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-59098136894813238592009-02-21T06:02:00.000-08:002009-02-21T06:09:36.350-08:00Caribbean or Remember when<h4>Caribbean (Classic Cuisine Series) </h4> <p>Author: <strong>Southwater</strong> <p><p>Irrestible and authentic recipes from tropical cuisines, with dishes for all occasions. </p><br><br> <p>See also: <strong><a href="http://book-health.blogspot.com">Power of Touch or Hot Point Fitness</a></strong> <h4>Remember When...: Family, Friends, Recipes </h4> <p>Author: <strong>Clara B Eschmann</strong> <p><p>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".<P>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. </p><h4>Booknews</h4><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-646273590173233742009-02-20T02:21:00.000-08:002009-02-20T02:28:03.508-08:00Abbey Cookbook or Everyone Can Cook Seafood<h4>Abbey Cookbook: Inspired Recipes from the Great Atlanta Restaurant </h4> <p>Author: <strong>Hans Bertram</strong> <p><p>This book is filled with many great recipes from the great Atlanta restaurant The Abbey. </p><br><br> <p>Read also <strong><a href="http://graphics-software-books.blogspot.com/2009/02/six-unsolved-ciphers-or-office-2007.html">The Six Unsolved Ciphers or Office 2007 Bible</a></strong> <h4>Everyone Can Cook Seafood: Over 120 Recipes for Entertaining Everyday </h4> <p>Author: <strong>Eric Akis</strong> <p><p><br><i>A lively and user-friendly guide.</i><br><br>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. <br><br><b>Everyone Can Cook Seafood</b> 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. <br><br>Here's a sampling:<ul><br><li><b>Starters:</b> Mini-shrimp Cocktail; Hot Crab and Asparagus Canapes; Smoked Salmon Pate</li> <br><li><b>Soups:</b> Bouillabaisse; Lobster Bisque; Thick and Creamy Clam Chowder</li> <br><li><b>Salads and Cold Dishes:</b> Thai-style Tuna Noodle Salad; California Rolls; Sea Shell Pasta Salad with Tuna and Bell Peppers</li> <br><li><b>Pastas, Noodles and Rice:</b> Sensational Seafood Lasagna; Eric's Paella; Spaghetti with Anchovies, Cherry Tomatoes, Peppers and Italian Parsley</li> <br><li><b>Burgers, Seafood Cakes and Sandwiches:</b> Oyster Burgers; Tex-Mex Salmon Burgers; Mediterranean-style Tuna Wrap</li> <br><li><b>On the Stovetop:</b> Lemon Pepper Snapper; Southern-style Fish Fry; Shrimp and Scallop Newburg</li> <br><li><b>Brilliantly Baked:</b> 10-Minute Scallops; Greek-style Snapper Fillets; Miso-Glazed Salmon Steaks</li> <br><li><b>Grilled to Perfection:</b> Grilled Marlin Steaks with Papaya Ginger Salsa; Foil Barbecued Clams; Seafood Kebabs</li> <br><li><b>Sides, Sauces and Batters:</b> Spicy Anchovy Butter; Mango Salsa; Tempura Batter.</li> <br></ul></p> </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-19172712936980708092009-02-18T22:39:00.000-08:002009-02-18T22:46:53.725-08:00Dulce Tentacion or Handbook of North European Garden Plants<h4>Dulce Tentacion </h4> <p>Author: <strong>Maria Villegas</strong> <p><p>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. <br> <br><br>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.<br> </p><br><br> <p>Interesting textbook: <strong><a href="http://world-politics-book.blogspot.com/2009/02/week-world-stood-still-or-fighting-for.html">The Week the World Stood Still or Fighting for Faith and Nation</a></strong> <h4>Handbook of North European Garden Plants: With Keys to Families and Genera </h4> <p>Author: <strong>James Cullen</strong> <p><p>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 <i>The European Garden Flora</i>, 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. </p><br><br> <p><h5>Table of Contents:</h5><P>List of illustrations; Introduction and acknowledgements; Keys and descriptions; Glossary; Index. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-74531578170881599712009-02-17T18:58:00.000-08:002009-02-17T19:05:42.824-08:00Pie Every Day or La Cuisine Creole<h4>Pie Every Day: Recipes and Slices of Life </h4> <p>Author: <strong>Pat Willard</strong> <p><p>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. </p><h4>Library Journal</h4><p>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. </p><br><br> <p>Interesting textbook: <strong><a href="http://monetary-policy-books.blogspot.com/2009/02/portrait-of-egypt-or-iraq-and-lessons.html">A Portrait of Egypt or Iraq and the Lessons of Vietnam</a></strong> <h4>La Cuisine Creole </h4> <p>Author: <strong>Lafcadio Hearn</strong> <p><p><P>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-88682667542736893692009-02-16T15:17:00.000-08:002009-02-16T15:24:02.022-08:00Holiday Recipes or High Vitality Cooking<h4>Holiday Recipes </h4> <p>Author: <strong>Tessa Bramley</strong> <p><p><P>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.</p></p><br><br> <p>New interesting book: <strong><a href="http://environmental-politics.blogspot.com/2009/02/pentagon-papers-or-napoleon-of-new-york.html">The Pentagon Papers or The Napoleon of New York</a></strong> <h4>High Vitality Cooking </h4> <p>Author: <strong>Anne Sheasby</strong> <p><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-89898173868482957912009-02-13T07:46:00.000-08:002009-02-13T07:53:18.285-08:00Pilaf Pozole and Pad Thai or Bread Reflections and Family Distractions<h4>Pilaf, Pozole, and Pad Thai: American Women and Ethnic Food </h4> <p>Author: <strong>Sherrie A Inness</strong> <p><p>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. <P> 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. <P> 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. <P> 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. <br><p><B>About the Author:</b><BR>Sherrie A. Inness is associate professor of English at Miami University of Ohio. Among her publications is <I>The Lesbian Menace: Ideology, Identity, and the Representation of Lesbian Life</I> (University of Massachusetts Press, 1997), which was selected by Choice as an "Outstanding Academic Book of the Year." </p><h4>Booknews</h4><p>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) </p><h4>What People Are Saying</h4><p><strong>Warren Belasco</strong><br>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.<br>—(Warren Belasco, author of <I>Appetite for Change: How the Counterculture Took on the Food Industry</I>)</p><br><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Acknowledgments</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Introduction: Eating Ethnic</TD><TD WIDTH="10%" ALIGN="RIGHT">1</TD><TR><TD WIDTH="20%">Pt. 1</TD><TD WIDTH="70%">Reflections on Family, Food, and Ethnicity</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%">Ch. 1</TD><TD WIDTH="70%">Mac and Gravy</TD><TD WIDTH="10%" ALIGN="RIGHT">17</TD><TR><TD WIDTH="20%">Ch. 2</TD><TD WIDTH="70%">Humble Pie</TD><TD WIDTH="10%" ALIGN="RIGHT">40</TD><TR><TD WIDTH="20%">Ch. 3</TD><TD WIDTH="70%">Dalia Carmel: A Menu of Food Memories</TD><TD WIDTH="10%" ALIGN="RIGHT">50</TD><TR><TD WIDTH="20%">Ch. 4</TD><TD WIDTH="70%">Writing and Cooking, Cooking and Writing</TD><TD WIDTH="10%" ALIGN="RIGHT">69</TD><TR><TD WIDTH="20%">Ch. 5</TD><TD WIDTH="70%">My Mother's Recipes: The Diary of a Swedish American Daughter and Mother</TD><TD WIDTH="10%" ALIGN="RIGHT">84</TD><TR><TD WIDTH="20%">Ch. 6</TD><TD WIDTH="70%">The Triumph of Fassoulia, or Aunt Elizabeth and the Beans</TD><TD WIDTH="10%" ALIGN="RIGHT">102</TD><TR><TD WIDTH="20%">Pt. 2</TD><TD WIDTH="70%">Changing Relations to Ethnic Food</TD><TD WIDTH="10%" ALIGN="RIGHT"></TD><TR><TD WIDTH="20%">Ch. 7</TD><TD WIDTH="70%">Los Chilaquiles de mi 'ama: The Language of Everyday Cooking</TD><TD WIDTH="10%" ALIGN="RIGHT">119</TD><TR><TD WIDTH="20%">Ch. 8</TD><TD WIDTH="70%">"In the Kitchen Family Bread Is Always Rising!": Women's Culture and the Politics of Food</TD><TD WIDTH="10%" ALIGN="RIGHT">145</TD><TR><TD WIDTH="20%">Ch. 9</TD><TD WIDTH="70%">Chapulines, Mole and Pozole: Mexican Cuisines and the Gringa Imagination</TD><TD WIDTH="10%" ALIGN="RIGHT">165</TD><TR><TD WIDTH="20%">Ch. 10</TD><TD WIDTH="70%">Let's Cook Thai: Recipes for Colonialism</TD><TD WIDTH="10%" ALIGN="RIGHT">175</TD><TR><TD WIDTH="20%">Ch. 11</TD><TD WIDTH="70%">Gendered Feasts: A Feminist Reflects on Dining in New Orleans</TD><TD WIDTH="10%" ALIGN="RIGHT">199</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Contributors</TD><TD WIDTH="10%" ALIGN="RIGHT">223</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Index</TD><TD WIDTH="10%" ALIGN="RIGHT">227</TD></TABLE> <p>Interesting book: <strong><a href="http://olhe-livros.blogspot.com">Introdução para as Profissões de Saúde</a></strong> <h4>Bread Reflections and Family Distractions </h4> <p>Author: <strong>Dolores Clark Haggerty</strong> <p><p>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.<p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-62615685204911505422009-02-10T17:15:00.000-08:002009-02-10T17:22:22.515-08:00Chicken Fried Steak for the Soul or Poetical Cook Book<h4>Chicken Fried Steak for the Soul: For Man Does Not Live by Biscuits Alone </h4> <p>Author: <strong>Roy English</strong> <p><p><P>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.<P>-A fella who is wishy on one side is likely washy on the other<P>-You can tell a lot about a man by what he doesn't have.<P>-Wisdom is mostly learning how to pace yourself.<P>-Man should live below his means and above his values.<P>Little messages with large meaning. Share them with friends and family; take them to heart.<br> </p><br><br> <p>Go to: <strong><a href="http://men-diseases-book.blogspot.com/2009/02/teaching-lifetime-sports-or-addiction.html">Teaching Lifetime Sports or Addiction</a></strong> <h4>Poetical Cook-Book </h4> <p>Author: <strong>Maria J Moss</strong> <p><p><P>"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. " </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-15122609937197380052009-02-09T13:32:00.000-08:002009-02-09T13:39:51.853-08:00Miracle Medicines of the Rainforest A Doctors Revolutionary Work with Cancer and AIDS Patients or Chicken<h4>Miracle Medicines of the Rainforest: A Doctor's Revolutionary Work with Cancer and AIDS Patients </h4> <p>Author: <strong>Thomas David</strong> <p><p><P>A doctor's astounding story of promising new treatments from the rainforests of Brazil for diseases that compromise the immune system. <p>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. <p>Preliminary studies performed at Stanford and Harvard have substantiated his findings, bringing Dr. David international attention for his groundbreaking work. <p>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. </p><br><br> <p>Look this: <strong><a href="http://cosmetology-books.blogspot.com">The Foundations of Athletic Training or The Juggling Act</a></strong> <h4>Chicken: From Maryland to Kiev </h4> <p>Author: <strong>Clare Ferguson</strong> <p><p>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. </p><br><br> <p><h5>Table of Contents:</h5><TABLE><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Introduction</TD><TD WIDTH="10%" ALIGN="RIGHT">6</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Americas</TD><TD WIDTH="10%" ALIGN="RIGHT">8</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Europe</TD><TD WIDTH="10%" ALIGN="RIGHT">26</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Africa and the Middle East</TD><TD WIDTH="10%" ALIGN="RIGHT">54</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">The Indian Subcontinent</TD><TD WIDTH="10%" ALIGN="RIGHT">66</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">East and Southeast Asia</TD><TD WIDTH="10%" ALIGN="RIGHT">80</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Australia and New Zealand</TD><TD WIDTH="10%" ALIGN="RIGHT">114</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">First Know Your Chicken</TD><TD WIDTH="10%" ALIGN="RIGHT">134</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Cutting up</TD><TD WIDTH="10%" ALIGN="RIGHT">136</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Stuffing</TD><TD WIDTH="10%" ALIGN="RIGHT">137</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Trussing</TD><TD WIDTH="10%" ALIGN="RIGHT">138</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Carving</TD><TD WIDTH="10%" ALIGN="RIGHT">139</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Chicken Cooking Temperatures</TD><TD WIDTH="10%" ALIGN="RIGHT">140</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Freezing</TD><TD WIDTH="10%" ALIGN="RIGHT">141</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Hygiene</TD><TD WIDTH="10%" ALIGN="RIGHT">142</TD><TR><TD WIDTH="20%"></TD><TD WIDTH="70%">Index</TD><TD WIDTH="10%" ALIGN="RIGHT">143</TD></TABLE> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-36718207284460645242009-02-08T09:50:00.000-08:002009-02-08T09:57:47.782-08:00Cuisine Texas or The Lady in the Palazzo<h4>Cuisine, Texas: A Multiethnic Feast </h4> <p>Author: <strong>Joanne Smith</strong> <p><p>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.<P> 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.<P> 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.</p><br><br> <p>Look this: <strong><a href="http://first-aid-book.blogspot.com">Knowing Practice or Baldness</a></strong> <h4>The Lady in the Palazzo: At Home in Umbria </h4> <p>Author: <strong>Marlena De Blasi</strong> <p><p>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.)<br><br>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.<br><br>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. </p><h4>Publishers Weekly</h4><p>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. </p><h4>Library Journal</h4><p>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. </p><h4>Kirkus Reviews</h4><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-52748714523816528902009-02-07T06:08:00.000-08:002009-02-07T06:15:04.649-08:00Coffee Lovers Bible or Sushi<h4>Coffee Lover's Bible </h4> <p>Author: <strong>Jill Yates</strong> <p><p>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.<p> The <i>Coffee Lover's Bible</i> 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.<p> Coffee is an idea whose time has come. </p><br><br> <p>Go to: <strong><a href="http://holiday-cooking-book.blogspot.com/2009/02/refrigeration-systems-and-applications.html">Refrigeration Systems and Applications or Rick Steins Fruits of the Sea</a></strong> <h4>Sushi </h4> <p>Author: <strong>Marlisa Szwillus</strong> <p><p><P>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! </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-9538888578944820042009-02-06T02:26:00.000-08:002009-02-06T02:32:58.341-08:002009 Budweiser Vintage Wall Calendar or 2009 Herbal Wall Calendar<h4>2009 Budweiser Vintage Wall Calendar </h4> <p>Author: <strong>The Time Factory</strong> <p><p>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. </p><br><br> <p>Book about: <strong><a href="http://olhe-livros.blogspot.com">A Terapia Ocupacional Bem sucedida</a></strong> <h4>2009 Herbal Wall Calendar </h4> <p>Author: <strong>Tide Mark Press</strong> <p><p>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! </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-20356696424102932472009-02-04T22:44:00.000-08:002009-02-04T22:51:07.889-08:00Good Carb Diet for Life or Apple Companion<h4>Good-Carb Diet for Life: Healthy and Permanent Weight Loss in Three Easy Stages </h4> <p>Author: <strong>Linda Gassenheimer</strong> <p><p>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. </p><br><br> <p>Books about: <strong><a href="http://environmental-politics.blogspot.com/2009/02/fidel-castro-or-chinas-new-confucianism.html">Fidel Castro or Chinas New Confucianism</a></strong> <h4>Apple Companion </h4> <p>Author: <strong>Liz Clark</strong> <p><p>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. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-1064284417606663542009-02-03T19:02:00.000-08:002009-02-03T19:09:19.164-08:00Kayak Cookery 2nd or Handy pocket Guide to Asian Herbs Spices<h4>Kayak Cookery, 2nd </h4> <p>Author: <strong>Linda Daniel</strong> <p><p>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)<br> <p>New interesting book: <strong><a href="http://livros-texto.blogspot.com">101 Problema Criativo Resolvendo Técnicas:o Manual de Novas Idéias de Negócio</a></strong> <h4>Handy pocket Guide to Asian Herbs & Spices </h4> <p>Author: <strong>Wendy Hutton</strong> <p><p>Contains descriptions and notes on over 35 different herbs and spices with helpful tips and exciting Asian spice recipes. </p><br><br> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7299010791739179926.post-8378499225287983812009-02-02T15:20:00.000-08:002009-02-02T15:27:16.176-08:00Gluten Free Cookery or Raji Cuisine<h4>Gluten Free Cookery </h4> <p>Author: <strong>Peter Thomson</strong> <p><p>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. </p><br><br> <p>Book about: <strong><a href="http://grilling-books.blogspot.com/2009/02/cookout-usa-or-full-bodied-and-peppery.html">Cookout USA or Full Bodied And Peppery</a></strong> <h4>Raji Cuisine: Indian Flavors, French Passion </h4> <p>Author: <strong>Raji Jallepalli</strong> <p><p><P>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."</P><P>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 <I>New York Times,</I> and her restaurant was dubbed "one of the most exciting in America" by <I>Food & Wine.</I> 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."</P><P>All the recipes in <I>Raji Cuisine</I> 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.</P><P>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 <I>Raji Cuisine</I> a welcome and remarkable debut from an extraordinary talent.</P> </p><h4>Washington Post</h4><p>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. </p><h4>New York Magazine</h4><p>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. </p><h4>Publishers Weekly</h4><p>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. </p><h4>The New York Times - A. Hesser</h4><p>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.</p><br><br> Unknownnoreply@blogger.com0