Insatiable or Cakes

Insatiable: Tales from a Life of Delicious Excess

Author: Gael Green

With her passion for fine food and, above all, her appetite for love and life, Gael Greene traces her rise from a Velveeta cocoon in the Midwest to powerful critic of New York magazine. Love and food, foreplay and fork play, haute cuisine and social history--all become inextricably linked as the author lifts the lid on her most provocative subject yet--herself. Along the way there are tales of her saucy erotic adventures and intimate portraits of the culinary icons of our time--Julia Child, André Soltner, James Beard, among others--and revealing dissections of New York's legendary "in" spots, including Elaine's, Le Bernardin, Le Cirque, Odeon, and Balthazar.

The New York Times - Liesl Schillinger

Greene's book is a gustatory napkin-ripper that charts the rise of epicurean tastes, trendy restaurants and celebrity chefs, using the frequent crescendos of her own pulse as counterpoint. When she describes the circus at Le Cirque in 1977, she also confides her affair with the chef, Jean-Louis. When she raves about the French chef Jean Troisgros, who gave tutorials to well-heeled foodies at a Napa retreat, she also applauds his performance in the bedroom. And her elegy for Gilbert LeCoze of Le Bernardin includes a recollection of his skill at unsnapping her bra.

Publishers Weekly

As the title of her longtime New York magazine column (which ran from 1968 to 2000) suggests, Greene was indeed an "Insatiable Critic" and not just where food was concerned. Her fun memoir spices up the standard chronicle of food supped and wine sipped with breathless descriptions of sexual trysts, travel tales and signature fashions. Greene's sensual appetite was voracious and her affairs as abundant and indulgent as her meals; her more famous lovers included Elvis Presley, Clint Eastwood and Burt Reynolds. With chapter titles like "Splendor in the Foie Gras" and "Bonfire of the Foodies," the book brims with vivid and gluttonously gossipy prose, though it's occasionally repetitive, especially regarding the recent growth of "foodie" culture. At heart a singular story of Greene's gustatory and personal development, the book is also a history of culinary culture since the 1960s. She mentions world events that were occurring as she pursued her sybaritic lifestyle; describes her idols, contemporaries and famous chefs; and depicts spectacular meals throughout France, New York and beyond. This delicious read tells the story of America's haute cuisine awakening as written by the woman who had a seat at the table. (May) Copyright 2006 Reed Business Information.

Library Journal

New York magazine contributing editor and former restaurant critic Greene (Blue Skies, No Candy) serves up a feast in this memoir chronicling her involvement in the history of both the culinary and the sexual revolutions in the United States. A self-proclaimed sensualist, she artfully blends food and sex, liberally spicing talk of restaurants that changed the way Americans ate, chefs who elevated cooking to an art form or launched culinary movements, and food celebrities such as Julia Child and Craig Claiborne with tales of her bedroom encounters. Chapters with titles like "A Peanut Butter Kid in a Velveeta Wasteland" and "Splendor in the Fois Gras" whet the appetite and contain recipes (e.g., Almost Like Mom's Macaroni and Cheese, Infidelity Soup) that capture a memory or reflect a particular decade. Greene's focus is mainly New York restaurants, and that, together with her prose, might be an acquired taste, but the book is still an engaging account of the food world. Recommended for public and academic libraries.-Christine Holmes, San Jose State Univ. Lib., CA Copyright 2006 Reed Business Information.

Kirkus Reviews

An outrageously fun memoir from novelist and longtime New York magazine dining critic Greene that reads more like Who-I-Slept-With rather than What-I-Ate. Greene, an upper-middle-class girl from Detroit, apparently tall and buxom, talked her way into bedding Elvis by age 21, in 1956, and from then on, nothing would stop her in love and career. "I was born hungry," she declares, referring to her appetite for both sex and food. In amusing, provocative vignettes, many sealed with a cozy favorite recipe ("Danish Meat Loaf"), she scampers through her 30-year career as dining critic for New York magazine. She discusses her travels to France and sexual emancipation during the swinging '60s; her long marriage to New York Times cultural critic and fellow foodie Don Forst; and numerous spectacular adulteries during her heyday in the '70s. Her novels are inspired by her sexcapades, specifically Doctor Love, which tracks her romance with porn star Jamie Gillis. Early freelance journalism for Cosmopolitan and others allowed Greene to interview stars like Clint Eastwood and Burt Reynolds, and she chronicles in purring detail her affairs with both ("Would I have done it just for the story?" she asks. "I wouldn't have not done it for anything"). Friendships with Craig Claiborne and Belgian publicist Yanou Collart opened doors for her and transformed her from a parvenu abroad into a veritable VIP; through James Beard, she first met Alice Waters, though Greene admits she admired the West Coasters from afar and remained a "hopelessly elitist voice speaking for a manic majority." Lively and large-spirited, her account sizzles. Name-dropping with relish.

Table of Contents:

Acknowledgments     XI
Prelude: The Craving     1
The Fried Egg and I     7
A Peanut Butter Kid in a Velveeta Wasteland     11
Recipe: Almost Like Mom's Macaroni and Cheese     19
About Sex and Me     21
Slow Death by Mayonnaise     25
Recipe: Blueberry Pie with Orange-Nut Crust     29
Something Borrowed, Something Blue     31
Recipe: My Ex-Sister-in-Law's Orange Pour Cake     35
Innocents Abroad     36
Recipe: Raw tomato sauce for Pasta     39
Comfort Me with Chocolate Mousse     40
How I Became Henri Soule's Darling     44
When Craig Claiborne Was God and King     47
The Insatiable Critic     53
Recipe: Plum Rum Conserve     55
Planting the Seeds of Sensuality     56
Bite: A New York Restaurant Strategy     62
Ma Vie Avec Le Grape Nut     69
Recipe: Danish Meat Loaf     77
Men I Just Couldn't Resist     78
Recipe: Infidelity Soup with Turkey and Winter Vegetables     82
The Woman Who Gave Me France on a Plate     84
Can This Be Love, or Is It an Intoxication of Butter?     92
Recipe: ChocolateWickedness     100
A Gastromaniacal Interlude     101
Haute Afloat     110
Under Covers     114
Train Games     121
Recipe: The Morning-After Orange Fruit Soup     124
The Scent of a Man     125
The Yo-yo Unwinds     129
It's Not Nice to Fool Mother Kaufman     132
Nobody Knows the Truffles I've Seen     138
Getting to Know Craig     146
Recipe: Mushroom Strudel     157
I Lost It at the Baths     159
Drowning my Sorrows in Chilled Burgundy     165
Of James Beard and Encounters with Goddesses     169
Splendor in the Foie Gras     175
Swimming in Bordeaux     179
How They Ate in Pompeii     181
Blue Skies and Candy, Too     193
Recipe: Scallops with Salsa Cruda and Gremolata     200
Life Is a Cabernet     202
Am I Blue?     207
The Prince of Porn and the Junk-Food Queen     213
Skin Flick     221
What I Learned on Spring Break     231
A Wine Romance This Is     246
Recipe: Jean Troisgros's Figs Candy Blue     255
It's Not Easy Being Greene      256
Cuisines from Three Marriages     263
Bonfire of the Foodies     272
On Mountain Time     282
Recipe: Juliette's Grandma's Fruit Crumble     290
Dining on the Lip of the Volcano     292
Le Cirque: Having My Cake and Eating it, Too     299
And to Think That I Saw It on Wooster Street     308
Memories of Maguy and Gilbert LeCoze     314
My Dinners with Andre     324
The Day the Music Died     330
Kiss Kiss Before Dinner     337
Eating Humble Pie     341
Recipe: Corn Soup with Sauteed Scallops and Bacon     348
Aftermath: No Mere Truffle     350
Index     359

See also: HTML 4 For Dummies or A Gift of Fire

Cakes: 1,001 Classic Recipes

Author: Readers Digest Staff

You'll find 1,001 delicious cake recipesfrom family favoritesto exotic cakes from around the worldin this mouthwatering cookbook. Stepbystep instructions make baking perfect cakes foolproof, and helpful hints and tips guide the baker to the best results. Each recipe is ranked by difficulty, from supereasy to the more challenging.

70 Caribbean Recipes or Chilies to Chocolate

70 Caribbean Recipes

Author: Rosamund Grant

The very essence of Caribbean cuisine has been truly captured in this most informative cookbook which presents a wonderful collection of enticing and authentic dishes. In true island style, traditional foods are combined with a profusion of influences fr

Book about: The Atkins Essentials or The Busy Girls Guide to Looking Great

Chilies to Chocolate: Food the Americas Gave the World

Author: Nelson Foster

Columbus stumbled upon the New World while seeking the riches of the orient, yet native peoples of the Americas already held riches beyond his knowing. From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans were cultivated by indigenous peoples of the Americas, with other foods like chilies and chocolate on hand to make diets all the more interesting (even when used in combination, as aficionados of molé will attest). Chilies to Chocolate traces the biological and cultural history of some New World crops that have worldwide economic importance. Drawing on disciplines as diverse as anthropology, ethnobotany, and agronomy, it focuses on the domestication and use of these plants by native peoples and their dispersion into the fields and kitchens of the Old World: tomatoes to Italy, chili peppers throughout Asia, cacao wherever a sweet tooth craves chocolate. Indeed, potatoes and maize now rank with wheat and rice as the world's principal crops. "The sweetness of corn on the cob is sweeter for knowing the long, winding way by which it has come into one's hands," observe Foster and Cordell. Featuring contributions by Gary Nabhan, Alan Davidson, and others, Chilies to Chocolate will increase readers' appreciation of the foods we all enjoy, of the circuitous routes by which they have become part of our diets, and of the vital role that Native Americans have played in this process.

CONTENTS
Introduction, by Nelson Foster & Linda S. Cordell
1. Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods, by Alan Davidson
2. The Renaissance of Amaranth, by Daniel K. Early
3.Vanilla: Nectar of the Gods, by Patricia Rain
4. Maize: Gift from America's First Peoples, by Walton C. Galinat
5. Beans of the Americas, by Lawrence Kaplan & Lucille N. Kaplan
6. The Peripatetic Chili Pepper: Diffusion of the Domesticated Capsicums Since Columbus, by Jean Andrews
7. Forgotten Roots of the Incas, by Noel Vietmeyer
8. A Brief History and Botany of Cacao, by John A. West
9. Quinoa's Roundabout Journey to World Use, by John F. McCamant
Epilogue: Native Crops of the Americas: Passing Novelties or Lasting Contributions to Diversity? by Gary Paul Nabhan
Appendix: Food Plants of American Origin

Diabetes Fit Food or Golden Pear Cafe Cookbook

Diabetes Fit Food: Over 200 Recipes from the World's Greatest Chefs

Author: Ellen Haas

People who think healthy eating hasto be tasteless or boring won’t believetheir taste buds

Healthy-eating expert Ellen Haas has gathered morethan 200 amazing recipes from America’s top celebritychefs to create a one-of-a-kind taste explosion that willhave youbegging for more. Celebrity chefs who havecontributed to this volume include Todd English (frompublic television’s “Cooking with Todd English” andFood Network’s “Iron Chef”), Susan Feniger and MarySue Milliken (from Food Network’s “Too HotTamales”),Norman Van Aken (hailed as the father of“fusion cuisine”), Alice Waters (author of The ChezPanisse Cookbook), Michael Romano (coauthor of TheUnion Square Café Cookbook), and many others!

Not only do these star-studded recipes taste great, butalso they are good for you! Diabetes Fit Food offers thelatest information on nutrition and diabetes, as well astips on what to look for in the grocery store, how tostore and prepare foods, and the best uses for eachfood.

Ellen Haas is a leading expert on healthyeating and founder and CEO of FoodFit.com, an awardwinningsource for healthy eating on the Internet. Asundersecretary of Agriculture for Food, Nutrition, and ConsumerServices, she was the nation’s top nutrition officialfrom 1993 to 1997, and is widely known for making schoollunches healthier.

Interesting book: Fundamentals of Investments withstudent CD Stock Trak Powerweb or Strategic Marketing Management Cases

Golden Pear Cafe Cookbook: Easy, Luscious Recipes for Brunch and More from the Hamptons' Favorite Cafe

Author: Keith E Davis

At the Golden Pear Cafe, the popular Hamptons gourmet eatery, life is one long brunch. With this long-awaited collection, you'll finally be able to re-create some of its best-loved and most-requested recipes, each easy enough to prepare at home.
Keith Davis opened the first Golden Pear in Southampton almost twenty years ago, and it has since remained both a culinary destination and an oasis. Here, you'll find some seventy-five recipes, each more mouthwatering than the last. You'll discover coffees and cappuccinos, breakfast pastries and muffins, sandwiches and hot dishes, luscious desserts, and even stocks and sauces. Try the rich Apple Crumb Muffins or the crusty Scones. For a later brunch, try the zesty Gazpacho, the hearty Texas Turkey Chili, or the Southwestern-Style Grilled Chicken Wrap with Homemade Guacamole and Salsa. Round out brunch with a delicious Lemon Pound Cake or an over-the-top Chocolate Pecan Bar.
The Golden Pear Cafe Cookbook is full of recipes for simple, luscious food, plus beautiful photography, cooking tips and shortcuts from Davis and his chefs and bakers, and sinfully delicious armchair Hamptons watching. Welcome to the world of the Golden Pear.

Vietnamese Cuisine or Cooking School

Vietnamese Cuisine

Author: Muoi T Loangkot

Vietnamese Cuisine offers many easy to follow popular Vietnamese dishes. All the procedures and steps for cooking are presented in a clear and concise manner, utilizing modern home cooking methods anyone can follow. In addition, the bilingual translation provides for a broad community of interest. This is another addition to Wei-Chuan's international cuisine library upholding the excellent tradition established with our successful and popular Chinese Cuisine, Thai Cooking Made Easy, Japanese Cuisine and Mexican Cooking Made Easy.

Wei-Chuan Cookbooks have the advantage of:

1. A beautiful, large, full color photo of each finished recipe. Readers always know what the dish should look like. Many additional small step-by-step instructional photos are included.
2. Simple, clear and precise step-by-step instructions that help readers create any dish in their own kitchen.
3. All ingredient measurements are kitchen tested and re-tested.
4. Where appropriate, alternative suggestions for substituting ingredients and cooking techniques are provided. Permits purchase of ingredients in almost any market!

Table of Contents:

Interesting book: Hired The Job Hunting Career Planning Guide with Portfolio Disk or Entrepreneurship in Action

Cooking School: Provence

Author: Guy Gedda

Take a trip to the kitchens of Provence without taking a plane! This unique cookbook shows how you can create the spirit of Provence in your own home. As you follow a week-long course, you will learn new skills each day as you look over the shoulder of the Provencal chef-teacher just like one of his students!

The Little Book of Cognac or Frantic Womans Guide to Feeding Family and Friends

The Little Book of Cognac

Author: Christian Pessey

The United States is the number one market worldwide for cognac, with sales nearly 40 million bottles, reflecting the rare quality, diversity and sophistication that cognac offers. This book provides in valuable information and is the perfect introduction for a wine lover ready to experience the intricacies of cognac. All aspects are covered, including it's history and production.

New interesting textbook: Bush Tragedy or The Conscience of a Conservative

Frantic Woman's Guide to Feeding Family and Friends: Shopping Lists, Recipes, and Tips for Every Dinner of the Year

Author: Mary Jo Rulnick

DON'T GET FRANTIC! GET COOKING!

HOMEMADE MEALS IN LESS TIME

Wouldn't you like to eliminate the never-ending "what's for dinner?" dilemma, cut your grocery shopping time in half, and cook more nutritious meals in 30 minutes or less? Now Mary Jo Rulnick, coauthor of the practical and popular The Frantic Woman's Guide to Life, returns with the ultimate guide to make feeding a family easier than ever.

The original "frantic woman," Mary Jo Rulnick gives you her own secrets for organizing your kitchen, streamlining food preparation, and minimizing cleanup, along with helpful tips on food storage. Sure, life might be chaotic, but your days can always end with a delicious family-friendly meal. Here you will find:

• Easy-to-follow, step-by-step 14-day menu plans that are structured around the seasons and take advantage of the best and most affordable produce
• Holiday menu plans that-once and for all-tell you what to do with all that extra turkey and ham
• Comprehensive grocery lists for every dinner in the book-enough to fill the entire year!-with instructions on how to make one trip to the grocery store every two weeks
• Tempting recipes for classic dishes and new favorites your kids and their friends will love
• Clever ideas for dressing down dishes for picky eaters and jazzing up meals when you're expecting company.

Amarcord or Lancaster County Cookbook

Amarcord: Marcella Remembers

Author: Marcella Hazan

The food publishing event of the season: Beloved teacher and bestselling cookbook author Marcella Hazan tells how a young girl raised in Emilia- Romagna became America's godmother of Italian cooking.

Widely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is as authentic as they come. Raised in Cesenatico, a quiet fishing town on the northern Adriatic Sea, she'd eventually have her own cooking schools in New York, Bologna, and Venice. There she would teach students from around the world to appreciate—and produce—the food that native Italians eat. She'd write bestselling and award-winning cookbooks, collect invitations to cook at top restaurants, and have thousands of loyal students and readers—some so devoted they'd name their daughters Marcella. Her fans will be as surprised and delighted by how this all came to be as Marcella herself has been.

Marcella begins with her early childhood in Alexandria, Egypt, where she broke her arm. After nearly losing the arm to poor medical treatment, she was taken back to her father's native Italy for surgery. There the family would remain. Her teenage years coincided with World War II, and the family relocated temporarily to Lake Garda— not anticipating that it would be one of the war's greatest targets. After years of privation and bombings, Marcella was fulfilling her ambition to become a doctor and professor of science when she met Victor, the love of her life. They married and moved to New York City. Marcella knew not a word of English or—what's more surprising—a single recipe. She began to attempt to re-create the flavors of her homeland. Shetook a Chinese cooking class in the early '60s with women who asked her to teach them Italian cooking, and she began to give them lessons. Soon after, Craig Claiborne invited himself to lunch, and the rest is history.

Amarcord means "I remember" in Marcella's native Romagnolo dialect. In these pages Marcella, now eighty-four, looks back on the adventures of a life lived for pleasure and a love of teaching. Throughout, she entertains the reader with stories of the humorous, sometimes bizarre twists and turns that brought her love, fame, and a chance to change the way we eat forever.

Publishers Weekly

In 1969 Hazan gave the private cooking class that launched her career as the Italian Julia Child. In an evocative memoir, she recounts her life from childhood to Florida Gulf Coast retirement. Hazan spent her earliest years on another coast, in Cesenatico, a village on the Adriatic; during WWII the family moved to a lake in the mountains between Venice and Milan. Fresh out of the university, she taught college math and science and met a young man who had returned to his Italian homeland after more than a decade in America. He loved food, and his worldliness and sophistication made a good match for the comparatively earthbound author. After they married, the couple moved several times between various places in Italy and America. During a long stay in New York, Hazan began to offer the Italian cooking lessons that later caught the attention of such chefs as New York Times food writer Craig Claiborne. This led to the writing and publication in 1973 of The Classic Italian Cookbook. Hazan's memoir is a terrific history of the expansive, postwar period when Americans were still learning the difference between linguine and Lambrusco, and an engaging chronicle of professional perseverance, chance and culinary destiny. Photos. (Oct.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Town & Country - Pamela Fiori

Reading this evocative memoir will perceptibly elevate one's senses and make one appreciate Marcella Hazan's fascinating journey—from girlhood in Italy to womanhood in America, from relative obscurity to her certain fame in the food world.

What People Are Saying

Patricia Wells
Marcella Hazan is an icon in the American food world, and her one-of-a-kind experience makes her own story not only compelling but truly marvelous. (Patricia Wells, author of The Paris Cookbook and The Provence Cookbook)

Frances Mayes
Marcella Hazan's memoir is as delicious as her food. Full of affection, friendships and deep connections to her roots, she ladles a grand minestrone into our bowls. (Frances Mayes, author of Under the Tuscan Sun)

Burt Wolf
Marcella Hazan has done for Italian cooking in the United States what Julia Child did for French cuisine and James Beard for traditional American cooking. I think of her as the Johnny Appleseed of real Italian cooking. (Burt Wolf, Television Journalist)

Paul Levy
Marcella Hazan's memoir is a gripping, elegantly written tale of a life full of surprises, exotic backgrounds, captivating people and generous helpings of good things to eat and drink -- plus the touching, authentically 20th century romance of the marriage of a small-town Italian Catholic to a Sephardic Jew. (Paul Levy, award-winning journalist and author of The Official Foodie Handbook)

Dorothy Kalins
This succulent memoir makes you realize just how much the making of Marcella has to do with the making of dinner every night in America. (Dorothy Kalins, Founding Editor of Saveur)

Fergus Henderson
A fantastic book, by a splendid lady whose classic Italian cooking shaped, more than any other person, this British Chef cooking British food. (Fergus Henderson, Director & Chef, St. John Bar and Restaurant, London)

Table of Contents:

Alexandria and Cesenatico, 1931-1937 1

Cesenatico, La Comitivu, 1940 9

The War, 1940-1945 19

Home Again, 1945 39

Out of the University, into Love and Marriage, 1949-1955 47

On to the New World, 1955-1962 67

Back to the Old World, 1962-1967 91

Back to the New World, 1967-1970 115

A Book Born Twice and Twice Reborn, 1971-1980 135

A Funny Thing Happened, 1973-1975 147

Bologna, 1975-1987 161

Other Worlds, 1984-1992 189

How Not to Get Rich, 1972-1993 209

Venice, 1978-1995 223

My Three Graces, 1963-1999 261

Parting with Knopf, 1975-1993 271

Leaving Venice, 1993-1999 281

Index 297

Interesting book: James Monroe or George Washington

Lancaster County Cookbook

Author: Jan Mast

The residents of Lancaster County, Pennsylvania, are famous for their Pennsylvania Dutch cooking. With Pepper Cabbage, Chicken Pot Pie, Creamed Celery, Apple Dumplines, Whoopie Pies, Funnel Cakes, and Shoofly Pie, this new cookbook overflows with their old-time, traditional recipes. Stoltzfus is author of the enormously popular Favorite Recipes from Quilters.

Cooks from every corner of Lancaster County and the various sections of Lancaster City submitted their favorite family recipes to be included in this timeless collection. From their kitchens comes this compilation, filled with recipes which are easy to prepare and pleasant to the palate.

A collection of essays also profiles particular Lancaster County villages and several sections of Lancaster City. A wonderful treasure for people everywhere.

Betty Crockers Indian Home Cooking or Everything Indian Cookbook

Betty Crocker's Indian Home Cooking

Author: Betty Crocker Editors

This unique cookbook teaches you how to prepare delicious, satisfying, authentic Indian food at home, as well as gives you insight into the culture of exotic India. In Betty Crocker's signature style, this book demystifies Indian cooking for the American home kitchen. Betty Crocker has worked in collaboration with a noted Indian culinary expert to develop recipes for Indian cooking that will be foolproof for the American kitchen. This book shows that Indian food is much more than just "curry" it's a cuisine with lots of variety and exciting flavors. The majority of recipes in this book use ingredients that are familiar to all Americans like spinach, potatoes, lentils, shrimp and rice - but with an Indian twist that spices up the table. Besides great recipes, this book gives a wide-ranging look at the culture and people of India through fascinating photos and information about traditions and lifestyle. Included are recipes that will be familiar to anyone who has dined at an Indian restaurant in America, mainly from northern India. In addition, there are more specialized regional recipes for dishes from south, east and west India.

There are more than 180 foolproof recipes and over 70 gorgeous four-color photos in the book.

Table of Contents:

Flavors of India.

One: Spices, Blends and Basics.

Two: Appetizers.

Three: Meat, Fish and Poultry.

Four: Vegetables.

Five: Lentils, Beans and Peas.

Six: Rice and Grains.

Seven: Breads.

Eight: Chutneys, Pickles and Condiments.

Nine: Desserts and Beverages.

Indian Menus.

Helpful Nutrition and Cooking Information.

Metric Conversion Guide.

Index.

See also: The 12 Second Sequence or The Wisdom Paradox

Everything Indian Cookbook: 300 Tantalizing Recipes from Sizzling Tandoori Chicken to Fiery Lamb Vindaloo

Author: Monica Bhid

If you've always wanted to prepare Indian food but were too intimidated to try, this is the book for you. The Everything Indian Cookbook offers 300 authentic and easy-to-follow recipes that taste just like the dishes at your favorite Indian restaurant. Author Monica Bhide -- India native, chef, and caterer -- helps you create savory meals for any occasion, whether you're cooking for one or for a party of fifty. Complete with information on stocking the kitchen and preparing seasonings, The Everything Indian Cookbook will have you creating authentic Indian meals in no time!

Low Fat No Fat Thai or 125 Best Biscuit Mix Recipes

Low-Fat No-Fat Thai

Author: Anne Sheasby

Over 150 delicious and authentic recipes from Thailand, Burma, Indonesia, Malaysia and the Philippines - shown step-by-step in over 500 photographs - specially created for the healthy low-fat lifestyle.

New interesting book: Yoga for Wellness or The Beauty Prescription

125 Best Biscuit Mix Recipes: From Appetizers to Desserts

Author: George Geary

A box of biscuit mix is found in more than half of America's kitchens.

Look in your kitchen cupboard and chances are you will find a box of biscuit mix. The ultimate pantry staple, biscuit mix is a convenient and delicious shortcut to a host of delicious, baked recipe ideas. 125 Best Biscuit Mix Recipes offers a variety of outstanding recipes from old favorites like pancakes, waffles and biscuits to new recipes that appeal to current tastes.

Master baker Geary brings his outstanding talents to recipes that include appetizers, main courses, meal-in-one-dishes like casseroles, and quick breads and cookies. Using either a packaged or homemade mix, anyone can make these delectable recipes:

• Cheese and Leek Scones


• Three Cheese Lasagna Loaf


• Almond Peach Pork Chops


• Baked Buttermilk Chicken


• Blueberry Almond Pancakes


• Pear Almond Nutmeg Waffles


• Creamy Peanut Butter Chocolate Brownies

Along with 125 delicious recipes, the book includes useful information on:

• Substitution charts and proper storage of ingredients


• Tools and equipment from handtools to baking pans


• Cooking and baking tips from measuring to troubleshooting

These are outstanding recipes; they take a minimum of time and deliver maximum results.

Table of Contents:

	Acknowledgments	8
	Introduction	11
	Tools and Equipment	12
	Common Ingredients	15
	Fast and Easy Biscuit Mix	19
	Appetizers	20
	Chicken	46
	Beef	62
	Pork and Lamb	80
	Fish and Seafood	98
	Vegetables	108
	Breakfast	118
	Quick Breads	130
	Cookies, Bars and Brownies	142
	Desserts	158
	Sources	175
	Index	177

A Perfect Setting or Can I Freeze It

A Perfect Setting

Author: The Junior League of Lubbock Staff

West Texas hospitality extends itself to extraordinary lengths to make a guest feel at home and recognizes the eternal bond between food and fellowship. Welcome to A Perfect Setting, which includes fun themed chapters like One-Dish Wonders with casseroles for people on the go, Seeing Green salads, Terrific Tureens soups, and much more of the regular fare.

Look this: Living with Hepatitis C or The Complete Book of Abs

Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen

Author: Susie Theodorou

Freezers are one of the most useful––and most neglected––tools in the kitchen. Particularly great for those dark winter months when you want to get dinner on the table 15 minutes after you get home from work––think lasagna, stews, curries, and soups––freezers are also useful for entertaining friends when time is short. In Can I Freeze It? Susie Theodorou explains the tips, tricks, and rules of freezing food, from containers and wrappers (foil or Tupperware?), to the best methods for retaining moisture and flavor, to what ingredients and dishes can and can't be frozen. She provides a wealth of recipes, along with color photographs, for whole and part dishes. Some are completely pre–assembled (think chicken in a marinade) and then frozen and cooked later. Still others combine frozen ingredients with fresh ones–pair a pastry from the freezer with berries from the farm stand, or defrost a sauce and use it to top fish straight from the market. Can I Freeze It? is the ultimate guide to saving time and money in the kitchen.

Library Journal

This unusual cookbook offers both practical information on freezing food and a selection of appealing recipes. A food stylist and food writer, Theodorou begins with "Perfect Freezing Every Time," which includes tips on everything from choosing a freezer to containers to organization. The recipe chapters include "Raw Freeze" (dishes that can be prepared ahead for cooking or finishing later, such as Chicken Stir-Fry in Ginger-Sesame Marinade), "Cook Once, Eat Twice," and "Cooking for a Crowd," as well as separate sections on pastries and sweets. Theodorou's book would have been even better with more recipes and/or variations because some of the recipe sections seem frustratingly brief. Recommended for most collections. Copyright 2006 Reed Business Information.

Cupcake Deck or Cooking Essentials

Cupcake Deck: 25 Sweet & Delightful Recipes

Author: Elinor Klivans

Drawn from the best-selling book, Cupcakes, this deck includes such inviting recipes as Chocolate Mousse Cupcakes, Vanilla Cheesecake Crunch-Top Cupcakes and the deliriously delicious Lemon Angel Cupcakes. Here are 25 scrumptious ways to bring smiles faster than a kid can lick the batter off a beater.

Interesting book: Vintage Humor for Wine Lovers or Masters of American Cookery

Cooking Essentials

Author: Jane Pric

The quintessential collection of recipes included in Cooking Essentials is imbued with flavors from the four corners of the world.

Featuring tasty, aromatic appetizers like stuffed artichokes and oysters with bloody Mary sauce, classic pasta dishes and risottos, traditional meat and fish like saltimbocca, beef wellington and seafood paella, vegetable sides and salads, and traditional desserts such as créme brûlèe and pumpkin pie, this comprehensive collection of dishes allows for endless international combinations.

Each of these recipes has been tested to ensure great results every time. Alongside these recipes you’ll also find beautiful photographs of each delectable dish to give you some ideas about how best to plate them. Enjoy!

Wisconsins Best Breweries and Brewpubs or Best of New Orleans

Wisconsin's Best Breweries and Brewpubs: Searching for the Perfect Pint

Author: Robin Shepard

This information-packed guidebook introduces you to more than sixty breweries and brewpubs-from the Shipwrecked Brew Pub in Egg Harbor, to smaller craft breweries like Capital Brewery west of Madison, to the world-famous Miller Brewing Company of Milwaukee. Robin Shepard includes descriptions and his personal ratings of some 600 local beers, plus a taster's chart you can use to record your own preferences.

For each brewpub and brewery site you'll find:

• a description and brief history, plus any "Don't miss" features

• names, comments, and ratings for all their specialty beers

• notes on the pub food, with recommendations

• suggestions of other sites to see and activities in the local area

• information about bottling and distribution

• availability of tours, tastings, gift shops, mug clubs, and "growlers"

• address and contact data, including Web sites and GPS coordinates!

Shepard also introduces novices to the brewing process and a wide variety of beer styles. And, you'll find a list of helpful books and Web sites, as well as information on Wisconsin beer tastings and festivals. As we say in Wisconsin, "So, have a couple a two, three beers, hey?"

Author Biography: Robin Shepard spent three years traveling Wisconsin in search of the perfect pint. Formerly an award-winning journalist, he is assistant professor of life sciences communication at the University of Wisconsin-Madison.

What People Are Saying

Deb Carey
Captures the essence of staggering array of exceptional beers and treats us to the intriguing flavors of the business of brewing.
— Deb Carey, president, New Glarus Brewing Company

Look this: iPod or Dictionary of Computer and Internet Terms

Best of New Orleans

Author: Brooke Dojny

A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New.

In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filé powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.

Red Hat Society Cookbook or Raw

Red Hat Society Cookbook

Author: The Red Hat Society

"Life is short; eat dessert first," says Sue Ellen Cooper, Exalted Queen Mother of the Red Hat Society, which is the most fun phenomenon to happen to women over 50 in this century. And so this cookbook has more than 250 desserts at the beginning of a collection of more than 1,000 recipes. Red Hat editors selected the best recipes, stories, and photographs submitted by members from all over the world.

Library Journal

The Red Hat Society, which aims to "greet middle age with verve, humor, and lan," has thousands of chapters around the world and more than a million members. Their new book is essentially a community cookbook, with recipes and anecdotes contributed by hundreds of members. It opens with more than 250 recipes for cakes, pies, cookies, and more, then moves on to "Everything Else." Recipes are mostly simple (often relying on convenience foods), homey, and somewhat old-fashioned; the stories about cooking disasters, successes, and other such topics are fun to read. Sure to be in great demand, this is recommended for most collections. Copyright 2006 Reed Business Information.

Look this: Whole Grain Cookbook or Migraine Cookbook

Raw

Author: Charlie Trotter

CHARLIE TROTTER started cooking professionally in 1982 and opened his Chicago restaurant in 1987. Now one of the world's premier dining destinations, Charlie Trotter's was recently named one of the most influential restaurants of the 20th century by Bon Appйtit. Chef Trotter has authored 10 books and hosts his own cooking show, "Kitchen Sessions with Charlier Trotter."A graduate of the California Culinary Academy, ROXANNE KLEIN has worked at such renowned restaurants as Stars, Square One, the Lark Creek Inn, and Le Verdon in France. Her acclaimed restaurant in Larkspur, California, is exclusively devoted to raw foods.

Peppers Cookbook or American Culinary Federation

Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen

Author: Jean Andrews

Award-winner Jean Andrews has been called "the first lady of chili peppers" and her own registered trademark, "The Pepper Lady." She now follows up on the success of her earlier books, Peppers: TheDomesticated Capsicums and The Pepper Trail, with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on typical ingredients used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market. The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth- watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle- Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.

Author Biography: JEAN ANDREWS is the author of The Pepper Trail: History and Recipes from Around the World, the winner of the 2001 Jane Grigson Award recognizing distinguished scholarship and presented by the International Association of Culinary Professionals. She is a distinguished alumna from the University of North Texas, where she received her Ph.D., and from the University of Texas at Austin, where she received a B.S. and was also named to the Hall of Honor of the College of Natural Sciences. Named to Who's Who in Food and Wine in Texas, Andrews also is author and illustrator of thirteen books, including American Wildflower Florilegium. She lives in Austin, Texas.

Library Journal

Author of several other highly regarded books on chili peppers, Andrews is a well-known authority on the topic. Her latest work, illustrated with her own line drawings, opens with a thoroughly researched guide to the various peppers, followed by a section called "Peppers on Your Plate" that addresses selection and use and includes information on other ingredients and culinary terms. Most of the 200 recipes that follow-some of which appeared in her earlier books, as did some of the text-are on the sophisticated side, though there are "old-time Texas favorites," too, like Frito Pie. The book concludes with a chapter on nutrition and a bibliography that is actually fun to read. For most collections. Copyright 2005 Reed Business Information.

Books about: Baja or The Huckleberry Cookbook

American Culinary Federation: Baking Fundamentals

Author: Noble Masi

Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles.  Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this book provides an excellent source of information that can be referred to throughout one’s professional baking career.

Table of Contents:

Table of Contents

 

SECTION ONE: BAKING’S RICH HISTORY AND UNDERSTANDING FOOD SAFETY AND SANITATION

Unit 1: Introduction to Baking

Unit 2: Sanitation and Food Safety

 

SECTION TWO: INGREDIENTS

Unit 3: The Market Basket

Unit 4: The Expanded Market Basket

Unit 5: Specialty Ingredients

 

SECTION THREE: EQUIPMENT AND MEASURING

Unit 6: Tools of the Trade

Unit 7: Measuring Ingredients; Changing Formula Yields

 

SECTION FOUR: YEAST DOUGH MIXING AND BAKING

Unit 8: Baking Principles for Yeast Dough

Unit 9: Yeast Leavened Dough

  

SECTION FIVE: LAMINATED AND STEAM LEAVENED DOUGH

Unit 10: Croissant, Danish, Puff Pastry andCream Puff Dough

 

SECTION SIX: THE STOVE TOP AND OVEN

Unit 11: The Stove Top and Kettle

Unit 12: Pies and Tarts

 

SECTION SEVEN: COOKIES

Unit 13: Cookie Variations

 

SECTION EIGHT: CHEMICAL AND MECHANICAL LEAVNING OF DOUGH & BATTER FORMULAS

Unit 14: Biscuits, Quick Breads, and Doughnuts

Unit 15: Cake Formulas and Mixing Methods

 

SECTION NINE: ENROBING AND GARNISHING CAKES & PASTRIES

Unit 16: Icing, Frostings & Glazes

Unit 17: Chocolate

 

SECTION TEN: PRINCIPLES OF CAKE DECORATING, SPECIAL CAKES & PASTRIES

Unit 18: Cake Assembling and Decorating

Unit 19: Specialty Cakes & Tortes

Unit 20: Pastries & Desserts

 

SECTION ELEVEN: CAREER OPPORTUNITIES IN BAKING

Unit 21: Certification, Professional Organizations, Baker’s Interviews

 

APPENDIX I: Helpful Conversion Charts

APPENDIX II:             Pan Care

APPENDIX III:           U.S. Baking and Pastry Arts Educational Programs

APPENDIX IV:           Resources

APPENDIX V:            Egg Tips

APPENDIX VI:           Mold Prevention Tips

APPENDIX VII:          The Workbench: Baking Applications

APPENDIX IX:           Basic Mixing Methods

APPENDIX X:            Top 10 Servsafe® Food Safety Tips

APPENDIX XI:           Changing Yields Worksheet

 

Dave Millers Homebrewing Guide or Party Games for Adults

Dave Miller's Homebrewing Guide: Everything You Need to know to Make Great Tasting Beer

Author: Dave G Miller

It's here! The only book you need to brew great-tasting beer at home.

If you can boil water and combine ingredients, you can learn skills to make topnotch beer. Dave Miller's Homebrewing Guide is a simple yet complete overview for brewers of all levels. Brewmaster Dave Miller offers up-to-date advice on cutting-edge techniques and successfully guides you through the entire brewing process.

-- Easy-to-follow instructions

-- Helpful charts

-- Handy illustrations

-- Troubleshooting tips

-- Comprehensive glossary

-- Resource guide

-- Equipment and recipes

-- Sanitation

Publishers Weekly

In A Taste for Beer, coming from Storey in October, Stephen Beaumont provides a concise, entertaining overview of the world of beer: styles, flavors, food combinations, recipesas he puts it: ``the many ways in which beer may contribute to the quality of your life.'' ($14.95 paper, 192p ISBN 0-88266-907-9) After you're familiar with all the options, you may want to consider making your own: in Home Brew, coming in October from Lyons & Burford, Philip Ward introduces the various beers and provides simple instructions for brewing your own: equipment and supplies needed, how to set up your own brewery, recipes, resource lists and more. ($12.95 paper 160p, ISBN 1-55821-315-5) Dave Miller's Homebrewing Guide: Everything You Need to Know to Make Great-Tasting Beer, also from Storey in October is a comprehensive reference to the entire brewing process, with charts, tables and illustrations. Miller, an experienced brewmaster, devotes each chapter to covering a topic in depth, with full detail on the latest techniques. ($14.95 paper, 368p ISBN 0-88266-905-2)

New interesting book:

Party Games for Adults: Icebreakers, Parlor Games, and Party Tips That Will Make Your Guests Flip

Author: Lillian Frankel

Adults like to play too--and these sophisticated games are for after the kids go to bed. Perfect for parties, clubs, and other gatherings, they're great for breaking the ice, getting guests acquainted, and keeping everyone happy. Choose from more than 100 types, including puzzlers, mental games, active amusements, games for bachelors, and even some sedate ones. In "Vicious Circle" the host uses a rope to tie the wrists of both a man and a woman together: the goal is for the two to free themselves. Soon they're flailing--and enjoying the start of a beautiful friendship. "Avoid that Letter" keeps conversations from getting into a rut. Or have an energetic "Book Relay," with volumes balanced on your head. They're all fun!

The Good Mood Diet or Gale Gands Just a Bite

The Good Mood Diet: Feel Great While You Lose Weight

Author: Susan M Kleiner

The first diet that will help you feel good while losing weight written by a respected nutritionist and author of the bestselling books Power Eating and Power Food. Dr. Kleiner is a leading nutrition authority on eating for strength who has put together a diet that has already been successfully tested in a Seattle weight-loss group and documented in a series by the Seattle Post-Intelligencer. This book proves that you can choose healthy foods that both make you feel great and, when eaten according to the plan, help you lose weight. Most diets cause chemical changes in the brain that make the dieter feel depressed. The typical plan is often too low in calories. In THE GOOD MOOD DIET the participants eat feel-good foods with both ideal timing and ideal combinationsa balance of protein and fats to go with carbohydrates. Eating from a list of feel-good foods, including fish, flax seed and eggs, and eliminating feel-bad foods including refined sugar, helps dieters feel better and lose weight. However, sweets and alcohol are not taboo. Eating a bit of chocolate and drinking a glass of red wine a day is okay once youre two weeks into the diet.

Library Journal

What you eat affects how you feel; you can even eat in such a way that will maximize your energy levels and improve your mood while helping you lose weight. This is the basic premise of the Good Mood Diet, as presented by nutritionist Kleiner (Power Eating) and Seattle Post-Intelligencer columnist Condor. The authors break food down into "feel great foods" and "feel bad foods," explaining each food type's effect on your body and energy levels. The key is the right combination of "feel good foods" at each meal. Those looking for a diet that doesn't make them give up coffee or diet soda will appreciate the tips offered on how to enjoy coffee, alcohol, chocolate, and fast food in moderation while still following the plan. The various real-life experiences and success stories shared will encourage readers to give the plan a try, and the nearly 50 pages of recipes, which cover breakfast to dessert, along with the 14 days' worth of menus, will help them get started. Suitable for all public libraries.-Mindy Rhiger, Sagebrush Books, Minneapolis Copyright 2006 Reed Business Information.

Interesting textbook:

Gale Gand's Just a Bite: 125 Luscious, Little Desserts

Author: Gale Gand

Sweets. As kids, we could never get enough, and anything sugary, gooey, and good was gratefully devoured. As adults, we give a polite "no thank you" when a dessert tray passes by, or take but a sliver of cake if offered, showing restraint that would make any ten-year-old incredulous. Well, that's not fair. Why should kids get all the fun? Now, adults can have the best of both worlds.

Gale Gand's Just a Bite is equal parts kitchen table, kid-giggling joy and uptown, grown-up chic. Award-winning pastry chef Gale Gand has collected the recipes from her Food Network show Sweet Dreams and renowned restaurant Tru into a book that is as charming and accessible as the author herself. These recipes aren't just for the expert baker or pastry connoisseur but also for the everyday cook looking to lighten up the end of a meal, or even replace the ubiquitous brownie with, say, Banana Brulee Spoonfuls. With easy-to-follow instructions, a handful of ingredients, and a craving for fun, you'll be whipping up Devil's Peaks with Double-Chocolate Drizzle and popping them in your mouth before, as a kid, you could have licked the frosting beater clean.

Gale has also assembled a mini-menu of sorts for her delectables. Called the Tasting Trio, three of the treats are served together for maximum, sweet tooth bliss. Combinations like Bomb Poppers, Marshmallow Moons, and Butterfly Cupcakes; or Orange-Vanilla "Fried Eggs" on Cinnamon Toast, Meringue Cigarettes, and Mini Granita Watermelons. Or try your own assortments, putting together yummys like Stained-Glass Cookies and Fig Nortons with Peanut Butter Cookie -- Grape Jelly Ice Cream Sandwiches and Mini Root Beer Floats. The possibilities are endless and the flavors ... wow, with flavors like this, who needs to be a kid again?

Mario Batali

Gale’s mastery as both an artist and a chef is evident on every page of this gorgeous, whimsical book. Anyone can make an oversized confection; it takes a superior talent to craft such tiny masterpieces.

Library Journal

Gand, the pastry chef of Chicago's acclaimed Tru restaurant, is also the host of Sweet Dreams, a popular Food Network series. Her last book was Butter Sugar Flour Eggs; here she presents recipes for the "bite-size" (or two- or three-bite size) desserts she serves on her "Tasting Trio" plates though each one could also be served on its own. Gand loves miniature sweets "a combination of dessert and toy" but flavor is all-important. Her recipes are organized by categories of "bites" Cookie Bites, Creamy Bites, Frozen Bites, etc. with color photographs of such delectable creations as Banana Brul e Spoonfuls, Tiny Lemon Angel Cakes, and Taffy Lady Apples. For all baking collections. Copyright 2001 Cahners Business Information.

Imus Ranch or Cheese Companion

Imus Ranch: Cooking for Kids and Cowboys

Author: Deirdre Imus

The Imus Ranch ransports the reader to a unique place that the author and her husband, talk-show host Don Imus, created: a 4,000-acre working cattle ranch set in rolling hills and mesa country 50 miles east of Santa Fe. The children--who have cancer--visit the Imus Ranch and work alongside authentic western ranch hands, learning to ride horses and rope calves. The experience refuels their bodies and their spirits, and they leave stronger than when they came.

As Deirdre Imus explains:"We welcome kids who have known too much sickness and too much death, and we give them something they urgently need: a sense of independence and purpose through healthy, vigorous living."

Not only do the kids enjoy adventure at the ranch, but they learn from the Imuses that nutritious foods are fundamental to a happy, healthy life. Illustrated with full-color photographs that reflect the ranch's warmth and vitality, the book presents more than 125 vegetarian recipes that meet the true taste test: kids and cowboys love them! Readers will come away with a new appreciation of how important and how easy it is to incorporate healthier living into their everyday lives.

Publishers Weekly

Imus founded the Deirdre Imus Environmental Center for Pediatric Oncology, a program that aims to identify, control and ultimately prevent environmental factors that cause adult and, especially, pediatric cancer. She rounds out this collection of basic vegetarian fare with a lengthy essay about life on the Santa Fe, N.Mex. ranch where she and her husband, radio personality Don Imus, practice "healthy living and healthy cooking" and teach self-reliance and horsemanship to kids who have "known too much sickness and too much death." Imus's diet is "organic, whole-food, ovo vegetarian, meaning that we don't eat dairy or animal products, but we do eat eggs," and she explains it with a rundown of the ranch's organic "vegan pantry." The informal recipes focus on basics like Orange Poppy Seed Muffins and Cowboy Potato Chowder, and fast sandwiches like I-Man Chimichangas. Dinner selections feature nostalgic favorites such as Spanish Rice updated with brown rice and olive oil, and Imus cleans up desserts (including Carrot Cake and Jeannie's All Out Brownies) by substituting unbleached flour and unrefined sugar. In addition to healthy lifestyle prescriptives and thank-you notes from some of the camp's young alumni, Imus includes sidebars on topics ranging from non-toxic head lice remedies to green cleaning agents to the dangers of PVC in children's toys. She ends this informative book with a complete nine-day menu, spanning the average duration of Imus Ranch guests. (May) Forecast: While serving more to promote the worthy mission of the Imus Ranch than to provide unique recipes, this consciousness-raising cookbook may appeal to novice vegetarians or to those interested in supporting holistic education and children's health. Copyright 2004 Reed Business Information.

New interesting book: Wordpress for Dummies or To Infinity and Beyond

Cheese Companion: The Connoisseur's Guide

Author: Judy Ridgway

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world’s most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese’s pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

Library Journal

After a short section devoted to the history of cheese and how it is made, this latest book from prolific food writer Ridgeway (International Vegetarian Cooking, Crossing, 1997) becomes a directory consisting of profiles of over 100 different cheeses. Entries vary in length from one to three pages and provide information on each cheese's name, origin, characteristics, variations, and serving suggestions. Each entry also offers a clever "cheese wheel" symbol indicating the type of milk used in creating the cheese, its maturity period, its pungency, and suggestions of wines to serve as accompaniment. While this work does include a few recipes, serious cooks will gravitate more toward Christian Teubner's The Cheese Bible (Penguin Studio, 1998) or Julie Harbutt's The World Encyclopedia of Cheese (Lorenz, 1998), which focus more on cooking with cheese. Ridgeway's book is perfect for patrons who need practical information about the stuff itself. Recommended for medium to large public libraries.--John Charles, Scottsdale P.L., AZ

Classical Cooking The Modern Way or Simply the Best All American

Classical Cooking The Modern Way: Methods and Techniques

Author: Philip Pauli

Europe's most authoritative culinary reference comes to the New World

A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.

New interesting textbook: Introduction to Algorithms Second Edition or Windows Vista

Simply the Best All American: Our 250 Regional Favorites from Around the Country

Author: Weight Watchers

The premier name in dieting brings together the best recipes from across the country. From coast to coast, America's favorite pastime is eating. But many of our most beloved foods aren't always good for the waistline-or our health. Now, the most trusted name in weight control re-creates more than 250 of America's all-time favorite dishes in healthy, tasty new recipes that will appeal to even the most finicky eater. From Cherry Pie, Red Flannel Hash, and Lady Baltimore Cake to Seared Ahi Tuna with Mango Salsa, Steakhouse Fries, and Key Lime Sorbet, this bound-to-be-popular cookbook is packed with delicious, low-calorie recipes everyone can enjoy without guilt. It includes:

• Great-tasting recipes that reflect our nation's growing interest in regional products, such as Washington State salmon and Maine blueberries
• 32 full-color photographs
• A combination of classic recipes such as Yankee Pot Roast and Jambalaya and new cuisine dishes such as Spicy Asian Broth and Peppered Buffalo Tenderloin Steaks with Merlot and Cherry Sauce
• Easy cooking tips and fanciful American cooking lore
• Recipes featuring Weight Watchers' phenomenal
• 123 Success Weight Loss Plan POINTS values

With these irresistible recipes for time-tested favorites, sensible eating has never been so delicious!

Table of Contents:

1	New England
	Connecticut
	Maine
	Massachusetts
	New Hampshire
	Rhode Island
	Vermont
2	Mid-Atlantic
	Delaware
	Maryland
	New Jersey
	New York
	Pennsylvania
3	The Midwest
	Illinois
	Indiana
	Iowa
	Michigan
	Minnesota
	Missouri
	Ohio
	Wisconsin
4	The Plains
	Kansas
	Nebraska
	North Dakota
	Oklahoma
	South Dakota
5	The South
	Arkansas
	Kentucky
	North Carolina
	South Carolina
	Tennessee
	Virginia
	West Virginia
6	The Gulf States
	Alabama
	Florida
	Georgia
	Louisiana
	Mississippi
7	The Southwest
	Arizona
	New Mexico
	Texas
8	The Mountain West
	California
	Colorado
	Idaho
	Montana
	Nevada
	Utah
	Wyoming
9	The Pacific and Northwest
	Alaska
	Hawaii
	Oregon
	Washington

Neiman Marcus Taste or Harumis Japanese Cooking

Neiman Marcus Taste: Timeless American Recipes

Author: Kevin Garvin

Neiman Marcus first opened its doors to shoppers in 1907, and since then it has been a fixture of American elegance and style. Now Neiman Marcus opens another door, this time to their acclaimed kitchens, with their 100th anniversary cookbook—a retrospective of the timeless, legendary dishes that have satisfied generations of Americans over the past fifty years.

The Zodiac, Neiman Marcus’s first restaurant, debuted in the company’s Dallas flagship store in 1953. It was a sensation, combining the indulgences of great shopping with satisfying dining. Over the years, the initial Director of Restaurants, the renowned Helen Corbitt, elevated the culinary stature of the Neiman Marcus food operation from comforting and delicious to elegant and iconic. Taking up where Helen Corbitt left off, Executive Chef Kevin Garvin has continued to build on this foundation and to enhance the Neiman Marcus reputation for superb food and wonderful recipes.

More than a celebratory collection, Neiman Marcus Taste will delight not only the store’s loyal devotees but also home cooks across the country with more than 110 recipes for every occasion. Ranging from Sunday supper favorites, such as Potato and Bacon Soup and Chicken Tetrazzini, to dinner-party showstoppers, including Lobster Macaroni and Cheese and Pear Galettes with Caramel Sauce and Coconut Ice Cream, the recipes in this collection are both nostalgic and innovative. And Garvin doesn’t forget to include Neiman Marcus’s timeless classics, such as Savory Parmesan Popovers, Garlic and Herb Monkey Bread, and Chocolate Velvet Cake.

Neiman Marcus Taste is truly a commemoration of theNeiman Marcus traditions of sophistication, elegance, and luxury. An ode to 100 extraordinary years, this lavishly illustrated cookbook is both an homage to Neiman Marcus’s culinary tradition and a compilation of the creative, contemporary dishes on the menu today.

New interesting textbook:

Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert

Author: Harumi Kurihara

Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.

AUTHORBIO:
Harumi Kurihara is Japan's most popular cooking and lifestyle personality. She has sold more than seven million copies of her cookbooks, as well as more than five million copies of her cooking magazine. A nationwide sensation in her home country, she also appears on Japanese television and runs housewares shops and restaurants. This is her first book to be published in the U.S.

Publishers Weekly

The publisher calls Kurihara "Japan's Martha Stewart" because of her numerous bestselling cookbooks, her lifestyle magazine and line of kitchenware, but judging by the overall simplicity of these recipes-and that Kurihara is "not interested in decorating [her] food for the sake of it"-that comparison is questionable. The recipes in this volume are divided into basic categories: appetizers, soups and noodles, rice, tofu, seafood, chicken and egg, beef and pork, sushi, vegetables, and desserts and drinks. They range from extremely accessible, such as Beef on Rice and Chicken with Red and Green Peppers, to more intimidating, such as Shrimp and Squid Tempura. But even the more involved entries are doable thanks to Kurihara's encouraging and straightforward (if not always elegant, thanks to an occasionally awkward translation) prose. She covers traditional Japanese favorites like Okonomiyaki Hiroshima fu (Japanese-Style Savory Pancake) and more contemporary takes with international influences, like Tofu with Basil and Gorgonzola Dressing, which she describes as "a rather Italian way to serve up tofu." Throughout, the emphasis on eating mindfully, varying ingredients and keeping portions small (especially for dessert) means that this is a healthful cookbook that doesn't try too hard to be one. Photos. (Apr. 4) Copyright 2006 Reed Business Information.

Library Journal

Kurihari is wildly popular in Japan, where she has a cooking magazine, a line of housewares, and several best-selling cookbooks in print. She has sometimes been called Japan's Martha Stewart, but, as evidenced by her first book to be published here, she has a more down-to-earth, straightforward style. True, she does have a large collection of serving dishes and plates, but that is in large part a reflection of the Japanese aesthetic sense--the emphasis on "variety, seasonality, and presentation" that, Harumi believes, is what makes the cuisine unique. She presents both classic Japanese dishes and more contemporary recipes, often influenced by other cuisines, from Japanese Pepper Steak with Ginger Mashed Potatoes to Tofu with Basil and Gorgonzola Dressing. She also includes a mini-tutorial on sushi, illustrated with step-by-step photographs, and there are color photographs, many full-page, of all the recipes. An unintimidating, informed, and quite engaging introduction to a cuisine few Americans cook at home, this this book is recommended for most collections. Copyright 2006 Reed Business Information.

Kitchen Survival Guide or Wheat Free Gluten Free Dessert Cookbook

Kitchen Survival Guide, Vol. 1

Author: Lora Brody

When Lora Brody, cookbook author, chocolate maven, and mother, sent her sons off into the world, she (and they) realized that they didn't have a clue as to how to feed themselves or their guests, if, heaven forbid, they should have any. The Kitchen Survival Guide is for anyone -- newly graduated, newly married, newly single -- who is venturing into the kitchen for the first time. With her on-target brand of humor, Lora Brody builds kitchen confidence with more than 130 basic recipes necessary to get through life, as well as hundreds of helpful hints Mom forgot to share:

On cleaning an oven -- "Manual cleaning oven, unfortunately, does not mean that a guy named Manuel will come and clean your oven."

What's the difference between dicing and chopping, zest and pith, or au gratin and au lait?

Survival recipes include tuna fish salad, homemade chicken soup, brownies, and many more.

Setting up a kitchen and keeping it clean and safe, how to buy and store food, a glossary of basic cooking terms, and what to do in the event of a culinary disaster are all covered in this handy, easy-to-use cookbook and kitchen compendium.

Publishers Weekly

The thought of her grown son unarmed in an empty kitchen prompted Brody ( Cooking with Memories ) to write this wisecracking encyclopedia of first-kitchen recipes and advice. In part one, ``Welcome to Your Kitchen,'' she leads neophytes through the basics of appliances, organization and equipment in sections that discuss how to defrost a refrigerator (with trays of hot water, not a hair dryer); when bulk shopping is not cost-effective; how to clean lettuce; and why the first great Rule of the Kitchenstet is ``Everything has its place.'' Unfussy charts on meat temperatures, cooking terms and substitutions are useful, providing easy access to information that even practiced cooks forget. Part two, ``135sic Recipes to Get You Through Life,'' spans a family's lifetime repertoire, from macaroni and cheese to brisket. More modern recipes include brown rice Creole shrimp and strawberries with raspberry sauce. This is a good supplement to the traditional first cookbook, which may daunt a new cook. The only drawback may be Brody's tone: her brassy one-liners and admonitions will seem either amusing and practical or talky and slightly condescending. (June)

Library Journal

``Kitchen illiteracy'' is on the rise, and Brody's guide could serve as the perfect antidote. Designed for those with little or no cooking knowledge, her book describes appliances as basic as the refrigerator (how to defrost the freezer), discusses how to shop (buy the ice cream last), describes setting the table and washing dishes, and explains how to begin to cook (how to measure, read a recipe, and tell when ``it's done''). The recipes are correspondingly uncomplicated, usually for those on a limited budget, and accompanied by checklists on preparation and making ahead, freezing, leftovers, and more. There are other basic cooking guides around, but this is a particularly engaging one.

Go to: Walden and Civil Disobedience or Boots on the Ground by Dusk

Wheat-Free, Gluten-Free Dessert Cookbook

Author: Connie Sarros

One out of every 133 people in the United States has celiac disease. And countless others are giving up wheat for general health concerns. These books provide taste-tested recipes for delicious meals and desserts that are all wheat-and gluten-free.

Connie Sarros has been preparing wheat-free and gluten-free recipes for years. A popular speaker, she is well known on the celiac circuit, lecturing regularly at celiac conferences and health food stores. Her work has been featured in the Cleveland Plain Dealer and Cooking Light magazine.

Internet Book Watch

Wheat-Free Gluten-Free Dessert Cookbook offers 400 delicious recipes for cakes, tortes, cookies, dessert crepes, pies, fruit desserts, low-calorie desserts, puddings and more. All of them wheat and gluten free, designed specifically for those with wheat allergies or gluten intolerances. Wheat-Free Gluten-Free Dessert Cookbook also offers a list of gluten-free foods and food additives, as well as a page of "hints" on how to successfully convert wheat recipes into gluten-free recipes. Especially recommended for anyone suffering from Celiac Sprue disease, all the ingredients listed throughout this specialty cookbook have been approved by the Celiac Sprue Association and The National Center for Digestive Diseases.

Supper of the Lamb or Picayunes Creole Cook Book

Supper of the Lamb: A Culinary Reflection

Author: Robert Farrar Capon

From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks.

New interesting textbook: SharePoint 2007 Users Guide or Blogs Wikis Podcasts and Other Powerful Web Tools for Classrooms

Picayune's Creole Cook Book

Author: The Picayun

Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes.

Cat Coras Kitchen or Quilters Christmas Cookbook

Cat Cora's Kitchen

Author: Cat Cora

What could be better than family and friends gathered around a table laden with laughter and good food? The Food Network's Cat Cora is the perfect companion in the kitchen to help create meals and memories to share and remember. With recipes inspired by Cat's Greek heritage and her roots in the American South, honed by her experiences in restaurants in France and California, Cat Cora's Kitchen shines with simplicity and flavor. Organized by menu, these dishes tempt palates with specialties such as freshly baked Spana-kopita, the traditional Greek favorite of spinach, dill, and feta in pastry, and savory chicken stew, redolent of wine, garlic, and cinnamon. Desserts are also not-to-be-missed, with treats such as the Orange-Scented Almond Cookies or an unusual rolled version of Baklava. The pantry offers basic recipes for homemade stock and a resource section gives suggestions for finding unusual ingredients. With gorgeous photographs throughout, these approachable, elegant dishes will leave everyone asking for the recipe.

Table of Contents:

	Introduction	10
	The Cora Kitchen in Jackson, Mississippi	12
	Getting my mom to cook kota kapama for my brother's birthday: I've bribed him to ask for my favorite meal	15
	Chicken Stewed in Wine, Garlic, and Cinnamon (Kota Kapama)	16
	Butter and Cheese Noodles (Makaronia)	18
	Caramelized Brussels Sprouts	19
	Tomato, Cucumber, and Feta Salad (Horiatiki)	21
	Olive Oil Cake (Lathi Torte)	22
	Sharing my family's two secret ingredients for pork: Bourbon and my grandmother's mustard give this roast its zing	25
	Spring Onion, Fennel, and Potato Soup (Patatosoupa)	26
	Slow-Roasted Pork with Bourbon (Hirino Psito)	27
	Southern-Style Greens (Horta)	28
	Walnut Tart (Karithi Tarta)	30
	Roasting a chicken with lemon and herbs: The Zouboukos brothers cook an old-fashioned church supper, Jackson style	33
	Fish Roe Spread with Crostini (Taramosalata)	34
	Classic Greek Roasted Chicken with Lemon and Herbs (Kotopoulo Psito)	35
	Church-Style Lemon-Roasted Potatoes (Patates Lemonates)	36
	Stewed Green Beans with Fresh Oregano (Fassoulakia Yahni)	37
	Milk Pie (Calatoboureko)	38
	Slow-smoking a beef brisket: Greek flavors take on a Southern flair when my dad cooks	41
	Pork Skewers with Pita Bread (Souvlaki Me Pita)	42
	Spiro's Brisket (Vodino Spiros)	43
	Greek Potato Salad (Patatosalata)	45
	Bell Peppers Stuffed with Meat and Rice (Piperies Yemistes Me Kima Kai Rizi)	46
	Greek Butter Cookies (Kourambiedes)	48
	The Karagiozos Kitchen on Skopelos, Greece	50
	Arriving in Skopelos: Aunt Demetra is worried we'll be hungry	53
	Spinach, Dill, and Feta Baked in Phyllo Dough (Spanakopita)	55
	Artichoke Hearts Braised in Lemon Juice (Anginares Me Latholemono)	57
	Cucumber Yogurt (Tzatziki)	58
	Spicy Feta Spread (Htipiti)	59
	Sour Cherry Torte (Tortes Me Vissino Glyko)	61
	Cooking a classic stifatho with my Aunt Demetra: This Greek stew calls for rabbit, wine, and beautiful pearl onions	65
	Stewed Rabbit with Pearl Onions (Kouneli Stifatho)	67
	Polenta with Fontina and Parmesan	70
	Fresh Spinach with Preserved Lemons (Spanaki Me Lemone)	71
	Honey-Dipped Cookies with Fresh Figs (Melomakarona Kai Sika)	72
	Stopping at a taverna after wandering through town: Sampling shrimp with capers, Aegean meatballs, and baklava orthi	75
	Shrimp and Caper Salad (Carithosalata Me Kappari)	77
	Aegean Meatballs with Pita Bread (Keftethakia Kai Pita)	78
	Cabbage Leaves Filled with Lamb and Rice (Dolmathes Me Arni Kai Rizi)	79
	Skopeletti Stuffed Tomatoes (Domates Yemistes)	80
	Rolled Baklava (Baklava Orthi)	81

New interesting textbook: Taxation and Democracy or Fifties Television

Quilter's Christmas Cookbook

Author: Louise Stoltzfus

In this new recipe collection, discover hundreds of favorite Christmas dinner and holiday recipes from quilters across North America! From favorite holiday breakfast dishes to Christmas Eve meals and from Christmas cookies and snacks to traditional dinners, A Quilter's Christmas Cookbook overflows with the bounty and generosity of the holiday season.

Many quilters are ordinary women and men who love both quilting and cooking. They spend lots of time in their sewing rooms, creating quilts and covers for comfort. Many also spend lots of time in their kitchens, making meals to provide sustenance for themselves and their families.

Here are their treasured holiday recipes -- the foods they serve and the meals they make during this wondrous season of the year! The recipes range from easy-to-make and homey foods to elegant holiday dishes reserved for that one special meal each year during the time of Christmas.

Also includes a collection of stories about Christmas quilts, food as gifts, and other family Christmas memories.

Louise Stoltzfus is the editor of Favorite Recipes from Quilters, the well loved quilters' cookbook!

Wild Brews or Egyptian Cooking

Wild Brews: Beer Beyod the Inflence of Brewer's Yeast: Culture and Craftsmanship in the Belgian Tradition

Author: Jeff Sparrow

Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

Table of Contents:

	Acknowledgements	v
	Foreword	vii
	Introduction	1
	Classic Styles	9
	History	29
	Drinking Wild Beer	57
	Beer-Souring Microorganisms	99
	Production Methods	117
	Wild Fermentation	151
	Fermentation and Maturation Vessels	189
	Finishing the Beer	223
	Do It Yourself	255
	Appendix	267
	Glossary	275
	Bibliography	293
	Index	303

See also: Mon Docteur Le Vin My Doctor Wine or 75 Wok and Stir Fry Recipes

Egyptian Cooking: A Practical Guide

Author: Samia Abdennour

Originally published in Egypt, this ever popular guide to Egyptian cooking has now been revised for a North American audience. Egyptian cuisine is a combination of several, Mediterranean culinary traditions, mainly Turkish, Palestinian, Lebanese, Greek and Syrian. Almost 400 recipes, all adapted for the North American kitchen, represent the best of authentic Egyptian family cooking. Some recipes included are 'Arnabit musa a'a (Moussaka cauliflower), Samak bi-l-tahina (Fish with tahina sauce), Kosa matbukha bi-l-zabadi (Zucchini stewed in yogurt), and Lahma mu'assaga (Savory Minced Beef). The chapters included are Mezze, Breakfast, Main Courses, Sweets and Desserts, Beverages, Kitchen Utensils, and Spices. This classic cookbook also includes a glossary of Arabic names for ingredients, translated into English, and useful tips on shopping and using traditional cooking utensils.