Purba or Allergy Cuisine

Purba: Oriya Cuisine from Eastern India

Author: Laxmi Parida

Not just a recipe book but a comprehensive survey of culinary delights from the eastern Indian state of Orissa, better known for the architectural splendors of its ancient temples in Konarak and Puri.

The author speaks of her own experience in the context of the food she describes- meticulously documented by her as she passes through her grandmother's kitchen to her mother's overseen by the family cook. The little anecdotes that accompany some of the recipes provide an unusual glimpse into the middle-class Indian existence the author experienced while growing up in that vast and fascinating country.

Comparing and contrasting the techniques refined over generations, with that from diverse and distant cultures, augmented with an extensive bibliography, the book should appeal to a wide spectrum of readers --from the faltering beginner to the serious cook. An unusual chapter on the family cook's contribution might make the orthodox in you squirm but nevertheless offers a glimpse into the evolution of "restaurant-food" in urban Orissa.

A scientist by training, the author injects her own scientific-humor into the writing that also makes the book an amusing read.

New interesting book: Commercio ed etica professionale per i direttori, i quadri ed i ragionieri

Allergy Cuisine: Step by Step

Author: Sylvia Ross

Allergy Cuisine: No Gluten, No Dairy, No Food Additives, No Yeast, No Sugar, No Aged Foods, No Miscellaneous Food Allergens—Just Good Food!

Allergy Cuisine is all about cooking without the foods that cause and aggravate food allergies, the "Seven Deadly Sins": gluten, dairy, chemical additives, yeast, sugar, aged foods, and miscellaneous food allergens. What's left to eat? That question is answered here utilizing three approaches that help the reader: 1. Flexibility: Many people with food allergies wish to avoid chemical additives in animal products, such as hormones, antibiotics, and insecticides, so recipes here are set up vegetarian but designed with the option to add meats, fish, or fowl if one wishes, or if meals are shared with people who eat animal foods.

2. User Friendliness: The person with food allergies wants to know what to eat for breakfast, for lunch, and for dinner—so that's how the recipes are organized, including a special chapter devoted to holiday menus.

3. Satisfaction: The prevalent attitude seems to be that a book about healthy eating should be devoid of fat, but there's a conflict with that attitude because fats are what make foods satisfying. Chapter Three, "Fats: No Longer a Four-Letter Word," outlines the role that essential fatty acids play in healing food allergies and how to use these beneficial fats.

Table of Contents:

	Acknowledgements	xix
	Introduction	xxi
Chapter 1	Understanding Food Allergies	1
	The Seven Deadly Sins for Food Allergies	1
	Identifying the "Sins" that are "Deadly" for You	1
	The Elimination/Challenge Test	1
	If the Challenge is Just Too Much	3
	The First Deadly Sin: Wheat and the Other Gluten Grains	4
	The Second Deadly Sin: Dairy Products	5
	The Third Deadly Sin: Chemical Additives	6
	The Fourth Deadly Sin: Yeast	10
	The Fifth Deadly Sin: Sugar	19
	The Sixth Deadly Sin: Aged Foods	20
	The Seventh Deadly Sin: Miscellaneous Food Allergens	22
	Recommended Sources for Further Information	25
Chapter 2	Starches: Gluten Free & Yeast Free	26
	The Base of Your New Starch Pyramid	26
	Rice: A Good Start	27
	The Next Step: Getting to Know Millet, Buckwheat, & Quinoa	31
	Get Acquainted with Amaranth	34
	Washing Grains	35
	Miscellaneous Starches for Occasional Use	35
	Miscellaneous Flour Products	38
	Recommended Sources for Further Information	41
Chapter 3	Fats: No Longer A Four-Letter Word	42
	The "F" Word	42
	Repression Leads to Obsession	43
	The Good Fats: The Fats That Heal	44
	How to Use the Fats that Heal	45
	Sauteing Methods	46
	The Fats that Kill	49
	How to Pick a High Quality Oil	51
	Good Cooking Oils	55
	Essential Fatty Acids and Cardiovascular Health	57
	Recommended Sources for Further Information	58
Chapter 4	Making the Transition Easier	59
	Reality Check	59
	Coping with Difficult People	59
	Don't be Anal Retentive: Let Go of Stress and Toxic Emotions Instead	73
	Don't be Difficult Yourself	79
	Use a Crutch when You Need It	81
	Attitude Adjustment	87
	Someday...	87
	Recommended Sources for Further Information	88
Chapter 5	Holiday Menus: Food, Emotions, & Your Satisfaction Factor	89
	Get in the Mood for Seasonal Foods	89
	Recommended Sources for Further Information	92
	New Year's Day Dinner	93
	Paddy's Day Supper	96
	Springtime Feast	98
	Fourth of July Picnic	101
	Halloween Supper	104
	Thanksgiving Dinner	108
	Yuletide Dinner	113
Chapter 6	Main Dishes for Spring & Summer	118
	The Spices of Life	118
	Eat Your Vegetables!	119
	Options for Meat Eaters: "Add-ons" for Non-vegetarians	121
	Don't Sweat the Side Dishes	121
	Side Dish Starches	121
	Methods to the Madness: Cooking Methods to Use Now	122
	Last but Not Least: The Garnishes	124
	First Aid for Anemic, Watery Soups and Stews	124
	Please Note	125
	Suggested Sources for Further Information	126
	Basic Tomato Sauce	127
	Peruvian Black Bean Soup	127
	Tomato Gumbo Soup	128
	Minestrone	130
	Stuffed Red Peppers	131
	Lasagna Skillet Bake	132
	Eggplant Skillet Bake	134
	Creamy Potato Soup	135
	Lite Lentil Soup	136
	Linguine Primavera with Pesto Sauce	137
	Lima Bean Soup	138
	Dal Over Rice is Nice	140
	Eggplant Curry Over Rice is Nice, Too	141
	Pinto Bean Stew	142
	Chilled Carrot Colada Soup with Almond Puree	143
	Zucchini Stew	143
Chapter 7	Main Dishes for Fall & Winter	145
	The Spices of Life	145
	Eat Your Vegetables!	145
	Options for Meat Eaters: "Add-ons" for Non-vegetarians	146
	Don't Sweat the Side Dishes	147
	Side Dish Starches	147
	Methods to the Madness: Cooking Methods to Use Now	147
	Last but not Least: The Garnishes	151
	Please Note	151
	Recommended Sources for Further Information	152
	Almond Broccoli Stir Fry	153
	Nishime Vegetable Platter	154
	Horoku Casserole Steamed Vegetable Platter	155
	Carrot Curry Soup with Pumpkin Seed Puree	155
	Mother's Chickenless Soup (to which you can add chicken, if you like)	156
	Autumn Curry with Hazelnut Puree	158
	Sweet Millet Casserole	159
	Hot and Sweet Red Lentil Curry	160
	Root Vegetable Casserole	161
	Pot Pie with Mashed Potato Crust	163
	Aduki Bean Soup	164
	Hearty Lentil Soup	165
	White Bean/Butternut Squash Soup	166
	Cellophane Noodle Broth	168
Chapter 8	Spring & Summer Luncheons	169
	Salads: The Centerpiece	169
	Nine Building Blocks for Main Dish Luncheon Salads	169
	Luncheon Salad Plate	173
	Tuna Stuffed Peppers	174
	Apple/Quinoa Salad	174
	Pour on the Good Fats	175
	Other Warm Weather Vegetable Luncheon Ideas	175
	Recommended Sources for Further Information	179
	Cellophane Noodle Salad	180
	Watercress Wonder Salad	180
	Italian Vegetable Spears Boiled Salad	181
	Sweet and Sour Spaghetti Squash Salad	182
	Soba Noodle Salad	184
	String Bean Almondine Salad	185
	Chinese Pasta Salad	186
	Arame Salad	187
	Tostada	188
	Grilled Mexican Salad	188
	Avocado Sandwich	190
	Corn and Rice Luncheon Salad	190
Chapter 9	Fall & Winter Luncheons	192
	Salads: Still the Centerpiece, but...	192
	Building Blocks for Main Dish Luncheon Salads for Colder Weather	192
	Keep Pouring on the Good Fats!	193
	Other Cold Weather Luncheon Ideas	193
	Buckwheat and Bow Ties Pilaf	194
	Easy to Carry Accompaniments	194
	Lentil Salad	195
	Three-Bean Vinaigrette Salad	196
	White Bean Salad	197
	Southwest Sushi	198
	Traditional Sushi	200
	Middle Eastern Sushi	200
	Italian Sushi	200
	The Rice Ball	200
	Crunchy Grilled "Cheeze" Sandwich	201
	Three-Bean Chili	202
	Warmed Oriental Pasta Salad	203
	Brown Rice Salad	204
	Curried Cauliflower Salad with Quinoa	205
	Sweet Millet Pilaf	206
	Ethiopian Lentil Dip	207
	Stir Fried Brown Rice	208
	Have Potato Will Travel: The Baked Potato Lunch with Toppings	209
	Stuffed Acorn Squash	211
Chapter 10	Spring & Summer Breakfasts	213
	Cold Cereals and Milk Alternatives	213
	The Liquid Breakfast	215
	Flour Products	217
	Yogurt	217
	Quinoa Colada Breakfast Pilaf	218
	Fruited Millet Salad	218
	Quinoa Kanten	219
	Sweet Breakfast "Polenta"	219
	Home Fry Hash	220
	Fruit Roll-Ups	221
	Curried Apple Salad	222
	Celery Boats	223
	Cucumber Boats	223
Chapter 11	Fall & Winter Breakfasts	224
	Pyramid of Starches	224
	Hot Cereals	225
	The Sweet Harvest	226
	Breakfast Beverages	227
	Methods to the Madness	228
	On the Run	228
	Butternut/Cranberry Crunch	230
	Curried Quinoa Breakfast Pilaf	230
	Baked Apples with Millet	231
	Millet/Sweet Vegetable Bake	232
	Breakfast Rice Pudding	232
	Breakfast Cake	233
	Pumpkin Porridge	234
	Kasha with Bow Ties	235
	Sweet Aduki/Chestnut Dip	236
	Sweet Vegetable Bars	236
	Burdock "Bacon"	237
	Pumpkin/Cranberry Scones	238
	References	241
	Index	245

History of Wine in America Volume 2 or Best Food Writing 2002

History of Wine in America, Volume 2: From Prohibition to the Present

Author: Thomas Pinney

A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods. Thomas Pinney goes on to examine the effects of World War II and how the troubled postwar years led to the great wine boom of the late 1960s, the spread of winegrowing to almost every state, and its continued expansion to the present day.
The history of wine in America is, in many ways, the history of America and of American enterprise in microcosm. Pinney's sweeping narrative comprises a lively cast of characters that includes politicians, bootleggers, entrepreneurs, growers, scientists, and visionaries. Pinney relates the development of winemaking in states such as New York and Ohio; its extension to Pennsylvania, Virginia, Texas, and other states; and its notable successes in California, Washington, and Oregon. He is the first to tell the complete and connected story of the rebirth of the wine industry in California, now one of the most successful winemaking regions in the world.

Books about: Onest� assoluta: Sviluppando una coltura corporativa che stima il colloquio diritto e ricompensa l'integrit�

Best Food Writing 2002

Author: Holly Hughes

Best Food Writing 2002 assembles, for the third year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and websites. Contributors include Jeffrey Steingarten, Ruth Reichl, Calvin Trillin, Amanda Hesser, and dozens more. Within its six sections—Stocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around, Food Fights, and Personal Tastes—read our best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences, from the latest trends in ingredients and equipment to unforgettable memoirs inspired by cooking and eating. Neither cook nor food lover should be without this remarkable annual collection.

History of Wine in America Volume 2 or Best Food Writing 2002

History of Wine in America, Volume 2: From Prohibition to the Present

Author: Thomas Pinney

A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods. Thomas Pinney goes on to examine the effects of World War II and how the troubled postwar years led to the great wine boom of the late 1960s, the spread of winegrowing to almost every state, and its continued expansion to the present day.
The history of wine in America is, in many ways, the history of America and of American enterprise in microcosm. Pinney's sweeping narrative comprises a lively cast of characters that includes politicians, bootleggers, entrepreneurs, growers, scientists, and visionaries. Pinney relates the development of winemaking in states such as New York and Ohio; its extension to Pennsylvania, Virginia, Texas, and other states; and its notable successes in California, Washington, and Oregon. He is the first to tell the complete and connected story of the rebirth of the wine industry in California, now one of the most successful winemaking regions in the world.

Books about: Onest� assoluta: Sviluppando una coltura corporativa che stima il colloquio diritto e ricompensa l'integrit�

Best Food Writing 2002

Author: Holly Hughes

Best Food Writing 2002 assembles, for the third year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and websites. Contributors include Jeffrey Steingarten, Ruth Reichl, Calvin Trillin, Amanda Hesser, and dozens more. Within its six sections—Stocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around, Food Fights, and Personal Tastes—read our best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences, from the latest trends in ingredients and equipment to unforgettable memoirs inspired by cooking and eating. Neither cook nor food lover should be without this remarkable annual collection.

Pepper Pantry or Pop It Stir It Fix It Serve It

Pepper Pantry: Chipotles

Author: Dave Dewitt

With over 50 recipes each, these books have everything a person would need to make a complete pepper meal, from condiments to main dishes. Also has text on history, legends, and processing.

Books about: La Secuencia de 12 segundos or Dr Atkins Age Defying Diet

Pop It, Stir It, Fix It, Serve It: Can-Do Cooking

Author: Laura Karr

With the flip of a lid, and these delicious recipes, you'll have dinner on the table in no time!

Short on time? Hungry for something new?

With her trademark quick and easy recipes using canned and jarred ingredients, Laura Karr will help you prepare tasty, nutritious meals in a matter of minutes. In her first successful cookbook, The Can Opener Gourmet, Laura introduced her worry-free, time-saving approach to home cooking. Now, in her latest offering, she provides 200 more mouthwatering recipes that require very little preparation-just pop it, stir it, fix it, serve it-and then sit back and enjoy it.

It's all here: recipes for starters, soups, salads, meat and fish entrees, breads, desserts, and more. Dishes like Mediterranean White Bean Dip, Salmon-Orange Salad with Ginger-Lime Dressing, Mexican Chicken Bake, Beef Shepherd's Pie, and Applesauce Raisin Bread can be prepared in mere minutes with items you've already got on hand.

A woman on a tight schedule, Laura Karr makes the most of her time by using the recipes in this cookbook and her last cookbook, The Can Opener Gourmet, to put terrific meals on the table. A food writer and a lifetime cook, she lives in Lakewood, California.

Moms Updated Quick Meals Recipe Box or Vivir Bien

Mom's Updated Quick Meals Recipe Box: 250 Family Favorites in Thirty Minutes or Less

Author: Donna Weinhofen

The 250 recipes in Mom's Updated Quick Meals Recipe Box are the fastest and healthiest way to take your family back in time for supper. You can get dinner on the table quickly and still make healthy, tasty meals for the whole familyand for company too! You'll never wonder what to make for dinner again, which such tempting favorites as...

Bacon and Egg Pizza

Swiss Apple Grape Salad

Chicken Chili

Hamburger Soup

Maple Mustard Grilled Chicken

Orange Glazed Salmon

Spaghetti and Italian Sausage Pie

Pasta Alfredo

Chocolate Silk Pie

Oatmeal Toffee Bars Dinner will be perfect every timeand you'll do your own mama proud!

Donna L. Weihofen, R.D., M.S., is a nutritionist and lecturer at the renowned University of Wisconsin Comprehensive Cancer Center. She is featured regularly on CBS affiliate WISCTV in Madison and appears nationally in children's educational programs as The Nutrition Magician. Her other books include Mom's Updated Recipe Box, The Cancer Survival Cookbook , and Magic Spices . She lives in Madison, Wisconsin.

Book review: Comportamiento Organizativo:Ciencia, el Verdadero Mundo, y Usted

Vivir Bien: Con Poca Grasa!

Author: Robert K Cooper

Vivir Bien: ¡con poca grasa!

Con el programa Vivir Bien con Poca Grasa, usted quemará constantemente más grasa las 24 horas al día y se percatará inmediatamente de cómo beneficia su salud.

Reduzca su presión arterial y sus niveles de colesterol.

Disminuya las posibilidades de padecer de enfermedades cardíacas, ataques de apoplejía, diabetes y cáncer

Siéntase menos cansado y disfrute de más energía

Este nuevo y extraordinario programma del doctor Robert K. Cooper revela los sencillos factores para alcanzar el éxito.

Comida riquísima baja en grasa, sal y colesterol

Ejercicios tan fáciles que podrá conversar mientras los hace

Formas de quemar grasa tan fáciles como apretar un botón

Las técnicas de tonificación más eficaces que se han descubierto hast la fecha

Este libro sustituye las dietas con métodos para quemar grasa con un fácil plan de vida que será eficaz para toda la familia y también docenas de recetas que son saludables y sabrosísimas. Todo esto está basado en las más recientes investigaciones a nivel internacional.

Balsamic Vinegar or Claudia Rodens Foolproof Mediterranean Cookery

Balsamic Vinegar: Introduction to a Mysterious and Centuries-old Italian Vinegar

Author: Paola Prati Nash

Description on different balsamic vinegars to help consumers to understand this kaleidoscopic world. Also includes detailed history of balsamic vinegar with cultural notes and production procedures description.

Look this: Tourismus: Das Geschäft des Reisens

Claudia Roden's Foolproof Mediterranean Cookery

Author: Claudia Roden

Award–winning cookbook author Claudia Roden offers classic recipes from a region renowned for its cuisine.

Throughout the Mediterranean region—from the South coasts of Spain and France, through Italy to Greece, Turkey, and the Middle East, and along the coast of North Africa—people are passionate about growing and eating food. The result is a region rich in dishes made from sun–ripened fruits and vegetables, olive oil and garlic, meat and fresh herbs, seafood and grains. Now, Claudia Roden brings us 40 classic recipes that highlight the variety of the region, including Andalusian Gazpacho, Baked Tomatoes in the Style of Provence, Italian Fish Soup, Marinated Cod Moroccan Style, and Lamb Tagine with Prunes. All the recipes call for readily available ingredients, and there’s even a special menu section to help plan the perfect meal. Claudia Roden, who was born and raised in Cairo, has traveled extensively throughout the Mediterranean; among her previous books are A New Book of Middle Eastern Food and the award–winning The Book of Jewish Food.

Publishers Weekly

Roden presents a sixth edition of the Foolproof series, which includes books from Madhur Jaffrey and others, most of whom are primarily popular in the U.K. Roden (The Book of Jewish Food; A New Book of Middle Eastern Food), begins this slim volume with a list of ingredients found in "dishes from one end of the seas to the other," a characteristic that has to do with similar climates and a shared history with of Roman, Greek, Arab, Ottoman and Spanish influences. There are recipes (with beautiful photos of the dishes) for starters, such as Lentils and Rice with Caramelized Onions, as well as Roasted Peppers and Aubergines with Yoghurt. Main dishes include Seared Tuna with Tomato and Lemon Dressing, and Tagine of Meatballs in Tomato Sauce with Eggs. While the book list ingredients in both metric and imperial measurements, it also includes a conversion chart. This volume is perfect for home cooks wanting just a taste of Middle Eastern cooking, but those with a deep interest in the cuisine will be left wishing for more, and will do well to reach for one of Roden's earlier books. (Sept.) Copyright 2003 Reed Business Information.

Library Journal

In this latest entry in the "Foolproof" series, which includes titles by Madhur Jaffrey and Ken Hom, Roden, an acknowledged authority on Mediterranean cuisines, presents 40 classic recipes from the Mediterranean, each illustrated with color photographs of the finished dish and step-by-step technique shots. Her thoughtfully selected recipes are clearly written and accompanied by brief but informative headnotes. However, these are classics, and as such, many, from Pissaladiere to Andaulsian Gazpacho to Greek Country Salad, are both familiar and readily available in other sources. For larger collections. Copyright 2003 Reed Business Information.

Grilling or New Great American Writers Cookbook

Grilling: Delicious Recipes for Outdoor Grills

Author: Louise Pickford

For many of us, grilling outdoors has become our favorite way to cook, not only for the flavor of the food, but also because it's a very enjoyable way to entertain. Here, Sydney-based author Louise Pickford provides a delicious selection of easy recipes to help you make the most of your barbecue. Start with Little Dishes to whet the appetite before the big grill -- recipes like Fig, Goat Cheese, and Prosciutto Skewers, and Pepper 'n' Spice Chicken. Every outdoor eating experience needs good Salads & Sides -- and Louise provides great ideas such as Zucchini, Feta, and Mint Salad, Garlic Bread Skewers, and Grilled Corn on the Cob. Fish and Seafood are perfect for the barbecue, try Hot-Smoked Creole Salmon or Salt-Crusted Shrimp. Meat and Poultry are traditional grilling fare and Louise has come up with the best -- Delmonico Steak with Anchovy Butter, Smoky Spareribs and, everyone's favorite, the perfect Top Dog. The barbecue is good for Sweet Things, too -- try Grilled Figs with Almond Mascarpone Cream, Grilled Fruit Packages, and the campfire favorite, S'mores.

Books about: O Ciclo de Capital de Empreendimento

New Great American Writers Cookbook

Author: Julia Reed

Published in 1981, The Great American Writers Cookbook was a treasure trove of recipes submitted by the country's most celebrated authors. This all-new collection features recipes that range from peanut butter sandwiches to eggplant caviar, with dishes and anecdotes offered by writers of every imaginable stripe, ethnicity, region, and culture in America.

Contemporary novelists such as National Book Award winners Jonathan Franzen and the late, great Bernard Malamud share space with columnists Dave Barry, P. J. O'Rourke, and Christopher Buckley, with journalists and novelists Andrei Codrescu and Anna Quindlen, with journalist John Berendt, and with poet and novelist Sandra Cisneros. The interspersing of recipes from older and younger generations reveals cookery as creatively diverse as the writings from David Guterson, T. C. Boyle, Elizabeth McCracken, and former First Lady Barbara Bush.

This unusually tangy assortment of more than 150 recipes runs the gamut from tofu to heart-clogging chili. Writers play fast and loose with ingredients and forewarn readers planning to try them that some of the most seductive recipes are loaded with cholestrol. With such temptations as "Thighs of Delight," Crevettes Desir," a "sexy spaghetti sauce," and a lemon icebox pie that allegedly elicits proposals of marriage, the recipes and stories revealing their origins are enticing, bizarre, and promisingly tasty.

The collection gives particular emphasis to contemporary southern writers - Padgett Powell, Jack Butler, Larry Brown, Ellen Gilchrist, Josephine Humphreys, and others - although their recipes are often far from being quintessentially "Southern."

Library Journal

Descriptions of food in literature and writers sharing their favorite recipes serve as the foundation for two different yet equally entertaining cookbooks. In their quirky The Booklover's Cookbook, chefs Wenger and Jensen preface more than 170 recipes with excerpts that mention that particular food. Both the recipes and the novels/nonfiction works from which they are taken vary from classic (Mr. Casaubon's Chicken Noodle Soup from George Eliot's Middlemarch) to contemporary (Thanksgiving Spinach Casserole from Elizabeth Berg's Open House). Short quotes from authors on writing or books are also deftly sprinkled among the recipes. Readers with an interest in cooking will find plenty to amuse and tempt them in this terrific book, which gracefully combines literary descriptions with culinary delights. The editor of several books (including the 1981 first edition of this one), Wells collects more than 150 new recipes from a diverse selection of contemporary writers, journalists, and poets, running the gamut from drinks to desserts. Those authors who include a paragraph or short essay about their selection succeed in beautifully reflecting their style. From Ellen Gilchrist's advice on giving a dinner party to Kate Lehrer's Devil's Food Cake, these supplementary bits of text, along with pithy quotes from writers who declined to contribute, add just the right dash of wit and humor to a truly enjoyable cookbook. Both titles are recommended for public libraries, especially those with patrons who have an interest in literature or the culinary arts.-John Charles, Scottsdale P.L., AZ Copyright 2003 Reed Business Information.

Cocteles or Audubon Plantation Country Cookbook

Cocteles (Cocina Tendencias Series)

Author: Staff of Blum

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious recipes put elegant dishes within the reach of the novice cook. Each book in the series contains 50 recipes.
 

Un concepto nuevo de libros de cocina, diseñada pensando en los que quieren replicar los platos culinarios internacionales que normalmente disfrutan en los restaurantes. Recetas sencillas y saludable para hacer platos elegantes para los principiantes.

New interesting book: Herbal Teas or Crowd Pleasing Pot Luck

Audubon Plantation Country Cookbook

Author: Anne Butler

Dunleith, Longwood, Asphodel, Parlange, Rosedown -- the very names of these venerable homes, located in the Audubon plantation country of Louisiana and Mississippi, conjure images of shady porches, gracious entertaining, and peerless hospitality. In this volume, author Anne Butler, herself chatelaine of Butler Greenwood Plantation, collects from area residents heirloom recipes, as well as family legends, historical facts, and humorous anecdotes. The recipes in this book range from traditional syllabubs and fried catfish to modern favorites like gazpacho and crawfish fettuccine. Some dishes claim famous origins, like General Grant's Pudding, while others -- for example, the Parlange Seafood Casserole -- are associated with a particular family. There are menus appropriate for any occasion, from a Baptist church supper to an evening cocktail party on the veranda. Each chapter also includes a liberal helping of local lore, from an investigation of the Goat Castle Murder to an explanation of why one should garden "by the moon." Whether she is sharing the Shrimp Remoulade recipe from Natchez's landmark Eola Hotel or revealing the comic roots of the Star Hill Bopotamus Festival, Anne Butler never fails to delight the reader as she proves that Audubon Plantation Country Cookbook is much more than a cookbook.

Table of Contents:

	Introduction	7
	Natchez and the Adams County Area of Mississippi
	Grand Village of the Natchez Indians	13
	Natchez Trace	16
	Rosalie	19
	Concord	22
	Historic Jefferson College	25
	Natchez Under-the-Hill	27
	Green Leaves Audubon China	30
	Magnificent Melrose	32
	Steamboatin'	36
	Dunleith	41
	Stanton Hall	43
	Magnolia Hall	45
	Longwood	48
	Antiques Shopping in Natchez	51
	Eola Hotel	55
	Goat Castle Murder	57
	Mammy's Cupboard	60
	Aunt Freddie	62
	Muscadine Winery	64
	Natchez Santa Claus Club	66
	Stone-Ground Cornmeal	69
	Natchez Humane Society Barbecues	71
	The Pig Out Inn	73
	Woodville and the Wilkinson County Area of Mississippi
	Pinckneyville	75
	Rosemont and Jefferson Davis Pie	77
	Woodville Red Recipes	79
	Pond Store	82
	Crawfish Etienne	85
	New Roads and the Pointe Coupee Parish Area of Louisiana
	Parlange	88
	Jackson and the East Feliciana Parish Area of Louisiana
	Open-Fire Cooking from East Feliciana	93
	Bear Corners	96
	Jackson's Miss Bea and Miss Dud	98
	Milbank	100
	Linwood	101
	Asphodel	103
	Jackson Assembly Antique Show	106
	Glencoe	110
	Feliciana Peach Festival	112
	St. Francisville and the West Feliciana Parish Area of Louisiana
	Plantation Country Cookbook	114
	Catholic Church	118
	Family Reunions	121
	Rosale	124
	Audubon Pilgrimage	127
	Christmas in the Country	130
	Barrow House B&B	134
	The Rural Homestead	138
	Butler Greenwood Plantation	141
	The Cottage	143
	Catalpa Tea Parties	147
	Grace Church Dinners	152
	Rosedown Housewarming	155
	Black Church Suppers	157
	St. Francisville Inn	161
	Ice-Cream Socials	163
	Christmas Desserts	165
	Sweet Potatoes	168
	Bopotamus Festival	172
	Little Chase and Big Fat Aunt May	175
	Gardening by the Moon	178
	Biscuits	182
	Greenwood Plantation	184
	Texas Longhorns	187
	Better Than Sex and Other Sinfully Rich Cakes	190
	Sicks Calls--Fireballs of the Eucharist and Other Infernal Ailments	192
	Berries	195
	Cinnamon Rolls and Benefit Barbecues	198
	Pilgrimage Workshops	201
	Cushaws	204
	Pig Tails at the Races	206
	Rabbits	208
	Sandwiches	210
	Vanilla	213
	W. C. Percy's Turtle Stew	215
	Indexes
	Photo Index	218
	Recipe Index	221

Vintners Table Cookbook or Cucina Romana

Vintner's Table Cookbook: Recipes from a Winery Chef

Author: Mary Evely

Winner of the prestigious Julia Child Cookbook Award, this beautiful cookbook is easy to follow with each chapter dedicated to a particular type of wine. The Vintner's Table will guide you in the preparation of memorable meals that are made that way by the perfect matching of foods and wine using simple and fresh ingredients.

Book review: Handbook of Clinical Massage or Radiant Health

Cucina Romana

Author: Sara Manuelli

"Born and raised in Rome, Sara Manuelli reveals its gastronomic secrets: the tiny restaurants tucked away on side streets and frequented religiously by locals, the specialty shops selling gourmet ingredients and artisan produce. This is the ultimate guide to Rome, illustrated with photographs of Sara's favorite Roman people and places." "Each chapter introduces an area of Rome, its restaurants, food, markets and people. Once a Jewish ghetto, the Ghetto e Isola Tiberina, for example is the home of specialty restaurants and ingredients that recall ancient Roman-Jewish culinary influences." Each area of Rome is accompanied by a selection of recipes from the local restaurants - simple dishes that make the most of the ingredients like vine-ripened tomatoes, legumes, pancetta, lamb, artichokes, mozzarella, and fresh egg pasta.

Publishers Weekly

Few cookbooks allow readers to dine truly as the Romans do, but city native Manuelli has written a masterful culinary survey that doubles as a valuable travel guide. Cleverly organized according to city sections, the cuisine tour starts in the Campo dei Fiori neighborhood, home to the city s celebrated fruit, vegetable and flower market by day, and to beautiful, tanned Roman[s] with a chilled glass of Prosecco by night. Manuelli leads readers from the upscale Piazza Navona district, Campo Marzio and the Spanish Steps region to the restaurant-rich Trastevere, home to the Romani di Roma real Romans, with a flair for storytelling.. Manuelli also includes culinary treasures beyond city limits, one of which La Briciola,a restaurant in the village of Grottaferrata is strategically located along the route to the Pope s summer villa. Manuelli shares all the recipes that form the cornerstone of her city s famed cuisine, and provides readers with a food lovers address book for each of the city s neighborhoods that covers bakeries, delis, wine shops and ristoranti usually missed by the casual tourist. Color photographs by Linder make the streets of the Eternal City come to life. (Apr.) Copyright 2006 Reed Business Information.

Plimoth Colony Cook Book or A Slice of Kentucky

Plimoth Colony Cook Book

Author: Plymouth Antiquarian Society

Authentic collection of 17th- and 18th-century cooking lore and wisdom includes recipes passed down from generation to generation — everything from the Old Colony Club Clam Muddle and Bubble and Squeak (fried beef and cabbage) to Huckleberry Pancakes and Cranberry Drop Cakes. Simply written recipes alternate with suggestions for keeping a "well-equipped kitchen."

New interesting textbook: Princípios básicos Sem lucro:o Plano de Desenvolvimento (Série de Desenvolvimento de Fundo de AFP)

A Slice of Kentucky

Author: The Cooking Ladies

The Cookbook Ladies have done it again!

Our passion for food and entertaining and our love for "simplease" have inspired us to compile recipes shared by our staff, friends and family. Delicious dishes represent traditional to contemporary Kentucky cuisine. "Run for the Roses Pie" combines the flavors of pecans, chocolate and that famous Kentucky bourbon for authentic Derby fare. Sample our very own recipe for "Kentucky Tea Punch," a delightfully refreshing drink to serve at a summer outdoor wedding or picnic. Now that bison may be found in the Bluegrass state, prepare our "Grilled Bison Burger" or bake "Bison Meat Loaf," a real family pleaser. All the recipes are sure to bring compliments to the chef! Who are the Cookbook Ladies? They are the associates of McClanahan Publishing House in Kuttawa, Kentucky. For over 20 years the company has published quality books, appeared on national television, received reviews in national and local newspapers and magazines, lectured on publishing and polished their skills in developing cookbooks. Their ever-widening circle of friends, family and readers share their enthusiasm for cooking and creating innovative but simple recipes.

A Centennial Celebration of the Bright Star Restaurant or Laurels Kitchen Bread Book

A Centennial Celebration of the Bright Star Restaurant

Author: Niki Sepsas

Like the celestial body after which it was named, the Bright Star Restaurant has served as a beacon that has attracted people to downtown Bessemer, Alabama, for 100 years. During that time, the restaurant has become a landmark in the city to which its history has been inextricably linked. This book is the story of the Greek immigrant who left his tiny village in the rugged mountains of Greece’s Peloponnesos region for the uncertainty of a new life in a new country. The story traces the founding of the restaurant in 1907 and the family that continues the tradition of fine food and genuine hospitality that began there a century ago. More than a history of a brick-and-mortar business, the book is the story of people—the excitement of the immigrants seeking a better life for their families, a family known for commitment to their community, and the evolution of a restaurant from a small café with a horseshoe-shaped bar to one of the true landmarks on the culinary landscape of Alabama. Steelworkers to senators, all have enjoyed the Bright Star’s fine food and have experienced the genuine southern hospitality of the restaurant’s owners. In addition to being a great place to eat, the Bright Star has developed a reputation for being part of the city’s “family.” Legions of loyal patrons have made the Bright Star their restaurant of choice for everything from a casual lunch to the setting for a festive holiday gathering.

Books about: La direction et le Leadership pour les Administrateurs d'Infirmier

Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

Author: Laurel Robertson

The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook".

In a Cajun Kitchen or Saveur Cooks Authentic American

In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou

Author: Terri Pischoff Wuerthner

When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe's fricassee of beef, because Terri Pischoff Wuerthner is descended from an old Cajun family.  Through a seamless blend of storytelling and recipes to live by, Wuerthner's In a Cajun Kitchen will remind people of the true flavors of Cajun cooking. 
            When her ancestors settled in Louisiana around 1760, her family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, wild-duck hunts, and parties at the family farm. From the Civil War to today, Wuerthner brings her California-born Cajun family together to cook and share jambalaya, crawfish étoufée, shrimp boil, and more, while they cook, laugh, eat, and carry on the legacy of Louis Noel Labauve, one of the first French settlers in Acadia in the 1600s.
           Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is a great work of culinaryhistory, destined to be an American cookbook classic that home cooks will cherish.

Publishers Weekly

A Cajun cookbook in a post-Katrina world is a delicate undertaking, but Wuerthner (Food for Life: The Cancer Prevention Cookbook) finds the right approach. In a soothing roux of memoir, gentle humor and classic dishes, she comforts the reader even as she turns up the spice. Family comes first, literally, with an opening section that lays out the author's family tree and its roots in their 120-year-old Louisiana farmland. Next comes a handy glossary and an exploration of the Cajun style of cookery. Wuerthner's recipes are mostly hearty hand-me-downs: from her father's first cousin, Madge, there's Pork Jambalaya, and Great-uncle Adolphe adapts a recipe from Central Grocery in New Orleans Cayenne Roasted Pork Muffaletta, which employs the traditional olive salad. Her late Aunt Lorna, however, is the chief inspiration as well as the source for the majority of the concoctions. Her most intriguing choices include Chicken Maque Choux (a kind of stir-fry with corn and bell pepper). Wuerthner begins each recipe with a brief paragraph on what the dish means to her family and ends each with a lagniappe: for instance, readers learn that supposedly hush puppies got their name from outdoor cooks who offered fried batter "to keep the dogs from barking." (Oct.) Copyright 2006 Reed Business Information.

Interesting textbook: Costruzione sostenibile di paesaggio: Una guida a costruzione verde all'aperto

Saveur Cooks Authentic American: Celebrating the Recipes and Diverse Traditions of Our Rich Heritage

Author: Chronicle Books LLC

Now available in paperback, Saveur Cooks Authentic American is filled with heart-warming stories about real people, delicious food, and authentic recipes. Culled from the pages of Saveur magazine, these 175 recipes and more than 300 color photographs take readers across America in search of good food. From Old World Italian cooking in San Francisco's North Beach to succulent spit-roasted lamb at a Greek Orthodox Easter in New York, this is American cuisine in all its diverse flavors. Featuring the outstanding food writing, step-by-step recipes, how-to sidebars, and luscious on-site photography that have made the magazine an award-winning success, Saveur Cooks Authentic American is a fascinating gastronomic journey.

Julie and Julia or 1 Pan 50 Muffins

Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, & Her Sanity to Master the Art of Living

Author: Julie Powell

With the humor of Bridget Jones and the vitality of Augusten Burroughs, Julie Powell recounts how she conquered every recipe in Julia Child's Mastering the Art of French Cooking and saved her soul.

Julie Powell is 30 years old, living in a tiny apartment in Queens and working at a soul-sucking secretarial job that's going nowhere. She needs something to break the monotony of her life, and she invents a deranged assignment. She will take her mother's worn, dog-eared copy of Julia Child's 1961 classic Mastering the Art of French Cooking, and she will cook all 524 recipes -- in the span of one year.

At first she thinks it will be easy. But as she moves from the simple Potage Parmentier (potato soup) into the more complicated realm of aspics and crepes, she realizes there's more to Mastering the Art of French Cooking than meets the eye.

And somewhere along the line she realizes she has turned her outer-borough kitchen into a miracle of creation and cuisine. She has eclipsed her life's ordinariness through spectacular humor, hysteria, and perseverance.

About the Author
Born and raised in Austin, Texas, JULIE POWELL has resided in one place or another in the outer boroughs of New York City for the past eight years. Currently, she lives in Long Island City, New York, with her husband, Eric, three cats, and a snake.

The New York Times Book Review - David Kamp

When she's focused on the cooking itself, Powell shows signs of being one of our better, loopier culinary thinkers, more in the iconoclast mode of M. F. K. Fisher than the rhapsodic, sun-dappled vein of Saveur magazine at its most-perfect-peach fetishizing.

The Washington Post - Lauren F. Winner

Toward the end of the book, unfortunately, Powell's descriptions of the journalists who get interested in the Julie/Julia Project begin to overwhelm the project itself…Still…Powell is offbeat, eccentric and never too self-serious. Moreover, she understands something important. In an era when our bosses expect us to spend our lives at the office, she understands that life can't be all about your job. In an era when hostesses are praised for the food they picked up at Zabar's, she understands that there is something glorious and elemental in cooking. She has introduced ritual and meaning into an ordinary life. Not everyone will find her ritual and meaning with Julia Child, of course, but this book will inspire and encourage readers to find it somewhere.

Publishers Weekly

Powell became an Internet celebrity with her 2004 blog chronicling her yearlong odyssey of cooking every recipe in Julia Child's Mastering the Art of French Cooking. A frustrated secretary in New York City, Powell embarked on "the Julie/Julia project" to find a sense of direction, and both the cooking and the writing quickly became all-consuming. Some passages in the book are taken verbatim from the blog, but Powell expands on her experience and gives generous background about her personal life: her doting husband, wacky friends, evil co-workers. She also includes some comments from her "bleaders" (blog readers), who formed an enthusiastic support base. Powell never met Julia Child (who died last year), but the venerable chef's spirit is present throughout, and Powell imaginatively reconstructs episodes from Child's life in the 1940s. Her writing is feisty and unrestrained, especially as she details killing lobsters, tackling marrowbones and cooking late into the night. Occasionally the diarist instinct overwhelms the generally tight structure and Powell goes on unrelated tangents, but her voice is endearing enough that readers will quickly forgive such lapses. Both home cooks and devotees of Bridget Jones-style dishing will be caught up in Powell's funny, sharp-tongued but generous writing. Agent, Sarah Chalfant. (Sept.) Copyright 2005 Reed Business Information.

Library Journal

Life wasn't working out the way 29-year-old Powell had anticipated-working a dead-end job at a government agency; living in a cramped, dingy apartment in Queens; and worrying about a health condition that could make it impossible for her to have children. Reaching a point of emotional meltdown, she visited her parents' home in Austin, TX, where she rediscovered her mother's old copy of Julia Child's Mastering the Art of French Cooking. A short time later, she made the instinctual, yet somewhat arbitrary, decision to give her life direction by making all 524 recipes included in the classic cookbook. She set out to do this in exactly 365 days while maintaining a blog that chronicled her culinary attempts. This very funny work reflects on Powell's experience, but listeners should beware: this is not for conservatives or those unable to tolerate a hearty smattering of the "f" word, nor is it a dignified tribute to Child. In fact, the strength of the author's humor resides in her blunt, irreverent tone and mordant descriptions of meals consisting of unconventional ingredients such as kidneys, brains, and homemade jelly boiled from calves' hooves, which she describes as making her kitchen "smell like a tannery." Powell provides a well-executed narration of her entertaining memoir; recommended for all collections.-Dawn Eckenrode, Daniel A. Reed Lib., SUNY at Fredonia Copyright 2006 Reed Business Information.

Kirkus Reviews

A gratifying year spent tackling the art of French cooking. On the eve of her 30th birthday, Powell realized that she hated her life: She worked at a job with a bunch of Republicans she (mostly) loathed and she was nearing the moment when she would have to make the jump to have a baby. Her life was not on the trajectory she imagined, and she was growing increasingly depressed. In a moment of desperation, she decided to take on a project that might help distract her-and what an undertaking it was. Powell would prepare all 524 recipes in Julia Child's Mastering the Art of French Cooking. Over the course of the next year, this project served as her lifeline. For each elaborate (or elaborately named) dish that she created-dishes like tournedos sautes aux champignons and quartiers de fonds d'artichauts au beurre-there were family and friends (and one very patient husband, Eric) to share them with. At the Eric's suggestion, Powell started a blog to chronicle her successes and disasters, her triumphs and crises (there were many, in each category). Eventually, the media was drawn to her quest, but celebrity was not what Powell was after (unless it got her out of a lousy job). For all her fussing and neuroses, Powell is a softy a heart, appreciating Child because, she says, Child "wants you to remember that you are human, and as such are entitled to that most basic of human rights, the right to eat well and enjoy life." Powell clearly enjoyed hers, with all its madness and pleasures. Indulge in this memoir of marrow and butter, knowing there is always a bitter green to balance the taste. Film rights to Columbia; author tour

Book about: Steeped or Moms Secret Recipe File

1 Pan, 50 Muffins(Quick and Easy Series)

Author: Radu Spaeth

The Quick & Easy series features small, compact cookbooks, emphasizing everyday--quick and practical--cooking. Readily available ingredients are used to produce mouthwatering and visually appealing dishes for daily meals. The books feature contemporary content. Well-designed layouts, and beautiful color photography throughout. A useful table leads each book, doubling as both a table of contents and recipe description. Information such as number of calories, recipes with big portions, take-along food, fast recipes, and ultra-simple recipes, are highlighted. Helpful hints and cooking tips punctuate the text offering sensible strategies for everyday eating. 50 new deliciously sweet and savory recipes for some muffin fun--and all you need is just one pan! From couscous to chocolate mint muffins, these little cakes are always the perfect companion to a tea party, Sunday afternoon snack, or just for fun. Done in a flash, beautifully decorated and wonderfully sweet, they're the perfect companion to an afternoon coffee or glass of lemonade. Also includes decorating tips and recipes for glazes, syrups, and sauces.

Your Brick Oven or Casual Vineyard Table

Your Brick Oven: Building It and Baking In It

Author: Russell Jeavons

Since 1992 Russell Jeavons has owned and cooked at a unique restaurant in an old cottage in one of South Australia's prized wine districts. It is famous in part because it's only open on Friday nights, but moreso for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. His pizzas are renowned throughout Australia, with fine regional ingredients artfully combined atop classic, thin, wood-oven cooked crusts. Russell's Pizza is the kind of place where friends and family gather to eat within sight of the golden, glowing kitchen; where the garden is equipped with warming braziers and outdoor fire pits for chatting, relaxing, and munching. It is an atmosphere that many of us covet for our own homes—an outdoor space where we can come together on cool nights for warmth, fun, and good food. The first part of Your Brick Oven is a step-by-step guide that takes readers through the stages of building an oven, from choosing the site to firing up for the first bake. Part two explains how to cook in the oven with invaluable tips for brick oven cooks, with recipes for sour dough bread, thin-crust pizzas, traditional roasts, fruit tarts, and sinful cakes and pastries.

Library Journal

Inspired by customers' comments on the brick oven he keeps at his restaurant in Australia, Jeavons has written a book that demonstrates how readers can build a similar oven themselves. The instructions are pretty basic and include variations catering to different people's needs and numerous line drawings. Jeavons's passion for baking is infectious; he even shares some of his favorite recipes to help readers get the feel of their new ovens. There's just one drawback: the book was not edited for an American audience; measurements are all in metric, with incomplete conversion charts. Much more lightweight than Daniel Wing and Alan Scott's The Bread Builders, this is recommended for larger public libraries. Copyright 2005 Reed Business Information.

See also: Southern Cook Book of Fine Old Recipes or Sugar Pie and Jelly Roll

Casual Vineyard Table

Author: Carolyn Went

CAROLYN WENTE is the president of Wente Vineyards, California's oldest family-owned and continuously family-operated winery. She learned the wine business from her father and grandfather. Born and raised in Livermore, California, she lives there with her husband and son.KIMBALL JONES has been the executive chef of Wente Vineyards since 1989. A graduate of the California Culinary Academy, he lives in Oakland, California, with his wife and two sons.

Opaa Greek Cooking New York Style or Bear Cookin

Opaa! Greek Cooking New York Style

Author: George J Gekas

Features more than 200 delicious Greek recipes, including baklava, saganaki, and many other classics as prepared in New York's best Greek restaurants.

New interesting book: Sue Lawrences Book of Baking or Cooks Tour of Scotland

Bear Cookin': The Original Guide to Bear Comfort Foods

Author: P J Gray

"Bear Cookin': The Original Guide to Bear Comfort Foods includes helpful hints, "tributes" to favorite foods, and meal suggestions for breakfast, lunch, dinner - and everything in between - that are guaranteed to please burly Bears with big appetites." From lip-smacking snacks to belt-loosening main courses, Bear Cookin' is stuffed with easy-to-follow recipes for the hearty and delicious comfort foods Bears crave: burgers, meatloaf, biscuits with sausage gravy, pasta, potatoes, beans, muffins and bread, cheesecake, puddings and pies, and homemade ice cream. Collected from family and friends and perfect for summer picnic baskets or winter "hibernation" dinners, these filling and flavorful recipes are presented with the love for good food that makes life worth living.

Food for Thought or Food Revolution

Food for Thought

Author: Steven F Sapontzis

Do animals really suffer in the production of meat? Does the pleasure of eating animal flesh outweigh any pain that might be involved for the animal? Is a vegetarian diet innately healthier than a diet that contains animal products? Do religious traditions teach that humans have a God-given right to sacrifice animals for our benefit or that we have a special responsibility to care for God's creations? For anyone who has ever wondered about the ethics of killing animals for food, this is the definitive collection of essays on the issue. Written by internationally recognized scholars on both sides of the debate, the provocative articles included in Food for Thought will provide both vegetarians and meat eaters with a thorough grounding in all aspects of this controversial topic.

After an introduction to the nature of the debate by editor Steve F. Sapontzis, seven sections examine the finer points of the subject. The first section reviews the history of vegetarianism. The discussion in the second section highlights the health issues and what anthropology has to tell us about human diet. Section three includes classic cases for and against vegetarianism and new essays rebutting these classic arguments. The fourth section examines religious teachings about eating animals drawn from Judaism, Christianity, and Islam, as well as Native American and Eastern traditions. Finally, in the last three sections, the authors debate the ethics of eating meat in connection with feminism, environmentalism, and multiculturalism.

The contributors to this insightful volume include Carol J. Adams, Neal Barnard, John Berkman, Stephen R. L. Clark, Carl Cohen, Randall Collura, Gary L. Comstock, Deane Curtin, Daniel Dombrowski, Johanna T. Dwyer, Jennifer Everett, Frederick Ferre, Richard Foltz, R. G. Frey, James Gaffney, Kathryn Paxton George, Lori Gruen, Bart Gruzalski, Ned Hettinger, Roberta Kalechofsky, Marti Kheel, Kristine Kieswer, Andrew Linzey, Franklin M. Loew, Evelyn Pluhar, Val Plumwood, Rod Preece, James Rachels, Tom Regan, Roger Scruton, and Peter Singer. Containing virtually a Who's Who of philosophers, social critics, environmentalists, feminists, and religious scholars who have participated in the vegetarianism debate over the past quarter century, this accessible collection provides the latest thinking on a subject that has provoked intense reaction among individuals and interest groups alike.

Book about: Retail in the European Union or Globalization Technological Change and Public Education

Food Revolution: How Your Diet Can Help Save Your Life and Our World

Author: John Robbins

Here, the man who started the "food revolution" with the million-plus-selling Diet for a New America, boldly posits that, collectively, our personal diet can save ourselves and the world. If, according to chaos theory, the beating of a butterfly's wing can cause a hurricane in another part of the world, try this out for chaotic cause and effect: monarch butterflies are dying in droves due to genetically-engineered corn growing in the Midwest. There is also a direct correlation between the Big Mac in your hand and the mile-wide river now running across the North Pole. Learn the truth about foods we are eating that are, in Robbins' words, "unsafe on any plate."

Publishers Weekly

Groomed to succeed his late father (cofounder of the world's largest ice cream company, Baskin-Robbins), bestselling author Robbins (Diet for a New America) chose to walk away from ice cream earnings for a "deeper dream," staying true to his belief in health and environment over corporate profit margins. Now chairman and director of several nonprofit organizations, Robbins offers compelling evidence to support his plant-based diet. Appalled by the proliferation of high-protein, fad diet books, he advocates eating locally, organically grown fruits and vegetables, incorporating whole grains and drinking lots of water while avoiding animal products and processed, refined and fatty foods. Divided into five ambiguously named parts ("Our Food, Our World"; "Our Food, Our Future"), this work nimbly covers such diverse topics as agricultural chemical pollution, the diet/disease connection, genetic engineering and inhumane corporate farming practices, while maintaining a conversational, nonjudgmental tone. Robbins's experience as a speaker and his use of personal anecdotes and persuasive arguments are complemented by several professional readers who frequently interject relevant statistics, information and research, both pro and con, including sometimes sarcastically read statements from the Cattlemen's Association, which will leave listeners thinking twice before picking up their next hamburger. Based on the Conari Press paperback (Forecasts, May 21). (Aug.) Copyright 2001 Cahners Business Information.

Library Journal

Robbins, author of the classic Diet for a New America, believes that plant-based nutrition and particularly vegan diets (free of meat, milk, and eggs) lead to long life and good health. Citing statistics, research studies, and selected quotes that extol the benefits of such diets, he also argues that animal products are responsible for such diseases as obesity, heart disease, high blood pressure, and cancer. Robbins deplores the inadequate sanitation and inspection in meat-processing plants and argues that many of the illnesses and stomach ailments that people complain about result from animal agriculture and the pathogens it introduces into our bodies. He also raises concerns about the dangers of fad diets that advocate high carbohydrates, high protein, or high fat. Robbins's zealous advocacy of plant-based nutrition and his refusal to consider the need for animal products in human nutrition throws his book off balance. Nevertheless, those who want to know more about vegan diets will gain many insights from his provocative book. Recommended for large nutrition collections with a diversity of viewpoints. [For more diet and nutrition books, see Anne Tomlin's "A Balanced Diet of Nutrition Resources" in LJ's May 1 consumer health supplement. Ed.] Irwin Weintraub, Brooklyn College Lib., New York Copyright 2001 Cahners Business Information.

Table of Contents:

Foreword	xiii
Acknowledgments	xix
1 Introduction: What Is the Food Revolution?	1
PART I Food and Healing
2 Healthy Heart, Healthy Life	11
3 Preventing Cancer	33
4 The Great American Diet Roller Coaster	55
5 A Healthy Plant-Based Diet	81
6 Got BS?	97
7 Unsafe On Any Plate	113
8 Policing the Pathogens	135
PART II Our Food, Our Fellow Creatures
9 The Pig Farmer	153
10 Old McDonald Had a Factory	165
11 Misery on the Menu	183
11 Eating with Conscience	205
PART III Our Food, Our World
13 Choices for a Healthy Environment	231
14 Once Upon a Planet	253
15 Reversing the Spread of Hunger	283
PART IV Genetic Engineering
16 Pandora's Pantry	305
17 Farmageddon	325
18 The Emperor's New Foods	347
19 The Turning of the Tide	365
20 Conclusion: OurFood, Our Future	381
About John Robbins, EarthSave, and YES!	387
Resource Guide	389
Notes	399
Index	443

Chocolate from the Cake Mix Doctor or Epicurean Part One

Chocolate from the Cake Mix Doctor: From Cake Mix to Cake Magnificent

Author: Anne Byrn

THE CAKE MIX DOCTOR GOES CHOCOLATE - NOW YOU NEVER HAVE TO BAKE FROM SCRATCH AGAIN!

In a marriage made in baker's heaven, baking phenomenon and best-selling cookbook author Anne Byrn brings her easy, no fail, tried-and-true cake mix techniques to chocolate - the ingredient that inspires a love bordering on obsession.

Cake Walk...Anne Byrn tells readers how to turn mixes into masterpieces. (PEOPLE MAGAZINE)

All Chocolate All the Time

CHOCOLATE-Y - Ebony and Ivory Cake, Peanut Butter Cake with Fluffy Chocolate Frosting, White Chocolate Peach Cake

CHOCOLATE-IER - German Chocolate Spice Cake, Mint Chocolate Cream Cheese Pound Cake, Banana Split Fudge Cake

CHOCOLATE-IEST - Kathy's Chocolate Chocolate Chip Chip Cake, Double Chocolate Lime Cheesecake, Molten Chocolate Pudding Cake

People

Cake Walk...Anne Byrn tells readers how to turn mixes into masterpieces.

Publishers Weekly

Following her hugely successful baking book The Cake Mix Doctor, Byrn brings her winning formula of doctoring cake mixes to the world of chocolate. No other ingredient tantalizes and tempts the American consumer, who devours it to the tune of 2.8 billion pounds a year. Byrn marries cake mixes with chocolate in 150 easy recipes to create a personalized result. From layers to pound cakes and from sheet cakes to muffins, chocolate invades the senses. These are complemented by 38 frostings, fillings and glazes that intensify the flavors. Whether it's the rich Chocolate Apricot Cake topped with Martha's Chocolate Icing or the lighter than air Barbara's Chocolate Marble Angel Food Cake crowned with Shiny Chocolate Glaze, the recipes are easy and the results are fulfilling. Even the health conscious are looked after, with Good-for-You Chocolate Pound Cake, again with the Shiny Chocolate Glaze, which is so extraordinarily sinful that it's hard to believe it uses applesauce and egg substitute rather than oil and eggs. Throughout the book, useful hints and tips labeled "the Cake Mix Doctor says" are interspersed to give variations to the cakes as well as help and support. There are also larger additions, e.g., "If the cake sticks to the pan," that provide general aid. Despite focusing only on chocolate, this book tops even the original and should appeal to the busy cook, the first-time baker and the chocoholic. (Oct.) Forecast: Expect big sales. The Cake Mix Doctor has 784,000 copies in print, and with a 290,000 printing and 20-city author tour, the publisher fully expects to meet that number for this title. Copyright 2001 Cahners Business Information.

Table of Contents:

Introduction

CHOCOLATE FOR THE SOUL

Chocolate Cake Mix 101

Luscious Layers

Chocolate Pound Cakes

Sheet Cakes

Cheesecakes, Pudding Cakes, and So Much More

Chocolate Angel Food and Chiffon Cakes

Muffins, Cupcakes, and Little Cakes

Cookies, Bars, and Brownies

Frostings

Conversion Table

Chocolate Cake Glossary

Bibliography

Go to: Yoga and the Wisdom of Menopause or The Asthma Sourcebook

Epicurean Part One, Vol. 1

Author: Charles Ranhofer

1893. Volume I of II. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894, making a Franco-American culinary encyclopedia by the former chef of Delmonico's. Illustrated with 800 plates and considered to be an important piece of culinary history. Contents: Table Service and Bills of Fare; Elementary Methods and Utensils; Soups, Sauces; Garnishings; Cold Side Dishes; Hot Side Dishes; Mollusks and Crustaceans; Fish; Beef; Veal; Mutton; Lamb; and Pork. See other titles by this author available from Kessinger Publishing. Volume 2 ISBN 0766193845.

Best of California or Ethnomusicologists Cookbook

Best of California: A Cookbook

Author: Ann Walker

In The Best of California, writers Larry and Ann Walker serve up the Golden State on a silver platter, one whose cuisine is laden with its fresh produce, interpreted by the diverse tastes of its international population, and spiced by the energy and inventiveness of what has come to be known as the California spirit.

Perhaps no other place in the world has so successfully blended the best of so many culinary traditions, from French to Japanese, Italian to Mexican. Here are Asian-inspired salads and California-style sushi; tempting Mexicanin-influenced soups and salsas; Portuguese and Italian seafood stews and pastas; imaginative pizzas; and, of course, barbecues, grills, and the freshest possible vegetable and salad dishes.

With something for every palate, these recipes, together with beautiful color photographs, will serve as your personal culinary guide to California. And since they all call for the unwritten main ingredient of creativity, be sure to bring along a healthy dose of imagination to do a little California dreaming of your own.

Look this: Handbook of Administrative Ethics Second Edition or The Gendered Economy

Ethnomusicologists' Cookbook

Author: Sean Williams

Have you ever wanted to host a full evening of Indian food, culture, and music? How about preparing a traditional Balinese banquet? Or take a trip to the Hebrides and enjoy a Scottish feast? The Ethnomusicologists' Cookbook takes you around the world on a culinary journey that is also a cultural and social odyssey.
Many cookbooks offer a snapshot of individual recipes from different parts of the world, but do nothing to tell the reader how different foods are presented together, or how to relate these foods to other cultural practices. For years, ethnomusicologists have visited the four corners of the earth to collect the music and culture of native peoples, from Africa to the Azores, from Zanzibar to New Zealand. Along the way, they've observed how music is an integral part of social interaction, particularly when it's time for a lavish banquet or celebration. Foodways and cultural expression are not separate; this book emphasizes this connection through offering over 35 complete meals, from appetizers to entrees to side dishes to desserts and drinks. A list of recommended CDs fills out the culinary experience, along with hints on how to present each dish and to organize the overall meal.
The Ethnomusicologists' Cookbook combines scholarship with a unique and fun approach to the study of the world's foods, musics, and cultures. More than just a cookbook, it is an excellent companion for anyone embarking on a cultural-culinary journey.

Taste of the Tropics or Genetically Engineered Food

Taste of the Tropics: Traditional and Innovative Cooking from the Pacific

Author: Jay Solomon

JAY SOLOMON is the best-selling author of Vegetarian Rice Cuisine and Vegetarian Soup Cuisine. For over a decade, Jay has worked as a chef and restaurateur in Ithaca, New York.

Books about: Handbook of Administrative Ethics Second Edition or The Gendered Economy

Genetically Engineered Food: A Self-Defense Guide for Consumers

Author: Ronnie Cummins

Stormy debates about genetically engineered (GE) food have raged throughout the world in recent years, and the issue is now more potent than ever. Seventy to eighty percent of processed foods now sold in supermarkets contain genetically engineered ingredients, and the trend is growing at a startling rate. This second, completely revised edition of Genetically Engineered Food is an all-in-one guide written specifically to help consumers educate themselves about the risks posed by GE foods. Ronnie Cummins and Ben Lilliston, both leading consumer advocates, provide comprehensive, up-to-the-minute, action-inspiring information, including how to identify GE foods, products to avoid, brands that are GE-free, and how to shop and act with a purpose. They discuss all of the ethical, environmental, and health arguments against GE food, how these foods are being regulated in the United States and abroad, and why consumers are right to oppose them. Genetically Engineered Foods is the first and still one of the few consumer-oriented guides addressing this important subject.

What People Are Saying

Peggy O'Mara
I breathed a sigh of relief as I picked up this book. Finally, there's a reliable source of information for consumers on the confusing subject of genetically engineered foods. In clear language, Cummins and Lilliston guide us to greater knowledge…and greater hopefulness. If you only read one book on GE foods, this should be the one.
—(Peggy O'Mara, Editor and Publisher, Mothering Magazine)

Cheryl Long
Cummins and Lilliston are clear, accurate and compelling. If you want to understand the dangers of genetically engineered food, this is the book you need. And if you want to make safe food choices for your family, this is the book you should buy.

Nora Pouillion
It is great that Ronnie Cummins and Ben Lilliston have had the courage and the dedication to research the controversial subject of genetically engineered foods so thoroughly. Every aspect is covered-health hazards, effects on the environment, where to shop, what to avoid-allowing us to choose where our interests lie and, from this, check resources and make educated decisions. This guide must surely become the bible for the concerned consumer.

Renske Van Staveren
A fundamental right of consumers is knowing what kind of foods they are purchasing. Genetically engineered foods are taking this right away from consumers. This book helps make the marketplace more democratic, giving consumers the information they need to make choices in buying food for their families. I look forward to seeing this book on every coffee table in America.
— (Renske van Staveren, National Coordinator, Genetic Engineering Action Network, USA)

Table of Contents:

	Foreword
	Introduction : what's for dinner?
	The genetically engineered foods controversy	1
1	What is genetic engineering?	15
2	What are the human health risks of genetically engineered foods?	29
3	What are the environmental hazards of GE foods?	53
4	What are the social and ethical hazards of genetically engineered foods and crops?	69
5	How are genetically engineered foods regulated in the U.S. and worldwide?	91
6	What food products, ingredients, and companies should you avoid?	112
7	Which companies and stores are going GE-free?	135
8	Foods and brands you should buy and where you can find them	177
9	How you can shop and act with purpose	201
10	Where to find out more	208

Hill Country Cookin and Memoirs or Passion for Potatoes

Hill Country Cookin' and Memoirs

Author: Ibbie Ledford

A delightfully warm and humorous look at the rural life-style of a Tennessee farm family in the 1930s and 1940s. Ibbie Ledford, born and raised in the Tennessee hills, offers her special recipes along with some cherished personal memories.

New interesting book: Complete Step by Step Guide to Cake Decorating or Great Coffee Book

Passion for Potatoes

Author: Paul Gayler

A Passion for Potatoes celebrates this diverse tuber with a remarkable collection that covers every culinary eventuality from breakfast to dinner, starter to dessert. With 150 recipes, there is something for the vegetarian, the calorie-conscious, the sweet-toothed, the gourmet enthusiast, and the novice cook. Scattered throughout the seven chapters are invaluable tips, shortcuts and special Potato Features that showcase Paul's knowledge and creativity. This is a cookbook that will surprise and entice, having you reaching for it time and again. (9 x 10 1/4, 176 pages, color photos, recipes)

Library Journal

Here is another immensely appealing book from the author of A Passion for Vegetables, among other titles. Gayler, a well-known London chef, has a talent for devising imaginative, delicious, and generally uncomplicated recipes. Focusing on one vegetable this time, he's come up with a diverse collection of dishes ranging from Grilled Potato and Fennel Ni oise to Saut ed Potatoes with Crisp Artichokes and Wilted Arugula to Potato, Zucchini, and Shrimp Spiedini with Mustard-Smoked Paprika Mayo. Color photographs accompany many of the recipes, which are inspired by cuisines from around the world. A good companion to Roy Finamore's excellent One Potato, Two Potato. Copyright 2002 Cahners Business Information.