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