Sunday, December 6, 2009

Cocina de Bolsillo or Annapurna

Cocina de Bolsillo

Author: Igone Marrodan

Tras los dispendios realizados últimamente, con estas económicas recetas resultará fácil recomponer nuestros maltrechos presupuestos domésticos sin perder la salud y la alegría.

Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.



Annapurna: An Offering of Indian Recipes

Author: Uma Shetty

Indian cuisine is as rich and varied as its diverse regional ethnicity. This cookbook captures the essence of traditional as well as contemporary Indian cooking. The recipes are simple enough or amateur cooks wanting to try their hands at Indian cooking, yet challenging enough for the experienced chefs.



Table of Contents:
Forwardi
Acknowledgments & Photoiii
Soups, Salads & Raithas
Cream of Tomato Soup2
Cream of Spinach Soup2
Vegetable Corn Soup2
Chicken Corn Soup3
Carrot Soup3
Apple Soup4
Chinese Noodle Soup4
Green peas Soup5
Coleslaw5
Tricolor Salad Ring5
Macaroni Salad6
Russian Salad6
Crisp Carrot Mould6
Crunchy Cucumber Banana Salad7
Apple & Yogurt Salad7
Trifle Salad8
Cauliflower Salad8
Tropical Salad9
Cabbage Salad9
Bread Croutons & Sprout Salad10
Banana Raitha10
King Salad Raitha11
Eggplant (Brinjal) Raitha11
Okra (Bhendi) Raitha11
Radish Raitha11
Chutneys and Sauces
Ripe Mango Sasmi14
Tomato & Onion Chutney14
Red Capsicum Chutney14
Eggplant (Brinjal) Chutney15
Coconut Chutney15
Ridge Gourd (Peerai) Chutney15
Mint (Pudina) Chutney16
Tomato Relish16
Mayonnaise16
Hot Chocolate Sauce17
White Sauce17
Barbeque Sauce17
Cheese Sauce18
Chili Sauce18
Hot & Sweet Sauce18
Breakfast Dishes
Idli20
Mangalore Idli20
Rava Idli20
Mysore Idli21
Coconut Cream Idli22
Adai22
Gundu Pongal23
Neer Dosa23
Bread Dosa23
Masala Dosa24
Rava Dosa24
Ragi Dosa25
Soornali25
Appam25
Jhatpat Dosa26
Moong Dosa26
Benne Dosa27
Peas Parathas27
Alu Batura28
Rice Dishes
Coconut Rice30
Plain Pulao30
Chinese Fried Rice31
Chicken Biriyani (Green)31
Vangi Masala Bhat32
Bisi Bele Bhat33
Mexican Vegetable Rice34
Prawn Biriyani34
Hyderabadi Biriyani35
Navarathna Pulao36
Vegetarian Curries
Vegetable Kootu38
Navarathna Curry38
Sprouted Moong Curry39
Potato Curry39
Raw Banana Curry40
Baked Channa (Chick Peas)41
Vegetable Au Gratin41
Shahi Palak Kofta42
Green Chili Curry43
Bagara Baingan43
Non Vegetarian Dishes
Ginger Chicken46
Chili Chicken46
Badam Chicken47
Fried Chicken47
Chicken Madura48
Chicken in Bread Crumbs48
Chicken Tikka49
Chicken Pie49
Cantonese Chicken50
Chicken Butter Fry50
Chicken Fry51
Chicken Manchurain51
Tandoori Chicken52
Masala Chili Chicken52
Crispy Fried Chicken53
Chicken 6553
Chicken Lajawab54
Country Captain54
Shredded Chicken with Capsicum55
Baked Chicken Pie56
Chicken Rolls in Creamy Sause56
Kadai Chicken57
Mughlai Chicken58
Chicken Roast58
Mangalore Chicken Curry59
Patra Fish59
Fish Pie60
Fish Loaf60
Mackerel Pickle61
Prawn Fry with Chili Sauce61
Mutton Chili Fry62
Mutton Chops63
Meat Loaf63
Harricot Mutton64
Egg Masala64
Snacks and Sweets
Stuffed Dahivada66
Dhokla66
Corn Patties67
Macaroni & Cheese Cutlets67
Bread and Cheese Balls68
Vegetable Cake68
Gold Coin69
Bread Dahiwada70
Bambino Wada70
Goli Baje71
Methi Kadubu71
Maida Chakkuli72
Vegetable Spring Rolls72
Moong Dal Wada73
Poha Wada74
Cabbage Bonda74
Potato Rava Wada74
Bread Bonda75
Balekayi Cutlet75
Paper Kebab76
Afghani Kebab76
Bread Basundi77
Nendra Banana Halwa77
Dudhi Halwa77
Kar Kumbada Halwa78
Elappa78
Malpuri78
Seven Cups Sweet79
Athirase79
Shrikand79
Cakes and Biscuits
Carrot Cake82
Egg-Less Cake82
Banana Cake83
Black Forest Cake83
Coconut Cake84
No-Bake Chocolate Cake84
Easy Biscuits84
Coconut Cookies85
Melting Moments85
Chili Biscuits85
Semolina (Sooji) Biscuits86
Desserts
Lemon Pie88
Pineapple Cheese Cake88
Charlotte Russe89
Lemon Delight89
Zunnu89
Quick Lemon Souffle90
Snowflake Pudding90
Apple Cheese Cake90
Mocha Chocolate Souffle91
Mango Delight91
Fun with Mould92
Fluffy Lemon Trifle92
Nutty Coffee Souffle93
Appricots and Ice Cream93
Fruit Salad Cheesecake94
Bread Pudding94
Tender Coconut Souffle95
Ingredients
How to find them98

Saturday, December 5, 2009

Pasta Light or Coming Home

Pasta Light: Great-Tasting No-Fat and Low-Fat Recipes for Healthy Eating

Author: Anne Sheasby

Enjoy this tempting collection of recipes safe in the knowledge that they all contain little or no fat.



Book about: Meet You in Hell or Commodities For Dummies

Coming Home: With over 150 Easy to Make Recipes from Return of the Chef

Author: John Burton Rac

I'd had my first vague thoughts about opening a restaurant in England towards the end of my year's stay in France, while working on French Leave. Living in that unspoilt area of France, enjoying no-fuss dishes made from seasonal local ingredients, had taught me that food didn't have to be fancy to be good. When we left France I wondered if it would be possible to capture what I'd learned and somehow bring it back to England.

Arriving back in the UK on the ferry to Plymouth, I was struck by the natural beauty of the countryside in the general area. Here was a region rich in natural produce: the iron-rich soil and lush pastureland perfect for yielding the best meat and dairy produce, the beautiful orchards of apples and pears, the river estuaries with their wonderful range of fresh and seawater fish and shellfish. There were even vineyards, for heaven's sake! I decided that if I was going to open a restaurant in England, Devon was the county to do it in.

One look at the spectacular setting of The Carved Angel on the River Dart, and I was completely bowled over. Formerly owned by the legendary Joyce Molyneux, to my mind one of the best British chefs ever, I knew that buying this lovely waterfront restaurant was the right thing to do. I feel more privileged than I can say to have been able to buy it and to continue its fine traditions of excellence. Opening the restaurant as The New Angel has been the perfect homecoming.

I'd like to think that this book, and the 8-part primetime television series which accompanies it, is a tribute to the best that England, as a whole, has to offer. Some of the dishes are from The New Angel repertoire,others are personal or family favourites. All of them are easy to make, and I hope there's something here for everyone and that you get as much pleasure from the recipes as I have.



Friday, December 4, 2009

De fiesta or Chicken

De fiesta

Author: Trish Desein

Organizar una fiesta significa, sobre todo, salir de la rutina y planificarlo todo para que nuestros invidados se sientan a gusto, y también sorprenderlos un poco. Este libro nos ofrece platos que se adaptan a tipos de fiestas muy distintos (porque no es lo mismo un bautizo que unas bodas de plata, ni recibir a los amigos que a los colegas de profesión) y nos ayuda a decidir la mejor opción para cada caso con una cocina sencilla de preparar, sorprendente y divertida de presentar y de sabrosa degustación.



New interesting book: 101 Ways to Say Thank You or The Mythical Man Month

Chicken

Author: Robert Ros


You will get over 50 of the best chicken recipes we've ever tasted. Start with a side dish of Thai-Grilled Chicken Wings or Yummy Parmesan Chicken Fingers. These recipes are easy to prepare as they are delicious.



Thursday, December 3, 2009

Dirty Dining or Eggs

Dirty Dining: A Cookbook, and More, for Lovers

Author: Ginnie Siena Bivona

Finally, a cookbook especially for lovers. Dirty Dining is a generous and slightly sensuous collection of interesting and delicious recipes all designed to help couples maintain that special spark so essential to any relationship. With chapters such as Whips on the Wall; Piggy, Piggy; Strip Lunch; and All Day Sunday, Ginnie Siena Bivona explains how to make the dining experience more than simply a meal. This cookbook is a must for anyone who wants to keep the flame flickering in a relationship.



Book review: Eyewitness Italian Travel Phrasebook or Eyewitness Travel Barcelona and Catalonia

Eggs (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

  • Authoritative: Written by experts in their field so you have the most reliable information available.
  • Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
  • Concise: You’ll learn just what you need to know—no more, no less.
  • Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
  • Portable: Your know-how goes with you wherever your projects lead.

Eggs, explained.

Everything you need to know in order to prepare perfect eggs every
time, including:

  • The history, different types, and nutritional value of eggs
  • A visual directory of the most popular types of eggs
  • How to cook eggs in the tastiest and most popular ways



Tuesday, December 1, 2009

Santa Fe Flavors or Le Sucre

Santa Fe Flavors: Best Restaurants and Recipes

Author: Anne Hillerman

SANTA FE FLAVORS Best Restaurants and Recipes

IN A CITY KNOWN FOR ITS FINE DINING, Santa Fe boasts countless restaurants for the food lover. Restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the most delectable Santa Fe restaurants and offers recommendations on the best eateries and provides diners the chance to re-create some of their favorite dishes with recipes contributed by restaurant chefs.

More than fifty restaurants and recipes are included, with both celebrated and undiscovered chefs.

RESTAURANTS FEATURED INCLUDE:

Bobcat Bites, El Farol, The Pink Adobe, Blue Heron at Sunrise Springs, Coyote Cafe, Geronimo, Trattoria Nostrani, and more.

According to the Santa Fe Convention and Visitors Bureau, Santa Fe has more than 200 options for dining.

In 2007, Santa Fe was ranked the number four top city in the United States and Canada by Travel + Leisure magazine.

On average, Santa Fe attracts 1.2 i
to 1.4 t
million visitors annually, according to the Visitors Bureau.

Santa Fe was chosen as one of America's Top 25 Destinations by TripAdvisor in 2008.

Online marketing and promotions.

Print and web advertising campaign.

National broadcast and print publicity.

Co-op available.

During more than twenty years as a journalist, Anne Hillerman has worked as editorial page and arts editor for the Albuquerque Journal North and the Santa Fe New Mexican. She has been the Santa Fe restaurant reviewer for the Albuquerque Journal and Journal North since 2001. Her other books include The Insiders' Guide to Santa Fe and Children's Guide to Santa Fe. She is a director of Wordharvest Writers' Workshops and the Tony HillermanWriters' Conference. She lives in Santa Fe.



Read also Leadership and the New Science or Evelyn Wood Seven Day Speed Reading and Learning Program

Le Sucre: Production, Commercialisation et Usages Dans la Mediterranee Medievale

Author: Mohamed Ouerfelli

The present book traces the movement of sugar cane from the East to the West of the Mediterranean, from plantations to the sugar bowl, including the refinery and the apothecary's shop.