Wisconsins Best Breweries and Brewpubs or Best of New Orleans

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

Author: Robin Shepard

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

For each brewpub and brewery site you'll find:

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

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

• notes on the pub food, with recommendations

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

• information about bottling and distribution

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

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

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

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

What People Are Saying

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

Look this: iPod or Dictionary of Computer and Internet Terms

Best of New Orleans

Author: Brooke Dojny

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

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

Red Hat Society Cookbook or Raw

Red Hat Society Cookbook

Author: The Red Hat Society

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

Library Journal

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

Look this: Whole Grain Cookbook or Migraine Cookbook

Raw

Author: Charlie Trotter

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

Peppers Cookbook or American Culinary Federation

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

Author: Jean Andrews

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

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

Library Journal

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

Books about: Baja or The Huckleberry Cookbook

American Culinary Federation: Baking Fundamentals

Author: Noble Masi

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

Table of Contents:

Table of Contents

 

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

Unit 1: Introduction to Baking

Unit 2: Sanitation and Food Safety

 

SECTION TWO: INGREDIENTS

Unit 3: The Market Basket

Unit 4: The Expanded Market Basket

Unit 5: Specialty Ingredients

 

SECTION THREE: EQUIPMENT AND MEASURING

Unit 6: Tools of the Trade

Unit 7: Measuring Ingredients; Changing Formula Yields

 

SECTION FOUR: YEAST DOUGH MIXING AND BAKING

Unit 8: Baking Principles for Yeast Dough

Unit 9: Yeast Leavened Dough

  

SECTION FIVE: LAMINATED AND STEAM LEAVENED DOUGH

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

 

SECTION SIX: THE STOVE TOP AND OVEN

Unit 11: The Stove Top and Kettle

Unit 12: Pies and Tarts

 

SECTION SEVEN: COOKIES

Unit 13: Cookie Variations

 

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

Unit 14: Biscuits, Quick Breads, and Doughnuts

Unit 15: Cake Formulas and Mixing Methods

 

SECTION NINE: ENROBING AND GARNISHING CAKES & PASTRIES

Unit 16: Icing, Frostings & Glazes

Unit 17: Chocolate

 

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

Unit 18: Cake Assembling and Decorating

Unit 19: Specialty Cakes & Tortes

Unit 20: Pastries & Desserts

 

SECTION ELEVEN: CAREER OPPORTUNITIES IN BAKING

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

 

APPENDIX I: Helpful Conversion Charts

APPENDIX II:             Pan Care

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

APPENDIX IV:           Resources

APPENDIX V:            Egg Tips

APPENDIX VI:           Mold Prevention Tips

APPENDIX VII:          The Workbench: Baking Applications

APPENDIX IX:           Basic Mixing Methods

APPENDIX X:            Top 10 Servsafe® Food Safety Tips

APPENDIX XI:           Changing Yields Worksheet

 

Dave Millers Homebrewing Guide or Party Games for Adults

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

Author: Dave G Miller

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

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

-- Easy-to-follow instructions

-- Helpful charts

-- Handy illustrations

-- Troubleshooting tips

-- Comprehensive glossary

-- Resource guide

-- Equipment and recipes

-- Sanitation

Publishers Weekly

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

New interesting book:

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

Author: Lillian Frankel

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