Living and Dining in Medieval Paris or Native Indian Cookbook

Living and Dining in Medieval Paris: The Household of a Fourteenth-Century Knight

Author: Nicole Crossley Holland

At the centre of this account lies the Menagier de Paris, a medieval manuscript covering all aspects of food preparation and household skills, written by a well-to-do knight for his fifteenyear-old wife. Through her meticulous study of the manuscript, Nicole Crossley-Holland paints a vivid picture of life in the knight's household: his city residence with its walled vegetable and herb garden; his home farm which provided meat and diary produce; the country estate where he trained sparrrowhawks and hunted wild boar. The author gives a comprehensive description of medieval food economy: cultivation, animal-rearing, transportation, and the role of the street traders of Paris. Methods of food preservation, cooking techniques, recipes and presentation are thoroughly explored. Menus, ranging from the simple and everyday to elaborate wedding feasts, are described in detail. The author of the Menagier has remained anonymous for over six hundred years. Now, in a remarkable piece of scholarly detective work, Nicole Crossley-Holland reveals his identity...

Table of Contents:

Acknowledgements Foreword by Henry Loyn Introduction I THE TOWN AND COUNTRY DOMAINS The Parisian ResidenceThe Paris GardenThe Home FarmThe Country Estate II STOCKING THE LARDER Production, Provision and CostFrom Field, Garden and VineyardFrom River, Pond and SeaCattle, Sheep and PigsGame and PoultryFrom the DiarySugar and Spice III FROM KITCHEN TO HALL Comfort with EconomyCooking Tips and TechniquesThe Joy of the Senses APPENDICES1 Research Leading to the Ménagier's Identification2 A Code of Good Table Manners3 Non-culinary Recipes in the Ménagier4 A Recipe for Ypocras5 Early Street Cries of Paris Bibliography Sources of Illustrations Index

Interesting book: Manufacture of Liquors Wines and Cordials Without the Aid of Distillation or Tea With Friends

Native Indian Cookbook: Wild Game, Fish, and Wild Edibles

Author: David Hunt

Feast on dishes that are simple to prepare, elegant to serve, and feature all types of wild game, fish, wild plants, berries, and nuts. This is the only book of its kind—presenting the culinary heritage of the North American Native Peoples in a practical way for the modern cook. Recipes include Wild Goose with Apple Raisin Stuffing, Wild Turkey with Oyster Stuffing, Salmon Rice Salad, Mad Bear's Elk Stew, Black Walnut Soufflé, and Braised Venison and Vegetables. Includes large and small game, fish and seafood, sauces, marinades, stuffing batters and breads as well as nutritional information.

Traditional South African Cooking or A Field Guide to Buying Organic

Traditional South African Cooking

Author: Magdaleen Van Wyk

South African cuisine is a unique blend of the culinary art of many different culturesâЂ"the Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these âЂimportedâЂ™ recipes in the addition of local ingredients and the introduction of innovative cooking methods have made for an original, much-loved cuisine. This book also features interesting snippets about the early newcomerâЂ™s way of life. Anyone who longs for a beloved grandmotherâЂ™s famous milk tart or melkkos, or a great auntâЂ™s delicious bobotie or vetkoek, should have this book in his or her kitchen!

New interesting book: Focused Operations Management or Real Estate

A Field Guide to Buying Organic

Author: Luddene Perry

The definitive guide to healthful, affordable food shopping in the Organic Age—from a pioneer in the organic movement

What does it really mean when a food is labeled organic? While many of us believe there are good reasons to buy organic, what exactly are they? The authors of this indispensable handbook sift fact from fiction to help you make informed decisions that are right for you. Here is everything you need to know, including when paying more for organic is worth it—and when it’s not. A Field Guide to Buying Organic provides you with:

·Self-tests to determine your current organic-shopping habits—and the type of organic shopper you want to become

·A primer on organic food standards, labels, and seals

·Health and quality comparisons of organically grown versus conventionally grown produce

·An aisle-by-aisle supermarket guide to information about the most popular organic produce, dairy, meat and poultry, baked goods, nuts, seeds, grains, convenience foods, and drinks

·The truth about pesticides, hormones, genetically modified foods (GMOs), toxins, and bacteria

…Plus illustrations featuring product logos and contact information, and a fascinating overview of the evolution of organics

Publishers Weekly

Perry, a teacher and consultant to the organic food industry, and freelance writer Schultz skillfully guide readers through the complexities of organic food production, distribution and consumption to help informed purchasing decisions. They begin by detailing the history of organic farming; federal regulations and the U.S.D.A. certification process; nonorganic practices of concern for consumers (pesticides, hormones, genetically engineered organisms and crops, etc.); and the effects of current production methods on the environment and society. Then, they give an aisle-by-aisle guide to supermarket and health food store shelves. Useful tools-such as label and ingredient comparisons, a brand guide, explanations of processing methods-will allow readers to confidently choose between conventional and organic products. In each section, the authors offer quizzes for readers to pinpoint the concerns that drive their choices: health, economic, environmental, social or culinary. Readers whose main motivation is to safeguard health may be surprised to learn that some organic products don't have clear advantages over conventional ones, while those who seek the freshest, best-performing products may be inspired to select organic items more frequently. Similarly, price-conscious shoppers will discover that some organic products do offer definite advantages for only a few cents more. The authors' balanced approach should appeal to those committed to organics and skeptics alike. (Aug. 30) Copyright 2005 Reed Business Information.

Library Journal

With organic food turning into big business, savvy consumers will appreciate this guide to groceries. Beginning with explanations of organic labeling, certification, and pricing, Perry, a consultant to the organic food industry, and Schultz, a freelance writer, go on to explain the evolution of the organic movement in terms of environmental, societal, and health concerns. In chapters devoted to each major store aisle, the authors use easy-to-interpret tables to explain how food is produced and brought to market, highlighting important points about conventional vs. organic production, best bets, and guides to brands. They debunk common misconceptions along the way, just as Steve Meyerowitz did in The Organic Food Guide: How To Shop Smarter and Eat Healthier. Although well documented, Buying Organic may overwhelm more casual shoppers owing to the array of covered topics. Recommended for larger public libraries.-Bonnie Poquette, Boerner Botanical Gardens Lib., Milwaukee Copyright 2005 Reed Business Information.

Table of Contents:

	Acknowledgments	vii
	Introduction	1
	A Note to the Reader	5
Part I	Organic Foods and You	7
Chapter 1	Organics 101	13
Chapter 2	The Evolution of Organic Agriculture	31
Chapter 3	Organic Foods and Your Health	43
Chapter 4	Organic Foods and the Environment	59
Chapter 5	Organic Foods and Society	73
Part II	Navigating the Aisles	87
Aisle 1	The Produce Department	97
Aisle 2	Breads, Cereals, Pasta, and Grains	131
Aisle 3	Seeds, Beans, Nuts, and Oils	155
Aisle 4	The Dairy Case	181
Aisle 5	Meat and Fish	215
Aisle 6	Beverages	245
Aisle 7	Processed Foods	277
	Conclusion: Beyond the Checkout Counter	307
	Notes	315
	Index	335

Secrets from a Caterers Kitchen or 3 Bowls

Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party

Author: Nicole Aloni

From the author of Secrets from a Caterer's Kitchen, the only 55 recipes you'll ever need to entertain with style and confidence.

Features:
*55 essential dishes with lots of variations for every occasion
*38 versatile menus-from casual meals to elegant repasts
*The basics of how to roast, grill, or steam meat, fish, and vegetables
*From napkins to utensils-what every home entertainer needs
*Hints and tips from the professionals to make every gathering as much a pleasure for the host as it is for the guests
*Crowd favorites and exotic cocktails
*Expert wine selections

Author Biography: Nicole Aloni, author of Secrets from a Caterer's Kitchen, is a 15-year catering pro whose sold-out cooking classes are held throughout the country. She's appeared on local and national television and radio, including the Food Network. She lives, cooks, and entertains in southern California.

Publishers Weekly

lear and spirited guide..with easy, surefire recipes. A lifesaver for the novice...practical for even the most experienced party-giver.

Decor & Style Magazine

Aloni's book is funny, practical and creative..the bible on entertaining. All 150 recipes sound divine. Includes party themes.

Internet Book Watch

The author's spent over twenty years catering major events: her experience lends to a guide which tells how to plan menus for both large and small gatherings, how to entertain under a variety of conditions, and how to create festive occasions. The party recipes here are packed with ideas and while dishes lack colorful photos, the advice is solid and the relatively simple dishes don't need much embellishment.

Interesting textbook: OpenGL Programming Guide or Anime Studio

3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery

Author: Seppo Ed Farrey

3 BOWLS presents the outstanding vegetarian specialties that draw thousands of visitors each year to Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. From Sesame Crepes with Portobello Mushrooms in Port Cream Sauce and Spaghetti with Chipotle and Garlic to Coconut-Pecan Carrot Cake with Orange Cream-Cheese Frosting, these recipes are deftly creative, yet all are simple to prepare.

Publishers Weekly

Here is a cookbook with an unusual goal--to simultaneously excite the taste buds and calm the mind. The authors succeed on the strength of their sincerity: Farrey is the tenzo (head chef) at Dai Bosatsu Zendo, a Zen Buddhist monastery located in New York's Catskill Mountains, and O'Hara is a meditation group leader. Together, they have pulled together a collection of eclectic vegetarian (and some vegan) recipes that reflect love and respect for good food as well as for the spiritual life. The book's title refers to the traditional way in which meals are served at Zen monasteries--a large bowl of rice, noodles or other grain food serves as the base of the meal, accompanied by a medium bowl of stew or soup and a small bowl of salad or vegetables. The section of rice recipes presents a study in Zen-like contradictions with offerings such as Japanese-inspired Shiitake Rice, Southern-style Spicy Rice Bake with Black-Eyed Peas, Collard Greens and Sweet Potatoes, and Mushroom and Sun-Dried Tomato Risotto. Curries and quinoa often form second bowl recipes, and a selection of salads and dressings fill the third. The book starts with breakfast rice and porridge recipes and ends, of course, with desserts, such as Double-Berry Poached Pears. Interspersed among the recipes are short meditations on work, food and life at the monastery, which are complemented by Asian brush calligraphy illustrations by Eido Tai Shimano Roshi, the monastery's abbot. This is a lovely book for those interested in nourishing body and soul. (June) Copyright 2000 Cahners Business Information.|

"This gem of a book, with its delicious recipes, charming and wise reflections, and bold calligraphy, is one to savor and treasure."--Nina Simonds, author of A SPOONFUL OF GINGER and CLASSIC CHINESE CUISINE

The Man Who Scared a Shark to Death or Wicca Cookbook

The Man Who Scared a Shark to Death: And Other True Tales of Drunken Debauchery

Author: Noel Boivin

A British comedian, drunk on a gallon of wine, takes a one-pound bet to jump, completely naked, into an aquarium filled with sharks and stingrays, causing one of them to die of stress.

An American man goes on such an astonishing bender he believes his girlfriend's claim that they got married while under the influence and only becomes suspicious when she is unable to produce a marriage certificate during the following seven years.

Russian troops get so wasted that it seems like a good idea to make a little extra cash by selling off their tank . . . to Chechen rebels.

The true stories in The Man Who Scared a Shark to Death, taken from news reports around the world, serve as both cautionary tales (don't agree to "help out" with a stranger's robbery, even if he seems like a really nice guy) and comforting perspective (at least you've never woken up in a trash compactor). However cringe-making your own most embarrassing drunken moment might be, at least you're not the man who caught his privates in a mousetrap-twice.

Book about: State and Society in Contemporary Korea or The Eight New Rules of Real Estate

Wicca Cookbook: Recipes, Ritual, and Lore

Author: Jamie Wood

For Wiccans, spirituality has always been a part of food preparation. According to the Wiccan religion the eight sabbats cycle through the year like seasons, and each is celebrated with traditional foods, herbs, and the ritual invocation of Divine power. The recipes in The Wicca Cookbook are divided into sections for each of these nature-based festivals. Preceding nearly every recipe is a discussion of its spiritual meaning, the therapeutic value of its ingredients, and a spell or ritual that can be performed along with the food preparation.

Many of the recipes contain flowers and herbs having special meaning to the Wiccan religion. These earthy ingredients possess unique characteristics that not only enhance the flavor but also add a sacred quality that imparts the Divine to every dish. Whether they make Rose Petal Jam, Apple Scones, Medieval Honey Cakes, or Yule Log Treats, Wiccans can bring Mother Nature into their meals and welcome the Goddess every day in new and tasty ways.