Classic Cheese Cookery or Golden Nuggets

Classic Cheese Cookery

Author: Peter Graham

This award-winning book is the most definitive collection of cheese cookery ever to be gathered together in one volume. The eighteen chapters which encompass over 300 recipes cover toasted and melted cheese, soups, pasta, pancakes, tarts, sauces, pastry, in fact every conceivable recipe for the cheese lover. Alongside traditional recipes for soufflés, gratins, quiches and cheesecakes are an enticing array of simple snacks and salads.

Inspired combinations, such as pears with pecorino and prawns with feta will tempt the adventurous, while vegetarians will be delighted by the fascinating and extensive variety that cheese cookery offers them. A detailed checklist of cheeses guides the intrepid and the uninitiated alike, so whether you are searching for a new pasta sauce, an alternative to Welsh rarebit, or a refreshing approach to entertaining, "Classic Cheese Cookery", with over 300 recipes, has something for every occasion.

Read also Sushi or 500 Low Fat Fruit and Vegetable Recipes

Golden Nuggets: Roadhouse Portraits along the Cariboo's Gold-Rush Trail

Author: Bertrand M Patenaud

Through her extensive research while compiling her first two books Trails to Gold and Trails to Gold, Volume Two, Branwen Patenaude has become the BC authority on the early roadhouses along the gold rush trail. Now, in this tribute to early photographers of that era and the magnificent derelict structures that have come to dot the Cariboo landscape, Patenaude presents an album of her favourite roadhouse portraits and the stories that go with them.

Cook Book or Foodservice Organizations

Cook Book

Author: Eureka American Legion Auxiliary California

The Ladies of the American Legion Auxillary published this cookbook to raise funds to support their projects in Humbolt and Eureka Counties. The recipes contributed by the Auxilary's membership are heavily weighted toward desserts, with especially interesting recipes for candies and ices.

New interesting book: Art and Rosies Home Tested Recipes or Bread

Foodservice Organizations: A Managerial and Systems Approach

Author: Marian C C Spears

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21^st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.

Booknews

Provides a thorough picture of commercial and noncommercial foodservice, emphasizing practical application of theory. Weaving case studies from the Marriott Corporation throughout, the volume's 21 chapters are divided into six sections: an introduction to the industry and systems; designing the food service organization, from food safety to the menu; procurement; production; distribution, service, sanitation, and maintenance; and overall management issues ranging from organizational design to financial management. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

1	Systems approach to a foodservice organization	1
2	Managing quality	33
3	The menu	53
4	Food product flow and kitchen design	85
5	Procurement	119
6	Food production	201
7	Distribution and service	281
8	Safety, sanitation, and maintenance	305
9	Management principles	373
10	Leadership and organizational change	419
11	Decision making, communication, and balance	459
12	Management of human resources	497
13	Management of financial resources	571
14	Marketing foodservice	601
15	Meals, satisfaction, and accountability	625

Ripe for Dessert or Brined Cheeses

Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside

Author: David Lebovitz

David Lebovitz loves fruit. From the richness of a summer blackberry to the mellow sweetness of a juicy mango, fruit inspires and delights this celebrated pastry chef. In Ripe for Dessert, David shares his passion for fruit and his treasure trove of inspired, innovative, and luscious dessert recipes.

These sweets celebrate fruit in all its diverse glory, as David's intensely flavorful and imaginative recipes show off the best of every season and reward every dessert lover's fancy. The seven chapters, with more than 130 recipes in all, are organized by category, with an eye to the seasons. They feature apples, pears, and quince from the fall harvest; citrus and dried fruits from winter; stone fruits and berries for the height of summer; figs and melon for its waning days; and David's signature tropical fruits desserts, which will surprise and delight your sweet tooth year round.

Such light, elegant dishes as Pomegranate Granita and golden Honey-Poached Pears let the fruits' flavors shine, with minimal fuss or adornment. But David is no spartan. His recipes go all out, with rich cakes and creamy custards, pastries, frozen desserts, and soufflés, accented and enlivened by complex fruit flavors. A luxurious Lemon-Ginger CrÈme BrÛlée puts a tart, fruity twist on a classic sweet, while a Candied Orange and Rosy Rhubarb Sauce raises a perfect, anise-scented Ricotta Cake to a new level of sophistication. For chocolate lovers, David presents pairings that will surprise and satisfy, including Anise-Orange Ice Cream Profiteroles with Chocolate Sauce, Pear and Fig Chutney with Bittersweet Chocolate Mousse, and a Chocolate Soufflé Cakewith Prunes, Cranberries, and Kumquats in Port. David even offers a fabulous, thirst-quenching Gingery Lemonade.

With Ripe for Dessert's bounty of easy, user-friendly recipes, you can transform your favorite fruits of every season into dishes that will impress and delight all the dessert lovers in your life.

Library Journal

Lebovitz's first book, Room for Dessert, featured indulgent sweets of all kinds, but he says fruit desserts are his real passion. As pastry chef at Chez Panisse for many years, he always had the best, freshest, and often most unusual fruits from which to choose, and some of the recipes here are quite exotic: Brazil Nut, Date, and Ginger Tart, for example, or Pineapple Frangipane Tart. Others are sophisticated renditions of homier desserts, such as Peanut, Butter, and Jelly Linzertorte or Lime Marshmallow Pie. There are color photographs throughout, a brief introduction to terms and techniques, and a guide to buying and storing fruit. Recommended for most collections. Copyright 2003 Reed Business Information.

Book about: Onions and Other Vegetable Alliums or Piece of Cake

Brined Cheeses

Author: Adnan Tamim

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations.
Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide.

The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader:

• A practically-oriented and user-friendly guide
  
• Key commercially important information
  
• Coverage of all the major stages of manufacture
  
• Background to each variety
  
• Review of how different varieties are utilised in different countries

Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

Table of Contents:

Preface to Technical Series.
Preface.
Contributors.
Chapter 1. Constituents and Properties of Milk from Different Species.
Dr Thom Huppertz, Dr Vivek K. Upadhyay and Dr A.L. Kelly, University College Cork, Department of Food and Nutritional Sciences, Cork, Ireland; and.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr, UK.
Chapter 2. Feta and Other Balkan Cheeses.
Professor E.M. Anifantakis and Dr Golfo Moatsou, Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Dairy Technology, Athens, Greece.
Chapter 3. Industrial Manufacture of Feta-Type Cheeses.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr, UK;.
Dr R.K. Robinson, University of Reading, School of Biosciences, Reading, UK; and Mr G. Kiers, Tetra Pak Tebel B.V., Leeuwarden, The Netherlands.
Chapter 4. Halloumi Cheese.
Dr P. Papademas, Kyklos Scientific Services Ltd., Nicosia, Cyprus.
Chapter 5. North African Brined Cheeses.
Professor M. Abd-El Salam, National Research Centre, Dairy Department, Dokki, Cairo, Egypt; and.
Professor N. Benkerroum, Institut Agronomique et Vétérinaire Hassan II, Department Sciences Alimentaires et Nutritionelles, Rabat, Morocco.
Chapter 6. Brined Cheeses from the Middle East and Turkey.
Dr Imad Toufeili, Department of Nutrition and Food Science, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon; and.
Dr B. Özer, Harran University, Faculty of Agriculture, Department of Food Engineering, Sanliurfa, Turkey.
Chapter 7. Brined Cheeses and Analogues of Latin AmericanOrigin.
Professor M. Nogueira de Oliveira, Universidade de São Paulo, Departamento de Tecnologia Bioquimico-Farmacêutica, São Paulo, Brazil; and.
Professor C. Brito, Universidad Austral de Chile, Instituto de Ciencia y Tecnología de los Alimentos, Valdivia, Chile.
Chapter 8. Indigenous Brined Cheese of the Philippines.
Dr V.L. Barraquio, University of the Philippines at Los Banos, College of Agriculture, Laguna, Philippines.
Chapter 9. Quality of the Brine.
Dr T. Bintsis, Thessaloniki, Greece.
Chapter 10. Utilisation of Brined Cheeses in Other Food Preparations.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr, UK; and.
Dr R.K. Robinson, University of Reading, School of Biosciences, Reading, UK.
Index.
.

Mushrooms or California Practical Cook Book

Mushrooms (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.

Mushrooms, explained.

Everything you need to know in order to buy and prepare perfect mushrooms every time, including:

• The history, different types, and nutritional value of mushrooms
• What to look for when buying mushrooms, and how to store them after you buy
• How to cook mushrooms in the most popular and tastiest ways

Book about: Feast Home or Sharing the Vineyard Table

California Practical Cook Book

Author: Belle De Graf

Originally published in Oakland, California in 1882, The California Practical Cook Book is a collection of recipes, both culinary and household, gathered from Oakland women and published by a local Oakland printer, Pacific Press. The recipes are basic both in scope and in ambition, but they are a valuable source of information about the recipes being made in the average household in California in the late 19th century.

The Foolproof Foodservice Selection System The Complete Manual for Creating a Quality Staff or Brinestain and Biscuit

The Foolproof Foodservice Selection System: The Complete Manual for Creating a Quality Staff

Author: Bill R Marvin

An organized plan for creating a quality foodservice staff based upon the author's vast experience in managing foodservice operations. Guaranteed to draw qualified workers to your door, decrease your turnover, increase your profits and raise the level of guest satisfaction and repeat business. Contains application forms, job descriptions, letters to applicants, tracking sheets, interview guidelines, evaluations and a variety of tests--in both English and Spanish. Summaries of relevant federal laws (and states with exceptions to them) are also included.

Table of Contents:

EXECUTIVE INSIGHTS.
The Foolproof Foodservice Selection System.
The Best Employer in Town.
Productive Positions.
Recruiting Requisites.
SYSTEM SUMMARY.
The Advice to Applicants Letter.
The Application.
The Tracking Sheet.
The Screening Interview.
The Sanitation Screening Test.
The Professional Screening Test.
The Lifting Test.
The Demonstration Tests.
The Interviews.
The Professional Test.
The Situation Tests.
Background Research.
Making the Offer.
CLOSING COMMENTS.
Selection Is Just the Start.
Suggested Readings.
Appendices.

Book about: Google or MCTS

Brinestain and Biscuit: Recipes and Rules for Royal Navy Cooks

Author: National Archives

Climb aboard one of His MajestyâЂ™s ships, circa 1930, pull up the gangplank and prepare to experience galley life at sea. Enjoy the arcane practices, no-nonsense instructions and a wealth of period recipes from an era when the map was painted red and âЂempire buildersâЂ™ were not just a pair of shorts. Learn how to avoid the dangers of âЂbone taintâЂ™ and âЂfly-blown meatâЂ™. Discover what to do with a âЂsteam chestâЂ™ and how to work an âЂAldershot ovenâЂ™. Once equipped, you will be in tip-top shape to delve into the recipesâЂ"from the simple yet gargantuan (sausages for 500 men: take 125 lbs of sausages, fry in lard, add âЂbrown gravyâЂ™) to the relatively small-scale and refined, you will get an insight into how the sailors lived and ate. And it was more varied than you might imagine, so they were not always stuck between a rock cake and a hard biscuit.

There are the dishes to stir the heart (âЂPatriotic puddingâЂ™ or âЂQueen Bess puddingâЂ™), the nautically exotic (âЂMock Turtle soupâЂ™, âЂCanary puddingâЂ™), the down-to-earth way with offal (âЂfaggots and peasâЂ™, âЂsheepâЂ™s head brothâЂ™) and the faintly scary âЂbeef tea with eggâЂ™ or âЂbrown stewâЂ™. There are even salads (well, a few). All in all, for a cookâЂ™s eye view of Navy life, this book takes the biscuit.

Beer Gurus Guide or Favorite Dishes

Beer Guru's Guide: Enlightenment for Those Who Thirst for Knowledge

Author: Chris Street

The mystical role of beer is explored in this humorous satire that promises ecstatic bliss, immortality, wisdom, and freedom from the hangover. Readers follow a step-by-step guide that takes them on a quest for The Holy Ale, a sacred beer that flows from the Font of All Wisdom and bestows infinite knowledge, immortality, and instant enlightenment. If initiation is survived, readers meet the Beer Guru himself, the Dalai Llager, the Beer Goddess, and the Barmy Swami. Teaching how to master the art of Tantric Beer drinking and how to create a Beer Temple, the central theme of this sacred scroll is that drinking beer is a religious experience.

Table of Contents:

The Beer Guru and The Barmy Swami     1
The Way of The Beer Guru     5
The Quest for The Holy Ale     9
Monks, Drunks and Holy Men     15
The Path of The Fool     21
Finding the beer equivalent of your soul mate     25
Brewing Your Own, The Alchemy of Ale     31
Dowsing For Beer     35
Creating Your Sacred Beer Space     39
Beer Shrines and Altars     45
Seeing Your Beers Aura     49
Interpreting Your Beer's Aura     53
Blessing Your Beer     59
Initiation     63
The Initiation of The Whirling Pit     69
Opening Your Chakras     73
Becoming One With Your Beer     77
The Beer Goddess     81
Imaginary Ale Vs Real Ale     85
Tantric Beer Drinking     91
Mantras     95
Leys, Sacred Sites And Beer Lines     99
It's The Beer Talking     105
Invisible Friends     109
Reincarnation     113
Karma     117
Unlock the Secret Powers of Beer     121
The Mystic Properties of Beer     127
Out of The Body Experiences or SoulTravel     131
The Cave of the Beer Guru     137
The Dalai Llager and The Monastery of The Beer Brothers     141
The Beer Mat of The Holy Ale     147
The Temple of The Beer Goddess     153
The Font of All Wisdom     159
The Secret Of The Beer Guru's Smile     163

Book review: PHP and MySQL for Dynamic Web Sites or MCTS 70 620 Exam Prep

Favorite Dishes

Author: Carrie V Shuman

Favorite Dishes is due to the fact that the noble women who have labored for the best interests of mankind and womankind, in the development of the Women's Department of the World's Columbian Exposition, found time to contribute this collection of recipes, as a means of enabling the compiler to open an additional avenue for women to provide the necessary funds to pay the expenses of a visit to the Exposition.

Internet Guide to Food Safety and Security or James Beards Poultry

Internet Guide to Food Safety and Security

Author: Elizabeth Connor

Learn what you need to know about foodborne illness from comprehensive Web sites!

An estimated 76 million illnesses, 323,914 hospitalizations, and 5,194 deaths are attributed to foodborne illness in the United States each year. 2001 FDA Food Code. The Internet Guide to Food Safety and Security puts a wealth of food safety and security information at your fingertips. This comprehensive compilation of annotated links goes beyond simple listing of Web addresses to tell you which sites have original content, what sites hold specific safety and security information you may be searching for, and how to find all types of vital information you need to prevent foodborne illness and disease to stay healthy. Easy-to-use, thorough, and accurate, this guide to the Internet will become your all-in-one source for food and health information.

The Internet Guide to Food Safety and Security not only extensively lists food and health Web sites, it gives you the tools you need to find information on all types of foodborne illness, food handling concerns, and other disease and health issues. From how to decipher Web site addresses and evaluate Web content, to guiding you to the best available consumer, medical, government, and military search engines, to an authoritative list of health information Web sites themselves, this book is a valuable one-stop resource for all your food health concerns. Along with a helpful bibliography and glossary, the author provides tables, screen captures, and illustrations for clarity and direction.

The Internet Guide to Food Safety and Security presents thorough and comprehensive Web listings for:

• Internet search engines and directories
• naturally occurring dangerous organisms
• bioterrorism threats
• pesticides
• disease control and prevention
• government links for food, safety, and nutrition information
• travel concerns
• government food regulations, standards, and legislation
• food and water safety during disasters
• sanitation issues
• hot topics such as bird flu and mad cow disease
• food allergies
• chemical contamination
• parasites
• food safety during pregnancy
• food additives and preservatives
• resources for food advisories, recalls, and warnings
• carcinogens
• food irradiation
• genetic engineering and genetically modified (GM) foods
• labeling, packaging, and storage
• takeout foods and restaurant food safety evaluation
• lists of food safety organizations and societies

The Internet Guide to Food Safety and Security is an at-a-glance reference guide to the Internet for dietitians, librarians, health agency employees, health educators, or anyone interested in staying healthy when handling, preparing, and storing food.

What People Are Saying

Lenny Rhine PhD
Lenny Rhine, PhD, University Librarian, Health Science Center Libraries, University of Florida
A COMPREHENSIVE COMPILATION of annotated links for those 'interested in staying healthy when handling, preparing, and storing food at home or eating foods prepared by others.' With the emergence of the global economy, there is a need to 'determine the source and safety of food available for consumption.' This book is a series of well-organized, category-based lists of Internet information. EACH LINK INCLUDES AN ANNOTATION THAT NOTES THE AUTHORITY OF THE RESOURCE, GIVES A SUMMARY OF ITS SCOPE, AND HIGHLIGHTS KEY FEATURES.

David A. Nolfi
David A. Nolfi, MLS, AHIP, Health Sciences Librarian, Duquesne University<
This small GOLDMINE OF INFORMATION provides annotations and addresses for hundreds of Web sites. . . . A worthwhile addition for public libraries, consumer health collections, and health sciences libraries. Academic libraries supporting programs in agriculture, food science and service, nutrition, and public health will find this work particularly relevant. Connor's concise annotations provide the reader with information needed to evaluate Web sites as well as the background information necessary to better understand the importance of the food safety issues addressed. Any librarian interested in creating electronic pathfinders or research guides related to food safety issues will find this guide to be a great timesaver because Connor has pre-selected the best sites. A convenient glossary also provides needed explanation of unique terms associated with food safety as well as the language used to describe various types of Web tools. Conner's style is approachable for general readers and students, but is also useful for faculty and librarians.

New interesting textbook: Principles of Microeconomics or The Professional Musicians Legal Companion

James Beard's Poultry

Author: John Ferron

Signature Beard dishes like Chicken with Forty Cloves of Garlic, traditionalfavorites like Roast Holiday Goose, and enticing versions of Pheasant with Sauerkraut and Roast Quail with Oysters.

More than any other person, James Beard inspired and nourished our national appetite for good food. With his many books, countless articles, and boundless enthusiasm, Beard introduced millions of Americans to the delicious glories of native and foreign cuisines and to the practical techniques of fine cooking. His recipes, which always stressed the natural goodness of fresh foods gathered at their peak; his limitless store of fact, history, and lore from the world of food; and his remarkable ability to present even the most complicated recipes in an accessible manner made him the mentor of a generation of American cooks. Now, for the first time, some of Beard's most enticing recipes are presented in a charming, inexpensive, paperback format. These recipes, many no longer in print in any other form, have been culled from the legacy of Beard's many magazine articles, newspaper columns, and unavailable books by John Ferrone, Beard's long-time friend and editor. He has organized them into four books, each covering an essential area of cooking. Some of these dishes are versions of Beard favorites, which, with his inventive curiosity, he was always adjusting and rethinking. Others offer exciting new discoveries. All of them provide wonderful eating experiences.

Basil or Time for Tea

Basil: The Genus Ocimum

Author: Raimo Hiltunen

Basil, a volume in the series Medicinal and Aromatic Plants - Industrial Profiles, is an attempt to cover all the research areas, such as botany, agriculture, chemistry, pharmacology and use in foodstuffs, regarding Ocimum. The taxonomy and nomenclature of Ocimum are in a state of confusion and so this volume provides a delimitation of Ocimum from related genera and an infrageneric classification. In spite of numerous reports on the pharmacological activities, the main use of Ocimum plants is as aromatic plants and spices. When used in foodstuffs it may have some antioxidative effect, i.e. helps to preserve the food. This book will be of interest to everybody involved in medicinal and aromatic plant research or related fields.

Table of Contents:

	Preface to the Series
	Preface
	Contributors
1	Ocimum: An Overview of Classification and Relationships	1
2	Production Systems of Sweet Basil	39
3	Chemical Composition of Ocimum Species	67
4	Essential Oil of Ocimum	77
5	Bioactivity of Basil	113
6	Processing and Use of Basil in Foodstuffs, Beverages and in Food Preparation	137
	Index	153

Interesting textbook: Fierce Discontent or Ruse

Time for Tea: Women and Post-Colonial Labor on an Indian Plantation

Author: Piya Chatterje

About the Author

Piya Chatterjee is Assistant Professor of Women's Studies at the University of California, Riverside.

What People Are Saying

Kirin Narayan
Piya Chatterjee presents an innovative ethnography of female tea plantation workers through a kaleidoscope of drama, personal narrative, labor history review, and the interrogations of her subjects. A Time for Tea addresses issues of colonial and postcolonial power structures, transnational flows, subaltern history, labor relations, and feminist ethnography. Tea does not taste the same after one has read this strikingly original book.
—author of Storytellers, Saints, and Scoundrels: Folk Narrative in Hindu Religious Teaching

Red and White or Japanese Cooking

Red and White: Wine Made Simple

Author: Max Allen

Warning: there are no star ratings, scoring systems, diagrams or maps in this book. Red and White: Wine Made Simple, is a pleasure guide to wine, an unashamed romp through the flavors, sensations and joy that wine can give us. It's a book that shines a light into the darkest cellars of wine appreciation, illuminating the mysterious delights to be found within.

More than a guide, Red and White is a celebration of an ancient liquid written for a new generation of wine drinkers- a book that makes a complex subject simple.

New interesting book: Healing Immune Disorders or Cellulite Solutions

Japanese Cooking: Contemporary and Traditional Simple, Delicious and Vegan

Author: Miyoko Nishimoto Schinner

Japanese Cooking Contemporary and Traditional: Simple, Delicious & Vegan — This cookbook showcases the essence of Japanese cuisine. Traditional dishes and regional specialties, along with everyday favorites of the 20th century Japanese housewife and the new "nouveau Japonaise" recipes, all display the delectable flavors and stunning presentation that Japanese food is famous for. Tofu, seitan, and other vegetarian foods are used to replace meat, fish, or fowl—with traditional tasting results. Miyoko's extensive knowledge of Japan's culinary customs, along with her childhood memories and favorite foods, help make this a truly unique Japanese cookbook.

Smoothies and Juices or Seafood Heritage Cookbook

Smoothies and Juices: Techniques, Equipment, Ingredients and over 75 Classic Recipes Shown in More than 200 Truly Stunning Photographs

Author: Joanna Farrow

From the simplest of fresh fruit and vegetable juices to heady concoctions of blended fruits, ice cream and liqueurs, this wonderful book offers the ultimate in liquid refreshment.

Book review: Pro EDI in Biztalk Server 2006 R2 or Making Sense of Change Management

Seafood Heritage Cookbook

Author: Adam Starchild

The marvelous advantages of seafood are its amazing variety and delectability, and the number of different ways in which it can be prepared. This is what this book is about. Whatever your national origin or ethnic background you can venture within this book, and quite possibly find an Americanized version of some seafood dish brought here by your forebears. But, be forewarned readers of these recipes run the danger of becoming cosmopolitanized.

Drawn from a variety of sources, there are more than two hundred fifty recipes in this comprehensive collection of historic seafood recipes. Appetizers and soups, salads, and main courses of both fish and shellfish, along with sauces, dressing, marinades, dips, stuffings, and spreads provide a vast number of choices of kinds of seafood, and also a full gamut of the simple to the complex, quick to not-so-quick.

Table of Contents:

	Introduction	3
	How-To and Basic Techniques	7
	Appetizers and Soups	19
	Salads	39
	Main Dishes--Fish	53
	Main Dishes--Shellfish, Crabs, Squid, Etc	109
	Microwaving Seafood	141
	Sauces, Marinades, Dips, Dressings, Stuffings, Etc	149
	Index	177

Cooking the South American Way or Plants in Human Nutrition

Cooking the South American Way

Author: Helga Parnell

Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile.

Go to: The Irony of Democracy or Refuge Denied

Plants in Human Nutrition

Author: Artemis P Simopoulos

This volume, Plants in Human Nutrition, reflects research advances and the recognition by the biomedical, pharmaceutical, and the agricultural communities that plant foods not only represent the major source of nutrients for humans, but also contain 'protective factors' against chronic diseases, coronary heart disease, diabetes and cancer. The selected topics include plants that have some or all of the following characteristics: they are excellent sources of [omega]3 fatty acids; are rich sources of antioxidant vitamins ([alpha]-tocopherol, ascorbate, [beta]-carotene); contain high amounts of glutathione; are rich in fiber; are high in protein content; and can grow in arid climates. Plants in Human Nutrition should be of interest to those involved in food production, industrial and agricultural development, and sustainable agriculture, including scientists who are students of human evolution and development. Specifically, botanists, experimental biologists, agronomists, food technologists, nutritionists, pharmacologists, physicians, economists, policy makers, and anthropologists will discover their collective contribution in furthering human health and sustainable agriculture, and having a positive impact on the environment.

Table of Contents:

	Preface
	Microalgae as a Source of [omega]3 Fatty Acids	1
	Nutritional Value of the Alga Spirulina	32
	Purslane in Human Nutrition and Its Potential for World Agriculture	47
	Sweet Lupins in Human Nutrition	75
	Barley Foods and Their Influence on Cholesterol Metabolism	89
	The Nopal: A Plant of Manifold Qualities	109

Eating My Words or Feasting with God Adventures in Table Spirituality

Eating My Words

Author: Eve Johnson

Eve Johnson probes food, eating, and cooking in this rollicking collection of essays. With insightful and lyrical prose, she takes us from the social evils created by gin in early 19th-Century London and the invention of breakfast cereal in health spas to the present era, in which junk food gets a bad name from "the Twinkie Defense". Eating My Words contains a selection of simple and reliable recipes such as Grilled Artichokes, Mangoes and Sticky Rice--but consider yourself warned about The Crotchety Old Fudge.

Read also Midlife Madness or Menopause or Cancer Prevention Cooking

Feasting with God: Adventures in Table Spirituality

Author: Holly W Whitcomb

This book is an entertaining celebration of creative and spiritual ways to enjoy food. Themes are presented that act as points of departure for the various "feasts" and "culinary interludes".

Management by Menu or Medicinal and Aromatic Plants

Management by Menu

Author: National Restaurant Association Educatio

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Books about: Die Volkswirtschaft der Klimaveränderung: Die Strenge Rezension

Medicinal and Aromatic Plants: Agricultural, Commercial, Ecological, Legal, Pharmacological and Social Aspects

Author: Robert J Bogers

This book presents the opinions of an international panel of specialists that explored the agricultural, commercial, ecological, legal, pharmacological and social future of medicinal and aromatic plants. It represents a wide collection of views, reflecting the diversity of disciplines and interests of the panel members. It highlights the necessity of continued and integrated research on plant sources, conservation, bioactivity, analysis and marketing in examining future scenarios for application and sale of medicinal and aromatic plants. It shows the need for proof of efficacy and safety in drug development and the need to recognize societies contributing plant materials.

The development of safe and effective medicinal and aromatic plant products depends upon the collaborative efforts of growers, collectors, conservationists, processors and businesses along with those of educators, sociologists, researchers and investors in developed and developing societies. This book shows the progress that can be made by further developing this collaboration to enhance the discovery, production and use of medicinal and aromatic plants.

Candyfreak or The Savory Secrets Of Dodis Home Cooking

Candyfreak: A Journey Through the Chocolate Underbelly of America

Author: Steve Almond

Perhaps you remember The Marathon, Oompahs, Bit-O-Choc, or Kit Kat Dark. Where did they go? Driven by his obsession, stubborn idealism, and the promise of free candy, self-confessed candyfreak Steve Almond takes off on a quest to discover candy's origins in America, to explore little companies that continue to get by on pluck and perseverance, and to witness the glorious excess of candy manufacturing. Part candy porn, part candy polemic, part social history, part confession, Candyfreak explores the role candy plays in our lives as both source of pleasure and escape from pain. By turns ecstatic, comic, and bittersweet, Candyfreak is the story of how Steve Almond grew up on candy---and how, for better and worse, candy has grown up too.

The New York Times - Kate Ja.cobs

…p; for the most part, Almond goes at the subject as if he were a giddy 5-year-old, creating an entertaining book full of repeatable tidbits about the candy industry.

Publishers Weekly

The appropriately named Almond goes beyond candy obsession to enter the realm of "freakdom." Right up front, he divulges that he has eaten a piece of candy "every single day of his entire life," "thinks about candy at least once an hour" and "has between three and seven pounds of candy in his house at all times." Indeed, Almond's fascination is no mere hobby-it's taken over his life. And what's a Boston College creative writing teacher to do when he can't get M&Ms, Clark Bars and Bottle Caps off his mind? Write a book on candy, of course. Almond's tribute falls somewhere between Hilary Liftin's decidedly personal Candy and Me and Tim Richardson's almost scholarly Sweets: A History of Candy. There are enough anecdotes from Almond's lifelong fixation that readers will feel as if they know him (about halfway through the book, when Almond is visiting a factory and a marketing director offers him a taste of a coconut treat, readers will know why he tells her, "I'm really kind of full"-he hates coconut). But there are also enough facts to draw readers' attention away from the unnaturally fanatical Almond and onto the subject at hand. Almond isn't interested in "The Big Three" (Nestle, Hershey's and Mars). Instead, he checks out "the little guys," visiting the roasters at Goldenberg's Peanut Chews headquarters and hanging out with a "chocolate engineer" at a gourmet chocolate lab in Vermont. Almond's awareness of how strange he is-the man actually buys "seconds" of certain candies and refers to the popular chocolate mint parfait as "the Andes oeuvre"-is strangely endearing. (Apr. 9) Copyright 2004 Reed Business Information.

Lynn Evarts - VOYA

Almond is obsessed with candy. He claims that not one day of his life has passed when he has not had a candy bar. He takes his obsession on the road and details for readers his travels to small candy factories around the country, encouraging others to engage in his candy feast. He visits the home of the Idaho Spud, the Goo Goo Cluster, Valomilk, and the five Star Bars. On his way, he entertains readers with candy trivia and his longing for Caravelle candy bars. Peeps, Chuckles, Jordan Almonds, and Circus Peanuts are included in his list of MWMs (mistakes were made), products that never should have been candies in the first place. Almond's sense of humor and his encyclopedic knowledge of candy makes this book an enjoyable trip across the chocolate-covered countryside. He is fanatical in his interest, and he quickly pulls readers into his obsession, making a trip to the candy counter a necessary result of reading. Young adults will feel his passion and most likely will begin searching for the elusive Violet Crumble and Twin Bings. Although not for everyone, this book will touch teens who appreciate the eccentric, and they will love Almond and his candy crusade. VOYA Codes 4Q 2P S A/YA (Better than most, marred only by occasional lapses; For the YA with a special interest in the subject; Senior High, defined as grades 10 to 12; Adult-marketed book recommended for Young Adults). 2004, Algonquin, 280p., Ages 15 to Adult.

Library Journal

A former journalist, Almond (creative writing, Boston Coll.; My Life in Heavy Metal) is obsessed with candy; it shaped his childhood and continues to define his life in ways large and small. Fascinated by the emotional bonds that people develop with their childhood favorites, Almond began a journey into the history of candy in America and discovered a lot about himself in the process. Once hundreds of American confectioners delivered regional favorites to consumers, but now the big three of candy-Hershey, Mars, and Nestl -control the market. To find out what happened to those candies of yesteryear, Almond talks to candy collectors and historians and visits a few of the remaining independent candy companies, where he learns exactly what goes into creating lesser-known treats such as the Idaho Spud. Flavored with the author's amusingly tart sense of humor, Candyfreak is an intriguing chronicle of the passions that candy inspires and the pleasures it offers. Recommended for most public libraries as a nice counterpart to Tim Richardson's more internationally focused Sweets: A History of Candy.-John Charles, Scottsdale P.L., AZ Copyright 2004 Reed Business Information.

Kirkus Reviews

Almond, a self-diagnosed "candyfreak," details with mouthwatering descriptions his visits to the minor league of candy makers who continue to churn out their distinctive products. Claiming to have eaten at least a piece of candy every day of his life, Almond first establishes his candy credentials. He always has at least three to seven pounds of candy in his home; he's stashed 14 boxes of Kit Kat Limited Edition Dark in a warehouse; he has further supplies in drawers in case of an emergency; and at Halloween his haul was between 10 and 15 pounds. But mourning the disappearance of so many independent candy makers-a street in Cambridge, Massachusetts, was once known as Confectioner's Row-and his own favorite bar, the Caravelle, he decides to find out what happened, and what makers still remain. The search, serendipitously fueled by boxes of free samples, leads him to factories in such places as Dorchester, Massachusetts (Necco wafers and candy hearts); Burlington, Vermont (the Five Star Bar); and Sioux City, Iowa, where he watches The Bing, a regional favorite, being made. At each factory he witnesses every step of the process, and always gets to sample the product. He also meets Steve Traino, a fellow candyfreak who has tapped into the nostalgia candy market by buying and then selling discontinued items online, and Ray Broekel, the industry's historian, who has a vast collection of candy memorabilia, from wrappers to advertising. Almond is impressed with these independent manufacturers, always generous and dedicated, but also realistic about their limitations, both in distribution and longevity. All are up against the Big Three-Mars, Hershey, and Nestle-who have the money and the muscle tokeep the little guys out of the big stores, as well as to steal their ideas: facts that inevitably sour this otherwise delicious celebration of all things sweet. Sweet, never sickly-and quite informative.

New interesting book: Introduction To Political Psychology or Slavery Capitalism and Politics in the AnteBellum Republic Volume 2

The Savory Secrets Of Dodi's Home Cooking

Author: Howida Elhalwagy

Several years ago I married an Egyptian man who loved my American cooking; however, I knew it would not be long before he yearned for recipes familiar to his native country. I decided to try a few Middle Eastern dishes I found over the internet. They turned out okay but just that, okay. Let's face it; no woman wants her husband to think her cooking is just okay.

One day we were invited to a friend's house for dinner. That's where I first met Howida (Dodi). She was a charming woman, and as I was soon to find out, an excellent cook. She had prepared a lavish feast as delightful to the eye as to the palate. We were presented with one mouthwatering surprise after another: savory soups, colorful salads, incredible entrees, and delectable desserts. Many of the spices were as unfamiliar to me as the names of the dishes. Nevertheless, each course was a delicious treat.

As women often do when invited to a friend's house for dinner, I asked if I could copy those recipes to make for my husband. She said that they were all in her head, not in a cookbook. Dodi went on to explain that she had many recipes which had been passed down through generations of females in her family.

Over time, I managed to convince Dodi to share her family trade secrets with all of us, and I'm now proud to introduce to you, this fine collection of recipes, entitled . . . "The Savory Secrets of Dodi's Home Cooking". Enjoy! Michelle (Layla) Easton-Ewais

Canadian Living Cooks Step By Step or Voluntary Food Intake and Diet Selection in Farm Animals

Canadian Living Cooks Step By Step

Author: Daphna Rabinovitch

Cuisine Canada Cookbook of the Year 2000

Developed, tested and perfected in the Canadian Living Test Kitchen, Canadian Living™ Cooks Step-by-Step introduces home cooks of all levels to a world of flavours, techniques, methods and ingredients. This one-of-a-kind cookbook contains a selection of fabulous new recipes, fully illustrated cooking lessons, entertaining ideas, nutritional tips, recipe analysis, menu plans, short-cuts, charts, substitution boxes and a glossary.

With diverse and flavourful recipes such as Mushroom Red Pepper Puffs and Gazpacho, Smoky Tex-Mex Ribs, Salmon Strudels and Easy Garden Risotto, you'll find dishes for everything from quick family suppers to elegant dinner parties — and a spectacular array of dessert recipes such as Orange Crème Brulee, Tarte Tatin and Chocolate Banana Cake.

Each of the 80 cooking lessons is illustrated with carefully selected step-by-step photographs, invaluable for novice cooks, but useful too for experienced cooks who will delight in having difficult techniques demystified. Master the art of rolling sushi, piping choux pastry or folding phyllo. Find out the difference between grilling and broiling, braising and poaching.

A Canadian Living™ cookbook is always a delight and this one is no exception.

Book review: Absolute Body Power or Keep fit Exercises for Kids

Voluntary Food Intake and Diet Selection in Farm Animals

Author: J M Forbes

This book is, in part, a second edition of the author's previous work The Voluntary Food Intake of Farm Animals (Butterworths, 1986). However, it has been revised and extended to such an extent that it is effectively a new book in its own right. More emphasis has been placed on diet selection, learning and appetites. All other sections have been brought up-to-date and completely reorganized. The text is copiously referenced to provide access to the original literature. It represents a standard work on its subject and is essential reading for advanced students and research workers in animal nutrition.

Greatest Dishes or Stuff It

Greatest Dishes!: Around the World in 80 Recipes

Author: Anya Von Bremzen

Anya von Bremzen has traveled far and wide in search of the world's greatest flavors. Along the way she has gathered a definitive collection of classic recipes and a lifetime's worth of stories. Here the award-winning, globe-trotting food writer presents eighty of the world's best-loved dishes, from more than twenty-eight countries, an all-hits international food tour for cooks and readers everywhere.

No matter how far she travels or how many cookbooks she acquires, Anya observes that, like most cooks, she returns to the same recipes time and time again: pad thai, bouillabaisse, apple pie, couscous, gazpacho, risotto -- the classics that we all know and love. In this book she sets out to find the best, most authentic recipes for these iconic dishes by collecting and perfecting dozens of recipes from the stoves of cooks the world over. Over time, Anya tested, revised, and honed these eighty classic recipes, allowing home cooks to recreate, at last, their favorite foods -- with delicious results.

With these clear, accessible recipes at your fingertips, you don't have to go to Spain to get the best paella or to Italy for the best pizza or pesto -- you don't even have to go to a lot of country-specific cookbooks. Accompanying the recipes are delightful, illuminating essays detailing the dishes' origins and how they are prepared and enjoyed today. Packed with historical information and portraits of the contemporary food culture of dozens of countries, the essays bring these eighty classics to life and are indispensable reading on their own. Whether you are a seasoned home cook, a world traveler, or an armchair adventurer,The Greatest Dishes! will provide youwith unprecedented firsthand information about these emblematic foods, along with the legends, controversies, and passions they have inspired throughout history.

Publishers Weekly

One of the more personally idiosyncratic cookbooks to come along in some time, the latest from von Bremzen (Please to the Table: The Russian Cookbook) reflects her country hopping as a Travel & Leisure editor. As she journeys, she collects esteemed recipes and here arranges favorites from Apple Pie to Wiener Schnitzel, with stops for Hamburger and Peking Duck in between. She provides historical tidbits, notes on recipe influences and cooking tips. Her tastes stretch well beyond geographical boundaries. When it comes to meatballs, she turns not to Italy but to Shanghai for Lion's Head Meatballs. For cheesecake, she combines the richness of Paskha from her Russian childhood with New York's traditional cream cheese in Chocolate-Glazed Lemon Cheesecake. A BBQ fan, she includes both Memphis Barbecued Ribs and their Asian cousins, Korean Barbecued Short Ribs. Restaurant-inspired dishes feature Potato Gnocchi with Cauliflower Gorgonzola Sauce, derived from a dish at an obscure Tuscan trattoria; Classic Andalusian Gazpacho from a traditional eatery in Ronda, Spain; Lobster Rolls from Fore Street in Portland, Maine; and a simplified Rose Pistola Chocolate Budino Cake from San Francisco. Readers may disagree with her choice of what constitutes the world's top 80 dishes ( such as Chinese Stir-Fried Greens), but cooks will also discover new dishes and new approaches to old standbys. (Feb.) Copyright 2003 Reed Business Information.

Library Journal

Previously, Travel & Leisure columnist von Bremzen has written about Russian (Please to the Table), Southeast Asian (Terrific Pacific), and Latin American (Fiesta!) fare. Now she presents all her favorite recipes from her travels in one eclectic volume, a self-described "Gold List of the world's greatest hits." There are certainly classics like Feijoada (the Brazilian national dish), Creme Br lee, and Roast Chicken, but readers will also find idiosyncratic choices such as Laksa, "a rococo Malaysian-Singaporean slurpfest of noodles and seafood," and simple Chinese Stir-Fried Greens. Any compendium like this (see also David Rosengarten's Taste: One Palate's Journey Through the World's Greatest Dishes) is sure to trigger debate; what, for example, makes the Chocolate Budino from San Francisco's North Beach restaurant, Rose Pistola, the classic chocolate cake? Nevertheless, the title alone ensures interest. For most collections. Copyright 2004 Reed Business Information.

Book about: Comparing Designing and Deploying VPNs or AppleScript for Dummies

Stuff It: The Great Little Book of Chicken Dishes

Author: Emma Summer

This irrisistible new book presents and enticing and colorful collection of over 30 superb recipes with ideas and inspirations for every type of menu.

Easy as Apple Pie or Odiyan Country Cookbook

Easy as Apple Pie

Author: Caroline Barty

In addition to Mom's apple pie, here are recipes for chocolate and pecan pie, cranberry pie, strawberry and rhubarb lattice tart, and many more, 45 recipes in all. This book's duotone photos provide a nostalgic look at mid-twentieth-century America, and the recipes are for pies that are simply old-fashioned delicious. The photos focus appropriately enough around the kitchen range and dining room table--and if Mom and Dad seem a bit too formally dressed for dinner at home, we should recall that it was the way middle American households were depicted in ads and magazine features, circa 1950. The recipes for pies are easy for today's home cooks to follow, and are guaranteed to produce mouth-watering results. Many are complemented with food-related anecdotes. Here's a trip down memory lane, as well as inspiration for tasty desserts you can serve today.

Book about: Globalizing Political Economy or Survey of Accounting

Odiyan Country Cookbook: International Vegetarian Recipes

Author: Bill Farthing

Drawn from many national cuisines, 200 original recipes feature savory dishes such as Fresh Basil Soup, a whole-meal Vietnamese salad, falafel, frittata, tofu, and Tibetan cooking. Mostly vegetarian.

Recetario Para la Buena Salud or Onions Leeks and Garlic Volume 19

Recetario Para la Buena Salud

Author: Robert Dolezal

Low Fat No Fat has more than 250 recipes low in fat and high in flavor and packed with helpful tips for eating lean and healthy. Each recipe includes a full nutritional analysis, creative fatslashing and flavorboosting ideas and mouthwatering photographs.

Table of Contents:

	Introduccion
	Las grasas--noticias buenas y malas	9
	Las fuentes principales de grasa en nuestra dieta	12
	La grasa y la familia	16
	Otros ingredientes en la balanza	18
	Tecnicas para cocinar con poca grasa	20
	Maneras faciles de reducir la grasa en su dieta	24
	Como usar este libro	26
	Secciones Especiales
	Almuerzos saludables empacados	38
	Los mejores caldos	64
	Ensaladas para todas ocasiones	84
	Bebidas sin alcohol: deliciosas y reconfortantes	152
	Un buffet vegetariano tex-mex	242
	Budines tradicionales con un toque light	272
	Las Recetas
	Desayunos y tentempies	26
	Sopas	48
	Entradas y ensaladas	70
	Pescados y mariscos	98
	Aves y conejo	128
	Res, cordero y cerdo	164
	Pastas y cereales	196
	Verduras	228
	Postres	256
	Panes, pasteles y galletas	286
	Planificador de menus	306
	Indice alfabetico	312
	Creditos y reconocimientos	320

New interesting book: Dirección de Proyecto de Cadena de Critial

Onions, Leeks and Garlic, Volume 19: A Handbook for Gardeners

Author: Marian Coons

A reference for professional market gardeners, yet written in a style simple & clear enough for amateur gardeners as well, this book answers the questions gardeners have about these kitchen staples: what species, varieties, forms, & cultivars are grown for food, & how do they differ?; when & how should you plant & tend them?; how hardy are different varieties, & how do they adapt to different climates?; what insects & diseases attack them, & how can you combat them?; & how should they be harvested, dried, & stored? The first comprehensive, carefully researched source of scientific & practical info. on members of the Allium family, including wild onions.

Creative Pickling or Pies

Creative Pickling: From Classic Dills to Ginger Pears, 50 Sweet, Savory and Tangy Recipes

Author: Barbara J Ciletti

Pickling isn't just dill pickles and sauerkraut (although both appear in this book). Pickling is also Spiced Whole Onions, Tomato Peach Salsa, Almond Stuffed Jalape¤os, and more. In fact, pickling can stock a pantry with jars of tangy, sweet, or savory condiments that can make a 20-minute meal taste like a carefully crafted dinner. Pickling is preserving food in a vinegar or salt solution, which makes the product high-acid and reduces the processing required for long-term storage. No pressure canner is required; rather, the processed recipes in this book require only a hot-water bath averaging 15 to 20 minutes. Some are simply refrigerated or frozen. This is pickling for today's cooks. The recipes don't call for bushels of produce, dozens of jars, or a quarter-acre garden. A good grocery store or farmer's market will do. Nor do they presume a family of 12. Instead, all recipes are made in small batches for today's smaller households. The book does assume a love of creative cooking and a wide-ranging interest in varied cuisines. In addition to the pickle recipes, there are also 12 recipes for dishes using the pickled products: Moroccan Chicken with Preserved Lemons, Grilled Tuna in Maui Marinade, Rosemary Olive Bread, and more.

See also: Mixing Audio or Final Cut Express HD for Mac OS X

Pies: The Best of Favorite Recipes from Quilters

Author: Louise Stoltzfus

One in a six-volume set of little cookbooks--each one a treasured collection of recipes from the best-selling cookbook, Favorite Recipes from Quilters.

Each book in the series presents a particular category of food. The six books are: Breads, Soups, Salads, Main Dishes (Pasta, Vegetables, and Meats), Pies, and Desserts. Each book offers 24-36 recipes--all proven favorites from the original collection. Each volume also includes several stories from the lives and experiences of quilters. The charming design of these books makes them an irresistible impulse item. Their colorful dustjackets and readable spines make them equally eye-catching on a bookshelf or beside a cash register.

Each volume contains warm and strikingly rich watercolors throughout its pages. Each painting was created exclusively for this series.

These books have about them the special vibrancy that comes from cooking and quilting. All who own them will share in that!

The Low Fat Bed Breakfast Cookbook or Cook Book for Nurses

The Low-Fat Bed & Breakfast Cookbook: 300 Tried-and-True Recipes from North American B&Bs

Author: M J Smith

Bring the Taste and Comfort of B & B’s Home. B & B’s are synonymous with comfort, charm, and relaxation. We are transformed as we gently wake to the delicate scent of warm lemon cream scones. Our bodies are revitalized after we savor the taste of crisp warm French bread and the robust flavor of butternut squash soup. Our hearts soar as we sample garden polenta pie. This book takes the best recipes that the top B & B’s have to offer and delivers them to you in a healthy low-fat’manner that does not sacrifice taste. Each inn’s recipe is a reflection of its local history, regional zest, and owner’s genius. Explore the cooking talents from some of the best B & B’s across the country and bring their flavors into your kitchen. What will You Find Inside?

• 300 tried-and-true low-fat recipes ranging from savory main entrees to seductive desserts
• Exchange values plus calorie, fat, and sodium analysis for each recipe
• Estimated recipe prep times
• Originating innkeeper’s address and B & B overview

Books about: Le fait de Pratiquer le Développement d'Organisation :un Guide pour les Conseillers

Cook Book for Nurses

Author: Sarah Chapman Hill

Formerly cooking instructor at the Michael Reese Hospital in Chicago, Sarah Chapman Hill gathered recipes suitable for invalids and infants in a manner that is practical and concise. A Cook Book for Nurses was published in 1911. Of much interest in the 19th and 20th century, sick room recipes give insight into ideas of health care and the treatment of the sick in the days before modern medicine.

Quick and Easy Ayurvedic Cookbook or Out of the Kitchen

Quick and Easy Ayurvedic Cookbook

Author: Eileen Keavy Smith

Ayurveda is an ancient Indian system of health and healing based in the principle that each human being is unique, and has a distinct individual constitution, genetic inheritance, and predisposition to certain ailments. This is the first Ayurvedic Cooking book that allows you to easily implement Ayurvedic principles in your cooking and improve your health without devoting long hours of study to the subject or breaking your budget. Learn how to cure insomnia and indigestion, even out mood swings, and much more, just by making food choices based on your Ayurvedic constitution. The recipes include familiar favorites - such as baked apples, chicken burgers, and potato salad - making it a practical, easy-to-use addition to your kitchen and home.

Interesting book: Food in Colonial and Federal America or Every Day Chicken Cookbook

Out of the Kitchen: Adventures of a Food Writer

Author: Jeannette Ferrary

In Out of the Kitchen, food writer Jeannette Ferrary recounts her journey of transition from a young girl ambivalent about food ("women's work") to a career woman immersed in cuisine. Here are the memories, told with humor and warmth, of a childhood in Brooklyn, where her favorite haunts were the candy store and her grandmother's kitchen. Here are the changes she went through as she grew and dealt with feminism, career, marriage, divorce, and childraising. At every step of the way, food played a defining role in her life. Out of the Kitchen contains portraits of America's most famous food-world celebrities--Julia Child, Alice Waters, Craig Claiborne, Jacques Pepin, Marcella Hazan, and Robert Mondavi, to name a few. It also has two dozen recipes, from Tea for Two for a five-year-old to Gazpacho Andaluz to Apple Pie for Joseph Heller.

Library Journal

Though to read her recounting, you might just believe that Ferrary accidentally stumbled into food writing and acquaintance with such culinary greats as M.F.K. Fisher, Craig Claiborne, Julia Child, and Alice Waters, her deft touch proves that this was no mere coincidence. Enthusiastically and frankly written, yet with a knowing wink and wry smile, this memoir is delightfully executed, presenting course by course the recollections of a onetime precocious child, "home maker of tomorrow," faculty wife, poet, entrepreneur, activist, and gourmand-as well as the accomplished author of numerous articles appearing in such publications as the New York Times, six cookbooks with Louise Fizer (e.g., Sweet Onions and Sour Cherries), and the memoir M.F.K. Fisher and Me. Recipes follow many of the vignettes, the pairs by turns humorous ("Pummeled Bread") and delicious ("Risotto Californien"). Suitable for all public libraries.-Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2004 Reed Business Information.

Kirkus Reviews

The author of M.F.K. Fisher and Me (1991) traces her life from its Brooklyn beginnings, when she couldn't cook and couldn't care less, to writing for the New York Times food section and rubbing shoulders with culinary heroes Julia Child and Alice Waters. Ferrary wasn't always fond of food. Growing up in the 1950s, she watched her mother slave over bland, no-frills Irish meals and, later, Swanson's frozen TV dinners, fearing that "some day, if I wasn't careful, I'd have to do the same damn thing." Her Grandma DeeTee's cooked calamari frightened her. As a newlywed, she relied on Peg Bracken's I Hate to Cook Book for inspiration and, on Thanksgiving, when it came time to roast the turkey and she saw that her oven had only two settings (Broil and Bake), she panicked and phoned Information for advice. (The operator dismissed her as a crank call.) It was only later, when Ferrary went to Guadalajara to study Spanish and was entranced by the fruit, fish, and meat at the local market, that food began to intrigue her. Cooking classes with culinary icon Simone Beck in France led to her first freelance assignment for the San Francisco Examiner's food pages. After reading Ferrary's impassioned review of The Chez Panisse Menu Cookbook, Alice Waters invited her to the landmark Berkeley restaurant and then to a birthday party for longtime New York Times food editor Craig Claiborne, where she found herself hobnobbing in stunned awe with food celebrities like Diana Kennedy, Penelope Casas, and Paul Prudhomme. The author shows great comic timing; her subtle, skillful, yet straightforward prose is funny when you least expect it. Her story about an event with Julia Child-who chastised her for the way she wasmincing garlic by intoning, "Jeannette? What are you doing?"-is only one of many hilarious moments. Inspiring fun for foodies.

Table of Contents:

	Introduction : the turkey
I	Once upon a time, in Brooklyn
II	Betty Crocker homemaker of tomorrow?
III	Higher education
IV	Getting the message
	Epilogue : the Times

Illustrated History of the Herbals or Sparks in the Kitchen

Illustrated History of the Herbals

Author: Frank J Anderson

This book is a fascinating and beautifully illustrated history of herbal texts throughout the world from ancient cultures through the seventeenth century.

A "herbal" by definition is a book that is descriptive of plants and the term did not come into use until the sixteenth century. The production of herbals is closely connected to the history of early printing and offers the finest examples of this art and craft. However, the earliest records of ancient Egypt, Sumer and China all reflect a tradition of works of botanicals and their medicinal properties long before printing. The author's survey begins with a work called "De materia medica" written in the first century which is still extant and as the final authority on pharmacy for 1500 years is the most important herbal ever written.

The study of herbals offers a rich history of the culture and beliefs from the folklore and science of medieval and classical worlds.

See also: Macroeconomia per oggi

Sparks in the Kitchen

Author: Katy Sparks

From Katy Sparks, who dazzled a devoted clientele at her restaurant Quilty’s in New York City, here is a wonderfully creative collection of recipes and culinary wisdom. It is a book for people who love to cook, enabling you to put to work in your own kitchen the secrets and inspirations a gifted chef can offer, particularly one who now cooks at home for her own family.

From snacks, small plates, and cocktails to relishes and desserts, Sparks makes it clear that good ingredients are all-important. So she offers guidelines on what to buy seasonally, how best to judge freshness, and how to store foods effectively. She loves to combine flavors in unexpected ways, utilizing a wide range of spices and coaxing the essence from fresh herbs and zests.

Whether she is detailing a dramatic dish to start off a special dinner, such as her Oysters in Gewürztraminer Cream (crowned with a nest of crispy fried leeks) or the playful Middle Eastern–inspired creation Spiced Lamb Meatballs in Eggplant “Leaves,” or a simple, satisfying family meal like Grilled Chicken in Marjoram Marinade or Pork Chops Smothered in Lentils, she encourages the home cook to be creative. As she guides you through a recipe, you will learn invaluable lessons: what makes a good soup, ways to keep meat tender and juicy, foolproof methods of grilling a whole fish and roasting a chicken, keys to successful deep-frying. And sidebars like “Leftover Alert” and “Weighing Your Options” encourage you to improvise with leftovers, experiment with interesting substitutes, and create delicious accompaniments.

A pat of one of her compound butters, a splash of herhomemade flavored vinegar, or a dollop of her Papaya-Ginger Salsa or Onion-Sage Confit might contribute to the sparkle that makes each finished dish so delicious. Try her Sesame-Roasted Green Beans, Coconut-Simmered Fingerling Potatoes, or Beet Pickled Eggs dipped in Spice-Seasoned Salt for revelations in flavor.

And, if there’s still room, a Sparks dessert is not to be missed. Three different pots de crème, chocolate bread pudding, apple tarts, raspberry tarts, maple tuile cookies, and Mohr im Hemd (individual souffléd cakes drenched in dark chocolate) are among the family favorites gathered here.

Above all, Katy Sparks shares the fun and drama of cooking, interweaving stories from her childhood on a Vermont farm and her odyssey from college dropout to star chef. The kitchen is where she feels most happily at home, and with this book to inspire you, so will you.

Publishers Weekly

Sparks's food looks comfortably rustic, corresponding to her childhood on a Vermont farm, occasional visits to Germany and a move to New York, where she opened Quilty's, a SoHo restaurant that felt like a country inn (it closed after 9/11). The chef's hallmark is combining flavors and textures in unexpected ways; hence, there's papaya in her Gazpacho, ground star anise and coriander in a Seasonal Country Salad, and chilled cucumbers against hot scallops in Seared Sea Scallops on a Cool Cucumber, Sesame, and Dill Sauce. Sparks is no fusspot, advising readers "have fun and don't sweat the details." For example, in the recipe for Simple Roast Chicken, she notes, "Chicken is a perfect vehicle for experimentation," so try stuffing the bird with a half a lemon, a sprig of herbs, a few mushroom stems-anything that'll release flavor and aroma. Most of the 160 dishes featured can go fancy or casual; a perfect example is Smoked Trout Tartare with Cucumber, Feta, and Dill, which can be "dressed down with a beer or gussied up with a glass of sparking wine." Sparks's family features prominently in the essays and recipe introductions, adding to the homey, casual feel of this handsome volume. Photos. (Jan. 6) Copyright 2005 Reed Business Information.

Library Journal

Sparks has cooked at a number of well-known New York City restaurants and was chef at Quilty's in Soho for five years, where she gained a loyal following; she is now culinary director of Balducci's gourmet retail markets. In this very personal cookbook, she presents the food she likes to cook at home for family and friends, recipes that do not require a brigade of sous-chefs but that do reflect her perspective and experience as a chef; among these recipes are Roasted Black Mussels with Almond-Garlic-Thyme Butter, Kabocha Squash Soup with Lemongrass and Ginger, and Venison with Fox Grape Poivrade. Her recipe instructions are very reader-friendly, and she provides a lot of information in an unintimidating way. Her cookbook will appeal to ambitious home cooks and, of course, fans of her restaurants. For area libraries and other larger collections. Copyright 2005 Reed Business Information.

Matters of Taste or Great Old Fashioned American Desserts

Matters of Taste: Food and Drink in Seventeenth-Century Dutch Art and Life

Author: Donna R Barnes

"Donna R. Barnes and Peter G. Rose provide a narrative to accompany this collection of Dutch art as it relates to images of food and drink. The sixty paintings presented in this volume are discussed individually from both an art history and a culinary history perspective, including authentic period recipes. An accompanying cookbook adapts these recipes for the modern kitchen." Drawn exclusively from American museums, art galleries, and private collections, the works of art portray still lifes, Dutch tavern and market scenes, and festive occasions by forty-five Dutch artists such as well-known painters Jan Steen, Adriaen van Ostade, and Pieter Claesz, and their less famous contemporaries such as Quiringh Gerritsz. van Brekelenkam and Harmen van Steenwijck.

Read also Vorzugstarifzeit-Frauen: Wie man Die Herzen, die Meinungen, und das Geschäft von Boomer Großen Geldverschwendern gewinnt

Great Old-Fashioned American Desserts

Author: Beatrice A Ojakangas

Desserts have always been a fixture at the American table, inspiring pleasant lingering over a cup of coffee and just one more scrumptious bite. From colonial specialties to old-time country favorites, this book presents a complete collection of more than two hundred mouthwatering delights.Cooking expert Beatrice Ojakangas has researched original sources from across the country to recapture the delicious tastes of Lemon Icebox Cake, Applesauce Crisp, and Rhubarb-Strawberry Pie. Along with each recipe, Ojakangas shares fascinating stories and little-known facts about the history of the dessert. The recipes have been tested and updated for easy preparation with today's ingredients and techniques, and this book also offers practical advice on buying fresh fruits and cooking pudding. From Yankee Apple Snow to Creole Sweet Potato Pie, Great Old-Fashioned American Desserts provides an enticing tour of the desserts of America's rich food heritage. Beatrice Ojakangas is the author of more than twenty cookbooks, including The Great Scandinavian Baking Book (1999), The Great Holiday Baking Book (2001), Scandinavian Cooking (2003), Quick Breads (2003), Pot Pies (2003), and Scandinavian Cooking (2003)-all available in paperback from the University of Minnesota Press.

Publishers Weekly

Cooking teacher and author (Gourmet Cooking for Two, etc.t Ojakangas offers a diversity of desserts that span the various periods and regions of American cooking. Some dishes are accompanied by chatty notes, explaining, for example, that waffles were introduced by the Dutch in the 1800s. But these are mere embellishments, and the business side of this book is the generous assortment of enticing, lucid recipes meant to be used by modern-day bakers. Creole sweet-potato and old Arkansas vinegar pies are examples of ``America's favorite dessert.'' The chocolate Kentucky bourbon-pecan cake and ``Lazy-Daisy'' cake (first baked, then topped with a brown sugar-and-butter topping) are among the more unusual cake contributions. Pastry and dough-based items include cream puffs and New Orleans beignets, while cooked fruit comes to the fore in baked pears with mint cream, plum duff and fresh berry tumble. Puddings and ice creams round out a collection that will nudge dessert lovers into the kitchen to recapture old favorites and discover new ones. (June 29)

From Warehouse to Your House or Slow Cooker Cookbook

From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity

Author: Sally Sampson

Warehouse club shopping is thrilling. Walking down aisle after fluorescent-lit aisle of impossible-to-pass-up bargains, you fill your cart and tally the money you're going to save. Unloading the boxes and jugs, however, it becomes obvious that, while the way you shop for food may have changed, the scale of your refrigerator (and your stomach!) has not.

So what do you do with the sixteen chicken breasts, the five pounds of oatmeal and the gallon of olive oil that you couldn't afford not to buy? You turn to From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store and Share When You Buy in Quantity by Sally Sampson, veteran cookbook author, working mom and accomplished warehouse shopper.

Utilizing the fresh and packaged products available at the warehouse clubs and superstores, Sampson's flavorful recipes are simple enough for a weeknight dinner and special enough for entertaining and, if you're cooking for a couple or a small family, portioned so you can eat some, store some and even share some.

Those boneless chicken breasts turn into New-Fangled Classic Chicken Noodle Soup, Curried Chicken Salad for lunch and Moroccan Chicken for the freezer. Three pounds of butter becomes Chipotle Butter to dress up a grilled steak or chicken breast, Cinnamon Butter for your morning toast and Chocolate Chip Cookies: a batch baked right away, a batch of dough for the fridge and a batch for the freezer. And that big box of oatmeal? When you're tired of hot cereal (maybe with some of the Cinnamon Butter?), try the Fruit Crisp or Oatmeal Lace Cookies. From breakfast coffee cakes to soups, appetizers, salads and dressings, sandwiches and entrÉes,Sampson gives the home cook who buys big a wide variety of classic American recipes, as well as international dishes like Mexican Chicken Fajitas, Asian Ribs, Italian pastas and Jamaican Jerk Chicken.

Sampson includes an essential pantry list, and amusing and informative tips and techniques that will help you make the most of your time, your money and your groceries, whether you're cooking for a small family or a small army.

Publishers Weekly

Anyone who's shopped at a price club has wondered: what am I going to do with all of this? The lure of the deal often results in the lament of the overstuffed pantry, but Sampson's got solutions. She provides commonsense advice and easy-to-prepare recipes for interesting, flavorful meals. Tips for storing and freezing food ensure easier entertaining or quick family meals on nights when nobody feels like cooking-just defrost and serve. She notes that, in facing down large quantities of food, she "was becoming more and more creative" in the kitchen. Recipes for salad dressings, breakfast butters and various sauces will add kick to meats and vegetables; creative entrees include Lemon-Tarragon Chicken Salad, Chili-Coated Pork Chops, plus variations on steaks, turkey burgers and fish dishes. Desserts range from Citrus Shortbread to classics like Rice Pudding and Baked Apples. The author's humorous asides, pithy food-centric quotes and anecdotes about her family and friends add warmth to an already friendly volume. (Dec.) Copyright 2006 Reed Business Information.

Library Journal

Although this book's title might lead readers to expect recipes that make a large number of portions or that can be prepared ahead and refrigerated or frozen for later meals, there is, in fact, very little about quantity cooking here. Sampson (The $50 Dinner Party) does provide a two-page introduction on her experiences at price clubs and warehouse stores, followed by a short list of rules on freezing food, along with lists of essential ingredients and equipment. Although her recipes are certainly appealing and most are quick, several make only four servings, and many of them must be served as soon as they are made; some of the soups make large quantities, but few of them can be frozen. Sampson does indicate which dishes can be refrigerated overnight or frozen, but she only occasionally refers to preparing multiple batches. Buy this for the recipes, not for the limited information on shopping and cooking in quantity. Copyright 2006 Reed Business Information.

Book about: Strategy or The Global Economy 1944 2000

Slow Cooker Cookbook

Author: Catherine Atkinson

The collection brings together over 150 recipes that are cooked in a slow cooker over a gentle heat to deepen and enrich the flavors.

The Dont Sweat Guide to Entertaining or 101 Money Saving Meals

The Don't Sweat Guide to Entertaining (The Don't Sweat Guides Series)

Author: Editors of Dont Sweat Press

Foreword by Richard Carlson, Ph.D.

A new Don't Sweat guidebook, based on the bestselling Don't Sweat series by Richard Carlson, Ph.D.

Entertaining friends should be fun. However, the preparation is often stressful. With the help of this entertaining guide, readers will focus on enjoying their friends instead of being overwhelmed by details.

Look this: 100 Questions and Answers about Gastric Cancer or Helping Your Children Cope with Your Cancer

101 Money-Saving Meals

Author: Good Homes Magazin

Fun food for families, couples, singles and parties!

Each book contains recipes for 101 tasty and imaginative dishes. For eating well without breaking the bank, try Money Saving Meals. If you like good food, but want to stay healthy, try 101 Low-Fat Feasts. Or for family meals in a flash, try Simple Suppers. Each of these volumes is divided into Soups and Salads; Snacks; Pasta, Rice and Noodles; Meat; One-pot Dishes; Fish and Desserts, you're guaranteed to find a delicious recipe for every occasion. The fourth, Vegetarian Dishes, where you'll find exciting vegetarian inspiration, is divided into Soups and Salads, Light Lunches, Pasta, Main Courses, Food for Friends and Desserts. The 101 recipes in each volume are all short and simple with easy-to-follow steps, using readily available ingredients and are accompanied by a full-color photograph of the finished dish. Whether you choose Sausage and Potato Bake, Pork and Tarragon Meatloaf or Canadian Pecan Tart, every recipe has been tried and tested by the Good Food team to ensure fantastic results, every time you cook. Now you can find everything you need in one book, and a book small enough to put in your purse or pocket when shopping, so there's no need to write out any more shopping lists. In fact with the titles in this series, you can find ideas for every culinary occasion! The recipes in these are quick, easy, affordable and delicious-as well as being a fantastic value!

Table of Contents:

	Introduction	6
	Salads, Snacks & Light Meals	10
	Pasta & Noodles	56
	Meat	88
	Fish	128
	One-pot Dishes	150
	Desserts	186
	Index	212

Food and Culture or Golden Lemon

Food and Culture

Author: Pamela Goyan Kittler

FOOD AND CULTURE provides information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Katherine P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.

Booknews

In a revision of the 1998 cultural nutrition consultant Kittler and Sucher (nutrition and food science, San Jose State U., California) synthesize the considerable research by anthropologists and other social scientists into food for use by practicing health and nutrition professionals. After reviewing such aspects as changing demographics and dietary practices of eastern and western religions, they profile all the major ethnic groups of North America, in order of their arrival. They conclude with a survey of regional food habits. A glossary of ethnic ingredients does not indicate pronunciation. No date or title is mentioned for the first edition. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

Food and Culture     1
What is Food?     1
The Omnivore's Paradox     2
Self-Identity     2
Symbolic Use of Food     3
Cultural Identity     4
What is Culture?     5
The Acculturation Process     6
Acculturation of Food Habits     6
Cultural Food Habits     7
Core and Complementary Foods Model     7
Flavor Principles     8
Meal Patterns and Meal Cycles     9
Developmental Perspective of Food Culture     11
Individual Food Habits     12
Food Availability     12
Edible or Inedible?     13
Consumer Food Choice Model     13
Nutrition and Food Habits     18
The Need for Cultural Competency     18
Intercultural Nutrition     23
The American Paradox     25
Traditional Health Beliefs and Practices     37
Worldview     37
Cultural Outlook     37
Biomedical Worldview     39
What is Health?     41
Cultural Definitions of Health     41
Health Maintenance     43
Disease, Illness, and Sickness     45
Cultural Definitions of Disease, Illness, and Sickness     45
Healing Practices     48
Pluralistic Health Care Systems     52
Medical Pluralism     52
Biomedical Healing     52
Intercultural Communication     57
The Intercultural Challenge     57
Intercultural Communication Concepts     58
Verbal Communication     59
Nonverbal Communication     64
Role of Communication in Health Care     67
Interaction between Provider and Client     67
Responsibilities of the Health Care Provider     69
Successful Intercultural Communication     69
Intercultural Communication Skills     70
Intercultural Counseling     73
Intercultural Nutrition Assessment     75
Intercultural Nutrition Education     77
Culturally Relevant Program Preparation     77
Implementation Strategies     79
Food and Religion     85
Western Religions     86
Judaism     86
Christianity     91
Islam     96
Eastern Religions     100
Hinduism     100
Buddhism      104
Native Americans     109
Cultural Perspective     109
History of Native Americans     109
Worldview     112
Traditional Food Habits     114
Ingredients and Common Foods     114
Meal Composition and Cycle     121
Role of Food in Native American Culture and Etiquette     122
Therapeutic Uses of Food     122
Contemporary Food Habits     123
Adaptation of Food Habits     123
Nutritional Status     126
Northern and Southern Europeans     139
Northern Europeans     139
Cultural Perspective     140
History of Northern Europeans in the United States     140
Worldview     142
Traditional Food Habits     144
Ingredients and Common Foods     144
Meal Composition and Cycle     150
Contemporary Food Habits in the United States     152
Adaptations of Food Habits     152
Nutritional Status     154
Southern Europeans     156
Cultural Perspective     156
History of Southern Europeans in the United States     156
Worldview     158
Traditional Food Habits     159
Ingredients and Common Foods     159
Meal Composition and Cycle     165
Therapeutic Uses of Food     167
Contemporary Food Habits in the United States     168
Adaptations of Food Habits     168
Nutritional Status     168
Central Europeans, People of the Former Soviet Union, and Scandinavians     173
Central Europeans and the People of the FSU     173
Cultural Perspective     174
History of Central Europeans and Russians in the United States     174
Worldview     178
Traditional Food Habits     182
Ingredients and Common Foods: Staples and Regional Variations     182
Meal Composition and Cycle     185
Contemporary Food Habits in the United States     190
Adaptations of Food Habits     190
Nutritional Status     191
Scandinavians     194
Cultural Perspective     194
History of Scandinavians in the United States     194
Worldview     195
Traditional Food Habits     195
Ingredients and Common Foods: Staples and Regional Variations     196
Meal Composition and Cycle     198
Contemporary Food Habits in the United States     199
Adaptations of Food Habits     199
Nutritional Status     199
Africans     205
Cultural Perspective     205
History of Africans in the United States     206
Worldview     209
Traditional Food Habits     211
Ingredients and Common Foods     211
Meal Composition and Cycle     218
Role of Food in African-American Society and Etiquette     220
Therapeutic Uses of Food     220
Contemporary Food Habits in the United States     221
Adaptations of Food Habits     221
Nutritional Status     222
Mexicans and Central Americans     235
Mexicans     235
Cultural Perspective     235
History of Mexicans in the United States     235
Worldview     237
Traditional Food Habits     240
Ingredients and Common Foods     240
Meal Composition and Cycle     247
Role of Food and Etiquette in Mexican Society     248
Therapeutic Uses of Food     249
Contemporary Food Habits in the United States     249
Adaptations of Food Habits     251
Nutritional Status     252
Central Americans     258
Cultural Perspective     258
History of Central Americans in the United States     258
Worldview     259
Traditional Food Habits     261
Ingredients and Common Foods     261
Meal Composition and Cycle     263
Etiquette     264
Therapeutic Uses of Foods     264
Contemporary Food Habits in the United States     265
Adaptations of Food Habits     265
Nutritional Status     265
Caribbean Islanders and South Americans     175
Caribbean Islanders     275
Cultural Perspective     275
History of Caribbean Islanders in the United States     275
Worldview     279
Traditional Food Habits     282
Ingredients and Common Foods     282
Meal Composition and Cycle     287
Therapeutic Uses of Food     290
Contemporary Food Habits in the United States     291
Adaptations of Food Habits     291
Nutritional Status     292
South Americans     296
Cultural Perspective     297
History of South Americans in the United States      297
Worldview     298
Traditional Food Habits     300
Ingredients and Common Foods     300
Meal Composition and Cycle     306
Contemporary Food Habits in the United States     307
Adaptations of Food Habits     307
Nutritional Status     307
East Asians     315
Chinese     315
Cultural Perspective     316
History of Chinese in the United States     316
Worldview     318
Traditional Food Habits     321
Ingredients and Common Foods     321
Meal Composition and Cycle     327
Therapeutic Uses of Food     329
Contemporary Food Habits in the United States     330
Adaptations of Food Habits     330
Nutritional Status     331
Japanese     334
Cultural Perspective     334
History of Japanese in the United States     334
Worldview     335
Traditional Food Habits     337
Ingredients and Common Foods     337
Meal Composition and Cycle     340
Therapeutic Uses of Food     342
Contemporary Food Habits in the United States      342
Adaptations of Food Habits     342
Nutritional Status     343
Koreans     345
Cultural Perspective     345
History of Koreans in the United States     345
Worldview     346
Traditional Food Habits     348
Ingredients and Common Foods     348
Meal Composition and Cycle     350
Therapeutic Uses of Food     351
Contemporary Food Habits in the United States     352
Adaptations of Food Habits     352
Nutritional Status     353
Southeast Asians and Pacific Islanders     361
Southeast Asians     361
Cultural Perspective     361
History of Southeast Asians in the United States     361
Worldview     365
Traditional Food Habits     371
Ingredients and Common Foods: Staples and Regional Variations     371
Meal Composition and Cycle     379
Therapeutic Uses of Food     381
Contemporary Food Habits in the United States     382
Adaptations of Food Habits     382
Nutritional Status     384
Pacific Islanders     390
Cultural Perspective     390
History of Pacific Islanders in the United States     390
Worldview     392
Traditional Food Habits     393
Ingredients and Common Foods: Staples     393
Meal Composition and Cycle     395
Role of Food     396
Therapeutic Uses of Foods     396
Contemporary Food Habits in the United States     397
Adaptations of Food Habits     397
Nutritional Status     397
People of the Balkans and the Middle East     407
Cultural Perspective     407
History of People of the Balkans and Middle East in the United States     408
Current Demographics and Socioeconomic Status     410
Worldview     412
Traditional Food Habits     417
Ingredients and Common Foods     417
Meal Composition and Cycle     425
Contemporary Food Habits in the United States     431
Adaptations of Food Habits     431
Nutritional Status     432
South Asians     441
Cultural Perspective     441
History of Asian Indians and Pakistanis in the United States     441
Worldview     444
Traditional Food Habits     447
Ingredients and Common Foods      447
Meal Composition and Cycle     454
Role of Food in Indian Society and Etiquette     457
Therapeutic Uses of Food     458
Contemporary Food Habits in the United States     460
Adaptations of Food Habits     460
Nutritional Status     461
Regional Americans     473
American Regional Food Habits     473
What Is Regional Fare?     473
Regional Divisions     475
The Northeast     475
Regional Profile     475
Traditional Fare     477
Health Concerns     484
The Midwest     484
Regional Profile     484
Traditional Fare     486
Health Concerns     492
The South     492
Regional Profile     492
Traditional Fare     495
Health Concerns     506
The West     508
Regional Profile     508
Traditional Fare     509
Health Concerns     518
Glossary of Ethnic Ingredients     523
Resources     535
Index     539

Books about: Heal Your Heart or Generation Extra Large

Golden Lemon: A Collection of Special Recipes

Author: Doris Tobias

The Golden Lemon is an indispensable gift to give yourself and anyone else. It's filled with wonderfully original food and menu ideas, and easy-to-understand recipes.

Each recipe is accompanied by suggestions for a complete meal and an appropriate wine. Enhanced by the inclusion of lemon, some dishes are subtly flavored while others use lemon as the defining ingredient.

Some of the all-time favorites include Lemon Parmesan Bread, Broiled Red Snapper Fillets with Puree of Broccoli, the award-winning Lemon Meringue Pie, and Chocolate Mousse with Lemon Liqueur.

Chosen by Saveur Magazine as one of its 100 favorites.

"A great book for lemon lovers...full of sparkling prose and sparkling recipes." (Nancy Newman, Chicago Sun-Times)