Saturday, January 31, 2009

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.


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 (

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)

Thursday, January 29, 2009

Smart Chicken and Fish Cookbook or Book of Sent Sov

Smart Chicken and Fish Cookbook: Over 200 Delicious and Nutritious Recipes for Main Courses, Soups, and Salads (The Newmarket Jane Kinderlehrer Smart Food Series)

Author: Jane Kinderlehrer

Now collected in one value-priced paperback—over 200 of Jane's inventive, delectable chicken and fish recipes for main courses, soups, and salads, all high-fiber, low-fat, low- or no-sugar, low sodium, and low cholesterol.

For the first time, here are Jane Kinderlehrer's collected recipes and tips involving fowl and fish preparations, a companion to her Smart Baking Cookbook, with her recipes on muffins, cookies, biscuits, and breads.

Regarding fish, Jane writes: "Fish is a valentine for your heart and your can pleasure your palate, your waistline and your well-being." Her 101 fish recipes, involving 26 varieties of fin-fish, cover all ways of preparation—baking, broiling, poaching, grilling, smoking, and sautéing—including appetizers, salads, chowders, gumbos, and main courses. Also covered are the facts you need about fish safety, selection, menu planning, and caloric and nutritional analysis.

Regarding fowl, Jane writes: "Though chicken is always a smart choice, not all chicken dinners are smart...a chicken dinner is smart when it is low in fat, sodium, and calories and served with high fiber accompaniments." Her 101 poultry dishes, plus stuffings & accompaniments, can be roasted, sautéed, poached, grilled, baked, and stir fried. Recommended by Julia Child, the tasty poultry offerings include dozens of chicken, capon, turkey breast, pot pie, and stew selections, plus a glossary on terminology and helpful hints on stuffing, carving, storing, and freezing.

Author Biography: Jane Kinderlehrer's first books on nutrition and health were published over forty years ago, including her 500,000-copy bestselling Confessions of a Sneaky Organic Cook. For nineteen years she worked with Rodale Press as senior editor and then food editor of Prevention magazine. In addition to the Smart Baking and Smart Chicken and Fish collections, she is the author of The Antioxidant Save-Your-Life Cookbook with son Daniel A. Kinderlehrer, M.D.

Look this: Savoring Mexico or Soy Soy Soy

Book of Sent Sovн: Medieval Recipes from Catalonia, Vol. 51

Author: Joan Santanach

The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan. It is anonymous and, like the majority of medieval cookery books, is the product of a complex process of transmission, with multiple manuscript copies and readers who have left their mark on it. The contents are eminently practical. Successive cooks have recorded their own methods of preparing the dishes and recipes included, blending several culinary traditions in a single work. Sent Soví is also a reliable source of information on the cookery of the territories of the Crown of Aragon before the revolution caused by the arrival of products from the Americas. This edition includes both an English translation, by Robin Vogelzang, and the original Catalan version. It has been the editor's aim to clarify the difficult passages in the book—sometimes corrupted because of the complex manuscript tradition—so that it can be understood as easily as possible by its twenty-first-century readers. Joan Santanach lectures on medieval literature at the University of Barcelona. Published in association with Editorial Barcino.

Wednesday, January 28, 2009

Miracle Juices or Green Tea Users Manual

Miracle Juices: Energize: Juices to Invigorate

Author: Hamlyn

Feeling lethargic, irritable, without enthusiasm? Here's the appetizing cure: juices that give some get up and go! Instead of foods that provide a sugar rush followed by a quick letdown, these drinks supply a constant and slow release of sugar throughout the day. A carrot, beetroot, and orange Power Pack packs a real punch, with loads of vitamins A and C, antioxidants and potassium. Kale and Hearty--with spirulina and wheatgrass--is a sure way to become hale and healthy. A carbohydrate-rich mix of apples, mangos, and passion fruit makes up the Energy Bubble, a perfect after-exercise concoction. Or savor the refreshing Liven Up (Galia melon, pineapple, apple), a yummy All Nighter smoothie, and banana-based Round the Clock. Every one fights the downers.

Book review: The Quick Python Book or Code Generation in Action

Green Tea User's Manual

Author: Helen Gustafson

With its own aromas and delights, as well as a host of health bene?ts, including enhancing immune system function and lessening damage from free radicals, green tea continues to grow more popular in American diets. Yet because it is brewed differently, and many varieties of green tea are available, there is more to know about making a good cup of green tea than how to boil water.

The Green Tea User’s Manual leaves no leaf unturned, introducing 16 of the most popular types of green tea, including Dragon Well, Sencha, Jasmine, and the Japanese tea Gen Mai Cha. It describes the three stages of bubbles to look for when boiling water and the various vessels in which to brew, from pots to small covered cups known as guywans. Lovely line drawings, original recipes, anecdotes, lore, and related green tea tips help to make this irresistible little book a perfect gift for anyone with a penchant for tea.

Tuesday, January 27, 2009

Theme Birthday Parties for Children or If I Can Cook You Know God Can

Theme Birthday Parties for Children: A Complete Planning Guide

Author: Anita M Smith

Every parent wants to make a child's birthday party a special and fun experience. This resource for party-planners contains complete instructions for 18 parties with themes ranging from the barnyard to the jungle, and from pirates to princesses. Each themed party includes detailed instructions and ideas for invitations, decorations, games, crafts, refreshments, music, and everything else needed to create a delightful and memorable occasion. The easy-to-follow ideas are simple and economical enough for any party-planner—but definitely fun for kids. Also included are helpful general tips for making any child's birthday party a delight rather than an ordeal, including schedule suggestions, planning tips, appropriate party sizes and lengths for various age groups, advice on how to entertain early arrivals, suggestions for dealing with a difficult child, and much more. Tons of illustrations and diagrams are included.

New interesting textbook: Quality Tourism Experiences or Introduction to Health Care Delivery

If I Can Cook/You Know God Can

Author: Ntozake Shang

Ntozake Shange offers this personal culinary memoir, with dashes of literature and pinches of music, in her rousing tribute to black cuisine as a food of life that reflects the spirit and history of a people. With recipes such as "Collard Greens to Bring You Money," Shange introduces us to 'Afro-Atlantic foodways:' a cuisine born on the slave ships of the Middle Passage, and shared by all members of the African Diaspora. If I Can Cook/You Know God Can is a vivid story of the migration of a people that opens our hearts and minds to what it means for "black folks in the Western Hemisphere to be full."

Miami Herald - Kathy Martin

A captivating collection of African-American food memories, meditations and recipes.

Library Journal

With lyrical originality and musical patois, playwright, novelist, and poet Shange intertwines the history and food of the "African Diaspora" into a beautiful little book in the tradition of M.F.K. Fisher. This collection of essays -- conversations might be more accurate -- takes the reader to the tables of African-Americans; the kitchens of Nicaragua, London, Barbados, and Brazil; and the feasts of Africa. Proud tradition plays an important role here, but don't overlook the book's value for the chef. Easy-to-follow recipes for "collards to bring you money," rack of lamb, hominy, feijoada, barbecue, gumbo, okra, and couscous are among the 34 exotic dishes, and most of the ingredientsexcept maybe turtle eggsare readily available. Herein is also contained the coveted secret of determining a watermelon's ripeness! An inexpensive cookbook with a lot of class. -- Wendy Miller, Lexington Public Library, Kentucky

Library Journal

With lyrical originality and musical patois, playwright, novelist, and poet Shange intertwines the history and food of the "African Diaspora" into a beautiful little book in the tradition of M.F.K. Fisher. This collection of essays -- conversations might be more accurate -- takes the reader to the tables of African-Americans; the kitchens of Nicaragua, London, Barbados, and Brazil; and the feasts of Africa. Proud tradition plays an important role here, but don't overlook the book's value for the chef. Easy-to-follow recipes for "collards to bring you money," rack of lamb, hominy, feijoada, barbecue, gumbo, okra, and couscous are among the 34 exotic dishes, and most of the ingredientsexcept maybe turtle eggsare readily available. Herein is also contained the coveted secret of determining a watermelon's ripeness! An inexpensive cookbook with a lot of class. -- Wendy Miller, Lexington Public Library, Kentucky

Kathy Martin

A captivating collection of African-American food memories, meditations and recipes. -- Miami Herald

What People Are Saying

Edwidge Danticat in all her brilliant works, Ntozake Shange stirs and simmers the soul and moves the reader/eater/cook to rethink every morsel of Pan-African history, personal celebration, and global pain which enter our lives when we gather around her magical hearth to laugh, to cry—but most indispensably—to eat. (Edwidge Danticat, author of Krik? Krak!)

Edwidge Danticat
...[A]s in all her brilliant works, Ntozake Shange stirs and simmers the soul and moves the reader/eater/cook to rethink every morsel of Pan-African history, personal celebration, and global pain which enter our lives when we gather around her magical hearth to laugh, to cry--but most indispensably--to eat.

Monday, January 26, 2009

Food Additives Nutrients Supplements A to Z or Coconut Cuisine

Food Additives, Nutrients & Supplements A-to-Z: A Shopper's Guide

Author: Eileen Renders

Using this simple guide to the most important food elements and additives, readers can find out everything the average person needs to know to make healthy choices in eating and diet supplementation. Eileen Renders' practical reference boils down essential information from formal research, her own ongoing work in the field, and standard dietary and chemical references. Offering quick, authoritative answers in plain language and an easy-to-use format, Renders' book is the only up-to-date reference that includes all these important topics under a single cover. It will simplify life for anyone concerned with planning tasty nutritious meals and ensuring a healthy diet.

Library Journal

The plethora and popularity of books on alternative medicine and nutrition continue. Renders became a doctor of naturopathy (licensed in 11 states) after a medical doctor diagnosed her with hypertension and told her that she would have to take medication for the rest of her life. Although the title describes the book as A-to-Z, there are five chapters (additives, nutrients, dietary sources, supplements, and herbs) that each include alphabetical entries. The entries, most of which are a paragraph in length, define terms and discuss the use of the nutrient or supplement in alternative medicine or nutrition. Renders is careful to warn of possible side effects or complications. This is recommended for circulating collections that need additional alternative health books, but for a comprehensive reference source, the Encyclopedia of Nutrition and Good Health (Facts on File, 1997) is superior.--Christine E. Bulson, SUNY at Oneonta Lib.

Go to: Interventions or Vietnam Wars 1945 1990

Coconut Cuisine

Author: Jan London

Sound practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia, take shape with 130 tantalizing, easy to make recipes for the reader to enjoy.

Sunday, January 25, 2009

Detroits Eastern Market or A New Book of Cookery

Detroit's Eastern Market: A Farmers Market Shopping and Cooking Guide

Author: Lois Johnson

New edition of this guide to Detroit's renowned openair farmers market, featuring stories and recipes from four generations of families.

Go to: Ascendendo al soprintendente

A New Book of Cookery

Author: Fannie Farmer

Fannie Farmer's 1912 "A New Book of Cookery" was designed as a sequel to her "The Boston Cooking-School Cook Book." Covering the "whole range of cookery," this volume contains both simple, inexpensive recipes and expensive, elaborate ones, providing home cooks with a comprehensive source for recipes.

Friday, January 23, 2009

Kitchen Con or Bounty of Central Florida

Kitchen Con: Writing on the Restaurant Racket

Author: Trevor Whit

Waiter and customer have a lot in common. Each lingers under the delusion that lunch is on the way, neither has more than a passing interest in the other, and both are at the mercy of an ill-tempered thug with a white toque, writes restaurant critic Trevor White in his uproarious account and passionate and unbiased expose of the restaurant business. With style and wit, White lifts the lid off the culinary cartel - owners, chefs, and critics - that cons diners around the globe. A scathing attack on gourmet dogma, his defiantly populist critique of restaurant culture redefines the dining room as a place in which people should be satisfied rather than awe-struck by egomaniacal chefs, pretentious waiters, and arrogant critics. In this riveting account of life at the heart of the restaurant racket, no one is safe.

Table of Contents:
Introduction     xi
Part 1
The Hungry Hooker Why Restaurants Are Brothels for the Mouth     3
The Age of Appetite A Survey of the Way We Eat Today     9
Accounting for Taste The Author Admits His Past     25
Kitchen Con How the Racket Works     41
The Truth about Guidebooks The Author Loses a Job     53
The English Experience On Going to Lunch for London     71
Celebrity Chefs Starring Gordon Ramsay and Conrad Gallagher     91
The Waiting Game Reflections on the Value of Service     101
On Failing to Take Manhattan 1998-2000     109
"Your Table Is Ready" The Four Sweetest Words     125
The Lamppost and the Dog Writing about the Racket     133
Part 2
Silly Season in the Wilderness Food, Politics, and Morgan Spurlock     145
In Defense of Expensive Restaurants The Author Puts On Weight     165
Sex and the Single Waitress Meeting Mr. Kitchen Confidential     173
The Critic on Trial: Part I The Prosecution     189
The Critic on Trial: Part II The Defense     197
Good Food, Good Life On Demolishing the Bad     205
Epilogue     213
Acknowledgments     215
Bibliography     217
Index     221

New interesting book: En Aprendizaje Organizativo

Bounty of Central Florida

Author: Valerie Hart

From citrus, berries and grapes to wild game and fish, Central Florida is a wealth of succulence. Cookbook author, Valerie Hart (The New Tradition Cookbook, endorsed by Craig Claiborne, James Villas and Marion Gorman), food writer (Association of Food Journalists), Zagat editor and restaurant critic (The Frolicking Foodie), has developed recipes that range from home-spun country to sophisticated gourmet with sensitive descriptions of the natural resources and lavish surroundings of the St. John's River and Harris Chain of Lakes to Hillsborough, Polk, Lake and Osceola County. The Bounty of Central Florida is more than a cookbook. It is a celebration of the splendor of nature.

Thursday, January 22, 2009

Pupus Plus or Creole Cookery

Pupus Plus

Author: Fukuda

Pupus... Plus! combines the practicality of community cookbook with the design and photography of a gourmet cooking magazine. The recipes, extensively tested and refined by Big Island cooking expert Sachi Fukuda, have a local flavor and include pupus, salads and vegetables, sushi and rice, Hawaiian favorites, chicken, beef, pork, seafood, tofu and other soy-based meat alternatives, and desserts. You'll find recipes for dishes you tasted once and have been looking for ever since, and new recipes that will become stand-bys to prepare for family, guests, or potlucks.

Table of Contents:
Pupus, Sauces and Dressings6
Salads and Vegetables30
Sushi and Rice50
Hawaiian Favorites64
Tofu and Other Soy-Based Meat Alternatives108
Cooking and Household Tips148
Recipe Index152

See also: Multinationales Management (mit der Karte)

Creole Cookery

Author: The Christian Womens Exchang

This 1885 volume is one of the two oldest cookbooks published in New Orleans. Many of the recipes, compiled by 18 ladies from the Women's Exchange, are still used in the open-hearth kitchen at the historic Hermann-Grima House in New Orleans' French Quarter. Over 120 years old, the recipes are still valid and adaptable for modern cooks.

Wednesday, January 21, 2009

Entertaining in the Northwest Style or Stir the Pot

Entertaining in the Northwest Style

Author: Greg Atkinson

This colorful cookbook captures the contemporary Northwest lifestyle with an array of thematic menus: sophisticated beach picnics, a spring meal to celebrate the return of the salmon, brunch aboard the cabin cruiser (just as delectable on land). Greg Atkinson's uninhibited love of life and food shine through as he describes high tea in the garden or a dinner that draws luscious offerings from the Pike Place Market. The fourteen menus capture the very essence of the statement: life is good. And how can it not be with fresh Kumomoto oysters from Puget Sound, or Copper River salmon from Alaska, or herbed and grilled leg of lamb? Each special menu consists of five to seven recipes that, served together, comprise a memorable culinary event. For example, Atkinson's menu for a romantic summer dinner includes "Matisse Bread" or Fougasse, Three Shellfish with Three Citrus Fruits, Provenзale Chicken with Tomato and Orange, and Chocolate Marquis with Saffron Cream.

Look this: John Glenn or Twenty Five Lessons in Citizenship

Stir the Pot: The History of Cajun Cuisine

Author: Marcelle Bienvenu

"I'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference." -Emeril Lagasse

"The real history of America's favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks!" -John Mack Faragher, Professor of American History, Yale University

Cajun foods such as gumbo, crawfish йtouffйe, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades.

From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on "The Evolution of Cajun Cuisine," "The Role of Food in Cajun Society," and "The Cajun Culinary Landscape" as well as a glossary of terms and extensive bibliographic resources.

Marcelle Bienvenu is a cookbook author who has worked with Emeril Lagasse and Ella Brennan of Commander's Palace. Historian Carl A. Brasseaux is director of the Center for Cultural and Eco-Tourism at University of Louisana-Lafayette and managing editor of Louisiana History. Ryan A. Brasseaux is a cultural historian completing his doctorate at Yale University.

Tuesday, January 20, 2009

A Vegan Taste of East Africa or Tea Box

A Vegan Taste of East Africa

Author: Linda Majzlik

A vast region of climactic and geographic extremes, East Africa is often characterized as a wasteland of the tastebuds, where harsh conditions lead to basic, flavorless food. This vegan cookbook dispells that myth, showcasing East Africa's hearty, healthy, and delectable ingredients—from sweet potatoes and cassava to sorghum, spices, and savory curries. Italian, Indian, and Portuguese influences combine with native African traditions and tastes to create a truly unique regional flavor. The cookbook's adventurous recipes sample the best animal-free ingredients of the region to create easy-to-make and easy-to-enjoy vegan meals.

Go to: Masters of Deception or How to Cheat at Configuring VmWare ESX Server

Tea Box

Author: Gilles Brochard

It's all about tea! This beautiful package is an elegant and sturdy swing-open box containing a 32-page booklet and 40 illustrated cards with recipes, serving ideas, and facts about tea. Here, exquisitely packaged, is everything gourmets and tea drinkers need to know about the varieties of tea, the foods and desserts that complement tea, and the different teatime customs and ceremonies practiced around the world. Described are teas and tea rituals from China, Japan, England, France, Germany, Italy, and Russia. On the face of each 5 1/2" x 7 7/8" card is a rich, full-color photo showing teas, tea-time foods, and tea-serving pots, samovars, and accessories. The card's reverse side offers either a recipe that features tea as one of its ingredients or a description of tea varieties and tea-serving customs. The accompanying booklet, also beautifully illustrated, presents a delightfully informal social history of tea and its many varieties. Just a few of the unusual and delightful recipes for foods, drinks, and desserts presented on the recipe cards are ... Sechuan tea with fruit and cream ... Braised ham flavored with spices and tea ... Earl Grey tea with chocolate ... Baked apple flavored with Ceylon tea ... Creme anglais with mint tea ... Hard-boiled egg with Cantonese tea, and many more. Additional cards show and describe Chinese and Japanese tea ceremonies, discuss the best tea-brewing methods for different tea varieties, and introduce readers to some of the world's less familiar teas. Every tea lover will treasure The Tea Box. Others who simply want to start exploring the world of tea will open this handsome package and become instant coverts to the delicacies of these rich brews.

Sunday, January 18, 2009

Worlds Greatest Wines or Quick and Easy Asian Tapas and Noodles

World's Greatest Wines

Author: Michel Bettan

A superlative wine for every day of the year-is that so much to ask? As the French say, pas du tout. With The World's Greatest Wines, two of the wine world's most respected authorities, Michel Bettane and Thierry Desseauve, present a calendar's worth of wines that, in their expert judgment, every wine lover will want to experience. Longtime editors of France's top wine guide, La Revue du Vin de France, Bettane and Desseauve have an unsurpassed knowledge of their home nation's wines. But here they broaden their sights, embracing an array of fine wines-red and white, sparkling and still, dry and sweet-from all over the globe. Every major kind of wine and wine-growing region is represented on the author's meticulously chosen list-from the cabernets of California, to the malbecs of Argentina, to the sauvignon blancs of New Zealand, to the rieslings of Germany's Mosel region.

Much more than just a catalog of producers and labels, the book contains a detailed profile of each of the wine estates selected, notes on the recent vintages the authors prefer, and a series of spectacular images of some of the world's most renowned vineyards and wineries.

Look this: Extreme Parenting or Focusing the Whole Brain

Quick and Easy Asian Tapas and Noodles

Author: Periplus Editions

For simple, easy-to-prepare meals, exciting appetizers for casual entertaining, or even summer picnic fare, nothing beats the spicy flavors of Quick & Easy Asian Tapas and Noodles.

For a sumptuous family meal, you can prepare the perfect Thai Beef Noodle Soup, spicy Asam Laksa (a Malaysian favorite), or Chicken Satay (a popular Indonesian dish). Or you can treat yourself to exotic snacks like Thai Fish Cakes, Spicy Indian Lamb Patties or Malaysian Prawn Fritters.

Saturday, January 17, 2009

New Womans Day Cookbook or Betty Crocker Celebrate

New Woman's Day Cookbook: Simple and Healthy Recipes for Every Occasion

Author: Elizabeth Alston

This new edition of a trusted favorite offers a wealth of delicious, timesaving recipes just right for today's hectic lifestyles. Incorporating the amazing variety of prepared and ready-to-cook foods now available, the book enables cooks to spend less time in the kitchen while still creating healthy and appetizing meals. New and expanded chapters include easy, no-fuss slow-cooker recipes that can be started in the morning for a warm meal at night; sausage recipes showcasing the new flavors and lean varieties now available; and a larger chapter on cookies and cakes. Instructions are straightforward and easy-to-follow, and an appendix contains information on everything from basic cooking terms to herbs, wine, and cheese. From busy weeknights to leisurely family celebrations, The New Woman's Day Cookbook is an essential kitchen resource that provides ideas and solutions for every day of the week.

New interesting book: Pro SharePoint Solution Development or HTML Dog

Betty Crocker Celebrate!: A Year-Round Guide to Holiday Food and Fun

Author: Betty Crocker Editors

Festive recipes and ideas to make holidays special throughout the year!

This book makes it easy to whip up party food and fun all year long. You’ll find plenty of delicious ways to celebrate seventeen of the year’s most delightful holidays, plus tips and suggestions to make every occasion an event to remember.

• 140 delectable recipes, such as Sour Cream and Onion Burgers (Fourth of July), Cheese Pumpkins (Halloween) and Champagne Cookies (New Year’s Eve)

• Recipe variations and do-ahead options to make entertaining super-easy and super-special

• Do-it-yourself decorations and centerpieces, from Sealed with a Kiss Cards (Valentine’s Day) to Sugar-Filled Glass Ornaments (Christmas)

• Complete holiday menus, including main dishes, sides and desserts–plus great beverages, too!

• Kid-friendly dishes everyone will love, like Best Mashed Potatoes (Easter), Chocolate Sweetheart Cake (Valentine’s Day) and Ginger Applesauce (Hanukkah)

Table of Contents:
New Year's Eve9
Chinese New Year21
Valentine's Day31
St. Patrick's Day39
Cinco de Mayo71
Mother's Day85
Memorial Day93
Father's Day105
Independence Day115
Labor Day127
Metric Conversion Guide245
Helpful Nutrition and Cooking Information246

Wine by Style or Safe and Healthy School Environments

Wine by Style: A Practical Guide to Choosing Wine by Flavour, Body, and Colour

Author: Fiona Beckett

This fully revised and updated edition of Wine by Style groups wines by taste rather than country of origin to extend your wine-drinking knowledge and guide you to the bottles you'll enjoy most. It's a refreshingly simple and unique way of exploring wine, and a down-to-earth and lively approach to a vast subject. Each chapter covers a main style—from whites and reds to rosés, from champagne and sparkling wines to fortified wines. Fiona Beckett explains the different flavors, and includes a comprehensive list of wines for each style with descriptions of where they are produced, the grapes they're made from, and what they taste like. There are also useful tasting notes, keys to flavors and price, and a practical chapter on matching wine and food, serving and storing wine, and spotting faulty wines. The influence of climate and soil, and the effect of different winemaking techniques, are explored in full.

Read also AD HD Parenting Handbook or What Your Doctor May Not Tell You about IBS

Safe and Healthy School Environments

Author: Howard Frumkin

Millions of children and adults across the nation spend their days in school buildings, and they need safe, healthy environments to thrive, learn, and succeed. This book explores the school environment using the methods and perspectives of environmental health science. Though environmental healht has long been understood to be an important factor in workplaces, homes, and communities, this is the first book to address the same basic concerns in schools. The editors are physicians and educators trained in pediatrics, occupational and environmental medicine, and medical toxicology, and the authors are experts in their fields drawn from across the United States and abroad. Each section of the book addresses a different concern facing schools today. In the first six sections, the various aspects of the school environment are examined. Chapters include the physical environment of the school, air quality issues, pest control, cleaning methods, food safety, safe designs of playgrounds and sports fields, crime and violence prevention, and transportation. In the last two sections, recommendations are made for school administrators on how to maximize the health of their schools. Appropriately evaluating the school environment, implementing strategies to address children and adults with disabilities, emphasizing health services, infectious disease prevention and recognition, and occupational health for faculty and staff are all addressed. The entire book is evidence-based, readable, generously illustrated, and practical. An indispensable resource for parents, school staff, administrators, government officials, and health professionals, this book is for anyone who cares about thehealth of our schools.

Doody Review Services

Reviewer: J. Thomas Pierce, MBBS PhD(Navy Environmental Health Center)
Description: The authors explore the school environment from the perspective of environmental health sciences. The authors are physicians and educators trained in pediatrics, occupational and environmental medicine, and medical toxicology. It is astonishing that this has not been previously attempted. This book is what you need if you are involved with a pediatric environmental health specialty unit or similar enterprise.
Purpose: The authors intend the book to be evidence-based, readable, generously illustrated, and practical. Its larger goal, creating and maintaining a suitable school environment, is important for parents, school staff, administrators, officials, and health professionals. In other words, this book is for all of us who care about the health of school children.
Audience: The audience includes parents, school staff, administrators, and health professionals. It should become an accepted reference for all pediatric environmental health specialty units and similarly functioning organizations. It is written at a thorough enough level to permit its adaptation in a variety of circumstances. Rather than endless regulations, many of us need a book such as this that can serve as a guide.
Features: In its first six parts, various aspects of the school environment are examined. These chapters include the physical environment of the school, air quality issues, pest control, cleaning methods, food safety, safe design for playgrounds, crime and violence prevention, and transportation. The last two parts make recommendations for schooladministrators to maximize the health of their schools. The book evaluates the school environment, implementing strategies to address children and adults with disabilities, emphasizing health services, infectious disease prevention and recognition, and occupational health for faculty and staff. It is both thorough and temperate in its treatment of difficult issues.
Assessment: I liked this book a lot. Its balance of authors across continents (North America and Europe with some Pacific Rim experience) includes an eclectic mix of trainers, engineers, family and school learning specialists, and poison control personnel. The book isn't particularly preachy, but it insists upon an in-depth examination of issues. It takes on a thorough examination of the design characteristics needed for a high-performance school. The book provides remedies that can be attempted in districts where budgets are quite limited or in cases where so-called portable classrooms have become fixtures.

Friday, January 16, 2009

Between Bites or Advanced Professional Cooking College Edition

Between Bites: Memoirs of a Hungry Hedonist

Author: James Villas

Praise for Between Bites Memoirs of a Hungry Hedonist

"An incredible journey of gastronomy by one of America’s greatest journalists. Wow!"—Chef Emeril Lagasse

"For anyone interested in disciplined hedonism, this gripping book reminds us where real style comes from and how it is sustained."—Jeremiah Tower

"This is a wonderful book for all to cherish and enjoy—those who love gloriously meticulous writing, wit, the joy of good food from French to Southern, the love of friends who truly accept them, and the pleasure of dispute, which I intend to keep doing with Jimmy as long as he will let me. Bravo!"—Barbara Kafka

"The more stubborn, persnickety, demanding, and shocking Jim Villas’s opinions become in his memoirs, the funnier, more informed, and commonsensical they seem. His appetite for the good life has never flagged, and his ability to convey the highs and lows of dining out makes this book as tantalizing as a mess of spiced crabs. Like A. J. Liebling and Waverley Root, Jim Villas is not really a food writer but a great writer who revels in the joy of living well."—John Mariani

Table of Contents:
Preface: I've Seen the Elephant1
Chapter 1From Grits to Gaul7
Chapter 2Hungry for New Horizons43
Chapter 3Learning to Break the Rules65
Chapter 4Lost in Puff Pastry93
Chapter 5Born to Serve107
Chapter 6How to Tame a Wolf125
Chapter 7An Appetite for Risk135
Chapter 8Never Enough Caviar153
Chapter 9My Master Class173
Chapter 10One Chromosome Away from Happiness189
Chapter 11Bocuse and Me205
Chapter 12Dubious Lessons from a Hired Belly217
Chapter 13Feasting with Giants237
Chapter 14In the End is the Beginning257
Epilogue: An Optimistic Rebel275

Interesting book: An Introduction to Economic Dynamics or Case Studies in Organizational Communication

Advanced Professional Cooking, College Edition

Author: Wayne Gisslen

Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.

Wine Atlas of Australia or Primal Cheeseburger

Wine Atlas of Australia

Author: James Halliday

Written by one of the most respected wine critics in the world, this book is an authoritative and comprehensive guide to the wine-growing regions of Australia. With his usual wit and erudition, James Halliday introduces the reader to each area with an informative overview of its distinguishing features and history, as well as the wine styles and individual wines for which that region is known. He includes contact details for many of the regions' wineries, along with profiles of the wineries' styles and signature labels. Superbly produced with more than 90 color maps and hundreds of illuminating color photos throughout, this user-friendly atlas provides everyone from the devoted connoisseur to the armchair enthusiast with a thorough understanding of why Australia is rapidly becoming one of the world's top wine regions.
Australian wines are known not only for their quality but also for their unequalled, rainbowlike spectrum of styles. With a career that spans over forty years, the author is a consummate authority on every aspect of the wine industry, from the planting and pruning of vines through the creation and marketing of the finished product. His passion for his subject is evident and his insights brilliantly demonstrate how variety, climate, terroir, and technology have combined to produce superb wines that are just beginning to make their mark on the world.
Copub: Hardie Grant Books

Read also Gestione di progetti avanzata: Pratiche ottimali sull'esecuzione

Primal Cheeseburger

Author: Elisabeth Rozin

Here is a witty look at the powerful appeal of that ubiquitous American classic and universal food phenomenon, the cheeseburger platter. Elisabeth Rozin traces the historical, cultural, and culinary roots of each element - burger, cheese, bun, ketchup, lettuce, tomato, pickle, onion, fries, and, of course, Coca Cola - in search of the significance of its tantalizing allure. After all, this unique combination of red meat, fat, sugar, and salt violates all that is nutritionally and politically correct in the 90s, yet we can't resist it. The Primal Cheeseburger is an entertaining exploration of why this particular mix of textures, tastes, and smells evokes our carnivorous cravings and touches such a deep chord in our collective food consciousness.

Thursday, January 15, 2009

Specs or The Rice and Risotto Cookbook

Specs: The Foodservice and Purchasing Specification Manual

Author: Lewis Reed

Specs: The Foodservice and Purchasing Specification Manual, Student Edition contains information on purchasing policies, foods, quality controls, and storage and handling procedures. It is designed as a reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to assure that the foodservice operation is getting the value it is paying for.

Table of Contents:


1. Purchasing Policies.

2. Fruits, Fresh and Processed.

3. Vegetables.

4. Dairy Products.

5. Eggs.

6. Poultry.

7. Fish.

8. Meat.

9. Religious Dietary Laws.

10. Convenience Foods.

11. Miscellaneous Groceries.

12. Storage and Handling.

Appendix A. Quality Controls and Federal Regulations.

Appendix B. Food Purchasing Guide.

Appendix C. Purchase Specifications.


Book review: Animal Vegetable Miracle or Transforming Depression

The Rice and Risotto Cookbook

Author: Christine Ingram

A comprehensive kitchen manual identifying the rices of the world and showing how to store, prepare and cook with them perfectly.

From My Mothers Hands or 365 Great Barbeque and Grill Anniversary Edition

From My Mother's Hands

Author: Susie Kelly Flatau

From My Mother's Hands celebrates the positive roles mothers can play in the lives of daughters. In a collection of poignant memoirs crafted from interviews with thirty-three notable Texas women, Susie Kelly Flatau weaves a tapestry of intimate memories, family photographs and recipes, and profiles of each daughter. The daughters' observations and discoveries about their mothers are filled with a wide range of emotions. Lessons of integrity, love, and hope chronicle the powerful bonds that can exist between a daughter and her mother.

New interesting book: Developing the Public Relations Campaign or The Role of Foreign Direct Investment in East Asian Economic Development

365 Great Barbeque and Grill Anniversary Edition

Author: Lonnie Gandara

If you love to barbecue but would like to add a little flair to your repertoire, zest to your sauce and spice to your life, then this cookbook is for you. Here is a different, tasty grilling recipe for, quite literally, each day of the year.

Easy and Healthful Mediterranean Cooking or The Dane County Farmers Market

Easy and Healthful Mediterranean Cooking

Author: Mary El Baz

Are you looking for a simple yet savory way to make healthy improvements in your diet? Well, look no further! Easy and Healthful Mediterranean Cooking is a collection of delicious and nutritious recipes to satisfy you and your entire family. With easy to follow steps and easy to find ingredients, you can begin to explore the healthy world of Mediterranean home cooking--from spicy North African sauces to tantalizing Eastern Mediterranean appetizers.

From North Africa: Moroccan Mint Tea . Tunisian Carrot Salad . Algerian Green Beans with Almonds . Cauliflower with Algerian Hot Sauce . Moroccan Chicken with Couscous . Couscous and Tomatoes . Sweet Couscous with Nuts

From Southern Europe: French Provençal Vegetable Tart . Ratouille . Mediterranean Chicken Paella . Andalusian Lentil Stew . Black Olive Tapanade . Spanish Frittata . Salad Niçoise . Italian Flatbread . Easy Cappuccino . Dessert Ices

From the Eastern Mediterranean: Turkish Cheese Polenta . Spinach and Chickpeas . Tabbeouleh . Mediterranean Chopped Salad . Three-Bean Salad . Stuffed Vegetables . Date-filled and Nut-filled Shortbread Cookies . Spinach Phyllo Triangles . Mediterranean Steak Sandwiches

Easy and Healthful Mediterranean Cooking is your passport to preparing classic meals for yourself, your friends, and your family.

Go to: After the Fire or El libro del hilo rojo

The Dane County Farmers' Market: A Personal History

Author: Mary Carpenter

It's a sunny summer Saturday in Madison, Wisconsin, and the eight-block square around the state capitol building is lined with booths bursting with handmade cheeses, fresh-picked berries and veggies, potted herbs and bedding plants, smoked trout and venison sausage, mushrooms, hickory nuts and honey, sprays of cut flowers, luscious baked goods and candies, and even newly spun yarn from the wool of local sheep. The Dane County Farmers' Market has become one of Madison's primary tourist attractions, rated as a top market by both Food and Wine and Good Housekeeping. It's the place to be on Saturday morning from April to early November for locals and visitors alike. Among the early-morning foragers at the market are local chefs, including Odessa Piper of the nationally renowned, award-winning restaurant L'Etoile. Out-of-towners have been startled and delighted to encounter at the market a Holstein cow on Cows on the Concourse day, or galloping runners with canoes on their heads during the annual Paddle and Portage race, or Bucky Badger dancing atop a fire engine on an autumn football Saturday.

Wednesday, January 14, 2009

Favors With Flair or Christmas Gifts of Good Taste Book 8

Favors With Flair: 75 Easy Designs for Weddings, Parties, and Events

Author: Mary Lynn Maloney

Dozens of clever, classy favors to help make your event unique and memorable.

Book review: Empowering Students With Technology or Elements of Uml 2 0 Style

Christmas Gifts of Good Taste, Book 8, Vol. 8

Author: Oxmoor Hous

With more gift-giving ideas and recipes than ever before, these 200+ recipes and craft projects give readers the inspiration and know-how to share the taste of love for the holidays. Simple, delicious, and fun to give, each project has careful descriptions and beautiful photographs to show the stages of construction and final details.

Food of Greece or Tea Basics

Food of Greece: Cooking, Folkways and Travel in the Mainland and Islands of Greece

Author: Vilma Liacouras Chantiles

In an enchanting blend of cultural history and delectable recipes, Vilma Liacouras Chantiles offers cooks the pleasures of the Greek culinary tradition. Enjoy specialties ancient and modern, urban and regional, from appetizers to sweets of every variety. Begin your feasting with Whipped Caviar Salad or Lentil Soup; proceed to Cretan-style Roast Lamb with Spicy Yogurt Sauce, complemented by Spinach with Lemon Oil Dressing and Cyprus-style Olive Bread with Onions and Mint. Finish with heavenly Brandied Almond-Honey Cake and a strong cup of Greek Coffee.

Go to: Everyday Heaven or 5 Essentials for a Winning Life

Tea Basics

Author: Rasmussen


Your complete guide to the perfect cup

Civilized, soothing, delicious, and relaxing . . . tea offers an ideal refuge from the fast pace and stressful demands of life today. But with the astonishing array of teas currently available, how do you find a cup you can really call your own?

Start with Tea Basics. This handy reference covers all of the essentials of tea buying, brewing, and tasting, and explores the comforts of ritual and healing that tea has provided through the centuries. As you sip and savor the wonderful flavors of black teas, green teas, oolongs, and scented/herbal teas, you'll understand why tea is consumed by more people worldwide than any other drink except water. So put the kettle on, put your feet up, and immerse yourself in Tea Basics! Inside you'll find:

  • Tea facts: its origins, history, and many varieties
  • Guidance on selection, blending, brewing, tasting, and storage
  • Tips on tea etiquette
  • A tea-tasting glossary
  • Select sources of tea and related equipment

Tuesday, January 13, 2009

Hungering for America or US History Cookbook

Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration

Author: Hasia R Diner

Millions of immigrants were drawn to American shores, not by the mythic streets paved with gold, but rather by its tables heaped with food. How they experienced the realities of America's abundant food--its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer--reflected their earlier deprivations and shaped their ethnic practices in the new land.

Hungering for America tells the stories of three distinctive groups and their unique culinary dramas. Italian immigrants transformed the food of their upper classes and of sacred days into a generic "Italian" food that inspired community pride and cohesion. Irish immigrants, in contrast, loath to mimic the foodways of the Protestant British elite, diminished food as a marker of ethnicity. And, East European Jews, who venerated food as the vital center around which family and religious practice gathered, found that dietary restrictions jarred with America's boundless choices.

These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community. Hasia Diner confirms the well-worn adage, "Tell me what you eat and I will tell you what you are."

Publishers Weekly

In this fascinating survey of the eating habits and influences of Jewish, Italian and Irish immigrants, Diner, a professor of American Jewish history at New York University, charts with wit and graceful prose the similarities and differences between these three distinct groups as they encountered mainstream American culture. Italian immigrants, fleeing poverty and a rigid, class-based economic system, found in America the ability to take "possession of elite food associated with the well-off" and to forge a new collective ethnic identity; in doing so they introduced Italian cuisine to America and created lucrative culinary business opportunities. The Irish, fleeing famine, did not possess a complex "national food culture" because they came from a place "where hunger... defined identity." But many Irish women became cooks and servants (and incidentally, were always called "Biddy"), and thereby entered domestic American life and became familiar with its bourgeois foods and customs. Eastern European Jews "lived in a world where food was sacred for all," as well as tightly controlled by religious law. Like Italians, Jews made their food a public statement of identity, and the availability of nonkosher foods in the U.S. exacerbated conflicts between traditional and assimilationist factions. Diner deftly juggles a huge amount of detail and analysis drawing upon memoirs, cookbooks, newspaper accounts, films and studies of consumer culture and provides both political and social insights in a highly accessible social history. (Jan.) Copyright 2001 Cahners Business Information.

Table of Contents:
1Ways of Eating, Ways of Starving1
2Black Bread, Hard Bread: Food, Class, and Hunger in Italy21
3"The Bread Is Soft": Italian Foodways, American Abundance48
4"Outcast from Life's Feast": Food and Hunger in Ireland84
5The Sounds of Silence: Irish Food in America113
6A Set Table: Jewish Food and Class in Eastern Europe146
7Food Fights: Immigrant Jews and the Lure of America178
8Where There Is Bread, There Is My Country220

Go to: Desperation Entertaining or Pig Perfect

U.S. History Cookbook: Delicious Recipes and Exciting Events from the Past

Author: Joan DAmico

Serve up a heaping lesson of history with delicious recipes from our nation’s past–– from the pilgrims’ first feast to today’s high-tech, low-fat fare

Who knew history could be so delicious? In The U.S. History Cookbook, you’ll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more!

Kids will have a great time learning about the past while they cook up easy and yummy recipes, including:

  • Cornmeal Blueberry Mush, a favorite dish of the Native Americans of the Northeast
  • King Cake, the traditional cake served at the Mardi Gras Festival in New Orleans, Louisiana
  • Amazing Country Scrambled Eggs, an essential part of any hearty pioneer breakfast
  • Cocoanut Pudding, a favorite dessert of travelers riding the transcontinental railroad in the 1870s
  • Baked Macaroni ’N’ Cheese, a popular and inexpensive dish enjoyed during the Depression

The U.S. History Cookbook also includes information on cooking tools and skills, with important rules for kitchen safety and clean up.

Danielle Williams - Children's Literature

This is the best cookbook I have ever come across. D'Amico and Drummond combine tasty recipes with fun facts about American history. A brief look at the political environment during the time period is followed by several recipes that illustrate how people ate during the time period presented. The first Thanksgiving includes such recipes as Golden Harvest Pumpkin Bread and Traditional Cranberry Sauce, while the "Fabulous Fifties Food" includes recipes for Make-Your-Own TV Dinners and vegetable dip. Time periods are presented in turn and include Colonial Fare, Plantation Life, The Ravenous Roaring Twenties, as well as many others. Amusing illustrations accompany each time period as well as showcasing some of the tools and procedures used during the cooking process. The authors have included "Tools of the Trade," cooking procedures and safety measures in the front of the book; included in the back are an index, a glossary, and a food and cooking timeline. 2003, John Wiley & Sons,

Anthony Dias Blues Pocket Guide to Wine 2007 or In Memorys Kitchen

Anthony Dias Blue's Pocket Guide to Wine 2007

Author: Anthony Dias Blu

Already a classic in its second edition, wine critic Anthony Dias Blue's annual guide has changed novice and expert wine enthusiasts' lives -- and wallets -- for the better. With an emphasis on American wines and the hidden treasures to be discovered at your local wine shop, Anthony Dias Blue's Pocket Guide to Wine 2007 tells you exactly what you need to know to choose the perfect wine for every occasion, whether you're dining in or dining out.


! An updated and extended winery section broken down by country and region, including key facts, best wines, and overall ratings for each listing

! A basic primer on wine appreciation

! Tips on how to judge wine

! A comprehensive description of all the important grape varieties

! A quick reference guide for on-the-spot decisions

Table of Contents:




How to Use This Book







THE NEW WORLD The Americas

The United States


Pacific Northwest

New York State Wineries

Other United States Wineries


Latin America





Australia, New Zealand, South Africa


New Zealand

South Africa









Hungary and Slovenia


Israel and Lebanon






New interesting textbook: Windows Powershell Scripting Guide or The Ultimate HTML Reference

In Memory's Kitchen: A Legacy from the Women of Terezin

Author: Cara De Silva

A beautiful memorial to the brave women who defied Hitler by preserving a part of their hertiage and a part of themselves in this handwritten collection of recipes, proving that the Nazis could not break the spirit of the Jewish people.

Monday, January 12, 2009

Short and Sweet or Cooks Companion

Short and Sweet: Sophisticated Desserts in 30 Minutes or Less

Author: Melanie Barnard

Short & Sweet is all about instant gratification. Using ordinary ingredients (seven ingredients or less) and radically streamlined techniques, James Beard Award–winner Melanie Barnard shows how to make elegant desserts in less than thirty minutes. From fruit desserts to mousses and puddings, to cakes and cookies, to frozen desserts, and even to candies for gift giving, all your favorites are here: Baked Fudge Cake, Strawberry Cream Shortcakes, Chocolate Thin Mint Triangles, Country Apple Tart, Scotch Butterscotch Sauce, Broiled Peach Crunch, plus 150 more.

Book about: Heal Your Heart or Thirsty Work

Cook's Companion

Author: Jo Swinnerton

Whether your tastes run to foie gras or french fries, this tasty compilation of the wise, the weird, and the faintly absurd will soon have you asking for more. An essential ingredient in any kitchen, The Cook’s Companion is stuffed with food facts, fiction, science, history, and trivia. With a measure of browsing, you will learn who invented the tin can, what an arachibutyrophobiac might be afraid of, why cannibals consider the French to be more delicious than Spaniards, what to do when your soufflé won’t rise, and why rhubarb can be dangerous. It is a well-stocked refrigerator for the mind, ready for leisurely feasting or a quick midnight snack.

Savor the Memories or Tequila

Savor the Memories

Author: Marguerite Henderson

With over 20 years in the culinary industry, Marguerite shares her recipes from her mother's Italian kitchen in Brooklyn and noted recipes from Cucina. Also, you'll find recipes from her catering days, TV show appearances, and cooking classes. Emphasis on easy but elegant menus, with a Mediterranean flair.

New interesting textbook: Galletas Cookies or Indiana Cooks

Tequila: A Natural and Cultural History

Author: Ana G Valenzuela Zapata

The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamerica's natural bounty and human culture. The drink is tequila—more properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In ЎTequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico's tequila industry, and Gary Paul Nabhan, one of America's most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca it's not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old José Cuervo. Valenzuela-Zapata and Nabhan trace tequila's progress from its modest beginnings to one of the world's favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo andother distillers, and explain how the meteoric rise in tequila prices is due to an epidemic—one they predicted would occur—linked to the industry's cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor's mystique, and this book will educate readers about the grades of tequila, from blanco to añejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. ЎTequila! A Natural and Cultural History will feed anyone's passion for the gift of the blue agave as it heightens their appreciation for its rich heritage.

Publishers Weekly

Mexican botanist Valenzuela-Zapata and MacArthur Fellow Nabhan eruditely examine Agave angustifolia tequilana, the blue agave, from its place in Meso-American tradition and Mexican pop history to the perils facing the succulent plant from monoculture and big agro. Quoting from Aztec scripts, scholarly research and even Malcolm Lowry's novel Under the Volcano, the authors discuss the "man-agave symbiosis" in Jalisco, Mexico (tequila's home state), and detail the process of tequila production, from harvest to roasting, fermentation and final distillation. Four appendixes (including a "Mescalero's Lexicon" and a "species description of cultivated agave species historically used in the tequila industry") support the brief main text, while photos depict agave harvest and tequila production. While discussing the plant's most famous product, the authors balance biological savvy with a connoisseur's appreciation of tequila, noting the drink's ubiquitousness (70 distilleries produce over 400 brands). Valenzuela-Zapata's taxonomic interest in agave only occasionally hampers a lyrical writing style and an evident fondness for agave plants. Citations on nearly every page, however, might put off general readers. Most intriguingly, the authors recount the mid-1990s epidemic of agave disease, which resulted in a worldwide tequila shortage and sky-rocketing prices. They lament the loss of traditional cultivation methods, as well as clonal propagation of the plants. Today almost all Jalisco blue agave are genetically nearly identical and very vulnerable to pests. No mere bar room reference, this heady blend of agricultural history, Mescalero anthropology, Aztec mythology and nature writing is an appealing package for researchers and drinkers alike. (Mar. 6) Copyright 2004 Reed Business Information.

Table of Contents:
List of Illustrationsvii
Preface: A Handful of Dreams Opened up to the Sunix
Introduction: Tequila Hangovers and the Mescal Monoculture Bluesxxi
1Distilling the Essences, Blending Two Worlds3
2Mescal de Tequila: The Mexican-American Microcosmos13
3The Wild Origins and Domestication of Mescal de Tequila21
4Tillers and Tale-Tellers: The Agrarian Tradition of Jimadores31
5Out of the Fields, into the Fire: Tradition and Globalization45
6When the Epidemic Hit the King of Clones55
7Landscape and Pueblo: Putting Tequila in Place63
8Dreaming the Future of Tequila73
Appendix 1.A Mescalero's Lexicon83
Appendix 2.Common Names for Mescal-Producing Agaves in Spanish Dialects and Indigenous Languages Spoken in "Mega-Mexico"91
Appendix 3.Agave Species Domesticated Prehistorically for Food, Fiber, Hedge, or Beverage Uses by Indigenous Communities93
Appendix 4.Species Description of Cultivated Agave Species Historically Used in the Tequila Industry95
Literature Cited109

Sunday, January 11, 2009

Man and His Meatballs or Dr Buynaks 1 2 3 Diabetes Diet

Man and His Meatballs: The Hilarious but True Story of a Self-Taught Chef and Restaurateur

Author: John LaFemina

A hilariously funny cookbook–cum–how–I–did–it memoir by the chef/restaurateur who created New York's dazzling ápizz restaurant.

At the age of thirty–seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on–the–job training, he did it the hard way: he bought the restaurant and then taught himself to cook.

Today he owns two of New York's great Italian restaurants–ápizz and Peasant–and is one of the city's most–talked–about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchn–and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch.

LaFemina takes us step–by–step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant.

Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including:

  • Lasagna with Braised Wild Boar

  • Mushroom Risotto

  • Veal, Beef, and Pork Meatballs with Ricotta Filling

  • Open Ravioliwith Roasted Butternut Squash

  • Creamsicle Panna Cotta

  • Chocolate Banana Bread Pudding

    See also: The Turnaround or Murdering McKinley

    Dr Buynak's 1-2-3 Diabetes Diet: A Proven Approach to Weight Loss Without the Gimmicks or Risks

    Author: Robert Buynak

    An easy-to-follow, clear-cut guide to weight loss for anyone with diabetes

    As a general practitioner, Dr. Buynak has helped hundreds of patients with diabetes control their disease. Using this experience, he put together a diet plan that works. No fad diets, no quick-fix gimmicks. The 1-2-3 Diabetes diet is a straightforward approach to weight loss that helps you make small changes to your lifestyle and your approach to health--changes that last a lifetime. Starting with easy, general adjustments to eating behavior and progressing to meal planning, Dr. Buynak’s program allows you to choose just how in-depth you want your diet to be.

  • Juices and Smoothies or From Here You Cant See Paris

    Juices and Smoothies

    Author: Jan Castorina

    Freshly-made juices, smoothies and shakes taste fantastic and are a great way to get the most out of your daily serving of fruit. Juices and Smoothies is chock full of recipes specially created to maximize the health benefits of fresh fruit and vegetables.

    Go to: On Track to Success in 30 Days or Technology Best Practices

    From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant

    Author: Michael S Sanders

    From Here,You Can't See Paris is a sweet, leisurely exploration of the life of Les Arques (population 159), a hilltop village in a remote corner of France untouched by the modern era. It is a story of a dying village's struggle to survive, of a dead artist whose legacy began its rebirth, and of chef Jacques Ratier and his wife, Noëlle, whose bustling restaurant -- the village's sole business -- has helped ensure Les Arques's future.

    Sanders set out to explore the inner workings of a French restaurant kitchen but ended up stumbling into a much richer world. Through the eyes of the Sanders family, one discovers the vibrant traditions of food, cooking, and rural living, and comes to know the village's history. Whether uncovering the darker secrets of making foie gras, hearing a chef confess his doubts about the Michelin star system, or absorbing the lore of the land around a farmhouse kitchen table after a boar hunt, life in Les Arques turns out to be anything but sleepy.

    Publishers Weekly

    With his wife and young daughter, Sanders spent a year in southwestern France, in the village of Les Arques, tracing the rhythm of rural life and the restaurant at the town's heart. As in his first book, The Yard: Building a Destroyer at the Bath Iron Works (which followed the construction of the USS Donald Cook at a shipyard struggling against modernization), Sanders explores a threatened way of life: before 1988 (the year citizens founded the Zadkine Museum), Les Arques struggled to barely survive. Inspired by Ossip Zadkine, the Russian sculptor who summered in the town until his death in 1967, the museum attracts resident students and tourists year-round. Now, the local restaurant, La R cr ation, not only feeds the locals, it draws an international clientele. Chef Jacques Ratier and his wife, Noelle, established what is locally called La R cr (French for "recess") in the town's abandoned schoolhouse in 1993 and this is Les Arques' sole business. Sanders affectionately observes the restaurant in action, from morning prep to full swing service. As he contemplates a bid for star status in the Michelin guide, Mr. Ratier personifies Les Arques' struggle to stay in the game. Sanders also investigates French country ways, devoting entire chapters to foie gras and truffles and explaining the history of a region where every house has a name and children grow up on four-course school lunches. He unveils a culture wholly at odds with fast-food America. The book's back matter offers advice for travelers, but Sanders's account is so lovely, and Les Arques so sensuous and ripe with magic, to visit seems vaguely sacrilegious. (Nov.) Copyright 2002 Cahners Business Information.

    Kirkus Reviews

    A French village, a good restaurant, and a year's worth of time to spend in both add stock to the lives of Sanders and his family. You'll find Les Arques on Michelin map #79, tucked away in the chaotic limestone landscape of southwest France, where one-lane roads, crumbling hilltop towns, and 12th-century Romanesque churches give medieval rhythms to the days. Les Arques, where Sanders (The Yard, 1999) spent his year, has 50 houses, 169 people (including those in the village and its surrounding lands), and one business. As agriculture becomes more tenuous economically and the population drops, Les Arques survives, Sanders figures, thanks to the French love of cultural heritage, first, and of good eating, second. As for heritage, not only are there Lascaux and a picaresque history, but also a museum and attendant art community honoring a celebrated local, Ossip Zadkine, France's most famous sculptor in the years after WWII (though "I certainly had no idea who he was when I arrived," admits Sanders, adding that he finds Zadkine's work "bad Picasso"). As for food, though the area may be poor, its graces include foie gras, lamb, saffron, truffles, and the vin de Cahors, and it's a test to find a bad restaurant. Sanders has no wish to make the village sound precious: the apocalyptic stink of duck poop, the politics of foie gras, and the stony exterior of the local population (Sanders finds his six-year-old daughter and the friendly family dog to be good ice-breakers) overcome any suggestion of quaint, selective neglect. The author renders the restaurant's workday as cannily as he does the village's moments of abrupt dislocation from the present, when the air suddenly seems to hold a thousandyears of history in it. A good and leathery year abroad, an honest and deeply enjoyed experience that avoids skimming off only the fruity bonbons while neglecting the ruck of daily life. Author tour