Sunday, December 6, 2009

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.

Saturday, December 5, 2009

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 21st 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.


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 (

Table of Contents:
1Systems approach to a foodservice organization1
2Managing quality33
3The menu53
4Food product flow and kitchen design85
6Food production201
7Distribution and service281
8Safety, sanitation, and maintenance305
9Management principles373
10Leadership and organizational change419
11Decision making, communication, and balance459
12Management of human resources497
13Management of financial resources571
14Marketing foodservice601
15Meals, satisfaction, and accountability625

Friday, December 4, 2009

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.
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.

Thursday, December 3, 2009

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.

Tuesday, December 1, 2009

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:
The Foolproof Foodservice Selection System.
The Best Employer in Town.
Productive Positions.
Recruiting Requisites.
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.
Selection Is Just the Start.
Suggested Readings.

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.