Author: Samuel Pegg
As to the Romans; they would of course borrow much of their culinary arts from the Greeks though the Cook with them we are told was one of the lowest of their slaves
Read also Weighing in or Fathering the ADHD Child
Author: First Unitarian Society of San Francisco Society for Christ
This 1891 cookbook was compliled by the members of the Society for Christian Work of the First Unitarian Society of San Francisco.
Author: Angelika Illies
Relax with your friends and pamper them with culinary delights: colorful skewers, refined dumplings, vegetables, legumes, fish, and meat—all very appetizing and far removed from the more copious fondues of our parents. All ingredients can be prepared calmly well ahead, so you can enjoy your guests once they arrive. The cooking takes place right at the dining table. Everybody participates and cooks.
Book about: Kitchen in Corfu or Moveable Feasts
Author: Fiona Hunter
Expert advice shows how easy it is to set realistic targets and how to adapt food choices and cooking methods: hints and tips throughtout give helpful guidance to stay motivated.
| Introduction | 6 | |
| The Energy Balance Equation | 8 | |
| Choosing the Right Diet | 10 | |
| Getting Started | 12 | |
| Slimline Shopping | 14 | |
| Cooking Light | 18 | |
| Trimming the Fat | 19 | |
| Counting the Calories | 20 | |
| Putting it All into Practice | 24 | |
| Breakfast | 26 | |
| Starters and Light Meals | 36 | |
| Meat, Poultry and Seafood | 52 | |
| Vegetables, Grains and Pulses | 68 | |
| Desserts | 84 | |
| Index | 96 |
Author: Robert Ros
You'll discover vegetarian dishes that are every bit as delicious as their meatbased counterparts. Start with Greek Stuffed Baked Potatoes, Goat Cheese Pie or Linguine with Caramelized Onions and much more.
Look this: Great Entertainer Cookbook or The Lindlahr Vegetarian Cook Book and ABC of Natural Dietetics
Author: Mary Frances Garrido
Gathered in this cookbook are old Italian recipes, that throughout the years I have put together from my grandparents. There are many mouth-watering dishes, including:
Pasta Fagoli, an Italian favorite
Brozoli, Mama Isabella's favorite
Porcini Mushroom Sauce, A sauce you'll love
There is more than just recipes in this book, my grandmothers share a taste of old Italy from their kitchens to yours.
Author: David A Anderson
King Arthur Flour Company illustrates the history of America's oldest flour company (and New England's oldest food company). King Arthur Flour was founded in Boston not far from Long Wharf, where the flour was unloaded from merchant ships. Five generations of the Sands family headed the company for almost two centuries until the Employee Stock Ownership Plan was initiated in 1996. Marketing at King Arthur Flour has always revolved around the icon of the lone knight on his horse, and in 1896, a lone rider dressed as King Arthur rode through Boston's streets atop a black stallion to advertise the product. Another creative marketing campaign featured a white sound truck, complete with a large pipe organ and an eight-foot statue of King Arthur, roving through New York City streets.
Go to: How to Say It or Pursuit of Happyness
Author: Melek Cella
The taste of culture is perhaps what shapes our society today with ethnic food continuously tingling our taste buds, but how well do you really know Mediterranean food? Does it stop with the occasional visit to a restaurant in order to try something new? Yes, I thought so... and with the help of my book you can bring these restaurant visits to your fingertips, making your kitchen the ultimate chefs playground whilst discovering the Turkish Cypriot taste. Are you always making that typical barbecue food in order to play it safe? I say that being adventurous and creative is the new playing it safe and with Cypriot barbecue delights and side dishes you can also experience a slice of the Mediterranean.
Author: Larrian Gillespi
The Menopause Diet Daily Journal is the companion to The Menopause Diet, the ground-breaking book that teaches women how to live a lifestyle that improves their chances of surviving to 100 without the disability brought on by heart disease, diabetes and high blood pressure.
Cher
[Larrian] is a great speaker. She really understands women's issues and can translate "doctor talk" into language that everyone can understand. I've learned a lot from her.
Carole Jacobs
Not only is Larrian Gillespie a saint when it comes to helping women and understanding our too frequently unique health challenges, but she's also very, very funny! We call her "The Dave Barry of Menopause." (Carole Jacobs, Senior Editor, Shape Magazine)
Interesting textbook: Social Work and Human Rights or Civil Disobedience Solitude and Life without Principle
Author: Ronald Greenberg
This book teaches a person with allergies useful, practical information on how to prevent allergies, test food allergies and identify symptoms. It contains 450 recipes free of wheat, yeast, milk, and sugar. These foods are the hardest to avoid and most commonly allergenic. Includes 450 recipes that use familiar food in innovative new ways.
Author: Gary Leach
Easy does it! Fun, fast and informative, The Grilling Quick Book is the fun, quick guide, with loads of tips, tricks and trivia. Learn to host your BBQ PDQ with The Grilling Quick Book. Quick it up a notch!
Book about: Ensaladas y Alinos or Claytons Quaker Cook Book
Author: Michael Symons
Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.
Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and Southeast Asian street markets, to palace kitchens, diners, and modern fast food eateries.
This inviting volume--originally published in Australia under the title A History of Cooking--samples conceptions and perceptions of cooks and cooking from Plato and Descartes to Marx and Virginia Woolf. Symons asks why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. "People think of meals as occasions where you share food," he notes; "they rarely think of cooks as sharers of food."
Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regu-lator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world.
About the Author:
Michael Symons is the author of One Contin-uous Picnic: A History of Eating in Australia and The Shared Table.
Highly enjoyable...satisfying and sustaining.
Fascinating…[Symons] places at center stage those people who, in defiance of this age of greed, are sharers.
Stephanie Alexander
This book is a stimulating and lively read, and not only for cooks!
— (Stephanie Alexander, editor of The Food of Australia: Contemporary Recipes from Australia's Leading Chefs)
Author: Meena Pathak
Fans of Indian cuisine, as well as busy cooks in search of quick recipes for weekday meals, will find this collection irresistible. Created by Meena Pathak—the force behind the world’s most popular brand of Indian food and the author of Indian Cooking for Family and Friends—it celebrates traditional flavors in healthy dishes. Bombay Pitta Pockets, based on snacks she used to eat as a girl, is perfect for picnics or a child’s school lunch. Mouthwatering Seared Keralan Prawns take just five minutes to grill. In addition, Pathak serves up plenty of cooking tips and background on Indian culture.
See also: The Elements of Effort or Heinermans Encyclopedia of Anti Aging Remedies
Author: Paul R Dittmer
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.
New edition of a textbook for students with little or no experience in the industry. Some topics treated include: cost/volume/profit relationships; purchasing, receiving, storing and issuing control; labor cost determinants. Annotation c. Book News, Inc., Portland, OR (booknews.com)
| Ch. 1 | Cost and sales concepts | 3 |
| Ch. 2 | The control process | 43 |
| Ch. 3 | Cost/volume/profit relationships | 77 |
| Ch. 4 | Food purchasing and receiving control | 105 |
| Ch. 5 | Food storing and issuing control | 147 |
| Ch. 6 | Food production control I : portions | 173 |
| Ch. 7 | Food production control II : quantities | 209 |
| Ch. 8 | Monitoring foodservice operations I : monthly inventory and monthly food cost | 239 |
| Ch. 9 | Monitoring foodservice operations II : daily food cost | 269 |
| Ch. 10 | Monitoring foodservice operations III : actual versus standard food costs | 293 |
| Ch. 11 | Menu engineering and analysis | 315 |
| Ch. 12 | Controlling food sales | 335 |
| Ch. 13 | Beverage purchasing control | 373 |
| Ch. 14 | Beverage receiving, storing, and issuing control | 399 |
| Ch. 15 | Beverage production control | 423 |
| Ch. 16 | Monitoring beverage operations | 449 |
| Ch. 17 | Beverage sales control | 485 |
| Ch. 18 | Labor cost considerations | 505 |
| Ch. 19 | Establishing performance standards | 529 |
| Ch. 20 | Training staff | 569 |
| Ch. 21 | Monitoring performance and taking corrective action | 591 |
Author: Christine Franc
This fabulous collection of 50 sumptuous desserts are all unbelievably low in calories.
Book about: Delias how to Cook or Are You Hungry Dear
Author: Villas
The Food Writer of the Year (Bon Appétit, 2003) Takes You on His Quest for the Ultimate Culinary Experiences . . .
"[This book reveals] . . . the positively Sherlockian discipline and brilliance of Mr. Villas on the scent of any culinary mystery he feels possessed to unravel."
—From the Foreword by Jeremiah Tower
Praise for James Villas:
"One of America’s greatest journalists."
—Emeril Lagasse
"There are not many writers around who are as much fun to read as James Villas. In his intensely personal style, he is elegant, quirky, opinionated, precise, and lyrical."
—Paula Wolfert
"James Villas is a man of stature. He travels widely, he has a keen eye, and a keener palate, he knows the arts and times, and has many interests, which makes him all the sharper when he writes about food."
—James Beard
With this lively collection of essays on topics ranging from the pleasures of commercial peanut butter to the wonders of home-cured gravlax, former Town and Country food and wine editor Villas is in top form, displaying the humor, intelligence and strong-mindedness that have made him the South's proud answer to Jeffrey Steingarten. Whether defending Southern regional dishes beloved by "rebs," such as grits, fruitcake and pimento cheese, or attacking the pretensions of foodie snobs and "rubes" who think raw tuna goes with everything, Villas refuses to be pushed around by fashion. Instead, he is a man on a mission to understand and celebrate what is authentic about his greatest epicurean passions, from canned tuna to vintage champagne rose. Though eloquent in his forays overseas as he seeks out the perfect salade ni oise or the illicit history of absinthe (the green fairy of the title), North Carolina-born Villas truly shines when he's on American soil. His odes to such American staples as the Club sandwich, chicken salad, meatloaf, iceberg lettuce and chowder are classic, combining personal anecdote, history and the author's own enticing recipes. The book loses a bit of steam in the final section, where Villas's contrarian take on everything from lemongrass to sharing food in restaurants descends into crankiness. But at his best, in the grip of an enthusiasm whether it's buying Chateau d'Yquem sauterne at auction or rhapsodizing about bulk shopping at Costco Villas will delight foodies as well as his loyal fans. (May) Copyright 2004 Reed Business Information.
Villas, a James Beard Award-winning cookbook author (Biscuit Bliss) and Bon App tit's 2003 Food Writer of the Year, is passionate about good food. He has gathered here a most splendid collection of his culinary musings. Writing with wry wit and easy grace, Villas ponders such humble foodstuffs as lettuce and sourdough bread, dishes up a paean to the unique culinary treats of the South (including grits), explores the intoxicating world of absinthe (the "green fairy") and other liquors, and finishes with his ideas on more practical matters such as the art of restaurant reservations. Fortunately for readers-who are sure to be ravenous after reading Villas's delicious prose-nearly all of his essays include a couple of tempting recipes. This rich, nourishing book is highly recommended for public libraries, especially those where other culinary anthologies such as Laurie Colwin's Home Cooking or Teresa Lust's Pass the Polenta are popular.-John Charles, Scottsdale P.L., AZ Copyright 2004 Reed Business Information.
| Foreword | vii | |
| Introduction: Declarations of a Hungry Sleuth | 1 | |
| Part 1 | Rebel Scout | |
| Southern Pig | 8 | |
| King of Dixie Stews | 17 | |
| The Slime Factor | 27 | |
| True Grits | 36 | |
| PC and Proud of It | 46 | |
| Debunking Fruitcake | 52 | |
| A Few Crucial Words About Ice' Tea | 57 | |
| Part 2 | Star-Spangled Adventures | |
| Cheapskate Shopping | 60 | |
| Primal Steak | 69 | |
| The Mystery of Lactobacillus Sanfrancisco | 77 | |
| Pumpkin Power | 85 | |
| Chowder Chow Down | 93 | |
| Wild in the Woods | 103 | |
| Chicken Salad Chic | 112 | |
| Part 3 | Comfort Me with Meat Loaf | |
| Meat Loaf Mania | 122 | |
| Gastronomic Goo | 127 | |
| Ode on a Can of Tuna | 133 | |
| Iceberg Ahead | 136 | |
| Join the Club | 143 | |
| Redressing the Spud | 147 | |
| Part 4 | Foreign Foraging | |
| The Grate One | 158 | |
| In Silence, in Coolness, and in Shadow | 165 | |
| Sexy Soup | 170 | |
| Riviera Salad | 176 | |
| Savory Pie | 184 | |
| Italy's Sweet "Pick-Me-Up" | 191 | |
| Seviche and Other Compositions from the Sea | 195 | |
| Part 5 | Potable Pursuits | |
| Stalking the Green Fairy | 206 | |
| Dear Little Water | 218 | |
| Bubbly I | Pink Extravagance | 224 |
| Bubbly II | Grand Sham-Pagnes | 230 |
| Liquid Gold | 239 | |
| Super Suds | 246 | |
| Byob Revisited | 254 | |
| Part 6 | Dispatch from the Restaurant Arena | |
| Dining in the Playpen | 258 | |
| The Frugal Gourmand | 263 | |
| Respect Mother Nature | 267 | |
| Wine Savvy | 274 | |
| The Reservations War | 280 | |
| A Shameless Update on Greasing Palms | 285 | |
| Hogwash | 290 | |
| The Question of Civility | 294 | |
| Acknowledgments | 299 | |
| Index | 300 |
Author: Trish Desein
¿Vienen a almorzar tus mejores amigos? ¿Has pensado en organizar un picnic campestre? ¿Quieres improvisar una cena informal alrededor de la chimenea? Cuando compartimos mesa con los amigos nos gusta ofrecerles algo especial. No se trata necesariamente de pasarse horas en la cocina, ni de preparar platos complicados para sorprenderlos, sino de salirse de la rutina y las pautas preestablecidas para hacer de esa ocasión un momento especial.
Este libro te presenta 150 recetas rápidas y faciles de preparar, junto con mil ideas para recibir a los amigos durante todo el año en cualquier ocasión: preparar un pícnic, recetas para comer sin cubiertos, una cena chic, lo mejor del chocolate... Entre amigos ha sido galardonado con el premio Ladurée y el premio SEB 2001, en Francia. Datos del autor:See also: Dr Atkins New Diet Cookbook or Corazon Del Yoga
Author: Mary I Falbo
This is the first in a series of cookbooks that will be published to honor my mother and extraordinary Italian cook, Giovanna Morelli Falbo. It contains my mother's favorite recipes, those she brought with her from her home in Italy, and that nourished our family and friends as we grew up in Abington Pennsylvania. The next edition, "Giovanna's Legacy: An Italian/American Kitchen," will feature recipes I've developed, using principles I learned from her through the years as we prepared meals together.
The book is a collection of over 180 recipes preserving the Italian heritage of a remarkable woman, my Mom. Born and raised in Calabria, Italy, these homemade meals embrace the essence of a woman who loved feeding others and watching their delight. The collection includes recipes from traditional Italian holiday meals to everyday celebrations and dining. You will find recipes such as Antipasto, baked ziti and lasagna, pasta with fennel, olives, tomatoes and pine nuts, rice patties, baccala salad, chicken and veal piccata, roasted pork with fennel, pepper and potato frittata (omelet), stuffed eggplant, Easter Pie, Italian Wedding soup, pizelles, cherry pudding cheese cake, biscotti, tiramisu, marinara sauce, plus more.
Author: Dorothy J Cook
The perfect gift for cooks and bridge players. Superb, triple-tested recipes for entertaining with ease. D.J. Cook, one of the country's foremost bridge teachers, presents 60 challenging and instructive bridge hands to study while munching on these mouth-watering masterpieces.
Interesting book: Contentious Politics or Growing Apart
Author: Noh Chin hwa
64 Korean vegetarian and low-calorie dishes have been chosen for this nutritious guide to Korean cooking. You will love the spicy and flavorful taste of vegetable salads as well as fish hot pot, steamed foods, pan-fried foods and deep-fried foods unique to the Korean cuisine. Step-by-step preparations are illustrated in full color for beginners. 342 color plates.
Author: Devon Abbott Mihesuah
Featuring an array of tempting traditional Native recipes and no-nonsense practical advice about health and fitness, Recovering Our Ancestors' Gardens, by the acclaimed Choctaw author and scholar Devon Abbott Mihesuah, draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life. The first half of the book consists of clear and often pointed discussions about the generally poor state of indigenous health today and how and why many Natives have become separated from their traditional diets, sports, and other activities. Poor health, Mihesuah contends, is a pervasive consequence of colonialism. Indigenous foods and activities can be reclaimed, however, and made relevant for a healthier lifestyle today. By planting gardens, engaging in more exercise and sport, and eating traditional foods, Native peoples can emulate the health and fitness of their ancestors. The second half of the book is a collection of indigenous recipes, including Summer Salsa, Poke Salat Salad, Dakota Waskuya Soup, Osage Pounded Meat, Chickasaw Pashofa, Elk Steak, Choctaw Banaha, Comanche Ata-Kwasa, Stewed Fruit Dessert, and a one-week diet chart. Savory, natural, and steeped in the Native traditions of this land, these recipes are sure to delight and satisfy.
Mihesuah, a member of Oklahoma's Choctaw Nation, teaches at the University of Kansas's Center for Indigenous Nations Studies and edits American Indian Quarterly. She draws upon her heritage, plus research on the evolution of indigenous lifestyles, to provide guidance for healthy living. Citing colonization as a primary influence on Natives' eating and exercising habits, she points to loss of land and an influx of material goods as factors in their physical decline. Mihesuah suggests that returning to the activities of earlier generations-canoeing, running, gardening-will bring fitness, confidence and calm, and includes recipes for dishes like Comanche Ata-Kwasa (roasted corn). The book brims with information, but its approach can overwhelm. Chapters are often weighed down by lengthy lists more appropriate for an appendix. Similarly, if Mihesuah believes her intended readers "fall prey to misleading ads that tell us... fried, salty, fatty, and sugary foods are good for us," or need instructions on "How do you start running?" perhaps descriptions of para-aminobenzoic acid and daily requirements of Vitamin D, in micrograms, are too detailed. This well-researched book will be most useful to launch discussions, or perhaps to read chapter by chapter, which would help parse the data overload. (Dec.) Copyright 2005 Reed Business Information.
Interesting book: Superplonk 2006 or Soups
Author: Jacques Pepin
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award<en>winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.
As a homesick six-year-old boy in war-ravaged France, Jacques works on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in France's most famous restaurant, finally becoming Charles de Gaulle's personal chef.
When he comes to America, he falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child. The master of the American art of reinvention, Jacques goes on to earn a graduate degree from Columbia University, turn down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switch careers to become a charismatic leader in the revolution that changed the way Americans approached food.
The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. It is also the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
From chef, author, and cooking-show veteran Pйpin (The Short-Cut Cook, 1990, etc.), an easygoing but proud memoir of his journey through the stations of the kitchen and the food world. Pйpin doesn't gloss over the difficulties involved in scaling the French culinary ladder, but there is never any question that it was exactly what he wanted to be doing. His mother ran a series of comfortable, small-scale, well-received restaurants outside Lyon, and young Jacques took to "the hurly-burly noise of the kitchen. The heat. The sweat. The bumping of bodies. The raised voices. The constant rush of adrenaline." His apprenticeship, feudal in duration and circumstances, wasn't easy, but he reveled in the learning process of observation and imitation, a "visual osmosis" that he conveys in warm, willowy prose. Cooking in a restaurant, we realize, is a calling, not a job. Gradually introduced to a variety of French regional foods, Pйpin learned thoroughly and from the ground up the responsibilities and techniques of each kitchen position. He landed a succession of jobs at great restaurants in Paris and as a private chef before moving to New York and immersing himself in the revolution overtaking American cooking. Hungry for work, he was also gratifyingly unpretentious; he took a job at Howard Johnson's rather than the Kennedy White House because he liked his life in New York. At Ho Jo's, he worked with chefs (many of them blacks from the American South) who lacked formal training but had "natural grace and gut-felt understanding." After a horrific car accident shattered too many bones to count and forced him to leave the kitchen, he turned to writing, teaching, and fostering the growing Americanawareness of good food. Pйpin offers a worm's-eye view of culinary personalities and approaches, and there's no doubt he has earned every ounce of bounty he has received from the kitchen Prose as joyful and rich as the author's food. (Photos, not seen) Author tour. Agent: Doe Coover/Doe Coover Agency
Author: Diane Darrow
Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea. The Seasons of the Italian Kitchen presents two hundred recipes according to the four seasons and the traditional courses of the Italian meal: antipasto, primo, secondo, contorno, dolce. All are wed (as they always are in Italy) to the wines that best match them, and the recipes have been tested and adapted to seasonal ingredients readily available in the United States. Richly stocked with delightful anecdotes and culinary lore gathered from the authors' long love affair with Italy, they invite both amateur and expert to experience the Italian genius for making the most of the moment.
Darrow, a food writer, and Maresca, a wine authority, are also the authors of La Tavola Italiana (LJ 2/15/88), a regional Italian cookbook with an emphasis on wine. Here they offer more of their favorite recipes, this time organized seasonally, each with a wine suggestion. Lengthy headnotes and boxes include culinary history, preparation, notes, and information on ingredients and Italian specialties such as gnocchi and granitas. Many of the recipes are exquisitely simple, while others are more involved and time-consuming. Italian cookbooks abound, and some of these dishes will be familiar, but the authors' text is well written and informed, and there are some unusual regional specialties here, too. For most collections.
This culinary collection, arranged by season, offers much more than 200 recipes. With wit, humor, and enthusiasm, each dish is prefaced with a note about ingredients, comments on its name, and/or asides about just-in-time preparation. Plus, each includes specific recommendations for wines. The essays interspersed among the recipes provide inspiration for the mind as well as for the kitchen: a three-page discourse on tomatoes, for example.
Interesting book: 101 tecnica di soluzione dei problemi creativa: Il manuale di nuove idee per il commercio
Author: Herbert L Meiselman
The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior——particularly purchasing behavior. This book analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature.
Sixteen contributions explore a range of questions about the biological, psychological, cultural, and business aspects of human meals. The chapters are organized into sections on cultural and nutritional definitions of the meal, sensory and physiological controls of meals, social aspects of meal interaction, differences among cuisines, and the design and production of meals in business establishments. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Author: Sarah Brown
This book is full of information on how to speed things up in the kitchen. She discusses how to make the best use of timesaving equipment and gives a mass of useful tips for putting together rapid meals. She ends her book with a selection of imaginative menus to complete a meal in just 30 minutes!
Look this: Working with Chi or Understanding Attention Deficit Hyperactivity Disorder
Author: Julie Watson
This versatile cookbook includes health-conscious recipes and sinfully scrumptious meals; hints for small budgets and suggestions for extravagant gourmets; explanations of current trends in the fishery; simple instructions for selecting and preparing fish.
Author: Nurul Islam
Reducing Rural Poverty in Asia provides evidence-based guidelines for policymakers in developing countries, for researchers focusing on development problems, and for the international development assistance community in the continuing search for ways to effectively reduce poverty in the developing world. Detailed examinations are clearly presented on the efforts for poverty alleviation through microenterprise development and rural public employment programs that focus on public works and household/small-scale industries. Asia-based case studies of various microenterprises and rural public employment projects reveal important policy mechanisms and the effectiveness of each poverty reduction measure. Tables, figures, and relevant glossaries make unfamiliar terms and difficult information easy to understand.
Look this: Bodymakers or Birthing Fathers
Author: Karen Alexander
An easy to use resource for creating delicious food for the family table, Kitchen in the Clouds contains over 200 fat free, animal free recipes. Pumpkin Pie, Chocolate Brownies, Holiday Lentil Loaf, Sweet Potatoes and Sugared Apples-you'll never be disappointed!
More than that, this book is a feast for the eyes and the soul. An inspiration for those who are facing life threatening illness, or those who simply want to improve their health, Kitchen in the Clouds contains up to the minute research on the why's and how's of vegan living and its impact on individual health and the health of our planet.
Author: R J Clark
Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert.
The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly-emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix.
The editors of Coffee: Recent Developments have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a 'must have reference' to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffeecrop is studied or taught should have copies of the book available.
R. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K.
O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Café (ASIC), in Paris France.
Book review: Pilaf Pozole and Pad Thai or Bread Reflections and Family Distractions
Author: Romi Perkins
Orvis represents the best in outdoor life - and what is the essence of living well in the outdoors if not eating well the good things of the earth? In The Orvis Cookbook, Romi Perkins offers her years of expertise with complete fish and game menus to bring out the unique flavors of such pleasures as pheasant, venison, and wild salmon, and advises on the wines that complement them.Extraordinary dishes grace this wonderful cookbook, including Roasted Canada Goose with Butternut Squash and Chestnut Puree, Smoked Venison Haunch, Roast quail on Grit Croustadines, Quail Hash on Buttered Wild Rice, Red Snapper with Sour Cream, Grilled Sharptail Grouse, and "The Best Salmon Recipe of Them All." Romi Perkins also provides recipes for side dishes and desserts that perfectly balance each entrée, including Basil Fritatta, Spinach Roulade with Mushroom Sauce, Melon in Lemon-Ginger Marinade, and Calvados Apple Tart.The Orvis Cookbook blends flavors as eternal as the hunt itself with the exciting cross-cultural influences of the new millennium. And the invaluable appendix by the author's husband, Leigh Perkins, shows how to clean, pluck, hang, cook, and freeze game. The Orvis Cookbook is for all fishing and hunting enthusiasts - and all lovers of fine food and choice wine. (8 3/4 X 111/4, 300 pages, illustrations)
You would do well to purchase at least one copy immediately.
Author: C P Mallett
Contents: Basic Physical Phenomena in the Freezing and Thawing of Animal and Plant Tissue * Freezing Techniques * Packaging of Frozen Foods * Product Safety From Factory to Consumer * Nutritional Aspects of Frozen Foods * Developing Products For the Market * Freezing of Meat and Poultry and Derived Products * Fish and Shellfish * Frozen Vegetables and Fruit * Freezing of Assembled Products: Meals and Snacks * Freezing of Cereals and Bakery Products * References * Index'
| Editorial introduction | ||
| 1 | Basic physical phenomena in the freezing and thawing of plant and animal tissues | 1 |
| 2 | Freezing technology | 20 |
| 3 | Packaging of frozen foods | 59 |
| 4 | Product safety from factory to consumer | 93 |
| 5 | Nutritional aspects of frozen foods | 123 |
| 6 | Developing products for the market | 141 |
| 7 | Meat and meat products | 168 |
| 8 | Fish and shellfish | 196 |
| 9 | Freezing of vegetables and fruits | 237 |
| 10 | Manufacturing of frozen prepared meals | 270 |
| 11 | Frozen bakery products | 303 |
| Index | 333 |
New interesting textbook: Shopaholics Guide to Buying Fashion and Beauty Online or Women in Overdrive
Author: Angela Nilsen
The Good Food 101 series has sold a total of 750,000 copies Tie in with seasonal promotions 101 cookery range promotions such as 3 for 2s across all 12 titles Stylish, small format featuring photography from many of the UK's top food photographers Fun recipes that are simple to follow, each with a color photograph of the finished dish Packed with inspirational ideas, impressive menus and fantastic recipes, festive foodies will find everything they need to make Christmas magical every year with Good Food 101 Christmas Dishes. Add sparkle to your party nibbles, rev up the roast, delight your guests with truly decadent desserts. From canapés to Christmas cake the team at BBC Good Food Magazine will take you every step of the way with simple, mouthwatering recipes that won't keep you in the kitchen for days on end.
Author: Gennaro Contaldo
Full of colourful and modern recipes that evoke Italian life at its most enticing, Passione is the first cookbook from Gennaro Contaldo. Gennaro's passion for fresh, seasonal ingredients and his love of simple food is shared here with the energy for which he is famous. Beautifully illustrated with photographs from his childhood, as well as stunningly modern food photography, Passione reveals the secrets of Gennaro's own basic recipes as well as some of the best-loved dishes from his restaurant—Fillet of Seabream with Honey and Vinegar, Lamb Cutlets with Mixed Herbs and Prosciutto, and Limoncello and Strawberry Ice Cream.
| Introduzione / introduction | 6 | |
| Ingredienti essentiali / essential ingredients | 12 | |
| Zuppe / soup | 14 | |
| Pasta / pasta | 26 | |
| Risotto, polenta, gnocchi / risotto, polenta, gnocchi | 54 | |
| Pesce / fish and shellfish | 76 | |
| Carne / meat, game, poultry | 100 | |
| Verdure / vegetables | 134 | |
| Pomodori / tomatoes | 164 | |
| Funghi / mushrooms | 176 | |
| Tramezzini / snacks | 190 | |
| Pane / bread | 210 | |
| Dolci / desserts | 228 | |
| Indice / index | 254 | |
| Ringraziamenti / acknowledgements | 256 |
Read also Cafe Food at Home or Chicken Etc
Author: Jean Par
The Rookie Cook has easy-to-make, yet impressive, recipes that will build confidence in the beginner chef. Rave reviews are in the making!
Author: Edimat Libros Staff
For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.
La cocina dejará de ser un secreto con esta colección de 40 títulos con las recetas más exquisitas de la cocina nacional e internacional. Si comer es un placer, cocinar puede ser un deleite. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros le harán descubrir la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecerán sus comidas.
Book review: Absolut Sequel with CD ROM or Youngs
Author: Nick Parker
More toast is eaten in this country than any other food, yet it has been shunned by recipe books and ignored by history. "Toast" is here to set the record straight. Funnier than Delia Smith, and with more recipes than "Longitude", "Toast" tells you everything you could possibly want to know about the nation's favourite fast food: learn why the Victorians thought toast-flavoured water was good for your health, marvel at Mrs Beton's "toast sandwich" (a piece of toast between to slices of bread) and get needlessley embroiled in the Great Marmite Debate.
With over 30 recipes, "Toast" takes a satirical look at our fondness with the greatest of British fast foods.
Author: James A A Duk
This book offers a systematic review of more than 60 important medicinal spice plants. Offering much more than a few old wives' tales, the editor takes care to provide the science behind the folklore and includes a listing of the phytochemicals in each spice that contribute to its medicinal activity. He also includes market and import data, culinary uses, ecology and cultural information, and discusses at length the use of spices as antiseptics and antioxidants. Each entry includes scientific and common names, medicinal activities and indications, and other uses.
New interesting book: Economia di lavoro moderna: Teoria ed ordine pubblico
Author: Peggy Edmund
Introductions by MARY KATHARINE REELY.
Author: Joe D Goldstrich
No excuses or reluctance with this diet book! Delicious low-cholesterol recipes, stress reduction exercises, calorie tables, and easily-understood explanations of why certain foods or behavior jeopardize your health will motivate you. You can harness the power of your positive thoughts and expectations and give your heart and mind the opportunity for a lifetime of wellness.
Look this: Princípios de Contabilidade
Author: Kathryn Paxton Georg
Kathryn Paxton George challenges the view held by noted philosophers Tom Regan and Peter Singer and ecofeminists Carol Adams and Deane Curtin who assume the Principle of Equality to argue that no one should eat meat or animal products. She shows how these renowned individuals also violate the Principle of Equality, because they place women, children, adolescents, the elderly, and many others in a subordinate position. She reviews the principal arguments of these major ethical thinkers, offers a detailed examination of the nutritional literature on vegetarianism, and shows how this inconsistency arises and why it recurs in every major argument for ethical vegetarianism. Included is her own view about what we should eat, which she calls "feminist aesthetic semi-vegetarianism."
George (philosophy, U. of Idaho) challenges animal rights/vegetarian views held by philosophers, Tom Regan and Peter Singer, and by ecofeminists, Carol Adams and Deane Curtin, asserting that these thinkers do not fully consider the nutritional needs of those in other cultures and classes, and of women, children, adolescents, and the elderly. So, for example, while George and her husband have chosen vegetarianism for themselves, they do not restrict their daughter's diet, nor would they assert to anyone a moral obligation to become a vegetarian. George believes there are, nonetheless reasons, especially nutritional, to become a vegetarian and even a vegan, just not moral reasons. An intriguing book this: one written by a feminist philosopher vegetarian discounting the feminist and philosophical foundation of a practice she came to, and remains with, through feminist, vegetarian philosophy. For George, veganism is only an ideal diet under conditions of plenty, robust health, an appropriate age, and an appropriate body condition. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Author: Robert W Pelton
Meatless Cooking the Old Fashioned Way is a fascinating cookbook that offers the modern homemaker a collection of old-time recipes that really are different. No recipe included here is very time consuming--especially when the fine end-result is taken into consideration. Nor are the concoctions overly expensive or even complicated to prepare. This is an innovative cookbook--probably one of the most exciting to come along in many decades. American hospitality is covered from prior to the Revolutionary War up to the expansive late 19th century.
Every recipe was a favorite in the past. Many were family treasures and hand-me-downs over generations. Others were classics and still are, in the historical sense, for they came from famous families of America in its early years. Each recipe is totally "natural," concocted with pure ingredients.
You might consider working up a batch of "Custer's Favorite Fried Tomatoes." It is simply done in this manner:
6 large green tomatoes--salt to taste--pepper to taste--flour to taste--1-cup cream or milk--1-tablespoon butter, melted. Peel and slice the green tomatoes. Salt and pepper each slice liberally, then dip in flour until each slice is thickly covered. Fry in hot butter until nicely browned. Drain the fried slices on brown paper. When all the slices are fried and draining, put the cream or milk into the frying pan. Add one-tablespoon flour to thicken it. Stir in the butter. Salt and pepper to suit taste. Stir well. Put the tomatoes in a bowl. Pour this mixture over them. Serve immediately.
Meatless Cooking the Old Fashioned Way is designed for the person of average means, desires, and resources. The economics of the kitchen are certainly not beneath the dignity of anyone who honestly desires to make the most of opportunity without extravagance. Each meatless recipe will help contribute to better health and the well being of all people.
Look this: The Art and Science of CSS or Building the Perfect PC
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:
Made in Scotland using a process perfected over more than 500 years, Scotch is beloved by drinkers of fine whiskey the world over. Join the ranks of Scotch connoisseurs by learning:
Author: Erin Conley
Words of Wisdom: The Pleasures of Eating
Food is much more than sustenance, as the selections in The Pleasures of Eating: Quotations on Food will attest. Throughout this collection, we hear from gourmands, food critics, chefs, presidents, and other notables that food is love, food is comfort, food is life. Meditations on cooking and baking, odes to wine and beer, celebrations of gluttony, and much more can be found in this mouth-watering compilation. So throw a napkin in your lap and take a seat at the table amongst the overflowing bounty of the best and funniest thoughts on food.
Author: Christine Franc
Eating for a healthy heart means reducing saturated fat and cholesterol. There are over 220 delicious recipes in this book that have been specially created to provide a wonderful range of dishes for everyday eating.
Author: Fran McCullough
You love to cook, and you're always looking for great new recipes. But who on earth has time to search out the very best recipes among the thousands in the latest food magazines, new cookbooks, food-related Web sites, and local and national newspapers? Now two seasoned professionals have done all the work for you. Acclaimed by reviewers from the New York Times to People magazine as the only collection of its kind, The Best American Recipes offers a dazzlingly diverse selection. To create this year's edition -- the most exciting ever -- Fran McCullough and Molly Stevens combed through hundreds of sources, from the most talked about to the most obscure, tracking down thousands of recipes. They thoroughly home-tested each dish so you can be sure that every one is foolproof. Variety is the key. You'll find inspiration for every meal and every occasion, with rediscovered classics as well as brilliantly simple dishes from the nation's top chefs.
New interesting textbook: The Think Factory or Network Security
Author: Tim Richardson
A journey into the heart of sweetness.
Humans are all, secretly or openly, obsessed with sweet things-and we always have been. The Aztecs mixed chocolate with blood in sweet libations to their gods; Saladin entertained Richard the Lionheart with exotic sherbets and sugared jellies; Victorian sweets magnates built the towns of Bournville and Hersheyville from fortunes made through successful candies; and today the manufacture of sweets is shrouded in a level of secrecy that would make Willy Wonka proud.
In Sweets, Tim Richardson takes us on a magical confectionery tour through time and space, letting his personal passion fuel the narrative of candy's rich and unusual history. Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies around the world, the bizarre figures and practices of the confectionery industry, and the connection between sweets and sex. He goes on to explore the role of sweets in myth and folklore, and finally, a personal philosophical justification for continual sweet-eating based on the writings of Epicurus.
A delicious blend of anecdote, history, and investigative reporting, Sweets is the perfect gift for everyone with a sweet tooth.
The grandson of a toffee maker and the son of a dentist, candy fanatic Richardson considers his book "the first-ever world history of sweets." Although that may be a dubious claim, his work is indeed jam-packed with quirky tidbits concerning Cadbury eggs, candy canes, Caramellos, caramel creams, Charleston Chews, chewing gum, Chewy Mentos, Chupa Chups, chocolate bars, conversation hearts and countless other confections. And while the prospect of an entire book about candy might make any sugar-loving reader feel like, well, a kid in a candy store, Richardson's lengthy account is at times tedious and suffers throughout from too much personal commentary (e.g., a list of his own "top ten sweets" and his idea for a new candy, the bizarre-sounding "ice cream chew"). The London-based journalist skews his study toward European sweets; although he does mention such American classics as M&Ms and Reese's Peanut Butter Cups, he spends a considerable amount of time describing "Rock" ("a stick of peppermint-flavoured candy, coated in a lurid pink colour, with letters running through it"), Y&S and other candy that may be unfamiliar to American readers (the book was originally published in the U.K.). He also offers thought-provoking analyses of international candy preferences ("Taiwan is crazy for fruit jelly sweets") and thoroughly examines candy history, tracing its journey from East to West. Richardson hits the mark on occasion, such as when he comments on the importance of candy ("Sweets are the memorials of our innocence"), but his constant personal asides might make readers' stomachs ache. B&w photos not seen by PW. (Nov.) Copyright 2002 Cahners Business Information.
Richardson, a British editor and journalist, chronicles the history of candy and confectionery in this delightfully passionate and wonderfully witty survey. From the scientific explanation for a sweet tooth to the business side of the candy trade, Richardson leaves no detail unexplored. Drawing from science, geography, history, and literature, he looks at confectionery commodities, such as sugar and chocolate, and the origins of individual sweets, including chewing gum and marzipan. He also covers the colorful individuals of the sweets trade and companies like Hershey and Lindt. Richardson's text, with numerous references to English candies and sweets, has a definitely British flavor, but he also discusses American candies and the preferences and traditions of other countries around the world. This tempting treat is highly recommended for the culinary history collections of academic and public libraries.-John Charles, Scottsdale P.L., AZ Copyright 2002 Cahners Business Information.
| Acknowledgements | ||
| Prologue | 1 | |
| 1 | Chocolate Money | 3 |
| Lucky Dip: Turkish Delight | 37 | |
| 2 | Heart of Sweetness | 41 |
| Lucky Dip: Liquorice | 59 | |
| 3 | The First Sweets in the World | 65 |
| Lucky Dip: Rock | 89 | |
| 4 | Juicy Fruits and Spicy Centres | 95 |
| Lucky Dip: Marzipan | 133 | |
| 5 | From Araby to Subtlety | 135 |
| Lucky Dip: Baklava | 156 | |
| 6 | Purely for Medicinal Reasons | 159 |
| Lucky Dip: Rhubarb and Custards | 178 | |
| 7 | Enslaved by Sweetness | 181 |
| Lucky Dip: Marshmallows | 213 | |
| 8 | What Is It about Chocolate? | 215 |
| Lucky Dip: Manna | 245 | |
| 9 | Real Willy Wonkas | 249 |
| Lucky Dip: Chewing Gum | 278 | |
| 10 | Bad Candy | 283 |
| Lucky Dip: My Top Ten Sweets | 312 | |
| 11 | The Himalayan Gobstopper | 313 |
| Epilogue | 379 | |
| Bibliography | 382 | |
| Index | 387 |
Author: John Burnett
This book is a tour de force which reviews the development of not only restaurants, hotels, and cafés but also the many other eating places that have developed in England over the last 170 years. It is written in Professor Burnett's fluent, easily read style that has engaged his audience in so many books to date.
Derek Oddy, Emeritus Professor of Economic and Social History, University of Westminster.
Why do so many people now eat out in England?
Food and the culture surrounding how we consume it are high on everyone's agenda. England Eats Out is the ultimate book for a nation obsessed with food.
Today eating out is more than just getting fed; it is an expression of lifestyle. In the past it has been crucial to survival for the impoverished but a primary form of entertainment for the few. In the past, to eat outside the home for pleasure was mainly restricted to the wealthier classes when travelling or on holiday: there were clubs and pubs for men, but women did not normally eat in public places. Eating out came to all classes, to men, women and young people after World War Two as a result of rising standards of living, the growth of leisure and the emergence of new types of restaurants having wide popular appeal. 'England Eats Out' explores these trends from the early nineteenth century to the present.
From chop-houses and railway food to haute cuisine, award winning author John Burnett takes the reader on a gastronomic tour of 170 years of eating out, covering food for princes and paupers.
Beautifully illustrated, England Eats Out covers highly topical subjects such as the history of fast food; the rise ofthe celebrity chef and the fascinating history of teashops, coffee houses, feasts and picnics.
| List of illustrations | vii | |
| List of tables | ix | |
| Acknowledgements | x | |
| Publisher's acknowledgements | xi | |
| Preface | xii | |
| Introduction: Beginnings | 1 | |
| Part 1 | 1830-1880 | 15 |
| 1 | Eating to live | 17 |
| 2 | Places of refreshment for the working classes | 40 |
| 3 | The growth of gastronomy | 66 |
| Part 2 | 1880-1914 | 103 |
| 4 | Catering for the masses | 105 |
| 5 | Catering for the classes | 137 |
| Part 3 | 1914-1945 | 169 |
| 6 | The First World War, 1914-1918 | 171 |
| 7 | After the deluge, 1918-1939 | 191 |
| 8 | The worst of times? The Second World War, 1939-1945 | 226 |
| Part 4 | 1945-2000 | 253 |
| 9 | From austerity to affluence, 1945-1970 | 255 |
| 10 | A revolution at table, 1970-2000 | 288 |
Read also Trabajo Difícil:Definición de Exigencias de Interpretación de Trabajo Físicas
Author: Robert W Pelton
Natural Baking the Old-Fashioned Way is a practical book. It is the modern person's guide to baking wholesome foods -- baking with only pure and unrefined components. No chemical additives or unnatural preservatives of any kind are utilized: The baking methods and hints contained within were all in popular use back in great-grandmother's day, and each recipe is one of the best used during the early 1800's. With a little time and effort, anyone can learn to make these taste-tempting baked goods the real old-fashioned way.
Author: Lesley Waters
Healthy cooking every day with minimal effort and simple-to-follow recipes based on flavorful ingredients. Healthy includes food for every occasion, from breakfasts and snacks to main meals, and even scrumptious sweets. Learn how to make yourself feel good in the kitchen and at the table with fresh new ways to cook light, and stay healthy and inspired in the kitchen.
New interesting book: Smooth and Juicy or Flavours of Byzantium
Author: Marilyn Abraham
In addition to great interpretations of grill classics The Happy Camper's Cookbookcovers hot and cold sides, what to cook for a rainy day, intentional leftovers for fabulous lunches, and great dessert "assemblies." Along the way, Abraham and MacGregor offer helpful hints for making the camping chef's life easier.
Bobby Flay
A totally original book filled with wonderful tips and full-flavored recipes.
Jessica Harris
These recipes are quick, simple, and fun. The advice on everything from grilling to gazpacho is perfect for road warriors and house-bound cooks with dreams of Route 66.
Michael McLaughlin
It comes as no surprise that Marilyn and Sandy have managed to transfer their ease of eating well to the great outdoors. All good cooks on the go need this book: don't leave home without it!
Gaylord Maxwell
This cookbook shows the way to some very special meals on the road. The recipes and cooking tips will definitely enhance our RVing.
Author: Valerie Ferguson
Prsents the very best in simple, speedy and nutritious cooking with 500 recipes for delicious pasta sauces.
See also: 100 Ways America is Screwing up the World or Kennedy Women
Author: Juan Barris Sabates
A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious sushi, fish, salad, and wok recipes put elegant appetizers and entrees within reach of the novice cook. Each book in the series contains 50 recipes.
Author: Michael Redclift
Not long after the Civil War, three-time Mexican president and Alamo victor General Santa Ana introduced chicle--a rare ingredient from Mexico that was the basis for what would become chewing gum--to a Staten Island inventor. Both were down on their luck, and little did they know that their chance meeting would help create an icon of the modern age. A functionally useless product that simply makes us happy, gum popped onto the American scene with a bang, quickly becoming an icon for baseball, movie stars, adolescent rebellion, and "attitude." A barometer of modernity, it was one of the first products to be advertised on billboards--a scheme hatched by the Wrigley brothers of Chicago.
But there was another side to the story as well. For not only was gum a mass culture archetype, it helped fuel a long indigenous revolution in the jungles of the Yucatan. And ironically enough, it was gum manufacturers like Wrigley who ultimately funded the Mayan Indians who collected the chicle as they fought for autonomy from the Mexican government.
In Chewing Gum, Michael Redclift deftly chronicles the growing popularity of gum in the U.S. alongside a fascinating history of peasant revolution led by charismatic Indians in the jungles of southern Mexico. Until the 1950s, the production of gum relied on the chicle harvested by Mayans. For seventy-five years, demand had steadily grown across the world. After World War II, however, synthetic gum replaced chicle, putting many of the "chicleros" out of work and ending a colorful epoch. Today, due to the current rage for "natural" products, chicle has made a comeback in a new role as natural chewing gum.
Vivid and absorbing,Chewing Gum is at once an American cultural history and an emblematic cautionary tale about the how the resources that fuel modern pleasures often come from scenes of violence, chaos, and oppression.
Ecologist and social theorist Redclift (geography, King's Coll., London) draws on research and his travels to present an in-depth look at a complex commodity. In the 1800s, a chance meeting started a mass consumer culture when General Santa Anna, former president of Mexico, introduced chicle (the raw material for chewing gum) to inventor Thomas Adams. Redclift examines the conditions under which chicle was collected in the jungles of Central America, revealing the social, economic, and political implications of chicle for the Mayan Indians and the Mexican government. He also recounts how chewing gum gained popularity as new experiments improved its taste, leading several companies to develop their own brands. Here, William Wrigley stepped in. He went on to dominate the manufacture of gum and was the first to advertise his product gum on billboards. "The history of chewing gum," states Redclift, "is, at one level an example of the globalization of taste; at another level it can be explained as the outcome of Americanization." There are other books on this topic written for young readers, but this book is unique in that the subject is rarely explored in a scholarly manner. Recommended for academic libraries.-Bellinda Wise, Nassau Community Coll. Lib., Garden City, NY Copyright 2004 Reed Business Information.
Interesting book: The Frog Run or Biscuits Pancakes and Quick Breads
Author: Carol Field Dahlstrom
A complete guide for parents to plan birthdays and other special occasions around their child's favorite Marvel superhero
Chapters focus on individual Marvel comic book heroes, including Spider-Man, Hulk, X-Men, and Daredevil
Ideas and instructions for everything from invitations, decorations, and craft activities to games and party food—even decorated cakes—for each theme
Author: Janice Fuhrman
Getting the wine you want to drink in every situation: how to choose when you're in a restaurant or wine bar; how to buy wine; how to taste wine; how to store wine at home; how to serve wine; how to entertain with wine; how to pair wine with food; how to pick the best from the world's wine regions; and how to decipher what "wine talk" really means.
New interesting textbook: Aperitivos or Las Recetas Mas Sanas
Author: Brigit Binns
The author or coauthor of 13 cookbooks, BRIGIT BINNS has a wealth of knowledge about food, from home-style gourmet and low-fat cooking to complex chef's dishes. She attended professional cooking school and owned a catering business in Europe, and currently resides in Venice, California.
* An upscale low-carb cookbook featuring 70 recipes that emphasize vegetables, heart-healthy fats, lean protein, and eggs.
Author: Nell Donnelly
Better known as spuds, praties or Murphys, the potato has been associated for so long with Ireland that it's easy to take it for granted. But boiled or mashed aren't the only ways of serving this always-in-season vegetable. Combining the traditional and innovative, Nell Donnelly exploits the amazing capacity of the potato to fill an incredible range of soups, stews, chowders, salads, including oven-baked and easy Potato and Cheese Pie and the tantalizing taste of Frosted Lamb Loaf. From side dishes to main courses, you'll find an imaginative yet simple recipe for any occasion.
Go to: Systems Engineering with Sysml Uml or It Essentials
Author: Lori Powell Gordon
Down the hall is an old microwave, a stove with one working burner and an oven with no racks in it. You have $1.37 in your pocket and nothing in the fridge. You just realized you can't cook.
Author: Beatrice A Ojakangas
For a hot, hearty meal after a cold day spent frolicking in the snow, what could be better than an easy, delicious pot pie? Beatrice Ojakangas dishes up forty varied recipes for pot pies, sure to please everyone's palate, from Finnish Country Vegetable Pie to Chicken Pot Pie with Roasted Peppers, Herbed Leek and Chèvre Tart, Seafood Gumbo Pie, Venison Pot Pie, and Pizza Pot Pie.The ultimate comfort food, pot pies are a great way to create scrumptious new dishes from foods already in the cupboard. They can be made days in advance and are easy to heat up, making them economical, convenient, and nutritious. Pot Pies includes vegetarian recipes as well as basic pastry recipes and menu suggestions for each pie. Beatrice Ojakangas is the author of more than twenty cookbooks, including The Great Scandinavian Baking Book (1999), Scandinavian Feasts (2001), The Great Holiday Baking Book (2001), and Quick Breads (2003)-all available in paperback from the University of Minnesota Press. Her articles have been published in Bon Appétit, Cooking Light, Cuisine, and Redbook, and she has appeared on television's Baking with Julia Child and Martha Stewart's Living. She lives in Duluth, Minnesota.
Book review: Nine Months Till Baby or Hunger Pains
Author: Jon Wongrey
Recipes limited to fresh vegetable cookery, with a particular emphasis on vegetables native to the South cooked with the Southern touch. Includes a guide to selecting and preparing vegetables that are available year round. Contains a gardening guide and herb spice chart.
Author: David W Conroy
Through an innovative examination of inventories, licensing records, petitions, newspapers, sermons, and diaries, Conroy explores the development of tavern culture over time. As provincial society became more complex in the eighteenth century, so, too, did tavern life. In Boston different types of public houses emerged as society became more stratified, and in country towns taverns multiplied as population dispersed. Specifically, Conroy illuminates the role played by public houses as a forum for the development of a vocal republican citizenry in conflict with royal rule. In doing so, he also highlights the connections between the vibrant oral culture of taverns and the expanding print culture of newspapers and political pamphlets in the eighteenth century.
| Acknowledgments | ||
| Illustrations and Tables | ||
| Abbreviations and Note on the Text | ||
| Introduction | 1 | |
| 1 | The Puritan Assault on Drink and Taverns | 12 |
| 2 | Law versus Popular Culture | 57 |
| 3 | "To Sell What Drink They Can": Liquor Licenses and Poor Relief | 99 |
| 4 | The Politics of Taverns in Provincial Boston | 157 |
| 5 | The Politics of Taverns in the Countryside | 189 |
| 6 | The Public Order of Revolution | 241 |
| Epilogue: After the Revolution | 310 | |
| Appendix: Licenseholders, 1735-1776 | 323 | |
| Bibliography | 327 | |
| Index | 341 |
See also: Comptabilité des Meilleures Pratiques
Author: Annie Lauri
Dingbats in the Kitchen is a highly readable collection of Louisiana recipes. The author states, "These are not all of the good recipes in the world but all of these are good." After exploring "the myth of grandmother's cooking," she concludes there is no way your grandmother was a better cook than you can be. Originally begun as a set of instructions for her son in his first college apartment and later expanded into a book format when he married, this collection will appeal to both the beginning and seasoned cook. "Dingbats," a printer's term for typographical ornaments used to call attention to something, are used throughout the book in a spirit of fun; singly for the very easiest recipes and in threes for the more difficult ones. Whether teaching the basics like gravy and gumbo, or graduating to more advanced skills like Crepes Frangipane, you'll find this book will become your favorite for everyday and special occasions alike!
Author: Pamela Ric
For many years, Pamela Rice authored and produced a pamphlet entitled 101 Reasons Why I'm a Vegetarian, keeping it updated with six editions over thirteen years. Known to all who have read it as "The Mighty Convincer," the pamphlet offered pointed, bite-sized arguments for choosing the meatless diet from the perspectives of human health, animal welfare/rights, economics, and the environment. Over 180,000 copies of the pamphlet have been put into circulation. The success she gained from the pamphlet grew to the point where Ms. Rice was able to open the Vegetarian Center of NYC (the first of its kind in the nation).
Now Ms. Rice has written an expanded and fully resourced book-length version of 101 Reasons Why I'm a Vegetarian, filling out the details of her argument and providing up-to-date information, but maintaining her engaging and informed style. She covers everything from the conditions for animals on factory farms to disappearing fish stocks, lagoons of animal waste, high incidences of heart disease, colon cancer and other diseases, and other information from industry periodicals, newspapers, magazines, Web sites, and other less readily available sources.
A work of prodigious scholarship and dedication, written with wit and skill, 101 Reasons Why I'm a Vegetarian is sure to become the handy reference work for vegetarians who want to give their meat-eating friends one book that explains why they do what they do, and for meat-eaters who want to understand all the arguments for a meatless diet.
Author Bio: Aside from the Vegetarian Center, Pamela Rice is also the founder of the nonprofit VivaVegie Society and the editor of The VivaVine, both based in New York City. As president of the society, Ms. Rice, and scores of volunteers she managed, has engaged in creative methods of vegetarian outreach. Tens of thousands of copies of her pamphlet, 101 Reasons Why I'm a Vegetarian, have been distributed to passersby on New York City streets since 1991. Ms. Rice has appeared on television in the United States on several occasions and has been profiled in The New Yorker magazine.
Expanding on her popular pamphlet of the same title, vegetarian writer/activist Rice thoroughly covers all the practical reasons to go vegetarian, including (in addition to the welfare of animals) social, medical, economic, and-especially-environmental concerns while avoiding spiritual or religious reasons. Examples of her reasons include "The Cancer connection: The `Big C' and meat" and "Fossil fuel alchemy: The oil in your meat." Rice aims to let the facts speak for themselves and not to attack anyone's eating habits or beliefs. She accomplishes this by thoroughly documenting all her 101 reasons, using respected mainstream sources, such as U.S. government reports, major newspapers, peer-reviewed journal articles, and other citations from scientists, doctors, and government officials. Although Rice jumps from topic to topic, intending to give readers the big picture, she includes a page that lists "reasons by category" as well as a comprehensive index for those interested in a specific aspect of vegetarianism. A well-written and -documented indictment of the meat industry and its impact on the world, this is an excellent source for students writing papers on or debating this topic. Recommended for all libraries.-Robert Flatley, Kutztown Univ., PA Copyright 2005 Reed Business Information.
See also: Casos e Materiais sobre Transferência de Bens imóveis, Finanças, e Desenvolvimento
Author: Cathi Graham
Cathi Graham lost over 186 pounds and kept if off for more than 20 years with a simple diet secret.
In 1982, Cathi Graham tipped the scales at 326 pounds and her doctor scribbled three words on her medical chart that would forever change her life: "patient morbidly obese." Horrified, she began intensive research and discovered the power of thermogenic foods—foods that stimulate your metabolism and help you burn fat.
The Fresh Start Thermogenic Diet explains this revolutionary way to lose weight, and helps you create an overall plan to reduce your weight for a healthier life. Thermogenic foods, such as hot peppers, apple cider vinegar, salsa, and celery, help you lose weight no matter what your body type.
Complete with inspirational stories from people who have lost weight on the diet, The Fresh Start Thermogenic Diet provides an eating plan to fit your specific needs and body type, including a special program to help end emotional eating.
A literal life-saver for people dealing with a diagnosis of morbid obesity as well as an effective diet for anyone who wants to shed pounds, The Fresh Start Thermogenic Diet is a tried and trusted way to lose weight and keep it off. 15 photos.
Author: Sanaa Abourezk
The gourmet recipes in this cookbook fall under three major components-salmon, soy, and olive oil. Salmon contains Omega-3, a fatty acid which is believed to prevent vascular diseases, and to lower triglycerides as well as to help control diabetes.
Olive oil is high in mono-unsaturated fat which lowers one's risk of heart disease by lowering the bad cholesterol, without affecting the good cholesterol. There is new research showing that olive oil may even prevent arthritis.
Even amidst the explosion of information about food, as well as about everything else, you would have to be living on the moon if you have not yet heard about the health value of soy beans. These little known beans have recently been discovered to be nearly a miracle food. They are a wonderful source of fiber, calcium, iron, and protein. Dr. Susan Love, a surgeon and a best selling author of books on breast cancer, and recently the head of Revlon Breast Cancer Institute at UCLA, has suggested using soy as an alternative to hormone replacement therapy. There is now solid research evidence which shows that soy beans build up bone mass in menopausal women. Soy foods fight heart disease by lowering LDL, or bad cholesterol. And there are studies that show that soy foods help ward off breast and prostate cancers by blocking key enzymes that malignant tumors require in order to grow.
This book is created to allow a health conscious person - whether or not their diet is vegetarian - to use soy products with gourmet Italian, French and Eastern Mediterranean recipes. In fact, all recipes in this book that use soy beans can be used to cook other kinds of beans. These dishes, you will find, are not only delicious and low in calories, but they also serve to strengthen one's bones, to alleviate menopausal symptoms, to lower heart disease, and to help ward off cancer. There was a time when tofu and other soy-based foods were thought of only as filler in oriental dishes, but with Sanaa Abourezk's magic touch, soy truly is now well beyond stir fry.
Interesting book: History of Beer and Brewing or Great Old Fashioned American Recipes
Author: Junior League of Ann Arbor
The Junior League of Ann Arbor proudly presents The Bountiful Arbor. This is truly a book from which to cook! From elegant party plans to daily inspirations, it offers something for every cook. In addition, this cookbook includes an interesting story line throughout on the rich traditions and history of Ann Arbor, home of the University of Michigan.
Author: Susan K Bollin
Mouth-watering recipes inspired by the beauty of Sedona and its awesome landscape. Includes fascinating Sedona trivia and original art inspired by this famous locale.
Interesting textbook: Fondamenti di sviluppo delle risorse umane
Author: Agnes M Feeney
A city with the representation of literally hundreds of ethnic groups, Chicago has rightfully earned its nickname as the melting pot of America. The authors of The Great Chicago Melting Pot Cookbook have selected a representative group of these nationalities and, in over 400 recipes, have presented the best of their native cuisine. One of the most distinguishing characteristics of a culture is its cooking and The Great Chicago Melting Pot Cookbook is a delightful way to get acquainted. Over the years, American immigrants have adapted the recipes from their homeland to reflect the tastes and available ingredients of their new country. The recipes found here are easy for the American cook to follow, yet still retain the character of the original cuisine.
