Chewing Gum or Spider Man Party Book

Chewing Gum: The Fortunes of Taste

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.

Library Journal

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.

Table of Contents:

(1) Introduction

(2) The 'American Invention'

(3) Chicle and Social Revolution in Yucatan

(4) A Way of Life

(5) Bubblegum Cultures

(6) Mass Consumption and Popular Taste

(7) What it left behindEL

Interesting book: The Frog Run or Biscuits Pancakes and Quick Breads

Spider-Man Party Book

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

Wine Aficionado or Low Carb Gourmet

Wine Aficionado: An Insider's Guide to Taste and Enjoyment

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

Low-Carb Gourmet: Recipes for the New Lifestyle

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.

Pot Luck or Beer is Not a Food Group

Pot Luck: Potato Recipes from Ireland

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

Beer is Not a Food Group

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.

Pot Pies or Southern Vegetable Cooking

Pot Pies

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

Southern Vegetable Cooking

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.

In Public Houses or Dingbats in the Kitchen

In Public Houses: Drink and the Revolution of Authority in Colonial Massachusetts

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.

Table of Contents:

	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

Dingbats in the Kitchen: A Collection of Louisiana Recipes

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!

101 Reasons Why Im a Vegetarian or The Fresh Start Thermogenic Diet

101 Reasons Why I'm a Vegetarian

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.

Library Journal

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

The Fresh Start Thermogenic Diet: The Proven Program for Lasting Weight Loss through Fat-Burning Foods

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.

Table of Contents:

Table of Contents:

Introduction: Cathi’s Story

PART I HARNESSING THE POWER OF THERMOGENIC FOODS

Chapter 1: What Are Thermogenic Foods?

Chapter 2: How to Make Thermogenic Foods Work for You

Chapter 3: Other Foods to Rev Up Your Metabolism

PART II DIETING FOR YOUR BODY TYPE

Chapter 4: Are You an Apple or a Pear?

Chapter 5: The Carbo Cleanout Plan for Apple Body Types

Chapter 6: The Glycemic Plan for Pear Body Types

PART III MAKING THE DIET WORK FOR YOU

Chapter 7: How to End Emotional Eating

Chapter 8: The Importance of Exercise

Chapter 9: How to Maintain Your Energy and Beauty

PART IV RECIPES FOR THE THERMOGENIC DIET

Chapter 10: Recipes Featuring Thermogenic Foods

Chapter 11: Recipes for the Carbo Cleanout Plan

Chapter 12: Recipes for the Glycemic Plan

Food Journal

Thermogenic Foods

Glycemic Index

Resources and Suppliers

Sources and References

Index

About the Author

Oh Boy I Cant Believe Its Soy or The Bountiful Arbor

Oh Boy, I Can't Believe It's Soy

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

The Bountiful Arbor: Favorite Recipes from the Junior League of Ann Arbor

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.

Sedona Cookbook or The Great Chicago Melting Pot Cookbook

Sedona Cookbook: Recipes from Red Rock Country

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

The Great Chicago Melting Pot Cookbook

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.

Main Line Entertains or Seasons of Central Pennsylvania

Main Line Entertains

Author: The Saturday Club

Main Line Entertains includes scrumptious recipes, many from the Main Lines' finest restaurants, as well as unique and creative tips to help you plan your next party. A wonderful assortment of Main Line parties and event suggestions are arranged by the four seasons and offer delectable menus with beverage suggestions.

Go to: Dynamique D'affaires :la Réflexion de Systèmes et le Modelage pour un Monde Complexe avec le CD-ROM

Seasons of Central Pennsylvania: A Cookbook

Author: Anne Quinn Corr

Centre County offers a marvelous vantage point from which to view Pennsylvania's indigenous cuisine. Centrally located, it has become an island of regional specialties that make use of natural abundance in time-honored ways.

The draw of Penn State University brings the sons and daughters of a vast number of the Commonwealth's citizenry into the area, along with their food preferences. International students create a microcosm of diversity that is unmatched by any other similar-size geographic region in the state. A sophistication spurred by foreign travel, along with the entertainment demands of the University and local corporations, makes the cuisine of Central Pennsylvania well worth serious study and appreciation.

In Seasons of Central Pennsylvania, Anne Quinn Corr demonstrates how the people of the Keystone State take a singular and active delight in their environment and its natural gifts. Each section focuses on a season, beginning with fall, as leaves turn color and football tailgating begins. More than thirty original and adapted recipes are featured in each section, as well as photos and vignettes on area cooks, and stories about local events and activities that celebrate each season. The recipes include a wide variety of Central Pennsylvania ingredients, but also demonstrate the region's cultural diversity with appetizing international recipes.

Many of the recipes and photographs included in Seasons of Central Pennsylvania were first published in food features by the author in the Centre Daily Times, the newspaper of Central Pennsylvania.

Table of Contents:

	Preface	IX
	Acknowledgments	XIII
	Introduction	XV
	The Seasons
	Fall	1
	Winter	59
	Spring	111
	Summer	167
	Index	219

Acadian Plantation Country Cookbook or Rice Spice and All Things Nice

Acadian Plantation Country Cookbook

Author: Anne Butler

Food is central in the picturesque Acadian plantation country of Louisiana, which stretches from Franklin to Lake Charles and up to Ville Platte. In addition to wonderful local recipes, this cookbook includes history, humor, people, and places. Vintage photographs of the area and its citizens help make this much more than a cookbook.

Book about: US Citizenship Test or Practical Ethics

Rice, Spice and All Things Nice

Author: Reza Mahammad

Colorful and whimsical, this delightful cookbook features a bevy of dishes inspired by North and Central Indian cuisine. Recipes such as Spicy Papaya Salad, Scallops in a Creamy Dilly Sauce, and Cashews in Coconut Sauce accompany mouth-watering desserts and additional recipes for soups, snacks, and breads. Introductory sections also address the most common ingredients, utensils, and cooking methods needed for Indian cooking. With meals suitable for vegetarians and meat-eaters alike, this is an all-in-one resource for authentic Indian cooking. Beautiful photographs redolent of the mystery and romance of the East are interspersed throughout and complement the mouthwatering images of Reza’s food.

KLIATT

This is a cookbook that has much to offer students. First, it's visually attractive and inviting. Then, it's smartly organized and easy to read and follow—with beautiful color photographs, to boot. Each recipe is accompanied by the cook/author's conversational comments, which help home cooks understand what they're making and how to do it. An opening note on ingredients gives just enough information to be helpful but not overly arcane. Also there's a full array of dishes and styles and categories (with vegetarian, meat, snack and dessert options), helpful notes on ingredients, and a well-ordered index. The book looks like a labor of love for its UK restaurateur and TV host, and one that might cost considerably more than it does, too. A few recipes call for exotic meats (wood pigeon, venison) or herbs and spices (fresh and dried fenugreek), but most don't. Also, cooking instructions for most dishes aren't excessively complicated. Reviewer: Daniel Levinson

Chicks Battle the Dudes or In Nirmalas Kitchen

Chicks Battle the Dudes: A Faceoff to See Who Is the Smarter Sex!

Author: Bob Moog

Women may be from Venus and men from Mars, but they come together in this fun and provocative board game. Chicks Battle the Dudes shows that no matter how gender-neutral they try to be, male and female brains click in on different subjects. The board is set up as a tug-of-war contest, with a rope pulled with each right answer. The first team to pull its opponents to the center of the board wins. But watch out — the challenge cards give both sexes a chance to come out on top!

Books about: The Courage Muscle or Balancing Your Body

In Nirmala's Kitchen: Everyday World Cuisine

Author: Nirmala Narin

Through her travels to such exotic locales as New Zealand, North Africa, India, and the Caribbean, to name a few, Nirmala Narine has scoured local markets and remote hillsides for herbs and spices to bring home to her own kitchen. In this collection of recipes and personal anecdotes, Nirmala includes a thorough glossary of herbs and spices to guide even the most inexperienced cook beyond table salt and pepper.

Cafe Oklahoma or Irritable Bowel Syndrome

Cafe Oklahoma: Casual Recipes for the Casual Sooner Lifestyle

Author: Diane Joy Sisemor

Like taking a ride down Old Route 66; unique blend of the Old South and the Old West.

New interesting textbook: Eating Cuban or Healing Gourmet Eat to Lower Cholesterol

Irritable Bowel Syndrome: A Natural Approach

Author: Rosemary Nicol

Traditional medicine offers no cure for the extremely common irritable bowel syndrome. Author Rosemary Nicol shows how it can be dealt with by addressing the causes: diet and stress. In Irritable Bowel Syndrome, she analyzes the factors that may precipitate the syndrome and helps readers find creative solutions through dietary alternatives and methods for controlling stress.

Regional Italian Cuisine or New Orleans Classic Seafood

Regional Italian Cuisine

Author: Reinhardt Hess

Many delicious dishes have originated in cities such as Genoa, Milan, Bologna, Florence, Rome, Naples - as well as from Italy's diverse rural regions. This handsome, oversized book not only tells food lovers how to prepare 230 mouth-watering recipes, but also shows Italy's breathtaking cityscapes, coastal regions, and the countryside where world-famous Italian food products are grown, cultivated, and prepared. It's a cookbook and travelogue all rolled into one beautifully photographed package. Whether it's pasta, pane or pesce, you'll find the recipe here.

Library Journal

Does anyone need yet another coffee-table book on Italian cooking? This reasonably priced volume is filled with color photographs of scenery, people, and food. However, it's a translation of a 1991 German book, and the recipe instructions are often confusing or awkward; furthermore, most of the recipes are available in myriad other Italian cookbooks. Michele Scicolone's recent Savoring Italy (LJ 10/15/99) has both stunning color photographs and excellent recipes, and it's the one to choose. Copyright 1999 Cahners Business Information.

Go to: Energy and Conflict in Central Asia and the Caucasus or Guide To Using The National Electric Code

New Orleans Classic Seafood

Author: Kit Wohl

New Orleans' most savory memories are collected in one delicious book of fifty stunning recipes. It's a legacy of good times and glorious seafood, and nothing is more New Orleans than fresh seafood.

It makes perfect sense that the Big Easy with its passion for living in and savoring the moment coupled with its knack for nostalgia would be the home of so many meals to be loved at dinner and remembered for years. In this gorgeously photographed book, Kit Wohl celebrates the city's renowned seafood and tells you how to make it.

Iconic restaurants - uptown, downtown, back of town - daily elevate fish and shellfish from basic boiled beauties to traditional (and untraditional) classics. Trout Meunière can make you sob. Soft-shell crabs seem like crispy clouds. Speckled trout, shrimp, pompano, and redfish come blackened, broiled, grilled, sautéed, steamed, sauced and sassy as all get out. If you can think of another way, some chef in town will try to make it work.

The chefs are a Who's Who of New Orleans' cookery, and the restaurants are exalted, legendary establishments and casual eateries. New Orleans Classic Seafood is a treasure trove of fifty favorite, signature dishes created in New Orleans or at least raised to their highest level here. Legends, lore, and musings accompany each recipe, topped off with sumptuous photographs, taken by Wohl.

Inclusion of classic restaurants and establishments no longer with us demonstrate how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans but throughout the country. The recipes in this book demonstrate how the low, the high, andthe in-between coexist in a dining world that ranges from blue jeans to black tie. With taste buds to match.

What People Are Saying

Sue Grafton
"Savoring these treasured New Orleans recipes is almost as good as being there again. Close your eyes and experience the city. Heaven on your tongue."

Linda Ellerbee
"The book reads like a series of short stories, the photographs are so wonderful you want to lick them, and the desserts themselves will bring you to your knees in joy. It just doesn't get any better than this!"

Jeremiah Tower
"This book is irresistible: it's hugely appealing to anyone who likes to laugh while learning, it is a feast for the eyes, the recipes are easy to understand, and they work! My kind of book."

Dinner in Minutes or Whats the Beef

Dinner in Minutes: Memorable Meals for Busy Cooks

Author: Linda Gassenheimer

A James Beard Award-winning collection of elegant, healthful meals that can be ready in 45 minutes or less, with complete shopping lists for each. Now with a new jacket! There is plenty of inspiration to rescue weekday fare from the doldrums in this eclectic collection of more than 250 recipes and 80 dinner menus, each one featuring an entree and one or two simple side dishes. Though recipes like Hot and Spicy Stir-Fried Shrimp and Pickled Carrot Salad and ethnic specialties like Chinese Garlic Steak and Oriental Peanut Noodles don't sound like fast food, each one can be prepared in 45 minutes or less. Gassenheimer provides complete shopping lists for each menu and a simple timetable for preparation.

See also: Goldene Bögen nach Osten: McDonald in Ostasien

What's the Beef?: The Contested Governance of European Food Safety

Author: Christopher Ansell

A series of food-related crises--most notably mad cow disease in Britain, farmer protests in France against American hormone-treated beef, and the European Union's banning of genetically modified food--has turned the regulation of food safety in Europe into a crucible for issues of institutional trust, legitimacy, and effectiveness. What's the Beef? examines European food safety regulation at the national, European, and international levels as a case of "contested governance"--a syndrome of policymaking and political dispute in which not only policy outcomes but aso the fundamental legitimacy of existing institutional arrangements are challenged.

The discussions of European food safety regulation in What's the Beef? open into consideration of broader issues, including the growing importance of multilevel regulation (and the possibility of disagreements among different levels of authority), the future of European integration, discontent over trade globalization, the politicization of risk assessment and regulatory science, the regulation of biotechnology, the shifting balance between public and private regulation, agricultural protectionism, and the "transatlantic divide." After addressing the historical, social, and economic context of European food safety regulation, the book examines national efforts at food safety reform in France, Britain, and Germany and such regional efforts as the creation of the European Food Authority. The book also looks at the international dimensions of European food safety regulation, discussing the conflicts between EU safety rules and World Trade Organization rulings that occur because EU rules are more riskaverse ("precautionary") than those of its trading partners, including the United States.

Table of Contents:

1	The contested governance of European food safety regulation	3
2	Taste, traditions, and transactions : the public and private regulation of food	35
3	Contentions over food safety : the significance of consumer trust	61
4	Food safety and the structure of the European food industry	81
5	Protesting food : NGOs and political mobilization in Europe	97
6	Is it just about trust? : the partial reform of French food safety regulation	125
7	From precautionary bans to DIY poison tasting : reform of the UK food safety regulation regime	153
8	Governance reform of German food safety regulation : cosmetic or real?	181
9	Regulating food safety risks in the European Union : a comparative perspective	213
10	Food safety and the single European market	237
11	The creation of the European food safety authority	259
12	Protection or protectionism? EU food safety and the WTO	281
13	Compatibility or clash? EU food safety and the WTO	307
14	The asymmetries of governance	329

Home Made Beverages or A Spooktacular Halloween

Home Made Beverages: The Manufacture of Non-Alcoholic and Alcoholic Drinks in the Household

Author: Albert A Hopkins

Very comprehensive, including chapters on essences, syrups, ginger ales, ice cream drinks for fountains, phosphates, hot drinks, ciders, and wines. The bulk of and most interesting part of the book are the non-alcoholic sections, though the cider chapter is of considerable interest. Many of the recipes are also suitable for soda fountain use, giving the book a particular value to anyone wishing to do a nostalgic soda fountain repertoire for a restaurant.

Table of Contents:

I.	Essences and Extracts	1
II.	Syrups	24
III.	Non-alcoholic Beers	55
IV.	Eggs and Milk or Cream Drinks	61
V.	Frappes	66
VI.	Ginger Ales, Beers, Pop, Etc	69
VII.	Glaces	75
VIII.	Grape Juice	76
IX.	Ice Cream Beverages for Fountains	83
X.	Lemon, Lime, Mint, Etc.	87
XI.	Malt Beverages	94
XII.	Malted Milk and Mead	96
XIII.	Phosphates	100
XIV	Punches	107
XV.	Sundaes	112
XVI.	Hot Beverages	115
XVII.	Beverages for the Sick	128
XVIII.	Ciders	131
XIX.	Wines and Wine Making	145
XX.	Mixed Drinks	197
XXI.	Punches	213

Read also A Teoria de Finanças Corporativas

A Spooktacular Halloween

Author: Salina Yoon

It's a Halloween party in a book! This cauldron-shaped board book is full of real spooky recipes and tricky activities. The simple text and the bright, exciting illustrations will surely have ghouls and boys celebrating Halloween!

Publishers Weekly

Another board book by Yoon, A Spooktacular Halloween, asks kids to complete a number of archetypal holiday images, such as ghosts playing hide-and-seek or Frankenstein's face using the 31 enclosed stickers. It also contains recipes for terrifyingly tasty treats. Copyright 2006 Reed Business Information.

Simply Asian or Extremely Pale Ros

Simply Asian

Author: Neil Perry

In Simply Asian, Neil Perry shares his passion for the food, cultures and traditions of China and Southeast Asia. 'My idea of modern Asian food is not muddled, fusion food. Rather it is food respecting its traditions while looking to the future. In this book I have taken a modern, light approach to the cooking and food styles of Southeast Asia, creating recipes with an underlying freshness that really enlivens the palate. These are my all-time favourite dishes-ones that are easy to prepare, strong on flavour and big on impact. All things Asian have fascinated me for more than 30 years. My hope is that this book will help you to unlock the flavours of Asian food and to cook modern Asian food simply-and that you will come to love it as much as I do.'

Look this: The Art of Computer Programming or Linux Guide to Linux Certification Second Edition

Extremely Pale Rosй: A Very French Adventure

Author: Jamie Ivey

On a sunny day in the South of France, over a typically langorous French lunch, Jamie Ivey, his wife, Tanya, and their friend, Peter, discover the distinct pleasures of drinking a bottle of cool, pale rosé in the Mediterranean sun. Far from the plonk he's used to in England, Jamie is entranced by a blushing wine that is seen as no more than an aperitif by the French, but one that is rising in popularity all over the world. Owing to a translation mishap, Jamie finds himself challenged to the task of finding the palest bottle of rosé in France. Rising to the occasion, Jamie sets off with Tanya and Peter in tow through the vineyards of France to find the elusive bottle. They visit the main rosé producing areas, trawl through every tiny bar and sample the local bistros. Peter noses out the local specialties, as well as the best purveyors for threateningly odoriferous cheeses. "Extremely Pale Rosé" is food and travel writing in the best tradition as Jamie and his fellow travelers eat, sip, and taste with the colorful vintners, chefs, bakers and townspeople who live in and among the vineyards. Readers will be delighted. It's the perfect book to read on a summer day while sipping a glass of icy Bandol, nibbling on a bit of baguette and dreaming of the south of France.

Library Journal

British attorney Ivey's first book is a memoir of his summer-long adventure scouring the wine-producing regions in France. With his wife, Tanya, and their charismatic, freewheeling friend Peter in tow, Ivey accepts a challenge to find the palest ros wine in France. Though considered lightweight by serious French wine connoisseurs, a cool glass of ros is growing more popular in the rest of the world. These three Brits spend a summer nosing through vineyards and local caf s throughout France, looking for their prize. Along the way, they encounter French wine aficionados both haughty and amiable, as well as local chefs, vintners, and an eccentric mayor who outlawed Bermuda shorts in favor of Speedos. The travelers stay in small local hotels, inns, and homes and enjoy several local festivals and markets and taste a multitude of French wine and food. Ivey's account is witty escapism for those who enjoy, or enjoy reading about, good wine, good food, and good travel. For all public libraries. Joel Jones, Kansas City P.L., MO Copyright 2006 Reed Business Information.

Kirkus Reviews

Delightfully quirky debut describes one couple's quest for the palest rose in all of France. The author and wife Tanya are British Francophiles, escaping their hectic London life every chance they get for a week across the Channel. They are also great devotees of rose, that in-between pinkish wine that has long been considered the stepchild of reds and whites. Their loves came together one summer when, while sipping a deliciously pale rose at a French vineyard, Jamie, Tanya and their traveling buddy Peter found themselves chatting with the vintner, who insisted there was no paler rose in all of France. It was a dare, of course: Could this trio of wine connoisseurs find a paler sample of their favorite wine? So began a months-long tour through France in search of the mythical rose. The trip got off to an auspicious start; in Paris, they met a charming and loquacious restaurateur who suggested vineyards they should visit and winemakers they should meet. The search took them to Champagne, the Jura and Bordeaux. They visited quaint markets, small-town dances and, of course, countless vineyards. Ivey plots his story well: The quest, which sometimes seems hopeless, unfolds with just the right soupcon of suspense. The author sought the holy grail of pale rose, but he was also after knowledge. He wanted to know how wine is made; why most French folks have always sneeringly dismissed rose; and why, despite its second-class status, it is becoming trendy in certain circles. Of course, the vinous adventures sometimes took on a metaphorical quality, as when an enigmatic stranger in a bar, who turned out to be a shrink, told Ivey that "people on a quest only think they know what they're searching for."Tanya thought she was looking for permanent relocation to France. The occasional tension between husband and wife over where they should settle lends a certain gravity to this breezy travel memoir. Full-bodied.

Gardencuisine or Taste of The Past

Gardencuisine: Heal Yourself Through Low Fat Meatless Eating

Author: Paul Wenner

The inventor of the Gardenburger® veggie patty, Paul Wenner knows about delicious, low-fat food, and in GardenCuisine he offers more than 150 sensational recipes for everything from tempting appetizers to sumptuous desserts, all of them as satisfying and high in flavor as they are low in fat and nutritionally sound.

Tired of the same old breakfast? Try a Savory Breakfast Sandwich with Fresh Fruit Toss and jump-start your day. Suffering from lunchtime letdown? Pair a Middle Eastern Pita Sandwich with a cup of Carrot Ginger Soup and treat yourself to a square of Spice Cake. Enjoy a glass of Fruity Sangria before dinner, then savor Pan-Roasted Portobello Mushrooms over Broiled Polenta and Healthy Caesar Salad; finish with Mango-Apricot Bread Pudding. Who said good health had to be boring?

With complete nutritional information for each recipe, a chapter on nutrition for optimal health, and a 21-day weight-loss program, GardenCuisine will delight everyone from already committed vegetarians to those trying to cut down on animal protein in their diet.

What People Are Saying

Dean Ornish
I highly recommend this eloquently written and inspiring book to anyone interested in....getting and keeping good health, the real source of wealth and wisdom. -- Author of Eat More, Weigh Less and Dr. Dean Ornish's Program for Reversing Heart Disease

Neal Barnard
Paul Wenner's creations are healtful and delicious, and yet so simple and practical that anyone can easily make them at home. These recipes will revolutionize our health and will let the Earth breathe a little easier, too. If everyone followed Paul Wenner's healthy example, we doctors would have a lot more time on our hands." -- Author of Food for Life and Eat Well, Live Longer

John McDougall, M.D.
Paul Wenner's work has helped millions by making healthy food convenient, familiar, and tasty. -- Author of The McDougall Program for a Healthy Heart

Table of Contents:

	Foreword	9
	Introduction: The Business of Good Health	11
Part 1	Growing the Garden
1.	First Seeds	21
2.	Failed Crops	30
3.	The Golden Harvest	38
Part 2	Why We Must Reinvent Breakfast, Lunch, and Dinner
4.	Health	51
5.	Environment	67
6.	Conscience	79
7.	What Can We Do?	87
Part 3	The GardenPlan: Your Personal Program for Optimal Health
8.	The Healing Garden	97
9.	The GardenPlan for Optimal Health	108
10.	The GardenFast, Exercise, and Meditation	124
11.	The Lean Green: Natural Weight Loss	134
12.	Taking the Garden on the Road	166
Part 4	Garden Cuisine: Recipes for a Clean Planet, Good Health, Lean Body, High Energy
13.	Bringing the Garden into the Kitchen	175
	GardenChef Paul's Recipe Book	201
	Beverages	203
	Breakfast	211
	Appetizers	223
	Main Courses	229
	Side Dishes	263
	Soups	287
	Salads	297
	Desserts	313
	Dips	323
	Dressings	329
	Sauces	333
	Resources	337
	Bibliography	345
	Acknowledgments	353
	General Index	356
	Recipe Index	362

Books about: Our Favorite Grilling Recipes or Wines of Italy

Taste of The Past

Author: Lan

Here is a unique opportunity to visit the great figures of the past on often momentous occasions in history, as they flick open their napkins and reach for the menu at some of the grandest banquets ever conceived.

A rich collection of menu cards from historical feasts forms the basis of this journey back to an age of excess, via wartime culinary quirks and unusual gourmet delights, where kings and princes dined in style and politicians and presidents entertained one another with the fashionable food of the time. A Taste of the Past offers:
* A unique insight into the sumptuous spectacle accompanying banqueting since the eighteenth century
* Beautifully illustrated with historic menu cards collected form real events
* Fascinating background and sample recipes
* A glimpse into the unguarded world of the great and the good

The menus themselves are delightfully decorated, and beautifully made. There is great variety in this book, from royal weddings to dinner at the captain's table, all brought to life with background information and featured recipes for one or two dishes in each chapter that the reader can re-create. Having sampled the lifestyle of the great and the good, readers too can dine like the world leaders of the past!

France or Royal Caribbean International Holiday Entertaining Cookbook

France: Mediterranean Cuisine

Author: Elodie Bonnet

How to cook like a king in France? With the Mediterranean Specialties series, it's no problem! In eight individual volumes — France, Italy, Morocco, Spain, Turkey, Greece, Tunisia and Islands of the Mediterranean — aficionados of Mediterranean cuisine will find a delightful cross-section of delicacies specific to each country. In each book, eleven renowned master chefs demonstrate the preparation of the recipes in steps that are described in detail, so that even cooks with little experience can be assured of success. Anecdotes and background information about local customs and the origins of select ingredients round out the presentation. Hot and cold appetizers, soups, creative main dishes with fish and meat, and ingenious desserts to crown any meal: in this series readers will discover the fascinating world of Mediterranean specialties with fragrant spices that taste of sun and the sea, awakening vivid associations with these vibrant cultures and cuisines.

New interesting book: Princípios de Finanças Administrativas

Royal Caribbean International Holiday & Entertaining Cookbook

Author: Rudolf Sodamin

With millions of well-pampered guests who have enjoyed the superior hospitality provided aboard Royal Caribbean International ships, you could say the cruise line knows what it takes to be the perfect host. Now its Master Chef and guru of entertaining, Rudi Sodamin, is providing his time-tested secrets for planning, preparing, and presenting the perfect holiday fare and creating a celebratory atmosphere. Chef Sodamin's talent, culinary mastery, and energy are evident throughout this lively volume. You will be inspired by his passion for entertaining family and friends--and the ships' guests.

The Royal Caribbean International Holiday & Entertainment Cookbook provides detailed menus for delectable holiday and special-occasion meals. In addition, there are a wealth of imaginative tips to create the perfect ambiance, with place setting, centerpiece, decorating, and lighting ideas tailored to each celebration. The gorgeous food photography and colorful, fun design enhance the recipes and suggestions provided.

Set the stage for an intimate and romantic Valentine's Day with special lighting, tableware, and linens and a luscious menu of seafood risotto, tenderloin in a peppery sauce, and chocolate dipped fruit.

Throw a fun-filled summer soiree that will transport guests to an exotic location--if only for one night--with refreshing fare and fruity rum-based cocktails.

Create the perfect Thanksgiving feast--fool-proof roasted turkey with cornbread and sausage stuffing, butternut squash soup, cranberry relish, and brandied pumpkin pie--in a setting that exudes the autumn season.

Hosting holiday celebrations and parties should be fun. This enthusiasticvolume helps make it so.

Low Fat No Fat Chinese Cooking or Enlightened Eaters Whole Foods Guide

Low-Fat No-Fat Chinese Cooking: Over 200 Delicious Chinese and Far East Asian Recipes for Tempting, Tasty and Healthy Eating

Author: Maggie Pannell

Expert advice on healthy eating, with guidelines for cutting down on fat, information on fat content and on fat-free cooking techniques.

New interesting book: Excelencia en Negocio

Enlightened Eater's Whole Foods Guide: Harvest the Power of Phyto Foods

Author: Rosie Schwartz

We all know how important it is to eat a healthy diet that includes plenty of vitamins and minerals. But most of us know very little about an important group of substances known as phytochemicals-the compounds in plants that give them their colour, flavour and even aroma-and the latest research indicates they are capable of much, much more when integrated into our everyday diets. When consumed correctly, phytochemicals may reduce the risk of heart disease, cancer, osteoporosis and many other common yet serious ailments. Rosie Schwartz, one of Canada's best-known nutritionists and a registered dietitian, first explains the nutritional science behind phytochemicals, then goes on to discuss how we can best incorporate "phyto foods" into our daily diet.

Vegetarian Express or Painters Kitchen

Vegetarian Express

Author: Rose Elliot

Here are delicious, easy-to-prepare recipes for optimum vitality, based on high-energy ingredients that won’t pile on the weight. With the emphasis on fresh fruit and vegetables, nuts, seeds, and grains, Rose Elliot has created recipes for vitamin-packed meals throughout the day. Among the dishes are Quick Porridge with Raisins and Almonds; Fettuccine with Walnuts, Garlic, and Butter; Ruby Grapefruit, Green Olive, and Fennel Salad; and Sticky Ginger Cake. Many of the recipes are dairy- and wheat-free to counter allergies and lift energy levels, and all have been calorie and fat counted for the diet-conscious cook. It is a lively, inspiring book that shows how pleasurable and revitalizing vegetarian food can be.

New interesting textbook: Entertaining Thoughts or Margarita Martini Mojito

Painter's Kitchen: Recipes from the Kitchen of Georgia O'Keeffe

Author: Margaret Wood

Georgia O'Keeffe, well known for her striking paintings of the Southwest, carried her creativity into the kitchen, where she took great pride in her healthy culinary style. The meals served in her household focused on homegrown and natural foods. They were always tasty, nutritious, modest, and beautifully prepared.

A Painter's Kitchen is Margaret Wood's recollection of seventy recipes from Georgia O'Keeffe's kitchen. As Miss O'Keeffe's companion for five years, Wood's responsibilities included, among other things, preparing many of the meals. O'Keeffe directed Miss Wood in the preparation of simple, delicious food using many fresh ingredients and insisted that Wood pay scrupulous attention to every step of food production and preparation. Besides containing recipes from Miss O'Keeffe's kitchen, the book describes in charming detail Miss O'Keeffe's outlook on food, philosophy, life, art, and the world, while maintaining respect for the artist's well-known desire for privacy.

Margaret Wood left Miss O'Keeffe's employ in 1982. She was a production weaver for Kozikowski Tapestry Weavers and since 1988 has been a speech/language pathologist.

"Lavishly sprinkled with black-and-white photographs of the artist as well as full-color food photos, "A Painter's Kitchen" is a feast for the eyes as well as the mind and stomach."-Mail Order Gourmet

"More than just a cookbook, this text describes O'Keeffe's outlook on life and art in 128 pages."-Southwest Art

"Here is a way of cooking and eating serene in accumulated wisdom (Miss O'Keeffe was in her nineties at the time the author knew her) and rich in undiminished sensualdelight."-Cook Book

Sample Recipe:
During the 1960s and 1970s, many prominent magazines featured interviews with Georgia O'Keeffe, along with photographs of both her houses. During supper one evening she recalled the occasion when a female staff member from one of the magazines had come to the Abiquiu house and was straightening everything up so meticulously that it no longer looked like the painter's house. At one point, when the woman was making every curtain pleat perfect, Miss O'Keeffe could not resist saying to her,

Vegetarian Express or Painters Kitchen

Vegetarian Express

Author: Rose Elliot

Here are delicious, easy-to-prepare recipes for optimum vitality, based on high-energy ingredients that won’t pile on the weight. With the emphasis on fresh fruit and vegetables, nuts, seeds, and grains, Rose Elliot has created recipes for vitamin-packed meals throughout the day. Among the dishes are Quick Porridge with Raisins and Almonds; Fettuccine with Walnuts, Garlic, and Butter; Ruby Grapefruit, Green Olive, and Fennel Salad; and Sticky Ginger Cake. Many of the recipes are dairy- and wheat-free to counter allergies and lift energy levels, and all have been calorie and fat counted for the diet-conscious cook. It is a lively, inspiring book that shows how pleasurable and revitalizing vegetarian food can be.

New interesting textbook: Entertaining Thoughts or Margarita Martini Mojito

Painter's Kitchen: Recipes from the Kitchen of Georgia O'Keeffe

Author: Margaret Wood

Georgia O'Keeffe, well known for her striking paintings of the Southwest, carried her creativity into the kitchen, where she took great pride in her healthy culinary style. The meals served in her household focused on homegrown and natural foods. They were always tasty, nutritious, modest, and beautifully prepared.

A Painter's Kitchen is Margaret Wood's recollection of seventy recipes from Georgia O'Keeffe's kitchen. As Miss O'Keeffe's companion for five years, Wood's responsibilities included, among other things, preparing many of the meals. O'Keeffe directed Miss Wood in the preparation of simple, delicious food using many fresh ingredients and insisted that Wood pay scrupulous attention to every step of food production and preparation. Besides containing recipes from Miss O'Keeffe's kitchen, the book describes in charming detail Miss O'Keeffe's outlook on food, philosophy, life, art, and the world, while maintaining respect for the artist's well-known desire for privacy.

Margaret Wood left Miss O'Keeffe's employ in 1982. She was a production weaver for Kozikowski Tapestry Weavers and since 1988 has been a speech/language pathologist.

"Lavishly sprinkled with black-and-white photographs of the artist as well as full-color food photos, "A Painter's Kitchen" is a feast for the eyes as well as the mind and stomach."-Mail Order Gourmet

"More than just a cookbook, this text describes O'Keeffe's outlook on life and art in 128 pages."-Southwest Art

"Here is a way of cooking and eating serene in accumulated wisdom (Miss O'Keeffe was in her nineties at the time the author knew her) and rich in undiminished sensualdelight."-Cook Book

Sample Recipe:
During the 1960s and 1970s, many prominent magazines featured interviews with Georgia O'Keeffe, along with photographs of both her houses. During supper one evening she recalled the occasion when a female staff member from one of the magazines had come to the Abiquiu house and was straightening everything up so meticulously that it no longer looked like the painter's house. At one point, when the woman was making every curtain pleat perfect, Miss O'Keeffe could not resist saying to her,

Uncooked or Cleaning and Preparing Gamefish

Uncooked

Author: Lyndsay Mikanowski

Organic products have never been hotter, and, in step with that trend, Uncooked is a celebration of the art of raw cuisine. If eating raw means a more balanced and nutritious diet, it also requires the knowledge of how to choose the right ingredients and how to prepare them. Lyndsay and Patrick Mikanowski bring together recipes that have inspired them on their travels and introduce raw dishes from across the globe: Californian vegetables, Japanese sushi, and lemon-marinated meat from Polynesia are just a few of the tantalizing dishes. These two epicureans reveal the history and culinary tradition of all types of raw cuisine, throughout the ages and across the continents.

The benefits of raw food preparation for health and fitness are explained with recipes that capitalize on the essence of the product's natural flavor or enhance it with spices, herbs, and oils. The authors offer suggestions for varying the dishes according to the season and your personal taste, as well as great wine matches for each dish.

The book's fresh and modern design comes alive with Grant Symon's flawless photographs of the 100 dishes for fruit, vegetables, fish, and meat that are

as pleasing to the eye as they are to the tastebuds. From quick and easy recipes to more sophisticated preparations, this volume is an initiation in tastes both simple and refined. The possibilites—and delights—of raw cuisine are countless.

Featured ingredients: tomato, mushroom, white truffle, arugula, purple basil, beef, mango, salmon, tuna, scallop, caviar, passion fruit, banana, foie gras, olive, crab, fig, Spanish ham, etc.

Uncooked strips gastronomy down to its essentials to revealthe secret of healthy and tasty food in a cookbook that is as beautiful as it is informative.

Publishers Weekly

A shiny, high-flying contribution to the rather earthbound raw foods movement, this volume doesn t shy away from luxurious ingredients and glamorous presentations. Sensibly for a raw foods cookbook, the focus is primarily on traditional raw dishes like carpaccios, ceviches and salads comprised of thinly sliced vegetables and fruits. Some of these recipes, like Creamed Avocado with Osetra Caviar, are tasty; others, like a cold Strawberry, Pineapple, and Tomato Minestrone could put a less hardy soul off her lunch. Visually, this volume resembles a coffee-table book rather than something to dirty up in the kitchen and it reads like one, too. Dishes are organized not by some logical division like breakfasts and desserts, but less usefully by main ingredient: pineapple, foie gras, duck and so on. Further, the book is so over-designed that sometimes lists of ingredients are nowhere near the instructions for what to do with them. The best offerings in this volume are the brief histories of certain foodstuffs (who knew that the word apple was once used to designate the edible fruit of any tree ?) But a reader interested in such novelties could probably find them in a book unburdened by a hefty price tag and pages of sometimes bizarre recipes. 275 color illustrations. (Apr.) Copyright 2005 Reed Business Information.

Library Journal

Originally published in France, this lavish, oversized book by the Mikanowskis (Tomate; Potate) centers on the benefits of eating raw foods. With its sophisticated design and striking color photographs on every page, it is more reminiscent of a European design magazine than the standard health-food cookbook. Patrick, in fact, has been an art director; Lyndsay is a landscape designer. She wrote the text, which ranges over topics from culinary history to Claude Levi-Strauss's works to kitchen hygiene, and he developed the recipes, elaborate creations like Carpaccio of Sea Bass, Kiwi Fruit, Bottarga, and Lime. Most readers are more likely to enjoy browsing through this unusual book than actually cooking with it, though raw-food chefs could find it inspiring. Copyright 2005 Reed Business Information.

Book about: La Gestion financière pour le Public, la Santé et Pas pour profit les Organisations

Cleaning and Preparing Gamefish: Step-by-Step Instructions, from Water to Table

Author: Monte Burch

For an angler, it's tough to beat the fresh-caught flavor and satisfaction of a delicious fish dinner savored after a successful day on the water. But to get the most from your catch, it must be handled, cleaned, and prepared properly from the moment of capture. In this long-awaited guide, outdoorsman Monte Burch, with the help of step-by-step instructions and detailed illustrations, explains how to handle all types of gamefish caught in both fresh and salt water, including trout, salmon, bass, walleye, perch, catfish, northern pike, bluefish, redfish, striped bass, and many others.
This handbook covers the skills needed for gutting, scaling, skinning, steaking, and filleting all popular gamefish, as well as the knives, tools, and other equipment needed, and illustrates basic cooking methods. Burch also describes the best techniques for preserving fish, including freezing, drying, pickling, canning, and smoking. Then he shares many of his favorite recipes for frying, baking, poaching, and broiling your fish. Cleaning and Preparing Gamefish is a book all anglers will want to keep close at hand and refer to often. Its usefulness will last a lifetime.

Calypso Coolers or Around the Roman Table

Calypso Coolers: Recipes for 50 Caribbean Cocktails and 20 Tropical Treats

Author: Arlen Gargagliano

The sun caresses your skin as you gaze upon the sparkling turquoise waters of the Caribbean. Soft white sand cushions your toes, and willowy palms dance in the warm breezes. As you lift your drink, you inhale the sweet aromas of coconut and lime juice. No matter where you are, no matter what the season, Calypso Coolers conjures up the magic of tropical seaside ecstasy.

Like its predecessor, Mambo Mixers, this colorful collection of 50 cocktails and 20 appetizers inspired by the Caribbean is an invitation to party paradise. All the classic island libations are here-daiquiris, tropical punches, fruit martinis-along with equally tantalizing concoctions like the Dominican Hurricane, made with rum, passion fruit nectar, and pineapple juice; the Dark and Stormy, a mixture of rum and ginger beer; and the Brown Cow, a silky combination of milk and coffee liqueur. The accompanying snacks-from Juanita's Yuca Fritters to Puerto Rican Corn Sticks and Jamaican Jerk Chicken-feature local flavors that are as varied and vibrant as the area's people and offer a lively complement to the cocktails.

Illustrated with eye-catching photographs and complete with pairing and serving suggestions, Calypso Coolers will give every occasion that first-day-of-vacation feeling.

New interesting textbook: Whats Your Dosha Baby or A Field Guide to Buying Organic

Around the Roman Table: Food and Feasting in Ancient Rome

Author: Patrick Faas

Craving dolphin meatballs? Can't find a reliable restaurant for boiled parrot? Have a hankering for jellyfish omelettes, sows' wombs in brine, sheep's brain pate, or stuffed mice? Look no further than Around the Roman Table, a unique hybrid cookbook and history lesson. A portrait of Roman society from the vantage point of the dining table, kitchen, and market stalls, Around the Roman Table offers both an account of Roman eating customs and 150 recipes reconstructed for the modern cook.

Faas guides readers through the culinary conquests of Roman invasions—as conquerors pillaged foodstuffs from faraway lands—to the decadence of Imperial Rome and its associated table manners, dining arrangements, spices, seasonings, and cooking techniques. With recipes for such appetizing dishes as chicken galantine with lambs' brains and fish relish, Around the Roman Table is ideal for food aficionados who wish to understand how the desire for power and conquest was manifested in Roman appetites.

"There are many misconceptions about the food of ancient Rome that Faas sets out to correct. The result is half cookbook, half history book and is entirely fascinating to both chef and antiquarian alike."—Washington Times

Viva - R. de Goede

A wonderful book for cooking and reading. It is fascinating,interesting and witty.

Janny de Moor

The most extensive book on this subject. It is a revelation.

Publishers Weekly

Faas, a Dutch food historian and chef, opens with the caveats that this is "no historical treatise" and that the more than 150 recipes will be difficult to prepare in a modern kitchen. Excuses aside, this is a capable study of the fascinating ancient Roman culture and the foods that graced its tables. A culinary history leads up to and through the Empire, when imported foods were all the rage and forks were unheard of. (Slaves were ordered to grow long hair so that their masters could wipe their hands on it.) Granted that these recipes are unlikely to be usable, as Faas points out, it's still unfortunate that such recipes as Broad Beans with Meatballs leave out certain details (such as, the type of pan used and the cooking time). Although Faas is most enthusiastic about foods that won't cause the modern palate to salivate-e.g., Stuffed Mouse and Dolphin Balls as well as "the meat of nursing puppies"-of greatest interest here are the comparisons between ancient Roman foods and modern Italian cooking. A dish of Fried Courgettes marinated in vinegar would not be out-of-place on today's antipasto table, and the Lupin beans that were once fed to livestock are now brined and eaten as a snack. (Dec.) Copyright 2002 Cahners Business Information.

David Johnson

"To read Mr. Faas' book is a pleasure."

Library Journal

Claiming that his work is "neither a history book nor a cookery book; it is a bit of both," Dutch food historian and chef Faas balances plenty of facts about the Roman Empire's dining customs and social traditions with an entertaining food guide, mixing in 150 recipes (adapted for the modern cook). The lusty Romans' passion for exotic food is legendary, and some recipes are more bizarre than what an Iron Chef could conjure. Apparently, Romans ate almost everything that roamed the planet: there are recipes for roast moray eel, boiled sow's nipples, calf brain p t , cooked parrot tongue, and more. Surprisingly, Roman dishes were usually highly spiced, using more pepper than the modern Western palate could tolerate. Recently, Faas's enthusiasm for re-creating ancient Roman delicacies instigated a lawsuit by the Society for the Prevention of Cruelty to Animals for baking stuffed mice (recipe included here). A good companion to Mariangela Rinaldi and Mariangela Vicini's Buon Appetito, Your Holiness and for culinary history collections.-David Nudo, New York Copyright 2003 Cahners Business Information.

250 Best American Bread Machine Baking Recipes or Serious Pig

250 Best American Bread Machine Baking Recipes

Author: Donna Washburn

The ultimate collection of bread machine recipes.

Home baked bread is one of life's delicious pleasures. And nothing bakes bread as easily and conveniently as a bread machine.

These easy recipes meet the exacting requirements of this technology. Combining all the recipes from the author's two previous bread machine books, this outstanding collection is a treat for all bakers.

250 Best American Bread Machine Baking Recipes includes such delicious recipes as:

• Traditional Sourdough Bread and spicy Jalepeno Cheese Bread


• International favorites: Irish Freckle Bread and Cranberry Walnut Kaffeekuchen


• Healthy and hearty whole grain breads: Honey Berry Seed Bread and Whole Wheat Harvest Seed Bread.

Other recipes take advantage of a bread machine's ability to prepare dough for a wide variety of treats, such as Sausage-Stuffed Stromboli or Giant Pecan Sticky Buns.

New interesting book: Politica strategica di affari e dell'amministrazione: Concetti e casi

Serious Pig: An American Cook in Search of His Roots

Author: John Thorn

In this collection of essays, John Thorne sets our to explore the origins of his identity as a cook, going “here” (the Maine coast, where he’d summered as a child and returned as an adult for a decade’s sojourn), “there” (southern Louisiana, where he was captivated by Creole and Cajun cooking), and “everywhere” (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.

Nobody Likes a Quitter or Mastering Herbalism

Nobody Likes a Quitter (and Other Reasons to Avoid Rehab): The Loaded Life of an Outlaw Booze Writer

Author: Dan Dunn

A lot of people drink, but few do it for a living. Among those who do, nobody does it better, or worse, than Dan Dunn. One part infotainment, two parts desperate cry for help, Nobody Likes a Quitter chronicles Dunn's rise from Philly street kid to Aspen ski bum to lofty status as one of the world's most widely read wine and spirits writers. Along the way, readers learn what to drink, how to drink it, and why they should drink it while meeting the motley crew that shares Dunn's sauce-soaked ways: the degenerate roommate "Bottomfeeder," a string of women who populate Dunn's nights, a host of the famous and fabulously drunk, even the occasional appearance by Dunn's mentor, the great Hunter S. Thompson. A mosh-up of fact and well-oiled flights of fancy, Dunn's riotously funny story is destined to become the Bible of the 21st-Century Drinking Class. Along with hilarious yarns involving celebrities, hapless Hollywood agents and executives, porn-star neighbors, and expensive liquor company events, this bawdy barroom confession contains cocktail recipes, product reviews, and wine and liquor history, as well as profiles of some of the giants of the spirits industry.

Go to: O Guia de viagem de Falante:Texto e Referência

Mastering Herbalism

Author: Paul Huson

Mastering Herbalism shows how to make jams, sauces, soups, meat, desserts, beer, wine, teas, perfumes, incenses, beauty products, cures, aphrodisiacs, and potions with a variety of herbs and spices.

Cooking with the Wines of Oregon or Sterling Collection

Cooking with the Wines of Oregon

Author: Troy Townsin

Experience the flavors of Oregon's great vineyards.

Each year, the wineries of Oregon welcome five million visitors. Cooking with the Wines of Oregon features more than 250 wineries. Much more than a wine country companion and wine guide, however, this is also an excellent cookbook, offering 100 recipes by some of the world's great chefs.

The essential winery tour information includes maps of the wine regions, contact details and driving directions. Among the recipes featured are:

• Willamette Valley Vineyards lamb and goat cheese wontons


• Aramenta almond-crusted halibut


• King Estate Dungeness crab strudel


• Wine and honey-roasted turkey with gravy


• Ribbon Ridge Vineyards chocolate lavender torte with early muscat sabayon.

Cooking with the Wines of Oregon is a practical companion, a treasured souvenir and a collection of outstanding recipes.

Table of Contents:

Introduction

Cooking Conversion Charts

Appetizers

• 9 recipes

Salads

• 5 recipes

Soups and Stews

• 8 recipes

Fish and Seafood

• 12 recipes

Poultry

• 10 recipes

Meat

• 16 recipes

Vegetarian

• 6 recipes

Side Dishes

• 7 recipes

Sauces and Marinades

• 11 recipes

Desserts

• 10 recipes

Drinks

• 5 recipes

Winery Listings and Maps

Driving Distances

Wineries of the North Willamette Valley

Wineries of the South Willamette Valley

Wineries of the Umpqua, Rogue and Applegate Valleys

Wineries of the Columbia River Area

Wineries of the Pacific Coast and Other Regions

Index

Special Thanks and Further Reading

About the Authors

Read also Raw Food Primer or The Patients Voice Experiences of Illness

Sterling Collection: The Best of the Junior League of Memphis

Author: Junior League of Memphis

The Junior League of Memphis has produced a prized collection of cookbooks with an abundance of marvelous recipes. The best of the best have been captured in A Sterling Collection. All the recipes have been tried and tested, and any resemblance between the recipes and good things to eat and drink is purely intentional!

Asian Appetizers or Best Bake Sale Ever Cookbook

Asian Appetizers: Starters and Finger Foods for Every Occasion

Author: Vicki Liley

Asian Appetizers is the perfect resource for anyone who wants to prepare exciting and flavorful finger food. This elegant little volume provides home cooks with recipes from around Asia, including China, Korea, Thailand, Vietnam, Malaysia, India and Japan. This eclectic collection of recipes presents a broad range of delectable dishes, such as Spicy Pork Roll, Curried Mixed Nuts, Crispy Wrapped Shrimp, Thai Beef Salad Wraps, Chicken Coconut Soup, Hot and Sour Shrimp Soup and much more.

A thorough ingredients list and methods section will walk home cooks through the steps necessary to make numerous delicious appetizers, snacks and soups.

Go to: Create Your Own Website or Microsoft Office Outlook 2003 Quicksteps

Best Bake Sale Ever Cookbook

Author: Barbara Grunes

For every mother who has repackaged last-minute, store-bought brownies in tinfoil, The Best Bake Sale Ever Cookbook is a godsend. It packs more than 120 quick and easy recipes for irresistible treats and makes a terrific one-stop kitchen companion for parents, kids, or anyone on the go. Cookies, brownies, breads, bars, cupcakes, muffins, cakes, pies, and more . . . this essential cookbook is stocked with bake sale sell-outs. Every recipe is a proven success! Also included are helpful tips for packaging each delicious treat to ensure a beautiful presentation and to maximize sales. From chocolate-dipped fortune cookies to frosted ice cream cone cakes, these delightful recipes will inspire the baker (and fundraiser) in everyone.

21st Century Cook or Keep Cooking the Maine Way

21st Century Cook: The Twenty-First Century Bible of Ingredients, Terms, Tools & Techniques

Author: Jeni Wright

Every cook needs this ultimate quick reference to today's ingredients, terms, tools, and techniques. It's thoroughly modern, in a handy format with ribbon markers and a wipe-down, splash-proof cover, and caters to a new and highly motivated market interested in celebrity chefs and the popular Food Network shows. But it's the information inside that's truly amazing: nearly 500 pages of instructions cover everything from sautéing a potato and filleting a fish to storing fresh herbs and selecting the right pan—and it goes A to Z through meats, poultry, fruits, vegetables, spices, and more. There's lots of advice on ethnic cooking, too.

Library Journal

Nilsen and Wright, two British culinary journalists and authors, have compiled a wealth of practical culinary information into one handy book. After first offering concise, clear definitions of a variety of cooking terms and assorted culinary tools of the trade, the authors provide details on a range of ingredients, including pantry staples (i.e., sugar, flour, rice), herbs and spices, vegetables and fruits, and meats, poultry, and fish. Each entry features information on how to choose, taste, store, cook, and serve the item along with ideas regarding what kinds of foods go best with which ingredients and why they are good for you. While many basic cookbooks (e.g., Marion Cunningham's The Fannie Farmer Cookbook) provide some of the same information on kitchen equipment and ingredient selection, and culinary reference titles like Larousse Gastronomique also define cooking techniques and foods, 21st Century Cook will still be a welcome addition to the kitchens of novice cooks and even a few more advanced chefs. Highly recommended for both the circulating and the reference collections of public libraries.-John Charles, Scottsdale P.L., AZ Copyright 2006 Reed Business Information.

See also: Casebook in Accounting Information Systems or The Philosophy of Economics

Keep Cooking the Maine Way

Author: Marjorie Standish

It was inevitable that fans would request a second book of tried-and-true Maine recipes from Marjorie Standish. Readers of her newspaper column shared their recipes generously, which gives this book a pleasing variety. "If you felt proud enough of your family recipes to share them in my column, then they have deep meaning for all of us, " she told her readers.

Cooking Light or Turkish Dining Table

Cooking Light: Light and Easy Menus

Author: Cooking Light

The Cooking Light® Light and Easy Menus cookbook includes over 100 complete menus, with nutrient values and exchanges for every recipe, as well as helpful seasonal produce charts. In addition to the step-by-step gourmet menu plans, choose from over 50 quick and easy desserts for a happy ending to your light and easy meals.

See also: Coasters Etc or Boards Governance and Value Creation

Turkish Dining Table

Author: Laura N Vural

A comprehensive volume of both familiar Mediterranean style food as well as Ottoman palace inspired treats. Over 300 recipes.

Americas Favorite Fish Recipes or Complete Book of Indian Cooking

America's Favorite Fish Recipes (Hunting and Fishing Library Series)

Author: Peggy L Ramett

We gathered hundreds of delicious recipes from our readers, staff, lodges, restaurants and outdoor guides to create this mouthwatering collection. Dishes range from Country Pan-fried Catfish to Salmon Chowder.

What sets this fantastic book apart is the mouthwatering photography and the easy-to-follow recipes. Whether you're frying, steaming, stewing, baking, grilling, smoking, pickling or cooking over a campfire, you'll find new and delicious ways to prepare your catch. This includes special techniques for each method in addition to the recipes themselves.

If a recipe looks good, but calls for a species of fish you don't have, there's a substitution chart that will give you an alternate choice. Plus, you'll find handy fish-cleaning tips that can help reduce contaminants and improve the flavor.

Book about: Independence Additivity Uncertainty or The Little Book of Cases in Hospitality Management

Complete Book of Indian Cooking: 350 Recipes From the Regions of India

Author: Suneeta Vaswani

Classic recipes from the many regions of a diverse and culturally rich nation.

Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country.

Local/regional ingredients deliver unusual flavors that satisfy the search for new tastes. Each recipe includes background information that helps the home cook become more knowledgeable about—and comfortable with—Indian food.

Here are examples of the hundreds of exotic, yet easy, recipes:

• Starters like fenugreek and spinach fritters (methi palak pakoras), and steamed corn bread (corn dhoklas)
• Bengali shrimp and long squash (lau chingri); fried dumplings with yogurt and chutney (pahi pakodi chaat)
• Kerala lamb biriyani; assamese roast chicken (poora kukura); Coory egg and potato curry
• Vegetarian delights like curried spinach and cheese (saag panir), and chickpea flour dumplings (besan ke gatte)
• Refreshing desserts like baked bananas with coconut and jaggery.

In addition to all the regional foods, the book features chaat the crunchy, sweet and wildly popular street food of India. The chapter on Indian meal traditions and customs rounds out this comprehensive handbook on Indian cuisine.

Cultural Foods or Best 50 Bruschetta Recipes

Cultural Foods: Traditions and Trends

Author: Pamela Goyan Kittler

This book provides information on the health, culture, and food and nutritional habits of most ethnic and racial groups living in the United States. It is designed to help students, chefs and others in the food service industry, and health professionals work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It may be used in a course that fulfills a multicultural requirement for a general education student.

Table of Contents:

1. Food and Culture. 2. Food and Religion. 3. Native Americans. 4. Europeans. 5. Africans. 6. Latinos. 7. Asians. 8. Southeast Asians and Pacific Islanders. 9. The People of Greece and the Middle East. 10. Asian Indians. 11. Regional Americans. 12. Intercultural Communication in the Foodservice Workplace. Glossary of Ethnic Ingredients. Bibliography. Appendices. Index.

Interesting book: Superfit or Alli Diet Plan

Best 50 Bruschetta Recipes

Author: Dona Z Meilach

Get ready for 50 recipes that will turn you on to the Italian open-faced version of the American sandwich. Thick hunks of bread, toasted and piled high with flavorful toppings will make your mouth water.

All Seasons Cookbook or Complete Book of Gourd Carving

All Seasons Cookbook

Author: Mystic Seaport Museum

New Englanders have an old saying about their weather: "If you don't like it, wait a minute!" While the weather doesn't always change quite that fast, each of the four seasons puts its own distinctive stamp on New England's climate, lifestyle, and availability of many foods. This cookbook gives an exciting glimpse into seasonal meal preparation adapted to the ever-changing weather patterns of the regional northeast. Creativity runs the gamut from the typical pack-and-go face of the summer months to the fortifying soups and stews savored by a winter's fire.

Go to: Midlife Man or Hsing I

Complete Book of Gourd Carving

Author: Jim Widess

Jim Widess and Ginger Summit, the best-selling authors of The Complete Book of Gourd Craft and Making Gourd Instruments, have done it again: they've produced another winner to delight the many crafters who work with gourds. Large, lavish, and astonishingly comprehensive, this breathtaking volume introduces every tool and every technique associated with gourd carving, offers fabulous projects that advance in difficulty, and presents a gallery of works designed to inspire. See how to choose and prepare a gourd, impress the surface with a design, and work with green gourds. The magnificent methods of decorative carving covered include fretwork, engraving, chip carving, carving with gouges, relief carving, inlay, and deep relief or sculptural carving. Throughout, color photographs of exquisite carved gourds present crafts styles fromcountries around the world. A Selection of the Crafters Choice Book Club.

French Food at Home or Soup Kitchen

French Food at Home

Author: Laura Calder

When most people think of French food, they anticipate "complicated to make," "hard-to-find ingredients" or "too fancy." In French Food at Home, Laura Calder shows that great French food doesn't have to be any of that. The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. It's about creating a meal using easy-to-find local ingredients. And, above all, it's about slowing down and savoring the pleasures of good food, wherever you live.

Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Pickle Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes that she's created at home in her own French kitchen. Balance these with just the right side dishes (Olive Potatoes, Buttery Two Tomatoes, or Endives with Honey and Golden Raisins). And, for a special meal, bookend main dishes with a first course (Orange Asparagus, Toast Soup, or Beet Stacks) and a dessert (Nutty Figs, Fireplace Camembert, or Coffee Pots).

You'll enjoy reading French Food at Home as much as cooking from it. About her Camembert Salmon, Laura writes, "You're thinking, 'Ugh, she's got to be kidding.' But this is no mental lapse; just because it's strange to the ear doesn't mean it will be to the tongue." Or, for the Lemon Tart of My Dreams: "There are more recipes for lemon tart out there than you can shake a stick at. Some have candied lemon slices afloat on top like so many shipwrecked unicycles; others, for reasons I cannot divine, are hell-bent on involving ground almonds ... But all I want in a lemon tart is the plainestpossible thing: flat, smooth, and puckering with intense lemon flavor."

From apéritifs to desserts, Laura offers recipes ranging from easy to those that need just a little extra effort. From dishes that are ready in minutes to those slow and savory, from traditional to contemporary, French Food at Home lets you bring French food to your home.

The New York Times

The Paris correspondent for Vogue Entertaining and Travel, Calder has delivered a warm, no-nonsense volume of classic recipes (tarragon chicken, potato torte, steak au poivre), nearly all of which are simple to make, even if you don't have the luxury of shopping in big-city food markets. — Dwight Garner

Publishers Weekly

Proving that French cooking can be liberating and accessible, the Paris-based correspondent for Vogue Entertaining and Travel presents more than 100 recipes she developed. Some are inspired by the work of French restaurateurs, and most are easy to prepare. To accompany aperitifs, Calder suggests Frenchified Popcorn flavored with garlic, herbes de Provence and celery salt, or Hot Mussels, which start out like Moules Mariniere and end up being quickly broiled on the half-shell with a dollop of butter, garlic and parsley. Pea Green Soup is nothing more than cooked frozen peas, cream, salt and pepper. An easy dinner is Bacon Cod, fillets topped with lemon slices, bay leaves and thyme sprigs and wrapped with pieces of bacon before being slipped into the oven. Tarragon Chicken is a simplified version of a dish often gussied up by others. On the other hand, Filo Fish in Red Wine Sauce requires a bit of dexterity, and Holiday Hen glorifies a boned guinea hen (Calder supplies deboning instructions). A few of the recipes are off-the-wall, such as Hay Ham, a smoked ham actually simmered in pot with two large wads of fresh hay. Desserts are relatively easy, such as Flamb ed Bananas or Parmesan and Pink Pepper Strawberries, fresh berries wedded to those unusual tastes. Highly engaging headnotes explain each recipe and offer alternative techniques or ingredients. (Feb.) Forecast: This is not a book for those looking to perfect their Gallic expertise, but it will appeal to cooks with a yen to master uncomplicated dishes with a certain French flair. Many of the savory meals are served up with a quite effortless sauce of reduced juices fortified with a dab of butter. Copyright 2002 Cahners Business Information.

Library Journal

Calder, the Paris correspondent for Vogue Entertaining and Travel magazine, presents an amusing narrative spliced with more than 100 of her personal recipes to illustrate her premise that French cooking is "a state of mind." Indeed eclectic, her recipe collection includes many simple classics like Endive Salad and Potato Omelets, yet there are also more unusual dishes like Duck on a String, which requires a salted duck breast to be hung in the open air for seven days; and Hay Ham (yes, hay, which Calder says imparts a unique, smoky flavor to the meat). The recipes are written in a casual style, often with less than precise instructions, and they often seem secondary to the author's preceding chatty comments and anecdotes. A better selection is Patricia Wells's The Paris Cookbook, also written from the perspective of an American in Paris, which provides simple, well-written recipes that can be successfully prepared by both experienced and novice home cooks in North American kitchens.-Mary Schlueter, Missouri River Regional Lib., Jefferson City Copyright 2003 Reed Business Information.

Interesting book: The Twelve Teas of Celebration or Linda Collisters Book of Baking

Soup Kitchen

Author: Hugh Buckingham

Few foods rival the feel-good factor of soup, whether a hearty minestrone on a chilly evening, a cooling gazpacho in the heat of summer, or the comforting tomato soup of childhood memory. This rich collection brings together 100 soup recipes from some of Britain's leading chefs and food writers. From Jamie Oliver's Chickpea, Leak and Parmesan Soup, to Rick Stein's Classic Fish Soup with Rouille and Croutons, here are recipes for every mood and meal. And as every culture embraces soup of some kind, the influences at work here are wonderfully varied—Ken Hom's Tomato Ginger Soup, Terence Conran's Borscht, Nobu's Seafood Miso with Chorizo, and Sam and Sam Clark's Chestnut and Chorizo Soup, to name but a few. Soup is surely the ultimate seasonal food, and, reflecting this, the book is organized by time of year, so that ingredients are easy to find and at their full-flavored best.