Grilling Quick Book or History of Cooks and Cooking

Grilling Quick Book

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

History of Cooks and Cooking

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.

Sydney Morning Herald

Highly enjoyable...satisfying and sustaining.

The Age (Melbourne)

Fascinating…[Symons] places at center stage those people who, in defiance of this age of greed, are sharers.

What People Are Saying

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)

Meena Pathak Celebrates Indian Cooking or Principles of Food Beverage and Labor Cost Controls

Meena Pathak Celebrates Indian Cooking: 100 Delicious Recipes, 50 Years of Patak's

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

Principles of Food, Beverage, and Labor Cost Controls

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.

Booknews

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)

Table of Contents:

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

Low Calorie Desserts or Stalking The Green Fairy

Low Calorie Desserts

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

Stalking The Green Fairy

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

Publishers Weekly

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.

Library Journal

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.

Table of Contents:

	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

Entre amigos or Giovannas Legacy

Entre amigos

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:
Nacida en Irlanda, Trish Deseine está afincada en Francia desde hace algunos años. La cocina ha sido su verdadera pasión desde pequeña, por lo que no es extraño que con el tiempo se haya convertido en su profesión. Además de escribir libros de cocina, Trish ha fundado una empresa que se dedica a la venta por correspondencia de utensilios e ingredientes de pastelería: Au comptoir des chefs.

Además de los premios mencionados, ha obtenido el French Gourmand Cookbook Award, en 2002.

See also: Dr Atkins New Diet Cookbook or Corazon Del Yoga

Giovanna's Legacy: Gifts from Her Italian Kitchen

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.

Cook and Deal or Low Fat Korean Cooking

Cook and Deal: Great Recipes for Easy Entertaining Plus Challenging Bridge Hands

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

Low-Fat Korean Cooking: Fish, Shellfish & Vegetables: Fish, Shellfish & Vegetables, Vol. 2

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.