Sundays At Moosewood Restaurant or Big Book of Chicken

Sundays At Moosewood Restaurant

Author: Moosewood Collectiv

Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis.

Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.

Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.

Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.

Moosewood Restaurant contributes 1 percent of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.

Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget towards programs that create and maintain peace in positive ways.

Table of Contents:

Contents

GENERAL INTRODUCTION THE CUISINES Africa South of the Sahara by Nancy Lazarus Armenia and the Middle East by Laura Ward Branca British Isles by Tom Walls The Caribbean by Ned Asta Chile by Eliana Parra China by David Hirsch Eastern Europe by Maureen Vivino Finland by Susan Harville India by Linda Dickinson Italy by Anthony Del Plato Japan by Andi Gladstone Jewish by Wynelle Stein Mexico by Lisa Wichman New England by Maggie Pitkin North Africa and the Northeast African Highlands by Fouad Makki Provence by Kip Wilcox Southeast Asia by Bob Love Southern United States by Sara Robbins MENU PLANNING GUIDE TO INGREDIENTS, TECHNIQUES, AND EQUIPMENT WHAT WE MEAN WHEN WE SAY, "ONE MEDIUM ONION..."

SUGGESTED READING LIST INDEX

New interesting textbook: Coping with Alzheimers or Do It Yourself Medicine

Big Book of Chicken: More Than 275 Recipes for the World's Favorite Ingredient

Author: Maryana Vollstedt

Whether it's roasted, fried, grilled, broiled, braised, sautéed, or baked, chicken is always delicious. Maryana Vollstedt has created a new addition to Chronicle's best-selling Big Book series with this glorious homage to everyone's favorite fowl. The tremendous variety of ideas ranges from creative recipes like Pomegranate-Molasses Chicken Drummettes and Chipotle Cheddar Chicken Corn Chowder to comforting favorites like Chicken Marsala and Old-Fashioned Fried Chicken. Every recipe is simple to follow with lots of helpful tips on identifying parts of the chicken, cutting up and storing it, and safe preparation techniques. With more than 300 recipes inspired from cuisines around the world, this big book serves up everything there is to know about chicken.

Whitewater Cooks or Somersize Appetizers

Whitewater Cooks: Pure, Simple and Real Creations from the Fresh Tracks Cafe

Author: Shelley Adams

Great recipes from a celebrated resort.

Whitewater Resort in the Canadian Rockies is renowned for its spectacular scenery, deep snow and Fresh Tracks Café. Despite constant pleading from customers, recipes for dishes made famous there were as unattainable as snowflakes in July. Even the café staff was sworn to secrecy. Now, Whitewater Cooks opens the kitchen doors.

With this eagerly anticipated book, home cooks can re-create chef Shelley Adams' signature dishes. Readers will enjoy over 70 recipes from the café's selection of top sellers—from warming soups to desserts—indulging in such culinary favorites as:

• Whiskey-smoked salmon chowder
• Ymir curry bowl
• Whitewater veggie burger
• Runaway train wrap
• Peppercorn, brandy and gorgonzola sauce
• Crackle top snowy mountain cookies
• Whitewater brownies.

Whitewater Resort is internationally recognized for its alpine scenery and the fine quality of its food. Now home cooks everywhere can share its most celebrated dishes.

See also: Italian Cuisine or Healthy Hedonist

Somersize Appetizers: 30 Easy-to-Make Recipes for Great Snacks That Are Unique, Delicious, and Low in Carbs

Author: Suzanne Somers

Dazzling hors d'oeuvres to heat up any cocktail hour!

The all-important appetizer . . . It's the first impression, a tantalizing and fanciful finger food to whet the appetite for what's to come. Gone are the days of Swedish meatballs, cheese and crackers, or chips with dip--Suzanne Somers' sexy collection of recipes will kick off any event with style. Whether you are entertaining for the holidays, casually hosting family and friends, or throwing a swank soiree, these appetizers will brighten any occasion.

In keeping with her reputation as a stellar chef, Suzanne presents fabulous, brand-new recipes for scrumptious nibbles you can pass around on trays or serve as delicious starters at the table. The bonus, for those watching their waistlines, is that Suzanne seamlessly eliminates refined sugar and carbohydrates--but your guests will never notice. What they will notice are innovative creations, spectacular flavor combinations, and exotic presentations to spice up any cocktail hour. Whether you are living a healthy Somersize lifestyle or are simply a lover of great food, Suzanne takes you step by step through easy instructions to help you succeed every time with winning recipes such as:

• Mini Burgers with Gorgonzola and Caramelized Onions

• Curried Lamb Skewers with Mint-Cilantro Chili Paste

• Wild Mushroom Risotto in Mushroom Caps

• Grilled Scallops Wrapped in Prosciutto with Basil-Parsley Pistou

• Lobster Bisque Cappuccino

• Saffron Mussels with Red Pepper Rouille

Filled with gorgeous photos, Somersize Appetizers includes stunning recipes sure to make your next party, family get-together, or evening at home totallyunforgettable.

Short Tails and Treats from Three Dog Bakery or Que Vivan Los Tamales

Short Tails and Treats from Three Dog Bakery: A Canine Compendium Full of Pawsitively Scrumptious Top-Secret Recipes, Anecdogs and Never-Before-Seen Photographs

Author: Dan Dy

This is the story of two guys (and three dogs) who teamed up to create the world's best dog biscuit. In the process, they created a howling national success story! The bakers have developed such creations as Pupcakes, Scottie Biscotti, Snicker Poodles, Great Danish, and Collie Flowers in the world's first bona fide (or bone-ified) dog bakery. Three Dog Bakery, located in Kansas City, Missouri, has been featured on the Today Show, the Oprah Winfrey Show and on CNN.

Interesting textbook: Human Resource Development Research Handbook or Icebreaker

Que Vivan Los Tamales!: Food and the Making of Mexican Identity

Author: Jeffrey M Pilcher

Connections between what people eat and who they are—between cuisine and identity—reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity.

The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.

Library Journal

This delightful approach to the history of Mexico examines how food has affected and mirrored the development of nationalism in the country. Pilcher (history, The Citadel) describes the early colonial conflict between the Mexican natives' consumption of corn and the European use of wheat. Tracing this conflict through the colonial period into the 20th century, he shows periodic attempts by Mexican elites and governmental officials to define Mexican culture and identity through a Europeanization of foods. That process essentially ended in the 1940s when the popular foods of the country were proclaimed to be the Mexican cuisine, resulting in a fusion of the two traditions. This well-written book highlights the interaction of the regional and national and the role of women in developing a national identity. Of interest to most academic libraries, it belongs in many public libraries as well.--Mark L. Grover, Brigham Young Univ., Provo, UT

Table of Contents:

	Preface
	Introduction	1
Ch. 1	The People of Corn: Native American Cuisine	7
Ch. 2	The Conquests of Wheat: Culinary Encounters in the Colonial Period	25
Ch. 3	Many Chefs in the National Kitchen: The Nineteenth Century	45
Ch. 4	The Tortilla Discourse: Nutrition and Nation Building	77
Ch. 5	Replacing the Aztec Blender: The Modernization of Popular Cuisine	99
Ch. 6	Apostles of the Enchilada: Postrevolutionary Nationalism	123
Ch. 7	Recipes for Patria: National Cuisines in Global Perspective	143
	Epilogue	163
	Notes	167
	Glossary	203
	Select Bibliography	207
	Index	227

The Supermarket Diet or Edible Art

The Supermarket Diet

Author: Janis Jibrin

Shop and then drop...your weight! The trusted diet and nutrition experts at Good Housekeeping present a groundbreaking new way to navigate the supermarket aisles for weight loss-and achieve long-lasting success.

Real food for real folks--and real weight loss that you'll be able to maintain. And it's all as easy as going to your local supermarket and picking up ordinary packaged convenience foods. Diets are among Good Housekeeping's most popular features, and now the magazine has created a diet revolution that everyone will want to join. Here, you will learn how to read food labels to eat healthy, shop for packaged foods that won't sabotage a diet, and stick to a healthy balanced menu that is low in calories, high in fiber, and moderate in carbs, fats, and protein.

Why you will love this diet:
* It's inexpensive and easy: the food is affordable and most meal preparation takes less than 20 minutes.
* It's flexible: you can choose from an enormous variety of foods.
* It's forgiving: you can have chocolate, alcohol, and other treats without feeling like you've blown it. There's even a Calorie Counter with 125-calorie snacks to satisfy cravings.

The diet begins with a two-week Boot Camp, which consists of 1,200 calories a day for fast, motivational results-many people will lose three to five pounds. But don't worry--with such items as rotisserie chicken and burritos, you'll come through without feeling deprived. Then, shift to Keep on Losin', a less rigorous daily plan of 1,500 calories--but one that's still highly effective! You might lose one to two pounds a week following these guidelines.

To make things even easier, there are 100 mouthwatering recipes, many incorporating convenience foods--and they're all tested in Good Housekeeping's famed kitchens. And there are dozens of helpful tips about avoiding diet saboteurs-including, believe it or not, eating too little, which slows the metabolism. With advice on things like dieting when your family isn't, the secrets of successful weight-loss winners, and stocking the kitchen wisely, you're set up for sensible weight loss, as well as a lifetime of healthy eating!

Library Journal

These two books both educate consumers about food labels, but only one is strictly a diet book. A former health columnist for the Los Angeles Times, nutritionist Ursell (fellow, Royal Soc. of Health) explains all the tricks to reading and understanding food labels and breaks down the U.S. government agencies and their authority in food manufacturing. Did you know, for instance, that the FDA considers irradiation a food additive that must be declared on the ingredients list? Or that durability indications (i.e., "best before" dates) are not required by law except for milk and eggs? Ursell covers children's food and organic food as well and even explains symbols and logos such as "Fair Trade" and "Dolphin Safe." Nutritionist Jibrin (The Unofficial Guide to Dieting Safely) maintains that cooking quick-and-easy meals at home is the key to losing weight and keeping it off. Though she devotes an entire chapter to not being "duped" by food labels, this is a diet book with sample menus and basic recipes tested by Good Housekeeping. The diet begins with a two-week "Boot Camp" that is supposed to help readers lose three to five pounds and leads up to "Keep on Losin'" and "Keeping It Off" programs for maintenance after weight loss. Helpful "Super Tips" such as opting for fiber, nuts, and "good fats" are interspersed throughout. Jibrin's book is well written and practical, and Ursell's is easy to read, small, inexpensive, and could easily be carried to the supermarket to help consumers purchase healthy foods. Both are recommended for all libraries.-Carla McLean, Kent Regional Lib., King Cty. Lib. Syst., WA Copyright 2005 Reed Business Information.

Look this: Instant Case Studies or New Food Product Development

Edible Art

Author: Schiffer Publishing

Sculpture created from fruits and vegetables will challenge you, and amaze your guests. Simple techniques and tools make it possible to create absolutely stunning centerpieces that will be the talk of the party. Butterflies and rosebuds from colorful beets, carrots, and radishes are easily crafted. Elaborate melon lanterns and "flower" filled vases are crafted step-by-step in pictures, making it easy for you to follow the directions. Twenty-five splendid projects promise to delight dinner guests, and gratify their maker. An inexpensive hobby, food sculpture becomes a priceless addition to any table setting. This book will show you how to create imaginative centerpieces like a pro.

The Tuscan Year or Ultimate Foods for Ultimate Health

The Tuscan Year: Life and Food in an Italian Valley

Author: Elizabeth Romer

The Tuscan Year recounts the daily life and food preparation of a family living on a farm in Tuscany. Elizabeth Romer chronicles each season’s activities month by month: curing prosciutto and making salame in January, planting and cheesemaking in March, harvesting and threshing corn in July, hunting for wild muchrooms in September, and grape crushing in Ocober. Scattered throughout this lovely calendar are recipes—fresh bread and olive oil, grilled mushrooms, broad beans with ham, trout with fresh tomatoes and basil, chicken grilled with fresh sage and garlic, and apples baked with butter, sugar, and lemon peel, among many others. Alive with the rhythms of country tradition, The Tuscan Year is a treasure for the armchair traveler as well as the cook.

Newsday - Irene Sax

More than a cookbook and better than a travel book about the unvarying circle of a year on a farm in Tuscany... This is not the Neapolitan cooking Americans know; not modern restaurant food, but an elegant peasant cuisine that wastes nothing.

Food and Wine - Catherine Fredman

Evocative narrative and authentic recipes are intertwined in...[this] beautifully written book about the food grown and prepared by a family living on a farm in Tuscany.

Interesting textbook: Red Hat Enterprise Linux 5 Administration or Active Directory

Ultimate Foods for Ultimate Health: And Don't Forget the Chocolate!

Author: Liz Pearson

Be healthy, eat well and indulge your sweet tooth.

Several years ago, registered dietitian Liz Pearson and home economist Mairlyn Smith developed The Ultimate Healthy Eating Plan. This best-selling book provided guidance for optimal health and the prevention of diseases including cancer, heart disease and diabetes. Ultimate Foods for Ultimate Health is a welcome follow-up book about disease-fighting powerhouse foods. The authors describe how often to eat these foods and in what quantities. Filled with great tips for eating on the run, dining out and snacking wisely, the book combines the 50 best recipes from the first book with 90 new ones — all nutrition-packed and fabulous.

Table of Contents:

Acknowledgements

Ultimate Foods for Ultimate Health

• Introduction


• Good Fats, Bad Fats


• Phenomenal Fruits and Vegetables


• Spice Up Your Life


• A "Whole" Lot More with Whole Grains


• Low-Fat Milk Makes Sense


• More Beans, Please!


• Fatty Fish Is Fabulous


• More Chicken, Less Beef, and Eggs Are Okay


• Go Nuts!


• Fantastic Flax


• Ditch the Soft Drinks, Drink Water, and Take Time for Tea


• Red Wine for Good Health?


• Don't Forget the Chocolate!


• Pill Popping for Ultimate Health


• Get Off the Couch!

Putting It All Together

• Ultimate Eating Plan Checklist


• Seven-Day Eating Plan for Ultimate Health


• Life in the Fast Lane


• Using Food Labels to Make Healthier Choices

Super Nutritious, Incredibly Delicious Recipes

• Pantry List and Kitchen Toys


• Salads and Salad Dressings


• Soups


• Vegetables


• Grains


• Pasta and Sauces


• Beans


• Salmon and Shrimp


• Poultry


• Beef and Pork


• Eggs


• Fruit


• Beverages


• Muffins, Pancakes, and French Toast


• Cookies and Treats

Appendix

• Healthy Weight, Blood Pressure, and Blood Cholesterol Levels


• Healthy Weight Guidelines

Bibliography

Index

• Nutrition Information Index


• RecipeIndex

About the Authors

Wild Game Cookbook or Raw Food Formula for Health

Wild Game Cookbook

Author: Doug Kazulak

Here, finally, is a practical cookbook for wild game. The nearly 120 recipes have been field-tested over an open fire and reflect the experience of generations of a family committed to careful use of wild game. The recipes--for deer, moose, bear, rabbit, squirrel, duck, goose, grouse, and pheasant--are enriched with warm anecdotes of past times with family, helpful hints, and cooking tips.

Book review: Father Hunger or Energy Medicine

Raw Food Formula for Health

Author: Paul Nison

Raw food chef and educator Paul Nison outlines an easily applied formula to help improve health and live a disease-free life. His program is nutritionally based on eating vibrant, live foods and being in touch with your emotional and spiritual feelings as a path to optimal health.

Super Sandwiches or Cooking ala Heart

Super Sandwiches: Wrap 'em, Stack 'em, Stuff 'em

Author: Rose Dunnington

Whether for lunch, afternoon snacks, quick dinners, or to sate those anytime munchies, there’s nothing like a sandwich. It’s simple, delicious, and easy for kids to make—especially with this appetizing cookbook at hand. Why go for boring bologna or tired tuna when these yummy, healthy culinary creations will satisfy every kid’s appetite for food and cooking fun? And all the basics are explained, including how to sauté ingredients, grill whole sandwiches, and broil for perfect cheese melting. The lip-smacking, child-appealing sensations include Southern-style True BBQ on a bun, Sloppy Joes, and Cowboy Quesadillas with homemade Texas Caviar. Or kids can wrap it up with an Edgy Veggie combo.

Janet S. ThompsonCopyright 2006 Reed Business Information. - School Library Journal

Gr 6 Up
The first book describes the science involved in baking, but not before new bakers develop confidence with bread from preceding recipes. Sandwiches opens with a thoughtful introduction that describes best practices and suggests that teens are ready for foods more refined than peanut butter and jelly, and are capable of preparing them. The results will clearly impress the lunchroom crowd. Dunnington's tone will appeal to new cooks for its pithy attitude and can-do, casual approach to food, despite the sophistication of the meals presented. The two titles complement each other, with breads featured in one being useful for sandwiches in the other. Some recipes include tips on how to make a variation of the dish, such as using different fruit in Spectacular Strawberry Shortcake. Exceptional full-page color photos entice and provide an accurate representation of the finished products. Everyone loves a cook, and Dunnington makes sure the popularity factor is emphasized along with many good eats. With spiral-bound pages encased within a sturdy cardboard cover, terrific photos, and enticing recipes, these books are must-haves.

See also: Cisco IOS Cookbook or Microsoft Office Access 2007

Cooking a'la Heart: Delicious Heart Healthy Recipes to Reduce Risk of Heart Disease and Stroke

Author: Linda Hachfeld

With over 90,000 copies sold, this illustrated "bible" for heart healthy eating has a wide array of more than 400 triple-tested recipes. Includes dietary guidelines and menus. "We think it's one of the best cooking light books we've seen".--"Food & Wine Magazine". 456 pp.

The One Pan Gourmet or Squeeze of Lime

The One Pan Gourmet: Fresh Food on the Trail

Author: Don Jacobson

How to prepare simple, delicious meals on the trail

If you think eating in the backcountry means either cooking out of your car trunk on a multiburner stove or subsisting on dried fruit and freeze-dried pouch food, think again. In the first case you’re not really in the backcountry, and in the second case, says Don Jacobson, you’re not really eating.

The One Pan Gourmet shows you how to enjoy Mother Nature and enjoy easy, tasty, and satisfying meals using fresh ingredients and only one pan, pot, or small oven.

Don has gathered and trail-tested all the recipes, and he's added some new favorites for this edition. He's also included up-to-date information on cookware, outdoor stoves, and water filtration, as well as:

• More than 175 recipes for breakfast, lunch, dinner, and dessert
• Vegetarian options and low-fat choices
• Provisioning and packing advice
• Weekend menu plans for pan, pot, and oven

"Will improve the eating habits of all hikers. Gives the overnighter a delightful (yet luxurious) addition of tasteful, well-devised meals that require only one pan, pot, or do-it-yourself stove."—Sierra Outdoors

"Jammed full of a wide variety of dishes."—Sea Kayaker

"Offers a unique perspective on using fresh foods in the wild."—American Hiker

Don Jacobson wrote this book after 30 years of hiking, spelunking, and trail cooking on solo trips, with friends and family, and as a Boy Scout leader. He has personally developed and tested every recipe in the book.

Table of Contents:

Acknowledgments

Introduction

A Philosophy of Eating

Diet at Home . . . Eat on the Trail

A Question of Balance: Hardware or Munchware?

The Portable Kitchen

Utilitarian Utensils

A Few Thoughts about Water

Prometheus, the Camper

Pot, not Head, Bangers

Rampant Ambition . . . A One-Pan Oven

Packing It All Away

The Food

How to Plan a Menu

Meat Substitutes

Notes on Eating "Lite"

Power Buying

Getting the Show Ready for the Road

Packaging Ideas

The One-Pan Menu

Sample Weekend Menu

Cleanup

A Clean Site Is a Happy Site

The Frying Pan

Breakfast

Eggs

Cakes: Griddle, Pan, and Otherwise

Lunch and Dinner

Poultry

Vegetables

Meat

Dessert

The Pot

Breakfast

Cereals

Morning Beverages

Eggs and Meat

Lunch and Dinner

Poultry

Soups and Stews

Vegetables

Meat

Dessert

The Oven

Breakfast

Lunch and Dinner

Poultry

Vegetarian Delights

Beef

Pork, Ham, and Other "Ovenables"

Baked Goods

Dessert

Appendix

Menu Planning

Weights and Measures

Nutritional Content of Some Common Foods

Index

New interesting book: Seafood Twice a Week or You Too Can Create Stunning Watermelon Carvings

Squeeze of Lime: Lime Recipes from la Collina Verde along with Treasured Family Favorites

Author: Linda Seigel Peterson

A Squeeze of Lime
Recipes from La Collina Verde
If you think limes are only used to make Key Lime Pie and Margaritas, think again!

The lime is a companion fruit—one that enhances the flavors of other foods without adding unnecessary calories or fat. For the health—conscious cook, limes—inexpensive and available year-round—offer an easy way t add a bright, light spark to any menu.

Linda Seigel Peterson presents over a hundred recipes using limes and also includes a number of family favorites, offering some old fashioned comfort food. The recipes are straightforward and easy, perfect for the beginning cook, yet they have the flair to capture the imagination of any adventurous chef.

A Squeeze of Lime addresses todays lifestyle with essays on creative leftovers—how to plan ahead and use whats left of a weekend feast for quick meals during the work week—and bachelor cooking—with tips on meal planning and grilling. A brief history of the lime rounds out a collection that honors this versatile, often underappreciated, citrus fruit.

A Versatile Companion Fruitthe Lime

What do I do with limes? Thats the question friends asked Linda Seigel Peterson when she began sharing the bounty of 700 lime trees at La Collina Verde (The Little Green Hill in Italian), her family ranch set on a hillside overlooking Santa Barbara, California. A Squeeze of Lime is the resultwith over a hundred recipes using limes in appetizers and drinks, soups and salads, entres, marinades, salsas, and desserts. Lindas enthusiasm for cooking became a passion during the eighteen years she has experimented with limes and tested recipes looking for a balance between simplicity and elegance. Some recipes are lovely twists on old favorites, like Chicken Soup and Lime Shortbread Cookies; others are more exotic, like Artichoke Tapanade and Steak La Collina Verde.

As Linda points out, the benefits of limes are not limited to cooking. Did you know, for example, that a squeeze of lime in the dishwater will cut grease? Or that a squeeze of lime and a sprinkle of salt rubbed on the bottom of a copper-bottom pot removes the tarnish? Or that a squeeze of lime perks up many foods on the dieters menu and helps eliminate the need for salt? Best of all, limes are generally inexpensive and almost always available.


Petersons family and friends inspired her to collect and pass on many recipes, and as a tribute to all who offered assistance, she has included a section of family favoritesrecipes that will bring back memories of old-fashioned home cooking. The book also contains a few recipes by Lindas husband Pete, who shares her kitchen and does some tasty grilling when he is not tending the groves. Both Linda and Pete work with the University of California Extension Cooperative Agricultural Division, and have recently planted litchi and longan trees alongside the limes. UCEC monitors the trees and advises the Petersons on how to adapt these delicate Asian fruits to the moderate coastal climate. Too bad the trees are not yet bearing fruitbut then maybe that will be Lindas next cooking project.

Internet Book Watch

The lime enhances other flavors but has rarely received its own acclaim outside of lemons; this presents over a hundred recipes using limes along with family favorites and essays on leftovers. Fans of limes who find their dishes too rare will relish the dishes herein and the international flavors explored.

Build a Better Burger or Solar Food Dryer

Build a Better Burger: Celebrating Sutter Home's Annual Search for America's Best Burgers

Author: James K McNair

A collection of the prize-winning recipes of the national Build a Better Burger contest, along with 12 judges' recipes. Represents the best of the more than 50,000 contest entries Since 1990, including Caesar Salad and Flank Steak Burgers with Garlic Crostini; Hazelnut-Crusted Lamb Burgers; Carolina Pork Barbecue Burgers; Green Chile Chicken Burgers; and Mediterranean Tuna Burgers with Lemon-Basil Mayonnaise. Includes full-color photographs of all 56 recipes in the book.

Books about: The Twelve Steps and Dual Disorders or Grub

Solar Food Dryer: How to Make Your Own Low-Cost, High Performance, Sun-Powered Food Dehydrator

Author: Eben V Fodor

The Solar Food Dryer describes how to use solar energy to dry your food instead of costly electricity. With your own solar-powered food dryer, you can quickly and efficiently dry all your extra garden veggies, fruits, and herbs to preserve their goodness all year long-with free sunshine! Applicable to a wide geography-wherever gardens grow-this well-illustrated book includes:

Complete step-by-step plans for building a high-performance, low-cost solar food dryer from readily available materials
Solar energy design concepts
Food drying tips and recipes
Resources, references, solar charts, and more

Eben Fodor is an organic gardener with a background in solar energy and engineering. He works as a community planning consultant in Eugene, Oregon.

Complete Diabetic Cookbook or Le Cordon Bleu Dessert Techniques

Complete Diabetic Cookbook: Healthy,Delicious Recipes the Whole Family can Enjoy

Author: Mary Jane Finsand

The Joy of Cooking for diabetics, this huge collection of more than 2,000 recipes ensures healthy, delicious meals for the whole family that are safe for diabetics. A large portion of the book focuses on diabetics' biggest problem area, desserts.

Book about: The World is Flat or Your Government Failed You

Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi

Author: Laurent Douchen

For the first time, the chefs and instructors of the world-renowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices with a sweet tooth to expert bakers, how to prepare beautiful and delicious desserts at home. Hundreds of techniques are explained in step-by-step detail, with more than one thousand color photographs illustrating the experts methods for success.

Even if you've never made a sugar syrup or rolled out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte.

After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it.

Kombucha Phenomenon or Plank Cooking

Kombucha Phenomenon: The Miracle Health Tea,2nd Edition

Author: Betsy Pryor

Three million Americans are drinking Kombucha tea, and their numbers are growing. All the information necessary to brew your own is contained here, graphically illustrated with appendixes of documented positive health effects.

New interesting textbook: Land Value Taxation or Technical Presentation Workbook

Plank Cooking: The Essence of Natural Wood

Author: Scott Haugen

From elegant restaurants to backyard grills, the ancient method of cooking food on a wooden plank is a cooking style that's rapidly growing in popularity. When it comes to capturing the essence of natural wood and unparalleled texture in meats, vegetables, and other culinary delights, nothing compares to plank cooking.

In Plank Cooking: The Essence of Natural Wood, globe-trotting authors, Scott & Tiffany Haugen, share some of the world's most exquisite flavors. Thai red curry prawns, Achiote pork roast, pesto couscous stuffed chicken, and caramelized bananas are just a few of the unique recipes brought to life in this fully illustrated, one-of-a-kind book. In the oven or on a grill, plank cooking is fun and simple. This book outlines how to master the art of plank cooking -- from seasoning planks to detailed cooking tips in over 100 easy-to-follow recipes. Though exotic tastes prevail, the ingredients used in this book are easy to find in most grocery stores. So whether you're hosting a large backyard BBQ, or just trying to satisfy the finicky eaters in your family, you will find many great meals in Plank Cooking: The Essence of Natural Wood.

Yoga Cookbook or 3 Hour Diet Cookbook

Yoga Cookbook: Vegetarian Food for Body and Mind

Author: The Sivananda Yoga Center

Eat Wisely and Well
The teachings of yoga advocate a vegetarian diet, with special emphasis on foods that bring peace to body, mind, and spirit. The Yoga Cookbook contains more than 170 recipes prepared under the guidance of the world-renowned Sivananda Yoga Vedanta Centers. Illustrated with more than sixty beautiful color photographs, these delicious, easy-to-prepare recipes have an international flavor. Begin the day with Citrus Slices with Pomegranate Seeds and Carrot and Molasses Muffins. Savor Vegetable Ragout over brown rice, and still have room for a square of Gingerbread with Orange Butter Frosting. Serve Cinnamon Beans along with Herbed Polenta with Corn for an Italian-inspired feast. Treat yourself and those you love to Raisin Nut Balls, Banana-Nut Tart, or Chocolate Truffles. All are prepared with wholesome ingredients that increase vitality, energy, health, and joy.
Containing wheat-free recipes, guidance for vegans, and advice on buying, storing, and preparing the basic ingredients used in yogic cooking, and with special sections on feasts and fasts, The Yoga Cookbook brings this soul-satisfying, healing diet to experienced yoga students and beginners alike.

Table of Contents:

CONTENTS
Introduction
Yogic Start to the Day
Soup Samskaras
Glorious Grains
Protein Prana
Vegetable Virya
Sattvic Sweets
Finishing Touches
Yogic Feasts

April in Paris

Picnic in the Sun

South Indian Bandhara

Middle Eastern Feast

Winter Festival

Fasting
Glossary and Additional Reading
Index

Interesting book: Essentials of Econometrics or Inequality and Industrial Change

3-Hour Diet Cookbook

Author: Jorge Cruis

On the heels of his revolutionary dieting program, THE 3–HOUR DIET, Jorge Cruise offers a cookbook that will get you slim without depravation, calorie–counting, or giving up carbs. THE 3–HOUR DIET COOKBOOK contains all–new, quick recipes that make following The 3–Hour Diet easy. The book will function as both a cookbook and meal planner. The recipe section will contain approximately delicious AND quick (less than 10 minutes!) recipes for breakfast, lunch, dinner, snacks and desserts. The meal planner will offer four "quick start" options for meat lovers, vegetarians, heart healthy and carb lovers – helping the reader lose up to ten pounds in the first 14 days.

The book begins by summarizing The 3–Hour Diet concept, and reintroduces its revolutionary approach for readers. Part 2 contains tasty recipes for breakfast, lunch and dinner that are lushly illustrated with full–color photographs in ten categories: super fast breakfasts, breakfasts, smoothies, pasta and pizzas, fish and seafood, poultry, meats, sandwiches, salads, and meatless meals; Part 3 completes the plan with recipes for yummy snacks and desserts. With motivational success stories woven throughout the first section, THE 3–HOUR DIET COOKBOOK features a key inspirational element to complement its mouth–watering recipes.

Settlement Cook Book 1903 or Turkish Cooking

Settlement Cook Book 1903

Author: Simon Kander

This back-to-basics book is filled with hundreds of hearty, simple recipes that will fit today's demanding lifestyles. Clearly detailed, easy-to-read directions for creating everything from griddle cakes, shrimp Creole, and mulligatawny soup to cheese fondue, oyster a la poulette, and a variety of ethnic dishes. 26 black-and-white illustrations.

See also: Stolen Lives or Years of Extermination

Turkish Cooking

Author: Tess Mallos

Turkey's fascinating history and unusual geography created a rich and diverse culinary tradition. Turkish Cooking explores the healthy, nutritious and delicious recipes inspired by this tradition, including such authentic favorites as Turkish Delight, Baklava and Braised Lamb. From fresh seafood to spicy meat skewers, stuffed vegetables to lots of nuts, grains, olives, figs and fruits, this amazing array of impressive dishes will delight everyone from the food connoisseur to the health conscious.

Party in a Box Mini Kit or Eat Drink and Be Vegan

Party in a Box Mini Kit

Author: Susan Hom

This little kit has all the necessitites to get a party started right! Just crack open this box of fun-including three balloons, a noisemaker, a bag of confetti, streamers, and a 32page book of party games and ideas-to be on the way to a great time! Just add some music and party till dawn....

Books about:

Eat, Drink and Be Vegan: Everyday Vegan Recipes Worth Celebrating

Author: Dreena Burton

In Dreena Burton's first two best-selling vegan cookbooks, The Everyday Vegan and Vive le Vegan!, she offered a dazzling array of healthy, animal-free recipes, many of which were based on her experience as a mother of two young girls she and her husband are raising as vegans. Dreena also maintains an active website and blog and has cultivated an enthusiastic audience for her family-oriented, nutritious recipes. In this, her third cookbook, Dreena turns her attention to celebratory food-imaginative, colorful, and delectable vegan fare perfect for all kinds of events, from romantic meals for two to dinner parties to full-on galas. Many of the recipes are kid-friendly, and all are appropriate for everyday meals as well.

The book includes 125 recipes and sixteen full-color photographs, as well as meal plans, cooking notes, and advice on vegan wines and beers. Recipes include Lentil & Veggie Chimichangas, Thai Chick-Un Pizza, White Bean Soup with Basil & Croutons, Tomato Dill Lentil Soup, Olive & Sundried Tomato Hummus, "Creamy" Cashew Dip with Fruit, Crpes with Maple Butter Cream, 5-Star Ice "Cream" Sandwiches, and Hemp-anola (Dreena's take on granola).

Come celebrate with Dreena and impress your guests with these tempting animal-free recipes.

Judith Sutton - Library Journal

Atlas is the author of more than half a dozen popular vegetarian cookbooks, including Vegetarian Celebrations. Her vegan cookbook offers a wide variety of quick and easy recipes, most of them made with ingredients available in any large supermarket. Nearly Instant Thai Coconut Corn Soup and Pasta Jambalaya are just some of her family-friendly dishes. Recipes include nutrition information, and most provide menu suggestions. For all vegetarian cookbook collections.

Burton, author of two previous vegan cookbooks, began her newest from her blog. Her recipes call for far more specialty ingredients, like agave nectar, flax meal, and hemp seed nuts, than those in Vegan Express(though Burton does not include nutrition analyses), and many of them are more complicated as well. On the other hand, readers with wheat allergies, whether they are vegan or not, will appreciate the many wheat-free recipes here. For larger collections.

Jean Georges or Shun Lee Cookbook

Jean-Georges: Cooking at Home with a Four-Star Chef

Author: Jean Georges Vongerichten

The cooking of Jean-Georges Vongerichten - sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original - has earned endless raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple. Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants - Jean Georges, Vong, and JoJo. They not only sound simple but are simple - and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Sauteed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake.

Library Journal

You've really arrived as a chef when you need only use your first name for a restaurantor a book.

Library Journal

You've really arrived as a chef when you need only use your first name for a restaurantor a book.

Go to:

Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty

Author: Michael Tong

Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America.

Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.

Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.

In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fiftycolor photographs of the finished dishes throughout.

Why order take-out when you can take home The Shun Lee Cookbook?

Library Journal

When Tong and his business partner opened Shun Lee Palace in New York City in 1967, it was one of the first upscale Chinese restaurants in the country and the first to offer regional Shanghai and Sichuan cuisine (Cantonese food was the only type most Americans had ever tasted at the time). The original Shun Lee and its equally elegant spin-off, Shun Lee West, remain enduringly popular, and now Tong has collected 100 favorite recipes, modified as appropriate for the home kitchen, in his first cookbook. With coauthor Louie, he provides a thorough introduction to ingredients, equipment, and techniques. Recipes include both Chinese classics and Tong's interpretations of traditional dishes; head notes provide culinary background and serving suggestions. Chinese cookbooks are something of a rarity these days, and Tong's is recommended for all subject collections. Copyright 2006 Reed Business Information.

Cooking with Sunshine or Balsamic Vinegar Cookbook

Cooking with Sunshine: The Complete Guide to Solar Cuisine-With 150 Easy Sun-Cooked Recipes

Author: Lorraine Anderson

What could be more entertaining and magical than putting food into a cardboard box outdoors on a sunny day and taking it out fully cooked a few hours later? Solar cooking — a safe, simple cooking method using the sun's rays as the sole heat source — has been known for centuries and can be done at least during the summer in just about any place where there's sun. In Cooking with Sunshine, Lorraine Anderson and Rick Palkovic provide everything you need to know to cook great sun-fueled meals. They describe how to build your own inexpensive solar cooker, explain how solar cooking works and its benefits over traditional methods, offer more than 100 tasty recipes emphasizing healthy ingredients, and suggest a month's worth of menu ideas.

Library Journal

Anderson and Palkovic have been cooking with solar energy for more than two decades, and they self-published an earlier version of this book in 1994. Solar cooking has been getting attention lately for a variety of reasons (e.g., inexpensive solar cookers can make a huge difference to people in developing nations who are living in poverty), and "more advanced"--and more expensive cookers--have been in the news. But the cardboard cooker the authors put together in the early 1980s still works fine for them. Here they include instructions for building such a cooker, the "ABC's of Solar Cooking," lists of resources, and more, along with recipes for snacks, appetizers, main courses, and desserts. Unfortunately, the recipes are somewhat mundane (and it's rather surprising that many of them use ingredients such as canned cream soups), but the book could stand on the information it provides about solar cooking. Recommended for any collection on outdoor or alternative types of cooking. Copyright 2006 Reed Business Information.

Read also Real Education or Dont Pee on My Leg and Tell Me Its Raining

Balsamic Vinegar Cookbook, Vol. 1

Author: Meesha Halm

An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines.

For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to their own home-cooked meals comes The Balsamic Vinegar Cookbook. Featuring more than 40 tantalizing recipes that make the most of balsamic vinegar's assertive, complex flavor, it offers dishes such as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with Gingered Balsamic Vinegar and Strawberry Granita. An engaging history of balsamic vinegar combined with a fascinating look at how it is produced round out this tribute, which also defines terms, clears up misconceptions and provides a list of mail-order sources to ensure that readers have access to the best balsamic vinegar possible.

Crock It or Zuzu Baileys Its a Wonderful Life Cookbook

Crock-It

Author: Barbara M Murray

Slow cooking started when grandma pushed her bean pot to the back of the ash pile. Let time add flavor to your favorite foods. With today's busy lifestyles and rising prices, crockery cooking helps ease the strain of the stretched budget and provide the one element we all need...time. Just a few minutes in the morning with the easy to follow recipes in Crock-It, and you don't have to worry about what to have for dinner. Come home and open the door to the wonderful aroma of a healthy meal. It's like having gradma cooking for you in your own kitchen.

Delightfully illustrated and handwritten in large print, CROCK-IT is filled with an assortment of time-saving recipes that support the busy lifestyles of today without sacrificing nutrition and taste. In addition to soups, stews, and chicken fa-vorites, the eight chapters offer Mexican fare casseroles, vegetarian dishes, and kid pleasers. Be-ginners and experienced cooks alike will enjoy these delicious hassle-free dishes, prepared with ingredients and seasonings found in most kitchens.

Read also The Chicano Experience or Entrepreneurship

Zuzu Bailey's It's a Wonderful Life Cookbook: Recipes and Anecdotes Inspired by America's Favorite Movie

Author: Karolyn Grimes

The actress who played ZuZu in "It's a Wonderful Life" serves up old-fashioned recipes and memories that comfort--inspired by or evocative of life in fictional Bedford Falls. Photos throughout.

Having Tea or Pleasures of the Vietnamese Table

Having Tea: Recipes and Table Settings

Author: Tricia Foley

What could be cozier on a blustery winter's day than a mug of tea by the fire with freshly baked Irish soda bread slathered with sweet butter and tangy orange marmalade? Or more invigorating on a crisp, cool afternoon in autumn than a picnic in the country with sharp English cheeses; crusty white peasant bread; vegetable, cheese, and apple tarts; and Thermoses of steaming warm tea? Or a better way to celebrate the ripe berries of summer than a dessert party tea in the garden with lemon-curd tartlets, raspberry shortcake, raspberry sorbet, sugar cookies, and tea served in flowered china cups?

A cookbook and style book, Having Tea includes a range of stunning locations with recipes, menus, table settings, and serving ideas for tea. There are formal and elegant teas that ring in the winter holidays with rich dark fruitcake, shortbread, brandy snaps, and sherried English trifle; a tea for one in the study with spicy ginger Bundt cake and a plate of cookies; and tea for two in a loft, with slow-scrambled eggs, cornmeal muffins and apple butter, and panfried tomatoes sprinkled with fresh tarragon. Each menu provides suggestions for the ideal tea to suit the meal.

Since the American style of tea drinking originated in England, Having Tea goes to the source to show two classic English tea rooms, tea at the Savoy Hotel in London, and a tea dance at London's Waldorf. In addition, there are special sections on the history and different varieties of teas, selections of teapots and tea services, and directions for brewing the perfect pot of tea. A final section, the "Tea Larder," offers ideas for tea trimmings from honey to mint or ginger, tea sandwiches, and a directory ofmail-order sources for tea.

With approximately fifty recipes for tea sandwiches, crumpets, scones, cookies, and cakes as well as hearty tea-time meals, Having Tea will make you want to make having tea part of your day. It shows how, far more than a beverage, tea is a grand indulgence that provides food for the body and the soul.

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Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks

Author: Mai Pham

A land of vibrant cultures and vivid contrasts, Vietnam is also home to some of the most delicious and intriguing food in the world. While its cooking traditions have been influenced by those of China, France, and even India, Vietnam has created a cuisine with a spirit and a flavor all its own.

Chef and restaurateur Mai Pham brings to life this diverse and exciting cooking in Pleasures of the Vietnamese Table. Born and raised in Saigon before emigrating to the United States, Mai has often returned to her native land to learn the secrets of authentic Vietnamese cooking, from family, friends, home cooks, street vendors, and master chefs. Traveling from region to region, she has gathered the simple, classic recipes that define Vietnamese food today: Green Mango Salad with Grilled Beef, Stir-Fried Chicken with Lemongrass and Chilies, Caramelized Garlic Shrimp, and especially pho, the country's beloved beef-and-noodle soup. With more than 100 recipes in all, Pleasures of the Vietnamese Table offers home cooks the chance to create and savor the traditional flavors of Vietnam in their own kitchen.

Filled with enchanting stories and stirring black-and-white photos of life in Vietnam, Pleasures of the Vietnamese Table provides a captivating taste of an enduring culture and its irresistible cuisine.

Library Journal

Pham, who fled Vietnam with her family in 1975, is now co chef and owner of the Lemon Grass Restaurant in Sacramento, CA. She first returned to Vietnam six years ago and has been back every year since, visiting her feisty 101-year-old grandmother and traveling throughout the country. Pham's first cookbook was The Best of Vietnamese and Thai Cooking (1996). Here she focuses on the wonderful food sold at markets and street corner stalls in Vietnam, starting with Pho, the famous rice noodle and beef soup, and moving on to salads and savory snacks, rice and noodle dishes, seafood such as Salt-and-Pepper Crab, and vegetarian dishes. Pham points out that street food is highly regarded in Vietnam and that the cooks who offer these delicacies are regarded as master chefs, since many "have spent a lifetime perfecting one, or at most a few, specialty recipes dishes typically packed with flavors." She also provides an overview of Vietnamese food and includes a separate chapter on the sauces and other condiments ("Layer After Layer") that are essential to finishing and individualizing each dish. Readable, personal, and filled with delicious recipes, this is highly recommended. Copyright 2001 Cahners Business Information.

Entertaining is Fun or Asian Grocery Store Demystified

Entertaining is Fun!: How to be a Popular Hostess

Author: Dorothy Draper

The timeless and collectible classic on entertaining-at last back in print! Dorothy Draper (1889-1969), like her contemporaries Diana Vreeland and Elsie de Wolfe, became an icon of stylish living through her interior decorating and many books.

Originally published in 1941, Entertaining Is Fun! is one of Draper's most delightful creations, hailed in the original flap copy of the book as "neither a cookbook nor a book of etiquette, but a vivacious and inspiring book on home entertaining." With its charming retro package, this book teaches you how to host the most fabulous dinner parties, holiday meals, and weddings, and also makes a great gift!

Read also SQL Queries for Mere Mortals or Outlook 2007 For Dummies

Asian Grocery Store Demystified: A Food Lover's Guide to all the Best Ingredients

Author: Linda Bladholm

A food lover's guide to all the best ingredients.Do you want to prepare an Asian meal as delectable as those in restaurants? Are you too intimidated by the exotic ingredients to try? And what's inside those mysterious bottles, bags, and boxes in your local Asian grocery store anyway'This handy Take it With You guide provides the answers. Author Linda Bladholm, who has lived, worked, cooked, and dined in locales as diverse as Singapore, Malaysia, Indonesia, Thailand, Japan, Hong Kong, China, Korea, Laos, and Vietnam, takes you on a tour of a typical Asian grocery store and expertly describes what you'll find.Make Your Next Shopping Trip a Successful and Fascinating Journey.Peppered with over 400 illustrations, plus stories about the ingredients used in every major Asian cuisine, this guidebook identifies and tells you how to use the vast array of meats, fruits, vegetables, noodles, tofu, rice, and delicacies. A bonus section of the author's favorite recipes will help you create savory, authentic dishes that will impress everyone-- and it will open a window onto the remarkable civilizations of the Orient.

Table of Contents:

Foreword	vii
Acknowledgments	ix
Introduction	xi
CHAPTER 1 A Walk through Mr. Lin's Grocery Store	15
CHAPTER 2 Rice	24
CHAPTER 3 Noodles	30
CHAPTER 4 Starches & Flour	43
CHAPTER 5 Flavorings & Condiments	49
CHAPTER 6 Oils	64
CHAPTER 7 Vegetables	67
CHAPTER 8 Herbs & Aromatics	80
CHAPTER 9 Fresh Fruit	87
CHAPTER 10 Soybean Products	93
CHAPTER 11 Eggs & Preserved Meats	100
CHAPTER 12 Pickled Items & Preserves	105
CHAPTER 13 Dried Goods & Spices	111
CHAPTER 14 Canned Goods	125
CHAPTER 15 Snacks & Sweets	132
CHAPTER 16 Teas, Healing Tea, & Herb Tea	145
CHAPTER 17 Cookingwith Chinese Herbs	161
CHAPTER 18 Japanese Food Products	168
CHAPTER 19 Exotic Items for the Cultivated Palate	182
CHAPTER 20 The Mosaic Melting Pot: The Rest of the Asian
Market	186
EPILOGUE	196
APPENDIX 1 Basic Utensils	197
APPENDIX 2 Basic Asian Cooking Techniques	199
APPENDIX 3 Recipes	202
GLOSSARY	225
INDEX	229

Mouth Wide Open or Culinary Fundamentals

Mouth Wide Open: A Cook and His Appetite

Author: John Thorn

Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook’s journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

The Washington Post - Linda Kulman

John Thorne's Mouth Wide Open is a journey around his own kitchen. His exhaustive essays, most of which were previously published in his food letter, "Simple Cooking," tackle all manner of dishes, including some, like fried eggs, that might seem beneath consideration. Thorne deconstructs each recipe until he understands not just how it evolved but what each ingredient contributes. In an era marked by celebrity chefs and mundane microwavable meals, the amiable author takes pleasure in "the laying of hands on real food," a process he makes approachable to others through both his commentary and recipes. "Cooking is about doing the best with what you have...and succeeding," he writes. Thorne succeeds masterfully.

Publishers Weekly

This cornucopia of previously published pieces by James Beard Award-winning food writer Thorne, from his newsletter, "Simple Cooking," along with a few from other publications, showcases his relaxed, unfussy attitude, refreshing in this age of cookbook and food-personality overabundance. That casualness comes through on subjects from bagna cauda to pepper pot. It's all foodstuff to him, and his affection for foods of all kinds is boundless. Some of the most intriguing suggestions, reprinted from a regular feature of the newsletter, reflect an awareness that the avocado-green electric range is as legitimate as the Viking. Thorne likes to delve into the source and cultural history of individual dishes, and many spur-of-the-moment concoctions, whose recipes are given, were prepared out of a sense of what-the-heck invention and appetite. He fervently promotes his belief that in every foodie lurks a cook capable of doing wonders with prepared foods, that the opposite also holds, and that the ultimate authority on food is the person eating. (Dec.)

Copyright 2007 Reed Business Information

Book review: E Business Marketing or Industrial Ecology

Culinary Fundamentals

Author: American Culinary Federation

Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia.   Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.

Table of Contents:

SECTION 1. INTRODUCTION

 

Unit 1. Professionalism

                

SECTION 2. NUTRITION, SAFETY, AND SCIENCE

 

Unit 2. Nutrition               

Unit 3. Sanitation and Safety    

Unit 4. Food Science

 

SECTION 3. CULINARY MATH AND RECIPES

 

Unit 5. Culinary Math

Unit 6. Recipes

 

SECTION 4. TOOLS AND EQUIPMENT

 

Unit 7. Equipment Identification 

Unit 8. Knife Skills

 

SECTION 5. INGREDIENTS

 

Unit 9. Dairy and Dry Goods

Unit 10. Meat and Poultry

Unit 11. Fish Identification and Fabrication

Unit 12. Fresh Produce Identification and Handling

Unit 13. Basic Mise en Place Techniques

         

SECTION 6. STOCKS, SOUPS, AND SAUCES

 

Unit 14. Stocks

Unit 15. Soups

Unit 16. Sauces

 

SECTION 7. DRY HEAT TECHNIQUES

 

Unit 17. Sautéing

Unit 18. Frying

Unit 19. Roasting

Unit 20. Barbecuing

Unit 21. Grilling and Broiling

 

SECTION 8. MOIST HEAT TECHNIQUES

 

Unit 22. Braising and Stewing

Unit 23. Shallow Poaching and Steaming

Unit 24. Poaching and Simmering   

 

SECTION 9. COMPLETING THE PLATE

 

Unit 25. Vegetables

Unit 26. Starches

 

SECTION 10. PANTRY

 

Unit 27. Breakfast

Unit 28. Salads and Dressings

Unit 29. Sandwiches

 

SECTION 11. GARDE MANGER

 

Unit 30. Garde-manger

Unit 31. Hors d’oeuvres and appetizers

 

SECTION 12. BAKING

 

Unit 32. Baking

 

SECTION 13. ADVANCED TOPICS

 

Unit 33. Flavor Dynamics

Unit 34. Presentation

 

SECTION 14. CUISINES OF THE WORLD

 

Unit 35. Europe

Unit 36. Asia

Unit 37. The Americas

 

Appendices

 

             Glossary with phonetic pronunciations.

             Conversion Tables: temperature, weight, volume.

  Volume and weight conversions for Selected Foods.

             Pan Sizes.

 Scoop and ladle sizes.

 Can sizes.

             Sample HACCP Recipe.

             Suggested Reading List.

Magazines, Journals, and Periodicals.

Professional Organizations.

 

Dr Shapiros Picture Perfect Weight Loss Cookbook or Small Cakes

Dr. Shapiro's Picture Perfect Weight Loss Cookbook: More than 150 Delicious Recipes for Permanent Weight Loss

Author: Howard M Shapiro

Those familiar with Dr. Shapiro's bestselling Picture Perfect Weight Loss know how simple and effective his Food Awareness Training approach is, especially for grab-and-go eaters or people who just can't deal with the usual deprivations of dieting. Virtually foolproof, the Picture-Perfect program reinforces your choices of healthy foods with strong visual reminders that stay in your mind long after calorie counts and portion sizes have become a blur.

Now, Dr. Shapiro works the same Picture-Perfect magic in your kitchen. Whether you are a passionate cook who gladly spends hours stirring, chopping, or kneading, or a noncook who can't wait to get out of the kitchen, the recipes in this book allow you to prepare delicious low-calorie meals the whole family will love.

Imagine enjoying these flavorful dishes and losing weight.

* Yukon Gold Potato Pancakes with Sausage
* Stuffed Portobello Mushrooms
* Chili Shrimp with Fruity Relish
* Grilled Pork Chops with Georgia Peach Chutney
* Garlic and Chive Mashed Potatoes
* Chocolate Mousse
* Creamy Lemon-Lime Cheesecake

There's even a chapter devoted entirely to cooking for families with children. Kids will rave over dishes like Fruit Pizza, Turkey Burgers with Secret Sauce, Summer Fruit Pops, and Carousel Ice Cream Cake. They may even want to start helping in the kitchen!

To appeal to the gourmet in all of us, Dr. Shapiro also includes recipes from 13 of the nation's top chefs. From Michael Romano of Union Square Café in New York City to Jesse Ziff Cool of the Flea St. Café in Menlo Park, California, these are the best of the best.

You also get real-life bitesfrom New York City firefighters who have used Dr. Shapiro's program to shape up. Real men do cook-- and well! And this book proves that they even enjoy it.

Publishers Weekly

Well known for his highly successful eating plan, Shapiro has produced a cookbook to compliment the strategy. Reiterating the adage "If you do what you did, you get what you got," he argues that people need to make changes they can live with. He offers his modified food pyramid as well as recipes and large, bold photos to illustrate his healthy alternatives to everyday fare. These photos can be particularly revealing when demonstrating, for example, how much healthier and satisfying a large portion of his Roasted Vegetable Quiche than is a third of a buttered bagel. Many recipes have a "Quick" sign that make them ideal for a hectic lifestyle, such as the Pan-Grilled Chicken with Grapes and Thyme. Recipes are provided for every occasion and food type; he insists no food is off-limits but that low-calorie choices can always be made, such as the spicy Pumpkin, Corn, and Lime Soup, as well as the Roasted Pepper and Basil Dip. While Shapiro does intersperse somewhat distracting interviews with famous personalities, his otherwise straightforward cookbook makes an ideal companion to his highly popular eating plan. (Jan.)

Go to: Global Issues and Adult Education or Principles of the Business Rule Approach

Small Cakes: From Fairy Cakes to Fruit Slices

Author: Roger Pizey

From iced fairy cakes to fondant fancies; lemon drizzle cake to lime, lemon, and pistachio slices; these mini versions of classic baked goods provide comfort during a busy day and are perfect for sharing. Traditional favorites such as cheesecakes, sponge cakes, baked fruit loaves, and chunky brownies are waiting to be rediscovered. Perfectly formed miniatures become delicate indulgences rather than guilty pleasures in the creative hands of this leading pastry chef. His new approach to traditional baking is fun, inventive, and, above all, delicious. Thirty fun and exciting recipes provide ideas for baking a cake for any occasion and are a great excuse for transforming everyday baking into a delicious and joyful experience.

Healthy Helpings or Vegan

Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or Not) Cook

Author: Norene Gilletz

The one-stop recipe source for optimal health.

"A delicious, nutritious compilation of recipes that every health-conscious individual will savor!"—Lisa Drayer. Registered Dietitian

Featuring 800 scrumptious and simple recipes with nutritional tips, an extensive pantry section and educational sidebars, Healthy Helpings is just right for embracing a lean lifestyle. These delicious, ethnically diverse recipes are perfect either for entertaining or as dishes the whole family will love.

Simple enough for the beginner and sophisticated enough for a well-seasoned home chef, the recipes in Healthy Helpings are heart-healthy and smart carb-friendly choices that complement almost any diet.

Here is a sampling of Norene's many choices for balanced eating:

• Broccoli and sweet potato soup
• Grilled tuna with mango salsa
• Passover pizza
• Mushroom risotto with sun-dried tomatoes
• Grilled orange teriyaki chicken
• Jumbleberry crisp
• Flourless fudge squares.

Healthy Helpings is a great resource for weight watchers, cardiac patients, diabetics and anyone else with weight or health concerns.

Books about: Statistics and Econometrics or Modern Statistics for Engineering and Quality Improvement

Vegan: Over 90 Mouthwatering Recipes for All Occasions

Author: Tony Weston

A diet free from all animal products (including milk, eggs, and honey) can be both nutritionally complete and completely delicious. Whether you practice veganism for the benefit of animals and the environment or simply because you’re allergic or lactose-intolerant, these more than 90 beautifully illustrated, healthy, and satisfying dishes allow you to enjoy luscious chocolate croissants and high-protein smoothies, as well as appetizing breads, cakes, noodles, and other foods usually made with milk or eggs. Starting with a summary of the vegan philosophy and explaining how a proper vegan diet offers all the nutrients your body needs, this cookbook is the perfect introduction for newcomers to veganism and a source of mouthwatering ideas for long-established vegans.

Beginners Guide to Cake Decorating or On Baking

Beginner's Guide to Cake Decorating

Author: Merehurst Ltd

Even those who have never baked and decorated a cake before in their lives will be able to make beautiful cakes with the help of this book. The first section of the book looks at the equipment you will need and demonstrates the standard cake and icing recipes required to bake and cover all kinds of cakes. Subsequent sections explain techniques for decorating with sugarpaste, royal icing, marzipan and buttercream. There are instructions on making sugar flowers and leaves, and many other sugarcraft techniques such as fabric effects, piping royal icing, modelling figures and animals-all accompanied by beautiful cake designs that are simple to create by following the clear, step-by-step instructions.

Book review: Accounting or Rethinking Bank Regulation

On Baking: A Textbook of Baking and Pastry Fundamentals

Author: Sarah R Labensky

Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and techniques.

FEATURES

• 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products
• Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit from the combined expertise of these professionals
• 700 color photos and line drawings illustrate step-by-step preparation techniques and presentations and identify equipment and fresh ingredients
• 21 informative chapters cover bakeshop basics such as quick breads, cookies, brownies and pies, as well as advanced preparations including laminated Boughs, contemporary tortes, plated desserts and chocolate designs
• Each copy of this book includes a CD of ValuSoft^® MasterCook software, which includes all of the recipes in the book.

Table of Contents:

 1. Professionalism.


 2. Tools and Equipment for the Bakeshop.


 3. Principles of Baking.


 4. Bakeshop Ingredients.


 5. Mise en Place.


 6. Quick Breads.


 7. Yeast Breads.


 8. Enriched Yeast Doughs.


 9. Cookies and Brownies.


10. Pies and Tarts.


11. Pastry Doughs.


12. Laminated Doughs.


13. Syrups, Icings and Sauces.


14. Cakes and Torts.


15. Custards and Creams.


16. Ice Cream and Frozen Deserts.


17. Fruits.


18. Healthful and Special-Needs Baking.


19. Petits Fours.


20. Restaurant Desserts.


21. Chocolate and Decorative Work.


Appendix I. Measurements and Conversion Charts.


Appendix II. High Altitude Baking.


Appendix III. Fresh Fruit Availability Chart.


Appendix IV. Professional Organizations.


Bibliography and Recomended Readings.


Glosary.


General Index.

Professional Charcuterie or Kids Favorites Made Healthy

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pata(c)S

Author: David T Harvey

The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés and terrines, and cured and smoked fish of the highest quality

Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages.

Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels.

Book review: Human Resources Management or Contemporary Hollywood Cinema

Kids Favorites Made Healthy

Author: Better Homes Gardens

Kid-friendly, healthy recipes that taste great and are fun to make.

Practical tips and advice from a panel of experts help parents talk to their kids about healthful living and plan nutritious.

Quick recipes for main dishes, sides, snacks, salads, and desserts use off-the-shelf ingredients.

Complete nutrition information including carbohydrate guidelines and techniques for managing diabetes.

Features recipes for favorite entrées, snacks, and goodies—all with the peace of mind in knowing nutritious meals are the delicious result.

Table of Contents:

TRB

Church Supper Cookbook or Bar Bat Mitzvah Planner

Church Supper Cookbook: A Special Collection of Over 375 Potluck Recipes from Families and Churches across the Country

Author: David Joachim

Now in paperback--the cookbook that brings you the treasured, time-honored recipes from America's best home cooks

Some of the best food in any community can be found at a local church supper or potluck. But the recipes are often closely guarded secrets. Not anymore! In The Church Supper Cookbook, America's best cooks unveil more than 375 of their most requested recipes. These are treasures that have been passed down from generation to generation, picking up the unique touch of each family member who has made them. Each dish has been a proven winner again and again at countless family gatherings, church functions, and community get-togethers.

First published in 1980 and carefully revised and updated for the contemporary home cook in 2001, this comprehensive volume now appears in a very affordable paperback edition. And with the extraordinary range of recipes-from classics like Coq au Vin, Quiche Lorraine, Hot German Potato Salad, and Red Velvet Cake to one-of-a-kind favorites like Shrimp and Blue Cheese Casserole, Lazy Man's Stew, Salmon Mousse with Cucumber Sauce, and Scripture Cake-you'll never be at a loss for a satisfying family meal, a knockout bake sale recipe, or an easy covered dish to please the crowd.

Interesting book: The Cultural Politics of Food and Eating or Effective Leadership in Adventure Programming

Bar/Bat Mitzvah Planner

Author: Emily Haft Bloom

Imagine throwing a party as elaborate as a wedding but catering to the tastes of teenagers. That's the challenge of planning a bar or bat mitzvah. Emily Haft Bloom has organized this daunting task into manageable steps. Focusing on both the spiritual and practical aspects of the event, her book is full of ideas to please parents, kids, and rabbis. Chapters on stationery, vendors, and entertainment are filled with helpful hints and details for an unforgettable event. With tabbed sections, a concealed Wire-O binding, and a pocket for business cards and swatches, The Bar/Bat Mitzvah Planner is the essential tool for those with a 12-year-old kid and a big party on the horizon.

Still Goldn or American Artisanal

Still Gold'n: Celebrating Spokane One Meal at a Time

Author: Junior League of Spokan

s of Gold'n Delicious, this latest cookbook is fresh from the Northwest. Still Gold'n offers beautiful area photography, seasonal menus, and wineries that provide a taste of Spokane. Learn your ABC's appetizers, beverages and cocktails while savoring seafood and enjoy delectable desserts. Proceeds support Junior League sponsored community projects.

Book about: Marketing Research or Capital Budgeting and Long Term Financing Decisions

American Artisanal: Finding the Country's Best Real Food, from Cheese to Chocolate

Author: Rebecca Gray

We have a growing hunger to know where our food comes from. In our increasingly corporate world, we are looking to get back in touch with our roots to the land. American Artisanal feeds this hunger as no book has before.

The book celebrates eighteen of America’s leading food artisans–from Wood Prairie Farms potatoes in Maine to L. L. Lanier Honey in Florida, from Reed’s Ginger Brew in California to Earthy Delights mushrooms in Michigan. These are folks who are returning to the basics of sustainable, small-scale, or just plain high quality production. Food is a second career for many of these producers, who decided to drop out of the office rat race and pursue their real passion, literally in the field. In their inspirational stories we also can see the emergence of a true national cuisine. Also, woven throughout each chapter is the engaging history behind our foods–their natural origins and long journeys to cultivation. Recipes and ordering information are provided so you can enjoy these culinary delights at home.

Becoming a Chef or How to Taste

Becoming a Chef: With Recipes and Reflections From America's Leading Chefs

Author: Andrew Dornenburg

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

Library Journal

This book should be mandatory reading for anyone considering a restaurant career. Dornenburg and Page show what working in a kitchen is really like-forget those ideas of glamour and celebrity. They begin with a brief history of restaurants and notable chefs, then move on to cooking schools and/or apprenticing, getting a job ("starting at the bottom"), and developing in the field. There's a chapter on opening a restaurant and one each on maintaining your edge and surviving the bad times. The authors interviewed 60 chefs from across the country, and relevant, pithy quotations are interspersed through the text, giving a good overview of the different experiences possible. Recipes from the chefs at first seem superfluous, but in fact they serve to convey the varied styles of many distinctive cooks. Fun to read, informative, and unique, this is an essential purchase for career collections.-Judith Sutton, "Sutton's Place Cuisine," New York

San Francisco Chronicle

"One of the top 5 Editors' Choice cookbooks of the year... Eye-opening, charmingly written smorgasbord of save advice... Makes for terrific reading even if you don't want to working a restaurant or actually open one."

Restaurant Hospitality

"One of the best books ever written about the back-of-the-houe side of the restaurant business... Entertaining and enlightening... A must-read."

Knoxville News-Sentinel

"A comprhensive and candid portrait of today's 'celebrity chefs.'"

Alison Arnett

"Its insight into the philosophy of chefdom today is invaluable." -- The Boston Globe

Table of Contents:

List of Recipes.

Acknowledgments.

Foreword.

Preface.

CHEFS Yesterday and Today.

EARLY INFLUENCES Discovering a Passion for Food.

COOKING SCHOOLS Learning in the Classroom.

APPRENTICING Learning in the Kitchen.

GETTING IN Starting at the Bottom.

DEVELOPING AS A COOK The Next Level.

THE BUSINESS OF COOKING Operting and Running a Restaurant.

TRAVEL, EATING, AND READING Learning Something New Every Day.

PERSEVERING IN THE FACE OF REALITY Through Bad Times and Good.

WHAT'S NEXT? The Chef as Alchemist.

APPENDIX A: Glossary of Restaurant and Kitchen Terms.

APPENDIX B: Selected Professional Cooking Schools in the United States and Abroad.

APPENDIX C: Leading Culinary Organizations.

APPENDIX D: Leading Culinary Periodicals.

APPENDIX E: Brief Biographies of Chefs Interviewed.

INDEX.

Interesting textbook: Event Marketing or The Art and Science of Negotiation

How to Taste: A Guide to Enjoying Wine

Author: Jancis Robinson

What better way to learn about wine than to taste it?

Hailed by Jerry Shriver in USA Today as "the woman who makes the wine world gulp when she speaks," Jancis Robinson created in How to Taste a classic for connoisseurs of all levels and the first introduction of its kind to focus on practical tasting exercises. Now fully revised and updated, Robinson's renowned guide proves once again that learning about wine can be just as engaging as drinking it.

Written in Robinson's trademark accessible style, the new How to Taste features thoroughly updated vintages and producers as well as up-and-coming wine regions and styles. Incorporating wines that are both easily obtainable and reasonably priced, Robinson's lessons are separated into complementary portions of theory and practice to help you both learn and taste your way to wine expertise.

One of the world's best-loved authorities on wine, Robinson explains first how to get the most out of the flavor of your wine and food, and then about specific grapes and the wines themselves. By the time you finish the book, you will have learned how to recognize the most popular grape varieties from Chardonnay and Riesling to Pinot Noir and Cabernet Sauvignon, and why a good sparkling wine is always better than cheap champagne. You will discover how to judge sweetness, acidity, and fruitiness as well as the difference between the length and the weight of a wine. You will also be given practical advice for dealing with wine in the real world: how to choose from a wine list, organize your own wine tastings, and pair wines with specific foods.

From the armchair to the wine shop and back to the table, How toTaste will transform anyone on any level into a confident connoisseur who can leave faltering sips behind and have fun along the way.