Cooking'Food & Wine

Classic Indian Cooking

2011-01-27T09:33:00.001-08:00

Classic Indian Cooking Review

Classic Indian Cooking Feature

ISBN13: 9780688037215
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Classic Indian Cooking Overview

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.

It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.

Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.

Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

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Foods of the Americas: Native Recipes and Traditions

2011-01-25T01:36:00.001-08:00

Foods of the Americas: Native Recipes and Traditions Review

Foods of the Americas: Native Recipes and Traditions Feature

ISBN13: 9781580081191
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Foods of the Americas: Native Recipes and Traditions Overview

For many American Indians, food is more than sustenance--it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn--where these indigenous staples flourish, they have become a central part of Native American ceremonies and creation stories.

This illuminating book, produced in association with the Smithsonian’s National Museum of the American Indian, celebrates the amazing diversity of the original foods of North, Central, and South America. Winner of a 2005 James Beard Award, Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Written by chef Fernando Divina and his wife, Marlene Divina (who is of Chippewa, Cree, and Assiniboine heritage), Foods of the Americas includes 140 modern recipes representing tribes and communities from all regions of the Americas.

Some of the specialties are:
      Fry Bread
      Turkey with Oaxacan Black Mole
      Wild Rice and Corn Fritters
      Venison with Juniper and Wild Huckleberry Sauce
      Chilean-Style Avocado and Shrimp Salad

To complement the recipes, Foods of the Americas also features nine illustrated short essays by American Indian writers who offer personal insights into a variety of indigenous food traditions. With enticing food photography and images from the museum’s collection, Foods of the Americas is not only an innovative tribute to the foods of the Western Hemisphere but also a gorgeous testament to the Native contribution to American cuisine.

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Our Founding Foods

2011-01-24T01:20:00.001-08:00

Our Founding Foods Review

Our Founding Foods Feature

ISBN13: 9781595435910
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Our Founding Foods Overview

American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century. Martha Washington, for instance, our First Lady, was America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one "receipt" at a time. Others followed. In the South, Thomas Jefferson's cousin, Mary Randolph, wrote a bestselling cookbook many of whose recipes are still used today. In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that graced Thanksgiving tables for generations. Her cookbook was said to be the "Second Declaration of Independence, written on a kitchen table." And culinary celebrities kept coming, inspired by the bounty of America's fields and streams and gardens and enriched by the many different ethnic traditions at work over the hearth fires. Its all here in OUR FOUNDING FOODS: pioneer campfire cookery, the first Mexican American cuisine, the liberated voices of former slave chefs and the Grand Dames of the early cooking schools. Author Jane Tennant presents over 200 recipes drawn from the best early American cookbooks, all written during the first two hundred years of our culinary history. Each recipe is referenced to its original source with biographical notes on the chef who published it. The bibliography to this collection extends back to 1615, when Gervase Markham, a contemporary of William Shakespeare, raved about "manchet bread." From that moment forward the text leaps across America's culinary history culminating with the Fannie Farmer Cooking School in Boston in 1903. Along the way, you'll also learn what George Washington offered his guests at Mount Vernon; the favorite ice cream of Thomas Jefferson; how the cooks during the Civil War managed without flour; and the recipe for the illicit candy found in the dorms of Vassar College. Rich with facinating historical information and stories of American ingenuity in the kitchen, this tour de force is a unique resource for cooks and historians alike.

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The Food and Cooking of Vietnam and Cambodia: Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes and over 700 photographs

2011-01-22T22:44:00.001-08:00

The Food and Cooking of Vietnam and Cambodia: Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes and over 700 photographs Review

The Food and Cooking of Vietnam and Cambodia: Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes and over 700 photographs Overview

Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes.

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The Best of Cooking with 3 Ingredients

2011-01-21T17:48:00.001-08:00

The Best of Cooking with 3 Ingredients Review

The Best of Cooking with 3 Ingredients Overview

Best of 3 Ingredient Cookbooks combines the best 800 recipes from nine cookbooks written by bestselling author, Ruthie Wornall. There are only 3 ingredients in every recipe and the author promises you canÂ’t ruin any of them. TheyÂ’re easier than simple and theyÂ’re family tested, tried and true. With 10-minute dinners, 10-minute party menus and 5-minute crock pots suppers, youÂ’ll have the extra time you need for the rest of your day.

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I Can't Believe It's Food Storage

2011-01-19T07:32:00.001-08:00

I Can't Believe It's Food Storage Review

I Can't Believe It's Food Storage Feature

ISBN13: 9781935217176
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

I Can't Believe It's Food Storage Overview

Do you have a three-month supply of food for your family? Are you building up and using your long-term food storage? In I Can't Believe It's Food Storage , author Crystal Godfrey explains how to transition common food-storage items (such as powdered milk, whole wheat, and dried beans) into your own recipes. Godfrey also provides over 100 kitchen-tested recipes for you to try. In addition, you'll learn how to put together a personalized three-month supply and how to involve your entire family in planning and preparing meals. And as for that vitally important long-term food supply, you'll learn what to store, and you'll be using it every day to make meals your family will love. All you have to do is follow the easy step-by-step program outlined in the book. When you taste the wonderful meals you'll effortlessly create once you follow the program, you'll be saying, "I can't believe it's food storage!"

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Vegetables: Proceedings of the Oxford Symposium on Food and Cookery 2008

2011-01-18T07:24:00.001-08:00

Vegetables: Proceedings of the Oxford Symposium on Food and Cookery 2008 Review

Vegetables: Proceedings of the Oxford Symposium on Food and Cookery 2008 Overview

In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. Cookery and consumption are not highlighted at the expense of cultivation, so there are some interesting essays on allotments, market gardening in the Paris region, early-modern vegetable gardening in England and the development of markets in India. The theme has been treated with admirable latitude in contributions on vegetables and diplomacy, vegetable carving, and vegetables in Renaissance art. Essays include: (Don't) Eat Your Vegetables: A Historical Semiotics of Carving Legumes (Julia Abramson); The War of Vegetables: The Rise & Fall of the English Allotment Movement (Lesley Acton); The First Scientific Defense of a Vegetarian Diet (Ken Albala); Mukimono & Modoki: Japan's Culinary Trompe l'oeil (Elizabeth Andoh); The Bitter - and Flatulent - Aphrodisiac: Synchrony and Diachrony of the Culinary Use of Muscari Comosum in Greece and Italy' (Anthony Buccini); Eat Your Greens: Traditional Leafy Vegetables for Better Nutrition (Jeremy Cherfas); 'We Talked About the Aubergines: Some Minor Pleasures of European Diplomacy (Andrew Dalby); Akkoub (Gundelia Tournefortii - Tournefort's gundelia): An Edible Wild Thistle from the Lebanese Mountains (Anissa Helou); Is There Salvation in Sweetness? Sugar Beets in America (Cathy Kaufman); The Potato in Irish Cuisine and Culture (Mairtin Mac Con Iomaire & Padraic Og Gallagher); Sweet As! Notes on the Kumara or New Zealand Sweet Potato as a Taonga, or Treasure (Ray McVinnie); Wild Thing: The Naga Morich Story (Michael & Joy Michaud); 'Per rape et porri et per spinachi': Re-examining the Realities of Vegetable Consumption at the Monastery of Santa Trinita in Post-Plague Florence (Salvatore Musumeci); Les Maraichers - Market Gardeners of the Ile de France (Lizbeth Nicol); Keeping the Home Fires Burning: Culinary Exchanges, Sustainability and Traditional Vegetable Markets in India (Krina Patel); The Los Angeles Vegetable Cult (Charles Perry); From the Plate to the Palate: Visual Delights from the Vegetable Kingdoms of Italy (Gillian Riley); But Did the English Eat Their Vegetables? A Look at English Kitchen Gardens and the Vegetable Cookery they Imply, 1650-1800 (William Rubel); Renaissance Italy and the Fabulous, Flamboyant Inslata (June di Schino); Pomtajer (Karin Vaneker); A Vegetable Zodiac from Late Antique Alexandria (Susan Weingarten).

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Chop Suey: A Cultural History of Chinese Food in the United States

2011-01-17T02:52:00.001-08:00

Chop Suey: A Cultural History of Chinese Food in the United States Review

Chop Suey: A Cultural History of Chinese Food in the United States Feature

ISBN13: 9780195331073
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Chop Suey: A Cultural History of Chinese Food in the United States Overview

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences.
Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

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Simple Foods for the Pack: More than 200 all-natural, trail-tested recipes (Sierra Club Outdoor Adventure Guide)

2011-01-15T21:20:00.001-08:00

Simple Foods for the Pack: More than 200 all-natural, trail-tested recipes (Sierra Club Outdoor Adventure Guide) Review

Simple Foods for the Pack: More than 200 all-natural, trail-tested recipes (Sierra Club Outdoor Adventure Guide) Overview

This latest edition of the original-and best-natural foods backpacking cookbook features a wealth of new recipes and mouthwatering classics, as well as the most current information on cooking with today's lightweight foods and equipment. This unique cookbook brings together the expertise of culinary professionals and the wilderness knowledge of a former backcountry guide to provide more than 180 trail-tested recipes for delicious, natural, and easy-to-prepare meals for backpacking, hiking, and camping. Since Sierra Club Books published the first edition of Simple Foods for the Pack in 1976, there has been a revolution in backcountry cooking. Today's lightweight stoves and kitchen tools make cooking in the wild easier than ever before. And with the ubiquitous availability of fast-cooking natural foods, the modern adventurer has tasty alternatives to the expensive pre-packaged meals that are on the market. Focusing on these natural foods and the latest equipment, this newly revised edition offers hikers gourmet taste at every meal-from Oatmeal Hotcakes for breakfast, to homemade "nutrition bars" for the trail, to Beer Fondue back at camp. The wide variety of menus and the expanded guide to planning, packing, and preparing food make cooking in the backcountry as easy as High Mountain Pie. Illustrations: 45 b/w illustrations

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500 Mediterranean Dishes (500 Cooking Series (Sellers))

2011-01-14T20:20:00.001-08:00

500 Mediterranean Dishes (500 Cooking Series (Sellers)) Review

500 Mediterranean Dishes (500 Cooking Series (Sellers)) Overview

Weve all heard amazing things about the delicious and healthy foods of the Mediterranean. Now 500 Mediterranean Dishes provides 500 simple ways to enjoy those foods in everyday meals. From antipasti and tapas to fresh fruit desserts, youll find satisfying recipes for every course and of every variety.

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*** Product Information and Prices Stored: Jan 14, 2011 23:20:04

Fast Food My Way

2011-01-13T16:44:00.001-08:00

Fast Food My Way Review

Fast Food My Way Feature

ISBN13: 9780618393121
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Fast Food My Way Overview

In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Suprême of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques’s way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.

Fast Food My Way Specifications

Over time, in his cookbooks, and on his TV series, Jacques Pépin has taught people how to cook simple, fully flavored dishes--food that reflects his French training while embracing American informality. Jacques Pépin: Fast Food My Way takes this approach one step further by providing 100-plus recipes for a wide range of delicious, meant-to-be fast dishes. These include Stuffed Scallops on Mushroom Rice; Chicken Breasts on Mashed Cauliflower with Red Salsa; Pasta, Ham, and Vegetable Gratin; and Apple, Pecan, and Apricot Crumble. The "my way" of the title can mean the use of time-saving tools (Pépin uses pressure cookers to achieve easy stews like his beef short-rib, mushroom, and potato dish) and convenience foods (canned black bean soup or sweet potatoes for new soup versions). Generally, though, the Pépin approach emphasizes the use of foods that are themselves quickly cooked, like chicken breasts or beef fillet and that can be made flavorful with equally fast-to-fix accompaniments, like his salsa mayonnaise or his tomato-olive sauce.

Fast is, of course, a relative term, and readers will find more than a few dishes in the book that may require more time or attention than they're willing to spend on a daily basis. But overall, the book offers enough easily made recipes, and super-time-saving formulas, like Instant Vegetable Soup, to make it a true cooking resource. --Arthur Boehm

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Cooking for Fifty: The Complete Reference and Cookbook

2011-01-12T16:04:00.001-08:00

Cooking for Fifty: The Complete Reference and Cookbook Review

Cooking for Fifty: The Complete Reference and Cookbook Overview

A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.

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Food Safari: Glorious Adventures Through a World of Cuisines

2011-01-11T15:08:00.001-08:00

Food Safari: Glorious Adventures Through a World of Cuisines Review

Food Safari: Glorious Adventures Through a World of Cuisines Overview

Readers are taken on a culinary adventure into 34 diverse and fascinating cuisines with this book that explores the basic ingredients and makes the exotic familiar

Offering simple foolproof recipes that anyone can cook at home, this is a delicious journey into new worlds, making delicious discoveries. With 180 delicious recipes like spicy Gujarati Potatoes, Southern Fried Chicken, Pho, Empanadas, Haleem—king of curries, and Stone-Bowl Bibimbap, cooks are taken on a culinary globetrot. Desserts include Baklawa, Crepes Suzette, and Fig Loukoumades. Demystifying unfamiliar cuisines, this book offers stories and traditions related to each cuisine, helps readers shop for the key ingredients and cooking implements, and includes simple recipes from cultures as far flung as Africa, the Middle East, Europe, Asia, and South America. Soon readers will be experts at making Dolma from Turkey, Bulgogi from Korea, and Black Forest Cake from Germany.

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Not Your Mother's Weeknight Cooking

2011-01-10T10:56:00.001-08:00

Not Your Mother's Weeknight Cooking Review

Not Your Mother's Weeknight Cooking Feature

ISBN13: 9781558323681
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Not Your Mother's Weeknight Cooking Overview

This book features 125 entree recipes for healthy, delicious meals that are quick to make, easy on the budget, and have plenty of appeal for both adults and kids. Hensperger takes the hallmarks of the Not Your Mother's slow cooker books - fresh, healthy ingredients and contemporary flavors - to create recipes including Roast Turkey Tenderloin with Citrus Wine Sauce, Baked Halibut Parmesan, Pan-Sauteed Lamb Chops with Blackberry Sauce, Ravioli with Quick Tomato Basil Sauce, and Portobello Mushroom Sandwiches with Cranberry Dijon Mustard. Home cooks will turn to this book time and again for simple, wholesome dinners for any night of the week.

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Best Food Writing 2008

2011-01-09T05:28:00.001-08:00

Best Food Writing 2008 Review

Best Food Writing 2008 Feature

ISBN13: 9780738212517
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Best Food Writing 2008 Overview

Best Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars addressing everything from celebrated chefs to the travails of the home cook, and from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, nostalgic, sensuous, and just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for foie gras or fruitcake.

Like previous collections, Best Food Writing 2008 will include writers such as Colman Andrews, Anthony Bourdain, Frank Bruni, Bill Buford, Barbara Kingsolver, Madhur Jaffrey, Ruth Reichl, Raymond Sokolov, Jeffrey Steingarten, and many others.

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Now....you're cooking! Comfort Food Classics

2011-01-08T03:48:00.001-08:00

Now....you're cooking! Comfort Food Classics Review

Now....you're cooking! Comfort Food Classics Overview

Enjoy a taste of home, with more than 200 tried and true family favourite recipes. Comfort foods connect us with memories of special times and special people. With recipes for everything from appetizers and main dishes to desserts, this is a great all-purpose cookbook. People tell me that they have recipe books that they only make one or two recipes out of, but the Comfort Food Classics cookbook contains so many recipes that they make again and again.

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Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library)

2011-01-06T21:24:00.001-08:00

Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library) Review

Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library) Feature

ISBN13: 9780781812214
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library) Overview

From classics like Fava Bean Puree, Yogurt with Honey, and Egyptian Whole-Wheat Pita Bread, to tempting Lamb-Filled Phyllo Triangles and Peanut, Coconut, and Raisin Baklava, "Nile Style" spans the range of the Egyptian kitchen with recipes that will appeal to every palate! It includes 23 full menus showcasing, 150 easy-to-follow recipes and much more.

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Cooking the Austrian Way (Easy Menu Ethnic Cookbooks)

2011-01-05T16:16:00.001-08:00

Cooking the Austrian Way (Easy Menu Ethnic Cookbooks) Review

Cooking the Austrian Way (Easy Menu Ethnic Cookbooks) Overview

An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.

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*** Product Information and Prices Stored: Jan 05, 2011 19:16:06

From the Olive Grove: Mediterranean Cooking with Olive Oil

2011-01-04T13:00:00.001-08:00

From the Olive Grove: Mediterranean Cooking with Olive Oil Review

From the Olive Grove: Mediterranean Cooking with Olive Oil Feature

ISBN13: 9781551523675
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

From the Olive Grove: Mediterranean Cooking with Olive Oil Overview

The healthful virtues of olive oil, a key component of the Mediterranean diet, have become well known in recent years; its monounsaturated fats and antioxidants are beneficial in preventing heart disease by controlling LDL ("bad") cholesterol levels while simultaneously raising HDL ("good") cholesterol levels.

Helen Koutalianos and her husband run Basil Olive Oil Products in Canada, which sells artisan olive oil produced on a farm in Greece that their family has owned for generations. Helen has preached the gospel of olive oil and its benefits for years; at the same time, consumers across North America have become more sophisticated and appreciative of flavorful, boutique olive oils that are not mass produced. In this charming, intimate cookbook, Helen and her daughter Anastasia have collected 150 delectable, Mediterranean-inspired recipes (Greek and beyond) in which olive oil is a central ingredient; these include Olive Oil Poached Lamb, Quail with Olives, Turkish Kebab with Garlic, Shrimp and Feta Casserole, Octopus in Wine Sauce, Seared Scallop and Prawn Gazpacho, Artichokes with Lemon, and Kolokithakia Yemista (Stuffed Zucchinis with Lemon Egg Sauce).

The book also takes readers through the artisan olive oil–making process, from cultivating and processing the fruit to the production of the oil itself. Complemented with full-color photographs of recipes as well as photos of the olive farm in Greece, From the Olive Grove will seduce and inspire readers to create their own delicious, heart-healthy meals at home.

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Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar

2011-01-03T05:40:00.001-08:00

Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar Review

Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar Overview

Cookbooks with recipes for baking with sugar (in the oven), continue to top the bestseller lists. And yet, no one has set out to do a cookbook with recipes on cooking with sugar (on the stovetop)--until now. In Sugar Baby, Gesine Bullock-Prado offers totally unintimidating step-by-step advice; the simplest instructions; recipes for candy, confections, and treats that integrate stovetop work into finished desserts; and a hilarious voice. Organized by temperature and chemical stages, here are more than 100 recipes for lollipops, caramel, rock candy, chocolate mousse, macarons, marshmallows, pudding pops, cakes, and much more. Sugar Baby will satisfy even the most demanding sweet tooth.

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Stalking the Green Fairy: And Other Fantastic Adventures in Food and Drink

2011-01-01T21:32:00.001-08:00

Stalking the Green Fairy: And Other Fantastic Adventures in Food and Drink Review

Stalking the Green Fairy: And Other Fantastic Adventures in Food and Drink Overview

Witty essays on food and drink from one of the most entertaining and highly respected food writers in the country today James Beard Award-winning author and culinary insider James Villas, named Bon Appétit's 2003 Best Food Writer of the Year, turns his pen to everything from absinthe (the green fairy), barbecue, and authentic grits to San Francisco sourdough and the wonders of peanut butter and price club shopping. Sometimes biting (literally), often hilarious, and always passionate, Villas serves up quick takes on and penetrating insights into the origins and essential experiences of many of our favorite foods and beverages.

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Sofi's Aegean Kitchen: A Light Approach to Traditional Greek Home Cooking

2010-12-31T14:16:00.001-08:00

Sofi's Aegean Kitchen: A Light Approach to Traditional Greek Home Cooking Review

Sofi's Aegean Kitchen: A Light Approach to Traditional Greek Home Cooking Overview

Sofi Konstantinides, proprietor of the acclaimed Los Angeles restaurant Sofi, shares the culinary legacy of her native Greece, presenting 145 recipes made lighter by using less oil, butter, and sugar than is customary. Filled with reminiscences about her family and friends, Sofi's Aegean Kitchen is both a loving tribute to generations of talented Greek cooks and a health-conscious offering of their best home cooking. Black-and-white photographs and line drawings.

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The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite

2010-12-30T14:12:00.001-08:00

The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite Review

The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite Overview

Veganize Any Recipe with Confidence!

The Complete Guide to Vegan Food Substitutions is your secret weapon to turning any recipe imaginable into a deliciously “veganized” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you’ll create dishes that are not only better than the “real” thing, but healthier, too.

With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.

Stunning photography and easy-to-follow charts, like the sample one below, appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe.

If you’ve always wanted to turn your aunt’s famous mac and cheese into a veganized taste sensation, or your grandma’s buttermilk pie into a rousing, “reinvented” success, The Complete Guide to Vegan Food Substitutions is the solution you’ve been looking for!

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*** Product Information and Prices Stored: Dec 30, 2010 17:12:04

Finger Food for Babies & Toddlers: Delicious Nutritious Food for Little Hands to Hold

2010-12-29T12:40:00.001-08:00

Finger Food for Babies & Toddlers: Delicious Nutritious Food for Little Hands to Hold Review

Finger Food for Babies & Toddlers: Delicious Nutritious Food for Little Hands to Hold Feature

ISBN13: 9780091889517
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Finger Food for Babies & Toddlers: Delicious Nutritious Food for Little Hands to Hold Overview

Faced with a perpetual mealtime battle with her baby Millie, Jennie Maizels discovered it wasn't that Millie did not want eat, she just didn't want to be spoon-fed by anyone else. Faced with this independence, Jennie Maizels was forced to dream up ideas for foods that Millie could hold, like a mini pizza or a rice ball, until she was able to feed herself, and life became simple again. But all babies go through a stage when finger-held foods are the best way to feed them. Jenny Maizels has come up with a beautifully illustrated book using a wide range of healthy ingredients, cooked and uncooked, hot and cold, savoury and sweet.

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*** Product Information and Prices Stored: Dec 29, 2010 15:40:05

The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs

2010-12-28T09:40:00.001-08:00

The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs Review

The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs Overview

Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen.

Festival founder and director Lee Brian Schrager takes readers on an unparalleled all-access tour of this event, with movers and shakers of the food world and an all-star cast of chefs, including Guy Fieri, Bobby Flay, Rachael Ray, Tom Colicchio, Thomas Keller, Alice Waters, and Paula Deen. Interviews and insider stories take readers into the tents, private parties, and the very best events—such as Rachael’s Burger Bash, the BubbleQ (champagne and barbecue!), and the Grand Tasting Village on the beach.

Of course, in the book as at the festival, it’s the amazing food that takes center stage. The tastes and smells of SoBe come alive in 100 tantalizing recipes for Drinks, Starters and Small Plates, Barbecue, Burgers, Comfort and Casual Food, Main Courses, and Desserts, including:

· Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa
· Martha Stewart’s Lobster Roll
· Guy Fieri’s All-Star Sausage Steak Sandwich with Guid’s Pickled Hot Veggies
· Alice Waters’s Grapefruit and Avocado Salad
· Jamie Oliver’s Roasted Carrots and Beets with the Juiciest Pork Chops
· Paula Deen’s Double Chocolate Gooey Butter Cake
· Tom Colicchio’s Caramelized Tomato Tarts
· Rick Bayless’s Brava Steak with Lazy Salsa
· Spike Mendelsohn’s Toasted Marshmallow Shake
· Nigella Lawson’s Caramel Croissant Pudding

With a foreword by Anthony Bourdain and peppered with anecdotes and gorgeous photography of South Beach, the Food Network South Beach Wine & Food Festival Cookbook will transport readers to this exciting celebration Emeril has dubbed “Spring Break for chefs.”

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The Food and Cooking of Peru: Traditions, Ingredients, Tastes and Techniques in 60 Classic Recipes

2010-12-27T07:40:00.001-08:00

The Food and Cooking of Peru: Traditions, Ingredients, Tastes and Techniques in 60 Classic Recipes Review

The Food and Cooking of Peru: Traditions, Ingredients, Tastes and Techniques in 60 Classic Recipes Overview

Peruvian cuisine is considered to be one of the most diverse in the world, and on a par with French, Chinese and Indian cuisine in terms of sophistication. With this eclectic variety of traditional dishes, 28 different climates, and terrain that includes coasts, mountains, forest and jungle, Peruvian gastronomy is in constant evolution.

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*** Product Information and Prices Stored: Dec 27, 2010 10:40:04

Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices

2010-12-26T04:24:00.001-08:00

Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices Review

Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices Feature

ISBN13: 9780740797675
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices Overview

As the first grassroots cookbook to emerge from social media, The Foodista Best of Food Blogs Cookbook features competition-tested recipes from foodie-favorite Web site Foodista.com. Foodista.com is the Web's premier source for collaborative cooking. The site's goal is to build the world's largest high-quality online cooking encyclopedia that offers followers everything from recipes to cooking instructions.

Foodista.com bloggers worldwide were invited to submit their favorite blog posts, recipes, and photos to compete for a spot inside this cookbook. Winning entries were selected from all over the globe and include recipes such as Smoked Salmon and Mascarpone Calzone, Spiced Wine-Poached Persimmon, Prosciutto-Wrapped Broccolini with Basil Crisps, and Snickerdoodle Ice Cream. So, step away from the keyboard and open up The Foodista Best of Food Blogs Cookbook to explore the world of food that awaits.

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*** Product Information and Prices Stored: Dec 26, 2010 07:24:03

Recipes for the Nation's Favourite Food: Britain's Top 100 Dishes (Cookery)

2010-12-25T00:00:00.001-08:00

Recipes for the Nation's Favourite Food: Britain's Top 100 Dishes (Cookery) Review

Recipes for the Nation's Favourite Food: Britain's Top 100 Dishes (Cookery) Overview

From Roast Rib of Beef with Yorkshire Pudding to Bangers and Mash, here are recipes for Britain’s favorite dishes.

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*** Product Information and Prices Stored: Dec 25, 2010 03:00:04

The World's Healthiest Food

2010-12-23T21:44:00.001-08:00

The World's Healthiest Food Review

The World's Healthiest Food Overview

A triumphant culinary celebration of all that is healthy, The World's Healthiest Recipes is overflowing with recipes from around the world that have been recreated under guidelines endorsed by the American Heart Association. All recipes are embellished with informative sidebars and a detailed Glossary and carefully cross-referenced Index are included. 150 recipes. 220 color illustrations. 106 maps.

The World's Healthiest Food Specifications

Food--its flavor, color, and where we were when we ate it--is often the most lasting memory we carry with us from world travels. Long after the photographs have been tucked in a drawer and forgotten, long after the Spanish leather boots purchased as a souvenir have worn out, we still crave the gazpacho eaten one warm spring day in Andalusia.

The World's Healthiest Foods is a coffee-table book to whet those culinary memories. Every double-spread has two or more gorgeous, full-color photos illustrating the recipes (150) and ingredients as well as markets, food preparation, and agricultural processes around the world. Renowned South African photographer Peter Johnson contributed the cultural images, while Phil Wymant shot the food pictures with such artistry that each turn of the page is a vicarious pleasure. Watercolor maps showing the place of origin accompany each recipe.

Anne Marshall's recipes are well presented, with serving sizes (most dishes are for four), preparation time, nutrition notes, and easy-to-follow instructions. A comprehensive index makes it easy to find favorite recipes. The dishes range from healthful family fare (Nut and Vegetable Enchiladas from Mexico) to full-out, company's-coming extravaganzas (Raspberry Ring with Fresh Berries, from Australia). Even if you never cook a thing, the photos and recipes will take you back to favorite places and favorite meals, or provide a grocery list of places to go and things to eat in the future. --Brenda Pittsley

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*** Product Information and Prices Stored: Dec 24, 2010 00:44:04

The Gourmet's Guide to Cooking with Liquors and Spirits: Extraordinary Recipes Made with Vodka, Rum, Whiskey, and More!

2010-12-21T08:32:00.001-08:00

The Gourmet's Guide to Cooking with Liquors and Spirits: Extraordinary Recipes Made with Vodka, Rum, Whiskey, and More! Review

The Gourmet's Guide to Cooking with Liquors and Spirits: Extraordinary Recipes Made with Vodka, Rum, Whiskey, and More! Feature

ISBN13: 9781592535941
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Gourmet's Guide to Cooking with Liquors and Spirits: Extraordinary Recipes Made with Vodka, Rum, Whiskey, and More! Overview

Caution: Cooking with liquor and other spirits can be intoxicating!

Adding liquors and spirits into simple dishes is the ultimate way to add potent flavor and subtle flair. Most people already have a well-stocked liquor cabinet, and anything from anise to whiskey can be splashed into a marinade, incorporated into a soup, or baked into a rich dessert. The Gourmet’s Guide to Cooking with Liquors andSpirits will take your cooking from everyday to elegant.

Try one of these recipes tonight!

Mojito Vinaigrette

Lump Crab Cakes with Basil and Kaffir Lime Vodka Aioli

White Chicken Chile with Cilantro and Whiskey

Beef Tenderloin Steaks with Blackberry Brandy Sauce

Grilled Vegetables with Anisette and Balsamic Vinegar

Curaçao Rum Cake

Irish Crème Pudding with Candied Cashews

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*** Product Information and Prices Stored: Dec 21, 2010 11:32:07

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

2010-12-20T06:36:00.001-08:00

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat Review

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat Feature

ISBN13: 9781584798637
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat Overview

Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements—and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores—people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well.

With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement.

“Deborah Krasner is part of a revolution in food, in agriculture, in nutrition, that is taking place in our nation. Her book is a fine contribution to that revolution, teaching us how to eat more healthfully, how to buy from local farmers, how to cook what they raise.” —Senator Bernie Sanders, from the foreword

“The healing local food movement's success hinges on artisanal farming and domestic culinary arts. Good Meat takes the mystery out of both in a masterful way, bringing all of us another giant step closer to healing the planet one bite at a time. Beautiful pictures and delightful explanations . . . Everyone interested in local, earth-friendly food will love this book." —Joel Salatin, owner of Polyface Farm

"Good Meat is a template for all future cookbooks: one that educates on the culinary differences between factory-farmed meats and animals raised on family farms, and the utilization of the entire animal in a sustainable manner." —Patrick Martins, founder of Slow Food USA, Heritage Foods USA

"Good Meat is the cookbook for all who have made the choice to eschew factory-farmed meat for grass-fed and pasture-raised meat. This book provides the knowledge to make sustainably raised meat a reality at your table." —Bruce Aidells, author of The Complete Meat Cookbook

"If you want to cook delicious meals from humanely raised meat, Good Meat is for you. It offers superb recipes designed for grass-fed meat, and provides cooks with the first useful guide to ordering direct from the farm. This book makes you feel good about the meat you eat." —Paula Wolfert, author of Clay Pot Cooking

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*** Product Information and Prices Stored: Dec 20, 2010 09:36:04

Cooking Light Superfast Suppers: Speedy Solutions for Dinner Dilemmas

2010-12-19T04:48:00.001-08:00

Cooking Light Superfast Suppers: Speedy Solutions for Dinner Dilemmas Review

Cooking Light Superfast Suppers: Speedy Solutions for Dinner Dilemmas Feature

Third Printing 2003 by Oxmoor House Inc.

Cooking Light Superfast Suppers: Speedy Solutions for Dinner Dilemmas Overview

In a world that makes ever-increasing demands on people`s time, Superfast Suppers is indeed a lifesaver. Innovative recipes with carefully calculated ingredients (never more than 10), and attenuated prep times (not longer than 20 minutes), get cooks in and out of the kitchen in record time to put delicious meals on the table. Clever and always quick, Superfast Suppers will revolutionize your cooking with no loss of nutrition and no compromise in taste. Especially notable are the 20 recipes with less than 10 minutes of prep time, the 10 slow-cooker dinners and the 25 `Deadline Desserts` which require only 15 minutes from beginning to `yum!` Finally, this book boasts the unique `Have It Your Way` chapter that lets everyone create their own special meal from one basic item and a plethora of toppings. Any way you slice it, Superfast Suppers is a must-have for today`s families on the go.

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*** Product Information and Prices Stored: Dec 19, 2010 07:48:04

Everyday Low Carb Cooking: 240 Great-Tasting Low Carbohydrate Recipes the Whole Family will Enjoy

2010-12-18T04:00:00.001-08:00

Everyday Low Carb Cooking: 240 Great-Tasting Low Carbohydrate Recipes the Whole Family will Enjoy Review

Everyday Low Carb Cooking: 240 Great-Tasting Low Carbohydrate Recipes the Whole Family will Enjoy Feature

ISBN13: 9781569245200
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Everyday Low Carb Cooking: 240 Great-Tasting Low Carbohydrate Recipes the Whole Family will Enjoy Overview

Alex Haas knows good food. As a chef who worked at the MGM Grand in Las Vegas, he has spent years cooking and creating all kinds of delicious recipes. Now, in Everyday Low Carb Cooking, Haas uses his superior culinary skills to transform over 240 recipes culled from two-dozen cuisines into mouth-watering low carb fare. Haas offers low carb versions of all your family favorites—including hamburgers, chicken wings, pizza, clam chowder, and chocolate pudding—as well as other exotic dishes that will keep you and your family excited about low carb eating for many meals to come. Complete with macronutrient counts for each ingredient, Everyday Low Carb Cooking covers everything from soups, salads, sauces, and condiments to entrees, vegetable dishes, and dessert. Recipes include:

Chicken and Smoked Sausage Gumbo * Cobb Salad * Beef Fajitas * Philly Cheese Steak * Rosemary Pork Chops * Baked Buffalo Wings * Shrimp Jambalaya * Southwestern Green Beans * Quiche Lorraine Frittata * Pumpkin Pie * New York–Style Cheesecake

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*** Product Information and Prices Stored: Dec 18, 2010 07:00:04

Cooking Vegetables the Italian Way

2010-12-17T03:24:00.001-08:00

Cooking Vegetables the Italian Way Review

Cooking Vegetables the Italian Way Overview

Formerly From an Italian Garden, this book published to outstanding reviews is now available in paperback. Barrett has collected more than 200 delicious, healthful dishes that, true to Italian tradition, call for fruits and vegetables prepared by the simplest means possible. 50 line drawings.

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*** Product Information and Prices Stored: Dec 17, 2010 06:24:05

Jailhouse Cooking: The Poor Man's Guide To Cooking

2010-12-16T02:44:00.001-08:00

Jailhouse Cooking: The Poor Man's Guide To Cooking Review

Jailhouse Cooking: The Poor Man's Guide To Cooking Overview

Who needs to buy this book? This book is for those pathetic individuals who, before reading and following the easy-to-follow directions in this book, had trouble preparing even a box of macaroni & cheese without someone standing right there behind them every step of the way. It is all about confidence. After you follow these simple recipes and you begin to get those compliments, then, like my students, you too will want to cook something special for your girlfriend, boyfriend, mom, dad, wife, husband or children. HEY!! You need to buy this book for your...1) Son. 2) Girlfriends, you need to buy this book for your honeybuns. 3) Soon-to-be-wives, you need to buy this book for your soon-to-be-husbands. 4) Children, you need to buy this book for your dad (so you will not go hungry whenever mom is not going to be home tonight and it is dad's turn to cook)

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*** Product Information and Prices Stored: Dec 16, 2010 05:44:03

Billy Joe Tatum's Wild Foods Field Guide and Cookbook: An Illustrated Guide to 70 Wild Plants, and over 350 Irresistible Recipes for Serving Them Up

2010-12-15T00:24:00.001-08:00

Billy Joe Tatum's Wild Foods Field Guide and Cookbook: An Illustrated Guide to 70 Wild Plants, and over 350 Irresistible Recipes for Serving Them Up Review

Billy Joe Tatum's Wild Foods Field Guide and Cookbook: An Illustrated Guide to 70 Wild Plants, and over 350 Irresistible Recipes for Serving Them Up Overview

A compact field reference for campers, and a robust cookbook for all lovers of natural foods. It includes an illustrated guide identifying 70 wild plants and a collection of 350 recipes for serving up the forager's finds. For all regions. 98,000 copies in print.

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*** Product Information and Prices Stored: Dec 15, 2010 03:24:04

Here's To Good Food: Cooking With Beer, Wine, Liquor & Liqueurs

2010-12-13T21:04:00.001-08:00

Here's To Good Food: Cooking With Beer, Wine, Liquor & Liqueurs Review

Here's To Good Food: Cooking With Beer, Wine, Liquor & Liqueurs Overview

Chapters Include: Here's To Cooking with BEER, Fine Dining with WINE, Variety and Whimsey with VODKA & WHISKEY, Spirited Dishes from TEQUILA & RUM, CORDIALS in the Kitchen, LIQUEUR Laced Desserts and PUNCHES with a Kick

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*** Product Information and Prices Stored: Dec 14, 2010 00:04:04

Samayal: The Pleasures of South Indian Vegetarian Cooking (Winner Gourmand World Cookbook Award)

2010-12-12T20:12:00.001-08:00

Samayal: The Pleasures of South Indian Vegetarian Cooking (Winner Gourmand World Cookbook Award) Review

Samayal: The Pleasures of South Indian Vegetarian Cooking (Winner Gourmand World Cookbook Award) Overview

Nominated as runner up for The Best Vegetarian Cookbook, 'Samayal - The Pleasures of South Indian Vegetarian Cooking' comes with a free ayurvedic booklet. This little treasure book contains inputs on the great science of healing with some gems of recipes handed down through generations from the sacred lands of Kerala and Tamil Nadu. Ayurveda originally took roots in Kerala and the Kottakkal Arya Vaidya Sala pioneered ayurvedic treatment with medicinal herbs and a vegetarian diet that is most healthy and characterises a life without ailments. For Hindu vegetarians there is a strong moral belief that all life is sacred and killing amounts to violence. Hence the choice of food determines their way of life. In ayurvedic language 'the body is the temple of a man's inner being' So that which we worship cannot be killed.

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The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland

2010-12-11T13:24:00.001-08:00

The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland Review

The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland Feature

ISBN13: 9781402230981
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland Overview

The perfect gift for Southerners, history lovers, and foodies alike.

Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands. Includes:

Benne Seed Biscuits
Sweet Potato Pie
Frogmore Stew
She Crab Soup
Brunswick Stew
Hoppin' John
Oyster Purloo
Cooter Soup
Hags Head Cheese
Goobers
And much, much more!

(20100315)

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*** Product Information and Prices Stored: Dec 11, 2010 16:24:03

Gluten Free Food Storage, It's in the Bag

2010-12-07T09:16:00.001-08:00

Gluten Free Food Storage, It's in the Bag Review

Gluten Free Food Storage, It's in the Bag Overview

Learn how to save space and time by organizing your food storage using this convenient new bag system. With over 100 gluten-free recipes for breakfasts and dinners, you're sure to find something even your pickiest eaters will enjoy. When you're finished, you'll be able to simply grab a bag, follow the recipe, and enjoy a delicious meal your family will love!

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*** Product Information and Prices Stored: Dec 07, 2010 12:16:04

Whole Foods for Babies and Toddlers

2010-12-06T04:20:00.001-08:00

Whole Foods for Babies and Toddlers Review

Whole Foods for Babies and Toddlers Overview

This introduction into the world of whole foods will help parents introduce their baby to solids and give them the knowledge to encourage healthy eating for all ages. Contains updated information on the inferiority of processed and prepackaged baby good and the superiority of whole foods. This book will prepare to give a strong start toward a lifelong commitment to health and fitness. Recipes are also included.

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*** Product Information and Prices Stored: Dec 06, 2010 07:20:10

Rainbow Green Live-Food Cuisine

2010-12-02T09:16:00.001-08:00

Rainbow Green Live-Food Cuisine Review

Rainbow Green Live-Food Cuisine Feature

ISBN13: 9781556434655
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Rainbow Green Live-Food Cuisine Overview

Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens provides a dietary regimen that may help reverse this process by introducing whole, natural, organic, and raw foods into the diet. These restorative "live" foods can reverse chronic disease and bring back health and vitality. This eclectic cookbook shares 250 delicious vegan recipes from chefs at the Tree of Life Cafe. Dishes include Avocado Salad with Rosemary, Green Dragon Broccoli, Raw-violis, Lavender Milk, and Carob Coconut Cream Eclairs. International entrees, juices, and aromatherapeutic remedies are also featured.

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Home Book of Smoke Cooking: Meat, Fish & Game

2010-12-01T00:36:00.001-08:00

Home Book of Smoke Cooking: Meat, Fish & Game Review

Home Book of Smoke Cooking: Meat, Fish & Game Overview

Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.

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*** Product Information and Prices Stored: Dec 01, 2010 03:36:04

A Return to Cooking

2010-11-29T23:00:00.001-08:00

A Return to Cooking Review

A Return to Cooking Overview

The greatest work by one of the world's most renowned chefs—returns in paperback.

Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, A Return to Cooking is "an unprecedented look at the creative process of one of the world’s best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand.

Expect to be enchanted by Eric's lack of pretense and his irrepressible joie—a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition.

A Return to Cooking Specifications

Eric Ripert, chef and part owner of New York's Le Bernadin, discovered that as his chef star rose he drifted far, far away from cooking. A Return to Cooking is his response to this sorry predicament, the result of a self-imposed challenge: to gather together disparate souls--a painter (Valentino Cortazar), a writer (Michael Ruhlman, author of The Making of a Chef and The Soul of a Chef), photographers (Shimon and Tammar Rothstein), and a personal assistant (Andrea Glick, who would write and test the spontaneously created recipes)--and simply cook.

The settings (and fresh food ingredients) are spectacular. Sag Harbor in summer. Puerto Rico in winter. California's Napa Valley in spring. Vermont in fall. Rent a house, shop for food, and make the meals happen. For anyone who has ever wanted to understand how a great cook looks at ingredients and settles on a plan, A Return to Cooking is it. In Puerto Rico the reader is treated to Caramelized Pineapple Crepes with Crème Frâiche; Shrimp with Fresh Coconut Milk, Calabaza, and Avocado; and Seared Tuna with Escabeche of Pear Tomatoes.

What Ripert does with food, the Rothsteins do with photos, Cortazar does with paints, and Ruhlman does with words. The stimulating recipes rise out of a young lifetime of experience. This is a big, lush book (330 pages, 150 recipes, nearly 400 color photos and illustrations) dense with information, technique, and flavor. For anyone who has wandered far from the kitchen and the pleasures inherent in cooking, A Return to Cooking will bring you right back home. --Schuyler Ingle

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Cooking Fresh from the Bay Area (Eating Fresh Guides)

2010-11-28T06:44:00.001-08:00

Cooking Fresh from the Bay Area (Eating Fresh Guides) Review

Cooking Fresh from the Bay Area (Eating Fresh Guides) Overview

More than 80 recipes from the region’s most acclaimed chefs, handpicked for their commitment to local, seasonal, and organic ingredients.

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*** Product Information and Prices Stored: Nov 28, 2010 09:44:03

Safe Food: The Politics of Food Safety (California Studies in Food and Culture)

2010-11-26T18:24:00.001-08:00

Safe Food: The Politics of Food Safety (California Studies in Food and Culture) Review

Safe Food: The Politics of Food Safety (California Studies in Food and Culture) Feature

ISBN13: 9780520266063
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Safe Food: The Politics of Food Safety (California Studies in Food and Culture) Overview

Food safety is a matter of intense public concern, and for good reason. Millions of annual cases of food "poisonings" raise alarm not only about the food served in restaurants and fast-food outlets but also about foods bought in supermarkets. The introduction of genetically modified foods--immediately dubbed "Frankenfoods"--only adds to the general sense of unease. Finally, the events of September 11, 2001, heightened fears by exposing the vulnerability of food and water supplies to attacks by bioterrorists. How concerned should we be about such problems? Who is responsible for preventing them? Who benefits from ignoring them? Who decides?
Marion Nestle, author of the critically acclaimed Food Politics, argues that ensuring safe food involves more than washing hands or cooking food to higher temperatures. It involves politics. When it comes to food safety, billions of dollars are at stake, and industry, government, and consumers collide over issues of values, economics, and political power--and not always in the public interest. Although the debates may appear to be about science, Nestle maintains that they really are about control: Who decides when a food is safe?
She demonstrates how powerful food industries oppose safety regulations, deny accountability, and blame consumers when something goes wrong, and how century-old laws for ensuring food safety no longer protect our food supply. Accessible, informed, and even-handed, Safe Food is for anyone who cares how food is produced and wants to know more about the real issues underlying today's headlines.

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Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931

2010-11-24T07:40:00.001-08:00

Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931 Review

Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931 Overview

In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies.

This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here -- Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few -- but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.

Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was "probably fruit, dry toast, and a beverage" while the average man's was "fruit, cereal, eggs with ham or bacon, hot bread, and a beverage," the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America.

The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of The Joy of Cooking. Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.

Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931 Specifications

Suddenly Aunt Eunice is on the phone explaining, "Aunt Mabel won't be with us for Christmas dinner, she's taking a holiday cruise with her bridge club. So would you be a dear and bring the Cheese Custard Pie this year? The family sure loves that pie." You ponder a moment and remember that the Cheese Custard Pie wasn't half bad, a stout and hearty dish with heavy Midwestern overtones, a bit like Aunt Mabel, in fact. You've eaten the same pie every year for as long as you can remember, your parents ate the same pie, and chances are your grandparents got a little crazy and had a slice or two à la mode. Small wonder Mabel has been wowing the family with Cheese Custard Pie since 1931.

Warm fuzzy memories go suddenly bad when you realize that the success or failure of the family holiday has just been placed squarely upon your shoulders in the form of a dessert you haven't a clue how to cook. Damn that bridge club! A quick call back to Aunt Eunice reveals, "It's simple, honey, all you need is The Joy of Cooking."

In 1931, Mrs. Irma von Starkloff Rombauer was newly widowed and in need of a way to support her family. The celebrated St. Louis hostess struck on the idea of turning her personal recipes and cooking techniques into a book. She self- published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat, and the legend was born. Aunt Mabels everywhere related to Irma's sensible, fearless approach to the culinary arts, and Chicken à la King, Risotto, and Roasted Spanish Onions found their way onto our tables. The Joy of Cooking quickly became a modern masterpiece, the stuff of legends, the foundation of family dinners everywhere.

This facsimile of the original 1931 edition offers ample proof why The Joy of Cooking, at 15 million copies and counting, remains one of the most popular cookbooks of all time. This is where it all began, and while her Shrimp Wiggle may not be in vogue anymore, a certain pie recipe just might save your family holiday. --Mark O. Howerton

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Pet Food Politics: The Chihuahua in the Coal Mine

2010-11-23T04:12:00.001-08:00

Pet Food Politics: The Chihuahua in the Coal Mine Review

Pet Food Politics: The Chihuahua in the Coal Mine Feature

ISBN13: 9780520265899
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Pet Food Politics: The Chihuahua in the Coal Mine Overview

Marion Nestle, acclaimed author of Food Politics, now tells the gripping story of how, in early 2007, a few telephone calls about sick cats set off the largest recall of consumer products in U.S. history and an international crisis over the safety of imported goods ranging from food to toothpaste, tires, and toys. Nestle follows the trail of tainted pet food ingredients back to their source in China and along the supply chain to their introduction into feed for pigs, chickens, and fish in the United States, Canada, and other countries throughout the world. What begins as a problem "merely" for cats and dogs soon becomes an issue of tremendous concern to everyone. Nestle uncovers unexpected connections among the food supplies for pets, farm animals, and people and identifies glaring gaps in the global oversight of food safety.

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More White Trash Cooking

2010-11-21T21:32:00.001-08:00

More White Trash Cooking Review

More White Trash Cooking Overview

Another glorious, culinary tour of the deep South, this book takes readers down back roads and into double-wide kitchens, sniffing out such recipes as Hank's Mock Ham Loaf, Sweet Potato Casserole, and Southern Chess Pie. The sequel to Ernie Mickler's successful "White Trash Cooking" and "White Trash Cooking II" includes a chapter of recipes for "rugrats and curtain climbers". Color insert.

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Secret Ingredients: The New Yorker Book of Food and Drink (Modern Library Paperbacks)

2010-11-19T17:40:00.001-08:00

Secret Ingredients: The New Yorker Book of Food and Drink (Modern Library Paperbacks) Review

Secret Ingredients: The New Yorker Book of Food and Drink (Modern Library Paperbacks) Feature

ISBN13: 9780812976410
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Secret Ingredients: The New Yorker Book of Food and Drink (Modern Library Paperbacks) Overview

A sample of the menu: Woody Allen on dieting the Dostoevski way • Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer’s kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel

In this indispensable collection, The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste.

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Barefoot in Paris: Easy French Food You Can Make at Home

2010-11-17T15:12:00.001-08:00

Barefoot in Paris: Easy French Food You Can Make at Home Review

Barefoot in Paris: Easy French Food You Can Make at Home Feature

ISBN13: 9781400049356
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Barefoot in Paris: Easy French Food You Can Make at Home Overview

Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.

What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.

Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.

Barefoot in Paris: Easy French Food You Can Make at Home Specifications

Ina Garten's much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that don't tax the cook. Her food works wonderfully for entertaining but shouldn't be limited to such times. Barefoot in Paris finds Garten (almost inevitably) in France, "translating" native dishes for the American home cook. The result is rewarding, and should get those reluctant to "cook French" to do just that. Covered are classics like Celery Root Rémoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also "newer" dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake "Tatin," and an exemplary Crème Brûlée, are particularly tempting. Included also are asides like "About French Table Settings," and "If You're Going," a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm

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Fast Food Fix: 75+ Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites

2010-11-16T01:52:00.001-08:00

Fast Food Fix: 75+ Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites Review

Fast Food Fix: 75+ Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites Feature

ISBN13: 9781594863103
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Fast Food Fix: 75+ Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites Overview

Indulge your fast food cravings without guiltÂ--with recipes that deliver the same great taste without putting your health at risk or inches on your hips

Americans all want to "eat healthy," but when they yearn for the fast foods they love, what they want most are the fabulous flavors that have made them favorites in the first place. That's what makes this collection of recipe makeovers so exceptional. Los Angeles food writer, chef, and caterer Devin Alexander specializes in low-fat, high-flavor, scrumptious cuisine. In Fast Food Fix, she shows the reader how to transform 75 fast food favorites into healthier versions that are even more flavorful than the originals. Fast Food Fix:
Â• demystifies the special seasonings and secret sauces of choice fast foodsÂ--showing how to reproduce their flavors quickly and easily from common ingredients
Â• teaches how to lighten many dishes with new cooking techniques, such as the oven-frying method that yields incredibly crunchy popcorn chicken with 35 fewer fat grams than the original version from KFC
Â• reveals simplified cooking methods that save time in the kitchen, proving that "fast food" can still be fast even when prepared at home

For Americans hooked on fast food flavors, these recipe makeovers by a chef with an impressive repertoire of culinary tricks will quickly become a kitchen staple.

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McCormick 3-Step Cooking with Flavor

2010-11-13T02:04:00.001-08:00

McCormick 3-Step Cooking with Flavor Review

McCormick 3-Step Cooking with Flavor Overview

It doesn't have to take a long time to make a truly satisfying, flavourful meal. Good food is all about flavour, and the chefs at McCormick are the experts. "McCormick 3-step Cooking with Flavour" offers more than 100 family pleasing meals (plus hundreds of simple, creative variations) all of which can be prepared in just a few simple steps.Organised by main ingredient, this is the perfect cookbook for those nights when you have a pack of chicken breasts in the fridge, or a box of pasta in the cupboard - but not much time on your hands. A special section on make-ahead meals helps you to make the most of your prep time with recipes you can cook once and serve all week. There's a chapter on hearty, healthy vegetable based meals-and a tantalising selection of quick & easy treats. "McCORMICK 3-step Cooking with Flavour" is the must have book if you want maximum satisfaction with minimum fuss.

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Spices And Comfits: Collected Papers on Medieval Food

2010-11-11T22:32:00.001-08:00

Spices And Comfits: Collected Papers on Medieval Food Review

Spices And Comfits: Collected Papers on Medieval Food Overview

Throughout a long academic career in Holland, Johanna Maria van Winter has specialized in the study of food and drink in the Middle Ages. She has contributed several papers to learned journals and specialist conferences are gathered here within a single volume. The papers are printed for the most part in English but with some German and French texts.

The subjects break down into four groups: Medieval Food Habits; The Netherlands and their Neighbours; Fasting and Feasting; Food and Health. Invariably the work is founded on a close study of written sources, either the medieval records of towns and feudal lords of The Netherlands, early printed cookery books, or the best international scholarship.

Some of the topics discussed in this volume are: Fasting and asceticism in the Middle Ages; Fish recipes in late medieval and early modern cookery books; The use of cannabis in two cookery books of the fifteenth century; Green salads in the Renaissance; Invalid food in the fifteenth century; Regional cookery of the Low Countries in the later Middle Ages; Festive meals; Dining as a means of communication; The role of preserved food in Dutch medieval households.

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Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon (Dover Cookbook Series)

2010-11-09T16:44:00.001-08:00

Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon (Dover Cookbook Series) Review

Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon (Dover Cookbook Series) Overview

Enlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods; agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries, and exotic dishes; more. 38 black-and-white illustrations.

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Kid Favorites Made Healthy (Better Homes and Gardens): 150 Delicious Recipes Kids Can't Resist (Better Homes & Gardens Cooking)

2010-11-08T11:39:00.001-08:00

Kid Favorites Made Healthy (Better Homes and Gardens): 150 Delicious Recipes Kids Can't Resist (Better Homes & Gardens Cooking) Review

Modern families with kids are always pressed for time and it is too easy to reach for fast food or packaged processed foods. Here is a book with 150 creative yet simple recipes that will help you put together meals for your kids. These are the kinds of recipes you can even put together with them and teaching kids to cook and prepare their own food is a very valuable life skill. You need to know that although these meals are healthier than the standard versions of these meals, the book is not full of recipes your kids will find strange and not want to eat. By using more fruit, lowering some fat, substituting turkey for higher fat meats where you can, watching the amount of sodium you use, and controlling portion size, you can do a lot to help your kids and teach them to take control of their meals and take responsibility for their health.

I like the fact that all the recipes have nutritional information. As I read them I was still surprised at how high some of the recipes are in sodium. Of course, if you look on packaged and canned foods, the amount of sodium they contain is mind boggling.

The authors have also including a quick description of the dish, timing for preparing the whole dish, how many servings it makes, a clear ingredients list, and the few steps it will take you to put it together. Most of the dishes also include a beautifully shot photo of the meal so you can have a clear vision of what you are trying to create.

The recipes are organized into eight chapters. 1) breakfasts, 2) quick snacks, 3) brown bag lunches, 4) quick salads, 5) dinners, 6) vegetable side dishes, 7) desserts, 8) party ideas.

You don't need to be a master cook to put these recipes together. In fact, you can be a beginner. Many of them as simply assembling items you can purchase and put together. There is some use of the stove, oven, and microwave, but nothing complex. Again, I think one of the great uses of the book is to use these recipes with your kids to teach them how to cook.

Have fun with this delightful collection of simple kid-friendly recipes.

Reviewed by Craig Matteson, Ann Arbor, MI

Kid Favorites Made Healthy (Better Homes and Gardens): 150 Delicious Recipes Kids Can't Resist (Better Homes & Gardens Cooking) Overview

• 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

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Rotisserie Oven Cooking (Nitty Gritty Cookbooks)

2010-11-07T09:32:00.001-08:00

Rotisserie Oven Cooking (Nitty Gritty Cookbooks) Review

In Rotisserie Oven Cooking, freelance food writer and recipe developer Sandra Rudloff showcases 125 unique and delicious recipes for a rotisserie oven that can be enjoyed any time, any where, and all year long. From Herbed Turkey Burgers, Spring Lamb Shish Kabobs, and Hot Honey Chicken, to Salmon with Avocado Salsa, Swordfish with Rosemary Butter, and Herbed Sirloin Roast, Rotisserie Oven Cooking will quickly become a counter-top rotisserie themed, family mealtime planning favorite.

Rotisserie Oven Cooking (Nitty Gritty Cookbooks) Overview

Rotisserie ovens have maintained their popularity for years, and this book offers you a rare collection of recipes to get the most from yours. Use the rotisserie to prepare delicious meats and poultry the healthy way, with even cooking and self-basting. Sandra Rudloff also includes sections on rubs, marinades and glazes.

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Alphabet Cooking: From Angel-In-A-Cloud to Zebra Pudding Cups : Fun Recipes for Children, from A to Z

2010-11-06T01:56:00.001-07:00

Alphabet Cooking: From Angel-In-A-Cloud to Zebra Pudding Cups : Fun Recipes for Children, from A to Z Review

Alphabet Cooking: From Angel-In-A-Cloud to Zebra Pudding Cups : Fun Recipes for Children, from A to Z Overview

This fresh and creative cookbook shows parents and teachers how to work with children to create exciting dishes that begin with every letter of the alphabet.

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Vegetarian Cooking (Commonsense Guide)

2010-11-04T21:08:00.001-07:00

Vegetarian Cooking (Commonsense Guide) Review

A friend of mine owned this cookbook and the pictures were so smashing that I had to get it. I have only made a few items from it so far, however, because some of the ingredients are, shall we say, "financially intensive...?" This book was compiled for cooks living in Europe and, though it does convert recipes for our American system of measurement, includes items like; self-raising flour, caster sugar, treacle, golden syrup, and lots of cream of every sort, that give the recipes a touch of added frustration. The ingredients are available here, and useful to have, but this is not a cookbook a layman can pull off the shelf and use. Most likely, you will need to go out and buy elements of the recipe because they may not be on hand. On that note, I do also prefer to make things from scratch, and the book cheats in this regard. For instance, rather than making a sweet chili sauce, we are to simply buy it, limiting our intake (for this one element if the recipe) to a corn syrup-based, store-bought chili sauce.
Despite these limiting factors, I still recommend the book because it is choc full of great ideas, thoughtfully combined flavors and solid recipes. If nothing else, it has helped my creativity in combining foods.

In a shameless plug for the most incredible cookbook I have ever used, I must tell you that if you are interested in curries and Indian food, I highly recommend the cookbook 660 Curries. I found it in a library by chance and after making a few recipes, immediately bought it. It is the most fabulous cookbook I have encountered. Every recipe I have made (I have made about 20 of the 660) has come out simply incredible. All of my guests agree: *****five stars*****.

Happy cooking!

Vegetarian Cooking (Commonsense Guide) Overview

Not just for vegetariams but for eveyone whol oves fresh seasonal food.

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The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients

2010-11-03T14:24:00.001-07:00

The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients Review

After reading Michael Pollan I decided to try and turn away from processed foods and this book has come to my rescue. I cannot say enough good about this book! I have tried dozens of recipes and have yet to be really disappointed (although I now know yogurt-based soups aren't my thing). I would especially recommend the Moroccan Lamb Stew and the New Mexican Green Chili, which are my two favorite recipes.

There are literally hundreds of recipes from well known staples like apple pies and pork chops to more exciting elaborate international dishes. None of them seem to require any sort of special cooking skills beyond the basics. I truly belief anyone could pick up this book and use it.

Furthermore, beyond the tasty recipes this book is an invaluable source of information: what foods are in season when, how to make you're own cheese, how to can foods, how to clean a fish-- it's a veritable treasure trove of all kind of kitchen knowledge, which is fascinating reading even if you don't ever plan on using in it. The introductory material also includes a run down of the types of equipment you'll need, the pros and cons of various choices (e.g. cast iron skillets over telfon), what types of fats and oils work best where, the legal definitions of various label terms (whole wheat, organic) etc.

This cookbook is not a preachy tome about lifestyle choices with tasteless recipes. Even if you're not into making that kind of lifestyle switch, you will find tons of tasty healthful choices. This book has practically become my Bible, a Joy of Cooking for my generation.

As my own personally testimony, having switched from a diet of mixed whole foods and processed foods (and more diet soda than one person should ever drink) to a nearly exclusive whole foods diet, I feel great. I have more energy and feel more alive and present in my own life. I would definitely recommend it.

The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients Feature

ISBN13: 9781605295435
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients Overview

Farmer’s markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, The Rodale Whole Foods Cookbook is a comprehensive kitchen resource for contemporary cooks.

Based on the classic work, this exhaustively revised edition contains nearly 1,400 recipes—more than one-third of them brand new—and updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Here’s all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. You’ll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety.

Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat and fowl, freezing foods safely, and more.

A trusted, timeless classic thoroughly updated for the way we cook today, The Rodale Whole Foods Cookbook is sure to become an indispensable resource for health-conscious cooks.

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Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages

2010-11-01T18:03:00.001-07:00

Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages Review

Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages Overview

Food and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book addresses the place of food in the construction of identities: is food central or marginal to this process? Does food equally matter for all groups? Why would, in people's experience, food become important at one moment, or, on the contrary, lose its significance?

The book is also concerned with the origin of food habits. Contributors investigate how, when, why and by whom cooking, eating and drinking were used as a means of distinction. Leading historians and sociologists look at concepts of authenticity, adjustment and invention, as well as food signs and codes, and ask why they are accepted or rejected. They examine a wide range of periods and topics: old people, alcohol and identity in Early Modern Europe; food riots and national identity; noble families, eating and drinking in eighteenth century Spain; consumption and the working class in the nineteenth century; the meaning of Champagne in Belle-Époque France; the narrative of food in Norway; wine and bread in French Algeria; food and identity in post-war Germany.

This intriguing book offers new, comparative insights into the role of food in the construction of identity.

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Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens

2010-10-30T16:08:00.001-07:00

Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens Review

Growing up on the central coast of California was paradisaical in many ways. The natural beauty. The rural feeling. My relatives close by. Farm fresh fruits and vegetables always at hand. Food and family often intermixed. My great-great-aunt Ona Chandler married into the Dana family -- a Spanish land grant family dating back to before California was a state when it still belonged to Mexico. Spanish land grants weren't actually Spanish, they were Mexican. Huge tracts of land that the Mexican government gave away to white men if they married the daughters of Mexican soldiers who were stationed in 'Alta California' -- the name it had at the time. The goal was to populate the region but it backfired when the white man took the land away from Mexico eventually making it the State of California. The Dana family operated a rancho near the small town of Nipomo -- a cow town, full of farmers and ranchers. Cattle was raised in the surrounding hills, and still is. And naturally where there's beef there's barbecue. Not just in Nipomo but also in the surrounding area: Santa Maria, Arroyo Grande, and San Luis Obispo. It's called Santa Maria-style barbecue and the cut used is tri-tip.

Santa Maria-style barbecue is a method of outdoor cooking that dates back to the early ranchos and land grants. It is still extremely popular and these days men spend weekends grilling away in grocery store parking lots on mobile barbecue pits; the smell of the oak wood fire, and grilling meat wafting in the air. Because of my Aunt Onie our family has a strong link to the area as well as to this style of cooking. As a child during the summer months the Nipomo's Men's Club held community barbecues on the weekends. A pit barbecue was brought to the Nipomo Community Center and the local men grilled tri-tip over oak and served it with homemade salsa, local pinquito beans, salad, and garlic bread. We sat outside at picnic tables covered with white paper and ate until we were full. And boy was it good eating. I have very fond memories of those days. Of those weathered cowboys both white and Latino who pitched in to cook that delicious food; and of the community coming together to feast.

When I received 'Cooking The Cowboy Way' for review, I immediately thought back to those summer barbecues. I was excited to see what recipes were included. Campfire, chuck wagon, and ranch cooking is a very distinctive way of cooking and one that I love. There's nothing quite like the experience, and the flavors, of cooking bacon and eggs, or a steak over an open campfire. The book is a wonderful compendium of this style of cooking. Chef, restaurant owner, and author Grady Spears explores this way of cooking by highlighting working ranches, and their food and recipes across North America. Each chapter is devoted to a different ranch in such states as Texas, Arizona, Missouri, Florida and Alberta, Canada. He includes cooking secrets, photos and stories about the cowboy way of life. While I was reading through it, it made me want to pack up my cast iron pan, and my camping gear, grab my horse, and hit the open road. I have everything but the horse. Maybe car camping is in the near future instead.

I cooked several recipes from the book and they were all a huge success. The recipes were well-written, easy to follow and pleased several friends that came over to eat them to the point that they asked for the recipes for themselves. The 'Porterhouse Steaks with Wildcatter Steak Rub' from the Wildcatter Ranch in Graham, Texas were heavenly -- the rub is a definite keeper. The salt pork and the jalapeño pepper gave the pinto beans in 'Tom's Ranch Beans' from the Perini Ranch in Buffalo Gap, Texas a full-flavored kick. A sprinkle of chili powder on the 'Golden Corn Bread Muffins' from Rancho de la Osa in Sasabe, Arizona provided a welcome boost; and the 'Autumn Pear Crisp' also from the Perini Ranch was the hit of the meal. The food and flavors in 'Cooking The Cowboy Way' are simple, big and satisfying. This is not haute cuisine nor should it be. This type of cooking came about because of a need to feed large numbers of hungry men; it had to be easy to prepare as well as filling. It also had to be cooked for the most part out of doors which adds another layer to the cooking and eating experience. To me food always tastes different, better, when cooked outside. The wood fire, the fresh air, the grilling meat are intoxicating. I was a little uncertain when I saw several recipes that listed things like garlic and onion powder, granulated beef base, canned goods, and commercial condiments but then I realized it's a different style of cooking, that it's not, as I mentioned, high cuisine, and that some of these ingredients make sense for these recipes. From what I experienced with the recipes I made they had no bearing whatsoever on the taste of the food. I definitely plan to cook more out of this book while checking my food snobbery at the kitchen door. 'Cooking The Cowboy Way' is a book worthy of everyone's cookbook shelves.

Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens Feature

ISBN13: 9780740773921
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens Overview

Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. It's a life where boots and hats are much more about function than fashion. It means that when you eat, drink, and breathe the tending of cattle, raising beef is not just some exercise where loss is charted on a spreadsheet. When your days are filled with the smells of fresh-cut hay and the creaking of worn leather, when you wake up with the sun and to the smell of coffee on the boil and biscuits from the chuck wagon, you are living the Cowboy Way.

Because cowboys spend long days outdoors in every kind of weather, sometimes for weeks at a time, satiating a cowboy's hunger is a challenge for ranch cooks from Texas to Florida, north into Canada, and south of the border into Mexico. This collection of almost one hundred recipes is not only the result of Grady's journey across North America, but also the cowboy's journey through history.

In Cooking the Cowboy Way, you'll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you'll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more.

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Cooking with Heirlooms: Seasonal Recipes with Heritage-Variety Vegetables and Fruits (Hobby Farm Press)

2010-10-29T13:56:00.001-07:00

Cooking with Heirlooms: Seasonal Recipes with Heritage-Variety Vegetables and Fruits (Hobby Farm Press) Review

My husband and I purchased this book for our 23-year-old niece's wedding shower gift. Once we received it, we found it difficult to give it up as a gift, and now plan to purchase our own. When it was opened at the wedding shower, the guests from early 20s on up to grandmothers "oooed" and "awed" over it. Our urbanite niece loved it, and stated how much she likes going to farmers' markets held in the city to get her cooking ingredients, so this book would help make her cooking really fun. The book ties its recipes in with real sustainable farms, and among its photographs, you can see some of the actual ingredients growing on the vine. It brings a depth to cookbooks this era of local food and green living seems to be calling for. It's neat that cookbooks like this attach to deeper meanings that cross cultural and generational boundaries.

Cooking with Heirlooms: Seasonal Recipes with Heritage-Variety Vegetables and Fruits (Hobby Farm Press) Overview

Cooking with Heirlooms details ways to weave heirlooms into more than 150 appetizers, soups, breads, breakfast treats, entrees, salads, side dishes, and desserts. Using those foods special to and available in each season of the year, these mouthwatering dishes pay homage to America's wonderful cooking diversity, preserve a culinary treasure for our children, and allow us to bask in our vast and savory national food heritage.

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*** Product Information and Prices Stored: Oct 29, 2010 16:56:04

Jewish Vegetarian Cooking: An Irresistible Choice For Those Who Love Good Food

2010-10-25T04:36:00.001-07:00

Jewish Vegetarian Cooking: An Irresistible Choice For Those Who Love Good Food Review

Every Jewish home should own this book,its helpful and has so many good and easy recipes to follow.This book has very healthy recipes and especially when you have small children,feeding them healthy meals is important.

Jewish Vegetarian Cooking: An Irresistible Choice For Those Who Love Good Food Overview

Jewish cuisine is truly international as many of its traditional dishes have evolved from the style of cooking of countries from all around the world where the Jews have settled throughout history. Some of the best-loved of these dishes are presented here in their vegetarian form, from the Russian-inspired perogen to the Spanish-influenced stuffed aubergines and rice and lentil pilaff. Here, too, are dishes for the festival of Passover.

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*** Product Information and Prices Stored: Oct 25, 2010 07:36:07

The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family

2010-10-23T09:28:00.001-07:00

The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family Review

We have many many allergies in our family ... this is one of our go-to cook books. The author provides a lot of information about different flours and possible substitutes. We can't have tomatoes, corn, or coconut on top of all the usual suspects - so have to substitute for those, but with such a wide range of allergies - I don't expect one customized just for our family, unless of course I put one together! I feel this book gives me the know-how on allergen-free cooking. Many thanks to the author.

The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family Feature

ISBN13: 9781890612450
Condition: New
Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family Overview

The First Cookbook to Eliminate ALL Eight Allergens Responsible for Ninety Percent of Food Allergies

- 200 gourmet and homestyle recipes your whole family will absolutely love! - All recipes are free of the top eight allergens: dairy, eggs, wheat, soy, peanuts, tree nuts, fish or shellfish and also refined sugar! - Baked goods are all vegan. - Guide to gluten-free recipes. - Shopping Guide for hard-to-find items. - Food Allergy Information Resource Guide.

Pineapple Banana Granola * Sweet Potato Cranberry Muffins * Curried Pumpkin Soup * Frisee with Figs, Pear, and Crispy Bacon * Quinoa Tabouli * Polenta Radiatore with Prosciutto, Shitake Mushrooms, and Spinach * Grilled Chicken Breast with Mango Salsa * Creamy Avocado Dressing

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*** Product Information and Prices Stored: Oct 23, 2010 12:28:04

Happy Nowruz: Cooking with Children to Celebrate the Persian New Year

2010-10-22T05:28:00.001-07:00

Happy Nowruz: Cooking with Children to Celebrate the Persian New Year Review

I really like the book - the easiest to use of all of her cook books. As the mother of two children with an Iranian father, this book really helped us to incorporate celebrating Nowruz into our family traditions. The bean soup (ash-e resh-te) recipe was great. We made the cream puffs and that turned out delicious (couldn't get the temperature reading she suggests, but they were fine anyway). I also made red rice with green beans (a childhood favorite of my husband's) - we loved it. Regarding the recipes here are a few tips:
1. the author always stipulates way more onion than necessary, so cut it by at least half.
2. You can leave out the saffron - the recipe will still be good.
3. You can substitute sour cream for Kashk (whey) - I do this all the time in the eggplant dip.

Happy Nowruz: Cooking with Children to Celebrate the Persian New Year Overview

Nowruz--the Persian New Year--is one of the world's great festivals, a full month of activities celebrating the earth, the arrival of spring, and the rebirth of nature. Most of all, it is a festival for families. Children and adults alike can share in preparing special meals, decorating the house, and performing the many ceremonies that welcome the New Year. This book is a guide to customs thousands of years old yet as vital as ever--enjoyable for families no matter where they live or what their beliefs.

Happy Nowruz offers twenty-five fun, easy, and innovative Nowruz recipes, with lots of photos to show you what to do. This is an ideal guide for parents, teachers, and kids--age six and older--to know more about the origins of Nowruz and to get everyone involved in preparing for the arrival of spring by:
baking Haji Firuz cookies
germinating seeds in eggshells
coloring eggs
making a Nowruz garland
jumping over fires
setting the Haft-sinn (seven-s) holiday table
planting narcissus and hyacinth bulbs
selecting and buying goldfish
banging spoons for trick-or-treating
cooking the Nowruz dinner
enjoying the Outdoor Thirteen picnic

Each book is shrinkwrapped with a stainless steel cookie cutter in the shape of the herald of the New Year--Haji Firuz--for making and decorating Haji Firuz Gingerbread Cookies.

THE NOWRUZ TRADITION
Preface 9
An Ancient Tradition 11
Celebrate Spring 13
The Arrival of Haji Firuz 14
Preparing for Nowruz 17
Activities to Welcome Nowruz 19
Preparing Sprouts 21
Eggshell Sprouts 23
Egg Decorating 25
Coloring Eggs 27
A Nowruz Garland 28
Wild Fire Eve 31
The Banging of Spoons 33
Feasting and Fun 35
Nowruz Holiday Table 36
Seven Items 39
Other Elements of the Nowruz Table 41
Gathering to Welcome Nowruz 43
Old Signs of Spring 45
The Transit of Years 47

My Nowruz Menu 48
Nowruz Sweets 49
A Round of New Year's Visits 51
The Outdoor Thirteen Picnic 53

NOWRUZ RECIPES
When Children Cook 55
Flabread 57
Flatbread Pizza 59
Cheese, Fresh Herb, Fruit, and Nut Sandwich 61
Fresh Herb Kuku with Barberries 63
Noodle Soup 65
Yogurt and Cucumber Dip 67
Red Rice with Green Beans 69
Green Rice 71
Fish Strips 73
Haji Firuz Gingerbread Cookies 75
Nowruz Cupcakes 77
Cream Puff 79
Cinnamon Date Bun 81
Chewy Raisin Cookies 83
Walnut Kiss Cookies 85
Almond Candy Cookies 87
Rice Cookies 89
Sweet Almond Berries 91
Four-Leaf Clover Cookies 93
Honey Almond Candy Crunch 95
Baklava 97
Puff Pastry Tongues 99
Pomegranate Popsicles 101
Crunch Cream Ice Cream Sandwich 103
Sour Cherry Cooler 105

THE CALENDAR APPENDIX
A New Year Is Born 108
The Iranian Year - Counting the Days 109
Naming the Months 111
A Legacy of the Chinese Zodiac 113
The Animal Cycle of Years 114
Useful Kitchen Tools 116
Haji Firuz Cookie Cutter Template 117
Credits & Acknowledgments 119

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*** Product Information and Prices Stored: Oct 22, 2010 08:28:06

The World of Soy (The Food Series)

2010-10-09T10:06:00.001-07:00

The World of Soy (The Food Series) Review

This is a fascinating collection of papers about soybeans and soyfoods round the world. It includes chapters on the prehistory of beans in general (by the world's expert, Lawrence Kaplan); on soybeans in east Asian food; on industrial agriculture, genetic engineering, and the fate of soy today; and other related issues. All the papers are extremely authoritative, written by leading experts.
All I can add is that we have to get very used to soybeans, and draw on humanity's experience in making them edible, because they are taking over. The Brazilian forests are being replaced by soybeans, the crops of the US midwest and south are narrowing down to just maize and soybeans, and so it goes, worldwide. At present, soybeans are fed to cars (as biodiesel) and livestock more than to people, but that will change as world resources run out and the luxury of cars and meat becomes unaffordable for most. Also, soybeans love heat, and will do well in global warming--which may drive cold-loving crops like wheat to the wall, or at least to expensiveness. There will be little beyond soybeans left in a few decades--unless we do something very fast about global warming and population.
The best hope for the future, then, may be Jianhua Mao's chapter on soybean gourmetship in Sichuan Province, China. The recipes are so incredibly good that they make a future of worldwide soy monocrop almost desirable.
My one criticism is that the lack of mention of soybeans in Vietnam before the 18th century is taken as evidence they weren't there. "Absence of evidence is not evidence of absence." Conversely, the existence of several good recipes in the 18th-century texts implies that soybeans were long known there, which, indeed, they must have been, given Vietnam's cultural connections with China.
This is an important book, worth the time of anyone caught up in the current fascination with food and its production and future.

The World of Soy (The Food Series) Overview

As the most ecologically efficient and economical source of complete protein in human food, soy is gradually attracting more use in the American diet for its nutritional and financial value. Derived from soybean plants--the leading export crop of the United States and the world's most traded crop--soy produced for human consumption is part of a global enterprise affecting the likes of farmers, economists, dieticians, and grocery shoppers. An international group of expert food specialists--including an agricultural economist, an agricultural sociologist, a former Peace Corps development expert, and numerous food anthropologists and agricultural historians--discusses important issues central to soy production and consumption: genetically engineered soybeans, increasing soybean cultivation, soyfood marketing techniques, the use of soybeans as an important soil restorative, and the rendering of soybeans for human consumption.

Contributors are Katarzyna Cwiertka, Christine M. Du Bois, H. T. Huang, Lawrence Kaplan, Jian-Hua Mao, Sidney W. Mintz, Akiko Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire de Sousa, Chee-Beng Tan, and Rita de Cássia Milagres Teixeira Vieira.

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*** Product Information and Prices Stored: Oct 09, 2010 13:06:04

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

2010-10-06T16:12:00.001-07:00

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food Review

I'm a long-time vegetarian recently married to an omnivore. I'm not a great cook but with the Moosewood collection of books had learned to make some fairly sophisticated all-veg meals. However, since being married I had to relearn about cooking meat, which meant veggies once again became a side show instead of the main attraction.

I was getting bored with my diet and was slipping into an easy-fix rut. Fortunately, the hubby is from the Mediterranean and is used to a lot of veg-based dishes so that made the retransition back to MY diet an easier one.

Bittman and his book first came to my attention on the Today Show. Looking at the reviews here I am surprised by the ones that call his food bland. I would suggest adjusting the seasoning as most receipes suggest until you find your own perfect balance.

Granted, I'm just getting started with his book but the first ones I tried were great. The Curried Eggplant with Coconut Milk had a delicate but full flavor (will try a more aggressive curry next time) and the Tomato Bulgar Pilaf with Cinnamon earned a "Bravo" from the husband. High praise, believe me! Americans simply don't use bulgar much so cooking it properly can be tricky.

As a constant cooking novice, the encylopaedic introductions provide great information and guidance. I literally sat for 2.25 hours comparing this to the book by Deborah Madison often referenced here. They are SO very similar in encylopaedic knowledge but the recipes really differ and frankly, I think both are essential must-haves. But at 254 pages more than Madison's; Bittman's book won out. However, I WILL add Madison's book later as well.

Bittman's variations make it seem as if there are endless possibilities and it seems to offer fairly quick yet tasty options for daily cooking.

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food Feature

ISBN13: 9780764524837
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food Overview

The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything

Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Praise for How to Cook Everything Vegetarian

"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
—Mario Batali, chef, author, and entrepreneur

"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."
—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food Specifications

Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.

Recipe Excerpts from How to Cook Everything Vegetarian

• Spinach with Chiles
• Chickpea Fries (Panelle)
• Braised Tofu with Eggplant and Shiitakes
• Amazon-Exclusive Crunchy Corn Guacamole

5 Questions for Mark Bittman

Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now?

A: What motivated me--several years ago--was seeing the handwriting on the wall: That although being a principled, all-or-nothing vegetarian was not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) could not go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet. And, as more and more of us realize this, I thought it was important to develop a cookbook along the lines of How to Cook Everything, but without meat, fish, or poultry. Needless to say, there’s plenty of material.

Q: In the course of writing How to Cook Everything Vegetarian did your approach to food shopping, cooking or dining change significantly?

A: Completely. The more I tried new ways of cooking with vegetables, whole grains, and legumes, the more I enjoyed them. I probably eat sixty or seventy percent fewer animal products than I did three years ago.

Q: Because meatless cooking isn't limited to a single cuisine, your recipes introduce the flavors and techniques of many different cultures and cuisines. How did you manage to cover so much ground? Seems like a daunting task.

A: It’s what I do.

Q: Out of the more than 2,000 recipes in the cookbook do you have a favorite dish or dessert that you turn to again and again?

A: No. There are hundreds I wish I could cook all the time, but one can only cook and eat so much. But in the last week, for example, I’ve made Fava Bean and Mint Salad with Asparagus; Lemon-Ricotta Pancakes; Cornbread Salad; and Red Lentils with Chaat Masala.

Q: Why is simplicity so important in cooking? What does the novice home cook need to know to cook and eat well?

A: Simplicity is only important because it’s the way to learn to cook; it’s very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply--the way everyone used to cook. And, for most of us--including me--there’s no reason to carry things much further. Even the simplest cooking is rewarding, enjoyable, and--obviously--the healthiest and best way to eat.

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*** Product Information and Prices Stored: Oct 06, 2010 19:12:05

Cooking the Lebanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

2010-10-05T15:12:00.001-07:00

Cooking the Lebanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) Review

Cooking the Lebanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) Overview

An introduction to the cooking of Lebanon featuring such traditional recipes as Kabobs, hummus and tahini dip, chard and yogurt soup, and cracked wheat pilaf. Also includes information on the history, geography, customs and people of this Middle Eastern country.

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*** Product Information and Prices Stored: Oct 05, 2010 18:12:05

Food & Wine Wine Guide 2010

2010-10-03T16:20:00.001-07:00

Food & Wine Wine Guide 2010 Review

Well organized and informationally complete and associated with one of my favorite magazines. I like the simplified rating system for quality and price. However, it lacks any reference to Michigan wines which I have personally found to be as interesting and varied as many others, some at appreciably higher prices. Next year I want to see a broader range of U.S. wines. Also the wine pairings section is a bit snobbish in the sense that a more liberal interpretation might be acceptable. Let's not be snobbish.

Food & Wine Wine Guide 2010 Overview

Give a toast to the all-new 2009 edition of the Food & Wine Magazine’s Wine Guide and the debut of Anthony Giglio—the leading New York-based wine expert, writer, broadcaster, and educator who has completely revised and updated the book.
Produced by America’s most trusted and popular publication on the pleasures of the table, Food & Wine Magazine’s Wine Guide remains the most authoritative of its kind. Reflecting the make-up of the wine market (and the layout of wine shops), the ’09 edition is divided into two major sections: Old World and New, with countries organized alphabetically in each. Giglio rates more than 1,000 of the most drinkable wines from the world’s major wine-producing regions, from the traditional giants (California, France, and Italy) to the exciting, up-and-coming winemakers of South America, Australia, Portugal, and Eastern Europe. His tasting notes are not only concise and easy to grasp, they’re in-depth, with expert assessments of a wine’s taste and qualities, plus essential information about its producer.
The recommended wines cover all price ranges, but with an emphasis on ones that offer the best value for the dollar. In addition to its on-target suggestions, this edition is loaded with special features, including an invaluable section on pairing wine with food, a Bargain Wine Finder, a Wine Tasting Guide, The Year in Wine review, handy at-a-glance Vintage Charts, and fascinating sidebars by local wine experts surveying the latest trends and stars in their respective countries or regions.

Food & Wine Wine Guide 2010 Specifications

Book Description

Produced by America's most trusted and popular publication on the pleasures of the table, "Food & Wine" magazine's "Wine Guide" remains the most authoritative of its kind. This edition is divided into two major sections: Old & New World, each wine organized alphabetically by country with ratings for over 1,000 wonderful wines from major wine-producing regions around the world. Recommended wines cover all price ranges, with an emphasis on ones that offer the best value for the dollar. It includes: a guide to pairing wine with food; bargain wine finder; wine tasting guide; the "Year in Wine' Review"; handy at-a-glance vintage charts; and, fascinating sidebars written by local wine experts.

Q&A with Anthony Giglio, the author of Food and Wine Wine Guide 2010

Anthony Giglio, a New York-based sommelier, journalist, and author has a passion for writing and lecturing on all things gastronomic. Read this Q&A with Giglio to find out the do's and dont's in the food and wine world.

Do I really need to serve white wine with fish and red with meat?

Of course not! Think of it this way: If you like your coffee with milk and sugar and I drink it black without sugar, would we want to drink each other's coffees? I doubt it. Wine pairing suggestions should be considered as just that--suggestions. And they're usually based on some logical "universals" (e.g., because most fish are light--when compared with red meat--then a white wine would logically pair more easily), as well as the subjective tastes of the person making the recommendations (i.e., me!). Thanks to a wonderful book written 20 years ago called Red Wine With Fish: The New Art of Matching Wine With Food by David Rosengarten and Joshua Wesson, the whole notion of strict pairings was turned upside down. I tend to pair light reds with many fish dishes. Experiment and discover what tastes best to you. If you like it, it's a perfect pairing!

I can never remember what years were good for the different wine producing regions. Are there are a handful of years/places that I can commit to memory and always be sure to get an impressive bottle of wine?

Unless you are a very serious collector, I'd recommend you pay more attention to producers/winemakers than vintage years. Why? There are too many appellations (wine regions) all over the planet to keep track of; and, because weather conditions vary so greatly from town to town (even micro-climate to micro-climate, as they say in wine lingo), vintage charts tend to be very generalized. Typically, producers of fine wine will not make their top wines in a bad year, so there's your indicator. But if you're really afraid of buying a good wine made in a clunker of a year, the best thing you can do is ask the retailer if they can discuss which years were better for a single producer or place (e.g., Tuscany, Napa, and Bordeaux).

What is the difference between Old World and New World wines? Which is better?

Technically, Old World means Europe and New World means everywhere else, including North and South America, South Africa, Australia and New Zealand. Neither is better; but, if I were to make generalizations, I'd say that what separates the two camps is that Old World winemaking is based on tradition while New World is based on innovation and experimentation. Old World wines tend to be higher in acid (making them very food-friendly), while many New World producers favor fruit and power. Exceptions are the rule, of course, and many Old World regions (if not entire countries) are forever experimenting and tweaking their wines to attract an international audience. For example, Spain and parts of Italy (Sicily) are touted as "The New Old World."

What factors make the same grape taste different when it is grown in one place rather than another?

This has everything to do with the French concept of terroir--a word that has no exact definition--which involves three natural elements of a region that impact grape growing and are generally considered to be outside human control, including the type of soil, the climate (wind, rain, snow), and the topography (southern-facing slopes, flatland, etc.). For instance, think of planting the same flowers in your front yard and backyard at the same time and then watching how differently they grow; it's the same thing with vines.

I've been hearing a lot about screw-cap wines. Are they any better or worse than traditional cork closures?

Screw caps are becoming more and more common and for good reason: They are nearly flawless, as opposed to natural cork, which has a failure rate of around 12 percent (which costs the wine industry billions!). Screw caps hermetically seal wine exactly as the winemaker made it; whereas the porosity of cork allows gases to enter and escape from the bottle, so wine "develops" with cork (and eventually goes bad!). Modern thinking is that for everyday wines--wines we don't want to "age"--screw caps are perfect (not to mention a heck of a lot easier to open!). Given that most people drink wine within 48 hours of purchase, screw caps make better sense.

What about boxed wine? Some people say it cuts down on glass bottles and shipping costs and is therefore eco-friendly. But are there quality boxed wines? Will I be the joke of the dinner party for bringing it?

Boxed wines have come a long way since they first hit the market 30 years ago, specifically because the technology inside the box has improved. Basically, inside the box is a bag with a tap attached, which, when pressed, allows wine to pour out while the bag closes ever tighter behind it. Air is what used to kill bag-in-box wines, but now they stay air-tight for around a month. The quality is rising, which is why we included a couple of boxes in this year's Wine Guide.

I'm confused with all the "green" terminology regarding wine production. What is the difference between organic, biodynamic, and sustainable?

The terms are all interconnected with varying degrees of crunchiness. Organic, plain and simple, eschews all pesticides and synthetic fertilizers. Biodynamic is sort of like organic crossed with feng shui, with the harvests timed around the position of the moon and the farm being totally contained (meaning nothing comes in from the outside, everything is recycled), which is sort of like sustainable, too. The problem is that getting certification takes years and can be expensive. Also, because farming is so fickle, many grape growers will go to every extreme possible--even if it's just short of perfect (by the above rules)--because that's the best they can do in their given climate. So, while many wineries will "practice" these principles, they may or may not list them on the label; however, such info is usually discussed on their websites or at the wineries by way of a visit.

How do you know if a wine is corked?

If the cork has failed (meaning, it either dried up while the bottle was standing upright in storage, or it contained a microbe that ruins wines), the wine should have a distinctly strange aroma. The odor typically is of very wet, damp cardboard or cooked fruit (not in the positive sense). Sometimes these aromas can "blow off" after a few minutes, so it's best to smell first and then sip to confirm. At restaurants, you always can call over the wine director/sommelier/manager to ask for their opinion. If they are smart, they will be honest with you and tell you if the wine is or isn't bad, and then offer you another bottle regardless (and sell the other good bottle at the bar).

What is the correct temperature for drinking different types of wine? Is it ever appropriate to chill a red wine?

The simple answer is no wine should ever be drunk at "room temperature," despite what anyone tells you. We tend to drink white wines a tad too cold in the U.S., straight out of our 38-degree fridges, when 15 minutes on the counter would warm the temperature up to the low--to mid-40s, which is better because the wine opens up a bit more and expresses more flavor. Bottles of red should be cool to the touch (not cold), which is why temperature-controlled wine refrigerators are typically set between 55 and 60 degrees. Once red crosses 68 degrees (still far below normal room temperature of 72 on average), it tastes distorted, with alcohol and tannin more prevalent than fruit and acid. To power chill a room-temp red bottle, put it in an ice bucket filled with both ice and water for 10 minutes.

What is the next up-and-coming wine region or some varietals we should be on the lookout for as far as great values?

Go to your local wine shop and look at the bargain bins, typically near the door, and I'll bet you'll see a lot of wines from Spain (one of the best bargain producers on earth), as well as from South America and Australia. There are bargains to be had from every wine region on the planet; it's a matter of comparing prices and quality, looking at appellations (i.e., a general California address, rather than Napa Valley, on the label). Talk to your retailer and ask about values--he or she will tell you why they are relative to comparable wines from a specific place or producer.

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*** Product Information and Prices Stored: Oct 03, 2010 19:20:08

The Food and Cooking of Poland: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes

2010-10-02T10:54:00.001-07:00

The Food and Cooking of Poland: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes Review

This book offers a spectacular introduction for the uninitiated, and a refreshing look at the classic dishes for those who are familiar with the cuisine of Poland. Author Ewa Michalik doesn't try to overwhelm with the sheer number of recipes. Quite the opposite--she selects some signature dishes and some lesser known ones, creatively updates most of them, and complements each one with page-sized photograph. With slightly more than 60 recipes, this book is perfect for the beginner who is curious about Polish cooking. At the same time, the quality of the recipes will appeal to the more experienced reader. Finally, the beautiful presentation makes The Food and Cooking of Poland as much a feast for the eyes as for the palate.

The Food and Cooking of Poland: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes Overview

From its rolling lowlands and meandering rivers to its lofty peaks and extensive lake region, Poland is a land where good food and warm hospitality is at the heart of everyday life.

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*** Product Information and Prices Stored: Oct 02, 2010 13:54:04

The Tex-Mex Cookbook: A History in Recipes and Photos

2010-10-01T08:00:00.001-07:00

The Tex-Mex Cookbook: A History in Recipes and Photos Review

The Tex-Mex cookbook is a rare book that comes along and takes me back to my heritage and how I was fed while being raised in San Antonio. I didn't see alot of hispanic names on these reviews and felt compelled to give my own two cents based on life experience.

My grandmother taught me to cook when I was young starting with mashing beans in the kitchen, grating the block of American Cheese she got from her church (government cheese?), and making table salsa in the molcajete. I gained alot of knowledge from her but was distressed that in my late teen years when she passed that I had not taken the time to write it down, mainly making tamales.

The past 4 years has seen me trying to recreate the recipes I grew up with limited success. Then I found this book and suddenly I could make tortillas that were fluffy and would bend and not crack when filling up with anything I could put in it, and finally understanding that the chili con carne that I was so used to at home was not hamburger meat but even better parts of beef.

The crown jewel was understanding how to make Masa for Tamales that were delicious and the pork filling. (I had to add additional spices, but the basic recipe is a great starter.)

My only complaint about the book was that it needs a better spanish rice recipe than the solo one it has listed. I made it at home and my partner suggested I keep the one I already make because he loved it the way it was. I also wish there were more pictures. I can't wait for the day when the rest of America wakes up to American Cheese as toppings on some of their favorite Mexican Foods. Sometimes the basics are all you really need.

The Tex-Mex Cookbook: A History in Recipes and Photos Feature

ISBN13: 9780767914888
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Tex-Mex Cookbook: A History in Recipes and Photos Overview

Nobody knows Tex-Mex like Houstonian Robb Walsh, who has spent much of his career researching the vibrant Mexican-American-and-Texan kitchen. Now he shares all the savory details in a comprehensive Tex-Mex bible, filled with outsize characters, fascinating stories, rare archival photographs, and of course great recipes for making an easy-to-elegant range of classic and nuevo dishes.

The Tex-Mex Cookbook takes readers from the Spanish missions of the eighteenth century to the nineteenth century’s short-lived Republic of Texas and beyond, capturing the flavor of old San Antonio’s Chile Queens as well as the distinctively homespun inventions of rural border towns in lively prose and historic photographs. From the birth of corn chip mania to the booming Tex-Mex aisles in supermarkets across America, The Tex-Mex Cookbook reveals how "America's oldest regional cuisine" became a nationwide passion. Recipes include tacos, enchiladas, and authentic Texas chili, as well as fajitas, nachos, and Frito pie. Upscale contemporary selections such as Wild Mushroom Chalupas and Prickly Pear Margaritas bring this western saga up-to-the-minute.

A food fiesta that will delight home cooks and history buffs alike, The Tex-Mex Cookbook celebrates this inimitable culinary culture with the fact-filled, fun-filled tribute it deserves.

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*** Product Information and Prices Stored: Oct 01, 2010 11:00:07

Dictionary of Food: International Food and Cooking Terms from A to Z

2010-09-29T09:28:00.001-07:00

Dictionary of Food: International Food and Cooking Terms from A to Z Review

Dictionary of Food: International Food and Cooking Terms from A to Z Overview

The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '...so interesting that it only stayed on my desk very briefly before it was taken away...invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

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*** Product Information and Prices Stored: Sep 29, 2010 12:28:05

Express Lane Diabetic Cooking : Hassle-Free Meals Using Ingredients from the Deli, Salad Bar, and Freezer Sections of Your Grocery Store

2010-09-28T06:10:00.001-07:00

Express Lane Diabetic Cooking : Hassle-Free Meals Using Ingredients from the Deli, Salad Bar, and Freezer Sections of Your Grocery Store Review

Diabetic Lifestyle Website - "Robyn Webb....comes to the rescue with her new cookbook..."

News Chief Winter Haven, FL "...is like attending a cooking school from A to Z with superb recipes that can be prepared in record time. Excellent!"

Stuart News Stuart, FL "Is a great one for when you need to get dinner on the table in a hurry."

Elk Grove Journal / Northwest Journal & Topics / Arlington Heights Journal "...delicious meals can be prepared with less effort and more taste and nutrition."

News-Leader Springfield, MO "... a lot of good tips in this book"

Express Lane Diabetic Cooking : Hassle-Free Meals Using Ingredients from the Deli, Salad Bar, and Freezer Sections of Your Grocery Store Overview

Readers can pick up a few prepared foods at the supermarket and create a dish in less than 30 minutes that tastes like they cooked for hours. More than 150 recipes feature ingredients from the deli, salad bar, and freezer sections of the grocery store. Special hints on how to find ingredients in the store are also featured, and a map of the usual placement of foods in the grocery store is included.

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*** Product Information and Prices Stored: Sep 28, 2010 09:10:04

Cooking from China's Fujian Province: One of China's Eight Great Cuisines

2010-09-27T05:56:00.001-07:00

Cooking from China's Fujian Province: One of China's Eight Great Cuisines Review

Fujian is a province in southeastern China and home to a distinctive culinary tradition that goes back a thousand years in the recorded history of the country. In "Cooking From China's Fujian Province", Jacqueline M. Newman (editor-in-chief of 'Flavor and Fortune', the only food magazine in the U.S. dedicated specifically to Chinese cuisine) has compiled two hundred authentic recipes from the Fujian province. Along with the recipes themselves, "Cooking From China's Fujian Province" also features cultural and historical notes, glossaries of equipment and ingredients, suggested menus, and eight pages of color photographs showcasing the culinary beauty of selected dishes. From Pork and Spinach Dumplings; Firecracker Shrimp with Litchi; Duck and Taro in Oyster Sauce; and Meatballs with Crab Meat; to Bean Curd Rice Rolls; Stuffed Sweet Potato Pancakes; Chicken Soup with Pear; and Razor Clams with Black Bean Sauce, "Cooking From China's Fujian Province" is an impressive culinary collection and enthusiastically recommended for personal, professional, family, and community library cookbook shelves.

Cooking from China's Fujian Province: One of China's Eight Great Cuisines Overview

Fujian, a province in southeastern China, boasts a distinct culinary tradition that enjoys a thousand-year-old recorded history but is barely known in the Western world. This collection of 200 easy-to-follow, authentic recipes provides the perfect introduction to this unique cuisine.

Fujianese cuisine makes marvelous use of the foods and herbs found in the region's mountains, flatlands, and on the coast. The staples rice, wheat, and sweet potatoes are featured in these sweet-and-pungent-flavored dishes. Buddha Jumping the Wall, a famous specialty, is made with shark's fin, scallops, chicken, mushrooms, yams, scallions, and much more. Popular Fujianese dishes such as Crossing Bridge Noodles, New Year Money Bags, and Steamed Sea Cucumber Pockets are highlighted.

Also included are fascinating cultural and historical notes, handy glossaries of equipment and ingredients, and suggested menus for everyday meals and holidays. Eight pages of color photographs bring the foods of Fujian to life!

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*** Product Information and Prices Stored: Sep 27, 2010 08:56:04

American Cooking : The Melting Pot

2010-09-26T04:26:00.001-07:00

American Cooking : The Melting Pot Review

American Cooking : The Melting Pot Overview

Offers a sampling of cuisines brought to America

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*** Product Information and Prices Stored: Sep 26, 2010 07:26:04

Principles of Food Processing (Food Science Text Series)

2010-09-25T00:48:00.001-07:00

Principles of Food Processing (Food Science Text Series) Review

This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of typical food processes found on modern food processing plants. The descriptive info provides students with background on the process and the impact of the process on food quality.The quantitative description helps the students in understanding the ability of the process to achieve desired result and the consequences for the improper operation of the process. There are many examples were give to ensure that the students gains an knowledge between commodities and process.

Principles of Food Processing (Food Science Text Series) Overview

This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process. Examples utilizing different food commodities are incorporated to ensure that the student gains an appreciation of the relationship between commodities and processes.

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*** Product Information and Prices Stored: Sep 25, 2010 03:48:04

Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day

2010-09-23T22:18:00.001-07:00

Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day Review

I COOK A LOT OF BON APPETIT AND [...] RECIPES. I THINK THIS COOKBOOK IS JUST DELICIOUS!! PICTURES ARE GREAT, RECIPES ARE VERY TASTY AND FULL OF DEPTH. WHENEVER I WANT A SURE HIT I PULL THIS ONE OUT AND MAKE SOMETHING. I LIKE THAT IT IS ORGANIZED BY SEASON. NOTE THAT HER QUANTITIES ARE SOMETIMES VERY LARGE. I JUST WISH SHE CAME OUT WITH ANOTHER COOKBOOK ( I DONT ENJOY SLOW COOKING).

Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day Overview

"The recipes in this book are mouth-wateringly delicious?I know because I've prepared most of them.This exciting book thoroughly demonstrates that kosher food can be as refined as the most exquisite gourmet cuisine. This is a real winner."
?Charlie Trotter

Laura Frankel, full-time chef and full-time mother, celebrates and enlivens Jewish cooking for the holidays and meals throughout the year with this book of seasonal specialties from Shallots restaurant, adapted for home cooks. In autumn, wow the family at Rosh Hashanah with Quince-Stuffed Veal Breast with Roasted Fennel and Apples and a knockout Chocolate Opera Torte with Chocolate Ganache, and in spring, serve an unforgettable Passover meal of Leek-Spinach Soup and Standing Rib Roast with Porcini Mushroom Crust and Mushroom-Onion Ragout. Jewish Cooking for All Season features 150 tempting recipes for soups, salads, starters, main dishes, and desserts—grouped by season so you can use fresh produce to its best advantage and serve unique dishes for the holidays.

Frankel's passion for the best, freshest ingredients is inspiring. Even when she writes about heirloom tomatoes at the peak of flavor or rhapsodizes about the fragrance packed into a tiny vanilla bean, she helps you genuinely appreciate the difference top-quality ingredients make in everything you prepare.

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*** Product Information and Prices Stored: Sep 24, 2010 01:18:07

Seaweed and Eat it: A Family Foraging and Cooking Adventure

2010-09-22T10:22:00.001-07:00

Seaweed and Eat it: A Family Foraging and Cooking Adventure Review

Seaweed and Eat it: A Family Foraging and Cooking Adventure Overview

PUTS THE FUN INTO FORAGING AND MAKES MEALTIMES WILD

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*** Product Information and Prices Stored: Sep 22, 2010 13:22:04

Traditional Moroccan Cooking: Recipes from Fez (Serif)

2010-09-20T18:44:00.001-07:00

Traditional Moroccan Cooking: Recipes from Fez (Serif) Review

Improbably, I found this book at the bookstore at the Moroccan Pavilion at Disney's Epcot Center, Florida.

I feel that in terms of intellegence, authenticity, sense of place and time, and pleasurability of reading on par with great food classics such as Fisher's The Art of Eating. The best food writing and cookery books are written by wisest souls; I'd say you're in good hands here.

I admit, I cannot comment on the results of following the recipes, having not yet tried them. I'd guess that for cooks experienced of sound technique enough context is given to reproduce dishes given, and the intellegent voice of the author gives me confidence that the recipies are as carefully relayed and credible as the text.

As a window to a different world of flavors, ingredients, etc., e.g. the sense and sensibility of Moroccan cuisine, it is of the finest.

Traditional Moroccan Cooking: Recipes from Fez (Serif) Overview

Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make perfect Moroccan bread. This is the ideal introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city.

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*** Product Information and Prices Stored: Sep 20, 2010 21:44:04

Cooking Around the Country with Kids: USA Regional Recipes and Fun Activities

2010-09-19T17:18:00.001-07:00

Cooking Around the Country with Kids: USA Regional Recipes and Fun Activities Review

What a delightful way to interact with your children, grandchildren or students!

Children love to mix, stir and pour with sand, dirt or water. Why not take this enjoyable play and divert it to the kitchen? Instead of mud pies you gain quality time as well as skills in social interaction, social studies, math and science. There's also joy in producing something to share that is yummy!

Amy Houts, a prolific writer, imparts an abundance of ideas for children and their families, friends and care givers. She is adept in supplying clear instructions for children to be successful and yet, allow for creativity. The introduction includes hints for conserving water, energy and paper products, nutrition, working together, cooking terms and safety.

For each geographical region of the United States, there are recipes, activities, fun facts and history. You will find a variety of recipes to suit everyone's taste such as breads, soups, main dishes, vegetables, deserts and beverages.

Featured delicacies highlight locally grown foods. For example, from the Pacific Coast Region you will discover recipes for Fruit Relish, Waikiki Meatballs and Applesauce Mix-in-the-Pan Cake. From the Appalachian Highlands, you will find Chicken `n Biscuit Dumplings, Scrambled Eggs with Virginia Ham and Pecan Bars.

Together you can shake up some homemade butter while singing the "Butter Song" or if you like, whip up your own peanut butter

The type is large enough for beginning readers or aging eyes to appreciate. Simple drawings and interesting type add character to the pages.

Cooking Around the Country with Kids is an altogether delightful book for kids of all ages!

Cooking Around the Country with Kids: USA Regional Recipes and Fun Activities Overview

This cookbook helps children learn about the cultural food differences that make up our great country. It introduces the concept of cultural diversity in a way that captures the child's interest and helps in the understanding of how different cultures came to co-exist yet continue to celebrate their uniqueness. This USA-themed cookbook encourages children to re-engage with the history of the United States through food and fun activities.

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*** Product Information and Prices Stored: Sep 19, 2010 20:18:04

Cooking with Chile Peppers (Nitty Gritty Cookbooks)

2010-09-18T07:34:00.001-07:00

Cooking with Chile Peppers (Nitty Gritty Cookbooks) Review

Its a nice book giving the new recepeis and enjoy of new food

Cooking with Chile Peppers (Nitty Gritty Cookbooks) Overview

More than 100 chile-spiked dishes comprise this collection. This book ends the confusion about fresh and dried chiles.

Learn to identify the most commonly recognized fresh chiles, and the most readily available dried chiles.

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*** Product Information and Prices Stored: Sep 18, 2010 10:34:05

The Spice Kitchen: Everyday Cooking with Organic Spices

2010-09-17T03:04:00.001-07:00

The Spice Kitchen: Everyday Cooking with Organic Spices Review

"Eat locally but season globally" is a favorite mantra of spice experts and cookbook authors Sara Engram and Katie Luber. It quite aptly sums up their new cookbook The Spice Kitchen. It would be very hard to eat well without benefit of the hundreds upon hundreds of spices, herbs and zests that come from all corners of the world. In this well-researched and highly-organized cookbook Engram and Luber, owners of The Seasoned Palate, an organic spice company, explore the world of spices and how understanding, and cooking with them can change the food we eat. They more than adequately accomplish this goal.

Starting off with an introduction that examines the role of spices throughout history in all realms: food, politics, and religion among them, the book is then broken up into seven chapters including a guide to the most well-known spices, followed by chapters with recipes for breakfast, appetizers, entrées, sides and desserts. Sprinkled throughout the book are 'fun facts,' side bar tips, and brief historical tidbits that offer more information about all things spice. For anyone who cooks it's a fascinating look at something most cooks may take for granted. In reading through the book one is reminded how very different our food would be without the spices we use. One of the more interesting points made is that most spices are grown in equatorial countries and as a result the flavors are more pronounced, and deeper, than spices grown in cooler climates which brings that mantra point back, "eat locally but season globally." Living a local life is an ideal, one that we should all attempt but it's an imperfect science as is pointed out by this cookbook. Engram and Luber make a valuable suggestion to use dry spices and herbs in concert with fresh to give the at-home, or locally grown spices and herbs an equatorial punch. The authors also make the valid point that organic spices over commercial are the better choice. Many commercial spice mixtures have added fillers, anti-caking agents, and other additives. Zests end up with pesticides from non-organic fruit. These extras also dilute flavor.

The Spice Kitchen is easy to use, full of interesting information and a great primer for any cook, or armchair foodie who wants to learn more about spices. This writer cooked several recipes from the book -- all worked beautifully, and all were big hits with those invited to taste test them. The recipes are presented in an easy-to-read fashion with many offering ingredient substitution and alternatives. Shopping for the spices and herbs ended up being a delightful outing to a local Indian shop (India Sweets & Spices, Atwater Village area of Los Angeles) that sells not only every spice, herb and zest under the sun but also every Bollywood movie ever made. Standout recipes included 'Spiced Granola with Coconut and Almonds,' 'Carrot Soup with Coriander,' 'Rib Rub,' 'Spice-Rubbed Baby Back Ribs,' and 'Baked Sweet Potato Steak Fries.' The Baked Sweet Potato Steak Fries ended up at a Memorial Day picnic where three of the guests requested the recipe. The recipes in The Spice Kitchen are healthy, tasty and a joy to prepare.

Sara Engram and Katie Luber own The Seasoned Palate, or TSP, a company that specializes in organic spices, herbs and zests. Their line of spices is sold in 300 retail outlets in the United States, Canada and Europe, as well as by mail order. They recently added a line of spices called Smart Spice -- four 1 teaspoon organic spice combos sold in flavor-saving packets now being sold in Whole Foods stores. They are experts in their field as is evidenced by The Spice Kitchen. If you like to cook, and want to know more about spices, herbs and zests, and cooking with them pick up this book. You won't be disappointed.

The Spice Kitchen: Everyday Cooking with Organic Spices Overview

The Spice Kitchen offers more than one hundred delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free--a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical.

The Spice Kitchen changes everything, using herbs and spices to add special twists to favorite family recipes, from macaroni and cheese, to burgers, chicken salad, deviled eggs, and much more. It's the only all-purpose cookbook for spicing up everyday meals. Not just exotic extras, spices from around the world make it easier--and much more fun--to turn out delicious and healthy food. The simple but flavorful recipes and ideas in The Spice Kitchen will make old family favorites new again--and bring everyone to the table.

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*** Product Information and Prices Stored: Sep 17, 2010 06:04:04

The 1997 Joy of Cooking

2010-09-15T06:22:00.001-07:00

The 1997 Joy of Cooking Review

I've had the Joy of Cooking in my kitchen for over 40 years. As a professional chef, I have always found it to be the easiest, surest way to get a fast, accurate and complete answer about virtually any kind of preparation. It is without a doubt, the best, single most important tool in a kitchen after your knives and cookware. You may never use a single recipe, but the information it contains for general preparation, advice and other important things to be done in a kitchen are all there and valuable.

The latest addition is much larger than my older, has deleted some of the outdated portions that talk of things that just do not get done today. Instead, the newer addition has been fortified with all of the latest kitchen techniques, including microwaving and anything else required in the 21st century kitchen. The book remains the best and single most important reference in a kitchen that calls itself good.

The 1997 Joy of Cooking Overview

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America? the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why:

Every chapter has been rethought with an emphasis on freshness, convenience, and health.
All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.
The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.
The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described -- the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep -- with illustrations of each pepper.
An all-new "RULES" section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.
New chapters reflect changing American tastes and lifestyles:
Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.
New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake -- there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.
Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.
AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.

Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.

From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.

The 1997 Joy of Cooking Specifications

Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.

Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931.

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*** Product Information and Prices Stored: Sep 15, 2010 09:22:04

Cooking with Food Storage Made Easy

2010-09-12T09:22:00.001-07:00

Cooking with Food Storage Made Easy Review

I have just about every book ever published on the subject of Food Storage. I ordered this book to add to my collection of recipes and ideas. I have to say...I am SO impressed with Debbie Harman! She takes on so much more than the typical wheat, powdered milk, etc. The author covers home canning, including meats, and goes on to supply recipes to use your canned meats, veggies and fruits. Virtually all the recipes are so appetizing and use typical pantry ingredients or easily obtained dried foods. You could use your own home dried vegetable for even more versatility. Nothing you will have to bribe your kids to eat! Not only is the content of this book unique and delicious, the binding is wonderful too. It's spiral bound with shiny, cleanable, hard covers; making it so easy to use in the kitchen. The adorable art work and quality of the paper is unsurpassed as well.:) You will not be disappointed with the purchase of this book!

Cooking with Food Storage Made Easy Overview

Once you start to accumulate your food storage, what do we do with? Food starge is not just ofr emergencies; it's meant to help us sustain life today. In this fun cookbook, Debbie Harman shows how you can cook delicious meals and tasty treaats your family will love with the food supplies that have too often been put away only for a rain day. You'll soon discover how to use storage items and other everyday ingredients to make tasty dishes a few times each week, which will keep your food storage in constant rotation-and save you money. So, should disaster strike, you'll have plenty of usable food on hand-and you'll be an expert on knowing what to do with it. Along with undreds of fast and delicious family-tested recipes, you'll find

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*** Product Information and Prices Stored: Sep 12, 2010 12:22:08

The Food of France

2010-09-11T01:22:00.001-07:00

The Food of France Review

Now finishing my second reading of this tremendous book, all the while suspecting that Waverly Root was really a well-disguised poseur and not really the erudite man-of-the-world he appears to have been, I have to finally admit that, in addition to being one hell of a fine writer, he must also have been one of the most broadly-informed gourmands ever. True, occassional anecdotes and opinions of his betray the fact that the book was originally published 50 years ago, but the scope and intimacy of his knowledge with pretty much every provincial outpost, grand boulevard, and Basque backwater in France is astounding. I suspect he read and took to heart the 1950s edition of the Larousse Gastronomique, since many of the culinary practices he describes hardly deviate from what the Great Book says, but he provides so many examples of eating experiences that could be nothing but first-hand that I have to conclude that he actually DID spend his 30+ years in France doing little but travelling, eating, and drinking. These culinary expeditions are a treasure now: many of the regions he sampled so amply have been globalized to oblivion. His enthusiastic, almost childlike [but, nonetheless, world-wise] forays into the Haut Pyrenees, for example, record a local tradition of farmhouse cooking that is no more. But he was no mere chronicler of foods: his essays are leavened with witty, insightful, broadly-informed and fascinating anecdotes and contextual notes geographical, historical, literary, and agricultural. In this sense, I believe he was one of the pioneers of the broad, anectdotal form of journalism that remains perhaps the most effective means of presenting the world to an armchair audience. I have to forgive his peculiarities. Even his apparent contempt for Champagne seems inconsequential when I read his descriptions of travelling into darkest Corsica, sampling the wild, unrefined local wines, and immediately perceiving their perfect suitability to the food of the region. I am not aware of any other food and wine writer from that era who so heartily insisted on describing food and wine as a marriage. He wrote 20 years before Richard Olney brought his own sophistications to the table, and, understood in this context, his predilections must have been radical at the time.

I urge you to read this book with a willingness to forgive the occassional signs of age. They are few and forgivable. Please savor the writing, with its erudition, lovely sense of timing and flow, gentle humor and enthusiasm. Please also consider it as the eloquent indictment of globalization that it is. To read a book written in the uncritical heyday of postwar American optimism and to find in it laments that the old world was slipping away, a victim of commerce and centralized policymaking, is a poignant experience indeed. This book is an education like few others.

The Food of France Overview

Embraces not only the marvels of French cooking but French history, language, landscape, and customs as well. Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout.

The Food of France Specifications

While this might sound like a cookbook, it's actually a travelogue focusing on the foods of various regions in France. Instead of providing information on what visitors should see during their travels, Waverly Root reveals what they should eat. Root, who made his living as a foreign correspondent and has written several volumes on his penchant for food, is an excellent guide whose descriptions will convince globetrotters that there's much more to travel than sightseeing. The book, along with Root's The Food of Italy won the 1990 James Beard Cookbook Award.

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*** Product Information and Prices Stored: Sep 11, 2010 04:22:04

The Oxford Companion to Food 2nd Ed

2010-09-09T11:14:00.001-07:00

The Oxford Companion to Food 2nd Ed Review

The first time I read some entries, I didn't like them very much. Why? Because they seemed a bit unfocused, more interested in side comments than basic information, and not detailed enough. I would give the book 2 stars only.

However, the book has matured on me and I now like it very much. My initial impression is still true, though. What makes me give the book 5 stars is that I have learnt how to use it. First, the book will give some useful information that is not readily available in other places. Often this information is a little bit esoteric. Second, the book tries to describe all cuisines of the world. This makes it possible to see connections between different cuisines and ingredients. (The book could be even stronger in this regard, but one cannot expect one man to master all culinary knowledge!) Third, this is a great book for browsing. Just reading a random entry is interesting and often entertaining.

Davidson's "The Penguin Companion to Food" is identical, but in a cheaper softcover version.

So, I think, based on the description above, you will know if you are likely to give the book 2 or 5 stars.

The Oxford Companion to Food 2nd Ed Overview

Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction.
The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world.
Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.

The Oxford Companion to Food 2nd Ed Specifications

Alan Davidson's Oxford Companion to Food has been over 20 years in the assembling, but here it is; and it is superlatively worth the wait. In fact, superlatives fall silent. A huge and authoritative dictionary of 2,650 entries on just about every conceivable foodstuff, seasoning, cuisine, cooking method, historical survey, significant personage, and explication of myth, it is supplemented by some 40 longer articles on key items. Davidson himself (no relation to this reviewer) contributes approximately 80 percent of the 2,650 entries, thereby guaranteeing high levels of erudition, readability, and deadpan feline wit. Since this is a monument intended to last, nothing so frivolous as a recipe is included. A decision taken early in the development of the project to abjure issues whose significance is largely topical has also ensured an agreeable high-mindedness--nothing on those crucial but essentially dreary topics of BSE and GM foods, for example.

If a fault could be found, it would only be that it's often difficult to read to the end of an entry, as the abundant cross-referencing all too easily sends one off to another entry, thence bouncing off to another, and all too soon the original is forgotten. A random alphabet of seductions might include: Aardvark, Botulism, Cup Cake, David (Elizabeth), Enzymes, Fat-Tailed Sheep, Gender/Sex and Food, Hallucinogenic Mushrooms, Ice Cream Sundae, Jewish Dietary Laws, Kangaroos, Lobscouse, Microwave Cooking, Norway, Offal, Puffin, Queen of Puddings, Roti, Scurvy, Termite Heap Mushroom (or Taillevant), Umeboshi, Vegetarianism, Washing up (a very elegant little article), sadly no X, Yin-yang, and Zabaglione. As this might show, Alan Davidson's aim, borrowed from Dumas's great Grand Dictionnaire de Cuisine, that his work would appeal not only to persons of "serious character" but also those "of a much lighter disposition," is utterly fulfilled. --Robin Davidson, Amazon.co.uk

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*** Product Information and Prices Stored: Sep 09, 2010 14:14:07

Bocuse's Regional French Cooking

2010-09-08T04:42:00.001-07:00

Bocuse's Regional French Cooking Review

This book by Paul Bocuse, arguably the most distinguished French chef alive today, translated from the French into English, is akin to Stephen Hawking's writing a popular work on the history of physics. Unlike similarly formatted works by Joel Robuchon, this book aims at presenting relatively straightforward instructions for preparing classic French regional cuisine. What is missing are the details of proper selection and handling of seasonal ingredients. This is replaced by a very high level tour of the major culinary regions of France.

I am surprised that such a distinguished culinary figure would do this kind of book, but I am supremely delighted that he did. The book includes literally every traditional French dish I can think of, with recipes that are quite easy to follow by the average American amateur cook. The book includes recipes for pot-a-feu, cassolet, crepes, coq au vin, salade Nicoise, Vichyssoise, onion soup, stuffed cabbage, Provencal fish stew, Burgundy Beef, tapenade and aioli. The list of recognized classics goes on and on. There is even a gratin recipe for macaroni and cheese and a confession that it was the Romans and not the Lyonnaise who invented macaroni.

I confess that some ingredients, such as the Lyonnaise sausage with pistachio may be a little hard to find, but the author graciously provides several serviceable substitutes for each ingredient not commonly available in American markets. Kielbasa, for example is an acceptable substitute for the saucisson pistache.

I am simply delighted with the simplicity and clarity of the instructions. The potato and sausage salad dish is French to its core yet the author succeeds in making the recipe read like something out of a Martha Stewart book. The instructions are clear, unpreachy, and workable. Aside from the sausage, there are no unusual ingredients and no unusual equipment needed. No trace, for example, of a food mill, china cap, or bain marie. The same can be said of almost all recipes in this book.

This is not to say there are no interesting recipes in the book. While there are so many classic dishes here, many have a special twist which is not due to the invention of the very talented author, but rather due to the author's using a recipe which is closer to the original roots of the dish rather than the dish's most famous incarnations. The recipe for onion soup, for example, is quite unlike the dish I had at Les Halles in Paris at 5 AM. Bocuse's recipe is from the Lyon area where, as he says, they put onions in virtually everything.

There are only two minor complaints about the book. First, this is a book about foods from specific geographic regions, yet there is no map to assist one in visualizing where in France these regions occur. While many foodies may be familiar with the location of Provence, is probably the rare American who knows that the Alsace is in the East, bordering on Germany. This explains similarities between food in the Alsace chapter and common German dishes such as sauerkraut. Second, as the author states himself, there was much Procrustean lumping together of different geographical regions to form a single culinary identity. The author blames this on his editors. I am willing to believe this, and register my complaint to the editors that I am really surprised that they could come up with only six culinary regions (Lyonnais, Provence, Bordelais, Perigord, Brittany-Normandy, and Alsace).

These two complaints aside, this is hands down the very best introduction to French cuisine I have seen for the casual reader. Be sure to read Julia Child and Elizabeth David and Patricia Wells, but read this book first. It will clearly whet your appetite for those other classic authors.

Very highly recommended.

Bocuse's Regional French Cooking Overview

Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes that evoke the special personality and flavor of each province. Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food. He describes the landscape and heritage of each region, as well as the local produce and gourmet traditions that contribute to the unique character of its cuisine. Written in a clear, easy-to-follow style, this is a collection that any cook can master. The recipes demand no complicated techniques or equipment and were carefully adapted to the non-French kitchen under Bocuse's own expert guidance. In the French tradition, the presentation of food is as important as its flavor, and the splendid photographs by Dietmar Frege that accompany the recipes beautifully reveal this aspect of French culinary art. Handsomely designed and illustrated, Bocuse's Regional French Cooking makes the fabulous tastes of France accessible to everyone in a stunning cookbook that is a delight for the eye as well as for the palate.

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*** Product Information and Prices Stored: Sep 08, 2010 07:42:04

The Good Book Cookbook

2010-09-06T20:28:00.001-07:00

The Good Book Cookbook Review

Alive with biblical flavors and aromas, The Good Book Cookbook provides authentic recipes for the foods, meals and feasts mentioned in the Old & New Testament. Besides a beautiful gift, TGBC is an intelligent book for Bible study classes and Sunday schools. Use the receipes to prepare an original Chuch Supper such as Jesus would have dines. Excellent.

The Good Book Cookbook Overview

More recipes with specially commissioned photos invite readers to enter Bible times through the kitchen door. The authors have recreated the recipes for everything from Rebekah's stew and Esau's pottage, to what Jesus might have eaten at the wedding feast at Cana. Full-color photos.

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*** Product Information and Prices Stored: Sep 06, 2010 23:28:05

The Atlas of Food: Who Eats What, Where, and Why

2010-09-05T09:32:00.001-07:00

The Atlas of Food: Who Eats What, Where, and Why Review

Even though most world leaders are focused on our global energy crisis now, two British scholars are prophetically giving us this newly revised "Atlas of Food." It's a terrific resource for teachers, preachers, small-group leaders, students and pretty much anyone who wants to understand an even more important global crisis: feeding humanity.

It's no surprise that the words "our daily bread" represent one of the world's most common prayers. The creators of this information-packed atlas argue that -- sooner or later -- we're all going to discover that the real struggle for global dominance involves food and water.

In the introduction, Erik Millstone and Tim Lang tell us that global power already is moving into the hands of food traders, retailers and land-owners who control the production and distribution of the stuff that our neighbors truly must have to survive: food. The authors write: "The irony is that enough food is produced on this planet to feed everyone adequately -- IF it were to be shared uniformly. But, some over-eat while others are malnourished."

This book is not specifically religious and the reviews I write for Amazon are recommendations of important books and films specifically related to spirituality. So let me clarify, in this case: While the atlas is not specifically religious, it deals with profoundly spiritual issues.

In this book, you'll discover a host of new insights into the imbalance of food around the world. Pick up a copy for yourself or for small-group study. If you tackle it with a group, this volume will raise enough questions to keep your group buzzing along for weeks.

The Atlas of Food: Who Eats What, Where, and Why Feature

ISBN13: 9780520254091
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Atlas of Food: Who Eats What, Where, and Why Overview

What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, first published in 2002. Now in its second edition, The Atlas of Food provides an up-to-date and visually appealing way of understanding the important issues relating to global food and agriculture. In mapping out broad areas of investigation--contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade--it offers a concise overview of today's food and farming concerns. Buttressed by engaging prose and vivid graphics, Erik Millstone and Tim Lang convincingly argue that human progress depends on resolving global inequality and creating a more sustainable food production system.
Copub: Myriad Editions

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*** Product Information and Prices Stored: Sep 05, 2010 12:32:04

The Everything Stir-Fry Cookbook: 300 Fresh and Flavorful Recipes the Whole Family Will Love (Everything: Cooking)

2010-09-04T08:40:00.001-07:00

The Everything Stir-Fry Cookbook: 300 Fresh and Flavorful Recipes the Whole Family Will Love (Everything: Cooking) Review

I bought this book shortly after I was given a beautiful electric stand alone wolfgang puck wok. It has been super easy to use. Some of the ingredients may seem a little sketchy at first, but everything I have tried so far has been awesome. I recommend the chicken fajitas recipe. My husband loved it. The only flaw with the book was that it does not have any pictures which would have been nice and also make sure not spill ANYTHING on it. I dumped about a tablespoon of vegetable oil on it and the whole front part of the book seperated from the binding. I recommend this to any first time beginner or even a long time user. Enjoy!

The Everything Stir-Fry Cookbook: 300 Fresh and Flavorful Recipes the Whole Family Will Love (Everything: Cooking) Overview

More and more people are turning up the heat and cooking healthy meals made with fresh ingredients. With stir-fry cooking, chefs at all levels can shave off time preparing meals for their families by serving up heart-friendly dishes in just minutes. "The Everything[registered] Stir-Fry Coobook" is a sizzling sourcebook of 300 recipes, with step-by-step instructions on how to: make healthy poultry, pork and vegetable dishes, starting with the freshest ingredients; select the correct equipments and prepare rice from around the world; and whip up fish/shelfish dishes, noodle selections, creative marinades sauces, and second-helping worthy desserts. "The Everything[registered] Stir-Fry Cookbook" offers helpful tips and techniques for making mouthwatering recipes in less time than it would take to choose what to order from a Chinese menu.

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*** Product Information and Prices Stored: Sep 04, 2010 11:40:13

Romancing the Bean: Essentials for Creating Vegetarian Bean Dishes

2010-09-02T23:10:00.001-07:00

Romancing the Bean: Essentials for Creating Vegetarian Bean Dishes Review

I love the author's approach to bean cookery...the elemental "feeling" that the attributes to various types of beans...the taste, textures and energetics both in the bean itself as well as the various cooking methods. She really takes beans to a (deserved) higher level! My only reason for four stars is that frequently the recipes call for slightly odd ingredients which one might not normally have on hand; sometimes I was ready to prepare a recipe only to find I had no garam marsala, (or plantain, white miso, etc.)on hand and that this item was supposedly critical to the final taste. Personally I find it better to experiment anyway, and this gives you the springboard to becoming more adventurous.

Romancing the Bean: Essentials for Creating Vegetarian Bean Dishes Overview

In this companion book to Amazing Grains, Joanne Saltzman applies her unique approach to a wide variety of dried beans. Saltzman explores the fundamentals of dried-bean cooking, explains seasonings, soaking, different types of preparation, each bean's unique attributes and taste, and provides more than sixty kitchen-tested recipes that showcase them in a variety of dishes. Also included are recipes for tofu and tempeh, two processed forms of soybeans.

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*** Product Information and Prices Stored: Sep 03, 2010 02:10:05

The Best of American Beer and Food: Pairing & Cooking with Craft Beer

2010-09-01T17:50:00.001-07:00

The Best of American Beer and Food: Pairing & Cooking with Craft Beer Review

On two recent nights we had company for dinner and I decided to use recipes from this book because having cooked a few other dishes from Lucy's Grilling with Beer, I trusted that these recipes would be fairly easy and would end up with a combination of flavors worth talking about. I had not idea the dishes would be such big hits! The Indonesian Beef Rendang (p.163), which I paired with the Salad of Celery Hearts (p.98), convinced everyone I was a fabulous chef (thanks, Lucy!). I also served the Chicken Breast on p.169, a much more subtle dish but still delectable. Whether like beer or not, so long as you appreciate clear and simple recipes that result in delicious food, this is a must have book.

The Best of American Beer and Food: Pairing & Cooking with Craft Beer Feature

ISBN13: 9780937381915
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Best of American Beer and Food: Pairing & Cooking with Craft Beer Overview

In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today's wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today's ales and lagers as flavor components.

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*** Product Information and Prices Stored: Sep 01, 2010 20:46:52

China (A World of Food)

2010-08-31T09:36:00.001-07:00

China (A World of Food) Review

Every now and then along comes "A World of Food", an informed and informative series of 'how to' books for kids that simply stands out from the crowd. Clara House Books (an imprint of The Oliver Press) has newly published a truly outstanding eight volume series of social studies titles designed specifically for students in grades 4 through 8. Each one of these sturdily bound, 32-page, profusely illustrated compendiums addresses the food, religion, landscape, climate, farming, crops, holidays, festivals, culture, etiquette, and global influences of a particular country, along with three distinctively characteristic recipes. Enhanced with the inclusion of foreign word meanings, country and world maps, glossaries, indexes, and thematically appropriate web sites, the individual titles comprising this impressive series includes The Caribbean; China; France; India; Italy; Lebanon; Mexico; and Nigeria. Each of these thoroughly up-to-date and thoroughly 'kid friendly' titles is appropriate and highly recommended as a home-schooling curriculum supplement, as well as strongly advised for both school and community library reference collections for young readers.

China (A World of Food) Overview

An introduction to different cuisines eaten in different countries around the world

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*** Product Information and Prices Stored: Aug 31, 2010 12:36:08

Cooking 'Round the Clock: Rachael Ray's 30-Minute Meals

2010-08-30T04:22:00.001-07:00

Cooking 'Round the Clock: Rachael Ray's 30-Minute Meals Review

It was only a few years ago that I took interest in cooking. As a mom, college professor and community activist, I have little time to prepare healthy food for my family of four. Rachael Ray has been my shero. 30-minute meals have been my lifesaver. There are some good ones (creamy tomato-basil soup, birds in a nest, and pesto torta) and a few bad ones (chicken cacciatore subs; sausage, beans and broccoli robe stoup; and spinach-artichoke casserole) in this cookbook but all were definitely worth a try.

Over 230 recipes for creative tasty meals that can be prepared in no time flat. Even though these recipes are quick to prepare, having the ingredients in your pantry would be a miracle. As a working mom, my pantry doesn't have items like: brie; fresh tarragon; dry white vermouth; or pepperoncini. But off the wall ingredients aside Cooking `Round the Clock has some simply yum-o meals (as my girl Rachael would say). Try something new, substitute what you don't have and spend the extra time talking with friends and family around the dinner table. You will have to flip through this book because there isn't a index to lead you directly to what you want.

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Reviewing for Real Page Turners

Cooking 'Round the Clock: Rachael Ray's 30-Minute Meals Overview

Rachael Ray is a household name and a best-selling author, thanks to her simply fabulous recipes, free-hand style of cooking, and unfailing good results. This latest collection of recipes, a companion book to her show, will feature flexible menus for cooking great meals 24/7.

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*** Product Information and Prices Stored: Aug 30, 2010 07:22:05

Suddenly Cooking - Real food made real easy

2010-08-29T00:16:00.001-07:00

Suddenly Cooking - Real food made real easy Review

Suddenly Cooking - Real food made real easy Overview

Suddenly Cooking is much more than just a recipe book. It is the quintessential anyone-can-cook book. Here, you will discover all the information you need to kick start your kitchen and make all your favourite meals regardless of your level of experience.

Leaving the family home, getting married, becoming a new parent, looking after a sick spouse, finding yourself suddenly single; these are just a few life scenarios that will often require a crash course in cooking. And that´s a daunting task for anyone to face. But it needn´t be an overwhelming one.

From now on with the help of this book, you get to determine what you eat instead of life´s circumstances dictating the menu.

Of the 120 easy-to-prepare recipes on offer, over two thirds can be made and on the table in under 30 minutes. Each recipe indicates whether it is suitable for a vegetarian diet or gluten free and there are dozens of leftover-makeover ideas to help you make the most of every meal.

This book also shows you how to turn your kitchen into a cooking friendly space, and stock up on essential equipment and utensils. There is a comprehensive and fully illustrative guide on how to take the sting out of cooking by learning basic knife skills.

And if you can´t tell an eggplant from an aubergine, then the pictorial ingredients dictionary and food name translation chart that spans Australian English, British English and American English, will help you identify all the ingredients used in these recipes and many more.

On top of all this, there is advice on how to regulate heat in the kitchen, how to store foods safely and a seasonal food chart to help you know when to buy fruits and vegetables in season, no matter which part of the world you live in.

Putting food on the table day after day no longer need be a chore. With Suddenly Cooking you can learn to cook great food without stress - real food made real easy is this book´s motto, and its promise.

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*** Product Information and Prices Stored: Aug 29, 2010 03:16:04

The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories

2010-08-27T18:34:00.001-07:00

The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories Review

My only issue with the book is how it's printed and bound because I prefer cookbooks on better quality paper with a binding that can handle use in the kitchen. That said, it wasn't enough to make it 4 stars. Maybe 4.5, I rounded up.
The recipes are well laid out with a lot of history. It makes an excellent tool of discussion and education with students who are reading the series or families who enjoy watching re-runs of the tv show.
Some of the recipes don't adapt well to things you can easily get at the supermarket, but just reading those recipes is fun and modern cooks will find the difference in technique and ingredients very interesting. We are so used to being able to get so many alternative ingredients, to having 50 kinds of oil to choose from at the grocery store, that just the use of salt pork or bacon in so many common dishes is a good conversation. Being able to discuss cooking methods, economical measures, and working with what was available are all good things to explore with your children.
I got it as a way of encouraging my daughter to read the original series. It's hard getting her interested in novels sometimes, but she loves cookbooks and historical recipes. Using it that way has worked, she's been slowly going through the series and enjoying it.
Highly recommended for fans of the show or the books obviously, but also a good resource for people who enjoy reenacting history. Many of the recipes are accurate for the Civil War Era.

The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories Feature

ISBN13: 9780064460903
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories Overview

More than 100 recipes introduce the foods and cooking of Laura Ingalls Wilder’s pioneer childhood, chronicled in her classic Little House books.

Notable Children’s Books of 1979 (ALA)
Best Books of 1979 (SLJ)
Notable 1979 Children's Trade Books in Social Studies (NCSS/CBC)
Children's Books of 1979 (Library of Congress)
1980 Western Heritage Award

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*** Product Information and Prices Stored: Aug 27, 2010 21:34:04

Food and Booze: A Tin House Literary Feast

2010-08-26T07:52:00.001-07:00

Food and Booze: A Tin House Literary Feast Review

Food and Booze: A Tin House Literary Feast Overview

Food and Booze celebrates seven years of delicious writing culled from Tin House’s“Readable Feast” and “Blithe Spirit” departments. The pieces, contributed by some of the finest fiction and nonfiction writers working today, range from the humorous to the lyrical, recipes to rhapsodies, the historic to the personal, and from humble to haute cuisine. All share one common feature: the superb writing readers have come to expect from the magazine, the only literary journal with its own martini recipe.

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Toddler Café: Fast, Healthy, and Fun Ways to Feed Even the Pickiest Eater

2010-08-25T04:10:00.001-07:00

Toddler Café: Fast, Healthy, and Fun Ways to Feed Even the Pickiest Eater Review

I love to cook, and I own numerous childrens cookbooks. This one is one of my favorites. The color photo's are amazing, recipes are very tasty, and easy to make. My family loves the tofu dipping recipe the most. Most of the ingredients called for in the book, are likely to be on hand in your home. The only downside to this book is that the nutritional information is not provided. This is a great cookbook to add parents collection.

Toddler Café: Fast, Healthy, and Fun Ways to Feed Even the Pickiest Eater Feature

ISBN13: 9780811859271
Condition: New
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Toddler Café: Fast, Healthy, and Fun Ways to Feed Even the Pickiest Eater Overview

Every toddler goes through the stage where they want nothing but "O"-shaped cereal. The challenge for parents is getting kids to ask for fruit salad instead of cupcakes. Faced with this seemingly impossible task with her own child, Jennifer Carden has created The Toddler Caf , a guide to making mealtime with children fun and interactive. It offers simple, creative ways for kids to identify with their food, like saying tuna salad is what mermaids eat, or making Minty Pea Pops in ice cube trays. Carden has created over 50 unique recipes that encourage families (including toddlers) to work together to prepare, eat, clean up, and best of all, look forward to a healthy, delicious meal.

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Modern Meatless Cook Book: Five Hundred Recipes for Preparing Foods, With Special Reference to Cooking Without Meat (Classic Reprint)

2010-08-24T04:04:00.001-07:00

Modern Meatless Cook Book: Five Hundred Recipes for Preparing Foods, With Special Reference to Cooking Without Meat (Classic Reprint) Review

Modern Meatless Cook Book: Five Hundred Recipes for Preparing Foods, With Special Reference to Cooking Without Meat (Classic Reprint) Overview

PREFACE AT the present time, when there is such a general demand for meatless recipes~ it seems good to offer to the public a Cook Book compiled from recipes by practical cooks who for many years hav~ made a study of meatless dishes. For more than twenty years there has been an incrcasing tendency toward the eating of less meat, especially among those who have become interested in the new spiritual movements. Nearly one hundred recipes will he found under "Substitutes and Entrees," the result of the experieuce of those who have for many years successfully maintained a meatless diet. When properly prepared, these dishes will fully take the place of the meat course. They will be found to be both appetizing and nutritious.

Table of Contents

CONTENTS; Chapter 1 SOll pS 1; Chapter II Fj"h D; Chapter 111 1-1 e
About the Publisher

Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.

Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhanci

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