Healthy Cooking for the Jewish Home or Techniques in Home Winemaking

Healthy Cooking for the Jewish Home: 200 Recipes for Eating Well on Holidays and Every Day

Author: Faye Levy

Thanks to the ever-increasing number of kosher products available to home cooks, it's never been easier or more satisfying to prepare delicious, wholesome, and healthful kosher meals. In this new collection of exciting recipes, acclaimed journalist, cooking teacher, and cookbook author Faye Levy presents a progressive, upbeat approach to nutritious kosher cuisine that highlights the pleasure of preparing and eating mouthwatering dishes that promote well-being.

Kosher foods are being used in more and more American homes, and their abundance and diversity is increasing at an impressive rate. From the traditional to the exotic, from extra-virgin olive oil to tasty cheeses, from spicy condiments to Asian-style sauces, from Latin flavors to Indian, Levy introduces both novice and seasoned cooks to a grand array of international ingredients. By showcasing them in such dishes as Poached Turkey with Mushrooms, Wheat Berries, and Dill; Diced Vegetable Salad with Pepitas and Papaya; Marseilles-Style Fish with Saffron and Fennel; and Turkish Autumn Vegetable Casserole with Chicken, she shows how they will add zest to any menu while maintaining solid nutritional value.

With a focus on foods with substantial health benefits, such as nuts, whole grains, fruits, and vegetables, Levy revamps old favorites, turning them into updated wholesome creations, including Springtime Chicken Soup with Asparagus, Fava Beans, and Whole Wheat Matzo Balls; Passover Haroset with Pistachios and Pomegranate Juice; Rosh Hashanah Chicken with Dates and Almonds; and Apple Apricot Whole Wheat Noodle Kugel. She introduces new classics to the festive Jewish kitchen, such as Cucumber, Jicama, and OrangeSalad with Black Olives; Buckwheat Blintzes with Goat Cheese and Ratatouille; Spicy White Bean Soup with Kale; Purim Baked Turkey Schnitzel with Sweet-Sour Onion Compote; and Macadamia Orange Cake with Red Berry Sauce. Whether you're cooking for yourself and your family any day of the week or preparing a holiday feast for friends and relatives, Healthy Cooking for the Jewish Home is bound to satisfy all your culinary needs.

Variety is not only the spice of life; it's also the spice of nourishing menus. The two hundred healthful, tasty, innovative kosher recipes in this book are sure to add inspiration to your menus and variety to your daily eating, as well as zest to the lives of those who share your table.

Interesting textbook: At Home in the Vineyard or Bakers Field Guide to Holiday Candy and Confections

Techniques in Home Winemaking: The Comprehensive Guide to Making Chateau-Style Wines

Author: Daniel Pambianchi

From crushing grapes to bottling wine, this essential handbook enables the home winemaker to make informed decisions about ingredients, equipment, and the winemaking process. Precise step-by-step instructions lead both novice and advanced winemakers through all of the important procedures, including selecting and working with new equipment, determining the best material for specific styles, analyzing the product, monitoring acidity levels, and common troubleshooting problems. Using accessible charts and tables to offer detailed instructions for making Pinot noir, port, and sparkling wines, this newly updated edition also covers often overlooked topics, such as ice wines and blending varieties.

Time Magazine

Flow charts and clearly organized chapters make for an in-depth reference work.

What People Are Saying

Thomas Bachelder
There's in-depth of detail here that I have previously seen only in professional texts. . . . I just wish Daniel Pambianchi's book was available when I was just starting out as a winemaker . . . it could have saved me a lot of trial and error along the way. (Thomas Bachelder, winemaker, Lemelson Winery)

South African Illusitrated Cookbook or Healthy Heart Cookbook

South African Illusitrated Cookbook

Author: Lehla Eldridg

This illustrated cookbook makes a wonderful gift and a memento for both locals and tourists. The illustrator has captured various landmarks around South Africa to accompany the many local recipes she has garnered from cooks around the country. Recipes include traditional Xhosa, Zulu, English, Afrikaans, Cape Malay, Indian, Portuguese and contemporary South African dishes.

Book about: Seafood Handbook or Feast of Santa Fe

Healthy Heart Cookbook: Over 50 Simple, Tasty and Nutritious Recipes That Are Low in Salt, Fat and Cholesterol

Author: Helen Middleton

Don't become another statistic: make a few changes to the way you cook and eat to dramatically reduce the risk of coronary heart disease.

Relaxed Kitchen or Foods of the Maya

Relaxed Kitchen: How to Entertain with Casual Elegance and Never Lose Your Mind, Incinerate the Souffle, or Murder the Guests

Author: Brigit Binns

Did you ever have a dinner party disaster? Yes, I’m afraid so. Have you ever bitten off more than you could chew by cooking a complex main course? Well, yes.  Did you ever find yourself barbecuing a large pig in your swimsuit and sarong when uninvited porn stars show up for dinner? Uh…now wait just a minute…

If any or all of these things happened to you, fear not.  They’ve all happened to Brigit Binns, the globe-trotting expert on relaxed and elegant entertaining, and she’s here to help turn disasters into delight.  Brigit’s not afraid to admit that she’s had plenty of dinner party nightmares because she’s learned from her mistakes.  In The Relaxed Kitchen, she’s here to share some hilarious stories of her failures, her embarrassments and, happily, her triumphs; but, most importantly, she’s here to share her hard-won entertaining secrets. From a precariously balanced Napoleon dripping with deep red berry sauce – served in a pristine, just-decorated, all-white London flat – to frying an almost hallucinatory overabundance of duck breasts and potato cakes on a blisteringly hot terrace in Spain, Brigit’s learned what works beautifully and what doesn’t.  From her years as a cookbook author, she’s developed a surefire plan that insures casually elegant entertaining.  The recipes?  Well, they’re just what you'd expect from someone in love with bold, Mediterranean flavors:

- smoky shrimp escabeche
- fried almonds with turmeric
- Tuscan style artichokes
- roasted pepper andsausage torta rustica
- butterflied leg of lamb with rosemary
- roast chicken strewn with thyme branches
- chimichurri skirt steak
- grilled lobster with smoked paprika mayo

As Brigit says at the opening of the book, “I fell in love with food before I got my first bra.”  Only someone like Brigit, who is passionate about cooking, whose insatiable quest to entertain often and well has led to some questionable decisions and amusing results could persevere and arrive at a fail-safe plan for entertaining with elegance and ease.  So invite Brigit Binns home, and make your own kitchen a Relaxed Kitchen. 

Interesting textbook: Adobe Premiere Elements For Dummies or The Web Collection Revealed Premium Edition

Foods of the Maya: A Taste of the Yucatan

Author: Nancy Gerlach

Pompano tamales. Shrimp enchiladas. Candied sweet papaya. These are some of the foods whose recipes reside in the pages of Nancy and Jeffrey Gerlach's Foods of the Maya. The authors have spent years traveling throughout Mexico, familiarizing themselves with the cultures and cuisines of the people they have encountered. They created this cookbook to bring the flavors of the Yucatбn to tables north of the border.

In an easy-to-follow format, Foods of the Maya provides handy background and travel information about the region and some of its ruins before dipping into the ninety-one recipes included here, organized according to meal course. There are recipes that will suit most everyone's palate, from sauces and salsas to soups and sausages; from vegetarian and meat appetizers and main dishes to simple drinks and desserts. Each section begins with a brief description of the course and the types of food involved. The recipes are clear and easy to understand—one need not be a trained chef with a vast kitchen to create a tasty Yucatecan meal.

Foods of the Maya incorporates an array of cooking tips and techniques and a brief glossary of terms to help in food preparation—the authors have ensured that ingredients for their recipes are readily available at local food stores. This edition also includes an introduction by historian Jeffrey Pilcher which helps familiarize readers with the history and cultures of the Yucatбn peninsula. So the next time you get a hankering for something different, you might consider cooking up a platter of Yucatбn ribs or preparing a bowl of chayote pudding. Take a short trip to the Yucatбn—without leaving your kitchen.Nancyand Jeffrey Gerlach live in Albuquerque. Jeffrey Pilcher teaches history at The Citadel.

Heritage Cookbook or At Your Service

Heritage Cookbook

Author: Junior League of Salt Lake City

The Heritage Cookbook holds a special place in the hearts of Utahns and anyone with an interest in the fascinating history of this vast and varied state. More than a collection of excellent recipes of every type, this bicentennial volume is a patchwork of people and stories, complete with a delightful children's section. It's a collector's item that you can use every day.

New interesting book: Recovery from Compulsive Eating or Group Psychotherapy with Addicted Populations

At Your Service: A Hands-on Guide to the Professional Dining Room

Author: The Culinary Institute of America

"The nation's most influential training school for professional cooks."
- Time magazine

The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations

In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling.

The book includes:

• Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants

• Sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service

• Effective ways to address staffing challenges
Ideas to enhance the relationship between the front and back of the house

• Sixty-four photographs of dining room service and techniques

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Michael Chiarellos Easy Entertaining Deck or Passionate Cook

Michael Chiarello's Easy Entertaining Deck

Author: Michael Chiarello

From the kitchen of celebrated chef and television host Michael Chiarello, the deliciously simple recipes in this deck are sure to spice up any gathering. From crispy Sausage-Stuffed Olives to scrumptious Chocolate Panini friends and family will be coming back for seconds, or thirds!

New interesting book: CCIE Professional Development Routing TCP IP or The Essential Guide to Dreamweaver CS4 with CSS Ajax and PHP

Passionate Cook: The Very Best of Karen Barnaby

Author: Karen Barnaby

Karen Barnaby has been a culinary leader for over 20 years. As Executive Chef at Vancouver's internationally renowned Fish House in Stanley Park, she emphasizes seasonal, organic ingredients and uncomplicated techniques. Her cookbooks Pacific Passions, Screamingly Good Food, and The Girls Who Dish series that she co-wrote and edited showcase her playful, innovative approach to food.

The Passionate Cook presents over 200 of Karen's favourite recipes from these books, as well as new recipes. Karen's appetizers, soups, salads, main courses, vegetarian dishes, and desserts are smart enough to serve dinner guests, but simple enough to enjoy anytime. With all-time favourite dishes such as Sour Dried Cherry and Chocolate Pound Cake, and Flat Roasted Chicken with Sweet Carrots, Prosciutto and Almonds, and new classics such as Lemongrass Lamb Satays and Salmon with Asparagus Sauce, The Passionate Cook is the cookbook her fans have been waiting for!

Table of Contents:

	Introduction	2
	Feast for a Fool: My Birthday Feast	3
	Appetizers	9
	Soup	39
	Salads	53
	Pizza, Pasta and Risotto	75
	Fish	99
	Meat	141
	Vegetables	187
	Cakes	223
	Cookies	243
	Desserts	255
	Pudding and Pies	271
	Muffins and Miscellaneous	285
	Index	294

What Mrs Fisher Knows about Old Southern Cooking or Open Road Cookbook

What Mrs. Fisher Knows about Old Southern Cooking: Soups, Pickles, Preserves, Etc.

Author: Abby Fisher

This is the oldest known African-American cookbook published in America. Originally published in San Francisco in 1881, it contains 160 authentic old Southern recipes and features an informative and authoritative introduction by noted culinary historian, Karen Hess, who specializes in the cuisine of the South.

Interesting book: Dr Fulfords Touch Of Life or Stools and Bottles

Open Road Cookbook: A Healthy Exchanges Cookbook

Author: JoAnna M Lund

RVs are becoming a more popular vacation choice than ever, as people crave more family time and seek to avoid the anxieties and hassles of air travel. And when RVers, boaters, campers, and tailgaters are out on the open road-or water-they still want healthy home cooking. Now, with this unique collection by seasoned RVer (and million-selling cookbook author) JoAnna Lund, vacationers and retired folks can eat as healthfully on the road as when they're at home. Lund sticks to recipes that are both easy to whip up and easy on the sodium, fat, and calories. And she also offers her old-hand traveler's survival tips, including...

• storage: cupboards vs. freezers
• transporting-for those potlucks and picnics
• pre-trip food prep
• grocery shopping: to perish or not to perish?

• skillets, spatulas, and stuff

• best brands for healthy eating

Publishers Weekly

In her newest Healthy Exchanges cookbook, Lund offers quick-and-easy, low-fat fare and sage advice for people hitting the highway-especially her fellow RV-ers-who want to do better than Denny's for breakfast, lunch and dinner. Her guide is a collection of "survival information and common folk healthy recipes," oriented for the 50-and-up crowd looking for simple ways to stay in good health while traveling. Lund doles out counsel on ways to plan so the trip feels like "home away from home." She also includes cooking tips, ways to remain active, and lists of food and kitchen equipment needed for the voyage out. Recipes include easy breakfast dishes (e.g., Baked Spanish Potato Omelet, Sour Cream French Toast), soups and sandwiches (Country Chicken Chowder), main dishes (Nacho Crescent Bake; Picnic Casserole) and speedy desserts. All are hearty, all-American dishes, but Lundt favors low-fat ingredients (including low-fat processed spreads) to keep the fat content down. Though these recipes are easy to prepare while on the road, they may be surprisingly heavy for some, and the lack of fresh ingredients may not please all palates. (Apr.) Copyright 2003 Reed Business Information.

Wild Sweets Chocolate or Classic Italian Cooking

Wild Sweets Chocolate: Savory, Sweet, Bites, Drinks

Author: Dominique Duby

Wild, exotic ways to incorporate chocolate into sweet and savory delicacies.

Decadence and creativity merge into a blissful package of fine chocolate in this new cookbook by renowned chocolatiers Dominique and Cindy Duby. Chocolate is not delegated solely to the desserts section of this book but is incorporated throughout in savory dishes, giving each plate a velvety, complex and delicious finish. Not to worry: there are decadent desserts like baked chocolate cream and spiced caramel dust spoons.

This new cookbook includes sections on cocktails and drinks, savory dishes (shellfish, fish, meat, vegetables) and sweet ends. Also included are professional add-on recipes, a section on basics, and a resource list.

All the exquisite recipes reflect the rationale at Wild Sweets, the authors' chocolate atelier. They blend the exotic and the familiar, and offer elements of surprise with a sense of comfort. Among the selections:

• Braised short ribs, choco-wine sauce, cauliflower water risotto, and filo crunch
• BBQ pork, crispy gnocchi, toasted cocoa nibs, and spiced brown butter
• Apple gelée, rock shrimp, celery leaf salad with cranraisins, and white chocolate-curry leaf milk
• Slow-roasted salmon, cocoa muscovado consommé, and vanilla potatoes
• Frozen chocolate pineapple freezy and white rum daiquiri.

Wild Sweets Chocolate will enchant the home cook. There are over 150 recipes in all.

Book review: Kingsford and More or New American Bartenders Guide

Classic Italian Cooking: Recipes for Mastering the Italian Kitchen

Author: Valentina Harris

Celebrity chef Valentina Harris makes traditional Italian cooking easy. Over 100 authentic Italian Recipes have been simplified for the contemporary kitchen- piquant ragus with fresh pasta, nutty risottos, succulent meat and poultry dishes, aromatic fish and creamy desserts. Her instructions cover all the techniques necessary to master Italian cooking, from rolling fresh pasta, perfecting polenta and non-sticky gnocchi, notes on cleaning and boning fish and how to pick the choicest ingredients. An engaging raconteur she enriches her recipes with fascinating food facts and anecdotes from her store of childhood memories of the family kitchen in Tuscany. Her recipes are beautifully decorated with charming illustrations.

Complete Baking Cookbook or Hungering for America

Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies

Author: George Geary

The definitive book on baking for home cooks.

Nothing says comfort food like freshly baked cookies, a cake, muffins or homemade bread cooling in the kitchen. Creating those mouthwatering baked treats to share with family and friends is one of life's great pleasures.

The Complete Baking Cookbook provides the inspiration to explore the wonderful world of baking. And of course it includes the tested recipes to make it easy and tasty. Written by baker and pastry chef extraordinare George Geary, this collection of 350 easy-to-follow recipes offers a tantalizing variety of goodies from pies, tarts, cobblers and crisps, to cookies, cheesecakes and holiday pastries.

Here's just a small sampling:

• Blue ribbon double chocolate cookies; gingersnaps; maple sugar cookies
• Honey apple spice muffins; orange macadamia rolls; jumbo cinnamon rolls
• Sweet potato pie; apple cherry cobbler; Passover honey cheesecake
• Holiday English trifle; Christmas cherry cake; spring Easter Lemon torte.

What really sets this baking book apart from others is that there is a special section with comprehensive material for each category of baked good. For example, the cookies chapter includes instructions and line drawings on effective techniques (scooping, using a pastry bag), troubleshooting and tips, choosing the right pan, and comparison charts.

With hundreds of recipes and an abundance of luscious photographs, this book will be cherished by home bakers everywhere.

Table of Contents:

Acknowledgments

Introduction
• Electric Equipment
• Hand Tools
• Baking Pan
• Common Ingredients Cookies, Bars and Squares
• Introduction and Tips
• Cookies, 44 recipes
• Bar Cookies and Brownies, 26 recipes Pies, Tarts and Cobblers
• Introduction and Tips
• Pie Pastry Doughs and Crusts, 7 recipes
• Double-Crust Pies, 5 recipes
• Single-Crust Pies, 12 recipes
• Tarts, 6 recipes
• Cobbler, Crisps and Buckles, 5 recipes Cakes
• Introduction and Tips
• Cheesecakes, 12 recipes
• Two-Layer Cakes, 11 recipes
• One-Pan Cakes, 20 recipes
• Cupcakes and Jelly Rolls, 7 recipes Frostings, Glazes and More
• Introduction and Tips
• 29 recipes Confections
• Introduction and Tips
• Fudges, 8 recipes
• Confections, 18 recipes Grand Finales
• Puddings and Custards, 10 recipes
• Desserts, 26 recipes Breakfast Breads
• Introduction and Tips
• Breakfast Rolls, 8 recipes
• Muffins, 20 recipes
• Scones and Biscuits, 21 recipes Holiday Favorites
• Introduction
• Holiday Cakes, Pies and Pastry, 11 recipes
• Muffins, Quick Breads, Cookies and Candies, 13 recipes
• Holiday Cheesecakes, 9 recipes

Sources
Index

Interesting book: Arise Sir Jamie Oliver or Gelato Sorbet and Ice Cream

Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration

Author: Hasia R Diner

Millions of immigrants were drawn to American shores, not by the mythic streets paved with gold, but rather by its tables heaped with food. How they experienced the realities of America's abundant food--its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer--reflected their earlier deprivations and shaped their ethnic practices in the new land.

Hungering for America tells the stories of three distinctive groups and their unique culinary dramas. Italian immigrants transformed the food of their upper classes and of sacred days into a generic "Italian" food that inspired community pride and cohesion. Irish immigrants, in contrast, loath to mimic the foodways of the Protestant British elite, diminished food as a marker of ethnicity. And, East European Jews, who venerated food as the vital center around which family and religious practice gathered, found that dietary restrictions jarred with America's boundless choices.

These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community. Hasia Diner confirms the well-worn adage, "Tell me what you eat and I will tell you what you are."

Publishers Weekly

In this fascinating survey of the eating habits and influences of Jewish, Italian and Irish immigrants, Diner, a professor of American Jewish history at New York University, charts with wit and graceful prose the similarities and differences between these three distinct groups as they encountered mainstream American culture. Italian immigrants, fleeing poverty and a rigid, class-based economic system, found in America the ability to take "possession of elite food associated with the well-off" and to forge a new collective ethnic identity; in doing so they introduced Italian cuisine to America and created lucrative culinary business opportunities. The Irish, fleeing famine, did not possess a complex "national food culture" because they came from a place "where hunger... defined identity." But many Irish women became cooks and servants (and incidentally, were always called "Biddy"), and thereby entered domestic American life and became familiar with its bourgeois foods and customs. Eastern European Jews "lived in a world where food was sacred for all," as well as tightly controlled by religious law. Like Italians, Jews made their food a public statement of identity, and the availability of nonkosher foods in the U.S. exacerbated conflicts between traditional and assimilationist factions. Diner deftly juggles a huge amount of detail and analysis drawing upon memoirs, cookbooks, newspaper accounts, films and studies of consumer culture and provides both political and social insights in a highly accessible social history. (Jan.) Copyright 2001 Cahners Business Information.

Art of Lithuanian Cooking or Delias Winter Collection

Art of Lithuanian Cooking

Author: Maria Gieysztor de Gorgey

"Art of Lithuanian Cooking is a culinary showcase of palate-pleasing regional delights." --The Midwest Book Review "Here is a collection of Lithuanian recipes that will be welcome on any table." --The International Cookbook Revue This favorite Hippocrene cookbook includes over 150 authentic Lithuanian recupes such as "Fresh Cucumber Soup," "Lithuanian Meat Pockets," "Hunter's Stew," "Potato Zeppelins," as well as delicacies like "Homemade Honey Liqueur," and "Easter Gypsy Cake." The author's introduction and easy step-by-step directions ensure that even novice cooks can create authentic, delicious Lithuanian recipes.

Book review: Zachary Taylor or The Long Loneliness

Delia's Winter Collection

Author: Delia Smith

Delia's Winter Collection is a joyful celebration of the season rich with autumn fruits and winter vegetables, fish and game, soups and roasts, casseroles and comfort food. Delia seeks to investigate new ways to bring out the fullest flavor of ingredients, whether it is by oven-roasting or grilling to concentrate the essence of a dish, or by her individual blending of flavors to transform even the simplest of recipes. Delia shares her ideas for creamy risottos made in the oven, vegetable combinations to cook alongside main courses, and preserves that eliminate fuss.

Table of Contents:

	Conversion Tables	6
	Introduction	7
Chapter 1	Warming up - the Soup Collection	8
Chapter 2	Warm Salads, Hot Starters and Supper Dishes	28
Chapter 3	Seafood in Winter	48
Chapter 4	Poultry and the Game Season	68
Chapter 5	The Winter Vegetarian	88
Chapter 6	The Top Ten Casseroles and Braised Dishes	108
	Autumn and Winter Entertaining	126
Chapter 7	A Sunday Lunch Revival and other Meat Dishes	128
	Timings for One O'Clock Lunches for Eight	146
Chapter 8	Winter Vegetable Selection	148
Chapter 9	Stars of the East	164
Chapter 10	Autumn, Winter and Party Desserts	176
Chapter 11	Proper Puddings	200
Chapter 12	Back to Home Baking	212
	Ingredients Update	233
Chapter 13	Marmalades and other Preserves	236
	Suppliers and Stockists	248
	Equipment Update	250
	Index	251

In a Persian Kitchen or Picnics 50 Inspired Recipes Card Deck

In a Persian Kitchen: Favorite Recipes from the near East

Author: Maideh Mazda

As long as I can remember I have always been fond of good food and have always taken an interest in cooking. I believed that my interest in cooking began when I was a little girl and lived with my grandmother in Baku, Russia. Grandmother, who was an extraordinary woman for her time, was a tall, strong, and very handsome lady. In her deep-set black eyes on could see the kindness, generosity, and hospitality for which the Persians have always been famous.

Go to: Massage or Silent Passage

Picnics 50 Inspired Recipes Card Deck

Author: Robin Miller

What better way to enjoy the great outdoors than to pack a picnic full of fresh and tasty treats to share with good friends?

The Picnics Deck by Food Network star Robin Miller provides everything you need for putting together gourmet spreads that are not only easy to prepare and transport but also bursting with delicious flavors. Featuring recipes for scrumptious salads, sandwiches, dips, desserts, and more, this deck also includes a section of indispensable tips for planning your next picnic in the park, at the beach, or anywhere. Alfresco dining has never been this delectable, elegant, and enjoyable!

White Dog Cafe Cookbook or Cooking Up Fun for Kids with Diabetes

White Dog Cafe Cookbook: Multicultural Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant

Author: Judy Wicks

The White Dog Cafe has earned interational acclaim for its exceptional food, innovative menus,and commitment to community involvement and social responsibility. Now, in their first cookbook, Proprietor Judy Wicks and Chef Kevin von Klause share 250 kitchen-tested recipes for their internationally inspired American cuisine, along with tales of adventure from more than 15 years of implementing the White Dog's philosophy of 'eating well while doing good.'

They accomplish this by using the freshest produce available, buying it from local farmers, sponsoring and interacting with sister restaurants around the world and at home, and opening up their restaurant as a forum for lectures and debates on social issues from public education and environmental protection to bioethics and international peace.<>p>Illustrated with Judy Wicks' delightful line drawings and evocative black-and-white photographs of the restaurant's canine-inspired decor, the Whitte Dog Cafe Cookbook is an entertaining read and an important culinary reference sure to inspire any cook -- in the kitchen or in the community.

New York Times - Marchese

The White Dog Cafe has become not only one of [Philadelphia's] most consistently popular and well-reviewed restaurants, but also Ms. Wicks' chautauqua.

Publishers Weekly

Wicks, a community activist, and von Klause, a chef, are partners in a 15-year-old Philadelphia restaurant known for its advocacy of organic foods and innovative food preparation. Here, they offer some 250 recipes. As is often the case with restaurant-based cookbooks, however, a significant number of dishes require considerable skill and time, e.g., Baked Shrimp and Pork Spring Rolls with Apricot-Pickled Ginger Dipping Sauce. The homemade pasta in Braised Wild Mushrooms Under Herb-Printed Pasta requires fresh herbs sandwiched between two thin sheets of dough. Chili-Rubbed Duck Breasts with Sun-Dried Cherry Glaze calls for one cup of Veal Demi-Glac, which can be prepared in advance but takes up to five hours to reduce. Some dishes, such as Watermelon and Shrimp Salad with Jalapeno-Lime Dressing, unite ingredients with startling invention. The authors shine with simpler meals such as Sauted Chicken and Mushrooms in Marsala-Sage Sauce and Tarragon-Braised Lamb Shanks. Photos not seen by PW. (Mar.)

Marchese

The White Dog Cafe has become not only one of [Philadelphia's] most consistently popular and well-reviewed restaurants, but also Ms. Wicks' chautauqua. -- The New York Times

What People Are Saying

Alice Waters
The White Dog Cafe is an extraordinary example of a restaurant that offers delicious food, inspired by the local agriculture. Judy Wicks and Kevin von Klause understand the important relationship of food and culture. -- Chef of Chez Panisse

Ben Cohen
The White Dog Cafe is food for the body and the spirit. This book will bring joy and great food to your table. It is nourishment in the most complete sense. -- Co-founder, Ben & Jerry's Ice Cream

Look this: Food for Life or Reiki Energy Medicine Bringing the Healing Touch into Home Hospital and Hospice

Cooking Up Fun for Kids with Diabetes

Author: Patricia Bazel Geil

Here are simple, fun, healthy recipes and activities for kids with diabetes that they can make themselves or with their parents.

Recipes and projects help kids understand the importance of food to their health. Includes:

• Recipes that teach children about the link between diabetes and nutrition
• Hints for parents on managing their children's nutrition
• Creative projects to enrich children's connection to food

Patti B. Geil, M.S., R.D., F.A.D.A., C.D.E. is a diabetes nutrition educator at the University of Kentucky Hospital, an associate editor of the ADA Editorial Advisory Board and a coauthor of two books published by the ADA.

Tami A. Ross, R.D., C.D.E. is a diabetes educator at the University of Kentucky Hospital.

Scratch That or Cornbread Nation 4

Scratch That: Seasonal Menus & Perfect Pairings

Author: Connie Fairbanks

SEASONAL INGREDIENTS, RECIPES THAT TAKE YOU FROM FANCY ENTERTAINING TO DOWN-HOME PICNICS ARE COMBINED WITH ANECDOTAL TRAVEL STORIES AND BREATHTAKING PHOTOGRAPHS FOR THE BEST COOKBOOK EVER FOR THE HOME CHEF

Scratch That™ Seasonal Menus and Perfect Pairings is a new cookbook for the home chef, the first by Connie Fairbanks in which she shares recipes for family favorites with advice on how to make the preparation easy and the results mouthwatering. Connie's Notes accompany each recipe with tips on shopping for seasonal ingredients, explanations of cooking terms, suggestions for table decor and even appropriate wine and beer pairings. Dozens of recipes are accompanied by mouthwatering photographs.

Scratch That™ Seasonal Menus and Perfect Pairings uses popular, familiar ingredients to the home chef, but with a twist. A brunch of parmesan, arugula and quince skewers with Prosecco is inspired by her travels in European cities. Connie's recipe for barbeque harkens back to family gatherings in Kansas where she grew up but she livens it up with
a spicy red pepper dip from Spain followed by chilled cantaloupe soup served ice cold in four-inch shot glasses tucked into a tiny bucket of crushed ice. A colorful and light summer menu brings together the best that summer has to offer. It starts with a spicy gazpacho, which is followed by grilled swordfish, highlighted with oregano and pancetta
and then ends on a sweet note with a rustic fruit pie. To please the most adventurous, Connie offers a raclette with cornichons and picked onions in the fall/winter menus.

The book is divided into six chapters, with two chapters of 18 menus devoted to each season of the year. Eachrecipe is included in a menu with instructions on what to do the day before, how to shop and suggestions for imaginative presentation that the home chef will appreciate. Cooking terms and ethnic ingredients have definitions and phonetic spellings highlighted on the same page.

All Connie's menus are balanced with seasonal ingredients, tastes, ease of preparation and variety. Wines and beers are suggested for each menu to take the guesswork out of what to serve and tips on pairing food and wine.

Because cooking rests in part on choosing the right equipment, one of the books four non-menu chapters is on Kitchen Essentials, broken down into must-have and nice-to-have equipment. A second chapter addresses The Basics, recipes that you use all the time in one place, basics about salt and spices, the perfect cup of coffee and how to load the dishwasher properly. On Wine and Beer, the book offers a cheat sheet for phonetic spellings of wine, wine pairings and toasts around the world. Finally, because Connie Fairbanks knows that sometimes you just want to go out to dinner, a chapter entitled, "When You Go Out to Eat," explains how to make the reservation, tipping and etiquette in the restaurant.

Midwest Book Review

In "Scratch That: Seasonal Menus & Perfect Pairings", Connie Fairbanks draws upon a lifetime's experience in the kitchen (she began when she was five years old) to compile and wonderfully illustrate truly exquisite dishes suitable for any and all dining occasions. "Scratch That" begins with chapters devoted to 'Kitchen Essentials'; 'Basic Recipes and other Kitchen Know-How'. this is then followed by recipes organized around specific dining occasions in the spring and summer with menus such as the Weekend Brunch; First Barbecue on the Deck; Picnic Anytime; Working Lunch; and more. Dining occasions for the fall and winter are clustered around menus devoted to the Salmon Soiree; Thursday Nights Supper; World Series Party; Romantic Dinner for Two; and more. There are even chapters devoted to wine and beer; and 'When You go Out to Dinner'. Beautifully illustrated throughout with color photography, the recipes range from Banana Tea Bread; French Breakfast Radishes with Butter and Kosher Salt; Sauteed Mushrooms on Toasts; and Fresh Peach Cobbler; to Roasted Salmon and Vegetable Bundles; Garlic and Sun-Dried Tomato Dip; Rack of Lamb with Rosemary and Wine Sauce; and Pineapple Upside-Down Cake. "Scratch That" is especially and enthusiastically recommended for the cookbook collection of the novice family chef, and has wonderful culinary ideas for even the more experienced kitchen cook.

Books about: The Pause or The Fussy Eaters Recipe Book

Cornbread Nation 4: The Best of Southern Food Writing

Author: Dale Volberg Reed

This New Collection in the Southern Foodways Alliance's popular series serves up a fifty-three-course celebration of Southern foods, Southern cooking, and the people and traditions behind them. Editors Dale Volberg Reed and John Shelton Reed have combed magazines, newspapers, books, and journals to gather some of the best food writing by such authors as Edna Lewis, Rick Bragg, Hal Crowther, and R. W. Apple Jr. Cornbread Nation 4 is certain to satisfy everyone from omnivorous chowhounds to the most discerning students of regional foodways.

Pop Matters

Cornbread Nation 4 is a vivid, heart-felt, often lyrical look at some of the most iconic food of the South-- from the commercial to the home-cooked to the most seasonal of delicacies, gathered in the wild ... You'll wish you could stop by and meet these legends-- along with many of the authors and characters in Cornbread Nation 4-- for yer'self.

Theresa Curry - The Daily News Record

Anyone who has ever split a fresh biscuit or held a steaming cup of Brunswick stew during a chilly outdoor event will appreciate 'Cornbread Nation 4' ... It's wonderfully varied church supper of Southern food, Southern cooking, and Southern people ... a compilation that will make even a Yankee's mouth water.

Erin Rossiter - The Athens Banner-Herald

The stories, most of which have no recipes at all, promise to stuff the soul if not the stomach.

Rosemarie Lewis - Library Journal

Unlike the two previous collections, the fourth in the series, edited by the coauthors of 1001 Things Everyone Should Know About the South, rejects a binding theme, instead meandering throughout the South in eight structured sections. The selections are solid, and standouts include a haunting photo-essay on the Apalachicola oyster industry by Amy Evans, Rick Bragg's stubbornly worded "This Isn't the Last Dance," Rick Brooks's report on the effort local cooks have taken to recapture recipes that were lost to Katrina, Brett Anderson's fascinating transcript of a conversation on the life and career of Paul Prudhomme, and Audrey Petty's sweet reminiscences of eating chitlins with her mother. Among the 53 selections are many recipes, not found in previous compilations, which greatly enhance the book. For regional cookery and Southern studies collections.

Table of Contents:

Introduction     1
Spring   Edna Lewis     5
Louisiana and the Gulf Coast: Before
Tabasco: Edmund McIlhenny and the Birth of a Louisiana Pepper Sauce   Shane K. Bernard     13
Boudin and Beyond   Mary Tutwiler     20
First You Make a Roux   Terri Pischoff Wuerthner     26
A Lunchtime Institution Overstuffs Its Last Po' Boy   R. W. Apple Jr.     32
Apalachicola   Amy Evans     37
The Natural   Brett Anderson     53
Louisiana and the Gulf Coast: After
This Isn't the Last Dance   Rick Bragg     69
Letter from New Orleans   Lolis Eric Elie     71
From the Crescent City to the Bayou City   Peggy Grodinsky     78
A Meal to Remember   Judy Walker     83
Comforting Food: Recapturing Recipes Katrina Took Away   Rick Brooks     88
Willie Mae's Scotch House   Jim Auchmutey     93
Crab Man   Robb Walsh     97
Interlude: The Lowcountry
Lowcountry Lowdown   Jack Hitt     109
Carolina Comfort, out of Africa   Matt Lee   Ted Lee     115
Sweet Things
Sugar: Savior orSatan?   Molly O'Neill     121
Molasses-Colored Glasses   Frederick Douglass Opie     130
The Genie in the Bottle of Red Food Coloring   Beth Ann Fennelly     139
Corndog Nation
Store Lunch   Jerry Leath Mills     145
The South's Love Affair with Soft Drinks   Tom Hanchett     147
The Moon Pie: A Southern Journey   William Ferris     153
Mountain Dogs   Fred Sauceman     160
Scattered, Smothered, Covered, and Chunked: Fifty Years of the Waffle House   Candice Dyer     166
Let Us Now Praise Fabulous Cooks   John T. Edge     172
Downhome Food
Molly Mooching on Bradley Mountain   Mary Hufford     181
Deep Roots   Wendell Brock     189
Tough Enough: The Muscadine Grape   Simone Wilson     194
Making a Mess of Poke   Dan Huntley     196
Green Party   Julia Reed     201
Something Special   Carroll Leggett     206
Cornbread in Buttermilk   Michael McFee     211
Salt   Michael McFee     212
Pork Skins   Michael McFee     214
Rinds    Fred Thompson     216
Late-Night Chitlins with Momma   Audrey Petty     218
No Bones about It   Carol Penn-Romine     222
The Way of All Flesh   Hal Crowther     224
By the Silvery Shine of the Moon   Jim Myers     228
Downhome Places
Is There a Difference between Southern and Soul?   Shaun Chavis     237
Movement Food   Bernard Lafayette     245
Ricky Parker   David Leite     252
Home away from Home Cookin'   Deb Barshafsky     256
The Cypress Grill   T. Edward Nickens     261
Compare and Contrast
Roll Over, Escoffier   Jim Ferguson     267
Wie Geht's, Y'all? German Influences in Southern Cooking   Fred R. Reenstjerna     270
Living North/Eating South   Jessica B. Harris     273
Why Jews Don't Get Quail   Marcie Cohen Ferris     275
Southern by the Grits of God   Timothy C. Davis     279
Ziti vs. Kentucky   Cindy Lamb     282
Dennis Water Cress   Christopher Lang     285
Frank Stitt   Pat Conroy     288
Benediction   The Reverend Will D. Campbell     293
Contributors     299
Acknowledgments     303

Cooking School Secrets for Real World Cooks or Solar Cooking for Home and Camp

Cooking School Secrets for Real World Cooks

Author: Linda Carucci

When it comes to food, Linda Carucci is at the top of her class. As a cooking instructor with more than 20 years of food industry experience, no one is more qualified than Linda to reveal the indispensable everyday secrets and shortcuts that professional chefs use constantly in their cooking. Each of the more than 100 sensational recipes soups and salads, pasta and risotto, main courses and side dishes, plus indulgent desserts offers truly useful guidelines and tips. What is a chinois and why will this make homemade chicken stock better? Why are Turkish bay leaves preferable to the California variety? What cut of meat will ensure the most flavorful pork chop? Why is a marinade essential when grilling a flank steak? Why should granita be frozen in a square, rather than round, pan? The recipes go from down-home good and simple-to-prepare favorites (Tomato Cheddar Soup, Spaghetti and Meatballs) to guest-worthy, look-what-I-can-do feasts (Double-Crusted Timpano, Rack of Lamb). Clear illustrations show techniques such as how to cut the skin from a salmon fillet and slice basil into a chiffonade (and what is a chiffonade anyway?). Add to that a myriad of user-friendly charts (recommended temperatures for meat doneness; typical cuts of poultry, meat, and pork), menus, and resources, and any new cook as well as the not-so-new ones will quickly find that going back to school is way more fun (and delicious) than they ever remembered.

Publishers Weekly

Carucci has no TV program or series of books to her name. She is, foremost, a teacher who has worked her way through the ranks of culinary America for 20 years. Trained at the California Culinary Academy, she went on to become one of the IACP's Cooking Teachers of the Year. If this first cookbook is any indication, that was a well-deserved honor. There's much to learn here, and Carucci presents the information clearly without dumbing it down, whether she's addressing the crucial roles of salt and butter or the fact that an enzyme in some people's saliva makes cilantro taste, to them, like soap. The first 50 pages cover cooking basics and dig into topics like understanding the palate and using knives. Drawings throughout illustrate such feats as slitting squid and butterflying boneless chicken breasts. Of the 100 recipes offered, the best combine Carucci's formal training with her Italian ancestry. There are cinematic mega-dishes like Double-Crusted Timpano with Fusilli, Ricotta, and Tender Little Meatballs; staples like Chicken Cacciatore, and Braised Calamari in Red Sauce; and four different risottos. Adventuresome dishes include Vietnamese-Style Honey-Glazed Pork Skewers, and Turkey Mole, with over two dozen ingredients. Chocolate appears not only in that mole but also in a handful of rich desserts like Devil's Food Cake with Dark Chocolate Ganache. However, the greatest pleasures are the scores of tips and secrets alluded to in the title. "Beware of scallops that look pure white." "Potatoes cook evenly if you start with cold water." Who knew? (July) Copyright 2005 Reed Business Information.

Table of Contents:

Pt. 1	Cooking basics	13
	Equipment matters	15
	Knife skills and cuts	19
	Mise en place	22
	Do no harm : food safety	23
	Cooking methods	24
	How cooking changes the texture and flavor of foods	35
	Using your senses when you cook	37
	Understanding your palate	38
	Cooking with the seasons	40
	Seasoning to taste	42
	Brining and today's "new" meats and poultry	45
	Attentive tasting	46
	A few words about menu planning	47
	Creative cooking	48
	A few words about plate presentation	49
Pt. 2	Recipes	51
	Guidelines for preparing the recipes in this book	52
	Secrets for successful stocks and broths	56
	Recipes that use homemade chicken stock, chicken broth, or vegetable broth	59
	Secrets for successful soups	65
	Secrets for successful salads	78
	Secrets for successful risotto	95
	Secrets for cooking perfect pasta	107
	Secrets for preparing fish and shellfish successfully	134
	Secrets for selecting and cooking poultry successfully	162
	Secrets for preparing meats successfully	208
	Secrets for pairing side dishes with main dishes	249
	Secrets for choosing an appropriate dessert	287
	Secrets for preparing successful desserts	288
Pt. 3	Seasonal recipes, menus, and sources	314
	Seasonal recipes	316
	Twelve seasonal menus for casual and special occasions	319

Book review: The 90 10 Weight Loss Plan or Thin for Life

Solar Cooking for Home and Camp

Author: Linda Frederick Yaff

Quickly toss together the ingredients for Cashew Curry, place it in the solar cooker, point the cooker to the midday sun, and head to work. You'll come home to a ready-to-eat hot meal. Solar cooking is a simple and easy way to prepare a meal without heating up the kitchen, simply by using the sun's heat. Perfect for dishes requiring delicate cooking like Cheese Strata and Solar Baked Custard, and fish cooks up moist. Eliminate parboiling and marinating—foods cook all in one step.

Fish and Shellfish Grilled and Smoked or Ultimate Smoothies

Fish and Shellfish, Grilled and Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptous Sides

Author: Karen Adler

With the increasing availability of delicious seafood year-round, fresh fish and shellfish are a regular part of nutritious menus. In their new cookbook Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith M. Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade. Adler and Fertig round out their collection of recipes with everything you need to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.

Library Journal

Adler (Best Little Grilling Cookbook) and Fertig (Prairie Home Cooking), coauthors of an earlier grilling and smoking cookbook, live in Kansas City, MO, which they describe as the "melting pot of barbecue." Here they offer dozens of recipes inspired by a wide range of cuisines, from Cider-Marinated Boston Bluefish to Grilled Seafood Paella to Smoked Asian Leaf-Wrapped Snapper. There's also a large section devoted to "Everything Else You Need": rubs and marinades, salsas and relishes, and side dishes. The grilling recipes outnumber the smoking ones, and indeed most backyard cooks are more likely to turn to the former first, but the easy, varied recipes for using a smoker as well as the focus on fish and shellfish help set this book apart from the myriad others on outdoor cookery. For most collections. Copyright 2002 Cahners Business Information.

New interesting textbook:

Ultimate Smoothies: Delicious Recipes for Over 125 of the Best Smoothies, Freezes, and Blasts

Author: Donna Pliner Rodnitzky

No longer simply a drink for the health conscious, smoothies are now enjoying a surge of popularity among people from all walks of life. It's easy to see why. Not only are these refreshing drinks nutritious, they're also mouth-wateringly delicious. In Ultimate Smoothies, you will find easy-to-make recipes for the most delectable smoothies, freezes, and blasts imaginable.

Table of Contents:

Contents
Preface
Acknowledgments
Introduction
1. Health Benefits of Smoothies
2. The Incomparable Fruit: How to Select, Prepare, and Store Fresh Fruit
3. Making the Ultimate Smoothie: Equipment and Techniques
4. Back to Basics: Classic Smoothie Favorites
5. Smoooothies! Dairy Can Be Merry
6. Rx Smoothies: Drink to Your Health
7. Outrageously Decadent: Indulgence in a Glass
8. Black Tie Only: Smoothies Go Uptown
9. Garnishes with a Flourish
Index
International Conversion Chart

Pillsbury Best of the Bake off Cookies and Bars or Chicken A La King And The Buffalo Wing

Pillsbury Best of the Bake-off Cookies and Bars

Author: Pillsbury Editors

Discover America's All-time Best Cookies and Bars

For more than a half century, the Pillsbury Bake-Off Contest has celebrated the creativity of America's home bakers—and showcased the country's best baked goods. Cookies and bars are perennial Bake-Off favorites, and this cookbook presents more than 100 of the winners over the years—a bountiful collection of sweet treats that you and your family will love.


The recipes inside are easy to make and oh-so-delicious to eat. From 1949's Starlight Mint Surprise Cookies to 2006's Praline Brookies, you'll find recipe after recipe that hits the spot. These cookies and bars are guaranteed to have your family and friends clamoring for more—and might even inspire you to create your own $1 million Bake-Off recipe!


Open the book and find:

• 107 delicious Bake-Off recipes along with 39 full-color photos to tempt and inspire you

• Most-requested recipes, family favorites, bake-sale crowd-pleasers, brownie delights and

• holiday treats

• A timeline that chronicles the Bake-Off Contest through the decades

• Complete nutrition information for each recipe

Table of Contents:

The Bake-Off Contest Through the Years.

Cookies and Bars Through the Decades.

1. Most Requested Cookies and Bars.

2. Family Favorites.

3. Bake Sale Cookies and Bars.

4. Brownies.

5. Holiday.

Helpful Nutrition and Cooking Information.

Metric Conversion Guide.

Index.

Book review:

Chicken A La King And The Buffalo Wing

Author: Gilbar

We all know that "sandwich" and "eggs benedict" are named after people and that "Dover sole" and "Irish stew" are named after places. But how about the "Granny Smith" apple or the "Bing cherry", the "Bermuda onion" or "Anaheim chile?" For readers who have always been curious about the origin of the names of certain foods, dishes and beverages, this fun and informative reference is set forth like a menu--first dinner, then lunch and breakfast, where readers are free to gorge themselves on the literary dainties inside. Bon appetit!

Nasty Bits or Recipes from the Night Kitchen

Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

Author: Anthony Bourdain

In the multiweek New York Times bestseller The Nasty Bits, bestselling chef and No Reservations host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures.  Whether surviving a lethal hot pot in Chengdu, splurging on New York’s priciest sushi, or singing the praises of Ecuadorian line cooks and Hell’s Kitchen dives, Bourdain is as provocative, engaging, and opinionated as ever. The Nasty Bits is an irresistible tasting menu of food writing at its outrageous best—served up Bourdain style.

The New York Times - Bruce Handy

Bourdain is a vivid and witty writer, but his greatest gift is his ability to convey his passion for professional cooking — "this thing of ours," he calls it, a touch melodramatically, in tribute to La Cosa Nostra. With one eye on the kitchen and the other on the dining room, he never loses sight of how the terrestrial inevitably informs the divine.

Publishers Weekly

In this typically bold effort, Bourdain (Kitchen Confidential), like the fine chef he is, pulls together an entertaining feast from the detritus of his years of cooking and traveling. Arranged around the basic tastes: salty, sweet, sour, bitter and umami (a Japanese term for a taste the defies description), this scattershot collection of anecdotes puts Bourdain's brave palate, notorious sense of adventure and fine writing on display. From the horrifying opening passages, where he joins an Arctic family in devouring a freshly slaughtered seal, to a final work of fiction, the text may disappoint those who've come to expect more honed kitchen insights from the chef. Surprisingly, though, the less substantive kitchen material Bourdain has to work from only showcases his talent for observation. This book isn't for the effete foodies Bourdain clearly despises (though they'd do well to read it). He criticizes celebrity chefs, using Rocco DiSpirito as a "cautionary tale," and commends restaurants that still serve stomach-turning if palate-pleasing dishes, such as New York's Pierre au Tunnel (now closed), which offered t te de veau, essentially "calf's face, rolled up and tied with its tongue and thymus gland." Fans of Bourdain's hunger for the edge will gleefully consume this never-boring book. Author tour. (May) Copyright 2006 Reed Business Information.

Library Journal

Bourdain does not suffer fools, airplane food, or pretension wisely. His latest non-cookbook-an essay collection divided into the flavors of salty, sweet, bitter, sour, and umami-makes for highly entertaining and sometimes shocking reading. Readers, in turn, will encounter a range of thoughts, from a challenging description of a seal being butchered for food to musings on Brazilian street food and the unsung French bistro classics like Rongons de Veau Dijonnaise and Tripes a la Mode de Caen and other old-fashioned dishes that some might feel are the "nasty bits" indeed. Lovers of adventurous culinary experiences will find much to whet their appetites here, and those who loathe the celebrity chef phenomena will find a friend in Bourdain. At the book's close are commentaries on the essays (many were previously published), which give the author the opportunity to revisit some strongly expressed opinions. His passion for food, pungent writing, and knowledge of the culinary world make this an excellent purchase for most public libraries.-Shelley Brown, Richmond P.L., Vancouver, B.C. Copyright 2006 Reed Business Information.

Kirkus Reviews

The globetrotting, guerrilla TV chef of ill repute serves up some journalistic odds and ends. A garrulous, sublimely talented chap with an eminently respectable couple of New York brasseries and a load of opinions to spare, Bourdain (A Cook's Tour, 2001, etc.) remains an anomaly in the Food Network era. Instead of running a chain of big-ticket, big-ego eateries, he roams the world consuming massive quantities of strange food and prodigious drink, adding snarky commentary and turning it all into a TV show of sorts. Along the way, he writes for several publications, from Gourmet to the Los Angeles Times; a good selection of those writings are collected here. Subjects include other celebrity chefs (Rocco DiSpirito "messed with the bitch goddess celebrity and got burned"), the best bars for adrenaline-jacked kitchen crews to get hammered in the wee hours (in Chicago, it's Matchbox) and the proper definition of cooking ("a cult of pain"); somehow it all flows together with nary a seam in view. But there is some repetition and, unlike most writers with an edge, he's better at being nice. Scourging attacks sometimes fall flat for lack of variety, while puff pieces offer the finest examples of foodie enthusiasm. Indulging in Masa Takayama's insanely expensive sushi is "like having sex with two five-thousand-dollar-a-night escorts at the same time-while driving an Aston Martin." The unfathomable wizardry of Spain's mad-chef genius Ferran Adria is "hugely enjoyable, challenging to the world order, innovative, revolutionary."A vibrant discourse on satisfying hungers of every kind.

See also:

Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies

Author: Sally Nirenberg

Mealtime, anytime, nothing could be more satisfying than a bowl of homemade soup. Be it a steaming bowl of Minestrone to take the bite out of a winter day or a delicate Raspberry Lime Soup for sultry summer nights when appetites are flagging, these eighty enticing recipes for soups, stews, and chilies are simple for even the novice cook, and creatively appealing to the experienced chef. Anyone with a deep pot and a ladle can make sumptuous meals of a rich Curried Chicken Stew or a refreshing chilled Breakfast Fruit Soup in about half and hour.

From warm, comforting classics like Matzo Ball Soup, New England Clam Chowder, and Beef Stew to elegant meal openers like Carrot with Ginger Cream or Avocado Gazpacho, there's a taste for every season, a treat for every palate.

Publishers Weekly

This eclectic collection offers brief, no-nonsense recipes for an array of easily prepared soups and stews. However, this is no teaching cookbook: soup lovers must, for example, figure out for themselves the most efficient way to peel, seed and cube a whole squash for butternut squash and tomato soup. Also, some dishes are conspicuous for their lack of subtlety, such as a chicken stew that drowns the flavor of curry powder under mango chutney. However, cooks who know their own tastes and can read between the lines may uncover some new favorites, particularly in the varied soup offerings, such as cauliflower with cheddar or vegetable with smoked turkey, romaine and parmesan. Several soups, including a carrot with ginger cream and a broccoli rabe and orzo, can be served hot or cold. Chili dishes, like one made with spicy Italian sausage, and stews, including a rosemary chicken combination, constitute only a handful of the offerings. Nirenberg is chef and owner of From the Night Kitchen, a takeout establishment in Brookline, Mass. Illustrations not seen by PW. (Nov.)

In a Cuban Kitchen or Zen of Fish

In a Cuban Kitchen

Author: Alex Garcia

Immensely appealing and alluringly spicy, Cuban food has exploded in popularity. Recently, many Nuevo Latino chefs have chosen to interpret it in various “fusion” dishes, but the real home cooking of Cuba is delicious and rewarding on its own. Discover in a new cookbook which not only explores the riches of the cuisine but also reveals the unique beauty of Cuba itself. Influenced by the diversity of cultures that have settled on this Caribbean island over the centuries, including Spanish, French, African, Arabic, Chinese, and Portuguese, true Cuban cooking is exciting and varied. From such festive finger foods as croquetas, pastelitos, and bocaditos to traditional entrees like arroz con pollo, picadillo, and bistec emanizado, there’s a wealth of savory dishes to explore. Learn how to create the traditional medianoche, or Cuban sandwich, brew a cup of bracing café cubano, and make the sumptuous dessert known as dulce de leche. In addition to the treasury of 100 traditional recipes, compiled by an accomplished Cuban-born chef, In A Cuban Kitchen provides a fascinating look at sugar cultivation, rum production, and other native resources essential to Cuban cuisine.

Table of Contents:

	Introduction	6
	Glossary	13
	Tapas and snacks	15
	Salads, sandwiches, and soups	31
	Marinades, sauces, and dressings	59
	Fish and seafood	69
	Meat and poultry	93
	Accompaniments and rice dishes	117
	Desserts	139
	Coffees and drinks	159
	Index	175

Books about: Mergers and Acquisitions or Your Career in Psychology

Zen of Fish: The Story of Sushi, from Samurai to Supermarket

Author: Trevor Corson

Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it—is revealed in this entertaining documentary account by the author of the highly acclaimed The Secret Life of Lobsters.

When a twenty-year-old woman arrives at America's first sushi-chef training academy in Los Angeles, she is unprepared for the challenges ahead: knives like swords, instructors like samurai, prejudice against female chefs, demanding Hollywood customers—and that's just the first two weeks.

In this richly reported story, journalist Trevor Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking. With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.

The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

Secrets of Jesuit Soupmaking or Biker Billys Hog Wild on a Harley Cookbook

Secrets of Jesuit Soupmaking: A Year of Soups

Author: Rick Curry

In his early years as a novice, Brother Rick Curry learned that the quickest route to popularity among his peers was to master the art of cooking. Soup is one of the staple foods in a Jesuit community, and there is almost always a pot simmering on the stove. In more than forty years as a Jesuit brother, Brother Curry has traveled the world, lived in many different communities, and prepared many, many pots of soup. This collection includes recipes for sixty of his most popular soups-everything from an exotic Roasted Red Pepper Soup to the classic Minestrone Milanese to a hearty Corn Chowder, from a relatively simple chicken soup to the more complex Mussels Soup Billy-bi. But Brother Curry writes about a great deal more than soup. He includes stories to savor about his life in the community of Jesuits: the people he's met; the meals he's enjoyed; and the daily practices of patience, reverence, humility, and care that go into making a good soup and a good life.

Library Journal

Brother Curry's second cookbook is a natural companion volume to his first, The Secrets of Jesuit Breadmaking. He presents 60 recipes for soups from a variety of cuisines, both simple and more elaborate. But the recipes are only part of the book, as Curry introduces each one with mini-essays whose subjects range from theological questions to religious history to his own 40-plus years of experience in the Jesuit community. A cookbook that intersperses recipes w0not appeal to everyone, but Curry, who is also the founder and director of the National Theater Workshop of the Handicapped, is a natural storyteller, and his text is very readable. For larger collections and others where the first book was popular. Copyright 2002 Cahners Business Information.

Interesting book:

Biker Billy's Hog Wild on a Harley Cookbook: 200 Fiercely Flavorful Recipes to Kick-Start Your Home Cooking from Harley Riders Across the USA

Author: Bill Hufnagl

The official motto of Harley-Davidson riders may be "Live to Ride and Ride to Live," but their unofficial motto is "Eat to Ride and Ride to Eat." In honor of the 100th anniversary of Harley-Davidson, Biker Billy has collected 200 righteous recipes from H.O.G. (Harley Owners Group) members and Harley enthusiasts from sea to shining sea whose close-second passion is a fantastic, stick-to-your-ribs meal. Only here will you find Spanky's Chuckster-Style Chicken Chili, Penne with Crankcase Vodka Sauce, Dragon Fire Steak, and Doug's Hot-Bottom Sweet Potato Pie. This is torqued-up-tasty food from adventure-loving riders!

Publishers Weekly

The typical Harley-Davidson owner, according to a recent New York Times article, is 45 years old with an average income of $78,300. Why such a person would be interested in Milwaukee Proud Beer and Cheese Soup, or the frozen peas in Crankcase Curry, is just part of the Biker Billy mystery. The other part is how Hufnagle (Cooks with Fire; Freeway-a-Fire) has managed to find enough uses for jalape$os, tomato sauce and kidney beans to generate this third volume of his gourmand-on-wheels series. Actually, many of the 200 recipes are borrowed from fellow motorcycle addicts from across the country. Lisa's Day-Long Muffin is an energy pack of banana, nuts, brown sugar and chocolate chips. Alternatively, Dena Sheet's Fiery Breakfast Burritos, stuffed with pork, peppers and cheddar, is a gas in every sense of the word. Hog mavens are evidently drawn to pork as further exemplified by Chris File's Ragin' Cajun Pork Roast, which is layered with Tasso Ham and Jalape$o Pepper Jack Cheese before cooking in a Dutch Oven. Chili, of course, earns a chapter of its own and while none of the 14 versions break new ground, readers are at least given the verbatim (albeit unappetizing) instructions of Bruce Peterson for his Emergency Chili: "Drain the grease.... If you strain it through a sock... you can lube the wheel bearings on yer ol' lady's grocery wagon with it." The 55 photographs are of choppers, and anyone turning to the Resources appendix in hope of locating a supplier of hot peppers will find instead the phone number of the Motorcycle Hall of Fame Museum in Pickerington, Ohio. (Apr.) Copyright 2003 Reed Business Information.

Table of Contents:

	Acknowledgments	viii
	Preface	xii
	Introduction: A Tale of My Hunger for the Road	xv
	Rise and Ride: Breakfast	1
	Dangerous Curves: Drinks	11
	Kick-Starters: Appetizers	19
	Speed Bumps: Dips and Salsas	33
	Rest Area: Breads	51
	Mowing Ahead: Salads	65
	Slippery Pavement: Soups	83
	Construction Zone: Wraps, Fajitas, and More	95
	Passing Zone: Pastas	105
	Big Wheels Turning: Savory Pies	129
	Bridge Freezes Before Road: Chili	143
	Toll Roads: Main Dishes	169
	Service Roads: Side Dishes	223
	Pavement Ends: Desserts	247
	Extra Parts: Useful Little Recipes	283
	Resources	295
	Index	305

Old Fashioned Country Christmas or Debbie Browns Magical Cakes

Old-Fashioned Country Christmas: A Holiday Keepsake of Recipes, Traditions, Homemade Gifts, Decorating Ideas and Favorite Childhood Memories

Author: Gooseberry Patch

In 1992, our first cookbook, Old-Fashioned Country Christmas Cookbook, was published. Thanks to the letters and recipes you'd shared with us over the years, we got the idea of bringing it all together into one special Christmas cookbook, full of memories, tips and of course, tried & true recipes. It's the book Vickie goes back to every time she needs a little inspiration or that recipe for chicken casserole supreme! It just goes to show, while a little change is good, it's the memories and lasting traditions that always bring us back home to the country.

See also: Getting to Know Arcgis Desktop or Teach Yourself VISUALLY Windows Vista

Debbie Brown's Magical Cakes

Author: Debbie Brown

Welcome to the fabulous, mysterious world of Magical Cakes, with its witches, wizards, gnomes, dwarfs, trolls, sprites, and goblins.Successful cake decorating author Debbie Brown has used her unique talents and magical touch to create 20 fun and fantasy cakes. There are amazing party cakes to appeal to both boys and girls, including designs for children of all ages, such as a mystical castle guarded by a fiery dragon and a cute baby dragon suitable for the younger ones.With clear, easy-to-follow, step-by-step instructions and photographs, and cake designs for all levels of expertise, this book will satisfy both beginners and more experienced cake decorators.

How to Find Morels or Design and Layout of Foodservice Facilities

How to Find Morels

Author: Milan Pelouch

An informative and illustrated guide—with delicious recipes—for morel enthusiasts in pursuit of one of America’s great natural treasures
 
Each spring in the United States, old-timers and new converts to morel hunting appear in the woods in search of the elusive but distinctive morel, a mushroom well known and loved in Michigan and other states for its superb flavor and culinary value. So prized is the morel that favorite morel hunting spots—not unlike those of its cousin, the European truffle—are closely guarded secrets to morel devotees.
 
While many morel fans remain tight lipped about their favorite subject, in How to Find Morels author Milan Pelouch freely shares everything he’s learned during his years of morel hunting. The book covers all aspects of finding and eating morels: identification of true and false morels; what to wear (and not to wear) and take with you on mushroom hunts; when to search for morels; the best places to look for them; cleaning and preservation methods; and, of course, delicious recipes using morels in dozens of different dishes, from soups to entrées. Although the author’s preferred hunting area is northern Michigan, his tips can be used in any location in the United States.

Table of Contents:

Introduction     1
Know Thy Quarry!     7
Handy Implements of a Mushroom Hunter     21
When Do We Go Morel Hunting?     31
So, Where Do We Start Looking?     41
How Do We Preserve the Find?     61
About the Edibility of Mushrooms     69
How to Use Morels in the Kitchen     75
Mushroom Hunters' Etiquette     93
Wouldn't It Be Easier to Pick Them in Our Backyards?     97
Selected Readings     99
Checklist of Shroomers' Implements     101
Morel Hunters' Timetable     103

Look this: Your Childs Health or Unholy Ghost

Design and Layout of Foodservice Facilities

Author: John Birchfield Jr

A complete guide for the entire facility design process?--revised and updated

In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.

This Third Edition features:
* Expanded focus on the front of the house/dining room area
* Updated and revised equipment chapter with new images of the latest equipment
* New pedagogical features incorporated throughout the text, including key terms, review questions,
* and questions for discussion
* Additional blueprints highlighting design trends
* evised appendices that include Web references for additional information
* Expanded and updated glossary

Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook or Cooking Free

Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook: Featuring More Than 150 Recipes

Author: Bonnie Sanders Polin

Ranked as the #1 heart hospital in America eleven years running by U.S. News & World Report, Cleveland Clinic is also world-renowned for its life-saving medical breakthroughs, including bypass surgery. The hospital performs more open-heart surgeries and transplants than any other hospital in America. Now, emphasizing prevention, it has teamed with cookbook authors Bonnie Sanders Polin and Frances Towner Giedt to create the most complete and easy-to-follow plan yet for preventing heart disease: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.

Polin and Giedt have developed outstanding recipes that taste too good to be good for you (but are), ranging from Cajun Grilled Shrimp with Fresh Pineapple Salsa to Chipotle Chicken and Corn Tamale Pies, All-American Meatloaf, and even New York-Style Cheesecake. The authors also provide a week's worth of menus for each of three caloric plans to take the guesswork out of eating from morning to night.

With this guide handy, there’s no irksome hunt for answers to heart-related diet and fitness questions. Just turn the pages to find:

• How many eggs can be safely consumed per week

• Lists of foods rich in omega-3 oils and tips on avoiding mercury in fish

• Ideas for healthy snacks under 200 calories

• Strategies for eating out

• Why fiber is the key to good nutrition

• How to choose the healthiest protein–and the facts on soy

• The latest findings on alcohol

• How using a pedometer can keep you out of a gym

• How to calculate a healthy body weight

• How tokeep kids fit and cope with finicky eating habits


Backed by the reputation of Cleveland Clinic, this all-in-one guide is the easy, enjoyable way for Americans to care for their hearts and live longer, healthier lives.

Publishers Weekly

Though they haven't unearthed any groundbreaking information, the authors-along with experts from the heart hospital the U.S. News & World Report ranks as number one in the U.S.-provide a comprehensive and straightforward heart health manual and recipe collection. The first section is all about lifestyle, covering such topics as risk factors for heart disease, dietary habits and managing stress. Polin and Giedt, specialists at the Cleveland Clinic, provide the recipes, which account for the majority of this volume; they aren't particularly cutting edge, but they're easy and healthy, feature clear nutrition information and generally contain interesting and sometimes intense flavors. Entries such as Grilled Black Sea Bass over Summer Vegetables with Japanese Dressing; Red Snapper Taco with Mango Salsa; Grilled Chicken Breasts with Warm Balsamic Strawberries; Spicy Black Bean Cakes with Cilantro Yogurt could pass muster at most dinner parties. There are even desserts, including a Luscious New York-Style Cheesecake, which is made with low-fat cottage cheese and a sugar substitute, so while it may not taste quite like the real thing, it does give an option for a creamy sweet treat. Tips for stocking a pantry and suggested shortcuts make the idea of heart healthy cooking doable. (Jan.) Copyright 2006 Reed Business Information.

Library Journal

The Cleveland Clinic has been in the healthy heart business since 1921. This makes two of its specialists, Polin and Giedt (coauthors, The Joslin Diabetes Gourmet Cookbook), qualified to write a guide to staying heart-healthy. Here, they encourage healthy eating and lifestyle choices that not only prevent cardiovascular disease but also promote overall health. Though the book is broken into halves, it may be read in any order. The first half, "Lifestyle Guide," covers various aspects of heart health (e.g., risk factors for cardiovascular disease, body weight, exercise) as well as nutritional advice (e.g., a prescription of fiber, fats, protein). Once the reader understands the science and theory of being heart-healthy, the book's second half, "The Cookbook," provides more than 150 recipes incorporating all these new facts and suggestions. Recipes are broken down by meal, and some have icons identifying them as quick to make, great for children, or suitable for serving at occasions. Recommended for all public libraries with either cookbook or consumer health collections as well as for medical libraries with consumer health collections.-Rachel M. Minkin, Graduate Theological Union Lib., Berkeley, CA Copyright 2006 Reed Business Information.

Read also Laying the Elegant Table or Edible Wild Mushrooms of North America

Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities

Author: Carol Lee Fenster

Now you can enjoy your favorite recipes with creative alternatives to gluten, dairy, eggs, and sugar.

Does wheat sensitivity keep you from eating hearty breads? Or lactose intolerance mean the end of ice cream? Not anymore! Nutrition expert Carol Fenster has spent years developing recipes free of the food allergens that wreak havoc on your health, but full of the flavors you love.

Because so many of the 6 to 7 million Americans with food allergies have sensitivities to more than just one food, Fenster has created dishes that remove five of the most common allergens-gluten, dairy, eggs, and sugar-providing one book full of delicious recipes for you and your entire family, no matter what your individual dietary needs.

Complete with tips on cooking without traditional ingredients and conversion tables that will show you how to substitute alternative ingredients in your own recipes, this book can help keep you healthy while allowing you to indulge in delectable breads, entrйes, and desserts.

Library Journal

According to Fenster (Wheat-Free Recipes and Menus), 11 million Americans have some type of food allergy. As a nutritionist and someone who is gluten-intolerant herself, she is qualified to tackle the subject. Most of the recipes featured here are not only gluten-free but also omit egg, dairy, and sugar, as many people, she notes, have allergies to multiple foods. These varied and appealing dishes include breakfast items, breads, appetizers, entr es, and desserts, as well as seasoning mixes, bread crumbs, and sauces. Typically, the recipes contain only a few if any special ingredients, and an appendix lists sources for out-of-the-ordinary items, e.g., xanthan gum, which improves the texture of baked gluten-free goods. Other appendixes provide information on various flour, egg, dairy, and sugar substitutes; lists of common foods that may be sources of these allergens; a glossary; and a list of resource groups for those with food allergies. A good choice overall, especially for larger cookery collections or where there is interest.-Susan Hurst, Miami Univ. of Ohio Libs., Oxford Copyright 2005 Reed Business Information.

101 Things to Do with Chocolate or 500 Best Muffin Recipes

101 Things to Do with Chocolate

Author: Stephanie Ashcraft

Satisfy all of your chocolate cravings in 101 different ways with the newest addition to the 101 series, 101 Things To Do With Chocolate. Try easy recipes such as Chocolate Strawberry Cheesecake Bars, Decadent Chocolate Truffles, Chocolate Mint Layer Brownies, and Chocolate Pudding-Filled Doughnuts to give you that needed fix. With sections such as Dessert Pizzas and Ice Cream Cakes, you'll find new and delicious ways to enjoy chocolate in addition to all the old favorites.

Book review: The Cultural Politics of Food and Eating or Effective Leadership in Adventure Programming

500 Best Muffin Recipes

Author: Esther Brody

Muffin-making magic.

No one knows more about making great muffins than Esther Brody. 500 Best Muffin Recipes features her collection of nutritious, imaginative and above all, incredibly delicious recipes, such as Bran Muffins and Banana Muffins, and new variations on favorites like Lemon Banana Oat Bran Muffins, Cheddar Cheese Muffins with Apple Butter and Blueberry Quick Oat Muffins. Her decadent muffins such as Chocolate Cheesecake, Apple Pecan Streusel and Cinnamon Coffee Cake Muffins make delicious desserts.

Children will love the Halloween Monster Muffins, Crunchy Peanut Butter and Jelly Muffins and Pepperoni Muffins. For busy cooks recipes with batter can be prepared in advance, refrigerated and then popped into the oven later.

This book includes useful baking tips and techniques, plus recipe variations which make perfect muffins every time.

Nobu West or Sushi Economy

Nobu West

Author: Nobu Matsuhisa

Nobu draws upon his extensive training in Tokyo and his life abroad in Peru, Argentina, and Alaska, as well as his own Michelin-rated, award-winning restaurants worldwide, to create unusual and ingenious East-meets-West dishes like Chilled Pea Shoot Soup with Caviar, Oysters with Pancetta, Iberian Pork Shabu Shabu, and the Japanese Mojito, which herald his ability to explore a confluence of cultures and tastes.

Nobu style is synonymous with flexibility, freshness, quality, and above all, simplicity. Nobu West is for cooks of all experience levels, providing advice; descriptions of unfamiliar flavorings, ingredients, and techniques; and helpful step-by-step illustrations along with tantalizing, full-color photographs.

Go to: The Sex Life of Food or The Coffee Book

Sushi Economy: Globalization and the Making of a Modern Delicacy

Author: Sasha Issenberg

Now in paperback, the highly acclaimed exploration of sushi's surprising history, global business, and international allure

One generation ago, sushi's narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet's most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world's most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time?

A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization's dynamics, the book traces sushi's journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you'll never see the food on your plate—or the world around you—quite the same way again.

Entertainment Weekly

An authoritative, expertly reported account of this increasingly global business, with the smart elegance of a dinner at Nobu.

Steve Johnson

One of those rare books that reveals a vast and fascinating system behind something you've taken entirely for granted. . . . Brilliant.

Wall Street Journal

Eminently readable . . . anecdote-rich and quirky.

Publishers Weekly

In this intriguing first book, Philadelphia-based journalist Issenberg roams the globe in search of sushi and takes the reader on a cultural, historical and economic journey through the raw-fish trade that reads less like economics and more like an entertaining culinary travelogue. In the years since the end of WWII, the practical protein-and-rice delicacy once unknown outside Japan has become so commonplace that the elements of its trade affect a far-flung global network of fanatics, chefs, tuna ranchers and pirates. While the West reached out for things Japanese, from management techniques to Walkmans, the growth of the market for quality fish, especially maguro, the bluefin tuna beloved by sushi eaters everywhere, paralleled Japan's rise from postwar ruin to 1980s economic powerhouse and into its burst-bubble present. Issenberg follows every possible strand in this worldwide web of history, economics and cuisine-an approach that keeps the book lively with colorful places and characters, from the Tokyo fish market to the boats of North Atlantic fishermen, from tuna ranches off the coast of Australia to the sushi bars in Austin, Tex. He weaves the history of the art and cuisine of sushi throughout, and his smart, lively voice makes the most arcane information fascinating. (May) Copyright 2007 Reed Business Information.

What People Are Saying

Mark Bittman
Sasha Issenberg's The Sushi Economy is a perfectly timed book about two important topics. Like a good piece of sushi, it's simple, complex, and full of delicious surprises. (Mark Bittman, author of The Best Recipes in the World and How to Cook Everything)

Douglas Brinkley
Everywhere I travel in the world there seems to be a sushi bar awaiting me. Now, for the first time, I understand the culinary phenomenon with informed eyes and stomach. Sasha Issenberg's The Sushi Economy is a riveting and witty inquiry into the raw fish explosion. As a non-fiction stylist, he's first-rate. A must read! (Douglas Brinkley, Professor of History at Tulane University, bestselling author of The Great Deluge)

Steven Johnson
This is one of those rare books that reveals a vast and fascinating system behind something you've entirely taken for granted. The Sushi Economy is not just a book about our growing appetite for raw fish -- it's a brilliant look at globalization in practice. (Steven Johnson, bestselling author of The Ghost Map and Everything Bad is Good for You)

Franklin Foer
Sasha Issenberg has produced an exquisite specimen of culinary anthropology--and literary journalism and political economy. He reveals fascinating wrinkles in the global economy with wit and color. (Franklin Foer, bestselling author of How Soccer Explains the World)