Saturday, December 5, 2009

Art of Nutritional Cooking or Full Bodied And Peppery

Art of Nutritional Cooking

Author: Michael Baskett

Completely updated in a new edition. this unique book combines the experience of a professional chef with the expertise of a registered dietitian, offering readers a valuable guidebook/resource tool for preparing healthy food. The science of nutrition and the art of cooking are fully integrated to illustrate the infinite possibilities of healthy cooking that achieves quality in all areas of taste and customer satisfaction. A refreshing emphasis is placed on the taste, and composition of nutritionally prepared foods.

Booknews

New edition of a guide to understanding how to create and preserve good taste while preparing healthy foods. Stressing moderation, variety and balance, topics include a brief history of foods, nutrients and their effect on health, the new food pyramid, the nature of smell and taste, herbs and spices, vegetarianism, marketing a nutritional program, and 180-plus recipes with nutritional analysis. Annotation c. by Book News, Inc., Portland, Or.



Table of Contents:
1. Nutritional Awareness.
2. Exploring the Past.
3. Nutritional Guidelines.
4. Health and Diet.
5. Smell and Taste.
6. Taste with Herbs and Spices.
7. Natural Flavorings.
8. Flavoring with Wines and Spirits.
9. Cooking for Nutrition.
10. Weight Control.
11. The Food Label, Daily Values and Goals 2000.
12. The Vegetarian Diet.
13. Menu Planning.
14. Marketing Nutritional Menus.
15. Breakfast Foods.
16. Appetizers.
17. Soups.
18. Salads and Entremets.
19. Vegetables, Legumes, Potatoes and Grains.
20. Meat.
21. Poultry.
22. Seafood.
23. Vegetarian Entrees.
24. Desserts.

See also: Quantitative Analysis for Management or Cost Accounting

Full-Bodied And Peppery: Chronicles Of A Western Colorado Wine Wench

Author: Christine Feller

Life, as seen through the eyes of a western Colorado “wine wench.”

At a crossroads in her life, Gemma finds herself living again with her parents, on their western Colorado ranch. A gypsy by nature, she decides to stay put for a while. In the process, she discovers adventures of the heart, embracing delicious and sometimes painful life lessons.

While setting down roots, Gemma cultivates a crop of incredible women friends who work in Colorado’s wine industry. The men in her life come and go, but her sparkling, imperfect, loyal girlfriends endure. This is everyday life, set amid the orchards and vineyards, ski slopes and desert. Gemma relishes her maturation process, celebrating it with the area’s viniferous libations.

These stand-alone chronicles may be read as short stories or strung together as a progressive tale of one woman’s life in western Colorado. Enjoy a nibble or a feast. But don’t forget to pour yourself a glass of wine!



Friday, December 4, 2009

Hortalizas Frutas y Plantas Comestibles or Strictly Barbecue

Hortalizas, Frutas y Plantas Comestibles

Author: Lucy Peel

With both expert and novice gardeners in mind, this series provides the background information, general characteristics, planting, and care information for various flowers, trees, shrubs, and fruits and vegetables. Tables listing the most popular species, with seasonal guides indicating when to plant and when to harvest, are provided, and soil quality, drainage, disease, sun and shade, and general troubleshooting are also addressed.
 

Pensado para el experto y el principiante, esta colección proporciona información básica, características generales y la plantación y cuidado de varias especies de flores, árboles, arbustos y hortalizas y frutas. Tablas de consulta notando las variedades de cultivo y recomendaciones describiendo las mejores estaciones para sembrar y para cultivar están incluidas. También se incluye información sobre la calidad de la tierra, el drenaje, las enfermedades, el sol y la sombra y otros problemas generales.



Books about: Censoring Culture or Economics of the Environment

Strictly Barbecue: A Passionate Guide to the Real Stuff

Author: A D Livingston

Here is a complete guide to real barbeque, covering equipment, technique, fuels and smoking agents, cuts of meat, sauces and go-withs, and including over 75 recipes for the best barbeque the reader will ever have.



Thursday, December 3, 2009

World Cookbook for Students or Drinking Matters

World Cookbook for Students

Author: Jeanne Jacob

The student body in the United States is ever more diverse, and librarians have a major new resource to help them with the frequent requests from students who have assignments that include finding ethnic recipes. This 5-volume cookbook set is directly related to the middle school and high school multicultural curricula. It will be the source to turn to for multicultural, immigration, and foreign language units. The World Cookbook for Students fills a demand for more and different recipes for most countries and many ethnic groups. Many librarians still cling to an old Time-Life set, and this new set aims to replace that. Although there are many cookbooks out there and many recipes are available on the Internet, not all are geared to students, and no in-print sets or series match this scope and depth.

VOYA

In this informative set of cookbooks, Jacob and Ashkenazi travel the globe through the world of food, stopping in every nation-state and even a few nationalities. Basic geographical information, the main types of food eaten, typical dishes of the area, and styles of eating are provided for each country. Approximately five recipes from the featured country are given, usually including an appetizer, soup, main dish, dessert, and dishes served on special occasions, such as Armenian New Year Pudding or Milk and Cinnamon Rice, a dish served at Christmas in Honduras. The scope of coverage in this five-volume set is amazing-even the smallest of countries like Djibouti or Tyrol, which is not even an independent country yet, are represented. With such a vast amount of information provided, good organization is necessary, and here the set excels. Volume one includes a list of countries and regions featured in the cookbooks and a list of recipes by region. Each volume contains a table of contents listing each country found within and its dishes, as well as an index in the back that includes information found in all five volumes. Readers can search by topic, country, ingredient, or recipe, and they are directed to the volume and page number where the information can be found. One drawback is that there are no photographs of the completed dishes, but the wide range of information in the set and the great organization make up for this shortcoming.

Joyce Adams BurnerCopyright 2006 Reed Business Information. - School Library Journal

Gr 7 Up
This set aims "to introduce readers, in particular U.S. students, to contemporary foodstuffs, ways of eating, and typical cookery in almost every country in the world." It includes 198 alphabetically listed nation-states and "nationalities without states." Each one is shown on a map, and its history, geography, and ethnic or religious makeup is briefly introduced. An average of five or six recipes is provided per entry, with exceptions for the largest and smallest nations. When a recipe includes ingredients not available in the U.S., substitutions are suggested. A secondary objective is to allow students to compare dishes, such as yogurt, rice, and pasta, which are common in various countries. Sidebars offering information on topics like the African staple manioc porridge, and pen-and-ink illustrations of unusual foodstuffs, dot the text. Each volume has its own table of contents. The first volume includes lists of countries and regions and recipes by region and a brief glossary. A comprehensive set index concludes each volume. While the dishes are not especially complicated to make, they do assume familiarity with basic cooking techniques. The only safety advisory pertains to handling fresh chili peppers. However, the choices are appropriate and are accurately described, and the background material is reliable. This is a useful resource for multidisciplinary studies involving the social sciences, language arts, and consumer education, as well as general interest. Bon appetit!



Book about: Getting Ready to Negotiate or The Art of Public Speaking

Drinking Matters: Public Houses and Social Exchange in Early Modern Central Europe

Author: Beat Kumin

Drinking Matters offers the first comparative survey of public houses in preindustrial Europe. Drawing on a vast range of primary sources, this long-term study establishes inns and taverns as principal communication sites in local communities. Perennially contested and continuously renegotiated, they catered for basic human needs as well as infinite forms of social exchange. Close scrutiny of regulation, premises and socio-cultural services sheds new light on key processes like state building, confessionalization and the emergence of a public sphere.



Table of Contents:
Preface     ix
Abbreviations and Measures     xi
Glossary     xii
Notes on the Text     xiii
List of Plates     xiv
List of Figures     xvi
List of Tables     xix
List of Graphs     xx
Introduction     1
The Context of Public Drinking
Settings     17
Types of drinking establishments     17
Topography and density of provision     24
Premises and facilities     37
Agents and interests     50
Publicans     50
Patrons     63
Authorities     74
Functions of the Early Modern Public House
Subsistence     87
Livelihoods     87
Hospitality services     99
Communication     115
Infrastructural role     116
Multimedia exchange     122
Stabilizing functions     126
Subversive potential     130
Public Houses in Early Modern Society
Interpretations     147
Early modern voices     147
Analytical approaches     161
Interactions     172
Social centres in local communities     172
Public houses and early modern change     178
Conclusions     191
Notes     197
Bibliography     243
Index     271

Wednesday, December 2, 2009

Healthy Weight Loss or Easy Dessert Cooking with 5 Ingredients or Less

Healthy Weight Loss

Author: Anne Sheasby

Take the essential advice given in this informative book on how to lose weight healthily and permanently without missing out on appealing, tasty meals.



Read also The Foolproof Foodservice Selection System The Complete Manual for Creating a Quality Staff or Brinestain and Biscuit

Easy Dessert Cooking with 5 Ingredients or Less

Author:

Easy Desserts Cooking With 5 Ingredients or Less has more than 300 recipes for last-minute sweets or elegant, flaming desserts simplified for beginners and busy cooks. You will have more time for family and friends and less time in the kitchen. In every bite there is homemade goodness and more time to enjoy the memories.



Table of Contents:
Sauces and Toppings7
Fruit Desserts19
Frozen Desserts35
Puddings and Custards57
Cremes65
Mousses72
Souffles80
Parfaits85
Pies89
Cheesecakes110
Cobblers and Crisps113
Pastries120
Tart134
Crepes149
Flaming Desserts154
Cookies159
Candies210
Cakes229
Index267
Order Form287

Tuesday, December 1, 2009

Very Basic Cookbook or Making Sushi

Very Basic Cookbook

Author: Vicki Liley

For those who can't crack an egg, this primer will prove an indispensable kitchen companion. With specific step-by-step instructions on the most basic culinary tasks, from purchasing equipment and keeping a well-stocked pantry to cutting avocados and crushing fresh garlic cloves, this book provides a clear and complete introduction to the fundamentals of food preparation. Each delicious recipe includes tips for selecting ingredients and thoroughly explains cooking procedures so that no dish seems too difficult to produce. After learning essential techniques, you'll be able to whip up chocolate mousse and create ratatouille; you'll also discover that cooking from scratch can be a simple and satisfying adventure.

Author Biography: Vicki Liley has worked for leading food magazines and is the author of a number of cookbooks that have been published worldwide.



New interesting book: Standard and Poors Guide to Money and Investing or Freakonomics

Making Sushi (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

  • Authoritative: Written by experts in their field so you have the most reliable information available.
  • Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
  • Concise: You’ll learn just what you need to know—no more, no less.
  • Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
  • Portable: Your know-how goes with you wherever your projects lead.


Enjoy fresh sushi without reservations.

Going out for sushi can be a treat, but this popular Japanese cuisine is also fun and easy to prepare at home. Get ready to roll up your sleeves and whip up delectable sushi and sashimi like a seasoned pro with this guide to:

  • The tools and ingredients to have on hand

  • The types of sushi knives to buy and how to use them

  • The most popular sushi recipes and how to make them