Cakes Books

Encyclopedia of Food and Color Additives or Move over Martha

noreply@blogger.com (Cooking & Food) — Wed, 25 Nov 2009 14:53:00 +0000

Encyclopedia of Food and Color Additives

Author: George A Burdock

This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available through the Freedom of Information Act, is made easily accessible. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including categories and substances not considered to be "additives," such as corn oil. All data is clearly organized in alphabetical or numerical order, so having only minimal knowledge about any additive, you can locate it instantly. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used.
•What? FDA or PAFA name. List of Synonyms. Current CAS Number. Other CAS Numbers. Empirical Formula. Specifications.
•Where? Description. Natural Occurrence. Natural Sources.
•When? GRAS status. Regulatory Notes. Table of Regulatory Citations.
•How? Purity. Functional Use in Food.You get all this data, plus an index by CAS number and synonym to make your research even easier.

New interesting textbook: The Musicians Internet or SharePoint Office Pocket Guide

Move over Martha: Bringing a Ray of Sunshine Your Way Every Day

Author: Dixie Ray

Regardless of the size, location or makeup of a family, one tie binds like no other: food. Good cooking makes memories a little sweeter, and Dixie Ray helps everyday chefs learn the tips and tricks that can turn any meal into an unforgettable occasion with her new cookbook, Move Over Martha: Bringing a Ray of Sunshine Your Way Every Day (now available through Authorhouse).
     Ray's book is designed to help beginning cooks and those whose skills in the kitchen do not quite rival a master chef's. Her easy recipes forego five-star fare and replace it with items much more likely to be found on the average table. Favorites like grilled pork chops, deviled eggs, baked ham and peach cobbler can be found, along with a host of helpful hints like how to time food preparation so each meal is served hot and fresh.
     "Good cooking is one major expression of the care and concern a person can show for the rest of their family," says Ray. She also provides information not found in most other cookbooks; she shows the chef-to-be how to make cooking fun.
     "I wrote this book to offer to anyone who is looking for another perspective and method of achieving not only terrific cooking but also living a fuller life," she says. "[It] is designed for people who are brand new to being on their own, have never cooked before for whatever reason and have to learn now, and are looking for some practical guidance in the mystical arena of food preparation."
     Recipes begin not with a list of ingredients but with a brief anecdote. Rays' conversational style immediately eases the novice cook's nerves as she explains each step in narrative form. She also lists standard items that should be stocked in every pantry and includes a list of the utensils no cook should be without.
     "I want [readers] to feel as if I am in the kitchen by their side coaching and guiding them through the whole process and making it fun for them at the same time," she says.
     By her own admission, Ray was a "military brat" whose growing up years were spent in many different places, especially the South. She is a self-taught cook who spent more than 30 years becoming "pretty good at it".

Twenty Five Cent Dinners for Familes of Six or Handbook of Food and Bioprocess Modeling Techniques

noreply@blogger.com (Cooking & Food) — Thu, 19 Feb 2009 19:32:00 +0000

Twenty-Five Cent Dinners for Familes of Six

Author: Juliet Corson

While retail prices may have increased since Juliet Corson published her "Twenty-Five Cent Dinners For Families of Six" in 1879, what has not changed is the homemaker's interest in creating interesting, economical meals for the family. Corson, a noted teacher of cookery and advocate for the poor based her philosophy upon four ideals: 1) Utlizing every part of a food source, thus eliminating waste; 2) Serving several inexpensive dishes rather than one expensive one; 3) Using homegrown herbs and inexpensive spices to embellish dishes; and 4) Using lentils, peas, and macaroni as alternative, inexpensive sources of protein. Corson's philosophy of thrift will resonate with the modern family, while the recipes she provides will also serve the modern family with delicious, inexpensive meal ideas.

Book about: EJB 3 in Action or The Definitive Guide to Django

Handbook of Food and Bioprocess Modeling Techniques

Author: Shyam S Sablani

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives.

Unique in its scope, the Handbook of Food and Bioprocess Modeling Techniques provides a comprehensive overview of the modeling options available to today's researcher. The book covers a wide range of topics including transport processes, reaction kinetics, probabilistic modeling, data mining, neural network and genetic algorithms. Both mesoscale and macroscale modeling are covered. Each chapter is complete with a clear, succinct description of a specific modeling technique, followed by detailed examples of the utilization, application, benefits, and limitations of the technique described. By having both physics-based and observation-based models explained in one place, the researcher can find not only the most appropriate tool or combination of tools for the application, but also those that best suit the technical expertise of the personnel involved. The book emphasizes problem formulation and explains the choice and structure of the modeling technique from an application point of view, making it exceedingly practical and easy-to-use. The international panel of authors and contributors ensures the quality of the individual chapters and the usefulness of the information across wide-ranging food products andprocesses.

An indispensable resource for the full range of contemporary modeling techniques, the Handbook of Food and Bioprocess Modeling Techniques provides food and bioprocess researchers in industry and academia with an invaluable comprehensive working reference.

Doing All Right Is Not Hard to Beat or Grilling America

noreply@blogger.com (Cooking & Food) — Wed, 18 Feb 2009 15:49:00 +0000

Doing All Right Is Not Hard to Beat

Author: Garland P Kirkpatrick

A brief describing the life, times, circumstances, family, friends, experiences, opportunities, career and memories of one who said many times, "Someday I'm gonna write a book."

New interesting book: Nutrition and Food Services for Integrated Health Care or The Livebait Cookbook

Grilling America

Author: Rick Brown

America's king of outdoor cooking and host of the public television series Barbecue America brings the incredible flavor and fun of grilling to your backyard! A beloved fixture at barbecue festivals and restaurants across the nation for the past several years, Rick Browne shares more than 150 finger-lickin', lip-smackin' recipes perfect for easy everyday dinners or the most special gatherings. In the pages of Grilling America are dishes for folks of all stripes, from self-proclaimed Bubbas to devoted foodies and gourmet grilling sophisticates, from die-hard carnivores to strict vegetarians.

More than just a cookbook, Grilling America is also a tour of some of the most colorful barbecue festivals around the country -- and includes tons of secrets shared by the experts who attend them. Filled with vivid and mouthwatering photos of the food and the people who love it, Grilling America is a celebration of outdoor cooking at its best. Barbecue is literally on fire across America. Rick Browne invites you to help fan the flames.

Camellia Sinensis a Medical Dictionary Bibliography and Annotated Research Guide to Internet References or Chili

noreply@blogger.com (Cooking & Food) — Tue, 17 Feb 2009 12:07:00 +0000

Camellia Sinensis - a Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References

Author: Health Publica Icon Health Publications

This is a 3-in-1 reference book. It gives a complete medical dictionary covering hundreds of terms and expressions relating to Camellia sinensis. It also gives extensive lists of bibliographic citations. Finally, it provides information to users on how to update their knowledge using various Internet resources. The book is designed for physicians, medical students preparing for Board examinations, medical researchers, and patients who want to become familiar with research dedicated to Camellia sinensis.If your time is valuable, this book is for you. First, you will not waste time searching the Internet while missing a lot of relevant information. Second, the book also saves you time indexing and defining entries. Finally, you will not waste time and money printing hundreds of web pages.

Forward
Chapter 1. Studies on Camellia sinensis
Overview
Federally Funded Research on Camellia sinensis
The National Library of Medicine: PubMed
Chapter 2. Nutrition and Camellia sinensis
Overview
Finding Nutrition Studies on Camellia sinensis
Federal Resources on Nutrition
Additional Web Resources
Chapter 3. Alternative Medicine and Camellia sinensis
Overview
National Center for Complementary and Alternative Medicine
Additional Web Resources
General References
Chapter 4. Patents on Camellia sinensis
Overview
Patents on Camellia sinensis
Patent Applications on Camellia sinensis
Keeping Current
Chapter 5. Books on Camellia sinensis
Overview
Book Summaries: Online Booksellers
Appendix A. Physician Resources
Overview
NIH Guidelines
NIH Databases
Other Commercial Databases
Appendix B. Patient Resources
Overview
Patient Guideline Sources
Finding Associations
Appendix C. Finding Medical Libraries
Overview
Preparation
Finding a Local Medical Library
Medical Libraries in the U.S. and Canada
ONLINE GLOSSARIES
Online Dictionary Directories
CAMELLIA SINENSIS DICTIONARY
INDEX

Book review: Folk Medicine or Childrens Costumes

Chili!: Mouth-Watering Meatless Recipes

Author: Robert Oser

Southwest food expert and chile aficionado, Robert Oser, goes beyond chili con carne and chile con frijoles to take you on an enthusiastic exploration of meatless American chili, inspired new chili combinations, as well as chili-style dishes from around the world. You'll also learn about chilies throughout history, the medicinal benefits of chiles, and tips for growing, drying, buying, roasting, peeling and freezing chiles. So whether you'd rather have just a mild kick or a full-blown chile explosion, you'll find a recipe to match your every whim and passion.

Real Ale Almanac or Crab

noreply@blogger.com (Cooking & Food) — Mon, 16 Feb 2009 08:26:00 +0000

Real Ale Almanac

Author: Roger Protz

An essential brewery-by-brewery guide to all of the commercially produced real ales in the U.K. From small, rural breweries to city-based concerns, Protz covers the entire geographic spectrum, with lists of ingredients and tasting notes.

New interesting textbook: Direção de Brand Equity:Capitalização no Valor de uma Marca registrada

Crab (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.

Crab, explained.

Everything you need to know in order to buy and prepare perfect crab every
time, including:

The different types and nutritional value of crabs
What to look for when buying crabs, and how to store them after you buy
How to cook crabs in the most popular and tastiest ways

Physical Culture Cook Book or Calendar of Dinners with 615 Recipes

noreply@blogger.com (Cooking & Food) — Sun, 15 Feb 2009 04:44:00 +0000

Physical Culture Cook Book

Author: Bernarr MacFadden

Originally published in 1901, the Physical Culture Cook Book represents the philosophy of physical culture, a combination of body-building with nutritional and health theories. Believing that "food, properly cooked, properly eaten, in proper quantity has a vast influence upon the strength, beauty and suppleness of the body [and] [t]he brain, too," the recipes emphasize fresh foods, whole grains, and the proper combinations of foods. This book is an antecedent to today's slow foods and health conscious living movements.

Look this: Milk or Culinary Confessions of the PTA Divas

Calendar of Dinners with 615 Recipes

Author: Marion Harris Harris Neil

A Calendar of Dinners was originally published in 1913 and contains 615 recipes.

The culinary world revised its entire cookbook on account of the advent of Crisco, a new and altogether different cooking fat.

Many wondered that any product could gain the favor of cooking experts so quickly. A few months after the first package was marketed, practically every grocer in the United States was supplying women with the new product.

This was largely because four classes of people: housewives chefs doctors dietitians - were glad to be shown a product which at once would make for more digestible foods, more economical foods, and better tasting foods.

	Introduction	8
	The Story of Crisco	9
	Things To Remember	22
	Hints To Young Cooks	24
	How To Choose Foods	25
	Methods of Cooking	31
	Time Table for Cooking	39
	The Art of Carving	42
	Soups	46
	Fish	51
	Meats	58
	Vegetables	66
	Salads	73
	Puddings	77
	Sandwiches	85
	Pastries	88
	Breads	96
	Cakes	115
	Vegetarian Dishes	133
	Eggs	139
	Candies	143
	Calendar of Dinners	149

Paradise on Ice or Veg Out

noreply@blogger.com (Cooking & Food) — Sat, 14 Feb 2009 01:03:00 +0000

Paradise on Ice: 50 Fabulous Tropical Cocktails

Author: Mittie Hellmich

Capturing the spirit of the tropics, Paradise on Ice takes a refreshing dip into the wonderful world of tropical drinks. Choose from 50 bliss-inducing blends of exotic fruits, juices, and liquors, each designed to feel like a vacation in a glass. From margaritas and tropitinis to spirit-free smoothies and refreshing coolers, each creatively mixed concoction is the perfect pleaser for summer patio get-togethers, Caribbean theme parties, poolside lounging, candlelight dinners, or any occasion that simply cries out for an equatorial, coconut-scented escape from reality. Colorful photographs accompany the text, setting just the right mood to encourage readers to put on a Tito Puente CD and swizzle their hips as well as their cocktails.

Veg Out: 60 Knockout Recipes for the Laid-Back Cook

Author: Publications Mq

Veg Out is packed with 60 delicious vegetable recipes, from stuffed cabbage leaves to the ultimate ratatouilie, this little book shows how even the common carrot can be transformed into a sumptuous dish.

Gourmets Vinaigrettes and Salads Cookbook or Jam Book

noreply@blogger.com (Cooking & Food) — Thu, 12 Feb 2009 22:54:00 +0000

Gourmet's Vinaigrettes and Salads Cookbook: Superb Nouvelle Salads and Vinaigrettes for Lunch and Dinner

Author: Keith A Huffman

The Gourmet's Vinaigrettes and Salads Cookbook

Over 180 exquisite new salads and vinaigrettes created by Chef Keith A. Huffman, offer quick, easy, and delicious ways to experiment with new flavors!

Chef Huffman began his career in St. Paul, Minnesota, after graduating from the extensive Saint Paul Technical College culinary program. While perfecting his natural ability, Chef Huffman placed in two national cooking competitions and in 1996, he was awarded the coveted "Silver Toque Award."

Look this: Cookery for the Hospitality Industry or Weekend on a Plate

Jam Book

Author: Byron

This is a practical guide to the preservation of fruit -- not only jams, but also jellies, marmalades, preserves, conserves, and candied, brandied and dried fruit. The book contains hundreds of recipes for tempting spreads.

Cooks Books or Roses Table

noreply@blogger.com (Cooking & Food) — Wed, 11 Feb 2009 18:07:00 +0000

Cooks' Books: A Definitive Collection of 50 Classic Recipes for Everyday Life

Author: Carolyn Hart

Carolyn Hart has gathered together 50 classic recipes easy enough for everyday eating. Entrees include Beef Casserole Nicoise, Shepherd's Pie, Baked Ham, Fragrant Duck Pilaf with Lemon and Mint, Scallops with Black Pudding and Poached Salmon. There are vegetable recipes, such as Coriander Mushrooms and Caesar Salad, and several puddings, including Christmas Pudding, Brandy Butter, and Gooseberry Fool.

Rose's Table: Stories of a Sicilian-American Family, Told Through Food

Author: Sanna Children

Georgia Jensen and friend, Ellie Forsythe, find themselves embroiled in another suspicious death when Georgia, against her better judgment, agrees to speak at a symposium for historians. The most Georgia expected was publicity for her one-woman retiree's business, "Historical Research, By George," not a dead body. But that's exactly what Ellie finds shortly after she joins Georgia on the final day of the symposium.

Hoping the death of one of the speakers would put an end to what Georgia termed "two of the worst days of her life," their hopes were dashed when the final day wasn't cancelled, and the police ask that everyone involved stay on campus until they complete their investigation.

Unhappy with having their vacation plans disrupted, Georgia and Ellie set out to 'help' the police uncover the real motive for the rising young historian's murder by following the victim's research trail through the 1920s. Wading through old newspaper microfilm, books and old city directories, they begin to realize that those efforts may not be enough to lead them to a cold and calculating murderer. The reason may lie in the past of one of others involved in the gathering of illustrious academicians, some of whom aren't exactly what they seem to be and something much more difficult to research. The deeper they dig, the more muddied the situation becomes. And their efforts may lead to naught.

Unbeknownst to them, a killer is watching and waiting, prepared to put an end to their meddling if need be. As they move closer to the truth, the killer might just manage to do away with the problem of Georgia and her research, especially if Ellie doesn't find Georgia's note in time!

The Basic Basics Barbecue Handbook or Organic Kitchen Garden

noreply@blogger.com (Cooking & Food) — Tue, 10 Feb 2009 14:25:00 +0000

The Basic Basics Barbecue Handbook (Basic Basics Series)

Author: Charmaine Solomon

Internationally renowned cookery writer Charmaine Solomon has reached an audience of millions with her books which sell throughout the world. She is perhaps best-known for her hugely successful Complete Asian Cookbook, which celebrated it's 25th anniversary last year.

Here she turns her talents to the art of the barbecue. There are more than 175 international recipes in this invaluable handbook - from Japanese teriyaki to Indonesian satays, from spare ribs to fish kebabs, taking in recipes from Spain, India, China, Thailand, Greece, Lebanon, Vietnam and Korea along the way. These enticing dishes will make your outdoor grill a source of endless summer delicacies.

Charmaine explains: how to choose a barbecue, fire and heat control, the best grilling techniques, accessories and additional equipment as well as giving ideas for dozens of tasty side dishes, a wonderful variety of vegetarian recipes and beverages. This book is the eighth in Grub Street's best-selling The Basic Basics series, with previous titles The Basic Basics Jams Preserves and Chutneys Handbook, The Basic Basics Combination and Microwave Handbook, The Basic Basics Home Freezing Handbook, The Basics Basics Baking Hand

Look this: Nutraceutical Proteins and Peptides in Health and Disease or Stalking Harassment and Murder in the Workplace

Organic Kitchen Garden

Author: Juliet Roberts

This gardening guide makes going organic--and enjoying the unmatched taste of fresh, pure produce--easy! Beautifully photographed in the 18th century walled kitchen of Audley End in Essex, and written by expert journalist Juliet Roberts, it explains all a newcomer needs to know about setting up a vegetable patch, preparing the soil, choosing and caring for crops, and staggering the harvest throughout the season. Learn how to grow everything from tomatoes to potatoes, salad greens to cabbages. Helpful monthly lists provide reminders of what jobs need doing when, and there are tips on composting, pest and weed control, plant health care, and even watering.

Italian Meringue Pies or Tea in China

noreply@blogger.com (Cooking & Food) — Mon, 09 Feb 2009 10:43:00 +0000

Italian Meringue Pies: 51 Flavors

Author: Rose Luther

Use this book to make the best meringue pies ever and do it quickly, easily, and reliably. Create fabulous pies filled with smooth, rich custard and heaped with fluffy, white meringue. Italian meringue is made from the same ingredients as ordinary meringue, but the cooking method and results are very different. Its consistency is similar to whipped cream, and it is "mile high" with only three egg whites--plus it keeps well with little shrinkage. The custard recipes (the source of the 51 flavors), use a streamlined microwave method that gives perfect results every time. A quick and easy stovetop method is also provided. The recipes are grouped by custard flavor categories. There is a section of fruit custard recipes which includes lemon, of course, but also lime, and even pink grapefruit, along with flavors such as raspberry and orange pineapple. The chocolate, coffee, and nut section features amaretto chocolate, coffee pecan, maple walnut, and others. The fruit-on-the-bottom section features pies with a fresh fruit or puree layer that is topped with a different custard flavor, such as coconut strawberry, pistachio blackberry, and black forest. There is also a miscellany of flavors such as pumpkin and Rum Delight. Enjoy!

Tea in China: The History of China's National Drink, Vol. 33

Author: John C Evans

Tea is one of the world's most popular beverages after water, and the birthplace of tea is China. Until the 1830s, China was the only producer of tea, and today it remains the world's greatest producer and consumer. Tea in China is a history of China's national drink, where it came from, how it was drunk, and the place it has occupied in Chinese society from prehistory to the present. Along the way, Evans looks at the myths surrounding the development of tea. The preferences of the various dynasties are examined, as are changes within the industry as well as the place of tea within Chinese society.

American Food Habits in Historical Perspective or Leaves from Gerards Herball

noreply@blogger.com (Cooking & Food) — Sun, 08 Feb 2009 07:02:00 +0000

American Food Habits in Historical Perspective

Author: Elaine N N McIntosh

Using dietary information and other pertinent facts, the author assesses the nutritional status of Americans during each historical period. Special emphasis is given to American dietary patterns from the landfall of Columbus to the colonial period, the revolutionary period, the New Republic, and the 20th century. Four categories of American food are identified and analyzed: mainstream cuisine, regional cooking, "regional phenomena" (including ethnic foods), and "Pop" foods. The overview concludes with the finding that, despite delightful differences, there are striking similarities in food habits across time and cultures. By providing increased insights and understanding of contemporary American eating patterns, this book will be a substantive addition to existing texts.

Booknews

A historical overview of food habits, emphasizing American dietary habits from Columbian times to the present, for students in food science and interested general readers. Explains basic concepts of nutrition, describes methods of food gathering, producing, and processing, and looks at food ideology, American dietary patterns, and various types of cuisine. Assesses the nutritional adequacy of American diets from various periods, and makes predictions about diet in the future. Includes b&w photos. Annotation c. Book News, Inc., Portland, OR (booknews.com)

	Illustrations
	Preface
1	Humans, Nutrition, and Survival	1
2	The Search for Food	17
3	Early Dietary Patterns	43
4	Dietary Patterns from Columbian Times Through the American Revolution	59
5	American Food Habits: The New Republic Through the Nineteenth Century	77
6	American Food Habits: The Twentieth Century	97
7	Understanding Food Habits	139
8	Food and Ideology	159
9	American Food: A Characterization	175
10	The American Diet: An Assessment and Prognosis	207
	Bibliography	227
	Index	239

Leaves from Gerard's Herball

Author: Marcus Woodward

Selection from most famous English herbal includes tobacco, poppies, sunflowers, peach trees, onions, much more.

Multicultural Cookbook of Life Cycle Celebrations or 101 recetas con pasta

noreply@blogger.com (Cooking & Food) — Sat, 07 Feb 2009 03:20:00 +0000

Multicultural Cookbook of Life-Cycle Celebrations

Author: Lois Sinaiko Webb

While the literary world is filled with international cookbooks, as well as cookbooks for children, none combine both features as does Multicultural Cookbook of Life-Cycle Celebrations. A companion volume to popular earlier cookbooks by Oryx, this new title covers the celebrations and the recipes that take a person from cradle to grave. Arranged by region and country, the latest multicultural cookbook is an ideal resource for all classes that use culinary customs to bolster curriculums, presenting more than 250 authentic recipes, it includes interesting introductions about each celebration.

Internet Book Watch

Drawn for all corners of the world, the recipes found in Multicultural Cookbook Of LifeCycle Celebrations are organized by nations of Africa, Asia, Europe, the Middle East, the Indian subcontinent, North and South America, and the islands of the sea. From Yegomen Kitfo (Collards with Spiced Cottage Cheese), Talamee (Syrian Loaf Bread), and Kielbasa z Kapustoy (Sausage with Cabbage), to Vadas (Fried Lentil Puffs), Bacalaitos (Fried Cod Fritters), and Los Camotes (Candied Sweet Potatoes), these dishes represent the complete spectrum of cultures, countries, and culinary customs. Multicultural Cookbook Of LifeCycle Celebrations is a highly recommended addition to the adventurous kitchen cook and a super reference for ethnic "theme" dinners and dining clubs.

Preface
Getting Started
Glossary
Introduction
Religious Life-Cycle Rituals and Customs
Africa
Tanzania
Kenya
Ethiopia and Eritrea
Uganda
Mozambique
Madagascar
Swaziland
South Africa
Lesotho
Zimbabwe
Botswana
Namibia
Angola
Democratic Republic of the Congo
Zambia
Rwanda and Burundi
Central African Republic
Cameroon
Gabon
Sudan
Chad
Niger
Nigeria
Ghana
Cote d' Ivoire
Sierra Leone
Liberia
Guinea and Guinea-Bissau
Sengal and Gambia
Burkina Faso
Mali
Mauritania
North Africa
Morocco
Algeria
Tunisia
Libya
Middle East
Egypt
Israel
Lebanon
Syria
Jordan
Saudia Arabia
Iraq
Iran
Cyprus
Turkey
Arabian Penninsula
Kuwait
Oman
Qatar
United Arab Emirates
Yemen
Bahrain
Europe
Greece
Albania
Bulgaria
Romania
Former Yugoslavia--Serbia, Montenegaro, Slovenia, Croatia, Bosnia-Hersegovina, and Macedonia
Hungary
Czech Republic and Republic of Slovakia
Austria
Switzerland
Italy
Portugal
Spain
France
Belgium
United Kingdom
England
Scotland
Wales
Ireland
Netherlands
Germany
Poland
Scandinavia
Denmark
Norway
Sweden
Finland
Iceland
Baltic Nations
Lithuania
Latvia
Estonia
The Independent States of the Former Soviet Union
The Russian Federation
Belarus
Ukraine
Moldova Republic
Armenia
Georgia
Azerbaijan
Central Asian Republics
Kazakhstan
Uzbekistan
Tajikistan
Kygyzstan
Turkmenistan
Indian Subcontinent
Afghanistan
Pakistan
India
Sri Lanka
Bangladesh
Nepal
Bhutan
PeoplesRepublic of China and Taiwan
Myanmar (Burma)
Thailand
Laos/Cambodia
Vietnam
Korea
Japan
Philippines
Malaysia and Singapore
Indonesia
Fiji
Papua New Guinea
Australia
New Zealand
Caribbean
Trinidad and Tobago
Grenada
Puerto Rico
Dominican Republic
Haiti
Jamaica
Bahamas
Cuba
Latin America
Chile
Argentina
Uruguay
Bolivia
Brazil
Paraguay
Peru
Ecuador
Colombia
Venezuela
Guyana
Panama
Costa Rica
Nicaragua
Honduras
El Salvador
Guatemala
North America
Mexico
Canada
United States
African American
The Amish
Acadian (Cajun)
Bibliography
Index

Books about: Zeitgenössisches Geschäfts- und On-Line-Handel-Gesetz: Gesetzlich, Internet, Ethische und Globale Umgebungen

101 recetas con pasta (Recopilacion de sus favoritas)

Author: The Staff of Publications International

Por fin, el libro de cocina perfecto para los amantes de la pasta. Descubra mбs de 101 nuevas maneras de preparer lasaсas, raviolis, sopas y otros saludables platillos. Sus mбs de 75 estupendas fotografiбs a todo color son una invitaciуn 101 Recetas con Pasta , !tendrб una gran fiesta de pasta!

2009 Play With Your Food Wall Calendar or 2009 Wine Lovers Page A Day Calendar

noreply@blogger.com (Cooking & Food) — Thu, 05 Feb 2009 23:39:00 +0000

2009 Play With Your Food Wall Calendar

Author: Saxton Freymann

Saxton Freymann has proven that anything is possible when you Play With Your Food. This year's Fast Food, with its parade of characters created from ordinary fruits and vegetables, is an adventure that will speed you laughing on your way to a fresh appreciation of food.

Look this: Diretamente das Pilhas:um Guia de Primeira mão de Carreiras em Ciência de Informação e Biblioteca

2009 Wine Lover's Page-A-Day Calendar

Author: Karen MacNeil

A year of stellar recommendations and wine advice from Karen MacNeil, author of the authoritative bestseller The Wine Bible. Try Trespass Vineyard’s spicy, sumptuous cabernet sauvignon. Or, Bodega Balbo’s torrontes, lush with honeysuckle, apricot, and apple flavors—and a steal at $8.
Plus, tips on ordering wine at restaurants, the up-and-coming region for pinot noir (New Zealand’s Central Otago), garigue and other wine words, and zweigelt, Austria’s elegant answer to zinfandel.

Whole Herb or Dining Posture in Ancient Rome

noreply@blogger.com (Cooking & Food) — Wed, 04 Feb 2009 19:57:00 +0000

Whole Herb: For Cooking, Crafts, Gardening, Health and Other Joys of Life

Author: Barbara Pleasant

Humankind and herbs. It's a relationship that spans the millennia—and what a relationship it is. Herbs have provided us with sustenance for both our bodies and our souls. Herbs have been our medicine and our food. They have been used to give thanks to the heavens and to celebrate the spirit. Their fragrance and beauty have delighted our senses. And we have passed down our knowledge of herbs to countless generations so that they, too, could understand, cultivate, and use these most precious gifts of nature.

Today, herbs continue to play an important part in our lives. Whether we use them for healing, in cooking, in crafts, or in a thousand and one other ways, our unique relationship with these valuable plants remains strong. The Whole Herb was designed for everyone who wishes to learn more about herbs and to incorporate them in daily life. Here is a complete, practical, and easy-to-follow guide to the many uses of herbs.

The Whole Herb begins by looking at the fascinating history and benefits of herbs. Each of the following chapters then focuses on a different use of herbs, including herbs and health, herbs in the kitchen, herbs around the house, and herbs in the garden. These chapters provide clear guidelines that enable you to use herbs both safely and effectively. Finally, the last section of the book offers detailed profiles of over fifty commonly used and affordable herbs. Each entry presents information on the herb's history, uses, and benefits, along with buying guides, growing instructions, methods of storage, and safety information. Included throughout the book are insets that highlight important facts and techniques, helping you to fully understand and enjoy the herbal experience.

From relaxing aromatherapy to refreshing herbal teas, from delicious sauces to cold prevention, from bug deterrents in your garden to potpourri on your counter, The Whole Herb has it all.

About the Author:
Barbara Pleasant is a lecturer, columnist, and best-selling author of over twenty books on plants and gardening. She received both her undergraduate and master's degrees from the University of Alabama. As a writer, her articles have appeared in numerous national magazines and newspapers throughout the country. In addition, Ms. Pleasant's work has twice won the Quill and Trowel's Certificate of Merit sponsored by the Garden Writers Association of America. Currently, the author resides in North Carolina.

Publishers Weekly

Beginning herbalists will find an expert's worth of knowledge in this holistic guide to everything one can possibly do with herbs. It's really two books in one, as the first section reviews the medicinal, culinary, ornamental and aromatic uses of herbs in general, and explains how to grow them (indoors and out); and the second part is an A to Z reference of specific herbs, with details on their applications. Beginning with healing uses, Pleasant (Controlling Garden Weeds; etc.) explores how herbs can be made into teas, tinctures, tablets and compresses; and used to soothe skin irritations, calm an upset stomach or ease depression, with a caveat about safety. Pleasant's later techniques on cooking range from basic to creative: she offers instructions on how to preserve herbs by freezing and drying, as well as recipes for herb-infused oils, herb butters, dry rubs and herbed ice cubes made with water and other liquids. Useful margin notes on how to revive dried spices, wash herbs before picking them and other tricks are helpful even for experienced readers. Pleasant's home projects include recipes for mixing potpourri, making sachets and building a wreath with fresh herbs. But the author doesn't recommend doing it all at home (e.g., although essential oils, concentrated herb essences, are ideal for baths and showers, the author guides readers to the store for them). Pleasant perks up her generally serious tone with enthusiastic asides, such as "Exactly what is an aromatic herb? Any herb that smells good!" (Apr.) Copyright 2004 Reed Business Information.

Library Journal

Intriguing, utilitarian herbs appeal to crafters, cooks, and gardeners alike; this book offers something for all of them. In Part 1, Pleasant (Garden Stone: Creative Landscaping with Plants and Stone) conveys the historical importance of herbs and touts their use in current daily life. With appropriate warnings, she discusses medicinal uses, explaining things like decoctions. A chapter on buying and handling culinary herbs includes a nice chart of "culinary compatibles" and recipes. Going beyond potpourri, the chapter about aromatics suggests creating dream pillows, smudge sticks, and nosegays. Pleasant cautions readers that once they use herbs, they are likely to want to grow some, so she includes a chapter on herb gardening fundamentals. Part 2 is a directory of 55 herbs arranged alphabetically by common name. The information here on using each herb is particularly well organized, but readers desiring photos will prefer Jekka McVicar's The New Book of Herbs. Those focusing on herb-garden design would be happier with Yvonne Cuthbertson's Beginners' Guide to Herb Gardening. Recommended for public libraries. Bonnie Poquette, Whitefish Bay, WI Copyright 2004 Reed Business Information.

Book about: Uma História Econômica Concisa do Mundo:de Tempos Paleolíticos ao Presente

Dining Posture in Ancient Rome: Bodies, Values, and Status

Author: Matthew B Roller

What was really going on at Roman banquets? In this lively new book, veteran Romanist Matthew Roller looks at a little-explored feature of Roman culture: dining posture. In ancient Rome, where dining was an indicator of social position as well as an extended social occasion, dining posture offered a telling window into the day-to-day lives of the city's inhabitants.

This book investigates the meaning and importance of the three principal dining postures--reclining, sitting, and standing--in the period 200 B.C.-200 A.D. It explores the social values and distinctions associated with each of the postures and with the diners who assumed them. Roller shows that dining posture was entangled with a variety of pressing social issues, such as gender roles and relations, sexual values, rites of passage, and distinctions among the slave, freed, and freeborn conditions.

Timely in light of the recent upsurge of interest in Roman dining, this book is equally concerned with the history of the body and of bodily practices in social contexts. Roller gathers evidence for these practices and their associated values not only from elite literary texts, but also from subelite visual representations--specifically, funerary monuments from the city of Rome and wall paintings of dining scenes from Pompeii.

Engagingly written, Dining Posture in Ancient Rome will appeal not only to the classics scholar, but also to anyone interested in how life was lived in the Eternal City.

Food in Early Modern Europe or 125 Best Ice Cream Recipes

noreply@blogger.com (Cooking & Food) — Tue, 03 Feb 2009 16:16:00 +0000

Food in Early Modern Europe

Author: Ken Albala

Rarely do we read about the roles of food in history. Yet its study offers us a humanizing look at those who lived before us. This unique book examines food's importance during the massive evolution of Europe following the Middle Ages. Included are many period recipes, never before available in English, along with evocative illustrations and a timeline.

125 Best Ice Cream Recipes

Author: Marilyn Linton

Nothing quite captures the essence of summer like the frosty pleasure of ice creams, sorbets and gelatos. These delectable and tempting desserts are remarkably easy to make at home year-round. With 125 Best Ice Cream Recipes and your own ice cream maker, you'll have everything you need to make perfect frozen deserts.

Here are just some of the luscious recipes you can create: Chocolate Hazelnut Ice Cream, Dulce de Leche Ice Cream, Café au Lait Ice Cream, Old-Fashioned Vanilla Ice Cream, Banana Toffee Ice Cream, Cookies and Cream Ice Cream, Cherries and Cream Ice Cream, Chocolate Chip Coffee Gelato, Pear Ginger Ricotta Gelato, Watermelon Mint Ice, Papaya Ice, Kiwi Banana Lime Ice, Tequila Orange Granita.

Includes recpies for gelatos, ices, sorbets, granitas, frozen yogurts and ice milks
Tips for purchasing the ice cream maker that best suits your needs
Features a dozen sauce recipes

Nuts or Juices

noreply@blogger.com (Cooking & Food) — Mon, 02 Feb 2009 12:33:00 +0000

Nuts: Pistachio, Pecan & Pinon (Cooks West Series)

Author: Gwin Grogan Grimes

Finally a book for nut lovers!

Nuts: Pistachio, Pecan & Piñon celebrates the versatility of three favorite Western nuts in 50 recipes devoted to the smooth pistachio, the woodsy pecan and the mild but flavorful piñon. With main course recipes such as Penne Pasta with Toasted Piñon and Brown Butter Sauce or Pecan Crusted Chicken, as well as delightful desserts like Pistachio Macaroons, you can't help but go nutty over this new addition to the Cook West Series! 24 color photos.

New interesting book: Rabies Lyme Disease Hanta Virus or Understanding and Managing Your Childs Food Allergies

Juices: Nature's Cure All for Health and Vitality

Author: Jan Castorina

Pass by any health food store—or even through your neighborhood coffee oasis—and you can't help noticing: juices are hot. Whips, blends and shakes—from anti-oxidant enriched concoctions to sweet cold smoothies—this fast-growing multi-million dollar industry is built upon the fact that no other beverage tastes as good, looks as good or is better for the body than freshly blended juice. This book is a veritable celebration of that knowledge, as it offers 150 recipes that combine great taste and nutrition, from a Mango and Banana Whip to Watermelon Juice and a tangy bell pepper and cucumber blend. With a juice blend for every occasion, from fighting a cold or going on a diet, Juices shows readers how to find the right ingredients and combine them in the right way. And with 55 mouth-watering full-color photographs, the recipes in this book are as good to look at as they are to imbibe.

Williams Sonoma New Healthy Kitchen or Diabetic Cooking

noreply@blogger.com (Cooking & Food) — Sun, 01 Feb 2009 08:52:00 +0000

Williams-Sonoma New Healthy Kitchen: Starters

Author: Georgeanne Brennan

With New Healthy Kitchen Starters, you can improve your diet while enjoying appetizers such as Cantaloupe and Feta Cheese Salad, Grilled Zucchini Skewers with Coriander, or Prosciutto-Wrapped Radicchio Wedges.

This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes.

We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well.

The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that.

The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "FreshIdeas" suggest simple ways of enjoying fresh produce as a wholesome and impromptu snack.

With New Healthy Kitchen Starters, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat.

Library Journal

Each volume in this new series includes 60 recipes, arranged by color of the main ingredient. The general introductions emphasize the nutritional benefits of a diet "rich in fruits, vegetables, legumes, and grains," as well as of "eating the rainbow," listing the health benefits of each color group. Brennan is a well-known cookbook author (e.g., Foods and Flavors of Haute Provence), and Langbein, a prolific cookbook writer from New Zealand. The recipes are simple and uncomplicated, and there are suggestions for other easy dishes in each section as well. Lavishly illustrated with color photographs, these large-format books have a design somewhat similar to that of Donna Hay's popular cookbooks. For larger collections. Copyright 2006 Reed Business Information.

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Diabetic Cooking

Author: Jean Par

Great tasting recipes the entire family will enjoy. That's what Diabetic Cooking is all about. No more cooking separate meals at dinnertime -- one meal suits all, diabetic and non-diabetic alike. Diabetic Cooking means variety with ease of preparation. Choose from more than 150 quick and easy recipes that make use of common, affordable ingredients. Toss a salad, bake a casserole, or whip up a dessert -- all using ingredients from your cupboard. Whether for weekday meals or special occasions, these recipes will help to make meal planning and preparation a cinch. Diabetic Cooking means great taste. Specially developed and tested with input from people with diabetes and their families, these all new recipes are low in fat, low in sugar -- and high in flavor! Turn to Diabetic Cooking for healthy and delicious eating everyone will enjoy.

Cooking Up US History or Essential Christmas Cookbook

noreply@blogger.com (Cooking & Food) — Sat, 31 Jan 2009 05:10:00 +0000

Cooking Up U.S. History: Recipes and Research to Share with Children

Author: Suzanne I Barchers

The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers.

Go to: Sound Mind Sound Body or Secrets of Smart Running

Essential Christmas Cookbook, Vol. 1

Author: Lovoni Walker

Parties, brunches, potluck gatherings, big family dinners - what to cook for these special events? Internationally renowned as a coauthor of more than 50 cookbooks, Lovoni Walker offers updated classic recipes for every occasion during the festive season.

Dog Parties or Menus from an Orchard Table

noreply@blogger.com (Cooking & Food) — Fri, 30 Jan 2009 01:29:00 +0000

Dog Parties: Entertaining Your Party Animals

Author: Kimberly Schlegel Whitman

A few years ago, author Kimberly Schlegel Whitman hosted a garden party for her Chihuahua, Lola, and her friends. That fabulous celebration of the unique bond between humans and dogs brought so much happiness to both the dogs and their owners that dog parties have become a regular part of their lives.

Party Animals is filled with the glamour, glitz, and more fun than you can throw a stick at:

Winston, Lulu and Snoop dress in their costumes and dig about a Halloween graveyard haunted with ghosts and goblins.

CoCo the Pomeranian stole the show in her leather jacket, boots and sunglasses at an art gallery soiree where all the paintings were of dogs.

Princess the Chihuahua and Sweet Baboo the Tibetan terrier are the bride and groom at a wedding party complete with bridesmaids, groomsmen, and decorated cakes.

In Party Animals, you'll find plenty of ideas for hosting events for your own pooch, including a puppy shower for an expectant mother, a backyard "spaw" party for a bit of pet pampering, and a nationality theme parties to celebrate your dog's country of origin.

Here are party ideas and inspirations for spreading the love and licks. The bond between humans and dogs is truly something to celebrate!

Book review: Digital Communications or Latin Journey

Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan

Author: Heidi Nobl

Recipes to enjoy under an open sky.

Fresh from the Okanagan Valley comes Menus for an Orchard Table, a collection of outstanding seasonal recipes from Joie Wines and Farm Cooking School's renowned outdoor orchard dinners. The classes here are sell-outs, with people traveling great distances to sit at a table in Joie's orchard.

Menus for an Orchard Table allows readers to re-create some of Joie's most extraordinary dishes, with essays on the Okanagan's wine country cuisine. The recipes are divided into the courses served at Joie's orchard dinners, which balance regional wines with the accompanying dishes. Among the selections:

Chilled heirloom yellow tomato soup garnished with tomato confit and chive oil

Country lamb and olive terrine with Joie pear and shallot compote and brioche

Carmelis' goat yogurt cheese tart with dried cherries

Claybank Farm lavender ice cream

Similkameen Apiary honey Madeleines.

Menus for an Orchard Table will transport readers to Joie's magical outdoor dining table.

Deconstructing the Dish or Bean Harvest Cookbook

noreply@blogger.com (Cooking & Food) — Wed, 28 Jan 2009 21:48:00 +0000

Deconstructing the Dish: Inspirations for Modern-Day Cuisine

Author: David Adjey

Breaking down gourmet gastronomy into basic building blocks.

Deconstructing the Dish not only is a guide to making great, gourmet meals, but it also explains all the steps involved in the creation of a plate. David Adjey describes the building blocks that a gourmet chef uses in creating each new dish.

The simple instructions break a plate down into basic principles, providing the home chef with the skills needed to put together a dish the way a master chef does.

Deconstructing the Dish will guide home chefs in the preparation of a sumptuous meal. More than that, it will provide them with the tools needed to understand intrinsically the basis for such dishes as:

• Bacon wrapped black cod with sweet potato
• Collard greens and shrimp gumbo
• Short ribs with black tiger shrimp and black-eyed peas
• Lamb rack with squash and parsley root spatzle
• Crispy flat chicken with fajita vegetables and tortilla fries.

Book review: Summer Delights or Authentic Japanese Cuisine for Beginners

Bean Harvest Cookbook

Author: Ashley Miller

The recipes Ashley Miller has collected in this book deliver on taste, presentation, and nutrition. Over 70 delicious recipes from around the world will convince any cook that the "poor man's meat" is indeed a delicacy. This book provides a guide to bean types and is illustrated with full-color photos by garden photographer David Cavagnaro. Throughout the book, the fascinating history and lore of beans are interwoven with practical information, illuminating their place in our culinary heritage. Ashley Miller also offers garden-tested advice on how to create your own bountiful crop, including how to plant, care for, harvest, and store beans.

How to Get Out of the Hospital Alive or American Frugal Housewife

noreply@blogger.com (Cooking & Food) — Tue, 27 Jan 2009 18:06:00 +0000

How to Get Out of the Hospital Alive: A Guide to Patient Power

Author: Elaine Fantle Shimberg

Dr. Sheldon Blau almost died after undergoing open-heart surgery—not from the surgery or heart disease, but from infectious bacteria introduced during surgery. His in-hospital experiences made him a better doctor, and inspired him to write How to Get Out of the Hospital Alive. The book describes the role of each member of the medical team, shows patients how to become active, effective members of that team, and offers concrete advice about ways to avoid the most common hospital-related errors. Ten Things You Can Do to Get Out of the Hospital Alive

Make sure all your known allergies are clearly marked on your chart, wrist band, or on a piece of paper taped above your bed.
Mark the area of your body to be operated on with a felt-tip pen.
Never eat or drink anything before surgery, even if the nurse brings you a food tray.
Tell your anesthesiologist if you're on any type of medication.
Have a reliable advocate with you as often as possible throughout your hospital stay.
Write your name prominently on a piece of paper and tape it to the wall above your bed.
Always ask the nurse to check the name and dosage of any medication he or she is about to give you.
Don't let anyone bully you.
Don't hesitate to get a second—or third—opinion.
Trust your instincts.

Visit us online at mgr.com

American Frugal Housewife: Dedicated to Those Who Are Not Ashamed of Economy

Author: Lydia Marie Child

Includes interesting recipes, remedies, advice on parenting, and tips for housekeepers. From 1832-1845, this popular book went through thirty-two editions.

Low Carb Barbecue Book or Drinkology Eats

noreply@blogger.com (Cooking & Food) — Mon, 26 Jan 2009 14:25:00 +0000

Low-Carb Barbecue Book: Over 200 Recipes for the Grill and Picnic Table

Author: Dana Carpender

Over 200 recipes for backyard picnics and barbecues, from meats to side dishes to cocktails to desserts, that are all low in carbohydrates. This book features all-new recipes for condiments, sauces, and marinades that can replace the sugar-laden, store-bought varieties and allow the low-carber to enjoy previously forbidden foods like Honey-Glazed Babyback Ribs and pina coladas.

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Drinkology Eats: A Guide to Bar Food and Cocktail Party Fare

Author: James Waller

If you're going to drink, don't you think you should have a little something to eat, too? In this, the third volume of STC's highly successful Drinkology series, cocktail impresario James Waller joins forces with caterer/food designer Ramona Ponce to teach the world's boozehounds how to chow down. Think of Drinkology EATS as the essential "to-your-health foods" cookbook. From scrumptious, no-fuss edibles to serve up at your own home bar, to the makings of a perfect Champagne brunch, to the dos and don'ts of throwing a cocktail party-for half a dozen friends or a hundred revelers-Waller and Ponce offer easy-to-follow recipes for everything from homemade potato chips and icebox crackers to herb-encrusted gravlax and savory buffalo kebabs. Along the way, the authors dispense a tankardful of practical advice and more than a jigger's worth of the Drinkology series' trademark wit and irreverence.

Whether you're planning the menu for a beer bash, a tropical drinks-themed get-together, a martini-soaked afternoon tea, a holiday fete, a nightcap snack, or a morning-after breakfast, Drinkology EATS is the must-have handbook for at-home entertaining. Elegantly illustrated by Glenn Wolff, the book also features a round of brand-new cocktail recipes guaranteed to whet your guests' appetites.

Always Enough Thyme or A Year of Russian Feasts

noreply@blogger.com (Cooking & Food) — Sun, 25 Jan 2009 10:44:00 +0000

Always Enough Thyme

Author: Fabulous Five Inc Staff

The theme of this cookbook is the importance of girlfriends, food, and fun. Presented in menu format, today's cook will enjoy the unique tastes in easy-to-do recipes with easy-to-find ingredients. This book reflects the lives of five women who started a friendship over dinner 18 years ago.

A Year of Russian Feasts

Author: Catherine Cheremeteff Jones

Equal parts travel memoir and cookbook, A Year of Russian Feasts combines Catherine Jones's warm, insightful writing style with her sensitive approach to discovering her family's heritage and its cuisine. Jones takes the reader on an unforgettable journey to her private Russia featuring celebrations, seasons, and people. Her forty recipes highlight Russia's finest dishes.

Library Journal

Jones, a descendant of the Sheremetev clan of the Romanov dynasty, lived in Russia from 1991 to 1994. During this time of glasnost and perestroika, she became friends with many Russian people and was able to explore their culture and food. Her culinary journey through Russia resulted in a book that is part travel memoir and part cookbook. Arranged by season ("Russian Summers") and occasion ("A Birthday Party at Viktor's"), the book chronicles her stay in Russia through recipes and essays about Russian cuisine, customs, and traditions. Leaving out European-inspired fare such as Beef Stroganov and Chicken Kiev, she instead includes the home cooking that is often inspired by the Russian Orthodox Church. Each chapter contains recipes such as Cheese Pancakes with Blueberry Sauce, Russian Easter Bread, and Individual Mushroom Casseroles and is accompanied by the often-poignant stories behind them. Not just a mere recollection of events, Jones's book includes cultural information such as a description of a typical Russian wedding as well as traditional techniques such as dying eggs with onion skins and the art of brewing tea, Russian-style. Recommended for larger travel and cookery collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2002 Cahners Business Information.

History of Beer and Brewing or Great Old Fashioned American Recipes

noreply@blogger.com (Cooking & Food) — Sat, 24 Jan 2009 07:02:00 +0000

History of Beer and Brewing (RSC Paperbacks Series)

Author: Ian S Hornsey

A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so:·Stimulates the reader to consider how, and why, the first fermented beverages might have originated·Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer'·Considers the possible means of dissemination of early brewing technologies from their Near Eastern originsThe book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth.

	Preface
	Acknowledgements
Ch. 1	The Beginnings	1
	How Might Fermented Beverages Have Originated?	1
	Some General Definitions and Musings	9
Ch. 2	Ancient Egypt	32
	The Grains	37
	Grain Cultivation and Processing	41
	Beer as Compensation for Labour	43
	Beer Export and Import	44
	Bouza	46
	Brewing Technology	48
	Brewery Sites	51
	Information from the Artistic Record	53
	The "Folkloristic" Approach to Interpretation of Ancient Egyptian Brewing	56
	Beer Flavouring	61
	Fermentation	63
	The Role of Women	64
	The Contributions of Dr. Samuel	64
Ch. 3	The Ancient Near East	75
	The Role of Beer in Society	77
	The Terminology and the Techniques	78
	The Evidence for Breweries and Brewing Equipment	79
	Types of Beer	81
	Methodology	83
	Drinking Through Straws, etc	86
	The Goddess Ninkasi	87
	Notes from the Hymn to Ninkasi	89
	Chemical Evidence for Beer	91
	A Question of Primacy	92
	The Grains	96
	Flavouring	103
	Banqueting, Over-indulgence and Retribution	104
Ch. 4	Other Ancient Beer-drinking Peoples	117
	Israel and Palastine	119
	The Land of the Hatti	125
	Phrygia	128
	Lydia	130
	Cicilia	131
	Armenia	132
	Syria	133
	Thrace	134
	The Phoenicians	136
	Galatia and the Celts	139
	Urartu	140
	Mitanni	142
	The Scythians	143
	The Cimmerians	148
	The Urnfield Society	150
	The Celts	151
	Evidence for Celtic Brewing	161
Ch. 5	The British Isles and Europe	165
	Cereals as Markers for Brewing Activity	169
	Neolithic Britain and Northwest Europe: the Beginnings of Agriculture	172
	The Passage of Farming Across Europe	181
	Farming vs Gathering	185
	A Short Interlude in Southeast Europe	190
	Why Did Agriculture Spread Across Europe?	191
	Did Neolithic Britons Brew?	193
	The Bronze Age and the Culture of the Beaker	199
	Evidence of Bronze Age Brewing	210
	The Iron Age	211
	Roman Britain	225
	Anglo-Saxon Britain	233
	Did Beor Equate to Beer?	251
	Ireland Before Guinness	259
	The Early Days of Brewing in Holland	268
Ch. 6	From the Norman Conquest to the End of the Tudors	282
	William the Conqueror	282
	The First Regulations	284
	Henry III and the Assize of Bread and Ale	292
	The Formation of the Guilds	296
	Domestic Ale Consumption Around the 15th Century	302
	Hops	303
	The Beer Trade with Holland	314
	More about Hops and Beer	317
	Measures to Combat Dishonesty	321
	Beer vs Ale	323
	Henry VIII and the Alewife	326
	Brewsters	330
	A Tudor Miscellany	333
	Elizabeth I	346
	Brewing in Tudor Times - Some Details	351
Ch. 7	The Start of Large-scale Brewing	365
	The Stuarts	365
	The Use of Coal	372
	Charles I and Oliver Cromwell	375
	Commercial (Common) Brewers	383
	Mumm	387
	Gin (Madame Geneva)	391
	The End of "Medievalism"	392
	Gervase Markham	395
	The Onset of Brewing Science; Lavoister et al	401
	Adulteration of Beer	416
	Some Early Brewing Texts	421
	James Baverstock and the First Brewing Instruments	424
	Steam Power	437
	Big is Beautiful	440
	The Need for Attemperation	451
	James Prescott Joule	457
	Refrigeration	462
	Some Technological Improvements	469
	Taxes on Everything	472
	The Golden Years of Brewing Science	477
Ch. 8	Some Beer Styles and Some Breweries	485
	Porter	485
	Bavarian Beer	508
	Potato Beer	514
	Heather Ale	515
	Pale Ale	523
	Devonshire White Ale	530
	Gruit: The Major Beer Flavouring, Prior to the Hop, in Many Parts of Europe	534
	City of London Brewery	538
	Truman's Brewery	540
	Golden Lane Brewery	551
	Courage	554
Ch. 9	The 20th Century	568
	The Lull Before the Storm	568
	The Storm: 1914-1918	579
	The Sign of Things to Come	589
	Bottled Beer	593
	The Story of British Lager	604
	The Origins of the "Amber Nectar"	620
	Brewing Becomes Really Scientific	627
	Brewery-conditioned Beer	670
	CAMRA - A Response to Brewery-conditioned Beer	678
	The "Big Six"	684
	Beer and Health	699
App. 1	Timescale for Europe, Western Asia and Egypt	716
App. 2	Ancient names for parts of Europe and the Near East	718
App. 3	Sketch of working brewery of the 15th century	719
App. 4	John Taylor: "The Water Poet"	720
App. 5	Section through brewery showing layout	722
App. 6	Summary of brewing processes	723
App. 7	Explanation of chronological signs	724
	Subject Index	725

New interesting textbook: Water Fun or Successful Programs for Fitness and Health Clubs

Great Old-Fashioned American Recipes

Author: Beatrice Ojakangas

American country cooking is a story of cows and chickens, grains and fresh vegetables and wild berries. It is simple and honest and touched with nostalgia, a bit of ethnicity, regionality, and history. This excellent selection of delicious home-style recipes by veteran food writer Beatrice Ojakangas highlights dishes that reflect many parts of the country and many different cuisines. Her recipe for Swedish Meatballs includes sauces adaptable for Asian-, Indian-, Italian-, and Russian-style meals, while her moist and sumptuous Chocolate-Applesauce Cake is a distinctive Dutch favorite, and her original Country-Style Ice Cream is a traditional treat all will love. Each recipe has been tested and reworked to make it easy to prepare with today's ingredients and a joy to share with friends and family.

	The Company's Coming Story	6
	Foreword	7
	About Diabetes	8
	Boosters	11
	Appetizers & Beverages	12
	Breads & Muffins	26
	Breakfast	38
	Desserts	44
	Lunch	66
	Main Dishes	76
	Salads	118
	Side Dishes	128
	Soups	141
	Measurement Tables	151
	Photo Index	152
	Tip Index	153
	Recipe Index	154
	Information/Mail Order Form	158

	Introduction
	Appetizers and Soups	8
	Main Dishes	40
	Salads and Side Dishes	64
	Brunch	96
	Sweet Treats	108
	Drinks
	Index

Cakes Books

Encyclopedia of Food and Color Additives or Move over Martha

Encyclopedia of Food and Color Additives

Move over Martha: Bringing a Ray of Sunshine Your Way Every Day

Twenty Five Cent Dinners for Familes of Six or Handbook of Food and Bioprocess Modeling Techniques

Twenty-Five Cent Dinners for Familes of Six

Handbook of Food and Bioprocess Modeling Techniques

Doing All Right Is Not Hard to Beat or Grilling America

Doing All Right Is Not Hard to Beat

Grilling America

Camellia Sinensis a Medical Dictionary Bibliography and Annotated Research Guide to Internet References or Chili

Camellia Sinensis - a Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References

Table of Contents:

Chili!: Mouth-Watering Meatless Recipes

Real Ale Almanac or Crab

Real Ale Almanac

Crab (Quamut)

Physical Culture Cook Book or Calendar of Dinners with 615 Recipes

Physical Culture Cook Book

Calendar of Dinners with 615 Recipes

Table of Contents:

Paradise on Ice or Veg Out

Paradise on Ice: 50 Fabulous Tropical Cocktails

Veg Out: 60 Knockout Recipes for the Laid-Back Cook

Gourmets Vinaigrettes and Salads Cookbook or Jam Book

Gourmet's Vinaigrettes and Salads Cookbook: Superb Nouvelle Salads and Vinaigrettes for Lunch and Dinner

Jam Book

Cooks Books or Roses Table

Cooks' Books: A Definitive Collection of 50 Classic Recipes for Everyday Life

Table of Contents:

Rose's Table: Stories of a Sicilian-American Family, Told Through Food

The Basic Basics Barbecue Handbook or Organic Kitchen Garden

The Basic Basics Barbecue Handbook (Basic Basics Series)

Organic Kitchen Garden

Italian Meringue Pies or Tea in China

Italian Meringue Pies: 51 Flavors

Tea in China: The History of China's National Drink, Vol. 33

American Food Habits in Historical Perspective or Leaves from Gerards Herball

American Food Habits in Historical Perspective

Booknews

Table of Contents:

Leaves from Gerard's Herball

Multicultural Cookbook of Life Cycle Celebrations or 101 recetas con pasta

Multicultural Cookbook of Life-Cycle Celebrations

Internet Book Watch

Table of Contents:

101 recetas con pasta (Recopilacion de sus favoritas)

2009 Play With Your Food Wall Calendar or 2009 Wine Lovers Page A Day Calendar

2009 Play With Your Food Wall Calendar

2009 Wine Lover's Page-A-Day Calendar

Whole Herb or Dining Posture in Ancient Rome

Whole Herb: For Cooking, Crafts, Gardening, Health and Other Joys of Life

Publishers Weekly

Library Journal

Dining Posture in Ancient Rome: Bodies, Values, and Status

Food in Early Modern Europe or 125 Best Ice Cream Recipes

Food in Early Modern Europe

125 Best Ice Cream Recipes

Table of Contents:

Nuts or Juices

Nuts: Pistachio, Pecan & Pinon (Cooks West Series)

Juices: Nature's Cure All for Health and Vitality

Williams Sonoma New Healthy Kitchen or Diabetic Cooking

Williams-Sonoma New Healthy Kitchen: Starters

Library Journal

Diabetic Cooking

Table of Contents:

Cooking Up US History or Essential Christmas Cookbook

Cooking Up U.S. History: Recipes and Research to Share with Children

Essential Christmas Cookbook, Vol. 1

Table of Contents:

Dog Parties or Menus from an Orchard Table

Dog Parties: Entertaining Your Party Animals

Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan

Table of Contents:

Deconstructing the Dish or Bean Harvest Cookbook

Deconstructing the Dish: Inspirations for Modern-Day Cuisine

Bean Harvest Cookbook

How to Get Out of the Hospital Alive or American Frugal Housewife

How to Get Out of the Hospital Alive: A Guide to Patient Power