Best of
Food

2006

Ball Complete Book of Home Preserving


Judi Kingry - 2006
    Home canning puts the pleasures of eating natural, delicious produce at your fingertips year round. Preserving food is as modern and practical as the latest food trend, and its really quite simple. Easy-to-understand detailed instructions provide all the information you need before you begin a project. Enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session.

Tartine


Elisabeth Prueitt - 2006
    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants


Samuel Thayer - 2006
    A guide to 32 of the best and most common edible wild plants in North America, with detailed information on how to identify them, where they are found, how and when they are harvested, which parts are used, how they are prepared, as well as their culinary use, ecology, conservation, and cultural history.

The Omnivore's Dilemma: A Natural History of Four Meals


Michael Pollan - 2006
    Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. The omnivore's dilemma has returned with a vengeance, as the cornucopia of the modern American supermarket and fast-food outlet confronts us with a bewildering and treacherous food landscape. What's at stake in our eating choices is not only our own and our children's health, but the health of the environment that sustains life on earth.The Omnivore's Dilemma is a groundbreaking book in which one of America's most fascinating, original, and elegant writers turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. The question has confronted us since man discovered fire, but, according to Michael Pollan, the bestselling author of The Botany of Desire, how we answer it today, ath the dawn of the twenty-first century, may well determine our very survival as a species. Should we eat a fast-food hamburger? Something organic? Or perhaps something we hunt, gather or grow ourselves?To find out, Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal, and in the process develops a definitive account of the American way of eating. His absorbing narrative takes us from Iowa cornfields to food laboratories, from feedlots and fast-food restaurants to organic farms and hunting grounds, always emphasizing our dynamic coevolutionary relationship with the handful of plant and animal species we depend on. Each time Pollan sits down to a meal, he deploys his unique blend of personal and investigative journalism to trace the origins of everything consumed, revealing what we unwittingly ingest and explaining how our taste for particular foods and flavors reflects our evolutionary inheritance.The surprising answers Pollan offers to the simple question posed by this book have profound political, economic, psychological, and even mortal implications for all of us. Ultimately, this is a book as much about visionary solutions as it is about problems, and Pollan contends that, when it comes to food, doing the right thing often turns out to be the tastiest thing an eater can do. Beautifully written and thrillingly argued, The Omnivore's Dilemma promises to change the way we think about the politics and pleasure of eating. For anyone who reads it, dinner will never again look, or taste, quite the same.

The Scavenger's Guide to Haute Cuisine


Steven Rinella - 2006
    Describes one man's efforts to live on the land while attempting to re-create the recipes from Escoffier's 1903 magnum opus 'Le Guide Culinaire' and search for the frequently esoteric ingredients called for in the various dishes.

Crazy About Cupcakes


Krystina Castella - 2006
    And whether they’re chocolaty, spicy, crunchy, fruity, or creamy, these exquisitely decorated treats look as astounding as they taste—perfect little temptations designed to make adults nostalgic and children happy. All the basics are lovingly explained so anyone can whip up a beautiful batch, and there are varieties for every day (from healthy cupcakes to ice cream indulgences); parties big and small; holidays ranging from Christmas to the Fourth of July; just for kids; and fund-raisers and bake sales. Plus, to make things easy, an entire chart- and template-filled chapter focuses on flavor combinations and design elements.

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers


Andrew Dornenburg - 2006
    for Best Book on Matching Food and Wine<!--EndFragment--> Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

My Life in France


Julia Child - 2006
    Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia's unforgettable story--struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe--unfolds with the spirit so key to Julia's success as a chef and a writer, brilliantly capturing one of America's most endearing personalities.

The World's Healthiest Foods: Essential Guide for the Healthiest Way of Eating


George Mateljan - 2006
    It focuses on the World's Healthiest Foods, 100 delicious foods that are nutrient-rich, providing the maximum number of nutrients for the least amount of calories. The book is an inspiration not only for those who want to achieve vibrant health and energy but for those who also want a healthier way to lose weight by making the World's Healthiest Foods the foundation of their Healthiest Way of Eating. The World's Healthiest Foods are among the most flavorful foods in the world-so you can now eat healthier without sacrificing taste! This book provides innovative new ways to maximize the nutritional value of the World's Healthiest Foods while minimizing preparation time through quick and easy recipes that anyone can make. Most recipes take 7 minutes or less to prepare!

Noma: Time and Place in Nordic Cuisine


René Redzepi - 2006
    His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the "Chef’s Choice" award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as Newly-Ploughed Potato Field or The Snowman from Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 32, Redzepi is one of the most influential chefs in the world.Noma: Time and Place in Nordic Cuisine will offer an exclusive insight into the food, philosophy and creativity of René Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreword by the artist Olafur Eliasson.

What I Eat: Around the World in 80 Diets


Peter Menzel - 2006
    Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.

King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains


King Arthur Flour - 2006
    The final result is more than 400 delicious, inviting, and foolproof recipes that define the next generation of whole grain cooking.

Healthy at 100: The Scientifically Proven Secrets of the World's Healthiest and Longest-Lived Peoples


John Robbins - 2006
    Through the example of four very different cultures that have the distinction of producing some of the world’s healthiest, oldest people, Robbins reveals the secrets for living an extended and fulfilling life in which our later years become a period of wisdom, vitality, and happiness. From Abkhasia in the Caucasus south of Russia, where age is beauty, and Vilcabamba in the Andes of South America, where laughter is the greatest medicine, to Hunza in Central Asia, where dance is ageless, and finally the southern Japanese islands of Okinawa, the modern Shangri-la, where people regularly live beyond a century, Robbins examines how the unique lifestyles of these peoples can influence and improve our own.Bringing the traditions of these ancient and vibrantly healthy cultures together with the latest breakthroughs in medical science, Robbins reveals that, remarkably, they both point in the same direction. The result is an inspirational synthesis of years of research into healthy aging in which Robbins has isolated the characteristics that will enable us to live long and–most important–joyous lives. With an emphasis on simple, wholesome, but satisfying fare, and the addition of a manageable daily exercise routine, many people can experience great improvement in the quality of their lives now and for many years to come. But perhaps more surprising is Robbins’ discovery that it is not diet and exercise alone that helps people to live well past one hundred. The quality of personal relationships is enormously important. With startling medical evidence about the effects of our interactions with others, Robbins asserts that loneliness has more impact on lifespan than such known vices as smoking. There is clearly a strong beneficial power to love and connection.“We all have the tools to live longer lives, and to remain active, productive, and resourceful until the very end,” Robbins writes. Healthy at 100 strives to improve both the quality and the quantity of our remaining years–no matter how old or how healthy we might currently be–and to reverse the social stigma on aging. After reading this book, we will never think about age–or life–in the same way again.“John Robbins has inspired millions of people with his eloquent, clear, compassionate, and insightful guidance on the path to health and fulfillment. Healthy at 100 may be his finest work to date. If you are interested in extending your health span as well as your life span, read this book! Healthy at 100 is a masterpiece.”–Dean Ornish, M.D., president and director of the Preventive Medicine Research Institute, author of Dr. Dean Ornish’s Program for Reversing Heart Disease“This is a remarkably open and heartfelt book full of wisdom and love by an extraordinary man who has been teaching us how to live more healthy and compassionate lives for over twenty years now. John Robbins has created a new vision of aging for American society.”–John Mackey, CEO, Whole Foods“John Robbins is one of the most important voices in America today. He cuts through nonsense like no one else does. He gives hope like no one else does. His words are lifelines for both the body and soul. This book can literally save our lives.”–Marianne Williamson, author of A Return to Love and A Woman’s Worth“Healthy at 100 is a marvelous blend of wisdom, hope, courage, and common sense. John Robbins gives us caring, science, and inspiration–a beautiful diet for the heart.”–Jack Kornfield, co-founder of the Insight Meditation Society and Spirit Rock, author of A Path with Heart“As the low-carb diet craze is gone, John Robbins proposes a far healthier approach that leads not just to a healthy weight but also to a joyful and fulfilled life. Healthy at 100 is packed with informed and heartfelt wisdom.”–Jorge Cruise, author of The 3-Hour Diet, creator of JorgeCruise.com “John Robbins inspires me on every page. His unique experiences and viewpoints were the reasons I wanted him to be in my film Super Size Me. This book only reinforces my faith in him as a thought-provoking humanitarian.”–Morgan Spurlock, producer and director of Super Size Me

The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails (Cocktail Book, Bartender Book, Mixology Book, Mixed Drinks Recipe Book)


Mittie Hellmich - 2006
    Loaded with essential-to-know topics such as barware, tools, and mixing tips.Classic cocktails and new drinks: As the mistress of mixology, the author Mittie Hellmich has the classics down for the Martini, the Bloody Mary—and the many variations such as the Dirty Martini and the Virgin Mary. And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler.Illustrated secrets of classic cocktails and more: Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; and let's not forget an essential selection of hangover remedies, The Ultimate Bar Book is nothing short of top-shelf.If you liked PTD Cocktail Book, 12 Bottle Bar, Cocktail Codex and The Joy of Mixology, you'll love The Ultimate Bar BookThis makes for a great gift for bartenders and is the ideal addition to any bartender's book collection or for anyone who's looking for books from these categories:• Essential Cocktail Books• Bar Recipe Books• Drink Mixing Books• Alcohol Drink Recipe Books.

Revolutionary Chinese Cookbook: Recipes from Hunan Province


Fuchsia Dunlop - 2006
    In a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Dunlop brings to life this vibrant culinary region. Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Mao’s favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries.

Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again


Ina Garten - 2006
    She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.For Ina, it's friends and family-gathered around the dinner table or cooking with her in the kitchen-that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they're easy, they work, and they're universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina's homey dinners-from her own version of loin of pork stuffed with sauteed fennel to the exotic flavors of Eli's Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she's designing a kitchen to menu-planning basics and how to make a dinner party fun (here's a hint: it doesn't involve making complicated food!).Along with beautiful photographs of Ina's dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.

The Way We Eat: Why Our Food Choices Matter


Peter Singer - 2006
    Transparency: We have the right to know how our food is produced.2. Fairness: Producing food should not impose costs on others.3. Humanity: Inflicting unnecessary suffering on animals is wrong.4. Social Responsibility: Workers are entitled to decent wages and working conditions.5. Needs: Preserving life and health justifies more than other desires.Peter Singer, the groundbreaking ethicist who "may be the most controversial philosopher alive" (The New Yorker), now sets his critical sights on the food we buy and eat: where it comes from, how it's produced, and whether it was raised humanely. Teaming up once again with attorney Jim Mason, his coauthor on the acclaimed Animal Factories, Singer explores the impact our food choices have on humans, animals, and the environment.In The Way We Eat, Singer and Mason examine the eating habits of three American families with very different diets. They track down the sources of each family's food to probe the ethical issues involved in its production and marketing. What kinds of meat are most humane to eat? Is "organic" always better? Wild fish or farmed? Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make the best food choices. As they point out: "You can be ethical without being fanatical."

Made in Italy: Food and Stories


Giorgio Locatelli - 2006
    He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him. And so he did. After getting suspended from cooking school because of kissing a girl on the school's steps, he went on to become a greatly admired chef.Made in Italy is a 624-page, vibrantly illustrated book full of Locatelli's recipes, insight and historical detail about Italian food. He combines food narrative with hands-on expertise of a top chef. He peppers the book with evocative stories and funny and often outspoken observations on the state of food today. This is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.

Cook with Jamie


Jamie Oliver - 2006
    there’s information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you’re out shopping.With Britain consuming more processed food than the rest of Europe put together, it’s a sad fact that most people just aren’t confident enough to cook any more. I'm hoping that with this new book, everyone will get stuck in and reclaim our fantastic cooking heritage!

The Best of America's Test Kitchen 2007: The Year's Best Recipes, Equipment Reviews, and Tastings


America's Test Kitchen - 2006
    No fan of our franchise should be without this collection. Featuring 150 of our favorite recipes from the nearly 1,000 developed last year, test cooks tell readers in their own words what they learned and what they learned. The Best of ATK provides a revealing, behind-the-scenes look at what goes on in our test kitchen. Each recipe features a write-up explaining why it was chosen as a "best" recipe. We also include make-ahead instructions, tips on how to avoid the mistakes we made, and step-by-step instructions.

Full Moon Feast: Food and the Hunger for Connection


Jessica Prentice - 2006
    The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering--physical, emotional, cultural, communal, and spiritual--born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.

The Amazing Mackerel Pudding Plan: Classic Diet Recipe Cards from the 1970s


Wendy McClure - 2006
    A collection of notorious 1970s recipe cards for everything from Fish Balls to Celery Logs, Caucasian Shashlik to Frankfurter Spectacular from a popular diet plan have been reproduced in all their scary goodness.

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors


Andrea Nguyen - 2006
    Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.

The Complete Keller: The French Laundry Cookbook Bouchon


Thomas Keller - 2006
    First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at the French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year’s opening of the Bouchon Bakery in New York City, and last year’s momentous Michelin guide that awarded Keller’s Per Se the top honors, Keller is increasingly in the limelight—and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.

The Bon Appetit Cookbook


Barbara Fairchild - 2006
    Now, for the first time, The Bon App?tit Cookbook brings together more than 1,200 of the magazine?s all-time best-loved recipes for every meal and occasion. The book is accessible and user-friendly -- just like the magazine -- and includes clear explanations and exclusive tips from the Bon App?tit test kitchen, along with 59 detailed illustrations of ingredients and techniques.The recipes have been skillfully selected to represent the very best of the magazine?s sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences -- recipes that are delicious the first time out. From Cajun-Grilled Shrimp to Artichoke and Mushroom Lasagna to Hot and Sticky Apricot-Glazed Chicken to Molasses Chewies with Brown Sugar Glaze, there are dishes that will tempt every palate. Complete with a gorgeous 32-page color insert and a simple yet elegant design throughout, The Bon App?tit Cookbook is a must for those who truly love to make and enjoy great food.

Real Food: What to Eat and Why


Nina Planck - 2006
    The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream, butter, grass-fed beef, roast chicken with the skin, lard, cocoa butter, and more.In lively, personal chapters on produce, dairy, meat, fish, Nina explains how the foods we've eaten for thousands of years--pork, lamb, raw milk cheese, sea salt--have been falsely accused. Industrial foods like corn syrup, which lurks everywhere from fruit juice to chicken broth, are to blame for the triple epidemic of obesity, diabetes, and heart disease, not real food.Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: along with lots of local fruits and vegetables, the Plancks drank raw milk and ate meatloaf, bacon, and eggs with impunity. But the nutritional trends ran the other way--fat, saturated fat, and cholesterol were taboo--and in her teens and twenties, Nina tried vegan, vegetarian, low-fat, and low-cholesterol diets, with unhappy results.When she opened the first farmers' markets in London, Nina began to eat real food again--for pleasure, not health--and to her surprise she lost weight and felt great. She began to wonder about the farmhouse diet back home. Was it deadly, as the cardiologists say? Happily for people who love food, the answer is no.Real Food upends the conventional wisdom on diet and health. Prepare for pleasant surprises on whipped cream and other delights. The days of deprivation are over.(from the flap)

The Best Light Recipe


Cook's Illustrated - 2006
    For the first time ever, the editors at America's Test Kitchen have devoted an entire book and more than 300 recipes lighter versions of family favorites. If we weren't satisfied with the results in our kitchen, the recipe didn't make this book.

Setting the Table: The Transforming Power of Hospitality in Business


Danny Meyer - 2006
    Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.

What to Eat


Marion Nestle - 2006
    Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch).How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.Now in paperback, What to Eat is already a classic—"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today).

Green Eggs and Ham Cookbook


Georgeanne Brennan - 2006
    And now everyone can whip up a batch for themselves using this fabulous cookbook. Filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp, this unique cookbook will have the whole family hamming it up in the kitchen.  Each recipe is accompanied by the original verse that inspired it, and the pages are laminated to protect against getting splatters of Sneetch Salad, Oobleck, and Solla Sollew Stew.

Eat, Taste, Heal: An Ayurvedic Cookbook for Modern Living


Thomas Yarema - 2006
    A complete guidebook and cookbook in one, Eat.Taste.Heal demystifies the ancient healing science of Ayurveda, humankind's most ancient system of healthy living. The aim of the book is simple: to create harmony within through using common foods and healthy lifestyle practices as medicine. The collection contains over 150 cross-cultural recipes and received a Maverick Award for excellence in photography. The authors are a unique trio: physician, patient, and chef. Dr. Thomas Yarema M.D., director of the Kauai Center for Holistic Medicine and Research, created for his patients an understandable dietary program rooted in common sense. Daniel Rhoda, a patient who found healing through Ayurveda, demystifies the ancient science that helped restore his health. Chef Johnny Brannigan, an internationally trained Ayurvedic chef, has created more than 150 recipes to empower individual healing through the exploration of taste.

The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate


John Scharffenberger - 2006
    Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.Robert Steinberg had been practicing medicine for twenty years when he went to France in 1994 to explore chocolate making, then returned to his own kitchen to create the first versions of what would be Scharffen Berger chocolate. He lives in San Francisco and until recently practicedat the San Francisco Free Clinic. John Scharffenberger founded Scharffenberger Cellars, one of the premier sparkling wine manufacturers in the United States. He sold his interest in the winery, and in 1996 he and Steinberg founded Scharffen Berger Chocolate Maker. Scharffenberger lives in Berkeley and Mendocino County.

The Earth Knows My Name: Food, Culture, and Sustainability in the Gardens of Ethnic Americans


Patricia Klindienst - 2006
    She gathered the stories of urban, suburban, and rural gardens created by people rarely presented in books about American gardens: Native Americans, immigrants from across Asia and Europe, and ethnic peoples who were here long before our national boundaries were drawn—including Hispanics of the Southwest, whose ancestors followed the Conquistadors into the Rio Grande Valley, and Gullah gardeners of the Sea Islands off the coast of South Carolina, descendants of African slaves.As we lose our connection to the soil, we no longer understand the relationship between food and a sense of belonging to a place and a people. In The Earth Knows My Name, Klindienst offers a lyrical exploration of how the making of gardens and the growing of food help ethnic and immigrant Americans maintain and transmit their cultural heritage while they put roots down in American soil. Through their work on the land, these gardeners revive cultures in danger of being lost. Through the vegetables, fruits, and flowers they produce, they share their culture with their larger communities. And in their reverent use of natural resources they keep alive a relationship to the land all but lost to mainstream American culture. With eloquence and passion, blending oral history and vivid description, Klindienst has created a book that offers a fresh and original way to understand food, gardening, and ethnic culture in America. In this book, each garden becomes an island of hope and offers us a model, on a sustainable scale, of a truly restorative ecology.

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia


James Oseland - 2006
    Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

Vegetable Soups from Deborah Madison's Kitchen


Deborah Madison - 2006
    The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.—from the IntroductionIn Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals. Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa. Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

Bread Science: The Chemistry and Craft of Making Bread


Emily Jane Buehler - 2006
    The science is presented in detail but in a language suitable for all bread makers. With over 250 photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun. This book is a complement to any bread recipe book and a must for the home baker.

Food to Live By: The Earthbound Farm Organic Cookbook


Myra Goodman - 2006
    It’s synonymous with premium quality, delicious flavor, conscientious farming, and optimum health. It’s what we need to feed our kids, it’s what we deserve to feed ourselves. And thanks in part to Myra Goodman, co-owner and cofounder of Earthbound Farm with her husband, Drew, organic food is now available just about anywhere fresh food is sold, becoming more mainstream every day. Not only has Myra been growing organic food for over twenty years, she has been cooking with it, too. In Food to Live By she combines her twin food passions, serving up hundreds of recipes, ideas, shopping and cooking tips, health notes, and more. Illustrating the book are full-color photographs throughout that bring readers right into the breathtaking California sunshine. This is perfect cooking for friends and family, packed with irresistible dishes for weeknight dinners and casual entertaining, festive breakfasts and fall picnics. Recipes are all about the ingredients and their intrinsic qualities, not fancy techniques or time-consuming steps. Marry chicken with three simple accompaniments— rosemary, lemons, and garlic—and it’s transformed. Heighten the flavor of a springtime fava bean and orzo salad with an unexpected fava bean “pesto.” Combine Meyer lemon juice and soy sauce to create a marinade, tenderizer, and sauce that results in a perfect grilled flank steak. Food to Live By also includes a wealth of information about organic farming and how to make the wisest food choices; there are full-color Field Guides—to gourmet greens, apples, heirloom tomatoes, winter squash—and Farm Fresh ingredient guides to sorrel, corn, melons, avocados, organic poultry, asparagus, artichokes, ginger, and more, featuring what to look for plus care and handling. The book is a boon to food lovers.

Vij's: Elegant and Inspired Indian Food


Vikram Vij - 2006
    Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian selections abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried vegetables, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and other sides, staples, vegetables, and desserts allow readers to prepare an Indian feast from beginning to end. As beautiful and sumptuous as the recipes it contains, Vij's is a delicious manifesto for a new style of Indian cooking.

Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics


Heston Blumenthal - 2006
    With this book, a tie-in to the BBC series of the same name, Michelin three-star winner Heston Blumenthal delivers the absolute last word in how to cook these timeless dishes. He looks at the origin of the dishes, how to find the best ingredients (in America as well as in the UK) and what to look for, and, of course, how to cook them to perfection. Along the way, readers are treated to priceless culinary lessons: everything from how to cut potatoes for flawless frying to where to find the choicest beef to the two secret ingredients in spaghetti Bolognese (nutmeg and cream!). Lavishly illustrated with gorgeous photos, and including "perfect" recipes for each dish, this unrivaled book deserves a place as a staple in every cook's home.

And a Bottle of Rum: A History of the New World in Ten Cocktails


Wayne Curtis - 2006
    With a chapter for each of ten cocktails--from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers--Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor, "And a Bottle of Rum" is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

Memories of Philippine Kitchens


Amy Besa - 2006
    This work brings the Philippine Islands to life through the stories behind the dishes and their traditional cooking techniques.

Apples for Jam: A Colorful Cookbook


Tessa Kiros - 2006
    . . for life.- Apples for JamApples for Jam is a keepsake cookbook filled with savory recipes woven together by a rainbow of colors, memories, and lavish full-color photography.Tessa Kiros has circled the globe working in restaurants in Australia, Greece, Mexico, and London. Her extensive travel and multicultural background lend authenticity to more than 200 recipes, which are grouped by color and presented alongside vibrant photographs, sound cooking advice, and heartwarming anecdotes about friends, family, and the whimsies of childhood.Kiros shares a bevy of diverse and easy-to-prepare dishes playfully themed in colored chapters. An index references both specific foods and recipes. With memories of daisy chains, ice cream cones, circuses, and four-leaf clovers, Kiros shares her belief that good food sparks cherished memories that intensify life's melting pot of flavor. A sampling of the flavors includes:* Sage and rosemary mashed potatoes* Pecan butter cookies* Roast rack of pork with fennel and honey* Pomegranate sorbet* Roasted zucchini and tomatoes with thyme* Pan-fried sole with lemon butter

Simple Cakes


Mary Berry - 2006
    In Simple Cakes, Mary guides you step-by-step through the art of baking all kinds of cakes, biscuits and pastries.All 40 of Mary's baking recipes, which range from a classic Tarte Tatin to a sumptuous Sacher Torte, Lemon Drizzle Traybake and Devonshire Scones, use readily available ingredients. The recipes are accompanied by colour photographs at every stage to make this notoriously tricky area of cooking even easier. With clear, easy-to-follow methods, Mary Berry's fail-safe instructions guarantee even the novice cook excellent results every time.

The Scavenger's Guide: A Year In the American Wild in Search of One Epic Feast


Steven Rinella - 2006
    After stumbling upon Auguste Escoffier’s 1903 culinary milestone Le Guide Culinaire, outdoorsman, avid hunter, and nature writer Steven Rinella embarks on an unusual quest: to procure all necessary ingredients for a forty-five-course meal, born entirely of Escoffier’s esoteric wild game recipes. For one year, Rinella traverses the country assembling his feast—fishing for stingrays in Florida, flying cross-country to Michigan to obtain a fifteen-pound snapping turtle, and hunting mountain goats in Alaska. While in pursuit of his ingredients, Rinella encounters colorful characters, introduces his vegetarian girlfriend to the lifestyle and dishes of a huntsman, and comes to terms with the loss of his lifelong (if not culinary) mentor, his father. The Scavenger’s Guide is a delicious, absorbing account of one man’s relationship with his family, friends, food, and, of course, the natural world.

Gardening When It Counts: Growing Food in Hard Times


Steve Solomon - 2006
    In hard times, the family can be greatly helped by growing a highly productive food garden, requiring little cash outlay or watering.Currently popular intensive vegetable gardening methods are largely inappropriate to this new circumstance. Crowded raised beds require high inputs of water, fertility and organic matter, and demand large amounts of human time and effort. But, except for labor, these inputs depend on the price of oil. Prior to the 1970s, North American home food growing used more land with less labor, with wider plant spacing, with less or no irrigation, and all done with sharp hand tools. But these sustainable systems have been largely forgotten. Gardening When It Counts helps readers rediscover traditional low-input gardening methods to produce healthy food.Designed for readers with no experience and applicable to most areas in the English-speaking world except the tropics and hot deserts, this book shows that any family with access to 3-5,000 sq. ft. of garden land can halve their food costs using a growing system requiring just the odd bucketful of household waste water, perhaps two hundred dollars worth of hand tools, and about the same amount spent on supplies — working an average of two hours a day during the growing season.Steve Solomon is a well-known west coast gardener and author of five previous books, including Growing Vegetables West of the Cascades which has appeared in five editions.

Bread Matters: The state of modern bread and a definitive guide to baking your own


Andrew Whitley - 2006
    Andrew Whitley, organic baker and founder of 'The Village Bakery', reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home.

Sweets: Soul Food Desserts and Memories


Patty Pinner - 2006
    In SWEETS, Patty shares her family's stories, maxims, and magical desserts, many named after family members like Cud'n Daisy, Aint Sug, and My My, her beloved grandmother. Part recipe book, part family history, this sweet-as-can-be cookbook is a heartfelt tribute to women who ruled the home and the kitchen with their wisdom, hearts, and cooking.

The Six O'Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families


Aviva Goldfarb - 2006
    A wife, mother, self-published cookbook author, and organizational ace, Goldfarb realized that for most people 6 P.M. was too late to start wondering what to cook for dinner. So she started the Six O'Clock Scramble, a weekly e-mail newsletter with five days' worth of dinner recipes, plus grocery lists. The meals (grilled teriyaki chicken tenderloins one night, baked huevos rancheros another) take about a half hour to prepare and are creative, healthy, unprocessed and kid-friendly without being adult-alienating. A subscription costs $5 a month - a small price to pay for a whole new kind of happy meal.

The Hundred-Year Lie: How Food and Medicine Are Destroying Your Health


Randall Fitzgerald - 2006
    if Fast Food Nation made you consider some serious lifestyle changes, The Hundred-Year Lie will inspire you to go ten steps farther." -- Boston HeraldCombining the impact of the classic bestseller Silent Spring with Fast Food Nation, The Hundred-Year Lie: How Food and Medicine Are Destroying Your Health presents a devastating exposé of how chemicals in everyday products are ruining our health. Over the past one hundred years, we have been guinea pigs in a vast chemistry experiment that uses our bodies, our health, and our good will to test the proposition that modern science can improve upon nature. In The Hundred-Year Lie, investigative journalist RandallFitzgerald shatters dozens of myths being perpetuated by the chemical, pharmaceutical and processed food industries. Find out why you would never be FDA-approved—and why humans are becoming one of the most polluted species on the planet: • The average American now carries a “body burden” of 700 or more synthetic chemicals, including Teflon, plastics, and dozens of pesticides. • Musk fragrances used in detergents and air fresheners are not filtered out by our current water treatment facilities, ending up in our drinking water. • The artificial sweetener aspartame, an ingredient in 1,200 food products from diet drinks to chewing gum, has been linked to eighty-eight toxic symptoms. Fitzgerald not only sheds light on the problems we face from the unprecedented chemical onslaught, he presents suggestions for what we can to do to turn the tide.

Japanese Cuisine


Tetsu Kariya - 2006
    To commemorate its 100th anniversary the heads of newspaper Tozai Shimbun come up with a plan to publish the “Ultimate Menu”. The assignment is given to journalist Yamaoka Shiro, the protagonist of the series. With the help of a female coworker, Kurita Yuko, Yamaoka starts off on what can only be termed an epic saga to find the dishes hat will go into the “Ultimate Menu”. The subject of volume 1 is Nishon ryori, or Japanese cuisine, featuring stories on subjects like how to prepare a proper dashi (broth that is one of the building blocks of Japanese cooking), or matcha (the powdered green tea used in the tea ceremony), or red snapper sashimi. The subjects of the later volumes are: 2) sake, 3) fish, 4) vegetables, 5) rice dishes, 6) udon, and 7) izakaya or “pub” food.

Harumi's Japanese Home Cooking


Harumi Kurihara - 2006
    It looks at soup, eggs and tofu, rice and noodles, meat, and vegetables.

Larousse Gastronomique Recipe Collection


Larousse - 2006
    of full-color photos.

Taste of Tremé: Creole, Cajun, and Soul Food from New Orleans' Famous Neighborhood of Jazz


Todd-Michael St. Pierre - 2006
    This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like:� Muffuletta Salad� Chargrilled Oysters� Crawfi sh and Corn Beignets� Shrimp and Okra Hushpuppies� Chicken and Andouille Gumbo� Roast Beef Po’ Boy� Creole Tomato Shrimp Jambalaya� Bananas FosterIncluding fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band.

Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains


Todd Wilbur - 2006
    Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee’s, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including:• Red Lobster® Cheddar Bay Biscuits • Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake • Romano’s Macaroni Grill® Penne Rustica® • California Pizza Kitchen® Thai Crunch Salad • Original Pancake House® Apple Pancake • Chili’s® Southwestern Eggrolls • Houston’s® Chicago-Style Spinach Dip • Tony Roma’s® Baked Potato Soup Forget takeout—with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.

The Improvisational Cook


Sally Schneider - 2006
    Sally Schneider, bestselling author of A New Way to Cook, encourages home chefs to be creative and daring, to “cook out of the box,” in order to create their own culinary magic. Encouraging freedom from strict recipes and set lists of ingredients, The Improvisational Cook is the ideal cookbook for anyone who has ever considered pairing prosciutto with roasted peaches or putting parmesan on french fries.

Giada's Family Dinners


Giada De Laurentiis - 2006
    Now, America’s favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals—Italian style. These unpretentious and delicious meals are at the center of some of Giada’s warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times. Recipes for soups like Escarole and Bean and hearty sandwiches such as the classic Italian Muffuletta make casual, easy suppers, while one-pot dinners like Giada’s Chicken Vesuvio and Veal Stew with Cipollini Onions are just as simple but elegant enough for company. You’ll also find recipes for holiday favorites you’ll be tempted to make all year round, including Easter Pie, Turkey and Ciabatta Stuffing with Chestnuts and Pancetta, and Panettone Bread Pudding with Amaretto Sauce.Giada’s Family Dinners celebrates the fun of family meals with photographs of Giada’s real-life family and friends as well as the wonderful dishes she shares with them in her kitchen. Suggested menus help you put together a family-style meal for any occasion, from informal to festive. The heart of Italian cooking is the home, and Giada’s Family Dinners—full of fantastic recipes that require a minimum of fuss to prepare—invites you to treat everyone like a member of the family.Nothing is more important than family. Bring yours to the table with Giada’s unpretentious, authentic, down-home Italian cooking!• SOUPS AND SANDWICHES• ITALIAN SALADS AND SIDES• EVERYDAY FAMILY ENTREES• THE ITALIAN GRILL• FAMILY-STYLE PASTA• FAMILY-STYLE GET-TOGETHERS• ITALIAN FAMILY FEASTS• FAMILY-STYLE DESSERTS

Spice: Flavors of the Eastern Mediterranean


Ana Sortun - 2006
    Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:Beef Shish Kabobs with Sumac Onions and Parsley Butter Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini Crispy Lemon Chicken with Za’atar Golden Gazpacho with Condiments Fried Haloumi Cheese with Pear and Spiced DatesAbsolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

The Gmo Trilogy/Seeds of Deception: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating


Jeffrey M. Smith - 2006
    Smith's best-selling book is paired with a new DVD and CD set that shows how genetically modified organisms (GMOs) put our health and environment at risk. This set will impact consumer perceptions and buying habits. DVD 1: Unnatural Selection DVD 2: Hidden Dangers in Kids? Meals: Genetically Engineered Foods Audio CD: You?re Eating WHAT? Book: Seeds of Deception This is the top-rated, best selling book in the world on GM foods. Smith exposes the serious health dangers of genetically modified foods and the corporate cover-up. A fast-paced thriller of industry manipulation and political collusion, combined with lucid descriptions of genetic engineering and guidance on how to protect yourself and your family.

Blithe Tomato


Mike Madison - 2006
    Biography. Across America, people are escaping fluorescent-lit grocery store aisles to rediscover the fresh, seasonal offerings of the farmers' market. A new and thriving culture has sprung up as thousands gather each weekend to pinch, poke, smell, and probe the produce-and at times each other. Who knew that buying peaches and eggplants could be such fun? Mike Madison, who raises organic flowers, melons, olives, and apricots, has been setting up at these markets for over twenty years. With keen observations and sly wit, Madison presents a series of essays and vignettes that introduce us to the characters who make our food, the economy that produces it, and the spirit that has placed farmers' markets among the fastest growing movements in the country.

Leiths Baking Bible


Susan Spaull - 2006
    You will find all the classic recipes here--Profiteroles, Quiche Lorraine, Swiss Roll, and Brioche--and innumerable tempting alternatives--Artichoke and Green Olive Tart, Walnut Bread, and Almond Shortbread. As with all the cookbooks in the Leiths series, there is an emphasis on technique, especially invaluable for a book on this subject. Useful, inspiring, and utterly reliable, this is the only book you'll need for home baking.

Under the Walnut Tree: Good Ideas from Our Kitchen


Anna Bergenström - 2006
    Combining international and Scandinavian flavours, recipes are organised by ingredient, such as coconut, ginger, chillies, chocolate and vanilla. There are also menu suggestions covering everything from small, intimate dinners to large parties. Filled to the brim with 400 recipes and over 300 colour photographs, this is a cookbook to be used and relished year after year. Anna and Fanny Bergenstrom have previously collaborated on a number of best-selling titles in their native Sweden.

The Art of the Bar: Cocktails Inspired by the Classics


Jeff Hollinger - 2006
    An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco, the city that spends more money per capita on alcohol than any other in the country.Bartenders Jeff Hollinger and Bob Schwartz share their artisanal approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic lavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors. Hollinger and Schwartz also share the colorful anecdotes behind the 21 Hayes, Ginger Rogers, and other signature cocktails created at Absinthe.Acclaimed photographer Frankie Frankeny captures their virtuoso mixing performances with a refreshing take on the cocktail, creating a showpiece for any living room.

Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food


Evan Goldstein - 2006
    No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn’t confusing enough, Asian, Creole, and Latin American dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for how to pair wine with each meal. The quintessential resource for matching wine and food, Perfect Pairings acts as a guide to wine, wine terminology, and wine-growing regions as well as a cooking guide: this versatile coffee table book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine.Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty, or rich, buttery, and oak-infused; whether the Pinot Noir fruity and tropical, or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur chefs alike. * 16 full-color photos * Six seasonal and special occasion menus * Tips for enhancing food and wine experiences, both at home and in restaurants * Glossary of wine terminology * Overview of the world’s primary wine-growing regions * Recommendations of more than five hundred wines, ranging in price from everyday to splurge

Why Italians Love to Talk About Food


Yelena Kostyukovich - 2006
    The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition.In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the world's richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, Why Italians Love to Talk About Food will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy's culinary gifts.

Happy in the Kitchen: The Craft of Cooking, the Art of Eating


Michel Richard - 2006
    Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is the chef's chef, the one others look to for inspiration. "Why didn't I think of that?" asks Thomas Keller, in his foreword to Happy in the Kitchen, about Richard's innovative technique. Michel Richard leads the way and always has—at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy. Happy in the Kitchen is teeming with "Richard-esque" discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious [low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful—always—but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into "salami"? Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste. Richard offers recipes for the foods we love, but always looks for the twist that makes good things great—whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding, Happy in the Kitchen lets you know you're in for good tastes and good times. Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills. Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.

The Hairy Bikers Cookbook


Hairy Bikers - 2006
    This travelogue and cookery book features all the recipes shown in the television series.

Simple Chinese Cooking


Kylie Kwong - 2006
    Kylie grew up devouring the mouthwatering heartiness of her mother's traditional Cantonese cuisine. Armed with the fundamental techniques, she set out to give ancient tradition a modern twist and bring the joys of Chinese cooking to all. Now, people from all over the globe flock to her popular restaurant in Sydney, billy kwong. But in this book, she brings her delicious recipes to Chinese food lovers everywhere.Simple Chinese Cooking demystifies the preparation of Chinese cuisine--with ingredients that are readily available in any grocery store, and recipes that are friendly and easy-to-follow. From soy sauce chicken and steamed fish fillets with ginger and spring onions, to prawn wonton soup, this book offers delicious everyday meals, as well as dishes that are perfect for entertaining. With succulent 4-color photographs throughout and step-by-step instructional pictures, Simple Chinese Cooking will guide anyone to create a delectable feast.

The Cake Book


Tish Boyle - 2006
    "There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry."--Tish Boyle

Fast Food


Saxton Freymann - 2006
    Kids everywhere will thrill over the array of transportation methods on display, from enormous rockets and grand ocean liners to the simplest mechanism of all: your feet. And as always, Freymann's clever vegetable sculptures delight the eye and tickle the funny bone. Hurry up and grab some FAST FOOD!

Mad Sheep: The True Story Behind the USDA's War on a Family Farm


Linda Faillace - 2006
    Mad Sheep is the account of one familyis struggle against a bullying and corrupt government agency

I'm Just Here for More Food/Alton Brown's Gear for Your Kitchen Two-Pack: A Special Set for Amazon.com Shoppers


Alton Brown - 2006
    Now Alton is back and ready to revolutionize the world of baking--and more. Breads, cakes, cookies, pies, custards, ice creams: the popular host of Good Eats explores the science behind our favorite sweets and savories-explaining it all in his own inimitable style.The book opens with a complete encyclopedia of the core ingredients or "the molecular pantry"-what they are, what they do, and how they play together (or don't). The main part of the book is divided by mixing method: Biscuit, Creaming, Muffin, Straight Dough, Modified Dough, Eggfoam, Custards, and a section called As Well As . . . , which includes such specialized methods as crepes, popovers, mousse, and doughnuts. To underscore the importance-and ease-of mastering the mixing techniques, the book features a special design that adds a half-page flap to the opening page of each mixing section. Printed on the flap is the master mixing technique to serve as a ready reference for each recipe that follows in that section.The more than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese soufflé. Select master recipes feature variations that underscore the effects of altering ingredient ratios or preparation methods. The classic chocolate chip cookie, for example, can be interpreted in soft, chewy, and crispy consistencies.At 304 pages, the trivia-filled tome also contains all the fun components Brown fans have come to expect: fact-packed sidebars, intricate illustrations, glossaries, appendices, equipment lists-the works. It's everything readers have been waiting for . . . and more! Alton Brown is the writer, director, and host of the popular Food Network television program Good Eats. His first book, I'm Just Here For the Food, received the 2003 James Beard Foundation KitchenAid Book Award for Best Reference Book. His second book, Alton Brown's Gear For Your Kitchen, was nominated for both a James Beard and an IACP cookbook award. Dedicated viewers of Alton Brown's acclaimed Food Network show Good Eats know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker.Brown isn't interested in novelty, he's just devoted to using the best-and simplest-tool for the job. Alton Brown's Gear For Your Kitchen offers honest, practical advice on what's needed and what isn't, what works and what doesn't. His advice: You only need three knives, but they are a lifetime investment. And don't bother with that famous countertop grill--it doesn't get hot enough to properly sear.In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation. Along the way he delves deep into kitchen science and appliance history and legend. Included are 25 brand-new recipes that employ featured gear.Alton Brown's Gear For Your Kitchen is essential for all of his fans--and anyone who wants a good guide to great kitchen gear.

Delish!: The J.W. Jackson Recipes: A Martha's Vineyard Cookbook


Philip R. Craig - 2006
    Craig

Gordon Ramsay's Sunday Lunch: And Other Recipes from the F Word


Gordon Ramsay - 2006
    Gordon Ramsay presents a collection of 25 menus for Sunday lunch from around the world, each featuring a starter, main course and a pudding, plus an invaluable timetable, alternative recipe and menu suggestions.

Test Kitchen Favorites: The 2007 Companion Cookbook to the Hit TV Show


America's Test Kitchen - 2006
    "The 2007 companion cookbook to the hit TV show"--Cover.

The Grail: A Year Ambling & Shambling Through an Oregon Vineyard in Pursuit of the Best Pinot Noir Wine in the Whole Wild World


Brian Doyle - 2006
    

Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant


Yoshihiro Murata - 2006
    This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine.Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Yoshihiro Murata, the third generation owner/chef of Kyoto's famed Kikunoi restaurant, introduces the establishment's menu. With candidness and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years-and continues to do so. He even explains how some dishes evolved as he searched for the proper combination of ingredients. Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being a guest at the Kikunoi restaurant. The book also features a glossary of kaiseki terms and exact recipes from the Kikunoi kitchen.

Understanding and Managing Your Child's Food Allergies


Scott H. Sicherer - 2006
    Children who suffer or become dangerously ill after eating peanuts, seafood, milk, eggs, wheat, or a host of other foods require constant vigilance from caring, concerned parents, teachers, and friends.In this empathetic and comprehensive guide, Dr. Scott H. Sicherer, a specialist in pediatric food allergies, gives parents the information they need to manage their children’s health and quality of life. He describes why children develop food allergy, the symptoms of food allergy (affecting the skin, the gastrointestinal tract, and the respiratory system), and the role of food allergy in behavioral problems and developmental disabilities. Parents will learn how to recognize emergency situations, how to get the most out of a visit with an allergist, what allergy test results mean, and how to protect their children—at home, at school, at summer camp, and in restaurants.Informative, compassionate, and practical, this guide will be indispensable for parents, physicians, school nurses, teachers, and everyone else who cares for children with food allergies.

HeartSmart: The Best of HeartSmart Cooking


Bonnie Stern - 2006
    Bonnie’s phenomenally successful HeartSmart cookbooks have bridged the gap between healthy eating and delicious food.This wonderful new compendium will be a must for every kitchen and features over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information. A satisfying breakfast of Lemon Ricotta Pancakes or an easy dinner of Korean Flank Steak, Sesame Spinach and Mixed Grain Pilaf reminds us that healthy eating does not have to mean sacrificing flavour or the enjoyment of food.As always, comprehensive nutritional analysis is provided for every recipe. The book is filled with menu ideas for everything from simple weeknight meals to elegant entertaining, and also offers valuable information on how to stock the HeartSmart pantry.HeartSmart is certain to become the cornerstone of your cookbook collection — the latest and best word on the pleasures of eating well.

Farmer John's Cookbook: The Real Dirt on Vegetables


John Peterson - 2006
    Angelic Organics is a leader in community supported gardening and biodynamics, helping to connect people with their food, their farmers, and healthful living.

Second Helpings of Roast Chicken


Simon Hopkinson - 2006
    There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry's original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce. There are also recipes for Pear and ginger sponge, 'a good' Waldorf salad, Armenian lamb pilaf, Baked whole plaice with lemon butter sauce and what is, quite simply, the best Bloody Mary.Roast Chicken and Other Stories was voted the most useful cookbook of all time by Waitrose Food Illustrated and also won the Andre Simon and Glenfiddich awards. Second Helpings of Roast Chicken will provide new inspiration the many fans of Simon Hopkinson's sensible, practical, creative approach to cooking and love of good food, prepared to please rather than simply impress.

The Glorious Soups and Stews of Italy


Domenica Marchetti - 2006
    Domenica Marchetti reveals their secrets with The Glorious Soups and Stews of Italy, a collection of more than 60 exceptional, authentic recipes that celebrate each season in the Italian tradition. On a rainy day in fall, nothing takes the chill off like a bowl of Crema di Ceci con Maltagliati, a hearty, rustic soup of pured chickpeas and pasta drizzled with fresh olive oil. In winter, La Genovese di Signora Venditti, a rich ragu of slow-cooked beef and sweet onions, will surely lift the spirits. Vellutata di Asparagi con Orzo Perlato, a delicately flavored, creamy soup of tender asparagus, sweet fennel, and pearled barley makes a perfect spring welcome. And when summer comes, Zuppa di Cozze e Vongole Piccante, a spicy stew of mussels, clams, and ripe garden tomatoes is perfect for a casual dinner party. With practical information on equipment, seasonal and pantry ingredients, and a delicious mix of vanishing classics, regional specialties, treasured family recipes, and contemporary creations, The Glorious Soups and Stews of Italy is a book to be savored throughout the year.

Cooking with Foods That Fight Cancer


Richard Béliveau - 2006
    Now we know of the health properties of green tea, dark chocolate, and red wine, but how do we learn to incorporate these foods into our daily diet? Anticipating this dilemma, authors Richard Béliveau and Denis Gingras have teamed up with professional chefs to create Cooking with Foods that Fight Cancer. Featuring 160 specially created, delicious recipes — including Cuban Black Bean Soup, Scallop and Strawberry Rosettes, Maghreb Couscous, Sweet Chestnut Brownies — and packed with information on the latest research developments in the field, this gorgeous, full-colour cookbook is the essential companion to the first bestselling volume.

Apicius, A Critical Edition with an Introduction and English Translation


Christopher W. Grocock - 2006
    Though there were many ancient Greek and Latin works concerning food, this collection of recipes is unique. The editors suggest that it is a survival from many such collections maintained by working cooks and that the attribution to Apicius the man (a real-life Roman noble of the 2nd century AD) is a mere literary convention. There have been many English translations of this work (and, abroad, some important academic editions), but none reliable since 1958 (Flower and Rosenbaum). In any case, this edition and translation has revisited all surviving manuscripts in Europe and the USA and proposes many new readings and interpretations. The great quality of this editorial team is that while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime's experience in the practical cookery adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions. This volume supplies a fully referenced parallel text (Latin and English) of Apicius and of the excerpts from Apicius done by Vinidarius. There is an extensive introduction discussing both the art of cookery in the later Empire and the origins of this text, together with a new hypothesis as to its true date. There are then long appendixes discussing the vexed question of the true nature of the Roman store sauces, garum and liquamem. There is also a full bibliography and extensive discussion of the meaning of technical terms found in the text. This book will set a new standard for Apician studies.

Children's Book of Baking


Fiona Patchett - 2006
    Simple step-by-step instructions and helpful tips show you all the baking skills you will need. Soon youll be able to impress everyone with your delicious strawberry tarts, rich chocolate cake, cinnamon bread rolls and many more tempting treats.

Italian Two Easy: Simple Recipes from the London River Cafe


Rose Gray - 2006
    Now, cofounders Rose Gray and Ruth Rogers, bestselling authors of the River Cafe cookbook series, present "Italian Two Easy," a follow-up to their immensely popular" Italian Easy," sharing 150 additional quick and easy recipes for everyone who loves Italian food but does not want to spend ages preparing it. With just a small number of fresh ingredients and minimal effort, you can re-create the flavors of Italy in your home kitchen with recipes such as cucumber salad with mint and mascarpone, linguine with clams and white asparagus, beef tenderloin with red wine and horseradish, zucchini scapece, and hazelnut truffle cake. Organized into fourteen chapters, including Really Easy Soups, Salads, Tomato Pastas, Roast Meat, Italian Vegetables, and Chocolate & Coffee, the recipes are designed to save home cooks time at the end of a busy day without ever sacrificing flavor. From a dozen ways to highlight fresh mozzarella--most ready in a matter of minutes--to instructions for perfect, simply grilled fish, meats, and vegetables, Gray and Rogers's "Italian Two Easy" will help bring your weeknight Italian meals to a new level. Featuring 100 stunning full-color photographs illustrating the artistry that goes into each dish, "Italian Two Easy" makes it simpler than ever to achieve enviable results with the greatest of ease.

Another Cup of Sugar: More Simple Sweets and Decadent Desserts


Anna Olson - 2006
    Anna focuses her desserts around a theme ingredient. For each theme in the book, Anna provides one simple recipe -- fast and easy to prepare -- and a more elaborate dessert, perfect for entertaining. Consistent with Anna's style, all of her recipes are easy to follow with ingredients that are readily available.

Starting Out: The Essential Guide to Cooking on Your Own


Julie Van Rosendaal - 2006
    A first cookbook, instruction guide, and food resource, the book includes easy-to-prepare dishes that any beginner can follow easily. There are even "first aid" tips for fixing food disasters!Some of the features in this cookbook are:Glossary of common cooking terms Measurements chart Simple menus Party ideas Ingredient resource guide Shopping tips (and even tips for doing laundry).Starting Out has more than enough delicious and nutritious dishes for the university student or budding executive. Included are simple, quick and effortless recipes for cooking for one, such as Turkey Burgers, Pad Thai, and Basic Curry. There are also more impressive yet still easy-to-follow recipes for entertaining, like Chicken a la King, Chicken Parmigiana, and Curried Peanut Shrimp.

The Guide to Healthy Eating


David Brownstein - 2006
    Furthermore, this book will help you make the best food choices for you and your family. Food is our best medicine. Relying on the media, diet associations, and food corporations will lead you astray when it comes to providing information on how to achieve your optimal health. This book answers your questions about making healthy food choices and shopping for nutritional food. It will serve as a helpful tool to guide you toward wholesome meal ideas for you and your family. Enhance Your Immune System Avoid Chronic Illness Choose Foods With Confidence Improve Your Family’s NutritionThis book will give you numerous resources to help you find healthier, organic food. Over 50 easy-to-prepare recipes will get you started on your way to making better food choices.Table of Contents1. Carbohydrates2. Sweeteners3. Fats and Oils4. Protein5. Nuts and Seeds6. Salt7. Making Children’s Favorite Foods Healthier8. Shopping and Organic Buying Tips9. Food Preparation Tips10. RecipesAppendix A: Glycemic Index

Bob's Red Mill Baking Book


John Ettinger - 2006
    Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.

Big Sky Cooking


Meredith Auld Brokaw - 2006
    It's the place where the prairie meets the mountains, the mountains meet the sky, and the sky goes on forever. It's the home of our legends, our heroes and outlaws, our romanticized past. Meredith and Tom Brokaw could feel the attraction all the way from their home in New York City. Native South Dakotans, they had settled into a frenetic Manhattan lifestyle, tempered by frequent visits to Montana, until Tom could no longer resist. He convinced Meredith to join him in buying a ranch north of Yellowstone. Meredith, in turn, convinced her friend, passionate cook Ellen Wright, to come and discover for herself the bounty of the region—its trout, bison, and elk; locally raised poultry; native fruits and vegetables. The result is Big Sky Cooking, a personal story of this Montana experience told through delicious recipes and menus, charming reflections, and glorious color photographs. Nearly one hundred recipes, from new dishes to family standbys to reinterpreted classics, are organized into twenty menus that let you dip into the western lifestyle for any occasion: from a sunrise breakfast with eggs straight from the chicken coop to a picnic on the fly, from a rodeo dinner to a moonlight supper under the stars. The food is straightforward, unpretentious fare, as honest as Montanans and guaranteed to make every hour of the day an opportunity to enjoy the good life. Along the way you'll be introduced to the region's charms: its slow rhythms, its work ethic, the influences of the ancient people and European settlers who formed the present-day state, the "neighbors" who live two hours away, the glow at dusk that's so extraordinary it has its own name.

India's Vegetarian Cooking: A Regional Guide


Monisha Bharadwaj - 2006
    Encompassing the entire range of vegetarian Indian cooking, from the finest Gujarati thalis or choiciest tandoori-cooked foods in the north, to the steaming hot idlis and chutneys of the South, via everything from chapatis to sweets, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal this book will bring a sense of adventure to your diet and your kitchen.

The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa


Marcus Samuelsson - 2006
    Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger.As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine.

Florida's Best Fruiting Plants: Native and Exotic Trees, Shrubs, and Vines


Charles R. Boning - 2006
    Discusses exotics and native species, familiar plants and dozens of rare and obscure plants.

New Covent Garden Food Co. Soup for All Seasons : Or Favourite Seasonal Recipes


New Covent Garden Soup Company - 2006
    This enduring popularity is a result of New Covent Garden's continuous passion for fresh soup, which they expound as the ultimate, easy-to-make, healthy, delicious meal. Now back with their third book of soup recipes, New Covent Garden have even more new and exciting soups for us to try, from the exotically tangy to the comfortingly wholesome, and this time the recipes are sorted according to when their ingredients are seasonally available to ensure that they taste as fresh and vibrant as possible. Continuing the practical series-style format of a spiral-bound hardback together with the fun and approachable design and tone, this book is an essential addition to even the most reluctant chef's kitchen shelf.

The Stinking Rose Restaurant Cookbook


Jennifer Jeffrey - 2006
    Recipes like Garlic-Encrusted Baby Back Ribs, Savory Garlic Noodles, and even (brace yourself) Garlic Ice Cream will please die-hard garlic enthusiasts as well as those who prefer just a graceful hint of the bulb. Living up to the restaurant's motto, "We season our garlic with food," this unique cookbook will fill every kitchen with the tantalizing aroma of "the stinking rose."A pungent collection of the most popular dishes from the Stinking Rose, the garlic lover's mecca based in San Francisco and Beverly Hills.Includes 65 recipes plus 45 gorgeous photos of the food and the restaurants' whimsical d?©cor.The original Stinking Rose, in San Francisco's Italian neighborhood, North Beach, has become famous for serving more than 3,000 pounds of garlic each month.

Ketogenic Diets: Treatments for Epilepsy and Other Disorders


Eric H. Kossoff - 2006
    Coauthored by four respected Johns Hopkins clinicians, Ketogenic Diets continues to be the definitive guide for parents, physicians, and dieticians wanting to implement this strict diet. This fifth edition has been extensively updated to reflect current advances in understanding how the diet works and how it should be used. Six new chapters address how to integrate the diet into all cultures, religions, and taste preferences, modified and less restrictive versions of the diet, and new information showing the benefits of the diet. This bestseller also includes sample meal plans, a food database, and much more.

Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia


Corinne Trang - 2006
    The recipes are easy to make and the ingredients are to be found at most local grocery stores.

About Wine


J. Patrick Henderson - 2006
    Intended for students enrolled in restaurant and/or hospitality management courses, the five distinct sections of the text cover the basics of wine, the wine regions of the world, types of wine, and the business of wine. This text seeks first to give the reader a background in the origins of wine and how it is produced. The text introduces such topics as the vineyard, the winery, and tasting wines. It then builds upon this knowledge with information on the different wine producing regions of the world and the numerous variations of wine they produce. The text concludes with a section on the business of wine, which includes selling and serving wines, developing and managing a wine list, and buying and cellaring wines. Special features of the text include detailed color diagrams and photographs throughout to keep the text interesting and engaging. Useful appendices designed for use as a quick reference or as a starting place for more research are also included, making this text a valuable resource even after formal training has ended.

From Persia to Napa: Wine at the Persian Table


Najmieh Batmanglij - 2006
    The ties, in fact, are age-old. This book weaves together history, poetry, a look at modern viniculture, recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table.

2007 Wilton Cake Decorating Yearbook


Wilton - 2006
    Its the ultimate resource for professional bakers and anyone who wants to serve something special. Youll find magnificent wedding tiers, festive holiday cakes and cookies, favorite character desserts and more. Our Theme Parties special section is packed with exciting celebration ideas, including a spectacular rollercoaster, a safari scene kids will love and a charming Cinderella wedding with a dramatic castle and coach cake. Featuring step-by-step decorating instructions, technique resource guide, product section and website link to more great designs.