New Vegetarian Cooking or The Go Green East Harlem Cookbook

New Vegetarian Cooking: 120 Fast, Fresh, and Fabulous Recipes

Author: Rose Elliot

Rose Elliot, one of the world's most popular and influential vegetarian cooks and cookbook authors, is known for her practical, easy-to-prepare, and innovative recipes. In this new collection, Elliot presents more than 120 of her favorite vegetarian and vegan dishes.

Drawing on cuisines from around the globe, Elliot combines an abundance of vegetables with fresh herbs, savory spices, beans, grains, and soy products to produce delicious, healthful, energizing dishes that rely on easy-to-follow techniques and exciting flavors. Family-pleasers like Noodles with Peanut and Ginger Sauce, Best-ever Chili, or Quick Broiled Mediterranean Vegetables accompanied by Light and Creamy Hummus make weekday meals a snap, while Mushroom Pâté en Croûte, Red Onion and Goat Cheese Flan, or Broiled Vegetable Lasagna would be at home at the most sophisticated dinner party. Looking for something lighter? Try the summery Bean Salad Niçoise or Griddled Tofu with Chili Peppers, Bok Choy, and Ginger. And if you're in the mood for a sweet finish to your meal, look no further than luscious Honey and Cinnamon-roasted Figs, intensely flavored Lemon Cake, or dense and gooey Chocolate Mousse Cake.

Elliot provides menu plans for quick after-work meals, dinner parties, and seasonal celebrations, as well as information on healthy vegetarian living, losing weight, and creating balanced meals for your children.

Beautifully illustrated with over 50 stunning color photographs of recipes and ingredients, New Vegetarian Cooking will inspire and delight vegetarians, vegans, and anyone who wants to cook a vegetarian meal for themselves, family, or friends.

Library Journal

Elliot has penned more than 40 cookbooks-most on vegetarian and/or vegan cooking. Her attractive new book showcases easy favorites, from Red Onion and Goat Cheese Flan to Exotic Fruit Compote with Coconut Cream. Suggested menus for special occasions (or busy weeknights) are scattered throughout, and a section of "Useful Information" includes a miniglossary, a bibliography, and lists of useful contacts. Although the book was originally published in England, it has been Americanized; full-page color photographs accompany many of the recipes. For larger vegetarian collections. Copyright 2004 Reed Business Information.

Table of Contents:

	Why I'm a Vegetarian	6
	Being a healthy vegetarian or vegan	8
	Get slim and stay slim	15
	Eating for two	18
	Nurturing the next generation	20
	Look younger, live longer	24
	Salads and Vegetables	26
	Quick after-work meals	52
	Pasta and Noodles	58
	Beans and Lentils	78
	Special meals	100
	Cereal Grains	108
	Tofu, Tempeh, and Seitan	138
	30-minute meals to serve company	156
	Fruit, Sugar, and Spice	162
	Seasonal celebrations	176
	Useful Information	188
	Index	190

Interesting book: All American Low Fat and No Fat Meals in Minutes or Betty Crockers Great Grilling

The Go Green East Harlem Cookbook

Author: Scott M Stringer

"At first glance, you might not see East Harlem as the place for fresh thinking about healthy urban living-Go Green East Harlem will change your mind." Manhattan Borough President Scott M. Stringer

Good food. Better health. Go Green!

Celebrate great food and healthy eating with the residents of East Harlem. Restaurants, caterers, farmers' markets, members of community groups and a group of darned good cooks, with the help of Manhattan Borough President Scott Stringer, have pooled their resources to come up with scrumptious recipes that can also boast health benefits. From Greenmarket's tangy peach-corn salsa, to Mo-Bay's delicious collard greens, to Rao's famous Lemon Chicken, ending with Debbie Quinones lovely limbel de el Caribe, Go Green East Harlem covers the map when it comes to world cuisine.

The book also features:
* Tips on healthy eating from the Institute for Integrative Nutrition in Manhattan.
* Information on health benefits of certain foods, ways to make takeout food healthier, how to stock a kitchen and how to steer clear of the double threat of obesity and diabetes.
* Color photos by graduates from the International Center for Photography.
* Bilingual: complete English and Spanish versions.

125 Best Indoor Grill Recipes or Dandelion

125 Best Indoor Grill Recipes (Best Series)

Author: Ilana Simon

Enjoy the ease of grilling year round.

Indoor grills are very popular (especially the George Foreman grill). Millions of consumers rely on this kitchen appliance to create low-fat grilled food without the fuss of an outdoor grill or leaving the kitchen.

125 Best Indoor Grill Recipes includes tantalizing recipes that work anytime -- from quick weekday suppers to weekend entertaining:

• Blackened Red Fish -- the sizzling southern flavor of New Orleans


• Greek-inspired Beef Souvlaki with Tzaziki Sauce


• Cilantro Lime Chicken


• Caesar Burger - Caesar Salad crossed with a hamburger


• Portobello Mushroom Burger -- the ultimate in vegetarian cuisine


• Three Meat Panini with Provolone -- a simple sandwich taken to new heights


• Shrimp Satay


• Southern Fried Chicken


• Honey Dill Salmon with Dijon


• Fajitas


• Teriyaki Chicken.

More than 2.5 million indoor grills are sold each year. Indoor grill-chefs will love these great recipes and practical indoor grilling tips and techniques.

Library Journal

Foreman has sold an incredible 57 million of his famous "Lean Mean" grilling machines and has written two earlier books on barbecuing and grilling. This one, however, is all about the indoor grill. The recipes are easy, designed for busy families, and there are lots of "kid-friendly" dishes; Foreman has ten children, many of whom are often in the kitchen cooking with him. Sure to be in demand, this is recommended for most collections. Simon, a Canadian food writer and cookbook author, also provides recipes for the two-sided "contact" indoor grill-i.e., the grilling machine type that cooks the food from both bottom and top. She includes fewer recipes geared toward kids, and some of her dishes are more sophisticated than Foreman's, but there's a fair amount of overlap. For larger collections. Copyright 2004 Reed Business Information.

Interesting textbook: Stealing Lincolns Body or Obama

Dandelion: Celebrating the Magical Blossom

Author: Amy S Wilensky

For thousands of years people all over the world have been making use of every part of the plant - blossoms, leaves, and roots for food and drink, for its medicinal benefits as a remedy for kidney and liver complaints and more. It has more potassium than bananas, 50 percent more vitamin C than tomatoes, and is nature's richest vegetable source of cancer-fighting beta carotene. In fact, the dandelion is one of the top six herbs in the traditional Chinese herbal medicine chest" "Dandelion: Celebrating the Magical Blossom includes little-known lore and history; elixirs, potions and cures; recipes; instructions for making dandelion wine and coffee, dandelion chains, paper and even hair rinse; and folk poems, sayings, and superstitions.

Everyday Asian or Hotel Bemelmans

Everyday Asian: From Soups to Noodles, From Barbecues to Curries, Your Favorite Asian Recipes Made Easy

Author: Marnie Henricksson

Love Asian food but too intimidated to make it at home? Do you find yourself flipping through an Asian cookbook, and then going out for Thai noodles or Korean Barbecue, rather than going into your kitchen? When Marnie Henricksson gave up her noodle shop in Greenwich Village, and settled down to raise her kids in the 'burbs, she had difficulty finding her favorite Asian ingredients at the local supermarket. So, Marnie tweaked her recipes to work with readily available ingredients, allowing her and her family to enjoy Asian food everyday. In Everyday Asian, Marnie shares seventy-five of her favorite dishes with home cooks.

As the recipes draw on the traditional cuisines of Japan, China, Korea, Vietnam, Malaysia, Singapore, and India, Marnie begins the book with a chapter detailing how to find, make, and store necessary ingredients, as well as giving advice on invaluable kitchen equipment for Asian cooking.

Here's your opportunity to master classicdishes such as Pad Thai, Chinese Pork Roasts, Spring Rolls, and Vietnamese Pho, and expand your imagination with Marnie's innovative recipes for Asian Pesto (replace pine nuts with peanuts and Italian basil with Thai basil, cilantro, and mint) and Spicy Chicken Wings (an American classic with a good dose of Asian spices).

It's clear from the abundance of Japanese, Korean, Indian, and Vietnamese restaurants that Americans are crazy about Asian food; however, cooking the real thing at home has always been a problem if you don't live near an Asian market. Now, with Marnie's easy-to-follow recipes, enjoying Asian food as often as you like is just a supermarket aisle away.

The New York Times

In her first book, the former owner of Marnie's Noodle Shop in Manhattan comes off like the Laurie Colwin of Asian food. Henricksson cares a lot about authenticity, but she cares more about the experiences of cooks who live outside America's urban centers and have trouble finding many Asian ingredients. She offers robust but stripped-down versions of dishes like pad Thai and Vietnamese beef pho, and the ginger sauce she puts on her striped bass is so zingy that we spread the leftovers on practically everything we ate for a week. This is a model of what a smart, honest, populist cookbook should be. — Dwight Garner

Go to: 150 Things to Make with Roast Chicken and 50 Ways to Roast It or Edible and Useful Plants of Texas and the Southwest

Hotel Bemelmans

Author: Ludwig Bemelmans

"Ludwig Bemelmans was the original bad boy of the New York hotel/restaurant subculture" writes Anthony Bourdain, and with his reporter's eye for sensory detail and his keen wit, Bemelmans' humorous autobiographical tales of behind the scenes kitchen life at the Ritz in 1920s and 30s New York never fail to amuse and engage.

Proabaly Bemelmans' best work—and certainly his most famous essays—Hotel Bemelmans brilliantly evokes the kitchens, back passages, dining rooms, and banquet halls of Bemelmans' years at the Hotel Splendide—a thinly disguised stand-in for the Ritz. It's a strange, fabulous, and sometimes terrible universe populated by rogues, con-men, geniuses, craftsmen, lunatics, gypsies, tramps, and thieves—and it's all here in bitingly funny detail. Twenty-four of the tales are vintage Bemelmans, two have never before been published, and the lot is accompanied by 73 of Bemelmans' original, charming drawings.

Jonathan Yardley

Between 1938 and 1942 Bemelmans published four books about his life in hotels and restaurants -- Life Class, Small Beer, Hotel Splendide and I Love You, I Love You, I Love You -- all of which have been out of print for ages. Hotel Bemelmans is a greatest-hits selection of two dozen reminiscences culled from those books and previously uncollected material as well as a generous sample of his charming drawings … the best parts of the book are those in which Bemelmans writes about Mespoulets and the other mostly anonymous service people who are a lot more interesting than the Society they serve.— The Washington Post r

The New York Times - Paul Levy

In this elegantly illustrated new edition of Hotel Bemelmans, Bemelmans tells witty tales of a young Austrian immigrant's working life in the Hotel Splendide in Manhattan, a thinly disguised Ritz-Carlton.

Library Journal

Bemelmans's humorous sketches, released in 1946, offer a glimpse of upper-crust hotel and restaurant life in the 1920s through 1940s. This Overlook edition contains two recollections not included in the original. Copyright 2005 Reed Business Information.

365 Fish or Bob Garners Guide to North Carolina Barbecue

365 Fish

Author: Antal Vida

From rainbow trout to houting and European hake to the New Zealand longfin eel: 365 fish from around the world are represented here, each with a brief informative text and uniquely detailed color drawing. An indispensible companion for every culinary enthusiast.

Go to: Negotiation as a Social Process or Raising Money for Education

Bob Garner's Guide to North Carolina Barbecue

Author: Bob Garner

If you want to get a native North Carolinian riled up, all you have to do is bring up the subject of barbecue. In barbecue, you'll find a fusion of North Carolina cultures and cooking influences-and controversy.

For the uninitiated, the arguments that create this controversy boil down to these simple questions: which sauce is better-eastern or western (Lexington-style)? should you cook the whole hog or just the shoulder? should the meat be cooked over anything but wood?

In the east, barbecue is made from the whole hog; in the west, only the shoulder is used. The eastern sauce is vinegar-based, with no tomatoes or sugar but plenty of pepper. The western sauce, which is most commonly called "Lexington-style," has ketchup, perhaps some Worcestershire sauce and some brown or white sugar added to the basic vinegar mixture.

Since North Carolinians love to choose sides in the great barbecue argument, you can bet they have even more trouble selecting the best barbecue establishment. Now, Bob Garner, one of North Carolina's best-known and most recognizable authorities on the state's favorite cuisine, has entered the foray.

In 1994, Garner began doing short features about barbecue for UNC-TV's statewide magazine program, North Carolina Now . In 1996, he published North Carolina Barbecue: Flavored by Time (now in its fifth printing) and produced a one-hour television special based on the book. That program became a staple during public television's annual pledge drive and the use of the book and videotape as a pledge incentive proved highly successful.

In Bob Garner's Guide to North Carolina Barbecue, Garner describes what he feels are the 100 best barbecue restaurants in North Carolina. They range from well-known establishments to holes in the wall located off the beaten track. Each entry includes some of the restaurant's history, as well as a description of its ambiance, menu, and cooking method. It also includes its location and hours of operation.

More than any other food, barbecue reflects the tradition of a disappearing, rural-based lifestyle in North Carolina. Bob Garner's Guide to North Carolina Barbecue will be the authoritative reference for those interested in preserving this heritage through the patronage of great barbecue joints from the mountains to the sea.

Author Biography: Bob Garner's 11-year association with North Carolina's public television network resulted in the production of several programs about barbecue and traditional cooking. In addition to "North Carolina Barbecue: Flavored by Time", he also produced "A North Carolina Pig Pickin'", "North Carolina Country Cookin'", "More North Carolina Country Cookin'" and "Homecoming: Food, Fellowship and Faith". He is a regular contributor to Our State magazine and was the subject of a 2001 feature in Southern Living. Garner also hosted a segment on North Carolina barbecue on ABC's Good Morning America. He lives in Burlington, North Carolina.

Oh Sew Easy Table Toppers or Discovering Wine Country

Oh Sew Easy Table Toppers: 27 Projects for Stylish Living

Author: Jean Wells

Dinner at home becomes something special when the table is all dressed up with a stunning topper. Say bye-bye to blah by mixing and matching beautiful fabrics with an exciting array of bindings, hems, and edge treatments. Oh Sew Easy™ Table Toppers makes it oh so easy--no delicate tissue patterns here, just easy step-by-step instructions for measuring and adapting the twenty-seven designs to any table. Dozens of full-color photographs and examples are sure to inspire readers to create toppers for holidays, special occasions, or everyday family meals.

Interesting textbook: Selected Works of Merton H Miller or Advertising as Communication

Discovering Wine Country: Tuscany: How to Find Great Wines off the Beaten Track

Author: Monty Waldin

Tuscany is one of the world's most legendary wine regions—and this is a must-have companion for anyone in search of the area's top wines. It covers everything from internationally renowned estates to emerging small-boutique producers; explores the multitude of wines and wine styles; and examines the history and complex laws that govern the wines. Plus, it has all a traveler needs to plan a perfect trip: information on visiting the wineries and finding a good tour, advice on choosing comfortable hotels and restaurants that showcase the region's celebrated cuisine, and suggestions on getting around—whether on foot, bicycle, or by car.

125 Best Toaster Oven Recipes or Lipsmackin Backpackin

125 Best Toaster Oven Recipes

Author: Linda Stephens

More than 40 million people in the U.S. own toaster ovens.

Toaster ovens are very versatile and convenient. With their ability to toast, bake, broil, top brown and keep food warm, they do the job of a toaster and a full size oven in one countertop unit. Ideal in any home, these ovens save space and energy.

Most toaster ovens are used only for making open-faced sandwiches or simple broiling. However, there is an endless variety of recipes and meals you can make in a toaster oven. The 125 Best Toaster Oven Recipes provides dozens of tantalizing recipes for such tempting dishes as:

• Shrimps with Pesto and Prosciutto for entertaining


• Chicken Breast with Pesto and Mozzarella for a perfect weekday meal


• Oven Beef Stew, a comfort food favorite


• Stuffed Pork Loin Roast with Cran-Apple Sauce


• Baked Spaghetti Pie, a favorite one-dish meal


• Red Pepper Quiche for a satisfying lunch or brunch


• Nachos, perfect for your next party

125 Best Toaster Oven Recipes also provides practical tips and techniques, menu suggestions and valuable information on the wide variety of styles and sizes of toaster ovens available today.

Table of Contents:

	Acknowledgments	8
	Introduction	9
	About Toaster Ovens	11
	Advantages	12
	Oven Features	12
	Oven Settings	12
	Toast	12
	Bake	13
	Broil	13
	Convection Bake	13
	Cookware	14
	General Tips	14
	Make Ahead	15
	Food Safety	15
	Recommended Safe Temperature for Doneness	16
	About the Recipes	16
	Appetizers and Snacks	17
	Fish and Seafood	35
	Poultry	53
	Meat	73
	Meatless Main Courses	97
	Vegetables and Side Dishes	111
	Breakfast and Brunch	129
	Breads, Muffins, Cookies and Bars	143
	Desserts	165
	Index	184

Book about: World of Tattoo or Electrical Nutrition

Lipsmackin' Backpackin': Lightweight Trail-Tested Recipes for Backcountry Trips

Author: Tim Conners

Tired of gorp, cereal bars, and beef jerky? Would you instead like to dine on spaghetti, chicken salad, and cheesecake in the backcountry? Now you can. Lipsmackin' Backpackin' is your guide to essential eating on the trail. A new kind of outdoor cookbook, this all-in-one food guide is filled with trail-tested recipes providing at-home preparation directions, on-the-trail preparation directions (including a special take-along section), nutritional information, the number of servings each recipe will produce, and the weight the ingredients will add to your backpack. You'll also get food preparation and meal-planning tips from experienced long-distance hikers. And once you have chosen your favorite recipes, mastered your outdoor cooking skills, and are ready for a hike, consult the back of this book for information on America's National Scenic and Historic Trails.

Soup Makes the Meal or How to Taste Wine

Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads and Breads

Author: Ken Haedrich

The book is divided into 50 menus, each including a soup, a salad, and a bread recipe.

Library Journal

Known for his simple but satisfying home-style recipes and especially his desserts and baked goods, Haedrich (Country Baking) here provides 50 complete menus for soup, salad, and bread (or biscuits or muffins), organized by season: The recipes are easy and mostly quick, and the menus make generous meals some of the soup-bread or soup-salad combinations, in fact, could stand alone. Busy home cooks and soup lovers will find Haedrich's latest book appealing; recommended for most collections. [Good Cook selection.] Copyright 2001 Cahners Business Information.

Read also The Other or Thomas Paine

How to Taste Wine (Hachette Wine Library Series)

Author: Pierre Casamayor

The art of wine tasting invites you to get to know a supreme pleasure of the world of the senses and the realm of the spirit. It's partly about value--identifying the quality of a wine so you never overpay at a restaurant or in stocking your own cellar. But, wine tasting is also about learning the difference between a good wine and a great one. Most important is the pleasure of taking a sip and knowing the story of where a wine came from, how its grapes were grown, the techniques used to make it, and how it can promise to provide an unforgettable evening. The quick course comes with instructions and exercises that train you in what to look for. Vocabulary tips are accompanied by "Tasting Briefs"--practical advice on everything from choosing wines with food to using all your senses of smell, taste, touch, sight, and even hearing.

Essential EatingWell Cookbook or Favorite Brand Name Gifts from the Christmas Kitchen

Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors

Author: Patsy Jamieson

A James Beard Award finalist: "User-friendly recipes for people to take nutrition seriously." —Florence Fabricant, The New York Times

This James Beard Award-nominated collection of more than 350 recipe favorites from EatingWell, The Magazine of Food & Health provides a vital transition from short-term diets to long-term health by offering up delicious, easy-to-prepare recipes that appeal to the health-conscious cook without sacrificing taste. Learn the flavors, strategies, and insights to help you keep fit and stay healthy while never boring your palate.

The Essential EatingWell Cookbook includes:
• A unique "Healthy Weight-Loss Index" that identifies which recipes fit into particular diet guidelines, rating them on overall health, fiber content, and low-carb weight plan compatibility
• A helpful "Essential EatingWell Pantry" that lists what easy-to-find ingredients to always have on hand to ensure delicious results every time
• A nutritional analysis for each recipe, including calorie, fat, protein, fiber, and carbohydrate totals
• Recipes for every meal, from breakfast to dinner, including chapters of delicious side dishes, salads, breads, and desserts
• 16 color pages.

Publishers Weekly

Food and diet fads come and go, but throughout its history, Eating Well magazine has maintained a singular focus: to promote the value of eating food that's both nutritionally sound and delicious. This collection of 350 recipes culled from thousands of well-tested Eating Well favorites is an excellent source of inspiration for health-minded cooks. Addressing the current conflicting weight-loss trends, Jamieson, who directs Eating Well's test kitchens, makes the case for understanding (rather than eliminating) carbohydrates or fats, and provides guidelines for how to make healthy choices. Though not intended specifically as a "diet" cookbook, the volume includes per-serving analysis of each recipe for those seeking to monitor their intake. In addition, favorite comfort foods are subjected to the "Rx for Recipes" treatment, resulting in Updated Mac and Cheese, which substitutes whole-wheat pasta and low-fat cottage cheese and adds spinach, or Fettuccine Alfredo, which incorporates 1% milk and reduced fat cream cheese instead of cream. And vegetarian selections offer interesting, flavorful choices enhanced with fresh herbs and spices. Refreshingly, the "good carbs, good fats" subtitle is really just a hook that's explored only in the book's introduction. All the recipes are relatively low in fat and carbs, but that's nothing new for Eating Well cookbooks. 16 pages of color photos not seen by PW. (Sept.) Copyright 2004 Reed Business Information.

Table of Contents:

	Introduction	6
	Seasonal Menus	10
	Holiday Menus	11
	Breakfast & Brunch	12
	Appetizers & Snacks	32
	Soups	50
	Salads & Dressings	68
	Beans & Grains	86
	Vegetables	104
	Sandwiches & Burgers	126
	Vegetarian	128
	Chicken & Turkey	135
	Eggs & Fish	139
	Meat	141
	Pizza	144
	...and a calzone	155
	Pasta	158
	Vegetarian Main Dishes	178
	Poultry	198
	Chicken	200
	Turkey	238
	Fish & Seafood	244
	Fish	246
	Seafood	261
	Meat	270
	Beef	272
	Pork	281
	Lamb	285
	Sauces & Condiments	288
	Muffins & Breads	298
	Muffins	300
	Quick Breads	308
	Yeast Breads	314
	Desserts
	Old-Fashioned Desserts	318
	...and fabulous fruit finales	339
	Pies & Tarts	342
	Cakes & Cheesecakes	354
	Cookies & Bars	370
	Frozen Desserts	380
	Dessert Toppings	390
	Ingredient Notes & Cooking Tips	394
	The Essential EatingWell Pantry	398
	Indexes
	Healthy Weight-Loss Index	400
	Swift & Simple Index	403
	Comprehensive Recipe Index	404
	Contributors	416

Interesting book: Globalization or Introduction to Private Security

Favorite Brand Name Gifts from the Christmas Kitchen

Author: Publications International

The holiday season is the time to show the special people in your life just how much you care. Avoid the crowded malls and spend the time at home whipping up unique snack mixes, savory mustards or sweets preserves. Baskets of freshly baked muffins and breads will warm the heart of friends and neighbors. Don't forget the chocoholic on your list with a tin of deliciously decadent cookies and candies. Spread lots of holiday cheer with homemade Gifts from the Christmas Kitchen and enjoy the true meaning of the season!

Hasty Gourmet Low Salt Favorites or Nino Pernettis Caffe Abbracci Cookbook

Hasty Gourmet Low Salt Favorites: 300 Easy-to-Make, Great-Tasting Recipes for a Healthy Lifestyle

Author: Bobbie Mostyn

This first installment of the Hasty Gourmet series includes 300 healthy, savory dishes that are sure to please without requiring lots of time in the kitchen. From appetizers and soups to entrees and desserts that span Asian, Hispanic, and Mediterranean influences as well as traditional American comfort food, these recipes use readily available ingredients, have easy-to-follow directions, and take less than 30 minutes to prepare. Although created specifically for those required to monitor their salt intake, the majority of recipes are also low in fat and cholesterol- and sugar-free. Each recipe contains a complete listing of the nutritional information and total sodium content per ingredient. Hints on stocking a low-salt pantry, general cooking techniques, food labeling guidelines, and calorie and nutrient vignettes help make the switch to low-salt cooking easy and delicious.

Library Journal

In the first volume of a projected series of "Hasty Gourmet" cookbooks, Mostyn (Pocket Guide to Low Sodium Foods) begins with a discussion of the "low-salt lifestyle" with accompanying sidebars and boxes of useful information, including a quiz on which foods have more sodium (Manhattan or New England clam chowder?). The recipes follow and are arranged by course or type of food, with many familiar dishes adjusted for low-sodium diets, e.g., chicken quesadillas, roasted vegetables, mashed potatoes, and bread pudding. Each recipe features a sidebar of comments (suggestions), nutritional information per serving, and the total amount of sodium and fat per ingredient. Some recipes contain "Food Notes" or "Variations" that provide additional information. This cookbook assumes that the reader has some knowledge of cooking, if a potato pancake recipe lacking guidance on the amount of batter to use is any indication. While the American Heart Association's Low-Salt Cookbook remains the bible on the subject, Mostyn's book is an excellent addition to the healthy cooking section of any library.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2005 Reed Business Information.

New interesting book: The Audit Process or Electronic Communications

Nino Pernetti's Caffe Abbracci Cookbook: His Life Story and Travels around the World

Author: Nino Pernetti

For nearly twenty years Coral Gables's Caffé Abbracci has boasted a chic clientele and excellent cuisine. This illustrated cookbook features recipes for over 100 of its best and most popular dishes, from appetizers to desserts, along with tales of the gracious host and owner's life.
 
There are simple recipes like Crostini with Pear and Prosciutto, the sea and land flavors of Oysters with Gorgonzola Sauce, soups, salads, and of course excellent pasta dishes, desserts--including a superb tiramisu--and much more to round out any home cook's repertoire.
 
A native of Lake Garda in Northern Italy, Nino Pernetti is a brilliant restaurateur and a talented businessman. Two things stood central even to his earliest memories: good food and good people. His love of both kept him traveling to and working in France, Afghanistan, South Korea, Malaysia, and Mexico, to fall in love at long last with Miami--a city he could call home.

Publishers Weekly

After a childhood of poverty, restaurateur Pernetti embarked on a career in the hospitality business that would take him all over the world, and eventually land him a hot spot on the Miami culinary scene. He and interviewer Pacheco take readers on a whirlwind tour of some of the finest hotels in the world before settling in Coral Gables, the Miami community where Pernetti's Caffe Abbracci has operated since 1988. Working his way up through the ranks in locales like Acapulco, Seoul and Kabul, Afghanistan, Pernetti soaked up as much as he could; whether he's catering an event for Oprah Winfrey or hunting crocodiles in Zambia, Pernetti is an engaging and likeable narrator, though interviewer Pacheco's leading questions slow the story's momentum. Also included are more than a hundred recipes for Italian classics like pesto, Ricotta cheesecake, Zuppa di Pesce and Veal Scaloppine, as well as more inventive fare like Oysters with Gorgonzola and Risotto with Grapes. Though some recipes are rather involved, most are within the realm of confident home cooks. Those looking for gossip or day-to-day minutiae from international hotels and restaurants will be disappointed, but Pernetti's colorful life and rich experiences make for interesting reading.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Rosemarie Lewis - Library Journal

At age 13, the Venetian-born Pernetti started serving espresso at his first job and found that he not only had an appreciation for good food but also a talent for hospitality that would eventually take him around the world, including stops in Afghanistan, Zambia, South Korea, and Turkey. His cookbook cum memoir intersperses such moments of his life story (as related to his friend Ferdie Pacheco) with recipes taken from his successful Coral Gables, FL, restaurant, Caffè Abbracci. A two-page time line summarizes his professional journey, and there are many black-and-white photographs. Although most of the recipes are standard Northern Italian fare, they are easy to follow, and Pernetti's voice can be heard in each careful instruction, guiding the reader through a seafood-studded zuppa di pesce, risotto, and zabaglione, an Italian custard that is deceptively light for a dish containing eight egg yolks and a cup of heavy cream. The cookbook features 37 color plates (not seen), while a table of contents to both the memoirs and the recipes provides structure. Purchase where there is demand.

Quick and Easy Thai or Barbecue Nation

Quick and Easy Thai: 70 Everyday Recipes

Author: Nancie McDermott

Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals — as often as they like.

Interesting textbook: Information and Information Systems or Preserving Power Through Coalitions

Barbecue Nation: 350 Hot-off-the-Grill, Tried-and-True Recipes from America's Backyard

Author: Fred Thompson

Barbecue Nation is a culinary mosaic of what 14 million Americans like to do most when it comes to cooking—make dinner at the grill. Author Fred Thompson has searched across the U.S. for America's best backyard cooks and their favorite recipes—not chefs' fancy interpretations of barbecue classics or pitmasters' ways with barbecue that the reader can't reproduce at home, but 350 recipes that are easy to recreate in anybody's backyard. The book will reflect America's ever-changing populations, with recipes with the flavors of Cuba from South Florida, or Brooklyn-born Jamaican jerk, or the taste of Vietnam from the coast of Texas, as well as the country's regional bounties, including grilled salmon recipes from the Pacific Northwest, brats from the Midwest, and Delta Grilled Catfish.

Publishers Weekly

Any pit master will happily point out the Mason-Dixon line of outdoor cooking: barbecue is a long, slow process in which large pieces of meat cook over low heat, while grilling is a short process in which smaller items cook over high heat. Thompson (The Big Book of Fish and Shellfish) takes an egalitarian approach in this mouthwatering collection of 350 recipes, employing both techniques with winning results. Thompson traveled the country, acquiring recipes (and 20 pounds) from backyard barbecue aficionados, professional cooks and everyone in between. The result includes all the old favorites-Beer Can Chicken, brisket and a bevy of rib variations, but spins off in a number of enticing directions, including complex, adventurous recipes (like the exotic Grilled Octopus Salad) and simplicity-itself crowd-pleasers (like Simple Seasoned Pork Chops, with just three ingredients). Anyone with a soft spot for smoky flavor will have a hard time saying no to new classics like Double-Stuffed Barbecue Potatoes, Grilled Oysters Rockefeller and Grilled Figs with Country Ham (stuffed with blue cheese and mascarpone, quickly grilled, then glazed with a balsamic reduction). The barbecue and grilling shelf of most bookstores is already overburdened with choices, but Thompson's rich and varied collection-virtually all of which falls within the capabilities of most cooks-belongs on the short list of anyone serious about outdoor cooking. (Apr.)

Copyright 2007 Reed Business Information

Judith Sutton - Library Journal

Author of The Big Book of Fish and Shellfish, Thompson travels around the country to teach cooking classes, so he decided that his grilling book should be a "national community cookbook," with recipes from the great home cooks he has met along the way. There are also recipes from chefs and barbecue champions, as well as Thompson's own, but the majority come from nonprofessionals, and their stories accompany the recipes—from Becky's Hot Crawfish Dip to Carolina's Pollo de Limca. A new crop of grilling books appears each season, but most libraries will want to add Thompson's latest.

Table of Contents:

Introduction
The Basics
The Hardware
The Woodworks
Make the Fire Work for You
The American Standard—Beef
Chicken
Turkey, Duck, and the rest of the Poultry world
Everything on the Hog is good
On the Lamb, with a Goat or two, and maybe Venison
Fish and Shellfish
Burgers
Sausage, pizza, and other odd stuff
Vegetables and Fruits
Perfect Sides
Sauces, Rubs, and Marinades
Puttin' on a Feed

Farmhouse Ales or New Enchanted Broccoli Forest

Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition

Author: Phil Markowski

Farmhouse Ales defines the results of years of evolution, refinement, of simple rustic ales in modern and historical terms, while guiding today's brewers toward credible--and enjoyable--reproductions of these old world classics.

Interesting book: How to Do Everything or Building Online Learning Communities

New Enchanted Broccoli Forest

Author: Mollie Katzen

This second volume in Mollie Katzen's classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. Mollie first revised Enchanted Broccoli in 1995, adding lighter, easier-to-prepare versions of her signature recipes, plus a selection of new dishes and techniques. As with Moosewood, this new edition of Enchanted Broccoli is a companion volume to Mollie's new TV series, and features 16 pages of color food photography, plus 5 new recipes and a new section on making fresh pasta at home.

Nols Cookery or Vegetarian Classics

Nols Cookery

Author: Claudia Pearson

Wilderness chefs looking to make their meals more nutritious and appealing need look no further than this newest edition of NOLS Cookery, the National Outdoor Leadership School's classic guide to backcountry cooking. From Cowboy Coffee to Darn Tootin' Black Beans to Scrambled Brownies, the book's recipes and culinary advice are guaranteed to please the palate and provide the energy needed for strenuous outdoor activity. Extensive revisions based on up-to-date research have been made to the nutrition section, and nutrient analyses are provided for all recipes. Additional sections cover fire preparation, cooking technique, and ration planning.

Author Biography: Claudia Pearson is rations manager for the National Outdoor Leadership School's Rocky Mountain Branch. The National Outdoor Leadership School is the leading educational organization for outdoor skills and leadership and offers courses in the world's most spectacular wilderness classrooms. Since 1965, this nonprofit school based in Lander, Wyoming, has introduced over 60,000 people to activities such as backpacking, mountaineering, sea kayaking, canoeing, skiing, caving, horse-packing, and rock climbing.

Books about: How to Do Everything or Building Online Learning Communities

Vegetarian Classics: 300 Essential and Easy Recipes for Every Meal

Author: Jeane Lemlin

Award-winning author Jeanne Lemlin includes only the best versions and variations of great vegetarian dishes in a cookbook that is sure to become a well-worn kitchen staple. With a bounty of simple recipes, Lemlin offers suggestions for every course and every meal, including pizzas and calzones, pastas, casseroles, gratins, and lasagnes, sandwiches, quick breads, breakfast, brunch, main-course salads, side salads, soups and stews, special holiday food, and of course, desserts, as well as a chapter on suggested menus. You can turn to this reliable book night after night, confident of success. In Lemlin's trademark style, each dish is easy and packed with flavor.

Bettys Best or Mediterranean Cooking

Betty's Best: Simple Comfort Food from Grandma's Kitchen

Author: Betty Rohd

Betty's Best is a true down-home cookbook by Betty Rohde, the author of the best-selling So Fat Low Fat No Fat cookbook series. Betty's cookbooks have sold more than 1,000,000 copies, and this one is sure to do the same! Taste the homemade treats and savor the delectable flavors that can only come from a meal made with love and a return to the basics, with simple, pared-down recipes and hints sure to keep cakes moist and food hearty. Betty's Best divulges the secrets for every cooking lesson one needs to know-how to bake, fry and roast your way to childhood dinners spent around the table.
Recipes Include: Chicken and Dumplings, Cornbread Salad, Tomato Pie, Old-Fashioned Oatmeal Bread, Corn Dodgers, Hot Fruit Cobbler, Molasses Cookies, and Pecan Pie.
Author bio: Betty Rohde is the author of the So Fat Low Fat No Fat series (Simon & Schuster) of cookbooks, which has sold more than 1,000,000 copies. She has made numerous appearances on the QVC shopping channel.

Table of Contents:

Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Cakes and Frostings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Pies and Crusts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111

Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123

Interesting textbook: Risk Managers Desk Reference or Modern Real Estate Practice in Ohio

Mediterranean Cooking

Author: Paula Wolfert

Renowned food writer Paula Wolfert revises her classic cookbook in which she celebrates the sensuous pleasures of health and popular Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them new.

Bon Appetit

Magnificent.

Bon Appetit

Magnificent.

Gillian Duffy

. . .[A] thorough exploration of those most celebrated segments of the food pyramid . . . .meat's not banned outright but simply relegated to a supporting role. . . .in case your habitat isn't suitable for foraging. . .she's thoughtfully provided alternative ingredients that may be hunted and gathered right off your grocery shelf. -- New York Magazine

Super Suppers Cookbook or From Amish and Mennonite Kitchens

Super Suppers Cookbook: 180 Easy Family Recipes to Enjoy Tonight or Freeze for Later

Author: Judie Byrd

Prepare it and freeze it and save it—or enjoy it tonight!

It's the philosophy of Judie Byrd, culinary expert and entrepreneur of Supper Suppers, one of the fastest growing meal assembly franchises in the country. Known for its timesaving, make-ahead approach to great-tasting meals, Super Supper provides a delicious, easy answer to "What's for dinner?"

Give your family fresh, home-cooked meals-and leave drive-through fare behind. Super Suppers Cookbook shares the secrets of preparing wonderful food for your family to enjoy around the supper table. All recipes cater to flavors your family will savor and your need for speed.

Now, in her first cookbook titled after the franchise, Judie shares her time-saving approach to meals with more than 180 easy, family-friendly recipes perfect for all schedules. Super Suppers includes recipes for main dishes, sides, desserts and much more!

Table of Contents:

TRA

Read also

From Amish and Mennonite Kitchens

Author: Phyllis Pellman Good

Amish and Mennonite cooking feeds the soul as well as the body. The delicious, traditional recipes in this very popular collection produce dishes that are sturdy and basic, yet full of flavor, affection, and warm memories.

Here are easy-to-follow, from-scratch recipes for breads, soups, salads, vegetables, meats and main dishes, casseroles, pies, cakes, cookies, and desserts, as well as jams, jellies, and relishes, candies, beverages, and snacks.

"As tasty as the quality of the chosen ingredients!" -- Publishers Weekly?

Great Vegetarian Cooking under Pressure or Complete Book of Vegetarian Grilling

Great Vegetarian Cooking under Pressure: Two-Hour Taste in Ten Minutes

Author: Lorna J Sass

Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.

Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!

Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.

Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and PumpkinBread Pudding.

Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

Publishers Weekly

Sass (Cooking Under Pressure), award-winning pressure-cookery expert, returns to the kitchen with this vegetable opus. Healthy cooks in a hurry will find themselves huddling around it. After introductory chapters on the techniques of pressure cooking and the ingredients most necessary to it, Sass goes on to unveil sections on soups, grains, desserts, bean dishes, and a variety of vegetable fare: coriander carrots; Indian-style parsnips (with carrots as an alternative choice); even sea palms with shiitake mushrooms. The book shows a decidedly international stripe, and wears it jauntily without frightening off readers who may be more used to the humdrum. Especially note the triple fennel rice. Sass saves our time once again, and colorfully.

Library Journal

Sass is the author of Cooking Under Pressure (LJ 11/15/89), an excellent guide to pressure-cooker cooking, and of Recipes from an Ecological Kitchen (LJ 6/15/92), on low-fat, high-fiber vegetarian fare. Now she has combined these two interests in a collection of flavorful soup, vegetable, grain, and bean recipes that can be made in the pressure cooker, most in a fraction of the time they would ordinarily take: Garlic Mashed Potatoes in only three minutes of cooking time, Risotto with Porcini in five, Tarragon-Scented White Bean Soup in just eight. There are quick vegetable purees, elegant bisques, and even some desserts. Most of the recipes will appeal to vegetarians and nonvegetarians alike. Recommended. [HomeStyle Bks. alternate.]

Books about:

Complete Book of Vegetarian Grilling: 151 Easy and Tasty Recipes You Can Grill Indoors and Out

Author: Susan Geiskopf Hadler

Grilling -- inside and out -- is more popular than ever. But what about the vegetarians? How many vegetable skewers can one person eat?

The Complete Book of Vegetarian Grilling offers 151 fabulous recipes for appetizers, side dishes, main courses, and desserts -- as well as grilling dos and don'ts, barbeque tips and techniques, and entertaining secrets.

Readers will discover things they never knew they could do on their indoor or outdoor grills and tried and true vegetarians will feel a sense of renewal about tackling the grill and creating wonderful meals cooked in the open air.

American Regional Cuisine or Joslin Diabetes Healthy Carbohydrate Cookbook

American Regional Cuisine

Author: Michael F Nenes

"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!"
--From the Foreword by Chef Martin Yan, TV host of Yan Can Cook

This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking--from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes.

American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. It features over 250 savory and sweet recipes of the most popular and memorable dishes from eleven regional culinary traditions--including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisines of California and Hawaii. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

Everyone from professional chefs and culinary students to serious home cooks will find that the clear, easy-to-follow instructions leave nothing to chance when preparing these mouthwatering recipes.

Read also

Joslin Diabetes Healthy Carbohydrate Cookbook

Author: Bonnie Sanders Polin PhD

In response to a major movement in diabetes treatment, recipes low in animal protein and saturated fat that give you the nutrition you need to stay healthy and energetic

During the last decade, major changes in the approach to dietary treatment of diabetes have occurred. Today it is widely recognized that people with diabetes can enjoy a high-carbohydrate meal plan low in animal proteins and saturated fat and get the nutrition they need to stay healthy and energetic. Now The Joslin Diabetes Healthy Carbohydrate Cookbook offers tasty and easy-to-prepare recipes that provide necessary protein in the form of beans, lentils, and tofu and take full advantage of the bounty of vegetables, fruits, herbs, and spices available year-round. Dishes such as Vietnamese Imperial Rolls with Peanut Dipping Sauce, Belgian Endive and Watercress Salad with Blue Cheese Toasts, Pumpkin Ravioli with Mushroom Ragout, and Star Fruit Upside-Down Cake prove that living with diabetes does not mean eating bland, tasteless foods.

The Joslin Diabetes Healthy Carbohydrate Cookbook features:

• 175 delicious and healthful recipes for appetizers; soups and stews; salads; sandwiches and pizzas; pasta, grains, and tofu; and desserts
• A complete guide to stocking your healthy pantry
• Informative sidebars on a variety of topics, including tips for perfect risotto, how to buy and prepare tofu, a primer on lettuce and greens, and cooking with artificial sweeteners
• Nutritional analysis and Joslin Choice information for every recipe
• A three-week menu plan that takes the guesswork out of preparing meals

Whether you are living with diabetes or are simply in search offlavorsome, nourishing food for yourself and your family, the creative and fresh-tasting recipes and helpful information in this book will make The Joslin Diabetes Healthy Carbohydrate Cookbook an invaluable companion in your kitchen.

Publishers Weekly

Psychologist Bonnie Sanders Polin and food consultant Frances Towner Giedt worked with the staff of Boston's Joslin Diabetes Center to produce The Joslin Diabetes Healthy Carbohydrate Cookbook. They show that it is possible to follow a low-fat and high-carbohydrate diet and maintain proper nutrition for a healthy active life. Their 175 recipes among them, Japanese Seaweed Salad, Bean and Pasta Soup, Curried Couscous with Walnuts, and Chocolate Mousse are all part of the three-week plan of menus. ( Apr.) Copyright 2001 Cahners Business Information.

The Good Food Cookbook for Dogs or 125 Best Cheesecake Recipes

The Good Food Cookbook for Dogs: 50 Home-Cooked Recipes for the Health and Happiness of Your Canine Companion

Author: Donna Twichell Roberts

We are an animal-loving population, with consumers in the United States, Canada, Australia, and the United Kingdom spending top dollar on their pets. This trend indicates that pet owners want the best for their dogs and cats. Scientific research shows that home-cooked meals are better for your pets -- especially dogs and cats -- than store-brand food. Feeding pets all-natural homemade food and treats not only provides nutritional and health benefits, but allows pet owners to meet their pet's taste preferences and special needs, and gives them the opportunity to nurture their dog or cat as they would any other member of the family.

The Good Food Cookbook for Dogs is full of information on nutrition for your pet and dozens of stories and recipes from real animal lovers and pet owners that give an intimate, personal voice to the book.

Books about: Wordpress for Dummies or To Infinity and Beyond

125 Best Cheesecake Recipes

Author: George Geary

Is there anyone who doesn't relish the creamy delight of cheesecake? Most of us think that delicious cheesecake is only available in a restaurant or our favorite bakery. However, what if some of your concerns, such as it's too much work, too difficult and it requires too many ingredients, could be dispelled?

The 125 Best Cheesecake Recipes contains dozens of delectable cheesecake recipes, each more luscious than the last. Explore delightful recipes from the Flavored and Vanilla, Fruit or Nut chapters. Also featured is a wonderful variety of no-bake cheesecakes along with an inventive selection of savory cheesecake recipes. There is also a wide array of chocolate-inspired creations. With wonderful recipes and important tips and techniques needed to bake a perfect cheesecake, 125 Best Cheesecake Recipes will appeal to novice and experienced bakers alike.

Here are just some of the luscious cheesecake recipes: Blue Ribbon Cheesecake, Toffee Cheesecake with Caramel Sauce, Fresh Cherry Cheesecake, Peanut Brittle Cheesecake, Pesto Sun-Dried Tomato Cheesecake, Chocolate Truffle Cheesecake, Maple Pumpkin Cheesecake, Creamy Crab Cheesecake, Lemon Soufflé Cheesecake.

• 125 delicious and innovative cheesecake recipes
  
• Easy no-bake recipes
  
• 16 color photographs
  
• Baking tips & techniques for the perfect cheesecake
  
• For the novice and experienced baker
  

Table of Contents:

Introduction

Tools and Equipment

Common Ingredients

Basic Techniques

Frequently Asked Questions

Flavored and Vanilla Cheesecakes

Blue Ribbon Cheesecake

New York Style Cheesecake

Citrus Daiquiri Cheesecake

Double Orange Cheesecake

Chocolate Cookie Cheesecake

Minty Chocolate Cheesecake

Café au Lait Cheesecake

Coffee Liqueur Cheesecake

Espresso Cheesecake

Creamy Amaretto Cheesecake

Farmer's Cheesecake

Ginger and Hone Cheesecake

Italian Ricotta Cheesecake

Mocha Cheesecake

Vanilla Sour Cream Cheesecake

Three-Cinnamon Cheesecake

Toffee Cheesecake with Caramel Sauce

Caramel Pecan Cheesecake

Neapolitan Cheesecake

Austrian Cheesecake

German Quark Cheesecake

Fresh Fruit Cheesecakes

Almond Blueberry Cheesecake

Fresh Cherry Cheesecake

Fresh Strawberry Chocolate Chip Cheesecake

Tri-Berry Cheesecake

Caramel Apple Cheesecake

Crisp Apple Cheesecake

French Apple Cheesecake

Kiwi Cheesecake

Peaches and Cream Cheesecake

Maui Tropical Cheesecake

Piña Colada Cheesecake

Roasted Banana Rum Cheesecake

Banana Nut Cheesecake

Poached Pear Cheesecake

Apricot Hazelnut Cheesecake

Chocolate Cheesecakes

Black Forest Cheesecake

Chocolate Caramel Pecan Cheesecake

Chocolate Cherry Cheesecake

Chocolate Chunk Peanut Butter Cheesecake

Chocolate Espresso Swirl Cheesecake

Chocolate TruffleCheesecake

Coffee-Flavored Brownie Cheesecake

German Chocolate Cheesecake

Milk Chocolate Cheesecake

Rocky Road Cheesecake

Triple-Chocolate Cheesecake

White Chocolate Raspberry Cheesecake

Chocolate Macadamia Cheesecake

Citrus Cheesecakes

Blood Orange Cheesecake

Mandarin Orange Cheesecake

Orange Honey Ricotta Cheesecake

Lemon Curd Swirl Cheesecake

Meyer Lemon Cheesecake

Lemon Meringue Cheesecake

Lemon Soufflé Cheesecake

South of France Lemon Cheesecake

Florida Key Lime Cheesecake

Lime Curd Cheesecake

Lime Soufflé Cheesecake

No-Bake Cheesecakes

Berry Berry Berry Cheesecake

Raspberry Cream Cheesecake

Orange Citrus Cheesecake

Chocolate Mocha Chunk Cheesecake

Cookies and Cream Cheesecake

Holiday Rum Eggnog Cheesecake

Irish Cream Cheesecake

Lime Cheesecake

Mint Cheesecake

Nut Cheesecakes

Buckeye Cheesecake

Fresh Raspberry Hazelnut Cheesecake

Creamy Peanut Cheesecake

Peanut Brittle Cheescake

Peanut Butter Cheesecake

Hazelnut Cheesecake

Kentucky Bourbon Cheesecake

Pecan Praline Cheesecake

Pistachio Cheesecake

Toasted Almond Cheesecake

Toasted Pecan Cheesecake

Walnut Date Cheesecake

Mini-Cheesecakes and Bars

Almond Mini-Cheesecake

Dutch Apple Cheesecake Squares

Mini-Lemon Cheesecakes

Grasshopper Cheese Bars

Chocolate Peanut Butter Cheese Bars

Quadruple-Chocolate Cheese Bars

Cheese Pies

Apple Nutmeg Cheese Pie

Banana Macadamia Cheese Pie

Chocolate Chunk Cheese Pie

Brownie Cheese Pie

Turtle Cheese Pie

Puerto Rican Rum Cheese Pile

Citrus Cheese Pie

Savory Cheesecakes

Chipotle Chili Cheesecake

Creamy Crab Seafood Cheesecake

Maine Lobster Cheesecake

Savory Herb Cheesecake

Blue Cheese Pistachio Cheesecake

Pesto Sun-Dried Tomato Cheesecake

Swiss Alps Cheesecake

Three-Cheese Torte

Herbed Gorgonzola Cheesecake

Holiday and Celebration Cheesecakes

Three-Tier Wedding Cheesecake

4th of July Cheesecake

Autumn Festival Cheesecake

Birthday Chocolate Cheesecake

Easter Cheesecake

Passover Honey Cheesecake

Maple Pumpkin Cheesecake

Pumpkin Praline Cheesecake

Sweet Potato Cheesecake

Christmas Cheesecake

Cranberry Orange Cheesecake

Eggnog Nutmeg Rum Cheesecake

Peppermint Chocolate Cheesecake

Guilt-Free Cheesecakes

Almond Cheesecake

Light Espresso Cheesecake

Fresh Berry Cheesecake

Berry Cheesecake Parfait

Joy's Cheesecake Cups

Fresh Tangerine Cheesecake

Light Citrus Cheesecake

Pumpkin Maple Cheesecake

Tropical Cheesecake

Sauces
Classic Whipped Cream Topping

Fresh Blackberry Sauce

Fresh Raspberry Sauce

Fresh Strawberry Sauce

Cherry Almond Sauce

Espresso Cream Sauce

Orange Mist Glaze

Coffee Flavored Syrup

Port Wine Berry Sauce

Island Fruit Compote

Truffle Fudge Toping

White Chocolate Macadamia Midnight Sauce

Spiked Cranberry Sauce

Sources

Index

Fork It over or Food Life

Fork It over: The Intrepid Adventures of a Professional Eater

Author: Alan Richman

A hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.

Alan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eight-course dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food writing.

In Fork It Over, the eight-time winner of the James Beard Award retraces decades of culinary adventuring. In one episode, he reviews a Chicago restaurant owned and operated by Louis Farrakhan (not known to be a fan of Jewish restaurant critics) and completes the assignment by sneaking into services at the Nation of Islam mosque, where no whites are allowed. In Cuba, he defies government regulations by interviewing starving political dissidents, and then he rewards himself with a lobster lunch at the most expensive restaurant in Havana. He chiffonades his way to a failing grade at the Paul Bocuse school in Lyon, politely endures Sharon Stone's notions of fine dining, and explains why you can't get a good meal in Boston, spurred on by the reckless passion for food that made him "the only soldier he knows who gained weight while in Vietnam" and carried him from his neighborhood burger joint to Le Bernardin.

Alan Richman, once described as the "Indiana Jones of food writers," has won more major awards than any other food writer alive, including a National Magazine Award, eight JamesBeard Awards for restaurant reviewing, and two James Beard M.F.K. Fisher distinguished writing awards.

The all new cover will emphasize Richman's globetrotting persona and attract a wide audience

Interesting book:

Food Life: Inside the World of Food with Fairway Market's Grocer Extraordinaire

Author: Steven Jenkins

From Fairway Market's master buyer and author of the hugely successful Cheese Primer comes a celebration of the store's extravagant food collection and the stories surrounding its culture.

Fairway, a local institution in New York City for more than fifty years, is the busiest food store in the world. There shoppers can find innumerable artisanal food products, which, for three decades, Steven Jenkins has traveled the world to find. With a wonderful narrative and anecdotes from the man who personally brought so many of the world's greatest foods to New York and the United States, readers will become more enthusiastic shoppers and better cooks. Jenkins's longtime associate, Mitchel London, provides recipes that will attract not only Fairway customers but any home cook who has access to great ingredients.

Publishers Weekly

Starred Review.

This enormously enjoyable meditation on subjects like Spanish olive oil, bagels "boiled in city tap water" and the varieties of Italian pork products was penned by the cheese guru behind New York City's Fairway Market, who published in 1996 a definitive cheese encyclopedia (Cheese Primer). Less didactic, but written in the same hard-bitten but friendly style, Jenkins brings wry good humor to his chronicle of the Fairway grocery empire, following his progress from a single, smallish outlet on Manhattan's Upper West Side to a four-warehouses-and-counting institution. Along the way, he introduces readers to the countless characters, headaches and small pleasures that constitute life in the grocery business. Who knew how much work went into creating the perfect olive display? Or how much aggravation is involved in importing raw-milk cheese? Or how hard it is to maneuver cases of dairy products, especially at four in the morning? A handful of terrifically appealing recipes accompany the text, nailing just about every specialty a food lover could crave: Sauteed Veal Chop with Arugula Salad, Classic Creamy Mashed Potatoes, Lentils with Garlic Sausage, and a heavenly Rustic Apple Tart with Crème Fraiche. Among the recipes, the charming photographs, and the detailed Fairway lore, this book may convince some foodies to move to New York City-or least to do all their grocery shopping there.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

86 - Library Journal

Jenkins is the author of the authoritative Cheese Primer, now a classic, and is well known as "the cheese guy" of Fairway Market, the always-crowded gourmet market on Manhattan's Upper West Side. He started working there in 1980, and from the beginning, his cheese counter was more like a French fromagerie than anything ever seen in other markets here. Jenkins's passion for cheese remains, but he has acquired other food passions as well, and he is now a partner in Fairway. His latest book presents Fairway's story as well as his own, in chapters such as "The Deli and Appetizing Counter: A Grand Old New York Tradition" and "Olives Are Beautiful," along with appealing recipes from the chef of the market's café/steakhouse. Jenkins is opinionated but knowledgeable, and his behind-the-scenes account of the market is both informative and entertaining. Recommended for all area libraries (there are now Fairways in New York in Harlem, Plainview, and Brooklyn) and most other collections.

Armenian Table or Spago Chocolate

Armenian Table

Author: Victoria Jenanyan Wis

A veteran cookbook author returns to her delicious culinary heritage in this savory and passionate recipe collection

Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking--a cuisine that combines Mediterranean flavors with Persian and Russian accents. In her eleventh cookbook-and her first on Armenian food--Wise collects traditional favorites and inspired contemporary variations. Recipes include:
-Lavosh, Armenian pizzas, and other savory breads
-Shish kebab, moussaka, and other lamb dishes
-Baked and roast chicken prepared with yogurt, dill, turmeric, pomegranate, and more
-Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes
-Stuffed vegetables (dolmas) and stuffed grape leaves
-Baklava and other fillo-pastry sweets; lemon yogurt cake; almond and rice flour pudding with toasted almond slices, and more.
This authentic and warm-hearted cookbook will be met by a ready audience of Armenian-Americans, as well as lovers of Greek, Turkish, Lebanese, and other Mediterranean and Middle Eastern cuisines.

Library Journal

Wise began her culinary career at Chez Panisse in Berkeley, CA, and has written a dozen other cookbooks, from American Charcuterie to The Vegetarian Table: Japan, but her culinary roots are Armenian. Here she focuses on the food she learned from her father and his extended family, who immigrated to California in the early decades of the 20th century. Some of the dishes will be familiar to those who have eaten Middle Eastern cuisines, especially Turkish, while others, such as a Spring Chicken Stew with Leeks, Fava Beans, and Tarragon, will be new to most readers. Wise also puts her own spin on some of the traditional dishes, adding Wilted Leek and Fontina Cheese Topping, for example, to classic Armenian pizza. One of the few books on the topic, this is recommended for most collections. Copyright 2004 Reed Business Information.

Interesting book: Adobe Photoshop Elements 6 or Scam Proof Your Life

Spago Chocolate

Author: Mary Bergin

Chocolate is not just an inclination. It is a passion, a disposition of the soul. Here, collected for the first time, are recipes for the chocolate desserts people clamor for night after night at Spago—many so popular they can't be taken off the menu. Spago Chocolate is a passport to indulgence and a chance to bring a piece of the Spago magic home, with the prom-ise of recurring pleasure.
        
There are recipes for beginners, as easy as to-die-for chocolate chunk cookies, chocolate tiramisù, or dark chocolate cupcakes. Try Mary's spectacular chocolate truffle cake (it will have your guests in awe), a mouthwatering white chocolate soufflé with Grand Marnier sauce, or a chocolate-nougatine tart with apricot ice cream. Spago regulars will find their favorites, from the world's most sinfully seductive chocolate mousse to a showstopping meringue Napoleon.
        
With breathtaking photographs by Alan Richard-son, one of America's top food photographers, Spago Chocolate has been fully tested at home by Judy Gethers, who has shaped every Spago cookbook from The Wolfgang Puck Cookbook to Spago Desserts. Every recipe is broken down into simple basics, with unmistakably clear instructions and helpful tips.
        
Like Wolfgang Puck, Spago's charismatic chef and owner, pastry chef Mary Bergin has mastered the rare blend of classical teaching and dazzling, innovative spirit that has made the James Beard Award-winning Spagos among the best-loved restaurants in the world. Now you can make Mary Bergin's unforgettablechocolate desserts at home—just as they are prepared in the Spago kitchens.

Library Journal

Spago Desserts showcased favorite desserts of all types from Wolfgang Puck's popular restaurants. This time, Bergin, pastry chef at Spago, Las Vegas, and coauthor Gethers limit their tantalizing selection to chocolate treats. There are cakes and pastries, pies and tarts, cookies, souffl s and other "creamy desserts," and a selection of delicious candies; some are as homey as Buttermilk Layer Cake, others as sophisticated as Dark Chocolate Pots de Cr me and Orange Brul e. Any chocolate lover will find this book irresistible; recommended for all pastry collections. Copyright 1999 Cahners Business Information.

Weekly Editors Entertainment

You almost get a dark, rich whiff of chocolate as you page through this book, which comes wrapped in thick gold foil, just like a pricet truffle.

How To Be a Better Foodie or The Appalachian Trail Food Planner

How To Be a Better Foodie: A Bulging Little Book for the Truly Epicurious

Author: Sudi Pigott

Bulging with information, this little book is a delightful celebration of food that will appeal to anyone who is fiercely dedicated to finding the finest, latest, rarest, and most delicious culinary knowledge. How To Be a Better Foodie serves up entertaining and informative morsels to satisfy even the most insatiable cravings, such as:
• Unusual delicacies-prawn shells, radish leaves, parmigiano reggiano rind and more
• The latest in culinary trends such as belly pork, wagyu beef, lotus root crisps, green tea iced meringue, and sousvide preparation
• International foodie pilgrimages and an almanac of seasonal delicacies
With quizzes to test the reader's foodie prowess, illustrations throughout, and page after page of compelling food facts, this book offers revelations for even the most advanced foodie as well as a wealth of tidbits for the eager novice.

New interesting book: An Integrative Theory of Leadership or Making Creativity Accountable

The Appalachian Trail Food Planner: Recipes and Menus for a 2,000-Mile Hike

Author: Lou Adsmond

When the kitchen is a backpacker's stove and the pantry is a sack of lightweight camping food, how do you plan healthy, tasty food for the out-of-control appetites of long-distance backpackers? Here are proven techniques for planning and provisioning hikers who'll be walking for a week or longer -- even those planning six-month "thru-hikes" along the Appalachian Trail.

Table of Contents:

	Introduction	1
1	What They Carried	2
2	Ingredients and Staples	10
3	Mail-Drop List and Schedule	18
4	Menus	26
5	Recipes	46
	Appendix
	A.T. Mileage Chart	114
	Prepared Foods	121
	Sources for Supplies	123
	Bibliography	124
	Picture Credits	124
	Index	125
	Tear-out Cooking Instructions	129

500 Smoothies and Juices or The Fiber35 Diet

500 Smoothies and Juices: The Only Smoothie and Juices Compendium You'll Ever Need

Author: Christine Watson

500 Smoothies & Juices is a comprehensive collection of quick and easy smoothies and juices recipes you can make in your own home and are a delicious way to get daily doses of fruits and vegetables. The book includes an introductory section that covers all preparation essentials, including techniques, the equipment you'll use, ingredients, measurement conversions and health benefits.

Sections of the book include:

• Simple smoothies
• Breakfast blends
• Fragrant infusions
• Health tonics and juice boosts
• Blends for kids
• Milkshakes
• Thick & frosty
• Naughty but nice
• Boozy blends

See also: Chronic Heartburn or In Search of Perfection

The Fiber35 Diet: Nature's Weight Loss Secret

Author: Brenda Watson

Today, Americans eat processed foods from the supermarket, or foods from fast food restaurants we drive by on the way home. We used to eat a fiber-rich diet fresh from the fields (fruits, vegetables, whole grains, legumes), we now eat food from a box; that is, processed food that has processed the fiber right out of our diets. The result: an epidemic of obesity that causes most of the common diseases of our time.

The Fiber35 Diet focuses on the magic of 35 grams of fiber per day as the key nutritional measure for losing weight. This is unlike low-carb, high protein, and low-fat diet books. This diet is based on the only scientifically irrefutable way that is clinically proven to reduce weight—Caloric Restriction. Most important, this book corrects one of the dangerous nutritional falsehoods that most Americans now believe—that carbs are bad. Carbs are an important source of nutrition for us—coming from fruit, vegetables, and other sources.

The Fiber35 Diet provides a weight loss solution that helps you shed pounds and is clinically proven to reduce the risk for all of the contemporary diseases that end life prematurely. Even though much is known about the healthy benefits of fiber, only recently have large food manufacturers, nutrition experts, and the media started paying more attention to it.

Fiber packs a four-part weight loss formula:

1. Fiber curbs your appetite, helping you reduce calories
2. Fiber actually eliminates calories from the food you eat
3. Fiber-rich foods are low-energy density foods.
4. Fiber slows down your body's carbohydrate conversion to sugar, which supports blood glucose stability that helps you lost weight

Cooking with Spices for Dummies or Entertaining

Cooking with Spices for Dummies

Author: Jenna Holst

Americans are craving more authenticity, more heat, and more FLAVOR in their foods - and that all comes from spices. With 100 simple recipes and accessible cooking details, this book shows how easily, affordably, and healthfully cooking with spices can add pizzazz to every meal!

This is an easy guide to flavorful, spicy food inspired by classic dishes from the US and around the world. It includes descriptions of the most common whole and ground spices, spice blends, fresh spices, aromatic spices, aromatics and spicy condiments. You'll learn basic spices every kitchen needs and how to select and store spices. It offers quick fixes and damage control for common spice mishaps, and how to effectively combine spices and complementary ingredients when cooking different ethnic cuisines. The book features 100 recipes plus variations for spice rubs and mixes, marinades, salsas and salads, main courses, vegetables, sides, breads, beverages and much more. 16 page color insert and line drawings throughout.

Author Jenna Holst is a native of New Jersey but now lives in South Africa. She is also the author of Stews and of Cooking Soups for Dummies.

Books about: Money Has No Smell or Basic Mathematics for Economists

Entertaining

Author: Martha Stewart

With 500 glorious full-color photographs, 300 original recipes, and hundreds of innovative ideas, Entertaining is the book that revolutionized the way people entertain today. 500 full-color photographs.

Table of Contents:

	Preface	ix
	Introduction: Of Kitchens and Learning	1
Chapter 1	Entertaining with Style	10
Chapter 2	Cocktails and Hors d'Oeuvres	30
	Cocktails for Eight to Twelve: Oriental	39
	Cocktails for Twenty-five: Many Tastes	43
	Cocktails for Fifty: A Festive Occasion	48
	Cocktails for Two Hundred: Country Fare	53
Chapter 3	The Crudite, Fruit, and Cheese Party	63
Chapter 4	The Omelette Party	80
	Sunday Omelette Brunch for Eight to Ten	87
	Midnight Omelette Supper for Thirty	90
	Summer Omelette Brunch Outdoors for Sixty	94
Chapter 5	The Kitchen Party	100
	A Kitchen Salad Party for Thirty	103
	Tempura Party for Sixteen	108
	Winter and Summer Soup Parties	112
	A Chinese Banquet for Ten to Twelve	121
Chapter 6	The Buffet	126
	A Country Buffet Breakfast for Forty	130
	Clam Bake for Thirty	135
	Italian Buffet for Fifty	138
	Russian Buffet for Twenty-four	146
	Hawaiian Luau for Twenty	152
Chapter 7	The Dinner Party	161
	A Spring Dinner for Six to Eight	165
	A Light Summer Dinner for Four to Six	170
	A Neoclassic Dinner for Eight to Ten	173
	Bouillabaisse for Twelve to Sixteen	176
	A Formal Dinner for Twenty-four	180
Chapter 8	The Holiday Party	184
	Our Farmhouse Thanksgiving for Eight	186
	Thanksgiving Medley for Twenty-four	190
	Christmas Presents and Decorations	198
	A Children's Christmas Party	207
	Christmas Open House for Fifty	212
	Christmas Day Dinner	218
	Valentine's Day Dinner for Two	222
	Easter Lunch for Fourteen to Twenty	225
Chapter 9	Just Desserts	230
	A Small Dessert Buffet for Twenty	238
	A Country Pie Party for Fifty	242
	Desserts for Forty: Soiree Dansante	249
Chapter 10	The At-Home Wedding	263
	Afternoon Cocktail Reception for Fifty	271
	Sit-Down Country Luncheon for One Hundred Seventy-five	279
	A Catered Wedding Luncheon for Two Hundred Seventy	289
	Sources	301
	Index	304

Everything Low Cholesterol Cookbook or Americas Favorites

Everything Low-Cholesterol Cookbook

Author: Linda Larson

Good fats, bad fats, trans fats . . . eating right may sound complicated but it doesn't have to be. You can eat well and keep your cholesterol levels in check. In The Everything Low-Cholesterol Cookbook you'll find 300 mouth-watering recipes that are low fat and low sodium including:

• Chocolate Pancakes
• Cinnamon Hazelnut Scones
• Stuffed Jalapeсo Peppers
• Creamy Grilled Cheese Sandwiches
• Chunky Irish Potato Leek Soup
• Texas BBQ Chicken Thighs
• Corned Beef Hash
• Mango Walnut Upside-Down Cake
• Lite Creamy Cheesecake

If you are one of the millions of people living with high cholesterol, this cookbook will give you healthy and scrumptious options that you-and your family-will love!

Read also Setting the Table or Grill Pan Cookbook

America's Favorites: Bake Sale

Author: Staff of Publications International

Enjoy a blast from the past with more than 80 all-time favorite recipes for breads, cookies, cakes, brownies, cupcakes and more. Rediscover delicious classics like Pineapple Upside Down Cake, Fresh Lemon Meringue Pie, Almond Chinese Chews and Marshmallow Krispie Bars. These tasty sweet treats will make your bake sale - or any occasion - a smashing success!

Cocktails by Flavor or Fish

Cocktails by Flavor: Over 340 Recipes to Tempt the Taste Buds

Author: Salvatore Calabres

Cocktails are all about flavor—and this is all about cocktails organized by flavor. It’s a simple idea that will quench the thirst for a useful recipe guide that makes it simple to find that watermelon martini you’re in the mood for today…or the cloudberry cooler you’ll want next week. Of course, since these luscious concoctions come from Salvatore Calabrese—one of the world’s most honored (and bestselling) mixicologists—it’s a given that they’re both reliable and irresistible. Among the tasty categories here are fruits (from apple and kiwi to pomegranate and strawberry); vegetables, including carrot and celery; herbs (rosemary, mint); and sweeteners such as honey and liqueurs. All the groups feature classics, as well as contemporary and even brand-new drinks. Calabrese also includes enlightening background essays on the flavors and their uses. Lavish illustrations, cocktail glass iconography, and the tastiest libations ever—all in a handy concealed spiral-bound format that stays open while you’re mixing—make this a must-have for every home bar.

See also: Powder Burn or Entrepreneurship

Fish: The Complete Guide to Buying and Cooking

Author: Mark Bittman

Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

Publishers Weekly

Bittman organizes this more than ample book into short sections devoted to individual fish: technical information on how to handle a lobster, for instance, is combined with consumer buying tips, then followed by nine recipes. Usefully, the author, executive editor of Cook's Illustrated , holds his commentary down to a sober minimum--he doesn't often opt for chat or reader entertainment. Instead, unveiling the basics about 70 fish, he provides tried-and-true fare for the table--Dungeness crab salad, marinated grilled salmon--interspersed with more unusual offerings: raw sea bass salad; curried mussels; salmon scallops with garlic confit. Anyone with decent access to a fish market will appreciate (and come to rely on) this substantial overview. Photos not seen by PW . BOMC HomeStyle Book Club alternate; Food and Wine Books selection; first serial to Self magazine. (July)

Library Journal

Here is yet another fish cookbook, but this is a particularly good one. Bittman, executive editor of Cook's Illustrated, has written a very user-friendly guide to what is still an unknown area for many home cooks. He provides more how-to illustrations than most books, along with informative but approachable descriptions on buying and preparing fish. He includes more than 70 types of fish and shellfish, organized alphabetically (no confusing subcategories here for the uninitiated); each section starts with the relevant particulars (common names, common forms, buying tips, etc.), followed by a more detailed description, ranging from several paragraphs to several pages in length. The recipes-more than 500-are simple, varied, and unintimidating. Highly recommended. [BOMC HomeStyle alternate selection; Food & Wine Books selection.]

Table of Contents:

Acknowledgments.

Preface.

Introduction.

Buying Fish.

Is Fish Good for You?

Preparing and Cooking Fish.

Basics and Staples.

Index.