Fish Drying and Smoking or The Story of Crisco

Fish Drying and Smoking: Production and Quality

Author: Peter E Do

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap.

The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized.

The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Book review: Eliot Ness or Animal Sacrifice and Religious Freedom

The Story of Crisco

Author: Marion Neil

Index A APPETIZERS Lettuce Cocktail 153 Onion Cocktail 161 B BREADS Apple Strudel 221 Boston Brown 98 Brown Nut 98 Coffee 99 Coffee, Swedish 113 Corn 100 Crisco Milk 101 Fruit, Yorkshire 114 Gluten 104 Graham 102 Health 105 Hominy 105 Nut, Steamed 112 Raisin and Buttermilk 109 Raisin and Nut 221 Rolled Oats 109 Rye, Swedish 113 Savarin 110 Southern Spoon 112 Water 114 Wheat, Entire 102 BREADS Biscuits, Rolls, Etc. Baking Powder Biscuit 97 Buttermilk Biscuit 98 Citron Buns 99 Cornmeal Rolls 100 Crisco Batter Cakes 101 Dessert Biscuit 101 Fruit Rolls 104 Hot Cross Buns 106 Lunch Rolls 107 Maryland Beaten Biscuits 107 Scones, Cream 100 Scones, Oven 108 Soda Beaten Biscuit 111 Sour Milk Biscuit 111 Twin Biscuit 113 BREADS Muffins, Etc. Bran Gems 98 Columbia Muffins 100 Corn Cakes 194 Ginger Gems 104 Golden Corn Muffins 105 Imperial Muffins 106 Muffins 107 Pop Overs 198 Rye Muffins 110 Sour Milk Tea Cakes 112 C CAKES Almond and Citron 130 Black Cake with Prune Filling 119 Boiling Water 120 Butterless-Milkless-Eggless 120 Caramel 121 Chocolate 121 Chocolate, Black 181 Cream Puffs 123 Cream Puff Balls 123 Cushion 198 Devil's Food 124 Dutch Apple 214 Feather 210 Fig 125 Flag 194 Fruit Cake, Apple Sauce 119 Fruit Cake, Crisco 123 Fruit Cake, Southern 132 Fruit Drops 103 Genoa 185 Gennoise 125 Gingerbread 125 Gingerbread, Whole Wheat 132 Gold 126 Golden Orange 126 Hurry Up 126 Jam 207 Jelly Roll 129 Lady Baltimore 127 Layer Cake, Cocoanut 122 Layer Cake, Cocoanut 226 Layer Cake, Coffee 112 Layer Cake, Lemon 127 Lord Baltimore 128 Lunch Cakes 128 Marble 129 Marmalade 129 Mocha 196 Pound 120 Princess 205 Queen Cakes 215 Rose Leaf 131 Sand 127 Shortcake, Oyster 57 Shortcake, Peach 124 Shortcake,RedRaspberry 195 Shortcake, Strawberry 124 Shortcake, Scotch 131 Seed Cake, Old Fashioned 130 Silver Nut 131 Simnel 131 Sponge 127 Tilden 202 Walnut 130 Wholesome Parkin 132 CANDIES Chocolate Fudge 144 Clear Almond Taffy 144 Cocoanut Caramels 144 Cream Candy 145 Crisco Drops 145 Crisco Fruit Fudge 145 Everton Taffy 145 Fig Fudge 146 Honey Squares 146 Maple Candy 146 Molasses Candy 146 Peanut Fudge 147 CHEESE DISHES Aigrettes 197 Biscuit 151 Canapes 161 Cheese Balls 196 Croutons 214 Drops 194 Fondue 219 Ramekins 151 COOKIES, WAFERS, Etc. Almond Fingers 211 Chocolate Wafers 99 Chocolate Brownies 99 Crisco Brownies 101 Filled Cookies 102 Fruit Cookies 103 Ginger Crisps 203 Ginger Snaps 104 Jumbles 97 Lemon Wafers 106 Maple Cookies 107 Oatmeal Cookies 108 Rose Leaves 110 Shortbread 111 Spice Cookies 112 White Cookies 114 CROQUETTES Bean 178 Beef 193 Chicken 195 Chestnut Boulettes 231 Egg 141 Pea 227 Pear 227 Potato 152 Potato and Nut 136 Salmon 155 Tomato 228 D DOUGHNUTS Honey 105 Nut 108 Raised 109 Rich 109 E EGGS Caramel Custard 178 Creole 140 Curried 140 Cutlets 165 Croquettes 141 Eggs with Cucumbers 141 Eggs with Tomatoes 141 Egg Sandwiches, Fried 85 Savory 142 EGGS Omelets Apricot 200 Baked 140 Friar's 159 Kidney 63 Spanish 183 Cutlets 165 Croquettes 141 Eggs with Cucumbers 141 Eggs with Tomatoes 141 Egg Sandwiches, Fried 85 Savory 142 F FISH, Etc. Blue, Baked 194 Cassolettes of Fish 53 Clams, Scalloped 183 Clams, Steamed 225 Codfish Balls 152 Cod, Boiled 169 Cod, Curried 54 Cod, Steamed 218 Crabs, Dressed 53 Fish, Fried 56 Fish, Fried 198 Fish Pudding 55 Flounder, a la Creme 54 Flounder, a la Turque 55 Gateau of Fish 56 Halibut, Baked 52 Halibut, Grilled with Parmesan 214 Halibut, a laPaulette 166 Halibut Ramekins 192 Halibut Turbans 154 Lobster, Broiled 171 Lobster, Fried with Horseradish Sauce 56 Lobster Newburg 175 Mackerel, Broiled Spanish 167 Mackerel, a la Claudine 175 Mackerel, Cold Vinaigrette 184 Oysters, Fried 171 Oyster Shortcake 57 Salmon, Baked with Colbert Sauce 52 Salmon, Boiled 167 Salmon Croquettes 155 Salmon Mold 57 Salmon, Planked 189 Sardine Canapes 167 Shad, Baked 53 Shad, Planked 170 Scallops 228 Scallops, Baked in Shells 220 Smelts, Broiled 214 Smelts, Fried 222 Smelts, Planked 207 Terrapin, a la Maryland 230 Trout, Baked 190 FRITTERS, GRIDDLE CAKES, Etc. Apple Fritters 78 Apricot Fritters 172 Anchovy Fritters 157 Carrot Fritters 175 Corn Fritters 68 Crisco Battercakes 101 French Pancake 199 Fried Cornmeal Nut Cakes 102 Fried Cakes with Apple Sauce 103 Fruit Pancake 195 Italian Fritters 222 Salsify Fritters 160 Sour Milk Griddle Cakes 111 Strawberry Fritters 187 Waffles 113 FRUITS Apples with Red Currant Jelly 224 Apple Sauce 225 Baked Apples 229 Baked Bananas 181 Devilled Bananas 134 M MEATS Beef, a la Mode 191 Beef, Braised Fillet 158 Beef Croquettes 193 Beef Collope 59 Beef, Chipped in Cream 183 Beef, Fillet 205 Beef Loaf 151 Beef Loaf 186 Beef Olives 200 Beef Steak Pudding 205 Beef Steak and Kidney Pie 151 Beef Tournedos with Olives 191 Bobotee 182 Brains, Baked 189 Calf's Head Vinaigrette 161 Chops, Breaded 166 Ham, Baked 209 Hearts, Baked Stuffed 164 Indian Dry Curry 213 Kidneys, Broiled with Green Peppers 162 Kidney Omelet 63 Lamb, Casserole 218 Lamb Chops, Broiled 168 Lamb Chops, Stuffed 221 Lamb, Crown, with Peas 180 Lamb, Fricassee with Dumplings 197 Lamb, Leg, Boiled Stuffed 186 Lamb, Salmi 189 Lamb, Spring, Steak, a la Minute 173Lamb, Tournedos 198 Live, Baked and Bacon 201 Liver, Stewed with Mushrooms 206 Mutton, Braised Loin 60 Mutton, Braised with Mushrooms 157 Mutton, Boiled 204 Mutton Cutlets 152 Mutton, a la Soubise 168 Meat Cakes 63 Ox Tongue, Braised 176 Ox Tongue, Curried 61 Roast, with Spaghetti 64 Roast, Pot, with Tomato 181 Shepherd's Pie 210 Steak, Beef, Baked 224 Steak, Flank, Stuffed 200 Steak, Porterhouse 208 Steak, Round with Macaroni 63 Steak, Swiss 199 Steak, Sirloin with Fried Apples 65 Stew, Irish 156 Sweet Breads 183 Sweet Breads, Fried 62 Sweet Breads with Mushroom Puree 173 Tripe, Baked 229 Tripe, Fricasseed 197 Toad in the Hole 163 Veal, Blanquette 197 Veal, Braised Fillet 169 Veal Chops 196 Veal Cutlets, Breaded 193 Veal Goulash 159 Veal Haricot 216 Veal and Ham Pie 165 Veal Loaf 180 Veal Pot Pie 172 Venison, Cutlets 220 Venison, Spiced 224 MEATS Chicken Casserole 60 Country Club 201 Croquettes 195 Curried 192 Fried 61 Fried, Mexican Style 62 Fried, Swiss Style 213 Fricassee, Brown 153 Grilled 178 Hot Pot 226 Impanada 208 A la King 178 Pie 171 Planked 158 Planked 199 Roast Stuffed 150 Stewed 175 Stewed with Olives 168 Souffle 163 Supreme 160 A la Tartare 60 MEATS Other Fowls Duck, Braised with Turnips 217 Duckling, Roast 187 Fowl, Roast with Chestnuts and Mushrooms 202 Fowl, Pilau 211 Guinea Hen, Roasted 168 Guinea, Roast Chicken 218 Pigeons, Fried 169 Squab, Stewed 208 Turkey, Roast 64 MEATS Hare and Rabbit Belgian en Casserole 230 Jugged 149 A la Marengo 217 Roast 152 Stewed 221 P PASTRIES Cornstarch Pastry 90 Crisco, Plain 90 Crisco, New 90 Flake No. 1 91 Flake No. 2 92 German 93 Hot Water 93 Puff 92 Puff, Rough 93 Sugar for Tartlets 94 Tip Top 90 PASTRIES Cobblers and Dumplings Apple Dumplings 78 Fig and Apple Cobbler 226 Peach Cobbler 204 PASTRIES Pies Almond Layer 91 Apple 166 Apple 215 Beer Steak and Kidney 151 Blueberry 200 Butterscotch 94 Cherry 188 Chicken 171 Chocolate Cream 218 Cocoanut 227 Cream 181 Double 91 Mince 225 Orange 212 Pumpkin 223 Rhubarb Custard 94 Shepherd's 210 Squash 224 Veal and Ham 165 Veal Pot 174 Washington 162 PASTRIES Tarts, Etc. Apple 160 Apricot 95 Bakewell 95 Bartemian 95 Chestnut 217 Currant 94 Fruit 182 German 135 Lemon and Apple 226 Maids of Honor 190 Pastry Fingers 230 Peach Delights 82 Puffs, Orange 213 Puffs, Raisin 227 Roly Poly, Cherry 189 Roly Poly, Raisin 227 Rhubarb Fanchonettes 192 Windsor 201 PUDDINGS Almond 192 Almond and Apple 221 Amber 210 Apple, Charlotte 212 Apricot 196 Baba with Syrup 222 Baked Indian 220 Beef Steak 205 Black Cap 216 Boston 230 Bird's Nest 165 Bread 226 Bread, with Cherries 210 Cabinet 156 Canned Corn 179 Caramel Bread 79 Caramel Rice 79 Carrot 79 Cherry Blanc-Mange 199 Chestnut Dainty 217 Chocolate 202 Chocolate Bread 188 Chocolate Jelly 80 Chocolate with Macaroons 209 Coburg 159 Cocoanut 219 Conservative 211 Cottage 80 Countess 204 Cranberry 221 Cup 192 Date 222 Eve's 229 Farina 225 Fish 55 Golden 219 Graham 223 Graham, Steamed 166 St. Leonard's 204 Macaroon 201 Macaroni, Baked 223 Molasses Sponge 81 Monica 81 Noodle 81 Nut 211 Peach 199 Pineapple 82 Plum, English 229 Plum, Mrs. Vaughn's 82 Raisin 163 Raisin Batter 213 Raspberry Batter 191 Rhubarb 137 Rhubarb, Baked 78 Rice 83 Rice, Ground 193 Snow Balls 197 Snow Balls, Fruit 158 Snow Pudding, with Custard 206 Sultana 228 Swiss 177 Walnut 83 Woodford 83 PUDDINGS Souffles Brown Bread 219 Cherry 195 Cornstarch 228 Date 158 Pineapple 223 Rice 172 Snow 193 Squash 201 Vegetable 136 Vegetable 212 S SALADS Apple, Celery and Nut 74 Asparagus 74 Cabbage 163 Carrot 186 Celery and Almond 74 Cheese 206 Cream Cheese and Pimiento 154 Daisy 179 Fruit 75 Grapefruit 189 Hungarian 75 Orange 150 Orange and Tomato 75 Pear and Pimiento 189 Potato and Nut 75 Potato and Pimiento 76 Shrimp 76 Waldorf 159 Watercress 190 SANDWICHES Egg and Anchovy 85 Fried Egg 85 Hot Cheese 211 Hudson 86 Pimiento Cheese 86 Rice 86 Sardine 87 Tomato 87 Tomato and Horseradish 87 SOUPS, Etc. Artichoke 157 Asparagus 47 Bean, Black 149 Bonne Femme 228 Cauliflower 206 Cheese 48 Chestnut 207 Crab 187 Fish 48 Giblet 216 Hollandaise 174 Hotch Potch 180 Kidney 176 Lentil 49 Mulligatawney 161 Oxtail 164 Okra 216 Pepper Pot 179 Pilau a la Turque 198 Potato 175 Princess 168 Red Pottage 173 Rice (Thick) 50 Scotch Broth 164 Spring 182 Turnip 185 Turtle, Mock 176 Verte 50 White 172 SOUPS Bisque Clam 167 Lobster 49 Lobster 150 Oyster 209 SOUPS Chowder Clam 206 Corn 173 Fish 185 SOUPS Cream Soups Corn, a la Creole 213 Cucumber 190 Lettuce 154 Tomato 48 SOUPS Puree Indienne 185 Norfolk 49 Peanut 214 Tapioca 165 V VEGETABLES Artichokes 215 Artichokes, Jerusalem 69 Asparagus Loaf 177 Asparagus, Italian Style 209 Asparagus, Plain 187 Beans 190 Beans, Baked 200 Bean Croquettes 178 Beans, Lima, Curried 220 Beans, String 188 Beets, Buttered 208 Beets, Creamed 177 Beets, New 203 Beets, Stuffed 71 BrusselsSpro

Cocinar con pescado or Roman Banquet

Cocinar con pescado: Una coleccion de deliciosas recetas para disfrutar del pescado y del marisco

Author: Edimat

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.
 

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

Book about: Organisationstheorie: Moderne, Symbolische und Postmoderne Perspektiven

Roman Banquet: Images of Conviviality

Author: Katherine MD Dunbabin

Drawing frequently upon ancient inscriptions as well as other archaeological material, Katherine Dunbabin studies the representations of the banquet in Roman painting, mosaic, sculpture, and the minor arts, and compares them to archaeological evidence as well as written sources. She discusses the history of dining practices and the evolution of the iconography of dining. By highlighting the artistic and archaeological evidence, Dunbabin offers a more well-rounded picture of the role of the Roman banquet than can be found in literary sources alone.

Table of Contents:

	List of Illustrations
	Preface
	Introduction	1
Ch. 1	Romans, Greeks, and Others on the Banqueting Couch	11
Ch. 2	Place Settings	36
Ch. 3	Public Dining	72
Ch. 4	Drinking in the Tomb	103
Ch. 5	Banqueting in Late Antiquity	141
Ch. 6	The Last Banqueters	175
	Conclusion	203
	Notes	209
	Glossary	251
	Abbreviations	259
	Bibliography	261
	Index of Ancient Sources	281
	Index of Sites and Monuments	285
	General Index	289

The Asphodel Plantation Cookbook or Food Morals and Meaning

The Asphodel Plantation Cookbook

Author: Marcelle Reese Couhig

The same fabulous recipes that have delighted palates for more than a decade in the widely known Asphodel Cook Box are now available in book form. Identical to the collection originally published in 1967 in a handsome antique wooden box, this book contains the same treasured recipes of Marcelle Reese Couhig, mistress of famous Asphodel Plantation.

Mrs. Couhig moves skillfully from simple dishes such as pot roast or red beans and rice to more difficult creations such as chicken livers in red wine and luscious Louisiana seafood delicacies. She also reveals the much-sought-after recipe for the Asphodel kitchen's own unique bread.

The cookbook covers every imaginable occasion for delicious eating, including brunch, luncheons, teas, and dinner parties both large and small. Included is an excellent guide on how to select and use the proper cooking utensils and how to plan for serving any number of guests with a maximum of ease and pleasure.

Over the years, the Asphodel Cook Box has enjoyed great popularity. This new Asphodel book is equally attractive as a gift, or as an important addition to the personal cookbook collection of those who cherish the best cuisine of Louisiana and the South.

New interesting textbook: International Human Resource Management or Bringing Geographical Information Systems into Business

Food, Morals and Meaning: The Pleasure and Anxiety of Eating

Author: John Coveney

Food, Morals and Meaning traces our complex relationship with food and eating and our preoccupation with diet, self-discipline and food guilt. Using our current fascination with health and nutrition, it explores why our appetite for food pleasures makes us feel anxious. This second edition includes an examination of how our current obsession with body size, especially fatness, drives a national and international panic about the obesity "epidemic."
Focussing on how our food anxieties have stemmed from social, political and religious problems in Western history, Food Morals and Meaning looks at:
· the ancient Greeks' preoccupation with eating
· early Christianity and the conflict between the pleasures of the flesh and spirituality
· scientific developments in 18th and 19th Century Europe and our current knowledge of food
· the social organization of food in the modern home, based on real interviews
· the obesity "epidemic" and its association with moral degeneration
Based on the work of Michel Foucault, this original book explains how a rationalization food choice - so apparent in current programmes on nutrition and health - can be traced through a genealogy of historical social imperatives and moral panics. Food, Morals and Meaning is essential reading for those studying nutrition, public health, sociology of health and illness and sociology of the body.

Sophie Grigsons Country Kitchen or Fair Shares for All

Sophie Grigson's Country Kitchen: 120 Seasonal Recipes

Author: Sophie Grigson

Sophie Grigson’s modern and relaxed approach to cooking has appealed to her fans for over a decade, in books like Organic, Fish, and Sophie Grigson’s Sunshine Food. Here, Sophie’s collected more than 120 recipes that make the most of seasonal ingredients.

Fresh food has always been the cornerstone of Sophie Grigson’s cooking, and country living ensures that she has fine ingredients throughout the year. Her own garden, local markets, to say nothing of what grows wild in the fields—all inspire her to create simple recipes for friends and family. In Sophie Grigson’s Country Kitchen, you will find such seasonal pleasures as Pot–Roast Chicken with Leeks and Spring Herbs, Spiced Eggplant Salad, Roast Christmas Goose, and Garden Rhubarb and Honey Compote. Filled with stunning color shots of the food, the countryside, and the produce, Sophie Grigson makes cooking an all–year–round delight.

Table of Contents:

	Acknowledgements	vi
	Cook's notes	vii
	Introduction	viii
	Spring	1
	Summer	58
	Autumn	122
	Winter	180
	Index	244

Interesting textbook: Chaves a Assistência Médica:um Guia de Bolso

Fair Shares for All: A Memoir of Family and Food

Author: John Haney

In this beautifully written, vividly rendered memoir, John Haney, Gourmet magazine’s copy chief, describes his family’s day-to-day struggles, from the twilight of Queen Victoria’s reign to the dawn of the third millennium, in London’s least affluent working-class enclaves and suburbs, including a place called the Isle of Dogs–and reflects on how his family’s affection for the past and the food they loved brought them all together.

As a young John grows up in the fifties and sixties, the Haneys are a rough-and-tumble clan of bus drivers, telegraph operators, salesmen, junior civil servants, and secretaries. They work hard to put meals on the table and a shilling in the gas meter. When they gather at weddings and wakes and Christmas parties, they talk about politics and two world wars, drink cheap sherry, chain-smoke cigarettes, and eat platefuls of distinctly British fare: winkles, whelks, sausage rolls, marmalade sandwiches, and spotted dick.

Enchanted and, at the same time, slightly embarrassed by his Cockney pedigree, the young John Haney lives a life torn between his colorful East End relatives–with their penchant for bangers, bacon sandwiches, and highly irreverent banter–and his lower-middle-class mother, who is preoccupied with her children’s education. Thanks to the generosity of his more moneyed neighbors, John is able to take trips to France and Italy, where, despite his continuing passion for baked beans on toast and toad-in-the-hole, he cultivates a taste for snails, Sancerre, stinky cheese, and minestra di pasta grattata.

Having survived grammar school, university, four years of part-timehorsing around in the RAF’s equivalent of the JROTC, and a stint of semi-starvation in the music business, John is poised to break out of the working class–and ends up in Manhattan, where he promptly falls in love and decides to stay put.

But crossing the Atlantic–and with it the class barrier–leaves John with deep feelings of displacement and nostalgia. As he eats in some of New York City’s most expensive restaurants, he tries (and fails) to reconcile his new appetites with the indelible tastes of his youth. His sense of self becomes further conflicted when his father, a taciturn but loving man, dies and later when his ferociously proud mother, following the death of her second husband, must subsist on a minuscule pension. Suddenly John is forced to reconsider his defection and to grapple with memories, fleeting but formidable, of the long-ago life that has continued to, and always will, define him.

Peopled with unforgettable characters who find in even the greasiest kitchens the sustenance to see them through life’s hardships, Fair Shares for All is a remarkable memoir of resolve and resilience, food and family.

Publishers Weekly

This colorful and heartfelt autobiography of Haney's family life and English heritage focuses on food, both as sustenance and as a vehicle to examine issues of class and identity. The culinary descriptions make for a mouthwatering and occasionally cringe-worthy scene-stealer at the author's boyhood home in Chipping Ongan, in the Essex, England, countryside, where "much was eaten... and surprisingly little said." Now copy chief at Gourmet, Haney penned the book following the 2003 publication of a personal essay for the magazine on the same topic. He has successfully mined three generations of his family, threading together vignettes from his parents' childhood experiences with his own, highlighting commonalities of financial struggles and alcoholism. Into these rather macabre topics, Haney's writing breathes new life with poetic details (he paints an autumnal drizzle as "the color of unwashed sheep"). Reminiscent of Roald Dahl's Boy, with a gastronomic bent, this memoir is insightful and evocative, expertly conveying the author's emotional connection to food. Having inherited a legacy of "sausages and sadness," Haney sees what he eats as representative of a choice between the working and upper classes, and family loyalties. One wishes for more action and fewer exhaustive culinary images, but to Haney, food is sometimes both the starring character and the action. Photos. (Jan.)

Copyright 2007 Reed Business Information

Library Journal

After moving from London to New York City and eating in its finest restaurants, Haney, copy chief for Gourmet magazine, became nostalgic for the food of his youth-distinctly British fare from bacon sandwiches to spotted dick (a pudding with dried fruit) to whelks (sea snails). In this memoir, Haney revisits his childhood in London, describing his East End, working-class family in the 1950s and 1960s. Each of the book's three section titles mentions food: "High-Speed Burnt Toast," "Fake Coffee," and "Damage from Oily Chickpeas." Photographs of the author and his family are peppered throughout the book, much of which is based on interviews Haney conducted with various relatives. Developed from Haney's 2003 essay of the same title published in Gourmet , his memoir is recommended for public libraries.-Nicole Mitchell, Univ. of Alabama at Birmingham Lib., Lister Hill

Copyright 2006 Reed Business Information.

School Library Journal

This colorful and heartfelt autobiography of Haney's family life and English heritage focuses on food, both as sustenance and as a vehicle to examine issues of class and identity. The culinary descriptions make for a mouthwatering and occasionally cringe-worthy scene-stealer at the author's boyhood home in Chipping Ongan, in the Essex, England, countryside, where "much was eaten... and surprisingly little said." Now copy chief at Gourmet, Haney penned the book following the 2003 publication of a personal essay for the magazine on the same topic. He has successfully mined three generations of his family, threading together vignettes from his parents' childhood experiences with his own, highlighting commonalities of financial struggles and alcoholism. Into these rather macabre topics, Haney's writing breathes new life with poetic details (he paints an autumnal drizzle as "the color of unwashed sheep"). Reminiscent of Roald Dahl's Boy, with a gastronomic bent, this memoir is insightful and evocative, expertly conveying the author's emotional connection to food. Having inherited a legacy of "sausages and sadness," Haney sees what he eats as representative of a choice between the working and upper classes, and family loyalties. One wishes for more action and fewer exhaustive culinary images, but to Haney, food is sometimes both the starring character and the action. Photos. (Jan.)

Copyright 2007 Reed Business Information

Kirkus Reviews

Poignant, loquacious recollections of growing up in postwar, working-class Britain by Gourmet magazine copy chief Haney. Named for the Labour Party's winning slogan in 1945, this stylistically knotty memoir focuses on the Cockney relatives of the author's father, Denis Haney, a "grapher" (telegraphist) from London's East End. Denis relocated his family to suburban Chipping Ongar, 20 miles outside the city, but they were still eating the unappetizing fare of blue-collar Britons: Kippers, bangers and bacon sandwiches served as madeleines for young John, born in 1954. At the rare family outings to the East End's Isle of Dogs neighborhood, he was charmed by the rough, chain-smoking bonhomie (induced by hard drinking) of his father's siblings and extended kin. Plenty of food here too: Pickled onions, cocktail sausages "lined up like fatalities on stretchers," winkles, welts and prawns were the holiday delicacies at these functions, and the author rapturously devoured them all. Weekly excursions to South Woodford to visit his mother's father, a barely educated man who grew up in the London slum of Limehouse, yielded exciting, grisly tales of battle in World War I, as well as meals larded with Marmite spread on white bread. John was a bookish lad, and his ambitious, poorly educated mother had plans to inject culture into his upbringing, but he gradually and painfully became aware of class distinctions at the King Edward VI Grammar School and auxiliary military groups such as the Boys' Brigade and the Air Training Corps. Haney's reflections turn rueful with his emigration to New York to marry an American. He was far away for the deaths of his parents and various relatives, whose memories arouseacute homesickness. Though clotted with Briticisms, this keenly felt memoir will evoke tender impressions of childhood in patient readers.

How to Make Burgers or Classic Kitchen Projects

How to Make Burgers (Quamut)

Author: Quamut

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

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

Your buns will thank you.

Anyone can slap a patty of meat onto a grill, but truly great burgers require something more. Learn the secrets that will transform your burgers into culinary masterpieces, including:

• Details on the best types and cuts of meat for making burgers
• Restaurant-tested techniques for cooking burgers perfectly
• Recipes for beef, chicken, turkey, lamb, pork, fish, and veggie burgers

New interesting textbook: Women and the National Experience or Social Welfare

Classic Kitchen Projects: Complete Instructions for 17 Distinctive Projects

Author: Niall Barrett

The step-by-step instructions, cutlists, and illustrations in this book make each project easy and fun. It features detailed instructions for 18 simple, attractive, useful kitchen projects that can be created by any woodworker, regardless of skill level. Included are: a French rolling pin, a cutting board and knife rack, a wine rack, a spice and tea shelf, a paper towel holder and pinching towel rack, a serving tray and lazy Susan, a hanging pot rack, a folding step stool, a farm table, and a sturdy stool. 128 color photos and 68 B&W illustrations are included. "Formal serving trays such as the one presented here carry an old-time air of luxury, service and a refined sense of convenience about them. These days most of us do our own serving, but the ritual remains the same and survives somewhat. Tasks such as carrying a pot of tea and cups to the living room or even clearing plates are made a lot easier." - from the book

Library Journal

The kitchen is probably the most heavily used room of the house, so anything that will improve its appearance, organization, or usefulness is of great value. Barrett, a furniture designer and maker, offers 17 projects that are within the capabilities of most hobbyist woodworkers and have an attractive, timeless style that would make them appropriate in most kitchens. Projects include a French rolling pin, wine rack, paper-towel holder, table, hanging pot rack, and adjustable shelving. The step-by-step instructions are easy to follow and the illustrations clear, showing several views of each project. This title will prove popular with woodworkers of all skill levels and should be considered for all woodworking collections. Copyright 2001 Cahners Business Information.

Caribbean and African Cooking or Table Magic

Caribbean and African Cooking

Author: Rosamund Grant

The essence of Caribbean cooking lies in using fresh foods, enhanced by spices from the islands, and fresh herbs. Grant captures the rich diversity of her home cooking and its history with lovely anecdotes, delicious recipes and full-color photographs.

Observer

Beautiful, concise and deeply ethnic.

What People Are Saying

Maya Angelou
When Rosamund Grant invites us to join her Caribbean feasts we can almost hear reggae, sitar, and Spanish music...I like this kind of writing and I like this kind of invitation.

Book about: Digital Sensations or Business Intelligence

Table Magic

Author: Tessa Evelegh

Packed with over 100 creative and inspirational ideas for dressing the dining table, this book will help you set the scene for your dinner parties or special occasions.

Flatfish or Feasts of Life

Flatfish (Quamut)

Author: Quamut

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

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

Flatfish, explained.

Flatfish include such tasty varieties as sole and flounder. This guide gives you everything you need to know in order to buy and prepare perfect flatfish every time, including:

• A rundown of the different types of flatfish
• The nutritional value of different types of flatfish
• The best ways to cook different varieties of flatfish

Look this: Formación Eficaz:Sistemas, Estrategias y Prácticas

Feasts of Life: Recipes from Nana's Wooden Spoon

Author: Jim Vlaun

A collection of recipes from members of Father Jim's extended family that is as unique as the story each dish has to tell. Discover how this is not so much a book for those who want to be good cooks as it is a resource for those who want to dance with God and loved ones around the table of plenty.  

Delia Collection or New Good Housekeeping Cookbook

Delia Collection: Fish

Author: Delia Smith

This is a cookbook that will become a kitchen staple. It combines Delia's know-how with plenty of marvelous and original fish dishes, such as Sea Bass with Puy Lentil Salsa, Thai Fish Curry with Mango, Salmon in Champagne Sauce, Chilled Marinated Trout with Fennel, and Linguine with Sardines, Chili, and Capers.

Delia Smith is Britain's reigning queen of cooking, with more than 18 million copies of her cookbooks now in print. In The Delia Collection, she has chosen and compiled, by featured ingredient, her most popular recipes--updating the classics and adding some that are brand new. These are books aimed at experienced cooks as well as kitchen novices, who will be guided by a trusted hand through superb, no-fail recipes.

Author Comments: In compiling these collections, I have chosen what I think are the best and most popular recipes and, at the same time, have added some that are completely new. It is my hope that those who have not previously tried my recipes will now have smaller collections to sample, and that those dedicated followers will appreciate an ordered library to provide easy access and a reminder of what has gone before and may have been forgotten.

Look this: E Commerce Basics or Computer Media and Communication

New Good Housekeeping Cookbook

Author: Good Housekeeping

Good Housekeeping magazine keeps up with the best new ideas without neglecting the tried-and-true classics. That's why we've completely revised your favorite cookbook to reflect the way you live today.

In addition to all the trusted hows and whys of cooking for family and friends, here's what's new in The New Good Housekeeping Cookbook:

Because American homemakers are more sophisticated about cooking: It has more than 2,000 step-by-step recipes that emphasize fresh ingredients and all the new foods appearing in the supermarkets.

Because we care more about healthy eating: Every recipe contains calorie counts and nutrition information in an easy-to-understand format developed especially for this book.

Because microwave ovens have revolutionized the way we cook: There's a special chapter devoted to recipes specifically created for the microwave - not just adapted from conventional recipes.

Because busy lives allow less time in the kitchen: There are menus for more than 100 meals that can be prepared in less than 40 minutes.

Because even the most experienced cook wants to learn new methods and short-cuts: There are special tips from the editor's kitchen.

-- and because Good Housekeeping is one of the most trusted names in America today -- This brand-new, completely updated edition of an American classic is still the best, most complete, most basic cookbook you can buy.

Vegan Cooking or Japanese Tea Culture

Vegan Cooking

Author: Nicola Graimes

Contains a detailed introduction with specialist advice on vegan foods and how to make the necessary lifestyle changes and add supplements for a healthy vegan diet.

Book about: L'arte di lavoro: Un'antologia della letteratura del posto di lavoro, edizione dell'allievo

Japanese Tea Culture: Art, History and Practice

Author: Morgan Pitelka

Often thought of as a rigid ceremony, Japanese tea practice can in fact be creative, critical, performative, or playful depending on social and historical context. This volume illuminates the diverse appeal of Japanese tea culture.

The authors examine tea in its many guises, ranging from a strategy for forging political alliances and gaining cultural capital in the sixteenth century, to a means of constructing private and public narratives in recent decades. They consider the role of the tea practitioner as art connoisseur and arbiter of value, and the function of the tea gathering as an idealized social gathering. They explore how tea practitioners drove cultural innovation by demanding new styles of ceramics in one period, and utensils modeled on imported Chinese pieces in another The book also demonstrates that writing history became an essential aspect of tea culture through the consideration of forms such as diaries, memoranda, manuals, guidebooks, and twentieth-century film.

One of themain goals of the volume is to apply a broad, critical gaze to Japanese tea culture while avoiding the ponderous discourse common in many English-language studies of tea. It aims to de-center the highly mythologized figure of the tea master Sen no Rikyu, while also disputing the fiction of the dominance of aesthetics over politics in tea. As a whole, this book will appeal to students and teachers of Japanese culture and history, tea practitioners, and collectors of ceramics and other arts influenced by traditional Japanese design. Individual essays will appeal to specialists in more narrowly defined fields, such as the art and history of the Edo period, the material culture ofsixteenth-century Kyoto, or modern film studies.

Cheapskates Guide to Wine or Cruising Cuisine

Cheapskate's Guide to Wine: How to Enjoy Great Wine at Bargain Prices

Author: Anna Maria Knapp

Great wine doesn't have to cost more when you learn how to select premium wines at bargain prices--many under $10. of photos.

Book review: Hospitality Marketing Management or The Simple Art of Marrying Food and Wine

Cruising Cuisine: Fresh Food from the Galley

Author: Kay Pastorius

The simple and exciting recipes in Cruising Cuisine--everything from crowd-pleasing appetizers to tempting sauces and sinful desserts--are fresh, modern, healthful, and tailored to save cruisers time, energy, and effort. Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip, Conch Fritters, Curried Rock Scallops, Basque-Style Chicken and Sausage, Orzo with Sun-Dried Tomatoes, Stir-Fried Thai Chicken in Coconut Sauce. All are far removed from the crunchy-granola, freeze-dried, "open a can of this and add it to a can of that" school of boat cooking.

Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what's on hand. She offers tips on how to set up and customize a galley: Did you know, for example, that a wok is ideal for cooking aboard because it makes economic use of whichever heat source you use? And she provides advice on how to stock provisions and deal with supermarket-separation syndrome: how to use fresh ingredients to supplement onboard staples; how to cook your catch; and how to shop for fresh (and safe) local produce, meat, and fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, and the South Pacific.

Kay Pastorius owned and operated San Diego's School of International Cuisine for 20 years. In 1987, she and her husband, Hal, whose drawings adorn Cruising Cuisine, moved aboard a 32-foot Bayliner and began cruising. Since 1992, Kay has written a cooking column for Sea magazine. Kay, whose cruising experience includes coastal Turkey and Thailand, recently completed anextended cruise of Baja California, Central America, the Panama Canal, and the Caribbean, aboard her yacht SpiceSea.

Hospitality Marketing Management or The Simple Art of Marrying Food and Wine

Hospitality Marketing Management

Author: Robert D Reid

Covers the major principles of marketing with a practical, applications oriented approach. This is a core marketing text specifically geared for the hospitality student. It covers the major principles of marketing with a practical, applications oriented approach, rather than traditional marketing texts found in the business programs that focus on a lot of theory.

• Includes coverage of tourism marketing

• Features new material on marketing technology and it's implications in the hospitality industry

• Offers international coverage

• Provides new, applications approach to the discipline of marketing

Books about: If You Want What We Have or Anxiety and Depression

The Simple Art of Marrying Food and Wine

Author: Mark Hix

Why does a particular wine taste better with a specific dish? This is the definitive answer to that age-old question, written by two highly respected authorities on the subjects of food and wine. Featuring a practical, recipe-led concept, this tasty guide is divided into various food groups and then broken down further by individual ingredients.

First, Mark Hix provides a wide range of sample recipes, featuring a variety of cooking methods, and shows how cooking processes affect flavor and texture. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches for each dish, explaining the chemistry behind each perfect culinary marriage.

Invaluable information boxes cross-reference other ingredients and cooking styles, while wine checklists allow quick access to a variety of wines that complement each dish and its ingredients. In addition, there are more than seventy stunning photographs by award-winning photographer Jason Lowe; information on over 250 wines; and a selection of 45 luscious recipes that will encourage wine and food lovers to explore and learn more about different, delicious pairings.

Parties of the Month or Slimming World Fast Food

Parties of the Month: Memories for a Lifetime

Author: Donna M Schueli

Parties Of The Month...Memories For A Lifetime is a comprehensive book with entertaining ideas for any size gathering! It covers:

• Party & decorating ideas
• Games for adults
• Tips for singles to meet someone at parties
• Theme-oriented cocktails, toasts & recipes
• Unique, fast and easy entertaining for every month of the year!

Parties Of The Month will help you entertain, giving you special advice, choices, and ideas when celebrating with a date or spouse to large groups of family, friends, or business associates.

Author Donna Schuelie wroteParties Of The Month for people with busy lifestyles. The ideas and recipes are healthy, quick, and inexpensive. The book is set up in an easy-to-find January to December format.

Celebrate New Years with Champagne Chicken; Enjoy a Touchdown Taco Bake at your Super Bowl party. For Valentine's Day, see the Aphrodisiac section for sensuous food ideas. Have a memorable Easter Egg Hunt. Serve red, white & blue frozen drinks at your 4th of July picnic. Learn how to give a Halloween party of a lifetime with fantastic costume ideas. Enjoy Pumpkin Pie Martinis. Serve red & green pepper wedges for Christmas. The ideas are limitless.

New interesting textbook: Norman Van Akens Feast of Sunlight or Best American Recipes 2003 2004

Slimming World Fast Food

Author: Slimming World Staff

Here are 120 fast and delicious recipes designed to encourage a healthier style of eating for life rather than simply for short-term weight loss.

Picnics or La Regalade

Picnics: From Crab and Ginger Wraps to Wild Rice Salad

Author: Clare Ferguson

Thirty recipes for picnics and other outdoor feasts, from soups and salads to drinks and desserts. Filled with recipes for impromptu picnics, family outings, and special occasions, this imaginative cookbook allows you to temper your busy schedule with moments of perfect relaxation--and the food to go with it. In Picnics, Clare Ferguson reveals how to prepare, pack, and serve simple yet sumptuous dishes, providing ideal recipes for food on the move. Dishes range from soups and sandwiches to salads, main courses, and desserts, including Proscuitto Wraps, Roasted Peppers, Black Bean Soup, Mushroom Tart, Lemon Squares, Pecan Brownies, and an array of refreshing drinks. So relax and enjoy your meal--al fresco.

Look this: Essential ASPNET 20 or Risk Management for Security Professionals

La Regalade: Simple French Bistro Food at Home

Author: Alain Ray

Chef Alain Rayé divulges his secrets to delicious French cooking.

In West Vancouver, people flock to the comforting French country fare served at Chef Alain Rayé's award-winning bistro, La Régalade. Now the delicious tastes and aromas of this successful little bistro can be recreated thanks to the restaurant's companion cookbook.

Accompanied by luscious photography and humorous illustrations, the recipes are easy to follow and rich in flavor. Rayé also suggests wines to maximize the dining experience, and the book is organized by season to take full advantage of the fresh resources each season offers, such as:

In the Spring:


• Pork Shanks with Ginger and Kumquats

In the Summer:


• Chicken with Lemon Confit

In the Autumn:


• Duck Ragout with Wild Mushrooms and Chestnuts

In the Winter:


• Lentil Crème Soup with Grilled Bacon.

Mrs Rorers Philadelphia Cook Book or Haute as in Oat

Mrs Rorers Philadelphia Cook Book

Author: Sarah Tyson Rorer

Sarah Tyson (Heston) Rorer is considered to be the first dietician in America. In 1882, she founded the Philadelphia Cooking School. Rorer's philosophy of dietetics (using food to maintain health and treat disease) became the cornerstone of her recipes. Through her columns in a Philadelphia-based monthly, Table Talk, and in Ladies' Home Journal, her fame spread. By 1895, she had become so famous that she gave her cooking lectures at Madison Square Garden. The Philadelphia Cook Book was the first of over 50 cookbooks Rorer published. The recipes are classic and easy to follow, with clear instructions and familiar lists of ingredients at the head of each recipe.

Interesting textbook: Six Sigma Distribution Modeling or How to Do Everything with Microsoft Office Infopath 2003

Haute as in Oat: A Pronunciation Guide to European Wines and Cuisines

Author: Wilfred J McConkey

Your guide to the correct pronunciation of European wines and cuisine that is both authoritative and user-friendly.

In 60 Ways or Ice Cream

In 60 Ways

Author: Marshall Cavendish Cuisin

Fix rice in 60 different ways with exciting & varied recipes from all over the world. Warm hearty meals such as Italian Braised Rice with Courgettes & Chinese Fish Soup with Rice, or tasty snacks like Rice Croquettes & Italian Stuffed Rice Balls (Suppli). Part of an exciting new cookbook series!

Interesting book: Pot Luck or Rodeos and Recipies

Ice Cream

Author: Joanna Farrow

Spectacular frozen desserts have been enjoyed forover 400 years, and now, with this stunning book, ice cream is brought up to date and into the 21st century.

Mothers Finest or The Culprit and The Cure

Mother's Finest: Southern Cooking Made Easy

Author: Mothers Finest Catering

Mother's Finest is a collection of old Southern recipes handed down through the years from family and friends. The recipes are easy for the novice cook, as well as the experienced chef. Recognized as being one of the best caterers in the metro Atlanta area by the President of the Atlanta Convention and Visitors Bureau.

Books about: Entremettez-vous la Théorie Financière

The Culprit and The Cure: Why Lifestyle is the Culprit Behind America's Poor Health and How Transforming That Lifestyle Can be the Cure

Author: Steve Aldana

This book presents a wealth of evidence that reveals how a healthy diet, exercise, and other healthy lifestyles can impact life-span and the risk of cancer, heart disease, diabetes and other chronic diseases. It provides easy-to-follow guidelines that will help individuals begin and maintain a healthy lifestyle for life. No infomercials here, just the facts from an authority who knows.