From Basil to Thyme or Domestic Cookery Useful Receipts and Hints to Young Housekeepers

From Basil to Thyme: Culinary Endeavors From the Garden to the Kitchen

Author: Tim Haas

Two of America's most loved pastimes, cooking and gardening, come together in this delightful collection of recipes. The first chapters of the book teach readers how to plant and cultivate their own fresh herbs. The authors show that we can all enjoy the wonderful scent of lavender, the refreshing, cool aroma of mint, or the delicate taste of chervil...no matter how large or small our herb garden. The remaining chapters highlight the history, lore and health benefits of a featured herb, followed by recipes to accent and feature its wonderful fresh flavor. A few extra pages in each chapter allow green thumbs and chefs to add, modify or create their own recipes. A planting calendar concludes the book, giving both experienced and novice gardeners a quick and easy planting guide for a successful herb garden.

Go to: Scotch Whisky or Wines of the South of France

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Author: Elizabeth E Lea

Elizabeth Lea's 1859 work aims to help young housekeepers with the necessary practical information needed to fulfill everyday household duties

Sushi or Vegetarian Visitor

Sushi: Taste and Techniques

Author: Kimiko Barber

This beautifully illustrated guide will enable readers to master and appreciate the art of sushi. The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi.

Library Journal

Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections. Copyright 2002 Cahners Business Information.

Interesting book: Database and Applications Security or DeBugging C

Vegetarian Visitor: Where to Stay and Eat in Britain

Author: Annemarie Weitzel

This updated and revised travel guide provides a complete listing of vegetarian and vegan-friendly accommodations and restaurants in England, Scotland, and Wales. More than 300 entries are revised every year to include the guesthouses, hotels, bed-and-breakfasts, cafés, restaurants, and pubs that make a special effort to provide animal product–free food. Exclusively vegetarian establishments and those that offer vegan fare are indicated throughout.  

 

Talking at Trenas or Choice Cookery

Talking at Trena's: Everyday Conversations at an African American Tavern

Author: Reuben A Buford May

"By turn sad, hilarious, shocking, and touching, these conversations are always revealing: May makes good use of them in suggesting what they tell us about how these men experience, for example, racism and class bias and ho they behave in various social contexts."
—Library Journal

"An engaging text. May shows why a space like Trena's is essential and why people become regulars."
—The Southern Communication Journal

"A face-paced book...[that's] hard to put down...May should be applauded for his excellent work as he taps into and reveals the lifestyles and attitudes of the customers who patronize Trena's"
— Black Issues Book Review

Talking at Trena's is an ethnography conducted in a bar in an African American, middle-class neighborhood on Chicago's southside. May's work focuses on how the mostly black, working- and middle-class patrons of Trena's talk about race, work, class, women, relationships, the media, and life in general. May recognizes tavern talk as a form of social play and symbolic performace within the tavern, as well as an indication of the social problems African Americans confront on a daily basis.

Following a long tradition of research on informal gathering places, May's work reveals, though close description and analysis of ethnographic data, how African Americans come to understand the racial dynamics of American society which impact their jobs, entertainment—particularly television programs—and their social interactions with peers, employers, and others. Talking at Trena's provides a window into the laughs, complaints, experiences, and strategies which Trena's regularsshare for managing daily life outside the safety and comfort of the tavern.

Library Journal

In a scholarly yet highly readable book, May (sociology, Univ. of Georgia) depicts the safe haven of Trena's, a tavern on the South Side of Chicago where African American men gather on a daily basis and it's clearly not just for a drink. Their camaraderie (closely observed by the author himself, who became one of the "regulars" during the 1990s) is reflected in conversations, often literally transcribed, about everyday life. By turn sad, hilarious, shocking, and touching, these conversations are always revealing: May makes good use of them in suggesting what they tell us about how these men experience, for example, racism and class bias and how they behave in various social contexts. May is rigorous in describing his methodology, but readers might be surprised that neither his narrative overview of related literature nor his bibliography includes mention of Elliot Liebow's classic Talley's Corner: A Study of Negro Streetcorner Men (LJ 6/15/67. o.p.), of which this book is very reminiscent. Recommended for public and academic libraries. Ellen D. Gilbert, Rutgers Univ. Lib., New Brunswick, NJ Copyright 2001 Cahners Business Information.

Library Journal

By turn sad, hilarious, shocking, and touching, these conversations are always revealing: May makes good use of them in suggesting what they tell us about how these men experience, for example, racism and class bias and how they behave in various social contexts.

Go to: Agile Project Management with Scrum or Investment Biker

Choice Cookery

Author: Catherine Owen

Published in 1889 by prolific cookbook author Catherine Owen, this work was designed to appeal to women looking for the "newest and best in modern cookery." Originally written for Harper's Bazar, Owen's work was aimed at the upper class household seeking culinary elegance, rather than household economy.

As Fresh as It Gets or French Household Cookery

As Fresh as It Gets: Everyday Recipes from the Tomato Fresh Food Cafe

Author: Christian Gaudreault

Today, increasing emphasis is being placed on the integrity of the way the food we eat is grown. We all dream about produce picked on a summer morning, making its way to our plates by noon. Christian Gaudreault, owner of Vancouver's Tomato Fresh Food Cafe, has spent the last 15 years serving food straight from the farm with delicious results. In their first book, Christian and his wife Starllie share their best-loved and most sought-after recipes; at the heart of the book is their simple philosophy: if you learn how to let farmers' fields and local markets determine your menus, cooking at home can be a fun and uncomplicated experience.

These beautiful recipes feature ingredients that are farm-fresh but widely available in every part of the country. For Christian and Starllie, the heart of meal-making is about acknowledging and knowing where your food comes from; it's also about the communal aspect of eating, particularly at the Tomato, a casual, soul-enriching place where people from all walks of life sit down together and share the common bond of food.

The book features 32 full-color photographs, as well as insightful sidebars on how to pick out the best produce and meats, essential products for the pantry, and of course, a history of the tomato, in all its juicy glory.

Recipes include: Crab Cakes with Peppercorn Aioli; Pan-Seared Scallops with Mushroom Risotto; Grilled Long-Bone Pork Chop with Pear Chutney; Roasted Tomato & Artichoke Salad; Mediterranean Couscous Salad; Heirloom Tomato Gazpacho; Lemon Meringue Tart; Peach Blueberry Galette.

Books about: Thinking Strategically or Dont Sweat the Small Stuffand Its All Small Stuff

French Household Cookery: With Recipes from the Best Chefs of Paris

Author: Keyser

Written "for women of the world who know the value of good food in married life," this explores the simple methods employed in French homes, where daily meals, even in humble homes, are well prepared. Using a 137 household recipes rather than those of the grand cuisine, the book is presented over nineteen chapters. The final chapter consists of menus with recipes from the best Paris chefs and restaurants including the fabled Ledoyen and Marguery's, along with a superb dinner served to King Edward VII.

Bar and Beverage Book or The Comfort Food Cookbook

Bar and Beverage Book

Author: Costas Katsigris

This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations.

Read also Within the Wall of Denial or The Psychobiology of Mind Body Healing

The Comfort Food Cookbook: 104 Recipes, from Simple to Sublime

Author: Joan Schwartz

Everyone loves comfort foods. They conjure up images of childhood, family meals, relaxed happiness, warmth, and peace. Now, for the first time in one volume, these two books featuring the ultimate in comfort foods–Macaroni & Cheese and Meat & Potatoes–are together at last.

Macaroni & Cheese presents 52 different takes on the most classic dish from famous restaurants and gourmet food stores–like Chat n’ Chew, Wish, City Bakery, Union Pacific, Hamersley Bistro, and Fairway Market–and from well-known chefs–like Bobby Flay , Waldy Malouf, Rick Bayless, Katy Sparks, Andrew Carmellini, and Wylie DuFresne. Try:
·Tomatoey Mac and Cheese
·Orecchette con Fonduta
·Terrine of Macaroni, Goat Cheese, and Foie Gras
·Chunks of Lobster Swimming in Cheesy Macaroni
·Sweetened Mascarpone and Noodle Pudding

Meat & Potatoes offers fascinating fare from an outstanding set of celebrated chefs across the country. With recipes from Dan Barber and Michael Anthony, Arthur Schwartz, Bobby Flay, Sue Torres, and Cyril Renaud; and restaurants as diverse as Fresh, Los Barrios, Payard Pâtisserie, Bubby’s Pie Company, Mesa Grill, and Nora, these dishes range from the simple to the sublime:
·Braised Short Ribs with Pan-Roasted Ruby Crescent Fingerlings
·Slow-Braised Beal and Vanilla Sweet Potato Shepherd’s Pie
·Indian-Spiced Rack of Lamb with Potato Tikki and Mint Yoghurt
·Chorizo, Potato, and Goat Cheese Quesadillas
·Brine-Marinated Pork Chops with Scallion-Smashed Potatoes and Grilled Granny Smith AppleSlices

Simple enough for the casual cook, yet sophisticated enough to impress experienced chefs, these dishes will leave every guest comfortably stuffed and deliciously delighted.