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On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
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A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience Reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science—and produced a fascinating, charming text.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
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Putting Food By (Plume)
by Janet Greene
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The Best Of Cooking Light
by Holley Contri Johnson
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From Publishers Weekly
In each issue of Cooking Light magazine, the editors choose the recipes that they feel are the most accessible and delicious for their "Greatest Hits" column, which at year's end becomes a book. This large volume collects the magazine's favorites from the last five years to make a trove of tried-and-true dishes covering all the bases, from appetizers and beverages to meats, vegetarian entrees and desserts. There's no text to skip over-just the recipes and accompanying sumptuous photos, many of them full-page. Regular readers and newcomers alike will be eager to try (or return to) the Monterey Jack, Corn, and Roasted-Red Pepper Risotto and the aromatic Saffron and Raisin Breakfast Bread. As in the magazine, cuisines from the world over are represented, including classy American comfort foods like Baked Garlic-Cheese Grits and West African standards like Senegalese Lemon Chicken. Recipes are accommodating, with most ingredients widely available (ideas for substitutions are included, too) and simple instructions that bring fancier dishes like Pepper Steak with Port-Wine Mushroom Sauce down to earth for less experienced cooks. Although avid readers of Cooking Light and its books will have less reason to add this five-year compilation to their libraries, anyone who enjoys creating healthful, appetizing meals will find the collection, with its 500+ recipes, a bargain. 300 photos.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
Here’s great news for cooks who love creating fabulous meals with fewer calories and far less fat. Now, from the world’s largest epicurean magazine comes its biggest collection of gourmet-inspired, easy-to-prepare, and health-conscious recipes ever. Spanning 17 years, The Best of Cooking Light features more than 500 of the editors’ hand-picked favorites.
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First Sentence:
Plus, Miso-Glazed Salmon (page 81), a standby that's salty and savory, can be ready in minutes. Read the first page
Statistically Improbable Phrases (SIPs):
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press two fingers into dough, extrasharp cheddar cheese, cumin chips, package refrigerated pie dough, grill rack coated, howl coated, broiler pan coated, large nonstick skillet coated, teaspoons extravirgin olive oil, peeled baking potato, start bread machine, roasting pan coated, pie plate coated, roll pan coated, tablespoons extravirgin olive oil, fresh line juice, tablespoon extravirgin olive oil, large bowl coated, square baking pan coated, square baking dish coated, dry measuring cups, chopped red hell pepper, cup chilled butter, baking sheet coated, teaspoon bottled minced garlic
Capitalized Phrases (CAPs):
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Granny Smith, Lemon Curd, Port-Wine Mushroom Sauce, Chile-Garlic Vinaigrette, Salmoriglio Sauce, Blueberry Sauce, Chimichurri Sauce, Dried Cranberry-Apple Conserve, Dutch West Indian Peanut Sauce, Grilled Antipasto Vegetables, Lemon Couscous, Steven Raichlen, Test Kitchens, Warm Turtle Sauce, Yogurt-Tahini Dip, All That Jazz Seasoning, Blue Cheese Salad, Caramel-Whiskey Sauce, Fluffy Coconut Frosting, Quick-and-Easy Pasta Sauce, Hoisin-Marinated Pork Chops
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The Gluten-Free Bible: The Thoroughly Indispensable Guide to Negotiating Life without Wheat
by Jax Peters Lowell
List Price: $17.00
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"The definitive guide to coping with wheat allergy and celiac disease.the author has left no resource untapped." --Science News "Lowell covers every aspect of living wheat and gluten free." --The New York Times "Be forewarned: This book is addictive. Jax inspires, educates, entertains. You'll laugh, you'll learn, you'll discover the abundant life that can be yours -- gluten-free." --Peggy Wagener, Publisher, Living Without magazine "[This book] will bring tears of joy It is a treasure and a must for every celiac's library." --Elaine Monarch, Executive Director of the Celiac Disease Foundation "With her trademark cheekiness and deep-hearted wisdom, Jax Lowell serves up another celiac classic." --Diane Eve Paley, President, Celiac Society of America "I have never read an allergy book that I could say had a heart, but this one does." --Jim Burns, Food Editor, Los Angeles Times syndicate "Aren't we lucky this talented writer is one of us!" --Alice Bast, Executive Director, National Foundation for Celiac Awareness "Jax Lowell proves it's possible to live and eat happily ever after." --Connie Sarros, The Wheat-Free, Gluten-Free Cookbooks "Lowell has succeeded in creating a work that will inspire the patient, dietician, and doctor--RUN, don't walk, to pick up your copy!" --A. Myron Falchuk, M.D., Associate Professor of medicine at Harvard medical School "Just what the doctor ordered." --Alessio Fasano, M.D., Center for Celiac Research "A lot of attitude and a terrific sense of humor." --New York Daily News "A book that nurtures as it advises." --Better Homes & Gardens, Cooks' Catalog
Book Description
The definitive guide to the gluten-free lifestyle, completely revised and updated for the 2.2 million Americans with celiac disease According to a landmark 2003 National Institutes of Health study, 2.2 million Americans suffer from celiac disease, an allergy to the protein gluten found in wheat. Since this book was first published in 1995 (as Against the Grain), Jax Peters Lowell has been helping celiacs follow a gluten-free diet with creativity, resourcefulness, and humor. This edition includes chapters covering - the latest research into celiac disease, and myths that have been debunked - how to eat out happily, including a short course in restaurant assertiveness training - how to eat in happily, including a discussion of online and mail order suppliers and negotiating the supermarket as a celiac - dozens of delicious new recipes - drugs, cosmetics, and other products tested for celiac-safety - a thoroughly updated resource section Tens of thousands of celiacs have already enhanced their lives with Lowell's authoritative, witty, and practical guide. The Gluten-free Bible promises to bring relief to the new gluten-intolerant generation.
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Three Guys from Miami Cook Cuban
by Glenn M. Lindgren, Raul Musibay, and Jorge Castillo
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From Publishers Weekly
This cookbook boasts solid renditions of Cuban dishes, but readers will have to suffer through the cheesy repartee among its three authors, who have a Cuban culture Web site, www.iCuban.com. A brief introduction entices with information about Cuban migration to Miami, but margin notes to the recipes tend toward repetitious and obvious exchanges. A recipe for Fried Stuffed Potatoes, for example, begins with Raúl commenting, "This is one Cuban snack that if you haven't tried, you probably don't know what in the heck it is." Still, the food itself is alluring. Avocado and Pineapple Salad is refreshingly unusual, and marinating Cuban-Style Skirt Steak in a mix of onion, herbs and sour orange juice before grilling delivers maximum flavor with minimal work. The authors nicely cover savory snacks like Cornmeal Pancakes, numerous types of empanadas, and Plantain Chips. They also remain true to authentic Cuban cuisine by not skimping on the frying, though fat-phobic Americans will probably avoid the Fried Pork Chunks. Occasionally the recipes slip into a cutesy tone (one for Cuban Bread cheerleads, "it's a little sticky, but you can do it!" then begins a later step with, "When you return from the pool"). Overall, this effort stands out less because of its appeal than because it has so few competitors.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
The Library Journal
Strongly recommended!
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Two for the Road: Our Love Affair with American Food
by Jane Stern and Michael Stern
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From Publishers Weekly
The authors of Roadfood are crazy for American local food, that often informal, inexpensive cuisine that's not especially healthy but sure is tasty. The husband-and-wife team has traveled the country since the 1970s, seeking out the sort of food found in "unlikely restaurants in small towns and off two-lane highways," which, naturally, leads to all manner of fish-out-of-water scenarios, which they relate in this endearing chronicle. The Sterns' adventures are funny, if not quite perilous; the car breaks down in Enigma, Ga.; six jugs of iced tea bought at a South Carolina restaurant leak all over the car's floor, which the Sterns don't realize until days later, when they're nearing the Mojave Desert and could really use a refreshment. Their enthusiasm is inspiring; they regularly consume 100 meals in 10 days or less, but that only makes them more passionate for road food. Their descriptions of their grail are the book's highlights: baby back ribs at Carson's, in Skokie, Ill., for instance, are "sensuously sticky with a baked-on sauce that [is] striated red-gold as if it had been painted by an artist of the Hudson River School"; caramel rolls at North Dakota's Havana Cafe are "light and fluffy, swirled with veins of caramel frosting." (May)
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Review
Entertainment Weekly : An effervescent memoir that leaves you craving barbecue, Coca-cola and (maybe) chitlins.
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Your Backyard Herb Garden: A Gardener's Guide to Growing Over 50 Herbs Plus How to Use Them in Cooking, Crafts, Companion Planting and More
by Miranda Smith
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"Your Backyard Herb Garden captures all the excitement of herbs and makes them easy to grow and enjoy."--Susan McClure, author of The Herb Gardener
"A skilled gardener and teacher, Miranda Smith knows her subject well, writes about it easily, and obviously enjoys the special charms of herbs. She conveys all this in Your Backyard Herb Garden. Her no-nonsense advice on soil building, fertilizing, pest control, and watering is pure gold. She also covers harvesting and using herbs in teas, vinegars, cosmetics, potpourris, crafts, and more. Do try Miranda's rose geranium jelly!"--Bertha Reppert, author of Growing Your Herb Business and Herbs with Confidence, and herbarist in residence at The Rosemary House, Mechanicsburg, Pennsylvania
Product Review
"Your Backyard Herb Garden captures all the excitement of herbs and makes them easy to grow and enjoy."--Susan McClure, author of The Herb Gardener
"A skilled gardener and teacher, Miranda Smith knows her subject well, writes about it easily, and obviously enjoys the special charms of herbs. She conveys all this in Your Backyard Herb Garden. Her no-nonsense advice on soil building, fertilizing, pest control, and watering is pure gold. She also covers harvesting and using herbs in teas, vinegars, cosmetics, potpourris, crafts, and more. Do try Miranda's rose geranium jelly!"--Bertha Reppert, author of Growing Your Herb Business and Herbs with Confidence, and herbarist in residence at The Rosemary House, Mechanicsburg, Pennsylvania
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Cooking Light Superfast Suppers: Speedy Solutions for Dinner Dilemmas (Cooking Light)
by Anne C. Cain and Anne C. Chappell
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