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On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
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Product Review
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 Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy.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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Raw Food Made Easy For 1 or 2 People
by Jennifer Cornbleet
List Price: $16.95
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Book Description
Getting 5 servings of fruits and vegetables a day has never been so delicious and easy. Jennifer Cornbleet, the well-known Chicago-based cooking instructor, shares her favorite no-cook recipes, in smaller quantities ideal for one or two. While full of gourmet flavor, these recipes are surprisingly simple to make, calling for common equipment and ingredients found in any well-stocked grocery store. Essential time-saving tips and techniques, along with Jennifer's clear instructions, prove you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food.
About The Author
Jennifer Cornbleet is a graduate of Living Light Culinary Arts Institute, and is a nationally recognized raw food chef and instructor. Through her company, Raw-Food Cuisine, she offers lectures, classes, hands-on workshops, and consultations in the Chicago area and nationwide.
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Rick Steves' Italy 2006 (Rick Steves' Italy)
by Rick Steves
List Price: $19.95
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Book Description
Who but Rick Steves can tell travelers the best way to see Rome, Venice, Florence, the hill towns of central Italy, the Dolomites, and the Amalfi Coast? With Rick Steves’ Italy 2006, travelers can experience the best of everything Italy has to offer – economically and hassle-free. Completely revised and updated, Rick Steves’ Italy 2006 includes opinionated coverage of both famous and lesser-known sights; friendly places to eat and sleep; suggested day plans; walking tours and trip itineraries; clear instructions for smooth travel anywhere by car, train, or foot; and Rick’s newest "back door" discoveries. America’s #1 authority on travel to Europe, Rick’s time-tested recommendations for safe and enjoyable travel in Europe have been used by millions of Americans in search of their own unique European travel experience.
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SuperFoods Rx: Fourteen Foods That Will Change Your Life
by Steven G. Pratt and Kathy Matthews
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Book Description
World renowned authority Dr. Steven Pratt believes that it is easier to prevent disease than to treat it. In Superfoods Rx, he takes readers from the 20th-century world of macronutrients-proteins, fats, and carbohydrates-into the 21-century world of cutting-edge micronutrients.
About The Author
Steven G. Pratt, M.D., is a world-renowned authority on the role of nutrition and lifestyle in the prevention of disease and optimizing health, and the author of the bestselling SuperFoods Rx. He is a senior staff ophthalmologist at Scripps Memorial Hospital in La Jolla, California. He lives in Rancho Santa Fe, California.
Inside This Book
(learn more)
First Sentence:
The foods you eat every day, from the fast food you mindlessly consume to the best meals you savor in a top restaurant, are doing much more than making you fat or thin. Read the first page
Statistically Improbable Phrases (SIPs):
(learn more)
surpass page, live active cultures, health span, nut consumption, multiple flavors, beta cryptoxanthin, ground flaxseed, polyphenol content, soy nuts
Capitalized Phrases (CAPs):
(learn more)
Trader Joe, Health Study, Golden Door, Rancho La Puerta, Carotenoids Lycopene, Percentage of Calories Protein, Vitamins Vitamin, Morning Snack, Minute Maid, Newman's Own, American Heart Association, Goal Calories, Unit Value Goal, Consumer Action Alert Ask, Journal of the American medical Association, Tribe of Two Sheiks Classic Hummus, Yankee Clipper Lightly Smoked Sardines
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The Millionaire Next Door
by Thomas J. Stanley and William D. Danko
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Product Review
How can you join the ranks of America's wealthy (defined as people whose net worth is over one million dollars)? It's easy, say doctors Stanley and Danko, who have spent the last 20 years interviewing members of this elite club: you just have to follow seven simple rules. The first rule is, always live well below your means. The last rule is, choose your occupation wisely. You'll have to buy the book to find out the other five. It's only fair. The authors' conclusions are commonsensical. But, as they point out, their prescription often flies in the face of what we think wealthy people should do. There are no pop stars or athletes in this book, but plenty of wall-board manufacturers--particularly ones who take cheap, infrequent vacations! Stanley and Danko mercilessly show how wealth takes sacrifice, discipline, and hard work, qualities that are positively discouraged by our high-consumption society. "You aren't what you drive," admonish the authors. Somewhere, Benjamin Franklin is smiling.
--This text refers to an out of print or unavailable edition of this title.
From Library Journal
In The Millionaire Next Door, read by Cotter Smith, Stanley (Marketing to the Affluent) and Danko (marketing, SUNY at Albany) summarize findings from their research into the key characteristics that explain how the elite club of millionaires have become "wealthy." Focusing on those with a net worth of at least $1 million, their surprising results reveal fundamental qualities of this group that are diametrically opposed to today's earn-and-consume culture, including living below their means, allocating funds efficiently in ways that build wealth, ignoring conspicuous consumption, being proficient in targeting marketing opportunities, and choosing the "right" occupation. It's evident that anyone can accumulate wealth, if they are disciplined enough, determined to persevere, and have the merest of luck. In The Millionaire Mind, an excellent follow-up to the highly successful first analysis of how ordinary folks can accumulate wealth, Stanley interviews many more participants in a much more comprehensive study of the characteristics of those in this economic situation. The author structures these deeper details into categories that include the key success factors that define this group, the relationship of education to their success, their approach to balancing risk, how they located themselves in their work, their choice of spouse, how they live their daily lives, and the significant differences in the truth about this group vs. the misplaced image of high spenders. Narrator Smith's solid, dead-on reading never fails to heighten the importance of these principles that most twentysomethings should be forced to listen to in toto. Highly recommended for all public libraries. Dale Farris, Groves, TX
Copyright 2001 Reed business Information, Inc.
--This text refers to the
Audio Cassette
edition.
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The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler
by Lisa Barnes
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Book Description
Fresh, wholesome meals that give little mouths something to smile about
In The Petit Appetit Cookbook, mother and professional cook Lisa Barnes offers a healthy all-organic alternative to commercially processed, preservative-filled foods to help create delicious menus, nurture adventurous palates, and begin a lifetime of positive eating habits for children.
Includes:
- 150+ easy, fast, child-tested recipes for ages 4 months to 4 years
- Mealtime solutions for even the most finicky eaters
- Nutritional information for each recipe
- Time-saving cooking techniques
- The right age- and stage-appropriate food choices
- How and when to introduce solids to baby's diet
- Adapting family recipes for young children
- Recognizing signs of food allergies and intolerances
About The Author
Lisa Barnes is the founder of Petit Appetit, a cooking service devoted to infants and toddlers. She is a member of the American Personal Chef Association and a Certified Safe Food Handler. She teaches in-home private cooking classes throughout Northern California.
Inside This Book
(learn more)
First Sentence:
YOU ARE READING THIS BOOK because your child's eating habits, nutrition, and palate are important to you. Read the first page
Statistically Improbable Phrases (SIPs):
(learn more)
organic yellow onion, organic red bell pepper, cup expeller, petit appetit, lightly boiling water, organic zucchini, steamer basket set, organic onion, jarred foods, organic banana, serving size, organic eggs, organic tomatoes, touch fruit, nutrient retention, apple puree, check for doneness, organic carrots, oven method
Capitalized Phrases (CAPs):
(learn more)
Dietary Fiber, Total Fat, Microwave Method, The Shakers, Steamer Method, The Independents, Cholesterol Omg Sodium, The Connoisseurs, The Explorers, Sugars Og Protein, Nine Months, Twenty-four Months, Apple Puree, Meeting the Needs, United States, Food Safety Lessons, Blueberry Syrup, Cover Calories, Stocking the Kitchen, Toasted Pilaf, Valentine's Day
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The Unofficial Guide to Walt Disney World, 2006
by Bob Sehlinger and Len Testa
List Price: $18.99
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"I can't think of much this book doesn't coverI really can't fault this guide, it contains more than enough information for anyone planning to visit Walt Disney WorldI'd highly recommend the Unofficial Guide 2006." (www.wdisneyw.co.uk, 28th September 2005) ".how to spare yourself queuing for hours on end is where this book really comes into it's own" (The Economist, April 2006)
Book Description
"A Tourist's Best Friend!"
-Chicago Sun-Times
"Indispensable"
-The New York Times
Five Great Features and Benefits offered ONLY by The Unofficial Guide(r):
* Exclusively patented, field-tested touring plans that save as much as four hours of standing in line in a single day
* Tips, advice, and opinions from hundreds of Walt Disney World guests in their own words
* Almost 250 hotels rated and ranked for quality and value, including the top non-Disney hotels for families
* A complete Dining Guide with ratings and Reviews of all Walt Disney World restaurants, plus extensive alternatives for dining deals outside the World
* Every attraction rated and ranked for each age group; extensive, objective, head-to-head comparisons of the Disney and Universal theme parks
Sample Rating
Soarin'
Appeal by age Preschool Grade school Teens Young adults Over 30 Seniors
What it is:Flight simulation ride. Scope and scale:Super headliner. When to go First:30 minutes the park is open or use FASTPASS. Special comments:Entrance on the lower level of The Land pavilion. May induce motion sickness; 40" minimum-height requirement; switching off available (see pages 266-268). Author's rating:Exciting and mellow at the same time; Not to be missed. Duration of ride:4H minutes. Loading speed Moderate.
This guide is a completely independent evaluation of Walt Disney World and has not been Reviewed or approved by Walt Disney World or the Walt Disney Company, Inc.
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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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© Adapt, Inc. 1998-2006
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