Books:
CookBooks:
Hungarian Cooking
Healthy Homestyle Cooking
by Evelyn Tribole
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Product Review
"Evelyn Tribole's 'Recipe Makeovers' column has been a favorite of Shape readers for years. Healthy Homestyle Cooking features all the basics-- cutting the fat and increasing the nutrition-- that our readers rave about! Not only does Evelyn offer hands-on strategies for making over favorite recipes, but she reveals how easy it is to make healthful eating a part of your lifestyle."--Barbara Harris, Editor in Chief, Shape magazine "Home cooking is not dead-- it's had the ultimate makeover! Once again, Evelyn Tribole has successfully combined her knowledge of nutrition with her skill for maximizing taste. The book is packed with useful tidbits for improving recipes. (Just wait until you see what you can do with prunes!)"--Linda Van Horn, R.D., Ph.D., Department of Preventive Medicine, Northwestern University medical School "People are looking for lifestyle changes they can enjoy. Evelyn Tribole's substitution secrets turn old-fashioned indulgences into delicious healthy treats. Her recipes are great, and her helpful hints make it easy to improve personal favorite recipes as well. This book is a must for health-conscious cooks."--Colleen Pierre, R.D., Nutrition columnist, Baltimore Sun
Book Description
Inside Healthy Homestyle Cooking you'll find more than 200 family favorite recipes dramatically reduced in fat, calories, cholesterol, and sodium without sacrificing taste or texture. It also includes a complete guide to transforming any dish into a healthier irrestible version.
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Cooking at the Kasbah: Recipes from My Moroccan Kitchen
by Chronicle Books LLC Staff, Kitty Morse, and Laurie Smith
List Price: $22.95
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The Bookwatch
Kitty Morse's 'Cooking at the Kasbah' presents recipes from Morocco, pairing color photos by Laurie Smith with dishes such as Barley Bread with Cumin and Tagine of Lamb with Prunes. Notes on Moroccan customs pepper this attractive presentation.
Book Description
Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.?Visit kittymorse.com!
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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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R Is For Ricochet (Kinsey Millhone Mysteries)
by Sue Grafton
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$7.99
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Book Description
Private Investigator Kinsey Milhone is back on the job, hired by a privileged parolee's father to keep her out of trouble. It should be an easy assignment-until the parolee's past starts coming back to haunt her.
Inside This Book
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The basic question is this: given human nature, are any of us really capable of change? Read the first page
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mailing pouch, company comptroller, rolling bag, public elevators
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Santa Teresa, Los Angeles, Reba Lafferty, Nord Lafferty, Priscilla Holloway, Cabana Boulevard, Cheney Phillips, Marty Blumberg, Alan Beckwith, Kinsey Millhone, Salustio Castillo, Misty Raine, San Francisco, Stop Run, Vince Turner, Double Down, Garrisen Randolph, Las Vegas, Vince Thrner, Lieutenant Phillips, Miss Millhone, State Street, United Airlines, United States
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Rick Steves' Best of Eastern Europe 2006 (Rick Steves' Best of Eastern Europe)
by Rick Steves and Cameron Hewitt
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Book Description
Who but Rick Steves can tell travelers where to ride an Austrian mountain luge or visit the 3,000-year-old bust of Queen Nefertiti in Berlin? With Rick Steves’ Best of Eastern Europe 2006, travelers can experience Rick's favorite destinations in Eastern Europe, including Berlin, Vienna, Prague, Budapest, Krakow, Ljubljana, and Dubrovnik — economically and hassle-free. Completely revised and updated, Rick Steves’ Best of Eastern Europe 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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Silent Lies: A Novel
by M.L. Malcolm
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The Midwest Book Review
"[A] ‘page-turner’ in the very best tradition of historical fictiona phenomenal achievement."
Bookends
"'Silent Lies' is both a romantic rags-to-riches tale and a suspenseful thrillerdrawing in and carrying the reader along effortlessly."
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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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Plus, Miso-Glazed Salmon (page 81), a standby that's salty and savory, can be ready in minutes. Read the first page
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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
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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 Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine
by Paula Wolfert
List Price: $37.50
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From Publishers Weekly
When it comes to French food, many Americans know little beyond the bistros of Paris or the herbs of Provence. But many of France's most delightful culinary traditions are to be found near (or nearish) the Pyrénées. For example, there is nothing more enticing than a jar of foie gras, a baguette and a glass of Vin de Cahors; even a simple bowl of Périgord walnuts and a snifter of armagnac can make an immensely satisfying dessert. These combinations can easily be reproduced in an American kitchen-all you need is a good supermarket and plenty of cash-but for more complex dishes, like a Béarnais bean stew, you need a guide. Enter Wolfert and this expanded revision of her 1983 classic, replete with a handy index listing dozens of internet shops that sell everything from truffles to snails. Not only is this is a useful book, it's also interesting to read. Wolfert includes a chapter on the "Tastes of the French Southwest," with informative sections on cèpes, regional cheeses and truffles, just to name a few. And the recipes do not disappoint. Some standouts include Morue Pil-Pil, a spicy, slow-cooked salt cod dish recipe from the Basque region, and Cèpes of the Poor, chunks of eggplant sautéed to replicate the texture of costly mushrooms. Be advised: although Wolfert does allow for less fattening substitutions, like olive oil for duck fat, this is not a cookbook for dieters. And many of these recipes will take hours, if not a full day, of preparation, but the food is worth the wait, and the weight.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Review
"Bold and indefatigableWolfert writes recipes with such vivid and explicit instructions you might think you were really cooking in Toulousse." (New York Times Book Review, December 4, 2005)
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Additional Pages: 1 2 3
© Adapt, Inc. 1998-2006
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