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Samantha's Cookbook: A Peek At Dining in the Past with Meals You Can Cook Today (The American Girls Collection)
by Jodi Evert Jeanne ThiemeThis is a short cookbook which is filled with historical information and delicious recipes. Fans of the Samantha series will delight in this book. (Other books about Samantha are available from Bookshare.) But, fellas, this isn't just for girls! If you want to try your hand in the kitchen, this is an excellent book. Directions are clear; ingredients are common; techniques are described; recipes are accurate, and you will find every bit of information you need to prepare a yummy breakfast, luscious lunch, or delicious dinner for six people. Ladies, if you have been dreaming of hosting a tea party, go to page 42, that is, if you can pass by the melt-in-your-mouth gingerbread recipe! A great book, too, for dazzling your teacher with an interesting book report! Do you know how to make a corn oyster? Ever put a silence cloth on your table? This file should make an excellent embossed braille copy.
Gut Wisdom: Understanding and Improving Your Digestive Health
by Alyce M. SorokieA positive mental attitude is everything, and this inspirational as well as informative guide to good tummy health is fairly brimming with it. Sorokie, who owns her own holistic health center in Chicago and teaches "gut wisdom" workshops, offers a complete instructional rundown, from diseases to diets, in her effort to make all people realize "your gut 'knows' what you need." She explains why not to ignore the signs and signals your gut is giving you about your digestive health and how not to ignore its messages--meaning, what to do about the information you are receiving, in terms of what to put into your mouth and what not to. Her user-friendly format permits easy consultation about a specific problem, and her warm tone encourages reading the book straight through, as a "journey," as the author calls it.
The Christmas Letters
by Lee Smith[from inside flaps] "This heartwarming story of three generations of Christmas letter writers is about family tradition, family love, family strength--the perfect story to give at Christmas, and to read yourself. Birdie Pickett, her daughter Mary, and her granddaughter Melanie are all storytellers at heart. Their letters-- folded inside their Christmas cards-- tend to be long ones because they write to explain their lives as much to themselves as to far-flung family and friends. Birdie writes the first one in 1944: "It is the day before Christmas and though I know I should be so happy with my own sweet angel baby Mary who lies right here beside me as I write this letter, I will tell you the truth. I am weepy, and cannot hold back my tears." Birdie's new husband, Bill Pickett, is fighting World War II in the Pacific, having left his wife and baby in his parents' care. "Well," writes Birdie, "it is the other way around, if you ask me." Much of the story is also told through shared recipes. As Mary says, "I feel as if I have written out my life story in recipes! The Cool Whip and mushroom soup years, the hibachi and fondie period, then the quiche and crepes phase, and now it's these salsa years." Melanie photocopies her first Christmas letter in 1996 and shares her big news: "I've started a novel ... luckily, Mom saved all of Grandma's letters." In these vivid, familiar, gossipy letters, Lee Smith's skill at capturing women's voices renders the "clash of generations"-- heard here at very close range-- as the music of our ever- evolving American family life. It's the perfect music to listen to at Christmastime." More novels by Lee Smith are in the Bookshare Collection.
Candyfreak: A Journey Through The Chocolate Underbelly of America
by Steve AlmondIn this book, the aptly named Almond takes a trip to several small candy factories around the country and in doing this, explores his obsession that he's held onto since childhood, with candy.
The Dinner Diaries: Raising Whole Wheat Kids in a White Bread World
by Betsy Block"I'd always thought food was pretty straightforward: you're hungry, you eat; you're not, you don't. Then I became a mother." So begins Betsy Block's humorous, life-changing book on the ultimate of all makeovers: improving the family meal. But how is her plan even possible when eleven-year old Zack's favorite food is Halloween candy; little Maya is so picky that she'll only eat cut squares of white bread; and her husband's idea of a gift is an electric fryer? Determined not to give up the good-food fight, Betsy comes up with a creative ten-step makeover plan. She consults experts, visits farms, and shows how she and her family manage the pitfalls, struggles, and triumphs of eating well when busy schedules, surreptitious lunch trades, snack machines, permissive grandparents, and willful temptations intervene. With helpful charts, food lists, recipes, tips, and suggested culinary and farm programs for kids, "The Dinner Diaries" chronicles one family's intrepid ten-month challenge to change the way they eat--one forkful at a time.
The Dinner Diaries
by Betsy Block"I'd always thought food was pretty straightforward: you're hungry, you eat; you're not, you don't. Then I became a mother." So begins Betsy Block's humorous, life-changing book on the ultimate of all makeovers: improving the family meal. But how is her plan even possible when eleven-year old Zack's favorite food is Halloween candy; little Maya is so picky that she'll only eat cut squares of white bread; and her husband's idea of a gift is an electric fryer? Determined not to give up the good-food fight, Betsy comes up with a creative ten-step makeover plan. She consults experts, visits farms, and shows how she and her family manage the pitfalls, struggles, and triumphs of eating well when busy schedules, surreptitious lunch trades, snack machines, permissive grandparents, and willful temptations intervene. With helpful charts, food lists, recipes, tips, and suggested culinary and farm programs for kids, The Dinner Diaries chronicles one family's intrepid ten-month challenge to change the way they eat—one forkful at a time.
Dinner at Miss Lady's: Memories and Recipes from a Southern Childhood
by Luann LandonBack when people spent their whole lives in one place, life was all about family and family rituals. It was about the whole clan gathering at dinnertime over meals to be remembered forever. Luann Landon's cookbook/memoir transports us to that world of formal midday dinners, closely guarded recipes, and competitive cooks. Dinner at Miss Lady's takes us back there through the memories, meals, and recipes of one Southern family. Landon recreates the old Southern way of life in comic and tender anecdotes--from the near disaster of losing the tiny dinner bell to revenge exacted by giving the wrong recipe for a cake. This is the world of Landon's extended family: the glamorous and indolent Aunt Clare; the industrious, proud grandmother Murlo; the other grandmother, spoiled, indulgent Miss Lady and her good-humored husband, Judge; and most important, Henretta, the protective cook, able to mend family battles with a perfect blackberry-rhubarb cobbler. Adding to the vividness of this memoir are menus from those memorable meals, including birthday dinners, homecoming feasts, graduation celebrations, and sumptuous spring and fall parties. Landon shares detailed recipes for over sixty heirloom dishes: Cousin Catherine's Chicken Vermouth with Walnuts and Green Grapes, Beets in Orange and Ginger Sauce, Tennessee Jam Cake, Caramel Ice Cream. A rich portrait of a life almost lost to us, Dinner at Miss Lady's is a memoir cooked to perfection, one to savor both for its stories and for its food.
Dori Sanders' Country Cooking: Recipes and Stories from the Family Farm Stand
by Dori SandersHere is a book as delightful to read as it is to cook from. Dori Sanders' recipes include not only new interpretations of old-time favorites such as Spoon Bread, Chicken and Dumplings, Corn Bread, and Buttermilk Biscuits, but also her "Cooking for Northerners"--original dishes such as Winter Greens Parmesan, Roasted Mild Peppers, Fresh Vegetable Stew--and, of course, great recipes for peaches. A Literary Guild and a Rodale Press Book Club selection.
Mrs. Whaley Entertains: Advice, Opinions, and 100 Recipes from a Charleston Kitchen (Senior Lifestyles Ser.)
by Emily WhaleyWhen Mrs. Whaley and Her Charleston Garden came out in spring 1997, it took the gardening world by storm.You didn't think she'd keep the rest of her strong opinions to herself, did you? Not on your life. She's back, with her other favorite hobby--cooking delicious meals. And she's just as "quotable" as ever: "If the hostess is all a-flutter like a butterfly caught in a net--then, as the Irish say, 'I wish I was to home and the party was to hell.'" Don't serve guests' dishes "you haven't made successfully two or three times--and quite lately." And after supper, "Leave the dishes on the table, blow out the candles, shut the door and serve finger desserts and coffee in another room . . . do not let your guests help you clean up!" In addition to advice, Mrs. Whaley has opened her personal scrapbook of receipts and selected one hundred of her favorites, including regional delectables like "Edisto Shrimp Pie," great dinner dishes like "Louisa Hagood's Ginger Chicken" and "Miss Em's Pork Tenderloin," old-fashioned breakfast breads like "Nan's Little Thin Corn Cakes," and true discoveries like "Dancing School Fudge." Just as he did in their first acclaimed, best-selling collaboration, novelist William Baldwin perfectly captures the octogenarian cadence: "Inviting people to break bread with me challenges my skills at cooking and fielding a congenial gathering of people. And I love a challenge."
Party Receipts from the Charleston Junior League
by Linda Glick ConwayThe third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality.
Pie Every Day: Recipes and Slices of Life
by Pat WillardPIE EVERY DAY will convince even beginning cooks that, with very little fuss or trouble, delicious, filling, nutritious pies can indeed be offered up at the family table every day. Includes a comprehensive chapter on crust-making. "Witty . . . beautiful, as sweet as you know what, I ate it up."--The Atlanta Journal-Constitution. A BOOK-OF-THE-MONTH CLUB, GOOD COOK CLUB, AND CONTRY HOMES AND GARDENS selection.
Seasoned in the South: Recipes from Crook's Corner and from Home
by Lee Smith Bill SmithThis expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes. Crook’s Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin’ gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.” For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South’s liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith’s marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.
Southern Belly: A Food Lover's Companion
by John T. EdgeJohn T. Edge, "the Faulkner of Southern food" (the Miami Herald), reveals a South hidden in plain sight, where restaurants boast family pedigrees and serve supremely local specialties found nowhere else. From backdoor home kitchens to cinder-block cafés, he introduces you to cooks who have been standing tall by the stove since Eisenhower was in office. While revealing the stories behind their food, he shines a bright light on places that have become Southern institutions. In this fully updated and expanded edition, with recipes throughout, Edge travels from chicken shack to fish camp, from barbecue stand to pie shed. Pop this handy paperback in the glove box to take along on your next road trip. And even if you never get in the car, you'll enjoy the most savory history that the South has to offer.
Adventures in Food and Nutrition!
by Carol Byrd-BredbennerIntroduce your students to food and nutrition with Adventures in Food and Nutrition! Packed with student appeal, this full-color text generates student interest with action photos, interesting activities, and real-world experiments. The text encourages students to develop scientific and inquiry skills as they learn about nutrition, food management, and preparation. The text is written at a lower level for younger students or beginning level classes. -- Multicultural focus, reflecting foods from a cross section of diverse backgrounds. -- Math and science applications and activities are provided throughout the text and in special-interest features. -- Involves students in the science and creativity of preparing meals and snacks. -- Chapters include Objectives, New Terms, Review Questions, Application Questions, Activities, and a Summary.
Nutrition, Food and Fitness: The Science of Wellness
by Dorothy F. WestA high school level text addressing the crucial role nutrition and physical activity play in overall health. Topics covered include weight management, eating disorders, food safety, global hunger, physical fitness, stress management, substance abuse, consumer issues, trends, and careers. Abundant teenager-friendly color photos of good-looking, hip people supplement the text.
Coastline: Food of Mediterranean Italy, France and Spain
by Lucio Galletto David DaleThe perfect pesto. The best bouillabaisse. The purest Paella. A river of gold flows through western Italy, southern France, and eastern Spain. Its the olive oil that links three great cuisines, along with a love of garlic, seafood, peppers, fresh herbs, and seasonal vegetables. In stories and recipes, and beautiful location photography, Coastline explores the legacy of the ancient Greeks, Romans, Arabs, and Vikings, who left the gift of a cuisine of the sun flavored with generosity and conviviality. Despite having different cultures and dialects, Spains east coast, Frances south coast, and Italys west coast are connected through their love for food. A drizzle of olive oil, fresh seafood, garlic, legumes, herbs, and vegetables contribute effortlessly to a healthy lifestyle. Lucio Galletto and David Dales Coastline is a collection of stories, debates, beautiful images, and delicious Mediterranean recipes including salads, pasta sauces, pizza and pies, soups and stews, family feasts, and desserts from the fishing villages, farms, and cobbled squares around the golden crescent. Woven through the recipes and stories, Lucio and David debate who does what better and where to go to eat the very best of the regions cuisine. Each recipe is inspired by traditional dishes, plucked straight from Mediterranean towns and communities. Learn to cook up vibrant fresh pesto; shrimp in almond batter; fried ravioli with Swiss chard and pumpkin fillings; Socca or Farinata (crisp chickpea pancakes); the definitive bouillabaisse; hearty lentil and chorizo stew; and crisp Xurros (churros) with chocolate. Illustrated throughout with beautiful photography and over 100 recipes, Coastline is an absolute essential for any home cook who enjoys the flavorsome dishes of the Mediterranean.
Steeped In the World of Tea
by Sharon Bard Birgit Nielsen Clara RosemardaThroughout the world, tea has many uses and meanings. It is used in ritual, in healing, and in times of companionable sharing. This anthology brings together a wide assortment of writing in which tea is a central theme. Writers from places as diverse as India, Ireland, Argentina, and New York City reflect on the role of tea in their lives.
The Just Bento Cookbook: Everyday Lunches To Go (Just Bento Cookbook #1)
by Makiko Itoh Makiko DoiBento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.
The Just Bento Cookbook 2: Make-Ahead, Easy, Healthy Lunches To Go (Just Bento Cookbook #2)
by Makiko ItohThe author of the best-selling Just Bento Cookbook is back with hundreds of delicious new Japanese-lunchbox-style recipes — including many low-carb, vegetarian, and vegan options -- that can be made quickly and without a lot of fuss.The passion for bento boxes shows no signs of letting up. Leading the way in popularizing these compact and portable boxed meals has been Makiko Itoh, blogger extraordinaire and author of the perennial bestseller, The Just Bento Cookbook. Itoh was instrumental in spreading the word that bentos are perfect for busy adults-on-the-go — they don’t have to be cute and they don’t have to take a lot of planning or prep time in order to be tasty, nutritious, and economical.In THE JUST BENTO COOKBOOK 2: Make-Ahead Lunches and More, Itoh offers hundreds of new recipes for bento-friendly dishes. The premise of this second cookbook is that anyone can make delicious, healthy bentos quickly and easily. Itoh focuses on three types of bentos with specific and appealing benefits: bentos that can be made ahead of time, “express” bentos that can be put together fast, using components right off the shelf or out of the refrigerator, and bentos for special dietary needs. Full-color photos accompany the directions and showcase the finished dishes.THE JUST BENTO COOKBOOK 2 opens with Itoh’s basic bento rules, revised to reflect comments she’s heard from her many fans after the first book came out. “Build Up Your Stash” explains why having some items ready to pack up and go is the key to stress-free bento-making. Here are tips on making foods that store well, organizing storage space, the best containers to use for different foods, what store-bought items to have on hand, etc.The first section, “Make-Ahead Bentos,” features recipes for a wide variety of dishes that can be prepared the night before or first thing in the morning. Here are different kinds of meatballs and burgers, including both Western versions and Japanese variations; mouth-watering chicken, pork, beef, egg and fish dishes; a section on “Tofu and Vegan” treats such as Ginger Tofu Teriyaki and Green Lentils and Brown Rice; and recipes for Rice Sandwiches such as Egg-wrapped Rice Sandwich with Bacon Rice Filling. A special section of Low Carb recipes based on shirataki noodles and konnyaku (konjac) offers fun and creative ways to use this no-cal, no-carb, no-sugar, gluten-free “miracle” noodle in dishes like Rice and Shirataki Pilaf with Shrimp, Shirataki Chicken “Ramen” in a Lunch Jar, and Shirataki with Sesame.“Express Bentos” presents very quick-to-assemble boxes comprised of foods that don’t require detailed recipes and don’t rely on pre-homemade items. From Mediterranean Pasta and Yakisoba bentos to a Deconstructed Taco Salad and Stir-fry Bento, the ideas here will prove to be lifesavers for busy people who need to get out of the house in a hurry but still want their flavorful, filling, and healthy lunch.Other new and exciting additions to this second volume include an entire section of recipes for Vegetable Side Dishes (Roast Asparagus with Balsamic Vinegar, Spicy Broccoli, and Potato and Corn Salad), and one for Japanese Vegetable Side Dishes (Buttery Kabocha Squash, Crunchy Stir-fried Soy Beans, Hijiki Seaweed with Garlic). Recipes for different versions of dashi will help readers keep a supply of this staple ingredient at the ready. And advice on tools and equipment, types of bento boxes and accessories, as well as a glossary and resource section, will ensure that preparing bentos is as enjoyable as eating them.
Japanese Cooking: A Simple Art
by Shizuo TsujiWhen it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
Best Food Writing 2005
by Holly D. Hughes"Best Food Writing 2005" assembles, for its sixth year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one's kitchen, from erudite culinary history to food-inspired memoirs. Like past collections, the 2005 round-up will include pieces from food-writing stars such as Robb Walsh, John Thorne, Calvin Trillin, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it's a tasty sampler to dip into time and again, whether you're in the mood for caviar--or hot dogs.
Best Food Writing 2002
by Holly D. HughesHughes assembles, for the third year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and Web sites. Within this book's six sections are the best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences.
Good Carbs, Bad Carbs: An Indispensable Guide To Eating The Right Carbs For Losing Weight And Optimum Health
by Johanna Burani Linda RaoContrary to prevailing myths that promote high-protein, low-carbohydrate diets, carbohydrates are, in fact, your body's fuel of choice. Now Good Carbs, Bad Carbs makes clear that all carbs, however, are not created equal. It explains how to use the glycemic index-a ranking of carbs based on the rate and level at which the body digests them-to identify the carbs that are best for losing weight, staying healthy, controlling blood glucose levels, and maintaining energy throughout the day. Good Carbs, Bad Carbs will show you how to "diet" without the hunger pangs, headaches, and irritability-from which many dieters suffer. Organized in an easy-to-browse format, Good Carbs, Bad Carbs features: A thorough guide to how carbs work-and why your body prefers them Clear advice for the best carbs to help you lose weight Good carbs for kids Plus ten delicious, easy-to-prepare recipes Packed with essential information that no informed eater should be without, Good Carbs, Bad Carbs will show you how to adjust your eating habits and strike the perfect balance of carbohydrates for optimum health, weight, and vitality.Johanna Burani, M.S., R.D., C.D.E., is a registered dietitian and certified diabetes educator with more than eleven years experience in nutritional counseling. She is the co-author of The Glucose Revolution Life Plan. Linda Rao, M.ED., a freelance writer and editor, has been writing and researching health topics for the past twelve years. Her work has appeared in Prevention, Cooking Light, and Health.
Best Food Writing 2001
by Holly D. HughesBest Food Writing 2001 brings together, for the second year, the most exceptional writing culled from the past year's books, magazines, newspapers, newsletters, and web sites. Within its five sections--Stocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around and Personal Tastes--read our best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences, from the latest trends in ingredients and equipment to unforgettable memoirs inspired by cooking and eating. Neither cook nor food lover should be without this remarkable annual collection. Included are contributions by R. W. Apple, Jr. , Amanda Hesser, Ruth Reichl, Jeffrey Steingarten, Jane and Michael Stern, Calvin Trillin, Gael Greene, Mimi Sheraton, Jonathon Reynolds, Eric Schlosser, and many others.
The Leptin Boost Diet: Unleash Your Fat-Controlling Hormones for Maximum Weight Loss
by M.D. Scott IsaacsUNLEASH THE POWER OF LEPTINWhen the hormone leptin blinds with receptors in your brain, it shuts down your appetite and speeds up your metabolism!FINALLY A DIET THAT WILL WORK FOR YOUOn the Leptin Boost Diet, you will correct the hormonal imbalances that have made it impossible to lose weight on other diets and: Develop a lean body Maintain a healthy weight Feel more energetic Elevate your mood Experience restful sleep Sharpen your mental focusEND CRAVINGS AND STOP FEELING HUNGRYWhen short of leptin, your brain mistakenly thinks your body is starving and sends signals telling you to eat more. The Leptin Boost Diet reserves both leptin deficiency in the bloodstream and leptin resistance in the brain, ensuring that you will finally feel full and stop overeating.