the holidays cookbook menus recipes and wine selections

Santa Fe Lite and Spicy Recipe

ISBN: , SKU: , AUTHOR: Stromquist, Joan / Stromquist, Carl / Finnell, James, PUBLISHER: Treasure Chest Books, Features light, healthy recipes from Santa Fe's best chefs. Over 350 recipes designed to be lower in fat and calories while maintaining spice and flavor. Includes chef's tips and comments.

The New Cook

ISBN: , SKU: , AUTHOR: Hay, Donna, PUBLISHER: Murdoch Books (AU), A stylish, chic, and innovative cookbook that combines fresh ingredients with flavors from around the world.

Martin Luther King, Jr. Day (Holidays and Celebrations)

ISBN: , SKU: , AUTHOR: Heinrichs, Ann, PUBLISHER: Child's World, The third Monday in January is a time to remember a man who fought for peace and equality. This book discusses Dr. Martin Luther King, Jr., and the origins of the day named in his honor. Acquista Ora

Matzoh Ball Soup: A Collection of Personal Stories, Poems,

ISBN: , SKU: , AUTHOR: Kramer, Oliver / Kramer, Joshua, PUBLISHER: Writers Advantage, Matzoh Ball Soup is a distinctive collection of personal stories, poems, and rabbinical sermons that inspires the Jewish spirit. This collaboration of many impressive figures has resulted in a heartfelt and poignant anthology that is rich in both quality and content. The selections in Matzoh Ball Soup have been collected as a way to help individuals understand many of life's important lessons through the Jewish perspective. The writings are divided into eight chapters that are based on identifiable Jewish topics such as Shabbat, Hanukkah, Family, High Holidays, and others. Each piece is certain to evoke strong emotion, as they collectively maintain the common thread of an uplifting and positive spirit. These accounts speak to people of all ages, and allow the reader to gain a new understanding of Jewish heritage, culture and spirituality. Ultimately, Matzoh Ball Soup is about people living life, and enduring through all that life has to offer.

Leading Issues in Economic Development

ISBN: , SKU: , AUTHOR: Meier, Gerald M. / Rauch, James E., PUBLISHER: Oxford University Press, USA, Now in its seventh edition, Leading Issues in Economic Development introduces a new co-author, James E. Rauch. Maintaining the unique structure that the book has established over the last 35 years, Rauch has revised and updated this seventh edition to strengthen the analytical and quantitative dimensions and to clarify contemporary and future problems of development policy. The co-authors integrate the most insightful materials in this wide-ranging field, offering students the opportunity to experience a variety of perspectives while helping them to keep sight of overarching themes. This edition adds two new chapters: "Income Distribution" and "Development and the Environment." It also now consolidates several chapters and increases the number of selections from leading professional journals. In this edition, both the selections and the authors' own overviews, notes, comments, and exhibits make greater use of empirical analysis as well as modern economic theory. In all, Leading Issues in Economic Development provides fresh and serious attention to the interplay between development experience, changing views of economists, and policy.

A Taste of the Tropics: Traditional and Innovative Cooking

ISBN: , SKU: , AUTHOR: Solomon, Jay / Arnold, Anne M., PUBLISHER: Crossing Press, Part travelogue, part cookbook, with helpful hints and tasty tips for using tropical ingredients, this book is the next best thing to being there

Classic American Streamliners

ISBN: , SKU: , AUTHOR: Schafer, Mike, PUBLISHER: Motorbooks International, Gorgeous archival photographs combine with original brochures, time tables and menus to illustrate the great story of the streamlined trains that reigned supreme from the s through the s. Union Pacifics City of Salina, Santa Fes Chiefs and Rock Islands Rockets are among the many streamliners featured. Filled with everything pertaining to streamlined trains including their development, rolling stock, motive power, designs, operations, and appointments. Fabulous

Espresso Quick Reference Guide

ISBN: , SKU: , AUTHOR: Janssen, Phillip, PUBLISHER: Eightball Books, This revised, updated edition includes over espresso and Italian soda recipes. "Espresso Quick Reference Guide" also includes a complete ingredient index, as well as endless coffee and other related trivia, and the hottest trends Learn about the history of coffee, how to prepare the perfect cup, espresso equipment, how to grow, harvest, process and roast the coffee bean and much more.

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Martinis

ISBN: , SKU: , AUTHOR: Reed, Ben, PUBLISHER: Ryland Peters & Small, In Martinis Ben Reed, dubbed "Crown Prince of the Cocktail Crowd, " celebrates the elegance and taste of the martini. Although its contents and techniques are often hotly debated, the invention of the Classic Dry Martini has led to the creation of many tantalizing concoctions, including the ever-popular Cosmopolitan, the Gibson, and the Dirty Martini. Ben Reed also offers recipes for a sumptuous strawberry Martini, A Lemongrass Martini, and even a Hazelnut Martini that makes a perfect nightcap. Martinis allows you to indulge in the enduring appeal of this chic, decadent, and utterly delicious drink.

Pocket Posh Sudoku Puzzles

ISBN: , SKU: , AUTHOR: The Puzzle Society, PUBLISHER: Andrews McMeel Publishing, Celebrate the holidays while challenging the mind with this collection of 100 Sudoku puzzles, perfect for stuffing the stocking of a Sudoku puzzler. The seasonal tactile design with red flocking and green elastic bellyband makes the book a stylish accessory that looks great and fits nicely into a purse or a pocket. "Pocket Posh Sudoku 4" is the perfect way to sharpen the mind and look great doing it.

Wine, Wealth, and the State in Late Antique Egypt The House

ISBN: , SKU: , AUTHOR: Hickey Todd, PUBLISHER: University of Michigan Press, NA

Escoffier: Le Guide Culinaire

ISBN: , SKU: , AUTHOR: Escoffier, Auguste / Cracknell, H. L. / Kaufmann, R. J., PUBLISHER: John Wiley & Sons, Georges Auguste Escoffier first published "Le Guide Culinaire" in , and continued to expand and update the book himself through its fourth edition in . Nearly a century later, "Le Guide Culinaire" remains the top reference to classic French cuisine. This newest revision of Escoffier's masterpiece is an authentic, unabridged translation of the fourth edition, and includes more than narrative recipes. The book covers all the staples of classic French and international cookery, from sauces, soups, garnishes, and hors d'oeuvres to fish, meat, poultry, and game to sweet puddings and desserts, ices, and poached fruits, jams, and drinks. The book also includes a selection of menus, a comprehensive glossary, and conversion information. And in addition to Escoffier's original Forewords, this revised edition also includes all-new forewords from two of today's top chefs: Heston Blumenthal, chef and owner of the award-winning Fat Duck restaurant in England, and Tim Ryan, president of The Culinary Institute of America. Just as relevant today as it was one hundred years ago, this invaluable book is a must-have for every chef, culinary student, and food enthusiast.

Adventures in Jewish Cooking

ISBN: , SKU: , AUTHOR: Jeff Nathan, PUBLISHER: Clarkson Potter, What do Latin American Ceviche and Asian Duck Stir-Fry have in common with Root Vegetable Tzimmes and Classic Chicken Soup with Matzoh Balls? They're all examples of the inspired cooking that has made Jeffrey Nathan, host of Public Television's top-rated "New Jewish Cuisine," the most exciting kosher chef at work today. His innovative food captures the spirit of Jewish cooking while exploring a whole world of sophisticated flavors. Jeffrey Nathan revives and reinvents Jewish cuisine for generations of people tired of the same old brisket and noodle kugel. In Adventures in Jewish Cooking, classic Jewish recipes get a delicious twist, like Stuffed Cabbage Rolls with Sweet and Sour Cranberry Sauce and Gefilte Fish Terrine with Beet and Carrot Salads. But Nathan also knows when to stick to tradition--in his confident hands, tried-and-true favorites like latkes and cholent have never tasted better. Inspired by Jewish cuisines from around the world, as well as a diverse palette of other ethnic flavors, these recipes are anything but bland or heavy. Israeli Chopped Vegetable Salad, Falafel-Crusted Salmon with Jerusalem Dressing, Syrian Lemon Chicken Stew, and Apple Cobbler with Almond-Streusel Topping are all so flavorful and nuanced that they can be served with pride on any occasion. With ready-for-company menus perfect for Passover, the Sabbath, and more, plenty of weeknight options, and variations that make it easy to adjust many recipes to a meat or dairy meal, this is the book that adventurous Jewish cooks have been waiting for.

Cadogan Guide Dordogne, the Lot & Bordeaux

ISBN: , SKU: , AUTHOR: Facaros, Dana / Pauls, Michael, PUBLISHER: Cadogan Guides, This lush, rural corner of France where four great rivers meet offers good food, good wine, and good living. Cadogan's foray into the home of gastronomic indulgence now sails into its fifth edition. Authors Dana Facaros and Michael Pauls lived in the Lot for ten years, and the guide bursts with their intimate knowledge of the region. They explore the world's most celebrated vineyards along the Dordogne and Lot rivers, through Bergerac, Saint Emilion, and the medieval city of Cahors, with detailed wine critiques along the way. From Bordeaux to Toulouse, the region's two fascinating cosmopolitan cities, they reveal the density of historic and natural treasures the region has to offer; from the earliest known prehistoric art at the Lascaux caves to the beautiful Renaissance town of Sarlat. The guide is illustrated with a stunning section of color photographs to inspire the soon-to-be travelers, and is packed with practical information and useful maps to smooth the journey. Acquista Ora

Cadogan Guide Provence

ISBN: , SKU: , AUTHOR: Facaros, Dana / Pauls, Michael, PUBLISHER: Cadogan Guides, France is the world's most popular tourist destination and Provence is France's Eden. The region has always enticed seekers of culture, beauty and inspiration. Written by French experts, who have returned to live in the South, Cadogan's guide offers an inside view of Provencal life, revealing hidden monuments and castles, spectacular countryside and snow-peaked Alps. It explore both metropolitan and rural Provence, from the old markets in the hillside towns to the larger communities and cities. Includes sections on local food and wine, culture and music, history and outdoor activities.

The Martini Museum of the history of wine,

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Cowboy

ISBN: , SKU: , AUTHOR: Klausmeier, Robert / Erickson, Richard, PUBLISHER: Lerner Publishing Group, This fascinating series explores the experiences of specific groups in American history -- focusing on daily life, work, and traditions. Full-color illustrations give readers a realistic and close-up look at early American homes, clothing styles, equipment, and landscapes. Excerpts from letters, journals, and biographies -- as well as recipes, songs, and sayings -- augment the text.

The Enchanted Bath: Bath Rituals and Recipes, with Seed

ISBN: , SKU: , AUTHOR: Hayden, Susan / Barnwell, Katharine, PUBLISHER: Peter Pauper Press, Relaxation and refreshment through herbal baths.

Carluccio's Complete Italian Food

ISBN: , SKU: , AUTHOR: Carluccio, Antonio / Carluccio, Priscilla, PUBLISHER: Rizzoli International Publications, From one of the greatest authorities on the culinary products of Italy comes this definitive guide for the Italian food devotee. Illustrated with more than 300 color photographs and supplemented with 200 classic recipes, "Carluccio's Complete Italian Food" provides detailed descriptions of nearly every natural ingredient or prepared product made or used it Italy. Each of 11 main food types is traced to its origins in an introduction that describes the product's history, techniques of agriculture and production, varieties and specialties, and regional differences. Each introduction is followed by an A-Z dictionary to that category of food. The Pasta section reveals the exact differences between "fettuccine" and "tagliatelle"; Dairy Products distinguishes between "pecorino romano" and "pecorino sardo" (from Sardinia); and Vegetables and Legumes describes the many ways in which the essential tomato is preserved. Finally, every section offers a selection of authentic recipes for soups, appetizers, sauces, main courses, pastas, breads, or desserts--each using the particular ingredients and terms presented in the chapter. An appendix of Italian wines and other drinks, especially those used in cooking, completes the book. With infectious enthusiasm, Antonio Carluccio reveals a lifetime of knowledge about Italian food and his passionate belief that Italy has one of the richest cuisines in the world. His message is that a meal, however humble or extravagant, starts with the land or sea in which its ingredients originate. "Carluccio's Complete Italian Food" is a resource, food dictionary, and cookbook that will be used time and again by anyone interested in the unequaled Italianculinary tradition.

Celebrating Barbecue: The Ultimate Guide to America's Four

ISBN: , SKU: , AUTHOR: Griffith, Dotty, PUBLISHER: Simon & Schuster, Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In "Celebrating Barbecue, " Dotty Griffith, restaurant critic for "The Dallas Morning News, " gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, "like teaching a cat to bark," "Celebrating Barbecue" attempts (and succeeds) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for ready-made flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. Opinionated and informed, "Celebrating Barbecue" is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.

Food from Many Greek Kitchens

ISBN: , SKU: , AUTHOR: Kiros, Tessa, PUBLISHER: Andrews McMeel Publishing, Food, culture, celebration, and memory are inexorably tied together inside Tessa Kiros's "Kouzina." As the follow-up to her best-selling "Venezia" and "Falling Cloudberries," "Kouzina" explores Kiros's Greek-Cypriot heritage and takes readers on a colorful journey into the Greek kitchens of her friends and family as she catalogs the traditional foods for fasting, festivals, and feast days. Recipes like Vassilopitta New Year Wish Cake, Lamb in a Flowerpot with Dill and Red Wine, Yamopilafo Wedding Rice, and Easter Soup are accompanied by short introductions that explain each dish's cultural significance. In addition, lavish full-color photographs take readers on a tour from the local Mediterranean fishmongers and markets into Greek family homes and kitchens to experience the best in authentic Greek cooking. With a glossary and more than 200 classically prepared Greek recipes, "Kouzina" adds a greater depth of flavor to each dish through Kiros's warm anecdotal introductions like the following passage for Vassilopitta: "In Greece, everyone has a vassilopitta (cake) at New Year. The wonderful thing about this cake is that a flouri (coin) is added before baking. If you're lucky to get the piece with the coin, you'll be blessed for the year. Don't you love that sense of celebration the Greeks have?" --"Kouzina: Food from Many Greek Kitchens"

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Da Cajn Critter: The Lifestyles, the Rules, and Makin'

ISBN: , SKU: , AUTHOR: Lyles, Pamela D., PUBLISHER: Pamela D. Lyles, Da Cajn Critter is a gumbo of old family, friends, and personal recipes from Louisiana, Europe and all over the U.S. It is a way of life for someone who wants to eat good food, be with real people and make cooking simple and easy so you actually want to cook.

Simple Japanese: With East/West Flavors

ISBN: , SKU: , AUTHOR: Bjerrum, Silla / Ranek, Lars, PUBLISHER: Quadrille Publishing, London-based executive sushi chef and entrepreneur Silla Bjerrum, best known as the cofounder of the Feng Sushi take-out chain, is committed to making sushi accessible to everyone and using simple, fresh ingredients. Her first cookbook, Simple Japanese, features more than 100 healthful, easy-to-follow recipes for Japanese. Calling upon the talent of photographer Lars Ranek," "Simple Japanese demystifies sushi, sashimi, tempura, and noodle dishes; full-page photo-spreads guide readers in recreating their favorite dishes or testing out Bjerrum's suggestions for more unusual recipes. To simplify Japanese cooking, Bjerrum structures the book with the skill of a teacher creating a syllabus - starting with a list of essential kitchen tools. After revealing the secret to making flawless sushi rice, there's a section on choreographing sashimi. The sushi-nigiri section presents Thai-style gravadlax nigiri, a Scandinavian salmon sushi with an Asian twist. The chapter on sushi-maki include instructions on rolling traditional and inside-out, Bjerrum highlights a recipe for California sunset maki. Although traditional Japanese meals don't end with dessert, readers will be delighted to learn that modern Japanese fusion does - green tea cheesecake with ginger biscuits is suggested. For readers who want to learn more about the ingredients in these Japanese fusion recipes, a resource is provided at the back of the book. There's also a list of 12 U.S. stores that carry Japanese ingredients.

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