Rum and Rum Drinks or Bourbon Bourbon Drinks

Rum and Rum Drinks (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Transport yourself to the tropics.

Once the most popular spirit in the world (and the official spirit of the British Navy), rum is still widely used to make mixed drinks—and new premium rums are now enjoyed as sipping drinks. Discover rum by reading:

• A brief history of rum and the basics of how rum is made
• A rundown of different types of rum, so you’ll know what you’re buying
• Rum cocktail recipes from the Four Seasons restaurant

Books about: Cocidos Ollas y Pucheros or Mmmm

Bourbon & Bourbon Drinks (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Patriotism never tasted so good.

As “America’s native spirit,” bourbon put American whiskey on the map. Now you too can navigate the legion of bourbon brands with confidence and make fantastic bourbon mixed drinks by learning:

• A brief history of bourbon and the basics of how bourbon is made
• A rundown of different types of bourbon, so you’ll know what you’re buying
• Bourbon cocktail recipes from the Four Seasons restaurant

Reading Alcoholisms or Cooking Basics

Reading Alcoholisms: Theorizing Character and Narrative in Selected Novels of Thomas Hardy, James Joyce, and Virginia Woolf

Author: Jane Lilienfeld

With Reading Alcoholisms, Jane Lilienfeld has produced a ground-breaking cross-disciplinary study using the social, psychological, and scientific literature on alcoholism and family alcoholism to examine the novels of Hardy, Joyce, and Woolf. Each of these authors was directly affected by the alcoholism of a family member or mentor, and Lilienfeld shows how the effects of alcoholism organized their texts: through the portrayal of a protagonist in The Mayor of Casterbridge, through the denial of parental alcoholism and its silent presence in A Portrait of the Artist as a Young Man, and through codependent reactive patterns of Mrs. and Mr. Ramsay in To the Lighthouse. With the remarkable empathy Lilienfeld has for human dimensions of alcoholism, she demonstrates that "the narrative strategies in each of these novels at times mimic the behaviors and feeling states often arising from alcoholism." Without an understanding of the multidimensional nature of alcoholism and the transmission of its effects across generations, any analysis of the work of these three literary giants is incomplete.

Library Journal

In three essays, Lilienfeld (English, Lincoln Univ.) uses the techniques of literary criticism and the sociology of addiction to study three modern writers. Thomas Hardy was raised in a hard-drinking rural culture and wrote explicitly about it in The Mayor of Casterbridge. In James Joyce's semi-autobiographical A Portrait of the Artist As a Young Man, Joyce's alcoholic father, John Joyce, who drank away the family's fortunes, appears as Simon Dedalus. Lilienfeld postulates that the Joyce family's strategies for dealing with John Joyce, which were similar to those of other alcoholics' families, are responsible for the famously elliptical plot of Portrait. However, she does not deal with James Joyce's own alcoholism. The weakest of the essays covers Virginia Woolf's To the Lighthouse; the only addiction seems to be Woolf's grandmother's possible addiction to morphine and the codependent personality it created in Woolf's mother. All of the essays require close familiarity with both the critical literature of the author and the literature of addiction and codependence. For specialized collections.--Shelley Cox, Southern Illinois Univ., Carbondale Copyright 1999 Cahners Business Information.

Booknews

Presents a cross-disciplinary study using the social, psychological, and scientific literature on alcoholism to examine the novels of Hardy, Joyce, and Woolf. Tells how each of these authors was directly affected by the alcoholism of a family member or mentor, and explains how the effects of alcoholism organized their texts. Analysis centers on , , and , with discussion of how narrative strategies in each of these novels at times mimic the behaviors and feeling states arising from alcoholism. The author is associate professor of English at Lincoln University. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Interesting textbook: El Edificio de Inteligencia Cultural (CQ):Nueve Megahabilidades

Cooking Basics (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Lost in the kitchen? Here’s your roadmap.

You don’t have to be a seasoned pro to cook delicious dishes with confidence and ease. Whether you’re making everyday meals for your family or hosting a dinner party for friends, make sure to prep yourself on:

• Kitchen organization, safety, and hygiene
• Basic pots, pans, dishes, knives, and foods you need to get up and running
• Practical cooking methods, from braising to grilling to sautéing

Feeding London or Sweet Memories

Feeding London

Author: Richard Tames

This historical panorama illustrates from the daily experiences of two thousand years the truth of the saying 'Man is what he eats'. Markets and market-gardeners, the dining club and the soup kitchen, gastronomy, starvation and adulteration are all ingredients in a book that shows how London has fed itself over the years.

Table of Contents:

	Introduction	6
Pt. 1	From Sausages to the Sixties	9
Pt. 2	Theory and Practice	50
Pt. 3	Supply and Demand	73
Pt. 4	Foreign Flavours	106
Pt. 5	Eating Out	124
Pt. 6	Eating In	166
Pt. 7	Quantity and Quality	187
	Chronology	200
	Further Reading and Reference	204
	Index	205

See also: Apples or Recipes for the Loaf Pan

Sweet Memories

Author: Robert Opi

Sweet Memories offers a popular survey of the development of confectionery in Britain and its place in our social history. It examines the history of the principle companies and illustrates the account with posters, wrappers and pictures of the sweets.'

William Verralls Cookery Book or Food Folklore

William Verrall's Cookery Book

Author: William Verrall

William Verrall was master of the White Hart, an important coaching inn on the High Street of Lewes, Sussex, in the middle of the 18th century. He had been apprenticed to the Duke of Newcastle's cook, the Frenchman St Clouet, and his recipes are an inspired combination of the French and English traditions. They certainly seem to have been appreciated by his customers, as well as in the neighbouring great houses for which he also cooked, for his ideas spread rapidly. This delightful and lively recipe book gives a good idea of what it must have been like in the kitchen of a Georgian inn. But with a little adjustment to reduce the quantities, it can be used in ordinary households today. Verrall's robust sense of humour shows in his own introduction, which, with the recipes, was probably dictated to a minion. His recipes were much admired by Elizabeth David, who quotes from them in her own Spices, Salt and Aromatics in the English Kitchen. The Lewes historian Colin Brent gives an account of the colourful and sometimes bizarre world in which William Verrall worked.

Book about: Regolazioni di sicurezze in breve

Food Folklore: Tales and Truths about What We Eat

Author: The American Dietetic Association

Separate food facts from fiction with this handy guide from Americas nutrition experts. Do carbohydrates cause weight gain? Will taking zinc help you recover faster from a cold? Does extra protein make muscles stronger? As long as people want quick and easy solutions to health concerns, food folklore will continue to be a part of our culture. But what are the facts, and what are the tall tales? In this fun and informative book, The American Dietetic Association reveals which commonly-held beliefs about food can be supported by science, and which are just myths. Youll find out about foods that really do have health benefits, and learn which popular practices might actually be harmful. Before you accept the latest health or nutrition advice or spend money on ineffective remedies, consult this unique resource from the experts at the ADA.

Table of Contents:

Aging and Longevity.
Alcoholic Beverages.
Anemia.
Appetite.
Arthritis.
Body Weight.
Bone Health.
Breast-Feeding.
Caffeine.
Calories.
Cancer.
Carbohydrates.
Child Feeding.
Chocolate.
Cholesterol in Food.
Colds and Flu.
Dairy Foods.
Dehydration.
Dental Health.
Depression.
Diabetes.
Dietary Supplements.
Digestion and Digestive Problems.
Eggs.
Energy.
Fast Food.
Fasting.
Fat.
Fertilizers and Pesticides.
Fiber.
Fingernails.
Fish and Seafood.
Fluids and Beverages.
Food Additives.
Food Allergies and Sensitivities.
Food Cravings.
Food Labeling.
Food Preparation.
Food Safety and Foodborne Illness.
Food Storage.
Fruit and Fruit Juice.
Grain Products.
Hair.
Headaches.
Health Foods.
Healthful Eating.
Heart Health.
Herbs and Herbal Remedies.
High Blood Pressure.
Hyperactivity.
Hypoglycemia.
Infant Feeding.
Irradiation.
Legumes.
Meal Skipping.
Meat.
Memory.
Microwave Cooking.
Minerals.
Muscles and Strength.
Nutrition Advice.
Nuts and Seeds.
Organic Foods.
Physical Activity.
Phytochemicals.
Poultry.
Pregnancy.
Processed Foods.
Productivity.
Protein.
Salt and Sodium.
Sex and Fertility.
Skin.
Sleep and Fatigue.
Snacks.
Spicy Foods.
Sports Nutrition.
Stress.
Sugar.
Taste and Flavor.
Vegetables.
Vegetarian Eating.
Vision.
Vitamins.
Weight Gain.
Weight Loss.
Women's Health.
Yeast Infections.
Appendix.
References.
Index.

Risotto and Classic Rice Cooking or Catch of the Day

RISOTTO AND CLASSIC RICE COOKING

Author: Christine Ingram

The book contains a visual A-Z guide to rice types and their individual properties, and the dishes they are best suited to make. There is advice on the equipment you will need and on all the classic rice cooking methods. All in all, with images, text from a leading author, directories, background information and the sensational recipe collection, this is the only book on rice you will ever need.

Look this: Strength Training For Women or Medical Emergencies in Child Care Settings

Catch of the Day: For (Sea)Food Lovers...

Author: Marjie Lambert

With emphasis on fresh tastes and healthy meals, these delicious yet simple-to-make seafood and freshwater fish recipes will make a splash in any kitchen. Complete meal suggestions—from background information to alternative fish choices to wine recommendations—take the intimidation out of cooking fish and seafood at home.

Taste vs Fat or Home Cook Book

Taste vs. Fat: Rating the Low-Fat and Fat-Free Foods

Author: Elaine Mage

Your guide to the best of the "lights." Finding low-fat and fat-free brand-name foods that taste good doesn’t have to be a guessing game. Registered dietitian Elaine Magee has conducted taste tests for everything from salad dressings to frozen dinners, and shares the results in this handy guide that reveals the best and worst low-fat and fat-free products in the supermarket. You’ll save time and money by knowing which foods to try and which to avoid. Taste vs. Fat includes rankings and tasters’ comments in a variety of categories, including: • Cookies, crackers, and chips • Frozen dinners and pizzas • Cold cuts and meats • Dairy products • Baking mixes The book also includes tips on avoiding products that are fat free but high in sugar and calories, understanding nutrition claims on food labels, and preparing mixes with less fat.

Table of Contents:

The Less-Fat Revolution.
Just the Fat Facts...Please!
Phony Bolognas: Fat Free But Full of Calories.
All Taste Buds Are Not Created Equal.
Tasting is Believing.
The Best (and Worst) of the Light Products.
Buried Treasures.
Index.

Book review: Jonas and Kovners Health Care Delivery in the United States or Political Education

Home Cook Book

Author: Elizabeth Driver

This 125th anniversary edition of a national culinary treasure belongs in every cookbook collection. Canada's 19th-century best-selling cookbook and first fund-raising cookbook is a landmark publication that changed culinary writing in Canada and helped to define Canadian cuisine. With recipes for everything from soups, salads and pickles to main courses, pies and puddings, this book features such classic dishes as Roast Beef with Yorkshire Pudding, Oyster Stew, Floating Island and the first printed recipe for Christmas Carrot Pudding. With additional information on dinner etiquette, social observances, menus and a special introduction by culinary historian Elizabeth Driver, this book is certain to remain a classic in homes for years to come.

Organic Food or Really Helpful Cookbook

Organic Food (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Know what you’re getting when you go organic.

The boom in organic, antibiotic-free, fair-trade, and other “natural” foods in recent years has made grocery shopping a complicated task. Choose your food wisely with:

• A guide to organic food labels and different levels of organic certification
• Info on environmental, ethical, and nutritional issues surrounding organic food
• Tips on buying organic produce, grains, dairy, meat, fish, coffee, and more

Read also Folk Medicine or Childrens Costumes

Really Helpful Cookbook

Author: Ruth Watson

Destined to become a genuine classic, this new cookbook is written with passion and humour, with more than 150 recipes and no-nonsense tips.

Ruth Watson is one of Britain’s most popular food writers, and in this wonderful and practical cookbook she describes how to prepare the very best in modern, stylish home cooking. As enjoyable to read as it is to cook from, it contains recipes and useful information on how and where to shop, and how to prepare more difficult foods like squid or scallops. Her philosophy is simple: if something tastes good, and if the recipe is one that you can cook without bursting into tears of frustration, then the preparation can be as pleasurable as the eating – almost!

Brian Turners Favourite British Recipes or New English Kitchen

Brian Turner's Favourite British Recipes

Author: Brian Turner

Brian Turner was born and brought up in Yorkshire, his culinary background shaped by his experience of eating and learning to cook "good English food," such as steak pudding, fish and chips, pork pies, and trifle. Now one of the country's top chefs and restaurateurs, and chairman of the Academy of Culinary Arts, he has never lost sight of the Great British traditions that formed the foundation of his career. With his typical brand of banter and good humor, he leads us through his collection of classic recipes, from Mulligatawny Soup and Welsh Rarebit to Shepherd's Pie and Spotted Dick—everything from comfort food to sophisticated dishes for modern entertaining.

Book about: Cuidate or Complete Book of Stretching

New English Kitchen: Changing the Way You Shop, Cook and Eat

Author: Rose Princ

Acclaimed food writer Rose Prince's guidance on making the most of local availability and seasonality, keeping a well-stocked store cupboard, growing staples such as herbs, and peppering our diet with luxuries such as Parma ham, figs, and wonderful cheeses shows that The New English Kitchen is not so much a cookbook but a plan, one that will endure as a practical manual for future generations of cooks.

Japanese Asian 50 Low Fat No Fat Recipes or Vineyard Tales

Japanese & Asian 50 Low-Fat No-Fat Recipes: Exotic feasts without the fats: how to create delicious and healthy low-fat Asian dishes, with expert advice, nutritional guidelines and more than 50 recipes shown step-by-step in over 250 color photographs

Author: Jenni Fleetwood

With more than 250 beautiful photographs, clear step-by-step guides, cook's tips, variations, detailed nutritional information for each recipe and an easy-to-use key to the fat content of each dish, this is a complete reference guide for anybody interested in healthy, sustainable and effective weight loss while enjoying one of the tastiest and most exciting and stimulating cuisines in the world.

New interesting textbook: Cities and Complexity or Computer Forensics

Vineyard Tales: Reflections on Wine

Author: Gerald Asher

A Napa Valley Cabernet, a French Burgundy, an Orvieto Classico shared among friends in the Umbrian hills-every wine has a story, and Gerald Asher tells it best. Asher, longtime wine editor of Gourmet magazine, has an unsurpassed knowledge of vineyards, wineries, and wines. He also has the refreshing ability to write about wine informatively and entertainingly, without technical jargon. Now in paperback, Asher's delightful Vineyard Tales evaluates wines from around the world-from secret sun-drenched vineyards on Crete to the celebrated Champagne houses of France-setting each wine in the context of a region's history and culture. In addition, Asher offers an expert's advice on decanting, tasting, and serving wine. Connoisseurs looking for greater insight, novices seeking an introduction, or readers who simply want to enjoy armchair travel to the world's finest vineyards, will find Vineyard Tales irresistible-and discover that along the way they have also learned a great deal about wine.

Table of Contents:

	Introduction	12
	Malmsey: A Revival	15
	California's Edna Valley	23
	Wine and Food	32
	Missouri: The Return of the Native	40
	Barbaresco	52
	Between Hard Covers: Wine Books in English	62
	A Carafe of Red	72
	Napa Valley Cabernet Sauvignon	82
	Decanting: To Breathe or Not to Breathe	93
	Storm in a Champagne Flute	97
	Ribera del Duero: A New Star for Old Castile	108
	Letter from Burgundy	119
	A Matter of Taste	132
	Port: Years of Grace	137
	Santa Cruz	148
	Wine on Wine	155
	Chardonnay: Twigs, Buds and Clones	160
	Haut-Brion: A Most Particular Taste	172
	Hermitage and Crozes-Hermitage	181
	Washington State Reds: Merlot and Cabernet Sauvignon	190
	Sauternes: The Sweet Life	200
	Zinfandel: California's Own	211
	Portugal's "Green" Whites (Vinhos Verdes)	221
	California Sauvignon Blanc: A Cinderella Story	230
	Celebrating Oregon's Pinot Noir	239
	Orvieto: Fair Lily of Umbria	249
	A Vineyard by the Sea: The North Fork of Long Island	261
	Remembrance of Wines Past	271
	Wine of the Gods	276
	Index	285

Questions of Taste or In the Kitchen with Papa Wiltz

Questions of Taste: The Philosophy of Wine

Author: Barry C Smith

Interest in wine has steadily increased in recent years, with people far more sophisticated about wine than they used to be, and with more and more books being written about it, not to mention the success of films like Sideways. And, inevitably, those who take a serious interest in wine find themselves asking questions about it that are at heart philosophical.
Questions of Taste is the first book to tackle these questions, illuminating the philosophical issues surrounding our love of wine. Featuring lucid essays by top philosophers, a linguist, a biochemist, and a winemaker and wine critic, this book applies their critical and analytical skills to answer--or at least understand--many thorny questions. Does the experience of wine lie in the glass or in our minds? Does the elaborate language we use to describe wine--alluding to the flavors of cheese or fruit, or to a wines suppleness or brawniness--really mean anything at all? Can two people taste one wine in the same way? Does a wine expert enjoy wine more than a novice? How much should we care about what experts say about wine'These questions and others are not just the concern of the wine lover, but go to the heart of how we think about the world around us--and are the province of the philosopher.
With a foreword by leading wine authority Jancis Robinson (editor of the Oxford Companion to Wine), this volume will be of interest to anyone who thinks seriously about the experience of enjoying wine, as well as those interested in seeing philosophy applied to the world of the everyday.

New interesting textbook: Culture of Public Problems or Harvard Medical School Guide to Lowering Your Cholesterol

In the Kitchen with Papa Wiltz: Favorite Cajun-Creole and Mexican-American Recipes

Author: Francis Wiltz

Included in In the Kitchen with Papa Wiltz are my favorite Cajun-Creole and Mexican-American recipes. You'll see recipes for Albondigas Soup, Beignets, Biscochitos, Jambalaya, Quesadillas, Red Beans and Rice, Shrimp Etouffee, etc. which are well-known classics. Hence, you get to experience two styles of cooking in just one cookbook. All these recipes have been well-tested through the years by immediate family, relatives and friends.

Q Guide to Wine and Cocktails or Crazy About Chocolate

Q Guide to Wine and Cocktails

Author: Scott Whittier

With tips and recipes for every season and occasion, Scott Pomfret & Scott Whittier demystify cocktails and reveal how a little wine smarts can go a long way. With cheap tricks for deciphering wine labels and tips on how to host simple "theme" cocktail or wine-tasting parties, learn to enjoy a drink at home, at the neighborhood bar, or even abroad. Plus, fixes for party fouls: wine stains, non-drinkers, and bad gift booze.

Scott Pomfret and Scott Whittier are co-authors of the Romentics line of romance novels for gay men. They met over a vodka tonic, and now live in Cambridge, Massachusetts.

Read also Corporate Advocacy or Customer Service

Crazy About Chocolate

Author: Barbour Publishing

Of course Chocolate lovers have a place in the Crazy series. Your book celebrates the pleasure and sheer delight in this heavenly confection. Crazy About Chocolate lets you say to the Hershey nibbler, "Our friendship means as much to me as a good M & M fix." There's nothing else quite like the joyful message-- and crucial chocolate recipes-- found on these 96 colorful pages of whimsical art and tasty thoughts. Giver and receiver alike will delight this unique gift opportunity.

Grilling or Australias Liquid Gold

Grilling

Author: Louise Pickford

For many of us, grilling outdoors has become our favorite way to cook, not only for the flavor of the food, but also because it's a very enjoyable way to entertain. Here, Sydney-based author Louise Pickford provides a delicious selection of easy recipes to help you make the most of your barbecue. Start with Little Dishes to whet the appetite before the big grill -- recipes like Fig, Goat Cheese, and Prosciutto Skewers, and Pepper 'n' Spice Chicken. Every outdoor eating experience needs good Salads & Sides -- and Louise provides great ideas such as Zucchini, Feta, and Mint Salad, Garlic Bread Skewers, and Grilled Corn on the Cob. Fish and Seafood are perfect for the barbecue, try Hot-Smoked Creole Salmon or Salt-Crusted Shrimp. Meat and Poultry are traditional grilling fare and Louise has come up with the best -- Delmonico Steak with Anchovy Butter, Smoky Spareribs and, everyone's favorite, the perfect Top Dog. The barbecue is good for Sweet Things, too -- try Grilled Figs with Almond Mascarpone Cream, Grilled Fruit Packages, and the campfire favorite, S'mores.

Table of Contents:

	Get Sizzling	6
	Little Dishes	8
	Salads & Sides	16
	Fish & Seafood	28
	Meat & Poultry	36
	Sweet Things	50
	Basics	56
	Index	64

New interesting book: Coaches Guide to Performance Enhancing Supplements or The Ultimate Body

Australia's Liquid Gold (Mitchell Beazley Classic Wine Library Series)

Author: Nicholas Faith

How did Australia achieve such phenomenal success with its wine? Historian and critically acclaimed wine writer Nicholas Faith provides an in-depth account of the growth and international boom of Australia’s wine industry, and describes how the country’s wines have risen to the point of becoming the world’s number one choice. This is the first, and very best, book to chart Australia’s amazing success story.

Sabor Color or Alcohol

Sabor + Color

Author: Maria Villegas

Latino Book Award 2004 - Mejor Diseño Interior (Best Interior Design), Mejor Diseño de Carátula (Best Cover Design)
 
Gourmand World Cookbook Awards 2003
 This example of "fusion cuisine" has a novel format: the Asian cuisine–inspired dishes are arranged by colors. Each section of the book, devoted to a single color, includes a complete range of entrees, soups, main dishes and desserts. Easy to prepare, these dishes combine sophisticated tastes with ethnic touches that evoke the best of classic international cuisine. Accompanied by striking photos, this publication offers 148 recipes for main dishes as well as a series of mini-recipes and useful tips.
 

Esta hermosa presentación de recetas denominadas "cocina fusión," divide todas las recetas, inspiradas por la comida asiática, por colores. Cada tonalidad incluye una gama entera de entradas, sopas, platos fuertes, y postres, que conjugan la sencillez de los procesos con la certeza de los resultados, la rapidez de la preparación con la sofisticación del sabor, la evocación étnica de los ingredientes con los cánones de la cocina clásica. Rico en trucos, el libro trae 84 recetas principales y unas 60 complementarias, que pueden integrarse o combinarse indistintamente, multiplicando sus posibilidades.

Books about: La Comida Perfecta de la Naturaleza:Como Leche Se hizo la Bebida de América

Alcohol: A Social and Cultural History

Author: Mack P Holt

This book examines our relationship with alcohol and examines how drink has evolved in its functions and uses from the late Middle Ages to the present day in the West. This book discusses a range of issues, including domestic versus recreational use, the history of alcoholism, and the relationship between alcohol and violence, religion, sexuality, and medicine. It looks at how certain forms of alcohol speak about class, gender, and place. Drawing on examples from Europe, North America, and Australia, this book provides a comprehensive history of the role of alcohol over the past five centuries.

Cases in Foodservice and Clinical Nutrition Management or Latino Food Culture

Cases in Foodservice and Clinical Nutrition Management

Author: Amy Allen Chabot

KEY BENEFIT: Addressing clinical nutrition and foodservice management issues in a variety of settings, this book contains 34 cases and concise examples of managerial issues that teach, motivate, and prepare individuals in the field of dietetics. The cases make an excellent substitute for actual managerial experience, and help learners meet many management based competencies. Broad topics coverage includes menu management, purchasing, production, service, safety and sanitation, management and human resources, clinical nutrition management, and financial management. For individuals preparing for an internship in dietetics.

New interesting textbook: Learning to Cook in 1898 or Eating in Eden

Latino Food Culture

Author: Zilkia Janer

Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds. Readers will learn about the diverse elements of an evolving pan-Latino food culture-the history of the various groups and their foodstuffs, cooking, meals and eating habits, special occasions, and diet and health. Representative recipes and photos are interspersed in the essays. A chronology, glossary, resource guide, and bibliography make this a one-stop resource for every library.

Table of Contents:

Series Foreword   Ken Albala     ix
Acknowledgments     xi
Introduction     xiii
Chronology     xvii
Historical Overview     1
Major Foods and Ingredients     25
Cooking     49
Meals     71
Eating Out     101
Special Occasions     119
Diet and Health     141
Glossary     147
Resource Guide     157
Bibliography     161
Index     165

Sweets or Potluck

Sweets: A History of Candy

Author: Tim Richardson

A journey into the heart of sweetness.

Humans are all, secretly or openly, obsessed with sweet things-and we always have been. The Aztecs mixed chocolate with blood in sweet libations to their gods; Saladin entertained Richard the Lionheart with exotic sherbets and sugared jellies; Victorian sweets magnates built the towns of Bournville and Hersheyville from fortunes made through successful candies; and today the manufacture of sweets is shrouded in a level of secrecy that would make Willy Wonka proud.

In Sweets, Tim Richardson takes us on a magical confectionery tour through time and space, letting his personal passion fuel the narrative of candy's rich and unusual history. Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies around the world, the bizarre figures and practices of the confectionery industry, and the connection between sweets and sex. He goes on to explore the role of sweets in myth and folklore, and finally, a personal philosophical justification for continual sweet-eating based on the writings of Epicurus.

A delicious blend of anecdote, history, and investigative reporting, Sweets is the perfect gift for everyone with a sweet tooth.

Publishers Weekly

The grandson of a toffee maker and the son of a dentist, candy fanatic Richardson considers his book "the first-ever world history of sweets." Although that may be a dubious claim, his work is indeed jam-packed with quirky tidbits concerning Cadbury eggs, candy canes, Caramellos, caramel creams, Charleston Chews, chewing gum, Chewy Mentos, Chupa Chups, chocolate bars, conversation hearts and countless other confections. And while the prospect of an entire book about candy might make any sugar-loving reader feel like, well, a kid in a candy store, Richardson's lengthy account is at times tedious and suffers throughout from too much personal commentary (e.g., a list of his own "top ten sweets" and his idea for a new candy, the bizarre-sounding "ice cream chew"). The London-based journalist skews his study toward European sweets; although he does mention such American classics as M&Ms and Reese's Peanut Butter Cups, he spends a considerable amount of time describing "Rock" ("a stick of peppermint-flavoured candy, coated in a lurid pink colour, with letters running through it"), Y&S and other candy that may be unfamiliar to American readers (the book was originally published in the U.K.). He also offers thought-provoking analyses of international candy preferences ("Taiwan is crazy for fruit jelly sweets") and thoroughly examines candy history, tracing its journey from East to West. Richardson hits the mark on occasion, such as when he comments on the importance of candy ("Sweets are the memorials of our innocence"), but his constant personal asides might make readers' stomachs ache. B&w photos not seen by PW. (Nov.) Copyright 2002 Cahners Business Information.

Library Journal

Richardson, a British editor and journalist, chronicles the history of candy and confectionery in this delightfully passionate and wonderfully witty survey. From the scientific explanation for a sweet tooth to the business side of the candy trade, Richardson leaves no detail unexplored. Drawing from science, geography, history, and literature, he looks at confectionery commodities, such as sugar and chocolate, and the origins of individual sweets, including chewing gum and marzipan. He also covers the colorful individuals of the sweets trade and companies like Hershey and Lindt. Richardson's text, with numerous references to English candies and sweets, has a definitely British flavor, but he also discusses American candies and the preferences and traditions of other countries around the world. This tempting treat is highly recommended for the culinary history collections of academic and public libraries.-John Charles, Scottsdale P.L., AZ Copyright 2002 Cahners Business Information.

Table of Contents:

	Acknowledgements
	Prologue	1
1	Chocolate Money	3
	Lucky Dip: Turkish Delight	37
2	Heart of Sweetness	41
	Lucky Dip: Liquorice	59
3	The First Sweets in the World	65
	Lucky Dip: Rock	89
4	Juicy Fruits and Spicy Centres	95
	Lucky Dip: Marzipan	133
5	From Araby to Subtlety	135
	Lucky Dip: Baklava	156
6	Purely for Medicinal Reasons	159
	Lucky Dip: Rhubarb and Custards	178
7	Enslaved by Sweetness	181
	Lucky Dip: Marshmallows	213
8	What Is It about Chocolate?	215
	Lucky Dip: Manna	245
9	Real Willy Wonkas	249
	Lucky Dip: Chewing Gum	278
10	Bad Candy	283
	Lucky Dip: My Top Ten Sweets	312
11	The Himalayan Gobstopper	313
	Epilogue	379
	Bibliography	382
	Index	387

New interesting book: Comunicações Digitais

Potluck: Parables of Giving, Taking, and Belonging

Author: Kim Thomas

It all begins at the table. A long table dressed in an oversized tablecloth and covered with various pyrex dishes, fiesta bowls, covered casseroles, dutch ovens, and cake plates. The tradition is familiar, the recipes are old and new, the people are known and unknown. But by the end of the evening, everyone is full, all having given something, taken something, and found something.

This compelling and transparent collection of meditations is based on the Potluck dinner heritage. Kim Thomas explores the beauty and diversity of food at the community table as a metaphor for the community of faith. The table offers a place of discovery and delivery, becoming and belonging.

Potluck: Parables of Giving, Taking, and Belonging is an insightful assembly of thoughts, a narrative moving readers to find that they have a place at the table- a place to give, to take, and to belong.

Adelgazar segun los grupos sanguineos or El Cafe

Adelgazar segun los grupos sanguineos

Author: Sylvie Hinderberger

Mediterranean-inspired recipes for delicious and healthy meals are designed particularly for each blood type. These varied and light meals not only help in shedding pounds, but also boost the body's resistance to heart disease and high blood pressure. Taking a simple approach, this comprehensive book explains the fundamentals of eating by blood type and offers a wide variety of recipes, illustrated with color photos, that guarantee satisfaction.

Las personas poseen diferentes grupos sanguíneos y para cada uno existe una serie de alimentos que les son más favorables y que controlan el peso de forma más equilibrada. Estas comidas variadas y ligeras no sólo ayudan a perder peso, sino que también aumentan la protección del organismo contra las enfermedades cardiovasculares. Este libro explica, de manera sencilla y comprensible, los fundamentos de este tipo de alimentación y ofrece una amplia variedad de recetas, ilustradas con fotografías, que garantizan el placer a la hora de la comida.

New interesting book: Éthique dans le Lieu de travail :les Outils et la Tactique pour la Transformation D'organisation

El Cafe

Author: Edimat

From champagne and chocolate to whiskey and cigars, some of life's greatest yet simplest pleasures are presented in these small, lavishly illustrated books that appeal to all the senses. Explored are the history, origins, preparation, and allure of each product. Distinctive brands are discussed as well as the exquisiteness and glamour of each delight.

Sydney Omarrs Cooking with Astrology or Global Kitchen

Sydney Omarr's Cooking with Astrology

Author: Sydney Omarr

Whether you're a Leo who loves good food and cooking for a few chosen friends, a Scorpio with a penchant for intimate romantic dinner . or a Gemini who's tempted to try many things - you will never again be at a loss for delicious recipes and exciting menu plans. Simply flip to the deliciously compatible recipes designed to give the ultimate in gourmet pleasure to every sign under the sun.

Author Biography: Sydney Omarr is America's most widely read astrologer, with his column appearing in over 300 newspapers nationwide. He currently resides in Los Angeles.

Go to: Duri lavori: Definizione dei requisiti di prestazione fisici del lavoro

Global Kitchen: Vegetarian Favorites from the Expanding Light Yoga Retreat

Author: Blanche Agassy Agassy McCord

Favorite recipes from the natural kitchen at Expanding Light. Learn the secrets of conscious, meat-free cooking with this collection of simple, delicious recipes.