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Bar Association American

Book DescriptionThis book explores the antitrust constraints on standards setting and enforcement. It addresses how the antitrust laws balance the pro-competive effects of standards.

Elisabeth Luard

A unique and inspirational cookery book that covers both Spain and Portugal and their huge variety of flavors, tastes and styles of cooking. Using ingredients such as fresh-water fish, mountain thyme, luscious cheeses and olives, an array of fresh fruit and vegetables, cured and fresh meats, these recipes embrace the virtues of a lifestyle that takes account of what nature has to offer. Elisabeth Luard is an expert guide, taking you through 21 regions and introducing over 200 recipes, from the saffron-rice dishes of Valencia and the noodle paellas of Catalonia to the spice cakes of Tras-Os-Montes and the elegant blancmanges of Coimbra.

Ontdek nu de 2010 selectie van de Michelin inspecteurs Discover the Michelin inspectors' 2010 selection. More than 550 hotels, More than 650 restaurants, Practical information.

Jeffrey Roberts

"The American cheese revolution is in full swing. Cheesemakers are sprouting up faster than you can say 'cheese,' and American cheeses are crowding out imports on cheese shelves across America. This makes the timing just right for Jeff Roberts's comprehensive Atlas of American Artisan Cheese. Chockfull of charming cheesemaker stories and explanations of the cheeses they make, the Atlas of American Artisan Cheese provides us with an indispensable road map to American cheeses and helps us navigate the ever-growing collection of artisan cheeses made from California to Maine." Laura Werlin, author of The New American Cheese

Jan Purser, Ajoy Joshi

Indian Cooking Made Easy presents a collection of authentic, yet easy-to-prepare dishes from all over India—from tasty appetizers and snacks, to vegetarian entrees to traditional chicken and lamb dishes. Also included are directions for such essentials as spice mixes, the crisp and light dosai from southern India and kulfi, a creamy homemade ice cream.

Kevin Garvin, John Harrisson

Neiman Marcus first opened its doors to shoppers in 1907, and since then it has been a fixture of American elegance and style. Now Neiman Marcus opens another door, this time to their acclaimed kitchens, with their 100th anniversary cookbook - a retrospective of the timeless, legendary dishes that have satisfied generations of Americans over the past fifty years. The Zodiac, Neiman Marcus's first restaurant, debuted in the company's Dallas flagship store in 1953. It was a sensation, combining the indulgences of great shopping with satisfying dining. Over the years, the initial Director of Restaurants, the renowned Helen Corbitt, elevated the culinary stature of the Neiman Marcus food operation from comforting and delicious to elegant and iconic. Taking up where Helen Corbitt left off, Executive Chef Kevin Garvin has continued to build on this foundation and to enhance the Neiman Marcus reputation for superb food and wonderful recipes. More than a celebratory...

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Scott Cookman

Bad cooking ruins more camping trips - America's most popular outdoor vacation activity - than anything else except rain. The Great American Camping Cookbook offers the delectable remedy: a camp cook's guide to the fresh, natural "comfort foods" of the good old days. Whether your camp is a civilized weekend cottage, a rustic hunting or fishing cabin, or a primitive canoeing or backpacking bivouac, this book can help anyone make meals as vibrant as the outdoors itself. Start the day with Wild Rice Pancakes or fresh-baked Cornmeal Blueberry Biscuits. Sit down to a classic shore lunch of Beer-Battered Smallmouth, Campfire Potatoes and Hush Puppies, or simple sorrel-stuffed trout. On rainy days, simmer up a pot of real Corn Chowder or Camp-Style Bean Soup. For memorable main courses, serve up a substantial Modernized Brunswick Stew, Blackened Yellow Perch, or Saut?ed Walleye with wild rice and mushrooms. For side dishes, try fresh Camp-Baked Beans, spit-roasted Acorn Squash, or...

John Dickie

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that...

Grace Young

The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the...