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|  | Shaker Your Plate by Frances A. Carr, M. E. Belletete, Martin Dibner
Description not available.Collects Shaker recipes for foods including whole wheat bread, clam fritters, chicken stew, pot roast, eggplant casserole, cabbage slaw, and applesauce cake AUTHOR: Frances A. Carr, M. E. Belletete, Martin Dibner
PUBLISHER: University Press of New England
FORMAT: Paperback
CATEGORY: Cooking & Food 
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 | You Have to Pay for the Public Life by Charles W. Moore, Kevin P. Keim
Charles W. Moore, who died in 1993, was not only a celebrated architect but a writer on the subject. This selection of his essays articulates his views with elegance and wit and includes not only some classic pieces but many heretofore unpublished ones as well. AUTHOR: Charles W. Moore, Kevin P. Keim
PUBLISHER: MIT Press
FORMAT: Hardcover
CATEGORY: Current Affairs
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 | Kim Chee Cookbook by Gary Rector, Kim Man-Jo, Lee Kyou-Tae, Lee O-Young
Korea`s favorite food, kim chee is a side dish made by pickling vegetables such as radishes, cabbage, and cucumbers in salt, mixing in seasonings, and allowing the mixture to mature. But kim chee means much more to a Korean. Expressing the very essence of Korean cosmology, it follows a basic code of five colors (green, red, white, black, and yellow) and flavors (salt), spicy, sour, sweet, and bitter) which in turn symbolize universal directions, actions, and seasonal changes. Rooted in Northeast Asian theory of Yin and Yang, this fermented food is known as an appetite stimulant, as well as for its high vitamin C content and beneficial lactic acid microorganisms. The Kim Chee Cookbook catalogs 90 recipes for all occasions, from traditional whole cabbage kim chee to gourmet stuffed crab shell kim chee. It also places kim chee in its historical, cultural, and scientific contexts. Illustrated with over 110 sumptuous photographs, it is a fascinating and comprehensive look into Korean cuisine and culture. AUTHOR: Gary Rector, Kim Man-Jo, Lee Kyou-Tae, Lee O-Young
PUBLISHER: Tuttle Publishing
FORMAT: Hardcover
CATEGORY: Cooking & Food
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 | Vegetables from Amaranth to Zucchini by Elizabeth Schneider
The author explores each vegetable in depth, with information on identifying, buying, and cooking, and recipes from chefs around the world. The book is notable for the completeness of its coverage, giving the lowdown on vegetables still unfamiliar to the American market, such as amaranth, oca, broccolini, and perilla. Nominated for a 2002 James Beard Award. AUTHOR: Elizabeth Schneider
PUBLISHER: Morrow/Avon
FORMAT: Hardcover
CATEGORY: Cooking & Food
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 | Healing Cuisine of China by George Ellis, Zhuo Zhao
Features more than 300 authentic Chinese recipes, ranging from simple preparations to cure specific ailments to traditional longevity banquets . The authors explain the underlying theories behind traditional Chinese beliefs about health and reconcile these ancient beliefs with Western medical knowledge about bacteria, viruses, and other causes of disease. Includes a complete fitness program on the popular Chinese qi gong exercises. 14 b&w photos. AUTHOR: George Ellis, Zhuo Zhao
PUBLISHER: Inner Traditions International, Limited
FORMAT: Paperback
CATEGORY: Cooking & Food
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 | The American Country Inn & Bed & Breakfast Cookbook by Julie M. Pitkin, Kitty Maynard, Lucian Maynard, Tonya Pitkin
Crowd-pleasing recipes from country inns and bed and breakfasts in all 50 states. Also a reliable travel guide, including descriptions, addresses, and phone numbers. More than 500 inns and 1,700 recipes. AUTHOR: Julie M. Pitkin, Kitty Maynard, Lucian Maynard, Tonya Pitkin
PUBLISHER: Rutledge Hill Press
FORMAT: Paperback
CATEGORY: Cooking & Food
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