Review: Louisiana's Award-Winning Recipes

Many of the recipes in this spiral-bound collection of Louisiana cuisine won recognition from the New Orleans Times Picayune newspaper in a special section of the state's best cookery. Others have been drawn from family collections like fine heirlooms, prized secrets passed down through generations.

"There are two primary causes for the distinctive flavor of Louisiana foods," writes co-author Harrietta Randazzo in the cookbook's introduction. "One is 'roux' and the other is 'seasoning.' A roux is a mixture of 1 part cooking oil and 2 parts flour cooked over a medium heat until brown (like peanut butter).

"The seasonings consist of onions, garlic, parsley, bell pepper, thyme, bay leaf, cayenne pepper and, of course, the basic salt and pepper."

Continued in ... The Book Stall

Louisiana's Award-Winning Recipes

by Missy Armstrong, Dottie Brewer and Harrietta Randazzo

Billion $ Baby Publications, 2002

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Book List Addition: The Kitchen as Laboratory

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking.

In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food.

The Kitchen as Laboratory

Reflections on the Science of Food and Cooking

by Cesar Vega, Job Ubbink, Erik van van der Linden

Columbia University Press, 2012

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Good Old Books: The World of the Dolphin

What swims in the sea and looks like a fish - but isn't?

The dolphin - a mammal that has babies and nurses them with milk.

Dolphins are delightful friends to man. They plunge and play in the water
and swim so fast they can easily chase after ships.

This important book tells you everything there is to know about dolphins.

It discusses the dolphin in history and legend, the origins of dolphins,
who the dolphins' relatives are, physical characteristics of dolphins, the
sex and reproductive lives of dolphins.

The World of the Dolphin

by Chester Krone

Tower, 1972

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Review: The Audubon Backyard Birdwatcher

The majority of birdwatchers are the backyard variety who put out a feeder or two and maybe a bird bath of sorts. Unlike serious birders who may travel long distances to add some rare birds to their life lists, home-based birdwatchers take enjoyment from watching the species that come to visit and return year after year.

This guide serves the backyard variety with sharp photos and descriptions of the 100 most common birds found in home gardens of North America. Field guides to the other 8,900 species of birds worldwide are available elsewhere, but this one provides detailed instructions for setting up backyard feeding stations, building ponds and windbreaks, and choosing plants for the landscape that will attract birds to the yard.

Continued in ... The Nature Pages

The Audubon Backyard Birdwatcher

by Robert Burton and Stephen Kress

Thunder Bay Press, 2012

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Book Excerpt: Introducing Tea

Western Europeans first learned of tea in 1559 from Venetian writer Giambattista Ramusio's book Delle navigationi e viaggi (Voyages and Travels), in which the drink is referred to as chai catai and touted as a cure for "headache, stomachache, pain in the side or in the joints."

Ten Tea Parties

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Book List Addition: Travels With My Lovers

A shocking discovery about her husband forces an independent career woman and mother of two out of her comfort zone and into the world of dating. Convinced that traveling is the consolation she needs for her devastating wound, she picks herself up, and travels to Europe, with and without her kids.

In a series of voyages at different stages of her life, she unexpectedly finds love - in a myriad of languages.

Travels With My Lovers

by Erica Miner

1st Book Library, 2002

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Review: Food and Faith in Christian Culture

The way to man's heart is through his stomach, and to his soul as well. The remarkable success of the Christian faith can be largely attributed to an evangelism of food and meals.

This collection of essays on Christian eating and fasting demonstrates how food has shaped, affirmed and spread the faith throughout the world. Exploring topics ranging from the culinary life of 14th Italian monks to 19th Presbyterian missionaries in New Zealand proselytizing with food among native peoples to contemporary Christian weight loss programs, the chapters proceed chronologically and conclude with quiet meals at a 21st century Benedictine monastery in England.

Continued in ... The Book Stall

Food and Faith in Christian Culture

by Ken Albala and Trudy Eden

Columbia University Press, 2011

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