Now Cooking with The Farmer's Market Guide

Eat fresh, seasonal, and locally-grown produce. That is what a farmers market encourages you to do and so does this new cookbook. With 251 color images, it is filled with lots of traditional, time-tested, and delicious recipes for everything from corn and brussels sprouts to tomatoes and rutabaga.

Small and portable, you can take this book to the market, identify the item by photograph, read a brief description, and see at a glance the most common ways for preparing the vegetable.

The Farmer's Market Guide

With Identification Guide and Recipes

by Jennifer Loustau

Schiffer Publishing, 2012

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Now exploring Schelling's Game Theory

Now reading with the Outrider Reading Group ~
Schelling's Game Theory: How to Make Decisions by Robert Dodge

Thomas Schelling, who wrote the foreword for this book, won the Nobel Prize in economics for "having enhanced our understanding of conflict and cooperation through game-theory analysis." This came after he had taught a course in game theory and rational choice to advanced students and government officials for 45 years.

In this book, Robert Dodge provides in language for a broad audience, the concepts that Schelling taught.

Schelling's Game Theory

How to Make Decisions

by Robert Dodge

Oxford University Press, 2012

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Reading the History of... Rum

‘Yo ho ho and a bottle of rum!’

A favourite of pirates, the molasses-coloured liquid brings to mind clear blue seas and weatherbeaten sailors. But enjoyment of rum spread far beyond the scallywags of the Caribbean – Charles Dickens savoured it in punch, George Washington served it at campaign rallies, Queen Victoria sipped it in the British Navy’s grog, and Kamehameha I of Hawaii drank it straight.

Rum

A Global History

by Richard Foss

Reaktion Books, 2012

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Reading the History of... Fear of Food

There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs?  Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me?

Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying!

Fear of Food
A History of Why We Worry about What We Eat
by Harvey A. Levenstein
University of Chicago Press, 2012

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The Book Stall Review: Doña Tomás

California chefs Dona Savitsky and Thomas Schnetz showcase dishes from the menu of "authentic Mexican cooking" that has made their restaurant -- Doña Tomás -- a pioneering success in upscale Berkeley.

More than 90 recipes are  included in this volume, divided into chapters on breakfast, lunch, salads and side, and dinner.  The opening chapter -- Básicos -- offers a primer on the ingredients, equipment and techniques of a Mexican kitchen.

Doña Tomás

Discovering Authentic Mexican Cooking by Thomas Schnetz and Dona Savitsky

Ten Speed Press, 2006

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Good Old Books: Your Health, Your Moods and the Weather

Do you have days when, without reason, you feel depressed? Have a
headache? Have trouble falling asleep?

If you blame the weather, you may be right. Experts estimate that one
person in three is "weather-sensitive."

W.S. Kals easy-to-read introduction to meteorology alerts you to the
weather conditions most likely to cause symptoms. He explains the
scientific reasons why some people can "feel a storm coming in their
bones."

Everybody talks about the weater, but W.S. Kal will help you understand,
for the first time, the many ways in which it affects your life.

Your Health, Your Moods and the Weather

by W.S. Kals

Doubleday, 1982

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Review: Pure Steak

Pick it up for the steak recipes and the large enticing color photographs, but buy it for the detailed information on how beef are bred and raised, what cuts are made, the differences between some 200 breeds, and the instructions on preparing, cooking and resting the meat.

Three young grillmasters with strikingly similar names (Steffen, Stefan and Stephan) collaborated on this tasty tome. Steffen Eichhorn won a master's title at GrillSportVerein in 2009 and is the founder of BBQ & More. Stefan Marquard leads the German punk rock grill team, the Jolly Roger Cooking Gang, and operates two restaurants in Munich as well as catering events throughout Europe. Stephan Otto, who runs the meat marking firm Otto Gourmet, authored the introductory chapter on buying and cooking beef.

Pure Steak

by Steffen Eichorn, Stefan Marquard, and Stephan Otto

Schiffer Publishing, Ltd, 2012

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