Cookbook of the Year: Rose's Heavenly Cakes by Rose Levy Berenbaum

2010

Cookbook of the Year: Rose's Heavenly Cakes by Rose Levy Berenbaum

American:
DamGoodSweet by David Guas and Raquel Pelzel 
My New Orleans by John Besh--Winner!
New American Table by Marcus Samuelson 
Real Cajun by Donald Link and Paula Disbrowe 

Baking:
All Cakes Considered by Melissa Gray 
My Bread by Jim Lahey 
Rose's Heavenly Cakes by Rose Levy Beranbaum--Winner!

Chefs and Restaurants:
Ad Hoc at Home by Thomas Keller--Winner!
Bottega Favorita by Frank Stitt 
How to Roast a Lamb by Michael Psilakis 

Children, Youth, and Family:
Baking Kids Love by Cindy Mushet and Sur La Table 
Mad Hungry by Lucinda Scala Quinn 
Williams-Sonoma Family Meals by Maria Helm Sinsky and Williams-Sonoma--Winner!

Compilations:
Cooking Light Way to Cook by Cooking Light magazine 
Gourmet Today by Ruth Reichl--Winner!
Southern Living Comfort Food by Southern Living magazine 

First Book (The Julia Child Award):
Seasonal Spanish Food by Jose Pizarro 
The Brazilian Table by Yaro Castro Roberts and Richard Roberts 
The New Portuguese Table by David Leite--Winner!

Food Photography and Styling:
Hot and Hot Fish Club Cookbook by Chris and Idie Hastings 
Nicholas by Nicholas Harary and Peter Zuorick 
Williams-Sonoma Cooking for Friends by Alison Attenborough and Jamie Kimm--Winner!

Food Reference and Technical:
The Deluxe Food Lover's Companion by Sharon Tyler Herbst and Ron Herbst 
The Fundamental Techniques of Classic Pastry Arts by the French Culinary Institute--Winner!
Why Italians Love to Talk About Food by Elena Kostioukovitch 

General:
Get Cooking by Mollie Katzen 
Stephanie Alexander's Kitchen Garden Companion by Stephanie Alexander--Winner!
Williams-Sonoma Family Meals by Maria Helm Sinsky and Williams-Sonoma 

Health and Special Diet:
The Golden Door Cooks at Home by Dean Rucker 
Lucid Food by Louisa Shafta 
The Cancer-Fighting Kitchen by Rebecca Katz--Winner!

International:
Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo--Winner!
Seven Fires: Grilling the Argentine Way by Francis Mallmann 
The Songs of Sapa: Stories and Recipes from Vietnam by Luke Nguyen 

Literary Food Writing:
Appetite City: A Culinary History of New York by William Grimes 
The Sweet Life in Paris by David Lebovitz 
Waste: Uncovering the Global Food Scandal by Tristram Stuart--Winner!

Professional Kitchens:
Baking and Pastry by the Culinary Institute of America--Winner!
How to Bake Bread by Michael Kalanty 
International Cuisine by the International Culinary Schools at the Art Institute 

Single Subject:
Asian Dumplings by Andrea Nguyen 
Go Fish by Al Brown--Winner!
Seven Fires: Grilling the Argentine Way by Francis Mallmann 

Wine, Beer, or Spirits:
The Finest Wines of Champagne by Michael Edwards 
The King of Vodka by Linda Himelstein 
World Whiskey by Charles MacLean--Winner!

BANANA WITH LIME AND TANGERINES

juice and pulp of 1 lime
1/2 tsp. vanilla
1/2 tsp. cinnamon
2 tangerines, seeded and sectioned
4 bananas, sliced
1 Tbsp. shredded unsweetened coconut

In a small bowl, combine lime juice and pulp, vanilla and cinnamon (it's best to use a whisk or fork so cinnamon doesn't clump up). In a large bowl, combine tangerines, bananas and coconut. Pour lime mixture over them and toss well until the fruit is coated. Serve at room temperature or slightly chilled in small sundae dishes for dessert or breakfast.

Chile Blackberry Syrup Recipe

For those of you with summer blackberries on hand, you must must must try this recipe. It doesn't lake long, and you are left with enough sweet & spicy, chile-infused blackberry syrup to keep your taste buds tingling right into August. I clipped the recipe out of an issue ofGourmet Magazine years ago. Actually, here we go, it was September 2007. I switched up the chiles, made a few other tweaks, and have been using the syrup to spritz up sparkling water all week. It's also great swirled into yogurt, oatmeal, and crème fraîche. Other good ideas: use it to slather on buttered toast, drizzle over goat cheese, and I imagine it'd be a flashy, unexpected offering at any pancake, crepe, or waffle brunch.

Perl Cookbook

Editorial Reviews

Amazon.com Review

When the second edition of Programming Perl was released, the authors omitted two chapters: "Common Tasks with Perl" and "Real Perl Programs." Publisher O'Reilly & Associates soon realized that there would be too many pages in Programming Perl if it put updated recipes in the new edition. Instead, O'Reilly chose to release the many Perl code examples as a separate entity: The Perl Cookbook.

The recipes are well documented and the examples aren't too arcane; even beginners will be able to pick up the lessons taught here. The authors write in relatively easy-to-understand language (for a technical guide). Through this book and its arsenal of recipes, you will learn many new things about Perl to help you through your toughest projects. The next time you're working on a project at 2 a.m., you'll thank yourself for the guidance and direction The Perl Cookbook provides. --Doug Beaver

From Library Journal

Perl is probably the language holding together more web sites than any other. It is not the fastest or the most elegant, but it can slurp text as no other language can?and it is free. This is an invaluable book for all levels of Perl programmers, from novice to advanced. It contains great working examples of Perl code to do everything from data structures and string matching to reading files and using libraries to CGI programming and programming Internet applications. Highly recommended for all libraries; serious web collections should consider two copies.
Copyright 1998 Reed Business Information, Inc.

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this blog will talking about slow cooker cookbooks.