Cooking basics

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Kim Boyce with Amy Scattergood

Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. Includes a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours.

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Betsy Childs

"Rory loves cupcakes, but he can't eat them because they make his tummy hurt. When he goes to his friend's birthday party, he learns he's not the only one who has to avoid certain foods, and he has a great time at the party."--Back cover

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Didier Fontanel

Here, the author has compiled data on about 550 oil-bearing plant species with respect to their content of unsaponifiable matters and oils. This unique information resource offers important information for research and development of food products such as neutraceuticals as well as cosmetics. Unsaponifiable matters have varying effects: Conservation and stability (e.g. lignans, tocopherols, tocotrienols), anti-inflammatory properties (triterpene alcohols), cholesterol-lowering (sterols), well tolerated occlusive effect on the skin (squalene). Information is provided in a clear and systematic fashion, including data on relevant chemical families and pertinent chemical structures. Also included is a thesaurus of English, Latin and French plant species names as well as 655 references to the scientific literature.

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Rebecca Ittner

The title begs the question, If soap, like the famed 99.44 percent pure Ivory, isn't natural, then what is? Ittner clarifies the answer in her introductory chapter, explaining that she intended to "avoid all animal and petroleum-based products, synthetic colorants and fragrances." That said, the rest is amazingly easy. Take run-of-the-mill kitchen equipment such as measuring spoons and double boilers, mix, then heat in the stove or microwave; add other techniques, from embedding objects to layering and swirling; and it's soap. She spends many pages detailing the natural materials, colorants, additives, and scents for a good foundation; the next four chapters are devoted to 45 recipes, each with color photographs, lists of materials and tools, and easy-to-follow numbered instructions. Choose among the different soap properties (soft, smooth, exfoliation, cleanse, and luxurious). --Booklist