Raw by Charlie Trotter and Roxanne Klein

The raw-food movement has arrived in the culinary mainstream, with top chefs like Charlie Trotter, Thomas Keller, and Norman Van Aken espousing the wonders of "living food." As Trotter remarks, the raw-food movement "encompasses the same philosophy of my restaurant—using the best possible ingredients at the height of their seasons, and not adulterating their flavors." Prepared with basic techniques such as juicing, dehydrating, and slicing, raw food has all of its nutritional value intact since it isn’t subjected to the enzyme-rupturing process that intense heat induces. Trotter’s 10-course raw-food tasting menus have converted many a skeptic, while Roxanne Klein’s eponymous restaurant in Larkspur, California, has become a mecca for raw-food devotees.

In RAW, six-time James Beard Award–winner Trotter collaborates with Klein to produce a landmark collection of over 100 recipes—the ultimate tribute to the culinary heights that this dynamic cuisine can reach. The chefs exalt the innate wholesomeness and beauty of fruits and vegetables in such innovative, remarkably flavorful dishes as Heirloom Tomato Soup with Alberquina Olives and Shaved Fennel; Peppercorn-Crusted Cashew Cheese with Honey Comb, Medjool Dates, and Dried Apricots; Polenta with Wild Mushroom Ragout; and Watermelon Soup with Sharlyn Melon Granité. Artfully presented, healthful, and deeply satisfying, raw food is not about austerity, but rather the celebration of food in its glorious natural state. In such skilled hands, it’s nothing short of a revolution in the way we cook and eat.

The best-selling author of Care of the Soul explains how readers can relate to the world around and to nature in a more meaningful way by finding the spiritual and soulful heart of ordinary life. $250,000 ad/promo. BOMC & QPB Dual Main. Tour.

Add a professional touch to menus, ads, and other food related announcements with skillfully rendered illustrations of delectable dishes, handsome table settings and other items of culinary interest. Includes 270 copyright-free spots of entrees, tureens of vegetables, pasta and seafood platters, salads, breads, pastries, and much more.

Foods of the World, British Isles recipes

In the explosive espionage-thriller RED, Warren Ellis and artist Cully Hamner create a stark tale of revenge, as retired CIA killer Paul Moses finds himself forced back into the game to gain revenge on the agency that trained him.

Her name is Dinah. In the Bible, her life is only hinted at in a brief and violent detour within the more familiar chapters of the Book of Genesis that are about her father, Jacob, and his dozen sons. Told in Dinah's voice, this novel reveals the traditions and turmoils of ancient womanhood—the world of the red tent. It begins with the story of her mothers—Leah, Rachel, Zilpah, and Bilhah—the four wives of Jacob. They love Dinah and give her gifts that sustain her through a hard-working youth, a calling to midwifery, and a new home in a foreign land. Dinah's story reaches out from a remarkable period of early history and creates an intimate connection with the past. Deeply affecting, The Red Tent combines rich storytelling with a valuable achievement in modern fiction: a new view of biblical women's society.

In the year 2130, a huge alien artifact approaches the Earth from outer space. Commander Norton and his crew take their ship to meet it, and, once inside, discover the wonders that go to make up Rama.

A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others.

Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to:
* find appropriate libraries
* use catalogs, directories, bibliographies and periodicals
*and locate specialty booksellers.

Chapters on the writing process provide real guidance on:
*how to write
*what resources are helpful
*and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher.

An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.

When all questions of space, time, matter and the nature of being have been resolved, only one question remains - "Where shall we have dinner?" "The Restaurant at the End of the Universe" provides the ultimate gastronomic experience, and for once there is no morning after to worry about. This is volume two in the Trilogy of five.