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Ebook is short for Electronic Book, in particular PDF format. This format allows you to view the book on your computer and print off copies for your own personal use.

Normally it is downloaded, but we can attach it to an email if you prefer.

Just for your general information, Ebooks have many advantages over typical hard copy books.

They are easily copied to multiple locations (no more oops, I left my book behind).

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They are lighter and take up less space.

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Many titles, for the reasons above, are sold in Ebook format only.

Authors (as well as publishers) soon realized the great advantages of Ebooks over hard copies.

Source:
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Saturday, February 9, 2008

The Encyclopedia of Endocrine

Diseases and Disorders

( Review )

The Encyclopedia of Endocrine Diseases and Disorders is a complete guide to the endocrine system and everything related to it.

Including both major and minor issues, several hundred detailed entries cover treatments, medications, symptoms, illnesses, social issues, anatomy, and much more.

Comprehensive in scope, this accessible encyclopedia contains appendixes listing useful resources, organizations and associations, and publications.

Examining a wide array of different health topics in clear and concise language, The Encyclopedia of Endocrine Diseases and Disorders is an important reference for people of all ages.

More... click here
or on...Health and Fitness eBooks

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eBook ''Reviews''

>> COOKBOOK...
200 RECIPES for ITALIAN DISHES

SAUCES

As the three chief foundation sauces in cookery, Espagnole or brown sauce, Velute or white sauce, and Bechamel, are alluded to so often in these pages, it will be well to give simple Italian recipes for them.

Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.

No. 1. Espagnole, or Brown Sauce

The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram. Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim off all the grease, pour the sauce into an earthenware vessel, and let it get cold. If it is not rich enough, add a little Liebig or glaze. Pass through a sieve again before using.

No. 2. Velute Sauce

The same as above, but use , white stock, no beef, and only
pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.

No. 3. Bechamel Sauce

Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf,
cloves, thyme, peppercorns, potato flour, cream, fowl stock.
Prepare a mirepoix by mixing two ounces of butter, trimmings of lean veal and ham, a carrot, a shallot, a little celery, all cut
into dice, a bay leaf, two cloves, four peppercorns, and a little
thyme. Put this on a moderate fire so as not to let it colour, and when all the moisture is absorbed add a tablespoonful of potato flour. Mix well, and gradually add equal quantities of cream and fowl stock, and stir till it boils. Then let it simmer gently. Stir occasionally, and if it gets too thick, add more cream and white stock. After two hours pass it twice slowly through a tamis so as to get the sauce very smooth.

Sauces

1. Espagnole or Brown Sauce.
2. Velute Sauce.
3. Bechamel Sauce.
4. Mirepoix Sauce (for masking).
5. Genoese Sauce.
6. Italian Sauce.
7. Ham Sauce (Salsa di Prosciutto).
8. Tarragon Sauce.
9. Tomato Sauce.
10. Tomato Sauce Piquante.
11. Mushroom Sauce.
12. Neapolitan Sauce.
13. Neapolitan Anchovy Sauce.
14. Roman Sauce (Salsa Agro-dolce).
15. Roman Sauce (another way).
16. Supreme Sauce.
17. Pasta marinate (for masking Italian Frys).
18. White Villeroy.

Soups

19. Clear Soup.
20. Zuppa Primaverile (Spring Soup).
21. Soup alla Lombarda.
22. Tuscan Soup.
23. Venetian Soup.
24. Roman Soup.
25. Soup alla Nazionale.
26. Soup alla Modanese.
27. Crotopo Soup.
28. Soup all'Imperatrice.
29. Neapolitan Soup.
30. Soup with Risotto.
31. Soup alla Canavese.
32. Soup alla Maria l'ia.
33. Zuppa d'Erbe (Lettuce Soup).
34. Zuppa Regina di Riso (Queen's soup).

Minestre

35. A Condiment for Seasoning Minestre, &c.
36. Minestra alla Casalinga.
37. Minestra of Rice and Turnips.
38. Minestra alla Capucina.
39. Minestra of Semolina.
40. Minestrone alla Milanese.
41. Minestra of Rice and Cabbage.
42. Minestra of Rice and Celery.
43. Anguilla alla Milanese (Eels).
44. Filletti di Pesce alla Villeroy (Fillets of Fish).
45. Astachi all'Italiana (Lobster).
46. Baccala alla Giardiniera (Cod).
47. Triglie alla Marinara (Mullet).
48. Mullet alla Tolosa.
49. Mullet alla Triestina.
50. Whiting alla Genovese.
51. Merluzzo in Bianco (Cod).
52. Merluzzo in Salamoia (Cod).
53. Baccala in Istufato (Haddock).
54. Naselli con Piselli (Whiting).
55. Ostriche alla Livornese (Oysters).
56. Ostriche alla Napolitana (Oysters).
57. Ostriche alla Neneziana (Oysters).
58. Pesci diversi alla Casalinga (Fish).
59. Pesce alla Genovese (Sole or Turbot).
60. Sogliole in Zimino (Sole).
61. Sogliole al tegame (Sole).
62. Sogliole alla Livornese (Sole).
63. Sogliole alla Veneziana (Sole).
64. Sogliole alla parmigiana (Sole).
65. Salmone alla Genovese (Salmon).
66. Salmone alla Perigo (Salmon).
67. Salmone alla giardiniera (Salmon).
68. Salmone alla Farnese (Salmon).
69. Salmone alla Santa Fiorentina (Salmon).
70. Salmone alla Francesca (Salmon).
71. Fillets of Salmon in Papiliotte.

Beef, Mutton, Veal, Lamb, &c.

72. Manzo alla Certosina (Fillet of Beef).
73. Stufato alla Fiorentina (Stewed Beef).
74. Coscia di Manzo al Forno (Rump Steak).
75. Polpettine alla Salsa Piccante (Beef Olives).
76. Stufato alla Milanese (Stewed Beef).
77. Manzo Marinato Arrosto (Marinated Beef).
78. Manzo con sugo di Barbabietole (Fillet of Beef).
79. Manzo in Insalata (Marinated Beef).
80. Filetto di Bue con Pistacchi (Fillets of Beef with
Pistacchios).
81. Scalopini di Rizo (Beef with Risotto).
82. Tenerumi alla Piemontese (Tendons of Veal).
83. Bragiuole di Vitello (Veal Cutlets).
84. Costolette alla Monza (Veal Cutlets).
85. Vitello alla Pellegrina (Breast of Veal).
86. Frittura Piccata al Marsala (Fillet of Veal).
87. Polpettine Distese (Veal Olives).
88. Coste di Vitello Imboracciate (Ribs of Veal).
89. Costolette di Montone alla Nizzarda (Mutton Cutlets).
90. Petto di Castrato all'Italiana (Breast of Mutton).
91. Petto di Castrato alla Salsa piccante (Breast of Mutton).
92. Tenerumi d' Agnello alla Villeroy (Tendons of Lamb).
93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb).
94. Costoletto d'Agnello alla Costanza (Lamb Cutlets).

Tongue, Sweetbread, Calf's Head, Liver, Sucking
Pig, &c.

95. Timballo alla Romana.
96. Timballo alla Lombarda.
97. Lingua alla Visconti (Tongue).
98. Lingua di Manzo al Citriuoli (Tongue with Cucumber).
99. Lingue di Castrato alla Cuciniera (Sheep's Tongues).
100.. Lingue di Vitello all'Italiana (Calves' Tongues).
101. Porcelletto alla Corradino (Sucking Pig).
102. Porcelletto da Latte in Galantina (Sucking Pig).
103. Ateletti alla Sarda.
1O4. Ateletti alla Genovese.
105. Testa di Vitello alla Sorrentina (Calf's Head).
106. Testa di Vitello con Salsa Napoletana (Calf's head).
107. Testa di Vitello alla Pompadour (Calf's Head).
108. Testa di Vitello alla Sanseverino (Calf's Head).
109. Testa di Vitello in Frittata (Calf's Head).
110. Zampetti (Calves' Feet).
111. Bodini Marinati.
112. Animelle alla Parmegiana (Sweetbread).
113. Animelle in Cartoccio (Sweetbread).
114. Animelle all'Italiana (Sweetbread).
115. Animelle Lardellate (Sweetbread).
116. Frittura di Bottoni e di Animelle (Sweetbreads and
Mushrooms).
117. Cervello in Filiserbe (Calf's Brains).
118. Cervello alla Milanese (Calf's Brains).
119. Cervello alla Villeroy (Calf's Brains).
120. Frittuta of Cervello (Calf's Brains).
121. Cervello alla Frittata Montano (Calf's Brains).
122. Marinata di Cervello alla Villeroy (Calf's Brains).
123. Minuta alla Milanese (Lamb's Sweetbread).
124. Animelle al Sapor di Targone (Lamb's Fry).
125. Fritto Misto alla Villeroy.
126. Fritto Misto alla Piemontese.
127. Minuta di Fegatini (Ragout of Fowls' Livers).
128. Minuta alla Visconti(Chickens' Livers).
129. Croutons alla Principessa.
130. Croutons alla Romana.

Fowl, Duck, Game, Hare, Rabbit, &c.

131. Soffiato di Cappone (Fowl Souffle).
132. Pollo alla Fiorentina (Chicken).
133. Pollo ali'Oliva (Chicken).
134. Pollo alla Villereccia (Chicken).
135. Pollo alla Cacciatora (Chicken).
136. Pollastro alla Lorenese (Fowl).
137. Pollastro in Fricassea al Burro (Fowl).
138. Pollastro in istufa di Pomidoro (Braized Fowl).
139. Cappone con Riso (Capon with Rice).
140. Dindo Arrosto alla Milanese (Roast Turkey).
141. Tacchinotto all'Istriona (Turkey Poult).
142. Fagiano alla Napoletana (Pheasant).
143. Fagiano alla Perigo (Pheasant).
144. Anitra Selvatica (Wild Duck).
145. Perniciotti alla Gastalda (Partridges).
146. Piccioni alla Diplomatica (Snipe).
147. Piccioni alla minute (Pigeons)
148. Piccioni in Ripieno (Stuffed Pigeons).
149. Lepre in istufato (Stewed Hare).
150. Lepre Agro-dolce (Hare).
151. Coniglio alla Provenzale (Rabbit).
152. Coniglio arrostito alla Corradino (Roast Rabbit).
153. Coniglio in salsa Piccante (Rabbit).

Vegetables

154. Asparagi alla salsa Suprema (Asparagus).
155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts).
156. Barbabietola alla Parmigiana (Beetroot).
157. Fave alla Savoiarda (Beans).
158. Verze alla Capuccina (Cabbage).
159. Cavoli fiori alla Lionese (Cauliflower).
160. Cavoli fiori fritti (Cauliflower).
161. Cauliflower alla Parmigiana.
162. Cavoli Fiori Ripieni.
163. Sedani alla l'armigiana (Celery).
164. Sedani Fritti all'Italiana (Celery).
165. Cetriuoli alla Parmigiana (Cucumber).
166. Cetriuoli alla Borghese (Cucumber).
167. Carote al sughillo (Carrots).
168. Carote e piselli alla panna (Carrots and peas).
169. Verze alla Certosina (Cabbage).
170. Lattughe al sugo (Lettuce).
171. Lattughe farcite alla Genovese (Lettuce).
172. Funghi cappelle infarcite (Stuffed Mushrooms).
173. Verdure miste (Macedoine of Vegetables).
174. Patate alla crema (Potatoes in cream).
175. Cestelline cli patate alla giardiniera (Potatoes).
176. Patate al Pomidoro (Potatoes with Tomato Sauce).
177. Spinaci alla Milanese (Spinach).
178. Insalata di patate (Potato salad).
179. Insalata alla Navarino (Salad).
180. Insalata di pomidoro (Tomato Salad).
181. Tartufi alla Dino (Truffles).

Macaroni, Rice, Polenta, All Other Italian Pastes

182. Macaroni with Tomatoes Macaroni alla Casalinga.
183. Macaroni al Sughillo.
184. Macaroni alla Livornese.
186. Tagliarelle and Lobster.
187. Polenta.
188. Polenta Pasticciata.
189. Battuffoli.
190. Risotto all'Italiana.
191. Risotto alla Genoxese.
192. Risotto alla Spagnuola.
193. Risotto alla Capuccina.
194. Risotto alla Parigina.
195. Ravioli.
196. Ravioli alla Fiorentina.
197. Gnoechi alla Romana.
198. Gnoechi alla Lombarda.
199. Frittata di Riso (Savoury Rice Pancake).

Omelettes and Other Egg Dishes

200. Uova ai Tartufi (Eggs with Truffles).
201. Uova al Pomidoro (Eggs and Tomatoes).
202. Uova ripiene (Canapes of Egg).
203. Uova alla Fiorentina (Eggs).
204. Uova in fili (Egg Canapes).
205. Frittata di funghi (Mushroom Omelette).
206. Frittata eon Pomidoro (Tomato Omelette).
207. Frittata con Asparagi (Asparagus Omelette).
208. Frittata eon erbe (Omelette with Herbs).
209. Frittata Montata (Omelette Souffle').
210. Frittata di Proseiutto (Ham Omelette).

Sweets and Cakes

211. Bodino off Semolina.
212. Crema rappresa (Coffee Cream).
213. Crema Montata alle Fragole (Strawberry Cream).
214. Croccante di Mandorle (Cream Nougat).
215. Crema tartara alla Caramella (Caramel Cream).
216. Cremona Cake.
217. Cake alla Tolentina.
218. Riso all'Imperatrice.
219. Amaretti leggier (Almond Cakes).
220. Cakes alla Livornese.
221. Genoese Pastry.
222. Zabajone.
223. Iced Zabajone.
224. Panforte di Siena (Sienese Hardbake).

New Century Sauce

225. Fish Sauce.
226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.).
227. Sauce for Venison, Hare, &c.
228. Tomato Sauce Piquante.
229. Sauce for Roast Pork, Ham, &c.
230. For masking Cutlets, &c.

Great Deal...at $3.00
200 Recipes for Italian Dishes

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Saturday, February 9, 2008

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