41. Cooking Vinyl :: On The Web Oysterband's record company with a biography of the band.Category Arts Music Bands and Artists O Oyster Band...... and the result is now available from cooking Vinyl listen Universe is a real treatfor both new listeners, old Carrot Juice The Santa Cruz years read more. http://www.cookingvinyl.com/

Out this month Dan Bern Fleeting Days Dan Bern takes his scathing free-associative takes on pop, politics, sex and culture to a staggering new level. read more LoudBomb Long Playing Grooves Not content to rest on past laurels, Bob Mould is again challenging his audience to travel with him along the sonic highway. listen here The Minus 5 The pop collective formed by Scott McCaughey of The Young Fresh Fellows, is back with a new CD, Down With Wilco . Released on 24th February 2003. listen here Richard Thompson Old Kit Bag Taken as a whole, Kit Bag is a jumble of brilliant bits written over these past two years, and will be released 3rd February. listen here Out Last Month XTC re-issues Monday 3rd March saw the re-issue of three XTC albums - Apple Venus Volume 1 Homespun and Wasp star more info Jackie Leven Shining Brother Shining Sister listen here News New Mendoza Line single Monday 5th May sees the release of The Mendoza Line's new single

42. Cooking On Hiker Central Provides links to outdoor cooking recipes, equipment and book sales.Category Recreation Outdoors Camping cooking...... there are lots of fun and easy camp cooking ideas been in some real bad situationsover the years and has everything Every year Ed picks out one new product to http://www.hikercentral.com/cooking/

COOKING RELATED CATEGORIES ON HIKER CENTRAL: HIKING BACKPACKING CAMPING SNOWSHOEING OTHER RESOURCES: LOCAL RESOURCES GEAR AND BOOKS COMMUNITIES HIKERCENTRAL STORE ... NEWS Search: Web Audio News Pictures Video A new revolutionary backpacking stove for wilderness cooking. A camp stove that never runs out of fuel, weighs less than any other camp stove, works anytime anywhere, costs less than most camp stoves. Bill's Snowcamping Site This is a site about camping in the backcountry in the wintertime. You can get there on snowshoes, cross country skis, or by snowmobile. This website will tell you all you need to know about spending the night in the snow, whether you intended to do so or you just got stuck and are forced to stay the night. Campfire Cooking Camping Food Here are bunch of camp food suggestions from some of the good folks on the Scouts-L Youth Groups Discussion List. Campstove Adventures Follow a backpacker on a great adventure through the wilderness. Encounter campstove thieves, bears, and Hill-Billies. A very unusual and entertaining site. Cooking Basics for Campers Camping in the great outdoors is a big adventure for most individuals. An even bigger adventure is learning to cook something other than a hot dog supper and cold cereal breakfast. Not bad, but there are lots of fun and easy camp cooking ideas.

43. Pioneer Press | 02/14/2003 | We're Redefining 'home Cooking' Again And Again But a new generation of cookers introduced in the last two years provided new features,sleeker People are more open to ethnic cooking and using http://www.twincities.com/mld/twincities/entertainment/dining/5166260.htm

Click here to visit other RealCities sites Help Contact Us Site Index ... News by Email Search Search the Archives Listings Clubs Dining Events Movies ... Visual arts Entertainment Celebrities Columnists Dining Events ... Visitors Guide Our Site Tools Weather Minneapolis/St. Paul Duluth Grand Forks Local Events Yellow Pages Discussion Boards Back to Home ... Entertainment Thursday, Apr 10, 2003 Dining Posted on Fri, Feb. 14, 2003 We're redefining 'home cooking' again and again BY CANDY SAGON Washington Post Call it half-homemade or semi-scratch or, as one cookbook author does, convenience cuisine. Whatever you call the latest twist for putting dinner on the family table, it still means one thing: Home cooking is undergoing a radical change. Some argue that it's gone retro, back to the early '70s when, like today, we were dealing with a weak economy. Their evidence: Slow-cookers, which rely on inexpensive cuts of meat, are back in style and so are casseroles made with canned soup. But others insist that home cooking is headed for a future where packaged foods rule and "from scratch" will just mean "not takeout." They cite surveys that say we're cooking less, cooking faster and craving convenience. As food trend researcher Harry Balzer put it, "One hundred years ago, every household could kill a chicken for Sunday dinner. A hundred years from now, will anyone even know how to make spaghetti and meatballs?" Whether we're moving forward or backward, the change in what's considered home cooking can be seen in the rash of new and upcoming cookbooks:

44. Netfood Digest Archives 01 Delia Online 10/08/01 - Rockfish Online 10/01/01 - Microwaving cooking forOne, 12/31/01 - new years at Web Holidays 12/24/01 - HolidayOrganizer.com 12/17 http://www.globalgourmet.com/netfood/digest/

Return to the Global Gourmet Main Page click here for Gourmet Foods! London Hotels New York Hotels Paris Hotels ... Search (including all recipes) Departments Kate's Global Kitchen Cookbook Profiles Global Destinations Gourmet Guess ... Travel Bites About Global Gourmet Contact Info Advertising Feedback Privacy Statement ... Search Subscribe to our Email Newsletter SUGGEST this page to a friend... Return to the Global Gourmet Main Page electronic Gourmet Guide, Inc. Netfood Digest Archives The NetFood Digest column was discontinued January 2002. January 2001 01/29/01 - Quaker Kitchen 01/22/01 - Chinatown Online's Chinese New Year Page 01/15/01 - Let's Talk Soy ... Celebrating Champagne February 2001 02/26/01 - Koffee Korner 02/19/01 - Food for Love 02/12/01 - Mexico Connect's Mexican Food Page ... 02/05/01 - BusyCooks.com March 2001 03/26/01 - Pizza Therapy 03/19/01 - Mangiare Bene 03/12/01 - St. Patrick's Day Recipes on StarChefs ... 03/05/01 - Beeftips.com April 2001 04/30/01 - Picklenet 04/23/01 - Personal Chefs Network 04/16/01 - Watercress.com 04/09/01 - Easter at Fabulous Foods ... 04/02/01 - Passover on the Net May 2001 05/28/01 - In a Vegetarian Kitchen 05/21/01 - Horseradish.org

45. Food Network Food Network Kitchen Experts Personal Profiles 20 years of cooking experience as a chef, teacher, and writer. She was the souschefat the Quilted Giraffe, a trend-setting, 4-star restaurant in new York City http://www.foodtv.com/celebrities/kitchenexpertsprofile/0,3463,,00.html

46. Oppenheim Toy Portfolio: Early School Years ways to practice and reinforce the new skills they We've organized our early schoolyears toy reviews into Kits; Candle and Soap Making Kits; cooking; Cut and http://www.toyportfolio.com/Earlyschool/index.asp

Instructions for submitting product to the Oppenheim Toy Portfolio for review Contact the Toyportfolio @ (212) 598-0502 or by email at Webmaster@Toyportfolio.com Early School Years Fives, Sixes and Sevens: Learning Through Play: During the early school years, as children begin their formal education, play continues to be an important path to learning. Now more complex games, puzzles, and toys offer kids satisfying ways to practice and reinforce the new skills they are acquiring in the classroom. Early School Years Toy Reviews We've organized our early school years toy reviews into the following categories. Just click on a topic to see the reviews Action Figures Active Physical Play Backyard Gym Sets Balls and Sports Equipment ... Puppets and Puppet Stages Puzzles Science Toys, Activities, and Equipment

47. Oppenheim Toy Portfolio: Later School Years and Accessory Kits; Candle and Soap Making Kits; cooking; Cut and Paste Books Christmas;Fourth of July; Halloween; Hanukkah; Kwanzaa; new years; Thanksgiving; http://www.toyportfolio.com/Later/index.asp

Instructions for submitting product to the Oppenheim Toy Portfolio for review Contact the Toyportfolio @ (212) 598-0502 or by email at Webmaster@Toyportfolio.com Later Elementary School Years Eights and Ups Ready For More: School-aged kids have the dexterity to handle more elablorate building toys and art materials. They can work on projects that take more than a day and involve problem solving. They are curious about how things work and take pride in making things that can be used for play or displayed with pride. Older kids are also ready for games that involve strategy skills. Later Elementary School Years Toy Reviews We've organized our toy reviews for later elementary school age kids into the following categories. Just click on a topic to see the reviews Action Figures Active Physical Play Balls and Sports Equipment Sand, Water and Bubble Toys ... Puppets and Puppet Stages Puzzles Science Toys, Activities, and Equipment

48. Diane And Tom Faglon @ Home Find out by visiting our cooking page. Look at their 8 course 2003 new years EveDinner Menu. Camping Have you ever seen a bear up closereal close? http://home.att.net/~dfaglon/

Diane and Tom Faglon @ Home This is the home page of "CCCCC" Cooking-Collecting-Country Inns-Camping-Computing. We would like to share some of our experiences with all of you. Cooking What are your food fantasies? Do they correspond with ours? What would you consider a "dinner party extraordinaire"? What does it take to host a food and wine pairing seminar and realize that "It is wine's destiny to be paired with food". Where can you get fresh crawfish tails, Creole cream cheese, fresh morels in season, candied chestnuts in vanilla syrup, bison steaks, wine, or professional cook and bakeware at discount prices? Are you looking to "kick your parties up a notch" with some exciting recipes (including Tom's award-winning Spinach Frittata, Vegetarian Chili and Irish Crab Dip)we now have a total now of over 350 in the collection !!! Want some new ideas for holiday entertaining? Take a look at our new holiday menus. What's it like to be filmed while cooking a dinner for a surprise guest who is a 4 star chef? Have you ever had your fantasies (the "foodie" kind, of course) realized on nation-wide TV? Read about our TV Food Network experience with their Food Fantasy showwe were the premiere! What is the ultimate dining experience like at our most favorite restaurant, Chanterelle?

49. Restaurant News: Help Wanted, Boston Just minutes from Boston Solid new team has just formed so donÕt wait. Call781894-2503. Fax 781-894-2332. Must have 2-3 years cooking experience. http://bostonchefs.com/rest_news/help_wanted.html

HOME RECIPES SEND MAIL ABOUT US Following is a list of jobs that are available at area restaurants. If you respond by email, be sure to include the Listing# in your message. Good luck! Excelsior Restaurant 04/04/03: Listing #2186 Lydia Shire's newest venture, Excelsior, will be opening this May to enormous anticipation. The former Biba restaurant site has been totally redesigned and will feature Lydia's unique style of contemporary cuisine. If you would be interested in learning from one of the top chefs in America and share Lydia's passion for the highest standards of excellence in cuisine, we would love to talk with you. Currently, we are accepting positions for: If you have interest, please call Simon Restrepo or Keith Pooler at 617-426-7878. You can also fax your resume to 617-426-9253 or email it to ariveros@grill23.com Aspasia Restaurant 03/28/03: Listing #2185 Kaspasia@cs.com or fax it to 617.332.4658. Caffe Umbra 03/27/03: Listing #2184 Aspasia Restaurant 04/09/03: Listing #2190 Kaspasia@cs.com

50. Susan Branch - What's Cooking? Seven years after my first painting I decided to combine my love of cooking andhomemaking with my new passion, watercolors, to make Heart of the Home, my http://www.susanbranch.com/books.html

Each book has its own story, its own reason for being, so I'll tell you a little bit about each of them: I love traditional, homey foods, nurture foods. "Quick, easy, elegant, and delicious" has been my mantra from the beginning. The recipes are the integrity of a cookbook, no matter HOW cute it looks. All the recipes in my books are many times tried and always true. I wanted my books to be extra special—I wanted to tell all the wonderful moms (like mine) how good they are and how much everything they do MATTERS. I don't think moms get enough credit—I wanted to remind them how important their job is, to send positive reinforcement, and hopefully to put a smile on their faces. Heart of the Home was my first book and was written at the dining room table of my first little house here on Martha's Vineyard. It emphasizes simple preparation, traditional foods, home, and family. Besides recipes that run the gamut from Appetizers to Desserts, it has a special section on Breakfast (and breakfast in bed!). Vineyard Seasons , my second book, includes recipes that herald the changing seasons. It gives lots of ideas for celebrating each season and has a special section on tea.

51. Yale Dining - Executive Chef's  "Food Facts" Of his favorite restaurants around new Haven to go when he me what the first thinghe remembers cooking himself, he French fries when I was 9 years old, and http://www.yale.edu/dining/chefsite/cookprofiles.htm

Cook Profiles Name: Curtis Greene Title: 1st Cook College / Dining Hall: Calhoun Walk into Curtis’ kitchen and you are immediately met with a warm, welcoming smile. You can sense that even though the pace around you is that of a facility cranking out over 600 meals per day, there is a calmness and serenity present here that is normally unique to this type of environment. At first you might think that you may have just happened in on a rare "good day", but if you’re like me, and visit Calhoun’s heart and soul on a somewhat regular basis, you come to know that this atmosphere is the norm. It wasn’t until recently that I noticed a poster on the wall of the Calhoun kitchen titled "ATTITUDE" by Chuck Swindoll. It is a short statement about how we all have a choice to make every day, regarding the attitude we will embrace for that day. It states that life is made up of 10% what happens to us and 90% how we react to it.....we are in charge of our own attitudes. When I asked Curtis about this he told me that he had put that up there a while back in the hope that he could pass on his belief that "I make a decision each day about what my attitude should and could be." Curtis grew up on a farm in Georgia and has been cooking here at Yale since 1974. After some of the early chefs he worked for saw his potential, they encouraged him to pursue the field of cooking. Lowell Wicker, Jennifer Bieles, Jodie Foster and John Rockerfeller are just some of the more famous people he has cooked for over the years. Besides cooking in the Calhoun dining hall, he has also been moonlighting at one of Yale’s Secret Societies for 17 years. When I asked him about those early years, he laughed and told me a story about how some of the established cooks secretly made bets that Curtis would go looking for rabbit meat in the coolers when they told him he was going to make Welsh Rarebit. He says with a smile, that he almost fell for that one.

52. KCRW Arts & Culture new years Dishes This week on Good Food, we sample all the bubbly that new Year'shas Gage, and talk about the mouthwatering Jewish cooking of Morocco http://www.kcrw.com/cgi-bin/db/kcrw.pl?tmplt_type=program&show_code=gf

53. FCIC But do you want those extra pounds for new years Day? We're here to help. We'vegot a great checklist for cooking and serving your food safely. http://www.pueblo.gsa.gov/whatsnew.htm

SITE SEARCH: Topics Resources What's New @ FCIC Hey, things are really happening here at FCIC, and occasionally we remember to update this page to tell you about it. So take a look below. March 25, 2003 Eubie Smart Gives Birthday Tips to Virginia H. Knauer Virginia H. Knauer served as Special Assistant to the President for Consumer Affairs and Director of the United States Office of Consumer Affairs under Presidents Nixon, Ford and Reagan. "Eubie" (reading the newspaper on the left) is the mascot she created to help make consumer advice fun and easy to understand. "Eubie" was featured in an early edition of the Consumer Action Handbook , which was published by Mrs. Knauer's office and is still one of the most popular publications requested from Pueblo, Colorado. Mrs. Knauer is also the creator of the Consumer Information Center, now the Federal Citizen Information Center . She has had a long and distinguished career in state and federal government service, and she celebrates her 88th birthday on Friday, March 28, 2003. On behalf of the millions of citizens who have been informed and protected in the marketplace because of her activities, the staff of the

54. The New York Times Cooking comments concerning cooking With The Times. The 2003 Rock and Roll Hall Of Fame sponsoredarchive contains new York Times articles from the past 20 years about http://www.nytimes.com/pages/dining/cooking/

International National Washington Business ... REGISTER NOW. It's Free! Today's News Past Week Past 30 Days Past 90 Days Past Year Since 1996 Pizza, Plus Pizza might be our most-eaten and least-made food. When was the last time you had a homemade slice? A good pizza dough can be made easily, quickly and without any special hardware (a baking stone is great, but it can easily be substituted with a simple sheet pan). Our recipe is based on the classic French pissaladière — the Gallic answer to the Italian pizza, essentially the same in dough form. In addition to the basic recipe, we provide recipes that use the dough to create the classic Margherita pizza, the Italian folded pizza known as the calzone and the breadier focaccia. — Dan Saltzstein, NYTimes.com The Dough A good pizza dough can be made easily, quickly and without any special hardware. Margherita and Pissaladière The Margherita is the king of all pies; the pissaladière is a Provençal-style pie that is an intriguing twist on the Italian version. Focaccia and Calzone Focaccia uses a thicker, breadier pizza dough; a calzone is nothing but a folded, stuffed pizza.

55. IFC Cooking straightforward ways to jazz up everyday cooking with 70 foods market to grow likewildfire in recent years. A look at new product introductions and store http://www.foodchannel.com/cooking/essential/ethnic_general.cfm

56. Fiery-foods.com - Dave's Pepper Pages, What's Cooking Includes recipes, suggestions for combining spicy foods with the appropriate drinks, and an extensive Category Home cooking Spicy...... How about some Piñon Pepper Brittle, or new Mexican Hot Chocolate? to our foods overthe tens or hundreds of thousands of years that we have been cooking. http://www.fiery-foods.com/dave/ndx_cooking.html

A World of Chile Peppers, Spicy Foods, and Barbecue What's Cooking NEW! RecipeBase - Find all of our Recipes FAST! Nancy's Fiery Fare Features: The Fiery-Foods of Spring Spring can be a frustrating time of the year for chileheads. The garden has not yet produced those chiles and tomatoes you crave for your summer cooking, and the other vegetables are not ripe either. But wait, help is on its way! Here are great recipes to fill the gap. Fried Peppers , by Dave DeWitt. In many countries, frying peppers is a common culinary practice. Dave explored this technique and has seven recipes that sizzle. Pepper Jack and Other Chile Cheeses It's not just Pepper Jack anymore: Chile-flavored cheeses are getting increasingly popular - both in the U.S. and in Europe. They're great for cooking, too. Got a sweet tooth? Check out

57. Lone Star Bookstore - Books On Texas Cooking, People And Culture The Daily Texan The First 100 years by Tara From the book jacket Stirring ProseCooking with Texas Hill Country will appreciate this new, definative guide http://texana.texascooking.com/bookshelf.htm

SUBSCRIBE TO TEXAS MONTHLY Click for MAGAZINE SUBSCRIPTIONS American Cowboy Southern Accents ... The best prices! Lone Star Bookstore Original Reviews, Great Books, Great Prices Texana: Search Lone Star Bookstore Conferences Lone Star Bookstore Reviews of cookbooks, Texas wine books and Texana Texas Events Calendar The best online listing of Texas events, including fairs, rodeos, cook-offs, food and wine festivals, plus other Texas celebrations Notable Native Texans The famous and infamous born in Texas Special Feature: Texas Bluebonnets Special Feature: Texas Independence Day Free Newsletter Register to receive our free monthly Texana newsletter Visit Texas Cooking www.texascooking.com Over 400 recipes, great articles on barbecue, chili, seafood, desserts and more. Search the Lone Star Bookstore Browse over 100 Texas-related books with original book reviews Books covering Texas cooking, travel, history, fiction and more. Easily buy interesting books for your library at great prices! T he Lone Star Bookstore features reviews of books that reflect Texas' variety and blend of cultures, along with other informative and entertaining selections with respect to Texas, its history, its people and its customs. For several years, we spotlighted one or two books a month in our Editor's Choice column. Today, we add books reviews more frequently. This is a complete list of our book reviews. Click into the Lone Star Bookstore to search by subject, title or author. Clcik here to see our special listing of

58. Class Listings ~ Island Cooking School ~ Island Cooking School ~ Hilton Head Isl Techniques of cooking/Series II Details Enroll. Home Made Pasta Details Enroll.Cake Decorating 101 Details Enroll. Your Best Last new years Resolution http://www.islandcookingschool.com/Class_Listings.htm

Current Workshops Kids in the Kitchen Our bright, open cooking center is perfectly suited to food enthusiasts of every skill level. Whether you are a long-time cook who is looking to hone your skills or learn some new ones, or you are totally intimidated by stocking your refrigerator and boiling water, we have a class that will suite your needs. Sign up for a class today, and come share our passion for delicious food, interesting people, and a good time! Create your own Series! A unique way to custom order your classes. Details Enroll CURRENT WORKSHOPS Basic Techniques of Cooking/Series I Details Enroll Basic Techniques of Cooking/Series II Details Enroll Home Made Pasta Details Enroll Cake Decorating 101 Details Enroll Details Enroll Basic Knife Skills Details Enroll Chill Chasing Soups Details Enroll Authentic Chinese Details Enroll Chocolate Lovers Fantasy Details Enroll Chili Cookoff Details Enroll Romantic Valentine Dinner for Two Details Enroll Advanced Sauces Details Enroll Taming of the Stew Details Enroll Delectable Dinners in 30 Minutes Details Enroll Whole Hearted Cooking Details Enroll Endless Pasta-bilities!

59. ~ Island Cooking School ~ Island Cooking School ~ Hilton Head Island SC Your Best Last new years Resolution Instructor Marita Collins Wednesday, January8 600 - 800 pm Cost $45.00 All Rights Reserved Island cooking School. http://www.islandcookingschool.com/Class_new_years.htm

Instructor: Marita Collins Wednesday, January 8 - 6:00 - 8:00 pm Cost: $45.00 If you are tired of resolutions that you never keep, maybe its because you never learned to make such delicious meals that are also good for you! Learn a great style of eating that can last all year long!

60. Alibris - Used, New And Hard-to-find Books, Music And Movies Some years ago I found a fine copy of the English The art of cooking reflects thechanges in social history a number of countries brought to the new World and http://www.alibris.com/booksellers/featured/richmond.cfm

this site is 100% secure search in Books Music: All CD Vinyl Movies: All DVD VHS by title by author / artist by subject / genre advanced search options: books music movies in books: children's lit cooking fiction history ... contact us alibris news keep up with special offers, news, and promotions! my e-mail address: unsubscribe here Featured Bookseller: Marion Richmond biography Alibris is proud to present our first international featured dealer. Hailing from Wigtown, Scotland, Marion Richmond owns and operates Ming Books with her husband, Robin. The store is named after a beloved pet, as Marion reveals, "I have always had a love of animals. Our store is named after a much loved cat now sadly deceased. If you work with and can communicate with animals it gives great satisfaction. If I had had the opportunity I would have liked to be an animal trainer." How did you get started?

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