New Releases by Amy Rosen

For the bubbes and the balabustas, the keepers of Jewish kitchens and the enthusiastic neophytes, comes a cookbook that celebrates how many Jews eat today. In the Jewish culture, as in many others, bubbes, saftas and nanas are the matriarchs of the kitchen and thus the rulers of the roost. They are culinary giants in quilted polyester muumuus and silk slippers who know how to make the Semitic linchpins cherished from childhood--the kugel, the gefilte fish, the matzah ball soup and the crispy-skinned roasted chicken. They all have their specialties but, of course, they won''t be around to feed us forever, and that will be a loss indeed. But it will be an even bigger loss if the recipes we grew up on pass away with them, along with those special connections to our past. That''s what prompted Amy Rosen, journalist and cookbook author, to spirit the classic recipes from her grandmothers and other role models into the 21st century. All of the dishes in Kosher Style are inspired by the tables and tales and chutzpah of the North American Jewish experience. They also happen to be kosher. In this book are all the recipes you need for successful shellfish- and pork-free home entertaining, be it for a Jewish holiday or a workaday dinner. From crave-worthy snacks to family-size salads, soulful mains to show-stopping desserts, all of the recipes are doable in the home kitchen and are clearly marked as either a meat dish, dairy dish, or pareve (neutral). Think: Lacy Latkes & Applesauce, Sour Cream & Onion Potato Knishes, General Tso''s Chicken, and Toblerone-Chunk Hamantaschen your family will plotz over. In addition to the classics, Amy has included some of her favorite modern recipes, like a Quinoa-Tofu Bowl with Greens & Green Goddess Dressing, Honey-Harissa Roasted Carrots and a Crisp Cucumber & Radish Salad. Kosher Style is for anyone who likes to cook and loves to eat, and it''s especially for those yearning to create new shared memories around a table brimming with history, loved ones and maple-soy brisket.

"The farms, forests, and lakes that surround Toronto are invaluable resources for local and sustainable ingredients (and a good bit of foraging, too). Following on the heels of the bestselling cookbook, Toronto Cooks, the highly anticipated Toronto Eats is a multicultural spectrum of the cityas countless cultures from Mumbai chili crab to okonomiyaki. Boasting over 100 signature recipes from 50 amazing chefs, it is a gorgeous illustration of this cityas food scene, featuring chef-tested recipes from the most talented toques, as well as their stories. Best of all, the recipes are designed with the home cook in mind and can be re-created at home with ease. The world really can appear on a dinner plate."--

There has never been a more exciting time to eat in Toronto. While always known for its vibrant and varied food scene, over the past few years the city has been experiencing a culinary explosion. Innovative, globally minded, locally focused restaurants have been cropping up all over town as Toronto evolves into one of the world''s greatest places to eat.Toronto Cooks: 100 Signature Recipes from the City''s Best Restaurants captures this evolution specifically with the home cook in mind.Dozens of our greatest chefs, from veteran to rising star, have generously shared their fan-favourite, personally tested recipes, ranging from the decadent (The Grove''s foie gras, hibiscus, beet and lingonberry) to the sublime (Momofuku Milk Bar''s Crack Pie®). This collection covers the entire menu, with starters (prawns from Amaya, Richmond Station''s country terrine), soups (Tabule''s lemony lentil), salads (roasted mushroom from Splendido), entrées (Bymark''s fennel-crusted black cod), desserts (Edulis''s baba au rhum), and even a cocktail or two (Geraldine''s Charlemagne). An amazing compilation that is as diverse as the city itself. Some creations are elevated comfort food (Ruby Watchco''s braised short ribs or Pizza Libretto''s spicy meatballs), while others are definitely designed to impress (Café Boulud''s crispy duck egg à la bourguignonne and Bosk''s potato gnocchi with forest mushroom and tomato emulsion). But all are spectacular, and ultimately doable for the home chef.Beautifully illustrated throughout by acclaimed photographer Ryan Szulc, Toronto Cooks is the perfect book for those who want to recreate their favourite dining experiences in their very

If you want to make it big in business, here''s how: Follow a diverse group of kids who''ve put their ideas, smarts, and determination to the test, and who''ve turned their passions into profits. These teens showed up in New York City with the same goal--to win the final championship round of the Network for Teaching Entrepreneurship''s National Business Plan Competition. The stakes were high--a cash prize of $10,000 to start their own company, and national media exposure that would put their products and services in front of millions. But these young contenders had already weathered more than their fair share of challenges, and they were more than up to the contest. The mavens-in-the-making---high school students just like you--faced off in front of a tough panel of judges to present their plans for launching and building their own ventures. And, just as awesome, these teens were filmed to be featured in TEN9EIGHT, a documentary about their rise to the top (or their being bounced from the competition). The pressure was on, big-time! Through their individual stories--and the sweat and tears that come with any fierce contest--you''ll learn what makes a good idea great; who can help you succeed; and why certain skills are essential in business. Step-by-step strategies for getting to the top--and staying there! Ten, nine, eight, the countdown is on: Ready, set, go for it! [Contents] include personal profiles of the contestants; each teen''s top 10 tips to succeed in business; the judges'' feedback on the proposals; a quiz to see if you''ve got what it takes to make it big; a glossary of common business terms.--Cover description.

To demonstrate the potential of the Health Plan Employer Data and Information Set (HEDIS) for the calculation of a performance measure for eye exams in the diabetic population using Veterans Health Administration (VA) administrative data. Design. We calculated a 1-year HEDIS-defined patient denominator and three alternative denominators that considered coding factor in identifying a VA patient as diabetic. We calculated the HEDIS-defined numerator, along with alternative specifications that captured other types of eye exams. Finally, we supplemented national data with VA pharmacy and Medicare claims data to identify all VA diabetic patients at 14 selected VA facilities and to establish a more accurate picture of non-VA health care utilization. Results. The national average annual HEDIS-defined eye exam rate in the VA was 26% in fiscal 1997 compared with 39% for managed care organizations. Medicare utilization raised this by 15 percentage points at 14 northeastern VA hospitals. Over 2 years, at least two-thirds of diabetic VA patients had some type of eye exam through VA or Medicare. Conclusion. A HEDIS measure of eye exams for VA patients with diabetes can be calculated using VA administrative data only. However, the question remains to what extent the denominator and numerator accurately and completely identify all diabetic patients using VA services and all appropriate eye exams. We recommend caution in interpreting the results of performance measurement across different health care sectors based on what we currently know are data system limitations.

Be it for a quickie pedicure or several hours of soulful pampering, people want to know where to go, and more importantly, what''s going to happen to them once they get there. That''s where SPAtopia covers over 50 spas and upwards of 100 original treatments from across Canada, the United States and beyond. The book is based on Rosen''s World of Wellbeing columns in The Globe and Mail newspaper.

A funny, sassy collection of simple but sophisticated recipes for the new generation of foodies who thumb their noses at culinary boundaries Amy Rosen is someone who knows what twenty- and thirty-somethings want from a cookbook: great recipes that bridge the gap between university cooking for survival and haute cuisine designed to impress. With wicked humour, Rosen will guide you through the basics of what you should have in your pantry and show you how simple creating everything from fine French eats to streamlined Japanese vittles to trailer-trash delights can be. While the writing may be irreverent, the recipes are not. Discover how to roast the perfect chicken and then side it with a knockout cognac gravy. Master chocolate creme brulee and corn fritters, and learn everything you need to know to mix the perfect cocktail or throw a dazzling party. Whether you want to turn your office enemies into water-cooler buddies or impress your boy toy and his parents, this book is for you. Eggplant Caviar, Lemon Risotto with Seared Sea Scallops, Fried Chicken with Mashed Taters, Sweet Potato Gnocchi, and Caramelized Mango and Banana in Phyllo Purses are just a few of the creative concoctions you''ll find here. There are also surefire remedies for those pesky food cravings and mood swings (girls, you know what we''re talking about). And wondering what to serve the night you plan to break up with your boyfriend? That''s in here too. However, be forewarned that there are no recipes containing pears, fennel or headcheese, because Amy hates them. Her book, her rules.

Generation Eats is a cookbook that looks like MTV and tastes like a Parisian restaurant and is geared toward the 20-something crowd. Lavishly illustrated, this title captures the essence of good food, easily prepared, in a modern, fast-paced, multi-cultural world. Color photos and illustrations.