New Releases by Jean Anderson

This sourcebook provides workshop leaders and designers with the information necessary to hone their skills in everything from planning and instructional design to delivery and evaluation. The authors are seasoned workshop veterans who give practical suggestions grounded in both experience and theory. This volume will help professionals navigate the challenges and exploit the potential of distance learning; effectively use technology and the media to enhance their workshops; and negotiate power dynamics in the intensity of the workshop atmosphere. This is the 76th issue of the quarterly journal New Directions for Adult and Continuing Education.

Four children turn the key to the door of an ancient Scottish tower and find themselves stepping to both the past and the future. Their travels whisk them back to the 15th century, where they find people living in crude thatched huts, and forward to the 22nd century ruins of civilization as we know it.

For the past ten years, Jean Anderson has been on a quest: to search out the most popular recipes of the 20th century and to chronicle 100 years of culinary change in America. The result is a rich and fascinating look at where we''ve been, at the recipes our mothers and grandmothers loved, and at how our own tastes have evolved. The more than 500 cherished recipes in these pages are mainstays of American home cooking, the recipes that have remained favorites year after year. For the smallest sampling: California dip . . . Buffalo chicken wings . . . vichyssoise . . . tuna-noodle casserole . . . Swiss steak . . . frosted meat loaf . . . tamale pie . . . corn dogs . . . lobster rolls . . . classic green bean bake . . . perfection salad . . . green goddess salad . . . frozen fruit salad . . . chiffon cake . . . brownies . . . chocolate chip cookies . . . chocolate decadence Beyond this collection is Jean''s exploration of the diversity of our nation''s cuisine and our adoption of such "foreign" dishes as pizza, gazpacho, lasagne, moussaka, and tarte tatin. Her painstakingly researched text includes extensive headnotes, thumbnail profiles of important people and products (from Fannie Farmer to James Beard and from electric refrigerators to the microwave), and a timeline of major 20th-century food firsts. In recording popular recipes that might have been lost, in setting them in richly detailed historical context, Jean Anderson has written her masterwork. The American Century Cookbook may well be the most important new cookbook of the decade; it is certainly the book America will love.

Carl Linnaeus developed the binomial system of nomenclature in order to classify all living things, a system which is still in use today. Margaret Anderson tells the story of one of the most important botanists who ever lived.

The coauthors of the bestselling "New Doubleday Cookbook" present an exciting new cookbook for the busy chef. Featuring 850 recipes, this "excellent and comprehensive guide" ("Food and Wine") also includes extensive information on maximizing the possibilities of the microwave.

Sixteen activities help teach about the world of old-growth forests.

A comprehensive, no-nonsense guide to foods, nutrients, additives, preservatives, pollutants and everything else we eat and drink.

This invaluable reference gives home cooks access to the secrets that keep professional kitchens running smoothly and efficiently. Celebrated cookbook authors, food editors, chefs, restaurateurs, and other professionals, including Wolfgang Puck, Martha Stewart, and Julia Child, offer trade secrets that will benefit even the most inexperienced cook.

An extensive bilingual glossary explains, defines, and describes Portuguese food, wine, cooking, and restaurant terms. With notes for cooks and travelers on the language of Portuguese wine, food, and dining. Wine notes have been completely revised and updated. Color photographs of Portugal by the author.

Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy WÜrz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in LÜbeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany''s gastronomic triumphs. With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today''s Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German''s new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany''s total gastronomic experience. Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy WÜrz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.

Explores the concept of food chains and discusses their importance in nutrient cycles and in the maintenance of ecological balance.

By substituting low-fat, low-cholesterol ingredients for butter, eggs, and heavy cream, sinful favorites like Coeur a la Creme, Chocolate Souffle, and Black Forest Cake are brought within the realm of the calorie-conscious as well as those watching their cholesterol intake. No recipe contains more than 35 milligrams of cholesterol per serving. Full-color photographs.

During the evacuation of children from Edinburgh in the early days of World War II, shy, wealthy Margaret on her way to relatives in Canada trades places and identities with the orphaned Shona bound for the Scottish countryside.

The complete guide to the modern kitchen that swept the R.T. French Tastemaster Awards, now updated and revised to reflect America''s new nutritional awareness and the trend toward healthier cooking. B & W illustrations throughout