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Giulio's original owners recently sold and went home to Italy. The new owners and staff are very friendly, but they changed the pizza recipe. The old sauce...
Rating: 3

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CLOONEY'S CLONES

CLOONEY'S CLONES

Last Feb. 9th the Italian Environment Minister was questioned by a MP representing Italy's Radical Party about "closed" coffee-capsule systems: would they not deter consumers from changing brands? And: wouldn't they turn an otherwise "green" raw material into a pollutant? 

Berlin 2002: Como restaurateur Maurizio Gerosa shakes hands with George Clooney © RTL

Italian MP Elisabetta Zamparutti's tone while questioning Mrs. Prestigiacomo, the Italian Environment Minister, played on two underlying concepts described in similar tones in the "Nespresso" entry in the English-language version of Wikipedia (consulted on March 13th, 2010). One: the "ecological footprint" of a coffee prepared with capsules is far greater than "all other preparation" methods. Two: as Nespresso machines and capsules are linked to each other, the Nespresso model "is contrary to everything that is done for other types of coffee" - basically it's against the free market.  

Some people abide by these concepts. Hence it is obvious that somebody wanted to capitalize upon the "urge for sustainability" expressed by some segments of the coffee market. It is peculiar, though, that the first to do this is Jean-Paul Gaillard, Nespresso's leader until 1997. Those were the stormy days of Nespresso's cold-start in the world of single-portion systems, when Nespresso's "Club" was launched. The figures speak for themselves: on the first day three members joined, on the second day there were eleven of them, but on the third day: none. Today their non conventional distribution channel profiles customers with an accuracy unavailable to any competitor relying on traditional channels, and presents itself as a marketing case study on a par with Amazon or iTunes Store - as well as the perfect launching pad for any rocket Nestlè should wish to send into "food-for-status" space. 

Twenty years after those hard days, Nespresso's former boss is the first to announce a Nespresso-compatible capsule sold utilizing quite the opposite business model: distributed by supermarkets, leveraging on the installed-field of machines the Nespresso people have built during the past two decades. Patented by Gaillard's Ethical Coffee Company (ECC), these capsules boxes should finally "free the market" and offer a couple of advantages: they will cost less (20% less, they say) and will offer (being "biodegradable in 60 days") a sustainable solution, whatever that means.

To the tune of "I do not copy, I innovate", Gaillard announced that he had "seen a gap in the perforation system of the bottom of the [Nespresso] capsule" and after zigzagging around the "1500 patents" that constitute Nespresso's IP platform, he used this gap as the basis for ECC's 2008 patent that is in fact intended to improve "existing capsules". No names mentioned.

Starting from next May, the French retail chain Casino will distribute - thanks to an 18-month exclusive deal with ECC - the "green" Nespresso-clone. Casino was virtually an obligatory choice, as monsieur Gaillard explains, both "for the vision and the guts" of Casino's CEO and majority shareholder, M. Jean-Charles Naouri. Naouri is the man known to the French as the "Einstein of the supermarkets" and was - in 2009, according to the magazine Challenges - the 63rd richest man in France. 

The reference to M. Naouri's manly attributes is hardly surprising, since some considered that Nestlè's lawyers would probably line up to buy ECC/Casino capsules, as part of their vow to defend Nespresso's IP rights from unlawful attacks.  Gaillard, jokingly referring to himself as David (as opposed to Goliath, a.k.a. Nestlè), has indeed chosen a heavyweight to help him carry out his task: the 2nd largest retailer in France - with sales of 26.75 billion Euro and 1,849 million EBITDA, in 2009.

So: is this the ideal path towards a freer, environmentally friendlier world. Or not?

Well, on the subject of "free competition" let us follow the advice of the experts. For instance the President of one of the world's largest agro-industrial companies, Archer-Daniels-Midland (ADM). A forthright speaker and a generous bi-partisan political contributor, Dwayne Andreas stated in a 1995 interview, that "the only place where you see a free market is in the mouth of politicians". Indeed, although the term "perfect competition" would lead us to think that it represents the ideal market structure, empirical observation leads us to agree that companies naturally aim at attaining a monopoly. This is the perfect market structure from a seller's standpoint - for it's the provider (supply) who sets the prices. And this is a whole different ball-game from perfect competition, where it's the client (demand) who sets the prices.

Therefore it is difficult to switch from one mobile-phone operator to another, and my freely downloaded Opera browser prompts me to use it as the default choice. Similarly, in Italy, both coffee roasters and vending operators tend to free-loan coffee machines to restaurants and offices, so that they can create an exclusive relationship. Even Casino negotiated an exclusive deal with Galliard - and the ECC capsule is patented, so that (if ECC's patents stand on solid grounds) ECC's technical solution may be not used by other players. 

In brief, it is normal to surround your business with barbed wire: it is reasonable for companies to be allowed to recover R&D (and marketing) investments, so that other companies cannot piggy-back on a company's investments and - quite simply - start selling a compatible, less expensive (and/or more profitable) product. Also, machines using closed systems (see for instance PC printers) tend to be sold at attractive prices that often do not make it possible to fully recover the costs associated with launching a product on a national (or international) scale. The machine, indeed, is more of an investment than a cash-cow, even for coffee-roasters: only huge capsule volumes make for "big business", but huge volumes involve huge investments (especially when launching into the in-home coffee market). It is therefore to be expected that coffee players protect their systems - it would be rather risky not to.

As for the other main topic, the environmental impact of coffee-capsules, let me use a privileged observation point - the one I am writing from: flying at 24.000 feet above Lake Neuchatel. I am right on top of the new quadrangle of "international espresso", as defined by the four cornerstones of Avanches (the Nespresso production plant), Orbe (Nestec's R&D center), Friburg and Paudex (respectively the headquarters of ECC and Nespresso). If we drew a circle around those four small Swiss villages, within a radius of a mere 25 kilometres we would find (at least in terms of patents) more capsule technology and coffee inventors than in any other part of the world.

But I digress. Back in the plane the flight assistant is serving airline lunches in single-use containers and I am counting the objects destined to become garbage: the entire tray and its cover, a paper napkin, two spoons plus knife and fork and their packaging, two cups, the plastic "tablecloth", five single-portion containers (pepper, salt, sugar, butter and coffee whitener), the packaging of the chocolate chip biscuit, one container for the main course, including the lid (some people - as the food is of pretty average quality - don't even care to lift the lid and the crew throws the whole thing away). In total I have counted nineteen items ready for disposal: actually twenty, if you consider yourself a gourmet. 

Let me put this a different way: when we talk about the environment, we would do better not to mince our words. In 2010, our existence is swamped by environmental luxuries our world might not be able to sustain in the long run: cotton swabs and diapers and pocket paper tissues, pre-washed pre-cut pre-packaged salads, Kiwi and strawberries and lamb-chops from Lake Taupo flown across the globe, papayas and tangerines that land in our plates from Ecuador, Australian Wagyu beef steaks served on Engadin tables. In addition (half-empty, gas-guzzling) cars or public buses do not fit into the environmentally-friendly picture we would love to believe is a true portrait of our world. And should we dare to mention bio-fuels? Even Vancouver 2010, heralded as the "green Olympics", prompted environmentalists to hold massive demonstrations against the allegedly catastrophic eco-balance of the event. 

Talking of closed systems, take safety razors: they create a lot of waste plastic and metal, compared to good old fashioned cut-throats. And what about the printer cartridges in my office? Whenever one colour runs out, the outer box is so big it doesn't fit in the waste paper basket. I mean: I throw away almost two pounds of paper, plastic, ink and heaven knows what else - and that is per single colour. Made in Singapore, that cartridge will enjoy one or two months of glory in Milan and then it will be buried (or incinerated) in don't-ask-me-where.

All this waste is a great help to the general economic system - yet it remains what it is: unsustainable waste. Let's lay things on the line: our capitalistic way of life with its steadily growing consumption patterns is destined - in a short span of time, at least short in historical terms - to change into a conservation and selective model of consumption. But, while we wait for the old model to die, there is one thing that coffee capsules do, and help the coffee industry with it: to lead the concept of "drinking a good coffee" back to its sacred, ritual roots. Because coffee drinkers should not forget what coffee used to be: a pleasurable luxury, an intense ritual for our senses.

Yes. Use European-level labour costs throughout the value chain (and not - as it is often the case today - underpaid labour, at least by "first-world" standards) and coffee as a commodity would cost three or four times more than it does today. Judged from this perspective, coffee-capsules avoid wasting a precious commodity. A coffee-capsule raises to new heights a noble raw material that the 21st and 20th century have reduced to a banalised swill prone to free-refills. 

As my Dutch friends like to joke: "Since Senseo kicked in heavily, soft-pads have seriously affected the consumption of Holland's biggest coffee drinker". And who might this be? "The sink". Yes: single-portions have drastically reduced the amount of stale coffee gurgling down sinks in the bathrooms of homes or convenience stores. The same applies in Italy and the Latin countries, where coffee consumption uses different paraphernalia but wastage is again a problem - happily curbed by coffee-capsules.

Moreover: a capsule-machine is more energy-efficient than a traditional coffee machine, where high wattage and repeated brewing cycles are required to reach that thermal balance needed to brew a perfect cup. Also let me mention what would be the end result of replacing the millions of capsule-machines installed in Europe and elsewhere with fully-automatic coffee-machines - which means changing from a simple water-heater to a complex unit full of mechanisms and (because of them) very prone to technical break downs. This would mean beefing up the technical staff, as well as increased transportation costs and related environmental costs: the bottom line being a more expensive cup of coffee. 

On top of all this (and now I am thinking about Kimbo's MaxEx or Illy's Iper-Espresso), capsules - to date - guarantee an additional bonus: great brewing technology.

So it's easier to take pot shots at the economic and environmental cost of coffee-capsules than it is to draw informed conclusions. M. Gaillard's capsule has "opened" the world of Nespresso to competition by drawing up an exclusive contract with Casino, patenting around its features and offering "a capsule biodegradable in 60 days" - even though I have never heard of a fully environment-friendly, oxygen-impermeable, economically-sustainable packaging material. 

One thing is for sure: the ECC/Casino capsule will cost less because - as Gaillard explains - the business model hinges on 9000 stores promoting and selling (at their cost and at once) a product that took almost 25 years (and a lot of effort) for Nespresso to introduce to the world. What a sharp idea. 

This is probably the reason why the Belgian economic magazine Trends-Tendances wondered whether the move might not have been piloted by Nestlè. Their idea? ECC is a smoke-screen created not so much to hurt Nespresso but to penetrate Senseo's market: Douwe Egberts' system selling their soft pads at between 16 and 39 eurocents per cup, mainly in Benelux and France. 

Such a scenario would be enticing for anybody who has invested in Nestle's shares: a) the biodegradable arena fenced off by patents (at least to a certain extent); b) ECC's Troy horse opening a pathway to supermarkets for Nespresso-compatible coffee, and c) definitely (and literally) the first cartridge shot against Sara Lee - the one company (with Nestlè and perhaps Kraft) able to impose a single-portion format on European retail chains. All the above d) right in the heart of Nespresso's stronghold, France, and e) leaving Nespresso's brand-clout intact - distributing its "exclusive" capsules to the "privileged few" (simply a manner of speaking).

Monsieur Gaillard's upbeat tone would lead us to believe that Nestlé is not behind this one. For sure we know Douwe Egberts/Sara Lee are not caught asleep at the wheel: indeed, hardly a month after Gaillard's public announcement, the American-Dutch conglomerate (whose food and beverage division alone declared sales of 3 billion USD in 2009) has announced it will market a Nespresso-compatible capsule with its high-profile brand, "l'Or".

The move is ripe with symbolism: a few days after Easter 2010, Sara Lee will launch its effort to resurrect customers who fell prey to the darkness and "slavery" of the Nespresso club. That is roughly one month before the Casino/ECC launch. And using one of Gaillard's refrains (environmental and economical sustainability) - in Sara Lee's case guaranteed by the Utz certification.

Last but not least, this story brings some good news for Italy, after Nespresso had proudly stated it had surpassed Lavazza's machine sales "in the cradle of espresso" - the Italian market. Indeed, as the specialized press has reported, one of ECC's private equity funds appears to be Alessandro Benetton's. 

So: the tournament is not over yet. We know, instead, that its start is set for next May. And it will not be a tournament for pushovers. 

(First published in Italian on April 2nd, 2010 in Comunicaffè)

* 

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Offering Fall Wine Tours to Sicily and Puglia

New Haven, Conn. (PRWEB) April 29, 2009

Wine lovers and tourists looking for a wine tour of Southern Italy, the beacon for the Italian wine industry, now have two new touring options from Wine Lovers Tours: Puglia and Sicily. All of the major players in Tuscany and Piedmont have established, or are in the process of establishing, wineries in Italy's meridian, and with the addition of these new destinations, wine aficionados can experience not only the Italian wines, but the landscape and culture where they are created.

"Puglia and Sicily epitomize what we love to do on our tours: combine wine, food and culture," said Vin Marottoli, President of Wine Lovers Tours. Visits to Puglia's Baroque gems in Lecce will be combined with unique winery visits and culinary experiences chosen to highlight local cuisine.

And Sicily's Greek ruins are the perfect backdrop to a stage of wine and food visits. There are few regions in Italy that can match what Puglia and Sicily offer for wine, food and culinary experiences at such great value.

Each tour features 8 nights and breakfast and lunch or dinner each day. The Puglia tour will spend 4 nights in Bari and 4 nights in Lecce. Sicily will feature 3 nights in Palermo, 2 in Agrigento, 1 night in Siracusa and 2 nights in Taormina.

Some of the highlights in Puglia will be visits to the unique trulli of Alberobello and the Baroque splendor of Lecce. And Sicily offers Greek ruins that rival anything found in Greece.

The word value needs to be emphasized. The all inclusive Italy wine tour costs are among the lowest in the industry featuring top hotels, VIP visits and superb meals.

Vin's wine tours are intended for people who don't normally like group tours. "We try to create an atmosphere of a family or group of friends traveling together," said Marottoli. Over 80% of his tour participants come back, so he must be doing something right! The "secret" is well-organized unique visits that combine wine, food and culture at an all inclusive cost.

For more information about the upcoming Italian wine tour of Puglia and the wine tour of Sicily offered by Wine Lovers Tours, visit http://www.wineloverstours.com.

About Wine Lovers Tours:

Vin Marottoli of Wine Lovers Tours has over 25 years experience organizing and leading wine tours to the world's most popular wine destinations. Vin has a Ph.D. in French and is fluent in French, Spanish and Italian.

Contact information

Vin Marottoli, President

Wine Lovers Tours

203-469-4218/800-256-0141

e-mail: info (at) wineloverstours (dot) com

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NEW YORK LITTLE ITALY TOUR - A Self-guided Walking Tour - includes insider tips and photos of all locations - explore on your own - Like having a friend show you around! (Visual Travel Tours) $9.99 TAKE A TASTY TRIP TO NEW YORK'S LITTLE ITALYIt may look like one of the tiniest sections of Manhattan, but this charming neighborhood is full to bursting with rich history, traditional flavors, and modern-day fun! Stretching just a few blocks down Mulberry Street between Broome and Canal, traditions, tourists, and a strong network of business owners keep this neighborhood thriving. Follow our tour...

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The Italian Food Guide: The Ultimate Guide to the Regional Foods of Italy $0.99 Used - This unique guide takes readers on a food and wine tour of a country with a wonderful gastronomic history and tradition. Organized by province, experts suggest tasting tours, describe typical dishes, first-class restaurants, and food and wine producers worthy of a visit. Along the way, famous chefs review classic recipes, and sommeliers from the "Enoteca Italiana" in Siena suggest the appropriate wine pairings for any meal. Over 200 different travel itineraries are accompanied by detailed

The Italian Food Guide: The Ultimate Guide to the Regional Foods of Italy $4.89 Used - This unique guide takes readers on a food and wine tour of a country with a wonderful gastronomic history and tradition. Organized by province, experts suggest tasting tours, describe typical dishes, first-class restaurants, and food and wine producers worthy of a visit. Along the way, famous chefs review classic recipes, and sommeliers from the "Enoteca Italiana" in Siena suggest the appropriate wine pairings for any meal. Over 200 different travel itineraries are accompanied by detailed

Technorati Tags: foodtours, italy, Organic, travel, tuscany

Spain... On The Road Again $20.99 SPAIN ON THE ROAD AGAIN - DVD Movie...

NEW YORK LITTLE ITALY TOUR - A Self-guided Walking Tour - includes insider tips and photos of all locations - explore on your own - Like having a friend show you around! (Visual Travel Tours) $9.99 TAKE A TASTY TRIP TO NEW YORK'S LITTLE ITALYIt may look like one of the tiniest sections of Manhattan, but this charming neighborhood is full to bursting with rich history, traditional flavors, and modern-day fun! Stretching just a few blocks down Mulberry Street between Broome and Canal, traditions, tourists, and a strong network of business owners keep this neighborhood thriving. Follow our tour...

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Wine Tasting at the Melbourne Wine and Food Festival, Melbourne, Victoria, Australia $24.99 Phil Weymouth Wine Tasting at the Melbourne Wine and Food Festival, Melbourne, Victoria, Australia - Photographic Print

Retro Couple Tasting Cream Cakes 1970s, Food, Interaction, Happy $19.99 Retro Couple Tasting Cream Cakes 1970s, Food, Interaction, Happy - Photographic Print

Tasting $19.99 Liliane Fournier Tasting - Art Print

The Italian Food Guide: The Ultimate Guide to the Regional Foods of Italy $0.99 Used - This unique guide takes readers on a food and wine tour of a country with a wonderful gastronomic history and tradition. Organized by province, experts suggest tasting tours, describe typical dishes, first-class restaurants, and food and wine producers worthy of a visit. Along the way, famous chefs review classic recipes, and sommeliers from the "Enoteca Italiana" in Siena suggest the appropriate wine pairings for any meal. Over 200 different travel itineraries are accompanied by detailed

The Italian Food Guide: The Ultimate Guide to the Regional Foods of Italy $5.12 Used - This unique guide takes readers on a food and wine tour of a country with a wonderful gastronomic history and tradition. Organized by province, experts suggest tasting tours, describe typical dishes, first-class restaurants, and food and wine producers worthy of a visit. Along the way, famous chefs review classic recipes, and sommeliers from the "Enoteca Italiana" in Siena suggest the appropriate wine pairings for any meal. Over 200 different travel itineraries are accompanied by detailed

Technorati Tags: cooking, Food, italy, tours, travel

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor $21.44 Book annotation not available for this title.Title: Peter Reinhart's Whole Grain BreadsAuthor: Reinhart, Peter/ Manville, Ron (PHT)Publisher: Random House IncPublication Date: 2007/09/01Number of Pages: 309Binding Type: HARDCOVERLibrary of Congress: 2007106660...

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Technorati Tags: italy, tastings, the, vine,, Wine

Holiday Cooking Recipes - Fruit Medley

We are always looking for holiday cooking recipes that are fast, easy and tasty. Usually deciding what to cook as the meat dish for a holiday is easy, but then we need fast and easy accompaniments that will complement the taste of the meat. Here is one that is really quick and easy to make and it will go with any meat. It is luxurious and tasty yet easy to make. You only have to take care with the dressing, but if you follow the instruction carefully there should not be a problem.

Fruit Medley

Ingredients:

• 1 (20 oz.) can pineapple chunks, reserve juice
• 1/3 C sugar
• 1 T cornstarch
• 1 T lemon juice
• 1/8 t salt
• 2 eggs
• 1 ripe banana, sliced
• 1 C seedless green grapes, halved
• 1 (11 oz) can mandarin oranges, drained
• 1 (10 oz.) jar red maraschino cherries, drained
• 1 C miniature marshmallows

Method:

1. Place the reserved pineapple juice into a small saucepan.
2. Whisk in the sugar, cornstarch, lemon juice and salt until smooth.
3. Place the pan over medium heat and bring to a steady boil.
4. Stirring continuously, cook the mixture 3 minutes or until the sugar has completely dissolved.
5. Remove the pan from the heat.
6. Place the eggs in a separate bowl and beat slightly with a fork.
7. Pour 2 T of the hot dressing mixture and stir quickly to combine; you do this to prevent the egg from curdling.
8. Pour the egg mixture into the remaining dressing mixture.
9. Place the pan back on the stove over low heat and bring to a gentle boil.
10. Stirring continuously cook the mixture for 2 minutes.
11. Remove from the heat, pour into a bowl and allow the dressing to cool to room temperature.
12. In a salad bowl fold together the pineapple chunks, bananas, grapes, oranges, cherries and marshmallows.
13. Drizzle the cooled dressing into the fruit and toss to combine.

Serving Size: 8

This refreshing fruit medley is easy to make and a hit at many dinners. Serve it over torn lettuce and sprinkle a few chopped pecans over the top for an added treat. If your budget does not stretch far enough for the pecans, sweet basil or parsley will work as well, not too much though, you do not want to kill the delicate taste!

There is one more thing you need to keep in mind with this holiday cooking recipe, do all the preparations in advance except the bananas as they will go brown. Now it will take only a few minutes to slice the bananas and combine all the ingredients. This holiday cooking recipe will complement any meal.

About the Author

Do you want to make all your holiday cooking a lot of fun! No problem, for many more tasty holiday recipes, have a look at Hendrika's Blog: Easy Holiday Recipes. You can also have a look at her Hub Family Love Valentines Food

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A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season By Tyler Colman $17.99 <b>A lively and informative guide to a year of wine enjoyment and appreciation from acclaimed wine expert and blogger Tyler Colman, aka "Dr. Vino"</b><P>In <I>A Year of Wine</i>, award-winning educator Tyler "Dr. Vino" Colman, whose wine blog was hailed by <I>Food & Wine</i> magazine as "one of the seven best," views winter, spring, summer, and fall through the glass of his favorite impact-resistant stemware, pairing each month with its perfect ports, Pinots, and bubblies -- and offering good value recommendations for them all. Throughout, Colman reminds readers to try to pair their pours with context, which is wildly underrated when it comes to enjoying your favorite bottle. And while people tend naturally to drink lighter, more refreshing wines during the warm months and heavier, more serious wines during the winter months, Colman takes the seasonal approach a step further by offering innovative recommendations and enlightening facts that will allow readers to impress their friends for twelve months straight.<P>Is there a perfect wine to serve with chips and salsa on Super Bowl Sunday? Which bottles will help you drown away your tax- day blues without blowing your new budget? Colman answers these questions and much more as he pairs wines with each season, occasion, and moment. Recommending thoughtful and affordable wines for special celebrations and everyday enjoyment, offering tips on beginning a wine collection or spring cleaning the one you have, exploring how to drink with the smallest possible carbon footprint, and explaining how to maximize your wine experience when you dine out, Colman makes wine easy to understand and, most important, to savor.<P>Colman also shares the secret gems of his favorite wine tourism destinations -- where to find the best wine shops in Paris, which Portuguese vintners still crush grapes with their bare feet, and how you can take a ten-tasting-room tour with one stop in a tiny Oregon town -- and turns to some of the country's top s

A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season By Tyler Colman $16.99 <b>A lively and informative guide to a year of wine enjoyment and appreciation from acclaimed wine expert and blogger Tyler Colman, aka "Dr. Vino"</b><P>In <I>A Year of Wine</i>, award-winning educator Tyler "Dr. Vino" Colman, whose wine blog was hailed by <I>Food & Wine</i> magazine as "one of the seven best," views winter, spring, summer, and fall through the glass of his favorite impact-resistant stemware, pairing each month with its perfect ports, Pinots, and bubblies -- and offering good value recommendations for them all. Throughout, Colman reminds readers to try to pair their pours with context, which is wildly underrated when it comes to enjoying your favorite bottle. And while people tend naturally to drink lighter, more refreshing wines during the warm months and heavier, more serious wines during the winter months, Colman takes the seasonal approach a step further by offering innovative recommendations and enlightening facts that will allow readers to impress their friends for twelve months straight.<P>Is there a perfect wine to serve with chips and salsa on Super Bowl Sunday? Which bottles will help you drown away your tax- day blues without blowing your new budget? Colman answers these questions and much more as he pairs wines with each season, occasion, and moment. Recommending thoughtful and affordable wines for special celebrations and everyday enjoyment, offering tips on beginning a wine collection or spring cleaning the one you have, exploring how to drink with the smallest possible carbon footprint, and explaining how to maximize your wine experience when you dine out, Colman makes wine easy to understand and, most important, to savor.<P>Colman also shares the secret gems of his favorite wine tourism destinations -- where to find the best wine shops in Paris, which Portuguese vintners still crush grapes with their bare feet, and how you can take a ten-tasting-room tour with one stop in a tiny Oregon town -- and turns to some of the country's top s

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Quick and Easy Vegan Celebrations: Over 150 Great-Tasting Recipes - Plus Festive Menus - For Vegan-Tastic Holidays and Get-Togethers All Through the Year $4.04 Used - From the author of "Quick and Easy Vegan Comfort Food", here are 130 festive recipes for delicious, traditional holiday fare that's quick, easy, and vegan-friendly. "Quick and Easy Vegan Celebrations" is an indispensable cookbook for vegans and for anyone with vegan or vegetarian friends. Whatever the occasion, celebrants can learn to serve delicious, traditional holiday fare without using milk, eggs, or meat. "Quick and Easy Vegan Celebrations" updates classic holiday recipes to be vegan

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Rachael Ray's Big Orange Book $24.95 In the 10 years since she served up her first 30-minute meal and thousands of delectable dinners later Rachael Ray has learned just about all there is to know about getting a great tasting meal on the table in a hurry, whether it is one of her patented 30-minute miracles or something just a tad more involved for a special gathering. Rachael s Big Orange Book is the ultimate resource for busy cooks. Need kitchen inspiration? It s all here and it s all new and bigger than ever! Just one for dinner tonight? Forget the cold cereal. Rach has a chapter of recipes that make dining on your own a thoroughly civilized occasion, with great meals that won t leave you with a fridge full of leftovers. Vegetarians on the guest list? No problem! Choose from dozens of meat-free meals that are every bit as satisfying as your tried-and-true standards and savory enough to please the carnivores in your crowd. Observing a Kosher menu? Check out the selection of menus just for Kosher cooks, all ready in less than, you guessed it, 30 minutes. There's even a mother lode of burger recipes for fans of the bun so many options you could make a different burger every day for a full month! In addition to her latest 30-minute creations, Rachael has put together an array of menus and recipes for easy entertaining, from quick snacks to serve for game night and easy hors d oeuvres, to soup-to-nuts menus for her favorite holidays and special occasions. Whip up a pasta buffet for a special mom on Mother s Day, please a crowd with a super-simple Oscar party menu, and give thanks for not one but four fantastic menus that keep holiday stress to a minimum by getting you out of the kitchen in record time. Best of all, these recipes have all the huge flavors you ve come to expect from Rachael, with something to please every taste and every food budget. You ll even find the treasured family recipes that Rachael and her husband, John, have enjoyed for years; see if they don t become beloved family t

Technorati Tags: cooking, Food, italy, travel, Wine