The Cookbook Shelf
Classic Liqueurs
Cheryl Long & Healther Kibben
Sibyl Publications
1007 SW Westwood Drive, ****tland, OR 97239
www.sibylbooks.com
1889531065 $10.95 1-800-240-8566
The collaborative work of Cheryl Long and Heather Kibby, Classic Liqueurs:
The
Art Of Making & Cooking With Liqueurs is the newest and highly recommended
addition the the outstanding "Creative Cooking" series from Sibyl
Publications.
Offering one hundred liqueur recipes and more than one hundred ways to
cook
with delicately flavored liqueurs. From Hawaiian Fruit Liqueur; California
Lemon Liqueur; American Whiskey Punch; and Long Island Iced "Tea"; to
Mandarin
Yam Bake; Creme De Menthe Frosting; Italian Anise Stars; and Cranberry
Jewels
in Liqueur, these are drinks and dishes that will add a gourmet element to
any
and every dining occasion.
Harcourt Publishers
15 E. 25th Street, New York NY 10010
harcourtbooks.com www.ozclarke.com
Two excellent new Oz Clarke wines guides are recommended picks for wine
buyers;
especially novices who need clear instruction and guidelines for
understanding
the world of fine wines. You could find no better introduction to the
subject
than Oz Clarke's Introducing Wine: A Complete Guide For The Modern Wine
Drinker
(0156030233, $16.00): wine basics range from how to pen and serve wine to
ordering in restaurants, describing wines, and understanding wine regions
of
the world. With its maps, color photos, sidebars of information and lively
text, newcomers will find explanations inviting and easy to understand. Oz
Clarke's Pocket Wine Guide 2005 (0151011001, $14.00) provides all levels
of
drinker with an easily-used A-Z organizational guide listing over 7,000
wines
and 4,000 recommended producers. At-a-glance wine glass pictures rate top
picks
while vintage information and charts fills any possible gap. The
pocket-sized
tote makes it easy to take along to wine tastings and events.
Southwest Slow Cooking
Tammy Biber & Theresa Howell
Northland Publi****ng
PO Box 1389, Flagstaff, AZ 86002
www.northlandpub.com
0873588568 $16.95 1-800-346-3257
Over a hundred slow-cooked, kitchen-tested recipes have been specially
created
for Southwest cooks and provide some unique creations not to be found
elsewhere, from ****k Chops with Raspberry-Chipolte Sauce to Chicken &
Chile
Enchiladas and Ribs in Green Sauce. There are plenty of general slow
cooker
cookbooks on the market, but the possibilities are more appealing in a
specialty title such as Southwest Slow Cooking.
Vanilla
Tim Ecott
Grove Press
841 Broadway, New York NY 10003
www.groveatlantic.com
0802117759 $24.00 1-800-788-3122
Vanilla is one of the most popular flavoring spices in the world and is
even a
major ingredient in perfumes, paint and tires, but the story of vanilla is
a
botanical mystery that only a twelve-year-old African slave solved.
Vanilla
would not bear fruit outside of its Mexican origins, until the slave
developed
a process for cultivating it and turned it into a labor-intensive
agricultural
crop. Lively, revealing, and enthusiastically recommended reading, Tim
Ecott's
Vanilla: Travels In Search Of The Ice Cream Orchid, should not be missed
by any
kitchen cook, gourmet diner, or botanist.
Flavors Of Greece
Rosemary Barron
Interlink Publi****ng Group
46 Crosby St., Northampton, MA 01060
www.interlinkbooks.com
1566565200 $27.95 www.amazon.com
Culinary author Rosemary Barron is also a chef and founder of her own
acclaimed
Greek cooking school in Crete, and brings to Flavors Of Greece an approach
and
authenticity often missing in competing cookbooks. Flavors Of Greece holds
over
250 authentic Greek recipes from vegetables and main dishes to its
renowned
desserts. Many require prep time and cooking skills, such as handling the
tricky phyllo dough – but the end results will be worth it, and many of
the
dishes here – such as Smyrna Sausages – are simply unavailable
elsewhere.
Aprovecho
Teresa Cordero-Cordell & Robert Cordell
Hippocrene Books
171 Madison Ave., New York Ny 10016
www.hippocrenebooks.com
0781810264 $24.95 1-212-685-4371
Mexican-American food combines the cuisines of two countries and so does
Aprovecho: A Mexican-American Border Cookbook, which brings to life both
the
culture and the culinary traditions on both sides of the Mexican-American
border. Chapters excel in easy dishes ranging from Chile Rellano Pie to
Mexican
Creamed Spinach and Rum Eggnog. The 'Did You Know' cultural insights are
particularly well done. No photos, but the easy dishes don't need
embellishment
to prove successful.
Collectors Press
PO Box 230986, ****tland, OR 97281
1-800-626-5420 www.collectorspress.com
Three new 'Retro' food titles provide fun gatherings of curious
concoctions and
fun foods. Kathy Casey's Retro Food Fiascos (1888054883, $16.95) provides
some
zany foods indeed, from Banana Meatloaf and a Spam Dixie Bake to Candy
Cane
Punch and Kraft Dinner Loaf. Packed with vintage and fun ads from the
1950s and
funny commentary throughout, Retro Food Fiascos is a whimsical winner.
Richard
Perry's Retro Luau (1888054905, $16.95) hones the hula party with
island-style
feast recipes. Vintage illustrations and fun photos pack color to such
dishes
as Lulu Luan Ribs and an orange gelatin fruit-packed Sun****ne Salad. Linda
Everett & Richard Perry's Retro Breakfast (1888054875, $16.95) provides
breakfast dishes ranging from Breakfast Strato, a bread and meat
casserole, to
a non-bunny 'Red Rabbit and 'Toad-in-the-Hole'. Again, it's the vintage
color
drawings and antique illustrations which make these such eye-catching and
fun
presentations, highly recommended picks perfect for gift-giving.
Pie
Ken Haedrich
Harvard Common Press
National Book Network. dist.
535 Albany Street, Boston, MA 02118
www.harvardcommonpress.com
155832254X $24.95 1-888-657-3755
Other pie cookbooks on the market range from the mix-based quick pie guide
type
to the master recipe collection intended for advanced cooks: Ken
Haedrich's
Pie: 300 Tried-and-True Recipes For Delicious Homemade Pie falls somewhere
inbetween the two, providing beginners with an exceptionally easy basic
understanding of how to cook a pie, while packing in dishes from bakeries,
cooks and specialty shops across the country. Pie features tried-and-true
recipes for 300 delicious creations, all of them sweet, savory, and very
highly
recommended
The PDQ Vegetarian Cookbook
Donna Klein
HP Books
375 Hudson Street, NY, NY 10014
1557884382 $18.95 www.penguin.com
PDQ stands for "pretty darn quick" and vegetarian veteran Donna Klein's
The PDQ
Vegetarian Cookbook is specifically designed to showcase 240 nutritious,
delicious, palate pleasing, "no-prep" recipes for today's time-stressed
kitchen
cooks seeking meatless menus for themselves and their families. Including
more
than 100 vegan dishes, the recipes comprising this "must have" addition to
any
vegetarian cookbook collection ranges from Easy Appetizer Burritos; Smoked
Provolone and Roasted Red Pepper Panini; Asian-Style Coleslaw; and
Mushroom
Stroganoff Noodles; to Stir-Fried Cinnamon-Curried Rice with Peas, Dried
Fruit,
and Coconut; Creamy Polenta with Parmesan; Roasted Carrots with Chutney;
and
Blueberries in Cassis over Lemon Sorbet. No cutlery, graters, juicers,
electric
mixers, blenders, or food processors are required. Enhanced with tips on
using
convenience foods and with comprehensive nutritional analysis for each
individual, "30-minutes or less" recipe, The PDQ Vegetarian Cookbook is a
"must" for working spouses and parents with a vegetarian life style.
The Story Of Corn
Betty Fussell
University of New Mexico Press
MSC01 1200
1 University of New Mexico, Albuquerque, NM 87131-0001
www.unmpress.com
0826335926 $24.95 1-800-249-7737
Food historian Betty Fussell's survey of corn history blends folklore,
anthropology, botany and social and art history to provide a lively blend
of
anecdotes and facts about world corn, from its influence on war and ritual
uses
in the Inca and Aztec worlds to its use as a key ingredient in different
cultures' cuisines. The Story Of Corn isn't a cookbook; it's a specialized
food
history which will appeal across many different lines, from students of
anthropology and sociology to culinary enthusiasts and history buffs.
Whitecap Books
351 Lynn Avenue, N. Vancouver, NC, V7J 2C4, Canada
Two very different, excellent culinary titles from Whitecap Books are
highly
recommended picks. Eve Johnson's Eating My Words (1552855058, $16.95)
provides
a whimsical, revealing collection of essays and recipes by food expert Eve
Johnson, from a treatise on Why Chocolate is Evil to Why Mushrooms Are
Scary
and Famous Pigs of Literature. Blend a healthy dose of food history and
humor
and you have a lively style and set of insights both educational and fun
for
leisure reading. Bill Jones' Chef's Salad (1552854191, $19.95) takes the
salad
a step further, infusing the simple greens with embellishments which make
them
notable and unusual. Italian greens, for example, need little more than a
unique Roasted Pepper Dressing to prove different, while Coleslaw with
Curried
Peanut Dressing provides a unique taste treat indeed.
Out Of The Kitchen
Jeannette Ferrary
John Daniel & Company
PO Box 2790, Kinleyville, CA 95519
www.danielpubli****ng.com
1880284782 $15.00 1-800-662-8351
Storyteller and food fan Jeanette Ferrary's memoir packs in humor and food
affection, beginning her story with childhood memories of food and its
effects
on her life and recounting her journey to adulthood and the travels which
brought her in touch with food traditions across the country. Out Of The
Kitchen: Adventures Of A Food Writer is a delightful leisure read,
charting
Jeanette's personal encounters with some of the most famous cooks in the
world,
and her eventual rise to become a food columnist for the New York Times.
My New Mediterranean Cookbook
Jeannette Seaver
Arcade Publi****ng
141 Fifth Avenue, 8th fl, NY, NY 10010
1559707232 $27.00 1-800-759-0190
Gourmet chef and Mediterranean traveler Jeannette Seaver presents My New
Mediterranean Cookbook, a compilation of recipes using traditional
Mediterranean-diet ingredients such as vegetables, legumes, fresh fruit,
nuts,
cereals, olive oil, fish, red meat, and poultry. Straightforward
instructions
simplify the preparation of such delicacies as Dandelion Salad with New
Potatoes and Bacon, Roast ****tobello Mushrooms with Gremolata, Beggar's
Purses
of Stuffed Chicken, Almond Tart with Strawberries, and so much more. The
dishes
are organized by course, and a handful of sample menus plus a convenient
index
assist in planning mealtimes. A welcome addition to any enthusiast's
cookbook
shelf.
Buddha's Table
Chat Mingkwan
The Book Publi****ng Company
PO Box 99, Summertown, TN 38483
1570671613 $14.95 1-888-260-8458
Written by a professional restauranteur and Thai native, and printed in
binding
specially designed to lay flat for easy reference in the kitchen, Buddha's
Table: Thai Feasting Vegetarian Style is a guide to the joy of meatless
cuisine, focusing upon food styles from all four regions of Thailand.
Recipes
such as Crispy Noodles, Tofu Patties, Mung Bean Wraps and more are
complemented
with information on how to properly prepare Thai produce, spices, noodles,
wrappers, and rice for those unfamiliar with Thai ingredients. A handful
of
color photographs enhance this superb and easy-to-use addition to any
vegetarian cookbook shelf.
Low-Carb Cocktails
Marlene and Chuck Koch
M. Evans & Company, Inc.
216 East 49th Street, NY, NY 10017
www.MEvans.com
1590770617 $6.95 1-800-462-6420
Low-carb Cocktails is a pocket-sized recipe book of more than sixty low
carbohydrate cocktails for those who enjoy drinks but are mindful of their
waistlines. Including party favorites such as 4-carb Pina Colada and
7-carb
Margarita, holiday treats such as 4-carp Eggnog and 6-carb Champagne
Cocktail,
and also featuring ultra-low carb or non-alcoholic versions of many
recipes,
Low-Carb Cocktails is easy-to-follow, quick-mix book especially needed in
an
era oversaturated with excessively fattening foods. All listed recipies
are a
snap to prepare, and include a calorie count as well as a net carb
listing.
Pasta For Wimps
Carlo Lai
Sterling Publi****ng Company
387 Park Avenue So., NY, NY 10016
1402710089 $14.95 1-800-805-5489
Some cookbooks are as fun to browse through as they are to cook from --
and
Carlo Lai's Pasta For Wimps is just such a culinary compendium! All of the
basic pasta dishes are represented from spaghetti, fettuccine, and
ravioli, to
tortellini, gnocchi, and the ever popular lasagna. Pasta For Wimps excels
in
the presentation of "kitchen friendly" recipes authentic and traditional
sauces
from Napoletana and Bolognese, to Aglio e Olio and Pesto. From Spaghetti
Carbonara (Spaghetti with bacon and Cream Sauce), to Lasagne di Salmone e
Zucchine (Lasagne with Salmon and Zucchini), each delicious dish and the
steps
to making them are wonderfully showcases with full color photography by
Matt
Cohen. If you only have time for one new cookbook in your personal
collection,
make it Carlo Lai's Pasta For Wimps!
Kilkenny Cookbook
Real Ireland Design
c/o Irish Books and Media, Inc.
1433 Franklin Avenue East, Minneapolis, MN 55404-2101
0946887144 $25.95 www.irishbook.com
Kilkenny Cookbook reveals the finest and most popular recipes used by the
chefs
of the Kilkenny restaurant, which has been one of Dublin's most successful
eating places since its opening in 1976. Full color illustrations add a
mouth-watering visual touch to the simple instructions for such varied
dishes
as Okra, Green Bean and Crispy Bacon Salad; Chicken Tikka Masala; Sticky
Toffee
Pudding with Toffee Sauce; Gluten-free Scones, and a great deal more. A
rich
treasury of delectible delights, Kilkenny Cookbook is very highly
recommended
for kitchen cookbook collections.
Hawai'i Light And Healthy
Diana Helfand
Bess Press
3565 Harding Ave., Honolulu, HI 96816
1573062081 $12.95 www.besspress.com
Diana Helfand has taught nutrition in the Food Service and Hospitality
Education Program at Kapi-olani Community College and hosted the 'Heart-y
Chef"
cooking show on KHON for five years. Her column "Heart-y Cooking was a
regular
feature in the Honolulu Star-Bulletin for nine years, and she currently
writes
the weekly "Heart-y Chef" column of "MidWeek". In Hawai'i Light And
Healthy,
Helfand draws upon her many years of culinary experience and expertise to
compile recipes (each of which includes approximate nutrition information
per
serving) that showcase what an Hawaii perspective has to offer the health
conscious and adventurous family kitchen cook. From Chinese Chicken Salad
a la
Heart-y Chef; Easy Fish Stew; Candied Acorn Squash; and Banana-Chocolate
Chip-Macademia Bread; to Maple Fruit Crumble; Grilled Spice Salmon; Veggie
Penne with Pine Nuts; and Stuffed Zucchini Boats, Hawai'i Light And
Healthy is
an ideal addition to any personal cookbook collection and features a
spiral
binding allowing the book to lay flat upon the kitchen counter while in
use.
Quick & Easy: A Taste Of Tofu
Yukiko Moriyama
Japan Publications Trading Company
c/o Kodansha America, Inc.
575 Lexington Avenue, 23rd Floor, New York, NY 10022
488996133X $12.95 1-800-451-7556
Quick & Easy: A Taste Of Tofu is a straightforward guide to preparing tofu
according to classic Japanese and Chinese recipes, as well as some more
contem****ary preparations like "Braised Beef and Tofu." Quick & Easy: A
Taste
Of Tofu is most assuredly not a vegetarian cookbook, since it includes
recipes
with meat, poutry, and seafood, but vegetarians will delight in the wealth
of
useful ways to prepare a delicious staple such as Seasoned Frozen Tofu and
Fermented Soybean Soup. Full- color photographs on every page combined
with
step-by-step illustrations explicitly reveal not only how to prepare tofu,
but
also exactly what the dishes will look like at each step of their cooking.
Above all, Quick & Easy: A Taste Of Tofu emphasizes the efficient
utilization
of time, and is perfect for the tofu lover on the go.
Recipe, Please
Marty Meitus
Johnson Books
1880 So. 57th Court, Boulder, CO 80301
155566332X $16.00 jpcolorado.com
Recipe, Please by "Rocky Mountain News" food editor Marty Meitus is a
compendium of recipes drawn from many of Colorado's best restaurants and
most
accomplished chefs. Original published in Marty's popular weekly newspaper
column, Recipe, Please showcases 166 dishes that range from ****tobello
Mushrooms Stuffed with Lobster, Crab, and Goat Cheese from Paul's
Catering; to
Mixed Greens with Penne and Grilled Chicken and Lemon Basil Vinaigrette
from
Augustine Grill; to Seared Scallops with Roasted Red and Yellow Pepper
Sauces
from O's Steakhouse; to Wolfgang Puck's "Grand Cafe Key Lime Pie from
Wolfgang
Puck's Grand Cafe. A superb regional cookbook, the dishes comprising
Recipe,
Please are as kitchen cook friendly as they are palate pleasing and
appetite
satisfying!
Raising the Bar
Nick Mautone with Marah Stets
Artisan
708 Broadway, New York, NY 10003
www.artisanbooks.com
1579652603 $27.50 1-800-722-7202
Raising The Bar: Better Drinks Better Entertaining is far more than just
another a cocktail book. Though it features 250 recipes and full-color
photographs, Raising The Bar goes a step further and offers the tested
secrets
of a professional restaurant manager to serving cocktails for a crowd,
planning
a head, perfecting techniques for mixing a drink, tips, tricks,
techniques, and
more. Tasty original recipes include Frozen Prickly Pear Margarita,
Strawberry
Kiwi Sangria, and Watermelon Lemonade. A must-have for anyone seeking not
only
to hone their drink-mixing skills, but also improve their presentation,
and
flair to professional food service levels.
Great Burgers
Bob Sloan
Chronicle Books
85 Second St., San Francisco, CA 94105
www.chroniclebooks.com
0811842932 $14.95 1-800-722-6657
There's so much more to a hamburger than will ever be encountered at a
McDonald's or a Wendy's or a Burger King. Great Burgers: Mouthwatering
Recipes
by burgermeister Bob Sloan offers a culinary collection of savory
hamburger
recipes that brings this American classic up into the ranks of gourmet
dining.
There are even "kitchen friendly" recipes for superbly crafted non-meat
burgers! From the ****tobello Mushroom and Goat Cheese Burger; to the Lamb
and
Feta Burger with Cumin-Yogurt Dressing; to the Churasco Burger with
Chimichurri
Sauce; to the ****tobello-Eggplant Burger with Smoked Mozzarella and
Tapenade,
Great Burgers is one specialty cookbook that fully lives up to its title!
Enhanced throughout with the color photography of Jonelle Weaver, Great
Burgers
is additionally enhanced with a chapter dedicated to truly superb recipes
for
side dishes, a "Table of Equivalents", and an index. If you only have room
on
your kitchen shelf for one more cookbook, then make it Bob Sloan's Great
Burgers!
Made In Greece
John S. Kaldes
Publi****ng Works
4 Franklin Street, Exeter, NH 03833
KSB Promotions (publicity)
www.publi****ngworks.com
0974480363 $22.95 1-800-333-9983
John S. Kaldes has a passion for preparing and sharing authentic Greek
cuisine
recipes. Made In Greece: A Guided Tour Of Greek Cooking is hallmarked with
easy-to-follow, step-by-step preparation instructions and guidelines that
will
enable even the most novice kitchen cook to turn out gourmet quality Greek
dishes. From Tiganites Patates me Avga (Fried Potatoes with Eggs);
Fasolakia
Yahni (String Beans with Onions and Tomatoes); and Kotopoulo Souvlaki
(Chicken
Kebab); to Arni me Kolokythia (Lamb with Zucchini); Ravani (Farina Cake
with
Syrup); and Tsourekia (Easter Bread) Made In Greece will quickly become a
popular addition gracing any family cookbook collection.
Schuler's
Hans Schuler & Chef Jonathan Schuler
Huron River Press
3622 W. Liberty, Ann Arbor, MI 48103
193239902X $35.00 www.amazon.com
Schuler's: Fresh Recipes And Warm Memories is a blend of family
traditions,
anecdotal memories, and super recipes. In short, the legacy ofChef
Jonathan
Schuler who was the first to offer his Michigan customers at Schuler's
resturant what became known as a blue plate special . Enhanced with
introductory commentary, history, and "Chef's Notes", the recipes are
organized
into chapters on Stocks, Rubs, and Condiments; Salads; Appetizers and Hors
d'Oeuvres; Sandwiches; Soups and Stews; Fish and Seafood; Poultry nd Meat;
More...; Side Dishes; Drinks; and Desserts. From Schuler's Seasoning Salt;
Schuler's Famous Cole Slaw; Pan-Fired Oysters with Spicy Remoulade Sauce;
and
Prime Rib Sandwich with Sweet Onion Relish and Maytag Blue Cheese; to
Schuler's
Swiss Onion Soup; Herb-Stuffed Trout with Horesradish Cream Sauce; Grandma
Schuler's Cornish Pasties; Schuler's Signature Lasagna; Balsamic Vinegar
Roasted Beets with Marjoram; Party Sangria; and Chocolate Bread
Puddingwith
Coffee Liqueur, Schuler's offers a complete and elegant resturant menu
that is
as "kitchen cook friendly" as it is palate pleasing and appetite
satisfying!
The Fitness Kitchen
Shelly Sinton
Taylor Trade Publi****ng
Natonal Book Network, dist.
4501 Forbes Boulevardd Suite 200, Lanham MD 20706
www.ShellysFitnessKitchen.com
1589791436 $18.95 1-800-452-6420
In The Fitness Kitchen: Recipes For A Fad-free Lifestyle, Shelly Sinton
(Senior
Recipe Tester and Reviewer for "Leite's Culinaria" and author of the
weekly
newsletter "Real Food with Real Taste") debunks fad diets and offers in
their
place a fad-free way of eating that will enhance a lifestyle hallmarked by
health choices and wonderful eating. Each of the 175 recipes are enhanced
with
a complete nutritional analysis. Of particular interest are the sections
on
"flavor boosters', kitchen health and fitness principles, "pantry
essentials",
and quick dessert ideas. From Pumpkin Orange Scones; Bageled Tuna Salad
Sandwich; Balsamic Steak; and Savory Fruited Brown Rice; to Apple-Fig
Compote
with Yogurt; Banana Coconut Milk Freeze; Roasted Pepper Cherry Salsa; and
Five-Spice ****k and Vegetable Stir-Fry, The Fitness Kitchen will prove a
welcome and popular addition to any personal or community library kitchen
cookbook collection.
The Common Grill Cookbook
Craig Common
Sleeping Bear Press
PO Box 20, Chelsea, MI48118
www.sleepingbearpress.com
1886947880 $35.00 www.amazon.com
Craig Common began his culinary career at age fourteen wa****ng dishes in a
Dearborn Heights restaurant. A self-taught chef, Common eventually became
overseer of sixteen C.A. Muer Cor****ation restaurants in Michigan, Ohio,
and
Florida. He finally opened up The Common Grill restaurant on July 26, 1991
and
became an immediate success in downtown Chelsea, an enterprise that has
grown
from 48 seats to a 148 seats and includes a popular carryout market. The
Common
Grill Cookbook is an impressive compilation of more than 150 of Craig
Common
and his restaurant clienteles' favorite recipes. Ranging from Firecracker
Shrimp with Hong Kong Salsa; Pinconning Cheese Soup; Apple Praline French
Toast; and Braised Beef Short Ribs with Gorgonzola Polenta Cakes; to Pasta
Jambalaya; Grilled Asian BBQ Tuna; and Warm Berry Bread Pudding, The
Common
Grill Cookbook is an ideal addition for gourmet cookbook collections while
being thoroughly "user friendly" for even the most novice of kitchen
cooks!
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