Gentlemen, take up your forks. Here are tasty recipes that any regular guy can manage if he follows the instruction-manual illustrations. The Beat Heat Eat 'No Fuss Food' criteria: five ingredients or less; easy to prepare and cook; tastes great. Includes tips, tricks and shortcuts, and recipes for seduction.

"This book contains a compilation of offered papers presented at the main congress of the XX International Grassland Congress held in University College Dublin, Ireland from 26 June to 1 July, 2005. It is complemented by six other books arising from the XX IGC as listed on the back cover: the book of invited papers from the main congress and five books containing the proceedings of five satellite workshops held immediately after the main congress at locations in the UK and Ireland (Aberystwyth, Belfast, Cork, Glasgow and Oxford). The workshops were designed to facilitate more in-depth presentations and discussions on more specialised topics of worldwide significance. The main congress brought together scientists from many disciplines, policy makers, consultants and producers involved directly in grass production and utilisation, as well as people in associated industries. They discussed issues around the theme of the congress, Grasslands : a Global Resource. The congress programme was organised around three main thematic areas: Efficient Production from Grassland Grassland and the Environment Delivering the Benefits from Grassland"

As the number of old persons increases dramatically, information is the one thing both the young who are trying to take care of the old and the elderly who are trying to take care of themselves need to assuage concerns and solve problems that advancing years bring. Like their young counterparts, the old know shockingly little about care and upkeep, not only of the automobile, but more important of the human body. Aging: An Encyclopedia concretely and accurately summarizes the latest research in geriatrics and gerontology while presenting strategies for adding years to your life and life to your years. Not just basic questions are answered, such as those involving the onset of cancer, but also seemingly peripheral ones, such as descriptions of government and non-profit agencies that can be reached for information and help. Included are practical aids, such as checklists for choosing a nursing home, a doctor, a financial planner. Theory and application are kept separate. Avoided are false hopes and sensationalism too often found in news coverage of aging. Only solutions to problems of aging which are medically sound and applicable to everyday life are dealt with. This volume does not pretend to state or to answer every question that at present can be raised concerning aging. There is no attempt at simple solutions to complex problems. The intention is that enough information be included to support and exemplify statements made. Although I am immensely indebted to the many researchers upon whose work I have leaned so heavily, there are few footnotes, acknowledgements and attributions in the text, for the attempt here is to bring out essentials clearly without scholarly encumbrances, such as raised numbers trailed by sets of dots. A guidebook, this volume is easy to use and small enough to be carried everywhere. The format is designed as a reference to be consulted for particular concerns. Essays are organized in more than 80 topics arranged alphabetically. Entries are self-contained, so that a reader can start anywhere. Where it is possible to retain accuracy, language familiar to lay people has been substituted for scientific jargon. Technical terms are explained in the glossary at the end of the volume. For more in-depth information, articles and books are cited in the bibliography and in particular areas although it is wise to remember that publishers and organizations are continually revising or bringing out new writings to reflect research with the most recent data and discoveries.

Having been in the food service industry since my teens, owning a restaurant and upscale catering service, Ive created and collected many wonderful recipes. My experiences ran the gamut from creating menus for a romantic dinner for two to a spring brunch adorned with tulips, to a Christmas cocktail party for 500 at an estate overlooking Biscayne Bay. We enjoyed enchanting yacht christenings, weddings, and many more special occassions that required food, service and cocktails. Every event was a unique experience. Fitting together seamlessly and matching the food to both the occasion and the host was always a challenge. What I have assembled here are easy to make recipes that dont require extensive, exotic ingredients. Have fun! Awaken the senses! Get the nose, tongue, eyes and ears aroused. If you want to be intimate, create the ambiance. Candles, linen, roses. Do you want to use food as an aphrodisiac? Use dark chocolate paired with a robust red wine. If you want to be hot & spicy, use cayenne and chilies. If you want to be silky and sexy, express it with your sauces. Having 30 friends enjoy an afternoon barbeque? Crank up the music and the grill! Prefer a more staid cocktail party? Doily lined platters, servers donning white gloves and black bowties, soft classical music wafting throughout the room sets that stage. BOOK SUMMARY Were told that FOOD IS LOVE. I say if that is true then COOKING IS FOREPLAY. Making something special for the one you love should be done with care, consideration, sensuality and tenderness. Aphrodisiacs? Cocktails, spices, a rare steak, wine, chocolate, candles, fragrances and music create the ambiance. There need not be a reason. Conceive the menu, prepare the recipes, set the mood and take delight in your affair! The more you put into it, the better it will be.