Publication date: 1997-08
Dewey code: 641.8653
Price: $27.95
Review The New Good Cake Book: Over 125 Delicious Recipes That Can Be Prepared in 30 Minutes or Less (Large Print Cookbook) / G K Hall & Co:CookbookLarge Print EditionHome cooks should find these cakes as gratifying to make as they are to munch. Publishers WeeklyDiana Dalsasss new guide to baking made easy contains more than 125 no-nonsense recipes for cakes that need no enhancement to make them delicious and appealing. She takes you from the basics to simple shortcuts and tricks of the trade. Throughout, Dalsass delivers innovation and simplicity with rich and hearty cakes as well as reduced fat cakes to please even the most reluctantly health-conscious.
Publication date: 2008-10-28
Dewey code: 641.815
List Price: $40.00
Price: $22.00
Review BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes / Scribner:Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back - it's all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water - not just brushing off the flour - making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. There is simply no one like Shirley Corriher. [+]People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef. Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous "At-a-Glance" charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's "What This Recipe Shows" in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears. For years, food editors and writers have kept CookWise, Shirley's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-inlaw's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch ofscience - "better baking through chemistry. " She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable "little nuns" made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit. Some will want it simply for the recipes - incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley's popovers are huge.
Authors
- The practical and the inspirational meet in a wonderful exploration of the world of food. Ingre...
- See Product Description below for a complete description of this item.
- Sold individually
Review Cooking Desserts / Whitecap:The practical and the inspirational meet in a wonderful exploration of the world of food. Ingredients, regional cuisine, and occasions are celebrated for novices and more experienced cooks. A showcase of practical advice and contemporary recipes, Cooking Desserts draws inspiration from around the world. It presents recipes - from little lemon tarts to sumptuous chocolate gateaux - for all occasions and cooking skill levels. Simply and thoroughly explained are regional cuisines and customs as well as famously difficult techniques such as how to make soufflés. 192 pages, softcover.
Publication date: 2008-10-28
Dewey code: 641.815
List Price: $40.00
Price: $22.00
Review BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes / Scribner:Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back - it's all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water - not just brushing off the flour - making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. There is simply no one like Shirley Corriher. [+]People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef. Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous "At-a-Glance" charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's "What This Recipe Shows" in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears. For years, food editors and writers have kept CookWise, Shirley's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-inlaw's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch ofscience - "better baking through chemistry. " She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable "little nuns" made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit. Some will want it simply for the recipes - incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley's popovers are huge.
Publication date: 1999-02
Dewey code: 641.5941
List Price: $32.06
Price: $88.94
Review Paul Heathcote's Rhubarb and Black Pudding / 4th Estate, Limited:
Creator: Fiona Geddes
Publication date: 1996-09
Dewey code: 641
List Price: $23.78
Price: $22.22
Review New Covent Garden Soup Company's Book of Soups: New, Old & Odd Recipes (Covent Garden Soup Company) / Boxtree, Limited:The New Covent Garden Food Company was founded in 1988 to make homemade quality soup using entirely natural ingredients, and despite many imitators over the past eighteen years New Covent Garden are still the bestsellers in the fresh soup market. This enduring popularity is a result of New Covent Garden's continuous passion for fresh soup, which they expound as the ultimate, easy-to-make, healthy, delicious meal. Featuring over 100 of the New Covent Garden Soup Company's most popular soup recipes, this kitchen classic is as appealing today as it was when it was first published ten years ago. Repackaged in keeping with New Covent Garden's latest branding, the original "Book of Soups" is being relaunched to coincide with the publication of the new title, "Soup in Season".
Publication date: 2006-10-01
Review Crave: Cheese Desserts to Die for / Marshall Cavendish:
Authors
- The Culinary Institute of America
Dewey code: 641.71
List Price: $40.00
Price: $21.81
Review Baking at Home with The Culinary Institute of America / Wiley:A complete, illustrated volume of lessons and recipes for the home baker. The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. Ideal for developing skills and building a repertoire, the book's 200 recipes - all specially created by the CIA - are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes. Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens.
Publication date: 2003-09
List Price: $21.95
Price: $21.95
Review Let Them Eat Pound Cake / Loretta Publishing:Let Them Eat Pound Cake is a cookbook comprised of over 60 delectable Pound Cake recipes. It also contains useful information about cake ingredients and tips on how to make the perfect Pound Cake. The author includes some history about Pound Cake along with a Pound Cake recipe dating back to 1747. A selected quote follows each recipe for inspiration and "food for thought. ".
Authors
- Jack Bishop
- Cook's Illustrated
- Editors of Cook's Illustrated Magazine
Edition: 1ST
Publication date: 2000-04-01
List Price: $14.95
Price: $24.95
Review How to Make Quick Appetizers / Boston Common Press:An illustrated step-by-step guide to perfect party food. Need recipes for delicious, easy-to-make appetizers? How to Make Quick Appetizers is an excellent source. In fewer than 100 pages it presents illustrated, step-by-step instructions for preparing party food that includes dips, salsas, cheese, vegetable, and meat appetizers-recipes, tips, and information that all cooks can use. Beginning with a review of appetizer basics that also offers useful serving suggestions, the book then presents a representative range of recipes. Among these are exemplary formulas for favorites like guacamole and classic red salsa, as well as recipes for unusual bites like Asparagus Frittata with Mint and Parmesan, Indian-Style Meatballs with Apricot Sauce, and Seared Flank Steak with Horseradish Sauce. Throughout, underlying techniques are explored and illustrated (the phyllo-wrapped Brie drawings are particularly helpful), and sensible tips abound (for example, when hollowing potatoes for stuffing with bacon and cheese, be sure to remove as much pulp as possible). A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. -Arthur Boehm.
Publication date: 2001-05
List Price: $22.00
Price: $22.00
Review The Useable Cookbook Desserts (Useable Cookbook) / Haag Press:To meet the needs of family and friends, Ruth Haag condensed her most effective dessert recipes into this compact, splash resistant volume. The cakes presented here range from the simplest plain-brown war cake to a beautiful raspberry wedding cake, complete with a butter cream frosting. Here you will find pies, puddings, ices, fudge, cookies, tarts, even Trifle; all of the guilty pleasures that give us the motivation to exercise. Both the recipes and the cookbook design spent more than 7 years of testing in homes. The recipe format is short, to the point, and east to read. Ingredients are listed in the order used and, where possible dry ingredients come first, so the cook can reuse the same measuring tools without cleaning them out. All of the recipes are salt-free. AS with every volume of the Useable Cookbook series, and several empty pages covers are provided at the end, for the cooks’ own additions. The volume’s compact 7-by-9-inch 3-ring binder is also plastic-covered, and stays open on the counter without taking up too much space. The perfect follow-on gift once a new cook masters the main and side-dish volumes, or a great index of desserts for the experienced cook.
Publication date: 2008-08-05
List Price: $69.32
Price: $21.47
Review Elegant Desserts and Sweet Temptations / Xlibris Corporation:
Publication date: 1999-04-01
Dewey code: 641.862
Price: $6.99
Review The Ice Cream Machine Cookbook / Berkley:From rich ice custards to lighter sorbets to low-fat ice milk and frozen yogurts, this cookbook tempts all ice cream lovers. And with special low-fat versions of richer recipes, readers can enjoy the taste without the guilt! Features 75 recipes.
Publication date: 1997-11
Review Quick Mix Cakes (Mini Cookbooks) / Konemann UK Ltd:
Publication date: 1993-10-27
Dewey code: 641.86
Price: $22.50
Review Stars Desserts / William Morrow Cookbooks:A lavishly illustrated collection of more than 150 dessert recipes that are guaranteed to dazzle the eyes and delight the tastebuds-from the head pastry chef of one of the country's most celebrated restaurants, Stars of San Francisco.
Creator: Shelly Reeves Smith
Publication date: 2004-04-01
Dewey code: 641
List Price: $14.95
Price: $29.99
Review Mad About Muffins / Andrews McMeel Publishing:When AMP's Mad About Muffins came out in hardcover in 1996, muffin mavens couldn't snatch it up fast enough. In fact, more than 33,000 copies of that edition have sold to experienced cooks, those looking for easy access into the world of freshly baked muffins, friends seeking the ideal cooking gift, and many others. After eight years of fantastic muffins, it's time for the paperback edition of Mad About Muffins. This full-sized version includes the more than 100 super-simple recipes that Dot Vartan created and found for the original collection. Also included are the richly colored and warmly detailed illustrations that Shelly Reeves Smith conceived as the perfect counterpart for the mouthwatering ingredients. Dot launched Mad About Muffins after her favorite bakery closed and she was forced to find or create another source for her own muffin craving. That aficionado's focus and enthusiasm is obvious throughout the book, as is her intention to make this simple and fulfilling food easy to create. Clear instructions, shortcuts, and cooking tips abound, making this one of the easiest ways to create everything from mini to extra-large muffins in less than an hour.
Creator: America's Test Kitchen
Edition: Lslf
Publication date: 2008-09-01
Dewey code: 641.815
List Price: $34.95
Price: $21.97
Review The America's Test Kitchen Family Baking Book / Boston Common Press:Featuring more than 700 kitchen-tested recipes, 800 step-by-step photos, opinionated product ratings, and at-a-glance tutorials that guarantee success every time you bake. A companion to the bestselling America's Test Kitchen Family Cookbook (with more than 550,000 copies sold), this comprehensive cookbook delivers the foolproof recipes, step-by-step instructions, and troubleshooting guides that have become the hallmark of every book published by America's most trusted test kitchen. For anyone who has made pie dough that seemed impossible to roll out, bread that failed to rise, or a birthday cake that couldn't be served, this book will be a lifesaver as well as a lifelong and trusty baking companion. And with 22 chapters, this book is packed with recipes that will keep you busy (and your family and friends happy) for years to come. Here you'll find recipes that range from easy and approachable (simple bowl cakes, quick breads, no-knead bread, and no-bake cookies) to more ambitious and demanding (artisan breads, wedding cakes, fancy layer cakes, and pastry). So whether you are an accomplished baker looking for a great collection of new recipes or a beginning baker looking for a practical step-by-step guide and easy recipes to bake for your family, you'll find what you want here. In addition to the recipes, The America's Test Kitchen Family Baking Book is full of test kitchen tips that explain how or why a recipe works (and where you can go wrong), recipes at a glance (where we provide mini tutorials with photos), and illustrated troubleshooting guides (where we highlight the most common baking problems and their solutions). A practical guide to baking basics with information on key ingredients and necessary equipment (along with the test kitchen's favorite brands), The America's Test Kitchen Family Baking Book will help anyone get started on the right track.
Edition: 2nd
Publication date: 2003-03-01
Dewey code: 641
List Price: $35.00
Price: $22.09
Review Soups / Robert Hale:Soups are the most versatile of dishes, but in the standard cookbook they are all too often passed over lightly. Here is a book which restores the balance, both on the shelf and in our diet. Hannah Wright gives us a wide selection of soups—cooked or uncooked, hot or chilled, basic or exotic, light starters or complete meals. If you want to find soups that are easy, slimming, vegetarian, or as good as a main course, consult the quick reference lists at the end. With soups from five continents, all palates will be truly satisfied.
Publication date: 2001-09-22
Dewey code: 641.8653
List Price: $50.00
Price: $26.95
Review Cakewalk: Adventures In Sugar With Margaret Braun / Rizzoli International Publications:Cakewalk showcases and makes available for the first time the superbly decorated cakes that have earned cake decorator and sugar artist extraordinaire Margaret Braun her stellar reputation. This book contains easy-to-follow step-by-step instructions for constructing fifteen of Braun's greatest creations. In addition to offering the tools and a foolproof decorating method for each featured cake, Braun also provides the creative and culinary background on each of her confections. Each sugar masterpiece is the result of many influences-all of which are conveyed through Braun's own words and an elegant blend of imagery that includes her diverse visual references, magnificently drawn and hand-lettered schematic cake plans, illustrations done in food coloring, and especially commissioned photography by renowned photographer Quentin Bacon. Braun also reveals her secrets for beautiful cakes, such as achieving the perfect consistency for fillings and icings, mixing colors to get the right hue, and combining colors and motifs successfully. A visual glossary covers every decorative motif featured in the book, describing its creation through clear visuals and easy-to-follow text. The volume also includes Braun's favorite recipes, including basic cakes, an array of icings and ganaches, rolled fondant, pastillage, marzipan, and family recipes like Braun's mother's flourless chocolate cake. Finally, a detailed listing and description of the necessary cake-decorating tools and a sources section round out this definitive work.
Creator: Charlie Trotter
Publication date: 2006-09-12
Dewey code: 641.86
List Price: $35.00
Price: $21.87
Review Wild Sweets: Exotic Dessert and Wine Pairings (Wild Sweets) / Whitecap Books:New dessert delicacies, from wild and exotic ingredients. Wild Sweets introduces a new way of thinking about desserts. The recipes in this book elevate sweets from the ordinary to the extraordinary and the sublime, and appeal to the senses in their taste, texture and shape. No longer is dessert just one course. Like a complete fine meal, it begins with canapes and cocktails, and builds with sweet dishes made from fruit and berries, grains and seeds, or even sweet vegetables that may be augmented with chocolate or ice wine. Then it finishes with decadent cookies and chocolates. To accompany each dessert course, Dominique and Cindy Duby pair sweet wines and ice wines that draw out the flavors of the dishes and heighten the dining experience. Wild Sweets will enchant the home cook with the newest and most exciting development in the world of desserts. There are over 250 recipes in all.
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The New Good Cake Book: Over 125 Delicious Recipes That Can Be Prepared in 30 Minutes or Less (Large Print Cookbook), BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, Cooking Desserts, BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, Paul Heathcote's Rhubarb and Black Pudding, New Covent Garden Soup Company's Book of Soups: New, Old & Odd Recipes (Covent Garden Soup Company), Crave: Cheese Desserts to Die for, Baking at Home with The Culinary Institute of America, Let Them Eat Pound Cake, How to Make Quick Appetizers, The Useable Cookbook Desserts (Useable Cookbook), Elegant Desserts and Sweet Temptations, The Ice Cream Machine Cookbook, Quick Mix Cakes (Mini Cookbooks), Stars Desserts, Mad About Muffins, The America's Test Kitchen Family Baking Book, Soups, Cakewalk: Adventures In Sugar With Margaret Braun, Wild Sweets: Exotic Dessert and Wine Pairings (Wild Sweets)Top headlines: Pilgrim's Pride files for bankruptcy protection: Pilgrims Pride Corp., the nations largest chicken producer, filed for Chapter 11 bankruptcy protection on Monday, hobbled by its debt load and volatile feed prices. ›19:12 Madonnas film on AIDS in Malawi comes to TV: Madonna's documentary about the AIDS crisis in Malawi, "I Am Because We Are," will get its TV premiere on Sundance Channel at 9 p.m. EST Monday, which is World AIDS Day. ›16:38 29 Nov, Sat New hope on AIDS in Africa: In a sign of hope on a continent ravaged by AIDS, a South African fertility clinic has started a service allowing couples infected with the virus to have a healthy baby. ›12:20 FDA sets safe level for infant formula chemical: Federal regulators set a safety threshold Friday for the industrial chemical melamine that is greater than the amount of contamination found so far in U.S.-made infant formula. ›01:10 29 Nov, Sat The New Yorker: Pursued by a bear: No Treasury Secretary has ever entered office with as much responsibility as Timothy Geithner will have. ›23:13 Top 5 party and gift wines: Wondering what bottle to bring to the party? Epicurious profiles five perfect presents in the red, white, and sparkling varieties. ›16:11 26 Nov, Wed Aston Martin laying off 600 employees: Aston Martin, maker of James Bond's luxury sports car, said Monday that it is laying off as much as a third of its work force because of falling sales during the economic slump. ›18:16 N.M. baby dies from illness tied to formula: The New Mexico Health Department says a baby has died and another has been hospitalized due to a rare infection. ›19:04 U.S. intel office adds warming to warnings: A major U.S. intelligence report coming out Thursday is adding climate change to the "traditional" mix of factors expected to destabilize the world into the near future. ›21:33 19 Nov, Wed Hopes of ever separating conjoined girls dashed: Twin girls born joined at the head have overcome long odds, but the doctor who brought them to the U.S. now says there's no longer a chance they will ever lead separate lives. ›22:03 28 Nov, Fri Bush set to relax rules protecting species: Animals in danger of becoming extinct could lose the protection of government experts who make sure that dams and other projects don't pose a threat, under a regulation the Bush administration is set to put in place. ›16:13 20 Nov, Thu Twix and pizza are these really diet foods?: Proponents of the glycemic index say the secret to losing your gut is to eat by their numbers. But what happens when those numbers lie? ›17:40 28 Nov, Fri Pondering a playoff amid another BCS controversy: Another year. Another BCS controversy. It's got Peter Schrager daydreaming about the possibility of a playoff. Again. ›17:38 How do you get to Carnegie Hall? YouTube: Borrowing from "American Idol," the online video site announced plans Monday for a YouTube Symphony Orchestra, featuring a collaboration of wannabe musicians with Carnegie Hall, conductor Michael Tilson Thomas, composer Tan Dun and others. ›22:13 How do you get to Carnegie Hall? YouTube: Borrowing from "American Idol," the online video site announced plans Monday for a YouTube Symphony Orchestra, featuring a collaboration of wannabe musicians with Carnegie Hall, conductor Michael Tilson Thomas, composer Tan Dun and others. ›22:13 Video: Backstage with Faith Hill: Nov. 25: Country star Faith Hill talks about her husband's hosting gig on "SNL", singing in the shower, and her three daughters.(Today Show) ›16:55 26 Nov, Wed Paulson: Other rescue programs examined: Treasury Secretary Henry Paulson said that the administration is looking for more ways to tap a $700 billion program and will consult with Congress and the Obama administration. ›23:03 For the Record, Britney reveals very little: "No topic was off limits. No question went unanswered." That's what we were told at the beginning of the MTV documentary "Britney: For the Record." But Britney's answers to those questions provide very little insight about her life, her decision-making, or her mistakes. ›13:46 Your Career: Entitlements of the unemployed: With jobless claims at a 14-year high, this is a good time to figure out what youre entitled to if youre laid off or if you sense a pink slip may be in your future. ›15:05 Mom calls for jail in cyberbullying case: The landmark court case of a Missouri teen who committed suicide after allegedly being cyberbullied in a classmates ruse ended in a conviction but it was little more than cold comfort to a still-grieving mother. I can never bring Megan back, Tina Meier said. ›16:00 Best bets: Britney's back, and life's a Circus: Britney's back with her latest CD, "Circus." Also this week: "Frost/Nixon" comes to theaters. ›22:09 30 Nov, Sun Col. Jack Jacobs: Life in war and peace: With candor, humor, and quiet modesty, Medal of Honor recipient Col. Jack Jacobs looks back at his service and ahead to Americas future,sharing his views on our contemporary world and the nature and necessity of sacrifice. ›17:51 2 Oct, Thu Honda unveils fuel cell sportscar concept: American Honda Motor Co. has overhauled the look of its fuel cell concept cars, unveiling a futuristic, lightweight three-seater at the Los Angeles Auto Show dubbed the FC Sport. ›18:13 20 Nov, Thu Bumpy road ahead for cleaner cars: Call it an economic and environmental murder mystery in the making: Will a cash-strapped Detroit kill the electric car again? ›21:37 19 Nov, Wed |
