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The Derrydale Game Cookbook
Publish: Jan 2037
ISBN-13: 9781564160416
ISBN-10:1564160416
Status:Not yet published

Price: S$88.80

Book Description

Like other hunting and fishing classics Derrydale published in the 1930s, this cookbook has only become better with time. This is a no-nonsense, pract
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Like other hunting and fishing classics Derrydale published in the 1930s, this cookbook has only become better with time. This is a no-nonsense, practical guide to cooking virtually every kind of wild game with everything from simple recipes to gourmet level preparation. It was the first complete game cookbook published in North America and it remains one of the best.
Modern Buffet Presentation
by Clyne, Carol Murphy | Clyne, Vincent | | Tonelli, Francesco
Edition: 1st
Publish: May 2014
ISBN-13: 9780470587843
ISBN-10:0470587849
Status:Published

Price: S$89.95

Book Description

How to build extraordinary, memorable, and profitable buffets, from acclaimed experts

The ability to plan and execute a successful buffet is
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How to build extraordinary, memorable, and profitable buffets, from acclaimed experts

The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed—from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays.

  • Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business
  • Combines the business of running a catering operation with recipes and menus to provide inspiration
  • Features tantalizing photos by Francesco Tonelli
Street Foods
by von Bargen, Hinnerk | | Tonelli, Francesco
Edition: 1st
Publish: Mar 2015
ISBN-13: 9780470928646
ISBN-10:0470928646
Status:Published

Price: S$89.95

Book Description

Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling
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Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for “world casual” flavors from diners in every foodservice segment. This guide teaches professional chefs and culinary students how to capitalize on the ingredients, flavors, cooking techniques, and service of cherished portable foods from around the world. This is one of the only comprehensive texts available that offers a new look at food served out of trucks, booths, or mobile vending stations and aims to re-codify established classics. Street Foods explores a medley of global cuisines, cultures, and cooking techniques, combining the history of quintessential local street foods from around the world with recipes for these transportable treats. Recipes provide inspiration through the wonderful world of casual street food dining.

Features tantalizing photos by Francesco Tonelli.
Introduction To Culinary Arts
by Gleason, Jerry | The Culinary Institute of America
Edition: 2nd
Publish: Jan 2014
ISBN-13: 9780132737449
ISBN-10:0132737442
Status:Published

Price: S$147.50

Book Description

Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and
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Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.

 

Teaching and Learning Experience:

  • From theory to application, provides a solid foundation in culinary arts
  • Offers a wealth of features that spotlight key techniques and information
  • Addresses culinary management and business
Fairfield County Chef's Table:extraordinary Recipes From Connecticut's Gold Coast
by Kundrat, Dr Amy | Webster, Stephanie
Edition: 1st
Publish: Apr 2014
ISBN-13: 9780762786411
ISBN-10:0762786418
Status:Published

Price: S$31.90

Book Description

Fairfield County stakes a claim to some of Connecticut's most diverse terrain, an enviable proximity to New York City, and a discerning community of f
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Fairfield County stakes a claim to some of Connecticut's most diverse terrain, an enviable proximity to New York City, and a discerning community of food lovers driving the demand for a vibrant dining scene. The Gold Coast boasts some of the country's toniest neighborhoods, such as Greenwich and Southport, as well as the state's largest cities, including the historic port city of Norwalk, the corporate-minded Stamford, and the diverse Bridgeport. Fine dining, dense downtown dining districts, and neighborhood bodegas are equally at home along this dense and diverse corridor. Along Fairfield County's suburban center are such towns as Ridgefield, New Canaan, and Westport, whose historic Main Streets and cultural landmarks draw a family-oriented population. As a result, reclaimed taverns, farmers' markets, and upscale dining districts scattered with family-friendly options abound. At the landlocked northern fringes, quiet enclaves such as Easton, Wilton, and Newtown have large swaths of protected and undeveloped land, as well as bountiful farmland and a handful of farm-to-table restaurants.With recipes for the home cook from over fifty of the area's most celebrated restaurants and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Fairfield County Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals.
Hudson Valley Chef's Table:extraordinary Recipes From Westchester To Columbia County
by Sexton, Julia | Baranowski, Dr Andre
Edition: 1st
Publish: Jun 2014
ISBN-13: 9780762792160
ISBN-10:0762792167
Status:Published

Price: S$35.90

Book Description

Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retr
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Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a jet black streak. Lured by this soil's fertility came the family farmers of the Hudson Valley, who, over time, learned to glean the finest products that the land could provide. Today the Hudson Valley is an area rich in history and art, antiques and architecture, charming towns, and farms that produce bountiful local produce. America's history comes alive here as does its beauty. Naturally, Hudson Valley restaurants boast outstanding chefs with a deep and growing commitment to supporting local agriculture. Hudson Valley farmers and artisans fill out the menus with sustainable raised produce, meats, poultry, eggs, cheese, wine and other fine foods. It's creative cuisine at its bestWith over 80 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Hudson Valley Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people and place. Each recipe, chef profile, and photo tells its part of the story and magic of the Hudson Valley.
Providence & Rhode Island Chef's Table:extraordinary Recipes From The Ocean State
by Beaulieu, Linda | Weems, Al
Edition: 1st
Publish: Jun 2014
ISBN-13: 9780762796625
ISBN-10:0762796626
Status:Published

Price: S$35.90

Book Description

The state of Rhode Island is so small, it's more like a city-state with just about everything within easy driving distance. Rhode Island really is lik
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The state of Rhode Island is so small, it's more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money.Rue de l'Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens.With 100 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.
Baltimore Chef's Table:extraordinary Recipes From Charm City And The Surrounding Counties
by Patterson, Kathryn Wielech | Patterson, Neal | Maher, Kevin
Edition: 1st
Publish: Jun 2014
ISBN-13: 9780762792245
ISBN-10:0762792248
Status:Published

Price: S$31.90

Book Description

In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracti
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In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs. While embracing the local food movement, the city is now being recognized for an expanding culinary movement. Newcomers and homegrown chefs alike are charming diners with delicious variations staring the perennial favorite, crab, as well as offering unique options like frankenfish tacos and hearts of palm crab cakes that are becoming the taste of Charm City.With more than eighty recipes for the home cook from over fifty of the city's most celebrated eateries and showcasing photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Baltimore Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
Florida Keys & Key West Chef's Table:extraordinary Recipes From The Conch Republic
by Shearer, Victoria | Marrero, Michael
Publish: Oct 2014
ISBN-13: 9780762794584
ISBN-10:0762794585
Status:Not yet published

Price: S$35.90

Book Description

Surrounded by water, the Florida Keys yields a bounty that easily could qualify as the eighth wonder of the world. The Keys can confidently boast that
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Surrounded by water, the Florida Keys yields a bounty that easily could qualify as the eighth wonder of the world. The Keys can confidently boast that nowhere else in the continental US will you find fresher, more innovatively prepared fish and seafood. Special natural resources, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any way you like and the relaxed atmosphere of the restaurants is reflected in the cuisine. Be it a roadside cafe or a resort dining room, the cuisine is all "Keys casual." With 80 recipes for the home cook from Florida's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Florida Keys & Key West Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents of the Keys.
Twin Cities Chef's Table:extraordinary Recipes From The City Of Lakes To The Capital City
by Meyer, Stephanie
Edition: 1st
Publish: Nov 2014
ISBN-13: 9780762792191
ISBN-10:0762792191
Status:Not yet published

Price: S$31.90

Book Description

<div><p class="MsoNormal">The Twin Cities boast a culinary scene that features locally-grown foods showcased in both local speci
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<div><p class="MsoNormal">The Twin Cities boast a culinary scene that features locally-grown foods showcased in both local specialties and a variety of international traditions. The cities’ chefs, several of which have been nominated for the James Beard Award, take the freshest ingredients from the season picked right from the local orchards or farms to create inspired dishes the lure diners downtown.  With recipes for the home cook from over 50 of the two city's most celebrated eateries and showcasing over 100 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, <i>Twin Cities Chef's Table </i>is the ultimate gift and keepsake cookbook for both tourists and locals alike.</p></div>
Good Food––fast!:deliciously Healthy Gluten–free Meals For People On The Go
by Roberts, Jason | Colino, Stacey
Publish: Dec 2014
ISBN-13: 9781493008230
ISBN-10:1493008234
Status:Not yet published

Price: S$37.90

Book Description

<DIV>If you want to eat healthy without sacrificing flavor but are so busy that you often find yourself resorting to take-out or packaged conven
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<DIV>If you want to eat healthy without sacrificing flavor but are so busy that you often find yourself resorting to take-out or packaged convenience foods, this book is for you! Chef Jason Roberts shows how eating a rainbow of fruits and vegetables and other nutritious foods can fuel our bodies and minds—and still excite our palates!</div><DIV> </div><DIV> </div>
The Gradual Vegetarian
by Tracy, Lisa
Publish: Apr 2015
ISBN-13: 9781590775004
ISBN-10:1590775007
Status:Not yet published

Price: S$31.90

The Make-ahead Cook : 8 Smart Strategies For Dinner Tonight
Publish: Sep 2014
ISBN-13: 9781936493845
ISBN-10:1936493845
Status:Published

Price: S$39.89

Book Description

Everyone knows the benefits of home cooking--tastier, healthier meals and significant savings. But some nights there's just no time to make dinner fro
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Everyone knows the benefits of home cooking--tastier, healthier meals and significant savings. But some nights there's just no time to make dinner from scratch, and it can seem as though the only solution is to reach for a takeout menu. Now America's Test Kitchen has a better answer: The Make-Ahead Cook. This new cookbook reinvents make-ahead cooking so that you can cook when you want and still eat well every night of the week. <br><br>While most make-ahead cookbooks focus only on stocking your freezer, this book takes a new approach, with 8 strategies that show you how a little advance work and planning can reap huge benefits. <br><br>With smart new strategies and lots of options to cook now and save time later, we've reinvented make-ahead cooking to fit your schedule, taking the stress out of weeknight cooking.
Cooking Basics For Dummies
by Rama, Marie | Miller, Bryan
Edition: 5th
Publish: Nov 2014
ISBN-13: 9781118922316

Status:Published

Price: S$33.97

Book Description

Get started cooking now with Cooking Basics For Dummies, 5th Edition!

Are you looking to dig yourself out of microwave dinn
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Get started cooking now with Cooking Basics For Dummies, 5th Edition!

Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and saut?ing to creating delicious, easy-to-follow recipes, you'll discover how to cook up crowd-pleasing meals the whole family will enjoyall without breaking a sweat!

Even if you've never cracked an egg, this friendly, practical guide gives you all the ingredients to become a superior home cook. In plain English, it explains step-by-step how to master popular cooking techniques, such as dicing vegetables, hard boiling an egg, making quick and delicious sauces, planning menus, stocking your pantry, and so much more.

  • Packed with more than 150 easy-to-follow recipes for every meal of the day, from mouth-watering mains to sumptuous sides to delectable desserts
  • Helps you master grilling, slow cooking, baking, roasting, pressure cooking, and more
  • Includes tips on adapting meals to meet the latest dietary trends, such as low-sugar, low-sodium, low-fat, plant-based, and vegetarian diets
  • Covers shopping at farmer's markets and buying organic foods

Cooking Basics For Dummies, 5th edition is for every beginner cook or polished chef looking for a refresher on breathing new life into home-cooked meals.

Beer:a Global History
by Gavin D. Smith
Publish: Apr 2014
ISBN-13: 9781780232607
ISBN-10:1780232608
Status:Published

Price: S$27.00

Book Description

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Barbecue:a Global History
by Jonathan Deutsch | Megan J. Elias
Publish: Apr 2014
ISBN-13: 9781780232591
ISBN-10:1780232594
Status:Published

Price: S$27.00

Book Description

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Eggs:a Global History
by Diane Toops
Publish: Apr 2014
ISBN-13: 9781780232645
ISBN-10:1780232640
Status:Published

Price: S$27.00

Book Description

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Nuts:a Global History
by Ken Albala
Publish: Apr 2014
ISBN-13: 9781780232829
ISBN-10:1780232829
Status:Published

Price: S$27.00

Book Description

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Beyond Bratwurst:a History Of Food In Germany
by Ursula Heinzelmann
Publish: May 2014
ISBN-13: 9781780232720
ISBN-10:1780232721
Status:Published

Price: S$59.00

Book Description

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Al Dente:a History Of Food In Italy
by Fabio Parasecoli
Publish: May 2014
ISBN-13: 9781780232768
ISBN-10:1780232764
Status:Published

Price: S$59.00

Book Description

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The Restaurant Martin Cookbook:sophisticated Home Cooking From The Celebrated Santa Fe Restaurant
by Rios, Martin | Jamison, Cheryl | Jamison, Bill
Edition: 1st
Publish: Jul 2015
ISBN-13: 9781493010042
ISBN-10:1493010042
Status:Published

Price: S$46.48

Book Description

A full-color restaurant cookbook pairing award-winning authors Cheryl and Bill Jamison with up-and-coming Chef Martn Rios, of Santa Fe's Restaurant M
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A full-color restaurant cookbook pairing award-winning authors Cheryl and Bill Jamison with up-and-coming Chef Martn Rios, of Santa Fe's Restaurant Martn. From growing up in a family of eight children in Guadalajara, Mexico to working his way up the culinary ladder under the tutelage of top chefs, Rios' humble charm and exceptional culinary talent have won him accolades on the national scale. Recipes will showcase his exceptional talent in combining flavors from fresh, local produce and organic meats and poultry, in a fusion of Southwestern and Asian influences as well as his classic training in French technique.
Love Your Leftovers:through Savvy Meal Planning Turn Classic Main Dishes Into More Than 100 Delicious Recipes
by Evans, Nick
Publish: Apr 2014
ISBN-13: 9780762791422
ISBN-10:076279142X
Status:Published

Price: S$31.90

Book Description

<DIV><span>Nick Evans runs the popular food blog macheesmo.com, and he came up with a simple yet effective concept for everyday cooking: C
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<DIV><span>Nick Evans runs the popular food blog macheesmo.com, and he came up with a simple yet effective concept for everyday cooking: Create one foundation dish, in decent quantity, when you have the time--perhaps on a lazy Sunday afternoon--and then repurpose it to make other delicious dishes throughout the week. Cooking this way saves time and money and allows busy people to eat well every night.</span><br /><span>            <I>Love Your Leftovers</i> includes breakfast, lunch, dinner, and dessert options as well as a wide range of cuisines. Each main dish will have eight to ten creative recipes for leftovers. So, if you make a Roast Chicken one night, you can then make Chicken Tortilla Soup, Creamy Chicken Pesto Pasta, or Chicken and Dumplings another night. A Flank Steak can morph into Spicy Beef Wontons or Vietnamese Noodle Salad. Spicy Black Beans can become Black Bean Burgers or Crunchy Black Bean Tacos. <I>Love Your Leftovers</i> will also feature chapters on kitchen and pantry basics and Meal Planning 101, as well as a helpful index of vegetarian and thirty-minute meals.  </span><br /><BR></div>
Scout's Campfire Cookbook For Kids
by Conners, Christine | Conners, Tim
Edition: 1st
Publish: May 2014
ISBN-13: 9780762797219
ISBN-10:0762797215
Status:Published

Price: S$21.90

Book Description

<div>Hungry for Troll Stew, Snake on a Stick, or Dirty Marshmallows? They’re in here! As with <I>The Scout’s Outdoor Cookbook,</I&g
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<div>Hungry for Troll Stew, Snake on a Stick, or Dirty Marshmallows? They’re in here! As with <I>The Scout’s Outdoor Cookbook,</I> this all-new guide brings together outdoor recipes, methods, and tips for a Scout-friendly cooking experience geared toward kids. This userfriendly cookbook is aimed at Boy and Girl Scouts and their leaders, but it’s also ideal for campers, canoers, and kayakers—or anyone who wants to show children how to eat well in the wilderness. Spanning a range of popular camp cooking methods, these outstanding recipes will keep young chefs engaged and big appetites satisfied.<BR></div>
Mississippi Current Cookbook:a Culinary Journey Down America's Greatest River
by Charboneau, Regina | Reed, Julia | Fink, Ben | Bell, Harriet
Edition: 1st
Publish: May 2014
ISBN-13: 9780762793747
ISBN-10:0762793740
Status:Published

Price: S$49.90

Book Description

<span><span>Discover the diverse food and culinary traditions from the ten states that border America’s most important river--and the he
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<span><span>Discover the diverse food and culinary traditions from the ten states that border America’s most important river--and the heart of American cuisine--with 200 contemporary recipes for 30 meals and celebrations, and more than 150 stunning photographs.</span></span><br /><span><span> Starting at the river’s source in Minnesota, renowned chef/restaurateur Regina Charboneau introduces readers to a Native American wild rice harvest dinner, a Scandinavian summer’s end crayfish party, and a Hmong Southeast Asian New Year’s Eve buffet. Next the book moves to the river’s middle region, from Hannibal to New Madrid, featuring a dinner to honor the man most associated with the Mississippi--Mark Twain. Recipes are supplied for imaginative menus for such occasions as a St. Louis Italian spread featuring the city’s famous toasted ravioli, a farmer’s market lunch, and an Arkansas farm supper influenced by the vast farmlands on both sides of the Mississippi. The lower region, from Beale Street to the Bayous of the Gulf of Mexico, gives an insight into the author’s river roots in Natchez. Included are biscuits, shrimp, smoked tomatoes over creamy grits, a New Orleans-style Reveillon dinner, and a blessing of the fleet dinner inspired by the Vietnamese fisherman who shrimp at the mouth of the river.</span></span><br /><span><span>Scattered throughout are intriguing sidebars on such topics as how the paddlewheel steamboat came to ply the waters of the Mississippi, the traditional canoe method of harvesting Minnesota wild rice, and the 3,000 mile River Road lining the waterway. Throughout are stunning photographs of local scenery, dishes, and ingredients taken by renowned photographer Ben Fink on the magnificent </span><span style="font-style:italic;">American Queen</span><span> riverboat and at farms, historic homes, and towns along the length of the river.</span></span>
Foraging California:finding, Identifying, And Preparing Edible Wild Foods In California
by Nyerges, Christopher
Edition: 1st
Publish: Jun 2014
ISBN-13: 9780762786848
ISBN-10:0762786841
Status:Published

Price: S$31.90

Book Description

<div>From acacia to wild grape, <i>Foraging California</i> guides the reader to the edible wild foods and healthful herbs of the Go
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<div>From acacia to wild grape, <i>Foraging California</i> guides the reader to the edible wild foods and healthful herbs of the Golden State. Helpfully organized by plant families, with detailed information on locations, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes.<br></div>
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