The first cookbook from America's premier chocolate makers, Scharffen Berger Chocolate, features more than 100 spectacular--and often simple--recipes drawn from the company files and two dozen top pastry chefs.
Michel Richard (who calls himself Captain Crunch) is fun. In his manner, part Falstaff, part Friar Tuck. In his combination of flawless technique and boundless whimsy, a combination of Mozart and Frank Zappa. In this wildly fun and smart book, Richard explores every facet of flavour and texture in each recipe, giving you the tenderest pork ...
Michael Chiarello, author of the best-selling TraVigne Cookbook, explores his favourite subject - preparing delicious food for family and friends. Michael believes that great meals can be put together quickly if you stock your shelves with the right ingredients. These dishes - many of them based on the simple Italian recipes his mother used to ...
This recipe book involves "percentage chocolates" - the higher the percentage of chocolate, the less sugar they contain, as well as their own baking characteristics. It thereby cracks the code for substituting one type of chocolate for another and offers new recipes - and fresh takes on old ones.
The variables in machine embroidery are almost infinite - what is the best combination of needle, thread, stabilizer, hooping method, stitch underlay, stitch length and density; and that's for easy ordinary fabrics. The author provides a wealth of information to help the reader refine the variables to get great results with 19 of the most ...
The vivacious star of Food Network's "Iron Chef America" shows how to apply her friendly "go-with-what-you've-got" philosophy to create simple, sensational meals. Showcasing more than 100 dishes, the book is divided into convenient categories: fast, easy, fun, and phenomenal.
Lavender has been cultivated from the beginn ing of recorded civilisation, and there is a variety to suit almost any setting, indoor and out. Kourik profiles more th an 25 of his favourites, showing how to select, cultivate an d maintain them. '
Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, country-style p t s, and gigot d'agneau.
Since time immemorial charms have been worn as symbols of the eternal themes of love, luck and protection. Figures from the worlds of Hollywood, royalty and fashion have long been seduced by the appeal of charms. The Duchess of Windsor, Lauren Bacall, Grace Kelly and Coco Chanel were all devoted to them, and Marlene Dietrich never travelled ...
An exploration of the hearty and delicious heritage of the American kitchen: regional fare made of fresh New World ingredients including potatoes, corn, tomatoes, and local cheeses. Includes recipes for Boston Black Bean Soup, Blueberry Cobbler, and many more old favorites and innovative newcomers.
A wine book that uses one simple guideline for choosing the perfect wine: does it taste good? This sensible approach, plus basic information on grape varieties, storage, and serving, is combined with stunning photographs and useful maps.
Parish leaders, catechists, and sponsors are invited to reach out to catechumens with renewed enthusiasm and joy through 20 lessons covering the basic tenets of the faith. Topics includes Jesus the Christ, the Old and New Testaments, the church's story, Catholic sacraments, the place of prayer, and much more.
4 million people watch the Dragons on TV, now they can read their book. Britain's best loved business brains -- Duncan Bannatyne, Deborah Meaden, Peter Jones, Theo Paphitis and Richard Farleigh along with economics expert and presenter Evan Davies -- divulge the secrets of their success in this essential read. Joining them is James Caan, a new ...
More than 40 dishes designed to go on a picnic--everything from sandwiches to drinks, all of it highly portable, and much of it beautifully photographed.
Nothing man-made has been able to recreate the enveloping, warm glow of candlelight. It soothes our minds and eyes, enhances our complexion and signals the end of preparation and the beginning of great company and good food. This work illustrates and eclectic variety of ways to bring candlelight to the table, as well as exploring the renaissance ...
Some think of it as only the final touch or afterthought before eating, mechanically tossed into pots and skillets and languishing in vessels on counters and tables. Everyday we automatically reach for the shakers and grinders without a thought for what they actually contribute to the flavour of our food. But salt and pepper often is the ...
What food could be more simple or more universal than toast? Tossing two slices of bread in the toaster is a morning rite-of-passage that we all remember from our childhood. But there's much more to toast than that. It's the perfect foundation for so many foods - dips, pate, meats, seafood, and cheese. In this fun, creative cookbook, over 60 ...
Bay Area chef Jesse Cool explores over 20 varieties of tomatoes and shares her best recipes from fresh Bloody Marys and grilled chicken with charred tomato barbecue sauce to a tart tomato-ginger upside-down cake. 40 recipes. 48 photos. Shrinkwrapped.
This guide explains how to look after damask and monogrammed linen. It also offers simple, sculptural and creative step-by-step ideas for folding napkins and decorating linens, as well as innovative ideas for napkin rings. Monograms, stitching, pattern and embroidery are illustrated throughout.
The catalogue to the groundbreaking retrospective of Betye Saar's work, which examines the depth and breadth of her achievement as well as her emergence in the 1960s as a powerful figure in the redefinition of African American art.
Forty recipes showcasing corn as a feature of international cuisine. Highlights include Cornmeal Blinis with Smoked Salmon and Creme Fraich, Spicy Bombay Popcorn, and Chicken Gumbo with Corn, Yellow Tomato, and Okra. Includes information on growing, buying, storing, and preparing corn.
The bestselling author of Tomatoes pays homage to that largely unheralded workhorse of the kitchen--the onion--describing the many varieties of onions, leeks, garlic, and chives, and telling how to successfully transform them from seasonings or garnishes into tantalizing first courses, entres, and accompaniments. 48 photos.
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