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366 Delicious Ways to Cook Rice, Beans, and Grains
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by
Andrea Chesman
Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and satisfying foods that stick to the ribs but not the waistline.
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The Book of Garnishes
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by
June Budgen
Techniques for preparing each garnish are shown in step-by-step photos and it describes utensils and cutters to make each creation turn out right. Full-color illustrations.
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Garnishing: A Feast for Your Eyes
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by
Francis Talyn Lynch
A professional chef shares his secrets for creating exciting, attractive garnishes and food sculptures. Covers all aspects of formal food presentation, including how to draw, sculpt and build with fruit and vegetables, lay out a buffet table, arrange food on platters, chocolate artistry and more. Full-color photographs.
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Glorious Garnishes: Crafting Easy and Spectacular Food Decorations
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Amy Texido, Erik Pratsch, Marianne Muller
Presents techniques for over 200 food garnishes and decorations. Step-by-step instructions and photographs show how to transform food into visual masterpieces. The book begins with simple ideas such as carrot bows and avocado fans, and progresses into the realms of food fantasy.
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Fondue: Great Food to Dip, Dunk, Savor, and Swirl
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by
Rick Rodgers
Fondue includes more than fifty versatile re cipes that are simple to prepare and loads of fun to cook. R ick Rodgers proves that fondue is back - and it''s more delic ious and satisfying than ever before. '
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Play with Your Food
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by
Joost Elffers
An entertaining and thought-provoking gift book of visual puns in which plants and vegetables appear transformed into members of the animal kingdom.
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Culinary Crafting: The Art of Garnishing and Decorating Food
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by
Doris M. Townsend, Joan Blume
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Creative Art of Garnishing
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by
Yvette Stachowiak
This exquisitely illustrated book presents more than 136 stunning garnishes ranging from fish, meat and vegetables to puff pastry, flowers and marzipan. Step-by-step full-color photographs and easy-to-follow instructions take the reader through basic techniques, utensils and ingredients.
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How to Garnish: Illustrated Step-By-Step Instructions
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by
Harvey Rosen, Robert J. Rosen
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Chinese Appetizers and Garnishes
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by
Su Huei Huang, Shuhui Huang, Chen Chang-Yen (Translator)
Bilingual: English and Chinese.
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Food Art: Garnishing Made Easy
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by
John Gargone
With over 370 color photos, John Gargone takes readers step-by-step through the process of creating garnishes that are stunning works of edible art. Follow the straight-forward, systematic instructions to create salad border garnishes, salad and table centerpieces, fruit displays ranging from bird cages to watermelon wedding vases, melon sculpture ...
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Gourmet Garnishes: Creative Ways to Dress Up Your Food
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by
Mickey Baskett
A practical guide for food arrangement and decoration with the focus on simple tricks. Features tried & true techniques that have been developed by professionals. Precise step-by-step instructions accompany more than 100 photos Think quick and easy: these amazing garnishing ideas don't involve time-consuming carving. The focus instead is on ...
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Edible Art: Forty-Eight Garnishes for the Professional
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by
David Paul Larousse
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Illustrated Guide to Food Preparation
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by
Margaret McWilliams
For 1st or 2nd year courses in Introduction to Foods, Dietetics, Consumer & Family Sciences, Food & Nutrition, or Nutrition Science. This popular laboratory manual helps students prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, ...
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Garnishing: The Basics & Beyond
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by
Constance Quan
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Sugar Decorating
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by
Kate Venter
A work on the subject of sugar decorating, by the author of "Sugar Art", "Saying it with Sugar" and "Cake Decorator".
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The fondue cookbook
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by
Gina Steer
This fondue cookbook contains over 100 recipes ranging from the traditional swiss cheese fondue and fondue bourguignonne to the exotic Mongolian chicken hotpot and the rich dark chocolate fondue. The book also includes fondue traditions for parties and a guide to the equipment available.
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Garnishing Made Easy: Crafting Tasty & Spectacular Food Decorations
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by
Amy Texido, Marianne Muller, Erik Pratsch
Shows how to craft fruits, vegetables, herbs, flowers, dried mushrooms, and dairy products. Of interest to caterers or aspiring party givers. Each piece is a work of art that makes a meal beautiful to behold. Full colour illustrations throughout Presenting the best, the easiest to use and the most attractive guide to garnishing available, with ...
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Fondue
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by
Lou Seibert Pappas
Fondue is the party dish that delivers fabulous flavours and fun, whether you serve it at festive gatherings, elegant occasions, or intimate dinners. Lou Seibert Pappas offers a selection of recipes that are easy to make, decorative on the table, and mouth wateringly delicious. Recipe selections include traditional cheese fondues (Bagna Cauda, ...
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Art of Garnishing
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by
Inja Nam, Arno Schmidt
A lavishly illustrated reference that demystifies the art of decorating food. With precision and clarity, two renowned authorities have revolutionized garnishing by creating a how-to that takes the mystery out of executing impressive and memorable designs. 84 full color and 112 duotone photos.
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Creative Garnishing: Beautiful Ways to Enhance Meals
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by
Mara Reid Rogers
Create more than 55 garnishes from vegetables, herbs, pasta, salmon, and other ingredients, including Tricolor Bell Pepper Fish, Flower Blossom Butter, Pineapple Shooting Stars, and Radish Caviar Grapes. Includes information on garnishing tools and how to use them.
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Sides: Over 150 Enticing Accompaniments That Make the Meal
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by
Melicia Phillips
Behind every great meal lies a side dish with just the right flavor and texture to complement the entree. With tempting recipes to chose from, Sides lets you add culinary excitement to nearly any meal-time standby with that perfectly matched side dish. Illustrations throughout.
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50 Best Stuffings and Dressings
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by
Rick Rodgers
From turkey to pumpkin, some foods are just meant to be filled. Rick Rodgers provides a ton of ideas for doing just that, with recipes for Cranberry and Almond Cornbread Stuffing, Caribbean Beef and Rice Stuffing, and many more.
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Step-By-Step Garnishing
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by
Wendy Veale
Precise instructions and a wealth of step-by-step photographs help the home cook to garnish savory dishes like a pro. Sections include necessary utensils, how to select a garnish, plus recipes that a particular garnish can accompany.
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Hamlyn's Fondue Cookbook
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by
Jill Spencer
This is a collection of fondue recipes, illustrated with colour photographs, showing how the dishes are prepared and served.
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