 | The Joy of Pickling, Revised Edition: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market
Brand: Harvard Common Press
Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on fresh pickles such as Pickled Beets; on cabbage pickles from around the world like Kimchi and Curtido; and miso and soy sauce pickles. Twenty-five of the recipes are brand new, and the indispensable pickling primer has been fully updated with the latest in equipment, ingredients, and techniques. | *$124.30 |
 | Introductory Foods (13th Edition)
Brand: Prentice Hall
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. | *$70.00 |
 | On Baking (3rd Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px"><I>On Baking, Third Edition</I> brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.</P> | *$98.57 |
 | 2012 Bon Vivant Compact Engagement Calendar (Weekly Planner)
Brand: Peter Pauper Press
<i>Bon vivant:</i> Someone who lives well, and enjoys fine food, drink, and planning their schedule with this ooh-la-lovely Paris-inspired compact engagement calendar! <br><p><ul><li>Smart weekly planner format also provides space for notes and addresses<li>Covers 16 months (September 2011–December 2012), including the academic year<li>Lightweight desk engagement calendar measures 5'' x 7'' and fits easily in backpacks, totes, and most purses<li>Hardback binding lies flat for ease of use<li>Handy elastic band place holder helps you stay on the right week<li>Vintage design is accented with gold foil and raised embossing</ul><p> | *$78.33 |
 | The Book of Tea
Brand: Empire Books
Teaism has shaped all aspects of Japanese life. The simplicity of tea infuses Japanese architecture and art, as well as its spiritual institutions. Okakura Kakuzo’s book-length essay about tea and its role in Japanese culture was written in English and intended for the Western reader. | *$9.66 |
 | The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
Brand: Penguin Global
<DIV><i>The Cook's Companion</i> has established itself as the kitchen 'bible' in over 300,000 homes since it was first published in 1996. Stephanie Alexander has added over 300 new recipes as well as 12 new chapters to this thoroughly revised and updated edition. Stephanie believes that good food is essential to living well: her book is for everyone, every day. She has invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1000 failsafe recipes.</DIV> | *$62.99 |
 | Dishes & Beverages of the Old South
Brand: Nabu Press
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. | *$18.06 |
 | International Cooking: A Culinary Journey (2nd Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">Streamlined in this edition, <B><I><B>INTERNATIONAL COOKING, 2/e </B></I></B>looks at the world’s cuisines and how they developed and evolved. Organized by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernizing classic recipes. With an emphasis on flavor components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisine.</P> | *$81.99 |
 | Profitable Menu Planning (4th Edition)
Brand: Prentice Hall
<I>Exceptionally</I> thorough, this volume offers <I>single-volume</I> coverage of ALL aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering. | *$80.00 |
 | On Baking: A Textbook of Baking and Pastry Fundamentals
Brand: Pearson
<P style="MARGIN: 0px"><I>On Baking, Third Edition</I> brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.</P><P style="MARGIN: 0px"><I>On Baking, Third Edition</I> brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.</P> | *$90.75 |
 | The Omnivore's Dilemma: A Natural History of Four Meals
Brand: Penguin Audio
<DIV><p>"What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't-which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. <strong>The Omnivore's Dilemma</strong> is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America.</p> <p>Pollan has divided <strong>The Omnivore's Dilemma</strong> into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a meal—at McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance.</p> <p>We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. <strong>The Omnivore's Dilemma</strong> is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner?</p> <p>A few facts and figures from <strong>The Omnivore's Dilemma: A Natural History of Four Meals</strong></p> <ul> <li> <div>Of the 38 ingredients it takes to make a McNugget, there are at least 13 that are derived from corn. 45 different menu items at Mcdonald’s are made from corn.</div> </li> <li> <div>One in every three American children eats fast food every day.</div> </li> <li> <div>One in every five American meals today is eaten in the car.</div> </li> <li> <div>The food industry burns nearly a fifth of all the petroleum consumed in the United States¯more than we burn with our cars and more than any other industry consumes.</div> </li> <li> <div>It takes ten calories of fossil fuel energy to deliver one calorie of food energy to an American plate.</div> </li> <li> <div>A single strawberry contains about five calories. To get that strawberry from a field in California to a plate on the east coast requires 435 calories of energy.</div> </li> <li> <div>Industrial fertilizer and industrial pesticides both owe their existence to the conversion of the World War II munitions industry to civilian uses—nerve gases became pesticides, and ammonium nitrate explosives became nitrogen fertilizers.</div> </li> <li> <div>Because of the obesity epidemic, today’s generation of children will be the first generation of Americans whose life expectancy will actually be shorter than their parents’ life expectancy.</div> </li> <li> <div>In 2000 the UN reported that the number of people in the world suffering from o...</DIV></div> | *$25.20 |
 | Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing
Brand: Wiley
A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries.<br><br>Here is your one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to marketing your product--it even includes 500 delectable recipes using either the continuous or batch method of production.<br><br>Ice Cream and Frozen Desserts tells you what you need to know to: <br>* Select the kind of frozen dessert business that's right for you. <br>* Plan, finance, start, and operate a manufacturing or retail frozendessert business. <br>* Purchase, install, and use ice cream making and serving equipment. <br>* Determine which production method is right for you--continuous or batch. <br>* Market and merchandise your frozen confections. <br>* Manage employees, keep accurate financial records, and maintain sanitary conditions. <br>* Create dozens of delectable types and flavors of frozen desserts. | *$70.00 |
 | Off-Premise Catering Management
Brand: Wiley
Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses. | *$59.98 |
 | Winery Technology and Operations:A Handbook for Small Wineries
Brand: Wine Appreciation Guild
The first true handbook for professional winemakers written by a professor of chemistry who is also a practicing winemaker. Everything you need to know from grape harvest to the bottling laboratory with practical charts and tables. Includes pre-harvest operations, sulfurdioxide, skin contact, must corrections, yeast, cellar operations, fining, oak and aging, quality control, analysis of must and wine and specifics for setting up your wine lab. Ideal for students and cellar rats. | *$129.99 |
 | International Cuisine, (Unbranded)
Brand: Wiley
<b>The Best Tool for Learning About the Diversity of Cuisine from Around the World</b><p>Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.<p>With its comprehensive approach, <i>International Cuisine</i> explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.<p><i>International Cuisine</i> features:<ul><li>A total of 415 authentic recipes, representing all countries and regions discussed<li>Recipes formulated for current practices and available ingredients, including step-by-step instructions<li>Beautiful color photographs illustrating finished dishes<li>An emphasis on sustainability and how locally grown foods enhance cuisines<li>Coverage of history, geography, and people alongside recipes and cooking techniques<li>Detailed ingredients lists and culinary glossaries for each country or region discussed</ul><p>Clearly presented and enjoyable to read, <i>International Cuisine</i> provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.<p>The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.<p>Since 1991, <b>The International Culinary Schools at The Art Institutes</b>, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. | *$44.55 |
 | Ricky Lauren, Cuisine, Lifestyle, and Legend of the Double RL Ranch
Brand: Assouline
Inspired by the colors, flavors, and life at her Colorado ranch, Ricky Lauren presents an epic and unprecedented tribute to the West, as both a great destination and a state of mind.<br><br>Nestled at the base of the San Juan Mountains, the Lauren family s Double RL Ranch is rich in history, both personal and regional. From the legends of the earliest settlers of the Wild Wild West to the fascinating pasts of such towns as Ridgway, Ouray, Telluride, and Montrose, Ricky Lauren illuminates the history of the region, connecting and inspiring readers along the way.<br><br>Lauren opens the doors to her family kitchen, sharing her culinary secrets, cherished heirloom recipes, favorite Western-styled dishes, and innovative decorating techniques for creating the perfect table setting and dining atmosphere.<br><br>Featuring Mrs. Lauren s original photography, artwork, and beloved family snapshots, Ricky Lauren captures the spirit of the area from its majestic peaks to its open meadows to its no-frills attitude toward simple and delicious cuisine. Told by a long-time admirer of the Colorado lifestyle, Ricky Lauren is every bit as beautiful and interesting as the centennial state itself. | *$117.99 |
 | Food Around the World: A Cultural Perspective (3rd Edition)
Brand: Prentice Hall
<I>Food Around the World: A Cultural Perspective, 3e,</I> examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Each region is captured using colorful photographs, maps and recipes that help readers sample the actual heritage. This edition includes a new chapter on Australia and New Zealand, expanded maps and illustrations, new study aids and new recipes that reflect food and cultural patterns around the globe. | *$76.99 |
 | Chocolate: History, Culture, and Heritage
Brand: Wiley
<b>International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category.</b><p><b>Chocolate</b >. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe.<p>In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports.<p>Here is a sampling of some of the fascinating topics explored inside the book:<ul><li><p>Ancient gods and Christian celebrations: chocolate and religion<li><p>Chocolate and the Boston smallpox epidemic of 1764<li><p>Chocolate pots: reflections of cultures, values, and times<li><p>Pirates, prizes, and profits: cocoa and early American east coast trade<li><p>Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America<li><p>Chocolate in France: evolution of a luxury product<li><p>Development of concept maps and the chocolate research portal</ul><p>Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods. | *$72.99 |
 | The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business
Brand: Atlantic Publishing Company
Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers.One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a weddingThis book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamlineDo you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers.One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a weddingThis book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline | *$79.95 |
 | Principles and Practices of Winemaking
Brand: Springer
This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information. | *$166.98 |
 | Le Cordon Bleu Cuisine Foundations Gift Package
Brand: Delmar Cengage Learning
Le Cordon Bleu Cuisine Foundations Gift Package provides unprecedented access to Le Cordon Bleu's most treasured recipes and techniques. Authored by the Chefs of Le Cordon Bleu, this exclusive offer includes two cook books and the Le Cordon Bleu Paris official chef's tea towel. Beautifully packaged in a fabric wrapped Le Cordon Bleu box, it is a gift in and of itself. Included are the following three items: <i>Le Cordon Bleu Cuisine Foundations</i> is beautifully illustrated with nearly 2000 photographs, and designed to teach the secrets of this renowned culinary arts school. Focusing on techniques and recipes, it provides a foundation for perfecting the fundamentals--ranging from vegetable cuts to roux, stocks and sauces, to <i>mise en place</i> and preparation. <i>Le Cordon Bleu Classic Recipes</i> celebrates the techniques involved and the value of ingredients used in the featured 169 recipes, while also conveying the history and evolution of French culinary technique. Step-by-step photographs detail the essential techniques and basic preparations. Easy-to-use conversion charts provide a handy U.S./metric reference. Sidebars and notes throughout the book provide additional information from defining commonly used culinary terminology, to fun and interesting facts on a variety of culinary topics. The Chef's Tea Towel is the authentic tea towel used at Le Cordon Bleu Paris. Oversized, embroidered, and made of high-quality, 100% polished cotton, it is a staple of chefs around the world. <div class="aplus"> <br> <h3>Inside the Books: Sample Pages</h3> Click on an image to download a PDF.<br /><br /> <table width="98%"> <tr> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C uisineFoundations_Spread1_thumbnail._V19 7424157_.jpg" alt="preparation photo 1" border="0"/></center> <div><center><small><i>Zucchini Tonnelet</i></small></center></div></td> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C uisineFoundations_Spread2_thumbnail_NEWE R._V197422374_.jpg" alt="preparation photo 2" border="0"/></center> <div><center><small><i>Fumet de Poisson</i></small></center></div></td> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C uisineFoundations_Spread3_thumbnail._V19 7424159_.jpg" alt="preparation photo 3" border="0"/></center> <div><center><small><i>The Grilling Process</i></small></center></div></td> </tr> </table> <br/> <table width="98%"> <tr> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C lassicRecipes_Spread2_thumbnail._V197424 134_.jpg" alt="ingredients photo 1" border="0"/></center> <div><center><small><i>Potage Clamart</i></small></center></div></td> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C lassicRecipes_Spread1_thumbnail_NEWER._V 197423428_.jpg" alt="ingredients photo 2" border="0"/></center> <div><center><small><i>Gazpacho</i></sma ll></center></div></td> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C lassicRecipes_Spread3_thumbnail._V197424 130_.jpg" alt="ingredients photo 3" border="0"/></center> <div><center><small><i>Potage Cultivateur</i></small></center></div></ td> </tr> </table> <br/> <h3>Open Letter from the President of Le Cordon Bleu</h3> <p>Le Cordon Bleu is proud to present <i>Le Cordon Bleu Cuisine Foundations</i> and its companion, <i>Le Cordon Bleu Cuisine Foundations Classic Recipes</i>--a project that was two years in the making. We hope that these books will serve as useful culinary references at home or professionally.</p> <p><i>Le Cordon Bleu Cuisine Foundations</i> is a compilation of culinary techniques with step-by-step photographs and explanations that allows the user to learn and practice cooking methods that have existed and been respected for more than three centuries. Though cooking has evolved over time with technological advances in cooking equipment, the techniques for food preparation have remained unchanged and fundamental to produce maximum flavor and consistent results.</p> <p>The companion book, <i>Le Cordon Bleu Classic Recipes,</i> features 169 carefully selected recipes by Le Cordon Bleu chefs that best exemplify the application of these techniques. Each recipe lists the specific techniques applied from <i>Le Cordon Bleu Cuisine Foundations.</i> As you master the techniques, you will learn to improvise--adjusting or adding new ingredients to develop simple variations of these carefully selected, timeless recipes.</p> <p><i>Le Cordon Bleu Cuisine Foundation</i> books pay homage to the generations of chefs who have upheld and passed on their passion for cooking. From Taillevent to Ferran Adrià , these chefs represent the patrimony of <i>l'art culinaire</i>--the art of cooking. They are also a response to students and graduates worldwide who asked for a complete reference that would show and explain essential cooking techniques to become better cooks professionally or for their own enrichment.</p> <p>For more than a century Le Cordon Bleu has upheld the integrity and excellence of French culinary techniques. Students of all nationalities and all walks of life have come to join us in continuing to respect this legacy. Whether you are cooking for loved ones or for paying customers, we hope that you enjoy Le Cordon Bleu's <i>Cuisine Foundations</i> not only as a guide and reference, but as an inspiration.</p> <p>Amities gourmandes,<br/> André J. Cointreau<br/> President, Le Cordon Bleu International</p> <br/> <h3>History of Le Cordon Bleu</h3> <p>For over a century, Le Cordon Bleu has been committed to tradition, excellence, and innovation in gastronomy, hospitality, and management.</p> <p>Through its team of over 80 master chefs, Le Cordon Bleu has passed on to generations of students a respect and legacy of <i>l'art culinaire,</i> the art of cooking, in its Classic Cycle programs in French culinary techniques. These techniques, codified over 300 years ago, are today applied to cuisines worldwide and inspire innovation in the sensorial, economic, technological, and scientific aspects of gastronomy.</p> <p>What began as a culinary journal in 1895 and then a culinary school in Paris, Le Cordon Bleu programs today are in 35 schools over 5 continents. The entrepreneurial spirit of Le Cordon Bleu extends its range of programs from short courses for culinary enthusiasts to MBA degrees in international hospitality management for industry professionals.</p> <p>The origin of the expression "Cordon Bleu" comes from the 1578 founding of the Order of the Knights of the Holy Spirit. Symbolizing this was a cross or medal which hung on a blue ribbon or a "cordon bleu." Due to the prestigious nature of this order and the feasts accompanying their ceremonies, the name "cordon bleu" eventually became associated with gastronomy.</p> <p>Le Cordon Bleu has attracted students from around the world since 1897 and currently hosts students of more than 70 nationalities. After 1945, Le Cordon Bleu was recognized by the US government for professional training of young GIs, one of whom was a former OSS officer by the name of Julia Child.</p> <p>Le Cordon Bleu has responded to changing trends and demands by the industry by enhancing its programs with new technology and approaches such as molecular gastronomy, virtual training, and the implementation of new training restaurants. With partner universities, Le Cordon Bleu also supports and participates in industry research and development.</p> <p>Additional activities by Le Cordon Bleu include the development of restaurants, bakeries and tea salons, a range of gourmet products, cooking magazines, and cookbooks. Le Cordon Bleu also participates in more than 50 international events annually such as gastronomic festivals, professional conferences, and international competitions. Le Cordon Bleu is a proud member of several international culinary and cultural associations.</p> <p>Today, Le Cordon Bleu is one of the leading providers of culinary arts training and restaurant, hotel, and tourism management education worldwide. It remains committed to innovation while preserving the traditions and excellence of gastronomy, hospitality, and management for future generations of aspiring culinarians and industry executives.</p> <br/> <h3>Top Ten Culinary Mistakes</h3> <ol> <li>Choosing recipes that require a level of skill beyond your comfort level. Keep it simple and enjoyable. (Use books and resources that outline step-by-step processes.)</li> <li>Poor time management. Assemble your ingredients in advance (known as <i>mise en place</i>) and review the recipe before you start cooking so that the ingredients are added at the appropriate cooking time.</li> <li>Not evaluating the nutritional value of a menu. A balanced menu is healthier and easier to digest.</li> <li>Not adapting a recipe to seasonal produce. Seasonal produce is readily available and often more affordable. <li>Unsharpened knives and poor equipment. Keep your knives and equipment in good working order. <li>Using a pot or pan that is too large or too small. The proper pan size aids in producing the desired results. <li>Fear of using high heat. Using heat that is too low will encourage sticking, especially with starchy foods. <li>Never use a wet towel to remove a dish from the oven. <li>Piercing meats while cooking. This releases the juices and dries out the meat. <li>"My dish doesn't look like the one in the picture!" It's okay. It's your <i>pièce de résistance</i>! </ol> <br/> <h3>Top Ten Most Popular/Impactful Culinary Tricks</h3> <ol> <li>Assemble all of your ingredients before you begin cooking (<i>mise en place</i>).</li> <li>Always use a sharp knife. There will be fewer risks for accidents.</li> <li>Apply pressure with your hand to the flat part of the knife blade to crush garlic.</li> <li>When preparing a <i>mirepoix</i> for soups and stews, the vegetables should be cut to the same size and form to ensure even cooking. (<i>Mirepoix</i> is usually onions, celery, carrots, and sometimes green peppers.)</li> <li>To keep herbs fresh, refrigerate them in a damp paper towel.</li> <li>Rub half of a cut lemon on fruits and vegetables to prevent browning.</li> <li>When boiling eggs, add a handful of coarse salt to the boiling water. The eggs will be easier to peel.</li> <li>Save the browned bits of sautéed meats and vegetables from the pan to make gravy.</li> <li>To make perfect whipped cream, make sure that the bowl and beater are cold.</li> <li>Place a dish towel under the bowl when whipping by hand. This keeps the bowl steady and prevents surface scratches.</li> </ol> </div> | *$64.87 |
 | Cakewalk: Adventures In Sugar With Margaret Braun
Brand: Rizzoli
<i>Cakewalk</i> 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.<br><br>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.<br><br>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.<br> | *$283.84 |
 | Health Behavior Change Text and Evolve eBooks Package, 2e
Brand: Churchill Livingstone
<p>* 2011 BMA Awards - Highly Commended in Health and Social Care *</p> <p>This package provides you with the book plus the eBook - giving you the printed book, plus access to the complete book content electronically. Evolve eBooks allows you to quickly search the entire book, make notes, add highlights, and study more efficiently. Buying other Evolve eBooks titles makes your learning experience even better: all of the eBooks will work together on your electronic "bookshelf", so that you can search across your entire library of Nursing eBooks.</p> <p>Engagingly written by three experts with worldwide reputations in the field, <i>Health Behavior Change</i> presents an exciting method which can be used to helps patients change their behaviour in both hospital and community settings. The method is applicable to any behaviour, such as overeating, physical inactivity and smoking or with patients struggling with the consequences of chronic conditions like diabetes and heart disease. Using brief, structured consultations with the client, the practitioner encourages the patient to take charge of decision-making concerning their health. It relies upon partnership between professional and patient rather than dominance of one over the other and is carried out in a spirit of negotiation rather than confrontation. The text clearly outlines the fundamental principles behind the method while applying it to practice. Problems of resistance and lack of motivation are explored and practical strategies to manage them are suggested. The patient is at the centre throughout. Short case examples and dilemmas from clinical settings ground the method in the reality of practice.</p> | *$55.33 |
 | French Food at Home
Brand: William Morrow Cookbooks
<p>When most people think of French food, they anticipate "complicated to make," "hard-to-find ingredients" or "too fancy." In <i>French Food at Home</i>, Laura Calder shows that great French food doesn't have to be any of that. The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. It's about creating a meal using easy-to-find local ingredients. And, above all, it's about slowing down and savoring the pleasures of good food, wherever you live.</p><p>Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Pickle Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes that she's created at home in her own French kitchen. Balance these with just the right side dishes (Olive Potatoes, Buttery Two Tomatoes, or Endives with Honey and Golden Raisins). And, for a special meal, bookend main dishes with a first course (Orange Asparagus, Toast Soup, or Beet Stacks) and a dessert (Nutty Figs, Fireplace Camembert, or Coffee Pots).</p><p>You'll enjoy reading <i>French Food at Home</i> as much as cooking from it. About her Camembert Salmon, Laura writes, "You're thinking, 'Ugh, she's got to be kidding.' But this is no mental lapse; just because it's strange to the ear doesn't mean it will be to the tongue." Or, for the Lemon Tart of My Dreams: "There are more recipes for lemon tart out there than you can shake a stick at. Some have candied lemon slices afloat on top like so many shipwrecked unicycles; others, for reasons I cannot divine, are hell-bent on involving ground almonds ... But all I want in a lemon tart is the plainest possible thing: flat, smooth, and puckering with intense lemon flavor."</p><p>From apéritifs to desserts, Laura offers recipes ranging from easy to those that need just a little extra effort. From dishes that are ready in minutes to those slow and savory, from traditional to contemporary, <i>French Food at Home</i> lets you bring French food to your home.</p> | *$1,209.46 |
 | Great Cookies: Secrets to Sensational Sweets
Brand: Clarkson Potter
Carole Walter’s fans know her as an award-winning author, teacher, and mentor, and her new book will keep them cheering, as she turns her attention to the most popular theme in home baking: cookies.<br><br>Packed with more than 200 delectable recipes and more than 150 tantalizing photographs, <b>Great Cookies </b>skillfully and joyfully answers the call for a colorful, all-inclusive cookie book. From traditional favorites like Snickerdoodles, Oatmeal Raisin, and Favorite Lemon Squares to future stars of the cookie jar like the trail mix–inspired Teton Trailers and chewy, chocolaty Midnight Macaroons, Great Cookies provides something to satisfy every taste and every occasion. <br><br>There’s even a section devoted to the quintessential American cookie—chocolate chip. With nuts or without? White chocolate or milk? Chocolate dough? Oatmeal in the dough? Carole provides a dozen chocolate chip recipes in all, plus definitive research on a crucial issue: “Not All Chocolate Chips Are Created Equal.” <br>Drop cookies. Bar cookies. Piped, pressed, and rolled. Great Cookies covers every conceivable method for baking these tasty confections. In the more than thirty years that she has studied and taught baking, Carole has cataloged a wealth of helpful tips and troubleshooting hints that for the first time are gathered in one collection. <br><br>With guidelines for measuring and substituting ingredients, storing and freezing, recapturing that fresh-from-the-oven flavor, decorating, even gift-wrapping and shipping, <b>Great Cookies </b>addresses all the basics and then some. And this ultimate guide is rounded out with authoritative information on ingredients, equipment, and the foolproof techniques for which Carole is known, including the essential “Secrets To” hints for every type of cookie. <br><br>With master baker Carole Walter by your side, you may never look at a glass of ice cold milk the same way again. | *$93.22 |
 | Ice Cream
Brand: Springer
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. <BR>This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts. | *$91.57 |
 | About Wine, 2nd Edition
Brand: Delmar Learning
ABOUT WINE, 2E is a unique resource designed for your students who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives your students background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented for your students. Special features include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers, distributors and retailers.Kindle textbooks are functionally equivalent to the print textbook. In some cases, individual items such as ancillary images or multimedia have been removed for digital delivery due to rights restrictions.ABOUT WINE, 2E is a unique resource designed for your students who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives your students background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented for your students. Special features include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers, distributors and retailers.Kindle textbooks are functionally equivalent to the print textbook. In some cases, individual items such as ancillary images or multimedia have been removed for digital delivery due to rights restrictions. | *$79.95 |
 | Successful Wine Marketing
Brand: Springer
<em>Successful Wine Marketing</em> explains the principles, logistics, and strategies of wine marketing and sales, helping any winery or distributor understand the market, find a niche, and develop a successful plan. Full of descriptions, tips, and real world examples from both wine and business experts, this book distills the lessons and practical knowledge that come out of the highly regarded University of California at Davis short course, given each summer in conjunction with the Office international de la vigne et du vin (OIV). From the basics of understanding the wine consumer, the marketplace, and trends; to developing strategies through category management, design, and positioning; to understanding the legal environment and distribution chain, 'Successful Wine Marketing' is the first publication to provide sound, practical information on both wine and business. Completely up to date, with information on Internet marketing, small winery strategies, and so much more, 'Successful Wine Marketing' is a necessary and valuable resource for small and large wineries, wine consultants and distributors, enology departments and associations, trade associations and agents, short courses and professional development courses, graduate and undergraduate wine marketing courses, and some wine retail outlets.<em>Successful Wine Marketing</em> explains the principles, logistics, and strategies of wine marketing and sales, helping any winery or distributor understand the market, find a niche, and develop a successful plan. Full of descriptions, tips, and real world examples from both wine and business experts, this book distills the lessons and practical knowledge that come out of the highly regarded University of California at Davis short course, given each summer in conjunction with the Office international de la vigne et du vin (OIV). From the basics of understanding the wine consumer, the marketplace, and trends; to developing strategies through category management, design, and positioning; to understanding the legal environment and distribution chain, 'Successful Wine Marketing' is the first publication to provide sound, practical information on both wine and business. Completely up to date, with information on Internet marketing, small winery strategies, and so much more, 'Successful Wine Marketing' is a necessary and valuable resource for small and large wineries, wine consultants and distributors, enology departments and associations, trade associations and agents, short courses and professional development courses, graduate and undergraduate wine marketing courses, and some wine retail outlets. | *$125.00 |
 | New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup
Brand: Thomas Nelson
<p><strong>More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.</strong></p> <p>Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story <em>Stone Soup</em>. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says. <p>The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The <em>New England Soup Factory Cookbook</em> contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .</p> <ul> <li>New England Clam Chowder</li> <li>Wild Mushroom and Barley Soup</li> <li>Curried Crab and Coconut Soup</li> <li>Raspberry-Nectarine Gazpacho</li> <li>Cucumber-Buttermilk Soup<br></li></ul> | *$31.08 |
 | Easy, Fabulous Bread Making: A collection of quick, no-knead, homemade bread recipes
Brand: CreateSpace
Close your eyes and imagine the smell of fresh bread wafting under your nose. Are you smiling yet? One of life's greatest pleasures is sinking your teeth into a buttery slice of crusty bread, still warm from the oven. And yet there is, especially in the United States, almost a universal carelessness about the quality and taste of the bread that we eat on a daily basis. People eat the most appalling trash imaginable, and accept it as a matter of course. The normal bread in an American household is a pasty white bread that is more air than food, devoid of nutrients, and stuffed with chemicals so it has a longer shelf life. And it tastes bad. The recipes in this book make a homemade bread with complex flavor, no harsh yeast taste, and they require no kneading or hard work. You can have fresh, delicious bread every day, without fuss or muss. | *$13.67 |
 | Professional Baking, with Method Cards
Brand: Wiley
Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. " Amazon.com review<br><br>Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills.<br><br>This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course. | *$83.26 |
 | The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat
Brand: Wiley
"We can't recommend The Paleo Diet highly enough!"<br>- Michael and Mary Dan Eades, M.D.<br>authors of Protein Power<br><br>"The Paleo Diet is at once revolutionary and intuitive. . . . Its prescription provides without a doubt the most nutritious diet on the planet."<br>-Jennie Brand-Miller, Ph.D., coauthor of the bestselling The Glucose Revolution and The Glucose Revolution Life Plan<br><br>"Filled with delicious recipes and meal plans, The Paleo Diet will open your eyes, trim your waistline, and improve your overall health."<br>-Michael R. Eades, M.D., and Mary Dan Eades, M.D.<br>authors of The 30-Day Low-Carb Diet Solution and coauthors of The Low-Carb Comfort Food Cookbook<br><br>"Finally, someone has figured out the best diet for people-a modern version of the diet the human race grew up eating. Dr. Loren Cordain's easy-to-follow diet plan cuts right to the chase."<br>-Jack Challem, coauthor of Syndrome X: The Complete Nutritional Program to Prevent and Reverse Insulin Resistance<br><br>Healthy, delicious, and simple, the Paleo Diet is the diet you were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will do wonders for you. The world's leading expert on Paleolithic (Stone Age) nutrition, Dr. Loren Cordain demonstrates how, by eating all the lean meats and fish, fresh fruits, and nonstarchy vegetables you want, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, Syndrome X, and many other illnesses. Over 100 delicious Paleo recipes provide enough flavor and variety to satisfy anyone, and the six weeks of Paleo meal plans get you started on a healthy and enjoyable new way of eating. Start reading and following The Paleo Diet today and eat your way to weight loss, weight control, increased energy, and lifelong health-while enjoying every delicious bite. | *$24.00 |
 | On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs
Brand: Wiley
Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering. | *$80.00 |
 | Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard
Brand: Ten Speed Press
Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence's noted vineyard Domaine Tempier, and producer of some of the region's best wines and meals, Lulu has for over 50 years been Provence's best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food year-round at the vineyard. Hosting a parade of American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. <br><br>In <i>Lulu's Provençal Table</i>, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and over 150 core recipes that have emerged from her kitchen. Peppered with over 75 photographs, Olney's tribute aptly celebrates the spirit and gifts of this culinary legend. | *$70.00 |
 | Vegetarian Table : North Africa
Brand: Chronicle Books
"An exciting new perspective on a cherished cuisine" <I>(The San Francisco Chronicle),</I> the <I>Vegetarian Table</I> series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. Lavishly illustrated with stunning full-color photography and text by some of the finest food writers in the industry, this popular Chronicle Books series is now available in paperback. Featuring distinctive vegetarian recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads, and desserts, the cuisines are as delicious as they are exotic. <I>The Vegetarian Table</I> series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian table—wherever it may be. | *$16.95 |
 | Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals
Brand: Jones & Bartlett Publishers
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association s Cultural Competence Strategic Plan. | *$56.94 |
 | The Taste of Bread
Brand: Springer
<P>At last, Raymond Calvel's <EM>Le Gout du Pain</EM> is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. </P> <P><EM>The Taste of Bread</EM> is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: </P> <UL> <P> <LI>wheat and milling </LI> <P></P> <P> <LI>characteristics of breadmaking flour </LI> <P></P> <P> <LI>dough composition</LI> <P></P> <P> <LI>oxidation in the mixing process</LI> <P></P> <P> <LI>leavening and fermentation </LI> <P></P> <P> <LI>effects of dough division and formation </LI> <P></P> <P> <LI>baking and equipment</LI> <P></P> <P> <LI>storage</LI> <P></P></UL> <P></P> <P>The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, <EM>The Taste of Bread</EM> will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads. </P> | *$98.00 |
 | Fine Chocolates 2: Ganache: Great Ganache Experience
Brand: Lannoo Publishers (Acc)
Dozens of original chocolate recipes and professional tips. | *$66.98 |
 | Alberto Pinto: Table Settings
Brand: Rizzoli
France’s foremost interior designer showcases his signature table settings designed to brighten any occasion. Internationally acclaimed interior designer Alberto Pinto sets the paradigm for creating the perfect setting for entertaining, from large events to intimate, informal ones. Here, he explores the complete spectrum of stylish table settings. Pinto has designed table settings for every type of occasion, from formal corporate affairs to intimate evenings à deux. Profiled here are hundreds of successful designs sure to inspire anyone planning an event. Pinto shows how to create a desired mood or ambiance through the use of color combinations, finishes, textures, architectural flourishes, and floral arrangements, in styles ranging from minimalist simplicity to classic elegance. | *$59.99 |
 | Coffee: Recent Developments
Brand: Wiley-Blackwell
Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert.<p><p>The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly-emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix.<p><p>The editors of <i>Coffee: Recent Developments </i>have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a 'must have reference' to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available.<p><p>R. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K. <p>O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Cafe (ASIC), in Paris France. | *$215.39 |
 | Champagne
Brand: Sotheby Parke Bernet Pubns | *$3,228.81 |
 | It Rains Fishes: Legends, Traditions, and the Joys of Thai Cooking
Brand: Pomegranate Communications | *$179.98 |
 | Brewing Yeast and Fermentation
Brand: Wiley-Blackwell
<b>Now Available for the First Time in Paperback!</b><p>This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.<br><p><br><p>Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.<br><ul><br><li>Definitive reference work and practical guide for the industry. <br><li>Highly commercially relevant yet academically rigorous. <br><li>Authors from industry leading brewers.</li></ul> | *$72.43 |
 | The Pasta Machine Cookbook
Brand: Bristol Publishing Model: 310-5
<b>The Pasta Machine Cookbook</b> is a major revision of the first cookbook to focus on the pasta itself, rather than the sauces to go with it. It's full of new, improved recipes for both hand-cranked and electric pasta machines. Home-made pasta is quick, easy, and a delicious improvement over store-bought pasta. Pasta has fewer calories and carbs—and more protein—than rice or potatoes. All the recipes here are written for hand-cranked and electric machines. <b>The Pasta Machine Cookbook</b> includes sections on different types of pasta; hints on the machines, cooking, and serving; and a section on sauces, toppings, and fillings. | *$125.00 |
 | Plenty
Brand: Ebury Press
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike. | *$27.78 |
 | The American Frugal Housewife 12th Edition 1833: Dedicated to Those who are not Ashamed of Economy
Brand: Chapman Billies
The true economy of housekeeping is simply the art of gathering up of all the fragments, so that nothing is lost. I mean fragments of time, as well as materials. Nothing should be thrown away so long as it is possible to make use of it, however trifling that use may be; and whatever be the size of the family, every member should be employed either in earning or saving money. So begins The American Frugal Housewife.<br> First published in 1828, it went through many editions and proved to be an extremely popular nineteenth century manual for homemakers. Interesting recipes and remedies, advice on parenting and the myriad responsibilities of housekeeping are all put forth in straightforward, no-nonsense,Yankee prose.<br> Mrs. Lydia Maria Child was an early feminist and abolitionist who supported her family through her various literary activities as a writer of many books, a pamphleteer, and a magazine editor. | *$5.95 |
 | Baked Products: Science, Technology and Practice
Brand: Wiley-Blackwell
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. | *$230.00 |
 | Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2, 2)
Brand: Wiley
<i>The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments</i> uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: <ul><li>Compounds in wine, such as organic acids, carbohydrates, and alcohol.<li>Stabilization and treatments<li>The chemical processes taking effect in bottled wine</ul><p>The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student. | *$174.53 |
 | Modern Garde Manger: A Global Perspective
Brand: Delmar Cengage Learning
The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four distinct sections covering twenty chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are more than 800 four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef. | *$85.49 |
 | Sotheby's Wine Encyclopedia: Fourth Edition, Revised
Brand: DK ADULT
The essential insider's guide to every major wine-growing region in the world, this book offers dozens of helpful Top 10 lists covering a broad range of topics, including Best-Value Producers, Greatest-Quality Wines, and Most Exciting or Unusual Finds. The book is a must for every wine serious enthusiast who wants to keep up with the constantly changing and ever-expanding world of wine. AUTHOR BIO: Tom Stevenson has been writing about wine for nearly thirty years and is the author of more than 20 books. He's been nominated Wine Writer of the Year on three occasions and received the coveted Wine Literary Award, America's lifetime achievement award for wine writing. | *$59.99 |
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