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- Grand Central Publishing 2010; US$ 9.99
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature... more...
- ABC-CLIO 2009; US$ 55.00
Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West,... more...
- Simon & Schuster 2008; US$ 40.00
As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University.... more...
- Hatherleigh Press 2010; US$ 14.99
This masterful collection of over 400 raw food recipes is a "must-have" for anyone who enjoys vegetarian cuisine. Whether you are curious about adding raw foods to your diet, or have been eating raw for years, The Complete Book of Raw Food, Second Edition contains over 400 mouth-watering-recipes produced by more than 50 of the world?s top raw... more...
- University of California Press 2010; US$ 34.95
The best wine and food pairings create harmony among unexpected flavors. Chardonnay, Riesling, and Merlot are classic pairing choices, but less conventional grape varieties like Albarińo, Grenache, Grüner Veltliner, Malbec, and Tempranillo are becoming increasingly popular, coveted by those with curious palates and a taste for good value. In Daring... more...
- Reaktion Books 2010; US$ 15.95
From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the... more...
- Hardie Grant Books 2010; US$ 27.50
Following on from last Christmass best-seller Food Safari, comes the sure-fire smash hit Italian Food Safari. Italian Food Safari is the much-awaited next feast in the beautiful SBS Food Safari series a celebration of the incredible breadth and hard work of the Italians who came and settled in Australia and have kept their food traditions... more...
- Random House Publishing Group 2011; US$ 37.50
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before... more...
- Hunter Publishing 2009; US$ 6.99
This is the resource book for vegetarian travelers. -- Healing Retreats. "This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce." -- Society of American Travel Writers Foundation. "... a handy... more...