Canapés

Author: Eric Treuille,Victoria Blashford-Snell

Publisher: Dorling Kindersley Ltd

ISBN: 1409375862

Category: Cooking

Page: 224

View: 3358

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Now in PDF. From simple quick canapés to sophisticated creations that will really wow your guests, you'll find everything you need to know in Canapés. 200 delicious recipes include step-by-step sequences and beautiful photography of the finished canapés as well as preparation, cooking times and freezing advice. Plus invaluable know-how on how many you need per guest with tips on compiling menus if you're short on time or sticking to a budget help you plan any party perfectly. Make sure your event goes without a hitch with Canapés. Content previously published in Canapés (ISBN: 9781405344197)

Ultimate Bread

Author: Eric Treuille,Ursula Ferrigno

Publisher: DK Publishing (Dorling Kindersley)

ISBN: 9780789435132

Category: Cooking

Page: 168

View: 8705

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Step-by-step sequences and easy-to-follow text take the mystery out of breadmaking. Baking essentials and basic techniques are included, too. Featuring 100 superb recipes, this book belongs to the "Ultimate" cookbook series. Photos.

The Party Food Bible

565 Recipes for Amuse-Bouches, Flavorful Canapés, and Festive Finger Food

Author: Lisa Eisenman Frisk,Monica Eisenman

Publisher: Skyhorse Publishing, Inc.

ISBN: 1628735228

Category: Cooking

Page: 320

View: 992

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Planning a cocktail party or a night in with your best friends? Looking to create tasty delights that are guaranteed to get everyone talking? The Party Food Bible is the must-have guide to making easy and delicious edibles—in miniature! Served up on everything from skewers to spoons, the 565 recipes in this unique cookbook offer bite-size delicacies, stylish drinks, and scrumptious desserts that are perfect for cocktail parties, baby or bridal showers, wedding receptions, birthdays, or any festive occasion. Drawing upon the flavors and cuisines of Scandinavia, the Mediterranean, Asia, Mexico, and the United States, this indispensable kitchen companion offers novel variations on international classics and reproduces your favorite dishes on a small scale. Plus, practical tips help you master the basics of hosting only the best events. Master such elegant mini eats as: Prosciutto chips Sushi sliders Gazpacho shots Noodle baskets Deep fried spring rolls And that’s just to whet your appetite! Featuring a mouthwatering photo to accompany every recipe, The Party Food Bible will be your go-to guide to creating beautiful, easy, and oh-so-fashionable dishes that will be the life of your party!

Hors D'Oeuvres

Author: Victoria Blashford-Snell,Eric Treuille

Publisher: Dk Pub

ISBN: 9780756698362

Category: Cooking

Page: 224

View: 9267

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Introduces detailed recipes for canapâes and appetizers, along with menu suggestions for a wide range of occasions, advice on portion allocation, tips on planning ahead, and step-by-step instructions.

Party-Perfect Bites

Delicious recipes for canapés, finger food and party snacks

Author: Milli Taylor

Publisher: Ryland Peters & Small

ISBN: 1788790111

Category: Cooking

Page: 144

View: 8093

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A mouthwatering collection of recipes for small bites and fingerfood – ideal for serving at parties or any social gathering, large or small.

Diva Cooking

Unashamedly Glamorous Party Food

Author: Victoria Blashford-Snell

Publisher: N.A

ISBN: 9781845330019

Category: Cookery

Page: 176

View: 9152

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Every cook aspires to be a culinary diva who knows that glamorous, delicious food is easy. All you need are some basic equipment and a few professional secrets and you'll be creating decadent dishes in no time. The authors of Diva Cooking divulge these culinary secrets through their diva-dos and diva-don'ts lists that are part of every recipe. They include information on how to adapt recipes to include the freshest seasonal ingredients, how to create beautiful garnishes and, most importantly, how to save time doing it. Whether you want to serve tapas-style dishes or a five-course meal, this book is essential for anyone who loves to entertain. Dinners of Seared Duck Breast with Balsamic Vinegar, Rosemary and Shallot Sauce followed by Sweet Goat's Cheese, Orange and Almond Tart await you.

Where There's Smoke There's Flavor

Real Barbecue - The Tastier Alternative to Grilling

Author: Richard W. Langer

Publisher: Little, Brown

ISBN: 9780316513371

Category: Cooking

Page: 288

View: 8272

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Revised and expanded with more than 100 delicious recipes, this book tells backyard cooks how to turn their grills into slow-cooking barbecue machines. Includes traditional and imaginative approaches to barbecuing all kinds of meats and vegetables. Line drawings throughout.

The Cooking Book

Author: Dorling Kindersley Publishing Staff

Publisher: N.A

ISBN: 9781740336369

Category: Cooking

Page: 544

View: 1827

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The ultimate bible for today's busy cook: a cookbook, pocket shopping list and DVD in one. The cookbook that really understands what you need in the kitchen, answering all your culinary questions, from what the finished dish should look like and if it can be prepared it ahead, to what to do with leftovers. Over 1,000 mouth-watering recipes, thousands of explanatory photographs, and superb step-by-step guidance will teach you how to get great home-cooking on the table without fuss. Plus a 90-minute DVD demonstrates over 25 everyday techniques. With a pull-out Pocket Shopping Book listing every recipes ingredients, perfect for dropping in your handbag so you'll never need to write a shopping list again.

Art of Pasta, The

Author: Lucio Galletto,David Dale

Publisher: Random House Australia

ISBN: 0143792466

Category:

Page: 288

View: 3115

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For more than 35 years, Lucio Galletto has been serving pasta in his multi award-winning restaurant in Sydney, while David Dale has been studying the history and mythology of food. In The Art of Pasta, they have collaborated with artist Luke Sciberras to create a pasta bible that is as practical as it is beautiful. Discover how to make your own plates of pasta, from flavouring and cutting the dough to rolling gnocchi and filling tortellini. All the classic shapes and sauces are here - puttanesca and passata, rigatoni and ravioli - plus new favourites to explore. Let The Art of Pastatake you on an inspiring tour through the history and regions of Italy with over 160 authentic recipes - and fall in love with pasta all over again. The 2018 updated edition includes- - More than 50 recipes suitable for vegetarians - Suggestions for pastas best served in summer and in winter - Seven regional variations on pesto, using walnuts, pistachios, orange juice and chilli - The genuine, original bolognese rag - A pasta dessert from 160 BC, with honey and bay leaves - The 'tortegli' demanded by Michelangelo in the 1500s

Hors D'Oeuvre at Home with The Culinary Institute of America

Author: Culinary Institute of America

Publisher: John Wiley & Sons

ISBN: 0764595628

Category: Cooking

Page: 224

View: 7760

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Contains 150 recipes for stylish hors d'oeuvres, grouped in seven categories, including hors de'oeuvre in bite-size containers; fillings, dips, and toppings; filled or stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese service; and bite-size desserts; with serving suggestions.

Hors d'Oeuvre and Canapés

Author: James Beard

Publisher: Open Road Media

ISBN: 150400454X

Category: Cooking

Page: 187

View: 6523

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A culinary classic! The legendary chef’s definitive guide to cocktail party food and drink. James Beard, one of the most renowned names in the culinary world, launched his career in the same way that every good meal should start: with inventive, delicious, and elegant appetizers. Hors d’Oeuvre and Canapés is a master class in creating perfect finger foods. Filled with stunning recipes including sliced beef with anchovy and Roquefort cheese balls, classic favorites such as deviled eggs, unique touches like mint butter for cold roast lamb, advice on decorations and hosting—and James Beard’s signature wit and charm—this guide will turn any evening event into an elegant soiree. From cocktails to sandwiches to pastries and more, Beard’s recipes are simple yet sophisticated, accessible for any home chef, and sure to stun even the most jaded guest. Featuring an introduction by Julia Child and a foreword by Jeremiah Tower, this edition of the first cookbook Beard ever published is an essential part of any culinary collection. In the words of Gael Greene, “Too much of James Beard can never be enough for me.”

Platters and Boards

Beautiful, Casual Spreads for Every Occasion

Author: Shelly Westerhausen

Publisher: Chronicle Books

ISBN: 1452164207

Category: Cooking

Page: 224

View: 4869

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This visual cornucopia of a cookbook is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation. Helpful advice includes tips on portioning, picking surfaces and vessels, pairing complementary textures and flavors, plus a handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers). Platters and Boards is an inspiring resource for throwing unforgettable get-togethers.

Cafe Paradiso Cookbook

Author: Denis Cotter

Publisher: Hylas Pub

ISBN: 9781592580651

Category: Cooking

Page: 290

View: 3601

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Presents recipes for an assortment of vegetarian dishes from the accalimed Cafe Paradiso restaurant in Cork, Ireland, emphasizing a seasonal approach to fine dining.

The Illustrated Kitchen Bible

Author: Victoria Blashford-Snell

Publisher: Penguin

ISBN: 0756668425

Category: Cooking

Page: 544

View: 5930

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The Illustrated Kitchen Bible is all quality content-a tremendous resource of over 1,000 delicious, achievable, and international recipes, with sumptuous photography, precise text, and innovative ideas. This book takes recipes and techniques and puts them under the microscope. How to get the best when shopping? What the preparation and cooking stages are? What to look for? What should it feel and smell like? How to save the day if something isn''t right? What to serve with it? What to do with the leftovers (if there are any)? The result is home cooking at its most perfect. Victoria Blashford-Snell trained at Le Cordon Bleu, runs a highly successful catering company in London, and is a regular cooking teacher and demonstrator in Italy, Somerset, and at London''s Books for Cooks. She has co-authored DK's Hors d'Oeuvres. Austrialia chef Brigitte Hafner writes the weekly recipes for The Sydney Morning Herald's Good Living and Melbourne Age's Epicure sections and with partner James Broadway, runs a popular wine bar and eatery in Melbourne's Fitzroy called The Gertrude Street Enoteca.

Wine: A Tasting Course

Author: N.A

Publisher: Penguin

ISBN: 1465425357

Category: Cooking

Page: 256

View: 8872

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Giving readers the confidence to discover, buy, and drink wines that they'll enjoy, Wine: A Tasting Course helps you explore and develop your palate in your own time and at your own pace. Offering a visual tour of wine styles, explaining the big-picture concepts, and encouraging readers to recognize the connections between wines, author Marnie Old, a renowned American sommelier, challenges all the stuffy orthodoxies about wine, and teaches that best way to learn is through tasting. Providing a fresh take on the world of wine, showing you what you need to know, and debunking wine-snob myths, Wine: A Tasting Course is the ultimate visual wine course for wine lovers seeking no-nonsense, practical information.

Le Cordon Bleu's Complete Cooking Techniques

the indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes

Author: Le Cordon Bleu

Publisher: Harper Collins

ISBN: 0688152066

Category: Cooking

Page: 352

View: 4910

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With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images. Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes. Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.

Vietnam Style

Author: Bertrand De Hartingh,Anna Craven-Smith-Milnes

Publisher: Tuttle Publishing

ISBN: 1462906850

Category: Architecture

Page: 208

View: 6645

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With over 220 striking photographs and insightful commentary, this Vietnamese design book captures the essence of Vietnamese style and art. Vietnam has long captured the imagination of travelers, both real and armchair. It is an appealing country, filled with natural beauty, tranquil village life and fascinating cities. Vietnam also has an inimitable architectural and interior design style, the product of its rich cultural heritage and the various influences of Chinese, French and other Western colonialism. Vietnam Style is an exploration of the balancing act between traditional vernacular design and architecture and the outside influences of colonialism. The unusual and striking new design styles created by melding these elements are a true cultural kaleidoscope of Vietnam today. Chinese-style shophouses, temples with Indian influences, Thai-style palaces, French Colonial civic and domestic buildings, and the variety of tribal and native wooden houses present in Vietnam Style offer an intimate look into the vibrant, yet virtually unknown world of modern Vietnamese architecture and design.

Martha Stewart's Appetizers

200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails

Author: Martha Stewart

Publisher: Clarkson Potter

ISBN: 0307954633

Category: Cooking

Page: 256

View: 1746

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Snacks, Starters, Small Plates, Stylish Bites, and Sips Hors d’oeuvres made modern: Today’s style of entertaining calls for fuss-free party foods that are easy to make and just as delicious as ever. With more than 200 recipes for tasty pre-dinner bites, substantial small plates, special-occasion finger foods, and quick snacks to enjoy with drinks, Martha Stewart’s Appetizers is the new go-to guide for any type of get-together.

The Organic Cookbook

Author: Renée J. Elliott,Eric Treuille

Publisher: Dk Pub

ISBN: 9780789471925

Category: Cooking

Page: 144

View: 1846

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A collection of over 140 recipes including Moroccan spiced carrot soup, wine-glazed steak with mushrooms, and blue moon muesli smoothie offers advice on selecting and buying fruits, vegetables, and natural ingredients.

The Cook's Book

Step-by-step Techniques & Recipes for Success Every Time from the World's Top Chefs

Author: N.A

Publisher: N.A

ISBN: 9781740337366

Category: Cooking

Page: 648

View: 1634

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A new edition of The Cook's Book - winner of the Gourmand World Cookbook Award. Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you'll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes. An essential ingredient for every kitchen.