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The Food Lover's Guide to Chocolate and Vanilla by Sharon Tyler Herbst
Information about buying, storing, and cooking with chocolate and vanilla accompanies
thirty-five recipes for treats using chocolate alone, vanilla alone, and the two together.
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The Joy of Cookies
by Sharon Tyler Herbst
Everyone loves a fresh, delicious cookie, and The Joy of Cookies makes cookie baking easy.
Full-color photographs and more than 100 taste-tempting recipes put tantalizing cookies
within anyone's reach. |
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The New Food Lover's Companion : Comprehensive Definitions of over
3000 Food, Wine, and Culinary Terms (Barron's Cooking Guide)
by Sharon Tyler Herbst
Packed with more than 4,000 terms, including 500 new ones, this newly expanded, A-to-Z
guide defines and describes preparation and cooking methods, kitchen utensils, herbs and
spices, cuts of meat, types of cheese and sausage, seafood, sauces, foreign food terms,
unusual tropical fruits, and even gives basic descriptions of beers, wines, and cocktails.
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The Ultimate A-To-Z Bar Guide
by Sharon Tyler Herbst, Ron Herbst What's a Dirty Martini? How do you
pronounce Cuarenta Y Tres? Which glass do you use for a Stinger? How did the Margarita get
its name?
Answers to these questions and thousands more can be found in The Ultimate A-to-Z
Bar Guide, a one-stop, user-friendly cocktail guide featuring more than 1,000 drink
recipes and 600 definitions for cocktail-related terms. |
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The Wine Lover's Companion
by Ron Herbst, Sharon
Tyler Herbst (Contributor), Rich facts and details about wine spice a
compendium of wine information, from grape varieties and ordering wine to understanding
the world's wine-growing regions. More than 3500 wine-related terms are explained in a
fine dictionary-style presentation. |
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The Food Lover's Tiptionary : An A to Z Culinary Guide With More
Than 4000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell
You
by Sharon Tyler Herbst
From bok choy to braising, from thermometers to tortillas, this invaluable A to Z guide to
food, drink, and entertaining includes thousands of shortcuts and hints on hundreds of
subjects, plus quick-and-easy reference charts, a handy system of cross-referencing,
pronunciation guide, and more than 400 recipes. |
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The Food Lover's Guide to Meat and Potatoes
by Sharon Tyler Herbst Information on the
basic cuts of meats and varieties of potatoes and buying and storing them accompanies
recipes for thirty-five winning dishes ranging from basic burgers and baked potatoes to
heaven-and-earth pork pie.
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Latin American Cooking Across the U.S.A. (Knopf Cooks American)
by Himilce Novas, Rosemary
Silva (Contributor) Latino flavors are the latest rage from New York to
Los Angeles. Here is the first book to encompass the full spectrum of Latin American
cooking in the U.S. today, offering 200 enticing recipes, drawn from the home kitchens of
Mexican, Puerto Rican, Cuban, Dominican, and other South and Central American families.
Both a culture and a culinary adventure. 57 photos & drawings. |
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The Book of Latin American Cooking
by Elisabeth Lambert Ortiz
This award-winning cookbook includes 500 recipes from the exotic culinary traditions of
the Latin American World, covering the coasts, mountainous areas, and fertile plains
between Mexico and Chile. |
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Little Caribbean Cookbook
by Jill Hamilton
Drawn from cuisines around the world, the essence of traditional Caribbean cuisine lies in
its seasonings of fresh herbs, spices, and hot peppers. Offers a tantalizing selection of
dishes reflecting the diversity of Caribbean cooking, from Callaloo soup and pepper pot to
banana fritters and planter's punch. |
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The Sugar Mill Caribbean Cookbook : Casual and Elegant Recipes
Inspired by the Islands
by Jinx Morgan, Jefferson
Morgan (Contributor), Dorothy Reinhardt
(Illustrator) Jinx and Jefferson Morgan own the Sugar Mill, a much-loved resort on the
island of Tortola in the British Virgin Islands. From there, they have explored the
Caribbean and packed their culinary discoveries into The Caribbean Cookbook. There
are dishes suited to company dinners, as well as easy-going food like Rum-Glazed Chicken
Wings, Red Bean and Rice Salad, and Rasta Pasta. Some dishes are traditional, others use
the ingredients and flavors of the islands in original ways. The Morgans are friendly and
free-wheeling and pack lots of local lore and culinary information into this sunny book. |
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The Essential Caribbean Cookbook : 50 Classic Recipes, With Step-By-Step
Photographs
by Heather
ThomasThe Essential Caribbean Cookbook provides a tasty
selection of the popular foods that are most commonly associated with the region,
including Jerked Chicken, Crab Creole, Frijoles Negros, Callaloo, and Banana Curry. But
the menu doesn't stop there, it also includes several examples of more unusual dishes like
Run Down, Picadillos, and Pepper Soup. Each recipe includes concise directions and
excellent photos that provide a step-by-step visual guide. There are also helpful sections
describing the special ingredients that give Caribbean cooking its unmistakable flavor,
such as Hot Chile Oil, Barbados Seasoning, and Peanut Sauce.--George Laney |
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Dining Room and Banquet Management
by Anthony J. Strianese
An intelligent "hands on" text book that combines the proper methods of serving
along with the logic for using these particular methods. Highly recommended for
restaurant, hotel, and resort employees and managers. |
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