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by Kim Haasarud (Photographer: Alexandra Grablewski)
Publisher: Wiley (2006-11-20)
ISBN: 0764599852
Hardcover: 128 pages
Edition: illustrated edition
Condition: Used: Like New
Comments: First Editon. Full number line. Hardcover. F/F. Some very very minor rubbing and edgewear to DJ. No rips or tears. Text is nice and clean with no writing or highlighting. Like New.
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Editorial Reviews
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Product Description
"Kim Haasarud's culinary approach to the cocktail embraces fresh ingredients and a playful disregard for the ordinary. A fine addition to the home library and a great resource for a young bartender."
--Dale DeGroff, author of The Craft of the Cocktail
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by Susanna Foo
Publisher: Houghton Mifflin Harcourt (2002-09-24)
ISBN: 0618254358
Paperback: 352 pages
Condition: Used: Very Good
Comments: Nice Tight Binding and Clean Text. Very Gently Read. Very Minor Wear. No Highlighting.
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Product Description
Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America"s best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each one relies on straightforward preparation and easily available ingredients, illustrating Foo"s belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.
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Amazon.com Review
While Susanna Foo claims to be "North America's Finest Chinese Cook" on the cover of her cookbook, The Zagat Restaurant Guide gives this claim some support by consistently listing Susanna Foo's as one of the best restaurants in Philadelphia. Foo is known for both the fine quality of her cooking and for her eclectic approach; recipes in her book, Susanna Foo Chinese Cuisine, demonstrate why this is so--imagine Pineapple Salsa, to be served with dim sum, and Grilled Tuna with Jalapeño Pepper Puree. Even traditional recipes such as black bean sauce are presented according to Foo's taste. Information about techniques and ingredients can be exceptionally interesting, and Foo's personal reminiscences, which are scattered through the book, add to the pleasure of reading.
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by Brigitte Tilleray
Publisher: Sterling (2000-05)
ISBN: 1841880159
Paperback: 208 pages
Condition: Used: Good
Comments: Binding is nice and tight. Some Minor wear to cover, corners and edges. A good reading copy. No Highlighting.
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Behind the grandeur of haute cuisine stands its less famous but equally delectable foundation: the delicious and varied styles of rural French home cooking. Many of the most renowned dishes got their start as recipes handed down from mother to daughter in the family kitchen. And, even today, the tradition of carefully and lovingly prepared meals continues. Take an insider's view of the state of the ordinary country kitchen--from the rich simplicity of Norman food to the abundance of southern Provence. This unique record of 200 authentic and original recipes is the result of a year spent touring the country and sharing the best each home chef had to offer. Now you yourself can take pleasure in delicacies such as Chicory Braised with Smoked Bacon and Port, Authentic Breton Pancakes (with apples and Calvados), a Truffle Omelet, and more. Stunning photographs and a multitude of sidebars make this a wonderful gastronomic voyage! 208 pages (all in color), 9 x 10 1/2. REISSUE
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by Barbara Scott-Goodman
Publisher: Hearst (2006-10-28)
ISBN: 1588165434
Hardcover: 240 pages
Condition: Used: Very Good
Comments: Nice Tight Binding. Very Minor wear to cover, corners, and edges. Never Read. No Highlighting. A great copy.
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Dinnertime should be a special time—whether it’s just family gathered together to share food and conversation or a full-scale formal party. And, with this lavishly illustrated House Beautiful salute to home cooking and gracious entertaining, every meal and every table will be extraordinary. The 130 mouthwatering recipes—shown on gorgeously designed spreads, with photos and serving ideas—include everything needed for a full supper: salads, soups, appetizers, main dishes, side dishes, and, of course, luscious desserts. Some make great weeknight dinners, including the Herb-Roasted Chicken—or dazzle guests with the fancier fare, such as Poached Filet of Beef with Watercress Sauce, on holidays and other important occasions. “Serving Style” features appear throughout the book, offering invaluable suggestions on tableware, flatware, linens, centerpieces, and other tabletop and serving accessories most appropriate for a recipe. They take into account the food’s colors and textures, as well as the season, menu theme, and any other details that convey a welcoming spirit and generous sense of hospitality.
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