Cookery

Amherst, New York, U.S.A.: Prometheus Books, 2008. This book emphasises that chocolate is much more than just a sweet treat. It encompasses a culture, a cuisine, a treatment and much more. Here you will learn how to savour and expand the sensual experience that is chocolate. The history and culture of the product is traced around the world and that eaten in moderation, it can have healing powers. Enticing recipes will bring your appreciation of this gift from Mother Nature to a new level. 213pp.. ISBN: 9781591026532. First Edition. Cloth. New/New. 8vo - over 7¾" - 9¾" tall. CHOCOLATE HISTORY CONFECTIONARY. more information

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Greece: Alba Editions , 2002. Everybody agrees that cooking is an art. It is an art that encompasses our whole life: Family meals, friends, company, parties and memories, feelings and unique moments. Endless pleasure that stimulates all our senses, exactly as it happens when we are in love. Alexia Alexiadou dares to present a unique book that is an incentive for those who are afraid of cooking but at the same time, are attracted by magic flavours. It is an invitation to fall in love with cooking and the pleasure of the art of cooking and serving. The title of the book is provocative. The content is even more provocative: 208 recipes that cater for every need and desire to create. The design of this book is in total harmony with the title and content. It is a book that one could say undauntedly generates the tone of the 21st century in the area of design and international cuisine. Love and cooking is an ideal combination, which Alexia Alexiadou applies in her own different way, as the natural continuity of a long family tradition in the field of tasty and healthy food. The creation of this book was a challenge - a temptation for all of us to play with flavours and to overcome any hesitations, so that our cooking is always passionate, unique and original.204pp.. ISBN: 9609150837. First English Edition. Cloth. New/New. 4to - over 9¾" - 12" tall. COOKERY GREEK FUSION. more information

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Florida: Atlantic Publishing Group, 2005. N.B.Base of spine sluightly knocked .This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Family-Style and Banquet. It provides step-by-step instructions on: hosting; seating guests; taking/filling orders; loading/unloading trays; table-side service; setting an elegant table; folding napkins; centrepieces; promoting specials; promoting side orders; handling problems; difficult customers; managing tips and taxes; getting customers to order quickly; handling questions; and, handling the bill and money. Plus, learn advanced serving techniques such as flambe and carving meats, fish, and fruits. Also, a chapter is devoted exclusively to food safety and sanitation. It is an excellent foundation for your organisation's training program! . ISBN: 0910627479. Paperback. Very Good/No d/j as Published. 8vo - over 7¾" - 9¾" tall. WAITERS AND WAITRESSES EMPLOYEES_TRAINING OF. more information

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California: Crossbridge Publishing Co., 2006. For those who have difficulty telling the difference between a maki and nigiri, this guide will demystify the entire sushi experience, providing a history of sushi and in-depth information to help diners understand and appreciate this culinary art and truly enjoy their next visit to the sushi bar. In addition to serving as a colorfully illustrated guide to seafood and fish, the book examines variations on sushi and its different components and provides information on the numerous styles of sushi restaurants, sushi bar etiquette, and the different types of sake. A comprehensive sushi restaurant directory contains listings of well-known establishments throughout the world, providing hints on places to find the most pleasurable dining experiences.230pp.. ISBN: 9781932296075. First Edition. Paperback. New/No d/j as Published. 8vo - over 7¾" - 9¾" tall. COOKERY (FISH) SUSHI. more information

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LaurelAnn Morley, 2005. This is a comprehensive Caribbean cookbook with over 400 recipes, some originals plus new recipes created in the Caribbean style of cooking. Many recipes come from the author's restaurant, 'The Cove' in Barbados. The book is written in the style of a family memoir as the author tells of gatherings and cooking experiences throughout her life. The book includes some of the author's biography, hints and substitutes concerning food preparation, and a glossary of Caribbean foods. Each chapter is colour-coded in bright Caribbean colours and contains a little story followed by the appropriate recipes and food photography. The pages are illustrated with original watercolour art sketches done by the author's father, Gordon Parkinson, who is an artist well known throughout the Caribbean. The book is printed in large font for ease of reading, with recipes that are easy to follow. It also contains a page at the end entitled 'My own recipes' for you to add any new or given Caribbean recipes. 272pp.. ISBN: 9768082070. Second Edition. Cloth. As New/As New. 4to - over 9¾" - 12" tall. CARIBBEAN RECIPES COOKERY. more information

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Santa, New Mexico, U.S.A.: Red Crane Books, 1996. This book features a truly unique collection of over 190 recipes from the Yucatan region of Mexico, garnered from home kitchens and comedores of rural market towns. The author seeks the out-of-the-way eating establishments, and gives us an inside look into a variety of kitchens from Mayan families and ladino fisherman to American expatriates.. ISBN: 1878610511. First Edition. Paperback. New/No d/j as Published. 8vo - over 7¾" - 9¾" tall. YUCATAN COOKERY HISTORY. more information

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Colorado: Brewers Publications, 1996. New Brewing Lager Beer" has been completely revised and expanded to include more on craft-brewing techniques and more information specific to ale brewing. Greg Noonan, one of the best-known craft brewers in America, guides you through an advanced discussion on how to produce high-quality beer every time you brew. This advanced all-grain reference book is recommended for intermediate, advanced, and professional small-scale brewers. This book should be part of every serious brewer's library. 363pp.. ISBN: 0937381829. Revised and Expanded Edition. Paperback. As New. 8vo - over 7¾" - 9¾" tall. BEER COOKING BEVERAGES LAGER BREWING. more information

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Texas: Tapestry Press, 2002. 418pp.The enthusiasm surrounding Brenda Shriver's "Healthy Cooking for Two" continues in this 3rd revised edition. She has included the new products available in the marketplace such as non-fat 'Half-and-Half' and added new delicious heart healthy, easy-to-prepare recipes for the 21st-century chef who doesn't want to spend all day in the kitchen. Brenda has given us more than fifty full menus for every occasion that you might imagine, such as a lazy weekend breakfast, a small intimate lunch for a guest, and dinner for the boss. This is a must-have cookbook.. ISBN: 1930819099. Revised and Updated Third Edition. Paperback. New/No d/j as Published. 8vo - over 7¾" - 9¾" tall. LOW-FAT DIET LOW-CHOLESTEROL DIET. more information

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London: Michael Joseph, 1997. In this work, award-winning writer Nigel Slater presents a collection of straightforward but satisfying recipes - from baked couscous with summer vegetables to slow cooked aromatic lamb and roast chicken broth - that, to him, represent real cooking. 287pp.. ISBN: 0718140907. First Edition. Cloth. Fine/Fine. 4to - over 9¾" - 12" tall. COOKERY NIGEL SLATER. more information

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Fredericksburg, Texas, U.S.A.: Shearer Publishing, 2002. 304pp.. ISBN: 0940672723. First Edition. Cloth. New/New. 4to - over 9¾" - 12" tall. Heavy Item Postage Quote. COOKERY AMERICAN SOUTHWESTERN STYLE TEXAS. more information

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Edinburgh: NMS Publishing, 1999. Join Clarissa on a culinary journey through Scotland's past. Authentic recipes are brought to life with anecdotes and artefacts from history. Discover the dishes relished by Romans and royalty, authors and poets, highlanders and islanders, and see just how well our ancestors ate. Clarissa says in her Introduction: 'This book is by no means exhaustive. It is an amuse-geule to tempt you, and show you that our ancestors ate good and interesting food...It is a historic taster into which you can dip for a feel of the country through the ages, whether the high life of Mary Stuart, the simple croft, the Age of Enlightenment, or the deep-fried Mars Bar of today.' 96pp.. ISBN: 1901663078. First Edition. Cloth. New/No d/j as Published. 4to - over 9¾" - 12" tall. COOKERY SCOTTISH. more information

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New York: Hippocrene Books Inc.,U.S., 2005. For centuries Calabrian food has remained relatively undiscovered because few recipes were divulged beyond tightly knit villages or even family circles, but Mary Amabile Palmer has gathered a comprehensive collection of exciting, robust recipes from the home of her ancestors. "Cucina di Calabria" is a celebration of the cuisine she knows intimately and loves, a cuisine that is more adventurous and creative than that of most other parts of Italy. Nearly 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. They are interwoven with anecdotes about Calabrian culture and history, traditions, festivals, folklore, and of course, the primary role that food plays in all aspects of Italian life.159pp.. ISBN: 0781811236. Cloth. New/New. 8vo - over 7¾" - 9¾" tall. COOKERY ITALIAN. more information

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